Gravies Tips
Gravies form a significant and intense part of Indian Cooking, no matter which part of the country you travel.
Among the veggies, you will find innumerable numbers of vegetables and a equal number of gravies to match.
Some are bland or mild, others are so spicy you could actually smoke through!!!!
The gravies are eaten with chappatis and rotis of all sorts, as also with hot steamed or other rices.
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.
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.
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.
Always pre-boil hard vegetables like potatoes, beans, peas, carrots, etc. and if desired fry paneer and stir fry vegetables where possible.
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.
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Red Tomato Gravy
Ingredients:
2 large juicy ripe tomatoes
1 large onion
1 small capsicum
1 tbsp. coriander leaves finely chopped
1 tbsp. cashews or peanuts
1 tsp. each ginger & garlic grated or crushed
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala powder
3/4 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
2 tbsp. oil or ghee
Method:
Dry roast peanuts or cashews lightly. Dry grind coarsely.
Semi puree tomatoes and capsicum together.
This should be done in a food chopper or grated.
Chop onions very fine or run in a chopper.
Heat oil or ghee in a heavy pan.
Add ginger garlic and stir for a moment.
Add onions and stir fry till light pink.
Add tomato capsicum puree, stir bring to boil.
Add all other masalas, salt, sugar and crushed nuts. Stir.
Add veggies at this stage. Mix.
Cover and simmer till gravy is thick and fat starts separating.
Garnish with coriander before serving.
Goes with: Vegetables like brinjals, baby corn, potato, stuffed baked capsicum, or cauliflower.
Makes: 2 cups
Making time: 20 minutes
Shelflife: 2 days refrigerated
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Green Gravy
Ingredients:
4 cups spinach chopped, washed and drained
1 cup bottle gourd grated
1 small onion finely chopped
1/2 tsp. ginger grated
2 tsp. wheat or millet flour
3 green chillies
1 tbsp. cheese grated (optional)
salt to taste
1 tsp. lemon juice
1 pinch soda bicarb
1/2 tsp. cinnamon-clove powder
3 tbsp. oil
Method:
Take spinach in a large vessel, add gourd and soda.
Toss to mix. Sprinkle 2 tbsp. water all over it.
Cover and put to boil on high, for 3 minutes.
Cool in a plate or run under tap water to cool.
Put in a mixie, add chillies, flour and a few pinches salt.
Run till semi-smooth.
Heat oil in a pan, add ginger, stir.
Add cinnamon clove powder, and stir.
Add onions, stir fry till light pink.
Add blended spinach mixture, all other ingredients except cheese
Stir and allow to cook till thick or 3-4 minutes.
Add prepared vegetable at this stage. Allow to cook for 2-3 minutes more.
Garnish with grated cheese before serving.
Goes well with: Veggies like peas, baby corn, french beans, potato chunks, etc.
Makes: 2 cups gravy (approx.)
Making time: 20 minutes
Shelflife: 2 days refrigerated
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White Gravy
Ingredients:
1 cup fresh curds
1/2 cup fresh cream
1 tsp. grated cheese or paneer
3/4 cup milk
1 tbsp. cashewnuts broken
1 tbsp. peanuts husked & lightly roasted
1 tsp. khuskhus seeds soaked in 2 tbsp. milk for 1 hour
3 green chillies
1 piece ginger
1 tsp. coriander finely chopped
1 slice dayold bread white
1 tsp. sugar
3-4 glazed or canned cherries (optional)
salt to taste
1/5 tsp. cinnamon-clove powder
3 tbsp. ghee or oil
Method:
Grind together in a dry mixie, cashew, peanuts and bread.
Grind together in a wet mixie, onion, ginger, chillies, khuskhus with milk.
Heat fat in a heavy pan, add onion mixture, saute for 3-4 minutes.
Add curds and cook, stirring continuously till whiteness of curds disappears.
Add milk, bring to a boil, add sugar, salt, dry mixture, spice powder, cream.
Stir gently till boil resumes. Add vegetables, etc. at this stage.
Cook covered for few minutes till thickened.
Garnish with grated cheese, coriander and cherries.
Goes well with: Paneer chunks, mixed vegetables with a few pineapples bits, potato and peas, etc.
Making time: 30 minutes
Makes: 3 -3 1/2 cups
Shelflife: Best fresh (curd and cream content do not allow this gravy to keep for very long of for freezing).
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Brown Gravy
Ingredients:
1 tomato grated or finely chopped
1 large onion cut in slivers
1 capsicum cut in thin lengths
1 tsp. garlic grated
1 tsp. ginger grated
1 tbsp. coriander leaves finely chopped
2 tbsp. tamarind water
1 tsp. wheat flour
1/2 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. dhania (coriander seed) powder
1/2 tsp. cumin seeds
3 pinches asafoetida
salt to taste
3 tbsp. oil
Roast together and dry grind:
2 cardamoms
2 cloves
2 peppercorns
1/2 cinnamon stick broken
1 bayleaf
2 whole red chillies dry
Method:
Dry roast wheat flour to a light pink, stirring continuously. Keep aside.
Heat oil, add onions, fry till well browned.
Drain well by pressing, putting back oil in pan.
Cool onions a bit. Grind in mixie. Keep aside.
In remaining hot oil, add cumin seeds allow to splutter.
Add asafoetida, capsicum, ginger, garlic stir fry for a minute.
Add all dry and ground masalas, flour, stir well.
Add tomatoes, tamarind water, salt, stir.
Simmer till gravy is thick and oil starts to separate.
Add prepared veggies and stir, keep cooking for 2 minutes.
Garnish with chopped coriander, serve with parathas, rotis, etc.
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.)
Making time: 30 minutes Makes: 2 1/2 to 3 cups
Shelflife: Refrigerated 2 days
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Curd Gravy
Ingredients:
1 curds fresh, thick
1 tsp. red chilli powder
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
2-3 pinches asafoetida
salt to taste
1/2 tsp. each cumin & mustard seeds
1 stalk curry leaves
1 tsp. wheat flour
2 tbsp. oil
1 cup water
Method:
Beat curds with a spoon till well broken. Keep aside.
Mix all dry masalas in 2 tbsp. water, dissolve. Keep aside.
Heat oil, add seeds, allow to splutter.
Add asafoetida, curry leavesand dissolved masala. Stir.
When oil separates, add curds, stir continuously till whiteness of curds vanishes. Dissolve flour in remaining water, add and stir till boil resumes.
Add veggies at this stage.
Simmer till gravy thicken a bit.
Garnish with coriander, serve hot with rice, roti, or paratha.
Goes well with: Boiled poatoes, peas, beans.
Making time: 20 minutes
Makes: 2 cups
Shelfllife: 2 days refrigerated
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Monday, April 13, 2009
Bombay Ice Halwa
Bombay Ice Halwa
Ingredients Method
1 cup fine white semolina
1 cup ghee (clarified butter)
4 cups sugar
4 cup cold milk
15 almonds thinly slivered
15 pistachios thinly slivered
1/2 tsp. cardamom granules crushed coarsely
3-4 pinches saffron strands crushed
1 tsp.rose water
2 large clean thick plastic sheets (approx.2 sq. feet each)
A few feet length of grease proof paper.
Introduction to Indian Sweets
Mix almonds, pistas, cardamom, saffron, keep aside.
Grease both sheets on one side, keep aside.
Mix semolina, ghee, sugar, milk in a large heavy pan.
Place on stove on high heat, bring to a boil while stirring continuously.
Reduce heat, stirring continuously, till a very soft dough is formed.
Take off heat, add rose water and 2 tbsp. ghee.
Temper by kneading with a spatula till smooth.
Place flattened lump in the centre of one sheet, greased side up.
Cover with second, greased side down.
Roll as thinly as possible with a large rolling pin.
Before almost done, sprinkle mixed topping evenly over halwa.
Finish rolling, carefully peel off top sheet.
Mark pieces as desired, with a pizza cutter, while still soft.
Cut similar pieces from grease proof paper. Keep aside.
When halwa is cool and stiff enough to handle, carefully lift pieces.
Pile interleaved with greaseproof paper, between each slice.
Store in airtight container.
Making time: 1 hour
Makes: 1 kg. approx.
Shelflife: 1 week at room temperature, 3 weeks refrigerated
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Dosa Tips
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.
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.
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.
The sharper and thinner the front edge of the spatula, the easier and neater the lifting of the dosa.
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 %.
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.
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.
As a general rule haet the griddle well, spread dosa on high and allow to shallow fry on low.
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.
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.
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Masala Dosa
Ingredients:
1 cup plain rice.
1 cup parboiled rice.
1/4 cup white udad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds the batter.
10-12 tsps. ghee or oil as preferred
water for grinding
Method:
Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa-like grains should be felt in
Add soda bicarb and salt and mix well.
Keep aside in a warm place for 8-10 hours. Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be
enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread
with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Spread chutney spread over dosa.
Place a tbsp. masala in the centre.
Fold into triangle to cover masala.
Remove with spatula when crisp.
Serve hot with chutney and/or sambar.
For masala:
Ingredients
2 large onions in vertical slices
2 large potatoes boiled and peedled
4-5 green chillies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each udad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste
Chop potatoes coarsely. Chop green chillies.
Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter.
Add chillies and onions. Fry till tender.
Add turmeric, salt, potatoes, coriander.
Mix well.
Chutney spread:
1/2 cup grated coconut 4 red chillies or 1 tsp. red chilli powder
1 long bean tamarind
2 flakes garlic
1 tbsp. groundnuts
salt to taste
Grind all ingredients together to form a firm chutney. Use very little water.
Makes:10-12 dosas of 7 " diameter
Shelflife: Batter: 3 days in refrigerator
Chutney:2 days in refrigerator
Masala:1 day in refrigerator.
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Rava Dosa
Ingredients:
1 cup fine soji (semolina)
1/2 cup rice flour or plain flour
1 tbsp. oil
1/8 tsp. soda bicarb
2-2 ½ cups buttermilk
1 tsp. coriander chopped fine
2 green chillies chopped fine
Method:
Blend all the ingredients together.
Add more buttermilk if necessary.
ginger grated Roll the dosa in a three-fold cylinder.
oil to shallow fry Serve hot with onion and/or coconut chutneys.
The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.
Heat griddle and pour 1 large spoon of batter on it.
Spread by gently rotating the griddle.
Put some oil (1/2 tsp.) over dosa.
Lift with a spatula as for basic dosa.
Makes: 10 - 12 thin dosas
Shelflife: Fresh only.
Texture: Thin with polka sized holes, not too crisp, foldable.
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Kadai Tips
It is known that Indian cooking is more diverse than the diversity of cultures of it populace.
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.
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.
Kadai cooking is one of such basic forms, other more known ones being tawa, handi, tandoor, etc.
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.
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.
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.
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.
Since kadai vegetables are best served fresh, I have not included 'Shelflife' in these recipes.
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.
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Kadai Aloo (Potato)
Ingredients
2 Large potatoes boiled 2 hours ahead
(scrub well before boiling with skins intact)
1 Onion thinly sliced, vertically
1 Capsicum thinly sliced, vertically
1/2 Tomato diced
1/2 tsp. Ginger finely chopped
1/2 tsp. Garlic finely chopped or crushed
2 Green Chillies slit vertically
1 tbsp. Coriander leaves finely chopped
1/2 tsp. Garam masala
1/2 tsp. Amchoor powder
1/2 tsp. Dhania (Coriander seeds) powder
1/6 tsp. Turmeric powder
1/4 tsp. Pepper powder
1/2 tsp. Cumin seeds crushed coarsely
Salt to taste
2 tbsp. Oil
Method:
Chop potatoes into med. sized cubes, keeping skins.
Add all dry masalas, toss potatoes, keep aside.
Just before serving:
Heat oil in a kadai, add ginger garlic, stir for a moment.
Add onions, capsicum, stirfry till onions are tender.
Add tomatoes, chillies, stir for 1 minute.
Add seasoned potatoes, check taste for salt, etc.
Stir and saute for 2-3 minutes.
Garnish with chopped coriander leaves.
Note:
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.
Making time: 20 minutes (excluding potato boiling time)
Makes: 2-3 servings
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Masala Tips
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:
Take all ingredients and mix.
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.
Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie.
Use as required.
Note: Use a heavy pan or griddle (tawa) for best roasting.
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Punjabi Garam Masala
Ingredients
Cumin Seeds - 100 gms
Cardamom - 50 gms
Black Pepper - 50 gms
Fennel (Saunf) Seeds - 30 gms
Black Cumin Seeds - 30 gms
Coriander Seeds - 30 gms
Cloves - 15 gms
Cinnamon - 15 gms
Bay Leaf - 15 gms
Ginger Powder - 10 gms (crushed dry root)
Mace - 15 gms
Nutmegs - 2 (broken)
Method
Dry grind all ingredients except (if using) powdered ginger. Do not roast. Mix in the ginger powder well. Store as general.
Makes: 1 1/2 Cups.
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Garam Masala (Fresh)
Ingredients
Cinnamon - 3" sticks
Cumin Seeds - 1/2 tbsp
Coriander Seeds - 1/2 tbsp
Black Pepper - 5-6
Bay Leaf - 1
Cloves - 4
Method
Take all ingredients and mix.
Put ghee, add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool.
Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie.
Use as required.
Note: Use a heavy pan or griddle (tawa) for best roasting.
Makes: 2 tbsp.
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Milk Masala
Ingredients
Almonds - 100 gms
Pistachios Green - 100 gms
Cardamom Powder - 2 tsp
Saffron Strands - 1/2 tsp
Method
Crisper the saffron on a warm griddle.
Crush with hand.
In a small dry grinder mix all ingredients and run till a coarse mixture is got.
Store in an air tight jar.
Makes: 1 cup.
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Tea (Chai) Masala
Ingredients:
1 cup dried ginger roots
1/2 cup elachi pods (green cardamom)
1 tbsp peppercorns
6-7 2" cinnamin sticks
Method:
Dry all the ingredients in the sun for an hour
Grind all the ingredients finely
Sieve it and grind again the residual
Store in a sterlised jar
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Chaat Masala
Ingredients
Coriander Seeds - 1 tbsp
Dry Red Chillies - 1 tbsp
Cumin Seeds - 1 tbsp
Amchur Powder (dry mango) - 1 tbsp
Black Pepper - 2 tbsp
Black Salt (rock form) - 1 tsp
Method
Slight roast dhania and cumin seeds separately. Grind all ingredients together.Store as general.
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Masala
Ingredients
Coriander Seeds - 200 gms
Dry Red Chillies - 100 gms (whole)
Black Pepper - 25 gms
Cumin Seeds - 25 gms
Channa Dal - 25 gms
Urad Dal - 25 gms
Rice - 25 gms
Fenugreek Seeds - 10 gms
Turmeric - 10 gms
Salt - 25 gms
Asafoetida - 5 gms
Curry Leaves - 3 stalks (wiped clean)
Cloves - 5
Ghee for Roast - 2 tsp
Method
Take all ingredients and mix.
Put ghee, add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool.
Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie.
Use as required.
Note: Use a heavy pan or griddle (tawa) for best roasting.
Makes: 1 1/2 cups
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Seasoning For Salads, Fruits, Buttermilk etc.
Ingredients
Black Pepper Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Cumin Seed Powder - 1 tsp
Salt - 1 1/2 tsp.
Method
Mix all together and store. Sprinkle as required.
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Tips Mukhwas
India carries an age old tradition of serving and eating mouthfresheners and digestives after a hearty meal.
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). "
Paan" is ceremoniously served at festivities and marriages, covered in silver foil for the extra decorative effect.
Other mouth fresheners include flavoured supari, fennel seeds in many forms, paan masalas made from an array of dried ingredients, herbs and plants.
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.
Some forms of fresheners served in the form of 'ghutkas' and 'paan masalas' are harmful as they contain tobacco and health harming flavourings.
