lauki ke kofte

Ingedients for kofta:
2 cups grated bottle gourd or 1 medium size lauki
1/2 cup of gram flour (besan)
1 tsp salt
2 tsp coriander seeds
1 tsp garam masala
1 tsp red chili powder
1 tsp ginger (grated finely)
1/2 tsp carom seed (ajwain)
2 cups of oil (for frying the koftas)

 

 

 

 

 

 

 

For Curry:
2 medium onion paste
2 medium size tomatoes, pureed
2 tsp ginger- garlic paste
1 tsp jeera (cumin)
1 tsp turmeric powder (haldi)
1 tsp dhania powder
1 tsp gaaram masala powder
1/4 tsp sugar
salt to taste
1/2 tsp red chilly powder
2 tblsp oil
Finely chopped corainder for garnish

How to make lauki kofta curry:

• Method for making Kofta - Peel the bottle gourd and grate the lauki finely.
• Grated lauki has lots of water, take some lauki at a time and press gently between palms to squeeze the water out.
• Place the squeezed lauki in the bowl, add gram flour, chili, ginger salt, red chili powder and ajwain.
• Before starting making the koftas heat oil in a frying pan on medium heat.
• While oil is heating up, oil your palms and take a little portion of the dough at a time and roll into small ball. Make 15-16 balls out of it. Place them on the plate.
• Now gently drop 7-8 balls in the hot oil, do not touch the balls, let them fry for 2 minute once the bottom of the balls looks light brown, turn them around. With the spatula flip balls around until they become golden brown.
• Balls should be fried on low heat so that inside of the balls are cooked properly.
• Once the balls become golden brown take them off the oil and place them over a paper napkin so that extra oil could be absorbed. Repeat the process until all the balls are fried.
• Method for making curry - Heat oil in a kadhai, add cumin seeds, when they begin to crackle, add onion paste and let it cook till it becomes pinkish. Then ginger garlic paste. Saute for sometime then add tomato puree. Stir well and let it cook till oil separates.
• Add all the dry masala - red chilly, turmeric, garam masala, corainder powder, sugar, salt and then add 1/2 cup of water. Bring to boil and then reduce heat. Let it simmer for 2 minutes then add fried koftas.
• Cover the kadai and let it simmer for 5 minutes.
• Remove from the dish and garnish with green coriander and serve hot with roti, naan or rice.
• You can increase the consistency as per your choice. But enesure that the gravy does not become too watery.

Idli

Ingredients:

2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Oil for greasing

 

 

 

 

 

 

How to make idli :

• Pick, wash and soak the daal overnight or for 8 hours.
• Pick, wash and drain the rice. Grind it coarsely in a blender.
• Grind the daal into a smooth and forthy paste.
• Now mix the grinded rice and daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
• Idlis are ready to be cooked when the batter is well fermented.
• Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
• Steam cook idlis on medium flame for about 10 minutes or until done.
• Use a butter knife to remove the idlis.
• Serve them with sambhar or chutney.

Sambhar

Ingredients:
Small Onions - 1 cup, peeled
Red Gram Dal - 1/2 cup
Tamarind - 1 medium lime sized
Tomatoes - 2
Green Chillies - 2
Salt as per taste
Oil - 2 tsp
Dhania - 2 1/2 tsp
Black Gram Dal - 1 1/2 tsp
Cumin Seeds - 1/2 tsp
Bengal Gram Dal - 2 tsp
Red Chillies - 8
Fenugreek Seeds - 1/2 tsp
Roasted Gram - 1 tblsp
Grated Coconut - 1/4 cup






 

Method:
1. Heat a tsp of oil and fry the dhania, black gram dal, cumin seeds, bengal gram dal, red chillies and fenugreek seeds till golden.
2. Fry one onion and 1 tomato with little oil separately.
3. Grind everything with 1/4 cup of grated fresh coconut and 1 tblsp of roasted gram
4. Heat oil in a shallow pan and fry the small onions for a minute or two.
5. Add enough water and boil till soft.
6. Cook red gram dal in pressure cooker and mash well.
7. Soak the tamarind and extract.
8. Mix the onions, mashed dal, tamarind extract, ground paste with salt, slit green chillies, tomatoes.
9. Boil with enough water.
10. When the sambar is thick remove from fire.
11. Heat one tsp of oil and add mustard seeds to splutter.
12. Pour over sambar with little asafoetida powder.
13. Garnish with coriander leaves.
14. Serve with idli or dosai.

Wheat Ladoo

Ingredients:
1 cup Wheat Flour
1/4 cup Gram Flour
11/2 cup Sugar Powder
1/4 cup Grated Coconut
1/4 cup Dry Fruit almonds, raisins, kaju etc
1 cup Ghee





 

Preparation:
1. Heat the ghee.
2. Put both the flours in the heated ghee.
3. When nearly roasted put coconut and sliced dry fruit in the mixture.
4. Now put the ground sugar in the mixture and stir thoroughly.
5. Take off from the heat quickly and make laddus. You may also put the mixture in an oil based thali & make small pieces.

