Preparation:20 mins
Cook: 15 mins
Total Time: 35 mins
Servings: Makes 4 to 5 servings
Ingredients
7 potatoes , boiled and peeled
1/2 tsp chopped ginger (adrak)
2 tsp powdered cumin seeds (jeera)
2 tsp coriander (dhania) seeds power
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tsp kashmiri red chilli powder
salt to taste
1/2 tsp sugar
2 tbsp cornflour
2 large tomatoes , grated
2 tbsp cashewnut (kaju) paste
2 cardamoms
1 cinnamon (dalchini) stick
2 cloves (laung / lavang)
100 gms butter
10 raisins (kismis)
10 cashewnuts (kaju) , broken into pieces
oil for deep frying
Method
Mash the potatoes in a bowl, add the cornflour, cumin powder, coriander seeds powder, kashmiri chilli powder, salt and mix well.Divide the mixture int0 10 equal portions and shape them into small balls.Fill little butter, one raisin, one or two pieces of cashewnut inside each ball.Heat the oil in a kadhai and deep fry the balls until golden brown. Keep aside.Heat 2 tbsp oil in a pan, add the cardamon, cinnamon, clove, ginger paste, grated tomato, cashewnut paste, saute for 1 min.Add the powdered cumin seeds, coriander seeds powder, chilli powder, kashmiri chilli powder, turmeric powder, salt, sugar and saute till the oil separates.Add 2 cups water and mix well nad simmer for 15 minutes.Add the koftas and bring to boil.Serve hot.
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Monday, April 1, 2013
Baingan Bharta
Preparation:45 mins
Cook: 25 mins
Total Time: 701 hours 10 minutes
Servings: Makes 4 servings 4
Ingredients
4 brinjals
250 gms tomato pulp
250 gms chopped onions
4 green chillies
a pinch asafoetida (hing)
1 tsp chopped ginger (adrak)
1 tsp chopped garlic (lehsun)
1 tsp cumin seeds (jeera)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp lemon juice
oil for cooking
salt to taste
2 tsp chopped coriander (dhania)
Method
Wash and roast the brinjal on an open flame till they turn soft and tender from inside.Cool and peel the skin and mash them well and keep aside.Mash the tomatoes as well and keep aside.Heat the oil in a pan and add the cumin seeds.when the seeds crackle, add the asafoetida and saute for 10 seconds.Add the ginger, garlic and green chillies and saute for a minute.Add the onions and saute till they turn golden brown.Add the chilli powder, turmeric powder and tomatoes and mix well.Add the salt and cook till tomatoes leaves oil from sides.Add the brinjal and cook for more 10 minutes.Add lemon juice and mix well and cook for about 8-10 minutes.Serve hot garnished with coriander.
Cook: 25 mins
Total Time: 701 hours 10 minutes
Servings: Makes 4 servings 4
Ingredients
4 brinjals
250 gms tomato pulp
250 gms chopped onions
4 green chillies
a pinch asafoetida (hing)
1 tsp chopped ginger (adrak)
1 tsp chopped garlic (lehsun)
1 tsp cumin seeds (jeera)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp lemon juice
oil for cooking
salt to taste
2 tsp chopped coriander (dhania)
Method
Wash and roast the brinjal on an open flame till they turn soft and tender from inside.Cool and peel the skin and mash them well and keep aside.Mash the tomatoes as well and keep aside.Heat the oil in a pan and add the cumin seeds.when the seeds crackle, add the asafoetida and saute for 10 seconds.Add the ginger, garlic and green chillies and saute for a minute.Add the onions and saute till they turn golden brown.Add the chilli powder, turmeric powder and tomatoes and mix well.Add the salt and cook till tomatoes leaves oil from sides.Add the brinjal and cook for more 10 minutes.Add lemon juice and mix well and cook for about 8-10 minutes.Serve hot garnished with coriander.
