Monday, June 30, 2008
POHA
POHA
Ingredients:
2 onions chopped into small squares
½ cup coriander leaves finely shopped
2 chilies
2-3 cups poha (soaked under running water in a sieve and tap 20-25 times)
2 Potatoes cut into very thin small strips; deep fry and keep aside.
¼ cup raw peanuts deep fry and keep aside.
1 or 2 lemon according to taste.
3 chilies
¼ cup boiled peas
Grated coconut (optional)
Haldi a pinch and salt to taste.
Method:
In a kadhai or saucepan, heat oil
Fry mustard seeds till it flutters
Add onions
Stir fry for sometime
Add peas
Add pinch of haldi
Finally squeeze in lemon juice along with fried potatoes, peanuts, chilies, coriander leaves, grated coconut and all the seasoning according to taste.
Use flat spatula
Serve hot with garnishing.
Garnishing:
Take a bowl, put poha in it. Garnish it with coriander leaves and tomatoes slices or garnish with finger chips.
UPMA
UPMA
Ingredients:
One cup
Water- 2 cups
Cashew- around 10
Chopped Onions- one cup
Peas Boiled – 100 grams
Green Chilies- 2 Finely Chopped
Kadi Patta- few leaves
Sarso Dana – ½ tea spoon
Chana Dana – ½ tea Spoon
Lemon juice – One lemon
Salt to taste
Method:
Roast suji without fat till brown in color
Keep aside in a separate kadai
Heat oil
Add sarso dana
Chana dana
When slightly brown add green chilies
Add kadi patta
Chopped onions
When onions are light pink in color
Add boiled peas
Mix well
Add water when it starts boiling
Add salt
Reduce heat
Add suji
Slowly stirring all the time
When the water dries add lemon juice
Mix well
Keep it cover for a few minutes
Serve hot with grated coconut
Tips:
One bowl curd and little water to the curd; in this process add suji first and sprinkle curd water and stir it continuously.
INSTANT DHOKLA
INSTANT DHOKLA
Ingredients:
Besan – 1 ½ cup
Water – ¾ cup
Sugar- 1 teaspoon
Turmeric – a pinch
Ginger and green chili paste- 2 teaspoon
Salt- 1 teaspoon
Soda- ¼ teaspoon
Eno- 1 small pack
Lemon Juice – 2 teaspoon
One tablespoon of oil with 4 tablespoon of hot water
Seasoning
Oil- 2 tablespoon
Rai sarso- 2 tablespoon
Green chilies- 4-5 slit it
Sugar- 1 table spoon
Leon juice- 1 table spoon
Garnishing:
Coriander leaves- half cup
Desiccated coconut- 2-3 tablespoon
Method:
Sieve besan
Add turmeric powder
Add salt, sugar
Green chili and ginger paste
Add water
Make a smooth paste
Add oil heated with water
Mix well
Add soda
Add lemon juice
Mix well
Add eno
Mix batter very nicely
Pour this batter on a greased plate
Flatten it with wet knife
Steam it over 20-25 minutes on medium flame
Check with knife, if it comes out clean then dhokla is ready.
Keep it cover for sometime
Take it out and pour water over it which is been boiled with sugar and green chilies.
When green chilies changes its color takes it out and pour the water on dhokla
Pour oil in fry pan
Add rai and sarso till it crackes
Put it in the dhokla and sprinkle with coriander leaves.
KHANDAVI
KHANDAVI
Ingredients:
Besan- I cup
Thin butter cup – 1 cup or
1 cup curd beaten well with 2 cup of water
Salt to taste
Ginger and green chili paste – 1teaspoon
Haldi a pinch
Rai or sarso dana – 1 teaspoon
Chopped coriander leaves – ¼ cup
Grated coconut –fresh – ¼ cup
Method:
Sieve besan
Mix curd or butter milk with salt, haldi, ginger and green chili paste
Mix well
Put this mixture in the kadai and on the gas
Stirring all the time till it becomes thick
See f he mixture is ready
Oil the slab or plate
Put mixture over it
Spread it
Leave it for a minute
Try it roll it
If it rolls the mixture is ready
If not the fry further
This mixture should be spread quickly.
On greased thali or slab
Mark 2 inch lines with the knife then roll it and keep it on the plate
Heat 2 tablespoon of oil, sarso dana when it crackles
Pour this oil over the khandavi and garnish with coriander leaves and coconut.