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.
Different regions and cultures have their own particular and distinctive type of mouthfresheners.
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'.
South Indians prefer the 'mysore paan' whose leaf is softer, and they stuff grated dessicated coconut, supari, sugar, after applying the choona.
Delhiites prefer a variety of suparis, and all are fond of the dhania-saunf combination.
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Sookha Amla (Dry Gooseberry)
Ingredients
1 kg. fresh big or small amla (gooseberry)
1/4 cup salt
Method
Wipe gooseberries clean on a dry kitchen towel.
Cut thick slices off them, discarding the stone.
Once all are cut, toss in salt and mix.
Place in a porcelain, china or glass container.
Cover and keep aside for 3-4 hours.
Drain in a colander for 1 hour till all liquid has drained out.
Sun-dry on a thick clean cloth till the pieces are dry and crisp.
This may take 6 to 8 days in summer and more in winter.
Store in airtight container. Pop a few in mouth after meals.
Staying period: Will keep for 2 or more months if properly stored.
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.
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Anardhana Churan
Ingredients
2 tbps. Anardhana (pomegranate) seeds dry
2 tbsp. amchoor (dry mango) powder
1 tsp. cumin seeds
12-15 peppercorns
2 tbsp. green saunf (fennel) seeds
1 tsp. sugar ground coarsely
1/2 tsp. honey
2-3 pinches black salt
salt to taste
1 tsp. lemon juice
Method
Lightly roast separately, anardhana, cumin,peppercorns and saunf.
Cool. Dry grind each but keep saunf coarse.
Mix all ingredients in a large plate.
Check taste and make tiny balls of the dough.
Dry for 2-3 days till firm.
Serve as a digestive after meals.
Making time: 20 minutes (excluding drying time)
Makes: 1 cup balls approx.
Shelflife: 2 months or more
Variation: Add a little dried ginger powder (soonth) if you like the pungency of ginger.
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Laal Saunf
Ingredients
1 cup green unroasted saunf (fennel seeds)
1 tsp. jintan balls (silver and/or red)
2 1/2 tbsp. sugar ground
20 gms. katha (catechu)
Method
Soak katha in a little water for 30 minutes.
Mix sugar and saunf seeds together.
Mix paste well and sieve onto the seeds.
Mix well, take in a large plate.
Sun-dry till the seeds have dried and coloured.
This should take approx. 10-12 hours of bright sun.
Once totally dry, mix in jintan balls.
Store in airtight jar.
Making time: 15 minutes (excluding soaking and dehydrating time)
Makes: 2 cups saunf
Shelflife: 3 months
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Taazgi Masala
Ingredients
500 gms. green saunf (fennel seeds)
250 gms. dhana dal (roasted coriander seed kernels, commercially available)
125 gms. chaalia supari chips
75 jesthimadh powder
50 gms. hari pathi (muletti pathi) cleaned
5 gms. each cardamoms, cloves and cinnamon
3/4 tsp. black salt
3/4 tsp. sendha salt
1/4 tin kashmiri sugandh (small)
125 gms. ghee
Method
Clean supari and hari pathi thoroughly.
Dry roast saunf till aroma exudes.
Dry roast whole spices till brown and aroma exudes.
Cool both. Grind spices fine in dry grinder.
Grind fennel coarsely, in dry grinder.
Heat ghee in a very large pan, add supari and fry till golden brown.
Do not overfry or the supari with turn bitter.
It should exude a light aroma.
Add hari pathi, dhana dal. Stir, take off fire.
Add crushed saunf, jesthimadh, ground spices, salts, kashmiri sugandh.
Mix very well either with hand or a large spatula.
Cool completely before storing in clean airtight jars.
To be served after meals in small quantities.
This is a favourite Indian digester or mouthfreshener.
Making time: 1 hour
Makes: One and a half 2-litre jars
Shelflife: 8-10 weeks
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Khajur (Dried Dates) Churan
Ingredients
100 dates dried
1 large juicy lemon
2 tbsp. water
1 tbsp. cumin seed powder
5 tbsp. dried mango powder (amchoor)
6 tbsp. sugar ground
1 tsp. salt
Method
Mix water and lemon juice.
Sprinkle over dates. Toss lightly.
Allow to marinate for 2-3 days.
Drain, chop into pieces.
Add all other ingredients, mix well.
Sun-dry in a large non-metallic plate.
Dry till all the moisture has evaporated.
This takes approx. 3 days of bright sun.
Store pieces in airtight jar, and eat as a digestive after meals.
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Ingredients Method
1 cup fine white semolina
1 cup ghee (clarified butter)
4 cups sugar
4 cup cold milk
15 almonds thinly slivered
15 pistachios thinly slivered
1/2 tsp. cardamom granules crushed coarsely
3-4 pinches saffron strands crushed
1 tsp.rose water
2 large clean thick plastic sheets (approx.2 sq. feet each)
A few feet length of grease proof paper.
Introduction to Indian Sweets
Mix almonds, pistas, cardamom, saffron, keep aside.
Grease both sheets on one side, keep aside.
Mix semolina, ghee, sugar, milk in a large heavy pan.
Place on stove on high heat, bring to a boil while stirring continuously.
Reduce heat, stirring continuously, till a very soft dough is formed.
Take off heat, add rose water and 2 tbsp. ghee.
Temper by kneading with a spatula till smooth.
Place flattened lump in the centre of one sheet, greased side up.
Cover with second, greased side down.
Roll as thinly as possible with a large rolling pin.
Before almost done, sprinkle mixed topping evenly over halwa.
Finish rolling, carefully peel off top sheet.
Mark pieces as desired, with a pizza cutter, while still soft.
Cut similar pieces from grease proof paper. Keep aside.
When halwa is cool and stiff enough to handle, carefully lift pieces.
Pile interleaved with greaseproof paper, between each slice.
Store in airtight container.
Making time: 1 hour
Makes: 1 kg. approx.
Shelflife: 1 week at room temperature, 3 weeks refrigerated
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Dosa Tips
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.
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.
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.
The sharper and thinner the front edge of the spatula, the easier and neater the lifting of the dosa.
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 %.
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.
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.
As a general rule haet the griddle well, spread dosa on high and allow to shallow fry on low.
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.
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.
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Masala Dosa
Ingredients:
1 cup plain rice.
1 cup parboiled rice.
1/4 cup white udad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds the batter.
10-12 tsps. ghee or oil as preferred
water for grinding
Method:
Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa-like grains should be felt in
Add soda bicarb and salt and mix well.
Keep aside in a warm place for 8-10 hours. Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be
enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread
with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Spread chutney spread over dosa.
Place a tbsp. masala in the centre.
Fold into triangle to cover masala.
Remove with spatula when crisp.
Serve hot with chutney and/or sambar.
For masala:
Ingredients
2 large onions in vertical slices
2 large potatoes boiled and peedled
4-5 green chillies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each udad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste
Chop potatoes coarsely. Chop green chillies.
Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter.
Add chillies and onions. Fry till tender.
Add turmeric, salt, potatoes, coriander.
Mix well.
Chutney spread:
1/2 cup grated coconut 4 red chillies or 1 tsp. red chilli powder
1 long bean tamarind
2 flakes garlic
1 tbsp. groundnuts
salt to taste
Grind all ingredients together to form a firm chutney. Use very little water.
Makes:10-12 dosas of 7 " diameter
Shelflife: Batter: 3 days in refrigerator
Chutney:2 days in refrigerator
Masala:1 day in refrigerator.
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Rava Dosa
Ingredients:
1 cup fine soji (semolina)
1/2 cup rice flour or plain flour
1 tbsp. oil
1/8 tsp. soda bicarb
2-2 ½ cups buttermilk
1 tsp. coriander chopped fine
2 green chillies chopped fine
Method:
Blend all the ingredients together.
Add more buttermilk if necessary.
ginger grated Roll the dosa in a three-fold cylinder.
oil to shallow fry Serve hot with onion and/or coconut chutneys.
The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.
Heat griddle and pour 1 large spoon of batter on it.
Spread by gently rotating the griddle.
Put some oil (1/2 tsp.) over dosa.
Lift with a spatula as for basic dosa.
Makes: 10 - 12 thin dosas
Shelflife: Fresh only.
Texture: Thin with polka sized holes, not too crisp, foldable.
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Kadai Tips
It is known that Indian cooking is more diverse than the diversity of cultures of it populace.
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.
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.
Kadai cooking is one of such basic forms, other more known ones being tawa, handi, tandoor, etc.
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.
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.
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.
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.
Since kadai vegetables are best served fresh, I have not included 'Shelflife' in these recipes.
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.
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Kadai Aloo (Potato)
Ingredients
2 Large potatoes boiled 2 hours ahead
(scrub well before boiling with skins intact)
1 Onion thinly sliced, vertically
1 Capsicum thinly sliced, vertically
1/2 Tomato diced
1/2 tsp. Ginger finely chopped
1/2 tsp. Garlic finely chopped or crushed
2 Green Chillies slit vertically
1 tbsp. Coriander leaves finely chopped
1/2 tsp. Garam masala
1/2 tsp. Amchoor powder
1/2 tsp. Dhania (Coriander seeds) powder
1/6 tsp. Turmeric powder
1/4 tsp. Pepper powder
1/2 tsp. Cumin seeds crushed coarsely
Salt to taste
2 tbsp. Oil
Method:
Chop potatoes into med. sized cubes, keeping skins.
Add all dry masalas, toss potatoes, keep aside.
Just before serving:
Heat oil in a kadai, add ginger garlic, stir for a moment.
Add onions, capsicum, stirfry till onions are tender.
Add tomatoes, chillies, stir for 1 minute.
Add seasoned potatoes, check taste for salt, etc.
Stir and saute for 2-3 minutes.
Garnish with chopped coriander leaves.
Note:
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.
Making time: 20 minutes (excluding potato boiling time)
Makes: 2-3 servings
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Masala Tips
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:
Take all ingredients and mix.
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.
Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie.
Use as required.
Note: Use a heavy pan or griddle (tawa) for best roasting.
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Punjabi Garam Masala
Ingredients
Cumin Seeds - 100 gms
Cardamom - 50 gms
Black Pepper - 50 gms
Fennel (Saunf) Seeds - 30 gms
Black Cumin Seeds - 30 gms
Coriander Seeds - 30 gms
Cloves - 15 gms
Cinnamon - 15 gms
Bay Leaf - 15 gms
Ginger Powder - 10 gms (crushed dry root)
Mace - 15 gms
Nutmegs - 2 (broken)
Method
Dry grind all ingredients except (if using) powdered ginger. Do not roast. Mix in the ginger powder well. Store as general.
Makes: 1 1/2 Cups.
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Garam Masala (Fresh)
Ingredients
Cinnamon - 3" sticks
Cumin Seeds - 1/2 tbsp
Coriander Seeds - 1/2 tbsp
Black Pepper - 5-6
Bay Leaf - 1
Cloves - 4
Method
Take all ingredients and mix.
Put ghee, add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool.
Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie.
Use as required.
Note: Use a heavy pan or griddle (tawa) for best roasting.
Makes: 2 tbsp.
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Milk Masala
Ingredients
Almonds - 100 gms
Pistachios Green - 100 gms
Cardamom Powder - 2 tsp
Saffron Strands - 1/2 tsp
Method
Crisper the saffron on a warm griddle.
Crush with hand.
In a small dry grinder mix all ingredients and run till a coarse mixture is got.
Store in an air tight jar.
Makes: 1 cup.
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Tea (Chai) Masala
Ingredients:
1 cup dried ginger roots
1/2 cup elachi pods (green cardamom)
1 tbsp peppercorns
6-7 2" cinnamin sticks
Method:
Dry all the ingredients in the sun for an hour
Grind all the ingredients finely
Sieve it and grind again the residual
Store in a sterlised jar
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Chaat Masala
Ingredients
Coriander Seeds - 1 tbsp
Dry Red Chillies - 1 tbsp
Cumin Seeds - 1 tbsp
Amchur Powder (dry mango) - 1 tbsp
Black Pepper - 2 tbsp
Black Salt (rock form) - 1 tsp
Method
Slight roast dhania and cumin seeds separately. Grind all ingredients together.Store as general.
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Masala
Ingredients
Coriander Seeds - 200 gms
Dry Red Chillies - 100 gms (whole)
Black Pepper - 25 gms
Cumin Seeds - 25 gms
Channa Dal - 25 gms
Urad Dal - 25 gms
Rice - 25 gms
Fenugreek Seeds - 10 gms
Turmeric - 10 gms
Salt - 25 gms
Asafoetida - 5 gms
Curry Leaves - 3 stalks (wiped clean)
Cloves - 5
Ghee for Roast - 2 tsp
Method
Take all ingredients and mix.
Put ghee, add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool.
Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie.
Use as required.
Note: Use a heavy pan or griddle (tawa) for best roasting.
Makes: 1 1/2 cups
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Seasoning For Salads, Fruits, Buttermilk etc.
Ingredients
Black Pepper Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Cumin Seed Powder - 1 tsp
Salt - 1 1/2 tsp.
Method
Mix all together and store. Sprinkle as required.
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Tips Mukhwas
India carries an age old tradition of serving and eating mouthfresheners and digestives after a hearty meal.
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). "
Paan" is ceremoniously served at festivities and marriages, covered in silver foil for the extra decorative effect.
Other mouth fresheners include flavoured supari, fennel seeds in many forms, paan masalas made from an array of dried ingredients, herbs and plants.
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.
Some forms of fresheners served in the form of 'ghutkas' and 'paan masalas' are harmful as they contain tobacco and health harming flavourings.
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.
Different regions and cultures have their own particular and distinctive type of mouthfresheners.
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'.
South Indians prefer the 'mysore paan' whose leaf is softer, and they stuff grated dessicated coconut, supari, sugar, after applying the choona.
Delhiites prefer a variety of suparis, and all are fond of the dhania-saunf combination.
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Sookha Amla (Dry Gooseberry)
Ingredients
1 kg. fresh big or small amla (gooseberry)
1/4 cup salt
Method
Wipe gooseberries clean on a dry kitchen towel.
Cut thick slices off them, discarding the stone.
Once all are cut, toss in salt and mix.
Place in a porcelain, china or glass container.
Cover and keep aside for 3-4 hours.
Drain in a colander for 1 hour till all liquid has drained out.
Sun-dry on a thick clean cloth till the pieces are dry and crisp.
This may take 6 to 8 days in summer and more in winter.
Store in airtight container. Pop a few in mouth after meals.
Staying period: Will keep for 2 or more months if properly stored.
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.
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Anardhana Churan
Ingredients
2 tbps. Anardhana (pomegranate) seeds dry
2 tbsp. amchoor (dry mango) powder
1 tsp. cumin seeds
12-15 peppercorns
2 tbsp. green saunf (fennel) seeds
1 tsp. sugar ground coarsely
1/2 tsp. honey
2-3 pinches black salt
salt to taste
1 tsp. lemon juice
Method
Lightly roast separately, anardhana, cumin,peppercorns and saunf.
Cool. Dry grind each but keep saunf coarse.
Mix all ingredients in a large plate.
Check taste and make tiny balls of the dough.
Dry for 2-3 days till firm.
Serve as a digestive after meals.
Making time: 20 minutes (excluding drying time)
Makes: 1 cup balls approx.
Shelflife: 2 months or more
Variation: Add a little dried ginger powder (soonth) if you like the pungency of ginger.
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Laal Saunf
Ingredients
1 cup green unroasted saunf (fennel seeds)
1 tsp. jintan balls (silver and/or red)
2 1/2 tbsp. sugar ground
20 gms. katha (catechu)
Method
Soak katha in a little water for 30 minutes.
Mix sugar and saunf seeds together.
Mix paste well and sieve onto the seeds.
Mix well, take in a large plate.
Sun-dry till the seeds have dried and coloured.
