Bhaturey

Ingredients:

• 3 cups Flour ( 1 took 2 cups Refined flour and 1 cup Wheat Flour)
• 5 tbsp Semolina (Rava)
• 2 tbsp Baking Powder
• 3 tbsp Olive Oil Or Vegetable Oil
• 10 tbsp Thick Yogurt
• 4 to 5 tbsp Warm Water
• 3 cups Oil
• Salt as per taste

Method :

1.Sieve flour, semolina, salt and Baking Powder.
2.Add yogurt, oil, warm water.
3.Combine all with your fingers to knead. Knead for 15 to 20 mins unless it shapes into a smooth ball. The more you knead the better your dough would be.
4.Now cover this with a damp cloth and keep in a humid place. The best place would be in your oven with the light on. You can keep this dough overnight but my Bhatures were great in 2 hours. I just kept them aside for 2 hours to rest.
5.You form medium sized balls about 2 inches and roll them with a roller.  Dust some flour before rolling.
6.Make shape like rotis by beating roll with your both the hands.
7.Now take a deep frying pan add oil. Wait until oils is fuming. Now gently place Bhatures and fry one by one. Keep the gas on medium heat. Give some pressure with the back of spoon while frying Bhaturas. Fry from both sides and it should be light golden brown.

Amritsari Choley

Ingredients:

• 200 gms Chole (Chick Peas)
• 1 Tomato Puree
• 2 Bigsized Onions ( 1 Onion Puree other chopped)
• 1 tbsp Peppercorn
• 1 tbsp Fennel (Saunf) Powder
• 1 tbsp Cumin (Jeera) Powder
• 1 tbsp Cumin seeds
• 1 tbsp Turmeric (Haldi)
• 1 tbsp Coriander seed (Dhaniya) Powder
• 2 tbsp Red Chili Powder
• 2 to 3 Cinnamon sticks
• 1 Large Black Cardamom (Badi Elaichi)
• 1 Green Cardamom
• 5 to 6 Cloves
• 1 Mace (Javitri)
• 2 Tea Bags
• 2 tbsp Garlic paste
• 2 tbsp Ginger paste
• 1 inch Ginger chopped
• 3 tbsp Ghee
• 3 Bay Leaves
• 1 tbsp Shahi Jeera
• 1/2 Lime Juice
• 1 tbsp Sugar
• 1/2 t/s Amchur (Mango powder)
• 1 tbsp Anardana powder (Pomegranate Seed Powder)
• 2 cups Water or as consistency required
• Salt as per taste ( I have used Rock salt+White salt)

Method :

1.soak choles in in water overnight.

2.Dip Tea Bags and Black Cardamom in the choles. Pressure cook Choles until 5 whistles or more until they are cooked and tender.

3.Once cooked discard the tea bags. You can keep the Black Cardamom in the Chole’s thats fine. Make puree of Onion. Keep it aside. Also make Tomato Puree and keep aside.

4.Take a Pan and keep on low heat. Now roast Cumin seeds, Cumin Powder, Coriander seed powder, Chili powder, Green Cardamom. Also add Fennel seed Powder, Turmeric, Pepper corn, Cloves. Don’t forget to roast Mace, Cinnamon sticks as well. Roast for 2 mins on low flame. Keep this aside.

5.Take a big vessel Or wok add 2 tbsp Ghee. Once hot saute shahi jeera along with bay leaves. Once they crackle. Add Ginger-Garlic paste, chopped Ginger and saute. Now add chopped onion. Saute for a minute more.

6.Put onion puree and saute for 3 mins Or Until golden brown in color.
Combine roasted masalas and saute for 3 mins more.

7.Add tomato puree and saute for 2 mins more.

8.Add cooked Chole’s. Combine all of them and mash some choles with the back of spoon.

9.Add water as consistency required. Add Lime juice, anardana powder, amchur powder and salt as per taste.

10.Cook for 5 to 7 mins more. Switch off the gas. Garnish with few coriander leaves.  Your Amritsari Chole is ready. Serve hot with fried Bhatures!