KHASTA KACHORI
KHASTA KACHORI
Ingredients:
Maida – ½ kg
Moong daal – 100 grams (mixed well - pitthi)
Ghee – 150 grams
Salt – ½ tsp
Soda – ½ tsp
Sabut daniya – 1tbsp
Red chili powder- ½ tsp
Garam masala – ½ tsp
Dhaniya powder – ½ tsp
Amchur – 1 tsp
Hing – a pinch
Green chili – 2
Method:
Sieve maida
Add salt ½ tsp
Add soda ½ tsp
Add ghee/ oil
Rub in maida very nicely
Make fairly stiff dough with water
Cover & keep aside
Make small balls of maida.
Roll it little
Put the stuffing
Put all the joints together
Flatten it little and deep fry golden brown in color (low flame)
Serve hot with aloo vegetable, green chutney & ketchup
Kachori & Tikki – stuffing same; urad dhuli (mixed one)
Hing,(haldi, lal mirch), mashed potatoes, grama masala, dhaniya powder, aamchur. Water, dhaniya leaves, green chilies (no tomato and jeera)
Daal - do the same as for aloo tikki
Make small balls of maida.
Roll little
Put stuffing
Make a porali & flatten a little
Deep fry till golden brown.
PULSES & VEGETABLES
PULSES & VEGETABLES
Ingredients:
Pulses
Sabut moong daal – 2 tbsp
Kabuli chana – 2 tbsp
Kaale chane – 2tbsp
Lobhiya – 2tbsp
Sukhe matar – white – 2 tbsp
Green peas dry – 2 tbsp
Sabut masoor daal – 2tbsp
Vegetable
Small cauliflower – 1
Onions – 6-7 small
Onions – 2 big
Tomato – 4
Paneer – 250 grams
Coriander leaves – ½ cup
Garlic flakes – 8
Red chili sabut – 8- deseeded
Sabut dhaniya – 2 tbsp
Jeera – 2 tbsp
Khaskhas – 2tbsp
Coconut – 1 tbsp
Ginger – one inch
Lemon – 2-3
Method:
Soak all the pulses overnight
Add two cups of water and pressure cook for 5-7 minutes
Heat oil
Add sliced onions
Stir fry for some time
Add paste
Add the boiled pulses
Mix well
Cut cauliflower
Peel small onion and boil them with cauliflower
Add these to the above pulses
Add fried paneer,salt
Mix well
Cook for 5 minutes
Add chopped tomatoes and half coriander leaves
Mix it
Switch off the gas
Add lemon juices
Mix well
Garnish with coriander leaves
ITALIAN SALAD
ITALIAN SALAD
Ingredients:
Boiled chopped macaroni – 1 cup
(add ½ tsp of oil while boiling)
Cottage cheese – ½ cup (finely chopped)
Cut apple – ¼ cup
Spring onions – finely chopped – 1tbsp
Salt and sugar – ½ tbsp
Paneer – 1 hard
Method:
Mix all the above ingredients & keep in fridge till very cold
For special paneer, add 1 tbsp, each tomato sauce
Mix these things in a cup
RUSSIAN SALAD
RUSSIAN SALAD
Ingredients:
Boiled potatoes, beans, apple or pineapple, grapes, peas, carrot – ½ cup each
Cottage cheese - ¼ cup
Salt – 2 tsp
Sugar, mustard powder, black pepper & lime juice – 1tsp each
Method:
Mix all the ingredients & keep in fridge for one hour
Decorate with sliced cucumber & tomato.
