Ker Sangri

Mutter makahana

Spicy and rich matar makhana is a great dish to be served on any occasion. 

Preparation Time:10 mins                     Cooking Time: 20 mins

Serve:4-5





Ingredients

• 3 cups of fresh green peas


• 2 cup Makhana


• 4 Onions grated


• 4 Tomatoes pureed


• 1 ½ tbsp of ginger and garlic minced


• ½ cup of heavy cream


• 2 cups of milk


• 1 tsp red chili powder


• ¼ tsp turmeric / haldi powder


• ½ tsp of dry pudina / mint leaves


• 1 ½ cup cashew nuts / kaju chopped in small pieces


• ½ tsp garam masala


• 1 tbsp of dhaniya leaves chopped finely


• 4 tbsp of clarified butter / desi ghee

Method

1. Heat 1 tsp of clarified butter in a pan.


2. Fry makhana in the ghee.


3. Heat clarified butter in a pan.


4. Add onion, tomato, garlic, ginger paste and brown it, stirring continuously.


5. Add peas and fry for 5 minutes.


6. Add salt, red chili pepper, turmeric and dried pudina leaves and then turn off the gas.


7. To this mixture add makhana and cream.


8. Keep this mixture aside for half an hour.


9. After half an hour put the pan on the flame and add milk.


10. When it comes to a boil add 1 cup of water.


11. Simmer it till the makahana are completely done and soft.


12. Then add cashew nuts and garam masala. After 1 minute put off the flame.


13. Transfer the mixture to a dish and sprinkle some coriander and 1 tsp of clarified butter on it.


14. Serve it hot with nan, roti or parantha.

Shahi Paneer

If you like the gravy to be very smooth, then after grinding the gravy strain it and then add the paste and water.

Preparation Time: 15 mins                          Cooking Time: 15 mins
Serve:4-5

Ingredients

• 250 gms paneer (cottage cheese)


• 3 chopped tomatoes


• 1 chopped onions


• 2 tbsp cashewnut (kaju) paste


• 1 1/2 tsp ginger-garlic (adrak-lehsun) paste


• 1 tsp chilli paste


• 1 tsp tomato puree


• 1/2 tsp garam masala


• salt to taste


• 1/2 tsp chilli powder


• a pinch of cochineal


• 1/2 tsp turmeric powder (haldi)


• 1 tsp coriander (dhania) powder


• oil for deep frying


• 2 tbsp oil

For The Garnish

• 2 tbsp chopped coriander leaves(dhania)

Method

1. Heat 2 tbsp of oil in a pan, add the onions and saute till they turn golden brown.


2. Add the ginger, garlic and chilli paste, mix well and saute till it is brown.


3. Add the tomatoes and saute for 6 to 8 minutes.


4. Cool and blend in a mixer to a puree.


5. Transfer in a kadhai, add 1/2 cup water and bring it to a boil on a slow flame.


6. Meanwhile, heat the oil in a kadhai and deep fry the paneer without browning them. Keep aside.


7. Add all the dry masala and salt to the puree and mix well.


8. Add the cashew-nut paste and pinch of food colour, mix well and cook on a slow flame,for 5 minutes or till the gravy is thick.


9. Just before serving, heat the gravy and add the paneer pieces into it.


10. Serve hot garnish with coriander.

Bharwan Bhindi (okra)

Simply irrestible bhindi or okra recipe, bharwa bhindi is every indian’s delight. A spicy delicious filling which is filled in the slit bhindis makes for a lovely side dish with roti or paratha of choice.

Preparation Time: 10 mins             Cooking Time: 25mins

Serve:4-5

Ingredients
• 1/2 kg bhindi, washed & dried
• 1 Tomato, chopped
• 2 Green chilies, chopped
• 1 Medium sized onion, chopped
• 3/4 Inch ginger, finely chopped
• 1 tsp Cumin seeds (Jeera)
• 3 tbsp Oil
• 1 Pinch heeng (asafoetida powder)

For stuffing:
• 3 tsp Coriander powder
• 2 tsp Ground fennel (saunf)
• 2 tsp Turmeric powder (haldi)
• 2 tsp Dried mango powder (amchur)
• 1/2 tsp Chili powder
• Salt to taste



Method

1. Combine together the stuffing ingredients, mix well and keep aside.


2. Cut the stalk of each bhindi (okra) and make lengthwise slit so that masala can be stuffed.


3. Stuff the okra with masala mixture.


4. Take little oil in a pan and heat.


5. Add cumin seeds and saute until it starts to crackle.


6. Add onion, green chilies and ginger.


7. Saute the mixture until onions turn transparent.


8. Add heeng to it and cook for a few seconds.


9. Add tomato and cook until it turns pulpy.


10. When done, add stuffed bhindis.


11. Mix well until bhindis are coated with the sauce.


12. Cook for 5 minutes on low heat.


13.  Stuffed Bhindi (Bharwan Bhindi) is ready.


14. Serve hot with chapatis.

Gatte ki Sabzi

Gatte ki sabji is a popular and all-time favorite marwari recipe with besan or gram flour based steamed dumplings simmered in buttermilk laden tangy gravy. Enjoy the gatter ki subzi with bajra roti or rice.