Besan ki barfi

Ingredients :
Besan 1 kg
Sugar 1 kg
Water 1/2 liter
Ghee 1 kg
For garnishing: Pistas, Almonds

 



Preparation :
1. Fry besan in ghee on low flame for about 30 mins till it becomes pink and ghee separates.
2. Mix sugar and water into a syrup.
3. Add this syrup to the besan and mix well.
4. Pour this mixture into a greased tray.
5. When it cools cut into cubes and garnish with pistas and almonds.

Mushroom in onion gravy

Ingredients :
200 gm Mushrooms
3 Onions
2 Tomatoes, finely chopped or pureed
3 Green chillies, finely chopped
Coriander leaves
Salt as per taste
Red chili powder as per taste
A pinch of garam masala powder
A pinch of cardamom powder
Oil






 

Preparation :
1. Slice mushrooms, boil them and keep aside.
2. Make a paste of the onions.
3. Heat oil in a wok and add the onion paste; cook till the paste turns golden brown.
4. Add the tomatoes, green chilies, salt and red chilli powder.
5. Cook the tomatoes till the gravy leaves the sides of the wok.
6. Add water if required.
7. Add the mushrooms and cook for a while.
8. Season with garam masala powder, cardamom powder and coriander leaves.

Maalpua

Ingredients:
1/2 kg maida.
750 gm sugar.
1/2 ltr.milk.
1 cup grated coconut.
6 bananas.
25gm dry fruits.
5-6 ilaichi.
1 ltr. Refined oil.








 

Process
1 Boil the milk and stir it till it becomes thick. Then cool it.
2 In the milk add maida, sugar, dryfruits , coconut and ilaichi powder .Stir it till it becomes a paste.
3 Make banana paste and add it into the maida paste.
4 Hot oil in a pan. Make round shaped balls of the paste.
5 F ry these till they turn red.

Namak paarey

Ingredients:
3 cups of Maida (all purpose flour)
1 Tbsp of Ghee (clarified butter)
3-4 tsp of Ajwain
3/4 Cup+ 1 Tbsp of Water
Salt to taste
Oil to fry.

Method :
 
1. Sieve the maida and add salt and ajwain to it and mix well.
2. Now add the ghee and try to spread it all through the maida.
3. Add water to the maida 1/4 cup at a time and make it into a tight dough. I tried to capture the exact amount of water that gave me a tough dough.
4. Now make small balls of maida dough around 1" in diameter and roll it like a roti/chappati in shape but thicker in width.
5. Cut it diagonally once from N-W to S-E and then once from N-E to S-W to get rhombus shaped pieces. The pieces can be around 1/2 " to 3/4 ". Try to use a jagged end sharp knife since its easier with it.
6. Using the knife Scrap the pieces off the rolling board on to a plate. Repeat the process with the entire dough.
7. Heat oil in a wok and fry the Namak Paare on high flame till they are golden brown. The oil should be so hot that the Namak paare should kind of boil in it. Remove it from the oil onto a tissue paper to absorb the extra oil.
Namak paare are ready!

Kaju Katli

Ingredients : 

Cashew powder(finely grounded) - 2 cups 
Milk - 1/4cup
Sugar - 3/4 cup 
silver vark( for decoration)

Method:

Heat milk in a big pan and add sugar.
Remove it form the flame, when it starts bubbling
Add cashew powder little at a time. 
Mix well making a thick form.
Pour the mix on a thali.
Spread it with your palms for making thin burfi and then put verk on it.
Before cutting it in burfi shape, let it cool completely.

Sooji (semolina) ka halwa or sheera

Ingredients:

• 1 and a 1/2 cups sooji/ rawa
• 1/2 cup ghee
• 3/4 cup mixture of cashews (coarsely chopped ) and whole raisins/ sultanas
• 3 cups hot water
• 1/2 cup whole/ full cream milk
• 1/2 cup sugar
• 5 pods of green cardamom split open

Preparation:

• Heat a deep pan on a medium heat and when hot add the ghee. When it melts, add the Sooji and mix well.
• Roast the Sooji (stirring frequently) till it begins to turn a very light golden color and give off a faint aroma. The roasted Sooji will have the grainy consistency of wet sand. Now add the cashews and raisins to the Sooji and mix well.
• While you are roasting the Sooji, in a separate pot and on medium heat, bring a mixture of the milk, water, sugar and cardamom to a boil, stirring often.
• When the Sooji is roasted, gently add the water and milk mixture, stirring all the while to prevent lumps from forming. If any do form, make sure to break them with the back of the stirring spoon so you get a smooth paste-like consistency. Cook the mixture till it is thick and begins to come away from the sides of the pan.
• Turn off the heat and allow the mixture to cool to a warm temperature. Serve now in individual bowls.

