tag:blogger.com,1999:blog-5672186547913803902024-02-19T23:34:03.581-08:00Veg. Khana Khazana - खाना ख़ज़ानाLalit Jainhttp://www.blogger.com/profile/12234034691033668958noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-567218654791380390.post-58110514549428289082016-05-22T05:12:00.005-07:002016-05-22T05:12:45.691-07:00Green Chilli - Pickle<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: #4c1130;"><span style="color: #f4cccc;">Green Chilli Pickle</span></span></div>
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<span style="background-color: #4c1130;"><span style="color: #f4cccc;">Ingredients:</span></span></div>
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<span style="background-color: #4c1130;"><span style="color: #f4cccc;">250 gm fresh Green Chilies</span></span></div>
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<span style="background-color: #4c1130;"><span style="color: #f4cccc;">4 medium sized Lemons</span></span></div>
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<span style="background-color: #4c1130;"><span style="color: #f4cccc;">1 tbsp Cumin Seeds</span></span></div>
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<span style="background-color: #4c1130;"><span style="color: #f4cccc;">1 tbsp Fenugreek Seeds</span></span></div>
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<span style="background-color: #4c1130;"><span style="color: #f4cccc;">1 tbsp. Vinegar</span></span></div>
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<span style="background-color: #4c1130;"><span style="color: #f4cccc;">4 tbsp of Oil</span></span></div>
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<span style="background-color: #4c1130;"><span style="color: #f4cccc;">Asafoetida (Hing)</span></span></div>
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<span style="background-color: #4c1130;"><span style="color: #f4cccc;">Salt to taste</span></span></div>
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<span style="background-color: #4c1130;"><span style="color: #f4cccc;">Method:</span></span></div>
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<span style="background-color: #4c1130;"><span style="color: #f4cccc;">Finely cut green chilies. Add lemon juice + salt to chilies. Dry roast cumin and fenugreek seeds and powder them. Heat oil, add Asafoetida, add the powder, vinegar, and green chilies and mix it well. Remove from fire. Let it cool. Preserve this in a glass bottle and use this after 3 or 4 days.</span></span></div>
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Lalit Jainhttp://www.blogger.com/profile/12234034691033668958noreply@blogger.com0tag:blogger.com,1999:blog-567218654791380390.post-47326169187460645422016-05-22T05:12:00.000-07:002016-05-22T05:12:00.275-07:00Lemon - Pickle<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: #4c1130;"><span style="color: #cfe2f3;">Lemon Pickle</span></span></div>
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<span style="background-color: #4c1130;"><span style="color: #cfe2f3;">Ingredients:</span></span></div>
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<span style="background-color: #4c1130;"><span style="color: #cfe2f3;">10 Lemons (Big Yellow ones)</span></span></div>
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<span style="background-color: #4c1130;"><span style="color: #cfe2f3;">1/5 teaspoon Asafoetida (Hing)</span></span></div>
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<span style="background-color: #4c1130;"><span style="color: #cfe2f3;">1/4 teaspoon Turmeric</span></span></div>
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<span style="background-color: #4c1130;"><span style="color: #cfe2f3;">1/2 teaspoon Mustard</span></span></div>
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<span style="background-color: #4c1130;"><span style="color: #cfe2f3;">2 Teaspoons Red Chilli powder</span></span></div>
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<span style="background-color: #4c1130;"><span style="color: #cfe2f3;">1/2 teaspoon Fenugreek seeds (Methi) powder</span></span></div>
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<span style="background-color: #4c1130;"><span style="color: #cfe2f3;">Salt to taste</span></span></div>
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<span style="background-color: #4c1130;"><span style="color: #cfe2f3;">1/4 Cup any Cooking Oil (you may add more if like oilier)</span></span></div>
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<span style="background-color: #4c1130;"><span style="color: #cfe2f3;"><br /></span></span></div>
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<span style="background-color: #4c1130;"><span style="color: #cfe2f3;">Method:</span></span></div>
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<span style="background-color: #4c1130;"><span style="color: #cfe2f3;">Cut half of the lemons (five) and extract juice from it. Cut other half of the lemons into 8-10 pieces each. Heat oil in saucepan and add Asafoetida and then add mustard and wait for them to splutter. Add chopped lemons and juices together. Add turmeric on the top. With low heat, boil the mixtures for 15 minutes with lid covered. Add mustard powder, red chili powder, fenugreek powder & salt. Let it cool. Put into dried glass/plastic bottles to preserve.</span></span></div>
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<span style="background-color: #4c1130;"><span style="color: #cfe2f3;">================</span></span></div>
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Lalit Jainhttp://www.blogger.com/profile/12234034691033668958noreply@blogger.com0tag:blogger.com,1999:blog-567218654791380390.post-64455676164841317122016-05-22T05:11:00.000-07:002016-05-22T05:11:03.726-07:00Sweet Mango - Pickle<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: #444444; color: #f9cb9c;">Sweet Mango Pickle</span></div>
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<span style="background-color: #444444; color: #f9cb9c;"><br /></span></div>
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<span style="background-color: #444444; color: #f9cb9c;">Ingredients:</span></div>
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<span style="background-color: #444444; color: #f9cb9c;">5 kg - Alphanso Green Mangoes</span></div>
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<span style="background-color: #444444; color: #f9cb9c;">2 kg - Jaggery (finely chopped)</span></div>
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<span style="background-color: #444444; color: #f9cb9c;">1½ kg - Sugar</span></div>
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<span style="background-color: #444444; color: #f9cb9c;">400 gm - Salt</span></div>
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<span style="background-color: #444444; color: #f9cb9c;">250 - 300 gm Red chili Powder</span></div>
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<span style="background-color: #444444; color: #f9cb9c;">25 gm - Turmeric</span></div>
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<span style="background-color: #444444; color: #f9cb9c;">300 gm - Fenugreek seed's powder</span></div>
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<span style="background-color: #444444; color: #f9cb9c;">100 gm - Mustard seed's powder</span></div>
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<span style="background-color: #444444; color: #f9cb9c;">2 tsp - Asafoetida (hing)</span></div>
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<span style="background-color: #444444; color: #f9cb9c;">500 gm - Mustard Oil</span></div>
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<span style="background-color: #444444; color: #f9cb9c;">Method:</span></div>
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<span style="background-color: #444444; color: #f9cb9c;">Wash mangoes, peel off its skin & cut into pieces. Put the pieces in a deep vessel & add half the quantity of salt & little turmeric powder to it & mix well. Cover the vessel & keep it for 1 day. Stir 2-3 times at regular interval. Heat mustard oil in a pan. Take a wide vessel & add fenugreek seed's powder, mustard seed's powder, asafoetida & warm oil. Mix the mixer properly. When lukewarm, add salt & mix well. When cool, add red chili powder & turmeric powder. Then add jaggery & sugar, Mix well. Keep this mixer also for one day & keep stirring at regular intervals. The next day, take out the pieces of mangoes in dry cloth & keep it to dry properly. When done, add them to the prepared mixer & mix it well with the help of hands. Put it into a wide-mouthed bottle so that it can be stirred. Bring it to use when jaggery dissolves completely.</span></div>
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<span style="background-color: #444444; color: #f9cb9c;">Note: If you use any other mango instead of alphanso, then keep it in salt & turmeric mixer for 2 days. Always keep the bottle in which you store pickle, in sunlight for atleast half an hour after washing it clean.</span></div>
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<span style="background-color: #444444; color: #f9cb9c;">================</span></div>
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Lalit Jainhttp://www.blogger.com/profile/12234034691033668958noreply@blogger.com0tag:blogger.com,1999:blog-567218654791380390.post-42689859968576848862016-05-22T05:10:00.000-07:002016-05-22T05:14:07.505-07:00Chunda - Pickle<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="background-color: black; color: #d9ead3;">Chunda</span></b></div>
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<span style="background-color: black; color: #d9ead3;"><br /></span></div>
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<span style="background-color: black; color: #d9ead3;">Ingredients:</span></div>
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<span style="background-color: black; color: #d9ead3;">Raw mangoes - 2 kg</span></div>
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<span style="background-color: black; color: #d9ead3;">Turmeric powder - 1 tbsp</span></div>
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<span style="background-color: black; color: #d9ead3;">Red chili powder - 3 tbsp</span></div>
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<span style="background-color: black; color: #d9ead3;">Cumin powder - 1 tbsp</span></div>
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<span style="background-color: black; color: #d9ead3;">Sugar - 500 gm</span></div>
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<span style="background-color: black; color: #d9ead3;">Salt - as per taste</span></div>
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<span style="background-color: black; color: #d9ead3;"><br /></span></div>
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<span style="background-color: black; color: #d9ead3;">Method:</span></div>
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<span style="background-color: black; color: #d9ead3;">Wash, peel and grate the mangoes. Add salt and turmeric powder to the grated mangoes. Mix well and set aside in a stainless steel or glass vessel. After an hour press the mango between the palms and squeeze out all the water. Transfer into another vessel. Add sugar and mix well with grated mangoes. Put the grated mango and sugar in a thick-bottomed vessel. Put the vessel on a slow flame and cook, stirring constantly. Cook for about 35-40 minutes or until the water evaporates and sugar syrup is formed. Remove from the gas and let it cool. When cooled, add red chili powder and cumin powder and mix well. Store in a dry, clean, sterilized glass jar with a tight lid.</span></div>
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<span style="background-color: black; color: #d9ead3;">================</span></div>
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Lalit Jainhttp://www.blogger.com/profile/12234034691033668958noreply@blogger.com1tag:blogger.com,1999:blog-567218654791380390.post-62645404463513207932009-04-13T07:34:00.000-07:002016-05-18T06:44:08.127-07:00Mango SalsaMango Cooler<br /> <br /><br />Ingredients:<br /><br />3 cups Milk <br />1 tsp Vanilla <br />1 cup Mango chunks <br />1 cup Pineapple chunks <br /><br /><br />Method:<br />Place all ingredients in blender and blend well <br />Add ice and blend again until smooth and creamy. <br /><br /><br />Tip: Mix a drink in the proper order, which is usually: Ice, Alcohol, iller (e.g. juice or soda), Any secondary ingredient. <br /><br /><br />Mango Margarita<br /> <br /><br />Ingredients:<br /><br />Ice Cubes <br />180 ml Tequila <br />180 ml Sour Mix <br />60 ml Triple sec <br />1¼ cups cubed, peeled Mango <br /><br /><br />Method:<br />Pour liquids into blender, then cut mango and blend for 10-15 seconds. <br />Top with ice to fill blender and blend for another 30 seconds or until desired consistency. <br /><br /><br />Tip: All alcoholic beverages are either fermented or distilled. Your fermented beverages are beer and wine. Your distilled beverages are vodka, whiskey, rum, liqueurs, etc. <br /><br /><br />Mango and Papaya Shake<br /> <br /><br />Ingredients:<br /><br />1 litre Curd <br />Lemon juice <br />Grated Ginger <br />2 cups Pineapple juice <br />1 Papaya, seeded and sliced <br />1 Mango, seeded and sliced <br />Grated Nutmeg and Cardamon <br /><br /><br />Method:<br />Put the papaya, mango, pineapple juice, and curd in a blender. <br />Add the ginger, lemon juice, nutmeg and cardamon to taste and blend until smooth. <br />Pour the shake into tall glasses, add ice cubes and a sprig of mint for garnish. <br /><br /><br />Tip: Handle glasses by the stem. You don't want to warm the glass after you've chilled it or leave fingerprints. <br /><br /><br />Mango Madness<br /> <br /><br />Ingredients:<br /><br />½ cup Curd <br />3-5 Ice cubes <br />180 ml Buttermilk <br />1 tbsp Lemon juice <br />½ tsp ground Ginger <br />2½ cups diced Mango, frozen <br />1 tsp Ginger, grated and chopped <br /><br /><br />Method:<br />Combine the buttermilk and curd in the blender. <br />Add the mango, lemon juice, fresh ginger and ground ginger. <br />With the blender running, add the ice cubes one at a time until the desired consistency is reached. <br /><br /><br />Tip: Eat something before and during alcohol consumption. This slows the absorption of alcohol. Fats and carbohydrates are best for slowing absorption. Sugars intake prevents hang-overs. Cakes and pastries are the party food that has lots of all three. <br /><br /><br />Mango Frappe<br /> <br /><br />Ingredients:<br /><br />1 cup Milk <br />2 tbsps Sugar <br />4 to 6 Ice cubes <br />1 tbsp Lemon juice <br />¼ tsp Vanilla extract <br />1½ cups Mango, chopped <br /><br /><br />Method:<br />Place chopped mango in freezer for 30 minutes. <br />Combine mango, milk, sugar, juice, and vanilla in a blender; process until smooth. <br />Add ice cubes; process until smooth. Serve immediately.<br /><br />Yield: 3 cups <br /><br /><br />Tip: Some think that this is the main problem for hangovers. There is little evidence to support this view. There is however some that suggests not to mix drinks made from the grape and the grain, ie don't drink wine and whisky. <br /><br /><br />Mango Strawberry Smoothie<br /> <br /><br />Ingredients:<br /><br />½ cup Curd <br />6 Ice Cubes <br />1 ripe Mango, chunks <br />1 cup Strawberries, cut up <br /><br /><br />Method:<br />Prepare all the fruits in small chunks. <br />Liquidise all the ingredients together in a blender. <br />Serve immediately. <br /><br /><br />Tip: While pouring two or more blended drinks, pour a little at a time into each glass to endure all the glasses have the same proportion of froth and other ingredients. <br /><br /><br />Mango Punch<br /> <br /><br />Ingredients:<br /><br />2 qts Water <br />1 cup Sugar <br />½ cup Grenadine <br />½ cup Lemon juice <br />4 cups fresh Mango puree <br /><br /><br />Method:<br />Puree mango in food processor or blender until smooth; strain to remove any pulp. <br />Place puree in large pitcher or punch bowl. Stir in water, sugar and lemon juice. <br />To serve, fill drinking glasses with ice cubes and mango juice, then add 1-2 tsp grenadine to each glass.<br /><br />Serves: 8-12 <br /><br /><br />Tip: Rinse your shot glass frequently. Liquors can taint each other or cloud your drink. <br /><br /><br />Mango Lassi<br /> <br /><br />Ingredients:<br /><br />1 cup Curd <br />1 pinch Salt <br />1 tbsp Sugar <br />3 cups cold Water <br />1 Mango, chopped <br />Mint leaves to garnish <br /><br /><br />Method:<br />In a blender, combine curd, mango, sugar, water and salt. Blend until smooth. <br />Pour into glasses and serve garnished with a sprig of mint. <br /><br /><br />Tip: Rinse your shot glass frequently. Liquors can taint each other or cloud your drink. <br /><br /><br />Mango Rice<br /> <br /><br />Ingredients:<br /><br />Curry leaves <br />4 tbsps raw Peanuts <br />150 gms Basmati Rice<br /><br />Masala<br /><br />6 Red Chillies <br />½ tsp Turmeric Powder <br />1½ tsps Mustard seeds <br />½ tsp Asafoetida powder <br />1½ cups Grated Green Mango <br />4 tbsps Fresh Coconut, grated<br /><br />For Tempering<br /><br />3 tbsps Oil <br />Curry leaves <br />1 Red Chilli, halved <br />1 tsp Mustard seeds <br />1 tbsp Chana Daal, rinsed <br /><br /><br />Method:<br />Cook the rice and spread on a platter to cool. Set aside. <br />For masala: place mustard seeds, asafoetida powder, red chillies, turmeric powder, and grated coconut in a blender or food processor. <br />Add half the grated mango. Blend into a fine paste. Set aside. <br />For tempering heat the oil in a heavy frying pan. <br />Add mustard, chana daal, red chilli, and curry leaves. <br />When the mustard seeds splutter, add the peanuts. Once the dal is golden, add the remaining mango. Sauté for a few minutes over a medium heat, until the mango is cooked. <br />Now add the masala. Cook until the raw smell disappears. Remove from heat and set aside. <br />When the rice is cool, add salt to taste and extra curry leaves. Stir in the masala little by little, until well blended. <br />Serve hot with fried.<br /><br />Serves: 4 <br /><br /><br /><br /><br />Mango Curry<br /> <br /><br />Ingredients:<br /><br />1 tbsp Oil <br />¾ tsp Salt <br />1 inch Ginger <br />6 Red Chillies <br />1 tbsp Jaggery <br />2 Onion, sliced <br />½ Coconut, grated <br />½ tsp Cumin seeds <br />6 Pods Garlic flakes <br />1 tsp Coriander seeds <br />½ tsp Turmeric powder <br />250 gms Green Mangoes <br /><br /><br />Method:<br />Peel green mangoes. Slice each mango into small pieces, removing seed. Wash and keep aside. <br />Grind together coconut, chillies, garlic, ginger, cumin and coriander. <br />Heat oil and fry onions till transparent. <br />Add ground mixture and stir-fry well, till oil begins to leave the masala. Add mango slices and jaggery <br />Pour one glass water. Add salt and cook on medium flame till mangoes are tender and curry thickens. <br /><br /><br /><br /><br />Mango Burfi<br /> <br /><br />Ingredients:<br /><br />1 cup Ghee <br />2 cups Sugar <br />4 cups Mango Pulp <br />3 tsp Cardamom powder <br />15-20 Cashewnuts, Almonds <br /><br /><br />Method:<br />Mix sugar and water in a bowl and boil until sugar syrup is formed. <br />In a thick bottomed vessel, put mango pulp and boil. <br />As pulp starts to boil add sugar syrup and stir well until it gets thickened. <br />Now add fried cashewnuts and almonds and mix well. Whenthe pulp starts to thicken add cardamom powder. <br />Stir continously adding ghee little by little. When mixture starts leaving sides of the vessel, remove from fire and pour it onto a greased plate. <br />When cooled cut into pieces. <br /><br /><br />Tip: Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer. <br /><br /><br />Sweet Mango Rice<br /> <br /><br />Ingredients:<br /><br />2 tbsp Ghee <br />¾ cup Sugar <br />1 cup Mango pulp <br />1 cup Basamati Rice <br />3 tbsp Condensed Milk <br />½ tsp Cardamom Powder and Kesar <br /><br /><br />Method:<br />Wash and drain the rice. <br />Fry it in the ghee and mango pulp in a pan till aroma exudes on low heat. <br />Add cardamom powder, kesar, sugar and milk to it. Stir it for sometime. <br />Add 2 cups of water and stir it well. <br />Cover with lid and let it cook on slow flame for about 14-15 min (do not stir). <br />Garnish with dry fruits like almonds, cashewnuts, raisins. <br />Serve hot or cold with ghee. <br /><br /><br />Tip: To prevent the milk kheer for sticking to the bottom of the vessel, drop a coin in the vessel while the kheer is boiling. <br /><br /><br />Mango Kulfi<br /> <br /><br />Ingredients:<br /><br />½ cup Sugar <br />3 tbsp Water <br />1 tbsp Lemon juice <br />Few strands of Kesar <br />3½ cups Mango puree <br />1 tbsp unflavoured Gelatine <br />Shelled roasted Pistachios, ground <br />1½ cup Whipping cream, whipped until stiff <br /><br /><br />Method:<br />Place water in a small saucepan; sprinkle with gelatin. Allow to soften for five minutes. <br />Cook over low heat until dissolved. <br />Place mango puree in a large bowl; add sugar, lemon juice, kesar strands and dissolved gelatin. Stir until the sugar dissolves. <br />Fold whipped cream into mango mixture. Place bowl in freezer until mixture is half frozen; about one hour. <br />Remove from freezer; beat until smooth. Pack into individual bowls or molds; return to freezer and freeze until about half frozen but still creamy. <br />Garnish with plenty or ground roasted pistachio nuts. <br /><br /><br />Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream. <br /><br /><br />Mango Souffle<br /> <br /><br />Ingredients:<br /><br />3 Eggs <br />½ cup Sugar <br />2 tsp Gelatine <br />3/4 cup Cream <br />½ cup Mango Puree <br />½ cup Mango slices, cut into small pieces <br /><br /><br />Method:<br />Soak gelatin in 1/4 cup of water. <br />Separate egg yolks and whites. <br />Add mango puree and sugar to the yolk and cook over a pan of hot water till the sugar dissolves. <br />Dissolve soaked gelatin in hot water and add to the yolk mixture and cool. <br />Beat the cream and add to this mixture. Also add the mango slices. <br />Beat egg whites stiff and fold into the soufflé mixture. <br />Set in freezer for at least two hours. Decorate with cream and mango slices. <br /><br /><br />Tip: Cadbury's nutties & gems, gluced cherries, whipped cream, crumbled biscuits, dry fruits used inside, coloured sugar etc. make excellent decorations for party puddings. <br /><br /><br />Mango Pudding<br /> <br /><br />Ingredients:<br /><br />300 ml Water <br />20 gms Butter <br />200 gms Sugar <br />Coconut Powder <br />250 ml Ice Water <br />400 ml Fresh Milk <br />300 gms Mango Puree <br />40 gms Gelatine Powder <br />250 gms Whipping cream <br /><br /><br />Method:<br />Mix gelatine powder, sugar and water, stir well and bring to boil till sugar dissolves in water. Add in butter keep aside. <br />Stir and mix well mango puree, ice water, milk, whipping cream and instant coconut powder. <br />Mix the sugar solution and puree, stir well. <br />Pour the mixture into a desired shape mould. <br />Chill well and serve. <br /><br /><br />Tip: Cadbury's nutties & gems, gluced cherries, whipped cream, crumbled biscuits, dry fruits used inside, coloured sugar etc. make excellent decorations for party puddings. <br /><br /><br /><br />Mango Ice Cream<br /> <br /><br />Ingredients:<br /><br />1 cup Sugar <br />9 Egg Yolks <br />1½ cups Milk <br />2 ripe Mangoes, sliced <br />1½ cups Heavy Cream <br /><br /><br />Method:<br />In a medium heavy-bottom saucepan, combine the milk, cream and 1 tbsp of the sugar. Bring just to a scald. <br />Meanwhile, put the remaining sugar and the egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up. <br />Return the mixture to the saucepan and set over medium-low heat. Cook, stirring with a wooden spatula, until the mixture has thickened slightly and coats the back of the spoon. <br />Strain the mixture through a fine sieve into a bowl and nestle it in a larger bowl of ice. Cool, stirring occasionally. <br />Meanwhile, purée the mangoes in a food processor. Whisk the mango purée into the cooled custard. <br />Transfer to an ice cream maker and freeze according to the instructions. Transfer to a storage container and freeze until firm.<br /><br />Makes: One quart <br /><br /><br />Tip: Never boil gelatine. Only warm to dissolve. <br /><br /><br />Mango Sherbet<br /> <br /><br />Ingredients:<br /><br />1 Egg white <br />3/4 cup Sugar <br />1 tbsp Lemon juice <br />3 tbsps Cream, whipped <br />2 large Mangoes, puréed and strained <br /><br /><br />Method:<br />Put sugar and 1¼ cups water in a heavy-based saucepan and stir to dissolve. Boil for 5-6 minutes. Remove from heat; stir in lemon juice and let cool. <br />Stir mango purée into syrup and pour into a shallow metal container. Cover the mixture freeze the mixture to the slushy stage. <br />Turn semi-frozen mixture into a bowl and beat well. Return the mixture to the container, cover and freeze until just becoming slushy again. Turn out into the bowl and beat well. <br />In a separate bowl, whip egg white until stiff but not dry. <br />Fold cream and then the egg white into the mango mixture, spoon back into the container, cover and freeze until firm. <br />About 30 minutes before serving, transfer the sherbet to the refrigerator.<br /><br />Serves: 4 to 6 <br /><br /><br />Tip: Take 2-3 healthy strawberries. Make incisions vertically from tip to base, to form slices. But do not cut fully. Stop just below the base. Now press sideways gently, to form a fan shaped strawberry. Use as topping decor for icecreams, puddings, etc. <br /><br /><br />Mango Custard<br /> <br /><br />Ingredients:<br /><br />1 tsp Lemon juice <br />¼ cup Cornstarch <br />1 cup Skimmed Milk <br />1 tsp Coconut extract <br />2 cups Ripe Mangoes, chunks <br />3 tbsp firmly packed Brown sugar <br /><br /><br />Method:<br />Combine mango chunks, lemon juice and coconut extract and blend until smooth. <br />In small saucepan, combine remaining ingredients. Mix until cornstarch is dissolved. <br />Stir in mango mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 2-3 minutes. <br />Transfer into a bowl and let it cool. <br />Chill thoroughly. Add some mango chunks before servng.<br /><br />Serves: 6 <br /><br /><br />Tip: Always chill glasses before preparing the icecream in it. This way it will stay stiff longer. <br /><br /><br />Mango Mousse<br /> <br /><br />Ingredients:<br /><br />3 Eggs <br />50 gms Sugar <br />300 ml Cream <br />1 tbsp Gelatine <br />¼ cup Orange juice <br />300 gms Ripe Mangoes <br />Oange rind to decorate, optional <br /><br /><br />Method:<br />Press the mangoes all over to soften the flesh, then peel off all the skin. Scrape the flesh sticking to the stone. Puree in a blender. Add orange rind and keep aside. <br />Place the eggs and sugar in a large bowl and whisk until pale and creamy. <br />Whisk mango puree, a little at a time, into the egg mixture, whisking well after each addition. <br />Place the orange juice in a small bowl and sprinkle the gelatin over it and leave to soak for 5 minutes. <br />Place the bowl over a saucepan of simmering water and stir until dissolved. Keep aside to cool. <br />Lightly whip the cream and lightly fold half of the cream into the mango mixture and keep the rest covered in the refrigerator. <br />Gently stir the gelatin into the mango mixture. <br />Pour the mixture into two liters serving dish. Chill for several hours or overnight. <br />Decorate with piped cream and orange rinds. <br /><br /><br />Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream. <br /><br /><br />Mango Chutney<br /> <br /><br />Ingredients:<br /><br />6 Cloves <br />6 Peppercorns <br />175 gms Sugar <br />½ tsp Onion seeds <br />4 tbsp Malt Vinegar <br />Salt according to taste <br />2 Cloves Garlic, crushed <br />½ tsp crushed dried Chillies <br />1 tsp Roasted Cumin Seeds <br />Ginger, 5 cm long, finely sliced <br />Thin peel of 1 Orange or Lemon <br />450 gms Unripe Mangoes, peeled and cubed <br /><br /><br />Method:<br />In a saucepan, heat the vinegar with the chillies, cloves, peppercorns, cumin and onion seeds, salt and sugar. Simmer until the flavours of the spices infuse into the vinegar – about 15 minutes on a low heat. <br />Add the mango, ginger, garlic and peel, if using. Simmer until the mango is mushy and most of the vinegar has evaporated. <br />When cool, pour into sterilized bottles. Leave for a few days before serving. <br /><br /><br /><br />Raw Mango Raita<br /> <br /><br />Ingredients:<br /><br />½ kg Curd <br />3 tsp Sugar <br />Salt to taste <br />½ tsp Urad Daal <br />1 tsp Cooking Oil <br />¼ tsp Mustard seeds <br />2-3 Whole Red Chillies <br />2 medium Raw Mangoes, peeled and grated <br /><br /><br />Method:<br />Sprinkle salt over grated mango and leave it for a few minutes. <br />Squeeze out the excess water by pressing with your palms. <br />Tie the curd in a muslin cloth so that excess water drains out. <br />Add sugar, salt and raw mango. Mix well. <br />In a small frying pan heat the oil. Add red chillies, urad dal and mustard seeds. <br />Allow them to splutter. Immediately add it to the above curd mixture. <br />Garnish with coriander leaves before serving. <br /><br /><br />Mint and Mango Chutney<br /> <br /><br />Ingredients:<br /><br />1 tsp Sugar <br />4 Green Chillies <br />1 chopped Onion <br />Handful Mint leaves <br />3-4 Green Mangoes <br /><br /><br />Method:<br />Slice mangoes to small chunks. <br />Grind the onions, green chillies, mint leaves, sugar and mangoes to a fine paste. <br />Add salt to taste. <br /><br /><br /><br />Mango Jam<br /> <br /><br />Ingredients:<br /><br />12 Cloves <br />1½ kg Sugar <br />1½ tsp Citric Acid <br />¼ tsp Cinnamon powder <br />1 kg Mangoes, half ripened <br />2 pinch Potassium meta bisulphate <br /><br /><br />Method:<br />Peel the skin of the mangoes. Cut into small pieces and put in water. There must be enough water to cook the mango. <br />Slightly crush the clove and put this along with the cinnamon into some water. Heat it. Bring to a boil and then lower the heat and simmer for a minute or two. Strain and keep liquid aside. <br />Grind the mango in an electric liquidator, when it cools. Replace the mango solution in the fire. <br />Add sugar and citric acid to it, and cook over low heat till sugar dissolves. When dissolved, increase the heat and bring to a boil, and cook till jam becomes thick. <br />Take the jam off the heat. When the jam becomes cool, dissolve potassium meta bisulphate in half of its quantity. Mix it with the other half and store in a bottle. <br /><br /><br /><br />Cooked Mango Raita<br /> <br /><br />Ingredients:<br /><br />1 tsp Oil <br />1 cup Curd <br />½ tsp Sugar <br />Salt to taste <br />1 Red Chilli, flakes <br />1 tbsp Chopped Onion <br />1 tsp Mustard Powder <br />2 medium Ripe Mangoes <br />¼ tsp Black Mustard seeds <br />1 tbsp Grated fresh Coconut <br />1 Green Chilli, finely chopped <br /><br /><br />Method:<br />Peel and cut the mango in small cubes. <br />Add the mustard powder, green chillies, fresh coconut, sugar and salt to the yogurt. Whisk together and add to the mango cubes. Stir. <br />Heat oil in the pan. When hot add the mustard seeds. When seeds begin to pop, add the red chilli and onion. Let the onion turn brown. <br />Take off the fire and add to the curd mixture. Mix well and serve at room temperature or cold. <br />Garnish wirh chopped coriander leaves. <br />Prepare in advance to let all flavors blend together. <br /><br /><br /><br />Mango Raita<br /> <br /><br />Ingredients:<br /><br />½ kg Curd <br />2 tsp Sugar <br />Salt to taste <br />Chaat Masala <br />Cumin Powder <br />Pepper to taste <br />2 big ripe Mangoes <br />Green Chilli, chopped <br />Few Mint leaves, finely chopped <br />Coriander leaves, finely chopped <br /><br /><br />Method:<br />Beat the curd. Put salt, pepper and sugar. <br />Add coriander leave, mint leaves and green chilli and mix well. <br />Now add evenly cut small pieces of mangoes. <br />Decorate with chaat masala and cumin powder. <br />Keep it in the fridge and serve cold. <br /><br /><br /><br />Mango Ketchup <br /> <br /><br />Ingredients:<br /><br />1 tsp Salt <br />1-2 Cloves <br />½ cup Sugar <br />60 ml Vinegar <br />½ cup White Wine <br />1 tsp Chilli Powder <br />4 medium Mangoes <br />½ tsp Ground Allspice <br />1 tbsps Ground Ginger <br />1/8 tsp Ground Cinnamon <br /><br /><br />Method:<br />Peel the mangoes and discard the center pit. Remove pulp and puree in food processor or blender. <br />Add remaining ingredients and puree until well combined. <br />In heavy saucepan over low heat, cook mixture until reduced and thickened. Remove from heat and allow to cool. <br />Strain mixture through fine sieve. Refrigerate overnight to allow flavors to meld. <br /><br /><br />Raw Mango Murabba<br /> <br /><br />Ingredients:<br /><br />1 tsp Aniseed <br />750 gms Sugar <br />1 tbsp Kishmish <br />½ tsp Citric acid <br />½ kg Raw Mangoes <br />1 tsp Cardamom powder <br />Few Drops of Kewda essence <br />8 Green Cardamom, seeds only <br /><br /><br />Method:<br />Peel, cut and deseed the mangoes. <br />Boil in water, when done throw away the water. <br />Add sugar and citric acid to the water and cook to one-thread consistency. Remove the scum from the surface of the syrup. <br />Add mango slices, simmer till the syrup thickens and the slices become tender and slightly translucent. Leave for 10-12 hours. <br />Remove the mango slices from the syrup. <br />Boil it again till acquires one-thread consistency. <br />Add cardamom powder, kishmish, aniseed and mango slices to the syrup and cook for a few minutes. <br />Remove from the heat and cool. <br />Add ruh kewda and store. <br /><br /><br /><br />Mango Banana Chutney<br /> <br /><br />Ingredients:<br /><br />¼ tsp Salt <br />25 gm Kishmish <br />1 Cinnamon Stick <br />1 medium Mango <br />¼ tsp Garlic paste <br />¼ tsp Chilli powder <br />3 medium Bananas <br />75 gm Brown sugar <br />1 tsp Garam Masala <br />2.5 cm piece of Ginger <br />75 ml White wine vinegar <br /><br /><br />Method:<br />Place the vinegar, sugar, ginger, salt, garam masala, cinnamon, garlic and chilli powder in a small saucepan. <br />Peel two of the bananas, slice and add to the saucepan. <br />Remove the skin from the mango and cut the flesh into small chunks. Add half the chunks to the saucepan and reserve the remainder. <br />Heat the banana mixture and simmer, uncovered, for 10 minutes, stirring occasionally until the mixture is thick and pulpy. <br />Peel the remaining banana, slice and stir into the chutney, together with the reserved mango chunks and raisins. <br />Serve hot or cold.<br /><br />Serves: 4-6 <br /><br /><br /><br />Sweet Mango Chutney<br /> <br /><br />Ingredients:<br /><br />2 tbsps Salt <br />150 gms Garlic <br />600 gms Jaggery <br />120 gms Sultanas <br />120 gms Kishmish <br />1 tbsp Chilli powder <br />1 tsp Ground Cloves <br />1 tbsp Ground Cumin <br />3 lb Fresh firm Mangoes <br />1 tbsp Ground Coriander <br />150 gms Ginger, chopped <br /><br /><br />Method:<br />Peel the mangoes and slice, retaining all the juice. <br />Put the mango slices in a pan with just enough water to cover and bring to boil. <br />When simmering add jaggery and extra water if necessary to prevent sticking. <br />Puree the garlic, ginger, kishmish and sultanas, then add the spices. <br />When the mango reaches a jam like consistency, add the puree and the salt. <br />Stir and allow to simmer, adding water if needed. <br />When it thickens sufficiently, remove from heat. <br />Cool and bottle. Leave for a minimum of 3-4 weeks before serving. <br /><br /><br /><br />Mango Papaya Relish<br /> <br /><br />Ingredients:<br /><br />2 tbsp Olive oil <br />2 Lemons, juiced <br />1 pod Garlic, minced <br />½ cup Papaya, diced <br />6 Green Chillies, pureed <br />½ cup Firm mango, pureed <br />2 tbsp Coriander leaves, minced <br /><br /><br />Method:<br />Combine the chillies, lemon juice, olive oil, coriander leaves, and garlic to make a marinade. <br />Toss the pureed mango and papaya in the mixture and allow to sit for at least an hour to blend the flavors. <br /><br /><br /><br />Sweet n Sour Mango Chutney<br /> <br /><br />Ingredients:<br /><br />2 Cloves <br />¼ tsp Salt <br />2 pods Garlic <br />75 ml Vinegar <br />2 Cardamoms <br />100 gms Sugar <br />50 gms Sultana <br />225 gms Mangoes <br />½ tsp Chilli powder <br />1 tsp Ginger, crushed <br />2 tsps Mustard seeds <br /><br /><br />Method:<br />Peel and slice the mangoes and place in a bowl for 3 hours with half the sugar. <br />Crush the garlic, ginger and mustard seeds together and crush the cardamoms and cloves. <br />Mix all these ingredients together and add the vinegar, chilli powder and salt. <br />Put in a pan, add the remaining sugar and cook for 10- 15 minutes. <br />Add mango slices, mix well and cook for a further 10 minutes, mix well and stir in the sultanas. <br /><br /><br />Mango Dip<br /> <br /><br />Ingredients:<br /><br />2 tsps Sugar <br />1 Ripe Mango <br />1 tbsp Fish Sauce <br />2 tbsp Lemon juice <br />Salt according to taste <br />2 tbsps Coriander leaves, chopped <br />2 Red Chillies, seeded and chopped <br /><br /><br />Method:<br />In a blender combine all the ingredients and blend. <br />Spoon into bowl and refrigerate. <br /><br /><br /><br />Mango Salsa<br /> <br /><br />Ingredients:<br /><br />3 tbsps Lemon juice <br />2 tbsp Ginger, minced <br />1 Green Chilli, minced <br />1 cup Cucumber, diced <br />1 cup ripe Mango, diced <br />1 Tomatoe, seeded and cubed <br />½ medium Red Onion, chopped <br />2 tbsps Coriander leaves, chopped <br /><br /><br />Method:<br />Combine all of the ingredients in a bowl. <br />Season to taste with salt and pepper. <br /><br /><br /><br />Mango Pickle<br /><br /><br />Ingredients:<br /><br />2 tbsp Salt <br />3 tbsps Aniseed <br />½ tsp Asafoetida <br />6 tbsps Mustard Oil <br />2 tbsps Onion seeds <br />3 tbsps Cumin Seeds <br />3 tbsps Chilli powder <br />2 tsp Turmeric powder <br />4 cups raw Mangoes, chopped <br /><br /><br />Method:<br />Combine the mango pieces and salt and mix well. Leave aside for about one hour. <br />Drain out and discard the mango water. <br />Add asafoetida, turmeric powder, fennel seeds, cumin seeds, onion seeds, chilli powder and mustard oil and toss well. <br />Transfer to a clean, dry glass jar, close tightly and let it mature for 4-5 days. Stir daily 2-3 times<br /><br />Makes: 4 cups <br /><br /><br />Mango Chutney<br /> <br /><br />Ingredients:<br /><br />5 tbsp Oil <br />1 cup Sugar <br />¼ cup Vinegar <br />1 Onion, diced <br />2 Lemons, juiced <br />½ tsp Cumin seeds <br />¼ tsp ground Cloves <br />2 tbsps Ginger, minced <br />1 tsp ground Coriander <br />1 tsp ground Cinnamon <br />2 Green Chillies, seeded and diced <br />4 green Mangoes, peeled, cored, and sliced <br /><br /><br />Method:<br />Heat oil in saucepan and saute onions for 4-5 cminutes. <br />Add chilies and cumin seeds and saute until fragrant. <br />Add the cloves, cinnamon, and coriander. <br />When fragrant, add the mangoes. Bring to a boil, reduce to simmer and cook until mangoes are soft. <br />Add the lemon juice, vinegar, remaining oil, ginger, and sugar and bring back to a boil. Reduce heat and simmer for 1 hour, stirring occasionally until thick. <br />Pour into hot and sterilized jars and seal when cold.
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</script>Lalit Jainhttp://www.blogger.com/profile/12234034691033668958noreply@blogger.com0tag:blogger.com,1999:blog-567218654791380390.post-54982867236690631812009-04-13T07:29:00.000-07:002016-05-18T06:44:19.325-07:00Ice Cream & dessertVanilla Ice Cream<br /> Ingredients:<br /><br />1 quart Half & Half <br />2½ tsp Vanilla extract <br />1¼ cups Condensed Milk <br /><br />Method:<br />Beat half and half, sweetened condensed milk and vanilla extract in large mixer bowl until combined; freeze for 2 hours. <br />Beat on medium speed for 30 seconds. <br />Freeze for additional 4 hours or until firm. <br /><br />Tip: Always chill glasses before preparing the icecream in it. This way it will stay stiff longer. <br /><br />---------------------<br />Mango Sorbet<br /> Ingredients:<br /><br />150 ml Water <br />150 gm Sugar <br />Juice of 1 Lemon <br />Cardamom powder <br />300 gm Mango puree <br /><br />Method:<br />Put sugar in a small saucepan with water. Stir until the sugar has dissolved. Simmer briskly 3 to 4 minutes to make a syrup. <br />Remove from the heat and chill. <br />When it is cold, add it to mango puree, together with the lemon juice and cardamom powder. <br />Mix well and then freeze in a metal container. As it is freezing, whisk it with a fork from time to time.<br /><br />Serves: 3-4 <br /><br />Tip: Chocolate burns very easily and must be watched carefully when melting. <br /><br />---------------------------<br />Banana Frozen Curd<br /> Ingredients:<br /><br />1 kg Curd <br />1 cup Castor Sugar <br />1 tsp ground Cinnamon <br />1½ cups Banana puree <br /><br />Method:<br />Combine yoghurt and sugar and mix well. <br />Add cinnamon and banana. <br />Pour mixture into a small metal container and freeze for one and a half hours. <br />Remove from freezer and beat until smooth. Return to freezer for one hour. <br />After one hour remove from the freezer and beat again. Return to freezer and allow to set. <br />Serve with caramel wafers or sliced fruit.<br /><br />Serves: 12 <br /><br />Tip: Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer. <br />-----------------<br /><br />Watermelon Sorbet<br /> Ingredients:<br /><br />¼ cup Water <br />1/3 cup Sugar <br />1 tbsp Lemon juice <br />1/3 cup light Corn syrup <br />4 cups Watermelon, cubed <br /><br />Method:<br />Combine sugar, water and syrup in a saucepan. Stir until it boils. Reduce heat and simmer for 5 minutes. Let it cool. Refrigerate. <br />In a blender puree the watermelon (seeds and rind removed). <br />Add 3 cups of watermelon puree and lemon juice to the cold sugar, water, syrup mixture. <br />Freeze until desired consistency is obtained. <br /><br />Tip: To prevent the milk kheer for sticking to the bottom of the vessel, drop a coin in the vessel while the kheer is boiling. <br /><br />---------------------------<br />Lemon Sorbet<br /> Ingredients:<br /><br />1 cup Sugar <br />1 cup Water <br />5 tbsp Lemon zest <br />3/4 cup Lemon juice <br /><br />Method:<br />In a medium saucepan, heat the water and sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. <br />Add the lemon juice and lemon zest to the sugar syrup. Chill the mixture. <br />Freeze the mixture until firm. <br />Scoop into dessert bowls and serve. <br /><br />Tip: Chocolate burns very easily and must be watched carefully when melting. <br /><br />----------------------<br /><br />Peach Ice Cream<br /> Ingredients:<br /><br />1 cup Milk <br />1 cup Sugar <br />2 tsp Vanilla extract <br />3 cups Double cream <br />900 gm Peaches, peeled and stoned <br /><br />Method:<br />In a large bowl, mash the peaches into a course puree. Stir in 1/4 cup of the sugar. Let stand 1 hour. <br />Add the cream, milk, remaining sugar, and vanilla to peaches, stirring to blend. Refrigerate for atleast three hours. <br />Stir the mixture to blend and pour in to the canister of an ice cream maker. Freeze according to the manufacturer's directions. <br />To serve, scoop into dessert bowls <br /><br />Tip: Ants in the Sugar? Place 3-4 cloves in with the sugar. This will keep the ants from entering. <br /> <br />Submit Recipes with photographs and win 5 Markfed Hampers, 2 T-Shirts and 2 Wallclocks every month.<br /><br /><br />------------------<br />Iced Indian dessert<br /> Ingredients:<br /><br />50 gm Butter <br />50 gm Castor Sugar <br />A few split Pistachios <br />1 green Apple, sliced <br />300 ml Double cream <br />½ tsp Mace, grounded <br />50 gm fresh Bread crumbs <br />25 gm blanched split Almonds <br />400 gm tin Mangoes in syrup, drained <br />25 gm Banana flakes, roughly crushed <br />6 Cardamom, seeds removed and crushed <br /><br />Method:<br />Heat the butter in a frying pan and fry the breadcrumbs until golden. <br />Add the sugar, mace (Nutmeg`s flower), and crushed cardamom pods. Cook for a minute, stirring. Allow to cool. <br />Whip the cream until it just holds its shape. Reserve a piece of mango for decoration and roughly chop the rest. <br />Stir into the cream, together with the nuts, banana flakes and breadcrumb mixture. Divide between 6-8 individual dessert moulds, cover and freeze for couple of hours or until firm. <br />Dip the moulds in hot water for a few seconds to loosen them. Turn out and decorate as desired with nuts and sliced fruit.<br /><br />Serves:6-8 <br /><br />Tip: To keep sweets especially Burfis as fresh as ever: Store then in a stainless Steel airtight container and put a wet muslin cloth over them. <br /> <br /><br />---------------------<br />Mango Pineapple Granita<br /> <br />Ingredients:<br /><br />½ cup Honey <br />Juice of 2 large Limes <br />2 cups Papaya nectar <br />1¼ cups Pineapple chunks <br />1¼ cups frozen Mango chunks <br /><br />Method:<br />Blend all ingredients in a blender or food processor. <br />Pack in an airtight container and freeze for storage. <br />The ice crystals become more pronounced as it remains in the freezer, and that is entirely appealing. <br />Scoop it or break into chunks for serving. Serve with fresh pineapple or papaya slices. <br /><br />Tip: To intensify the sweetness of any dish,add a pinch of salt. <br /><br />---------------------------<br /><br />Strawberry Grapefruit Sherbet <br /> Ingredients:<br /><br />1 cup Grapefruit juice <br />1 cup granulated Sugar <br />2 pints Strawberries, rinsed and hulled <br /><br />Method:<br />Process strawberries, sugar and ¼ cup of the grapefruit juice in a food processor or blender until smooth. <br />Pour into a medium-size bowl. Stir in remaining grapefruit juice until blended. <br />Serve chilled. <br /><br />Tip: Having trouble keeping your ice cream inside the cone? If you are constantly wiping up drips from the bottom of a sugar cone, simply pop a mini marshmallow in the bottom of the cone before adding the ice cream...no more drips!<br /><br />------------------<br /><br />Mango Lime Sherbet<br /><br />Ingredients:<br /><br />Pinch of Salt <br />6 ripe Mangoes <br />1 tbsp Lime juice <br />1 cup Simple syrup <br /><br />Method:<br />Purée the mangoes with the salt and lime juice until smooth. <br />Combine with simple syrup and freeze. <br /><br />Tip: Always sprinkle gelatine over the water. Never put in dry pan, then add water and heat.