This should take approx. 10-12 hours of bright sun.
Once totally dry, mix in jintan balls.
Store in airtight jar.
Making time: 15 minutes (excluding soaking and dehydrating time)
Makes: 2 cups saunf
Shelflife: 3 months
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Taazgi Masala
Ingredients
500 gms. green saunf (fennel seeds)
250 gms. dhana dal (roasted coriander seed kernels, commercially available)
125 gms. chaalia supari chips
75 jesthimadh powder
50 gms. hari pathi (muletti pathi) cleaned
5 gms. each cardamoms, cloves and cinnamon
3/4 tsp. black salt
3/4 tsp. sendha salt
1/4 tin kashmiri sugandh (small)
125 gms. ghee
Method
Clean supari and hari pathi thoroughly.
Dry roast saunf till aroma exudes.
Dry roast whole spices till brown and aroma exudes.
Cool both. Grind spices fine in dry grinder.
Grind fennel coarsely, in dry grinder.
Heat ghee in a very large pan, add supari and fry till golden brown.
Do not overfry or the supari with turn bitter.
It should exude a light aroma.
Add hari pathi, dhana dal. Stir, take off fire.
Add crushed saunf, jesthimadh, ground spices, salts, kashmiri sugandh.
Mix very well either with hand or a large spatula.
Cool completely before storing in clean airtight jars.
To be served after meals in small quantities.
This is a favourite Indian digester or mouthfreshener.
Making time: 1 hour
Makes: One and a half 2-litre jars
Shelflife: 8-10 weeks
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Khajur (Dried Dates) Churan
Ingredients
100 dates dried
1 large juicy lemon
2 tbsp. water
1 tbsp. cumin seed powder
5 tbsp. dried mango powder (amchoor)
6 tbsp. sugar ground
1 tsp. salt
Method
Mix water and lemon juice.
Sprinkle over dates. Toss lightly.
Allow to marinate for 2-3 days.
Drain, chop into pieces.
Add all other ingredients, mix well.
Sun-dry in a large non-metallic plate.
Dry till all the moisture has evaporated.
This takes approx. 3 days of bright sun.
Store pieces in airtight jar, and eat as a digestive after meals.
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Surati Ghari
Tomato Chutney
Ingredients
24 red tomatoes 8 onions
2 cucumbers 1.5 bottles vinigar (1125 ml totel)
2 lb Sugar 3 TBs Mustard
1 tsp Ceyenne pepper 6 TBs Flour (for thickening)
2 TBs Curry powder 1.5 oz salt
Method
Cut up red tomatoes onions and unpeeled cucumbers and salt, leave overnight strain off liquid add sugar vinigar.
Boil till tender then add mustard and Ceyenne pepper, then thicken with flour Curry powder and enough extra vinegar to thicken.
Bottle, cover when cold.
Keeps well and can be used immediately.
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Vaazhaipazha Paniyaaram
Ingredients
Ripe poovan pazham ( banana ) : 2
Maida : 3/4 cup
Sugar : 3 tbsp
Butter : 1 tbsp
Raisins : 1 tbsp
Milk : as needed
Vanila essence : a drop 1/4 tsp
Cashew : 2 ( cut into small pieces )
Oil : as needed
Method
Seive maida.
Mash the banana and mix with all the other ingredients.
Heat oil in a frying pan.
Add a tablespoon of batter to the oil and fry.
This can be served as a snack for the evening.
This is a malay dish.
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Cochin ke Aviyal
Fresh Vegetables with Coconut and Yogurt
(Cochin ke Aviyal)
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.
Serves 4
1 medium-sized carrot
1 medium-sized plantain
1 medium-sized zucchini
6 string beans
1 medium-sized yam
2 medium-sized potatoes
salt to taste
5 cloves garlic
A 2-inch piece of fresh ginger
4 green chili peppers
2 tablespoons coconut oil
1 tablespoon cumin seeds
10 curry leaves
1 cup coconut milk
1 cup yogurt, whisked until smooth
2 tablespoons coconut flakes
1. Peel and cut the carrot, plantain, and zucchini into 1-inch long and 1/2-
inch thick pieces. String the beans and cut them into 1-inch pieces.
2. Cut the potatoes and yams into 1-inch pieces and boil them in salted water. Drain and reserve.
3. Make a smooth paste of garlic, ginger, and green chili peppers by adding a
little water in a food processor or a blender.
4. Heat the coconut oil in a large skillet over medium heat. Add the cumin
seeds. Stir until it sizzles—about 1 minute. Add the curry leaves and the
garlic-ginger paste and cook until fragrant—about 3 minutes. Add the mixed
vegetables with 1 cup water, coconut milk, and salt. Bring it to boil and
cook until the vegetables are almost done.
5. Gently add the yogurt. Stir constantly and bring it to the simmering point.
Remove from the heat.
6. Transfer it to the serving dish garnished with coconut flakes.
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Surati Ghari
Ingredients
For Filling:
1 1/2 cups Ricotta Cheese
1/2 cup Paneer (freshly prepared cottage cheese)
1/2 tin Condensed Milk
1/2 cup Sugar
2 tbsp. Ghee
1/4 cup fine Semolina (sooji)
3/4 cup ground Almonds and Pistachios
10-15 Cardamom pods, ground
8-10 Saffron strands, soaked in 1 tsp. milk
For Puri:
1 cup All Purpose Flour (maida)
1 tbsp Ghee (clarified butter)
Milk for binding
1 cup Ghee
For Garnish:
1 cup Ghee
1/3 cup powdered Sugar
Almonds and Pistachios, Slivered (optional)
Method:
For Filling:
Heat the ghee in a kadhai (or non stick saucepan)
Add the ricotta cheese and paneer.
Stir continuously over medium heat until the cheese and paneer are thoroughly mixed and all the water is absorbed.
In a separate saucepan, roast the semolina for about 3-4 minutes on medium heat. Add to the cheese mixture.
Add the condensed milk and sugar and continue to stir. The water will gradually be evaporated from the mixture.
Add the almonds and pistachios, once the water is evaporated. Mix thoroughly and remove from heat.
Mix in the ground cardamom and saffron.
Set aside to cool to room temperature.
Make balls approximately 1" in diameter.
For Puri:
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.
Preparing the Ghari:
Place a ball into each puri.
Pull up the sides to completely wrap the ball.
Carefully remove the excess dough from the top and make sure to press dough to seal.
Slightly press the wrapped ball to make the top flat but still about almost 1" inch thick.
Heat the ghee in a frying pan on low heat.
Fry the puris on both sides till very light golden in colour.
Set aside for 3-4 hours to completely cool.
Decorating the Ghari:
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.
Notes:
1. Be very careful while frying to make sure the Ghari doesn't stick to the bottom of the frying pan.
2. The ghee for the garnish should be firm.
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Vegetable Achaar
Ingredients
Pineapple pieces : ½ cup
Carrot : ½
Payatrangai : 2
Small onion : 15
Green chilli : 1 ( cut into pieces )
Cucumber : 1 ( remove seeds )
Thanneer vittaan kizhangu : ¼ cup ( cut finely )
Tender ginger : 5 cm
Garlic : 12
Groundnut : ¼ tsp
White sesame : 1 tbsp
Vinegar : 2 tsp
Sugar : 1 tbsp
Chilli powder : 1½ tsp
Gingelly oil : 2 tbsp
Raw turmeric ( grind ) : ¼ tsp
Turmeric powder : ¼ tsp
Method
Boil sugar, chilli powder, salt in water.
Cut vegetables lengthwise into 2 inch pieces.
Except cucumber, add all vegetables to boiling hot water and cover the vessel with a lid.
When the vegetables are ¼ cooked, remove from the water.
Heat a little oil in a frying pan.
Add ginger, garlic, small onion, turmeric and fry.
Switch off the stove.
Add sesame, chilli powder, stir well and add to the vegetable.
Add cucumber, vinegar to the vegetables and stir well.
Add the powder 3 - 4 hours before eating.
If one does not like vinegar, add lime juice.
Add groundnut before eating.
Note : This is a malay style dish.
----------------------------------------------------
Pickled Vegetables
Ingredients
• 200 gms. cauliflower
• 50 gms. cluster beans
• 50 gms. french beans
• 50 gms. gherkins
• 50 gms. carrots
• 10 gms. ginger
• 10 gms. fresh turmeric
• 15 fresh firm green chillies
Method
• Wash, wipe, and slice cauliflower, carrots, gherkins into desired pieces.
• Leave cluster , chillies whole, separated.
• Slice ginger, turmeric into thin slivers.
• Do not make pieces too small or they will get mushy on pickling.
• Soak them in wet brine for 10-12 hours or overnight.
• Drain and wash thoroughly under cold running water.
• Drain completely, dab with kitchen cloth if necessary.
• Pack tight layers, vegetable by vegetable into sterile jar, without leaving spaces.
• Dissolve sugar into vinegar while still hot.
• Pour vinegar to cover them.
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Hot and Sour Tomato Pickle
Ingredients
• 1 lb. green tomatoes(Red ones can be used too)
• 15-20 red chillies
• 1 cup chopped ginger
• 1 cup chopped garlic
• 2 cups vinegar
• 1 tsp turmeric
• 1 tbsp mustard seeds
• 1 tsp fenugreek
• 1 1/2 cups oil
• Salt to taste
Method
• Slice the tomatoes, smear turmeric and salt on them
and soak them in 1 cup vinegar.Leave for about 2 hours.
• Blend together the garlic, ginger, red chillies and 3/4 of the mustard, with a little vinegar.
• Heat the oil and add the remaining mustard.
• When the mustard crackles, add the fenugreek.
• Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes.
• Add the tomatoes and the remaining vinegar.
• Stir continuously as the mixture comes to a boil.
• When the pickle is almost done, the oil begins to float at the top.
• Take it off the heat and let it cool.
• Store in a clean bottle.
• Will keep for a year.
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Capsicum Chutney
Ingredients
Capsicum : 200 gm
Onion : 8 or 9 ( grind )
Garlic : 4 pods ( grind )
Curry leaves : 2 stems
Chilli powder : 1 1/2 - 2 tsp
Jaggery : 3/4 tbsp
Tamarind : a small ball
For masala
Sesame : 1 tbsp
Coriander seeds : 1 tbsp
Cumin : 1 tbsp
Grated coconut : 1 tbsp
Oil : 4 tbsp
Water : 1 cup
Salt : as needed
Method
Grind the items for masala and set aside.
Soak tamarind in water and prepare extract.
Cut capsicum finely.
Heat oil in a frying pan.
Add ground garlic and onion on a low flame.
Fry till onion is red,
Add capsicum, curry leaves and fry.
Add tamarind extract, chilli powder, salt, ground masala and let it boil.
When the contents thicken remove the chutney from the stove.
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Vengaya Thuvaiyal
Ingredients
Vengaayam ( onion ) (small ) : 1cup ( cut into pieces)
Tomato : 1/2 cup ( cut into pieces)
Dried red chilli : 3 - 4
Tamarind : a small ball
Garlic : 2 pods
Salt : as needed
Oil : as needed
Mustard : 1 tsp
Asafoetida : 1/4 tsp
Method
Heat oil in a frying pan.
Add asafoetida, red chilli, onion and fry.
Add tamarind, tomato and fry.
Grind the fried items with salt to a thuvaiyal.
Heat a tsp of oil in a frying pan.
Add mustard, and when it splutters, add to the thuvaiyal.
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Mango Garlic Thokku
Ingredients
• Ginger - 3 cm piece
• Garlic - 8 flakes
• Onion - 2 medium size
• Black pepper corns - 1 tsp
• Cloves - 1 tsp
• Gingily oil - ½ kg
• Mango slices - 1 kg
• Chilli powder - 2 tbsp
• Vinegar - 1 cup
Method
• Grind ginger, garlic, onion, pepper and cloves together to a fine paste. (use some of the vinegar for grinding if needed)
• Heat ¼ of the oil and cook mango slices for 10 minutes.
• Add chili powder, and salt.
• Cook for another 15 minutes.
• Add the ground paste, remaining oil and vinegar.
• Cook on slow fire for 10 minutes.
• Cool and store in jars. It is ready to use.
• Will keep well for 6 months or longer in fridge.
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Tamarind Ginger Chutney
Ingredients
• 1/4 kg ginger
• Fresh green chilli-10
• Big lemon size tamarind
• Salt to taste
• Turmeric powder - 1tsp.
• Jaggery powdered - 2tsp (if you need it more sweet add little more)
• Oil- enough to fry well the ginger and chilli
• Mustard seed-1/2tsp
Method
• Cut very finely the ginger or grate it as you wish. Wash it and drain it aside.
• There should not be any water. Also cut the chillies very finely.
• Heat oil fry the mustard seed and when it splutters add the ginger and chilli and fry them adding turmeric powder.
• Then extract thick juice from tamarind, add to the ginger, chilli. Mix them well.
• Add salt. Let it boil well and become thick. The oil will be now separated from the gravy.
• Now our pickle is done. Before removing it from fire add jaggery mix well.
Tips
• This one is only optional.
• 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.
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ONION CHUTNEY RECIPE
Ingredients:
1 cup peeled onions
6 -7 flakes of garlic
2 tbs channa daal (Bengal Gram)
5 red chilies or as per taste
Salt As Per Taste
1tsp mustard seeds
curry Leaves
little tamarind (Imli)
How to make onion chutney (pyaaz ki chutney) :
• Heat oil, fry chilies, daal, garlic and the onions, till golden brown.
• Grind with tamarind and salt.
• Splutter mustard seeds and curry leaves, in oil and pour on top.
• Serve with paratha or puri.
--------------------------------------------------
Pyaaz Ki Chutney
Ingredients:
• 3 large onions chopped or sliced
• 1" piece of ginger
• 2-3 green chillies (optional)
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tsp cumin seeds
• 3 dry red chillies broken into 1" bits
• Salt to taste
Preparation:
• Grind the onions, ginger and green chillies (if using) to a smooth paste in a food processor. Remove into a serving bowl.
• 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.
• 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.
• Serve as a chutney, dip or use as a sandwich spread!
---------------------------------
Ingredients
24 red tomatoes 8 onions
2 cucumbers 1.5 bottles vinigar (1125 ml totel)
2 lb Sugar 3 TBs Mustard
1 tsp Ceyenne pepper 6 TBs Flour (for thickening)
2 TBs Curry powder 1.5 oz salt
Method
Cut up red tomatoes onions and unpeeled cucumbers and salt, leave overnight strain off liquid add sugar vinigar.
Boil till tender then add mustard and Ceyenne pepper, then thicken with flour Curry powder and enough extra vinegar to thicken.
Bottle, cover when cold.
Keeps well and can be used immediately.
----------------------------------------------------------
Vaazhaipazha Paniyaaram
Ingredients
Ripe poovan pazham ( banana ) : 2
Maida : 3/4 cup
Sugar : 3 tbsp
Butter : 1 tbsp
Raisins : 1 tbsp
Milk : as needed
Vanila essence : a drop 1/4 tsp
Cashew : 2 ( cut into small pieces )
Oil : as needed
Method
Seive maida.
Mash the banana and mix with all the other ingredients.
Heat oil in a frying pan.
Add a tablespoon of batter to the oil and fry.
This can be served as a snack for the evening.
This is a malay dish.
------------------------------------------------------------------
Cochin ke Aviyal
Fresh Vegetables with Coconut and Yogurt
(Cochin ke Aviyal)
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.
Serves 4
1 medium-sized carrot
1 medium-sized plantain
1 medium-sized zucchini
6 string beans
1 medium-sized yam
2 medium-sized potatoes
salt to taste
5 cloves garlic
A 2-inch piece of fresh ginger
4 green chili peppers
2 tablespoons coconut oil
1 tablespoon cumin seeds
10 curry leaves
1 cup coconut milk
1 cup yogurt, whisked until smooth
2 tablespoons coconut flakes
1. Peel and cut the carrot, plantain, and zucchini into 1-inch long and 1/2-
inch thick pieces. String the beans and cut them into 1-inch pieces.