CORN SALAD
CORN SALAD
Ingredients:
Corn (cream style) – tin
Finely chopped onion 7 capsicum – ½ cup
Finely chopped mint leaves – tbsp
Salt, sugar 7 black pepper – 1tbsp
Finely chopped green chilies – 1
Vinegar or lime juice – 1tbsp
Few chopped cherries
Method:
Mix all the above ingredients except corn
Keep it for 10 minutes then mix corn
Keep it in a fridge for 2 hours
Serve cold
Decorate with few pieces of glazed cherries on the top
PEANUT SALAD
PEANUT SALAD
Ingredients:
Roasted peanuts with skin – ½ cup
Sliced cabbage – ½ cup
Sliced capsicum – ½ cup
Sliced carrots – ½ cup
Cottage cheese – ½ cup
Worcester shire (cooking sauce) & tomato sauce – 1tbsp
Lime juice or vinegar – 1tbsp
Method:
Mix vegetable
Sprinkle salt, sugar, black pepper & vinegar
Keep it for 10 min
Add other above ingredients
Keep it in a the fridge until it is cold
Serve cold decorated with sliced cucumber & tomato
Sprinkle peanuts & serve
GOLGAPPE
GOLGAPPE
Ingredients:
Atta- 200 grams
Suji- 150 grams
Soda- ¼ teaspoon
Stuffing:
Boiled Potatoes – 250 grams
1cup boiled channas
Seasoning
Chat Masala
Salt to taste
Res chili powder
Aam chur
Saunt – imly ki chutney
Water
Imly- 200 grams
Roasted jeera powder – 1teaspoon
Black salt- 1 teaspoon
Salt- to taste
Red chili powder – 1 ½ teaspoon
Mint – large bunch
Coriander leaves- chopped one cup
2-3 green chili
Small pieces of ginger
Sugar according to taste
Method:
Mix atta and add suji
Make a dough – stiff dough
Cover and keep it for one hour
After the dough is ready, add little oil
Make small balls
Roll them out and keep them on a wet cloth and cover them with a wet cloth
The ones you rolled out first, they should be fried first
It should be nice and crisp
Stuffing:
Chop the potatoes into small cubes
Add boiled channas
Add the seasoning and salt
Mix well
Mash with hand
Water:
Grind mint (pudina), coriander leaves, green chilies and ginger
Soak imly,
Before straining add mint chutney
Stran it
Add salt
Black salt
Chili powder
Roaster cuinseed powder
Add sugar
Mix well
Add cold water
Add ice cubes to it.
CHOLE
CHOLE
Ingredients for Chole
Kabuli Channa- ½ kg’s
Onions – 8
Ginger – a small piece
Green chili- 2-4
Teabags- 1-2
Garam masala-2 table spoon
Dhanita powder- 2 tablespoon
Salt to taste
Chili powder- 2 teaspoon
Chana masala (MDH) – 3-4 teaspoon
Soda- 1 teaspoon
Method:
Soak chana overnight
Boil till tender
While boiling add half of thw require salt
Tea tied in a muzzling cloth
After the first whistle; reduce the gas and let them simmer for 30 minutes
After the pressure comes down, take out the tea leaves
Strain the chana and keep it aside
Spread the chana in the thali
Heat oil
Add chopped onions, ginger and green chilies
Stir fry till brown in color
Add the chanas and the seasoning
Mix well
Add the chana water as much as require and cook for sometime
Garnish with sliced onions, green chilies and lemon juice
Serve it with bhaturas
Bhaturas
Bhaturas
Ingredients:
Maida- ½ kgs
Salt – 1 level teaspoon
Soda- 1 level teaspoon
Method:
Make soft dough with soda and water and in the end add little oil and keep it cover
Roll out the bhaturas
Not very thin
Deep fry in hot oil
DAHI BHALA
DAHI BHALA
Ingredients:
Dhuli udard daal – ¾ cup
Moong dhuli – ¼ cup
Curd – 1 kg
Seasoning
Black salt
Roasted cumin seed powder
Chili powder
Salt to taste
Method:
Soak both the daal together for 3-4 hours or overnight
Grind it to a smooth paste without adding water
Beat it well
Test it before frying the wadas
Put a little paste in water
If it floats on water, then the daal is ready
If it goes down, then you have to beat daal more
Heat oil
Shape in wada and fry them
Put them directly into slated water
Squeeze lightly and keep aside
Beat curd with salt and black salt
Dip each wada in curd and place it in a serving plate
Then pour some curd over itGarnish it with roasted cumin
Sauth
Sauth
Ingredients
200 grams – tamarind – imly
(soak it in a warm water)
De-seeded and made into a puree
Salt – 1 teaspoon
Red chili powder – ½ teaspoon
Black salt – ½ teaspoon
Cumin powder – ¾ teaspoon
Gugar or gurd- 200 grams
Optional
Raisins
Banana’s
Anar
Grapes
Method:
Heat imly water and put all ingredients into it
Keep on stirring till it is thick
Put all spices and stir it again until it boils and becomes thick
PAV BHAJI
PAV BHAJI
Ingredients:
9 pavs
Ginger garlic onion paste (4-5 onions,1/2 pot garlic, small pieces of ginger- make into smooth paste)
½ kg boil and mash potatoes
200 grams butter
1 cup boiled and mashed vegetables (French beans (4-6)), carrots (1), pea (1 cup), cauliflower (2-3 florets), capsicum (1), cabbage (1 cup grated)
1 large capsicum cut into pieces (raw)
Chopped coriander leaves
Green chili
Cube paneer or shredded
Pav bhaji masala – 2-3 tablespoon
Garam masala
Deggi lal mirch
Dhaniya powder
Salt to taste
Tomato puree – 1 packet
Method:
In a large kadai, heat butter (100 grams) and fry
Put ginger-onion paste till brown in color
Adding water time to time.