Vegetable Cutlets

Ingredients:

• 2 medium potatoes
• 1 cup chopped mixed vegetables (green peas, carrots, green beans, corn)
• 2 tablespoons chopped cilantro (green coriander)
• 2 finely chopped green chilies (adjust to your taste)
• 1 teaspoon chopped ginger
• 1 teaspoon salt (adjust to your taste)
• 1 teaspoon mango powder
• 3 tablespoon All Purpose flour (plain flour or maida)
• 1 cup breadcrumbs
• Oil to fry

Method:

1. Boiled the potatoes until they are tender.
2. Once cooked, drain the water and let the potatoes cool down.
3. Peel the skin off and mash the potatoes.
4. Steam the chopped mixed vegetables.
5. Make sure to squeeze the vegetables to take the excess water out and Pat dry.
6. Mix all the ingredients togather; adjust salt and pepper to your taste.
7. Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.
8. With oiled hands, divide the mixture into 10 equal parts.
9. Shape into flat round patties about 1/2 inch thick.
10. Dip each patty in the flour batter, and roll the patty in breadcrumbs and set aside.
11. Heat the oil on medium high heat in a frying pan.
12. Frying pan should have atleast 1 1/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil, the batter should come up right away.
13. Fry a few cutlets at a time until they are golden-brown on both sides. 
14. Repeat this until all the cutlets are done. Serve hot.

Matar Pulao

Ingredients:-

1 cup Basmati/Long Grained rice

1 onion - finely chopped

1 tsp – ginger paste

1 tsp – garlic paste

3-4 green chillies - slit length-wise

1/2 cup green peas - fresh/frozen

1 tsp - cumin seeds

1 cinnamon stick

2 cloves

1 star anise

2 bay leaves

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp - black pepper powder

1 tbsp clarified butter/ghee

salt as per taste

Method:-

Soak rice in water for 15 mins. Drain & keep aside.

Heat clarified butter in a pressure cooker & add cumin seeds.

Once the seeds pop & splutter, add green chillies, ginger garlic paste, bay leaves, cinnamon, cloves, star anise.

Add chopped onions & saute for a minute.

Then add coriander powder, cumin powder & black pepper powder & saute till onions are transparent.

To this add green peas & saute for a minute.

Then add rice & fry for a minute.

Add salt as per taste.

Then add 2 cups of water & mix well.

Close the lid & let it pressure cook on medium flame till its done.

Bhelpuri

Ingredients:

1 cup Puffed Rice (Kurmura)
1/2 cup chopped Tomato (Tamatar)
1/2 cup chopped Onion (Pyaj)
1/4 cup chopped Coriander Leaves (Dhania Patta)
1/2 cup boiled and mashed Potato (Aloo)
4 chopped Green Chilli (Hari mirch)
1 tblsp chopped Ginger(Adrak)
1 tblsp Garam Masala
6 tblsp Tamarind (Imli) Chutney
6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney
1/2 cup Nimkis
1/2 cup Sev
1/2 cup Gol gappas
2 tblsp Lime or Lemon (Nimbu) Juice

Method :

• Mix the puffed rice, tomatoes, onions.
• Drain the water from the grated potatoes and mix that as well.
• Mix all the ingredients under seasoning and add to this.
• Lightly crush and add the nimkis and golgappas.
• Add the sev and kaara pusa directly and mix well.
• Finally garnish with coriander leaves and lemon juice.
• Serve immediately..

Samosa

Ingredients:

• 3 cups all-purpose flour
• 2 tbsps ghee (clarified butter)
• Salt to taste
• 5 large potatoes, boiled, peeled and mashed roughly
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp raw mango powder (aamchoor)
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala
• Salt to taste
• Vegetable/ canola/sunflower cooking oil for deep frying

Method :

• Mix the flour with the ghee and salt to taste. Add a little water at a time to it, to make a firm, smooth dough. Keep aside.
• In a pan, heat 2 tbsps of oil and add the cumin seeds to it. When they stop spluttering, add the coriander, tumeric, red chilli, raw mango and garam masala powders. Fry for just a few seconds.
• Add the potato to this spice mixture and mix well. Season with salt.
• Simmer and cook for 7-10 minutes. Keep aside.
• Divide the dough you made earlier in to golf ball-sized portions. On a lightly floured surface, roll each ball out into a circle roughly 7-8" in diameter (and approximately 1/6" thick).
• Cut each circle into 2 with a sharp knife.
• Take one semi-circle and lightly wet its straight edge with water. Fold it into a cone, joining this wet edge and pressing gently to seal well.
• Fill this cone 3/4 full with the potato filling made earlier.
• Lightly wet the open edges of the cone and press together to seal well. Use all the dough up in a similiar manner.
• Deep fry the Samosas till golden. Drain on paper towels.
• Serve hot with tamarind or mint chutney.