Preparation Time: 5 mins                                  Cooking Time: 10 mins
Serves:4


Ingredients

• 100 gm - besan (gram flour)


• 3 - tomatoes, medium size (finely chopped)


• 2 - onion, medium size (finely chopped)


• 4 - green chilies (finely chopped)


• 1 - ginger and garlic paste


• ½ tbsp - turmeric powder


• ½ tbsp - mustard paste


• ¼ tbsp - red chili powder


• ¼ tbsp - coriander powder


• 1 tbsp - cumin seed


• ½ tbsp - carom (ajwain) seed


• ¼ tbsp - gram masala


• a pinch asafoetida


• oil as required


• water as required


• salt to taste

Method

1. Mix well besan, 2 green chillies, carom, 1/8 tbsp red chili powder and 1 tbsp oil.


2. Add water into besan to make dough.


3. Make a 1 cm diameter round and 5-6 inches long (like seekh kabab).


4. Put it into boiling water and boil for 10 minutes.


5. Take out the water and cut the besan round into small pieces and keep aside.


6. Heat oil, add asafetida, cumin seeds, 2 green chilies, stir-fry till well browned.


7. Add ginger garlic paste and mustard paste heat for 1 minute.


8. Add chopped onion, heat for 3 minutes.


9. Add chopped tomatoes and heat for 2 minutes.


10. Add turmeric powder, red chili powder, coriander powder, salt, garam masala and 1.5 cup water and boil for 5 minutes.


11. Now gravy is ready.


12. Put gatte into gravy and boil for 3 minutes


13. Cook until gravy is thick.


14. Serve hot with steamed rice or plain paratha.

Malai Kofta

Malai kofta is a delicious and rich main dish for any special occasion.

Preparation Time: 30 mins                               Cooking Time: 40 mins
Serves: 6



Ingredients

For the koftas

• 100 gms green peas


• 100 gms cauliflower, finely chopped


• 100 gms french beans, finely chopped


• 100 gms carrots, finely chopped


• 250 gms potatoes, boiled and mashed


• 2 tbsp bread crumbs


• 1 bread slice, soaked in water


• 1 tsp garam masala


• 1 tsp chilli powder


• 1 1/2 tsp lemon juice


• oil for deep-frying


• salt and black pepper (kalimirch) powder to taste

To be ground into a paste (for the koftas)

• 9 cloves garlic (lehsun)


• 25 mm. (1") piece of ginger (adrak)


• 7 green chillies

For the gravy

• 750 gms tomatoes


• 3 onions


• 4 cloves (laung / lavang)


• 2 small sticks cinnamon (dalchini)


• 1 tbsp cornflour


• 1 tsp sugar


• 1 tsp garam masala


• 1 tsp chilli powder


• 4 tbsp butter


• salt and black pepper (kalimirch) powder to taste

To be ground into a paste (for the gravy)

• 15 cloves garlic (lehsun)


• 25 mm. (1") piece of ginger (adrak)


• 5 green chillies

Method

For the koftas

1. Boil the peas.


2. Steam the cauliflower, french beans and carrots in a pressure cooker without adding water.


3. Add the vegetables and peas to the potatoes and make a dough.


4. Add 1 tablespoon of bread crumbs and the bread slice.


5. Add the paste, garam masala, chilli powder, lemon juice and salt and form into kofta balls.


6. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.

For the gravy

1. Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.


2. Blend the onions in a liquidiser with very little water.


3. Heat the butter, add the onions and stir fry for 5 minutes till light brown.


4. Then add the cloves, cinnamon and paste and fry again for 2 minutes.


5. Add the tomato puree and cook for 2 minutes.


6. Add 1 teacup of water and boil for 3 to 4 minutes.


7. Pour the mixture into a blender, add the cornflour and sugar and blend.


8. Put to cook again and add the garam masala, chilli powder, salt and pepper and cook for 5 minutes.

How to proceed

1. Arrange the koftas in an ovenproof dish.


2. Pour the gravy and fresh cream over the koftas.


3. Serve hot with naan or roti or rice.

Matar Paneer

Matar Paneer is an extremely popular North Indian dish and is considered as a special side dish among most veggies across India.