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</script>Lalit Jainhttp://www.blogger.com/profile/12234034691033668958noreply@blogger.com0tag:blogger.com,1999:blog-567218654791380390.post-59249508267632063502009-04-13T07:27:00.000-07:002016-05-18T06:44:30.620-07:00Pulao1 Lemon Rice<br /> Ingredients:<br />1 cup Rice, 2 tsp Oil, Salt to taste, ½ tsp Ginger, 2 Green Chilli, ½ tsp Turmeric, 2 tsp Urad Daal, Coriander leaves, 2 tsp Chana Daal, 5 tsp Lemon juice , 4 whole Red Chilli, Some Curry leaves, 1 tsp Mustard seeds, A pinch of Asafoetida, <br /> Method:<br />Boil the rice, drain and keep aside. <br />Heat the oil in a vessel. Add mustard seeds, asafoetida, curry leaves, ginger, chillies, urad daal, chana daal and the turmeric. <br />Add the lemon juice, salt, water and simmer for 3 minutes. <br />Add the rice and mix well. Finally garnish with coriander. <br /> Tip: Add more water while cooking in rice cooker. Rice needs more water in rice cooker compared to pressure cooker. <br />===============================================================<br /><br />2 Jeera Rice<br /> Ingredients:<br />3/4 tsp Cumin powder, 1 Onion, finely sliced, 5 cups cooked Rice, ½ tsp Cumin seeds, 4 tsp Ghee or Oil, Salt to taste, <br /> Method:<br />Heat oil in a pan and add cumin seeds. <br />When they splutter, add the sliced onion and fry till the onions become transparent. <br />Then add cumin powder and cook for a minute. <br />Finally add the cooked rice and salt & mix well. <br />Cook for couple of minutes on medium heat and serve. <br /> Tip: To keep each grain of rice separate, spread a wet cloth over the cooked rice vessel and cover it with a plate for 10 minutes. <br />===============================================================<br /><br />3 Orange Rice<br /> Ingredients:<br />2 Oranges, 4 tbsp Butter, 2 cups Sugar, 20-25 Almonds, ½ cup Orange juice, 2 cups Basmati rice,<br /> For the caramel:<br />½ cup Sugar, <br /> Method:<br />Wash and soak rice for 30 minutes. Drain and then put to boil in 2 cups of water, to have it half cooked. <br />Boil sugar in 1½ cups of water for 5 minutes. Add rice followed by orange juice and mix gently. Cover and cook until rice becomes tender. <br />Peel oranges and cut the rind into thin strips. Sauté these slightly in butter and mix into the rice. <br />Peel the thin skin off the orange segments and mix the segments into the rice, reserving a few for decoration. <br />Caramelise sugar over medium flame and add almonds. Pour onto a greased steel plate to allow to set. Once set, crush it coarsely. <br />Serve the orange rice hot, decorated with the orange segments and caramelised almonds. <br /> Tip: Add more water while cooking in rice cooker. Rice needs more water in rice cooker compared to pressure cooker. <br />===============================================================<br /><br />4 Methi Pulao<br /> Ingredients:<br />2 tbsp Oil, ¼ cup Peas , Salt to taste, 2 Bay Leaves, 2 Onions chopped, 3 cups Basmati Rice, 1 tsp Garam Masala, ½ cup Tomato puree, ¾ tsp Turmeric powder, 10-12 Cauliflower florets, 3 cups Fenugreek leaves, 3 Green Chillies, chopped, ½ cups Desiccated Coconut, 3-4 Whole Red Chillies, dried, Fried Cashewnuts for garnishing, <br /> Method:<br />Rub a little salt into the fenugreek leaves and put aside for 1 hour. Wash well and squeeze out all excess water. <br />Pick, wash and soak the rice for 30 minutes. Drain well before using. <br />Grind together, onion, desiccated coconut and green chillies to a paste. <br />Heat oil in a saucepan, add bay leaves and fry for a minute. Add onion paste and fry further until golden in colour. <br />Mix-in turmeric powder, tomato puree, peas, cauliflower florets and methi leaves. Stir fry well for about 15 minutes. <br />Add 6 cups of water, salt alongside rice and bring to a boil. Cover and cook until the rice gets cooked. <br />Remove from flame but leave it covered for another 5 minutes. Add garam masaala. <br />Serve hot, garnished with cashewnuts, accompanied by raita. <br /> Tip: To remove the burnt flavor from rice, place a piece of fresh bread on top of the rice and cover with a pan. The burnt taste will disappear. <br />===============================================================<br /><br />5 Hari Bhari Biryani<br /> Ingredients:<br />6 Cloves, 1 cup Ghee, Salt to taste, 3 Carrots, diced, 2 Cinnamon stick, ½ tsp Garlic paste, 1 tsp Cumin seeds, ½ tsp Ginger paste, 1 cup Peas, shelled, ½ tsp Chilli Powder, 3 cups Basmati rice, 3 tbsp Tomato puree, 4 Onions, finely sliced, 1 tsp Black Peppercorns, ½ cup Coriander leaves, 10-12 Cauliflower florets, 1 tbsp Khuskhus, ground to a paste, 250 gms Paneer, cut into small cubes, <br /> Method:<br />Wash and soak the rice for 30 minutes. Drain and put aside. <br />Dry roast the cinnamon sticks, cloves, pepprrcorns and cumin seeds. Grind to a powder. <br />Heat ghee in a wok, fry paneer, drain excess oil and keep aside. <br />Add onions, fry until golden brown, drain and keep aside. <br />Reheat a tbsp of ghee in a heavy bottomed vessel and add all vegetables (except paneer and onion), alongwith khuskhus paste, tomato puree, ginger paste, garlic paste, salt, chilli powder and the above roasted masala powder. <br />Saute for 5-7 minutes. Add half of the onion, followed by rice and 6 cups of water. Cover and cook until, rice becomes <br />Add coriander leaves, mix carefully, cover tightly and leave to simmer for 5-7 minutes. <br />Gently mix-in paneer, garnish with fried onions and serve piping hot. <br /> Tip: Add more water while cooking in rice cooker. Rice needs more water in rice cooker compared to pressure cooker. <br />===============================================================<br /><br />6 Kesar Rice<br /> Ingredients:<br />4 Cloves, 2 tsp Salt , 4 Bayleaf, 2 cup Rice, 6 tsp Ghee, 4 cup Water, 2 tbsp Hot water, 1 Cinnamon stick , 1 tsp Cumin seed , 1 cup sliced Onion, 1 tsp Kesar threads, 4 Black Cardamom, <br /> Method:<br />Soak saffron in hot water. <br />Wash and soak rice in 3 cups water. <br />Heat ghee and fry onions, untill golden, keep aside. <br />Add cinnamon, cloves, cumin, cardamoms and salt. After sometime, 1 minute, add the bay leaves and half of the onions. <br />Drain the rice and reserve the water. <br />Add the rice grains and stir for 4-5 minutes until all the water evaporates. Add the water and bring to a boil. Add saffron and its water and pressure cook. <br />Remove from the heat and allow the pressure to drop by itself. <br /> Tip: To remove the burnt flavor from rice, place a piece of fresh bread on top of the rice and cover with a pan. The burnt taste will disappear. <br />===============================================================<br /><br />7 Chilli Pineapple Rice<br /> Ingredients:<br />1 Pineapple, Salt to taste, 1 Red Pepper, 2 Spring Onion, 4 chopped Green Chilli, Some Coriander leaves, ½ tsp Black Pepper powder, <br /> Method:<br />Boil rice. Drain and spread on a dish. <br />Cut pineapple through the middle lengthwise. With a knife scoop out the fruit. Chop the scooped out pineapple. <br />Heat oil. Add pineapple, cook for a minute. Add chopped green chilli, chopped red pepper and chopped spring onion and sauté. <br />Add boiled rice and mix. Season with salt and black pepper. Cook for a few minutes. <br />Add coriander and serve hot. <br /> Tip: To enhance the fragrance of cooked rice, add a few curry leaves or rose petals before serving. Serve with curds and salad. <br />===============================================================<br /><br />8 Kashmiri Pulao<br /> Ingredients:<br />500 gms basmati Rice, 3 Cloves, 1 Bayleaf, Rose Water, 1 tsp Sugar, 2 cups Milk , Salt to taste, 2 tbsp Ghee, 1" Cinnamon, 3 Cardamom, ½ cup Cream, ½ tsp Cumin seeds, 1 cup chopped mixed Fruits, <br /> Method:<br />First of all gently wash the rice and soak them in water for abut 10-15 minutes. <br />Heat ghee in a pan. <br />Add Cloves, Cinnamon, cumin seeds, bayleaf, and cardamoms. <br />Now add soaked rice and fry for 2 minutes. <br />Add the mixture of cream, milk, sugar and salt. Add half a cup of water. Bring to a boil. Cover and simmer till cooked. <br />When cooked, mix in chopped mixed fruit. <br />Sprinkle few drops of rose water before serving. <br /> Tip: Before cooking, rinse the rice several times, until the water comes out clear. This removes any starch and residue, otherwise the rice may be sticky. <br />===============================================================
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</script>Lalit Jainhttp://www.blogger.com/profile/12234034691033668958noreply@blogger.com0tag:blogger.com,1999:blog-567218654791380390.post-57214388062071368202009-04-13T07:20:00.000-07:002016-05-18T06:44:40.820-07:00Gravies TipsGravies Tips<br />Gravies form a significant and intense part of Indian Cooking, no matter which part of the country you travel. <br />Among the veggies, you will find innumerable numbers of vegetables and a equal number of gravies to match. <br />Some are bland or mild, others are so spicy you could actually smoke through!!!! <br />The gravies are eaten with chappatis and rotis of all sorts, as also with hot steamed or other rices. <br />Gravies add the much needed body to the food in general and vegetables in particular. They are an inherent part of the indian kitchen for hundreds of bygone years, as also the ones to come. <br />Though usual basic ingredients and spices do not change very much, the additional ingredients and the veggies etc. used to make the base turn them out to be very different from each other. <br />Veggies and other additives like paneer must be added just when the gravy is thick enouh, and cooked further for 2-3 minutes in the gravy to simmer. <br />Always pre-boil hard vegetables like potatoes, beans, peas, carrots, etc. and if desired fry paneer and stir fry vegetables where possible. <br />Use same extra oil to finish off the gravy. Though there are innumerable ways of making the same or similar gravies, they can be broadly classified keeping their colour in mind. <br />-----------------------------------------------------------------------------------------------------------------<br />Red Tomato Gravy <br /> <br /><br />Ingredients: <br />2 large juicy ripe tomatoes<br />1 large onion<br />1 small capsicum<br />1 tbsp. coriander leaves finely chopped<br />1 tbsp. cashews or peanuts<br />1 tsp. each ginger & garlic grated or crushed<br />1/4 tsp. cinnamon-clove powder<br />1/2 tsp. garam masala powder<br />3/4 tsp. red chilli powder<br />1/4 tsp. turmeric powder<br />1/2 tsp. sugar<br />salt to taste<br />2 tbsp. oil or ghee<br /><br /><br />Method: <br /><br /><br />Dry roast peanuts or cashews lightly. Dry grind coarsely. <br />Semi puree tomatoes and capsicum together. <br />This should be done in a food chopper or grated. <br />Chop onions very fine or run in a chopper. <br />Heat oil or ghee in a heavy pan. <br />Add ginger garlic and stir for a moment. <br />Add onions and stir fry till light pink. <br />Add tomato capsicum puree, stir bring to boil. <br />Add all other masalas, salt, sugar and crushed nuts. Stir. <br />Add veggies at this stage. Mix. <br />Cover and simmer till gravy is thick and fat starts separating. <br />Garnish with coriander before serving. <br />Goes with: Vegetables like brinjals, baby corn, potato, stuffed baked capsicum, or cauliflower.<br />Makes: 2 cups<br />Making time: 20 minutes<br />Shelflife: 2 days refrigerated<br />-------------------------------------------------------<br />Green Gravy <br /> <br /><br />Ingredients: <br />4 cups spinach chopped, washed and drained<br />1 cup bottle gourd grated<br />1 small onion finely chopped<br />1/2 tsp. ginger grated<br />2 tsp. wheat or millet flour<br />3 green chillies<br />1 tbsp. cheese grated (optional)<br />salt to taste<br />1 tsp. lemon juice<br />1 pinch soda bicarb<br />1/2 tsp. cinnamon-clove powder<br />3 tbsp. oil<br /><br />Method: <br /><br /><br />Take spinach in a large vessel, add gourd and soda. <br />Toss to mix. Sprinkle 2 tbsp. water all over it. <br />Cover and put to boil on high, for 3 minutes. <br />Cool in a plate or run under tap water to cool. <br />Put in a mixie, add chillies, flour and a few pinches salt. <br />Run till semi-smooth. <br />Heat oil in a pan, add ginger, stir. <br />Add cinnamon clove powder, and stir. <br />Add onions, stir fry till light pink. <br />Add blended spinach mixture, all other ingredients except cheese <br />Stir and allow to cook till thick or 3-4 minutes. <br />Add prepared vegetable at this stage. Allow to cook for 2-3 minutes more. <br />Garnish with grated cheese before serving. <br />Goes well with: Veggies like peas, baby corn, french beans, potato chunks, etc.<br />Makes: 2 cups gravy (approx.)<br />Making time: 20 minutes<br />Shelflife: 2 days refrigerated<br /><br />------------------------------------------------------------<br />White Gravy <br /> <br /><br />Ingredients: <br />1 cup fresh curds<br />1/2 cup fresh cream<br />1 tsp. grated cheese or paneer<br />3/4 cup milk<br />1 tbsp. cashewnuts broken<br />1 tbsp. peanuts husked & lightly roasted<br />1 tsp. khuskhus seeds soaked in 2 tbsp. milk for 1 hour<br />3 green chillies<br />1 piece ginger<br />1 tsp. coriander finely chopped<br />1 slice dayold bread white<br />1 tsp. sugar<br />3-4 glazed or canned cherries (optional)<br />salt to taste<br />1/5 tsp. cinnamon-clove powder<br />3 tbsp. ghee or oil<br /><br />Method: <br /><br /><br />Grind together in a dry mixie, cashew, peanuts and bread. <br />Grind together in a wet mixie, onion, ginger, chillies, khuskhus with milk. <br />Heat fat in a heavy pan, add onion mixture, saute for 3-4 minutes. <br />Add curds and cook, stirring continuously till whiteness of curds disappears. <br />Add milk, bring to a boil, add sugar, salt, dry mixture, spice powder, cream. <br />Stir gently till boil resumes. Add vegetables, etc. at this stage. <br />Cook covered for few minutes till thickened. <br />Garnish with grated cheese, coriander and cherries. <br />Goes well with: Paneer chunks, mixed vegetables with a few pineapples bits, potato and peas, etc.<br />Making time: 30 minutes<br />Makes: 3 -3 1/2 cups<br />Shelflife: Best fresh (curd and cream content do not allow this gravy to keep for very long of for freezing).<br />----------------------------------------------------------------------<br />Brown Gravy <br /> <br /><br />Ingredients:<br />1 tomato grated or finely chopped<br />1 large onion cut in slivers<br />1 capsicum cut in thin lengths<br />1 tsp. garlic grated<br />1 tsp. ginger grated<br />1 tbsp. coriander leaves finely chopped<br />2 tbsp. tamarind water<br />1 tsp. wheat flour<br />1/2 tsp. red chilli powder<br />1/4 tsp. turmeric powder<br />1/2 tsp. dhania (coriander seed) powder<br />1/2 tsp. cumin seeds<br />3 pinches asafoetida<br />salt to taste<br />3 tbsp. oil<br /><br /><br />Roast together and dry grind:<br />2 cardamoms<br />2 cloves<br />2 peppercorns<br />1/2 cinnamon stick broken<br />1 bayleaf<br />2 whole red chillies dry<br /><br />Method: <br /><br /><br />Dry roast wheat flour to a light pink, stirring continuously. Keep aside. <br />Heat oil, add onions, fry till well browned. <br />Drain well by pressing, putting back oil in pan. <br />Cool onions a bit. Grind in mixie. Keep aside. <br />In remaining hot oil, add cumin seeds allow to splutter. <br />Add asafoetida, capsicum, ginger, garlic stir fry for a minute. <br />Add all dry and ground masalas, flour, stir well. <br />Add tomatoes, tamarind water, salt, stir. <br />Simmer till gravy is thick and oil starts to separate. <br />Add prepared veggies and stir, keep cooking for 2 minutes. <br />Garnish with chopped coriander, serve with parathas, rotis, etc. <br />Goes well with: Chunky veggies like boiled baby potatoes with skin, boiled peas, chopped stirfried brinjal pieces. (For this, fry brinjals pieces in oil, drain, keep aside, adjust quantity of oil required, and continue by frying the onions.)<br />Making time: 30 minutes Makes: 2 1/2 to 3 cups<br />Shelflife: Refrigerated 2 days<br /><br />-----------------------------------------------------------------<br />Curd Gravy <br /> <br /><br />Ingredients:<br />1 curds fresh, thick<br />1 tsp. red chilli powder<br />1/2 tsp. dhania powder<br />1/4 tsp. turmeric powder<br />2-3 pinches asafoetida<br />salt to taste<br />1/2 tsp. each cumin & mustard seeds<br />1 stalk curry leaves<br />1 tsp. wheat flour<br />2 tbsp. oil<br />1 cup water<br /><br />Method:<br /><br /><br />Beat curds with a spoon till well broken. Keep aside. <br />Mix all dry masalas in 2 tbsp. water, dissolve. Keep aside. <br />Heat oil, add seeds, allow to splutter. <br />Add asafoetida, curry leavesand dissolved masala. Stir. <br />When oil separates, add curds, stir continuously till whiteness of curds vanishes. Dissolve flour in remaining water, add and stir till boil resumes. <br />Add veggies at this stage. <br />Simmer till gravy thicken a bit. <br />Garnish with coriander, serve hot with rice, roti, or paratha. <br />Goes well with: Boiled poatoes, peas, beans.<br />Making time: 20 minutes<br />Makes: 2 cups<br />Shelfllife: 2 days refrigerated<br /><br />-----------------------------------------------------------------
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</script>Lalit Jainhttp://www.blogger.com/profile/12234034691033668958noreply@blogger.com0tag:blogger.com,1999:blog-567218654791380390.post-54591784618776626652009-04-13T07:19:00.001-07:002016-05-18T06:44:52.480-07:00Bombay Ice HalwaBombay Ice Halwa<br /> Ingredients Method <br />1 cup fine white semolina<br />1 cup ghee (clarified butter)<br />4 cups sugar<br />4 cup cold milk<br />15 almonds thinly slivered<br />15 pistachios thinly slivered<br />1/2 tsp. cardamom granules crushed coarsely<br />3-4 pinches saffron strands crushed<br />1 tsp.rose water<br />2 large clean thick plastic sheets (approx.2 sq. feet each)<br />A few feet length of grease proof paper.<br /><br /><br /><br />Introduction to Indian Sweets<br /><br /> Mix almonds, pistas, cardamom, saffron, keep aside. <br /><br />Grease both sheets on one side, keep aside. <br /><br />Mix semolina, ghee, sugar, milk in a large heavy pan. <br /><br />Place on stove on high heat, bring to a boil while stirring continuously. <br /><br />Reduce heat, stirring continuously, till a very soft dough is formed. <br /><br />Take off heat, add rose water and 2 tbsp. ghee. <br /><br />Temper by kneading with a spatula till smooth. <br /><br />Place flattened lump in the centre of one sheet, greased side up. <br /><br />Cover with second, greased side down. <br /><br />Roll as thinly as possible with a large rolling pin. <br /><br />Before almost done, sprinkle mixed topping evenly over halwa. <br /><br />Finish rolling, carefully peel off top sheet. <br /><br />Mark pieces as desired, with a pizza cutter, while still soft. <br /><br />Cut similar pieces from grease proof paper. Keep aside. <br /><br />When halwa is cool and stiff enough to handle, carefully lift pieces. <br /><br />Pile interleaved with greaseproof paper, between each slice. <br /><br />Store in airtight container. <br /><br />Making time: 1 hour<br />Makes: 1 kg. approx.<br />Shelflife: 1 week at room temperature, 3 weeks refrigerated <br />-----------------------------------------------------------------------------------------------------------------<br /> Dosa Tips<br />The soaking time for the rice, etc. as well as the fermenting time for the batter are very important since underdone batter will not give the required body and crispness to the dosas. <br />Once you have mastered the basic recipe for dosa, the possibilities are umpteen. You can make fillings and chutneys of your choice and as per your palate, whether spicy or sweet or cheesy. <br />Even though all the preparations can be done way ahead of the meal time and kept in the fridge, the last stage, i.e. the spreading of the batter and roasting the dosa should be done as eaten to enjoy the crispness and crunchiness of this dish. <br />The sharper and thinner the front edge of the spatula, the easier and neater the lifting of the dosa. <br />Though parboiled rice can be replaced by plain rice if not available, some change in the texture of the end result is inevitable. However if you are not using parboiled rice, then increase the quantity of the plain rice against the dal by about 25 %. <br />I am not including making time in the recipes of this week because the making go dosas requires small amounts of your time at far spaced intervals. The main time consumer is the process of grinding. If a handgrinder is being used then the time will be far more than that taken in an electric grinder or mixie. However the quality of that dosa from the handground batter will be far better than from the latter. <br />All dosas need not be thin and crisp. Some (eg. Poha dosa) are very soft and fluffy. While others like the plain may be thin and very crisp. <br />As a general rule haet the griddle well, spread dosa on high and allow to shallow fry on low. <br />Always use a flat based round serving spoon to pour and spread the dosa. Start from the centre and move outwards in a circular concentric motion till the outer edge is reached. <br />Dosas are traditionally folded in the form of brandy snaps with opposite ends overlapping. However igenius and interesting folding can be done with/without fillings. Like triangles, squares, or open. <br /><br />-----------------------------------------------------------------------------------------------------------------<br />Masala Dosa <br /> <br /><br />Ingredients:<br />1 cup plain rice. <br />1 cup parboiled rice. <br />1/4 cup white udad dal. <br />1/2 tsp. methi (fenugreek) seeds <br />1 /2 tsp soda bi carbonate <br />1/2 cup curds the batter. <br />10-12 tsps. ghee or oil as preferred <br />water for grinding<br /><br />Method:<br /><br />Wash the rices and dal together. <br />Add plenty of water and methi seeds.<br />Allow to soak for 7-8 hours or overnight.<br />Rewash the rice by draining the water 2-3 times.<br />Grind to a paste. Rawa-like grains should be felt in <br />Add soda bicarb and salt and mix well.<br />Keep aside in a warm place for 8-10 hours. Beat the curds well.<br />Add to the batter, add more water if required.<br />The consistency of the batter should be<br />enough to thickly coat on a spoon when dipped.<br />Heat the iron griddle or non-stick tawa well.<br />Pour a spoonful of batter in the centre, spread<br />with the back of the spoon to a thin round.<br />Pour a tsp. of ghee or oil over it. <br />Spread chutney spread over dosa.<br />Place a tbsp. masala in the centre.<br />Fold into triangle to cover masala.<br />Remove with spatula when crisp.<br />Serve hot with chutney and/or sambar. <br /><br /><br />For masala:<br /><br />Ingredients<br />2 large onions in vertical slices <br />2 large potatoes boiled and peedled <br />4-5 green chillies <br />1 tbsp. chopped coriander <br />8-10 cashews halved <br />1/2 tsp. each udad dal, cumin & mustard seeds<br />2 tbsp. oil<br />1/4 tsp. turmeric<br />salt to taste<br /><br /> Chop potatoes coarsely. Chop green chillies.<br />Heat oil, add cashews and brown lightly.<br />Add dal, seeds and splutter.<br />Add chillies and onions. Fry till tender.<br />Add turmeric, salt, potatoes, coriander.<br />Mix well.<br /> <br /><br /><br />Chutney spread:<br /><br />1/2 cup grated coconut 4 red chillies or 1 tsp. red chilli powder<br />1 long bean tamarind<br />2 flakes garlic<br />1 tbsp. groundnuts<br />salt to taste<br /><br />Grind all ingredients together to form a firm chutney. Use very little water.<br /><br /><br />Makes:10-12 dosas of 7 " diameter<br />Shelflife: Batter: 3 days in refrigerator<br />Chutney:2 days in refrigerator<br />Masala:1 day in refrigerator.<br /><br />-----------------------------------------------------------------------------------------------------------------<br />Rava Dosa <br /> <br /><br />Ingredients:<br />1 cup fine soji (semolina) <br />1/2 cup rice flour or plain flour <br />1 tbsp. oil <br />1/8 tsp. soda bicarb <br />2-2 ½ cups buttermilk <br />1 tsp. coriander chopped fine <br />2 green chillies chopped fine <br /><br />Method:<br /><br />Blend all the ingredients together.<br />Add more buttermilk if necessary.<br />ginger grated Roll the dosa in a three-fold cylinder.<br />oil to shallow fry Serve hot with onion and/or coconut chutneys.<br /><br />The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.<br />Heat griddle and pour 1 large spoon of batter on it.<br />Spread by gently rotating the griddle.<br />Put some oil (1/2 tsp.) over dosa.<br />Lift with a spatula as for basic dosa.<br /><br />Makes: 10 - 12 thin dosas <br />Shelflife: Fresh only.<br />Texture: Thin with polka sized holes, not too crisp, foldable.<br /><br /><br /><br />--------------------------------------------------------------------------------<br /><br />-------------------------------------------------------------------------------<br /> Kadai Tips<br />It is known that Indian cooking is more diverse than the diversity of cultures of it populace. <br />Even the basic methods by which food is cooked is so varied, that expertise in Indian cooking for a learner, would be incomplete without learning the fine points of its varied techniques to cook, much before learning the variety of its dishes. <br />A Kadai is a not-so-shallow not-so-deep frying pan, of fairly heavy grade. Very thin ones will tend to burn the veggies and masalas before they can get fully cooked. It is similar to a chinese wok. These days there are plent of non-stick varieties available. But, in my opinion, nothing like a thick heavy grade hind alium kadai still. <br />Kadai cooking is one of such basic forms, other more known ones being tawa, handi, tandoor, etc. <br />In this method of cooking the vegetables, very little water is used. The vegetables are cut and cooked in such a manner that they tenderise in their own juice and juices of other veggies like tomato. <br />Little or no whole spices are used, in kadhai cooking. One the other hand, ground masalas (fresh and readymade, especially dry ones) are used profusely. This way, while the flavours are imparted and absorbed easily, time consumption , unlike handi cooking, is very little. <br />Sometimes, veggies which take long to cook are preboiled in very little water, so that any remaining water can be added to the kadai while cooking. These days, the microwave is very handy to boil or tenderise veggies in a jiffy, and that too with very minimal amount of water. The peas, etc. to be boiled must be washed, drained and very little salted water sprinkled over it. Mix. Microwave covered loosely, on high for 2-3 minutes, as required for particular vegetable. Peas, chickpeas required 2 1/2 minutes, chopped potatoes 4-5 minutes, tomato 1 1/2 minutes, zucchini 2 minutes, etc. <br />If the kadai used is of proper size then one can serve the dish straight from the kadai itself. Nowadays many sleek and pretty varieties are available in many shapes, sizes and materials. Some of the more populare ones are copper, non-stick, enamel ware etc. <br />Since kadai vegetables are best served fresh, I have not included 'Shelflife' in these recipes. <br />Though this week will cover most typical kadai veggies served, some more have been covered in other sections pertaining to vegetables, with variations from the typical kadai cooking. <br />-------------------------------------------------------------------------------------<br />Kadai Aloo (Potato) <br /> <br /><br />Ingredients<br /><br />2 Large potatoes boiled 2 hours ahead<br />(scrub well before boiling with skins intact)<br />1 Onion thinly sliced, vertically<br />1 Capsicum thinly sliced, vertically<br />1/2 Tomato diced <br />1/2 tsp. Ginger finely chopped<br />1/2 tsp. Garlic finely chopped or crushed<br />2 Green Chillies slit vertically<br />1 tbsp. Coriander leaves finely chopped<br />1/2 tsp. Garam masala<br />1/2 tsp. Amchoor powder<br />1/2 tsp. Dhania (Coriander seeds) powder<br />1/6 tsp. Turmeric powder<br />1/4 tsp. Pepper powder<br />1/2 tsp. Cumin seeds crushed coarsely<br />Salt to taste<br />2 tbsp. Oil<br /><br />Method:<br /><br /><br />Chop potatoes into med. sized cubes, keeping skins. <br />Add all dry masalas, toss potatoes, keep aside. <br />Just before serving: <br /><br />Heat oil in a kadai, add ginger garlic, stir for a moment. <br />Add onions, capsicum, stirfry till onions are tender. <br />Add tomatoes, chillies, stir for 1 minute. <br />Add seasoned potatoes, check taste for salt, etc. <br />Stir and saute for 2-3 minutes. <br />Garnish with chopped coriander leaves. <br />Note: <br />If you prefer richer taste of potatoes, you may deep fry potatoes till go lden, before adding masalas. Of coarse the calorie count of the dish will shoot up!! But they taste heavenly. In this case omit amchoor powder, sprinkle juice of lemon instead, just before adding coriander leaves. Toss well to mix and then garnish. <br /><br />Making time: 20 minutes (excluding potato boiling time)<br />Makes: 2-3 servings<br />------------------------------------------------------<br /> Masala Tips<br />Most masalas can be made in a large quantity and stored easily in air tight jars at room temperatures. The secret lies in proper roasting of the ingredients and taking the right proportions. The masalas, if properly stored and kept away from moisture can stay good for at least 7-8 months. If any masala requires a different method, I will add it into the recipe. Otherwise, the general rule goes as below:<br /><br />Take all ingredients and mix. <br />Put a few drops of ghee (5-6 drops for 1 cup), add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool. <br />Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie. <br />Use as required. <br />Note: Use a heavy pan or griddle (tawa) for best roasting.<br /><br />----------------------------------------------------------<br /><br />Punjabi Garam Masala <br /> <br /><br />Ingredients<br />Cumin Seeds - 100 gms<br />Cardamom - 50 gms<br />Black Pepper - 50 gms<br />Fennel (Saunf) Seeds - 30 gms<br />Black Cumin Seeds - 30 gms<br />Coriander Seeds - 30 gms<br />Cloves - 15 gms<br />Cinnamon - 15 gms<br />Bay Leaf - 15 gms<br />Ginger Powder - 10 gms (crushed dry root)<br />Mace - 15 gms<br />Nutmegs - 2 (broken)<br /><br />Method<br /><br />Dry grind all ingredients except (if using) powdered ginger. Do not roast. Mix in the ginger powder well. Store as general. <br /><br />Makes: 1 1/2 Cups.<br />-----------------------------------------------------------------<br />Garam Masala (Fresh) <br /> <br /><br />Ingredients<br />Cinnamon - 3" sticks<br />Cumin Seeds - 1/2 tbsp<br />Coriander Seeds - 1/2 tbsp<br />Black Pepper - 5-6<br />Bay Leaf - 1<br />Cloves - 4<br /><br />Method<br /><br /><br />Take all ingredients and mix. <br />Put ghee, add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool. <br />Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie. <br />Use as required. <br />Note: Use a heavy pan or griddle (tawa) for best roasting.<br /><br />Makes: 2 tbsp.<br /><br />---------------------------------------------------------------------<br />Milk Masala <br /> <br /><br />Ingredients<br />Almonds - 100 gms<br />Pistachios Green - 100 gms<br />Cardamom Powder - 2 tsp<br />Saffron Strands - 1/2 tsp<br /><br />Method<br /><br />Crisper the saffron on a warm griddle.<br />Crush with hand.<br />In a small dry grinder mix all ingredients and run till a coarse mixture is got.<br />Store in an air tight jar.<br />Makes: 1 cup.<br /><br />-------------------------------------------------------------------<br />Tea (Chai) Masala <br /> <br /><br />Ingredients:<br />1 cup dried ginger roots<br />1/2 cup elachi pods (green cardamom)<br />1 tbsp peppercorns<br />6-7 2" cinnamin sticks<br /><br />Method: <br /><br />Dry all the ingredients in the sun for an hour <br />Grind all the ingredients finely <br />Sieve it and grind again the residual <br />Store in a sterlised jar <br />-------------------------------------------------------------------<br />Chaat Masala <br /> <br /><br />Ingredients<br />Coriander Seeds - 1 tbsp<br />Dry Red Chillies - 1 tbsp<br />Cumin Seeds - 1 tbsp<br />Amchur Powder (dry mango) - 1 tbsp<br />Black Pepper - 2 tbsp<br />Black Salt (rock form) - 1 tsp<br /><br />Method<br /><br />Slight roast dhania and cumin seeds separately. Grind all ingredients together.Store as general.<br /><br />-----------------------------------------------------------------<br />Masala <br /> <br /><br />Ingredients<br />Coriander Seeds - 200 gms<br />Dry Red Chillies - 100 gms (whole)<br />Black Pepper - 25 gms<br />Cumin Seeds - 25 gms<br />Channa Dal - 25 gms<br />Urad Dal - 25 gms<br />Rice - 25 gms<br />Fenugreek Seeds - 10 gms<br />Turmeric - 10 gms<br />Salt - 25 gms<br />Asafoetida - 5 gms<br />Curry Leaves - 3 stalks (wiped clean)<br />Cloves - 5<br />Ghee for Roast - 2 tsp<br /><br />Method<br /><br /><br />Take all ingredients and mix. <br />Put ghee, add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool. <br />Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie. <br />Use as required. <br />Note: Use a heavy pan or griddle (tawa) for best roasting.<br /><br />Makes: 1 1/2 cups <br />-----------------------------------------------------------------<br />Seasoning For Salads, Fruits, Buttermilk etc. <br /> <br /><br />Ingredients<br />Black Pepper Powder - 1/2 tsp<br />Red Chilli Powder - 1 tsp<br />Cumin Seed Powder - 1 tsp<br />Salt - 1 1/2 tsp.<br /><br />Method<br /><br />Mix all together and store. Sprinkle as required.<br /><br />------------------------------------------------------------<br /> Tips Mukhwas<br />India carries an age old tradition of serving and eating mouthfresheners and digestives after a hearty meal. <br />Many rich customs and elaborate rituals are tied to the old old habit of eating paan (betel leaf, with an application of choona and katha, and supari, elaichi, etc. added). " <br />Paan" is ceremoniously served at festivities and marriages, covered in silver foil for the extra decorative effect. <br />Other mouth fresheners include flavoured supari, fennel seeds in many forms, paan masalas made from an array of dried ingredients, herbs and plants. <br />Dried pomegranate seeds, processed kernels of the coriander seeds, menthol, etc. are still other ingredients used in a combination or by themselves to make very effective mouthfresheners. <br />Some forms of fresheners served in the form of 'ghutkas' and 'paan masalas' are harmful as they contain tobacco and health harming flavourings. <br />In India there is no dearth of the homemade paans or mouthfresheners, since the ladies are adept in making a large variety of them and basic ingredients are easily available in the stores. <br />Different regions and cultures have their own particular and distinctive type of mouthfresheners. <br />For example, Gujaratis are fond of and endless variety of 'churans', eating paan is like breathing for the people of banaras who have pioneered the famous 'banarasi paan'. <br />South Indians prefer the 'mysore paan' whose leaf is softer, and they stuff grated dessicated coconut, supari, sugar, after applying the choona. <br />Delhiites prefer a variety of suparis, and all are fond of the dhania-saunf combination. <br />----------------------------------------------------------<br />Sookha Amla (Dry Gooseberry) <br /> <br /><br />Ingredients<br /><br />1 kg. fresh big or small amla (gooseberry)<br />1/4 cup salt<br /><br />Method<br /><br /><br />Wipe gooseberries clean on a dry kitchen towel. <br />Cut thick slices off them, discarding the stone. <br />Once all are cut, toss in salt and mix. <br />Place in a porcelain, china or glass container. <br />Cover and keep aside for 3-4 hours. <br />Drain in a colander for 1 hour till all liquid has drained out. <br />Sun-dry on a thick clean cloth till the pieces are dry and crisp. <br />This may take 6 to 8 days in summer and more in winter. <br />Store in airtight container. Pop a few in mouth after meals. <br />Staying period: Will keep for 2 or more months if properly stored. <br /><br />Note: Though the big round variety of amla is always used for this recipe, the small sour variety is also very tasty. Of course the bigger variety is much more popular because of its medicinal and cosmetic properties. <br />---------------------------------------------------------------------------<br />Anardhana Churan <br /> <br /><br />Ingredients<br /><br />2 tbps. Anardhana (pomegranate) seeds dry<br />2 tbsp. amchoor (dry mango) powder<br />1 tsp. cumin seeds<br />12-15 peppercorns<br />2 tbsp. green saunf (fennel) seeds<br />1 tsp. sugar ground coarsely<br />1/2 tsp. honey<br />2-3 pinches black salt<br />salt to taste<br />1 tsp. lemon juice<br /><br />Method<br /><br /><br />Lightly roast separately, anardhana, cumin,peppercorns and saunf. <br />Cool. Dry grind each but keep saunf coarse. <br />Mix all ingredients in a large plate. <br />Check taste and make tiny balls of the dough. <br />Dry for 2-3 days till firm. <br />Serve as a digestive after meals. <br />Making time: 20 minutes (excluding drying time)<br />Makes: 1 cup balls approx.<br />Shelflife: 2 months or more<br />Variation: Add a little dried ginger powder (soonth) if you like the pungency of ginger. <br /><br />-----------------------------------------------------------<br />Laal Saunf <br /> <br /><br />Ingredients<br /><br />1 cup green unroasted saunf (fennel seeds)<br />1 tsp. jintan balls (silver and/or red)<br />2 1/2 tbsp. sugar ground<br />20 gms. katha (catechu)<br /><br />Method<br /><br /><br />Soak katha in a little water for 30 minutes. <br />Mix sugar and saunf seeds together. <br />Mix paste well and sieve onto the seeds. <br />Mix well, take in a large plate. <br />Sun-dry till the seeds have dried and coloured. <br />This should take approx. 10-12 hours of bright sun. <br />Once totally dry, mix in jintan balls. <br />Store in airtight jar. <br />Making time: 15 minutes (excluding soaking and dehydrating time)<br />Makes: 2 cups saunf<br />Shelflife: 3 months<br /><br />-----------------------------------------------------------<br />Taazgi Masala <br /> <br /><br />Ingredients<br /><br />500 gms. green saunf (fennel seeds)<br />250 gms. dhana dal (roasted coriander seed kernels, commercially available)<br />125 gms. chaalia supari chips<br />75 jesthimadh powder<br />50 gms. hari pathi (muletti pathi) cleaned<br />5 gms. each cardamoms, cloves and cinnamon<br />3/4 tsp. black salt<br />3/4 tsp. sendha salt<br />1/4 tin kashmiri sugandh (small)<br />125 gms. ghee<br /><br />Method<br /><br /><br />Clean supari and hari pathi thoroughly. <br />Dry roast saunf till aroma exudes. <br />Dry roast whole spices till brown and aroma exudes. <br />Cool both. Grind spices fine in dry grinder. <br />Grind fennel coarsely, in dry grinder. <br />Heat ghee in a very large pan, add supari and fry till golden brown. <br />Do not overfry or the supari with turn bitter. <br />It should exude a light aroma. <br />Add hari pathi, dhana dal. Stir, take off fire. <br />Add crushed saunf, jesthimadh, ground spices, salts, kashmiri sugandh. <br />Mix very well either with hand or a large spatula. <br />Cool completely before storing in clean airtight jars. <br />To be served after meals in small quantities. <br />This is a favourite Indian digester or mouthfreshener. <br />Making time: 1 hour <br />Makes: One and a half 2-litre jars<br />Shelflife: 8-10 weeks<br /><br />---------------------------------------------------------<br />Khajur (Dried Dates) Churan <br /> <br /><br />Ingredients<br /><br />100 dates dried<br />1 large juicy lemon<br />2 tbsp. water<br />1 tbsp. cumin seed powder<br />5 tbsp. dried mango powder (amchoor)<br />6 tbsp. sugar ground<br />1 tsp. salt<br /><br />Method<br /><br /><br />Mix water and lemon juice. <br />Sprinkle over dates. Toss lightly. <br />Allow to marinate for 2-3 days. <br />Drain, chop into pieces. <br />Add all other ingredients, mix well. <br />Sun-dry in a large non-metallic plate. <br />Dry till all the moisture has evaporated. <br />This takes approx. 3 days of bright sun. <br />Store pieces in airtight jar, and eat as a digestive after meals.<br />------------------------------------------