2. Cut the potatoes and yams into 1-inch pieces and boil them in salted water. Drain and reserve.
3. Make a smooth paste of garlic, ginger, and green chili peppers by adding a
little water in a food processor or a blender.
4. Heat the coconut oil in a large skillet over medium heat. Add the cumin
seeds. Stir until it sizzles—about 1 minute. Add the curry leaves and the
garlic-ginger paste and cook until fragrant—about 3 minutes. Add the mixed
vegetables with 1 cup water, coconut milk, and salt. Bring it to boil and
cook until the vegetables are almost done.
5. Gently add the yogurt. Stir constantly and bring it to the simmering point.
Remove from the heat.
6. Transfer it to the serving dish garnished with coconut flakes.
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Surati Ghari
Ingredients
For Filling:
1 1/2 cups Ricotta Cheese
1/2 cup Paneer (freshly prepared cottage cheese)
1/2 tin Condensed Milk
1/2 cup Sugar
2 tbsp. Ghee
1/4 cup fine Semolina (sooji)
3/4 cup ground Almonds and Pistachios
10-15 Cardamom pods, ground
8-10 Saffron strands, soaked in 1 tsp. milk
For Puri:
1 cup All Purpose Flour (maida)
1 tbsp Ghee (clarified butter)
Milk for binding
1 cup Ghee
For Garnish:
1 cup Ghee
1/3 cup powdered Sugar
Almonds and Pistachios, Slivered (optional)
Method:
For Filling:
Heat the ghee in a kadhai (or non stick saucepan)
Add the ricotta cheese and paneer.
Stir continuously over medium heat until the cheese and paneer are thoroughly mixed and all the water is absorbed.
In a separate saucepan, roast the semolina for about 3-4 minutes on medium heat. Add to the cheese mixture.
Add the condensed milk and sugar and continue to stir. The water will gradually be evaporated from the mixture.
Add the almonds and pistachios, once the water is evaporated. Mix thoroughly and remove from heat.
Mix in the ground cardamom and saffron.
Set aside to cool to room temperature.
Make balls approximately 1" in diameter.
For Puri:
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.
Preparing the Ghari:
Place a ball into each puri.
Pull up the sides to completely wrap the ball.
Carefully remove the excess dough from the top and make sure to press dough to seal.
Slightly press the wrapped ball to make the top flat but still about almost 1" inch thick.
Heat the ghee in a frying pan on low heat.
Fry the puris on both sides till very light golden in colour.
Set aside for 3-4 hours to completely cool.
Decorating the Ghari:
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.
Notes:
1. Be very careful while frying to make sure the Ghari doesn't stick to the bottom of the frying pan.
2. The ghee for the garnish should be firm.
---------------------------------------------------
Vegetable Achaar
Ingredients
Pineapple pieces : ½ cup
Carrot : ½
Payatrangai : 2
Small onion : 15
Green chilli : 1 ( cut into pieces )
Cucumber : 1 ( remove seeds )
Thanneer vittaan kizhangu : ¼ cup ( cut finely )
Tender ginger : 5 cm
Garlic : 12
Groundnut : ¼ tsp
White sesame : 1 tbsp
Vinegar : 2 tsp
Sugar : 1 tbsp
Chilli powder : 1½ tsp
Gingelly oil : 2 tbsp
Raw turmeric ( grind ) : ¼ tsp
Turmeric powder : ¼ tsp
Method
Boil sugar, chilli powder, salt in water.
Cut vegetables lengthwise into 2 inch pieces.
Except cucumber, add all vegetables to boiling hot water and cover the vessel with a lid.
When the vegetables are ¼ cooked, remove from the water.
Heat a little oil in a frying pan.
Add ginger, garlic, small onion, turmeric and fry.
Switch off the stove.
Add sesame, chilli powder, stir well and add to the vegetable.
Add cucumber, vinegar to the vegetables and stir well.
Add the powder 3 - 4 hours before eating.
If one does not like vinegar, add lime juice.
Add groundnut before eating.
Note : This is a malay style dish.
----------------------------------------------------
Pickled Vegetables
Ingredients
• 200 gms. cauliflower
• 50 gms. cluster beans
• 50 gms. french beans
• 50 gms. gherkins
• 50 gms. carrots
• 10 gms. ginger
• 10 gms. fresh turmeric
• 15 fresh firm green chillies
Method
• Wash, wipe, and slice cauliflower, carrots, gherkins into desired pieces.
• Leave cluster , chillies whole, separated.
• Slice ginger, turmeric into thin slivers.
• Do not make pieces too small or they will get mushy on pickling.
• Soak them in wet brine for 10-12 hours or overnight.
• Drain and wash thoroughly under cold running water.
• Drain completely, dab with kitchen cloth if necessary.
• Pack tight layers, vegetable by vegetable into sterile jar, without leaving spaces.
• Dissolve sugar into vinegar while still hot.
• Pour vinegar to cover them.
------------------------------------------
Hot and Sour Tomato Pickle
Ingredients
• 1 lb. green tomatoes(Red ones can be used too)
• 15-20 red chillies
• 1 cup chopped ginger
• 1 cup chopped garlic
• 2 cups vinegar
• 1 tsp turmeric
• 1 tbsp mustard seeds
• 1 tsp fenugreek
• 1 1/2 cups oil
• Salt to taste
Method
• Slice the tomatoes, smear turmeric and salt on them
and soak them in 1 cup vinegar.Leave for about 2 hours.
• Blend together the garlic, ginger, red chillies and 3/4 of the mustard, with a little vinegar.
• Heat the oil and add the remaining mustard.
• When the mustard crackles, add the fenugreek.
• Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes.
• Add the tomatoes and the remaining vinegar.
• Stir continuously as the mixture comes to a boil.
• When the pickle is almost done, the oil begins to float at the top.
• Take it off the heat and let it cool.
• Store in a clean bottle.
• Will keep for a year.
------------------------------------------
Capsicum Chutney
Ingredients
Capsicum : 200 gm
Onion : 8 or 9 ( grind )
Garlic : 4 pods ( grind )
Curry leaves : 2 stems
Chilli powder : 1 1/2 - 2 tsp
Jaggery : 3/4 tbsp
Tamarind : a small ball
For masala
Sesame : 1 tbsp
Coriander seeds : 1 tbsp
Cumin : 1 tbsp
Grated coconut : 1 tbsp
Oil : 4 tbsp
Water : 1 cup
Salt : as needed
Method
Grind the items for masala and set aside.
Soak tamarind in water and prepare extract.
Cut capsicum finely.
Heat oil in a frying pan.
Add ground garlic and onion on a low flame.
Fry till onion is red,
Add capsicum, curry leaves and fry.
Add tamarind extract, chilli powder, salt, ground masala and let it boil.
When the contents thicken remove the chutney from the stove.
-----------------------------------------------
Vengaya Thuvaiyal
Ingredients
Vengaayam ( onion ) (small ) : 1cup ( cut into pieces)
Tomato : 1/2 cup ( cut into pieces)
Dried red chilli : 3 - 4
Tamarind : a small ball
Garlic : 2 pods
Salt : as needed
Oil : as needed
Mustard : 1 tsp
Asafoetida : 1/4 tsp
Method
Heat oil in a frying pan.
Add asafoetida, red chilli, onion and fry.
Add tamarind, tomato and fry.
Grind the fried items with salt to a thuvaiyal.
Heat a tsp of oil in a frying pan.
Add mustard, and when it splutters, add to the thuvaiyal.
----------------------------------------------
Mango Garlic Thokku
Ingredients
• Ginger - 3 cm piece
• Garlic - 8 flakes
• Onion - 2 medium size
• Black pepper corns - 1 tsp
• Cloves - 1 tsp
• Gingily oil - ½ kg
• Mango slices - 1 kg
• Chilli powder - 2 tbsp
• Vinegar - 1 cup
Method
• Grind ginger, garlic, onion, pepper and cloves together to a fine paste. (use some of the vinegar for grinding if needed)
• Heat ¼ of the oil and cook mango slices for 10 minutes.
• Add chili powder, and salt.
• Cook for another 15 minutes.
• Add the ground paste, remaining oil and vinegar.
• Cook on slow fire for 10 minutes.
• Cool and store in jars. It is ready to use.
• Will keep well for 6 months or longer in fridge.
---------------------------------------------------
Tamarind Ginger Chutney
Ingredients
• 1/4 kg ginger
• Fresh green chilli-10
• Big lemon size tamarind
• Salt to taste
• Turmeric powder - 1tsp.
• Jaggery powdered - 2tsp (if you need it more sweet add little more)
• Oil- enough to fry well the ginger and chilli
• Mustard seed-1/2tsp
Method
• Cut very finely the ginger or grate it as you wish. Wash it and drain it aside.
• There should not be any water. Also cut the chillies very finely.
• Heat oil fry the mustard seed and when it splutters add the ginger and chilli and fry them adding turmeric powder.
• Then extract thick juice from tamarind, add to the ginger, chilli. Mix them well.
• Add salt. Let it boil well and become thick. The oil will be now separated from the gravy.
• Now our pickle is done. Before removing it from fire add jaggery mix well.
Tips
• This one is only optional.
• 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.
----------------------------------------------
ONION CHUTNEY RECIPE
Ingredients:
1 cup peeled onions
6 -7 flakes of garlic
2 tbs channa daal (Bengal Gram)
5 red chilies or as per taste
Salt As Per Taste
1tsp mustard seeds
curry Leaves
little tamarind (Imli)
How to make onion chutney (pyaaz ki chutney) :
• Heat oil, fry chilies, daal, garlic and the onions, till golden brown.
• Grind with tamarind and salt.
• Splutter mustard seeds and curry leaves, in oil and pour on top.
• Serve with paratha or puri.
--------------------------------------------------
Pyaaz Ki Chutney
Ingredients:
• 3 large onions chopped or sliced
• 1" piece of ginger
• 2-3 green chillies (optional)
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tsp cumin seeds
• 3 dry red chillies broken into 1" bits
• Salt to taste
Preparation:
• Grind the onions, ginger and green chillies (if using) to a smooth paste in a food processor. Remove into a serving bowl.
• 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.
• 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.
• Serve as a chutney, dip or use as a sandwich spread!
---------------------------------
Onasadhya
Onasadhya
'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'.
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.
Will be glad to help if anyone needs any help in tasting these dishes which they have prepared J
*******
PARIPPUCURRY
Ingredients :
1.
Lentils (green gram dal) - 1cup
Water - 3cups
Turmeric powder - 1/2tsp
2.
Salt - to taste
Ghee - 2tsp
Method of Preparation :
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.
*******
SAMBAR
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.
Ingredients - Serves 10
1.
Bitter gourd - 1/2
Brinjal (egg plant) - 1no
Drum Stick - 1no
Ladies finger - 4nos
Red chillies - 4nos (split into2)
2.
Sambar dal (Red gram dal) - 1cup
Turmeric powder - 1/2tsp
Curry leaves - 1sprig
Water - 3cup
3.
Tamarind - size of a golf ball
Water - 1cup
Red chilli powder - 1tsp
Salt - to taste
Curry leaves - 1sprig
Asafoetida powder - 1/4tsp
Grated molasses - 1/4tsp
Coconut oil - 2tbs
White gram dal - 1/4tsp
Fenugreek - 1/4tsp
Dried chilli - 4nos
Coconut oil - 1/2tsp
4.
Dried coriander seeds - 2tbs
5.
Coconut oil - 2tsp
Mustard - 1tsp
Dried chillies split into 2 - 2nos
6.
Coriander leaves - few
Method of Preparation :
Clean the vegetables and slice into long pieces.
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.
Fry the 4th ingredients in 1/2tsp coconut oil. Grind it to a smooth paste and keep aside.
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.
Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.
Note : Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.
*******
AVIAL
This is a semi-dry preparation which is a mixture of all sorts of vegetables.
Ingredients - Serves 10
1.
Yam sliced thinly into 11/2" length pieces - 1cup
Cucumber sliced lengthy into 11/2" thick pieces - 1cup
Snake gourd sliced into 11/2" length pieces - 1cup
Carrot sliced into into 11/2" length pieces - 1/4cup
Long runner-beans sliced into 11/2" length pieces - 1/2cup
Drumstick cut into 2" length pieces - 2nos
2.
Raw bananas sliced into 11/2" length pieces - 1no
Mango pieces - for sour
3.
Turmeric powder - 1/2tsp
Salt - to taste
4.
Grated coconut - 1/2quantity
Green chillies - 5nos
Cumin seeds - 1/2tsp
5.
Curry leaves - 2sprigs
Coconut oil - 3tbs
Method of Preparation:
Coarsely grind the coconut, green chillies and cumin seeds. Keep it aside.
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.
*******
KALAN
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.
Ingredients - Serves 10
1.
Yam sliced into small pieces - 100gm
Small raw banana - 1no
Green chillies (slit the edge) - 3nos
2.
Pepper powder - 1tsp
Water - 1cup
Turmeric powder - 1/4tsp
Salt - to taste
3.
Ghee - 1tsp
Curry leaves - 1sprig
4.
Mashed yogurt (without water) - 1/2litre
5.
Grated coconut - 1/2quantity
Cumin seeds - 1/2tsp
6.
Fried and powdered
fenugreek - 1/2tsp
7.
Ghee - 3tsp
Dried chilli (split into 2) - 2nos
Mustard - 1tsp
Method of Preparation:
Remove the skin of the plantain and slice it into small pieces.
Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
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.
*******
OLAN
Ingredients - Serves 10
1.
Ash gourd - 100gm
Pumpkin - 100gm
Green chillies - 4nos (split the edge)
Red gram dal - 1tbs (soaked in the water for about 6 hours)
2.
Grated coconut - 1/2quantity
(Squeeze out 1/4cup of the milk from the coconut without adding water. Take one more cup of milk from the coconut)
3.
Salt - to taste
4.
Coconut oil - 1tbs
Curry leaves - 1sprig
Method of Preparation :
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.
*******
THORAN
Ingredients :
1.
Cabbage, long runner-beans or any other vegetable, cut in to small pieces - 500gm
2.
Coconut oil -2tsp
Mustard seeds - 1/2tsp
Black gram - 1tsp
Dried red Chilly (cut into 2-3 pieces) - 4 no.
3.
Salt - to taste
Turmeric powder - 1/4tsp
Red chilly powder - 1/4tsp
4.
Coconut - 1 cup
Cumin Seeds - 1/4tsp
Curry leaves -2 sprigs
Garlic cloves - 2
Method of Preparation :
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.
*******
PULIINJI
This is a preparation where ginger is the main ingredient.
Ingredients
1.
Ginger - 25gm
Green Chilly - 4nos.
2.
coconut oil - 1tsp
Dried red chilly 1no. cut in to 4 pieces
Mustard seeds - 1/2tsp
3.
Tamarind - size of a lemon
Water -2cups
4.
Turmeric powder - 1/4tsp
Chilly Powder -1/4tsp
Asafoetida powder -1/4tsp
Jaggery (grated) - 25gm
Curry leaves -1 sprigs
Fenugreek seeds -1 pinch
Method of preparation:
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.
*******
INJITHAIR
Ingredients
Nicely chopped ginger - 4 spoons
Curd - 6 spoons
Salt - as required
Method of preparation
Mix all the ingredients and stir well. The injithair is ready.
*******
PINEAPPLE PACHHADY
Ingredients :
1.
Ripe pineapple cut into 1/2" square pieces - 2cups
Turmeric powder - 1/2tsp
Salt - to taste
2.
Grated coconut - 1cup
Dried red chilli - 1
3.
Coconut oil - 2dsp
Mustard seeds - 1/2tsp
Dried red chillies - 3 (cut into 6 pieces)
Curry leaves - 1sprig
4.