Preparation Time: 15-20 mins                   Cooking Time: 20-30 mins
Serve: 4







Ingredients

• 1 1/2 cups of green peas


• 1 cup of paneer cubed


• 2 medium onions chopped


• 1 tomato chopped


• 1 tbsp ginger garlic paste


• 1 tsp red chilli powder


• 1/2 tsp turmeric powder


• pinch of asafoetida


• 1 tsp garam masala


• 1 tsp poppy seeds


• 5 cashewnuts


• salt per taste


• 3 tbsp oil


• coriander to garnish

Method

1. Boil the green peas and keep aside.
2. Heat the oil in a pan.Put the onions , asafoetida , ginger garlic paste and fry till the onions are slightly browned.
3. Put the tomatoes, turmeric powder and fry for another 5 minutes on low flame.
4. Add red chilli powder , garam masala and saute for few minutes.
5. Add the peas with little amount of water and bring it to a boil.
6. Meanwhile grind the cashews and poppy seeds to a fine paste.
7. Now add the cashew-poppy paste .Stir gently and let the gravy thicken.
8. Finally add the paneer cubes.Cook for a minute and remove from fire.
9. Garnish with coriander leaves and serve hot

Baigan ka Bhurta

This is an age old favorite which has seen changes in its recipe over a period of time. Presenting to you the contemporary method.

Preparation Time: 10 min                    Cooking Time: 10 mins

Serve:4

Ingredients

• 1 large eggplant


• 1 large onion chopped very fine


• 1 large tomato chopped very fine


• 2 green chillies chopped very fine (optional)


• 7-8 cloves of garlic chopped very fine


• 1/4 cup chopped coriander


• 2 tbsps mustard oil


• Salt to taste


• 1/2 lime

Method

1. Roast on a gas cooktop by just placing the eggplant straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the eggplant is charred and the inner flesh looks really soft.


2. A good sign to watch for is that the eggplant seems to 'cave in' on itself!


3. or Grill in your oven grill or on your barbecue grill.


4.  Again, keep turning periodically till all the skin on the eggplant is charred and the inner flesh looks really soft.


5. 'Roast' in your oven till all the skin on the eggplant is charred and the inner flesh looks really soft.


6. Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin and stem.


7. Mash the eggplant roughly, in a mixing bowl.


8. Heat oil in a pan.


9. Add the mustard oil, onion, green chillies, garlic and saute till onion turns little brown.


10. Add tomato and cook till oil separates.


11. Add mashes brinjal and cook for 5-8 mins.


12. Add a squeeze of lime juice and mix well.


13. Add coriander and mix again.


14. Serve hot with  boiled rice and Lehsuni Daal , or plain boiled rice and Rajma

Chatpate Chole

This delicious dish comes from Punjab region of Northern India. It is delicious served with any of the Indian breads like Bhatura, Poori, Nan, Tandoori Roti, Chapatti and Plain Parathas.

Preparation Time: 20 mins                       Cooking Time: 25-30 mins

Serve: 4

Ingredients

• 1 cup kabuli chana (white chick peas), soaked overnight


• 1 tea bag or tsp tea leaves , tied in a muslin cloth (optional)


• 1/2 tsp cumin seeds (jeera)


• 1 onion, finely chopped


• 12 mm (1/2") piece of ginger (adrak), grated


• 2 cloves of garlic (lehsun), grated


• 2 tsp chole masala


• 2 tsp chilli powder


• 2 tsp dried mango powder (amchur)


• 1/4 tsp turmeric powder (haldi)


• 1 tbsp coriander (dhania) powder


• 1 tsp cumin seeds (jeera) powder


• 2 tbsp oil


• salt to taste

For serving

• 1 onion, sliced


• 4 lemon wedges

Method

1. Pressure cook the Kabuli chana with the tea bag for 3 whistles until they are soft .


2. Drain and keep aside. Discard the tea bag.


3. Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown.


4. Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.


5. Add the Kabuli chana and 1 cup of water and mix well.


6. Simmer for 10 to 15 minutes.


7. Serve hot with batura or rice.

Aaloo Tamatar

The Simplest Curry of Tomatoes and potatoes, with awesome flavors.

Preparation Time: 15 mins                                Cooking Time: 15 mins
Serve:3- 4







Ingredients

• 3 cups sliced potatoes


• oil for deep frying


• 2 tbsp oil


• 7 curry leaves (kadi patta)


• 2 tsp chopped green chillies


• 1 cup chopped tomatoes


• 2 tbsp achar masala mix


• salt to taste


• 1 tsp lemon juice

For The Garnish

• 2 tbsp chopped coriander (dhania)

Method

1. Heat the oil in a Deep pan(kadai) and deep fry the potatoes till they turn golden brown from all the sides. Drain on an absorbent paper and keep aside.