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</script>Lalit Jainhttp://www.blogger.com/profile/12234034691033668958noreply@blogger.com0tag:blogger.com,1999:blog-567218654791380390.post-39054422043325531282009-04-13T07:17:00.000-07:002016-05-18T06:45:54.194-07:00Surati GhariTomato Chutney<br />Ingredients<br />24 red tomatoes 8 onions <br />2 cucumbers 1.5 bottles vinigar (1125 ml totel) <br />2 lb Sugar 3 TBs Mustard <br />1 tsp Ceyenne pepper 6 TBs Flour (for thickening) <br />2 TBs Curry powder 1.5 oz salt<br /><br />Method<br />Cut up red tomatoes onions and unpeeled cucumbers and salt, leave overnight strain off liquid add sugar vinigar. <br />Boil till tender then add mustard and Ceyenne pepper, then thicken with flour Curry powder and enough extra vinegar to thicken. <br />Bottle, cover when cold. <br />Keeps well and can be used immediately.<br /><br />----------------------------------------------------------<br /><br />Vaazhaipazha Paniyaaram <br />Ingredients <br />Ripe poovan pazham ( banana ) : 2 <br />Maida : 3/4 cup<br />Sugar : 3 tbsp<br />Butter : 1 tbsp <br />Raisins : 1 tbsp<br />Milk : as needed <br />Vanila essence : a drop 1/4 tsp <br />Cashew : 2 ( cut into small pieces )<br />Oil : as needed <br />Method <br />Seive maida.<br />Mash the banana and mix with all the other ingredients.<br />Heat oil in a frying pan.<br />Add a tablespoon of batter to the oil and fry.<br />This can be served as a snack for the evening.<br />This is a malay dish. <br />------------------------------------------------------------------<br /><br />Cochin ke Aviyal<br />Fresh Vegetables with Coconut and Yogurt<br />(Cochin ke Aviyal)<br />Cochin, being the coconut coast in India, uses some form of the fruit in every meal. In this dish, coconut gives the sweet flavor while yogurt imparts the sour flavor.<br /><br />Serves 4<br />1 medium-sized carrot<br />1 medium-sized plantain<br />1 medium-sized zucchini<br />6 string beans<br />1 medium-sized yam<br />2 medium-sized potatoes<br />salt to taste<br />5 cloves garlic<br />A 2-inch piece of fresh ginger<br />4 green chili peppers<br />2 tablespoons coconut oil<br />1 tablespoon cumin seeds<br />10 curry leaves<br />1 cup coconut milk<br />1 cup yogurt, whisked until smooth<br />2 tablespoons coconut flakes<br /><br />1. Peel and cut the carrot, plantain, and zucchini into 1-inch long and 1/2-<br />inch thick pieces. String the beans and cut them into 1-inch pieces.<br />2. Cut the potatoes and yams into 1-inch pieces and boil them in salted water. Drain and reserve.<br />3. Make a smooth paste of garlic, ginger, and green chili peppers by adding a<br />little water in a food processor or a blender.<br />4. Heat the coconut oil in a large skillet over medium heat. Add the cumin<br />seeds. Stir until it sizzles—about 1 minute. Add the curry leaves and the<br />garlic-ginger paste and cook until fragrant—about 3 minutes. Add the mixed<br />vegetables with 1 cup water, coconut milk, and salt. Bring it to boil and<br />cook until the vegetables are almost done.<br />5. Gently add the yogurt. Stir constantly and bring it to the simmering point.<br />Remove from the heat.<br />6. Transfer it to the serving dish garnished with coconut flakes.<br /><br />-----------------------------------------------<br /><br />Surati Ghari <br /><br />Ingredients <br />For Filling: <br />1 1/2 cups Ricotta Cheese<br />1/2 cup Paneer (freshly prepared cottage cheese)<br />1/2 tin Condensed Milk<br />1/2 cup Sugar<br />2 tbsp. Ghee<br />1/4 cup fine Semolina (sooji)<br />3/4 cup ground Almonds and Pistachios<br />10-15 Cardamom pods, ground<br />8-10 Saffron strands, soaked in 1 tsp. milk <br />For Puri: <br />1 cup All Purpose Flour (maida)<br />1 tbsp Ghee (clarified butter)<br />Milk for binding<br />1 cup Ghee <br />For Garnish: <br />1 cup Ghee<br />1/3 cup powdered Sugar<br />Almonds and Pistachios, Slivered (optional) <br /><br />Method: <br />For Filling: <br />Heat the ghee in a kadhai (or non stick saucepan) <br />Add the ricotta cheese and paneer. <br />Stir continuously over medium heat until the cheese and paneer are thoroughly mixed and all the water is absorbed. <br />In a separate saucepan, roast the semolina for about 3-4 minutes on medium heat. Add to the cheese mixture. <br />Add the condensed milk and sugar and continue to stir. The water will gradually be evaporated from the mixture. <br />Add the almonds and pistachios, once the water is evaporated. Mix thoroughly and remove from heat. <br />Mix in the ground cardamom and saffron. <br />Set aside to cool to room temperature. <br />Make balls approximately 1" in diameter. <br />For Puri: <br />Add the ghee to the flour and mix well. Add enough milk to bind a soft yet firm dough. Make small pea sized balls and roll out to thin puris of about 3 " in diameter. <br />Preparing the Ghari: <br />Place a ball into each puri. <br />Pull up the sides to completely wrap the ball. <br />Carefully remove the excess dough from the top and make sure to press dough to seal. <br />Slightly press the wrapped ball to make the top flat but still about almost 1" inch thick. <br />Heat the ghee in a frying pan on low heat. <br />Fry the puris on both sides till very light golden in colour. <br />Set aside for 3-4 hours to completely cool. <br />Decorating the Ghari: <br />With clean hands, whip the sugar and ghee until light and fluffy. Dip the Gharis and place on a waxed paper lined cookie sheet. Place slivers of almonds and pistachios on the top center. Set aside for the ghee to become firm. Your Ghari is now ready to serve. <br />Notes: <br />1. Be very careful while frying to make sure the Ghari doesn't stick to the bottom of the frying pan.<br />2. The ghee for the garnish should be firm.<br />---------------------------------------------------<br /><br />Vegetable Achaar<br /><br />Ingredients <br />Pineapple pieces : ½ cup <br />Carrot : ½ <br />Payatrangai : 2<br />Small onion : 15<br />Green chilli : 1 ( cut into pieces )<br />Cucumber : 1 ( remove seeds )<br />Thanneer vittaan kizhangu : ¼ cup ( cut finely ) <br />Tender ginger : 5 cm<br />Garlic : 12<br />Groundnut : ¼ tsp <br />White sesame : 1 tbsp<br />Vinegar : 2 tsp <br />Sugar : 1 tbsp<br />Chilli powder : 1½ tsp <br />Gingelly oil : 2 tbsp<br />Raw turmeric ( grind ) : ¼ tsp <br />Turmeric powder : ¼ tsp <br />Method <br />Boil sugar, chilli powder, salt in water. <br />Cut vegetables lengthwise into 2 inch pieces.<br />Except cucumber, add all vegetables to boiling hot water and cover the vessel with a lid.<br />When the vegetables are ¼ cooked, remove from the water.<br />Heat a little oil in a frying pan.<br />Add ginger, garlic, small onion, turmeric and fry.<br />Switch off the stove.<br />Add sesame, chilli powder, stir well and add to the vegetable. <br />Add cucumber, vinegar to the vegetables and stir well.<br />Add the powder 3 - 4 hours before eating. <br />If one does not like vinegar, add lime juice.<br />Add groundnut before eating. <br />Note : This is a malay style dish. <br />----------------------------------------------------<br /><br />Pickled Vegetables<br /><br />Ingredients<br />• 200 gms. cauliflower <br />• 50 gms. cluster beans <br />• 50 gms. french beans <br />• 50 gms. gherkins <br />• 50 gms. carrots <br />• 10 gms. ginger <br />• 10 gms. fresh turmeric <br />• 15 fresh firm green chillies <br />Method<br />• Wash, wipe, and slice cauliflower, carrots, gherkins into desired pieces. <br />• Leave cluster , chillies whole, separated. <br />• Slice ginger, turmeric into thin slivers. <br />• Do not make pieces too small or they will get mushy on pickling. <br />• Soak them in wet brine for 10-12 hours or overnight. <br />• Drain and wash thoroughly under cold running water. <br />• Drain completely, dab with kitchen cloth if necessary. <br />• Pack tight layers, vegetable by vegetable into sterile jar, without leaving spaces. <br />• Dissolve sugar into vinegar while still hot. <br />• Pour vinegar to cover them. <br />------------------------------------------<br /><br />Hot and Sour Tomato Pickle <br />Ingredients<br />• 1 lb. green tomatoes(Red ones can be used too) <br />• 15-20 red chillies <br />• 1 cup chopped ginger <br />• 1 cup chopped garlic <br />• 2 cups vinegar <br />• 1 tsp turmeric <br />• 1 tbsp mustard seeds <br />• 1 tsp fenugreek <br />• 1 1/2 cups oil <br />• Salt to taste <br />Method <br />• Slice the tomatoes, smear turmeric and salt on them<br />and soak them in 1 cup vinegar.Leave for about 2 hours. <br />• Blend together the garlic, ginger, red chillies and 3/4 of the mustard, with a little vinegar. <br />• Heat the oil and add the remaining mustard. <br />• When the mustard crackles, add the fenugreek. <br />• Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. <br />• Add the tomatoes and the remaining vinegar. <br />• Stir continuously as the mixture comes to a boil. <br />• When the pickle is almost done, the oil begins to float at the top. <br />• Take it off the heat and let it cool. <br />• Store in a clean bottle. <br />• Will keep for a year. <br />------------------------------------------<br /><br />Capsicum Chutney<br /><br />Ingredients <br />Capsicum : 200 gm <br />Onion : 8 or 9 ( grind ) <br />Garlic : 4 pods ( grind ) <br />Curry leaves : 2 stems<br />Chilli powder : 1 1/2 - 2 tsp<br />Jaggery : 3/4 tbsp <br />Tamarind : a small ball <br />For masala <br />Sesame : 1 tbsp <br />Coriander seeds : 1 tbsp <br />Cumin : 1 tbsp <br />Grated coconut : 1 tbsp <br />Oil : 4 tbsp <br />Water : 1 cup<br />Salt : as needed <br />Method <br />Grind the items for masala and set aside. <br />Soak tamarind in water and prepare extract.<br />Cut capsicum finely.<br />Heat oil in a frying pan.<br />Add ground garlic and onion on a low flame.<br />Fry till onion is red,<br />Add capsicum, curry leaves and fry.<br />Add tamarind extract, chilli powder, salt, ground masala and let it boil. <br />When the contents thicken remove the chutney from the stove. <br /><br />-----------------------------------------------<br /><br />Vengaya Thuvaiyal<br /><br />Ingredients <br />Vengaayam ( onion ) (small ) : 1cup ( cut into pieces) <br />Tomato : 1/2 cup ( cut into pieces) <br />Dried red chilli : 3 - 4<br />Tamarind : a small ball<br />Garlic : 2 pods<br />Salt : as needed<br />Oil : as needed<br />Mustard : 1 tsp<br />Asafoetida : 1/4 tsp <br />Method <br />Heat oil in a frying pan.<br />Add asafoetida, red chilli, onion and fry.<br />Add tamarind, tomato and fry.<br />Grind the fried items with salt to a thuvaiyal.<br />Heat a tsp of oil in a frying pan.<br />Add mustard, and when it splutters, add to the thuvaiyal. <br /><br />----------------------------------------------<br /><br />Mango Garlic Thokku<br />Ingredients<br />• Ginger - 3 cm piece <br />• Garlic - 8 flakes <br />• Onion - 2 medium size <br />• Black pepper corns - 1 tsp <br />• Cloves - 1 tsp <br />• Gingily oil - ½ kg <br />• Mango slices - 1 kg <br />• Chilli powder - 2 tbsp <br />• Vinegar - 1 cup <br />Method<br />• Grind ginger, garlic, onion, pepper and cloves together to a fine paste. (use some of the vinegar for grinding if needed) <br />• Heat ¼ of the oil and cook mango slices for 10 minutes. <br />• Add chili powder, and salt. <br />• Cook for another 15 minutes. <br />• Add the ground paste, remaining oil and vinegar. <br />• Cook on slow fire for 10 minutes. <br />• Cool and store in jars. It is ready to use. <br />• Will keep well for 6 months or longer in fridge. <br />---------------------------------------------------<br /><br />Tamarind Ginger Chutney<br />Ingredients<br />• 1/4 kg ginger <br />• Fresh green chilli-10 <br />• Big lemon size tamarind <br />• Salt to taste <br />• Turmeric powder - 1tsp. <br />• Jaggery powdered - 2tsp (if you need it more sweet add little more) <br />• Oil- enough to fry well the ginger and chilli <br />• Mustard seed-1/2tsp <br />Method<br />• Cut very finely the ginger or grate it as you wish. Wash it and drain it aside. <br />• There should not be any water. Also cut the chillies very finely. <br />• Heat oil fry the mustard seed and when it splutters add the ginger and chilli and fry them adding turmeric powder. <br />• Then extract thick juice from tamarind, add to the ginger, chilli. Mix them well. <br />• Add salt. Let it boil well and become thick. The oil will be now separated from the gravy. <br />• Now our pickle is done. Before removing it from fire add jaggery mix well. <br />Tips<br />• This one is only optional. <br />• If you need it more spicy you need not add jaggery , on the other hand if you like it taste more sweet add more and enjoy your food. <br />----------------------------------------------<br /><br />ONION CHUTNEY RECIPE<br /><br /><br />Ingredients:<br />1 cup peeled onions <br />6 -7 flakes of garlic <br />2 tbs channa daal (Bengal Gram) <br />5 red chilies or as per taste <br />Salt As Per Taste <br />1tsp mustard seeds <br />curry Leaves <br />little tamarind (Imli) <br /><br />How to make onion chutney (pyaaz ki chutney) : <br />• Heat oil, fry chilies, daal, garlic and the onions, till golden brown. <br />• Grind with tamarind and salt. <br />• Splutter mustard seeds and curry leaves, in oil and pour on top. <br />• Serve with paratha or puri. <br />--------------------------------------------------<br /><br />Pyaaz Ki Chutney<br /><br />Ingredients:<br />• 3 large onions chopped or sliced <br />• 1" piece of ginger <br />• 2-3 green chillies (optional) <br />• 2 tbsps vegetable/ canola/ sunflower cooking oil <br />• 1 tsp cumin seeds <br />• 3 dry red chillies broken into 1" bits <br />• Salt to taste<br />Preparation:<br />• Grind the onions, ginger and green chillies (if using) to a smooth paste in a food processor. Remove into a serving bowl. <br />• In a small pan, heat the oil on a medium flame till it is very hot. Add the cumin seeds and fry till they stop slutteriong. Now add the dry red chillies and fry till they turn darker. <br />• Add this tempering mixture of oil, cumin and red chillies to the onion-ginger-green chilli paste. Add salt to taste. Stir to mix well. <br />• Serve as a chutney, dip or use as a sandwich spread!<br />---------------------------------
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</script>Lalit Jainhttp://www.blogger.com/profile/12234034691033668958noreply@blogger.com0tag:blogger.com,1999:blog-567218654791380390.post-84524279682091595822009-04-13T07:15:00.000-07:002016-05-18T06:46:11.454-07:00OnasadhyaOnasadhya<br /><br /> <br /><br />'Onasadhya' is the grand feast served during the celebration of Onam in Kerala. It is served in Banana leafs. There is a way of placing the leaf and an order of serving the dishes. The picture given below shows the serving order beginning from the left with 'Upperies'. <br /><br /><br /><br /><br /><br /><br />Rice is the main course. With rice, various kinds of dishes are served... curries, 'upperies' (things fried in oil), 'pappadams' (round crisp flour paste cakes of peculiar make), 'achchars' (pickles of various kinds), 'payasams' and 'prathamans' (Desserts). Fruits are also served, mainly plantain. <br /><br /><br />Will be glad to help if anyone needs any help in tasting these dishes which they have prepared J <br /><br />*******<br /><br /><br />PARIPPUCURRY <br /><br />Ingredients : <br /><br />1. <br /><br />Lentils (green gram dal) - 1cup <br />Water - 3cups <br />Turmeric powder - 1/2tsp <br /><br />2. <br /><br />Salt - to taste <br />Ghee - 2tsp <br /><br />Method of Preparation : <br />Lightly fry the lentils in a pan. Boil 3cups water and add the washed lentils and turmeric powder. When it boils, lower the flame. When the lentil is cooked well, add salt to taste and ghee. Mix well and remove from fire. <br /><br />*******<br /><br /><br />SAMBAR <br /><br /><br />The chief ingredients are dhal and vegetables such as, brinjal, drum-stick, bitter gourd (pavakkai), ladies finger etc. It is a favorite dish in South India. <br /><br />Ingredients - Serves 10 <br /><br />1. <br /><br />Bitter gourd - 1/2 <br />Brinjal (egg plant) - 1no <br />Drum Stick - 1no <br />Ladies finger - 4nos <br />Red chillies - 4nos (split into2) <br /> <br />2. <br /><br />Sambar dal (Red gram dal) - 1cup <br />Turmeric powder - 1/2tsp <br />Curry leaves - 1sprig <br />Water - 3cup <br /><br />3. <br /><br />Tamarind - size of a golf ball <br />Water - 1cup <br />Red chilli powder - 1tsp <br />Salt - to taste <br />Curry leaves - 1sprig <br />Asafoetida powder - 1/4tsp <br />Grated molasses - 1/4tsp <br />Coconut oil - 2tbs <br />White gram dal - 1/4tsp <br />Fenugreek - 1/4tsp <br />Dried chilli - 4nos <br />Coconut oil - 1/2tsp <br /><br />4. <br /><br />Dried coriander seeds - 2tbs <br /><br />5. <br /><br />Coconut oil - 2tsp <br />Mustard - 1tsp <br />Dried chillies split into 2 - 2nos <br /><br />6. <br /><br />Coriander leaves - few <br /><br />Method of Preparation : <br /><br />Clean the vegetables and slice into long pieces. <br /><br />Wash the dal. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside. <br /><br />Fry the 4th ingredients in 1/2tsp coconut oil. Grind it to a smooth paste and keep aside. <br /><br />Mash the tamarind in 1 cup water and strain. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling. <br /><br />Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves. <br /><br />Note : Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar. <br /><br />*******<br /><br /><br />AVIAL <br /><br />This is a semi-dry preparation which is a mixture of all sorts of vegetables. <br /><br />Ingredients - Serves 10 <br /><br />1. <br /><br />Yam sliced thinly into 11/2" length pieces - 1cup <br />Cucumber sliced lengthy into 11/2" thick pieces - 1cup <br />Snake gourd sliced into 11/2" length pieces - 1cup <br />Carrot sliced into into 11/2" length pieces - 1/4cup <br />Long runner-beans sliced into 11/2" length pieces - 1/2cup <br />Drumstick cut into 2" length pieces - 2nos <br /><br />2. <br /><br />Raw bananas sliced into 11/2" length pieces - 1no <br />Mango pieces - for sour <br /><br />3. <br /><br />Turmeric powder - 1/2tsp <br />Salt - to taste <br /><br />4. <br /><br />Grated coconut - 1/2quantity <br />Green chillies - 5nos <br />Cumin seeds - 1/2tsp <br /><br />5. <br /><br />Curry leaves - 2sprigs <br />Coconut oil - 3tbs <br /><br />Method of Preparation: <br /><br />Coarsely grind the coconut, green chillies and cumin seeds. Keep it aside. <br /><br />Clean the vegetables. Heat 2tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and mango pieces and cover it with the other vegetables. When steam comes out, add the coconut paste and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial. <br /><br />*******<br /><br /><br />KALAN <br /><br />It is a preparation of buttermilk with thick gravy. Sliced plantains known as nenthra-kaya and yams (chena) are boiled in water with salt and chillies. Buttermilk mixed with ground coconut pulp is poured in proper time and the preparation is flavored by the addition of mustard, fried in coconut oil. <br /><br />Ingredients - Serves 10 <br /><br />1. <br /><br />Yam sliced into small pieces - 100gm <br />Small raw banana - 1no <br />Green chillies (slit the edge) - 3nos <br /><br />2. <br /><br />Pepper powder - 1tsp <br />Water - 1cup <br />Turmeric powder - 1/4tsp <br />Salt - to taste <br /><br />3. <br /><br />Ghee - 1tsp <br />Curry leaves - 1sprig <br /><br />4. <br /><br />Mashed yogurt (without water) - 1/2litre <br /><br />5. <br /><br />Grated coconut - 1/2quantity <br />Cumin seeds - 1/2tsp <br /><br />6. <br /><br />Fried and powdered <br />fenugreek - 1/2tsp <br /><br />7. <br /><br />Ghee - 3tsp <br />Dried chilli (split into 2) - 2nos <br />Mustard - 1tsp <br /><br />Method of Preparation: <br /><br />Remove the skin of the plantain and slice it into small pieces. <br /><br />Grind the coconut and cumin to a smooth paste without adding water. Keep it aside. <br /><br />Dissolve the pepper powder in 1/2cup of water and strain it through a clean cloth. Cook the vegetables in this water. Add the turmeric powder and salt. Stir well. When the water dries, add 1tsp ghee. Pour the yogurt and mix well. Lower the flame. When the curd boils and becomes dry and thick, add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire. Season with mustard, dried chillies and curry leaves. <br /><br />*******<br /><br /><br />OLAN <br /><br />Ingredients - Serves 10 <br /><br />1. <br /><br />Ash gourd - 100gm <br />Pumpkin - 100gm <br />Green chillies - 4nos (split the edge) <br />Red gram dal - 1tbs (soaked in the water for about 6 hours) <br /><br />2. <br /><br />Grated coconut - 1/2quantity <br />(Squeeze out 1/4cup of the milk from the coconut without adding water. Take one more cup of milk from the coconut) <br /><br />3. <br /><br />Salt - to taste <br /><br />4. <br /><br />Coconut oil - 1tbs <br />Curry leaves - 1sprig <br /><br />Method of Preparation : <br /><br />Remove the covering of the ash gourd and pumpkin and cut it into small pieces. Cook the vegetables and red gram dal in water. Add enough salt and the green chillies. When it is done, add 1cup coconut milk and boil. When it thickens well, add 1/4cup coconut milk. Bring to a boil and remove from fire. Add 1tbs coconut oil and the curry leaves and mix well. <br /><br />*******<br /><br /><br />THORAN <br /><br />Ingredients : <br /><br />1. <br /><br />Cabbage, long runner-beans or any other vegetable, cut in to small pieces - 500gm <br /> <br />2. <br /><br />Coconut oil -2tsp <br />Mustard seeds - 1/2tsp <br />Black gram - 1tsp <br />Dried red Chilly (cut into 2-3 pieces) - 4 no. <br /><br />3. <br /><br />Salt - to taste <br />Turmeric powder - 1/4tsp <br />Red chilly powder - 1/4tsp <br /><br />4. <br /><br />Coconut - 1 cup <br />Cumin Seeds - 1/4tsp <br />Curry leaves -2 sprigs <br />Garlic cloves - 2 <br /><br />Method of Preparation : <br /><br />Crush the coconut, cumin seeds, curry leaves and garlic. Put the vegetable in a pan and boil with salt and chillies. Heat the oil in a pan and sauté 2nd ingredients. Add the tumeric and chilly powder, boiled vegetables and crushed ingredients. Mix well and serve hot. <br /><br />*******<br /><br /><br />PULIINJI <br /><br />This is a preparation where ginger is the main ingredient. <br /><br />Ingredients <br /><br />1. <br /><br />Ginger - 25gm <br />Green Chilly - 4nos. <br /> <br />2. <br /><br />coconut oil - 1tsp <br />Dried red chilly 1no. cut in to 4 pieces <br />Mustard seeds - 1/2tsp <br /><br />3. <br /><br />Tamarind - size of a lemon <br />Water -2cups <br /><br />4. <br /><br />Turmeric powder - 1/4tsp <br />Chilly Powder -1/4tsp <br />Asafoetida powder -1/4tsp <br />Jaggery (grated) - 25gm <br />Curry leaves -1 sprigs <br />Fenugreek seeds -1 pinch <br /><br />Method of preparation: <br /><br />Peal ginger and cut into very small pieces. Cut the green chillies also into small pieces. Heat oil and sauté the 2nd ingredients for a minute. Add ginger and green chilly pieces and fry well and keep it aside. Put tamarind in two cups of water, squeeze well and take the liquid. Keep this liquid on fire adding the 4th ingredients. Boil till the solution becomes thick. Add the fried ginger and chilly pieces, boil once more and remove from fire. <br /><br />*******<br /><br /><br />INJITHAIR <br /><br />Ingredients <br /><br />Nicely chopped ginger - 4 spoons <br />Curd - 6 spoons <br />Salt - as required <br /><br />Method of preparation <br /><br />Mix all the ingredients and stir well. The injithair is ready. <br /><br />*******<br /><br /><br />PINEAPPLE PACHHADY <br /><br />Ingredients : <br /><br />1. <br /><br />Ripe pineapple cut into 1/2" square pieces - 2cups <br />Turmeric powder - 1/2tsp <br />Salt - to taste <br /><br />2. <br /><br />Grated coconut - 1cup <br />Dried red chilli - 1 <br /><br />3. <br /><br />Coconut oil - 2dsp <br />Mustard seeds - 1/2tsp <br />Dried red chillies - 3 (cut into 6 pieces) <br />Curry leaves - 1sprig <br /><br />4. <br /><br />Crushed mustard - 1tsp <br /><br />Method of Preparation : <br /><br />Boil pineapple, with turmeric and salt in 1/2cup water. Grind coconut with dried chilli to a fine paste. <br /><br />Heat the oil and season with mustard seeds. Saute the coconut paste and add the curry leaves and dried red chillies. When it is done, add the boiled pineapple pieces. The gravy should be thick and the cover the pineapple pieces. Add the crushed mustard just before removing the pachhady from fire. <br /><br />*******<br /><br /><br />ERISSERY <br /><br /><br /><br />It is made of raw plantains and Yams sliced and boiled in water with salt and chillies or pepper added. The pulp of the coconut is ground with a little cumin seed added to it. When the whole thing is properly boiled, a few mustard seeds along with scraped coconut pulp fried in coconut oil, is added in to it to give it flavour. Erissery is also made with pumpkin and red oriental beans, the recipe is given below. <br /><br />ERISSERY WITH YAM <br /><br />Ingredients : <br /><br />Yam cut into small pieces - 60gms <br />Big raw banana - 1 <br />Pepper powder - 1tsp <br />Turmeric powder - 1/4tsp <br />Water - 1cup <br />Salt - to taste <br />Grated coconut - 1/2coconut <br />Cumin seeds - a pinch <br />Ghee - 10gm <br />Coconut oil - 1tbs <br />Mustard seeds - 1/4tsp <br /><br />Method : <br /><br />Split the banana lengthwise into 3 pieces. Do not peel the skin. Cut it into small pieces. <br /><br />Boil yam and banana with pepper powder, turmeric powder and salt in 1 cup of water. Grind one fourth quantity of grated coconut and cumin seeds together and add to it. <br /><br />Grind the remaining coconut and saute in a low flame till brown in colour. Keep it aside. <br /><br />Season mustard seeds in ghee. Add the coconut oil, seasoned mustard seeds and the sauted coconut to the vegetable mixture. Mix well. <br /><br />ERISSERY WITH PUMPKIN <br /><br />Ingredients : <br /><br />Ripe Pumpkin sliced into pieces - 2 cups <br />Red oriental bean - 1/2 cup <br />Oil - 2 dsp <br />Squeezed coconut milk - 1 dsp <br />Dried chilli - 2 nos <br />Mustard - 1 tsp <br />Curry leaves - 2 springs <br />Water <br />Salt to taste <br /><br />To be Ground: <br /><br />Grated Coconut - 1 cup <br />Small onions - 1 or 2 nos <br />Garlic - 2 nos <br />Cumin - 1/2 tsp <br />Turmeric powder - 1/2 tsp <br />Green chilli - 2 or 3 nos <br /><br />Method: <br /><br />Cook pumpkin after adding enough water and salt. Cook red oriental beans separately and mix it along with the pumpkin. Grind the ingredients to be ground coarsely. Add it to the pumpkin, boil for sometime and keep aside. Heat oil in a pan, season mustard, curry leaves and dry chillies and add the thick coconut milk. Pour it to the cooked pumpkin curry & mix well. Tasty erissery is ready to be served. <br /><br />*******<br /><br /><br />KOOTTUCURRY <br /><br />In this curry, a miscellaneous variety of vegetables and some Bengal gram are used. The difference between this and 'Aviyal' is that no tamarind is added. <br /><br />Ingredients : <br /><br />Bengal gram dal - 1/2cup <br />Pumpkin, snake gourd, Long runner beans, yam, Cucumber - 1/4kg (all together) <br />Inner flesh of drum stick - 1/2cup <br />Grated coconut - 1/2cup <br />Turmeric powder - 1/4tsp <br />Green chillies - 3 (split into 2) <br />Salt to taste <br />Coconut oil - 1/4cup <br />Mustard - 1tsp <br />White gram dal - 2dsp <br />Dried red chillies - 3 (each sliced into 3) <br />Curry leaves - 2sprigs <br />Ghee - 1dsp <br />Grated coconut - 1/4cup <br /><br />Method of Preparation : <br /><br />Cook the bengal gram dal with salt and water to a thick gravy. Clean and cut the vegetables into small pieces. Par boil the vegetables by steaming. Grind 1/2cup grated coconut and mix it with turmeric powder and green chillies. <br /><br />Heat oil and season mustard, white gram dal, dried red chillies and curry leaves. Add the ground coconut mixture. Saute for sometime, till the water dries. Add the cooked vegetables, salt and bengal gram dal. Saute well. <br /><br />Heat 1dsp ghee and fry the 1/4cup grated coconut in it till golden brown. Add this to the koottucurry and mix well. <br /><br />*******<br /><br /><br />LIME PICKLE <br /><br /><br /><br />Ingredients: <br /><br />1. <br /><br />Big size ripe lemon - 12nos <br />Salt - 2dsp 4. Green chillies - 18nos (split the end) <br />Chopped ginger - 1/2dsp <br /><br />2. <br /><br />Gingelly oil - 2dsp Garlic flakes - 1dsp <br /><br />3. <br /><br />Mustard - 1/4tsp <br />Fenugreek - 1/4tsp <br /><br /> <br /><br />5. <br /><br />Water - 1/2cup <br />Vinegar - 2dsp <br />Sugar - 1tsp <br /><br />Method : <br /><br />Steam the lemon. When it is half cooked, wipe out the water from it. Heat some gingelly oil and sauté the lemon in a low flame and allow to cool. Wipe out the excess oil from the lemon. Cut each lemon into 8 pieces. Mix well with 1/4cup of salt and keep aside. <br /><br />Season mustard and fenugreek in 2dsp of gingelly oil. Saute the 4th ingredients and add water, vinegar and sugar into it. When it boils, remove from fire and add the lemon pieces. Mix well. Pickle is ready. <br /><br />*******<br /><br /><br />MANGA CURRY (I) <br /><br />Ingredients: <br /><br />Raw mango (sour) -1 <br />Turmeric Powder - 1 pinch <br />Chilly Powder - 1 tsp <br />Fenugreek - 1 pinch <br />Asafoetida - 1 pinch <br />Gingelly oil - 1tbs <br />Salt - to taste <br /><br />Method of Preparation: <br /><br />Cut the mango into small pieces. Mix turmeric powder and salt and keep aside for 1 hour. Fry and grind Asafoetida. <br /><br />Heat gingelly oil, add chilly powder, Asafoetida, fenugreek and mix with the mango pieces. <br /><br /><br />MANGO CURRY (II) <br /><br />Ingredients: <br /><br />Ripe Mango - 1 or 2 <br />Green chilli - 2 or 3 <br />Mustard - 1tsp <br />Turmeric powder - 1/2 tsp <br />Chilli powder - 1tsp <br />Coconut milk- 2 cups <br /><br />Method of Preparation: <br /><br />Chop mango and green chillies into very small pieces. Grind mustard, turmeric powder and chilli powder and apply this paste to the chopped mango, keep it for some time. Season mustard and curry leaves, sauté mango, salt and green chilli, add coconut milk and boil. When it thickens remove from fire. <br /><br />*******<br /><br /><br />SARKARAPURATTY (FRIED BANANAS CHIPS IN MOLASSES) <br /><br /><br />Ingredients : <br /><br />Semi ripe Banana - 1 <br />Coconut oil - 100gms <br />Molasses or Jaggery - 75gms <br />Dried ginger powder - 5gms <br />Ghee - 1tsp <br />Water - 1/4glass <br /><br />Method of Preparation : <br /><br />Peel the bananas and split it into two pieces. Cut it into 1/4" thick pieces. Fry it in warm coconut oil. <br /><br />Heat the molasses in 1/4glass of water. Remove from fire when it becomes thick. Add dried ginger powder and fried banana pieces in this molasses solution. Keep stirring till the banana pieces separates. <br /><br />*******<br /><br /><br />KAYA VARUTHATHU (BANANA FRY) <br /><br /><br />Ingredients : <br /><br />Semi ripe banana - 1 <br />Coconut oil - 150gm <br />Turmeric powder - 1/4tsp <br />Salt - to taste <br /><br />Method : <br /><br />Peel banana and slice into thin round pieces or split bananas into 4 thin pieces and slice. Heat oil and fry the banana pieces. When it is 3/4 done, add turmeric powder and salt mixed in 1tsp water. Fry well. <br /><br /><br />PAPPADAM <br /><br />Pappadam's are round crisp flour paste cakes readily available in the market. They are fried in oil and served. Several types of pappadams are now avilable. You can pick one according to your choice. <br /><br />*******<br /><br /><br />PAYASAM <br /><br />There are several varieties of 'payasams'. One is in which rice, wheat or vermicelli is boiled with milk and sweetened with sugar. It goes by the name of 'pal payasam'. Another, is made of boiled rice or dal or wheat, to which is added jaggery and coconut milk. Both are flavoured with spices. <br /><br />PAL PAYASAM <br /><br /><br /><br />Ingredients : <br /><br />Milk - 3litres <br />Dried red rice - 180gm <br />Sugar - 700gm <br /><br />Method of Preparation : <br /><br />Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Serve hot. <br /><br />SEMIYA PAYASAM <br /><br />Ingredients : <br /><br />Vermicelli - 1 cup <br />Cashew nuts - handful <br />Raisins - handful <br />Water - 3/4cup <br />Sugar - a cup <br />Saffron - a pinch <br />Milk - a cup <br />Cardamom - two or three pods <br /><br />Method of preparation : <br /><br />Heat the ghee and fry the vermicelli till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold. <br /><br /><br />WHEAT PAYASAM <br /><br />Ingredients: <br /><br />Broken Wheat - 250g <br />Coconut - 2 <br />Jaggery - 500g <br />Raisins -10g <br />Cashew Nuts -10g <br />Ghee -3tbs <br />Cardamom -5g <br />Dry ginger powder-10g <br />Cumin Powder-10g <br /><br />Method of Preparation: <br /><br />Grate the coconut. Add1/2 glass warm water to the grated coconut. Extract the first milk. Extract the second milk by adding 1 1/2 glass warm water. Again repeat the process to extract the third milk. <br /><br />Fry broken wheat lightly in one teaspoon ghee. Cook the wheat well in 1 1/2 liters of water. <br /><br />When it is done add the third milk and the second milk to the wheat and bring to a boil. when it thickens to a semi solid consistency, add powdered jaggery. Add the first milk, fried nut, raisins, powdered Cardamom, ginger and cumin. Mix well and remove from fire immediately. Serve hot. <br /><br /><br />PARIPPU PAYASAM <br /><br />Ingredients: <br /><br />Parippu (Green gram dal) - 250gm <br />Sarkara (Jaggery) - 250gm <br />Coconut milk - From 2 coconuts <br />Ghee - 2 tbs <br />Cashew nuts, Raisins - As required for seasoning <br /><br />Method of preparation : <br /><br />Fry dal till light brown. Clean and boil the fried dal well. <br />Heat jaggery with some water and make a thick solution. Take milk from the coconut thrice. Keep the thick milk taken 1st, aside. Add the 2nd and 3rd milk and the jaggery solution to the boiled dal. Simmer on medium flame till thick. Fry the cashewnuts and Raisins in ghee. Add these and the 1st milk to the payasam . Mix well and remove from fire. <br /><br /><br />PRATHAMAN <br /><br />There are various kinds of Prathamans such as Ada, pazham, parippu and palada prathamans. <br /><br />In 'Ada prathaman', rice flour mixed with molasses is formed into a paste, cut into small pieces and boiled in water. To these, coconut milk and molasses are added in proportion. It is then flavored with ghee. <br /><br />In 'pazham prathaman', plantain fruits of a special kind known as 'Nentra Pazham' are well boiled in water till the whole water is dried and the whole thing is reduced to a pulp by constant pressing. Then it is tempered with ghee. Coconut milk is added and the thing sweet in itself, is further sweetened with molasses. The kernel of a dried coconut, cut into small slices is boiled in ghee, and added to it. <br /><br />The main ingredient used in 'parippu prathaman' is pulse. Many more kinds of prathamans are made of other articles as with Bengal gram, pumpkins etc. <br /><br />PALADA PRATHAMAN <br /><br />In palada prathaman pieces of flour paste (ada) are boiled in milk and sweetened with sugar. No ghee or spices are added except some cardamoms. <br /><br />Ingredients : <br /><br />Thick milk - 3litre <br />Par boiled rice (dried red rice) - 250gm <br />Water to mix flour <br />Coconut oil - 1tbs <br />Sugar - 2tbs <br />Plantain leaf pieces - as required <br />Sugar - 625gm <br />Cardamom powder (optional) <br /><br />Method of Preparation : <br /><br />Wash rice and drain the water. Dry grind the rice well. Add enough water to make a semi thick batter. Add 1tbs coconut oil and 1/2tbs sugar in it. <br /><br />Clean and wipe the plaintain leaf pieces and pour the batter in a thin layer evenly and roll the leaf pieces tightly. Boil water in a big vessel and steam the flour batter. Take the steam batter from the leaf and cut into small pieces. Wash the pieces and strain. <br /> <br />Boil milk well and add sugar. Continue boiling till its colour changes to pale pink. Add the ada pieces to it. Boil again and remove from fire. <br /><br />Note: 'Ada' is now available in the market. You can boil 'ada' with milk and sugar and make Palada in no time. <br /><br />*******<br /><br /><br />LADY'S FINGER KICHADI <br /><br />Ingredients: <br /><br />Lady's finger pieces - 31/2 cup <br />Thick Curd from 1/2 litre milk - 2 cups <br />Green chillies - 2 <br />Dry Red chillies - 3 <br />Mustard - 1 dsp <br />Grated coconut - 1/2 cup <br />Curry leaves - 2 springs <br />Oil - 2 tsp <br />Salt to taste <br /><br />Method of Preparation: <br /><br />Slice the ladies finger in small round pieces. Fry lady's finger in oil till crisp. Ground coarsely grated coconut, green chillies and mustard. Season mustard, red chilli and curry leaves in 2 tsp oil. Lower the flame add curd and the ground ingredients. Keep stirring. Add fried ladies finger and salt. Remove from fire when it boils. <br /><br />You can use Pavakkai (Bitter Gourd) instead of Ladies Finger as a variation.
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</script>Lalit Jainhttp://www.blogger.com/profile/12234034691033668958noreply@blogger.com0tag:blogger.com,1999:blog-567218654791380390.post-90137059457722993692009-04-13T07:13:00.000-07:002016-05-18T06:46:38.962-07:00South IndianSouth Indian Rava Iddly <br /><br />Rava (coarse kind) - 2 cups <br />Ghee - 2 tbsps <br />Curds - 4cups <br />eno fruit salt - 2 tsps <br />Salt to Taste <br />Green Chillies - 2 to 3 - finely sliced <br />Water as required <br />Coriander leaves- 2 tbsps, chopped <br />Shredded Ginger 1-2 tsps <br /><br />For the Seasoning: <br />Mustard Seeds - 1level tspn <br />a few Curry Leaves <br />split Channa Dhal - 1 tspn...optional <br />Ghee for seasoning 1 tbspn <br /><br />Fry the Rava to a golden brown colour in a little ghee and set aside. <br /><br />Mix the rava, curds and salt, add the ginger, chillies, coriander leaves, and mix well. <br /><br />Heat ghee and add the mustard seeds, curry leaves and channa dhal and once the mustard seeds pop add the mixture to the batter. <br /><br />Mix well and leave it to stand for ½ an hour . <br /><br />Add the eno salt to the batter, sprinkle some water on top of it and mix well.The Batter should be of thick pouring consistency. <br /><br />Pour in greased Idli molds and steam as usual. <br />**********************<br />Punjabi Lassi<br />Ingredients<br />1/2 gallon buttermilk<br />2-3 tablespoons plain yogurt<br />orange, mango, or peach pulp<br />5 tablespoons sugar<br />1/2 tablepsoons salt<br /><br /> Preparation<br />1. Put all ingredients into blender. <br />2. Blend until texture is smooth. <br />3. Serve chilled. <br /> ********************<br />Gulabjamun<br /><br />Ingredients<br />Sugarless koa - 1/4 kg<br />Maida - 1/2 cup<br />Melted ghee - 2 Tbl spn<br />Milk - little<br />Cooking soda - a pinch<br />Oil - for deep frying<br />Sugar - 1/4 kg<br />Water - 1 1/2 cup<br /> Preparation<br />1. Mix melted ghee with maida using finger tips to blend evenly. <br />2. Mix cooking soda with little milk. <br />3. Crumble koa and mix with maida. <br />4. Mix well so that the dough doesn`t break while making balls. Make into small balls or into oblong shape and keep under a wet cloth. <br />5. Mix sugar,water and heat till sugar melts! , stirring constantly. <br />6. Boil till syrup becomes sticky (5 to 7 minutes). <br />7. Heat oil in a small deep curved pan till it becomes moderately hot. <br />8. Deep fry few balls at a time till dark brown and put in warm sugar syrup. <br /> ***************<br />Modified Gulab Jamun<br /><br />Ingredients<br />Powder Milk 4 cups<br />All Purpose Flour 2 TBSF<br />Sugar for Syrup 2 cups<br />Water for Syrup 2 cups<br />Oil for deep frying<br />Rouh Kewra ( essence )<br /> Preparation<br />1. Mix powder milk with all purpose flour and water till dough is together and does not fall apart and you may have to add more flour. Make into balls and let it sit. <br />2. Add water and sugar in a pan and cook till it is thick and coats the back of the spoon. <br />3. Heat the oil and when hot add balls of the above mixture and cook till it is all even. for visual variation cook all the balls from brown to black and even half side being brown and other side black. <br />4. add fried balls to cooking syrup and cook till they swell up and float on the top. <br />5. Add rouh Kewra in the end in the syrup and either cool to room temperature or keep in refrigerator and eat as snack or desert. <br /> <br />****************************<br /> Mattar Paneer<br /><br />Ingredients<br />1 medium sized onion, peeled and chopped<br />1 inch cube of fresh ginger, peeled and chopped<br />paneer (plus 2 cups of the whey)<br />6 tbl veg. oil<br />1 whole dried red pepper<br />1 tbsp. ground coriander seeds<br />1/4 tsp ground turmeric<br />3 medium sized tomatoes, peeled and minced<br />1 tsp salt<br />1/8 tsp freshly ground black pepper<br />3 cups frozen peas<br /> Preparation<br />1. Put the chopped onion and ginger into a blender or food processor along with 1/3 cup water and blend until you have a smooth paste. <br />2. Leave paste in the blender container. Heat oil in a heavy 10 inch wide pot over a medium flame. <br />3. When hot put in the pieces of paneer in a single layer and fry until golden brown on all sides. This happens pretty fast. Remove to a plate. <br />4. Put the dried red pepper into the same oil. Within 2 seconds, turn the pepper over so that it browns on both sides. Now put in the contents of the blender (keep your face averted as the paste might splatter). <br />5. Fry, stirring constantly, for about 10-12 minutes, or until paste turns a light brown color. Add the coriander and turmeric and fry, stirring, for another minute. <br />6. Put in the minced tomatoes. Stir and fry for another 3 to 4 minutes or until the tomatoes turn a dark, reddish brown shade. Now pour in 2 cups of the whey. <br />7. Add the salt and the black pepper. Mix well and bring to a boil. Cover, lower heat, and simmer gently for 10 minutes. <br />8. Lift cover and put in the paneer pieces and the peas. Cover and simmer for 10 minutes or until the peas are cooked. <br /> ***********************<br />Dum Aloo<br /><br />Ingredients<br />1/2 tablespoon of powered pomegrant<br />1 teaspoon Garam masala.<br />powder red chillies (to taste)<br />salt (to taste)<br />3 tablespoons of mustard oil<br /> Preparation<br />1. Peel Potatoes and prick them with a fork. The place them in salt water for about 5 minutes. <br />2. Take the powdered chillies and stir in three tabelspoon water and put it aside. <br />3. Take the powdered Pomegranate seeds and stir in three tabelspoon water and put it aside. <br />4. Take the Potatoes out of the water and place in heated Oil. <br />5. Fry till potatoes become brown. <br />6. Put salt, and the red chilly powder (that was earlier put in water) and also the Pomegranate seeds (that was also earlier put in separate water) to the above (Potatoes in Oil). <br />7. Heat the above till water dries up. <br />8. Then put gram masala over it. Serve with either white rice or chapatti. <br /> **********************<br />Navratan Korma <br /><br />Serves: 4 <br />Cooking time (approx.): 23 minutes<br />Style: South Indian Vegetarian <br /><br />3 cup(s) chopped mixed vegetables (carrot, green beans, cauliflower, potato) <br />1 cup(s) shelled green peas <br />2 cup(s) milk <br />salt and sugar to taste <br />3 tablespoons ghee (clarified butter) / butter / oil <br />1 teaspoon(s) cumin seeds <br />2 bay leaves <br />1" cinnamon stick <br />4 cloves <br />2 green cardamoms <br />4 tablespoons cashew nuts ground to a paste <br />1 cup(s) pineapple cubes <br />1 cup(s) cottage cheese cubes <br />2 tablespoon(s) fresh cream <br />1 cup(s) chopped fresh coriander <br /><br />To be ground to a paste: <br />3 onion(s) chopped <br />6 green chillies <br />1" ginger chopped <br />6 flakes garlic chopped <br />½ teaspoon(s) turmeric powder <br />½ teaspoon(s) garam masala (hot spice mix) <br /><br /><br /><br />Place the vegetables in a heavy-bottomed pan and pour half the milk over them. Mix in some salt and sugar to taste. Bring to boil. Cover and cook on medium level for about 15 minutes or till the vegetables are soft and cooked. <br /><br />Heat the ghee / butter / oil in a pan. Toss in the cumin seeds and let them crackle. Add the bay leaves, cinnamon, cloves and cardamoms. Fry briefly till they are aromatic. Add the ground paste and fry on medium level whilst stirring for about 4 minutes or till the fat leaves the sides of the pan. Mix in the cashew paste and saute briefly. <br /><br />Add the remaining milk and the cooked vegetables along with the pineapple cubes. Mix well and bring to a boil. Mix in half the coriander leaves and the cottage cheese cubes gently. Add salt and sugar if required and simmer for about 4 minutes. Put off the flame and stir in the fresh cream. <br />Garnish with the remaining finely chopped coriander leaves. <br /><br />TIPS:<br /><br />If you have a readymade tin of coconut milk, it can be added in combination with milk for extra flavor. <br /><br />Cottage cheese cubes can be deep fried and then added to the curry. <br /><br />fruits like seedless grapes can be added to this curry. <br /><br />Serve hot with: Ghee Rice, white rice , Poori (deep fried unleavened bread) or Roti.<br />*********************<br />Rajma Masala<br /><br />Serves: 4 <br />Cooking time (approx.): 30 minutes<br />Style: North Indian Vegetarian (Punjabi) <br /><br />2 cup(s) red kidney beans soaked overnight <br />4 cups water <br />2 medium onion(s) finely chopped <br />2 bay leaves (optional) <br />1 tablespoon(s) each of finely chopped ginger and garlic <br />½ teaspoon(s) each of asafoetida and turmeric powders <br />1 teaspoon(s) cumin seeds <br />2 teaspoon(s) red chilli powder <br />2 big tomato(es) finely chopped <br />1 teaspoon(s) each of hot spice mix (garam masala) and cumin powders <br />2 tablespoon(s) coriander powder <br />3 tablespoons oil <br />salt to taste <br />finely chopped coriander leaves for garnishing <br /><br /><br />Drain the soaked red kidney beans and wash them well. Place them in a pressure cooker (for speedy cooking). Add the water and some salt. Close the cooker and cook on high level. After one whistle, cook on low level for about 10 minutes or till the beans are soft. <br /><br />Heat the oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the bay leaves (optional), asafoetida and chopped ginger-garlic. Fry briefly. Add the chopped onions and fry till they are golden brown. Add all the spice powders except hot spice mix. Add the chopped tomatoes. Fry till the oil separates. Add the cooked red kidney beans along with its stock, sprinkle salt, mix well and cook on medium level for about 15 minutes. <br /><br />Add the hot spice mix. Cover and cook on medium level for about 5 minutes. <br /><br />Garnish with finely chopped coriander leaves. <br /><br />TIP:<br /><br />If the absence of a pressure cooker, the beans can be cooked in a normal pot. However this would take at least double the time. <br /><br />Serve hot with: Cumin Rice (Jeera Chawal), white rice or Roti.<br />*********************<br />Garam Masala<br /><br />Garam Masala obtained: about 200 grams (about 8 oz.) <br />Style: Indian <br /><br />100 grams (about 4 oz.) coriander seeds <br />25 grams (about 1 oz.) each of cumin seeds and black pepper <br />15 grams (about ½ oz.) each of black cumin seeds (shahjeera) and dry ginger <br />6 grams (about ¼ oz.) each of black cardamoms and cloves <br />4 grams (about ¼ oz.) each of cinnamon and bay leaves <br /><br /><br />Dry roast all the ingredients (except dry ginger) very lightly. <br />Cool and dry grind to a powder along with the dry ginger. <br />Store in an air tight bottle and use as required.<br />*****************************<br />Sabzi Kurma<br /><br />Serves: 4 <br />Cooking time (approx.): 21 minutes<br />Style: South Indian Vegetarian <br /><br />3 cup(s) chopped mixed vegetables (carrot, green beans, potato) <br />1 cup(s) shelled green peas <br />2 tomato(es) chopped <br />3 cups water <br />2 bay leaves <br />2 dry red chillies (whole) <br />2 medium onion(s) chopped <br />2 tablespoons ghee (clarified butter) / butter <br />salt to taste <br />finely chopped coriander leaves for garnishing <br /><br />To be ground: <br />6 tablespoons grated coconut <br />1 onion chopped <br />6 green chillies <br />½ teaspoon(s) turmeric powder <br />1" ginger chopped <br />2 cup(s) coriander leaves chopped <br />To be powdered: <br />1" cinnamon stick <br />1 tablespoon(s) each of cumin and poppy seeds <br />2 green cardamoms <br />6 cloves <br /><br /><br /><br />Dry roast the ingredients (to be powdered) in a heavy-bottomed pan till they become aromatic. Let it cool and then blend to a fine powder. <br /><br />Grind the ingredients (to be ground) to a fine paste with very little water. <br /><br />Place the vegetables in a heavy-bottomed pan and add water just enough to cover them. Bring to boil. Cover and cook on medium level for about 15 minutes or till the vegetables are soft and cooked. <br /><br />Add the chopped tomatoes and salt. Cook on low level for about 4 minutes. Add the water and bring to a boil. Add the ground paste and mix well. Stir in the powdered spices and simmer for about 2 minutes. <br /><br />Heat the ghee / butter in a pan. Fry the bay leaves and red chillies till they are aromatic. Add the chopped onions and fry till they are very lightly browned. Pour this onto the vegetables and keep tightly covered for sometime before serving. <br /><br />Garnish with finely chopped coriander leaves. <br /><br />TIP:<br /><br />To make this dish in a shorter and easier way, replace the spices to be powdered with the readymade hot spice mix (garam masala). Also, one could replace the grated coconut by a readymade tin of coconut milk. <br /><br />Serve hot with: Ghee Rice, white rice , Poori (deep fried unleavened bread) or Roti.<br />******************<br />Kerala Vegetable Stew<br /><br />Serves: 4 <br />Cooking time (approx.): 18 minutes<br />Style: South Indian Vegetarian (Kerala) <br /><br />4 teacups chopped mixed vegetables (potatoes, carrots, cauliflower, french beans, and green bell peppers) <br />2 medium onion(s) sliced <br />4 tablespoons oil <br />4 whole green cardamoms <br />4 whole cloves <br />1" cinnamon stick(s) <br />2 green chilli(es) slit <br />2 teaspoon(s) ginger cut into strips (juliennes) <br />1 teaspoon(s) black peppercorns coarsely crushed <br />2 cup(s) coconut milk (canned unsweetened coconut milk is available in Asian markets) <br />2 cup(s) water <br />A few curry leaves and salt to taste <br /><br /><br /><br />Heat the oil in a pan on medium level till it is hot. Add the green cardamoms, cloves and cinnamon. Fry for a few seconds. Now add the green chilli(es), ginger and the sliced onions. Saute on medium heat for 2 minute(s) or till the onions are transparent and soft. <br /><br />Add the mixed vegetables, curry leaves, salt and water. Cover and cook on low heat for 15 minutes or till the vegetables are cooked.. <br /><br />Add the peppercorns and the coconut milk. Simmer on very low heat (so that the coconut milk does not curdle) for about 1 minute(s). <br /><br />Serve immediately with: Coconut Rice (Nariyal Chawal) or white rice.