Besan ke ladoo

Ingredients of besan laddoo :

2 cups gram flour (besan)
11/2 cup sugar (grinded)
1 cup ghee
1 tsp each almonds, pistachios, cashew nuts (chopped)

 

 

 

 

 

 

 

Preparation of besan ke ladoo:

• In a kadhai mix gram flour and ghee over a low heat.
• Keep constantly stirring to avoid lumps.
• When it releases an appetizing smell, it is ready.
• Remove from the heat and allow it to cool.
• Add sugar and nuts to the gram flour and mix thoroughly.
• Now form ping-pong size balls of the mixture.
• Besan Laddoo are ready to be served.

Bhindi sabzi

Ingredients:

1 pound okra or bhindi

2 medium onions, chopped
1/4 tsp garlic paste or powder
1/4 tsp coriander paste or powder
1/8 tsp cumin
3 large tomatoes
2 tsp oil
1/2 cup chopped cilantro or coriander leaves

Method :

• Cut the tip and the very bottom from the okra just to clean it, but do not slice.
• Heat oil in a pan over medium heat. Add onion and cook for 3 minutes.
• Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro.
• Serve the bhindi bhaji with rice, naan or pita bread.

Dhokla

Ingredients:

350gms Gram flour (Besan)

1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

 

 

 

 

 

 

Method :

• In a bowl add gram flour (besan), Curd and water.
• Mix well and make a smooth batter. The batter should be of thick consistency.
• Add salt and set aside for 4 hours covered with a lid.
• Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
• Keep the steamer or cooker ready on gas.
• Grease a baking dish (it should fit in the steamer or cooker).
• Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
• Add this to the batter and mix well.
• Pour the batter into the greased pan and steam for 10-12 minutes or till done.
• Cool for sometime and cut into big cubes.
• Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
• Garnish the besan dhokla with coriander and slited green chilies.
• Serve with hari chutney.

Matar Paneer

Ingredients :

 

450gms /1lb shelled Mutter (green peas)
250gms / 1/2lb Paneer

2 medium onions (chopped)
6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (peeled and sliced)
Salt To Taste
1cup curd / plain yogurt
1 tsp turmeric powder
1 tbsp coriander seeds
4 bay leaves
2 cups water
1/2 cup ghee / vegetable oil
To Garnish :
Garam masala powder
Chopped coriander leaves 

 

 

 

 

 

 

Method :

• Make a paste by grinding together half the onions, the garlic and coriander seeds.
• Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
• Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
• Add the turmeric and the paste mixture and fry until the ghee starts to separate.
• Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
• Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.

Aloo Gobhi

Ingredients :

450gms Potatoes

450gms Gobi (Cauliflower florets)
2 tbsp Oil
1 tsp Cumin seeds
1 no. Chopped green chillies
1 tsp Coriander paste
1 tsp Cumin paste
1/4 tsp Chilli powder
1/2 tsp Turmeric paste
1 tsp Chopped coriander leaves
Salt To Taste

 

 

 

 

 

METHOD :

• Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well and set aside.
• Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes, until they begin to splutter. Add the green chilli and fry for a further 1 minute.
• Add the cauliflower florets and fry, stirring, for 5 minutes. Add the potatoes, the ground spices and salt and cook for 7-10 minutes, until the vegetable are tender.
• Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle.

Rajma

Ingredients:

1 cup or 200 gms Rajma

2 cloves
1 cinnamon stick
1 bay leaf
1 tsp oil
1 tsp butter
1 tsp cumin seeds
1tsp turmeric powder
1 tsp cumin powder
1 tsp garam masala
1/2 cup finely chopped onions
1 tblsp ginger-garlic paste
1 cup chopped tomatoes
Salt to taste 

 

 

 

 

 

METHOD :

• Wash and soak rajma overnight or for at least for 8 hours. (Kidney beans will get double in size after soaking).
• Pressure cook the soaked rajma in about 3 cups of water in pressure cooker until rajma is soft and tender. Reserve the stock it can be used later to the gravy.
• Heat oil in a pan, fry cinnamon stick, cloves and bay leaf for a minute. Then add chopped onions. Saute it till the onions turns to golden brown.
• Add ginger garlic paste. Fry till golden and cooked. Add chopped tomatoes, turmeric powder, cumin powder, garam masala powder and saute it till tomatoes become soft.
• Add boiled rajma to it with salt, butter and the rajma stock. In case you feel the gravy is less, you can add some water. Cover it and let it simmer it for 20-30 minutes. When the rajma gets nicely blended with the curry sprinkle some chopped coriander and move to a serving dish.
• Garnish it with few coriander leaves and serve with hot rice.

Dosa

Ingredients:

Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste

Lots of rava
Oil
Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Method :

Dosa shell

• Separately soak rice and urad dal at least 6 hour or overnight in water.
• Grind to paste.
• Mix together, add salt with water to make batter.
• Leave in room temperature overnight.
• Mix onion and chilies to the thin batter and lots of rava.
• Heat pan or griddle with little ghee or oil.
• Spread the mix on pan in circular motion to make thin Dosa.
• Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

• Heat oil. Add mustard seed, peas, onions and spice.
• Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
• Add potatoes and mix and cook some more Serve
• Add filling inside Dosa and roll. Serve hot with Chutney.

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.