2. Heat the oil in a broad pan, add the curry leaves, green chillies, tomatoes and the achar masala mix, mix well and cook till the oil forms a separate layer on top.


3. Add the fried potatoes, salt, lemon juice and little water, mix well and simmer for 5-7 minutes.


4. Serve hot garnished with coriander.

Crispy Arbi

Crispy arbi or yam is a simple stir fried arbi recipe with a nice mix of indian spices. The crispy arbi makes for a crunchy and delicately flavored yam dish.

Preparation Time: 30 mins                                Cooking Time: 10 mins
Serve: 4



Ingredients

• 500 gms boiled and peeled colocassia (arbi)


• 1 tsp coriander (dhania) powder


• 1/2 tsp red chillies


• 1/2 tsp turmeric powder (haldi)


• 1/2 tsp dried mango powder (amchur)


• 1/2 tsp garam masala


• salt to taste


• oil for deep-frying

Method

1. Heat oil in a kadhai and deep fry the arbi till golden brown and crisp from all the sides.


2. Drain on an absorbent paper and keep aside.


3. Heat 1 tbsp oil in a different pan and add all the spices and saute for 2-3 minutes.


4. Add the arbi pieces and toss well.


5. Serve hot with chapati.

Veg Korma

It’s rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.

Preparation Time: 10 mins                 Cooking Time : 15-30 mins

Serves : 4



Ingredients

• 2 cups Vegetables (carrot, beans,couliflower,green peas,potato)


• 1 big Onion


•  1 big Tomato


• 5 Green chilies


• 1" piece Ginger


• 1 tsp Ginger garlic paste


• 1 Bay leaf


• 2 tbsp Oil


• 1 tsp Mustard seeds


•  1 1/2tsp chilli powder


• 1 1/2 tsp Coriander powder    ( add more or less)


• 1 tsp Garam masala


• 1/2 tsp Turmeric powder


• 1/4 cup Coconut milk


• Salt to taste

TO GRIND:

•  1/2 cup Coconut


• one handful (about 10) Cashew nuts


• 1/2 tsp Poppy seeds


• 1/4 tsp Fennel seeds


• 4 Green chillies

METHOD:

1. In a thick bottom vessel, heat oil and splutter mustard seeds.


2.  Add bay leaf, onions , green chillies , ginger and ginger garlic paste one by one and fry.


3. Onion should not turn brown color.


4. Add the powdered ingredients and fry for few mins.


5. Put the vegetables in this along with the coconut milk ,salt and enough water and cook.


6. When it is half way through add the finely grinded paste (refer TO GRIND ) and choped tomato .


7. Let it cook until done.


8.  Add a few curry leaves and coriander leaves at the end for a better aroma.


9. Serve hot with naan and rice.

Shahi Tukda

Shahi Tukra must be one of those dishes that I have been forever reading about and wanting to make.

Preparation Time: 5 mins                                   Cooking Time: 10 mins.
Serves: 10-12



Ingredients

• 6 slices Bread


•  2 tbsp Ghee


• 1 cup Full Cream Milk


• 2 tbsp Pista, blanched and chopped


• 1/4 cup Sugar


• 1/4 cup Water


•  1 Cardamom, powdered


• 4-5 Almonds, toasted and sliced


•  Few strands of saffron

Method

1. First you need to cut the edges of the bread.


2. Thereafter, cut it diagonally to form 2 triangles.


3.  Keep the bread aside for about 2 hours, so that it becomes hard.


4. To make the sugar syrup, mix sugar and water and set the mixture to boil.


5.  Now, simmer the solution for about 10 minutes and add powdered elachi into it.


6. Take a pan and set the milk to boil.


7. Simmer it until it reduces to 1/4th quantity.


8. Simultaneously, keep stirring occasionally so that it does not stick to the pan.


9.  Now, add pista and few strands of saffron to the thickened milk.


10. Apply ghee on the sides of the bread and lightly fry them until they turn golden brown on both sides.


11. Arrange the fried bread on a plate.


12. Pour the sugar syrup onto the bread and wait until it seeps down.


13. Now, spread the milk mixture onto the bread and sprinkle some almonds, pista and saffron strands over it.


14.  Freeze it and serve it cold.

Chocolate Strawberry

This Valentine’s Day make your sweetie these elegant and rich Chocolate Covered Strawberries.

Preparation Time:15 Mins                                 Ready In:15 Mins

Serve:12-15



Ingredients

• 16 ounces milk chocolate chips


• 2 tablespoons shortening


• 1 pound fresh strawberries with leaves

Method

1. Insert toothpicks into the tops of the strawberries.


2. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth.


3. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.


4. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.


5. Serve cold.

Ras Malai

Rasmalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk. Like Rasgullas, Rasmalai is also made with homemade cheese known as “paneer” or “chana”. Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in sweet, flavored milk.

Preparation Time: 15 mins                          Cooking Time:25-30 mins

Serve: 7-8 people (15 pieces)



Ingredients

• 4 Measuring cup milk for channa (2% milk)


• 3 measuring cup milk for Ras


• 4 - 4 1/2 tbsp. sugar for Ras


• 1 cup sugar


• 3 cups of water


• saffron, cardamom, pista, almonds


• lemon juice

Method

1. First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.


2. Bring 4 cups of milk to boil.


3. Now to curdle the milk add lemon juice to it stirring continuously.


4. Then drain it in a thin muslin cloth or handkerchief.


5. Hold it covered with cloth in the running water.


6. Drain the excess water by pressing the cloth there must not be water remaining.


7. In a pressure cooker take 3 cups of water and 1 cup of sugar.


8. Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it


9. Toss that balls in the pressure cooker and bring two whistles.


10. In the mean time see the milk for ras may be ready.


11. Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside.


12. As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.


13. When the milk is cool add channa balls to it.


14. Refrigerate it.


15. Serve it cold garnished with badam and pistas.

Badam Halwa

Badam Halwa is a very popular recipe. Learn how to make/prepare Badam Halwa by following this easy recipe.

Preparation Time : 15 mins.                                 Cooking Time: 30 mins.
Serve: 4



Ingredients

• 1 cup Almonds


• 1/2 cup of milk


• 1/2 cup of ghee


• 1/2 tsp of saffron


• 1 cup of sugar


• 3 cups of water

Method

1. Boil 2 cups of water and add badam to it.


2. Let it boil for 5 mins then allow it to cool.


3. Peel off the skin by pressing the badam.


4. Grind it by adding milk.


5. Add milk little by little so that u get a good paste.


6. It should neither be too watery nor too hard.


7. Soak saffron in 1/2 cup of hot water for 10 minutes.


8. Now mix one cup of sugar to 1/2 cup water.


9. Add the saffron water to it.


10. Allow the mixture to boil , keep stirring till you get a single thread consistency.


11. Now add the Almond paste keep stirring so that no lumps are formed.


12. Add little ghee from time to time.


13. Continue the process at least 20 minutes or until the mixture thickens.


14. Remove from the heat.


15. Take into a serving bowl.


16. Almond Halwa is ready to serve.

Pyaaz Ki Kachori

These kachoris probably originated in Jodhpur but are today popular throughout Rajasthan. Very few households actually prepare these crisp, flaky deep fried kachoris stuffed with a lightly caramalised and exceptionally seasoned onion filling.

Preparation Time: 15 mins                              Cooking Time:20 mins

Serve: 6


Ingredients

For the dough:

• 2 cups Maida (Plain Flour)


• 1/4 cup melted Ghee


• 1/2 tsp Salt

For filling:

• 2 cups finely chopped Onions


• 1 tsp Kalonji (Nigella Seeds)


• 2 tsp Saunf (Fennel Seeds)


• 2 Bay Leaves


• 1/2 tsp finely chopped Green Chillies


• 2 tblsp Besan (Bengal Gram Flour)


• 2 tsp Dhania Powder (Coriander)


• 2 tsp Chilli Powder


• 1 tsp Garam Masala


• 3 tblsp Chopped Coriander


• 2 tblsp Oil


• Salt to taste


• Oil for frying

Method

1. To prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water.


2. Keep it for 5 - 7 minutes.


3. Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.


4. For the onion filling heat oil in a pan.


5. Add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.


6. Add the besan, coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.


7. Add the chopped coriander and mix well.


8. Remove the bay leaves.


9. Allow the mixture to cool completely.


10. Divide into 12 equal parts and keep aside.


11. To make kachoris roll out each portion of the dough into a 2 inch diameter circle.


12. Place one portion of the filling in the centre of the rolled dough.


13. Surround the filling with the dough by slowly streching it over the filling.


14. Seal the ends tightly and remove excess dough.


15. Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.


16. Gently press the centre of the kachori with your thumb.


17. Repeat with the remaining dough and filling.


18. Deep fry the kachoris in hot oil over a slow flame till fgolden brown.


19. The kachoris should puff up like puris.


20. These kachoris take a long time to be cooked in the inside too.


21. Serve hot with tamarind chutney and hari chutney.

Stuffed Moong Dal Cheela

Wholesome moong dal pancakes topped with paneer and spices. Serve it for breakfast or as starters for parties.