Add little deggi mirch and salt
Stir fry for sometime
Add mashed potatoes
Add mashed vegetables
Stir fry
Add tomatoes puree
Stir fry
Add the seasoning along with one cup of water
Garnish it with coriander leaves, paneer, green chili, onions in a serving dish
Pav:
On a greased pav with butter roast the pav
Serving :
Individual serving- on a plate, put rings of onions with vegetables and cube of butter.
MASALA DOSA
MASALA DOSA
Ingredients:
Urad Dhuli Daal – 1 cup
Rice – 3 cups (sila rice)
Potatoes (boiled) – 1 kg
Onions – 500 grams (finely chopped)
Green chilies – 3-4
Kadi patta – few strands
Chana Dana – 1tbsp grams
Sarso dana – 1tsp
Rai – 1tsp
Sabut lal Mirch – 2-3
Method :
Soak Daal and rice separately overnight
Grind them
Rice should be grounded coarsely
Daal should be very fine
Mix them together
Keep it overnight to ferment
Prepare the tawa by greasing it splash water over it and wipe it off
Put the batter on the tawa and make round round with the help of small bowl to give it proper dosa shape.
Put a spoon full of oil from the side
When the sides is cooked turn it over
Then again turn it over
Put a little stuffing
Fold it and serve it hot with sambar and chutney
STUFFING
STUFFING
Method :
Mash the potatoes
Cut onions length wise
Chop green chilies, coriander leaves
Heat oil
Add sarso dana
A tsp of chana ddaal
Broken red chili
Stir fry a little
Add onions
Stir fry for some time
Add the mashed potatoes
Sprinkle a little water over it
Now add salt, turmeric powder and chili powder
Mix well
CHUTNEY
CHUTNEY
Ingredients:
Coconut fresh – 1
Udard daal – 2 tsp
Chana daal – 1tsp
Salt to taste
Green chili – 5-6
Kadi patta – few
Curd – 1 cup
Saro dana – 1tsp
Roast chana powder – 6 tsp
Method:
Grate coconut very finely
If possible blend it in the blender to have very fine mixture
Add blended chana and urad daal
Add salt. Green chili finely chopped
Kadi patta, sarso dana
Add roasted chana powder
Mix well
Serve it with dosa
IDLI
IDLI
Ingrédients:
Urad Dhuli Daal – 1 cup
Rice – 2 cup
Method:
Soak them overnight
Grind them separately
Mix them together
Keep overnight to ferment
Add salt and soda for ferment
Greese the idli plate
Pour the batter in idli case
Put the little water in the idli stand
Close it
Don’t put the whistle
Wait for 10 minutes
Serve it hot
SAMBAR
SAMBAR
Ingredients:
Arad Daal – ½ kg
Imly – 200 grams
Vegetables:
Drumsticks – 100 grams
Egg plant - 200 grams
Onions – 3-4
Method:
Boil daal wth salt and haldi
Soak imly and take out the pulp
Heat oil
Add sarso dana
Add rai
Add kadi patta
Add vegetables
Add salt
Sambar masala
Add imly pulp
Whistle in to cook
RICE CROQUETTES
RICE CROQUETTES
Ingredients:
1 cup boiled rice
¾ cup curd
3 to 4 table spoon besan
2-3 green chilies
¼ cup coriander leaves finely chopped
1 tablespoon ginger garlic paste (optional)
Black pepper
Chat masala
Garam masala
Salt to taste
Method:
In a large bowl take boiled rice and mash with a hand properly.