<br />*************************<br />Peanut Kadale Chutney<br /><br />Serves: 4 <br />Cooking time (approx.): 2 minute(s)<br />Style: South Indian Vegetarian <br /><br />2 tablespoon(s) grated coconut <br />2 tablespoon(s) peanuts roasted <br />1" piece ginger peeled and chopped <br />4 tablespoons fresh coriander leaves chopped <br />4 green chillies chopped <br />1 small onion(s) chopped <br />1 teaspoon(s) mustard seeds <br />½ teaspoon(s) asafoetida powder <br />4 curry leaves <br />2 tablespoon(s) oil <br />salt to taste <br /><br /><br />Grind the coconut, roasted peanuts, green chillies, onion, coriander leaves and ginger to a fine paste using a little water. <br /><br />Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water. <br /><br />Heat the oil in a pan on medium level for about 2 minute(s) or till it is hot enough. Add the mustard seeds. Let them splutter and then add the curry leaves and the asafoetida powder. Fry briefly and pour it on the chutney. Add salt to taste. <br /><br />Serve at room temperature with: Potato and Corn Cake (Aloo Makai Tikki) or any other starters / snacks of your choice.<br />**********************<br />Pyaz ki Chutney<br /><br />Serves: 4 <br />Cooking time (approx.): 2 minute(s)<br />Style: North Indian Vegetarian <br /><br />2 onion(s) chopped <br />½" piece ginger chopped <br />2 green chilli(es) chopped <br />1 teaspoon(s) cumin seeds <br />1 red chilli(es) broken into bits <br />2 tablespoon(s) oil <br />lemon juice and salt to taste <br /><br /><br />Grind the onions, green chillies, and ginger to a fine paste without using any water. Pour the paste / chutney into a bowl. <br /><br />Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the cumin seeds. Let them splutter and then add the red chillies. Fry briefly and pour it on the chutney. <br /><br />Add salt and lemon juice to the chutney. <br /><br />Serve at room temperature with: Savory Bread (Bread Masala) or any other snacks of your choice.<br />******************<br />Aloo Raita<br /><br />Serves: 4 <br />Cooking time (approx.): 15 minutes<br />Style: North Indian Vegetarian <br /><br />4 medium potatoes <br />2 teacup(s) yoghurt lightly beaten <br />1 teaspoon(s) each of red chilli and cumin seed powders <br />4 cups water <br />1 teaspoon(s) lemon juice <br />salt, pepper and sugar to taste <br />fresh coriander or parsley to garnish <br /><br /><br />Boil the potatoes with water on medium heat for about 15 minutes or till done. Cool. Peel and cut into cubes. <br /><br />Now add the potatoes, half of the red chilli and cumin seed powders, salt, sugar, pepper and lemon juice to the lightly beaten yoghurt. Mix well. <br /><br />Decorate on top with the remaining red chilli and cumin seed powders. <br />Garnish with finely chopped fresh coriander / parsley.<br /><br />Serve chilled.<br />*****************<br />Tamatar ka Raita<br /><br />Serves: 4 <br />Cooking time (approx.): 4 minutes<br />Style: North Indian Vegetarian <br /><br />4 large tomatoes finely chopped <br />4 cups yoghurt lightly beaten <br />1 teaspoon(s) of mustard seeds <br />1 tablespoon(s) oil <br />4 green chillies chopped <br />Salt and pepper to taste. <br /><br /><br />Season the lightly beaten yoghurt with salt and pepper. <br /><br />Heat the oil on high flame till hot. Drop in the mustard seeds and let them splutter. <br /><br />Now, to this add the tomatoes, green chillies and mix well. Fry on high heat for 4 minutes or till the fat separates from the sides of the pan. Cool. Pour this mixture over the seasoned yoghurt and mix lightly. <br /><br />Serve chilled.<br />*****************<br />Bhindi Dahi<br /><br />Serves: 4 <br />Cooking time (approx.): 6 minutes<br />Style: South Indian Vegetarian <br /><br />2 cup(s) chopped okra (lady finger) <br />4 cups yoghurt lightly beaten <br />2 green chilli(es) chopped and crushed with salt <br />1 teaspoon(s) mustard seeds <br />½ teaspoon(s) each of asafoetida and turmeric powder <br />1 tablespoon(s) oil <br />salt to taste <br />oil for deep frying <br /><br /><br />Combine the yoghurt, crushed green chilli(es)and salt in a bowl. Mix well. Keep aside. Heat the oil for deep frying on a high flame till hot. Drop in the chopped okra and fry on medium heat for 4 minutes or till light brown in color. Drain and keep aside. <br /><br />For the tempering, heat the oil in a pan for 2 minute(s). Add the mustard seeds. Let them crackle. Now, add the asafoetida and the turmeric powder. Fry on low heat for a few seconds. <br /><br />Add the tempering to the seasoned yoghurt. Mix well. Keep refrigerated. <br />Add the fried okra pieces to the yoghurt just before serving.<br /><br />Serve cold or at room temperature with: Cumin Rice or any other rice dish of your choice.<br />*******************<br /><br />Ghee Rice<br /><br />Serves: 4 <br />Cooking time (approx.): 15 minutes<br />Style: Indian Vegetarian <br /><br />2 cup(s) Basmati rice <br />4 cups warm water <br />1" cinnamon stick broken <br />2 each of bay leaves and cloves <br />1 teaspoon(s) black peppercorns <br />6 medium sized onions finely sliced <br />4 tablespoons clarified butter (ghee) / butter <br />salt to taste <br /><br /><br />Heat the clarified butter (ghee) / butter in a heavy-bottomed pan till hot. Add the whole spices and fry for a few seconds. Add the onion slices and saute for a few seconds on high level. Lower the heat and saute on medium / low level till the onions are transparent and soft. <br /><br />Add the rice and saute for a few seconds. Pour in the warm water and add the salt. Bring to a boil, cover and cook on a low level for about 15 minutes or till the rice is done and all the water has evaporated. Separate the grains of rice with a fork. <br /><br />TIPS:<br /><br />Ghee may be readily available off the shelf in Indian stores. However, it is important that it be fresh stock. <br /><br />Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, any other long-grained rice is fine. <br /><br />Traditionally the rice in this dish is cooked with hot water till soft and little mushy unlike the firm and grainy rice like above. However it tastes simply amazing either ways. <br /><br />Serve hot with any of the Vegetable Dishes.<br />*******************<br />Hot and Sour Rice<br />(Bisi Bele Huli Anna)<br /><br />Serves:4 <br />Cooking time (approx): 27 minutes<br />Style: South Indian Vegetarian (Karnataka) <br />1½ cup(s) uncooked rice <br />1½ cup(s) split red gram (tuvar dal) <br />6 cups water <br />2 cup(s) of mixed vegetables chopped (potatoes, brinjals and beans) <br />1 lemon size ball(s) of tamarind or 2 teaspoon(s) tamarind paste <br />1 cup(s) hot water to soak the tamarind <br />1 tablespoon(s) oil <br />1 teaspoon(s) mustard seeds <br />6 tablespoons ghee (clarified butter) <br />salt to taste <br />a handful of fried cashewnuts to garnish. <br /><br />For the spice mix powder:<br />2 tablespoon(s) split bengal gram(chana dal) <br />2 tablespoon(s) split black gram(urad dal) <br />3 tablespoons coriander seeds <br />3 tablespoons grated coconut <br />6 dry red chillies or to taste <br />2" cinnamon stick <br />6 curry leaves <br />½ teaspoon(s) each of asafoetida and turmeric powder <br /> <br /><br /><br /><br />Roast the nine ingredients of the spice mix in a little oil. Cool and then dry grind. Keep aside. Soak the tamarind ball in the hot water and extract the juice. Keep aside. Boil the water in a heavy-bottomed pan, add the split red gram (tuvar dal) to it and cook till it is half-done. Now, add the rice, the spice mix powder, tamarind juice / tamarind paste, chopped mixed vegetables and salt. Keep on low heat for about 10 minutes. <br /><br />Heat the oil in a pan on medium / low heat for about 2 minute(s). Add the mustard seeds and let them splutter. Pour this over the rice mixture. <br /><br />Add the ghee (clarified butter) to this mixture. Allow to simmer on a low flame stirring continuously for 15 minutes till the rice is fully cooked and all the ghee (clarified butter) is used up. <br />Garnish with fried cashewnuts just before serving.<br /><br />Suggestion:The spice mix powder can be made days in advance and stored in an air-tight bottle. <br /><br />Serve hot with:salted potato chips or fried poppadoms<br />**********************<br />Raw Mango Rice<br />(Mangai Anna)<br /><br />Serves: 4 <br />Cooking time (approx.): 17 minutes<br />Style: South Indian Vegetarian <br /><br />2 cup(s) uncooked rice <br />½ cup(s) peeled and chopped raw mango <br />1 cup(s) grated coconut <br />½ teaspoon(s) mustard seeds <br />½ teaspoon(s) each of asafoetida and turmeric powder <br />4 whole dry red chilli(es) <br />½ teaspoon(s) each of split black gram and split bengal gram (optional) <br />1 tablespoon(s) peanuts <br />1 sprig curry leaves <br />2 tablespoons ghee (clarified butter) / butter / oil <br />salt to taste <br /><br /><br />Cook the rice as usual for about 15 minute(s) or till it is cooked but firm. Spread it on a plate to cool. <br /><br />Grind together, the raw mango, coconut, mustard seeds, half the red chillies, asafoetida and turmeric powders to a fine paste with water (as required). <br /><br />Heat the ghee / butter / oil on medium level in a pan till hot. Fry the split grams, peanuts and remaining red chillies for about two minutes or till the grams are are lightly browned and aromatic. Drop in the curry leaves. Mix in the raw mango paste and put off the heat. Add the cooked rice, salt and mix well. <br /><br />TIP:<br /><br />Traditionally ghee / clarified butter is used for this recipe. It enhances the taste and flavor of the dish. <br /><br />Serve hot with: Tomatoes in Yoghurt (Tamatar ka Raita)<br />*******************<br />Kali Dal Makhni<br /><br />Serves: 4 <br />Cooking time (approx.): 55 minutes<br />Style: North Indian Vegetarian (Punjabi) <br /><br />1 cup(s) whole black gram (sabat udad / kali dal) soaked overnight <br />2 tablespoon(s) red kidney beans (rajma) soaked overnight along with the black gram <br />6 cups water <br />½ teaspoon(s) each of turmeric powder, red chilli powder and asafoetida <br />6 flakes garlic chopped <br />2" piece ginger chopped <br />2 medium onion(s) chopped <br />2 green chilli(es) chopped <br />2 whole red chilli(es) <br />2 tomato(es) soaked in warm water <br />1 teaspoon(s) cumin seeds <br />2 tablespoon(s) cream beaten lightly <br />2 tablespoon(s) yoghurt beaten lightly <br />2 tablespoon(s) ghee (clarified butter) / butter <br />salt to taste <br /><br /><br /><br />Wash the soaked gram and kidney beans and discard the water in which they were soaked. Put them into a pressure cooker along with the water, turmeric powder, red chilli powder, salt and half the quantity of the following items: chopped onion(s), garlic, ginger, and whole red chilli(es). Close the cooker and bring to maximum pressure on high heat. Now, reduce the heat. Cook on low heat for 25 minutes or till the gram is slightly mashed and well blended. <br /><br />Open the cooker only after all the steam has escaped. Add the yoghurt, cream and half the quantity of chopped green chilli(es). Cover and keep on low heat for 15 minute(s). <br /><br />For the tempering, heat the butter / ghee (clarified butter) in a pan till very hot. Add the cumin seeds and let them splutter. Now, add the asafoetida, the remaining chopped onions, green and red chilli(es), garlic, ginger and fry till the onion(s) are slightly browned. Add the chopped tomato(es) and fry again till the fat separates from the sides of the pan. Add this to the cooked gram mixture and mix well. Cover and simmer on very low heat for 15 minutes. <br /><br />NOTE: Traditionally in Punjab, this recipe is cooked all through on a slow fire in a heavy bottomed vessel called a 'dekchi' for many hours till the desired consistency is reached. In this recipe, the 'dekchi' has been replaced by a pressure cooker to speed up the cooking process. <br /><br />Serve hot with: Cumin Rice (Jeera Chawal), white rice, or Indian bread (Roti).<br />*******************<br />Paneer Simla<br /><br />Serves: 4 <br />Cooking time (approx.): 8 minutes<br />Style: North Indian Vegetarian <br /><br />200 grams (about 8 oz.) cottage cheese cut into (1/2") cubes <br />2 green bell pepper(s) cut into long thin strips <br />4 flakes garlic crushed <br />2 tablespoon(s) oil <br />1 teaspoon(s) each of red chilli, coriander and hot spice mix (garam masala) powders <br />8 tablespoons tomato puree <br />salt and sugar to taste <br /><br /><br />Heat oil and garlic on medium level in a pan for about 2 minute(s). Add green bell pepper strips and stir fry on high heat for a few seconds. <br /><br />Add red chilli powder, coriander powder, garam masala (optional) powder, tomato puree, salt and sugar. Mix well. Cook on medium heat uncovered for about 3 minute(s). <br /><br />Add cottage cheese. Mix well and keep aside. Just before serving, heat on medium level covered for 3 minute(s). <br />Serve hot with: Cumin Rice (Jeera Chawal), white rice, or sliced bread.<br />******************<br />Spicy Turnips<br />(Masala Shalgam)<br /><br />Serves: 4 <br />Cooking time (approx.): 21 minutes<br />Style: North Indian Vegetarian (Punjabi) <br /><br />500 grams (about 20 oz.) turnips peeled chopped and washed <br />2 large onion(s) chopped <br />2 tomato(es) chopped <br />1 teaspoon(s) each of grated garlic and ginger <br />2 green chilli(es) chopped <br />1 teaspoon(s) each of sugar, cumin powder and coriander powder <br />½ teaspoon(s) turmeric powder <br />1 cup(s) water <br />2 tablespoons butter / oil <br />salt to taste <br />finely chopped coriander leaves to garnish. <br /><br /><br />Heat the butter / oil in a pressure cooker till it is medium hot. Add the chopped green chilli(es), grated ginger and garlic. Fry briefly. Add the chopped onion(s) and saute on medium heat for 3 minute(s) or till the onions are lightly browned. <br /><br />Now, add the chopped tomato(es), salt, and the turmeric, cumin and coriander powders. Stir fry on medium / low heat for 3 minutes or till the fat leaves the sides of the cooker. <br /><br />Add the chopped turnips and mix. Add the water and stir well. Close the cooker and bring to maximum pressure on high heat. Now, reduce the heat and cook on low level for about 15 minutes. Open the cooker after all the steam has escaped. Add the sugar and very lightly mash the cooked turnips. Keep on the flame for a few minutes to dry out excess water if any. <br /><br />Garnish with finely chopped coriander leaves. <br /><br />NOTE: A heavy bottomed vessel could be used in place of the pressure cooker. The quantity of water may be more than doubled and accordingly, the entire cooking process would take a longer time. <br /><br />Serve immediately with: hot white rice, Indian bread (Roti) or sliced fresh white bread.<br />**************************<br />Whole Cauliflower in Mughlai Gravy<br />(Gobi Musallam)<br /><br />Serves: 4 <br />Cooking time (approx.): 20 minutes<br />Style: North Indian Vegetarian (Mughlai) <br /><br /><br /><br />2 small sized cauliflowers (whole) <br />6 cup(s) water <br />1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders <br />2 green chilli(es) <br />1 tablespoon(s) each of ginger, garlic finely chopped <br />1 teaspoon(s) cumin seeds <br />2 teaspoon(s) coriander seeds <br />1" piece cinnamon broken <br />4 green cardamoms <br />2 tablespoon(s) cashewnuts <br />2 large onion(s) finely sliced <br />4 tablespoon(s) milk <br />1 cup(s) tomato puree <br />1 cup(s) water <br />2 tablespoon(s) grated paneer / cottage cheese (optional) <br />4 tablespoon(s) oil <br />salt to taste <br />fresh cream (optional) and finely chopped coriander leaves for garnishing <br /><br /><br /><br />In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashewnuts till they are aromatic. Fry the sliced onions on medium level till brown. Allow to cool. Grind together browned onions, roasted spices, green chillies and chopped ginger-garlic with a little water. <br /><br />In a pan bring to boil the water along with some salt. Place the cleaned cauliflowers in hot water for about 10 minute(s). Remove from water, wash well and wipe dry. <br /><br />Heat half the oil in a heavy-bottomed pan till hot. Add the cauliflowers (flower side in oil). Cover and cook while stirring occasionally on medium level till the cauliflowers are browned lightly and cooked. Remove fried cauliflowers from the pan and keep aside. <br /><br />Add the remaining oil, heat it till hot and fry the paste on medium level till the oil separates. Add the turmeric powder, hot spice mix (garam masala), red chilli powder and fry for a few seconds. Add the tomato puree, water and sprinkle salt to taste. Mix well. Reduce the flame and add the milk slowly whilst stirring to get a thick gravy. Stuff a little of this gravy in between the cauliflower florets and stems. Add some water to the remaining gravy to get a desired consistency. Add some of the chopped fresh coriander, grated paneer / cottage cheese (optional) and simmer for about 5 minutes. <br /><br />Pour the gravy into a bowl. Now place the stuffed cauliflowers in the same pan and pour the gravy over it evenly. Cover tightly and keep on low flame for about 5 minutes or till it is heated through fully. Alternatively arrange the cauliflowers topped with gravy on a serving plate and heat through in a preheated oven. <br /><br />Garnish with fresh cream (optional) and finely chopped coriander leaves. <br /><br />TIPS:<br /><br />To make this dish richer, a desired amount of fresh cream could be added at the stage when the cauliflowers are almost but not fully done. <br /><br />Serve hot with: Ghee Rice, white rice or Indian bread (Roti).<br />***********************<br />Cottage Cheese with Bell Peppers<br />(Paneer Jalfrazie)<br /><br />Serves: 4 <br />Cooking time (approx.): 8 minutes<br />Style: North Indian Vegetarian <br /><br />400 grams cottage cheese (paneer) cut into thick long pieces <br />2 medium onion(s) thickly sliced and layers separated <br />1 each of green, red and yellow bell pepper(s) cut into thick strips <br />2 tomato(es) cut into thick long strips and pulp removed <br />2 green chilli(es) chopped <br />1 tablespoon(s) ginger juliennes <br />1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders <br />1 teaspoon(s) cumin seeds <br />3 tablespoons lemon juice <br />2 tablespoons oil <br />salt to taste <br />finely chopped coriander leaves for garnishing <br /><br /><br />Heat the oil in a heavy-bottomed pan on medium level and toss in the cumin seeds. When they begin to crackle, add the ginger juliennes, chopped green chillies and the sliced onions. Saute for about 2 minute(s). <br /><br />Add the turmeric and red chilli powders. Stir well and toss in the bell peppers. Mix well and cook on medium level for about 3 minutes. <br /><br />Add the cottage cheese (paneer). Toss lightly. Add the salt and lemon juice. Then, cook on medium level for about 3 minutes. Stir in the tomato strips and the hot spice mix (garam masala) and mix well. <br /><br />Garnish with finely chopped coriander leaves. <br /><br />TIP:<br /><br />As a variation, juliennes of carrot and green beans can be tossed in along with the bell peppers. <br /><br />Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti).<br />******************<br />Curried Mushroom with Peas<br />(Khumb Matar Masala)<br /><br />Serves: 4 <br />Cooking time (approx.): 11 minutes<br />Style: North Indian Vegetarian (Mughlai) <br /><br />2 cup(s) mushrooms diced <br />1 cup(s) shelled green peas <br />2 cup(s) water <br />3 each of cloves and green cardamoms <br />1" piece cinnamon <br />1 blade of mace (optional) <br />2 medium onion(s) chopped finely <br />1 tablespoon(s) finely chopped or ground ginger and garlic <br />1 cup(s) diced tomato(es) <br />1 teaspoon(s) each of hot spice mix (garam masala) and red chilli powders <br />1 teaspoon(s) each of turmeric and coriander powders <br />1 tablespoon(s) tomato puree <br />2 tablespoon(s) cashewnuts made into a paste <br />2 tablespoons butter / ghee (clarified butter) / oil <br />salt to taste <br />finely chopped coriander leaves for garnishing <br /><br /><br />Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and lightly fry the cinnamon, cloves, mace (optional) and the cardamoms. Add the chopped onions and fry for about 3 minutes or till they are golden brown. <br /><br />Add the ginger-garlic and fry briefly. Add all the dry spice powders and the diced tomatoes. Mix well and saute on medium level for about 3 minutes or till the fat leaves the sides of the pan. <br /><br />Add the salt, water and bring to boil. Now add the diced mushrooms, peas, tomato puree and the cashewnut paste. Mix well. Cover and cook on medium level for about 5 minutes or till the peas are well cooked. <br /><br />Garnish with finely chopped coriander leaves. <br /><br />TIP:<br /><br />To make cashewnut paste, soak them in water for some time before grinding them. <br /><br />Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Poori, Roti).<br />***************************<br />Dahi Baingan Kashmiri<br /><br />Serves: 4 <br />Cooking time (approx.): 8 minutes<br />Style: North Indian Vegetarian (Kashmiri) <br /><br />4 big eggplants cut into roundels (thick slices) <br />2 cups(s) yoghurt <br />1 tablespoon(s) fennel seed powder (saunf) <br />½ teaspoon(s) each of asafoetida and turmeric powders <br />2 teaspoon(s) each of red chilli and ginger powders <br />4 green cardamoms <br />2 tablespoon(s) oil <br />salt to taste <br />oil to deep fry <br />finely chopped fresh coriander to garnish <br /><br /><br />Wash the eggplant roundels, pat dry and deep fry in hot oil till light brown in color. Drain on an absorbent paper. Beat the yoghurt along with salt till smooth. <br /><br />Heat the oil in a heavy-bottomed pan on medium level and drop in the green cardamoms and asafoetida. Fry briefly and add the yoghurt quickly. Mix in the spice powders. Cook on medium level for about 4 minutes. <br /><br />Add the fried eggplant roundels, cover and cook on low level for about 4 minutes. <br />Garnish with chopped fresh coriander. <br /><br />TIP:<br /><br />To cut down on calories, try grilling the eggplant roundels brushed with a little oil instead of deep frying them. <br /><br />Serve hot with: Rice with Dried Mushrooms (Kanegach Pulav), white rice or Indian bread (Roti, Chapati, Pooris).<br />********************<br />Khumb Kali Mirch<br /><br />Serves: 4 <br />Cooking time (approx.): 11 minutes<br />Style: Indian Vegetarian <br /><br />4 tablespoon(s) oil <br />6 green chillies slit <br />1 tablespoon(s) ginger-garlic paste <br />2 medium onion(s) chopped finely <br />400 grams (about 16 oz.) button mushrooms quartered and blanched in hot salted water <br />1 teaspoon(s) crushed black pepper <br />½ teaspoon(s) turmeric powder <br />½ teaspoon(s) hot spice mix (garam masala) powder <br />1 teaspoon(s) dry mint powder <br />1 teaspoon(s) dried fenugreek leaves (kasoori methi) powdered <br />1 tablespoon(s) cream <br />2 teaspoon(s) lime juice <br />salt to taste <br /><br /><br />Heat the oil in a heavy-based pan and fry the green chillies and ginger-garlic paste briefly. Add the chopped onions and fry on medium heat for about 3 minute(s) or till the onions are pink. <br /><br />Add the mushrooms, crushed blackpepper and the rest of the ingredients except for the cream, lime juice and salt. Stir-fry on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on medium / low heat for about 8 minutes or till the mushroom is cooked but not soggy. <br /><br />Reduce the heat to low. Mix in the cream and lime juice. Remove from heat and keep covered for 2 minutes <br />TIP:<br /><br />Mushrooms cook fast and taste the best when they are crunchy and firm. <br /><br />Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti, Chapati, Pooris).<br />************************<br />Punjabi Samosa<br /><br />Serves: 4 <br />Cooking time (approx.): 20 minutes + to deep fry<br />Style: Indian Vegetarian <br />For the samosa stuffing: <br />½ cup(s) shelled green peas <br />2 tablespoon(s) oil <br />1 teaspoon(s) cumin seeds <br />2 green chillies chopped fine <br />1 teaspoon(s) finely chopped ginger <br />2 large potato(es) peeled and cubed <br />½ teaspoon(s) red chilli powder <br />salt to taste <br />½ teaspoon(s) dry mango powder (amchoor) or lemon juice <br />½ teaspoon(s) garam masala (hot spice mix) <br />2 tablespoons chopped coriander leaves <br /> For the samosa pastry shell: <br />1 cup(s) plain flour (maida) <br />½ teaspoon(s) baking soda <br />½ teaspoon(s) baking powder <br />½ teaspoon(s) carom seeds (optional) <br />3 tablespoons ghee (clarified butter) / oil <br />salt to taste <br />water as required for kneading <br />oil to deep fry <br /> <br /><br /><br /><br />Cook the peas in boiling salted water for about 10 minute(s) or till soft. Refresh in cold water and drain well. <br /><br />Heat the oil in a pan. Toss in the cumin seeds and let them crackle. Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 10 minutes or till the potatoes are cooked. Mix in the cooked green peas and put off the heat. Let cool. Mix in the coriander leaves. <br /><br />To make the samosa pastry shell, sieve together the plain flour, baking soda, baking powder and salt. Mix in the carom seeds and ghee / oil. Add water little by little whilst mixing with fingers to make a stiff dough, the consistency of a shortcrust pastry. Keep covered with a damp cloth for about 15 minutes. <br /><br />Divide the dough into 16 equal balls. Apply a little dry flour to each ball when rolling into a circle of 4" diameter. Cut each circle into two and lightly dampen the edges of each semicircle with water. Shape each semicircle onto a cone by pressing the cut edges together. Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). Repeat this procedure with the rest of the balls. Deep fry in medium-hot oil in batches on medium flame till crisp and golden brown. Remove onto a paper towel. <br /><br />TIPS:<br /><br />To save on time, potatoes can be pressure cooked and then cubed and tossed in spices. <br /><br />Carom seeds are also called as omum, caraway seeds, thyme seeds and ajwain. <br /><br />Chillies can be increased or decreased as desired. <br /><br />The samosa pastry shell can be made with plain flour without the baking soda and baking powder. <br /><br />Self raising flour can be used instead of plain flour, in which case omit the baking soda and baking powder. <br />Serve hot with: Green Chutney (Hari Chutney) / Tomato ketchup.<br />*************************<br />Mixed Vegetable Patties<br />(Vegetable Cutlets)<br /><br />2 tablespoon(s) oil <br />4 onions finely chopped <br />2 cup(s) mixed vegetables (cauliflower, beans,carrots) chopped fine <br />½ cup(s) green peas parboiled <br />2 big potato(es) boiled and chopped fine <br />2 small beetroot(s) boiled and chopped fine <br />salt to taste <br />1 tablespoon(s) lemon juice <br />2 tablespoon(s) chopped fresh coriander leaves <br />oil for shallow frying Grind to a paste: <br />2 tablespoon(s) grated coconut <br />4 green chilli(es) finely chopped <br />1 small onion(s) chopped <br />4 flakes garlic(s) chopped <br />1 teaspoon(s) ginger chopped <br />2 clove(s) <br />1&"; piece of cinnamon <br />2 tablespoon(s) coriander leaves chopped <br />salt to taste <br /> <br /><br /><br /><br />Heat the oil in a pan and fry the onions on medium heat for about 3 minutes or till they become transparent. Add the ground paste and fry for about 2 minutes or till aromatic and the raw smell has gone. <br /><br />Mix in the chopped mixed vegetables and green peas. Stir-fry on high heat briefly till the vegatables are well coated with the paste. Cover and cook on low heat whilst stirring at intervals for about 4 minutes or till they are half cooked. <br /><br />Add the boiled potato and beetroot. Sprinkle salt to taste and mix well. Cover and cook on low heat whilst stirring for about 4 minutes. Let cool. Stir in the lemon juice and chopped fresh coriander leaves. Shape the mixture into patties. <br /><br />Heat a griddle and grease it with oil. Place 4-5 patties on the griddle and fry on each side (drizzle some oil while flipping the patties) till both the sides are golden brown. Fry the remaining patties in the same way. <br /><br />TIPS:<br /><br />Beetroot makes the patties very colorful and is nutritious too! <br /><br />Chillies can be increased or decreased as desired. <br /><br />Serve immediately with: Green Chutney (Hari Chutney) and Tomato Ketchup.<br />**************************<br />Jhatpat Bhindi<br /><br />Serves: 4 <br />Cooking time (approx.): 11 minutes<br />Style: North Indian Vegetarian <br /><br />300 grams (about 12 oz.) okra cut into small (1/4") pieces <br />1 medium onion(s) sliced finely <br />3 tablespoon(s) oil <br />1 teaspoon(s) each of red chilli, coriander and cumin powders <br />½ teaspoon(s) each of turmeric powder and hot spice mix (garam masala) powder <br />2 green chilli(es) slit <br />a squeeze of lemon and salt to taste <br /><br /><br />Heat oil on medium level in a pan for about 2 minute(s). <br />Add onions, and stir fry on medium level for about 4 minutes or till they are very lightly browned. Add red chilli powder, turmeric powder, coriander powder, cumin powder and garam masala. Fry again for a few seconds. <br />Add the okra and the slit green chilli(es). Add a dash of lemon and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 5 minutes or till the okra is cooked but firm. <br />Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Roti).<br />********************<br />BIKANERI PARANTHA<br /><br /> <br /><br />INGREDIENTS<br /><br />Maida <br /> 500 gms<br /> Salt & Red chilly powder<br /> to taste<br /> <br />Oil <br /> 200 gms<br /> Dhaniya powder<br /> tsp.<br /> <br />Chana dal <br /> 250 gms<br /> Garam masala <br /> tsp.<br /> <br /><br />METHOD<br /><br />Add salt and 2 tbsp oil to maida. Add water and make a soft dough. Soak chana dal for 6 hours. Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle. Turn off the gas. Drain away the water and grind the dal. Heat 2 tbsp oil in a kadahi. Add dal paste and roast it for 3-4 minutes. Add all the masala powder. When it cools down stuff this paste into maida balls. The paranthas should be as thin as a papad. Make soft paranthas an hour before serving. Serve with Aloo Dum Masala, Raita and Chutney. <br /><br /> <br /><br />Makes: about 50 thin paranthas.<br />*******************<br />PAKODI KI KARHI<br />(IN RAJASTHANI STYLE)<br /> <br /><br /> <br /><br />INGREDIENTS<br /><br />Mungdal <br /> 100 gm<br /> Salt <br /> 1 tsp. <br /> <br />Curd <br /> 200 gm<br /> Red chilly powder<br /> 1 tsp.<br /> <br />Red chilly (sabut and dry)<br /> 2<br /> Dhaniya<br /> 1 tsp.<br /> <br />Kari patta <br /> 3-4<br /> Haldi <br /> 1 pinch<br /> <br />Soda <br /> a pinch<br /> Oil for frying pakories <br /> 2 cup<br /> <br />Mustard seeds (motti) <br /> tsp.<br /> Oil (for tadka) <br /> 2 tbsp.<br /> <br /><br /> <br /><br />METHOD<br /> <br /><br />Soak the dal for 5-6 hours. Strain it and grind in a grinder. Strain the curd through a strainer. Add 1tsp salt, tsp. red chilly powder, tsp. dhaniya, 2 tsp. mungdal paste and haldi. Mix well and keep aside. Now take the dal and add tsp salt, tsp. red chilly powder, tsp. dhaniya and soda. Mix well. Heat oil in a kadahi and fry pakories of small size to a golden brown color. Now heat oil in a kadahi and put the tadka of mustard seeds, hing and kari patta. Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for3-4 minutes. Finally put the tadka of red chilly powder. Serve hot it with Shahi Gatte and Missi Roti.<br /><br /> <br /><br />Serves: 6-7 adults.<br />************************<br />SHAHI GATTE<br /> <br /><br /> <br /><br />INGREDIENTS<br /> <br /><br />Besan <br /> 200 gm<br /> Dhaniya<br /> 1 tsp.<br /> <br />Ghee <br /> 2 tbsp.<br /> Curd <br /> 250 gm<br /> <br />Salt <br /> 1 tsp..<br /> Oil <br /> 2 tsp.<br /> <br />Red chilly powder<br /> 1 tsp.<br /> Haldi <br /> a pinch<br /> <br /><br /> <br /><br /> <br />METHOD<br /> <br /><br />Mix besan while adding tsp. salt, tsp red chilly powder, tsp. dhaniya powder and ghee. Make a stiff dough. Make 5-6 thin and long strips of the dough. Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces. Strain the curd through a strainer. Add tsp. salt, tsp red chilly powder, tsp. dhaniya powder and haldi to the curd. Mix well. Add the gatta pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd mixture. Cook it for 5-7 minutes while stirring continuously till it comes to a boil. Simmer the flame and cook for another 5-7 minutes.Turn off the gas. Finally put the tadka of red chilly powder. Serve it with Missi Roti and Pakori ki Kadhi.<br /><br /> <br /><br />Serves: 6-7 adults.<br />*****************<br />MISSI ROTI<br /> <br /><br />INGREDIENTS<br /> <br /><br />Wheat flour <br /> 150 gm<br /> Red chilly powder <br /> 1 tsp.<br /> <br />Besan <br /> 250 gm<br /> Dhaniya <br /> 1 tsp.<br /> <br />Ghee <br /> 3 tbsp. <br /> Jeera and Kaala Jeera<br /> tsp. each<br /> <br />Salt <br /> 1 tsp.<br /> Ajwain <br /> tsp.<br /> <br /><br /> <br /><br />METHOD<br /> <br /><br />Mix the wheat flour and besan together. Add oil, salt, red chilly powder, dhaniya, jeera, kala jeera and ajwain. Mix well. Make a stiff dough. Roll into small and thick rotis and roast. Brush slightly with melted ghee. Serve hot with Shahi Gatte.<br /><br /> <br /><br />Serves: 6-7 adults.<br />**************************<br />DUM ALOO<br /> <br /><br /> <br /><br />INGREDIENTS<br /> <br /><br />Potato <br /> 250 gm<br /> Garam masala <br /> tsp.<br /> <br />Tomato <br /> 100 gm<br /> Jeera <br /> tsp.<br /> <br />Dhaniya powder <br /> 1 tsp.<br /> Hing <br /> 1 pinch<br /> <br />Red chilly powder and Haldi powder<br /> tsp. each<br /> Oil for tadaka <br /> 2 tbsp.<br /> <br />Salt <br /> 1 tsp.<br /> Coriander leaves<br /> for flavour<br /> <br /><br /><br /> <br /><br />METHOD<br /><br />Peel the potatoes. Cut them into small cubes. Grate the tomato and keep aside. Heat oil in a pressure cooker. Add jeera and hing together. Add tomato and cook till done. Add potatoes and fry for 2 minutes. Add dhaniya, red chilly, haldi, salt and garam masala. Add two glassfuls of water. Cover it with lid. After one whistle, simmer the gas for 5-7 minutes. Transfer it to a bowl. Sprinkle some coriander leaves. Serve hot with Bedmi Puri.<br /><br /> <br /><br />Serves: 4-5 adults<br />*******************<br />BEDMI PURI<br /><br /> <br /><br /> <br /><br /> <br /><br />INGREDIENTS<br /> <br /><br />Maida <br /> 250 gms.<br /> <br />Oil <br /> 2 tbsp.<br /> <br />Oil <br /> for frying<br /> <br /><br /> <br /><br /> <br /><br />INGREDIENTS FOR MASALA PASTE<br /> <br /><br />Mungdal <br /> 50 gm<br /> Salt <br /> 1 tsp.<br /> <br />Green onion <br /> 2<br /> Red chilly powder <br /> tsp.<br /> <br />Green chilly <br /> 2<br /> Garam masala & Dhaniya powder<br /> tsp. each<br /> <br />Ginger <br /> 1"<br /> Coriander leaves (finely chopped)<br /> for flavour<br /> <br /><br /> <br /><br /><br />METHOD<br /> <br /><br />Make masala paste by grinding it in a grinder. Put 2 tbsp. oil in maida and make a dough with the help of masala paste and water, if required. Now make 20-25 balls of equal size and make puris. Deep fry. Serve hot with Dum Aloo.<br /><br /> <br /><br />Makes: 20-25 Puris<br />*****************<br />ALOO DUM MASALA<br /><br /> <br /><br />INGREDIENTS<br /><br />Potato<br /> 500 gms<br /> Dhaniya powder<br /> 2 tsp.<br /> <br />Tomato ( for juice) <br /> 200 gms<br /> Haldi Powder<br /> tsp.<br /> <br />Onion (grated) <br /> 2<br /> Garam Masala Powder<br /> tsp. <br /> <br />Green chilly (finely chopped)<br /> 2<br /> Cardamom (big) <br /> 1<br /> <br />Ginger ( finely chopped) <br /> 1"<br /> Cardamom (small) <br /> 2 <br /> <br />Curd <br /> cup<br /> Laung<br /> 2<br /> <br />Malai <br /> cup<br /> Dalchini <br /> 1<br /> <br />Tomato sauce<br /> 2 tbsp.<br /> Javitri<br /> 1"<br /> <br />Chilly sauce<br /> 2 tbsp.<br /> Oil (for tadka)<br /> 2 tbsp.<br /> <br />Salt <br /> 1 tsp<br /> Jeera<br /> 1 tsp. <br /> <br />Red chilly powder <br /> tsp.<br /> Coriander leaves (chopped)<br /> A few<br /> <br /><br />METHOD <br /><br />Peel the potatoes. All the potatoes should be of equal size. Heat oil in a pressure cooker. Put all the sabut garam masala (cardamom through Javitri) and jeera together. Add the onion, green chilly and ginger. Fry till it gets golden brown. Put tomato and all the masala powder. Fry for 5 minutes. Add tomato sauce and chilly sauce. Beat the malai and curd and add. Mix it properly. Now put the potatoes. Add 3 glasses of water and close the cooker. After 2 whistles simmer it for 10 minutes. Turn off the gas. Take it out in a bowl. Spread some malai and chopped coriander leaves on it. Serve hot with Bikaneri Parantha.<br /><br /> <br /><br />Serves: 5-6 adults<br />*********************<br />BAINGAN BHARTA (SPICED EGGPLANT)<br /> <br /><br />INGREDIENTS<br /><br /> <br /><br />1/2 kg eggplant<br />1 1/2 tbsp ghee or oil<br />2 medium sized onions, finely chopped<br />3 medium sized tomatoes, peeled and chopped<br />2 green chilies, deseeded and chopped<br />Salt to taste<br />Half a cup green peas<br />2 1/2 tsp finely chopped cilantro leaves<br /><br />Masala<br /><br />1 1/2 tsp coriander powder<br />2 tsp cumin powder<br />1 tsp cayenne powder<br />1/2 tsp Garam masala<br /><br />METHOD<br /><br />Rub eggplant with a little oil and cook over charcoal or oven or microwave, until the skin blackens and they are soft. Peel, chop the flesh coarsely. Heat Ghee and saute onions until light brown. Add masala ingredients and cook for a minute. Put in tomatoes and green chilies and saute for 2-3 minutes. Mix in eggplant and salt and saute until dry. Mix Green Peas. Serve garnished with chopped cilantro leaves. <br /><br />Serve: 2 People<br /><br />********************<br />BAKED MIXED VEGETABLE<br /><br /> <br /><br />INGREDIENTS<br /><br />Potato <br /> 250 gm<br /> Groundnut <br /> 4 tsp.<br /> <br />Cauliflower <br /> 250 gm<br /> Coconut powder<br /> 3 tsp.<br /> <br />Peas (shelled) <br /> cup<br /> Salt<br /> 1 tsp.<br /> <br />Carrots <br /> 2<br /> Black pepper powder <br /> 1 tsp.<br /> <br />Maida <br /> 2 tsp.<br /> Tomato sauce <br /> 2 tsp.<br /> <br />Butter (salted)<br /> 1 tsp.<br /> Green chilly<br /> 2<br /> <br />Milk <br /> cup<br /> Ginger (grated/paste) <br /> 1 tsp.<br /> <br /><br />METHOD <br /><br />Boil potatoes in salt water. Finely chop the cauliflower and carrots and steam it along with the peas. Finely chop the boiled potatoes. Heat butter in a kadahi and fry maida. Add milk. When it gets thicker add all vegetables, salt, black pepper, tomato sauce, ginger and green chillies. Transfer to a bowl and mix well. Sprinkle some chopped groundnut and coconut powder on top. Bake it in oven till groundnuts and coconut powder get golden brown. Serve hot.<br /><br /> <br /><br />Serves: 6-7 adults<br />*********************<br />CREAMY CORN COB CURRY<br /> <br /><br />INGREDIENTS<br /><br /> <br /><br />600 gms frozen fresh Corn Cobs (3cm thick pieces)<br /><br />1 medium Onion Paste (raw)<br /><br />200 ml low fat or full cream coconut cream<br /><br />125 ml low fat or full cream thickened cream<br /><br />200 gm/ml tomato puree<br /><br />3 cups water<br /><br />cup milk<br /><br />2 tsp jeera <br /><br />1 tbsp oil<br /><br /> green chilli (finely chopped)<br /><br />2 teaspoons red chili powder (preferably Kashmiri)<br /><br /> teaspoon turmeric powder<br /><br />Salt to taste<br /><br />A little cream and chopped coriander (cilantro) for garnishing.<br /><br /> <br /><br />METHOD<br /><br /> <br /><br /> Steam the corn cobs. Mix the coconut cream, thickened cream and milk together. <br /> <br /> Heat oil and add cumin seeds and finely chopped green chili. <br /> <br /> Add onion paste and sweat till light brown. <br /> <br /> Add tomato puree and stir till the the moisture dries out and the oil is visible. <br /> <br /> Add turmeric, red chili powder and stir quickly. <br /> <br /> Add the corn cobs and salt to taste and stir till mixed properly. <br /> <br /> Add the mixture of coconut and thickened cream and milk and blend in. <br /> <br /> Bring to boil and simmer for 5 minutes. <br /> <br /> Add water and cook the corn cobs for 30 minutes and till the gravy becomes creamy and slightly thick. <br /> <br /> Garnish with cream and finely chopped coriander (cilantro).<br /> <br /><br /> <br /><br />Serves: 6 persons<br />****************<br />EASYCOOK PANEER BUTTER MASALA<br /> <br /><br />Viewer's Submission: received from Lakshmi Jayaraman, London<br /><br /> <br /><br />Hello, <br />I'm Lakshmi Jayaraman from London. I hail from Tamil Nadu, India, but am staying for a brief period in London. I love cooking and experimenting with new ideas. I would like to contribute one of my recipes for viewers to try out. Please give in your opinion at Lakshmi@waitrose.com. <br /> <br /><br />INGREDIENTS <br /> <br />Carrot : 2 medium sized <br />Tomato : 2 big sized. <br />Paneer : 100 gm. <br />Peas : 1 cup <br />Ginger : 1 inch piece. <br />Green chillies : 3 to 4 <br />Garam Masala pwd: 1/2 tsp. <br />Dhania pwd : 1/2 tsp <br />Jeera pwd. : 1/2 tsp <br />Salt : to taste <br />Turmeric pwd. : 1/4 tsp. <br />Sugar : 1 tsp. <br />Tamarind pulp : 2 tsp <br />Red chilli pwd : 1 tsp. <br />Cream : 2 tsp. <br /> <br />METHOD<br /> Wash and chop the carrots into big pieces. Boil them in water.<br /> <br /> Blend the carrot, ginger, green chillies, tamarind and tomato in the mixie.<br /> <br /> Cut paneer into small cubes and put them in boiling water containing a pinch of turmeric pwd and some salt.<br /> <br /> Take 4 to 5 tbsp oil in a pan , and when hot add the carrot puree. Keep stirring. Add turmeric, dhania, jeera and garam masala, and redchilli pwd. Keep stirring till oil leaves.<br /> <br /> Put in the cream, salt and sugar and keep on low flame.<br /> <br /> Add the paneer and peas. The left over water from paneer can also be added.<br /> <br /> Keep on low flame till the butter masala blends well.<br /> <br /> Remove from fire, season with coriander leaves and put in a blob of butter, just before serving.<br /> <br /> Serve hot with chappati, roti, nan, or rice.<br /> <br />****************************<br />IRANI MIXED VEGETABLE<br /><br /> <br /><br />INGREDIENTS<br /><br />Potatoes <br /> 150 gm<br /> Tomatoes<br /> 3<br /> <br />Peas <br /> 200 gm<br /> Ginger (cut into small strips)<br /> 1"<br /> <br />Cauliflower <br /> 300 gm<br /> Curd<br /> cup<br /> <br />Carrots <br /> 150 gm<br /> Ginger and green chilly paste<br /> 1 tsp.<br /> <br />Spinach (paalak)<br /> 200 gm<br /> Garam masala <br /> 2 tsp.<br /> <br />Paneer <br /> 200 gm<br /> Red chilly powder<br /> tsp. <br /> <br />Onions (big) <br /> 2<br /> Black pepper powder<br /> tsp.<br /> <br />Capsicum (big) <br /> 1<br /> Salt <br /> 1 tsp<br /> <br />Haldi<br /> tsp<br /> Oil for frying<br /> 2 cups<br /> <br /><br />METHOD<br /><br />Boil spinach and grind in a grinder. Keep aside. Cut all the vegetables into long pieces. Heat oil in a kadahi and fry the vegetables (except peas) till half done. Transfer to a bowl. Also fry the paneer pieces. Separately fry onion and ginger paste in 2 tbsp oil in a pressure cooker. Put all masala and chopped tomatoes. Add the spinach and curd. Fry for 5-6 minutes. Add all the vegetables, peas, paneer and one cup of water. Wait for one whistle and turn off the gas immediately. Sprinkle some chopped coriander leaves. Serve hot.<br /><br />Serves: 7-8 adults<br />*****************<br />KADAHI PANEER<br /> <br /><br /><br />INGREDIENTS <br /><br />3 Onions<br />1 pouch - Tomato puree<br />1 capsicum<br />Salt to taste<br />1/4 spoon Turmeric powder<br />1/2 tsp Red chilly powder<br />250 gm Paneer cubes<br />1/4 tsp Soya Sauce<br />1 tbsp Oil<br /> <br /><br />METHOD<br /><br />Cut the onion into small pieces and fry in oil until it gets slightly brown. Then put small pieces of capsicum along with turmeric powder, salt and red chilly powder. Add tomato puree and soya sauce. Keep it for 5 minutes and add the paneer pieces. Serve hot with Naan, Tandoori Roti. <br /><br />Serves: 3-4 persons<br />****************<br />KEEMA CAULIFOWER<br /><br /> <br /><br />INGREDIENTS <br /><br />Cauliflower (grated) <br /> 1 cup <br /> Cream <br /> 1/2 cup<br /> <br />Paneer (in small pieces)<br /> 100 gm <br /> Oil <br /> 100 gm<br /> <br />Kaju-Kishmish <br /> 25 gms each<br /> Salt <br /> To taste<br /> <br />Curd <br /> 1 cup<br /> Tomato sauce<br /> 2 tbsp.<br /> <br /><br />INGREDIENTS FOR MASALA PASTE<br /><br />Green chilly <br /> 3<br /> Turmeric (haldi) <br /> 1/2 tbsp.<br /> <br />Kashmiri mirch and Kala Namak<br /> 1 tsp. each<br /> Garam masala <br /> 1/2 tbsp.<br /> <br />Coriander leaves <br /> 1 tbsp. <br /> Onion (grated) <br /> 2<br /> <br />Cumin seeds (jeera) <br /> 1 tsp.<br /> Posta (paste) <br /> 1 tbsp.<br /> <br />Garlic <br /> 6 flakes<br /> Cumin seeds (roasted and grounded)<br /> 1 tsp.