Ingredients:
Bell Peppers (2), cut into 1/4" cubes
Corn - 1 cup (I used frozen)
Tomatoes - 4 medium - cut into small pieces
Oil - 2 tbsp
Salt to taste
Garam Masala powder - 1 tsp
Preparation :
1. In a pan, heat oil (can optionally add tadka w/ Jeera), and add Bell Peppers once the oil is hot.
2. Saute bell peppers until they start loosing their bright green color (It is an indication that they're getting cooked).
3. Add corn and tomatoes and let the whole mixture sit in the flame for 20 minutes/ till oil starts separating.
4. Add salt and garam masala and let it stay on the stovetop for another 5 minutes.
5. Garnish with corriander leaves and serve with Roti!
Showing posts with label North Indian. Show all posts
Showing posts with label North Indian. Show all posts
Friday, October 21, 2011
Sunday, March 7, 2010
Chole Biryani
For biryani:
2 cups basmati rice
1 tb sp oil
salt sufficient for rice
6/7 bay leaves
6/7 cloves
3 star anise
6/7 cardamom pods, skinned
biryani phool, if available
For Chole:
2 cups garbanzo beans, soaked overnight and boiled. (I've never tried the ready to eat ones you get in cans, not sure if that gives the same flavor as the soaked and boiled ones).
1 big onion, finely chopped
4 medium/small tomatoes, finely chopped
4 pods garlic, minced
1 small slice ginger, minced
2 tsp oil for tadka
1 tsp garam masala (optional)
salt to taste
cilantro for garnishing
For masala:
2 tb spoon dhania (corriander seeds)
1 tb spoon jeera (cumin)
1 teaspoon shahjeera
1 star anise
2 tsp poppy seeds
4 cloves
1 cinnamon piece
5 cardamom pods, skinned
1. Roast all masala ingredients, grind after the spices cool down.
2. heat a pan and add oil. Once oil reaches smoking point, add ginger garlic paste and saute.
3. Next, add onions and saute till onions turn brown.
4. Add tomatoes and saute for 5 min.
5. Now add masala powder and cook everything together in medium, stirring once in a while. Cook till oil separates.
6. Add salt sufficient for chole, and then add the boiled garbanzo beans and cook for 5 more min.
In parallel:
1. Take a pan, add 4 cups water, and once it starts boiling, add oil and spices and simmer for 15 min.
2. Remove extra spices from the water (the aroma should've seeped into the water by now, anything extra will only decrease the taste). You can save it to reuse it for some other dish.
3. Wash rice well and add to the boiling water and keep stirring.
4. When rice is 90 % cooked, remove rice from stove top and run cold water through the rice in the pot.
5. Drain water from the pot, leaving a little for the rice to get completely cooked. Each rice grain should be separate by now.
Combining chole and rice:
1. Preheat oven to 300 F.
2. In an oven resistant container, place a layer or rice. Can be about 1.5 to 2 inches thick.
3. Add a layer of chole on top of the rice layer.
4. Continue this till you get atleast 2 sets of rice + chole layer.
5. Cover with foil (to make sure rice cooks well. leaving it open will dry the rice on the topmost layer) and bake for 30 min.
6. Serve with raita and mirch ka salan (recipe coming soon).
Alternates : Milk combined with saffron can be added to the rice + chole mix before baking in the oven to get a richer taste. Make sure that water is COMPLETELY drained from the semi cooked rice though, else it'll get really soggy.
2 cups basmati rice
1 tb sp oil
salt sufficient for rice
6/7 bay leaves
6/7 cloves
3 star anise
6/7 cardamom pods, skinned
biryani phool, if available
For Chole:
2 cups garbanzo beans, soaked overnight and boiled. (I've never tried the ready to eat ones you get in cans, not sure if that gives the same flavor as the soaked and boiled ones).
1 big onion, finely chopped
4 medium/small tomatoes, finely chopped
4 pods garlic, minced
1 small slice ginger, minced
2 tsp oil for tadka
1 tsp garam masala (optional)
salt to taste
cilantro for garnishing
For masala:
2 tb spoon dhania (corriander seeds)
1 tb spoon jeera (cumin)
1 teaspoon shahjeera
1 star anise
2 tsp poppy seeds
4 cloves
1 cinnamon piece
5 cardamom pods, skinned
1. Roast all masala ingredients, grind after the spices cool down.
2. heat a pan and add oil. Once oil reaches smoking point, add ginger garlic paste and saute.