Vegetable biryani

Ingredients:

2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

Method :

• Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
• Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
• Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
• Add salt and red chilli powder and stir.
• Add fine chopped tomatoes and fry till they are properly cooked.
• Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
• Add all the fried vegetables.
• Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
• Take this vegetable biryani out in a rice serving dish.
• Garnish with dry fruits and green coriander leaves.
• Serve the vegetable (veg ) biryani hot with raita and pickle.

Tomato, Paneer and Mint Chutney Sandwich

Ingredients :

2 brown bread slices

2 Tbsp mint chutney

2 slices of paneer

4 tomato slices

Salt to taste

Method :

On a slice of brown bread slather mint chutney.

Place the tomato slices.

Then place the paneer slices and sprinkle salt.

Cover the sandwich with another bread slice. cut into half and serve.

Raan Musallam

Ingredients :

1 kg Raan, deboned

4 chicken breast pieces, boneless

50 ml mustard oil

2-3 bay leafs

2 sticks of cinnamon

4 brown cardamoms

8 green cardamoms

2 florets of mace

1/2 tsp black peppercorns

1 1/2 tsp cumin seeds

1 1/2 tsp coriander seeds

100 gms ginger, garlic and green chilli paste

150 gms hung curd

2 Tbsp red chili powder

2 Tbsp turmeric powder

150 gms poppy seed, coconut and cashew nut paste

100 gms fried onions

3 Tbsp ghee

50 gms cashew nut and raisins

1 lime

Method :

In a pan, dry roast the bay leaf, cinnamon, brown cardamom, green cardamom, mace, black pepper, cumin seeds and whole coriander seeds.

Transfer them into mortar and pestle, grind them finely to make fresh garam masala.

In a bowl, mix ginger garlic and chilli paste, hung curd, red chilli powder, turmeric powder, ground poppy coconut cashew nut paste, fried onions, ground garam masala and butter. This is your marinade.

First, apply mustard oil to the chicken breasts and then marinate them.

Next, marinate the raan, place the chicken breasts on it and add a layer of cashew nut and raisins.

Tie and roll up the raan and chicken breast together with the help of a thread.

Cook the the stuffed raan, in ghee, on a slow fire. Once both the sides of the raan are seared, cover and let it cook for an hour.

With the remaining marinade, make a quick gravy by cooking it out in mustard oil and adding a little water to it.

Ladle the gravy on to the cooked Raan.

Garnish with lime, sprinkle raisins, cashew nuts and fried onions.

Serve hot!

Aloo Matar

Ingredients:

3 Potatoes
1/2 cup Peas
1/2 cup Curd
Salt To Taste
3 Green chillies
1 Onion
3 Tomatoes, chopped finely
1 inch Ginger
1/2 tsp Corainder powder
1 tsp Red chilli powder
1/2 tsp Garam masala
Salt To Taste
2 tbsp Oil
1 Turmeric powder
Handful Pinch Corainder leaves

Method :

• Boil the potatoes and peas. Cut half the potatoes into big pieces and mash the other half.
• Grind onions, chillies, ginger with little water to fine paste.
• Heat oil, add mustard seeds, cumin seeds and fry till they pop up.
• Add the ground paste and fry until it is done.
• Add tomatoes, salt, turmeric powder, red chilli powder, corainder powder, garam masala and mix well.
• Add the boiled potatoes, peas, one cup of water. Cover and cook for few minutes.
• Add the beaten curd and cook on slow flame until a thick gravy is formed.
• Garnish with corainder leaves and serve hot with rice.

Pav Bhaaji

Ingredients:

12 Pav buns
2 Onions
3 tsp Dhania Powder
5 Tomatoes
2 tsp Jeera Powder
3 Potatoes
2 tsp Chilli powder
1 cup Peas
4 tsp Pav Bhajji masala
1/2 cup Carrot
Salt to taste
1/2 cup Beans
1/2 cup Coriander for garnish
1/2 cup Cabbage
2 tsp Lemon Juice
1/2 cup Capsicum
1 cup Cauliflower
1' piece Ginger
Garlic optional
2 Green chillies finely chopped

 

 

 

 

Method :

• Heat a pan with oil & add the onions. Fry till translucent. Add tomatoes,salt,add all the powders and fry till the oil floats on top.
• Steam all the other vegetables seperately & add them to the onion mixture.
• Add a cup of water & let it cook to boiling consistency. Then With the help of a potato masher keep mashing the mixture till it cooks nicely.
• When all the vegetables are cooked thoroughly garnish with coriander & lemon juice and serve with Pav.
• For the pavs:
• Slit open the pavs from the middle. Apply butter in the inside & place them on a pre-heated frying pan.When they get golden brown from the inside take them off.
• Serve hot with bhajji.