<br /> <br />Ginger <br /> 1"<br /> Chopped coriander <br /> for flavor<br /> <br /><br />METHOD<br /><br />Add salt and turmeric to water. Boil the cauliflower in the water till half done. Heat oil in a kadahi. Add sugar. When the sugar becomes brown, add the grated onion. Saut till it gets brown. Add the masala paste. When the masala is ready, put the boiled cauliflower and fry for 5 minutes. Add paneer, kaju and posta. Strain the curds through a strainer and put it in the kadahi. Add salt. Add a cup of water, cover and simmer for a few minutes. After a few minutes (when cauliflower is done), remove the lid and wait till the water evaporates. Beat the cream and add to cauliflower. Add the sauce, roasted jeera, and chopped coriander. Serve hot.<br /><br />Serves : 3-4 adults<br />*******************<br />MAKHANI VEGETABLE KOFTA CURRY<br /><br /> <br /><br />INGREDIENTS FOR MAKING KOFTA<br /><br />Paneer <br /> 250 gm<br /> Corn-flour<br /> 2 tbsp.<br /> <br />Potato <br /> 100 gm<br /> Garam masala <br /> tsp.<br /> <br />Bread <br /> 3 pcs<br /> Salt <br /> 1 tsp<br /> <br />Milk <br /> cup<br /> Red chilly powder<br /> To taste<br /> <br /><br />METHOD<br /><br />Cut the sides of the bread. Soak the bread pieces in milk for few minutes. Squeeze the bread. Boil the potatoes and mash properly. Mash the paneer. Mix bread, potatoes, paneer, corn flour, garam masala, red chilly powder, salt and make a dough.<br /><br />INGREDIENTS FOR STUFFING KOFTA<br /><br />Carrot (finely chopped) <br /> 50 gm<br /> Onion (finely chopped) <br /> 1<br /> <br />Peas (coarsely ground) <br /> 100 gm<br /> Malai <br /> 1 tbsp.<br /> <br />Beetroot<br /> 50 gm<br /> Butter (refrigerated)<br /> 2 tbsp.<br /> <br />Green chilly (finely chopped)<br /> to taste<br /> Salt <br /> tsp<br /> <br />Coriander <br /> 1 tbsp. <br /> Cheese (grated) <br /> 1 tbsp.<br /> <br />Pudina leaves (finely chopped)<br /> 1 tbsp.<br /> Oil <br /> 1 tbsp.<br /> <br /><br />METHOD<br /><br />Boil the carrots and peas. Spread it over a cloth till the water drains away. Heat oil in a kadahi. Add onion and fry slightly. Add all things except cheese, butter and malai. Fry for one minute and switch off the gas. Let the mixture cool. Now mix cheese, butter and malai. Take the dough and divide into 8-10 balls of equal size. Stuff them with this mixture. Deep fry till it gets golden brown. Keep aside.<br /><br />INGREDIENTS FOR MAKING CURRY<br /><br />Butter <br /> 75 gm<br /> Garam masala powder<br /> 1 tsp.<br /> <br />Onion (paste)<br /> Of 2 onions<br /> Haldi powder <br /> tsp.<br /> <br />Ginger (paste) and Red chilly powder<br /> 1 tsp. each<br /> Salt <br /> 1 tsp<br /> <br />Tomato Juice<br /> 1 cup<br /> Kaju (fried) <br /> Some<br /> <br />Tomato Sauce <br /> 2 tbsp.<br /> Cream <br /> 100 gm<br /> <br />Curd <br /> cup<br /> Orange color <br /> few drops<br /> <br /><br />METHOD<br /><br />Put the butter in a kadahi and melt it. Add onion and ginger paste and fry till it gets golden brown. Add haldi, red chilly, garam masala and salt and fry it for few minutes. Put tomato juice and sauce. Fry till oil separates from masala. Beat the curd and add to the masala. Add 1 cup water and stir it properly. Wait till the gravy becomes thicker. Switch off the gas. Decorate the kofta in a serving plate. Before serving, heat the gravy again and mix the cream. Put a few drops of orange color and add to the koftas. Decorate it with kaju. Some chopped coriander leaves can be sprinkled, if desired.<br /><br />NOTE<br /><br />If you want little flavor of garlic, you can fry it with onion.<br /><br />Serves: 4 adults<br />************************<br />MALAI KOFTA<br /><br /> <br /><br />INGREDIENTS<br /><br />Malai <br /> 4 tsp.<br /> Dalchini<br /> 1<br /> <br />Potatoes (boiled in salted water) <br /> 750 gm<br /> Black pepper seeds<br /> 8-10<br /> <br />Bread (soaked for 1 hour) <br /> 6 pc<br /> Laung and Elaichi (moti)<br /> 2 each<br /> <br />Kishmish <br /> some<br /> Curd <br /> 1 cup<br /> <br />Kaju (fried)<br /> 25 gm<br /> Red chilly powder <br /> 1 tsp<br /> <br />Kaju and Posta (Paste) *<br /> 2 tbsp<br /> Garam masala<br /> 1 tsp.<br /> <br />Salt<br /> 2 tsp.<br /> Haldi <br /> tsp.<br /> <br />Jeera <br /> tsp.<br /> Dhaniya <br /> 1 tsp.<br /> <br />Tejpatta <br /> 1<br /> Tomato Puree<br /> 1 cup<br /> <br />Saunth (dry ginger)<br /> <br /> Ghee or Butter<br /> 2 tbsp<br /> <br />Chopped coriander leaves<br /> A few<br /> Oil for deep frying<br /> <br /> <br /><br />* The paste should be prepared with 10 gm posta and 8-10 cashews after soaking them for one hour.<br /><br />METHOD FOR MAKING KOFTA<br /><br />Mash the potatoes and bread. Add 1 tsp salt. Make 15 balls. Mix kishmish, fried kaju, jeera, and 2 tsp malai. Stuff this into the kofta balls. Deep fry till it gets golden brown. Keep aside.<br /><br />METHOD FOR MAKING CURRY<br /><br />Soak jeera, tejpatta, saunth, dalchini, black pepper seeds, laung and elaichi for about 1 hour. Grind them and make paste. Heat ghee in a kadahi. Put the masala paste and fry for about a minute. Add kaju and posta paste, haldi, dhaniya, garam masala, 1 tsp salt, red chilly powder and tomato puree. Fry until the ghee separates from the masala. Add curd and 1 cup water. Boil well for 2-3 minutes. Switch off the gas. Transfer the gravy to a bowl. Add the koftas to the curry. Beat the remaining 2 tsp malai, garnish the kofta with chopped coriander leaves. Serve hot.<br /><br />Serves: 7-8 adults<br />*************************<br />MANGO SEED SABZI<br />(Gujarati Gotla Nu Shaak)<br /><br />Viewer's Submission: received from Kuntal Thakore, San Jose, USA<br />Hi, I am Niyati again from San Jose, CA, USA. My Previous recipe was "Vegeterian Taco-Tostada" .This time I want to share with you a very rare recipe called "Gotla nu shaak" or "Mango Seed Sabzi". This the recipe to use mango seed and convert them into delicious mouth-watering dish, instead of throwing them out. My e-mail is nthakore@cisco.com<br /><br /><br /><br />INGREDIENTS<br /><br /> <br /><br />Mangoes with seeds : 4-5 (ripe and sweet & sour, if you have only seeds after the mango juice has been extracted, it would be great) <br /><br />Water : 2 cups <br /><br />Gud and Salt : to taste<br />Haldi and Red Chilly powder : 1/4 tsp<br />Lemon juice (if mangoes are too sweet)<br /><br />For Tadka<br /><br />Jeera<br />Hing powder (optional)<br /><br />METHOD <br /><br /> <br /><br /> Extract Mango juice from the mangoes and keep aside. Do not throw Mango seeds but keep them aside with all juice in it. In a Pan , mix Mango seeds and little bit of mango juice and water but do not make the mixture too thin. Add salt, haldi and mirch powder. Now taste the liquid if it is sour then add gud to make it sweet and sour, if it is sweet then add lemon juice to make it sweet and sour. Heat the mixture on medium heat until the masala mixes well and the mixture becomes little thick. 2-3 minutes. <br /> <br /> Heat oil , add cumin seeds and hing powder. when the seed splutters, pour tadka to the sabzi and heat the sabzi on low flame flame for 10 minutes. <br /> <br /> At the end, Add chopped coriander and enjoy mango seed sabzi with chapatis. <br /> <br /> You should serve the sabzi with at least one mango seed in the bowl.<br />******************<br />MOTI MAHAL DAL<br /><br /> <br /><br />INGREDIENTS<br /><br />Urad dal (sabut)<br /> 250 gm<br /> Salt <br /> 1 tsp.<br /> <br />Rajma <br /> 50 gm<br /> Garam masala <br /> tsp.<br /> <br />Onion (finely chopped) <br /> 1<br /> Hing<br /> 1 pinch<br /> <br />Garlic (paste)<br /> 1 tsp. <br /> Red chilly (sabut)<br /> 4<br /> <br />Green chilies (finely chopped)<br /> 3<br /> Fresh cream or (malai)<br /> cup<br /> <br />Ginger (paste) and Red chilly powder<br /> 1 tsp. each<br /> Curd <br /> cup<br /> <br />Tomato (finely chopped)<br /> 4 pcs <br /> Ghee<br /> 3 tbsp.<br /> <br /><br />METHOD<br /><br />Soak rajma and urad dal overnight. Put them along with salt and 3 cups of water in a pressure cooker. Cover it with lid and wait for 3 whistles and simmer it for 15 minutes. Heat ghee in a kadahi. Put sabut red chilly and hing. Add garlic paste and fry it for minute. Now put onion, ginger paste, green chilly and cook for 1 minute. Add tomato and fry till done. Now add boiled dal. When dal is done, beat the curd and add. Mix well. When it becomes thicker, add garam masala and turn off the gas. Add cream and mix well. Sprinkle some chopped coriander leaves. Serve hot.<br /><br />Serves: 8-10 adults<br />**********************<br />MUGHLAI ALOO DUM<br /><br /> <br /><br />INGREDIENTS<br /><br />Potatoes (small size) <br /> 400 gm<br /> Posta<br /> 20 gm.<br /> <br />Curd<br /> 100 gm<br /> Tej patta <br /> 1<br /> <br />Oil for deep frying <br /> <br /> Cardamom (small)<br /> 5<br /> <br />Salt <br /> 1 tsp. <br /> Green chilly<br /> 4<br /> <br />Red chilly powder<br /> 1 tsp.<br /> Dalchini <br /> 1"<br /> <br />Dhaniya powder <br /> 2 tsp.<br /> Javitri <br /> 1"<br /> <br />Onion (sliced) <br /> 2<br /> Cardamom (big)<br /> 1<br /> <br />Ginger and Garlic (paste) <br /> 1 tsp.<br /> Tejpatta <br /> 1<br /> <br />Kaju <br /> 20 pcs<br /> Laung <br /> 2 <br /> <br />Water<br /> 1 cup <br /> Chopped coriander<br /> some<br /> <br /><br />METHOD<br /><br />Soak kajus (8-10), posta, small cardamom, green chilly for 1 hour and grind to make a paste. Beat curd. Add red chilly powder, salt, dhaniya and ginger garlic paste. Peel the potatoes and prick all over with fork. Put these potatoes in the curd mixture and keep aside for one hour. Heat oil in a kadahi. Fry the rest of the kaju and the onion till it gets golden brown. Remove the potatoes from the curd and fry them in the rest of the oil. Strain the oil. Heat little oil in a pressure cooker. Add the sabut garam masala. Add the kaju paste and fry it on a low flame till it gets light brown. Add the leftover curd mixture. Fry till the oil separates. Add potatoes and mix it. Then add 1 cup of water. Cover it. After 1 whistle simmer it for 5-7 minutes and turn off the gas. Add the fried kaju, onion and mix it. Sprinkle chopped coriander. Serve hot with Mughlai Parantha.<br /><br />Serves: 7-8 adults<br />***************************<br />NAVRATAN KORMA<br /><br /> <br /><br />INGREDIENTS<br /><br />Chopped Vegetables *<br /> 2 cups<br /> Tomatoes <br /> 2<br /> <br />Apple<br /> 1<br /> Oil<br /> 100 gm<br /> <br />Grapes<br /> 8-10<br /> Curd <br /> 1 cup<br /> <br />Pineapple<br /> 1 slice<br /> Onion<br /> 2 <br /> <br />Paneer<br /> 100 gms.<br /> Jeera powder<br /> 1 tsp.<br /> <br />Tal Makhana(fried) <br /> 8-10.<br /> Kala namak <br /> tsp.<br /> <br />Kaju (fried)<br /> 50 gms<br /> Chat masala <br /> tsp.<br /> <br />Salt<br /> 1 tsp.<br /> Cherry<br /> 4-6<br /> <br />Fresh cream<br /> 1 <br /> Sugar<br /> 1tsp.<br /> <br /><br />* Chopped vegetables should include carrot, French beans, peas, capsicum, cauliflower, cabbage and green onion. <br /><br />INGREDIENTS FOR MAKING PASTE<br /><br />Green chillies <br /> 3<br /> Jeera <br /> tsp.<br /> <br />Red chilly pd. <br /> 1 tsp. Each<br /> Kaju<br /> A few<br /> <br />Garlic <br /> 5 flakes<br /> Posta (paste) <br /> 1 tsp.<br /> <br />Garam masala pd <br /> 1 tsp.<br /> Ginger<br /> 3<br /> <br /><br />METHOD<br /><br />Boil the chopped vegetables till half done and drain away the water. Chop all fruits to equal size. Boil the tomatoes and strain the juice. Chop the onions. Heat oil in a kadahi. Fry the onions and add the masala paste. Fry till it becomes golden brown. Strain the curds and add to the kadahi. Add the tomato juice, salt, sugar, kala namak, chat masala and jeera powder. Now put the boiled vegetables. Cover and simmer for 4-5 minutes. Turn off the gas. Mix the chopped fruits, fried kaju and makhana. Decorate it with fresh cream and cherries. Serve hot.<br /><br />Serves: 5-6 adults<br />***************************<br />PANEER PASANDA<br /><br /> <br /><br />INGREDIENTS <br /><br />Paneer <br /> 250 gms.<br /> Salt and Sugar<br /> 1 tsp. each<br /> <br />Kaju powder <br /> 25 gms.<br /> Onions <br /> 2<br /> <br />Besan <br /> 2 tsp.<br /> Curds <br /> 1 cup<br /> <br />Maida <br /> 3 tsp.<br /> Kashmiri mirch <br /> 1 tsp <br /> <br />Red chilly powder<br /> tsp.<br /> Haldi<br /> tsp.<br /> <br />Roasted jeera<br /> 1 tbsp.<br /> Oil<br /> 100 gm <br /> <br />Cream and Tomato sauce<br /> cup each<br /> Coriander chopped<br /> Few<br /> <br /><br />INGREDIENTS FOR MAKING MASALA PASTE<br /><br />Posta and Jeera<br /> 1 tsp. each<br /> Garlic <br /> 4 flakes<br /> <br />Green chillies<br /> 3 each<br /> Ginger <br /> "<br /> <br />Dalchini<br /> 2<br /> Laung<br /> 3<br /> <br /><br />METHOD<br /><br />Cut the paneer into 6 equal sized pieces. Sandwich kaju between two pieces of paneer. Make a batter of besan, maida and red chilly powder. Dip the paneer pieces in this and fry. Transfer to a bowl and keep aside. Grate the onion. Heat oil in a kadahi. Add sugar. Let it brown. Add onion. Fry till it gets golden brown. Add salt and masala paste. Fry it for 1 minute. Add curd, water, haldi and kashmiri mirch powder and cook for half a minute. Add tomato sauce. When it becomes thicker, pour it on the fried paneer. Garnish with fresh cream and roasted jeera. Sprinkle some coriander leaves. Serve hot.<br /><br />Serves: 3-4 adults<br />********************<br />PANEER BUTTER MASALA<br /><br /> <br /><br />INGREDIENTS FOR TANDOORI MASALA<br /><br />Curd <br /> cup<br /> Salt <br /> 1 tsp. <br /> <br />Ginger Garlic paste<br /> 1 tsp. each<br /> Red chilly powder <br /> 1 tsp.<br /> <br />Coriander (ground with 2 green chilly)<br /> 1 tbsp. <br /> Lemon juice or ( tsp. vinegar)<br /> 1 tsp. <br /> <br />Garam masala <br /> tsp.<br /> Orange and yellow color <br /> few drops<br /> <br /><br />INGREDIENTS FOR NORMAL MASALA<br /><br />Paneer <br /> kg<br /> Sugar <br /> 1 tbsp.<br /> <br />Tomato Juice <br /> cup<br /> Tejpatta <br /> 1<br /> <br />Kaju <br /> 10.<br /> Water <br /> 1 cup<br /> <br />Tomato sauce <br /> 3 tbsp.<br /> Fresh Cream <br /> cup<br /> <br />Garam masala <br /> tsp.<br /> Onion <br /> 1 <br /> <br />Red chilly powder <br /> tsp.<br /> Butter <br /> 100 gm<br /> <br />Salt<br /> tsp.<br /> Oil <br /> 2 cups<br /> <br /><br />METHOD<br /><br />Cut the paneer into small pieces. Cover with tandoori masala and leave for 20 minutes. Fry it. Peel, boil and grind the onions. Fry them in 1 tbsp. of oil to a golden brown color. Melt the butter in kadahi. Put sugar. Let it brown. Put kaju paste and fry for 1 minute. Put tomato juice, tomato-sauce, red chilly powder, garam masala, salt and fry for 1 minute. Add paneer. When it starts boiling, turn off the gas. While serving, garnish with cream. Serve hot.<br /><br />Serves: 8-10 adults<br />**************************<br />SHAHI KOFTA<br /><br /> <br /><br />INGREDIENTS<br /><br />Paneer <br /> 225 gms<br /> Kaju (in small pcs) <br /> 250 gms <br /> <br />Besan <br /> 3 tbsp.<br /> Kishmish and Paneer<br /> 2 tbsp. each<br /> <br />Maida <br /> 2 tbsp.<br /> Kesar (leaves or essence drops)<br /> some<br /> <br />Salt <br /> 1tsp.<br /> Coriander leaves (finely chopped)<br /> Some<br /> <br />Black pepper <br /> tsp.<br /> Bread crumbs<br /> 4 tbsp.<br /> <br />Oil for frying<br /> 200 gm<br /> Potatoes (boiled)<br /> 2 big<br /> <br />Tomato <br /> 400 gms <br /> Onion <br /> 100 gms<br /> <br />Coriander leaves <br /> 2 tsp.<br /> Water<br /> 1 cup <br /> <br /><br /> INGREDIENTS FOR MAKING MASALA PASTE<br /><br />Ginger<br /> "<br /> Dalchini <br /> 1<br /> <br />Garlic <br /> 6 flakes<br /> Cardamom (small)<br /> 2<br /> <br />Posta <br /> 1 tsp.<br /> Jeera <br /> I tsp. <br /> <br />Laung <br /> 3 <br /> Green chilly <br /> 2<br /> <br /><br />Soak all the ingredients for half an hour in water and grind.<br /><br />INGREDIENTS FOR DRY MASALA<br /><br />Kashmiri mirch <br /> 1 tsp.<br /> Garam masala powder <br /> tsp.<br /> <br />Dhaniya powder and Haldi<br /> 1 tsp. each<br /> Black pepper <br /> tsp.<br /> <br />Sugar <br /> 1 tsp.<br /> Kala namak <br /> tsp.<br /> <br />Kaju (grounded) <br /> 25 gms<br /> Fresh cream <br /> 2 tsp.<br /> <br />Makhana powder <br /> 25 gms<br /> Tomato <br /> 400 gms <br /> <br />Coriander leaves <br /> 2 tsp.<br /> Onion <br /> 100 gms<br /> <br /><br />METHOD<br /><br />Mash paneer till it is soft. Add maida, boiled potato, black pepper, garam masala, 1 tbsp of besan and mix. Add some water and make balls. Make a batter of the rest of the besan and add 50 gms of grated onion. Dip the balls in the batter and roll it in bread crumbs. Fry till it gets golden brown. Grate the left over onions. Boil the tomatoes and strain the juice. Heat oil in a kadahi. Add sugar. Let it brown. Add onion and fry till it is soft. Put masala paste. Fry it for 2 minutes. Add tomato juice and all the dry masala. Add water. Boil it for 2-3 minutes. Now put the balls and cook slightly. Decorate it with fresh cream. Garnish with coriander leaves. Serve hot.<br /><br />Serves: 8-10 adults<br />********************<br />STUFFED CAULIFLOWER<br /><br /> <br /><br />INGREDIENTS<br /><br />Cauliflower (medium size) <br /> 1<br /> Jeera<br /> 1 tsp.<br /> <br />Tejpatta <br /> 1<br /> Dalchini (small pieces)<br /> 2<br /> <br />Cardamom (big) <br /> 2 <br /> Haldi <br /> tsp.<br /> <br />Green chilly <br /> 1 <br /> Garam masala powder <br /> 1 tsp.<br /> <br />Onion (finely chopped) <br /> 1<br /> Red chilly powder<br /> 1 tsp.<br /> <br />Ginger paste <br /> 1 tsp.<br /> Tomato <br /> 50 gm<br /> <br />Dhaniya powder <br /> 1 tsp.<br /> Ghee <br /> 1 tsp.<br /> <br />Oil for frying<br /> 200 gm<br /> Salt<br /> tsp.<br /> <br /><br />METHOD<br /><br />Remove the sticks of cauliflower. Fry and keep aside. Chop the tomatoes. Heat ghee in a pressure cooker and add tejpatta, cardamom, jeera, dalchini and ginger paste. Fry the onion till golden brown. Put tomato, dhaniya powder, red chilly powder, garam masala powder and salt. Fry till done. Add the cauliflower. The cauliflower should be upside down so that the head of the cauliflower dips in the masala. Add 2 tbsp.of water and cover it with lid. After 1 whistle, turn off the gas. After 1 minute release the steam and remove the lid. Place the cauliflower with its head up in a bowl and pour the leftover gravy on it. While serving, cut it into 4 pieces. <br /><br />NOTE<br /><br />For richer taste, you can go a step further to bake the stuffed cauliflower in an oven. For this cover it with a cup of grated cheese and bake till the cheese becomes golden brown.<br /><br />Serves: 4 adults<br />*******************<br />STUFFED CAPSICUM<br /><br />INGREDIENTS<br /><br />Capsicum (all of equal size)<br /> 6 <br /> Haldi <br /> tsp.<br /> <br />Onion (of medium size and grated)<br /> 2 <br /> Garam masala <br /> tsp.<br /> <br />Ginger (grated) <br /> 2 tsp.<br /> Sugar <br /> tsp.<br /> <br />Red chilly powder and Salt<br /> 1 tsp. each<br /> Tomato juice<br /> 1cup<br /> <br /><br />FOR STUFFING<br /><br />Amchur<br /> tsp.<br /> Dhaniya<br /> tsp.<br /> <br />Jeera and Salt <br /> 1 tsp. each<br /> Urad dal (white) <br /> cup <br /> <br />Garam masala <br /> tsp.<br /> Haldi <br /> tsp.<br /> <br />Ginger (grated) <br /> tsp. <br /> Ghee (For tadka) <br /> 1 tsp. <br /> <br /><br />METHOD<br /><br />Boil the dal with salt and haldi. Separate the water from dal. Warm ghee and put jeera. Add urad dal, amchur, garam masala, dhaniya and mix. Cut off the top portion of the capsicum and hollow it from inside. Stuff with urad dal and put back the cut-off portion. Heat oil in a pressure cooker. Put onion and ginger. Fry for 1 minute. Now add tomato juice, haldi, salt, red chilly powder and sugar. Fry for another minute. Put the capsicum and cover. After 1 whistle turn off the gas. After 2 minutes, release the steam and open the pressure cooker. Transfer the capsicum to a bowl, put the leftover gravy on it and serve hot.<br /><br />Serves: 6 adults.<br />******************<br />STUFFED TOMATO IN ENGLISH STYLE<br /><br />INGREDIENTS<br /><br />Tomatoes of equal size<br /> 8 <br /> Maida <br /> 2 tsp.<br /> <br />Carrot <br /> 1 <br /> Cauliflower (grated) <br /> 1 cup<br /> <br />Onion <br /> 2<br /> Butter <br /> 25 gms<br /> <br />Paneer <br /> 50 gm <br /> Milk <br /> 5 tsp.<br /> <br />Potato <br /> 2<br /> Tomato juice and Salt<br /> 1 tsp. each<br /> <br />Peas <br /> 100 gms<br /> Coriander leaves<br /> A few<br /> <br />Green chilly <br /> 1<br /> Tomato sauce <br /> 1 tbsp.<br /> <br /><br />* All the tomatoes should be hard and of equal size.<br /><br />METHOD<br /><br />Peel and boil the vegetables. Heat butter and fry the onion, ginger, green chilies, maida, tomato juice and salt. Add milk and cook. When it becomes thicker, add tomato sauce. Mash all the vegetables and add to the above. Cut off the top portion of tomatoes and scoop them with the help of a pointed knife. When the vegetable masala cools down stuff the tomatoes with it. Spread on it the grated cauliflower and bake till the cauliflower gets golden brown. Decorate in a wide bowl and garnish with chopped coriander leaves. Serve hot.<br /><br />Serves: 8 adults<br />*****************<br />TOMATO ONION DOSA<br /> <br />INGREDIENTS<br /><br />Rice : 200 Gms<br /><br />Urad Dal : 50 Gms<br /><br />Tomato : 250 Gms<br /><br />Onion : 100 Gms<br /><br />Little Oil<br /><br />Pepper or Chilly Powder<br /><br />Salt, Asafoetida (heeng), Curry Leaves and corriander.<br /><br /><br />METHOD<br /><br /> <br /> Make dough of rice and urad dal by grinding them into a fine paste.<br /> <br /> Fry tomato and onion in little oil. To this add pepper or chilly powder, salt, asafoetida, curry leaves and coriander. Then add this mixture to the dosa dough.<br /> <br /> Using the dosa dough, make delicious dosas.<br /> <br /><br />Makes: 10-12 Dosas<br />*********************<br />ONION UTTAPAM<br /> <br />NOTE<br /><br /> <br />The batter for Uttapam is same as for Plain Dosa. The only difference is that it should be slightly thicker.<br /><br /><br />INGREDIENTS<br /> <br /><br />Onion (finely chopped)<br /> 750 gms<br /> <br />Green chilies (finely chopped)<br /> 5-6<br /> <br />Ginger (big piece, finely chopped)<br /> 1<br /> <br />Butter or ghee <br /> 150 gms<br /> <br />Coriander leaves (finely chopped)<br /> A few<br /> <br />Salt <br /> To taste<br /> <br /><br />METHOD<br /> <br /><br />Finely chop all the vegetables. Heat tava (griddle). Spread paste on the tava. Sprinkle chopped vegetables on the paste and press slightly with the help of finger-tips. Roast it from both sides with help of butter or ghee in low flame. Serve hot with Sambar and Chutney.<br /><br /> <br /><br />Makes: 10-12 Uttapams<br />*****************<br />IMLI RICE WITH ONION RAITA<br /><br /><br />INGREDIENTS<br /><br />Rice<br /> 2 cups<br /> <br />Tamarind (Imli)<br /> 50 gms<br /> <br />Salt<br /> To taste<br /> <br />Water<br /> 1 cup<br /> <br />Chana Dal<br /> 1 tsp<br /> <br />Urad Dal<br /> 1 tsp<br /> <br />Oil for Tadka<br /> 1 tbsp<br /> <br /><br />METHOD<br /><br />Half boil rice. Soak Imli in water for 30 minutes. Mash it and strain it through a strainer. The tamarind water is ready for use. Heat oil in a kadahi. Add chana dal and urad dal. Add rice to it in the kadahi. Add salt and Imli water. Mix it well. Cover it with lid and simmer it for 5-7 minutes. Serve hot with Onion Raita.<br /><br />Serves: 4-5 adults<br />*******************<br />SHAHI PARANTHA<br /><br /> <br /><br />INGREDIENTS<br /><br />Maida <br /> 150 gms<br /> Salt <br /> 1 tsp.<br /> <br />Atta <br /> 75 gms<br /> Ajwain <br /> tsp.<br /> <br />Sugar <br /> 2 tsp.<br /> Ghee <br /> 4-5 tbsp.<br /> <br /><br />INGREDIENTS FOR KHAMIR<br /><br />Maida <br /> cup<br /> <br />Soda-bi-carb <br /> tsp.<br /> <br />Curd (in liquid form) <br /> cup<br /> <br /><br />METHOD FOR MAKING KHAMIR <br /><br />During winter season soak all the ingredients overnight. In summer soak these things 4-5 hours before making.<br /><br />METHOD FOR MAKING SHAHI PARANTHA<br /><br /> Add salt to maida. Add the mixture of khamir. Make dough with the help of khamir. Add water if required. The dough should be neither too hard nor too soft. Leave it for 15-20 minutes. <br /> <br /> For making parantha, make balls of equal size. Roll out four thin layers of paranthas of equal size. <br /> <br /> Keep first layer upon chakla. Spread ghee and ajwain. Now keep the second layer upon this. Repeat the same method. Keep the third layer and again repeat the above method. Now keep the fourth layer and press it from all the sides. <br /> <br /> Make the parantha little bigger by pressing with hands. <br /> <br /> Heat a tava and fry the paranthas to desired crispness with the help of enough ghee and by pressing it on tava. <br /> <br /> Serve hot.<br /> <br /><br />Makes: around 7-8 paranthas<br />*************<br />TANDOORI ROTI<br /><br /> <br /><br />INGREDIENTS<br /><br />Maida <br /> 500 gms<br /> <br />Atta <br /> 500 gms<br /> <br /><br />METHOD<br /><br />Sieve the maida and atta. Make a dough by mixing water. Roll into slightly thick rotis of equal size. Heat a tava. Apply water on one side of roti. Put the roti on the tava with the wet side facing downwards. Turn the tava upside down and apply heat to the dry side of the roti. Keep moving the tava in circle over the flame. Cook the roti till done. Serve hot with Moti Mahal Dal.<br /><br />NOTE<br /><br />The rotis can be polished with butter for better taste. The rotis will be much softer if paneer water is used instead of plain water for making the dough. The rotis can also be grilled in Gas Tandoor for even better taste.<br /><br /> <br /><br />Makes: about 25-30 rotis<br />********************<br />NAAN<br /><br /> <br /><br />INGREDIENTS<br /><br />Maida <br /> 500 gms<br /> Sugar <br /> 2 tsp.<br /> <br />Baking powder <br /> 1 tsp.<br /> Fresh yeast * <br /> tsp.<br /> <br />Curd <br /> cup<br /> Butter <br /> 50 gms<br /> <br />Milk and water (mixture)<br /> cup (lukewarm) <br /> Kalonji (kala jeera) <br /> 15 gms<br /> <br /><br />* Fresh Yeast may not be available everywhere. You may use tsp Dry Yeast instead if required.<br /><br />METHOD<br /><br />Sieve the baking powder, salt (1 tsp) and maida together. Melt the butter and add to this and mash it with your palm for about 15 minutes till it becomes fluffy. Add kalonji. Make a well in the center of maida mixture and put milk and spread fresh yeast on it. When the yeast starts bubbling make the dough of maida. The dough should be slightly elastic. Keep aside for 5-6 hours. Make 10-12 balls and make slightly thick rotis. Grill it in tandoor. Polish with butter and serve hot with Paneer Butter Masala.<br /><br />NOTE<br /><br />The naan can also be stuffed with mixed vegetables.<br /><br /> <br /><br />Makes: 10-12 medium size Naans.<br />***************<br />MUGHLAI PARANTHA<br /><br /> <br /><br />INGREDIENTS FOR MAKING DOUGH <br /><br />Maida <br /> 500 gms<br /> <br />Soda-bi-carb <br /> tsp.<br /> <br />Curd (liquid) <br /> 200 gms<br /> <br /><br />INGREDIENTS FOR MAKING TOPPING <br /><br />Carrot<br /> 2<br /> Dalchini <br /> 1"<br /> <br />Beans<br /> 10-12<br /> Javitri<br /> 1"<br /> <br />Cauliflower (small) <br /> 1<br /> Cardamom (big)<br /> 1<br /> <br />Cabbage (small) <br /> 1<br /> Tejpatta<br /> 1<br /> <br />Potatoes<br /> 5-6<br /> Laung <br /> 2<br /> <br />Coriander Leaves (chopped)<br /> A few<br /> Cardamom (small)<br /> 2<br /> <br />Red chilly powder <br /> 1 tsp.<br /> Green chilly<br /> 2<br /> <br />Dhaniya powder<br /> tsp.<br /> Ginger <br /> 1<br /> <br />Garam masala <br /> tsp.<br /> Oil<br /> 2 tbsp.<br /> <br /><br />INGREDIENTS FOR BESAN TOPPING<br /><br />Besan <br /> 100 gms<br /> <br />Salt <br /> tsp.<br /> <br />Red chilly powder <br /> tsp.<br /> <br /><br />Make thin Besan batter by mixing all the three ingredients in water.<br /><br />METHOD FOR MAKING TOPPING <br /><br />Finely chop the beans. Grate carrot, cabbage and cauliflower. Boil and mash the potatoes. Finely chop green chilles and coriander. Heat oil in a kadahi. Season with dalchini, javitri, laung, small and big cardamom, tejpatta, green chilly and ginger. Put all the grated and chopped vegetables. Fry for 2 minutes and cover with lid. Remove the lid after 2 minutes. Add the mashed potatoes and mix. Add salt (to taste), dhaniya, red chilly powder and garam masala. Mix it well and turn off the gas.<br /><br />METHOD FOR MAKING DOUGH<br /><br />Sieve maida and soda together. Make soft dough with the help of curd. Leave it for 5 -6 hours. Roll into rotis of medium size. Heat a tava. Put a roti on the tava. Put vegetable topping on the roti and spread it evenly. Cover the vegetable topping with the besan batter. Turn the roti over. Fry into crisp paranthas with the help of little oil. Serve hot with Mughlai Aloo Dum.<br /><br />Makes: about 20 paranthas<br />***************<br />KULCHA<br /><br /> <br /><br />INGREDIENTS<br /><br />Maida <br /> 500 gm<br /> Sugar <br /> 1 tsp..<br /> <br />Suji <br /> 100 gm<br /> Lukewarm water <br /> For dough<br /> <br />Milk <br /> 100 ml<br /> Salt<br /> 1 tsp.<br /> <br />Dry yeast <br /> 1 tsp.<br /> Oil <br /> 2 tbsp.<br /> <br /><br />METHOD<br /><br />Sieve the maida. Slightly warm the milk. Soak suji in that for half an hour. Make a well in the center of the maida. Put the suji mixture, oil, salt, and sugar in the well. Spread yeast over it. Make the dough with the help of warm water. The dough should be elastic and soft. Leave it for 2 hours. Make balls of equal size. Roll into slightly thick rotis. Grill it in tandoor. Polish with butter and serve hot.<br /><br />NOTE <br /><br />If you want to make Stuffed Paneer Kulcha then mash 200 gms of paneer. Now add black pepper, salt, garam masala and chopped coriander. Stuff it into the dough. Roll into slightly thick rotis. Grill it in tandoor. Polish with butter Serve hot.<br /><br />Makes: 15 kulchas<br />*********************<br />FRIED RICE<br /><br /><br />INGREDIENTS<br /><br />Rice <br /> 2 Cups<br /> Green Onion (finely chopped)<br /> 1 cup<br /> <br />Oil <br /> 4 tbsp.<br /> Green peas (boiled) <br /> cup<br /> <br />Tomato (sliced) <br /> 1<br /> Soya sauce <br /> 2 tbsp.<br /> <br />Carrot (cut into small cubes) <br /> cup<br /> Salt <br /> to taste.<br /> <br />French beans (cut into small cubes)<br /> cup<br /> Ajinomoto <br /> tsp.<br /> <br />Capsicum (cut into small cubes)<br /> cup<br /> Vinegar 2 tbsp<br /> <br /><br />METHOD <br /><br />Wash rice and boil it in salted water without covering. When rice is done, strain it through a strainer and let it cool. Heat oil in a kadahi and slightly fry the onions. Put all the vegetables except peas and tomatoes. Add boiled rice along with aji-no-moto, salt, soya sauce and vinegar. Cook for 2-3 minutes on high flame while continuously stirring it. Transfer to a serving bowl and garnish with tomatoes and peas. Serve hot. <br /><br />Serves: 5-6 adults<br />***************<br />VEGETABLE BIRYANI<br />INGREDIENTS<br />Basmati Rice<br /> 2 cups<br /> Big Cardamom<br /> 2<br /> <br />Chopped onion<br /> 1<br /> Jeera and Salt<br /> 1 tsp each<br /> <br />chopped mixed vegetables<br /> 2 cups<br /> Dalchini<br /> 1<br /> <br />Ghee<br /> 4 tbsp<br /> Dhaniya (Coriander powder)<br /> 1 tsp<br /> <br />Laung (cloves)<br /> 3<br /> Garam Masala<br /> 1 tsp<br /> <br />Water<br /> 4 cups<br /> Red Chilly Powder<br /> 1 tsp<br /> <br /><br />METHOD<br /><br />Rinse the rice properly and soak it for 5-7 minutes. Heat ghee in a pressure cooker and add laung, dalchini and elaichi and fry for 1 minute. Add the onion and fry to a golden brown color. Add vegetables and fry for 4-5 minutes. Add rice, water, salt and the remaining spices. Cover the lid and cook on high flame. After one whistle turn off the gas. Remove the lid, garnish with fresh coriander and serve hot with Raita or Salad.<br /><br /> <br />Serves: 4-5 adults<br />****************<br />FRIED RICE<br /><br /><br />INGREDIENTS<br /><br />Rice <br /> 2 Cups<br /> Green Onion (finely chopped)<br /> 1 cup<br /> <br />Oil <br /> 4 tbsp.<br /> Green peas (boiled) <br /> cup<br /> <br />Tomato (sliced) <br /> 1<br /> Soya sauce <br /> 2 tbsp.<br /> <br />Carrot (cut into small cubes) <br /> cup<br /> Salt <br /> to taste.<br /> <br />French beans (cut into small cubes)<br /> cup<br /> Ajinomoto <br /> tsp.<br /> <br />Capsicum (cut into small cubes)<br /> cup<br /> Vinegar 2 tbsp<br /> <br /><br />METHOD <br /><br />Wash rice and boil it in salted water without covering. When rice is done, strain it through a strainer and let it cool. Heat oil in a kadahi and slightly fry the onions. Put all the vegetables except peas and tomatoes. Add boiled rice along with aji-no-moto, salt, soya sauce and vinegar. Cook for 2-3 minutes on high flame while continuously stirring it. Transfer to a serving bowl and garnish with tomatoes and peas. Serve hot. <br /><br />Serves: 5-6 adults<br />******************<br />HOT & SOUR TOMATO SOUP<br /><br /> <br /><br />INGREDIENTS<br /><br />Tomato (chopped)<br /> 1 kg<br /> Sugar<br /> 1/2 tsp.<br /> <br />Tomato (finely chopped)<br /> 1.<br /> Black pepper<br /> 1 tsp.<br /> <br />Cabbage (finely chopped)<br /> 1/2 cup<br /> Chilly sauce<br /> 2 tsp.<br /> <br />Carrot (grated)<br /> 1/2 cup<br /> Vinegar<br /> 3 tbsp.<br /> <br />Beans (finely chopped)<br /> 5-6<br /> Corn flour (mixed in 1/2cup of water)<br /> 3 tbsp.<br /> <br />Ajinomoto<br /> 1 tsp.<br /> Paneer (cut into cubes)<br /> 100 gm<br /> <br />Salt<br /> 1 tsp<br /> Oil<br /> 2 tbsp<br /> <br /><br />METHOD<br /><br />Put the chopped tomatoes in a pressure cooker with 3-4 cups of water. Wait for 3-4 whistle and simmer for 3-4 minutes. Turn off the gas. Let it cool and then grind. Heat oil in a kadahi. Put the finely chopped tomato. Cook it for one minute while mashing simultaneously. Add cabbage, carrots and French-beans. Stir it for one minute. Add the ground tomatoes. Put all the ingredients except corn flour. Boil it for two minutes. Put the corn flour paste and stir it. Cook till it becomes thicker. Add paneer and serve hot.<br /><br /> <br /><br />Serves: 5-6 adults<br />******************<br />PANEER CHILLY<br /><br /> <br /><br />INGREDIENTS<br /><br />Cornflour <br /> 1 tbsp.<br /> Tomato sauce <br /> 2 tsp.<br /> <br />Maida <br /> 1 tsp.<br /> Green chilly (cut into thin & long strips) <br /> 5<br /> <br />Salt <br /> 1 tsp.<br /> Garlic Cloves (optional) <br /> 5<br /> <br />Paneer <br /> 125 gm<br /> Ajinomoto <br /> tsp.<br /> <br />Vinegar <br /> 1 tsp.<br /> Sugar <br /> tsp.<br /> <br />Soya sauce <br /> 2 tsp <br /> Black pepper <br /> tsp.<br /> <br />Chilly sauce <br /> 1 tbsp.<br /> Oil for deep frying <br /><br />METHOD <br /><br />Make a thin paste of Maida, Cornflour and 1/2 tsp of salt. Cut paneer into small square pieces. Dip them in the paste and fry to a golden brown color. Heat 2 tbsp. of oil. Fry green chilly and garlic. Put salt, sugar, black pepper, ajinomoto, chilly sauce, tomato sauce, soya sauce, vinegar and 2 tbsp. of water. Cook for half a minute. Add Paneer. Mix it well. Serve hot.<br /><br /> <br /><br />Serves: 2-3 adults<br />*****************<br />VEGETABLE MANCHURIAN<br /><br /> <br /><br />INGREDIENTS FOR MANCHURIAN BALLS<br /><br />Carrot (grated)<br /> 3<br /> Maida <br /> 1 tbsp.<br /> <br />Cauliflower (grated) <br /> 1<br /> Ajinomoto <br /> tsp.<br /> <br />Raw Papaya (grated)<br /> 1<br /> Black pepper and Salt <br /> tsp. each<br /> <br />Small Cabbage (grated)<br /> 1<br /> Corn flour <br /> 2 tsp.<br /> <br />Green chilly (finely chopped) <br /> 2<br /> Oil for deep frying<br /> <br /> <br /><br />INGREDIENTS FOR MANCHURIAN SAUCE<br /><br />Oil <br /> 2 tbsp.<br /> Worcestershire sauce <br /> 1 tbsp.<br /> <br />Ginger (paste) <br /> 1 tsp.<br /> Tomato sauce <br /> 1 tbsp.<br /> <br />Garlic (paste) <br /> 1 tsp.<br /> Vinegar <br /> 2-3 tsp.<br /> <br />Green chilly (finely chopped) <br /> 3-4<br /> Salt <br /> 1 tsp.<br /> <br />Onion (finely chopped) <br /> 1<br /> Black pepper <br /> tsp.<br /> <br />Soya sauce <br /> 2 tbsp.<br /> Corn flour <br /> 1 tbsp.<br /> <br /><br />METHOD FOR MAKING BALLS<br /><br />Put 1 tsp. salt in grated cabbage and leave it for 15 minutes. After that squeeze it. Mix all the ingredients for manchurian balls. If the mixture is too soft, add more maida. Make balls of oval shape. Roll the balls in dry maida. Heat oil in a kadahi. Fry the balls to a golden brown color.<br /><br />METHOD<br /><br />For preparing manchurian sauce, heat 2 tbsp. of oil in a kadahi. Add ginger and garlic paste and fry it for one minute. Add the sauces, vinegar, salt and black pepper and cook for 1 minute. Add 1 cup of water. Boil it and simmer for 2 minutes. Mix 1/2 cup of water in corn flour and add while continuously stirring it. Cook till it becomes slightly thick. Remove from flame and keep aside. While serving boil it again and put the balls in it. Cook for one minute and serve hot.<br /><br /> <br /><br />Serves: 5-6 adults<br />*********************<br />RAJ KACHORI<br /><br />INGREDIENTS FOR MAKING KACHORI<br /><br />Suji<br /> 200 gms<br /> <br />Atta<br /> 50 gms<br /> <br />Oil for frying <br /><br />METHOD FOR MAKING KACHORI<br /><br />Make a stiff dough of Suji and Atta with water. Divide into 15 equal parts, roll into rotis and fry on medium flame. They must be puffed up. After they cool down, ensure that they are not soft. If they are, fry again. Keep aside.<br /><br /><br />INGREDIENTS FOR FILLING<br /><br /> <br />Curd (beaten) 500 gms Onions (chopped) 2 <br />Masala Chhole 1-1/2 cup Urad Dal ke vade (bhalle)-small 15 <br />Tamarind Chutney 1-1/2 cup Maide ki Papdi 30-40 <br />Sprouts (boiled) 1-1/2 cup Bhujia (sev) 100 gms <br />Boiled Potatoes (chopped) 4 Coriander Leaves (chopped) 1 cup <br />Roasted Dhaniya Powder 2 tsp Chat Masala 2 tsp <br />Roasted Jeera Powder 2 tsp Garam Masala 1 tsp <br />Plain Salt and Rock Salt 1 tsp each Red chilly powder 1 tsp <br /><br /><br />METHOD FOR SERVING<br /><br />Take one kachori in serving plate. Make a big hole in the centre. Fill with vada (bhalla), crushed papdi (2-3), one tbsp of chhole, one tbsp of sprouts, some potatoes and onions. Pour two tbsp of curd and one tbsp of tamarind chutney. Sprinkle all the masala to taste. Garnish with bhujia and coriander leaves.<br /><br /><br />NOTE<br /><br />For a richer taste, you can also add pomegranate seeds, grapes and chopped pineapple.<br /><br />Makes: 15 Raj Kachoris.<br />*********************<br />MATKA CHAT<br /> <br /><br />INGREDIENTS<br /><br /><br />Dried White Peas (Safed Matar) 250 gms Green Chilies (chopped) 3-4<br /> <br />Boiled Potatoes 3 Tamarind 25 gms <br />Tomatoes (chopped) 3 Coriander Leaves (chopped) A few <br />Ginger (finely chopped) 1 tbsp Dhaniya Powder 1 tsp <br />Salt 1/2 tsp Jeera Powder 1 tsp <br />Rock Salt (kala namak) 1/2 tsp Red Chilly Powder 1/2 tsp <br />Soda-bi-carb A pinch Chat Masala 1/2 tsp <br /><br /><br />METHOD<br /> <br /><br /> Soak the tamarind in 1 cup of water for an hour and strain. You will get about half a cup of tamarind water.<br /> <br /> Soak peas in water for 7-8 hours. Boil in a pressure cooker with a pinch of soda-bi-card. Wait for one whistle and simmer it for 8-10 minutes. Switch off the gas.<br /> <br /> Heat a kadahi. Put all the masala and roast to a brownish color. Add the boiled peas. Add all the remaining ingredients (except coriander leaves) along with the tamarind water. Cook for 2-3 minutes on high flame.<br /> <br /> Garnish with the coriander leaves and serve immediately.<br /> <br />Serves: 6-7 persons<br />**************<br />LAHORI CHANA CHAT<br /><br />INGREDIENTS<br /><br />Kabuli Chana (boiled) 250 gms Green Chilies (chopped) 3-4 <br />Boiled Potatoes 2 Ginger (finely chopped) 1 tbsp <br />Onion (chopped) 2 Coriander Leaves (chopped) 1 cup<br /> <br />Lemon juice 3 tbsp Tomatoes (chopped) 2 <br />Sugar 1 tsp Salt 1 tsp <br />Roasted Jeera Powder 1 tsp Rock Salt (kala namak) 1/2 tsp <br />Red Chilly Powder 1/2 tsp Black Pepper Powder 1/4 tsp <br />Garam Masala Powder 1/4 tsp Chat Masala 1/2 tsp <br /><br />METHOD<br /><br />Mix all the ingredients in a serving bowl. Refrigerate for 2-3 hours and serve chilled.<br /><br />Serves: 6-7 persons.<br />********************<br />KATORI CHAT<br /><br />INGREDIENTS FOR MAKING KATORI (BOWL)<br /><br />Maida<br /> 200 gms<br /> <br />Oil<br /> 300 gms<br /> <br />Salt<br /> 1/2 tsp<br /> <br /><br />METHOD FOR MAKING KATORI (BOWL)<br /><br />Make a stiff dough of maida with 3-4 tbsp oil and salt. Divide into 15 equal parts, roll into thin rotis and prick with a fork all over. Heat oil in a kadahi. Grease the outside of a medium size steel bowl. Take one roti, stick on the outer side of the bowl so that it takes the shape of the bowl. Put in the hot oil along with the steel bowl. Remove the steel bowl as soon as it separates. Fry the bowl-shaped roti to a light brown color. Prepare all the katoris similarly and keep aside.<br /><br />INGREDIENTS FOR FILLING<br /><br />Curd (beaten) 500 gms Onions (chopped) 2 <br />Masala Chhole 1-1/2 cup Urad Dal ke vade (bhalle)-small 15 <br />Tamarind Chutney 1-1/2 cup Maide ki Papdi 30-40 <br />Sprouts (boiled) 1-1/2 cup Bhujia (sev) 100 gms <br />Boiled Potatoes (chopped) 4 Coriander Leaves (chopped) 1 cup <br />Roasted Dhaniya Powder 2 tsp Chat Masala 2 tsp <br />Roasted Jeera Powder 2 tsp Garam Masala 1 tsp <br />Plain Salt and Rock Salt 1 tsp each Red chilly powder 1 tsp <br /><br />METHOD FOR SERVING<br /><br />Dip a katori in the curd and put in a serving plate. Fill with vada (bhalla), crushed papdi (2-3), one tbsp of chhole, one tbsp of sprouts, some potatoes and onions. Pour two tbsp of curd and one tbsp of tamarind chutney. Sprinkle all the masala to taste. Garnish with bhujia and coriander leaves.<br /><br />Makes: 15 plates.<br />****************<br />FALOODA<br /> <br /><br />INGREDIENTS <br /> <br /><br />Unboiled milk - 1/2 litre (approximately 4-5 cups)<br />Condensed milk (Milkmaid) - 1 tin<br />1 packet Jelly (preferably strawberry flavour)<br />Custard powder - 4 tbsp (note tbsp and not tsp)<br />Ripe Mango, Seddless Grapes - quantity as per your choice<br />Vanilla essence - few drops<br />Pista essence - few drops<br />Green color - pinch<br />Dried Grapes, broken Cashews, Badam - few<br /><br />METHOD<br /><br /> <br /><br /> Set jelly and keep it in fridge.<br /> <br /> Mix together condensed milk and unboiled milk. Boil on low-medium flame.<br /> <br /> Dissolve custard powder in small qty of milk and pour it into the milk when it reaches boil.<br /> <br /> Simmer gas for 5 mins till mixture is thick. Then take off gas and cool for a while.<br /> <br /> Now divide the qty of the mixture into two by pouring it into 2 separate vessels.<br /> <br /> Add vanilla essence into the mixture in one vessel and pista essence with green color into mixture in another vessel.<br /> <br /> Keep the 2 vessels in freezer. After an hour, remove the 2 vessels, beat the contents separately in mixie and rest the 2 vessels again in freezer like before.<br /> <br /> After well set, break jelly into pieces and take out the 2 vessels.<br /> <br /><br /> <br /><br />How to Serve<br /><br /><br /> Take a tall glass. Pour jelly at the bottom.<br /> <br /> On top of it, place a scoop of vanilla icecream.<br /> <br /> On top of it, place finely cut pieces of mango and grapes.<br /> <br /> Next, place a scoop of pista icecream.<br /> <br /> Decorate with dried grapes, broken cashews and badam. (If possible, also with a plum).<br /> <br /> Serve with a long spoon.<br /><br />Enjoy !!!<br /><br />Serves: 4 glasses<br />***********************
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</script>Lalit Jainhttp://www.blogger.com/profile/12234034691033668958noreply@blogger.com0tag:blogger.com,1999:blog-567218654791380390.post-56654092456981721982009-04-13T07:00:00.000-07:002016-05-18T06:46:50.538-07:00PayasamCarrot Payasam<br /><br />ingredients<br />1. carrot grated- 250gmcarrot cut intosmall pieces-750gm2. milk-1 1/4 litre3. sugar- 2 cup4. condensed milk-1 tin5. cardamom powder- 1/2 tsp6. ghee- 4 tbs7. cashewnuts andkismis fried in ghee -2 tbs each<br /><br />method<br />Saute the grated carrot in ghee and keep aside. Cook the carrot pieces in 1 glass of milk. When cooled grind this milk and carrot pieces in a mixer. Boil the balance milk by adding sugar. Add carrotmilk to this and boil again. Add condensed milk, sauted carrot, fried cashews and kismis , cardamom powder . Boil for 1 minute and remove from fire.<br />-----------------------<br />Green Gram Payasam<br />ingredients<br />1. green gram dhal(cheru payar)- 1 cup2. jaggery- 250 gm3. ghee- 1 tsp4. coconut milk-4 cup5. cashew nuts fried in ghee- 1 dspcoconut sliced into small piecesand fried in coconut oil-1 dspcumin seeds powder- a pinch6. boiling water- 4 cups<br /><br />method<br />Fry the dhal in a hot pan. Cook the dhal in boiling water. When it is very soft add jaggery. When it melts and most of the syrup is absorbed, add ghee. Keep stirring and saute . Take it off the fire and mix the coconut milk. Let it simmer again. When the payasam is fairly thick, add the 5th ingredients and remove from fire.<br />-------------------------<br /><br />Vermicelly Payasam<br />ingredients<br />1. vermicelly-50 gm2. milk-2 cup3. cardamom-34. cashewnut-1tbsp5. raisins-1tbsp6. ghee or dalda-1 tbsp7. vanilla essence-1/2 tsp8. kesari powder-a punch9. sugar-1 cup<br /><br />method<br />Break vermicelly into small bits. Heat ghee in a pan and fry chopped cashewnuts and raisins. Remove them and keep aside. To the same pan put vermicelly, stir constantly and fry till it turns to light golden brown colour. Pour one cup of water into the pan and cook till the vermicelly become soft. Add the milk and let it boil. Add cardamom powder and sugar. Add the fried cashews and raisins and cook over a low fire till the payasam is thick. Mix the kesari powder in little milk and add to the payasam. Mix well and remove from fire. Add essence, cool and serve.