Add curd besan and seasoning
Mix properly along with little water till it gets it consistency.
Fry like pakoras in a hot piping oil
Sprinkle chat masala & garnish it.
Ingredients:
1 cup boiled rice
¾ cup curd
3 to 4 table spoon besan
2-3 green chilies
¼ cup coriander leaves finely chopped
1 tablespoon ginger garlic paste (optional)
Black pepper
Chat masala
Garam masala
Salt to taste
Method:
In a large bowl take boiled rice and mash with a hand properly.
Add curd besan and seasoning
Mix properly along with little water till it gets it consistency.
Fry like pakoras in a hot piping oil
Sprinkle chat masala & garnish it.
MOTI PALAAO
MOTI PALAAO
Ingredients:
Basmati Rice – ½ kg
Paneer – 100 grams
Kaju powder – 50 gram
Whole garam masala – ()Dalchini, 2 badi elachi, 2 choti elachi, jeera, 3-4 tejpatta, laung
Saffron – mix well with milk and sprinkle on the rice when cooked
Method:
Soak rice in water for ½ hour
Grate paneer
Add kaju powder
Add cornflour for binding
Add pinch of alt
Mix well
Knead a dough
Make small balls
Deep fry
Cover them with silver foil so that they look like moti
In a pressure cooker, put some ghree or oil
When it is hot
Add garam masala
When it crackles
Add rice
Stir fry with light hands
Add salt
Add water
And pressure cook for 2 whistle
When rice is cooked
Add saffron paste
Mix it well with light hands
Just before serving, put rice in a rice plate and garnish with moti’s
Serve hot
VEGETABLE BRIYANI
VEGETABLE BRIYANI
Ingredients:
Basmati Rice – 250 grams
Kesar – ½ tsp
Warm water – ½ tsp
Salt- 1tsp
Onions – 2 medium size
Cashew – few
Raisins – few
Potatoes – 2
Cauliflower- 250 grams
Carrots – 3
Capsicum – 2
Tomatoes – 3
To Make a Paste
Garlic – 6 cloves
Ginger – small piece
Cardamom seeds (small) – 3
Green chili- 5
Khaskhas – 1tsp
Dalchini – 1 piece
Turmeric – 1 level tsp
Chili Powder – 1 level tsp
Onions – 2
Coriander leaves – chopped one cup
Mint – 150 grams
Method:
Blend the ingredients of the paste in the blender with little water
Boil rice when almost cook drain water and let it cool down
Put saffron in a cup with ½ tsp of warm water and rub until it dissolves
Add to the rice with the salt
In a pan, heat oil
Fry cashewnuts and remove
Fry raisins and take it out
Fry onions and keep aside
Keep little onions aside and rest put then in the paste and fry it for sometime
Add potatoes, carrots, cauliflower (cut it into small pieces)
Cook for some time
Add capsicum and cook further
Grease the serving dish
Put a layer of rice
Cover with vegetables
Repeat the top layer should be of rice
Sprinkle with beaten curd
Garnish with cashew and raisins and fried rice
NAVRATAN PULAO
NAVRATAN PULAO
Ingredients:
Basmati Rice (sela) – 400 grams
Green color
Orange color
Peas – ½ cup boiled
Coriander leaves – 2 tsp chopped
Kaju – 10- fried
Kishmish – few fried
Almonds – few fried
Paneer – 100 grams cut in cubes fried
Potatoes – cut into small pieces; deep fry
Cauliflower- 2-3 florets of cauliflower; deep fried
Carrots – 1 (cut into small pieces, partially boiled)
Onions – 2-3 (cut lengthwise)
Kharada masala
( Jeera – 1tsp, lung – 3-4, elachi – 1, big elachi – 2, tej patta – 2, dalchini, kali mirch, few black pepper corns)
Tomato slices, cucumber – decoration
Method:
Make normal rice with oil, kharad masala and salt, sliced onions
Divide the cooked rice into three equal parts
To one part add green color, boiled peas and coriander leaves and mix lightly
Second part, add fried kaju, paneer and cauliflower
Third part add, orange color, badam, carrots (grated) and kishmish