Modak

Ingredients:

• For the filling • 2 Cup shredded fresh coconut • 1/2 Cup mixture of unsalted pistachios and unsalted cashews • 1/2 Pinch of cardamom powder • 1/2 Cup milk • 1 Cup jaggery or sugar For the outer cover • 1 Cup rice flour • 1 tsp Ghee • 1 Cup water • 1/2 tsp Salt

   


























Method :

•	To prepare the filling, combine coconut, milk and jaggery or sugar, mix well.
•	Cook it over medium flame, stir continuously till they are mixed properly.
•	Add cashews and pistachios and cook for about one minute.
•	Now add cardamom powder.
•	Let it cool, keep aside.
•	Bring water to a boil.
•	Now add flour, ghee and salt, stir quickly so as to remove all lumps.
•	Cover with a lid for some time and cook.
•	Remove the lid and keep stirring.
•	Now remove the pan from the heat and transfer all the mixture on a flat plate.
•	Knead it to make soft dough.
•	It should be neither too sticky nor too dry.
•	Grease the palms of your hands properly and make a ball from the dough.
•	Flatten the dough to make a cup shape.
•	Put 3/4 tsp coconut filling into this cup.
•	Dip thumb and index finger in the oil and make 5-6 small pinches on the outside edges of the cup.
•	Bring them together on top and join to shape a peak.
•	Put modak on a pre greased plate.
•	Make rest of the modaks.
•	Now Steam them for about 15 minutes and serve with ghee.

Shikanji ( Nimbu Paani )

Ingredients:

• Juice of 4 lemons
• Sugar to taste (depends on the sourness of lemons)
• ½ tsp salt mix
• Pinch of black pepper powder
• 1 glass Crushed ice
• 1 glass ordinary water
• 2 glasses of Chilled water
• Lemon slices to garnish

Method:

• Squeeze all lemons to remove juice. Pour into a large jug. Add a glass of ordinary water.
• Now add sugar according to desired strength of sweetness.
• Mix in black pepper powder and salt mix.
• Stir for sometimes so that the sugar and salt dissolve completely. Now add chilled water and crushed ice.
• Serve in chilled glasses garnished with lemon slices.

Kheer

Ingredients:

1/4th cup long grain rice (washed and drained)
4-5 cups milk
2-3 cardamom seeds (crushed)
2 tbsp almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3 tbsp sugar or as desired

 

 

 

 

 

Method :

• Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
• Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
• Add the sugar and stir until completely dissolved.
• Remove the rice kheer from heat and serve either warm or chilled

Dum Aloo

Ingredients:

12-15 baby potatoes, washed, boiled, peeled and prick with fork all over
1 tsp cumin seeds
1 onion, finely chopped (optional)
3/4 cup thick yogurt combined in a tsp of besan
1 1/2 tbsps malai/fresh cream/top of milk
1/4 tsp turmeric pwd
1/2 tsp red chili pwd (adjust)
1 tsp coriander pwd
1/2 tsp garam masala pwd
salt to taste
1 tbsp coriander leaves for garnish
2 tbsps oil
Make a paste:
4 green chilies
1″ ginger piece
1 small tomato (optional)
Make a paste:
5-6 cashew nuts, soaked in 2-3 tbsps milk

Method :

1  Heat half a tbsp of oil in a vessel, add the boiled baby potatoes and saute for 3-4 mins till lightly browned. Remove from vessel and keep aside.

.In the same vessel, add the remaining oil, add the chopped onions and saute for 4 mins or till the onions turn transparent.

 Add the ground ginger-green chilli-tomato paste and fry further for another 4 mins. Add the chili pwd, turmeric pwd and coriander pwd. Combine well.

3 Slowly add the beaten thick yogurt and keep stirring for at least 5-6 mins. Add the sauteed baby potatoes and cook on low to medium heat for 4 mts. Reduce heat, add the ground cashew nut paste and malai and combine. Cook for a min.