3. Next, add onions and saute till onions turn brown.
4. Add tomatoes and saute for 5 min.
5. Now add masala powder and cook everything together in medium, stirring once in a while. Cook till oil separates.
6. Add salt sufficient for chole, and then add the boiled garbanzo beans and cook for 5 more min.
In parallel:
1. Take a pan, add 4 cups water, and once it starts boiling, add oil and spices and simmer for 15 min.
2. Remove extra spices from the water (the aroma should've seeped into the water by now, anything extra will only decrease the taste). You can save it to reuse it for some other dish.
3. Wash rice well and add to the boiling water and keep stirring.
4. When rice is 90 % cooked, remove rice from stove top and run cold water through the rice in the pot.
5. Drain water from the pot, leaving a little for the rice to get completely cooked. Each rice grain should be separate by now.
Combining chole and rice:
1. Preheat oven to 300 F.
2. In an oven resistant container, place a layer or rice. Can be about 1.5 to 2 inches thick.
3. Add a layer of chole on top of the rice layer.
4. Continue this till you get atleast 2 sets of rice + chole layer.
5. Cover with foil (to make sure rice cooks well. leaving it open will dry the rice on the topmost layer) and bake for 30 min.
6. Serve with raita and mirch ka salan (recipe coming soon).
Alternates : Milk combined with saffron can be added to the rice + chole mix before baking in the oven to get a richer taste. Make sure that water is COMPLETELY drained from the semi cooked rice though, else it'll get really soggy.
Louki ka Halwa/ Payasam
Ingredients :
* 4 Cups grated Louki/ Milk gourd.
* 1 Cup Khoya
* 1 can condensed milk (about 250 gms)
* 1 Tsp sugar
* 5/6 cardamom pods.
* 3 Tbsp ghee
(For payasam - optional)
* 400 ml milk
Preparation:
1. Heat ghee in a heavy bottomed pan.
2. Once the ghee melts, add the grated louki and saute until the louki turns transparent.
3. Add khoya to the sauteed louki and mix well. The khoya tends to form small chunks which ought to be broken apart and blended into the louki khoya mix. Heat the mixture in medium flame for about 5 minutes.
4. Now slowly add the condensed milk while mixing it thoroughly. The louki-khoya-condensed milk will now form a semi-solid mix.
5. Powder the cardamom seeds with a tsp of sugar and add it to the mix and keep stirring until it thickens.
For Halwa :
6. Pour the solidified mix into a dish and cut into square cubes and serve chilled.
For Payasam:
6. Add some milk once the mix has thickened (and not before it, because the louki will not get the milk flavour if diluted too early).
7. Chill the payasam and serve.
Thursday, February 4, 2010
Aloo Gobhi
Ingredients :
Cauliflower 1 No.
Potatoes 4 Nos.
Salt Acc to taste.
Tumeric 1/2 Tsp.
Cumin Powder 2 Tsp.
Coriander Powder 2 Tsp.
Red Chilli Powder 2 tsp.
Catch Kitchen King Masala 1 Tsp.
Cilantro Few sprigs for Garnishing.
Oil 1 Tbsp.
Method :
Seperate the florets from Cauliflower. Wash & drain.
Cut Potatoes into Chunks. (either boil them before or cook them for a longer time).
Heat Oil in a Pan , add Onions & fry till translucent.
Add ginger, garlic Paste, stir, Mix in Potatoes , cover to cook.
When the Potatoes are half done , add the flowrets,
tumeric & salt. Cover to Cook. Open afer a few minutes,
add all the dry powders & mix. Garnish with Cilantro leaves
& Serve hot with Breads, Rice, Rotis or as a side dish.
Cauliflower 1 No.
Potatoes 4 Nos.
Salt Acc to taste.
Tumeric 1/2 Tsp.
Cumin Powder 2 Tsp.
Coriander Powder 2 Tsp.
Red Chilli Powder 2 tsp.
Catch Kitchen King Masala 1 Tsp.
Cilantro Few sprigs for Garnishing.
Oil 1 Tbsp.
Method :
Seperate the florets from Cauliflower. Wash & drain.
Cut Potatoes into Chunks. (either boil them before or cook them for a longer time).
Heat Oil in a Pan , add Onions & fry till translucent.
Add ginger, garlic Paste, stir, Mix in Potatoes , cover to cook.