Preparation Time: 10 mins                            Cooking Time: 5 mins

Serve: 4



Ingredients

For Cheela:

• 2 bowls of moong dal (split yellow gram), soaked overnight


• 1 pinch of asafoetida (hing)


• salt to taste


• chilli powder to taste

For stuffing :

• 1/2 " paneer (cottagte cheese) cubes


• 1 onion, finely sliced


• finely chopped mushrooms (khumbh)


• finely chopped carrots


• finely chopped green chillies


• 1 tsp tomato puree

Spices :

• salt to taste


• 1 pinch of cumin seeds (jeera)


• turmeric powder (haldi)


• coriander (dhania) powder


• chilli powder


• 1 tbsp oil


• fresh coriander (dhania) leaves

Method

Preparing cheela batter :

1. Grind soaked moong dal to a fine paste . it will be green in color , if you dont want green


2. Wash daal thoroughly in the morning and remove the chilka by mincing .


3. Add salt , chilli powder, asafoetida. keep it aside

For the filling:

1. Heat oil in a pan, add cumin seeds and onions .


2. Fry till golden brown . add all the spices , then add puree .


3. Fry till oil separates . add mushrooms and carrots .


4. Cook for just 1 or 2 mins (don''t overcook the vegetables).


5. Add paneer and softly mix it .


6. Finely add fresh coriander and garam masala.

Cooking cheela :

1. On a non-stick skillet just add few drops of oil and spread the batter smoothly like a dosa (not too big).


2. Let it cook and then flip the side . when both sides are done , put 1 table spoon of filling and wrap the cheela .


3. Serve with imli and mint chutney.

Mini Mattar Samosa

Traditionally, samosas are a fried Indian snack food, but I like to eat them as an entree, or along with some other vegetarian Indian food.

Preparation Time: 15 mins                      Cooking Time: 20mins

Serve: 6-8



Ingredients

• 6 tbsp cooking oil


• 2 tsp cumin seed


• 400 gm green peas


• 2 tsp ginger , chopped


• 2 tsp coriander powder


• 1 tsp kasuri methi (crumbled between your palms)


• 2 tsp green chilies , chopped


• 1 tsp chat masala


• 1 tsp red chili powder


• 2 tsp salt


• 2 tsp coriander leaves


• For the dough


• 1 tsp ajwain


• 500 gm all-purpose flour


• 6 tbsp oil


• 200 gm water

Method

1. First, prepare the filling for this dish.


2. For this, do the following: Heat oil in a pan.


3. Add cumin seeds and allow to crackle.


4. Add greenpeas, ginger and green chilli.


5. Mix well.


6. Once the raw smell of ginger is gone and the green peas are cooked, add corriander powder, kasori methi, red chilli powder, chat masala and salt.


7. Mix well.


8. Add corriander leaves and mix well.


9. Now prepare the dough.


10. For this, put ajwain seeds, oil, flour and water in a bowl.


11. Knead well and make dough.


12. Roll lengthwise.


13. Now make small round balls out of this (like you would make for rotis/chapatis).


14. Roll out on a lightly floured board till about 6 inches in diameter.


15. Now, put 1-2 tsps. of the above prepared stuffing in the center.


16. Close and give shape of a potli or cone.


17. Likewise, repeat for all the balls of dough.


18. Heat oil in a deep frying pan.


19. Drop potlis, gently, into the hot oil and deep fry till golden brown.


20. Remove from oil.


21. Drain on clean kitchen towels/napkins.


22. Serve hot.

Paneer Tikka

Cottage cheese and capsicum marinated in tandoori spices. Good for any occasion as good rich snack.

Preparation Time: 15 mins.                                         Cooking Time: 20 mins.

Serve:4


Ingredients

• 2 cups paneer (cottagte cheese) , cut into 50 mm (2") cubes


• 1/2 cup capsicum, cut into 50 mm. (2") pieces


• 1/2 cup thick curds (dahi)


• 1 tsp ginger (adrak) paste


• 1 tsp garlic (lehsun) paste


• 2 tsp chilli powder


• 1/2 tsp dried fenugreek leaves (kasuri methi)


• 1/2 tsp garam masala


• 2 tbsp chopped coriander (dhania)


• 1 tsp chaat masala


• 1 tbsp oil


• salt to taste

Method

1. Combine the curds, ginger paste, garlic paste, chilli powder, kasuri methis, garam masala, coriander, oil and salt and mix well to prepare a marinade.


2. Add the paneer and capsicum to it and keep aside for 15 minutes.


3. Arrange the marinated paneer and capsicum pieces in a shallow galss dish and microwave on HIGH for 3 minutes.


4. Alternatively bake in Oven at 180 degree C for 10-15 mins, till paneer turns little brown on all side.


5. Serve hot, sprinkled with the chaat masala.

Veg Momos

Momos is a popular recipe from the land of China. Learn how to make/prepare Momos by following this easy recipe.