Crushed mustard - 1tsp
Method of Preparation :
Boil pineapple, with turmeric and salt in 1/2cup water. Grind coconut with dried chilli to a fine paste.
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.
*******
ERISSERY
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.
ERISSERY WITH YAM
Ingredients :
Yam cut into small pieces - 60gms
Big raw banana - 1
Pepper powder - 1tsp
Turmeric powder - 1/4tsp
Water - 1cup
Salt - to taste
Grated coconut - 1/2coconut
Cumin seeds - a pinch
Ghee - 10gm
Coconut oil - 1tbs
Mustard seeds - 1/4tsp
Method :
Split the banana lengthwise into 3 pieces. Do not peel the skin. Cut it into small pieces.
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.
Grind the remaining coconut and saute in a low flame till brown in colour. Keep it aside.
Season mustard seeds in ghee. Add the coconut oil, seasoned mustard seeds and the sauted coconut to the vegetable mixture. Mix well.
ERISSERY WITH PUMPKIN
Ingredients :
Ripe Pumpkin sliced into pieces - 2 cups
Red oriental bean - 1/2 cup
Oil - 2 dsp
Squeezed coconut milk - 1 dsp
Dried chilli - 2 nos
Mustard - 1 tsp
Curry leaves - 2 springs
Water
Salt to taste
To be Ground:
Grated Coconut - 1 cup
Small onions - 1 or 2 nos
Garlic - 2 nos
Cumin - 1/2 tsp
Turmeric powder - 1/2 tsp
Green chilli - 2 or 3 nos
Method:
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.
*******
KOOTTUCURRY
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.
Ingredients :
Bengal gram dal - 1/2cup
Pumpkin, snake gourd, Long runner beans, yam, Cucumber - 1/4kg (all together)
Inner flesh of drum stick - 1/2cup
Grated coconut - 1/2cup
Turmeric powder - 1/4tsp
Green chillies - 3 (split into 2)
Salt to taste
Coconut oil - 1/4cup
Mustard - 1tsp
White gram dal - 2dsp
Dried red chillies - 3 (each sliced into 3)
Curry leaves - 2sprigs
Ghee - 1dsp
Grated coconut - 1/4cup
Method of Preparation :
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.
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.
Heat 1dsp ghee and fry the 1/4cup grated coconut in it till golden brown. Add this to the koottucurry and mix well.
*******
LIME PICKLE
Ingredients:
1.
Big size ripe lemon - 12nos
Salt - 2dsp 4. Green chillies - 18nos (split the end)
Chopped ginger - 1/2dsp
2.
Gingelly oil - 2dsp Garlic flakes - 1dsp
3.
Mustard - 1/4tsp
Fenugreek - 1/4tsp
5.
Water - 1/2cup
Vinegar - 2dsp
Sugar - 1tsp
Method :
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.
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.
*******
MANGA CURRY (I)
Ingredients:
Raw mango (sour) -1
Turmeric Powder - 1 pinch
Chilly Powder - 1 tsp
Fenugreek - 1 pinch
Asafoetida - 1 pinch
Gingelly oil - 1tbs
Salt - to taste
Method of Preparation:
Cut the mango into small pieces. Mix turmeric powder and salt and keep aside for 1 hour. Fry and grind Asafoetida.
Heat gingelly oil, add chilly powder, Asafoetida, fenugreek and mix with the mango pieces.
MANGO CURRY (II)
Ingredients:
Ripe Mango - 1 or 2
Green chilli - 2 or 3
Mustard - 1tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1tsp
Coconut milk- 2 cups
Method of Preparation:
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.
*******
SARKARAPURATTY (FRIED BANANAS CHIPS IN MOLASSES)
Ingredients :
Semi ripe Banana - 1
Coconut oil - 100gms
Molasses or Jaggery - 75gms
Dried ginger powder - 5gms
Ghee - 1tsp
Water - 1/4glass
Method of Preparation :
Peel the bananas and split it into two pieces. Cut it into 1/4" thick pieces. Fry it in warm coconut oil.
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.
*******
KAYA VARUTHATHU (BANANA FRY)
Ingredients :
Semi ripe banana - 1
Coconut oil - 150gm
Turmeric powder - 1/4tsp
Salt - to taste
Method :
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.
PAPPADAM
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.
*******
PAYASAM
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.
PAL PAYASAM
Ingredients :
Milk - 3litres
Dried red rice - 180gm
Sugar - 700gm
Method of Preparation :
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.
SEMIYA PAYASAM
Ingredients :
Vermicelli - 1 cup
Cashew nuts - handful
Raisins - handful
Water - 3/4cup
Sugar - a cup
Saffron - a pinch
Milk - a cup
Cardamom - two or three pods
Method of preparation :
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.
WHEAT PAYASAM
Ingredients:
Broken Wheat - 250g
Coconut - 2
Jaggery - 500g
Raisins -10g
Cashew Nuts -10g
Ghee -3tbs
Cardamom -5g
Dry ginger powder-10g
Cumin Powder-10g
Method of Preparation:
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.
Fry broken wheat lightly in one teaspoon ghee. Cook the wheat well in 1 1/2 liters of water.
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.
PARIPPU PAYASAM
Ingredients:
Parippu (Green gram dal) - 250gm
Sarkara (Jaggery) - 250gm
Coconut milk - From 2 coconuts
Ghee - 2 tbs
Cashew nuts, Raisins - As required for seasoning
Method of preparation :
Fry dal till light brown. Clean and boil the fried dal well.
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.
PRATHAMAN
There are various kinds of Prathamans such as Ada, pazham, parippu and palada prathamans.
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.
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.
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.
PALADA PRATHAMAN
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.
Ingredients :
Thick milk - 3litre
Par boiled rice (dried red rice) - 250gm
Water to mix flour
Coconut oil - 1tbs
Sugar - 2tbs
Plantain leaf pieces - as required
Sugar - 625gm
Cardamom powder (optional)
Method of Preparation :
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.
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.
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.
Note: 'Ada' is now available in the market. You can boil 'ada' with milk and sugar and make Palada in no time.
*******
LADY'S FINGER KICHADI
Ingredients:
Lady's finger pieces - 31/2 cup
Thick Curd from 1/2 litre milk - 2 cups
Green chillies - 2
Dry Red chillies - 3
Mustard - 1 dsp
Grated coconut - 1/2 cup
Curry leaves - 2 springs
Oil - 2 tsp
Salt to taste
Method of Preparation:
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.
You can use Pavakkai (Bitter Gourd) instead of Ladies Finger as a variation.
'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'.
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.
Will be glad to help if anyone needs any help in tasting these dishes which they have prepared J
*******
PARIPPUCURRY
Ingredients :
1.
Lentils (green gram dal) - 1cup
Water - 3cups
Turmeric powder - 1/2tsp
2.
Salt - to taste
Ghee - 2tsp
Method of Preparation :
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.
*******
SAMBAR
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.
Ingredients - Serves 10
1.
Bitter gourd - 1/2
Brinjal (egg plant) - 1no
Drum Stick - 1no
Ladies finger - 4nos
Red chillies - 4nos (split into2)
2.
Sambar dal (Red gram dal) - 1cup
Turmeric powder - 1/2tsp
Curry leaves - 1sprig
Water - 3cup
3.
Tamarind - size of a golf ball
Water - 1cup
Red chilli powder - 1tsp
Salt - to taste
Curry leaves - 1sprig
Asafoetida powder - 1/4tsp
Grated molasses - 1/4tsp
Coconut oil - 2tbs
White gram dal - 1/4tsp
Fenugreek - 1/4tsp
Dried chilli - 4nos
Coconut oil - 1/2tsp
4.
Dried coriander seeds - 2tbs
5.
Coconut oil - 2tsp
Mustard - 1tsp
Dried chillies split into 2 - 2nos
6.
Coriander leaves - few
Method of Preparation :
Clean the vegetables and slice into long pieces.
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.
Fry the 4th ingredients in 1/2tsp coconut oil. Grind it to a smooth paste and keep aside.
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.
Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.
Note : Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.
*******
AVIAL
This is a semi-dry preparation which is a mixture of all sorts of vegetables.
Ingredients - Serves 10
1.
Yam sliced thinly into 11/2" length pieces - 1cup
Cucumber sliced lengthy into 11/2" thick pieces - 1cup
Snake gourd sliced into 11/2" length pieces - 1cup
Carrot sliced into into 11/2" length pieces - 1/4cup
Long runner-beans sliced into 11/2" length pieces - 1/2cup
Drumstick cut into 2" length pieces - 2nos
2.
Raw bananas sliced into 11/2" length pieces - 1no
Mango pieces - for sour
3.
Turmeric powder - 1/2tsp
Salt - to taste
4.
Grated coconut - 1/2quantity
Green chillies - 5nos
Cumin seeds - 1/2tsp
5.
Curry leaves - 2sprigs
Coconut oil - 3tbs
Method of Preparation:
Coarsely grind the coconut, green chillies and cumin seeds. Keep it aside.
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.
*******
KALAN
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.
Ingredients - Serves 10
1.
Yam sliced into small pieces - 100gm
Small raw banana - 1no
Green chillies (slit the edge) - 3nos
2.
Pepper powder - 1tsp
Water - 1cup
Turmeric powder - 1/4tsp
Salt - to taste
3.
Ghee - 1tsp
Curry leaves - 1sprig
4.
Mashed yogurt (without water) - 1/2litre
5.
Grated coconut - 1/2quantity
Cumin seeds - 1/2tsp
6.
Fried and powdered
fenugreek - 1/2tsp
7.
Ghee - 3tsp
Dried chilli (split into 2) - 2nos
Mustard - 1tsp
Method of Preparation:
Remove the skin of the plantain and slice it into small pieces.
Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
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.
*******
OLAN
Ingredients - Serves 10
1.
Ash gourd - 100gm
Pumpkin - 100gm
Green chillies - 4nos (split the edge)
Red gram dal - 1tbs (soaked in the water for about 6 hours)
2.
Grated coconut - 1/2quantity
(Squeeze out 1/4cup of the milk from the coconut without adding water. Take one more cup of milk from the coconut)
3.
Salt - to taste
4.
Coconut oil - 1tbs
Curry leaves - 1sprig
Method of Preparation :
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.
*******
THORAN
Ingredients :
1.
Cabbage, long runner-beans or any other vegetable, cut in to small pieces - 500gm
2.
Coconut oil -2tsp
Mustard seeds - 1/2tsp
Black gram - 1tsp
Dried red Chilly (cut into 2-3 pieces) - 4 no.
3.
Salt - to taste
Turmeric powder - 1/4tsp
Red chilly powder - 1/4tsp
4.
Coconut - 1 cup
Cumin Seeds - 1/4tsp
Curry leaves -2 sprigs
Garlic cloves - 2
Method of Preparation :
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.
*******
PULIINJI
This is a preparation where ginger is the main ingredient.
Ingredients
1.
Ginger - 25gm
Green Chilly - 4nos.
2.
coconut oil - 1tsp
Dried red chilly 1no. cut in to 4 pieces
Mustard seeds - 1/2tsp
3.
Tamarind - size of a lemon
Water -2cups
4.
Turmeric powder - 1/4tsp
Chilly Powder -1/4tsp
Asafoetida powder -1/4tsp
Jaggery (grated) - 25gm
Curry leaves -1 sprigs
Fenugreek seeds -1 pinch
Method of preparation:
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.
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INJITHAIR
Ingredients
Nicely chopped ginger - 4 spoons
Curd - 6 spoons
Salt - as required
Method of preparation
Mix all the ingredients and stir well. The injithair is ready.
*******
PINEAPPLE PACHHADY
Ingredients :
1.
Ripe pineapple cut into 1/2" square pieces - 2cups
Turmeric powder - 1/2tsp
Salt - to taste
2.
Grated coconut - 1cup
Dried red chilli - 1
3.
Coconut oil - 2dsp
Mustard seeds - 1/2tsp
Dried red chillies - 3 (cut into 6 pieces)
Curry leaves - 1sprig
4.
Crushed mustard - 1tsp
Method of Preparation :
Boil pineapple, with turmeric and salt in 1/2cup water. Grind coconut with dried chilli to a fine paste.
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.
*******
ERISSERY
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.
ERISSERY WITH YAM
Ingredients :
Yam cut into small pieces - 60gms
Big raw banana - 1
Pepper powder - 1tsp
Turmeric powder - 1/4tsp
Water - 1cup
Salt - to taste
Grated coconut - 1/2coconut
Cumin seeds - a pinch
Ghee - 10gm
Coconut oil - 1tbs
Mustard seeds - 1/4tsp
Method :
Split the banana lengthwise into 3 pieces. Do not peel the skin. Cut it into small pieces.
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.
Grind the remaining coconut and saute in a low flame till brown in colour. Keep it aside.
Season mustard seeds in ghee. Add the coconut oil, seasoned mustard seeds and the sauted coconut to the vegetable mixture. Mix well.
ERISSERY WITH PUMPKIN
Ingredients :
Ripe Pumpkin sliced into pieces - 2 cups
Red oriental bean - 1/2 cup
Oil - 2 dsp
Squeezed coconut milk - 1 dsp
Dried chilli - 2 nos
Mustard - 1 tsp
Curry leaves - 2 springs
Water
Salt to taste
To be Ground:
Grated Coconut - 1 cup
Small onions - 1 or 2 nos
Garlic - 2 nos
Cumin - 1/2 tsp
Turmeric powder - 1/2 tsp
Green chilli - 2 or 3 nos
Method:
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.
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KOOTTUCURRY
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.
Ingredients :
Bengal gram dal - 1/2cup
Pumpkin, snake gourd, Long runner beans, yam, Cucumber - 1/4kg (all together)
Inner flesh of drum stick - 1/2cup
Grated coconut - 1/2cup
Turmeric powder - 1/4tsp
Green chillies - 3 (split into 2)
Salt to taste
Coconut oil - 1/4cup
Mustard - 1tsp
White gram dal - 2dsp
Dried red chillies - 3 (each sliced into 3)
Curry leaves - 2sprigs
Ghee - 1dsp
Grated coconut - 1/4cup
Method of Preparation :
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.
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.
Heat 1dsp ghee and fry the 1/4cup grated coconut in it till golden brown. Add this to the koottucurry and mix well.
*******
LIME PICKLE
Ingredients:
1.
Big size ripe lemon - 12nos
Salt - 2dsp 4. Green chillies - 18nos (split the end)
Chopped ginger - 1/2dsp
2.
Gingelly oil - 2dsp Garlic flakes - 1dsp
3.
Mustard - 1/4tsp
Fenugreek - 1/4tsp
5.
Water - 1/2cup
Vinegar - 2dsp
Sugar - 1tsp
Method :
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.
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.
*******
MANGA CURRY (I)
Ingredients:
Raw mango (sour) -1
Turmeric Powder - 1 pinch
Chilly Powder - 1 tsp
Fenugreek - 1 pinch
Asafoetida - 1 pinch
Gingelly oil - 1tbs
Salt - to taste
Method of Preparation:
Cut the mango into small pieces. Mix turmeric powder and salt and keep aside for 1 hour. Fry and grind Asafoetida.
Heat gingelly oil, add chilly powder, Asafoetida, fenugreek and mix with the mango pieces.
MANGO CURRY (II)
Ingredients:
Ripe Mango - 1 or 2
Green chilli - 2 or 3
Mustard - 1tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1tsp
Coconut milk- 2 cups
Method of Preparation:
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.
*******
SARKARAPURATTY (FRIED BANANAS CHIPS IN MOLASSES)
Ingredients :
Semi ripe Banana - 1
Coconut oil - 100gms
Molasses or Jaggery - 75gms
Dried ginger powder - 5gms
Ghee - 1tsp
Water - 1/4glass
Method of Preparation :
Peel the bananas and split it into two pieces. Cut it into 1/4" thick pieces. Fry it in warm coconut oil.