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</script>Lalit Jainhttp://www.blogger.com/profile/12234034691033668958noreply@blogger.com0tag:blogger.com,1999:blog-567218654791380390.post-16710744571872050652009-04-13T06:55:00.000-07:002016-05-18T06:47:03.494-07:00SweetsRasgulla<br /><br />Ingredients:<br />1 litre milkJuice of lemon1 1/2 cups sugar4 cups water2-3 drops rose essence<br /><br />Instructions:<br />1. Heat the milk and bring to boil.2. Cool the milk for a couple of hours. Remove the cream layer.3. Reheat the milk and bring to a boil.4. Add the citric acid dissolved in some water.5. Stir slowly till the milk is fully curdled. Keep as it is for 5 minutes.6. Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.7. Strain the milk through a muslin cloth. Wash the chenna(paneer) in the cloth under cold running water.8. Press out the excess water and remove in a wide plate.9. Gently knead into a soft dough by passing between fingers.10.Make twelve equal sized balls of the dough. Slide the balls into the boiling sugar water. Cover with a perforated lid. Boil for 15 minutes.11.Take off from heat and cool them to room temperature.12.Add essence and chill for at least 4 to 5 hours.<br />-----------------------------------------------------------------------------<br /><br />Mysorepak<br /><br />Ingredients:<br />1 cup besan (gram flour)2 ½ cups ghee (approximately)1 cup sugar (heaped)1 ¼ cups sugar¼ tsp. Cardamom powder<br /><br />Instructions:<br />1. saute the flour with 4-5 tbsp. ghee for 2-3 minutes.2. Heat rest of the ghee in a different vessel.3. Add water to the sugar. Heat and prepare syrup of 1 ½ thread consistency.4. Pour the syrup on the sauted flour. Keep stirring consistently on a high flame.5. Keep adding the heated ghee little by little to the mixture. Keep stirring.6. Mysore pak will slowly start expanding. When done, the ghee will start separating out of mysore pak. 7. Stop adding any more ghee. The colour will change to light brownish. Add cardamom powder.8. Put off the heat. Pour the mysore pak in a thali. Allow to cool down a little and set.9. Keep the thali tilted so that the extra ghee drains out. Cut into pieces.<br />-----------------------------------------------------------------------------<br /><br />Puran Poli<br />There are three parts to making Puran Poli. Puran (The Filling), Poli (The Covering) and Aamti (Type of Dal).<br /><br />Filling (Puran):<br />Ingredients :3 cup Bengal Gram Dal2&1/2 cup Sugar5 grams cardamons1 tsp ginger-dry(powder)Salt to taste<br /><br />Instructions :<br />Wash the Bengal-Gram-Dal in warm water and then pressure cook it properly (water added should be double the dal).After it is cooked, drain out the excess water by keeping it in a strainer for about 15-20 minutes.Now add the sugar,mix it and then grind it in a mixer.Roast the mixture in a pan on a very slow flame for about half an hour.Keep stirring continuosly, otherwise the mixture could get burnt.When the water is dried and it becomes a thick mixture, off the gas.(Or if you have the special hand grinding machine for the dal, then after the dal is pressure cooked and have drained the excess water, mix the sugar and then roast it on the gas flame first. Then grind it in the special hand grinding machine.)Thus the filling is ready.<br /><br />Ingredients:<br />Covering(Poli):2 cup Wheat Flour1 cup All Purpose Flour (maida)1/4 cup OilSalt to taste<br />Instructions:Mix the wheat and the All-Purpose-Flour.Add to it the oil, salt and knead a soft dough.Keep aside the dough for about 2 hours.For making the PuranPolis:First make even size balls of the dough.Roll out one of the ball of about 1 inch diameter.Then fill 1 tbsp of the filling in it and seal the rim to form a flat ball.Again roll out this ball gently.Roast it on the tava (skillet) on medium flame till both sides are done.Repeat for rest of the balls one by one.Serve hot with ghee and Aamti.<br /><br />Aamti (Type of Dal):<br />Ingredients :3/4 cup pressure cooked Bengal Gram Dal2 tbsp Oil1/4 tsp Mustard seeds3-4 curry leves2-3 cardamons skin1-2 Cloves2-3 black Pepper seeds1 inch Cinnamon1/4 of the full dry Coconut2 tbsp Coriander seeds or the seeds powder3 tsp garam masala1/4 tsp Turmeric powderSalt to tastepinch of Asafoetida<br /><br />Instructions :<br />Heat oil in a pan.Season it with mustard seeds, Curry-Leaves, cardamon skins, cloves, black pepper seeds and cinnamon.Then add the pressure cooked Bengal-Gram-Dal along with the drained out water plus little more water.Then add the dry coconut ( burn the coconut on a flame carefully till black and then crush it little before adding).Then add the coriander seeds powder (roast the coriander seeds and then grind it coarsely).Now add the garam masala, salt, turmeric powder and asafoetida.Also add 1 tbsp of the sweet filling made earlier.Boil it for sometime on slow flame.Serve hot with the Puran Polis.<br />-----------------------------------------------------------------------------<br /><br />Jalebi<br /><br />Ingredients:<br />1 cup self-raising flour a pinch baking powder 1/2 cup yogurt Oil for deep frying Optional Food Color - 2 drops Yellow, 1 drop Red Sieve the flour with the baking powder. Add 1/2 cup of water to the yogurt and beat well. Add it to the flour. Mix it, add a little water if required to make a smooth batter until it is of pouring consistency. Leave it overnight to ferment.<br /><br />For the syrup :<br />1 cup sugar 1/2 teaspoon saffron 2 teaspoons rose water Dissolve the sugar in 1 cup of water and boil for 15 minutes. Warm the saffron in a small vessel; add a little milk until the saffron dissolves. Add to the syrup. Add the rose water. The syrup should be of 1 thread consistency. Keep the syrup warm.<br /><br />To Make the Jalebis :<br />1. Heat the oil in a wok. 2. Select a plastic bottle with a small hole in the lid and fill with the batter. ( A ketchup dispenser works great ) 3. Press the batter out from the bottle into the hot oil in the form of a jalebi (like a coiled serpent) 4. Fry on both sides until light golden brown. Take out and place on a paper napkin. Wait for 1 minute. 5. Drop the fried jalebis into the hot syrup. Leave for 2 minutes and then remove. 6. Enjoy them warm. Store in an air-tight container.<br /> -----------------------------------------------------------------------------<br /><br />Pedha<br /><br />Ingredients:<br />1 cup Carnation Milk powder3/4 cup sugar5 1/4 Tablespoons unsalted butterA pinch of Cardamom powderChopped Pistachios for garnishing<br /><br />Method :1. Heat pan on medium high. Add 3 tablespoons of water along with the sugar. 2. Boil for a few minutes till you have the consistency of a single thread. 3. Test between your fingers. It should form a single thread when the fingers are pulled apart. 4. Turn the heat down to medium low. Add the unsalted butter then stir till the butter melts. 5. Now, Add the milk powder and cardamom, mix well. 6. When the mixture becomes like cake-batter then take it off the stove and keep it aside Cool for 1 hour. 7. As the batter thickens, make 2 inch balls. Dent in the middle to form a small crater. 8. Garnish with chopped nuts. Makes 12 to 15 pedhas.<br />-----------------------------------------------------------------------------<br /><br />Boondi Ladoo<br /><br />Sweet round balls made of gram flour- Also Known as MOOTICHOOR LADOO<br /><br />Ingredients :<br />500 GMS besan8 tbsp. MilkA pinch of baking powderghee (clarified butter) for frying1 tsp. cardamom powder500 GMS Sugar1/2 tsp. Saffron essenceSome dry fruits like almonds, pistachios, cashewnuts, raisins<br /><br />Method :<br />1. Make syrup with 4 cups of water and the sugar until the syrup thickens. Remove and keep warm.2. Blend together besan (gramflour) and baking powder.3. Put in saffron essence (or saffron soaked in warm milk) along with the milk and enough water to make a thick batter.4. Beat it vigorously until the mixture turns smooth.5. Keep it aside to settle so that the mixture drops easily in the heated Ghee(clarified butter) and is not too thin.6. Now heat enough pure Ghee(clarified butter) for deep frying .7. Then take a very fine sieve with holes in it and rub the batter a little at a time through the sieve so that the mixture fall through the holes into the hot Ghee(clarified butter).8. The deep fried small balls comes out in the form of boondi which is of pale golden color.9. Drain thoroughly and put them immediately into the syrup.10.When all the mixture is used up and the boondi is in syrup , put in the dry fruits and cardamoms.11.If the mixture is too dry then sprinkle a little hot milk over it. Mix again thoroughly.12.Grease your hands and then shape the mixture into small ladoos.<br />-----------------------------------------------------------------------------<br /><br />Gulab Jamun<br /><br />Ingredients :<br />Milk powder – 1½ cup Self-raising flour – ½ cup If you are using plain flour instead of self-raising flour, add: Baking Soda - ½ cup Baking Powder - ½ tsp Fresh cream – approx 120 ml (to make the dough) Cooking oil – for deep frying<br />S<br />ugar Syrup :<br />Sugar – 3 cups Water – 6½ cups Ground Cardamom – ½ tsp Rose essence or Rose water – 1 tsp<br /><br />Method For the jamun:<br />1. Mix the milk powder and self raising flour (add baking soda and baking powder if using plain flour). 2. Add enough cream to make a moist dough. 3. Roll the dough into small balls.<br /><br /> For the syrup:<br />1. Add the sugar, water, cardamom powder and rose essence in a large sauce pan and bring to boil over a low heat. 2. Heat oil in a wok or kadai, until a jamun ball dropped into the oil slowly starts to sizzle. 3. Reduce heat and add the jamuns a few at a time - stirring gently until they rise to the surface. 4. When in the oil, they must be rolled constantly so that they will cook evenly and won't burn or crack. 5. When they turn golden brown remove from oil and add to the syrup. 6. When the jamuns expand and become softer, remove the pan from heat and set to cool.<br />-----------------------------------------------------------------------------<br /><br />Rasmalai<br /><br />Ingredients:<br />200 gram or half-half milk=2 liter Half-half milk=0.75 liter Skim milk powder=2 Tspn or Skim condensed milk=1 Tspn Cardamom powder=1 tspn Fresh lime juice= 1 tspn Non Fat Yogurt=1 Tspn Almonds and Pistatios=5 pieaces each, grated Sugar=2 cups Water=5 cups Saffron=4-7<br /><br />Strands Preparation :<br />1.Boil 2 liter milk, add yogurt and lemon juice to it. Boil for 5-10 minutes. Paneer will separate from water. Transfer it to a clean thin cloth, tie it to drain water and leave overnight. Make small balls and flatten them to small patties (1 to 1.5 inch).<br />2.Take 5 cups water in a pan, add 1 cup sugar and boil. Put the paneer patties in this boiling water gently. Let it boil till they become soft and spungy (it takes about 15 minutes).<br />3.In another pan, put the milk and 1 cup sugar, add milk powder and boil until the quantity reduces to half. Take care that milk should not stick at the bottom of the pan. Add cardomom powder, pieces of almonds and pistatios, and saffron strands.<br />4.Gently remove each patty from the water, and drain all the water and transfer to the prepared milk. Boil at low heat for 5 minutes.<br />5.Remove from heat and allow it to cool to room temperature<br />6.Put the Rasmalai into refrigertor for 3-4 hours.<br /><br />Serve rasmalai chilled.<br />Preparation time: 45 minute<br /> -----------------------------------------------------------------------------<br /><br />Kaju Barfi<br /><br />Ingredients:<br />2 cups cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp. Ghee 1/2 tsp. cardamom powder Silver Varak for decoration<br /><br />Instructions:<br />1. Drain and blend the cashew nuts to a fine paste. 2. Use as little water as possible when blending.3. In a heavy saucepan put sugar and paste. Cook on a medium heat.4. Keep on stirring continuously till a soft lump is formed.5. Add ghee and cardamom powder and mix well. 6. 6. Spread on a clean greased work surface. 7. Roll lightly with a rolling pin, to a desired thickness. 8. Apply the silver varak. Cool and cut into diamond shaped burfis.<br />-----------------------------------------------------------------------------<br /><br />Mohanthal<br /><br />Ingredients:<br />1 cup gram flour (besan)50 gms mawa (khoya)½ cup ghee2/3 cup sugar¼ tsp. Cardamom powderFew strands of safron1/8 tsp. Nutmeg powderSlices of almond and pistachio2 tbsp. milk<br /><br />Instructions:<br />1. Heat ghee in a pan.2. Take besan in a thali. Make a well in the centre. 3. Add 1 tbsp. of hot ghee on flour. Add 1 tbsp. of milk on top of hot ghee4. Repeat the process once again. Put one or two tbsp. of hot ghee more. Mix well.5. Seive the flour to get coarse flour.6. Saute the flour on low flame till light brown with the remaining ghee.7. Add mawa, saute again till reddish brown. Keep aside.8. Add 1/3 cup water to the sugar. Heat and prepare syrup of 1 ½ string consistency.9. Pour the syrup over the flour, add all the masalas. Mix well. Keep it aside, till it thickens on its own. Stir at intervals.10.Pour in a greased thali.11.Sprinkle slices of almond and pistachio. When cool cut into pieces.<br />-----------------------------------------------------------------------------
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</script>Lalit Jainhttp://www.blogger.com/profile/12234034691033668958noreply@blogger.com0tag:blogger.com,1999:blog-567218654791380390.post-50952339090136423352009-04-13T06:53:00.000-07:002016-05-18T06:47:12.190-07:00Dum Aloo (Potato)Dum Aloo (Potato)<br /><br />INGREDIENTS<br />Potato : 250 gm Garam masala : ½ tsp. Tomato : 100 gm Jeera : ¼ tsp. Dhaniya powder : 1½ tsp. Hing : 1 pinch Red chilly powder and Haldi powder : ½ tsp. each Oil for tadaka : 2 tbsp. Salt : 1 tsp. Coriander leaves : for flavour<br /><br />METHOD<br />Peel the potatoes. Cut them into small cubes. Grate the tomato and keep aside. Heat oil in a pressure cooker. Add jeera and hing together. Add tomato and cook till done. Add potatoes and fry for 2 minutes. Add dhaniya, red chilly, haldi, salt and garam masala. Add two glassfuls of water. Cover it with lid. After one whistle, simmer the gas for 5-7 minutes. Transfer it to a bowl. Sprinkle some coriander leaves. Serve hot with Bedmi Puri<br /><br />Serves: 4-5 adults
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</script>Lalit Jainhttp://www.blogger.com/profile/12234034691033668958noreply@blogger.com0tag:blogger.com,1999:blog-567218654791380390.post-77515762907586471432009-04-13T06:52:00.001-07:002016-05-18T06:47:20.822-07:00Nylon Khaman DhoklaNylon Khaman Dhokla<br /><br />Ingredients:1 cup Besan or gram flour1 ½ tbs fine semolina (rava)3 tsp sugar2 tbs oil1 cup warm water½ tsp citric acid (or juice of 1 lemon)A pinch of baking sodaSalt to taste<br />For the tempering:1 tsp mustard seeds1 tsp cumin seedsA pinch of asafetida2 green slit chillies1 tsp oil1 tbs water1 tsp sugar<br />For the garnish:Some chopped corianderGrated coconut<br />Method: - Heat water in a large vessel in which you can steam the dhokla.- Meanwhile mix the gram flour, semolina, sugar, citric acid and salt well.- In a cup of hot water add 1 tbs of oil and whisk it like you would for a salad dressing with an egg beater or a whisk.- Add this water and oil mixture to the dry mix and beat it well until the batter is nice and smooth. (exactly what you’d do for a cake batter)- Now add a pinch of baking soda to the mix and a few drops of water just over the soda.- Beat the mixture once again and you’ll see it rise and become whiter.- Spread the mixture onto a prepared/oiled plate or thali and steam it for 10 minutes.? Cool the dhoklas and cut them into diamond shapes of about 3 cm x 3 cm.? Prepare the tempering by heating oil in a small pan, and adding the mustard seeds and cumin seeds to it. As soon as the seeds begin to crackle add the asafetida and the slit green chillies.- Take the pan off the fire and add a water to the tempering and sugar.- Pour this tempering over the ready dhoklas.- Garnish with fresh coriander and grated coconut and its ready to eat!<br />Tip: For those who are not prevalent with steaming, take a large vessel and a plate that’s small enough to fit within the vessel without getting stuck. You will need a lid to cover the larger vessel completely. You could use a pressure cooker also, and all you need is a small steel plate to fit into the pressure cooker without getting stuck. Fill the larger vessel only 1/4th with water and place a tall steel glass filled with water, or a pressure cooker ring in your larger vessel. Place the steel plate full of the dhokla batter on it. Cover the with a lid and cook for the required time.
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</script>Lalit Jainhttp://www.blogger.com/profile/12234034691033668958noreply@blogger.com0tag:blogger.com,1999:blog-567218654791380390.post-71128461054738236462009-04-13T06:24:00.000-07:002016-05-18T06:47:52.945-07:00Desi Food GlossaryDesi Food Glossary<br />ENGLISH URDU <br />Almonds Badaam <br />Aniseeds Sounf <br />Apricot Khubaani <br />Apple Saib <br />Asafoetida Heeng <br />Ash Gourd Petha <br />Banana Kaila <br />Baking Powder Soda <br />Barley Jaw <br />Bay Leaf Tezz Patta <br />Beans Saim <br />Beet Root Chuqandar <br />Bell Peppers Shimla Mirch <br />Bengal Gram Chanay Ki Dal <br />Betel Leaf Paan <br />Betel Nut Chaaliya <br />Bitter Gourd Karaila <br />Black Pepper Kaali Mirch <br />Black Gram Kaala Chana <br />Bottle Gourd Lawki Brain <br />Bheja Brinjals Baingan <br />Bread Double Roti <br />Bread Crumbs Sukhi Double Roti Ka Chura <br />Broad Beans Saim Ki Phali <br />Butter Makhan <br />Buttermilk Lassi <br />Brown Sugar Gur <br />Cabbage Band Gobhi <br />Capsicum Shimla Mirch <br />Candied Peel Narang Ka Chilka <br />Capsicum Shimla Mirch <br />Caraway Kaala Zeera <br />Cardamoms Choti Ilaichi <br />Carrot Gaajar <br />Cashew Nut Kaaju <br />Castor Sugar Pisi Huwi Cheeni <br />Cassia Leaves Tezz Patta <br />Cauliflower Phool Gobhi <br />Cereals Anaaj <br />Cayenne Lal Mirch <br />Chappati Roti <br />Cheese Paneer <br />Chick Pea Flour Besan <br />Chick Peas Chanay Chilli Mirch <br />Cilantro Hara Dhania <br />Cinnamon Dal Cheeni <br />Citric Acid Tatrii <br />Clarified Butter Ghee <br />Cloves Long <br />Coconut Naryal <br />Coconut Oil Naryal Ka Tail <br />Cooking Apple Kacha Saib <br />Coriander Dhania <br />Coriander Leaf Hara Dhania <br />Corn Makai Corn Makai <br />Corn Flour Makai Ka Aata <br />Cream Malaai <br />Cucumber Kheera <br />Cumin Seeds Zeera <br />Custard Apple Shareefa <br />Curd Dahi <br />Curry Leaf Kari Patta <br />Dates Khajoor <br />Dasheen Arwi <br />Dill Soya Dough Gunda Huwa Aata <br />Dried Apricot Sukhi Huwi Khubaani <br />Drumsticks Shinga Phali <br />Dry Ginger Sonth <br />Dry Mango Powder Aam Choor <br />Eggplant Baingan <br />Essence Khushboo <br />Fenugreek Methi <br />Fig Injeer <br />Flour Maida <br />Fresh Mint Hara Pudina <br />Fruit Phal <br />Garlic Lehsan <br />Garnish Baghaar <br />Ginger Adrak <br />Gram Dal Chana Dal <br />Gram Flour Besan <br />Grapes Angoor <br />Gravy Saalan <br />Green Beans Phali <br />Green Gram Moong Dal <br />Green Chilli Hari Mirch <br />Green Mango Kairi <br />Green Peas Haray Mattar <br />Green Pumpkin Kaddu <br />Groundnut Moong Phali <br />Guava Amrood <br />Herbs Hara Masaala <br />Honey Shehed <br />Jaggery Gur <br />Jack-Fruit Khattal <br />Kewara Essence Kewra <br />Kidneys Gurday <br />Lady Fingers Bhindi <br />Lemon Nimboo <br />Lemon Rid Nimboo Chilka <br />Lentils Dal <br />Lettuce Salad <br />Lime Nimboo <br />Liver Kalaiji <br />Mace Javetri <br />Maize Makai <br />Maize Flour Makai Ka Aata <br />Mango Aam <br />Melon Kharbooza <br />Milk Doodh <br />Millet Baajra <br />Mint Leaves Pudina <br />Mould Sancha <br />Mushrooms Khumbi <br />Mustard Rai <br />Mustard Oil Sarson Ka Tail <br />Neem Flower Neem Ka Phool <br />Nutmeg Jaifal <br />Nigella Seeds Kalonji <br />Oil Tail <br />Onion Pyaaz <br />Onion Seeds Kalonji <br />Orange Malta <br />Olive Zaitoon <br />Olive Oil Zaitoon Ka Tail <br />Oven Tandoor <br />Oregano Seed Ajwain <br />Okra Bhindi <br />Papaya Papita <br />Pears Naashpaati <br />Peaches Aaroo <br />Peas Mattar <br />Peanut Moong Phali <br />Pear Naashpaati <br />Pepper Kaali Mirch <br />Peppercorn Kaali Mirch (Saabut) <br />Pineapple Annannaas <br />Pistachio Pista <br />Pickle Achaar <br />Plantain Kacha Kaila <br />Pomegranate Anaar <br />Pomfret Poplait Poppy Seed Khash Khash <br />Potato Aaloo <br />Plums Aaloo Bukhaara <br />Pulses Dal <br />Pumpkin Kaddu <br />Radish Mooli <br />Raisin Kish Mish <br />Red Chilli Laal Mirch <br />Red Lentils Laal Masoor Ki Dal <br />Red Pumpkin Metha Kaddu <br />Refined Flour Maida <br />Ribbed Gourd Turai <br />Rice Chaawal <br />Rice Flakes Lapwa <br />Rice Flour Chaawal Ka Aata <br />Rind Chilka <br />Roasted Gram Bhunay Huwe Chanay <br />Rose Water Gulaab Ka Ark <br />Saffron Zaafraan <br />Sago Sagodaana <br />Salt Namak <br />Semolina Sooji <br />Sesame Seeds Til <br />Sieve Channi <br />Soup Yakhni <br />Spices Garam Masaala <br />Spinach Paalak <br />Spring Onion Hari Pyaaz <br />Sugar Shakkar <br />Sugar Candy Misri <br />Sugar Cane Ganna <br />Sultanas Munaqqa <br />Sweet Potato Shakarkandi <br />Syrup Cheeni Ka Sheera <br />Tamarind Imli <br />Tomatoe Tamaatar <br />Turmeric Haldi <br />Turnip Shaljam Veal <br />Vegetables Sabzi <br />Vegetable Marrow Lawki <br />Vermicelli Sivaiyan <br />Vinegar Sirka <br />Walnut Akhrot <br />Water Paani <br />Watermelon Tarbooz <br />Wheat Gehun <br />Wheat Flour Gehun Ka Aata <br />Wheatmeal Gehun <br />White Flour Maida <br />White Gram Kabli Channa <br />White Pepper Saffaid Gol Mirch <br />White Pumpkin Saffaid Kadoo <br />White Radishes Mooli <br />Whole Red Chili Saabut Lal Mirch <br />Whole Wheat Aata <br />Wood Apple Bail <br />Yam Arni <br />Yeast Khameer <br />Yellow Food Colouring Zarday Ka Rang <br />Yellow Green Gram Moong Ki Dal <br />Yogurt Dahi <br />Yolk Zardi <br />Zucchini Turai
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</script>Lalit Jainhttp://www.blogger.com/profile/12234034691033668958noreply@blogger.com0tag:blogger.com,1999:blog-567218654791380390.post-37556477157742588502008-01-14T08:43:00.000-08:002016-05-18T06:48:04.098-07:00KESAR PISTA KULFIGULAB JAMUN<br /><br />INGREDIENTS<br />Paneer 1/2 cup Milk * 2-3 tsp Maida 50 gm Ghee for deep frying Khoya 250 gm Sugar 1 1/2 cup Soda-bi-carb 1/8 tsp Water 2 1/2cup Kewda Jal (Water) 2 tsp Elaichi Powder 1 pinch<br />* If required.<br />METHOD<br />Mash khoya and paneer separately to a smooth texture. Then mash them together with soda-bi-carb. Make it soft by adding milk If required. Heat ghee in a kadahi. Simultaneously, make 15-20 balls of the mashed mixture. Fry on low flame to a reddish brown color, which may take 4-5 minutes. Transfer directly to hot Chashni (Sugar Syrup). Boil once and turn off the gas. Serve hot.<br />METHOD FOR MAKING CHASHNI<br />Heat water and sugar in a kadahi. Keep stirring until the sugar dissolves. Bring it to boil and clean the syrup with diluted milk. Cook the syrup to one-thread consistency.<br />Makes: 15-20 gulab jamuns.<br /><br />*******************<br /><br />MOONG DAL HALWA<br /><br />INGREDIENTS<br />Moong Dal 300 gms Badam (chopped) 8-10 Ghee 200 gms Sugar 300 gms Khoya 200 gms Yellow Color 2 drops<br />METHOD<br />Soak dal for 7-8 hours and grind. Heat ghee in kadahi and cook dal to a slightly brown color and until the ghee separates from the dal. Add khoya and cook for 2-3 minutes more. Simultaneously boil sugar with 500 ml water and yellow color and add it to the dal. Cook for about 10 minutes until all the water is absorbed. Garnish with chopped badam. Serve hot<br />CAUTION<br />Be careful to stir continuously so that it doesn't stick to the kadahi.<br />Serves: 7-8 adults.<br /><br />***************<br /><br />KESARIA PEDA<br /><br />INGREDIENTS<br />Khoa (mava) : 250 gms<br />Sugar : 250 gms<br />Illaichi (cardamom) powder : 1/2 tsp<br />Kesar (saffron) : 5 gms (alternatively, you can use 1/2 tsp saffron essence)<br />Pista : 5-6 (chopped)<br />METHOD<br /> Heat khoa and sugar in a kadahi while stirring continuously till the sugar melts and then dries up. This should take approx 20 minutes. Add illaichi powder and kesar and mix well. Make about 15-20 medium sized Pedas of desired shape. Decorate with Pista.<br /><br />METHOD FOR MAKING KHOA (MAVA)<br /><br />Khoa is readily available in the market. In case it is not, you can make it at home by boiling 2 kgs of milk in a kadahi on high flame till it become like a dough. Take care to stir continuously when the milk starts to thicken. Once it is dry, spread it evenly in the kadahi, remove from flame and let it cool.<br /><br />***********************<br /><br />INSTANT JALEBI<br /><br />INGREDIENTS<br /><br />1 1/2 cup Flour (Maida)1/2 tsp. sifted Baking Powder1/4 tsp. Salt1 cup fresh Yogurt1/2 cup Water (blend together with curd)70 grams Cheese - grated (Amul)Oil for frying<br />Syrup<br />1 cup Sugar1 cup Water1 tsp. MilkPinch of Saffron<br />METHOD<br />Mix together the blend yogurt and sifted flour. Blend in the Cheese. Whisk briskly and keep aside for 15 - 20 minutes. Now start making the syrup by boiling the sugar and water. Add the milk and remove the scum from the surface. Boil till you get a syrup of 'one thread' consistency. Heat oil, preferably in a non - stick frying pan. Put the Jalabi mixture in a plastic bag or piping nozzle and pipe 7 cm rings in hot fat. Fry till golden and immerse in warm syrup for 5 - 7 minutes. Serve hot.<br /><br />Makes: About 12<br /><br />***************<br /><br />FALOODA<br /><br />INGREDIENTS <br />Unboiled milk - 1/2 litre (approximately 4-5 cups)Condensed milk (Milkmaid) - 1 tin1 packet Jelly (preferably strawberry flavour)Custard powder - 4 tbsp (note tbsp and not tsp)Ripe Mango, Seddless Grapes - quantity as per your choiceVanilla essence - few dropsPista essence - few dropsGreen color - pinchDried Grapes, broken Cashews, Badam - few<br /><br />METHOD<br /><br /> Set jelly and keep it in fridge. Mix together condensed milk and unboiled milk. Boil on low-medium flame. Dissolve custard powder in small qty of milk and pour it into the milk when it reaches boil. Simmer gas for 5 mins till mixture is thick. Then take off gas and cool for a while. Now divide the qty of the mixture into two by pouring it into 2 separate vessels. Add vanilla essence into the mixture in one vessel and pista essence with green color into mixture in another vessel. Keep the 2 vessels in freezer. After an hour, remove the 2 vessels, beat the contents separately in mixie and rest the 2 vessels again in freezer like before. After well set, break jelly into pieces and take out the 2 vessels.<br /><br />How to Serve<br /> Take a tall glass. Pour jelly at the bottom. On top of it, place a scoop of vanilla icecream. On top of it, place finely cut pieces of mango and grapes. Next, place a scoop of pista icecream. Decorate with dried grapes, broken cashews and badam. (If possible, also with a plum). Serve with a long spoon.<br /><br />Enjoy !!!<br />Serves: 4 glasses<br /><br />****************<br /><br />KESAR PISTA<br /><br />INGREDIENTS (KESAR)<br />Fresh Milk 250 ml C.M.C. 1/3 tsp Vanilla Custard Powder tsp China Grass tsp Kesar leaves Some Fresh Cream cup Sugar 2 tbsp Color (yellow) Few drops G.M.S. 1/3 tsp Kesar essence Few drops<br />INGREDIENTS (PISTA)<br />Fresh Milk 250 ml C.M.C. 1/3 tsp Corn Flour tsp China Grass tsp Pista (finely chopped) Some Fresh Cream cup Sugar 2 tbsp Color (green) Few drops G.M.S. 1/3 tsp Pista essence Few drops<br />METHOD FOR MAKING KESAR ICE-CREAM<br />Heat the fresh milk till it boils down to half the original quantity. If you are using milk prepared with the help of powder milk, just boil it once (see note below). Make paste of custard vanilla with warm milk and add to the boiling milk. Add sugar along with GMS and CMC. Add China Grass and immediately remove from flame. When it cools down, add fresh cream, yellow color, kesar leaves and essence. Beat well preferably in a mixer. Keep it in the freezer for 3 hours after which it should be beaten. Keep it back in the freezer for 3-4 hours. At this point of time, start making the pista ice-cream.<br />METHOD FOR MAKING PISTA ICE-CREAM<br />Heat the fresh milk till it boils down to half the original quantity. If you are using milk prepared with the help of powder milk, just boil it once (see note below). Make paste of corn flour with water and add to the boiling milk. Add sugar along with GMS and CMC. Add China Grass and immediately remove from flame. When it cools down, add fresh cream, green color, and essence. Also add half of the chopped pista. Beat well preferably in a mixer. Keep it in the freezer for 3 hours after which it should be beaten. At this point of time, remove the kesar ice-cream from the freezer.<br />METHOD FOR FINAL PREPARATION<br />Pour the beaten pista icecream on the kesar icecream. Decorate it with the rest of the chopped pista. Deep freeze for 6-7 hours before serving. The time taken would also depend on the efficiency of the refrigerator.<br />NOTE<br /> In place of 250 ml fresh milk, you can also use 125 ml of milk prepared with the help of 3 tbsp of powder milk, preferably, Amulya or Sudha. It is important that the freezing is not interrupted, e.g., by power-cuts. GMS and CMC are chemical stabilizers used to make the ice-creams creamy and fluffy. These are available at all bakeries by the same names. <br />Serves: 4-5 adults<br /><br />************************<br /><br />BANANA MAGIC<br /><br />INGREDIENTS<br />Fresh Milk 500 ml Sugar 3 tbsp G.M.S. tsp C.M.C. tsp Fresh Cream cup China Grass tsp Custard Powder (Banana Flavor) cup Ripe Banana (mashed) 1 Ice-cream essence Few drops<br />METHOD<br />Heat the fresh milk till it boils down to half the original quantity. If you are using milk prepared with the help of powder milk, just boil it once. Make paste of custard powder with 1 cup of warm milk and add to the boiling milk. Add sugar along with GMS and CMC. Add China Grass and immediately remove from flame. When it cools down, add fresh cream, mashed banana and essence. Beat well preferably in a mixer. Keep it in the freezer for 9-10 hours during which it should be taken out thrice at intervals of about 3 hours and beaten again in the mixer. After beating it for the third time, deep freeze in desired molds till ready to serve. The time taken would also depend on the efficiency of the refrigerator.<br />NOTE<br /> In place of fresh milk, you can also use 250 ml of milk prepared with the help of 6 tbsp of powder milk, preferably, Amulya or Sudha. It is important that the freezing is not interrupted, e.g., by power-cuts. GMS and CMC are chemical stabilizers used to make the ice-creams creamy and fluffy. These are available at all bakeries by the same names. <br /><br />Serves: 4-5 adults<br /><br />**************************<br /><br />FUNKY FALOODA KULFI<br /><br />1. PREPARATION OF KULFI<br />INGREDIENTS<br />Fresh Milk 500 ml Condensed milk 400 gms Grated Khoya 100 gms Sweet Biscuits (powdered) 2 Badam, pista, kesar, Elaichi To taste China Grass tsp Color and Essence of your choice Few drops<br />METHOD<br />Heat the fresh milk till it boils down to half the original quantity. If you are using milk prepared with the help of powder milk, just boil it once. Add condensed milk and khoya to the boiling milk. Add China Grass and immediately remove from flame. When it cools down, add biscuit powder, elaichi, badam, pista/kesar, color and essence. Beat well preferably in a mixer (optional). Deep freeze in kulfi molds for 1 hour after which, turn the kulfi molds upside down in the freezer. Leave it for 4-6 hours till ready to serve. The time taken would also depend on the efficiency of the refrigerator.<br />NOTE<br /> In place of fresh milk, you can also use 250 ml of milk prepared with the help of 6 tbsp of powder milk, preferably, Amulya or Sudha. It is important that the freezing is not interrupted, e.g., by power-cuts. GMS and CMC are chemical stabilizers used to make the ice-creams creamy and fluffy. These are available at all bakeries by the same names. <br />Makes: 10-12 Kulfis.<br /><br />2. PREPARATION OF FALOODA<br />INGREDIENTS<br />Corn Flour 75 gms Water 425 ml<br />METHOD<br />Make paste of corn flour by gradually adding required quantity of water. Boil the rest of water. Slowly add the paste to the boiling water while continuously stirring it. Keep stirring till it becomes transparent. Switch off the gas. The paste should be such that it passes smoothly through the falooda making equipment. This is an equipment having holes through which the paste is passed. It is also used for making bhujia etc. Hold this equipment over a vessel of chilled water. Pour the paste on it so that the falooda solidifies immediately in the chilled water. Spread it on the Kulfi while serving.<br /><br />**********************<br /><br />KAJU KHAZANA<br /><br />INGREDIENTS<br />Fresh Milk 500 ml C.M.C. tsp Cashew nuts (broken) 8-10 China Grass tsp Khoya 25 gms Strawberry Essence Few drops Sugar 2 tbsp Color (yellow) Few drops G.M.S. tsp Fresh Cream cup<br />METHOD<br />Heat the fresh milk till it boils down to half the original quantity. If you are using milk prepared with the help of powder milk, just boil it once (see note below). Mash the khoya well and add to the milk along with sugar, GMS and CMC. Add China Grass and immediately remove from flame. When it cools down, add fresh cream, color and essence. Beat well preferably in a mixer. Keep it in the freezer for 3 hours after which it should be beaten. Decorate with cashew nuts and deep freeze for 6-7 hours. The time taken would also depend on the efficiency of the refrigerator.<br />NOTE<br />NOTE<br /> In place of fresh milk, you can also use 250 ml of milk prepared with the help of 6 tbsp of powder milk, preferably, Amulya or Sudha. It is important that the freezing is not interrupted, e.g., by power-cuts. GMS and CMC are chemical stabilizers used to make the ice-creams creamy and fluffy. These are available at all bakeries by the same names. <br />Serves: 4-5 adults<br /><br />**************************<br /><br />FRUITY DELITE<br /><br />INGREDIENTS<br />Plain hung curd 1 cup Grape juice 1/2 cup Pineapple chunks 1 cup Apple juice 1/2 cup Strawberries 1/2 cup Crushed ice 1 cup Orange juice 1/2 cup <br /> METHOD<br />Mix all ingredients in blender and blend to a smooth consistency. Add a little sugar syrup if you think its too sour.<br />Serves: 2-3 adults<br /><br />****************<br /><br />MIXED FRUIT SALAD<br /><br />INGREDIENTS<br />Grapes 100 gm Potato (boiled) 2 Pomegranate seeds 1 cup Lemon 2 Apple 1 Chat masala tsp. Papaya 1 (small) Salt 1 tsp. Banana 2 Black pepper tsp. Guava (ripped) 1 Kala namak tsp. Chicku 2 Sugar (grounded) 2 tsp.<br />METHOD<br />Finely chop all the fruits. Put them in a serving bowl. Add chat masala, salt, black pepper, kala namak, sugar and juice of lemon. Mix it properly and serve immediately.<br />Serves: 7-8 adults<br /><br />********************<br /><br />SWEET TOMATO SALAD<br /><br />INGREDIENTS<br />Tomato kg Roasted jeera 1/4 tsp. Sugar 4-5 tbsp. Garam masala 1 pinch Kala namak and Salt 1/4 tsp. each Coriander (finely chopped) for flavour Black pepper 1/4 tsp. Red chilly powder 1 pinch<br />METHOD<br />Finely chop the tomatoes. Add sugar, kala namak, salt, black pepper, roasted jeera, garam masala, chopped coriander and red chilly powder. Mix properly and refrigerate for 2 hours. Serve chilled.<br />Serves: 5-6 adults.<br /><br />*******************<br /><br />Weights & Measures <br /><br />INGREDIENT MEASURE WT. (Gms)<br /><br />CATEGORY<br />Adrak (Ginger) 1 10 Vegetables<br />Akhrot (Walnut) 4 halves 10 Nuts and Oil Seeds Aloo (Potato) 1 medium 70 Vegetables Amrud / Amrood (Guava) 1 medium 150 Fruits Atta (Wheat Flour) 1 cup 130 Cereal Average for all pulses and beans 1/3 cup 50 Pulses Badam (Almonds) 9 big pcs. 10 Nuts and Oil Seeds Beetroot 1 medium 60 Vegetables Besan (Gram Flour) 1/3 cup 40 Pulses Bread (Big) 1 Slice 30 Cereal Bread (Small) 1 Slice 22 Cereal Bread Crumbs cup / 1 tbsp 30 / 8 Cereal Butter cup / 1 tbsp 60 / 15 Dairy Products Castor Sugar (Powdered) cup 30 Sugar Cheese (Grated) 1 tbsp 5 Dairy Products Chikoo (Sapota) 1 medium 200 Fruits Cocoa Powder 1 tbsp 5 Miscellaneous Coconut Powder Dry (desiccated) cup 17 Nuts and Oil Seeds Coffee Powder 1 tsp 2 Miscellaneous Corn Flakes cup 20 Cereal Corn Flour 1 tbsp 6 Miscellaneous Cream 1 tbsp 15 Dairy Products Curd cup / 1 tbsp 120 / 15 Dairy Products Custard Powder 1 tbsp 6 Miscellaneous Daliya / Dalia (Cracked Wheat) 1 tbsp 10 Cereal Drinking Chocolate 1 tbsp 10 Miscellaneous Elaichi Small (Green Cardamom) 14 nos. 2 Miscellaneous French Beans 13 medium 50 Vegetables Gelatine 1 tbsp 5 Miscellaneous Ghee (Solid) cup / 1 tbsp 60 / 15 Fats and Oils Granulated cup 55 Sugar Groundnut Oil / Other Oil cup / 1 tbsp 40 / 10 Fats and Oils Hari Mirch (Green Chilly) 3 nos. 10 Vegetables Honey 1 tbsp / 1 tsp 15 / 5 Sugar Icing Sugar cup / 1 tsp 40 / 3 Sugar Jam 1 tbsp 20 Miscellaneous Kaju (Cashew nuts) 6 big pcs. 10 Nuts and Oil Seeds Kela (Banana) 1 medium 100 Fruits Khira / Kheera (Cucumber) 1 medium 150 Vegetables Kishmish (Raisins) 1 tbsp (approx 45 nos.) 10 Nuts and Oil Seeds Lahsun (Garlic) 8 cloves (flakes) 5 Vegetables Lemon 1 medium 30 Fruits Maida (Flour) cup 60 Cereal Mango 1 medium 200 Fruits Matar (Peas) 10 shelled 25 Vegetables Mausambi, Orange, Malta 1 medium 150 Fruits Milk 1 cup 240 Dairy Products Milk Powder cup 20 Dairy Products Moong Fali (Groundnuts / Peanuts) 1 tbsp / cup 10 / 40 Nuts and Oil Seeds Mushroom 5 medium 40 Vegetables Onion 1 medium / 1 small 60 / 35 Vegetables Paav / Pao (Plain Bun) 1 Pc. 60 Cereal Papita (Papaya) 1 medium 600 Fruits Patta Gobhi (Cabbage) 1 medium 400 Vegetables Phool Gobhi (Cauliflower) 1 medium 400 Vegetables Pineapple (canned) 1 Slice 50 Fruits Pista (Pistachio) 1 tbsp (approx 18 big pcs) 10 Nuts and Oil Seeds Pudina (Mint Leaves) 6 stems 5 Vegetables Rice cup 80 Cereal Sabudana / Saboodana (Sago) cup 40 Miscellaneous Salt 1 tsp 5 Miscellaneous Seb (Apple), Nashpati (Pear) 1 medium 80 Fruits Shakkar (Brown Sugar) cup 30 Sugar Shimla Mirch (Capsicum) 1 medium 50 Vegetables Spices 1 tsp 2 Miscellaneous Sprouted Pulse 1/3 cup dry (50 gm) 170 (sprouted) Pulses Suji / Sooji (Semolina) cup 30 Cereal Tamatar (Tomato) 1 medium 50 Vegetables Tea Leaves 1 tsp 1.5 Miscellaneous Tomato Sauce 1 tsp 5 Miscellaneous<br /><br />****************
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</script>Lalit Jainhttp://www.blogger.com/profile/12234034691033668958noreply@blogger.com0tag:blogger.com,1999:blog-567218654791380390.post-82458512908248489272008-01-14T08:05:00.000-08:002016-05-18T06:49:10.320-07:00All Veg Receipes<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #fff2cc;">South Indian Rava Iddly</span></div>
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<span style="color: #fff2cc;">Rava (coarse kind) - 2 cups</span></div>
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<span style="color: #fff2cc;">Ghee - 2 tbsps</span></div>
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<span style="color: #fff2cc;">Curds - 4cups</span></div>
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<span style="color: #fff2cc;">eno fruit salt - 2 tsps</span></div>
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<span style="color: #fff2cc;">Salt to Taste</span></div>
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<span style="color: #fff2cc;">Green Chillies - 2 to 3 -</span></div>
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<span style="color: #fff2cc;">finely sliced Water as required</span></div>
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<span style="color: #fff2cc;">Coriander leaves- 2 tbsps,</span></div>
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<span style="color: #fff2cc;">chopped Shredded Ginger 1-2 tsps</span></div>
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<span style="color: #fff2cc;">For the Seasoning: Mustard Seeds - 1level tspn a few Curry Leaves split Channa Dhal - 1 tspn...optional Ghee for seasoning 1 tbspn</span></div>
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<span style="color: #fff2cc;">Fry the Rava to a golden brown colour in a little ghee and set aside.</span></div>
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<span style="color: #fff2cc;">Mix the rava, curds and salt, add the ginger, chillies, coriander leaves, and mix well.</span></div>
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<span style="color: #fff2cc;">Heat ghee and add the mustard seeds, curry leaves and channa dhal and once the mustard seeds pop add the mixture to the batter.</span></div>
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<span style="color: #fff2cc;">Mix well and leave it to stand for ½ an hour .</span></div>
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<span style="color: #fff2cc;">Add the eno salt to the batter, sprinkle some water on top of it and mix well.The Batter should be of thick pouring consistency.</span></div>
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<span style="color: #fff2cc;">Pour in greased Idli molds and steam as usual.</span></div>
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<span style="color: #fff2cc;">Punjabi Lassi</span></div>
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<span style="color: #fff2cc;">Ingredients</span></div>
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<span style="color: #fff2cc;">1/2 gallon buttermilk</span></div>
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<span style="color: #fff2cc;">2-3 tablespoons plain yogurtorange, mango, or peach pulp</span></div>
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<span style="color: #fff2cc;">5 tablespoons sugar</span></div>
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<span style="color: #fff2cc;">1/2 tablepsoons salt</span></div>
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<span style="color: #fff2cc;">Preparation</span></div>
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<span style="color: #fff2cc;">1. Put all ingredients into blender. </span></div>
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<span style="color: #fff2cc;">2. Blend until texture is smooth. </span></div>
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<span style="color: #fff2cc;">3. Serve chilled. </span></div>
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<span style="color: #fff2cc;">Gulabjamun</span></div>
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<span style="color: #fff2cc;">Ingredients</span></div>
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<span style="color: #fff2cc;">Sugarless koa - 1/4 kgMaida - 1/2 cupMelted ghee - 2 Tbl spnMilk - littleCooking soda - a pinchOil - for deep fryingSugar - 1/4 kgWater - </span></div>
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<span style="color: #fff2cc;">1 1/2 cup Preparation1. Mix melted ghee with maida using finger tips to blend evenly. </span></div>
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<span style="color: #fff2cc;">2. Mix cooking soda with little milk. </span></div>
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<span style="color: #fff2cc;">3. Crumble koa and mix with maida. </span></div>
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<span style="color: #fff2cc;">4. Mix well so that the dough doesn`t break while making balls. Make into small balls or into oblong shape and keep under a wet cloth. </span></div>
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<span style="color: #fff2cc;">5. Mix sugar,water and heat till sugar melts! , stirring constantly. </span></div>
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<span style="color: #fff2cc;">6. Boil till syrup becomes sticky (5 to 7 minutes). </span></div>
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<span style="color: #fff2cc;">7. Heat oil in a small deep curved pan till it becomes moderately hot. 8. Deep fry few balls at a time till dark brown and put in warm sugar syrup. </span></div>
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<span style="color: #fff2cc;">Gulab Jamun</span></div>
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<span style="color: #fff2cc;">Ingredients</span></div>
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<span style="color: #fff2cc;">Powder Milk 4 cups</span></div>
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<span style="color: #fff2cc;">All Purpose Flour 2 TBSF</span></div>
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<span style="color: #fff2cc;">Sugar for Syrup 2 cups</span></div>
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<span style="color: #fff2cc;">Water for Syrup 2 cups</span></div>
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<span style="color: #fff2cc;">Oil for deep fryingRouh Kewra ( essence ) </span></div>
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<span style="color: #fff2cc;">Preparation</span></div>
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<span style="color: #fff2cc;">1. Mix powder milk with all purpose flour and water till dough is together and does not fall apart and you may have to add more flour. Make into balls and let it sit. </span></div>
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<span style="color: #fff2cc;">2. Add water and sugar in a pan and cook till it is thick and coats the back of the spoon. </span></div>
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<span style="color: #fff2cc;">3. Heat the oil and when hot add balls of the above mixture and cook till it is all even. for visual variation cook all the balls from brown to black and even half side being brown and other side black. </span></div>
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<span style="color: #fff2cc;">4. add fried balls to cooking syrup and cook till they swell up and float on the top. </span></div>
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<span style="color: #fff2cc;">5. Add rouh Kewra in the end in the syrup and either cool to room temperature or keep in refrigerator and eat as snack or desert. </span></div>
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<span style="color: #fff2cc;">Mattar Paneer</span></div>
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<span style="color: #fff2cc;">Ingredients</span></div>
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<span style="color: #fff2cc;">1 medium sized onion, peeled and chopped1 inch cube of fresh ginger, peeled and choppedpaneer (plus 2 cups of the whey)6 tbl veg. oil1 whole dried red pepper1 tbsp. ground coriander seeds1/4 tsp ground turmeric3 medium sized tomatoes, peeled and minced1 tsp salt1/8 tsp freshly ground black pepper3 cups frozen peas Preparation1. Put the chopped onion and ginger into a blender or food processor along with 1/3 cup water and blend until you have a smooth paste. 2. Leave paste in the blender container. Heat oil in a heavy 10 inch wide pot over a medium flame. 3. When hot put in the pieces of paneer in a single layer and fry until golden brown on all sides. This happens pretty fast. Remove to a plate. 4. Put the dried red pepper into the same oil. Within 2 seconds, turn the pepper over so that it browns on both sides. Now put in the contents of the blender (keep your face averted as the paste might splatter). 5. Fry, stirring constantly, for about 10-12 minutes, or until paste turns a light brown color. Add the coriander and turmeric and fry, stirring, for another minute. 6. Put in the minced tomatoes. Stir and fry for another 3 to 4 minutes or until the tomatoes turn a dark, reddish brown shade. Now pour in 2 cups of the whey. 7. Add the salt and the black pepper. Mix well and bring to a boil. Cover, lower heat, and simmer gently for 10 minutes. 8. Lift cover and put in the paneer pieces and the peas. Cover and simmer for 10 minutes or until the peas are cooked. </span></div>
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<span style="color: #fff2cc;">Dum Aloo</span></div>
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<span style="color: #fff2cc;">Ingredients</span></div>
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<span style="color: #fff2cc;">1/2 tablespoon of powered pomegrant1 teaspoon Garam masala.powder red chillies (to taste)salt (to taste)3 tablespoons of mustard oil Preparation1. Peel Potatoes and prick them with a fork. The place them in salt water for about 5 minutes. 2. Take the powdered chillies and stir in three tabelspoon water and put it aside. 3. Take the powdered Pomegranate seeds and stir in three tabelspoon water and put it aside. 4. Take the Potatoes out of the water and place in heated Oil. 5. Fry till potatoes become brown. 6. Put salt, and the red chilly powder (that was earlier put in water) and also the Pomegranate seeds (that was also earlier put in separate water) to the above (Potatoes in Oil). 7. Heat the above till water dries up. 8. Then put gram masala over it. </span></div>
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<span style="color: #fff2cc;">Serve with either white rice or chapatti. </span></div>
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<span style="color: #fff2cc;">Navratan Korma</span></div>
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<span style="color: #fff2cc;">Serves: 4 Cooking time (approx.): 23 minutesStyle: South Indian Vegetarian</span></div>
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<span style="color: #fff2cc;">3 cup(s) chopped mixed vegetables (carrot, green beans, cauliflower, potato) 1 cup(s) shelled green peas 2 cup(s) milk salt and sugar to taste 3 tablespoons ghee (clarified butter) / butter / oil 1 teaspoon(s) cumin seeds 2 bay leaves 1" cinnamon stick 4 cloves 2 green cardamoms 4 tablespoons cashew nuts ground to a paste 1 cup(s) pineapple cubes 1 cup(s) cottage cheese cubes 2 tablespoon(s) fresh cream 1 cup(s) chopped fresh coriander </span></div>
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<span style="color: #fff2cc;">To be ground to a paste: 3 onion(s) chopped 6 green chillies 1" ginger chopped 6 flakes garlic chopped ½ teaspoon(s) turmeric powder ½ teaspoon(s) garam masala (hot spice mix) </span></div>
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<span style="color: #fff2cc;">Place the vegetables in a heavy-bottomed pan and pour half the milk over them. Mix in some salt and sugar to taste. Bring to boil. Cover and cook on medium level for about 15 minutes or till the vegetables are soft and cooked.</span></div>
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<span style="color: #fff2cc;">Heat the ghee / butter / oil in a pan. Toss in the cumin seeds and let them crackle. Add the bay leaves, cinnamon, cloves and cardamoms. Fry briefly till they are aromatic. Add the ground paste and fry on medium level whilst stirring for about 4 minutes or till the fat leaves the sides of the pan. Mix in the cashew paste and saute briefly.</span></div>
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<span style="color: #fff2cc;">Add the remaining milk and the cooked vegetables along with the pineapple cubes. Mix well and bring to a boil. Mix in half the coriander leaves and the cottage cheese cubes gently. Add salt and sugar if required and simmer for about 4 minutes. Put off the flame and stir in the fresh cream. Garnish with the remaining finely chopped coriander leaves.</span></div>
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<span style="color: #fff2cc;">TIPS:</span></div>
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<span style="color: #fff2cc;">If you have a readymade tin of coconut milk, it can be added in combination with milk for extra flavor.</span></div>
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<span style="color: #fff2cc;">Cottage cheese cubes can be deep fried and then added to the curry.</span></div>
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<span style="color: #fff2cc;">fruits like seedless grapes can be added to this curry.</span></div>
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<span style="color: #fff2cc;">Serve hot with: Ghee Rice, white rice , Poori (deep fried unleavened bread) or Roti.</span></div>
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<span style="color: #fff2cc;">Rajma Masala</span></div>
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<span style="color: #fff2cc;">Serves: 4 Cooking time (approx.): 30 minutes</span></div>
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<span style="color: #fff2cc;">Style: North Indian Vegetarian (Punjabi)</span></div>
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<span style="color: #fff2cc;">2 cup(s) red kidney beans soaked overnight 4 cups water 2 medium onion(s) finely chopped 2 bay leaves (optional) 1 tablespoon(s) each of finely chopped ginger and garlic ½ teaspoon(s) each of asafoetida and turmeric powders 1 teaspoon(s) cumin seeds 2 teaspoon(s) red chilli powder 2 big tomato(es) finely chopped 1 teaspoon(s) each of hot spice mix (garam masala) and cumin powders 2 tablespoon(s) coriander powder 3 tablespoons oil salt to taste finely chopped coriander leaves for garnishing</span></div>
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<span style="color: #fff2cc;">Drain the soaked red kidney beans and wash them well. Place them in a pressure cooker (for speedy cooking). Add the water and some salt. Close the cooker and cook on high level. After one whistle, cook on low level for about 10 minutes or till the beans are soft.</span></div>
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<span style="color: #fff2cc;">Heat the oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the bay leaves (optional), asafoetida and chopped ginger-garlic. Fry briefly. Add the chopped onions and fry till they are golden brown. Add all the spice powders except hot spice mix. Add the chopped tomatoes. Fry till the oil separates. Add the cooked red kidney beans along with its stock, sprinkle salt, mix well and cook on medium level for about 15 minutes.</span></div>
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<span style="color: #fff2cc;">Add the hot spice mix. Cover and cook on medium level for about 5 minutes.</span></div>
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<span style="color: #fff2cc;">Garnish with finely chopped coriander leaves.</span></div>
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<span style="color: #fff2cc;">TIP:</span></div>
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<span style="color: #fff2cc;">If the absence of a pressure cooker, the beans can be cooked in a normal pot. However this would take at least double the time.</span></div>
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<span style="color: #fff2cc;">Serve hot with: Cumin Rice (Jeera Chawal), white rice or Roti.</span></div>
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<span style="color: #fff2cc;">Garam Masala</span></div>
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<span style="color: #fff2cc;">Garam Masala obtained: about 200 grams (about 8 oz.) Style: Indian</span></div>
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<span style="color: #fff2cc;">100 grams (about 4 oz.) coriander seeds 25 grams (about 1 oz.) each of cumin seeds and black pepper 15 grams (about ½ oz.) each of black cumin seeds (shahjeera) and dry ginger 6 grams (about ¼ oz.) each of black cardamoms and cloves 4 grams (about ¼ oz.) each of cinnamon and bay leaves</span></div>
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<span style="color: #fff2cc;">Dry roast all the ingredients (except dry ginger) very lightly. Cool and dry grind to a powder along with the dry ginger. Store in an air tight bottle and use as required.</span></div>
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<span style="color: #fff2cc;">Sabzi Kurma</span></div>
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<span style="color: #fff2cc;">Serves: 4 Cooking time (approx.): 21 minutesStyle: South Indian Vegetarian</span></div>
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<span style="color: #fff2cc;">3 cup(s) chopped mixed vegetables (carrot, green beans, potato) 1 cup(s) shelled green peas 2 tomato(es) chopped 3 cups water 2 bay leaves 2 dry red chillies (whole) 2 medium onion(s) chopped 2 tablespoons ghee (clarified butter) / butter salt to taste finely chopped coriander leaves for garnishing </span></div>
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<span style="color: #fff2cc;">To be ground: 6 tablespoons grated coconut 1 onion chopped 6 green chillies ½ teaspoon(s) turmeric powder 1" ginger chopped 2 cup(s) coriander leaves chopped To be powdered: 1" cinnamon stick 1 tablespoon(s) each of cumin and poppy seeds 2 green cardamoms 6 cloves </span></div>
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<span style="color: #fff2cc;">Dry roast the ingredients (to be powdered) in a heavy-bottomed pan till they become aromatic. Let it cool and then blend to a fine powder.</span></div>
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<span style="color: #fff2cc;">Grind the ingredients (to be ground) to a fine paste with very little water.</span></div>
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<span style="color: #fff2cc;">Place the vegetables in a heavy-bottomed pan and add water just enough to cover them. Bring to boil. Cover and cook on medium level for about 15 minutes or till the vegetables are soft and cooked.</span></div>
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<span style="color: #fff2cc;">Add the chopped tomatoes and salt. Cook on low level for about 4 minutes. Add the water and bring to a boil. Add the ground paste and mix well. Stir in the powdered spices and simmer for about 2 minutes.</span></div>
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<span style="color: #fff2cc;">Heat the ghee / butter in a pan. Fry the bay leaves and red chillies till they are aromatic. Add the chopped onions and fry till they are very lightly browned. Pour this onto the vegetables and keep tightly covered for sometime before serving.</span></div>
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<span style="color: #fff2cc;">Garnish with finely chopped coriander leaves.</span></div>
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<span style="color: #fff2cc;">TIP:</span></div>
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<span style="color: #fff2cc;">To make this dish in a shorter and easier way, replace the spices to be powdered with the readymade hot spice mix (garam masala). Also, one could replace the grated coconut by a readymade tin of coconut milk.</span></div>
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<span style="color: #fff2cc;">Serve hot with: Ghee Rice, white rice , Poori (deep fried unleavened bread) or Roti.</span></div>
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<span style="color: #fff2cc;">Kerala Vegetable Stew</span></div>
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<span style="color: #fff2cc;">Serves: 4 Cooking time (approx.): 18 minutesStyle: South Indian Vegetarian (Kerala)</span></div>
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<span style="color: #fff2cc;">4 teacups chopped mixed vegetables (potatoes, carrots, cauliflower, french beans, and green bell peppers) 2 medium onion(s) sliced 4 tablespoons oil 4 whole green cardamoms 4 whole cloves 1" cinnamon stick(s) 2 green chilli(es) slit 2 teaspoon(s) ginger cut into strips (juliennes) 1 teaspoon(s) black peppercorns coarsely crushed 2 cup(s) coconut milk (canned unsweetened coconut milk is available in Asian markets) 2 cup(s) water A few curry leaves and salt to taste </span></div>
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<span style="color: #fff2cc;">Heat the oil in a pan on medium level till it is hot. Add the green cardamoms, cloves and cinnamon. Fry for a few seconds. Now add the green chilli(es), ginger and the sliced onions. Saute on medium heat for 2 minute(s) or till the onions are transparent and soft.</span></div>