When the Potatoes are half done , add the flowrets,
tumeric & salt. Cover to Cook. Open afer a few minutes,
add all the dry powders & mix. Garnish with Cilantro leaves
& Serve hot with Breads, Rice, Rotis or as a side dish.
Thursday, December 24, 2009
Paneer Curry (Dry)
Ingredients
* Paneer cubes (200 gm, optionally sauteed lightly)
* 1 green capsicum (chopped)
* 1 red capsicum (chopped)
* 2 tomatoes (medium)
* 100 gm curd
* 8 cashewnuts (soaked in water for about 8 hours)
* 4/5 Garlic cloves
* Kitchen King Masala
* 2 Tbsp oil
* jeera for tadka.
Preparation
1. Heat a heavy bottomed pan and add a table spoon of oil, once hot.
2. Add jeera and the garlic cloves.
3. Once the cloves get aromatic, add the tomatoes and the cashewnuts and saute for a few minutes.
4. Take the pan off the flame once the tomatoes become semi mushy.
5. Grind the mix (tomatoes, cashewnuts, garlic) and keep aside.
6. Clean up the same pan (lightly wipe with a tissue) and add another tbsp oil. Once the oil is hot, add jeera.
6. Once the jeera begins to crackle, add the red and green chopped capsicum (bell peppers).
7. After about 5 minutes in a medium flame, add the tomato mixture.
8. Lower the flame even further and slowly add the curd while constantly stirring the mix.
9. Let the mixture seep into the peppers for about 10 minutes, once the peppers are semi-soft, add the kitchen king masala and salt to taste.
10. Stir once, and add the paneer cubes.
11. Keep stirring on a low/medium flame until the flavour seeps into the paneer. (consistency can be dry/ gravy like. We made it dry).
* Paneer cubes (200 gm, optionally sauteed lightly)
* 1 green capsicum (chopped)
* 1 red capsicum (chopped)
* 2 tomatoes (medium)
* 100 gm curd
* 8 cashewnuts (soaked in water for about 8 hours)
* 4/5 Garlic cloves
* Kitchen King Masala
* 2 Tbsp oil
* jeera for tadka.
Preparation
1. Heat a heavy bottomed pan and add a table spoon of oil, once hot.
2. Add jeera and the garlic cloves.
3. Once the cloves get aromatic, add the tomatoes and the cashewnuts and saute for a few minutes.
4. Take the pan off the flame once the tomatoes become semi mushy.
5. Grind the mix (tomatoes, cashewnuts, garlic) and keep aside.
6. Clean up the same pan (lightly wipe with a tissue) and add another tbsp oil. Once the oil is hot, add jeera.
6. Once the jeera begins to crackle, add the red and green chopped capsicum (bell peppers).
7. After about 5 minutes in a medium flame, add the tomato mixture.
8. Lower the flame even further and slowly add the curd while constantly stirring the mix.
9. Let the mixture seep into the peppers for about 10 minutes, once the peppers are semi-soft, add the kitchen king masala and salt to taste.
10. Stir once, and add the paneer cubes.
11. Keep stirring on a low/medium flame until the flavour seeps into the paneer. (consistency can be dry/ gravy like. We made it dry).
Sunday, September 27, 2009
Wednesday, August 26, 2009
Wednesday, August 19, 2009
Khichdi
Ingredients
• 250 gm. rice
• 150 gm. moong (split green gram lentil)
• 1-2 tbs. cooking oil of choice
• 1 tsp. cumin seeds
• A pinch of asafetida (heeng) optional.
• 1/2 tsp. turmeric powder (optional).
• Salt to taste
Garlic (4/5 Cloves)
Optional:
• Chilli powder or 1 chopped green chilli
• 1 onion - peeled and sliced.
• A cup of peas
• A few florets of cauliflower
• 1 tbs. olive or other oil
Instructions
1. Clean, wash and drain dal and rice together.
2. Boil water in kettle or a separate pan.
3. Heat oil in a pressure cooker or a pan with a tight lid.
4. Add cumin seeds and asafoetida and wait until seeds sputter, not letting them burn.
5. Add chopped garlic, onions, if used, and fry until golden brown. If using any other vegetables, add here.
6. Add rice-dal mix and stir fry for a couple of minutes. This will coat the rice and dal grains with oil.
7. Add salt and turmeric and give it a quick stir.
8. Add enough boiling water to cover the rice, and 1/2 inch above it (1 1/2 inch, if not using pressure cooker).
9. Bring to a brisk boil, pressure cook for 2-3 whistles or pressures*. If cooking in a pan, cover and simmer gently on a low fire, until almost all water is absorbed and rice and dal are tender.