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.
*******
KAYA VARUTHATHU (BANANA FRY)
Ingredients :
Semi ripe banana - 1
Coconut oil - 150gm
Turmeric powder - 1/4tsp
Salt - to taste
Method :
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.
PAPPADAM
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.
*******
PAYASAM
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.
PAL PAYASAM
Ingredients :
Milk - 3litres
Dried red rice - 180gm
Sugar - 700gm
Method of Preparation :
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.
SEMIYA PAYASAM
Ingredients :
Vermicelli - 1 cup
Cashew nuts - handful
Raisins - handful
Water - 3/4cup
Sugar - a cup
Saffron - a pinch
Milk - a cup
Cardamom - two or three pods
Method of preparation :
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.
WHEAT PAYASAM
Ingredients:
Broken Wheat - 250g
Coconut - 2
Jaggery - 500g
Raisins -10g
Cashew Nuts -10g
Ghee -3tbs
Cardamom -5g
Dry ginger powder-10g
Cumin Powder-10g
Method of Preparation:
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.
Fry broken wheat lightly in one teaspoon ghee. Cook the wheat well in 1 1/2 liters of water.
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.
PARIPPU PAYASAM
Ingredients:
Parippu (Green gram dal) - 250gm
Sarkara (Jaggery) - 250gm
Coconut milk - From 2 coconuts
Ghee - 2 tbs
Cashew nuts, Raisins - As required for seasoning
Method of preparation :
Fry dal till light brown. Clean and boil the fried dal well.
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.
PRATHAMAN
There are various kinds of Prathamans such as Ada, pazham, parippu and palada prathamans.
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.
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.
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.
PALADA PRATHAMAN
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.
Ingredients :
Thick milk - 3litre
Par boiled rice (dried red rice) - 250gm
Water to mix flour
Coconut oil - 1tbs
Sugar - 2tbs
Plantain leaf pieces - as required
Sugar - 625gm
Cardamom powder (optional)
Method of Preparation :
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.
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.
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.
Note: 'Ada' is now available in the market. You can boil 'ada' with milk and sugar and make Palada in no time.
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LADY'S FINGER KICHADI
Ingredients:
Lady's finger pieces - 31/2 cup
Thick Curd from 1/2 litre milk - 2 cups
Green chillies - 2
Dry Red chillies - 3
Mustard - 1 dsp
Grated coconut - 1/2 cup
Curry leaves - 2 springs
Oil - 2 tsp
Salt to taste
Method of Preparation:
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.
You can use Pavakkai (Bitter Gourd) instead of Ladies Finger as a variation.
South Indian
South Indian Rava Iddly
Rava (coarse kind) - 2 cups
Ghee - 2 tbsps
Curds - 4cups
eno fruit salt - 2 tsps
Salt to Taste
Green Chillies - 2 to 3 - finely sliced
Water as required
Coriander leaves- 2 tbsps, chopped
Shredded Ginger 1-2 tsps
For the Seasoning:
Mustard Seeds - 1level tspn
a few Curry Leaves
split Channa Dhal - 1 tspn...optional
Ghee for seasoning 1 tbspn
Fry the Rava to a golden brown colour in a little ghee and set aside.
Mix the rava, curds and salt, add the ginger, chillies, coriander leaves, and mix well.
Heat ghee and add the mustard seeds, curry leaves and channa dhal and once the mustard seeds pop add the mixture to the batter.
Mix well and leave it to stand for ½ an hour .
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.
Pour in greased Idli molds and steam as usual.
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Punjabi Lassi
Ingredients
1/2 gallon buttermilk
2-3 tablespoons plain yogurt
orange, mango, or peach pulp
5 tablespoons sugar
1/2 tablepsoons salt
Preparation
1. Put all ingredients into blender.
2. Blend until texture is smooth.
3. Serve chilled.
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Gulabjamun
Ingredients
Sugarless koa - 1/4 kg
Maida - 1/2 cup
Melted ghee - 2 Tbl spn
Milk - little
Cooking soda - a pinch
Oil - for deep frying
Sugar - 1/4 kg
Water - 1 1/2 cup
Preparation
1. Mix melted ghee with maida using finger tips to blend evenly.
2. Mix cooking soda with little milk.
3. Crumble koa and mix with maida.
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.
5. Mix sugar,water and heat till sugar melts! , stirring constantly.
6. Boil till syrup becomes sticky (5 to 7 minutes).
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.
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Modified Gulab Jamun
Ingredients
Powder Milk 4 cups
All Purpose Flour 2 TBSF
Sugar for Syrup 2 cups
Water for Syrup 2 cups
Oil for deep frying
Rouh Kewra ( essence )
Preparation
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.
2. Add water and sugar in a pan and cook till it is thick and coats the back of the spoon.
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.
4. add fried balls to cooking syrup and cook till they swell up and float on the top.
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.
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Mattar Paneer
Ingredients
1 medium sized onion, peeled and chopped
1 inch cube of fresh ginger, peeled and chopped
paneer (plus 2 cups of the whey)
6 tbl veg. oil
1 whole dried red pepper
1 tbsp. ground coriander seeds
1/4 tsp ground turmeric
3 medium sized tomatoes, peeled and minced
1 tsp salt
1/8 tsp freshly ground black pepper
3 cups frozen peas
Preparation
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.
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.
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Dum Aloo
Ingredients
1/2 tablespoon of powered pomegrant
1 teaspoon Garam masala.
powder red chillies (to taste)
salt (to taste)
3 tablespoons of mustard oil
Preparation
1. 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. Serve with either white rice or chapatti.
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Navratan Korma
Serves: 4
Cooking time (approx.): 23 minutes
Style: South Indian Vegetarian
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
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)
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.
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.
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.
TIPS:
If you have a readymade tin of coconut milk, it can be added in combination with milk for extra flavor.
Cottage cheese cubes can be deep fried and then added to the curry.
fruits like seedless grapes can be added to this curry.
Serve hot with: Ghee Rice, white rice , Poori (deep fried unleavened bread) or Roti.
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Rajma Masala
Serves: 4
Cooking time (approx.): 30 minutes
Style: North Indian Vegetarian (Punjabi)
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
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.
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.
Add the hot spice mix. Cover and cook on medium level for about 5 minutes.
Garnish with finely chopped coriander leaves.
TIP:
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.
Serve hot with: Cumin Rice (Jeera Chawal), white rice or Roti.
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Garam Masala
Garam Masala obtained: about 200 grams (about 8 oz.)
Style: Indian
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
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.
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Sabzi Kurma
Serves: 4
Cooking time (approx.): 21 minutes
Style: South Indian Vegetarian
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
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
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.
Grind the ingredients (to be ground) to a fine paste with very little water.
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.
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.
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.
Garnish with finely chopped coriander leaves.
TIP:
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.
Serve hot with: Ghee Rice, white rice , Poori (deep fried unleavened bread) or Roti.
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Kerala Vegetable Stew
Serves: 4
Cooking time (approx.): 18 minutes
Style: South Indian Vegetarian (Kerala)
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
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.
Add the mixed vegetables, curry leaves, salt and water. Cover and cook on low heat for 15 minutes or till the vegetables are cooked..
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).
Serve immediately with: Coconut Rice (Nariyal Chawal) or white rice.
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Peanut Kadale Chutney
Serves: 4
Cooking time (approx.): 2 minute(s)
Style: South Indian Vegetarian
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
Grind the coconut, roasted peanuts, green chillies, onion, coriander leaves and ginger to a fine paste using a little water.
Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
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.
Serve at room temperature with: Potato and Corn Cake (Aloo Makai Tikki) or any other starters / snacks of your choice.
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Pyaz ki Chutney
Serves: 4
Cooking time (approx.): 2 minute(s)
Style: North Indian Vegetarian
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
Grind the onions, green chillies, and ginger to a fine paste without using any water. Pour the paste / chutney into a bowl.
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.
Add salt and lemon juice to the chutney.
Serve at room temperature with: Savory Bread (Bread Masala) or any other snacks of your choice.
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Aloo Raita
Serves: 4
Cooking time (approx.): 15 minutes
Style: North Indian Vegetarian
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
Boil the potatoes with water on medium heat for about 15 minutes or till done. Cool. Peel and cut into cubes.
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.
Decorate on top with the remaining red chilli and cumin seed powders.
Garnish with finely chopped fresh coriander / parsley.
Serve chilled.
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Tamatar ka Raita
Serves: 4
Cooking time (approx.): 4 minutes
Style: North Indian Vegetarian
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.
Season the lightly beaten yoghurt with salt and pepper.
Heat the oil on high flame till hot. Drop in the mustard seeds and let them splutter.
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.
Serve chilled.
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Bhindi Dahi
Serves: 4
Cooking time (approx.): 6 minutes
Style: South Indian Vegetarian
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
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.
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.
Add the tempering to the seasoned yoghurt. Mix well. Keep refrigerated.
Add the fried okra pieces to the yoghurt just before serving.
Serve cold or at room temperature with: Cumin Rice or any other rice dish of your choice.
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Ghee Rice
Serves: 4
Cooking time (approx.): 15 minutes
Style: Indian Vegetarian
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
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.
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.
TIPS:
Ghee may be readily available off the shelf in Indian stores. However, it is important that it be fresh stock.
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.
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.
Serve hot with any of the Vegetable Dishes.
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Hot and Sour Rice
(Bisi Bele Huli Anna)
Serves:4
Cooking time (approx): 27 minutes
Style: 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.
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
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.
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.
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.
Suggestion:The spice mix powder can be made days in advance and stored in an air-tight bottle.
Serve hot with:salted potato chips or fried poppadoms
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Raw Mango Rice
(Mangai Anna)
Serves: 4
Cooking time (approx.): 17 minutes
Style: South Indian Vegetarian
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
Cook the rice as usual for about 15 minute(s) or till it is cooked but firm. Spread it on a plate to cool.
Grind together, the raw mango, coconut, mustard seeds, half the red chillies, asafoetida and turmeric powders to a fine paste with water (as required).
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.
TIP:
Traditionally ghee / clarified butter is used for this recipe. It enhances the taste and flavor of the dish.
Serve hot with: Tomatoes in Yoghurt (Tamatar ka Raita)
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Kali Dal Makhni
Serves: 4
Cooking time (approx.): 55 minutes
Style: North Indian Vegetarian (Punjabi)
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
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.
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).
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.
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.
Serve hot with: Cumin Rice (Jeera Chawal), white rice, or Indian bread (Roti).
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Paneer Simla
Serves: 4
Cooking time (approx.): 8 minutes
Style: North Indian Vegetarian
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
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.
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).
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.
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Spicy Turnips
(Masala Shalgam)
Serves: 4
Cooking time (approx.): 21 minutes
Style: North Indian Vegetarian (Punjabi)
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.
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.
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.
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.
Garnish with finely chopped coriander leaves.
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.
Serve immediately with: hot white rice, Indian bread (Roti) or sliced fresh white bread.
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Whole Cauliflower in Mughlai Gravy
(Gobi Musallam)
Serves: 4
Cooking time (approx.): 20 minutes
Style: North Indian Vegetarian (Mughlai)
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
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.
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.
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.
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.
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.
Garnish with fresh cream (optional) and finely chopped coriander leaves.
TIPS:
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.
Serve hot with: Ghee Rice, white rice or Indian bread (Roti).
***********************
Cottage Cheese with Bell Peppers
(Paneer Jalfrazie)
Serves: 4
Cooking time (approx.): 8 minutes
Style: North Indian Vegetarian
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
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).
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.
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.
Garnish with finely chopped coriander leaves.
TIP:
As a variation, juliennes of carrot and green beans can be tossed in along with the bell peppers.
Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti).
******************
Curried Mushroom with Peas
(Khumb Matar Masala)
Serves: 4
Cooking time (approx.): 11 minutes
Style: North Indian Vegetarian (Mughlai)
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
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.
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.
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.
Garnish with finely chopped coriander leaves.
TIP:
To make cashewnut paste, soak them in water for some time before grinding them.
Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Poori, Roti).
***************************
Dahi Baingan Kashmiri
Serves: 4
Cooking time (approx.): 8 minutes
Style: North Indian Vegetarian (Kashmiri)
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
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.
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.
Add the fried eggplant roundels, cover and cook on low level for about 4 minutes.
Garnish with chopped fresh coriander.
TIP:
To cut down on calories, try grilling the eggplant roundels brushed with a little oil instead of deep frying them.
Serve hot with: Rice with Dried Mushrooms (Kanegach Pulav), white rice or Indian bread (Roti, Chapati, Pooris).
********************
Khumb Kali Mirch
Serves: 4
Cooking time (approx.): 11 minutes
Style: Indian Vegetarian
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
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.
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.
Reduce the heat to low. Mix in the cream and lime juice. Remove from heat and keep covered for 2 minutes
TIP:
Mushrooms cook fast and taste the best when they are crunchy and firm.
Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti, Chapati, Pooris).
************************
Punjabi Samosa
Serves: 4
Cooking time (approx.): 20 minutes + to deep fry
Style: 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
Cook the peas in boiling salted water for about 10 minute(s) or till soft. Refresh in cold water and drain well.
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.
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.
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.
TIPS:
To save on time, potatoes can be pressure cooked and then cubed and tossed in spices.
Carom seeds are also called as omum, caraway seeds, thyme seeds and ajwain.
Chillies can be increased or decreased as desired.
The samosa pastry shell can be made with plain flour without the baking soda and baking powder.
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.
*************************
Mixed Vegetable Patties
(Vegetable Cutlets)
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
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.
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.
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.
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.
TIPS:
Beetroot makes the patties very colorful and is nutritious too!
Chillies can be increased or decreased as desired.
Serve immediately with: Green Chutney (Hari Chutney) and Tomato Ketchup.
**************************
Jhatpat Bhindi
Serves: 4
Cooking time (approx.): 11 minutes
Style: North Indian Vegetarian
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
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).
********************
BIKANERI PARANTHA
INGREDIENTS
Maida
500 gms
Salt & Red chilly powder
to taste
Oil
200 gms
Dhaniya powder
tsp.
Chana dal
250 gms
Garam masala
tsp.
METHOD
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.
Makes: about 50 thin paranthas.
*******************
PAKODI KI KARHI
(IN RAJASTHANI STYLE)
INGREDIENTS
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.
METHOD
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.
Serves: 6-7 adults.
************************
SHAHI GATTE
INGREDIENTS
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
METHOD
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.
Serves: 6-7 adults.
*****************
MISSI ROTI
INGREDIENTS
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.
METHOD
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.
Serves: 6-7 adults.
**************************
DUM ALOO
INGREDIENTS
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
METHOD
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.
Serves: 4-5 adults
*******************
BEDMI PURI
INGREDIENTS
Maida
250 gms.
Oil
2 tbsp.
Oil
for frying
INGREDIENTS FOR MASALA PASTE
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
METHOD
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.
Makes: 20-25 Puris
*****************
ALOO DUM MASALA
INGREDIENTS
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
METHOD
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.
Serves: 5-6 adults
*********************
BAINGAN BHARTA (SPICED EGGPLANT)
INGREDIENTS
1/2 kg eggplant
1 1/2 tbsp ghee or oil
2 medium sized onions, finely chopped
3 medium sized tomatoes, peeled and chopped
2 green chilies, deseeded and chopped
Salt to taste
Half a cup green peas
2 1/2 tsp finely chopped cilantro leaves
Masala
1 1/2 tsp coriander powder
2 tsp cumin powder
1 tsp cayenne powder
1/2 tsp Garam masala
METHOD
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.
Serve: 2 People
********************
BAKED MIXED VEGETABLE
INGREDIENTS
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.
METHOD
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.