Soya Samosa
Preparation:20 mins
Cook: 30 mins
Total Time: 50 mins
Servings:
Ingredients
2 cups soya flour
2 tbsp rice flour (chawal ka atta)
1/2 cup grated paneer (cottage cheese)
3 potatoes, boiled
2 tsp roasted peanuts
2 tsp ginger-green chilli paste
1 tsp dried mango powder (amchur)
1 tsp garam masala powder
2 tsp coriander (dhania) leaves
salt to taste
oil to deep fry
1/2 tsp chilli powder
Method
Make a soft,pliable dough with soya flour,rice flour,pinch salt.cover,keep aside.Heat 3 tsp ghee.add 1 tsp jeera,red chillipwd and fry.add ginger-chilli paste,amchoor pwd,garam masala and fry.add the mashed boiled potato,peanuts,salt.Add grated paneer,dhaniyapattaAnd stir well.cool mixture.Take small roll of soya attaRoll into thin puri.put a little alu mixture in it.coverAnd form a semi circle.press edges well.Heat oil in a kadai.when hotDeep fry samosas on medium flame till done.Serve hot with chutney.
Cook: 30 mins
Total Time: 50 mins
Servings:
Ingredients
2 cups soya flour
2 tbsp rice flour (chawal ka atta)
1/2 cup grated paneer (cottage cheese)
3 potatoes, boiled
2 tsp roasted peanuts
2 tsp ginger-green chilli paste
1 tsp dried mango powder (amchur)
1 tsp garam masala powder
2 tsp coriander (dhania) leaves
salt to taste
oil to deep fry
1/2 tsp chilli powder
Method
Make a soft,pliable dough with soya flour,rice flour,pinch salt.cover,keep aside.Heat 3 tsp ghee.add 1 tsp jeera,red chillipwd and fry.add ginger-chilli paste,amchoor pwd,garam masala and fry.add the mashed boiled potato,peanuts,salt.Add grated paneer,dhaniyapattaAnd stir well.cool mixture.Take small roll of soya attaRoll into thin puri.put a little alu mixture in it.coverAnd form a semi circle.press edges well.Heat oil in a kadai.when hotDeep fry samosas on medium flame till done.Serve hot with chutney.
Paratha Delight
Preparation:10 mins
Cook: 5 mins
Total Time: 15 mins
Servings: Makes 2 parathas
Ingredients
For The Dough
200 gms whole wheat flour (gehun ka atta)
1 tsp salt
1/2 tsp oil
For The Stuffing
100 gms grated paneer (cottage cheese)
1 small onion , chopped
1 small capsicum , chopped
1 tsp grated ginger (adrak)
2 green chillies , chopped
salt to taste
a pinch of chilli powder
2 tbsp chopped coriander (dhania) leaves
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
Method
For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a smooth dough, using enough water.Divide the dough into 2 equal portions and keep aside.
For the stuffing
For the stuffingCombine all the ingredients in a bowl and mix well.Divide the stuffing into 2 equal portions and keep aside.
How to proceed
How to proceedRoll out each portion of the dough into a circle of 5\" diameter.Place a portion of the stuffing at the center of each circle, seal by bringing the sides together and roll out again into a circle of 6\" diameter.Heat a tava and cook each paratha using oil till golden brown spots appear on both the sides.Serve hot.
Cook: 5 mins
Total Time: 15 mins
Servings: Makes 2 parathas
Ingredients
For The Dough
200 gms whole wheat flour (gehun ka atta)
1 tsp salt
1/2 tsp oil
For The Stuffing
100 gms grated paneer (cottage cheese)
1 small onion , chopped
1 small capsicum , chopped
1 tsp grated ginger (adrak)
2 green chillies , chopped
salt to taste
a pinch of chilli powder
2 tbsp chopped coriander (dhania) leaves
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
Method
For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a smooth dough, using enough water.Divide the dough into 2 equal portions and keep aside.
For the stuffing
For the stuffingCombine all the ingredients in a bowl and mix well.Divide the stuffing into 2 equal portions and keep aside.
How to proceed
How to proceedRoll out each portion of the dough into a circle of 5\" diameter.Place a portion of the stuffing at the center of each circle, seal by bringing the sides together and roll out again into a circle of 6\" diameter.Heat a tava and cook each paratha using oil till golden brown spots appear on both the sides.Serve hot.