Monday, July 20, 2009
Punjabi Chole
Ingredients
• 3 Cups Kabooli Chana soaked overnight
• ½ t soda-bi-carb
•
• 1” piece of ginger, peeled and grated
• 2 Cups chopped onion
• 1 Cups chopped tomatoes
• 2-3 Tb spoon oil
• 2 t red chilli powder
• 1 t garam masala (optional)
• salt
for the masala
• 2 T (heaped) coriander seeds
• 1 T anardana ,omit if not available
• 1” piece dalchini or cassia bark
• 4-5 cloves
• 1 t black peppercorns
• 3-4 badi elaichi (black cardamom)
• 2 t cumin seeds
• 1 tejpatta
• 1 or 2 whole dry red chillies (optional)
Garnish
• green chillies, slit down the middle
• tomatoes, cut into thick wedges
• lime, sectioned
Preparation
1. Drain the chhole; some of what makes these beans hard to digest is water soluble and you will get rid of some of that this way. Rinse them out once more to make sure.
2. Put them in a pressure cooker with enough water to cover them (by about an inch). If you like your chhole a bit on the softer side, add half a teaspoon of baking soda (more will make them mush) to the chhole. No salt at this point.
3. Cook under pressure for 20 minutes, or cook covered in a heavy pan till tender.
4. While the chickpeas are cooking, heat a pan to roast your whole spices. On medium heat roast the spices, all together, shaking and tossing, till they have almost blackened. Cool and grind to a powder.
5. Heat oil in a heavy pan (or karahi). Add ginger and stir till just fragrant. Add chopped onions and cook till pink, when they are just getting tinged at the edges.
6. Now add the tomatoes and fry (bhuno), stirring all the time, till the oil separates. There isn’t much oil to separate here, so it has to be done on medium heat and takes a long time (20-30 minutes).
7. If there is some parallel kitchen activity going on, then this works very well. When cooking a larger quantity (or when short on time), I would suggest you increase the amount oil (one and half times or double) since you don’t want to be in the kitchen for the good part of a day.
8. Once the ginger-onion-tomato is fried well and almost dry, add the fresh ground spice blend, garam masala (optional), and red chilli powder.
9. Add the slit green chillies and stir for a few minutes .
10. Remove the green chillies and add this fragrant paste to the cooked chhole, and salt.
11. Adjust water to your liking. Mix and cook (simmer) for 20 minutes, stirring every now and then, or cook in the pressure cooker for 10 minutes.
• 3 Cups Kabooli Chana soaked overnight
• ½ t soda-bi-carb
•
• 1” piece of ginger, peeled and grated
• 2 Cups chopped onion
• 1 Cups chopped tomatoes
• 2-3 Tb spoon oil
• 2 t red chilli powder
• 1 t garam masala (optional)
• salt
for the masala
• 2 T (heaped) coriander seeds
• 1 T anardana ,omit if not available
• 1” piece dalchini or cassia bark
• 4-5 cloves
• 1 t black peppercorns
• 3-4 badi elaichi (black cardamom)
• 2 t cumin seeds
• 1 tejpatta
• 1 or 2 whole dry red chillies (optional)
Garnish
• green chillies, slit down the middle
• tomatoes, cut into thick wedges
• lime, sectioned
Preparation
1. Drain the chhole; some of what makes these beans hard to digest is water soluble and you will get rid of some of that this way. Rinse them out once more to make sure.
2. Put them in a pressure cooker with enough water to cover them (by about an inch). If you like your chhole a bit on the softer side, add half a teaspoon of baking soda (more will make them mush) to the chhole. No salt at this point.
3. Cook under pressure for 20 minutes, or cook covered in a heavy pan till tender.
4. While the chickpeas are cooking, heat a pan to roast your whole spices. On medium heat roast the spices, all together, shaking and tossing, till they have almost blackened. Cool and grind to a powder.
5. Heat oil in a heavy pan (or karahi). Add ginger and stir till just fragrant. Add chopped onions and cook till pink, when they are just getting tinged at the edges.