Serves: 6-7 adults
*********************
CREAMY CORN COB CURRY
INGREDIENTS
600 gms frozen fresh Corn Cobs (3cm thick pieces)
1 medium Onion Paste (raw)
200 ml low fat or full cream coconut cream
125 ml low fat or full cream thickened cream
200 gm/ml tomato puree
3 cups water
cup milk
2 tsp jeera
1 tbsp oil
green chilli (finely chopped)
2 teaspoons red chili powder (preferably Kashmiri)
teaspoon turmeric powder
Salt to taste
A little cream and chopped coriander (cilantro) for garnishing.
METHOD
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).
Serves: 6 persons
****************
EASYCOOK PANEER BUTTER MASALA
Viewer's Submission: received from Lakshmi Jayaraman, London
Hello,
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.
INGREDIENTS
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.
METHOD
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.
****************************
IRANI MIXED VEGETABLE
INGREDIENTS
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
METHOD
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.
Serves: 7-8 adults
*****************
KADAHI PANEER
INGREDIENTS
3 Onions
1 pouch - Tomato puree
1 capsicum
Salt to taste
1/4 spoon Turmeric powder
1/2 tsp Red chilly powder
250 gm Paneer cubes
1/4 tsp Soya Sauce
1 tbsp Oil
METHOD
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.
Serves: 3-4 persons
****************
KEEMA CAULIFOWER
INGREDIENTS
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.
INGREDIENTS FOR MASALA PASTE
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
METHOD
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.
Serves : 3-4 adults
*******************
MAKHANI VEGETABLE KOFTA CURRY
INGREDIENTS FOR MAKING KOFTA
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
METHOD
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.
INGREDIENTS FOR STUFFING KOFTA
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.
METHOD
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.
INGREDIENTS FOR MAKING CURRY
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
METHOD
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.
NOTE
If you want little flavor of garlic, you can fry it with onion.
Serves: 4 adults
************************
MALAI KOFTA
INGREDIENTS
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
* The paste should be prepared with 10 gm posta and 8-10 cashews after soaking them for one hour.
METHOD FOR MAKING KOFTA
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.
METHOD FOR MAKING CURRY
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.
Serves: 7-8 adults
*************************
MANGO SEED SABZI
(Gujarati Gotla Nu Shaak)
Viewer's Submission: received from Kuntal Thakore, San Jose, USA
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
INGREDIENTS
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)
Water : 2 cups
Gud and Salt : to taste
Haldi and Red Chilly powder : 1/4 tsp
Lemon juice (if mangoes are too sweet)
For Tadka
Jeera
Hing powder (optional)
METHOD
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.
******************
MOTI MAHAL DAL
INGREDIENTS
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.
METHOD
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.
Serves: 8-10 adults
**********************
MUGHLAI ALOO DUM
INGREDIENTS
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
METHOD
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.
Serves: 7-8 adults
***************************
NAVRATAN KORMA
INGREDIENTS
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.
* Chopped vegetables should include carrot, French beans, peas, capsicum, cauliflower, cabbage and green onion.
INGREDIENTS FOR MAKING PASTE
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
METHOD
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.
Serves: 5-6 adults
***************************
PANEER PASANDA
INGREDIENTS
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
INGREDIENTS FOR MAKING MASALA PASTE
Posta and Jeera
1 tsp. each
Garlic
4 flakes
Green chillies
3 each
Ginger
"
Dalchini
2
Laung
3
METHOD
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.
Serves: 3-4 adults
********************
PANEER BUTTER MASALA
INGREDIENTS FOR TANDOORI MASALA
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
INGREDIENTS FOR NORMAL MASALA
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
METHOD
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.
Serves: 8-10 adults
**************************
SHAHI KOFTA
INGREDIENTS
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
INGREDIENTS FOR MAKING MASALA PASTE
Ginger
"
Dalchini
1
Garlic
6 flakes
Cardamom (small)
2
Posta
1 tsp.
Jeera
I tsp.
Laung
3
Green chilly
2
Soak all the ingredients for half an hour in water and grind.
INGREDIENTS FOR DRY MASALA
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
METHOD
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.
Serves: 8-10 adults
********************
STUFFED CAULIFLOWER
INGREDIENTS
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.
METHOD
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.
NOTE
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.
Serves: 4 adults
*******************
STUFFED CAPSICUM
INGREDIENTS
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
FOR STUFFING
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.
METHOD
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.
Serves: 6 adults.
******************
STUFFED TOMATO IN ENGLISH STYLE
INGREDIENTS
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.
* All the tomatoes should be hard and of equal size.
METHOD
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.
Serves: 8 adults
*****************
TOMATO ONION DOSA
INGREDIENTS
Rice : 200 Gms
Urad Dal : 50 Gms
Tomato : 250 Gms
Onion : 100 Gms
Little Oil
Pepper or Chilly Powder
Salt, Asafoetida (heeng), Curry Leaves and corriander.
METHOD
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.
Makes: 10-12 Dosas
*********************
ONION UTTAPAM
NOTE
The batter for Uttapam is same as for Plain Dosa. The only difference is that it should be slightly thicker.
INGREDIENTS
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
METHOD
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.
Makes: 10-12 Uttapams
*****************
IMLI RICE WITH ONION RAITA
INGREDIENTS
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
METHOD
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.
Serves: 4-5 adults
*******************
SHAHI PARANTHA
INGREDIENTS
Maida
150 gms
Salt
1 tsp.
Atta
75 gms
Ajwain
tsp.
Sugar
2 tsp.
Ghee
4-5 tbsp.
INGREDIENTS FOR KHAMIR
Maida
cup
Soda-bi-carb
tsp.
Curd (in liquid form)
cup
METHOD FOR MAKING KHAMIR
During winter season soak all the ingredients overnight. In summer soak these things 4-5 hours before making.
METHOD FOR MAKING SHAHI PARANTHA
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.
Makes: around 7-8 paranthas
*************
TANDOORI ROTI
INGREDIENTS
Maida
500 gms
Atta
500 gms
METHOD
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.
NOTE
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.
Makes: about 25-30 rotis
********************
NAAN
INGREDIENTS
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
* Fresh Yeast may not be available everywhere. You may use tsp Dry Yeast instead if required.
METHOD
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.
NOTE
The naan can also be stuffed with mixed vegetables.
Makes: 10-12 medium size Naans.
***************
MUGHLAI PARANTHA
INGREDIENTS FOR MAKING DOUGH
Maida
500 gms
Soda-bi-carb
tsp.
Curd (liquid)
200 gms
INGREDIENTS FOR MAKING TOPPING
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.
INGREDIENTS FOR BESAN TOPPING
Besan
100 gms
Salt
tsp.
Red chilly powder
tsp.
Make thin Besan batter by mixing all the three ingredients in water.
METHOD FOR MAKING TOPPING
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.
METHOD FOR MAKING DOUGH
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.
Makes: about 20 paranthas
***************
KULCHA
INGREDIENTS
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.
METHOD
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.
NOTE
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.
Makes: 15 kulchas
*********************
FRIED RICE
INGREDIENTS
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
METHOD
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.
Serves: 5-6 adults
***************
VEGETABLE BIRYANI
INGREDIENTS
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
METHOD
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.
Serves: 4-5 adults
****************
FRIED RICE
INGREDIENTS
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
METHOD
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.
Serves: 5-6 adults
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HOT & SOUR TOMATO SOUP
INGREDIENTS
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
METHOD
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.
Serves: 5-6 adults
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PANEER CHILLY
INGREDIENTS
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
METHOD
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.
Serves: 2-3 adults
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VEGETABLE MANCHURIAN
INGREDIENTS FOR MANCHURIAN BALLS
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
INGREDIENTS FOR MANCHURIAN SAUCE
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.
METHOD FOR MAKING BALLS
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.
METHOD
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.
Serves: 5-6 adults
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RAJ KACHORI
INGREDIENTS FOR MAKING KACHORI
Suji
200 gms
Atta
50 gms
Oil for frying
METHOD FOR MAKING KACHORI
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.
INGREDIENTS FOR FILLING
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
METHOD FOR SERVING
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.
NOTE
For a richer taste, you can also add pomegranate seeds, grapes and chopped pineapple.
Makes: 15 Raj Kachoris.
*********************
MATKA CHAT
INGREDIENTS
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
METHOD
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
**************
LAHORI CHANA CHAT
INGREDIENTS
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
METHOD
Mix all the ingredients in a serving bowl. Refrigerate for 2-3 hours and serve chilled.
Serves: 6-7 persons.
********************
KATORI CHAT
INGREDIENTS FOR MAKING KATORI (BOWL)
Maida
200 gms
Oil
300 gms
Salt
1/2 tsp
METHOD FOR MAKING KATORI (BOWL)
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.
INGREDIENTS FOR FILLING
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
METHOD FOR SERVING
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.
Makes: 15 plates.
****************
FALOODA
INGREDIENTS
Unboiled milk - 1/2 litre (approximately 4-5 cups)
Condensed milk (Milkmaid) - 1 tin
1 packet Jelly (preferably strawberry flavour)
Custard powder - 4 tbsp (note tbsp and not tsp)
Ripe Mango, Seddless Grapes - quantity as per your choice
Vanilla essence - few drops
Pista essence - few drops
Green color - pinch
Dried Grapes, broken Cashews, Badam - few
METHOD
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.
How to Serve
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.
Enjoy !!!
Serves: 4 glasses
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Rava (coarse kind) - 2 cups
Ghee - 2 tbsps
Curds - 4cups
eno fruit salt - 2 tsps
Salt to Taste
Green Chillies - 2 to 3 - finely sliced
Water as required
Coriander leaves- 2 tbsps, chopped
Shredded Ginger 1-2 tsps
For the Seasoning:
Mustard Seeds - 1level tspn
a few Curry Leaves
split Channa Dhal - 1 tspn...optional
Ghee for seasoning 1 tbspn
Fry the Rava to a golden brown colour in a little ghee and set aside.
Mix the rava, curds and salt, add the ginger, chillies, coriander leaves, and mix well.
Heat ghee and add the mustard seeds, curry leaves and channa dhal and once the mustard seeds pop add the mixture to the batter.
Mix well and leave it to stand for ½ an hour .
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.
Pour in greased Idli molds and steam as usual.
**********************
Punjabi Lassi
Ingredients
1/2 gallon buttermilk
2-3 tablespoons plain yogurt
orange, mango, or peach pulp
5 tablespoons sugar
1/2 tablepsoons salt
Preparation
1. Put all ingredients into blender.
2. Blend until texture is smooth.
3. Serve chilled.
********************
Gulabjamun
Ingredients
Sugarless koa - 1/4 kg
Maida - 1/2 cup
Melted ghee - 2 Tbl spn
Milk - little
Cooking soda - a pinch
Oil - for deep frying
Sugar - 1/4 kg
Water - 1 1/2 cup
Preparation
1. Mix melted ghee with maida using finger tips to blend evenly.
2. Mix cooking soda with little milk.
3. Crumble koa and mix with maida.
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.
5. Mix sugar,water and heat till sugar melts! , stirring constantly.
6. Boil till syrup becomes sticky (5 to 7 minutes).
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.
***************
Modified Gulab Jamun
Ingredients
Powder Milk 4 cups
All Purpose Flour 2 TBSF
Sugar for Syrup 2 cups
Water for Syrup 2 cups
Oil for deep frying
Rouh Kewra ( essence )
Preparation
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.
2. Add water and sugar in a pan and cook till it is thick and coats the back of the spoon.
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.
4. add fried balls to cooking syrup and cook till they swell up and float on the top.
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.
****************************
Mattar Paneer
Ingredients
1 medium sized onion, peeled and chopped
1 inch cube of fresh ginger, peeled and chopped
paneer (plus 2 cups of the whey)
6 tbl veg. oil
1 whole dried red pepper
1 tbsp. ground coriander seeds
1/4 tsp ground turmeric
3 medium sized tomatoes, peeled and minced
1 tsp salt
1/8 tsp freshly ground black pepper
3 cups frozen peas
Preparation
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.
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.
***********************
Dum Aloo
Ingredients
1/2 tablespoon of powered pomegrant
1 teaspoon Garam masala.
powder red chillies (to taste)
salt (to taste)
3 tablespoons of mustard oil
Preparation
1. 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. Serve with either white rice or chapatti.
**********************
Navratan Korma
Serves: 4
Cooking time (approx.): 23 minutes
Style: South Indian Vegetarian
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
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)
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.
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.
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.
TIPS:
If you have a readymade tin of coconut milk, it can be added in combination with milk for extra flavor.
Cottage cheese cubes can be deep fried and then added to the curry.
fruits like seedless grapes can be added to this curry.
Serve hot with: Ghee Rice, white rice , Poori (deep fried unleavened bread) or Roti.
*********************
Rajma Masala
Serves: 4
Cooking time (approx.): 30 minutes
Style: North Indian Vegetarian (Punjabi)
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
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.
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.
Add the hot spice mix. Cover and cook on medium level for about 5 minutes.
Garnish with finely chopped coriander leaves.
TIP:
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.
Serve hot with: Cumin Rice (Jeera Chawal), white rice or Roti.
*********************
Garam Masala
Garam Masala obtained: about 200 grams (about 8 oz.)
Style: Indian
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
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.
*****************************
Sabzi Kurma
Serves: 4
Cooking time (approx.): 21 minutes
Style: South Indian Vegetarian
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
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
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.
Grind the ingredients (to be ground) to a fine paste with very little water.
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.
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.
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.
Garnish with finely chopped coriander leaves.
TIP:
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.
Serve hot with: Ghee Rice, white rice , Poori (deep fried unleavened bread) or Roti.
******************
Kerala Vegetable Stew
Serves: 4
Cooking time (approx.): 18 minutes
Style: South Indian Vegetarian (Kerala)
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
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.
Add the mixed vegetables, curry leaves, salt and water. Cover and cook on low heat for 15 minutes or till the vegetables are cooked..
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).
Serve immediately with: Coconut Rice (Nariyal Chawal) or white rice.
*************************
Peanut Kadale Chutney
Serves: 4
Cooking time (approx.): 2 minute(s)
Style: South Indian Vegetarian
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
Grind the coconut, roasted peanuts, green chillies, onion, coriander leaves and ginger to a fine paste using a little water.
Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
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.
Serve at room temperature with: Potato and Corn Cake (Aloo Makai Tikki) or any other starters / snacks of your choice.
**********************
Pyaz ki Chutney
Serves: 4
Cooking time (approx.): 2 minute(s)
Style: North Indian Vegetarian
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
Grind the onions, green chillies, and ginger to a fine paste without using any water. Pour the paste / chutney into a bowl.
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.
Add salt and lemon juice to the chutney.
Serve at room temperature with: Savory Bread (Bread Masala) or any other snacks of your choice.
******************
Aloo Raita
Serves: 4
Cooking time (approx.): 15 minutes
Style: North Indian Vegetarian
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
Boil the potatoes with water on medium heat for about 15 minutes or till done. Cool. Peel and cut into cubes.
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.
Decorate on top with the remaining red chilli and cumin seed powders.
Garnish with finely chopped fresh coriander / parsley.
Serve chilled.
*****************
Tamatar ka Raita
Serves: 4
Cooking time (approx.): 4 minutes
Style: North Indian Vegetarian
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.
Season the lightly beaten yoghurt with salt and pepper.
Heat the oil on high flame till hot. Drop in the mustard seeds and let them splutter.
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.
Serve chilled.
*****************
Bhindi Dahi
Serves: 4
Cooking time (approx.): 6 minutes
Style: South Indian Vegetarian
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
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.
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.
Add the tempering to the seasoned yoghurt. Mix well. Keep refrigerated.
Add the fried okra pieces to the yoghurt just before serving.
Serve cold or at room temperature with: Cumin Rice or any other rice dish of your choice.
*******************
Ghee Rice
Serves: 4
Cooking time (approx.): 15 minutes
Style: Indian Vegetarian
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
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.
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.