Preparation Time: 15mins                          Cooking Time:25-30 mins

Serve: 4

Ingredients

for the dough

•  2 cups  Plain flour


• Salt as per taste


• 2 tbsp Oil

for the stuffing

• 2 cups of vegetable of your choice finely chopped.(Cabbage, Carrot ,Beans, Mushrooms etc)


• 1 Onions  chopped


• 2 Green chillies chopped


• 1"  Ginger  chopped


• 3 Garlic  chopped


• 1 tsp Soya sauce


• 1 tbsp Pepper powder


• 2 tbsp Oil

Method

for the dough

1. In a large bowl combine flour,salt,oil and add enough water and knead well.


2. Make a soft dough.

 for stuffing

1. Take oil in a pan add add ginger and garlic pieces. Fry till they are light brown in color.


2. Then add onions and green chillies and saute till onions are translucent.


3. Now add all the veges and stock cube.


4. Cook for few minutes but don't cover in order to retain the colors.


5. Now add soya sauce and mix well.


6. Lastly add pepper and let the mixture cool.

for Assembling and Steaming momos

1. Take dough similar to size of ping pong ball and make a flat disc (similar to poori) with rolling pin.


2. Put 1tbsp of the filling on the disc.


3. Apply water at the ends and gather the disc into the center and seal of the edges.


4. Apply oil to the idly moulds/ or string hopper steaming wattis and keep momos on them and  steam it for 10-12 minutes.


5. Serve hot with tomato chillie sauce.

Coconut Chutney

This is a coconut chutney mixed with other species and served with Idli, Dosai and even with cooked rice.

Preparation Time: 10 mins                               Cooking Time: 15 mins
Serve: 4




Ingredients

• 1 cup grated coconut


• 2 small green chillies , chopped


• 1 tsp grated ginger (adrak)


• 1 tbsp roasted chana dal (daria)


• salt to taste

For The Tempering

• 1/2 tsp mustard seeds ( rai / sarson)


• 1 red chilli , broken into pieces


• 2 to 3 curry leaves (kadi patta)


• 1 tsp oil

Method

1. Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.


2. Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle.


3. Pour this tempering over the chutney and mix well.


4. Refrigerate and use as required.

Chilly Pickle

Serve with plain parathas or any thing in lunch or dinner.

Preparation Time: 15 mins                        Cooking Time: 10 mins

Serve:4




Ingredients

• 1 kg green chillies


• 50 g - roasted and ground cumin seeds


• 100 g fenugreek seeds


• 200 g mustard seeds


• 1 cup salt or as per taste


• 100 g mustard oil


• 1-2 tablespoon red chilli powder


• 1-2 tablespoon turmeric powder


• 4 tablespoon amchur powder (dried mango powder)


• 2 cup of black vinegar

Method

1. Cut green chillis into thin slices lengthwise (preferably 2 pieces of each)


2. Add the turmeric powder 1-2 tablespoonful as per your taste


3. Add mustard and fenugreek seeds in the quantities shown in ingredients


4. Add 1 or 2 tablespoonful red chilli powder


5. Add dried mango powder and mix it by stirring


6. Add one cup salt and mix it well


7. Add the cumin powder


8. Add mustard oil and vinegar and stir with spoon


9. Fill the pickle in a jar


10. Pickle is ready to serve

Mixed Pickle

Buzz of spicy heat and intense,unforgettable flavor just a tiny bite of an mixed pickle will set your mouth tingling with a buzz of spicy heat and intense, unforgettable flavor.

Preparation TIme: 25 mins                      Ready in 5-7 days

Serve: 10


Ingredients

• 2 kg. raw mangoes


• 1\4 kg lemons


• 1\4 kg green chilies


• 1 kg. mixed vegetables such as carrots, peas, turnips and cauliflower.


• 2 1\2 to 3 liters mustard oil


•  1\4 cup. salt


•  2 cups aniseed (saunf)


•  2 tbsp. turmeric


•  2 cup nigella seeds (kalonji)


•  2 cup fenugreek seeds (methre)


• 1\2 cup red chili powder or (according to the taste.)

Method

1. Wash and pat dry all the vegetables.


2. Cut the mangoes into half, remove seed and then cut into 11\2 inch sized pieces.


3.  Cut the lemons into half and slit the chilies carefully into half, leaving them still held together at the stalk.


4. Peel the carrots and cut them into 2 inches long sticks. Peel and slice the turnip.


5.  Break the cauliflower into medium sized floret.


6. Divide the salt into two parts.


7. Place mangoes, lemons and chilies in a large bowl, sprinkle one part of the salt, mix well , cover and leave to marinate over night.