Sunday, June 29, 2008
PALAK PANEER
PALAK PANEER
Ingredients:
Palak – 1 kg
Paneer – 400 grams
Onion, ginger garlic paste (4-5 onions, one inch ginger and 10 cloves of garlic)
Tomato puree
Salt to taste
Red chili powder – 1 tablespoon
Haldi 0 ½ teaspoon
Method:
Cut and wash spinach (Palak)
Boil it without or very little water – whistle
Let it cool down
Blend it in the mixer
Make a gravy with the help of ginger, onion and garlic paste
Add paste and stir fry till water dries up
Add oil
Stir fry till it leave s the side of the kadai
Add seasoning and tomato puree
Mix well
Cook for sometime
Add spinach paste
Add cottage cheese pieces
Cook for 10 minutes
Stir fry
MATAR PANEER
MATAR PANEER
Ingredients:
Matar – ½ kg
Paneer – 200 grams
Onion, ginger. Garlic paste
Tomato puree
Seasoning:
Salt to taste
Deggi mirch – ½ teaspoon
Haldi -1/4 teaspoon
Garam Masala – as per choice
Method:
Heat oil
Add oinion, ginger, garlic paste
Stir fry till it leaves the side of kadai or till it is pink in color
Add deggi mirch
Stir fry for ometime
Add matar and paneer
Add water – 1 glass
Pressure cook for 2-3 whistle
SHAHI PANEER
SHAHI PANEER
Ingredients:
Paneer – 250 gram
Onions – 2 big
Tomato puree-1
Chili powder – to taste
Salt to taste
Garam Masala – ½ tsp
Ginger – small piece
Garlic 0 6 cloves
Cream – ½ cup
Kaju Paste – 15 kaju
Method:
Make paste of Onion Ginger and garlic
Stir fry paste for sometime
Add kaju paste
Stir fry for few minutes
Add tomato puree and seasoning
Add cream
Sieve this gravy
Put it back on fire and add little water
Add triangular pieces of paneer
Cook for sometime
Garnish with cream, coriander leaves and garam masala
Serve Hot
KADAI PANEER
KADAI PANEER
Ingredients:
Paneer – 400 grams
Onion Ginger garlic paste (4 onions, 4-5 flakes of garlic and one inch ginger)
Onions- 2
Capsicum – 2
Tomato puree- 1 packet
Chili powder
Garam Masala
Salt
Method:
Cut cheese into medium cubes
Fry onion ginger garlic paste
Make gravy
Add capsicum onions
Cook for sometime
Add paneer pieces
Cook for sometime
When capsicum is soft, take it off from fire
Sprinkle garam masala and chopped coriander leaves
TAWA BHINDI
TAWA BHINDI
Ingredients:
Bindi- ½ kg
Tawa fry masala
Method:
Cut , wash and dry bindi
Cut the top and the bottom of the bindi
Slit them
Fry them
Keep aside
Take about 2 tablespoon of tawa masal
Stuff the bindis with this masala
Put it in a kadai or tawa
Stir fry for some time.
STUFFED KARELA
STUFFED KARELA
Ingredients:
Karela – ½ kg
Onions – 5
Salt to taste
Red chili powder
Garam masala
Aam Chur
Method:
Peel Karela’s
Slit them
Put little salt inside and outside
Keep it overnight
Rub each karela
Squeeze out the bitterness
Wash and repeat this twice or more
Keep them aside
Grind onions
Put it in a kadai
Dry the water
Put I t on fire
Stir fry till water dries up
Add the above mention seasoning
Fill this masala in each karela
Tie a thread around them
Cool them on medium flame
Cover them
Cook it till it turns till red in color.
Karela – ½ kg
Onions – 5
Salt to taste
Red chili powder
Garam masala
Aam Chur
Method:
Peel Karela’s
Slit them
Put little salt inside and outside
Keep it overnight
Rub each karela
Squeeze out the bitterness
Wash and repeat this twice or more
Keep them aside
Grind onions
Put it in a kadai
Dry the water
Put I t on fire
Stir fry till water dries up
Add the above mention seasoning
Fill this masala in each karela
Tie a thread around them
Cool them on medium flame
Cover them
Cook it till it turns till red in color.