4 Add a cup of water, garam masala pwd, salt and cook covered on low flame till you get the desired gravy consistency.

5 Garnish with fresh coriander leaves and serve with hot rotis, rice or any flavored rice.

Simple mutton curry

Ingredients:

1 kg Mutton                     2-3 big Onions                     2 medium Tomatoes                      4 Garlic pods                     1 1/2tsp turmeric powder                     Small piece of Ginger                     2 tbsp Coriander Powder                      Coriander Leaves                     Chilli powder 2 tsp                    3 cups Water                     2 tbsp Oil                     Salt to taste Method :

               
                   1. In a pressure cooker add oil and when it starts heating up add onions and fry them till golden brown.
                   2. Add tomatoes and when they become tender add garlic,ginger,turmeric,coriander powder,chilli powder and little water and fry it.
                   3. Now add mutton and salt and let it fry for 5-7 mins and then add water ( according to how much gravy you want )
                   4. Cover the lid of pressure cooker and let the mutton cook till 6-7 whistles and then check.If its not tender then cook for a little while.
                   5. Garnish with coriander leaves and garam masala ( optional )
                   6. Serve hot.

Pista kulfi

Now its a Ice-Cream time !!!!

Ingredients :

                       4 cups milk
                       8 tsp. sugar or to taste

                       1/2 tsp. ground green cardamom seeds (chotti elaichi)
                       1tbsp skinned pista (pistachios), thinly sliced

                       1tbsp skinned badam (almonds), finely ground (optional)

Method :

                 1.Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
                 2.Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.
                 3.Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
                 4.Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.
                 5.To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.

A cup of coffee

Its high time i haven't posted any recipe of beverage/drink....so here it is all peoples favourite COFFEE.

Ingredients :
                   1 cup of milk
                   Coffee according to ur taste as i like strong so 2 teaspoon for strong one
                   Sugar 1 1/2 tsp or according to taste

Method :
               1.Mix coffee,sugar in half a cup of milk or blend it in a mixer.
               2.Boil other half cup of milk and when it starts boiling take off from the heat.
               3.When both prepared then shake & mix them well.
               4.Add malai or cream for more taste ( optional )
                                          or
                1.Just take 1 cup of milk
                2.Add coffee and sugar (according to ur taste)
                3.Put it on into the Gas.....
                4.keep boiling ur Coffee till only 5 to 7 min..

Enjoy your cup of coffee !!!

Simple chicken curry

Lets try out some non veg dish today.........


Ingredients :

3  tablespoon(s) oil
2  onion(s) grated
2  tablespoon(s) garlic paste
1  teaspoon(s) ginger paste 
2  tomatoes grated or finely chopped
1  teaspoon(s) red chilli powder
2  teaspoon(s) coriander powder
1  teaspoon(s) cumin powder
½  teaspoon(s) turmeric powder
Salt to taste
12  medium pieces (about 800 grams) of chicken
1  cup(s) hot water
1  teaspoon(s) curry powder or hot spice mix (garam masala) powder
finely chopped fresh coriander to garnish

Method :

1. Heat the oil in a heavy bottomed saucepan. Add the onions and fry for about 4  minutes or till rich golden brown.
2. Add the ginger-garlic paste and fry briefly till the raw smell goes away. Add the tomatoes. Fry for about 4  minutes or till oil separates.
3. Mix in the red chilli powder, coriander powder, cumin powder, turmeric powder, salt to taste. Increase the heat and add the chicken pieces. Fry for about 5  minutes or till the chicken is lightly browned.
4. Add the hot water and mix well. Bring to a boil. Cover and cook on very low heat for about 15  minutes or till chicken is well cooked and the oil has separated. Sprinkle the curry powder or hot spice mix (garam masala) and cover tightly for about 10-15 minutes for the aroma to blend well in the curry.
5. Garnish with coriander leaves and serve hot with chawal or rotis.

                       

Jalebi

 Now its time to prepare something sweet n which is loved by both kids n elders...its jalebi yum yum.

Ingredients :

                       2 cups All purpose flour (maida)
                       1/4th tsp baking powder
                       2 tbsp curd (plain yogurt)
                       11/4th cups warm water
                       1/2 tsp saffron threads, slowly dry-roasted and powdered
                       3 cups sugar
                       22/3rd cups water
                       1/2 tsp green cardamom seeds powder
                       11/2 tbsp kewra water or rose water
                       Ghee or vegetable oil for frying

 

 

 

 

Method :

 

• Mix the flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
• Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
• Set aside for about 2 hours or overnight to ferment.
• Whisk thoroughly before use.
• Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
• Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
• Deep fry them until they are golden and crisp all over but not brown.
• Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take the jalebi out of syrup and serve hot.