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<span style="color: #fff2cc;">Add the mixed vegetables, curry leaves, salt and water. Cover and cook on low heat for 15 minutes or till the vegetables are cooked..</span></div>
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<span style="color: #fff2cc;">Add the peppercorns and the coconut milk. Simmer on very low heat (so that the coconut milk does not curdle) for about 1 minute(s).</span></div>
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<span style="color: #fff2cc;">Serve immediately with: Coconut Rice (Nariyal Chawal) or white rice.</span></div>
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<span style="color: #fff2cc;">Peanut Kadale Chutney</span></div>
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<span style="color: #fff2cc;">Serves: 4 Cooking time (approx.): 2 minute(s)</span></div>
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<span style="color: #fff2cc;">Style: South Indian Vegetarian</span></div>
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<span style="color: #fff2cc;">2 tablespoon(s) grated coconut 2 tablespoon(s) peanuts roasted 1" piece ginger peeled and chopped 4 tablespoons fresh coriander leaves chopped 4 green chillies chopped 1 small onion(s) chopped 1 teaspoon(s) mustard seeds ½ teaspoon(s) asafoetida powder 4 curry leaves 2 tablespoon(s) oil salt to taste</span></div>
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<span style="color: #fff2cc;">Grind the coconut, roasted peanuts, green chillies, onion, coriander leaves and ginger to a fine paste using a little water.</span></div>
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<span style="color: #fff2cc;">Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.</span></div>
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<span style="color: #fff2cc;">Heat the oil in a pan on medium level for about 2 minute(s) or till it is hot enough. Add the mustard seeds. Let them splutter and then add the curry leaves and the asafoetida powder. Fry briefly and pour it on the chutney. Add salt to taste.</span></div>
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<span style="color: #fff2cc;">Serve at room temperature with: Potato and Corn Cake (Aloo Makai Tikki) or any other starters / snacks of your choice.</span></div>
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<span style="color: #fff2cc;">Pyaz ki Chutney</span></div>
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<span style="color: #fff2cc;">Serves: 4 Cooking time (approx.): 2 minute(s)</span></div>
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<span style="color: #fff2cc;">Style: North Indian Vegetarian</span></div>
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<span style="color: #fff2cc;">2 onion(s) chopped ½" piece ginger chopped 2 green chilli(es) chopped 1 teaspoon(s) cumin seeds 1 red chilli(es) broken into bits 2 tablespoon(s) oil lemon juice and salt to taste</span></div>
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<span style="color: #fff2cc;">Grind the onions, green chillies, and ginger to a fine paste without using any water. Pour the paste / chutney into a bowl.</span></div>
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<span style="color: #fff2cc;">Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the cumin seeds. Let them splutter and then add the red chillies. Fry briefly and pour it on the chutney.</span></div>
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<span style="color: #fff2cc;">Add salt and lemon juice to the chutney.</span></div>
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<span style="color: #fff2cc;">Serve at room temperature with: Savory Bread (Bread Masala) or any other snacks of your choice.</span></div>
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<span style="color: #fff2cc;">Aloo Raita</span></div>
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<span style="color: #fff2cc;">Serves: 4 Cooking time (approx.): 15 minutes</span></div>
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<span style="color: #fff2cc;">Style: North Indian Vegetarian</span></div>
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<span style="color: #fff2cc;">4 medium potatoes 2 teacup(s) yoghurt lightly beaten 1 teaspoon(s) each of red chilli and cumin seed powders 4 cups water 1 teaspoon(s) lemon juice salt, pepper and sugar to taste fresh coriander or parsley to garnish</span></div>
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<span style="color: #fff2cc;">Boil the potatoes with water on medium heat for about 15 minutes or till done. Cool. Peel and cut into cubes.</span></div>
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<span style="color: #fff2cc;">Now add the potatoes, half of the red chilli and cumin seed powders, salt, sugar, pepper and lemon juice to the lightly beaten yoghurt. Mix well.</span></div>
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<span style="color: #fff2cc;">Decorate on top with the remaining red chilli and cumin seed powders. Garnish with finely chopped fresh coriander / parsley.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serve chilled.</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">================</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Tamatar ka Raita</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serves: 4 Cooking time (approx.): 4 minutes</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Style: North Indian Vegetarian</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">4 large tomatoes finely chopped 4 cups yoghurt lightly beaten 1 teaspoon(s) of mustard seeds 1 tablespoon(s) oil 4 green chillies chopped Salt and pepper to taste.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Season the lightly beaten yoghurt with salt and pepper.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Heat the oil on high flame till hot. Drop in the mustard seeds and let them splutter.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Now, to this add the tomatoes, green chillies and mix well. Fry on high heat for 4 minutes or till the fat separates from the sides of the pan. Cool. Pour this mixture over the seasoned yoghurt and mix lightly.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serve chilled.</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">================</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Bhindi Dahi</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serves: 4 Cooking time (approx.): 6 minutes</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Style: South Indian Vegetarian</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">2 cup(s) chopped okra (lady finger) 4 cups yoghurt lightly beaten 2 green chilli(es) chopped and crushed with salt 1 teaspoon(s) mustard seeds ½ teaspoon(s) each of asafoetida and turmeric powder 1 tablespoon(s) oil salt to taste oil for deep frying</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Combine the yoghurt, crushed green chilli(es)and salt in a bowl. Mix well. Keep aside. Heat the oil for deep frying on a high flame till hot. Drop in the chopped okra and fry on medium heat for 4 minutes or till light brown in color. Drain and keep aside.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">For the tempering, heat the oil in a pan for 2 minute(s). Add the mustard seeds. Let them crackle. Now, add the asafoetida and the turmeric powder. Fry on low heat for a few seconds.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Add the tempering to the seasoned yoghurt. Mix well. Keep refrigerated. Add the fried okra pieces to the yoghurt just before serving.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serve cold or at room temperature with: Cumin Rice or any other rice dish of your choice.</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">================</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Ghee Rice</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serves: 4 Cooking time (approx.): 15 minutes</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Style: Indian Vegetarian</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">2 cup(s) Basmati rice 4 cups warm water 1" cinnamon stick broken 2 each of bay leaves and cloves 1 teaspoon(s) black peppercorns 6 medium sized onions finely sliced 4 tablespoons clarified butter (ghee) / butter salt to taste</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Heat the clarified butter (ghee) / butter in a heavy-bottomed pan till hot. Add the whole spices and fry for a few seconds. Add the onion slices and saute for a few seconds on high level. Lower the heat and saute on medium / low level till the onions are transparent and soft.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Add the rice and saute for a few seconds. Pour in the warm water and add the salt. Bring to a boil, cover and cook on a low level for about 15 minutes or till the rice is done and all the water has evaporated. Separate the grains of rice with a fork.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">TIPS:</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Ghee may be readily available off the shelf in Indian stores. However, it is important that it be fresh stock.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, any other long-grained rice is fine.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Traditionally the rice in this dish is cooked with hot water till soft and little mushy unlike the firm and grainy rice like above. However it tastes simply amazing either ways.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serve hot with any of the Vegetable Dishes.</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">================</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Hot and Sour Rice</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">(Bisi Bele Huli Anna)</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serves:4 Cooking time (approx): 27 minutesStyle: South Indian Vegetarian (Karnataka) 1½ cup(s) uncooked rice 1½ cup(s) split red gram (tuvar dal) 6 cups water 2 cup(s) of mixed vegetables chopped (potatoes, brinjals and beans) 1 lemon size ball(s) of tamarind or 2 teaspoon(s) tamarind paste 1 cup(s) hot water to soak the tamarind 1 tablespoon(s) oil 1 teaspoon(s) mustard seeds 6 tablespoons ghee (clarified butter) salt to taste a handful of fried cashewnuts to garnish. </span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">For the spice mix powder:2 tablespoon(s) split bengal gram(chana dal) 2 tablespoon(s) split black gram(urad dal) 3 tablespoons coriander seeds 3 tablespoons grated coconut 6 dry red chillies or to taste 2" cinnamon stick 6 curry leaves ½ teaspoon(s) each of asafoetida and turmeric powder </span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Roast the nine ingredients of the spice mix in a little oil. Cool and then dry grind. Keep aside. Soak the tamarind ball in the hot water and extract the juice. Keep aside. Boil the water in a heavy-bottomed pan, add the split red gram (tuvar dal) to it and cook till it is half-done. Now, add the rice, the spice mix powder, tamarind juice / tamarind paste, chopped mixed vegetables and salt. Keep on low heat for about 10 minutes.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Heat the oil in a pan on medium / low heat for about 2 minute(s). Add the mustard seeds and let them splutter. Pour this over the rice mixture.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Add the ghee (clarified butter) to this mixture. Allow to simmer on a low flame stirring continuously for 15 minutes till the rice is fully cooked and all the ghee (clarified butter) is used up. Garnish with fried cashewnuts just before serving.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Suggestion:</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">The spice mix powder can be made days in advance and stored in an air-tight bottle.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serve hot with:salted potato chips or fried poppadoms</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">================</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Raw Mango Rice(Mangai Anna)</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serves: 4 Cooking time (approx.): 17 minutesStyle: South Indian Vegetarian</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">2 cup(s) uncooked rice ½ cup(s) peeled and chopped raw mango 1 cup(s) grated coconut ½ teaspoon(s) mustard seeds ½ teaspoon(s) each of asafoetida and turmeric powder 4 whole dry red chilli(es) ½ teaspoon(s) each of split black gram and split bengal gram (optional) 1 tablespoon(s) peanuts 1 sprig curry leaves 2 tablespoons ghee (clarified butter) / butter / oil salt to taste</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Cook the rice as usual for about 15 minute(s) or till it is cooked but firm. Spread it on a plate to cool.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Grind together, the raw mango, coconut, mustard seeds, half the red chillies, asafoetida and turmeric powders to a fine paste with water (as required).</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Heat the ghee / butter / oil on medium level in a pan till hot. Fry the split grams, peanuts and remaining red chillies for about two minutes or till the grams are are lightly browned and aromatic. Drop in the curry leaves. Mix in the raw mango paste and put off the heat. Add the cooked rice, salt and mix well.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">TIP:</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Traditionally ghee / clarified butter is used for this recipe. It enhances the taste and flavor of the dish.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serve hot with: Tomatoes in Yoghurt (Tamatar ka Raita)</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">================</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Kali Dal Makhni</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serves: 4 Cooking time (approx.): 55 minutesStyle: North Indian Vegetarian (Punjabi)</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">1 cup(s) whole black gram (sabat udad / kali dal) soaked overnight 2 tablespoon(s) red kidney beans (rajma) soaked overnight along with the black gram 6 cups water ½ teaspoon(s) each of turmeric powder, red chilli powder and asafoetida 6 flakes garlic chopped 2" piece ginger chopped 2 medium onion(s) chopped 2 green chilli(es) chopped 2 whole red chilli(es) 2 tomato(es) soaked in warm water 1 teaspoon(s) cumin seeds 2 tablespoon(s) cream beaten lightly 2 tablespoon(s) yoghurt beaten lightly 2 tablespoon(s) ghee (clarified butter) / butter salt to taste </span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Wash the soaked gram and kidney beans and discard the water in which they were soaked. Put them into a pressure cooker along with the water, turmeric powder, red chilli powder, salt and half the quantity of the following items: chopped onion(s), garlic, ginger, and whole red chilli(es). Close the cooker and bring to maximum pressure on high heat. Now, reduce the heat. Cook on low heat for 25 minutes or till the gram is slightly mashed and well blended.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Open the cooker only after all the steam has escaped. Add the yoghurt, cream and half the quantity of chopped green chilli(es). Cover and keep on low heat for 15 minute(s).</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">For the tempering, heat the butter / ghee (clarified butter) in a pan till very hot. Add the cumin seeds and let them splutter. Now, add the asafoetida, the remaining chopped onions, green and red chilli(es), garlic, ginger and fry till the onion(s) are slightly browned. Add the chopped tomato(es) and fry again till the fat separates from the sides of the pan. Add this to the cooked gram mixture and mix well. Cover and simmer on very low heat for 15 minutes.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">NOTE: </span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Traditionally in Punjab, this recipe is cooked all through on a slow fire in a heavy bottomed vessel called a 'dekchi' for many hours till the desired consistency is reached. In this recipe, the 'dekchi' has been replaced by a pressure cooker to speed up the cooking process.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serve hot with: Cumin Rice (Jeera Chawal), white rice, or Indian bread (Roti).</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">================</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Paneer Simla</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serves: 4 Cooking time (approx.): 8 minutesStyle: North Indian Vegetarian</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">200 grams (about 8 oz.) cottage cheese cut into (1/2") cubes 2 green bell pepper(s) cut into long thin strips 4 flakes garlic crushed 2 tablespoon(s) oil 1 teaspoon(s) each of red chilli, coriander and hot spice mix (garam masala) powders 8 tablespoons tomato puree salt and sugar to taste</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Heat oil and garlic on medium level in a pan for about 2 minute(s). Add green bell pepper strips and stir fry on high heat for a few seconds.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Add red chilli powder, coriander powder, garam masala (optional) powder, tomato puree, salt and sugar. Mix well. Cook on medium heat uncovered for about 3 minute(s).</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Add cottage cheese. Mix well and keep aside. Just before serving, heat on medium level covered for 3 minute(s). Serve hot with: Cumin Rice (Jeera Chawal), white rice, or sliced bread.</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">================</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Spicy Turnips(Masala Shalgam)</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serves: 4 Cooking time (approx.): 21 minutesStyle: North Indian Vegetarian (Punjabi)</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">500 grams (about 20 oz.) turnips peeled chopped and washed 2 large onion(s) chopped 2 tomato(es) chopped 1 teaspoon(s) each of grated garlic and ginger 2 green chilli(es) chopped 1 teaspoon(s) each of sugar, cumin powder and coriander powder ½ teaspoon(s) turmeric powder 1 cup(s) water 2 tablespoons butter / oil salt to taste finely chopped coriander leaves to garnish.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Heat the butter / oil in a pressure cooker till it is medium hot. Add the chopped green chilli(es), grated ginger and garlic. Fry briefly. Add the chopped onion(s) and saute on medium heat for 3 minute(s) or till the onions are lightly browned.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Now, add the chopped tomato(es), salt, and the turmeric, cumin and coriander powders. Stir fry on medium / low heat for 3 minutes or till the fat leaves the sides of the cooker.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Add the chopped turnips and mix. Add the water and stir well. Close the cooker and bring to maximum pressure on high heat. Now, reduce the heat and cook on low level for about 15 minutes. Open the cooker after all the steam has escaped. Add the sugar and very lightly mash the cooked turnips. Keep on the flame for a few minutes to dry out excess water if any.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Garnish with finely chopped coriander leaves.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">NOTE: </span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">A heavy bottomed vessel could be used in place of the pressure cooker. The quantity of water may be more than doubled and accordingly, the entire cooking process would take a longer time.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serve immediately with: hot white rice, Indian bread (Roti) or sliced fresh white bread.</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">================</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Whole Cauliflower in Mughlai Gravy(Gobi Musallam)</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serves: 4 Cooking time (approx.): 20 minutes</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Style: North Indian Vegetarian (Mughlai)</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">2 small sized cauliflowers (whole) 6 cup(s) water 1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders 2 green chilli(es) 1 tablespoon(s) each of ginger, garlic finely chopped 1 teaspoon(s) cumin seeds 2 teaspoon(s) coriander seeds 1" piece cinnamon broken 4 green cardamoms 2 tablespoon(s) cashewnuts 2 large onion(s) finely sliced 4 tablespoon(s) milk 1 cup(s) tomato puree 1 cup(s) water 2 tablespoon(s) grated paneer / cottage cheese (optional) 4 tablespoon(s) oil salt to taste fresh cream (optional) and finely chopped coriander leaves for garnishing </span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashewnuts till they are aromatic. Fry the sliced onions on medium level till brown. Allow to cool. Grind together browned onions, roasted spices, green chillies and chopped ginger-garlic with a little water.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">In a pan bring to boil the water along with some salt. Place the cleaned cauliflowers in hot water for about 10 minute(s). Remove from water, wash well and wipe dry.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Heat half the oil in a heavy-bottomed pan till hot. Add the cauliflowers (flower side in oil). Cover and cook while stirring occasionally on medium level till the cauliflowers are browned lightly and cooked. Remove fried cauliflowers from the pan and keep aside.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Add the remaining oil, heat it till hot and fry the paste on medium level till the oil separates. Add the turmeric powder, hot spice mix (garam masala), red chilli powder and fry for a few seconds. Add the tomato puree, water and sprinkle salt to taste. Mix well. Reduce the flame and add the milk slowly whilst stirring to get a thick gravy. Stuff a little of this gravy in between the cauliflower florets and stems. Add some water to the remaining gravy to get a desired consistency. Add some of the chopped fresh coriander, grated paneer / cottage cheese (optional) and simmer for about 5 minutes.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Pour the gravy into a bowl. Now place the stuffed cauliflowers in the same pan and pour the gravy over it evenly. Cover tightly and keep on low flame for about 5 minutes or till it is heated through fully. Alternatively arrange the cauliflowers topped with gravy on a serving plate and heat through in a preheated oven.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Garnish with fresh cream (optional) and finely chopped coriander leaves.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">TIPS:</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">To make this dish richer, a desired amount of fresh cream could be added at the stage when the cauliflowers are almost but not fully done.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serve hot with: Ghee Rice, white rice or Indian bread (Roti).</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">================</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Cottage Cheese with Bell Peppers</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">(Paneer Jalfrazie)</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serves: 4 Cooking time (approx.): 8 minutesStyle: North Indian Vegetarian</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">400 grams cottage cheese (paneer) cut into thick long pieces 2 medium onion(s) thickly sliced and layers separated 1 each of green, red and yellow bell pepper(s) cut into thick strips 2 tomato(es) cut into thick long strips and pulp removed 2 green chilli(es) chopped 1 tablespoon(s) ginger juliennes 1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders 1 teaspoon(s) cumin seeds 3 tablespoons lemon juice 2 tablespoons oil salt to taste finely chopped coriander leaves for garnishing</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Heat the oil in a heavy-bottomed pan on medium level and toss in the cumin seeds. When they begin to crackle, add the ginger juliennes, chopped green chillies and the sliced onions. Saute for about 2 minute(s).</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Add the turmeric and red chilli powders. Stir well and toss in the bell peppers. Mix well and cook on medium level for about 3 minutes.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Add the cottage cheese (paneer). Toss lightly. Add the salt and lemon juice. Then, cook on medium level for about 3 minutes. Stir in the tomato strips and the hot spice mix (garam masala) and mix well.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Garnish with finely chopped coriander leaves.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">TIP:</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">As a variation, juliennes of carrot and green beans can be tossed in along with the bell peppers.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti).</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">================</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Curried Mushroom with Peas(Khumb Matar Masala)</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serves: 4 Cooking time (approx.): 11 minutesStyle: North Indian Vegetarian (Mughlai)</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">2 cup(s) mushrooms diced 1 cup(s) shelled green peas 2 cup(s) water 3 each of cloves and green cardamoms 1" piece cinnamon 1 blade of mace (optional) 2 medium onion(s) chopped finely 1 tablespoon(s) finely chopped or ground ginger and garlic 1 cup(s) diced tomato(es) 1 teaspoon(s) each of hot spice mix (garam masala) and red chilli powders 1 teaspoon(s) each of turmeric and coriander powders 1 tablespoon(s) tomato puree 2 tablespoon(s) cashewnuts made into a paste 2 tablespoons butter / ghee (clarified butter) / oil salt to taste finely chopped coriander leaves for garnishing</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and lightly fry the cinnamon, cloves, mace (optional) and the cardamoms. Add the chopped onions and fry for about 3 minutes or till they are golden brown.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Add the ginger-garlic and fry briefly. Add all the dry spice powders and the diced tomatoes. Mix well and saute on medium level for about 3 minutes or till the fat leaves the sides of the pan.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Add the salt, water and bring to boil. Now add the diced mushrooms, peas, tomato puree and the cashewnut paste. Mix well. Cover and cook on medium level for about 5 minutes or till the peas are well cooked.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Garnish with finely chopped coriander leaves.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">TIP:</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">To make cashewnut paste, soak them in water for some time before grinding them.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Poori, Roti).</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">================</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Dahi Baingan Kashmiri</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serves: 4 Cooking time (approx.): 8 minutesStyle: North Indian Vegetarian (Kashmiri)</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">4 big eggplants cut into roundels (thick slices) 2 cups(s) yoghurt 1 tablespoon(s) fennel seed powder (saunf) ½ teaspoon(s) each of asafoetida and turmeric powders 2 teaspoon(s) each of red chilli and ginger powders 4 green cardamoms 2 tablespoon(s) oil salt to taste oil to deep fry finely chopped fresh coriander to garnish</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Wash the eggplant roundels, pat dry and deep fry in hot oil till light brown in color. Drain on an absorbent paper. Beat the yoghurt along with salt till smooth.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Heat the oil in a heavy-bottomed pan on medium level and drop in the green cardamoms and asafoetida. Fry briefly and add the yoghurt quickly. Mix in the spice powders. Cook on medium level for about 4 minutes.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Add the fried eggplant roundels, cover and cook on low level for about 4 minutes. Garnish with chopped fresh coriander.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">TIP:</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">To cut down on calories, try grilling the eggplant roundels brushed with a little oil instead of deep frying them.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serve hot with: Rice with Dried Mushrooms (Kanegach Pulav), white rice or Indian bread (Roti, Chapati, Pooris).</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">================</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Khumb Kali Mirch</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serves: 4 Cooking time (approx.): 11 minutesStyle: Indian Vegetarian</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">4 tablespoon(s) oil 6 green chillies slit 1 tablespoon(s) ginger-garlic paste 2 medium onion(s) chopped finely 400 grams (about 16 oz.) button mushrooms quartered and blanched in hot salted water 1 teaspoon(s) crushed black pepper ½ teaspoon(s) turmeric powder ½ teaspoon(s) hot spice mix (garam masala) powder 1 teaspoon(s) dry mint powder 1 teaspoon(s) dried fenugreek leaves (kasoori methi) powdered 1 tablespoon(s) cream 2 teaspoon(s) lime juice salt to taste</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Heat the oil in a heavy-based pan and fry the green chillies and ginger-garlic paste briefly. Add the chopped onions and fry on medium heat for about 3 minute(s) or till the onions are pink.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Add the mushrooms, crushed blackpepper and the rest of the ingredients except for the cream, lime juice and salt. Stir-fry on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on medium / low heat for about 8 minutes or till the mushroom is cooked but not soggy.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Reduce the heat to low. Mix in the cream and lime juice. Remove from heat and keep covered for 2 minutes </span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">TIP:</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Mushrooms cook fast and taste the best when they are crunchy and firm.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti, Chapati, Pooris).</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">================</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Punjabi Samosa</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serves: 4 Cooking time (approx.): 20 minutes + to deep fryStyle: Indian Vegetarian For the samosa stuffing: ½ cup(s) shelled green peas 2 tablespoon(s) oil 1 teaspoon(s) cumin seeds 2 green chillies chopped fine 1 teaspoon(s) finely chopped ginger 2 large potato(es) peeled and cubed ½ teaspoon(s) red chilli powder salt to taste ½ teaspoon(s) dry mango powder (amchoor) or lemon juice ½ teaspoon(s) garam masala (hot spice mix) 2 tablespoons chopped coriander leaves For the samosa pastry shell: 1 cup(s) plain flour (maida) ½ teaspoon(s) baking soda ½ teaspoon(s) baking powder ½ teaspoon(s) carom seeds (optional) 3 tablespoons ghee (clarified butter) / oil salt to taste water as required for kneading oil to deep fry </span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Cook the peas in boiling salted water for about 10 minute(s) or till soft. Refresh in cold water and drain well.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Heat the oil in a pan. Toss in the cumin seeds and let them crackle. Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 10 minutes or till the potatoes are cooked. Mix in the cooked green peas and put off the heat. Let cool. Mix in the coriander leaves.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">To make the samosa pastry shell, sieve together the plain flour, baking soda, baking powder and salt. Mix in the carom seeds and ghee / oil. Add water little by little whilst mixing with fingers to make a stiff dough, the consistency of a shortcrust pastry. Keep covered with a damp cloth for about 15 minutes.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Divide the dough into 16 equal balls. Apply a little dry flour to each ball when rolling into a circle of 4" diameter. Cut each circle into two and lightly dampen the edges of each semicircle with water. Shape each semicircle onto a cone by pressing the cut edges together. Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). Repeat this procedure with the rest of the balls. Deep fry in medium-hot oil in batches on medium flame till crisp and golden brown. Remove onto a paper towel.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">TIPS:</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">To save on time, potatoes can be pressure cooked and then cubed and tossed in spices.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Carom seeds are also called as omum, caraway seeds, thyme seeds and ajwain.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Chillies can be increased or decreased as desired.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">The samosa pastry shell can be made with plain flour without the baking soda and baking powder.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Self raising flour can be used instead of plain flour, in which case omit the baking soda and baking powder. Serve hot with: Green Chutney (Hari Chutney) / Tomato ketchup.</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">================</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Mixed Vegetable Patties</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">(Vegetable Cutlets)</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">2 tablespoon(s) oil 4 onions finely chopped 2 cup(s) mixed vegetables (cauliflower, beans,carrots) chopped fine ½ cup(s) green peas parboiled 2 big potato(es) boiled and chopped fine 2 small beetroot(s) boiled and chopped fine salt to taste 1 tablespoon(s) lemon juice 2 tablespoon(s) chopped fresh coriander leaves oil for shallow frying Grind to a paste: 2 tablespoon(s) grated coconut 4 green chilli(es) finely chopped 1 small onion(s) chopped 4 flakes garlic(s) chopped 1 teaspoon(s) ginger chopped 2 clove(s) 1&"; piece of cinnamon 2 tablespoon(s) coriander leaves chopped salt to taste </span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Heat the oil in a pan and fry the onions on medium heat for about 3 minutes or till they become transparent. Add the ground paste and fry for about 2 minutes or till aromatic and the raw smell has gone.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Mix in the chopped mixed vegetables and green peas. Stir-fry on high heat briefly till the vegatables are well coated with the paste. Cover and cook on low heat whilst stirring at intervals for about 4 minutes or till they are half cooked.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Add the boiled potato and beetroot. Sprinkle salt to taste and mix well. Cover and cook on low heat whilst stirring for about 4 minutes. Let cool. Stir in the lemon juice and chopped fresh coriander leaves. Shape the mixture into patties.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Heat a griddle and grease it with oil. Place 4-5 patties on the griddle and fry on each side (drizzle some oil while flipping the patties) till both the sides are golden brown. Fry the remaining patties in the same way.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">TIPS:</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Beetroot makes the patties very colorful and is nutritious too!</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Chillies can be increased or decreased as desired.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serve immediately with: Green Chutney (Hari Chutney) and Tomato Ketchup.</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">================</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Jhatpat Bhindi</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serves: 4 Cooking time (approx.): 11 minutesStyle: North Indian Vegetarian</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">300 grams (about 12 oz.) okra cut into small (1/4") pieces 1 medium onion(s) sliced finely 3 tablespoon(s) oil 1 teaspoon(s) each of red chilli, coriander and cumin powders ½ teaspoon(s) each of turmeric powder and hot spice mix (garam masala) powder 2 green chilli(es) slit a squeeze of lemon and salt to taste</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Heat oil on medium level in a pan for about 2 minute(s). Add onions, and stir fry on medium level for about 4 minutes or till they are very lightly browned. Add red chilli powder, turmeric powder, coriander powder, cumin powder and garam masala. Fry again for a few seconds. Add the okra and the slit green chilli(es). Add a dash of lemon and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 5 minutes or till the okra is cooked but firm. Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Roti).</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">================</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">BIKANERI PARANTHA</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">INGREDIENTS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Maida 500 gms Salt & Red chilly powder to taste Oil 200 gms Dhaniya powder tsp. Chana dal 250 gms Garam masala tsp.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">METHOD</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Add salt and 2 tbsp oil to maida. Add water and make a soft dough. Soak chana dal for 6 hours. Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle. Turn off the gas. Drain away the water and grind the dal. Heat 2 tbsp oil in a kadahi. Add dal paste and roast it for 3-4 minutes. Add all the masala powder. When it cools down stuff this paste into maida balls. The paranthas should be as thin as a papad. Make soft paranthas an hour before serving. Serve with Aloo Dum Masala, Raita and Chutney.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Makes: about 50 thin paranthas.</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">================</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">PAKODI KI KARHI(IN RAJASTHANI STYLE)</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">INGREDIENTS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Mungdal 100 gm Salt 1 tsp. Curd 200 gm Red chilly powder 1 tsp. Red chilly (sabut and dry) 2 Dhaniya 1 tsp. Kari patta 3-4 Haldi 1 pinch Soda a pinch Oil for frying pakories 2 cup Mustard seeds (motti) tsp. Oil (for tadka) 2 tbsp.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">METHOD</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Soak the dal for 5-6 hours. Strain it and grind in a grinder. Strain the curd through a strainer. Add 1tsp salt, tsp. red chilly powder, tsp. dhaniya, 2 tsp. mungdal paste and haldi. Mix well and keep aside. Now take the dal and add tsp salt, tsp. red chilly powder, tsp. dhaniya and soda. Mix well. Heat oil in a kadahi and fry pakories of small size to a golden brown color. Now heat oil in a kadahi and put the tadka of mustard seeds, hing and kari patta. Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for3-4 minutes. Finally put the tadka of red chilly powder. Serve hot it with Shahi Gatte and Missi Roti.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serves: 6-7 adults.</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">================</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">SHAHI GATTE</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">INGREDIENTS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Besan 200 gm Dhaniya 1 tsp. Ghee 2 tbsp. Curd 250 gm Salt 1 tsp.. Oil 2 tsp. Red chilly powder 1 tsp. Haldi a pinch</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">METHOD</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Mix besan while adding tsp. salt, tsp red chilly powder, tsp. dhaniya powder and ghee. Make a stiff dough. Make 5-6 thin and long strips of the dough. Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces. Strain the curd through a strainer. Add tsp. salt, tsp red chilly powder, tsp. dhaniya powder and haldi to the curd. Mix well. Add the gatta pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd mixture. Cook it for 5-7 minutes while stirring continuously till it comes to a boil. Simmer the flame and cook for another 5-7 minutes.Turn off the gas. Finally put the tadka of red chilly powder. Serve it with Missi Roti and Pakori ki Kadhi.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serves: 6-7 adults.</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">================</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">MISSI ROTI</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">INGREDIENTS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Wheat flour 150 gm Red chilly powder 1 tsp. Besan 250 gm Dhaniya 1 tsp. Ghee 3 tbsp. Jeera and Kaala Jeera tsp. each Salt 1 tsp. Ajwain tsp.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">METHOD</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Mix the wheat flour and besan together. Add oil, salt, red chilly powder, dhaniya, jeera, kala jeera and ajwain. Mix well. Make a stiff dough. Roll into small and thick rotis and roast. Brush slightly with melted ghee. Serve hot with Shahi Gatte.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serves: 6-7 adults.</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">================</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">DUM ALOO</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">INGREDIENTS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Potato 250 gm Garam masala tsp. Tomato 100 gm Jeera tsp. Dhaniya powder 1 tsp. Hing 1 pinch Red chilly powder and Haldi powder tsp. each Oil for tadaka 2 tbsp. Salt 1 tsp. Coriander leaves for flavour</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">METHOD</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Peel the potatoes. Cut them into small cubes. Grate the tomato and keep aside. Heat oil in a pressure cooker. Add jeera and hing together. Add tomato and cook till done. Add potatoes and fry for 2 minutes. Add dhaniya, red chilly, haldi, salt and garam masala. Add two glassfuls of water. Cover it with lid. After one whistle, simmer the gas for 5-7 minutes. Transfer it to a bowl. Sprinkle some coriander leaves. Serve hot with Bedmi Puri.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serves: 4-5 adults</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">================</span></div>
<div style="text-align: center;">
<br /></div>
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<span style="color: #fff2cc;">BEDMI PURI</span></div>
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<span style="color: #fff2cc;">INGREDIENTS</span></div>
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<span style="color: #fff2cc;">Maida 250 gms. Oil 2 tbsp. Oil for frying</span></div>
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<span style="color: #fff2cc;">INGREDIENTS FOR MASALA PASTE</span></div>
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<span style="color: #fff2cc;">Mungdal 50 gm Salt 1 tsp. Green onion 2 Red chilly powder tsp. Green chilly 2 Garam masala & Dhaniya powder tsp. each Ginger 1" Coriander leaves (finely chopped) for flavour</span></div>
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<span style="color: #fff2cc;">METHOD</span></div>
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<span style="color: #fff2cc;">Make masala paste by grinding it in a grinder. Put 2 tbsp. oil in maida and make a dough with the help of masala paste and water, if required. Now make 20-25 balls of equal size and make puris. Deep fry. Serve hot with Dum Aloo.</span></div>
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<span style="color: #fff2cc;">Makes: 20-25 Puris</span></div>
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<br /></div>
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<span style="color: #fff2cc;">ALOO DUM MASALA</span></div>
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<span style="color: #fff2cc;">INGREDIENTS</span></div>
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<span style="color: #fff2cc;">Potato 500 gms Dhaniya powder 2 tsp. Tomato ( for juice) 200 gms Haldi Powder tsp. Onion (grated) 2 Garam Masala Powder tsp. Green chilly (finely chopped) 2 Cardamom (big) 1 Ginger ( finely chopped) 1" Cardamom (small) 2 Curd cup Laung 2 Malai cup Dalchini 1 Tomato sauce 2 tbsp. Javitri 1" Chilly sauce 2 tbsp. Oil (for tadka) 2 tbsp. Salt 1 tsp Jeera 1 tsp. Red chilly powder tsp. Coriander leaves (chopped) A few</span></div>
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<span style="color: #fff2cc;">METHOD</span></div>
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<span style="color: #fff2cc;">Peel the potatoes. All the potatoes should be of equal size. Heat oil in a pressure cooker. Put all the sabut garam masala (cardamom through Javitri) and jeera together. Add the onion, green chilly and ginger. Fry till it gets golden brown. Put tomato and all the masala powder. Fry for 5 minutes. Add tomato sauce and chilly sauce. Beat the malai and curd and add. Mix it properly. Now put the potatoes. Add 3 glasses of water and close the cooker. After 2 whistles simmer it for 10 minutes. Turn off the gas. Take it out in a bowl. Spread some malai and chopped coriander leaves on it. Serve hot with Bikaneri Parantha.</span></div>
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<span style="color: #fff2cc;">Serves: 5-6 adults</span></div>
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<span style="color: #fff2cc;">BAINGAN BHARTA </span></div>
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<span style="color: #fff2cc;">(SPICED EGGPLANT)</span></div>
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<span style="color: #fff2cc;">INGREDIENTS</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">1/2 kg eggplant1 1/2 tbsp ghee or oil2 medium sized onions, finely chopped3 medium sized tomatoes, peeled and chopped2 green chilies, deseeded and choppedSalt to tasteHalf a cup green peas2 1/2 tsp finely chopped cilantro leaves</span></div>
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<span style="color: #fff2cc;">Masala</span></div>
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<span style="color: #fff2cc;">1 1/2 tsp coriander powder2 tsp cumin powder1 tsp cayenne powder1/2 tsp Garam masala</span></div>
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<span style="color: #fff2cc;">METHOD</span></div>
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<span style="color: #fff2cc;">Rub eggplant with a little oil and cook over charcoal or oven or microwave, until the skin blackens and they are soft. Peel, chop the flesh coarsely. Heat Ghee and saute onions until light brown. Add masala ingredients and cook for a minute. Put in tomatoes and green chilies and saute for 2-3 minutes. Mix in eggplant and salt and saute until dry. Mix Green Peas. Serve garnished with chopped cilantro leaves.</span></div>
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<span style="color: #fff2cc;">Serve: 2 People</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<span style="color: #fff2cc;">BAKED MIXED VEGETABLE</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS</span></div>
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<span style="color: #fff2cc;">Potato 250 gm Groundnut 4 tsp. Cauliflower 250 gm Coconut powder 3 tsp. Peas (shelled) cup Salt 1 tsp. Carrots 2 Black pepper powder 1 tsp. Maida 2 tsp. Tomato sauce 2 tsp. Butter (salted) 1 tsp. Green chilly 2 Milk cup Ginger (grated/paste) 1 tsp.</span></div>
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<span style="color: #fff2cc;">METHOD</span></div>
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<span style="color: #fff2cc;">Boil potatoes in salt water. Finely chop the cauliflower and carrots and steam it along with the peas. Finely chop the boiled potatoes. Heat butter in a kadahi and fry maida. Add milk. When it gets thicker add all vegetables, salt, black pepper, tomato sauce, ginger and green chillies. Transfer to a bowl and mix well. Sprinkle some chopped groundnut and coconut powder on top. Bake it in oven till groundnuts and coconut powder get golden brown. Serve hot.</span></div>
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<span style="color: #fff2cc;">Serves: 6-7 adults</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<span style="color: #fff2cc;">CREAMY CORN COB CURRY</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">600 gms frozen fresh Corn Cobs (3cm thick pieces)</span></div>
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<span style="color: #fff2cc;">1 medium Onion Paste (raw)</span></div>
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<span style="color: #fff2cc;">200 ml low fat or full cream coconut cream</span></div>
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<span style="color: #fff2cc;">125 ml low fat or full cream thickened cream</span></div>
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<span style="color: #fff2cc;">200 gm/ml tomato puree</span></div>
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<span style="color: #fff2cc;">3 cups water</span></div>
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<span style="color: #fff2cc;">cup milk</span></div>
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<span style="color: #fff2cc;">2 tsp jeera</span></div>
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<span style="color: #fff2cc;">1 tbsp oil</span></div>
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<span style="color: #fff2cc;">green chilli (finely chopped)</span></div>
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<span style="color: #fff2cc;">2 teaspoons red chili powder (preferably Kashmiri)</span></div>
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<span style="color: #fff2cc;">teaspoon turmeric powder</span></div>
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<span style="color: #fff2cc;">Salt to taste</span></div>
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<span style="color: #fff2cc;">A little cream and chopped coriander (cilantro) for garnishing.</span></div>
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<span style="color: #fff2cc;">METHOD</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">Steam the corn cobs. Mix the coconut cream, thickened cream and milk together. Heat oil and add cumin seeds and finely chopped green chili. Add onion paste and sweat till light brown. Add tomato puree and stir till the the moisture dries out and the oil is visible. Add turmeric, red chili powder and stir quickly. Add the corn cobs and salt to taste and stir till mixed properly. Add the mixture of coconut and thickened cream and milk and blend in. Bring to boil and simmer for 5 minutes. Add water and cook the corn cobs for 30 minutes and till the gravy becomes creamy and slightly thick. Garnish with cream and finely chopped coriander (cilantro).</span></div>
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<span style="color: #fff2cc;">Serves: 6 persons</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<span style="color: #fff2cc;">PANEER BUTTER MASALA</span></div>
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<span style="color: #fff2cc;">INGREDIENTS </span></div>
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<span style="color: #fff2cc;">Carrot : 2 medium sized Tomato : 2 big sized. Paneer : 100 gm. Peas : 1 cup Ginger : 1 inch piece. Green chillies : 3 to 4 Garam Masala pwd: 1/2 tsp. Dhania pwd : 1/2 tsp Jeera pwd. : 1/2 tsp Salt : to taste Turmeric pwd. : 1/4 tsp. Sugar : 1 tsp. Tamarind pulp : 2 tsp Red chilli pwd : 1 tsp. Cream : 2 tsp. </span></div>
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<span style="color: #fff2cc;">METHOD </span></div>
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<span style="color: #fff2cc;">Wash and chop the carrots into big pieces. Boil them in water. Blend the carrot, ginger, green chillies, tamarind and tomato in the mixie. Cut paneer into small cubes and put them in boiling water containing a pinch of turmeric pwd and some salt. Take 4 to 5 tbsp oil in a pan , and when hot add the carrot puree. Keep stirring. Add turmeric, dhania, jeera and garam masala, and redchilli pwd. Keep stirring till oil leaves. Put in the cream, salt and sugar and keep on low flame. Add the paneer and peas. The left over water from paneer can also be added. Keep on low flame till the butter masala blends well. Remove from fire, season with coriander leaves and put in a blob of butter, just before serving. Serve hot with chappati, roti, nan, or rice.</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<span style="color: #fff2cc;">IRANI MIXED VEGETABLE</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS</span></div>
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<span style="color: #fff2cc;">Potatoes 150 gm Tomatoes 3 Peas 200 gm Ginger (cut into small strips) 1" Cauliflower 300 gm Curd cup Carrots 150 gm Ginger and green chilly paste 1 tsp. Spinach (paalak) 200 gm Garam masala 2 tsp. Paneer 200 gm Red chilly powder tsp. Onions (big) 2 Black pepper powder tsp. Capsicum (big) 1 Salt 1 tsp Haldi tsp Oil for frying 2 cups</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">METHOD</span></div>
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<span style="color: #fff2cc;">Boil spinach and grind in a grinder. Keep aside. Cut all the vegetables into long pieces. Heat oil in a kadahi and fry the vegetables (except peas) till half done. Transfer to a bowl. Also fry the paneer pieces. Separately fry onion and ginger paste in 2 tbsp oil in a pressure cooker. Put all masala and chopped tomatoes. Add the spinach and curd. Fry for 5-6 minutes. Add all the vegetables, peas, paneer and one cup of water. Wait for one whistle and turn off the gas immediately. Sprinkle some chopped coriander leaves. Serve hot.</span></div>
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<span style="color: #fff2cc;">Serves: 7-8 adults</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<span style="color: #fff2cc;">KADAHI PANEER</span></div>
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<span style="color: #fff2cc;">INGREDIENTS</span></div>
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<span style="color: #fff2cc;">3 Onions1 pouch - Tomato puree1 capsicumSalt to taste1/4 spoon Turmeric powder1/2 tsp Red chilly powder250 gm Paneer cubes1/4 tsp Soya Sauce1 tbsp Oil</span></div>
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<span style="color: #fff2cc;">METHOD</span></div>
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<span style="color: #fff2cc;">Cut the onion into small pieces and fry in oil until it gets slightly brown. Then put small pieces of capsicum along with turmeric powder, salt and red chilly powder. Add tomato puree and soya sauce. Keep it for 5 minutes and add the paneer pieces. Serve hot with Naan, Tandoori Roti.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">Serves: 3-4 persons</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<span style="color: #fff2cc;">KEEMA CAULIFOWER</span></div>
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<span style="color: #fff2cc;">INGREDIENTS</span></div>
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<span style="color: #fff2cc;">Cauliflower (grated) 1 cup Cream 1/2 cup Paneer (in small pieces) 100 gm Oil 100 gm Kaju-Kishmish 25 gms each Salt To taste Curd 1 cup Tomato sauce 2 tbsp.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS FOR MASALA PASTE</span></div>
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<span style="color: #fff2cc;">Green chilly 3 Turmeric (haldi) 1/2 tbsp. Kashmiri mirch and Kala Namak 1 tsp. each Garam masala 1/2 tbsp. Coriander leaves 1 tbsp. Onion (grated) 2 Cumin seeds (jeera) 1 tsp. Posta (paste) 1 tbsp. Garlic 6 flakes Cumin seeds (roasted and grounded) 1 tsp. Ginger 1" Chopped coriander for flavor</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">METHOD</span></div>
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<span style="color: #fff2cc;">Add salt and turmeric to water. Boil the cauliflower in the water till half done. Heat oil in a kadahi. Add sugar. When the sugar becomes brown, add the grated onion. Saut till it gets brown. Add the masala paste. When the masala is ready, put the boiled cauliflower and fry for 5 minutes. Add paneer, kaju and posta. Strain the curds through a strainer and put it in the kadahi. Add salt. Add a cup of water, cover and simmer for a few minutes. After a few minutes (when cauliflower is done), remove the lid and wait till the water evaporates. Beat the cream and add to cauliflower. Add the sauce, roasted jeera, and chopped coriander. Serve hot.</span></div>
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<span style="color: #fff2cc;">Serves : 3-4 adults</span></div>
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<span style="color: #fff2cc;">MAKHANI VEGETABLE KOFTA CURRY</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS FOR MAKING KOFTA</span></div>
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<span style="color: #fff2cc;">Paneer 250 gm Corn-flour 2 tbsp. Potato 100 gm Garam masala tsp. Bread 3 pcs Salt 1 tsp Milk cup Red chilly powder To taste</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">METHOD</span></div>
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<span style="color: #fff2cc;">Cut the sides of the bread. Soak the bread pieces in milk for few minutes. Squeeze the bread. Boil the potatoes and mash properly. Mash the paneer. Mix bread, potatoes, paneer, corn flour, garam masala, red chilly powder, salt and make a dough.</span></div>
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<span style="color: #fff2cc;">INGREDIENTS FOR STUFFING KOFTA</span></div>
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<span style="color: #fff2cc;">Carrot (finely chopped) 50 gm Onion (finely chopped) 1 Peas (coarsely ground) 100 gm Malai 1 tbsp. Beetroot 50 gm Butter (refrigerated) 2 tbsp. Green chilly (finely chopped) to taste Salt tsp Coriander 1 tbsp. Cheese (grated) 1 tbsp. Pudina leaves (finely chopped) 1 tbsp. Oil 1 tbsp.</span></div>
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<span style="color: #fff2cc;">METHOD</span></div>
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<span style="color: #fff2cc;">Boil the carrots and peas. Spread it over a cloth till the water drains away. Heat oil in a kadahi. Add onion and fry slightly. Add all things except cheese, butter and malai. Fry for one minute and switch off the gas. Let the mixture cool. Now mix cheese, butter and malai. Take the dough and divide into 8-10 balls of equal size. Stuff them with this mixture. Deep fry till it gets golden brown. Keep aside.</span></div>
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<div style="text-align: center;">
<span style="color: #fff2cc;">INGREDIENTS FOR MAKING CURRY</span></div>
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<span style="color: #fff2cc;">Butter 75 gm Garam masala powder 1 tsp. Onion (paste) Of 2 onions Haldi powder tsp. Ginger (paste) and Red chilly powder 1 tsp. each Salt 1 tsp Tomato Juice 1 cup Kaju (fried) Some Tomato Sauce 2 tbsp. Cream 100 gm Curd cup Orange color few drops</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">METHOD</span></div>