NAVRATAN KORMA
NAVRATAN KORMA
Ingredients:
Paneer – 100 grams
Carrots, beans, peas, and potatoes (100 grams each)
(Finely chopped in small cubes and boil)
Onion ginger garlic paste
Kaju paste – 1 tbsp
Milk – 1cup
Fresh cream – ¾ cup
Garam masala – 1 tsp
Salt to taste
Chili powder – 1tsp
Tomato puree – ½ packet
Coriander leaves – 1tsp
Optional:
Two pineapple slices chopped
Half an apple cut in small cubes
Method:
Fry onion, ginger and garlic paste
Add tomato puree
Add kaju and khaskhas paste
Stir fry
Add boiled vegetables and paneer cubes
Stir fry for sometime
Add seasoning
Add milk
Add cream
Garnish with coriander leaves
GOBI PUDIN
GOBI PUDIN
Ingredients:
Cauliflower – 2 large
Boil onion paste of 5 onions; 5-6 cloves of garlic and small piece of ginger
Bunch of mint
Coriander leaves – 1 cup
Green chilies – 2-3
Cashewnuts – 10-15
Khaskhas- 1 tbsp
Curd – 1 cup
Cream – ½ cup
Salt to taste
Garam masala – 1 tsp
Method:
Cut cauliflower in medium size
Deep fry and keep aside
Make paste of mint, green chili and coriander leaves
Make paste of cashewnuts and pope seeds with little milk
Heat oil
Add boiled OGG paste
Stir fry for few minutes
Add green paste
Stir fry
Add well beaten curd
Add cashew paste
Stir fry for sometime
Add Salt and Garam Masala
Add fried cauliflower
Add cream
If required add little water and simmer
Garnish with cream
AMBAL
AMBAL
Ingredients:
Chaung of Sauf, methi dana and hing
Pumpkin – 1 kg
Salt – ½ tsp
Chili powder – 1/2tsp
Turmeric – ¼ tsp
Garam Masala – ½ tsp
Water- as required
Imly- 100 grams
Sugar – 2-3 tsp
Method:
Cook till tender with water alongwith all above seasoning
Add imly pulp & sugar
KAJU KORMA
KAJU KORMA
Ingredients:
Cashew nuts – 100 grams
Khoya – 100 grams
Tomato Puree – ½ packet
Seasoning:
Salt
Chili Powder
Garam Masala
Onion, Ginger galic paste (2-3 onions, 4-5 clove sof garlic and ½ ginger)
Method:
Divide kaju in 2 parts
Soak them in warm water for 10-15 minutes
Fry onion garlic ginger paste till golden brown in color
Add seasoning
Stir fry
Add tomato puree
Roast khoya without fat in a separate pan and add it to this gravy
Cook for sometime
Add cashew
Cook for sometime
Sprinkle garam masala and chopped coriander leaves
Serve Hot
Thursday, June 26, 2008
VEGETABLE MAKHANWALA
VEGETABLE MAKHANWALA
Ingredients:
Beans – 100 grams
Cauliflower – one small
Carrot – 10 grams
Green peas – 1 cup boiled
Potatoes – 3
Onions – 3
Cream – 1 cup
Maida – 2 tsp
Milk – 1 cup
Tomato ketchup – 3-4 tsp
Butter – 2tsp
Ghee for deep fry
Salt to taste
Pepper – ½ tsp
Method:
Cut the vegetable into lengthwise (stripes)
Deep fry potatoes, peas, beans, cauliflower, carrots
Mix cream, maida, milk and tomato ketchup
Put butter in a vessel
Sauté sliced onions until light pink in color
Add the vegetables
Then prepared sauce, salt and red chili powder
Cook for few minutes say about 10-15 minutes.