TIPS:
Ghee may be readily available off the shelf in Indian stores. However, it is important that it be fresh stock.
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.
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.
Serve hot with any of the Vegetable Dishes.
*******************
Hot and Sour Rice
(Bisi Bele Huli Anna)
Serves:4
Cooking time (approx): 27 minutes
Style: 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.
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
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.
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.
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.
Suggestion:The spice mix powder can be made days in advance and stored in an air-tight bottle.
Serve hot with:salted potato chips or fried poppadoms
**********************
Raw Mango Rice
(Mangai Anna)
Serves: 4
Cooking time (approx.): 17 minutes
Style: South Indian Vegetarian
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
Cook the rice as usual for about 15 minute(s) or till it is cooked but firm. Spread it on a plate to cool.
Grind together, the raw mango, coconut, mustard seeds, half the red chillies, asafoetida and turmeric powders to a fine paste with water (as required).
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.
TIP:
Traditionally ghee / clarified butter is used for this recipe. It enhances the taste and flavor of the dish.
Serve hot with: Tomatoes in Yoghurt (Tamatar ka Raita)
*******************
Kali Dal Makhni
Serves: 4
Cooking time (approx.): 55 minutes
Style: North Indian Vegetarian (Punjabi)
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
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.
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).
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.
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.
Serve hot with: Cumin Rice (Jeera Chawal), white rice, or Indian bread (Roti).
*******************
Paneer Simla
Serves: 4
Cooking time (approx.): 8 minutes
Style: North Indian Vegetarian
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
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.
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).
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.
******************
Spicy Turnips
(Masala Shalgam)
Serves: 4
Cooking time (approx.): 21 minutes
Style: North Indian Vegetarian (Punjabi)
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.
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.
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.
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.
Garnish with finely chopped coriander leaves.
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.
Serve immediately with: hot white rice, Indian bread (Roti) or sliced fresh white bread.
**************************
Whole Cauliflower in Mughlai Gravy
(Gobi Musallam)
Serves: 4
Cooking time (approx.): 20 minutes
Style: North Indian Vegetarian (Mughlai)
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
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.
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.
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.
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.
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.
Garnish with fresh cream (optional) and finely chopped coriander leaves.
TIPS:
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.
Serve hot with: Ghee Rice, white rice or Indian bread (Roti).
***********************
Cottage Cheese with Bell Peppers
(Paneer Jalfrazie)
Serves: 4
Cooking time (approx.): 8 minutes
Style: North Indian Vegetarian
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
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).
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.
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.
Garnish with finely chopped coriander leaves.
TIP:
As a variation, juliennes of carrot and green beans can be tossed in along with the bell peppers.
Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti).
******************
Curried Mushroom with Peas
(Khumb Matar Masala)
Serves: 4
Cooking time (approx.): 11 minutes
Style: North Indian Vegetarian (Mughlai)
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
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.
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.
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.
Garnish with finely chopped coriander leaves.
TIP:
To make cashewnut paste, soak them in water for some time before grinding them.
Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Poori, Roti).
***************************
Dahi Baingan Kashmiri
Serves: 4
Cooking time (approx.): 8 minutes
Style: North Indian Vegetarian (Kashmiri)
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
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.
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.
Add the fried eggplant roundels, cover and cook on low level for about 4 minutes.
Garnish with chopped fresh coriander.
TIP:
To cut down on calories, try grilling the eggplant roundels brushed with a little oil instead of deep frying them.
Serve hot with: Rice with Dried Mushrooms (Kanegach Pulav), white rice or Indian bread (Roti, Chapati, Pooris).
********************
Khumb Kali Mirch
Serves: 4
Cooking time (approx.): 11 minutes
Style: Indian Vegetarian
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
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.
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.
Reduce the heat to low. Mix in the cream and lime juice. Remove from heat and keep covered for 2 minutes
TIP:
Mushrooms cook fast and taste the best when they are crunchy and firm.
Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti, Chapati, Pooris).
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Punjabi Samosa
Serves: 4
Cooking time (approx.): 20 minutes + to deep fry
Style: 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
Cook the peas in boiling salted water for about 10 minute(s) or till soft. Refresh in cold water and drain well.
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.
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.
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.
TIPS:
To save on time, potatoes can be pressure cooked and then cubed and tossed in spices.
Carom seeds are also called as omum, caraway seeds, thyme seeds and ajwain.
Chillies can be increased or decreased as desired.
The samosa pastry shell can be made with plain flour without the baking soda and baking powder.
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.
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Mixed Vegetable Patties
(Vegetable Cutlets)
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
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.
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.
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.
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.
TIPS:
Beetroot makes the patties very colorful and is nutritious too!
Chillies can be increased or decreased as desired.
Serve immediately with: Green Chutney (Hari Chutney) and Tomato Ketchup.
**************************
Jhatpat Bhindi
Serves: 4
Cooking time (approx.): 11 minutes
Style: North Indian Vegetarian
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
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).
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BIKANERI PARANTHA
INGREDIENTS
Maida
500 gms
Salt & Red chilly powder
to taste
Oil
200 gms
Dhaniya powder
tsp.
Chana dal
250 gms
Garam masala
tsp.
METHOD
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.
Makes: about 50 thin paranthas.
*******************
PAKODI KI KARHI
(IN RAJASTHANI STYLE)
INGREDIENTS
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.
METHOD
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.
Serves: 6-7 adults.
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SHAHI GATTE
INGREDIENTS
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
METHOD
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.
Serves: 6-7 adults.
*****************
MISSI ROTI
INGREDIENTS
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.
METHOD
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.
Serves: 6-7 adults.
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DUM ALOO
INGREDIENTS
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
METHOD
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.
Serves: 4-5 adults
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BEDMI PURI
INGREDIENTS
Maida
250 gms.
Oil
2 tbsp.
Oil
for frying
INGREDIENTS FOR MASALA PASTE
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
METHOD
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.
Makes: 20-25 Puris
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ALOO DUM MASALA
INGREDIENTS
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
METHOD
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.
Serves: 5-6 adults
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BAINGAN BHARTA (SPICED EGGPLANT)
INGREDIENTS
1/2 kg eggplant
1 1/2 tbsp ghee or oil
2 medium sized onions, finely chopped
3 medium sized tomatoes, peeled and chopped
2 green chilies, deseeded and chopped
Salt to taste
Half a cup green peas
2 1/2 tsp finely chopped cilantro leaves
Masala
1 1/2 tsp coriander powder
2 tsp cumin powder
1 tsp cayenne powder
1/2 tsp Garam masala
METHOD
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.
Serve: 2 People
********************
BAKED MIXED VEGETABLE
INGREDIENTS
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.
METHOD
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.
Serves: 6-7 adults
*********************
CREAMY CORN COB CURRY
INGREDIENTS
600 gms frozen fresh Corn Cobs (3cm thick pieces)
1 medium Onion Paste (raw)
200 ml low fat or full cream coconut cream
125 ml low fat or full cream thickened cream
200 gm/ml tomato puree
3 cups water
cup milk
2 tsp jeera
1 tbsp oil
green chilli (finely chopped)
2 teaspoons red chili powder (preferably Kashmiri)
teaspoon turmeric powder
Salt to taste
A little cream and chopped coriander (cilantro) for garnishing.
METHOD
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).
Serves: 6 persons
****************
EASYCOOK PANEER BUTTER MASALA
Viewer's Submission: received from Lakshmi Jayaraman, London
Hello,
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.
INGREDIENTS
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.
METHOD
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.
****************************
IRANI MIXED VEGETABLE
INGREDIENTS
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
METHOD
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.
Serves: 7-8 adults
*****************
KADAHI PANEER
INGREDIENTS
3 Onions
1 pouch - Tomato puree
1 capsicum
Salt to taste
1/4 spoon Turmeric powder
1/2 tsp Red chilly powder
250 gm Paneer cubes
1/4 tsp Soya Sauce
1 tbsp Oil
METHOD
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.
Serves: 3-4 persons
****************
KEEMA CAULIFOWER
INGREDIENTS
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.
INGREDIENTS FOR MASALA PASTE
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
METHOD
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.
Serves : 3-4 adults
*******************
MAKHANI VEGETABLE KOFTA CURRY
INGREDIENTS FOR MAKING KOFTA
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
METHOD
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.
INGREDIENTS FOR STUFFING KOFTA
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.
METHOD
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.
INGREDIENTS FOR MAKING CURRY
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
METHOD
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.
NOTE
If you want little flavor of garlic, you can fry it with onion.
Serves: 4 adults
************************
MALAI KOFTA
INGREDIENTS
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
* The paste should be prepared with 10 gm posta and 8-10 cashews after soaking them for one hour.
METHOD FOR MAKING KOFTA
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.
METHOD FOR MAKING CURRY
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.
Serves: 7-8 adults
*************************
MANGO SEED SABZI
(Gujarati Gotla Nu Shaak)
Viewer's Submission: received from Kuntal Thakore, San Jose, USA
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
INGREDIENTS
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)
Water : 2 cups
Gud and Salt : to taste
Haldi and Red Chilly powder : 1/4 tsp
Lemon juice (if mangoes are too sweet)
For Tadka
Jeera
Hing powder (optional)
METHOD
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.
******************
MOTI MAHAL DAL
INGREDIENTS
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.
METHOD
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.
Serves: 8-10 adults
**********************
MUGHLAI ALOO DUM
INGREDIENTS
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
METHOD
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.
Serves: 7-8 adults
***************************
NAVRATAN KORMA
INGREDIENTS
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.
* Chopped vegetables should include carrot, French beans, peas, capsicum, cauliflower, cabbage and green onion.
INGREDIENTS FOR MAKING PASTE
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
METHOD
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.
Serves: 5-6 adults
***************************
PANEER PASANDA
INGREDIENTS
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
INGREDIENTS FOR MAKING MASALA PASTE
Posta and Jeera
1 tsp. each
Garlic
4 flakes
Green chillies
3 each
Ginger
"
Dalchini
2
Laung
3
METHOD
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.
Serves: 3-4 adults
********************
PANEER BUTTER MASALA
INGREDIENTS FOR TANDOORI MASALA
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
INGREDIENTS FOR NORMAL MASALA
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
METHOD
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.
Serves: 8-10 adults
**************************
SHAHI KOFTA
INGREDIENTS
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
INGREDIENTS FOR MAKING MASALA PASTE
Ginger
"
Dalchini
1
Garlic
6 flakes
Cardamom (small)
2
Posta
1 tsp.
Jeera
I tsp.
Laung
3
Green chilly
2
Soak all the ingredients for half an hour in water and grind.
INGREDIENTS FOR DRY MASALA
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
METHOD
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.
Serves: 8-10 adults
********************
STUFFED CAULIFLOWER
INGREDIENTS
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.
METHOD
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.
NOTE
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.
Serves: 4 adults
*******************
STUFFED CAPSICUM
INGREDIENTS
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
FOR STUFFING
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.
METHOD
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.
Serves: 6 adults.
******************
STUFFED TOMATO IN ENGLISH STYLE
INGREDIENTS
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.
* All the tomatoes should be hard and of equal size.
METHOD
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.
Serves: 8 adults
*****************
TOMATO ONION DOSA
INGREDIENTS
Rice : 200 Gms
Urad Dal : 50 Gms
Tomato : 250 Gms
Onion : 100 Gms
Little Oil
Pepper or Chilly Powder
Salt, Asafoetida (heeng), Curry Leaves and corriander.
METHOD
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.
Makes: 10-12 Dosas
*********************
ONION UTTAPAM
NOTE
The batter for Uttapam is same as for Plain Dosa. The only difference is that it should be slightly thicker.
INGREDIENTS
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
METHOD
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.
Makes: 10-12 Uttapams
*****************
IMLI RICE WITH ONION RAITA
INGREDIENTS
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
METHOD
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.
Serves: 4-5 adults
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SHAHI PARANTHA
INGREDIENTS
Maida
150 gms
Salt
1 tsp.
Atta
75 gms
Ajwain
tsp.
Sugar
2 tsp.
Ghee
4-5 tbsp.
INGREDIENTS FOR KHAMIR
Maida
cup
Soda-bi-carb
tsp.
Curd (in liquid form)
cup
METHOD FOR MAKING KHAMIR
During winter season soak all the ingredients overnight. In summer soak these things 4-5 hours before making.
METHOD FOR MAKING SHAHI PARANTHA
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.
Makes: around 7-8 paranthas
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TANDOORI ROTI
INGREDIENTS
Maida
500 gms
Atta
500 gms
METHOD
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.
NOTE
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.
Makes: about 25-30 rotis
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NAAN
INGREDIENTS
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
* Fresh Yeast may not be available everywhere. You may use tsp Dry Yeast instead if required.
METHOD
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.
NOTE
The naan can also be stuffed with mixed vegetables.
Makes: 10-12 medium size Naans.
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MUGHLAI PARANTHA
INGREDIENTS FOR MAKING DOUGH
Maida
500 gms
Soda-bi-carb
tsp.
Curd (liquid)
200 gms
INGREDIENTS FOR MAKING TOPPING
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.
INGREDIENTS FOR BESAN TOPPING
Besan
100 gms
Salt
tsp.
Red chilly powder
tsp.
Make thin Besan batter by mixing all the three ingredients in water.
METHOD FOR MAKING TOPPING
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.
METHOD FOR MAKING DOUGH
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.
Makes: about 20 paranthas
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KULCHA
INGREDIENTS
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.
METHOD
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.
NOTE
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.
Makes: 15 kulchas
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FRIED RICE
INGREDIENTS
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
METHOD
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.
Serves: 5-6 adults
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VEGETABLE BIRYANI
INGREDIENTS
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
METHOD
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.
Serves: 4-5 adults
****************
FRIED RICE
INGREDIENTS
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
METHOD
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.
Serves: 5-6 adults
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HOT & SOUR TOMATO SOUP
INGREDIENTS
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
METHOD
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.
Serves: 5-6 adults
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PANEER CHILLY
INGREDIENTS
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
METHOD
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.
Serves: 2-3 adults
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VEGETABLE MANCHURIAN
INGREDIENTS FOR MANCHURIAN BALLS
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
INGREDIENTS FOR MANCHURIAN SAUCE
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.
METHOD FOR MAKING BALLS
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.
METHOD
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.
Serves: 5-6 adults
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RAJ KACHORI
INGREDIENTS FOR MAKING KACHORI
Suji
200 gms
Atta
50 gms
Oil for frying
METHOD FOR MAKING KACHORI
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.
INGREDIENTS FOR FILLING
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
METHOD FOR SERVING
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.
NOTE
For a richer taste, you can also add pomegranate seeds, grapes and chopped pineapple.
Makes: 15 Raj Kachoris.
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MATKA CHAT
INGREDIENTS
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
METHOD
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
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LAHORI CHANA CHAT
INGREDIENTS
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
METHOD
Mix all the ingredients in a serving bowl. Refrigerate for 2-3 hours and serve chilled.
Serves: 6-7 persons.
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KATORI CHAT
INGREDIENTS FOR MAKING KATORI (BOWL)
Maida
200 gms
Oil
300 gms
Salt
1/2 tsp
METHOD FOR MAKING KATORI (BOWL)
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.
INGREDIENTS FOR FILLING
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
METHOD FOR SERVING
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.
Makes: 15 plates.
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FALOODA
INGREDIENTS
Unboiled milk - 1/2 litre (approximately 4-5 cups)
Condensed milk (Milkmaid) - 1 tin
1 packet Jelly (preferably strawberry flavour)
Custard powder - 4 tbsp (note tbsp and not tsp)
Ripe Mango, Seddless Grapes - quantity as per your choice
Vanilla essence - few drops
Pista essence - few drops
Green color - pinch
Dried Grapes, broken Cashews, Badam - few
METHOD
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.
How to Serve
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.
Enjoy !!!
Serves: 4 glasses
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