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<span style="color: #fff2cc;">Put the butter in a kadahi and melt it. Add onion and ginger paste and fry till it gets golden brown. Add haldi, red chilly, garam masala and salt and fry it for few minutes. Put tomato juice and sauce. Fry till oil separates from masala. Beat the curd and add to the masala. Add 1 cup water and stir it properly. Wait till the gravy becomes thicker. Switch off the gas. Decorate the kofta in a serving plate. Before serving, heat the gravy again and mix the cream. Put a few drops of orange color and add to the koftas. Decorate it with kaju. Some chopped coriander leaves can be sprinkled, if desired.</span></div>
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<span style="color: #fff2cc;">NOTE</span></div>
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<span style="color: #fff2cc;">If you want little flavor of garlic, you can fry it with onion.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">Serves: 4 adults</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<div style="text-align: center;">
<span style="color: #fff2cc;">MALAI KOFTA</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS</span></div>
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<span style="color: #fff2cc;">Malai 4 tsp. Dalchini 1 Potatoes (boiled in salted water) 750 gm Black pepper seeds 8-10 Bread (soaked for 1 hour) 6 pc Laung and Elaichi (moti) 2 each Kishmish some Curd 1 cup Kaju (fried) 25 gm Red chilly powder 1 tsp Kaju and Posta (Paste) * 2 tbsp Garam masala 1 tsp. Salt 2 tsp. Haldi tsp. Jeera tsp. Dhaniya 1 tsp. Tejpatta 1 Tomato Puree 1 cup Saunth (dry ginger) Ghee or Butter 2 tbsp Chopped coriander leaves A few Oil for deep frying </span></div>
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<span style="color: #fff2cc;">* The paste should be prepared with 10 gm posta and 8-10 cashews after soaking them for one hour.</span></div>
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<span style="color: #fff2cc;">METHOD FOR MAKING KOFTA</span></div>
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<span style="color: #fff2cc;">Mash the potatoes and bread. Add 1 tsp salt. Make 15 balls. Mix kishmish, fried kaju, jeera, and 2 tsp malai. Stuff this into the kofta balls. Deep fry till it gets golden brown. Keep aside.</span></div>
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<span style="color: #fff2cc;">METHOD FOR MAKING CURRY</span></div>
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<span style="color: #fff2cc;">Soak jeera, tejpatta, saunth, dalchini, black pepper seeds, laung and elaichi for about 1 hour. Grind them and make paste. Heat ghee in a kadahi. Put the masala paste and fry for about a minute. Add kaju and posta paste, haldi, dhaniya, garam masala, 1 tsp salt, red chilly powder and tomato puree. Fry until the ghee separates from the masala. Add curd and 1 cup water. Boil well for 2-3 minutes. Switch off the gas. Transfer the gravy to a bowl. Add the koftas to the curry. Beat the remaining 2 tsp malai, garnish the kofta with chopped coriander leaves. Serve hot.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">Serves: 7-8 adults</span></div>
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<span style="color: #fff2cc;">MANGO SEED SABZI</span></div>
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<span style="color: #fff2cc;">(Gujarati Gotla Nu Shaak)</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Mangoes with seeds : 4-5 (ripe and sweet & sour, if you have only seeds after the mango juice has been extracted, it would be great)</span></div>
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<span style="color: #fff2cc;">Water : 2 cups</span></div>
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<span style="color: #fff2cc;">Gud and Salt : to tasteHaldi and Red Chilly powder : 1/4 tspLemon juice (if mangoes are too sweet)</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">For Tadka</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">JeeraHing powder (optional)</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">METHOD</span></div>
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<span style="color: #fff2cc;">Extract Mango juice from the mangoes and keep aside. Do not throw Mango seeds but keep them aside with all juice in it. In a Pan , mix Mango seeds and little bit of mango juice and water but do not make the mixture too thin. Add salt, haldi and mirch powder. Now taste the liquid if it is sour then add gud to make it sweet and sour, if it is sweet then add lemon juice to make it sweet and sour. Heat the mixture on medium heat until the masala mixes well and the mixture becomes little thick. 2-3 minutes. Heat oil , add cumin seeds and hing powder. when the seed splutters, pour tadka to the sabzi and heat the sabzi on low flame flame for 10 minutes. At the end, Add chopped coriander and enjoy mango seed sabzi with chapatis. You should serve the sabzi with at least one mango seed in the bowl.</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<span style="color: #fff2cc;">MOTI MAHAL DAL</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Urad dal (sabut) 250 gm Salt 1 tsp. Rajma 50 gm Garam masala tsp. Onion (finely chopped) 1 Hing 1 pinch Garlic (paste) 1 tsp. Red chilly (sabut) 4 Green chilies (finely chopped) 3 Fresh cream or (malai) cup Ginger (paste) and Red chilly powder 1 tsp. each Curd cup Tomato (finely chopped) 4 pcs Ghee 3 tbsp.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">METHOD</span></div>
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<span style="color: #fff2cc;">Soak rajma and urad dal overnight. Put them along with salt and 3 cups of water in a pressure cooker. Cover it with lid and wait for 3 whistles and simmer it for 15 minutes. Heat ghee in a kadahi. Put sabut red chilly and hing. Add garlic paste and fry it for minute. Now put onion, ginger paste, green chilly and cook for 1 minute. Add tomato and fry till done. Now add boiled dal. When dal is done, beat the curd and add. Mix well. When it becomes thicker, add garam masala and turn off the gas. Add cream and mix well. Sprinkle some chopped coriander leaves. Serve hot.</span></div>
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<span style="color: #fff2cc;">Serves: 8-10 adults</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<span style="color: #fff2cc;">MUGHLAI ALOO DUM</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Potatoes (small size) 400 gm Posta 20 gm. Curd 100 gm Tej patta 1 Oil for deep frying Cardamom (small) 5 Salt 1 tsp. Green chilly 4 Red chilly powder 1 tsp. Dalchini 1" Dhaniya powder 2 tsp. Javitri 1" Onion (sliced) 2 Cardamom (big) 1 Ginger and Garlic (paste) 1 tsp. Tejpatta 1 Kaju 20 pcs Laung 2 Water 1 cup Chopped coriander some</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">METHOD</span></div>
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<span style="color: #fff2cc;">Soak kajus (8-10), posta, small cardamom, green chilly for 1 hour and grind to make a paste. Beat curd. Add red chilly powder, salt, dhaniya and ginger garlic paste. Peel the potatoes and prick all over with fork. Put these potatoes in the curd mixture and keep aside for one hour. Heat oil in a kadahi. Fry the rest of the kaju and the onion till it gets golden brown. Remove the potatoes from the curd and fry them in the rest of the oil. Strain the oil. Heat little oil in a pressure cooker. Add the sabut garam masala. Add the kaju paste and fry it on a low flame till it gets light brown. Add the leftover curd mixture. Fry till the oil separates. Add potatoes and mix it. Then add 1 cup of water. Cover it. After 1 whistle simmer it for 5-7 minutes and turn off the gas. Add the fried kaju, onion and mix it. Sprinkle chopped coriander. Serve hot with Mughlai Parantha.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">Serves: 7-8 adults</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<span style="color: #fff2cc;">NAVRATAN KORMA</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Chopped Vegetables * 2 cups Tomatoes 2 Apple 1 Oil 100 gm Grapes 8-10 Curd 1 cup Pineapple 1 slice Onion 2 Paneer 100 gms. Jeera powder 1 tsp. Tal Makhana(fried) 8-10. Kala namak tsp. Kaju (fried) 50 gms Chat masala tsp. Salt 1 tsp. Cherry 4-6 Fresh cream 1 Sugar 1tsp.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">* Chopped vegetables should include carrot, French beans, peas, capsicum, cauliflower, cabbage and green onion.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS FOR MAKING PASTE</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Green chillies 3 Jeera tsp. Red chilly pd. 1 tsp. Each Kaju A few Garlic 5 flakes Posta (paste) 1 tsp. Garam masala pd 1 tsp. Ginger 3</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">METHOD</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Boil the chopped vegetables till half done and drain away the water. Chop all fruits to equal size. Boil the tomatoes and strain the juice. Chop the onions. Heat oil in a kadahi. Fry the onions and add the masala paste. Fry till it becomes golden brown. Strain the curds and add to the kadahi. Add the tomato juice, salt, sugar, kala namak, chat masala and jeera powder. Now put the boiled vegetables. Cover and simmer for 4-5 minutes. Turn off the gas. Mix the chopped fruits, fried kaju and makhana. Decorate it with fresh cream and cherries. Serve hot.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">Serves: 5-6 adults</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<span style="color: #fff2cc;">PANEER PASANDA</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Paneer 250 gms. Salt and Sugar 1 tsp. each Kaju powder 25 gms. Onions 2 Besan 2 tsp. Curds 1 cup Maida 3 tsp. Kashmiri mirch 1 tsp Red chilly powder tsp. Haldi tsp. Roasted jeera 1 tbsp. Oil 100 gm Cream and Tomato sauce cup each Coriander chopped Few</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS FOR MAKING MASALA PASTE</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Posta and Jeera 1 tsp. each Garlic 4 flakes Green chillies 3 each Ginger " Dalchini 2 Laung 3</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">METHOD</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Cut the paneer into 6 equal sized pieces. Sandwich kaju between two pieces of paneer. Make a batter of besan, maida and red chilly powder. Dip the paneer pieces in this and fry. Transfer to a bowl and keep aside. Grate the onion. Heat oil in a kadahi. Add sugar. Let it brown. Add onion. Fry till it gets golden brown. Add salt and masala paste. Fry it for 1 minute. Add curd, water, haldi and kashmiri mirch powder and cook for half a minute. Add tomato sauce. When it becomes thicker, pour it on the fried paneer. Garnish with fresh cream and roasted jeera. Sprinkle some coriander leaves. Serve hot.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">Serves: 3-4 adults</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<span style="color: #fff2cc;">PANEER BUTTER MASALA</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS FOR TANDOORI MASALA</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Curd cup Salt 1 tsp. Ginger Garlic paste 1 tsp. each Red chilly powder 1 tsp. Coriander (ground with 2 green chilly) 1 tbsp. Lemon juice or ( tsp. vinegar) 1 tsp. Garam masala tsp. Orange and yellow color few drops</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">INGREDIENTS FOR NORMAL MASALA</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Paneer kg Sugar 1 tbsp. Tomato Juice cup Tejpatta 1 Kaju 10. Water 1 cup Tomato sauce 3 tbsp. Fresh Cream cup Garam masala tsp. Onion 1 Red chilly powder tsp. Butter 100 gm Salt tsp. Oil 2 cups</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">METHOD</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Cut the paneer into small pieces. Cover with tandoori masala and leave for 20 minutes. Fry it. Peel, boil and grind the onions. Fry them in 1 tbsp. of oil to a golden brown color. Melt the butter in kadahi. Put sugar. Let it brown. Put kaju paste and fry for 1 minute. Put tomato juice, tomato-sauce, red chilly powder, garam masala, salt and fry for 1 minute. Add paneer. When it starts boiling, turn off the gas. While serving, garnish with cream. Serve hot.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">Serves: 8-10 adults</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<span style="color: #fff2cc;">SHAHI KOFTA</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">INGREDIENTS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Paneer 225 gms Kaju (in small pcs) 250 gms Besan 3 tbsp. Kishmish and Paneer 2 tbsp. each Maida 2 tbsp. Kesar (leaves or essence drops) some Salt 1tsp. Coriander leaves (finely chopped) Some Black pepper tsp. Bread crumbs 4 tbsp. Oil for frying 200 gm Potatoes (boiled) 2 big Tomato 400 gms Onion 100 gms Coriander leaves 2 tsp. Water 1 cup </span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">INGREDIENTS FOR MAKING MASALA PASTE</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Ginger " Dalchini 1 Garlic 6 flakes Cardamom (small) 2 Posta 1 tsp. Jeera I tsp. Laung 3 Green chilly 2</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Soak all the ingredients for half an hour in water and grind.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS FOR DRY MASALA</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Kashmiri mirch 1 tsp. Garam masala powder tsp. Dhaniya powder and Haldi 1 tsp. each Black pepper tsp. Sugar 1 tsp. Kala namak tsp. Kaju (grounded) 25 gms Fresh cream 2 tsp. Makhana powder 25 gms Tomato 400 gms Coriander leaves 2 tsp. Onion 100 gms</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">METHOD</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Mash paneer till it is soft. Add maida, boiled potato, black pepper, garam masala, 1 tbsp of besan and mix. Add some water and make balls. Make a batter of the rest of the besan and add 50 gms of grated onion. Dip the balls in the batter and roll it in bread crumbs. Fry till it gets golden brown. Grate the left over onions. Boil the tomatoes and strain the juice. Heat oil in a kadahi. Add sugar. Let it brown. Add onion and fry till it is soft. Put masala paste. Fry it for 2 minutes. Add tomato juice and all the dry masala. Add water. Boil it for 2-3 minutes. Now put the balls and cook slightly. Decorate it with fresh cream. Garnish with coriander leaves. Serve hot.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">Serves: 8-10 adults</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<span style="color: #fff2cc;">STUFFED CAULIFLOWER</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Cauliflower (medium size) 1 Jeera 1 tsp. Tejpatta 1 Dalchini (small pieces) 2 Cardamom (big) 2 Haldi tsp. Green chilly 1 Garam masala powder 1 tsp. Onion (finely chopped) 1 Red chilly powder 1 tsp. Ginger paste 1 tsp. Tomato 50 gm Dhaniya powder 1 tsp. Ghee 1 tsp. Oil for frying 200 gm Salt tsp.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">METHOD</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Remove the sticks of cauliflower. Fry and keep aside. Chop the tomatoes. Heat ghee in a pressure cooker and add tejpatta, cardamom, jeera, dalchini and ginger paste. Fry the onion till golden brown. Put tomato, dhaniya powder, red chilly powder, garam masala powder and salt. Fry till done. Add the cauliflower. The cauliflower should be upside down so that the head of the cauliflower dips in the masala. Add 2 tbsp.of water and cover it with lid. After 1 whistle, turn off the gas. After 1 minute release the steam and remove the lid. Place the cauliflower with its head up in a bowl and pour the leftover gravy on it. While serving, cut it into 4 pieces.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">NOTE</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">For richer taste, you can go a step further to bake the stuffed cauliflower in an oven. For this cover it with a cup of grated cheese and bake till the cheese becomes golden brown.</span></div>
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<span style="color: #fff2cc;">Serves: 4 adults</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<div style="text-align: center;">
<span style="color: #fff2cc;">STUFFED CAPSICUM</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Capsicum (all of equal size) 6 Haldi tsp. Onion (of medium size and grated) 2 Garam masala tsp. Ginger (grated) 2 tsp. Sugar tsp. Red chilly powder and Salt 1 tsp. each Tomato juice 1cup</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">FOR STUFFING</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Amchur tsp. Dhaniya tsp. Jeera and Salt 1 tsp. each Urad dal (white) cup Garam masala tsp. Haldi tsp. Ginger (grated) tsp. Ghee (For tadka) 1 tsp. </span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">METHOD</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Boil the dal with salt and haldi. Separate the water from dal. Warm ghee and put jeera. Add urad dal, amchur, garam masala, dhaniya and mix. Cut off the top portion of the capsicum and hollow it from inside. Stuff with urad dal and put back the cut-off portion. Heat oil in a pressure cooker. Put onion and ginger. Fry for 1 minute. Now add tomato juice, haldi, salt, red chilly powder and sugar. Fry for another minute. Put the capsicum and cover. After 1 whistle turn off the gas. After 2 minutes, release the steam and open the pressure cooker. Transfer the capsicum to a bowl, put the leftover gravy on it and serve hot.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">Serves: 6 adults.</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<div style="text-align: center;">
<span style="color: #fff2cc;">STUFFED TOMATO IN ENGLISH STYLE</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">INGREDIENTS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Tomatoes of equal size 8 Maida 2 tsp. Carrot 1 Cauliflower (grated) 1 cup Onion 2 Butter 25 gms Paneer 50 gm Milk 5 tsp. Potato 2 Tomato juice and Salt 1 tsp. each Peas 100 gms Coriander leaves A few Green chilly 1 Tomato sauce 1 tbsp.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">* All the tomatoes should be hard and of equal size.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">METHOD</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Peel and boil the vegetables. Heat butter and fry the onion, ginger, green chilies, maida, tomato juice and salt. Add milk and cook. When it becomes thicker, add tomato sauce. Mash all the vegetables and add to the above. Cut off the top portion of tomatoes and scoop them with the help of a pointed knife. When the vegetable masala cools down stuff the tomatoes with it. Spread on it the grated cauliflower and bake till the cauliflower gets golden brown. Decorate in a wide bowl and garnish with chopped coriander leaves. Serve hot.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">Serves: 8 adults</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<div style="text-align: center;">
<span style="color: #fff2cc;">TOMATO ONION DOSA </span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">INGREDIENTS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Rice : 200 Gms</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Urad Dal : 50 Gms</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Tomato : 250 Gms</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Onion : 100 Gms</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Little Oil</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Pepper or Chilly Powder</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Salt, Asafoetida (heeng), Curry Leaves and corriander.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">METHOD</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Make dough of rice and urad dal by grinding them into a fine paste. Fry tomato and onion in little oil. To this add pepper or chilly powder, salt, asafoetida, curry leaves and coriander. Then add this mixture to the dosa dough. Using the dosa dough, make delicious dosas.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Makes: 10-12 Dosas</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<div style="text-align: center;">
<span style="color: #fff2cc;">ONION UTTAPAM</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">The batter for Uttapam is same as for Plain Dosa. The only difference is that it should be slightly thicker.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Onion (finely chopped) 750 gms Green chilies (finely chopped) 5-6 Ginger (big piece, finely chopped) 1 Butter or ghee 150 gms Coriander leaves (finely chopped) A few Salt To taste</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">METHOD</span></div>
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<span style="color: #fff2cc;">Finely chop all the vegetables. Heat tava (griddle). Spread paste on the tava. Sprinkle chopped vegetables on the paste and press slightly with the help of finger-tips. Roast it from both sides with help of butter or ghee in low flame. Serve hot with Sambar and Chutney.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">Makes: 10-12 Uttapams</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<span style="color: #fff2cc;">IMLI RICE WITH ONION RAITA</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Rice 2 cups Tamarind (Imli) 50 gms Salt To taste Water 1 cup Chana Dal 1 tsp Urad Dal 1 tsp Oil for Tadka 1 tbsp</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">METHOD</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Half boil rice. Soak Imli in water for 30 minutes. Mash it and strain it through a strainer. The tamarind water is ready for use. Heat oil in a kadahi. Add chana dal and urad dal. Add rice to it in the kadahi. Add salt and Imli water. Mix it well. Cover it with lid and simmer it for 5-7 minutes. Serve hot with Onion Raita.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">Serves: 4-5 adults</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<span style="color: #fff2cc;">SHAHI PARANTHA</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">INGREDIENTS</span></div>
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<span style="color: #fff2cc;">Maida 150 gms Salt 1 tsp. Atta 75 gms Ajwain tsp. Sugar 2 tsp. Ghee 4-5 tbsp.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS FOR KHAMIR</span></div>
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<span style="color: #fff2cc;">Maida cup Soda-bi-carb tsp. Curd (in liquid form) cup</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">METHOD FOR MAKING KHAMIR</span></div>
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<span style="color: #fff2cc;">During winter season soak all the ingredients overnight. In summer soak these things 4-5 hours before making.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">METHOD FOR MAKING SHAHI PARANTHA</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Add salt to maida. Add the mixture of khamir. Make dough with the help of khamir. Add water if required. The dough should be neither too hard nor too soft. Leave it for 15-20 minutes. For making parantha, make balls of equal size. Roll out four thin layers of paranthas of equal size. Keep first layer upon chakla. Spread ghee and ajwain. Now keep the second layer upon this. Repeat the same method. Keep the third layer and again repeat the above method. Now keep the fourth layer and press it from all the sides. Make the parantha little bigger by pressing with hands. Heat a tava and fry the paranthas to desired crispness with the help of enough ghee and by pressing it on tava. Serve hot.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">Makes: around 7-8 paranthas</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<span style="color: #fff2cc;">TANDOORI ROTI</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Maida 500 gms Atta 500 gms</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">METHOD</span></div>
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<span style="color: #fff2cc;">Sieve the maida and atta. Make a dough by mixing water. Roll into slightly thick rotis of equal size. Heat a tava. Apply water on one side of roti. Put the roti on the tava with the wet side facing downwards. Turn the tava upside down and apply heat to the dry side of the roti. Keep moving the tava in circle over the flame. Cook the roti till done. Serve hot with Moti Mahal Dal.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">NOTE</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">The rotis can be polished with butter for better taste. The rotis will be much softer if paneer water is used instead of plain water for making the dough. The rotis can also be grilled in Gas Tandoor for even better taste.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">Makes: about 25-30 rotis</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<span style="color: #fff2cc;">NAAN</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Maida 500 gms Sugar 2 tsp. Baking powder 1 tsp. Fresh yeast * tsp. Curd cup Butter 50 gms Milk and water (mixture) cup (lukewarm) Kalonji (kala jeera) 15 gms</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">* Fresh Yeast may not be available everywhere. You may use tsp Dry Yeast instead if required.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">METHOD</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Sieve the baking powder, salt (1 tsp) and maida together. Melt the butter and add to this and mash it with your palm for about 15 minutes till it becomes fluffy. Add kalonji. Make a well in the center of maida mixture and put milk and spread fresh yeast on it. When the yeast starts bubbling make the dough of maida. The dough should be slightly elastic. Keep aside for 5-6 hours. Make 10-12 balls and make slightly thick rotis. Grill it in tandoor. Polish with butter and serve hot with Paneer Butter Masala.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">NOTE</span></div>
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<span style="color: #fff2cc;">The naan can also be stuffed with mixed vegetables.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">Makes: 10-12 medium size Naans.</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<span style="color: #fff2cc;">MUGHLAI PARANTHA</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS FOR MAKING DOUGH</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Maida 500 gms Soda-bi-carb tsp. Curd (liquid) 200 gms</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS FOR MAKING TOPPING</span></div>
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<span style="color: #fff2cc;">Carrot 2 Dalchini 1" Beans 10-12 Javitri 1" Cauliflower (small) 1 Cardamom (big) 1 Cabbage (small) 1 Tejpatta 1 Potatoes 5-6 Laung 2 Coriander Leaves (chopped) A few Cardamom (small) 2 Red chilly powder 1 tsp. Green chilly 2 Dhaniya powder tsp. Ginger 1 Garam masala tsp. Oil 2 tbsp.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS FOR BESAN TOPPING</span></div>
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<span style="color: #fff2cc;">Besan 100 gms Salt tsp. Red chilly powder tsp.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Make thin Besan batter by mixing all the three ingredients in water.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">METHOD FOR MAKING TOPPING</span></div>
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<span style="color: #fff2cc;">Finely chop the beans. Grate carrot, cabbage and cauliflower. Boil and mash the potatoes. Finely chop green chilles and coriander. Heat oil in a kadahi. Season with dalchini, javitri, laung, small and big cardamom, tejpatta, green chilly and ginger. Put all the grated and chopped vegetables. Fry for 2 minutes and cover with lid. Remove the lid after 2 minutes. Add the mashed potatoes and mix. Add salt (to taste), dhaniya, red chilly powder and garam masala. Mix it well and turn off the gas.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">METHOD FOR MAKING DOUGH</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Sieve maida and soda together. Make soft dough with the help of curd. Leave it for 5 -6 hours. Roll into rotis of medium size. Heat a tava. Put a roti on the tava. Put vegetable topping on the roti and spread it evenly. Cover the vegetable topping with the besan batter. Turn the roti over. Fry into crisp paranthas with the help of little oil. Serve hot with Mughlai Aloo Dum.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">Makes: about 20 paranthas</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<span style="color: #fff2cc;">KULCHA</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">INGREDIENTS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Maida 500 gm Sugar 1 tsp.. Suji 100 gm Lukewarm water For dough Milk 100 ml Salt 1 tsp. Dry yeast 1 tsp. Oil 2 tbsp.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">METHOD</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Sieve the maida. Slightly warm the milk. Soak suji in that for half an hour. Make a well in the center of the maida. Put the suji mixture, oil, salt, and sugar in the well. Spread yeast over it. Make the dough with the help of warm water. The dough should be elastic and soft. Leave it for 2 hours. Make balls of equal size. Roll into slightly thick rotis. Grill it in tandoor. Polish with butter and serve hot.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">NOTE</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">If you want to make Stuffed Paneer Kulcha then mash 200 gms of paneer. Now add black pepper, salt, garam masala and chopped coriander. Stuff it into the dough. Roll into slightly thick rotis. Grill it in tandoor. Polish with butter Serve hot.</span></div>
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<span style="color: #fff2cc;">Makes: 15 kulchas</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<div style="text-align: center;">
<span style="color: #fff2cc;">FRIED RICE</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">INGREDIENTS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Rice 2 Cups Green Onion (finely chopped) 1 cup Oil 4 tbsp. Green peas (boiled) cup Tomato (sliced) 1 Soya sauce 2 tbsp. Carrot (cut into small cubes) cup Salt to taste. French beans (cut into small cubes) cup Ajinomoto tsp. Capsicum (cut into small cubes) cup Vinegar 2 tbsp</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">METHOD</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Wash rice and boil it in salted water without covering. When rice is done, strain it through a strainer and let it cool. Heat oil in a kadahi and slightly fry the onions. Put all the vegetables except peas and tomatoes. Add boiled rice along with aji-no-moto, salt, soya sauce and vinegar. Cook for 2-3 minutes on high flame while continuously stirring it. Transfer to a serving bowl and garnish with tomatoes and peas. Serve hot.</span></div>
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<span style="color: #fff2cc;">Serves: 5-6 adults</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<div style="text-align: center;">
<span style="color: #fff2cc;">VEGETABLE BIRYANI</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">INGREDIENTS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Basmati Rice 2 cups Big Cardamom 2 Chopped onion 1 Jeera and Salt 1 tsp each chopped mixed vegetables 2 cups Dalchini 1 Ghee 4 tbsp Dhaniya (Coriander powder) 1 tsp Laung (cloves) 3 Garam Masala 1 tsp Water 4 cups Red Chilly Powder 1 tsp</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">METHOD</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Rinse the rice properly and soak it for 5-7 minutes. Heat ghee in a pressure cooker and add laung, dalchini and elaichi and fry for 1 minute. Add the onion and fry to a golden brown color. Add vegetables and fry for 4-5 minutes. Add rice, water, salt and the remaining spices. Cover the lid and cook on high flame. After one whistle turn off the gas. Remove the lid, garnish with fresh coriander and serve hot with Raita or Salad.</span></div>
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<span style="color: #fff2cc;">Serves: 4-5 adults</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">FRIED RICE</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">INGREDIENTS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Rice 2 Cups Green Onion (finely chopped) 1 cup Oil 4 tbsp. Green peas (boiled) cup Tomato (sliced) 1 Soya sauce 2 tbsp. Carrot (cut into small cubes) cup Salt to taste. French beans (cut into small cubes) cup Ajinomoto tsp. Capsicum (cut into small cubes) cup Vinegar 2 tbsp</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">METHOD</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Wash rice and boil it in salted water without covering. When rice is done, strain it through a strainer and let it cool. Heat oil in a kadahi and slightly fry the onions. Put all the vegetables except peas and tomatoes. Add boiled rice along with aji-no-moto, salt, soya sauce and vinegar. Cook for 2-3 minutes on high flame while continuously stirring it. Transfer to a serving bowl and garnish with tomatoes and peas. Serve hot.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serves: 5-6 adults</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<div style="text-align: center;">
<span style="color: #fff2cc;">HOT & SOUR TOMATO SOUP</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">INGREDIENTS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Tomato (chopped) 1 kg Sugar 1/2 tsp. Tomato (finely chopped) 1. Black pepper 1 tsp. Cabbage (finely chopped) 1/2 cup Chilly sauce 2 tsp. Carrot (grated) 1/2 cup Vinegar 3 tbsp. Beans (finely chopped) 5-6 Corn flour (mixed in 1/2cup of water) 3 tbsp. Ajinomoto 1 tsp. Paneer (cut into cubes) 100 gm Salt 1 tsp Oil 2 tbsp</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">METHOD</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Put the chopped tomatoes in a pressure cooker with 3-4 cups of water. Wait for 3-4 whistle and simmer for 3-4 minutes. Turn off the gas. Let it cool and then grind. Heat oil in a kadahi. Put the finely chopped tomato. Cook it for one minute while mashing simultaneously. Add cabbage, carrots and French-beans. Stir it for one minute. Add the ground tomatoes. Put all the ingredients except corn flour. Boil it for two minutes. Put the corn flour paste and stir it. Cook till it becomes thicker. Add paneer and serve hot.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serves: 5-6 adults</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<div style="text-align: center;">
<span style="color: #fff2cc;">PANEER CHILLY</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">INGREDIENTS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Cornflour 1 tbsp. Tomato sauce 2 tsp. Maida 1 tsp. Green chilly (cut into thin & long strips) 5 Salt 1 tsp. Garlic Cloves (optional) 5 Paneer 125 gm Ajinomoto tsp. Vinegar 1 tsp. Sugar tsp. Soya sauce 2 tsp Black pepper tsp. Chilly sauce 1 tbsp. Oil for deep frying </span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">METHOD</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Make a thin paste of Maida, Cornflour and 1/2 tsp of salt. Cut paneer into small square pieces. Dip them in the paste and fry to a golden brown color. Heat 2 tbsp. of oil. Fry green chilly and garlic. Put salt, sugar, black pepper, ajinomoto, chilly sauce, tomato sauce, soya sauce, vinegar and 2 tbsp. of water. Cook for half a minute. Add Paneer. Mix it well. Serve hot.</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Serves: 2-3 adults</span></div>
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<span style="color: #fff2cc;">================</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">VEGETABLE MANCHURIAN</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">INGREDIENTS FOR MANCHURIAN BALLS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Carrot (grated) 3 Maida 1 tbsp. Cauliflower (grated) 1 Ajinomoto tsp. Raw Papaya (grated) 1 Black pepper and Salt tsp. each Small Cabbage (grated) 1 Corn flour 2 tsp. Green chilly (finely chopped) 2 Oil for deep frying </span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">INGREDIENTS FOR MANCHURIAN SAUCE</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Oil 2 tbsp. Worcestershire sauce 1 tbsp. Ginger (paste) 1 tsp. Tomato sauce 1 tbsp. Garlic (paste) 1 tsp. Vinegar 2-3 tsp. Green chilly (finely chopped) 3-4 Salt 1 tsp. Onion (finely chopped) 1 Black pepper tsp. Soya sauce 2 tbsp. Corn flour 1 tbsp.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">METHOD FOR MAKING BALLS</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Put 1 tsp. salt in grated cabbage and leave it for 15 minutes. After that squeeze it. Mix all the ingredients for manchurian balls. If the mixture is too soft, add more maida. Make balls of oval shape. Roll the balls in dry maida. Heat oil in a kadahi. Fry the balls to a golden brown color.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">METHOD</span></div>
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<span style="color: #fff2cc;">For preparing manchurian sauce, heat 2 tbsp. of oil in a kadahi. Add ginger and garlic paste and fry it for one minute. Add the sauces, vinegar, salt and black pepper and cook for 1 minute. Add 1 cup of water. Boil it and simmer for 2 minutes. Mix 1/2 cup of water in corn flour and add while continuously stirring it. Cook till it becomes slightly thick. Remove from flame and keep aside. While serving boil it again and put the balls in it. Cook for one minute and serve hot.</span></div>
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<span style="color: #fff2cc;">Serves: 5-6 adults</span></div>
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<span style="color: #fff2cc;">RAJ KACHORI</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">FOR MAKING KACHORI</span></div>
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<span style="color: #fff2cc;">Suji 200 gms Atta 50 gms Oil for frying</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">METHOD FOR MAKING KACHORI</span></div>
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<span style="color: #fff2cc;">Make a stiff dough of Suji and Atta with water. Divide into 15 equal parts, roll into rotis and fry on medium flame. They must be puffed up. After they cool down, ensure that they are not soft. If they are, fry again. Keep aside.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS FOR FILLING</span></div>
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<span style="color: #fff2cc;">Curd (beaten) 500 gms Onions (chopped) 2 Masala Chhole 1-1/2 cup Urad Dal ke vade (bhalle)-small 15 Tamarind Chutney 1-1/2 cup Maide ki Papdi 30-40 Sprouts (boiled) 1-1/2 cup Bhujia (sev) 100 gms Boiled Potatoes (chopped) 4 Coriander Leaves (chopped) 1 cup Roasted Dhaniya Powder 2 tsp Chat Masala 2 tsp Roasted Jeera Powder 2 tsp Garam Masala 1 tsp Plain Salt and Rock Salt 1 tsp each Red chilly powder 1 tsp</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">METHOD FOR SERVING</span></div>
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<span style="color: #fff2cc;">Take one kachori in serving plate. Make a big hole in the centre. Fill with vada (bhalla), crushed papdi (2-3), one tbsp of chhole, one tbsp of sprouts, some potatoes and onions. Pour two tbsp of curd and one tbsp of tamarind chutney. Sprinkle all the masala to taste. Garnish with bhujia and coriander leaves.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">NOTE</span></div>
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<span style="color: #fff2cc;">For a richer taste, you can also add pomegranate seeds, grapes and chopped pineapple.</span></div>
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<span style="color: #fff2cc;">Makes: 15 Raj Kachoris.</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<span style="color: #fff2cc;">MATKA CHAT</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">INGREDIENTS</span></div>
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<span style="color: #fff2cc;">Dried White Peas (Safed Matar) 250 gms Green Chilies (chopped) 3-4 Boiled Potatoes 3 Tamarind 25 gms Tomatoes (chopped) 3 Coriander Leaves (chopped) A few Ginger (finely chopped) 1 tbsp Dhaniya Powder 1 tsp Salt 1/2 tsp Jeera Powder 1 tsp Rock Salt (kala namak) 1/2 tsp Red Chilly Powder 1/2 tsp Soda-bi-carb A pinch Chat Masala 1/2 tsp</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">METHOD</span></div>
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<span style="color: #fff2cc;">Soak the tamarind in 1 cup of water for an hour and strain. You will get about half a cup of tamarind water. Soak peas in water for 7-8 hours. Boil in a pressure cooker with a pinch of soda-bi-card. Wait for one whistle and simmer it for 8-10 minutes. Switch off the gas. Heat a kadahi. Put all the masala and roast to a brownish color. Add the boiled peas. Add all the remaining ingredients (except coriander leaves) along with the tamarind water. Cook for 2-3 minutes on high flame. Garnish with the coriander leaves and serve immediately. Serves: 6-7 persons</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<span style="color: #fff2cc;">LAHORI CHANA CHAT</span></div>
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<span style="color: #fff2cc;">INGREDIENTS</span></div>
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<span style="color: #fff2cc;">Kabuli Chana (boiled) 250 gms Green Chilies (chopped) 3-4 Boiled Potatoes 2 Ginger (finely chopped) 1 tbsp Onion (chopped) 2 Coriander Leaves (chopped) 1 cup Lemon juice 3 tbsp Tomatoes (chopped) 2 Sugar 1 tsp Salt 1 tsp Roasted Jeera Powder 1 tsp Rock Salt (kala namak) 1/2 tsp Red Chilly Powder 1/2 tsp Black Pepper Powder 1/4 tsp Garam Masala Powder 1/4 tsp Chat Masala 1/2 tsp</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">METHOD</span></div>
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<span style="color: #fff2cc;">Mix all the ingredients in a serving bowl. Refrigerate for 2-3 hours and serve chilled.</span></div>
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<span style="color: #fff2cc;">Serves: 6-7 persons.</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<span style="color: #fff2cc;">KATORI CHAT</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">INGREDIENTS</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">FOR MAKING KATORI (BOWL)</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Maida 200 gms Oil 300 gms Salt 1/2 tsp</span></div>
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<span style="color: #fff2cc;">METHOD FOR MAKING KATORI (BOWL)</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Make a stiff dough of maida with 3-4 tbsp oil and salt. Divide into 15 equal parts, roll into thin rotis and prick with a fork all over. Heat oil in a kadahi. Grease the outside of a medium size steel bowl. Take one roti, stick on the outer side of the bowl so that it takes the shape of the bowl. Put in the hot oil along with the steel bowl. Remove the steel bowl as soon as it separates. Fry the bowl-shaped roti to a light brown color. Prepare all the katoris similarly and keep aside.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">INGREDIENTS FOR FILLING</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Curd (beaten) 500 gms Onions (chopped) 2 Masala Chhole 1-1/2 cup Urad Dal ke vade (bhalle)-small 15 Tamarind Chutney 1-1/2 cup Maide ki Papdi 30-40 Sprouts (boiled) 1-1/2 cup Bhujia (sev) 100 gms Boiled Potatoes (chopped) 4 Coriander Leaves (chopped) 1 cup Roasted Dhaniya Powder 2 tsp Chat Masala 2 tsp Roasted Jeera Powder 2 tsp Garam Masala 1 tsp Plain Salt and Rock Salt 1 tsp each Red chilly powder 1 tsp</span></div>
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<span style="color: #fff2cc;">METHOD FOR SERVING</span></div>
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<span style="color: #fff2cc;">Dip a katori in the curd and put in a serving plate. Fill with vada (bhalla), crushed papdi (2-3), one tbsp of chhole, one tbsp of sprouts, some potatoes and onions. Pour two tbsp of curd and one tbsp of tamarind chutney. Sprinkle all the masala to taste. Garnish with bhujia and coriander leaves.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">Makes: 15 plates.</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<span style="color: #fff2cc;">FALOODA</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">INGREDIENTS </span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Unboiled milk - 1/2 litre (approximately 4-5 cups)Condensed milk (Milkmaid) - 1 tin1 packet Jelly (preferably strawberry flavour)Custard powder - 4 tbsp (note tbsp and not tsp)Ripe Mango, Seddless Grapes - quantity as per your choiceVanilla essence - few dropsPista essence - few dropsGreen color - pinchDried Grapes, broken Cashews, Badam - few</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">METHOD</span></div>
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<span style="color: #fff2cc;">Set jelly and keep it in fridge. Mix together condensed milk and unboiled milk. Boil on low-medium flame. Dissolve custard powder in small qty of milk and pour it into the milk when it reaches boil. Simmer gas for 5 mins till mixture is thick. Then take off gas and cool for a while. Now divide the qty of the mixture into two by pouring it into 2 separate vessels. Add vanilla essence into the mixture in one vessel and pista essence with green color into mixture in another vessel. Keep the 2 vessels in freezer. After an hour, remove the 2 vessels, beat the contents separately in mixie and rest the 2 vessels again in freezer like before. After well set, break jelly into pieces and take out the 2 vessels.</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">How to Serve</span></div>
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<span style="color: #fff2cc;">Take a tall glass. Pour jelly at the bottom. On top of it, place a scoop of vanilla icecream. On top of it, place finely cut pieces of mango and grapes. Next, place a scoop of pista icecream. Decorate with dried grapes, broken cashews and badam. (If possible, also with a plum). Serve with a long spoon.</span></div>
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<span style="color: #fff2cc;">Enjoy !!!</span></div>
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<span style="color: #fff2cc;">Serves: 4 glasses</span></div>
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<span style="color: #fff2cc;">================</span></div>
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<span style="color: #fff2cc;">Vegetable Kolhapuri</span></div>
<br />
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">Ingredients:</span></div>
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<span style="color: #fff2cc;">Vegetables:</span></div>
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<span style="color: #fff2cc;">1 onion (chopped)</span></div>
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<span style="color: #fff2cc;">1 tomato (chopped)</span></div>
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<span style="color: #fff2cc;">1 potato (boiled and chopped)</span></div>
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<span style="color: #fff2cc;">1 capsicum (chopped)</span></div>
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<span style="color: #fff2cc;">1 carrot (boiled and chopped)</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">1 tbsp. peas (boiled)</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">Grind together:</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">1 onion</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">1/2" piece ginger</span></div>
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<span style="color: #fff2cc;">2 red chillies</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">3-4 garlic flakes</span></div>
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<span style="color: #fff2cc;">1 tomato</span></div>
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<span style="color: #fff2cc;">1 tsp. sugar Other Ingredients:</span></div>
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<span style="color: #fff2cc;">2 tbsp oil</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">1/4th tsp. Cumin seeds</span></div>
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<span style="color: #fff2cc;">1/4th tsp. Cinnamon & clove powder</span></div>
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<span style="color: #fff2cc;">1 tbsp. coriander leaves</span></div>
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<span style="color: #fff2cc;">Salt to taste</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">1 tsp. Lemon Juice</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">1 tsp. Dhania (dry coriander) powder</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">1/4th tsp. Turmeric powder</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">1 tsp. Red chili powder</span></div>
<div style="text-align: center;">
<span style="color: #fff2cc;">1 tsp Kasuri Methi (dry fenugreek leaves)</span></div>
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<span style="color: #fff2cc;"><br /></span></div>
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<span style="color: #fff2cc;">Method:</span></div>
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<span style="color: #fff2cc;">Heat oil in a pan; add cumin seeds & kasuri methi, allow to splutter. Add chopped onion, sauté till tender. Add grinded paste. Add red chili powder, dhania powder & turmeric powder. Stir-fry till oil separates. Add salt, cinnamon - clove powder, and ½ cup water. Allow simmering for 2-3 minutes. Add all vegetables. Mix well. Cook till masala thickens enough to coat vegetables. Add lemon juice, mix, and remove from fire. Garnish with chopped coriander, serve hot.</span></div>
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</div>
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</script>Lalit Jainhttp://www.blogger.com/profile/12234034691033668958noreply@blogger.com0tag:blogger.com,1999:blog-567218654791380390.post-32345584858121387812008-01-14T07:23:00.000-08:002016-05-18T06:48:42.835-07:00Vegetable Subzi<strong><span style="color:#ff0000;">Vegetable korma<br /></span></strong><br />A mixed vegetable delight with the goodness of many fresh vegetables in one dish.Ingredients:<br /><br />Beans, chopped 100 gm<br />Carrots, diced 100 gm<br />Kohlrabi, dried 100 gm<br />Peas, shelled 100 gm<br />Potatoes, diced 100 gm<br />Tomatoes, chopped 100 gm<br />Bay leaf (tej patta) 2<br />Cardamoms 6<br />Cinnamon 1” stick<br />Clarified butter (ghee) 30 gm/2 tbs<br />Cloves 3<br />Coconut, grated 160 gm/ 2/3 cup<br />Coriander leaves, chopped 10 gm/2 tsp<br />Fennel (saunf) 10 gm/2 tsp<br />Ginger, chopped 5 gm/1 tsp<br />Green chillies, chopped 2<br />Onions, chopped 30 gm/2 tbs<br />Poppy seeds (khus khus) 10 gm/2 tsp<br />Salt to taste<br />Turmeric (haldi) powder 2.5 gm/ ½ tsp<br /><br />Directions<br /><br />Blend coconut, green chillies, onions, ginger, turmeric powder and coriander leaves to a fine paste in a blender. On a hot griddle roast the fennel, cinnamon, cloves, cardamoms and poppy seeds. Cool and put in a blender to make a fine powder. In a pan put just enough water to cover the vegetables along with bay leaves and salt and cook. Once the vegetables are tender and the water evaporated add the coconut-onion paste. Stir-cook for 2-3 minutes. Add the powdered seeds and clarified butter. Stir well for 5 minutes.<br /><br />Time: Preparation: 45 minutes Cooking: 30 minutes<br /><br />To Serve: Transfer to a dish and serve with roti.<br /><br />**************************************<br /><strong><span style="color:#ff0000;"></span></strong><br /><strong><span style="color:#ff0000;">Paneer Makhani</span></strong><br /><br />Ingredients<br />1 cup Paneer (cubed) 1 no Onion (diced) 1 inch Ginger (finely minced) 2 cup Tomato puree 2 tsp Kasoori methi 2 nos Bay leaf 1 tsp Cumin seeds 2 nos Cloves 5 nos Cardamon (crushed) ¼ tsp Fenugreek seeds 3 tsp Red chilli powder 1 tsp Garam masala powder ½ tsp Sugar 1 tsp Salt (or to taste) ½ cup Fresh cream (half & half) 1 tsp Butter 3 tsp Oil Method: Heat oil and butter in a suace pan and fry the cubed paneer pieces until they turn slightly golden. Remove them from the pan and keep aside. In the same oil add clove, cumin seeds, fenugreek seeds and bay leaves and toast them for a while. Then saute the onions and ginger until they turn golden. Now add the pureed tomatoes along with red cilli powder, garam masala, kasoori methi, crushed or powdered cardamon, sugar and salt. Close with a lid and cook on low flame for 5 minutes. Then add half & half cream and fried paneer cubes and let cook for 3 to 4 minutes until the oil seperates. Garnish with little kasoori methi leaves and serve hot.<br /><br /><br /><strong><span style="color:#ff0000;">Paneer Manchurian</span></strong><br /><br />Ingredients:<br />1/2 cup flour 1/2 tsp Chinese salt 2 tbsp cornflour 2 tbsp spring onions, chopped 2 tbsp Soya sauce 3 green chillies, chopped 4 tsp ginger-garlic paste 6 garlic cloves, finely chopped 200 gms homemade paneer or cottage cheese Salt to taste Oil for frying Egg white of one egg Few coriander leaves, chopped Method: Cut the paneer into square pieces. Marinate the pieces with salt and two teaspoons of ginger-garlic paste and keep aside for 10 minutes. Mix cornflour, flour, egg white, ginger-garlic paste, salt in a bowl and make a batter using little water. Dip the paneer pieces in this batter and fry in hot oil until they turn golden. In another pan heat oil and fry the chopped garlic cloves. Now add Soya sauce, spring onions, fried paneer pieces, green chillies, salt, Chinese salt, one and a half cups of water and let the ingredients simmer. Take three teaspoons of cornflour and 1/4 cup of water and mix well. Add this to the boiling mixture and cook well until the sauce thickens. Add coriander leaves and serve hot with plain rice.<br /><br />*******************************<br /><br /><strong><span style="color:#ff0000;">Palak Paneer</span></strong><br /><br />Ingredients:<br />One big bunch of spinach (fresh green ones) Paneer ~10 to 15 cubes One medium sized ripe tomato Green chillies 5, half onion~ chopped finely into small pieces Half tsp of garlic-ginger-cilantro paste One tsp of dhania-jeera (coriander-cumin) powder Quarter cup cashews Half tsp of salt Method: Spinach and Green Chillies - Wash the spinach, cut or tear them into big pieces. Heat a teaspoon of oil in a wide skillet. First add green chillies to hot oil, then spinach. Saute until the leaves are wilted. Turn off the heat. Wait few minutes to cool. Add them to a blender and also a pinch of salt - blend to smooth paste. Adding green chillies to spinach puree is very important step; it gives punch to bland spinach. Tomato- Boil tomato in hot water till the skin break down, remove the skin, mash the tomato to a pulp. Cashews- Roast cashews lightly, make fine powder of them. Paneer- Lightly saute paneer cubes in one teaspoon of ghee till they are golden brown. (This is optional, you can add paneer cubes just as they are.) Add one teaspoon of ghee or oil to a wide skillet. When it is hot, fry the onions till translucent. Add ginger-garlic-cilantro paste and dhania-jeera powder, mix them and saute for 2 to 3 minutes. Now add pureed spinach, tomato and cashew powder along with a pinch of turmeric and salt to taste. Mix thoroughly and add water if needed. Do not dilute the curry too much. It should not spread like flooding river when served on a plate. Cook it covered on low flame for about 5 to 10 minutes. Just before turning off the heat, add the paneer cubes. Mix them with the spinach (palak). Let simmer for 2 or 3 minutes and then turn off the heat. Serve hot with parathas or rice.<br /><br />*****************************<br /><br /><strong><span style="color:#ff0000;">Palak Paneer I</span></strong><br /><br />Ingredients<br />3 bunches of Palak 1 Onion (chopped finely) 1 tbsp Ginger-Garlic paste 10 Green Chillies 1 cup Milk 2 tbsp Cream 1 tbsp Garam Masala Powder 1 tbsp Kasuri Methi (dry fenugreek leaves) 500 gms of diced paneer 2 big Tomatoes (chopped finely) Method Clean and wash palak nicely. Chop palak. Boil palak and chopped green chillies for 10 mins. Cool and grind to a fine paste. Roast Kasuri methi on a tava for half a min (see that you don't burn it) and powder it by rubbing it between your palms. In a kadai fry onion till brown. Add ginger-garlic paste and fry for sometime. Add chopped tomatoes and fry till oil shows on top. Add palak paste and Kasuri methi and fry. Add milk. Add garam masala powder and 2 tbsp cream and paneer diced. Add salt. Cook for 5 mins. Before serving add 1 tbsp of butter (optional). Serve hot with Parathas or Naans.<br /><br />***********************************<br /><br /><strong><span style="color:#ff0000;">Palak Paneer II </span></strong><br /><br />Ingredients:<br />Spinach 1/2 kg Paneer 100 grams Onion 1 Butter 3 tbsp. Bay leaves 2-3 Cumin seeds 1 tsp. Salt to taste Black pepper powder 1/4 tsp. Ginger-garlic paste 3/4 tsp. Green chilli paste 1/2 tsp. Garam Masala Powder 1 tsp. Vegetable oil as required Method: 1. Mix ginger-garlic paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle). 2. Cut paneer into small cubes. Keep 3 cubes separately for decoration. 3. Heat oil in a pan. Fry the paneer pieces on 'medium' heat till they turn slightly brown. Set the paneer pieces aside. 4. Heat 2 tbsp. of butter. Fry bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink. 5. Add salt, black pepper powder, garam masala. Stir well. 6. Add paneer and cooked spinach (grinded). Mix well. 7. Put palak paneer in a baking tray . 8. Add rest of the butter. Bake for 1/2 hour at 180 deg C. Grate the paneer kept aside for decoration. Decorate. Palak paneer is ready to serve.<br /><br />****************************<br /><br /><strong><span style="color:#ff0000;">Achaari Paneer</span></strong><br /><br />Ingredients<br />Paneer 300 Gm Aniseeds 2 Tsp Mustard seeds 1Tsp Feugreek seeds 1/2 Tsp Onion seeds 1/2Tsp Cumin 1Tsp Garlic 5-6 Flake Ginger 1" piece Curd 1/2cup Oil 4 Tbsp Onion 3 No sliced Turmeric pwdr 1Tsp Dried mangoes pd (Amchur pwder) 1-1/2 Tsp Slit green chillies 2-3 Salt 1Tsp Method:- Cut paneer into rectangular pieces. Collect all seeds-aniseeds, mustard seeds, feugreek seeds, onion seeds and cumin seeds together. Crush garlic and ginger roughly and keep aside. Heat oil. Add the collected seeds together to the hot oil. Let them crackle for 1 minute. Add onions and chopped green chillies. Cook till onions turn golden brown. Add turmeric and crushed garlic-ginger paste. Cook for 1-2 minute. Beat curd with a spoon till smooth. Add gradually and keep stirring. Add amchoor[dried mango pd.] And 1/2 tsp salt. Cook till the curd dries up a little.<br /><br />************************<br /><br /><strong><span style="color:#ff0000;">Chatpata </span></strong><br /><br />Cholay ChatpatayINGREDIENTS2 cup chana¼ tsp. soda1 large potato2-3 green chilies-chopped1/8 tsp. turmeric (Haldi) powder½ tsp cumin seed (Zeera)¼ tsp. garam masala½ tsp salt (according to taste)1 medium onion-chopped½ tsp. chili (Lal Mirch) powder¼ cup fresh coriander (Dhaniya) leaves2 tbs. (Imli) paste ¼ tsp ginger (Adrak) paste2 tomatoes-choppedINSTRUCTIONSBoil Chana with soda, chili powder, haldi, ginger and zeera till soft.Boil potato, peel and cut into small pieces.Mix everything into a bowl, addimli paste and serve.Garnish with dhaniya, green chilies and garam masala.Serving: 4-5 persons<br /><br />-----------------------------------------<br /><br /><strong><span style="color:#ff0000;">Dal Makhani (Dal fry)</span></strong><br /><br />Ingredients:<br />Whole urad dal - 1 cup Coriander powder - 1 tablespoon Turmeric - 1 teaspoon Red chili powder - 1 tablespoon Chopped onion - 1Chopped tomato - 1Chopped ginger - 1 teaspoon Butter - 1/2 stick Heavy cream - 1 tablespoon Salt - According to tasteMethod:Cook dal in pressure cooker along with coriander powder,turmeric, red chili powder,salt and water. cook until its done.In a pan melt butter on low heat. Add onion and fry until brown then add tomato and 1 tablespoon heavy cream and cook for 5 minutes. Add boild dal in it.Mix thorouhly. Serve with roti or nan (bread). If you are not worried about calories and fat content, add butter when serving.<br /><br />***********************
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