6. Now add the tomatoes and fry (bhuno), stirring all the time, till the oil separates. There isn’t much oil to separate here, so it has to be done on medium heat and takes a long time (20-30 minutes).
7. If there is some parallel kitchen activity going on, then this works very well. When cooking a larger quantity (or when short on time), I would suggest you increase the amount oil (one and half times or double) since you don’t want to be in the kitchen for the good part of a day.
8. Once the ginger-onion-tomato is fried well and almost dry, add the fresh ground spice blend, garam masala (optional), and red chilli powder.
9. Add the slit green chillies and stir for a few minutes .
10. Remove the green chillies and add this fragrant paste to the cooked chhole, and salt.
11. Adjust water to your liking. Mix and cook (simmer) for 20 minutes, stirring every now and then, or cook in the pressure cooker for 10 minutes.
Egg Bhurji
Ingredients:
• Eggs 6
• Onions chopped 1 cup
• Tomatoes chopped 3/4 cup
• Green chilli chopped 2
• Frozen/cooked green peas 1/4 cup
• Garam masala powder 1/2 tsp.
• Red chilli powder 1 tsp.
• Ginger paste 1/4 tsp
• Vegetable oil 3 tbsp.
• Chopped coriander leaves
• Salt to taste
Method:
1. Beat the eggs in a bowl. Add salt, red chilli powder and beat again so that salt and red chilli powder mix well.
2. Heat oil in a non stick pan. Add green chilli, ginger paste and onions and saute over medium heat till onions become slight brown in color.
3. Add tomatoes and cook until tender.
4. Add green peas and cook for about 3 minutes. Since the peas are already cooked, you should not heat more.
5. Add beaten eggs and mix well. Using a spatula (wooden, in case of non-stick pan), turn the scrambled eggs upside down so that the eggs get fully cooked (for 4 minutes).
6. Sprinkle garam masala and garnish with chopped coriander leaves. Serve hot with green chilli sauce/tomato sauce.
• Eggs 6
• Onions chopped 1 cup
• Tomatoes chopped 3/4 cup
• Green chilli chopped 2
• Frozen/cooked green peas 1/4 cup
• Garam masala powder 1/2 tsp.
• Red chilli powder 1 tsp.
• Ginger paste 1/4 tsp
• Vegetable oil 3 tbsp.
• Chopped coriander leaves
• Salt to taste
Method:
1. Beat the eggs in a bowl. Add salt, red chilli powder and beat again so that salt and red chilli powder mix well.
2. Heat oil in a non stick pan. Add green chilli, ginger paste and onions and saute over medium heat till onions become slight brown in color.
3. Add tomatoes and cook until tender.
4. Add green peas and cook for about 3 minutes. Since the peas are already cooked, you should not heat more.
5. Add beaten eggs and mix well. Using a spatula (wooden, in case of non-stick pan), turn the scrambled eggs upside down so that the eggs get fully cooked (for 4 minutes).
6. Sprinkle garam masala and garnish with chopped coriander leaves. Serve hot with green chilli sauce/tomato sauce.
Pav Bhaji Bombay style
Ingredients:
• 1 small head of cauliflower, cut into florets (about 3-4 cups)
• 3 medium potatoes, peeled and cut into large chunks
• 2 tbsp oil
• 1 green bell pepper, minced
• 1/2 tsp turmeric powder
• 1 tsp chili powder or red chili paste
• 1 tsp ginger-garlic paste
• salt to taste
• 2-3 cups tomato puree
• 1/2 cup peas (fresh or frozen)...optional
• 1 tbsp Everest pav-bhaji masala (or more to taste)
• 1 tbsp butter
Method:
1. Boil the cauliflower and potatoes till tender and set aside. I usually do this in a pressure cooker.
2. Heat oil in a deep saucepan and saute the pepper. Add ginger-garlic paste and saute some more.
3. Add turmeric powder, chili powder to taste and salt to taste. Saute for a few seconds.
4. Add tomato puree, peas, boiled potatoes and cauliflower, pav-bhaji masala and butter.
5. Keep sauteeing and mashing it together till it is a smooth mixture, adding water as required (you can use a potato masher to help you along).
6. Be aware that the mixture can spurt up as it boils, so keep a lid on it while you are not actively stirring it. Simmer for 20-25 minutes to really get the flavors to meld together.
7. You have to keep tasting and adjusting salt, masala and tomato till you like the balance between the tomato-ey tang and the heat of the masala.