Simple arhar or toor ki daal

Ingredients :
                   1. 1 cup arhar ki daal
                   2. 1tsp turmeric powder
                   3. 3cups of water
                   4. Salt to taste
    
For tempering :
                         1. 2-3 nos. of garlic cloves
                         2. 1tbsp oil

Method :

1.Wash arhar ki daal.
2. Put it in pressure cooker,add into it 3 cups of water, turmeric powder and salt.
3. Cover it and keep on heat.
4. When first whistle blows completly simmer the heat.
5. When second whistle blows turn off the heat.
6. In another pan add oil and when it starts heating up add gralic cloves ( chopped n sliced ) and when garlic starts turning up little brown take it off from the heat and add this tempering to arhar ki daal.
7. Serve hot with rice and rotis.

Arhar ki daal

In India, arhar dal (toor dal or pigeon peas ) is one of the most popular pulses.
Pigeon peas are nutritionally important, as they contain high levels of protein and the important amino acids methionine, lysine and tryptophan. In combination with cereals, pigeon peas make a well-balanced human food.

Ingredients :

• 1 cup Arhar or Toor Daal or Pigeon Pea
• 2 garlic cloves finely chopped
• 1 tsp turmeric powder
• Salt to taste
• 2 tbsp cooking oil
• 3 tbsp melted ghee (clarified butter)
• ¼ tsp asafetida powder
• 1 tsp cumin seeds (jeera)
• 2 dried whole red chili
• Coriander leaves for garnishing

Method:

• Thoroughly wash the Arhar/toor dal and put into a pressure cooker. Add 3 cups of water to it. Now add turmeric powder, salt and 2 tbsp of cooking oil. Stir well.
• Cover the pressure cooker and set on the stove at a high flame. After the first 'whistle' or ‘pressure release’, reduce the flame to simmer and cook for one more ‘whistle’. Turn off the fire and allow the pressure cooker to cool.
• Open the pressure cooker when cooled and stir the boiled lentils well to blend into a smooth consistency. If it is too thick, add some warm water and stir until the consistency is right.
• Prepare tempering for it: Heat the ghee on a medium flame, in a small pan until hot. Add cumin seeds, when spluttering stops add chopped garlic, fry till light brown, add asafetida powder, whole red chili and red chili powder. Pour immediately this tempering mix on to the boiled lentil.
• Serve with plain boiled rice or roti, chutney and raita.

Aloo Ki Sabzi

                                                          ALOO KI SABZI          

Ingredients:

• 4 Potatoes (boiled and peeled) • 2 tsp Turmeric Powder • 1/2 tsp Red Chilli Powder • 1 tsp Cumin Seeds • Salt to taste • 1-1/2 tbsp Oil For the puree: • 2 Onions • 4 Cloves garlic • 2 Green chilies • 2 Tomatoes • 1 Piece very small ginger

How to make Aloo Ki Sabzi:

• Cut the potatoes into small chunks and slightly mash them. Keep it aside. • Blend all the ingredients of puree to form a smooth paste, keep it aside. • Heat oil over medium heat in a non stick heavy base skillet and add cumin seeds. • Allow spluttering and then add turmeric powder, red chili powder, salt and wait for 10 seconds. • Now mix the puree and saute for 2-3 minutes until the raw smell is gone and oil appears on the sides of the skillet. • Add potatoes and 2 cups of water. • Simmer it for about 15 minutes. • Aloo curry is ready to serve with rice or roti or poori.

A Cup Of Life ( Tea )

As i said in my post that i will start with some basic day to day recipes and drinks,here i m starting with my first recipe i.e. TEA.

Tea is just a three letter word but its magic is undefinable.So lets start our morning with a cup of refresing tea.



Ingredients : 1.Water 1 1/2cups
                    2.Milk 1cup
                    3.Sugar as per taste
                    4.Tea leaves or chai patti 1 teaspoon
                    5.Ginger small piece thinly sliced and crushed and cardamom 2 splited ( For flavouring )


Method :

Mix water,milk,sugar,tea leaves,ginger and cardamom and bring it to the boil.
Once it starts boiling,simmer the heat and let it boil for another 5mins,turn off the heat.
Serve hot.

Enjoy your cup of refreshness :)

Introduction Of Food

Food is an essential part of our life.It represents our culture and who we actually are.We work hard all day and night just to earn our bread and butter and now its not just a bread and butter,its meaning has now got a wider n wider scope.Food has now become our soul rather our daily need requirement.We are now experimenting daily with our food and trying to get best recipes out of it.

Here my focus would be on every type of cuisine around the world but first i would like to start with easy recipes.