Serve hot
MALAI KOFTA
MALAI KOFTA
Ingredients:
Cream – 70 grams
Paneer – 250 grams
Boiled and Mashed potatoes – 250 grams
Cornflour – 50 grams
Butter – 25 grams
Raisins- few
Cashew nuts 0 75 grams
Chili powder- to taste
Onions – 200 grams
Curd – 150 ml
White pepper – ½ tsp
Salt to taste
Silver foil optional
Cardamom small – 2
Milk – 2-4 tsp
Garam masala – tsp
Coriander leaves – 1 tsp
Garlic – 5-6 flakes
Method:
Mash paneer and mash boiled potatoes
Mix them together
Add salt, white pepper and corn flour
Mix well
Make small balls
Flatten them
Put one raisin and small cube of frozen butter
Re-shape and de fry
Make boiled onion paste
Heat oil
Add onion garlic paste
Stir fry
Add kaju paste (make paste of kaju and add)
Add well beaten curd
Add the seasoning
When gravy is boiled, add koftas and simmer for 5 minutes
Add cream
Garnish with coriander leaves and silver foil
KHOYA MATTAR
KHOYA MATTAR
Ingredients:
Peas fresh – ½ kg
Khoya – 200 grams
Tomato puree – ½ packet
Dhaniya Powder – 1tsp
Chili powder to taste
Garam masala – 1 tsp
Fresh hunk curd – ½ cup
Salt to taste
Onion Ginger Garlic paste
Method:
Roast khoya without ghee slightly and keep aside
Fry onion ginger garlic paste till pink in color
Add seasonings
Stir fry
Add tomato puree
Add well beaten curd
Add peas
When peas are tender
Add khoya
Sprinkle garam masala and coriander leaves
Serve hot
GOBI MASSULAM
GOBI MASSULAM
Ingredients:
Cauliflower – small – 2-3
Green peas boiled – 100 gramd
Onion ginger garlic paste
Tomato puree
Coriander leaves
Green chili – 3
Garam masala
Red chili powder
Salt to taste
Method:
Cut the stems of cauliflower
Wash it and boil
First put the stem side in the water, when it is tender turn it over
Take it out from the water
Pat dry on a towel
Deep fry and keep aside
Make gravy with onion ginger garlic paste and tomato puree
Put the cauliflower and boiled peas in the gravy
Stir fry
Serve hot
VEGETABLE JALFREZI
VEGETABLE JALFREZI
Ingredients:
Boiled mixed vegetable – 3 cups
Onions – 2
Spring onions – 3
Tomato – 2
Green chili – 4
Ginger a small piece
Dhaniya powder – 1tsp
Tomato ketchup -1/2 cup
Chili powder – 1tsp
Sugar – 1 tsp (optional)
Salt to taste
Method:
Chop onions
Chop spring onions with leaves
Slice tomatoes
Chop green chilies
Grate ginger and coriander leaves separately
Heat oil
Fry onion till golden
Add tomatoes, chilies ginger and coriander leaves
Fry for at least for 2 minutes
Add tomato ketchup
Add boiled vegetable
Spring onions
Chili powder
Sugar
Salt
Add little water
Cook for 5-10 minutes
Serve hot
Wednesday, June 25, 2008
DAAL MAKHNI
DAAL MAKHNI
Ingredients:
Black gram urad Daal – 250 grams
Rajma – 50 grams
Tomato puree – 1 packet
Well beaten cream – ½ cup
Well beaten curd – ½ cup
Green chili- 2-3
Salt to taste
Onions- 1 chopped
Desi Ghee – 2-3 tablespoon
Hing – a pinch
Mustard Oil – ½ karchi
Method:
Soak rajma atleast 3-4 hurs
Mix daal and rajma
Keep it to boil with garlic and ginger, green chili, hing, salt and oil
After the first whistle reduce the gas
Let the daal simmer for 35-45 minutes
When the pressure comes down
Open the cooker
Add well beaten curd
Puree
Water
Let it simmer till it gets red color
Add a well beaten cream
Keep some cream aside
Simmer for some time
Take it out
Put it in a serving dish
Heat ghee
Add chopped onions
Stir fry till onions turns pink in color
Add deggi mirch & pour over daal
Stir lightly’
Sprinkle little garam masal
Garnish with cream
Serve hot with tandoori roti/naan
RAJMA
RAJMA
Ingredients:
Rajma – 250 Grams(soaked overnight)
Ginger, garlic, onion paste (1/2 pot garlic, 1 inch ginger and 4-5 onions)
Seasoning:
Garam Masala – 1 teaspoon
Red Chili Powder – ½ teaspoon
Salt – 1 level teaspoon
Dhaniya Powder – ½ teaspoon
Tomato Puree – ½ pack
Or 3-4 tomatoes; boil them without water and then blen them in a blender and pass it through a sieve.
Method:
Fry the masala
Add seasoning along with the tomatoe puree
Ad soaked rajma with one glass of water
Pressure cook it for 35 minutes after the first whistle
When tender, pour it in a serving dish,
Sprinkle it with coriander leaves
Garam masala and dash with cream
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