• 1 small head of cauliflower, cut into florets (about 3-4 cups)
• 3 medium potatoes, peeled and cut into large chunks
• 2 tbsp oil
• 1 green bell pepper, minced
• 1/2 tsp turmeric powder
• 1 tsp chili powder or red chili paste
• 1 tsp ginger-garlic paste
• salt to taste
• 2-3 cups tomato puree
• 1/2 cup peas (fresh or frozen)...optional
• 1 tbsp Everest pav-bhaji masala (or more to taste)
• 1 tbsp butter
Method:
1. Boil the cauliflower and potatoes till tender and set aside. I usually do this in a pressure cooker.
2. Heat oil in a deep saucepan and saute the pepper. Add ginger-garlic paste and saute some more.
3. Add turmeric powder, chili powder to taste and salt to taste. Saute for a few seconds.
4. Add tomato puree, peas, boiled potatoes and cauliflower, pav-bhaji masala and butter.
5. Keep sauteeing and mashing it together till it is a smooth mixture, adding water as required (you can use a potato masher to help you along).
6. Be aware that the mixture can spurt up as it boils, so keep a lid on it while you are not actively stirring it. Simmer for 20-25 minutes to really get the flavors to meld together.
7. You have to keep tasting and adjusting salt, masala and tomato till you like the balance between the tomato-ey tang and the heat of the masala.
Methi Paratha
Ingredients
• 1 big bunch of methi leaves cleaned washed and finely chopped.
• 3 cups of wheat flour
• 1 tsp sugar
• 2 tsp chili powder
• 1 tsp haldi powder
• 1 tsp garam masala powder
• 1 tsp each of ginger and garlic paste
• 2 tbsp sour curds
• 1 tsp lemon juice or amchur powder (optional)
• 1 tbsp oil or butter warm
• Salt to taste
Preparation
1. A very simple way of making quick parathas.
2. Just mix all the above ingredients together and make into a dough ball.
3. Rest for about 1 hour.
4. Roll out into parathas.
5. Fry with a little oil on a tava or griddle.
6. Serve with a dollop of home made ghee or pickle.
• 1 big bunch of methi leaves cleaned washed and finely chopped.
• 3 cups of wheat flour
• 1 tsp sugar
• 2 tsp chili powder
• 1 tsp haldi powder
• 1 tsp garam masala powder
• 1 tsp each of ginger and garlic paste
• 2 tbsp sour curds
• 1 tsp lemon juice or amchur powder (optional)
• 1 tbsp oil or butter warm
• Salt to taste
Preparation
1. A very simple way of making quick parathas.
2. Just mix all the above ingredients together and make into a dough ball.
3. Rest for about 1 hour.
4. Roll out into parathas.
5. Fry with a little oil on a tava or griddle.
6. Serve with a dollop of home made ghee or pickle.
Aloo methi tamatar subzi
Ingredients
• 3 potatoes, peeled, boiled and cubed
• 1 tomato, finely chopped
• 1 cup packed fresh methi leaves, add little salt and sugar and leave aside for few mts
• 1 small onion, finely chopped (optional)
• 1 tsp grated ginger
• big pinch of asafoetida/hing/inguvva (optional)
• 1 tsp red chilli pwd
• 1/4 tsp turmeric pwd
• 1/2 tsp coriander pwd
• garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)
• salt to taste
• 1/2 tbsp oil
Preparation
1. Add big pinch salt + big pinch sugar to the methi leaves and let it rest for a few mts. Squeeze excess water from methi and keep aside.
2. Heat ghee or oil in a vessel, add the grated ginger, asafetida, coriander pwd, turmeric pwd, red chilli pwd and a tbsp of water and sauté for a few seconds. Add the chopped tomatoes and cook till soft. Add salt and combine.
3. Add the boiled potatoes and combine. Place lid and cook for 6-7 mts. Add the methi leaves and combine. Cook till the leaves wilt. (This is a dry sauté dish)
4. Add garam masala pwd and combine well. Turn off heat and serve hot with rotis/paranthas or hot rice.
Note:
If using onion for this recipe, add grated ginger, asafetida and saute for a few seconds. Add the onions and sauté for a few mts. Add the spice pwds and then add the tomatoes and follow the rest of the procedure.