8. Next day gently squeeze out all the water released by the vegetables, taking care not to squeeze the juice from the lemons.


9. Place the carrots, peas, turnip and cauliflower in bowl, pour vinegar over it and mix well. Keep aside for 2-3 hours.


10.  Strain the liquid from the vegetables and bring to a boil, put the vegetables and cook just for 2 minutes. Remove the vegetables with a slotted spoon and put them in a tray to cool completely.


11.  Heat mustard oil to smoking point, remove from heat and leave it to cool.


12. Mix all the spice ingredients and remaining salt with enough oil just to bind the spices.


13.  Stuff the green chilies with the spice mixture.


14. Rub gently the rest of the mixture over the mangoes, lemons and other vegetables.


15.  Place the mango mixture in an earthenware jar, Mix thoroughly with hands.


16.  Pour in the remaining oil. The oil should cover the vegetables by about 2.5 cm (1 inch).


17. Cover the jar with a muslin cloth and keep it in an airing place.


18.  Stir the contents of the jar for the first two weeks at least once a day.


19. Do this to ensure that all pieces are completely dipped in the oil.


20. Serve with any main course or Parathas

Carrot and Cauliflower Pickle

Popular Punjabi vegetable pickle in vinegar and oil made easy with baby carrots, and cauliflower florets pre-prepared in the stores.

Cooking time (duration): 25

Serves: 4

Ingredients

• 1 cup Califlower


• 1 cup Carrot


• 1/2 – tsp Cumin Seed


• a pinch Hing


• 2 small Lemon Juice


• 1/2 tbsp Methi seeds powder


• 1/4 cup Mustard Powder


•  1/2 tsp Mustard Seeds


• 1/2 cup Mustard Oil


• 3 Red Chilli Dry


• 1/2 cup Red Chilli powder


• Salt To taste


• 1/2 tsp Turmeric Powder

Instructions

1. Slice the Carrot and Califlower into small cubes and keep it a side.


2. Take bowl add Red chilli powder,mustard powder,fenugreek powder,,turmeric powder mix this well and keep it a side.


3. Take pan heat oil add mustard seeds,cumin seeds,red chillies,hing.


4. Once it is done switch off the flame keep this temepring a side till it cool down.


5. Now take spices mixture add temepring into it and mix it well, now add cut Carrot and califlower cubes into it and mix it well at last add lemon uice.


6. Keep this mixture for 6hrs-12 hrs a side.


7. Serve With any Paratha or main course.

Dahi Vada

Dahi Vadas are lentil dumplings topped with a spicy savory yogurt and tamarind chutney. These are great as a side dish for a formal dinner or served as a chaat.

Preparation Time: 7 min                                     Cooking Time : 25 min
Serve : 4



Ingredients

 For Vadas:

• 3/4 cup washed Moong dal


• 1/4 cup washed Urad dal


• Oil to fry

For Garnish:

• 1 1/2 cup yogurt


• 1 teaspoon salt


• 1/2 teaspoon red chilly powder


• 1/2 teaspoon roasted cumin seed powder


• 3 tablespoons tamarind chutney

Method
For Vadas:

1. Mix both dals and wash several times until the water appears clear.


2. Soak dal in 4 cups of water for at least six hours.


3. Drain the water and blend dal to very creamy texture.  Just using enough water as needed to blend. Using too much water while blending dal will not be creamy in texture.


4. Whip dal batter using a spoon in a circular motion for about two to three minutes until batter will become light and fluffy. If needed add few spoons of water.


5. To fry the vadas, use a flat frying pan. Do not put more than 1/2 inch of oil in the frying pan.


6. Place the heat on medium high. To check if oil is ready put a little batter into the oil, oil will sizzle and batter should start expending upwards slowly without changing color.


7. Place about 1 tablespoon of batter into the oil. Batter should not be covered with oil. This will allow the vada to expand. The vada will be softer if they are shallow fried.


8. Fry the vadas in small batches. Fry the vada until thew are golden brown all around.


9. After you have made all of the vadas, place the vadas in luke warm water and soak for about 20 minutes.


10. Next squeeze the vadas gently to take out the water, be careful not to break the vadas.

For Garnish:

1. Take two cups of yogurt and mix until very smooth. Use some milk as needed to make the consistency similar to pancake batter or lassi. Add about 1 teaspoon of salt or as needed.


2. Soak all the vadas in the yogurt batter for at least twenty minutes, giving the vadas time to absorb the yogurt.


3. Slowly pick up each vada and transfer into a serving dish, pouring a few spoons of extra yogurt all over the vadas.


4. Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chilly powder and finish off with a drizzle of tamarind chutney.