Doodhi Vadi Nu Shaak
Preparation:5 mins
Cook: 18 mins
Total Time: 23 mins
Servings: Makes 4 servings
Ingredients
3/4 cup chola dal (split cow peas) vadis
500 gms chopped bottle gourd (doodhi / lauki)
3 tsp oil
salt to taste
a pinch of baking soda
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
2 tsp sugar
a pinch of asafoetida (hing)
1 tbsp chopped coriander (dhania)
oil for deep frying
For Garnishing
2 tbsp chopped coriander (dhania)
For Serving
chapatis
Method
Heat the oil in kadhai and deep fry the vadis till they turn golden brown.Drain on absorbent paper and keep aside.Heat the oil in another pan, add the bottle gourd with little water, salt and soda bi carb, mix well and cover and cook on medium flame for 5 minutes, stirring once in between.When the doodhi is half cooked, add the vadi, mix well, cover and cook on medium flame for 4 to 5 minutes or till the bottle gourd and vadi becomes tender.Add little water if required and add the chilli powder, turmeric powder, dhania-jeera powder, sugar, asafoetida and coriander, mix well and simmer for 2 minutes.Garnish with coriander and serve hot with chapatis.
Tip:
Tip:Do not cook for long time after adding vadi, as overcooking will mash the vadis.
Cook: 18 mins
Total Time: 23 mins
Servings: Makes 4 servings
Ingredients
3/4 cup chola dal (split cow peas) vadis
500 gms chopped bottle gourd (doodhi / lauki)
3 tsp oil
salt to taste
a pinch of baking soda
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
2 tsp sugar
a pinch of asafoetida (hing)
1 tbsp chopped coriander (dhania)
oil for deep frying
For Garnishing
2 tbsp chopped coriander (dhania)
For Serving
chapatis
Method
Heat the oil in kadhai and deep fry the vadis till they turn golden brown.Drain on absorbent paper and keep aside.Heat the oil in another pan, add the bottle gourd with little water, salt and soda bi carb, mix well and cover and cook on medium flame for 5 minutes, stirring once in between.When the doodhi is half cooked, add the vadi, mix well, cover and cook on medium flame for 4 to 5 minutes or till the bottle gourd and vadi becomes tender.Add little water if required and add the chilli powder, turmeric powder, dhania-jeera powder, sugar, asafoetida and coriander, mix well and simmer for 2 minutes.Garnish with coriander and serve hot with chapatis.
Tip:
Tip:Do not cook for long time after adding vadi, as overcooking will mash the vadis.
Aubergine and Paneer Curry
Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 2 to 3 servings
Ingredients
1 tbsp_soil
1 tsp mustard seeds ( rai / sarson)
1 large brinjal , chopped
2 chopped tomatoes
200 gms panner cubes
garam masala
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp lemon juice
salt to taste
10-12 roughly chopped mint leaves (phudina) leaves
Method
Heat some oil in a non stick pan over a medium heat.Add mustard seeds and toast for a mintue till they crack.Add the brinjal and cook for 2-3 minutes.Once cooked add tomatoes and cook them for further 2-3 mintues.Now add panner cubes and add garam masala, turmeric powder, red chilli powder, salt to taste and few drops of lemon juice. Allow it to cook for further 1 minute.Add the mint leaves in the curry.Serve immediately with roti or rice.
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 2 to 3 servings
Ingredients
1 tbsp_soil
1 tsp mustard seeds ( rai / sarson)
1 large brinjal , chopped
2 chopped tomatoes
200 gms panner cubes
garam masala
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp lemon juice
salt to taste
10-12 roughly chopped mint leaves (phudina) leaves
Method
Heat some oil in a non stick pan over a medium heat.Add mustard seeds and toast for a mintue till they crack.Add the brinjal and cook for 2-3 minutes.Once cooked add tomatoes and cook them for further 2-3 mintues.Now add panner cubes and add garam masala, turmeric powder, red chilli powder, salt to taste and few drops of lemon juice. Allow it to cook for further 1 minute.Add the mint leaves in the curry.Serve immediately with roti or rice.