• 3 potatoes, peeled, boiled and cubed
• 1 tomato, finely chopped
• 1 cup packed fresh methi leaves, add little salt and sugar and leave aside for few mts
• 1 small onion, finely chopped (optional)
• 1 tsp grated ginger
• big pinch of asafoetida/hing/inguvva (optional)
• 1 tsp red chilli pwd
• 1/4 tsp turmeric pwd
• 1/2 tsp coriander pwd
• garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)
• salt to taste
• 1/2 tbsp oil
Preparation
1. Add big pinch salt + big pinch sugar to the methi leaves and let it rest for a few mts. Squeeze excess water from methi and keep aside.
2. Heat ghee or oil in a vessel, add the grated ginger, asafetida, coriander pwd, turmeric pwd, red chilli pwd and a tbsp of water and sauté for a few seconds. Add the chopped tomatoes and cook till soft. Add salt and combine.
3. Add the boiled potatoes and combine. Place lid and cook for 6-7 mts. Add the methi leaves and combine. Cook till the leaves wilt. (This is a dry sauté dish)
4. Add garam masala pwd and combine well. Turn off heat and serve hot with rotis/paranthas or hot rice.
Note:
If using onion for this recipe, add grated ginger, asafetida and saute for a few seconds. Add the onions and sauté for a few mts. Add the spice pwds and then add the tomatoes and follow the rest of the procedure.
Methi Matar subzi
Ingredients
• 3/4 cup fresh green peas/bataani/matar
• 1 1/2 cup packed fresh methi leaves, add little salt and sugar and leave aside for few mts
• 2 onions, finely chopped
• 1 tomato, finely chopped
• 1 tsp cumin seeds
• 1″ grated ginger
• big pinch of asafetida /hing /inguvva
• 1 1/2 tsp red chilli pwd
• 1/4 tsp turmeric pwd
• 2 tsps coriander pwd
• 1/2 tsp cumin pwd
• 2 tbsps curd
• 7-8 cashew nuts, soak in little milk and grind to paste
• garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)
• salt to taste
• 1/2 tbsp oil or ghee
• cream for garnish
Preparation
1. Add big pinch salt+ big pinch sugar to the methi leaves and let it rest for a few mts. Squeeze excess water from methi and keep aside.
2. Heat ghee or oil in a vessel, add the cumin seeds and let them splutter. Add grated ginger and asafoetida and saute for 4-5 seconds. Add chopped onions and saute till the onions turn transparent. Add the methi leaves and stir fry for another 4-5 mts on medium heat.
3. Add the spice pwds (except garam masala pwd) and salt. Combine well. Add the tomatoes and cook till it is really really soft.
4. Add the green peas and saute for a minute. Add a cup of water and cook on high heat for 3-4 mts. Reduce flame, cover with lid and cook on simmer for another 6-7 mts. Next, add the curd and go on stirring till its well combined, approx 5-7 mts or till it reaches required gravy consistency.
5. Add garam masala pwd and cashewnut paste and combine well. Adjust the salt, garnish with cream and serve hot with rotis/ paranthas.
• 3/4 cup fresh green peas/bataani/matar
• 1 1/2 cup packed fresh methi leaves, add little salt and sugar and leave aside for few mts
• 2 onions, finely chopped
• 1 tomato, finely chopped
• 1 tsp cumin seeds
• 1″ grated ginger
• big pinch of asafetida /hing /inguvva
• 1 1/2 tsp red chilli pwd
• 1/4 tsp turmeric pwd
• 2 tsps coriander pwd
• 1/2 tsp cumin pwd
• 2 tbsps curd
• 7-8 cashew nuts, soak in little milk and grind to paste
• garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)
• salt to taste
• 1/2 tbsp oil or ghee
• cream for garnish
Preparation
1. Add big pinch salt+ big pinch sugar to the methi leaves and let it rest for a few mts. Squeeze excess water from methi and keep aside.
2. Heat ghee or oil in a vessel, add the cumin seeds and let them splutter. Add grated ginger and asafoetida and saute for 4-5 seconds. Add chopped onions and saute till the onions turn transparent. Add the methi leaves and stir fry for another 4-5 mts on medium heat.
3. Add the spice pwds (except garam masala pwd) and salt. Combine well. Add the tomatoes and cook till it is really really soft.
4. Add the green peas and saute for a minute. Add a cup of water and cook on high heat for 3-4 mts. Reduce flame, cover with lid and cook on simmer for another 6-7 mts. Next, add the curd and go on stirring till its well combined, approx 5-7 mts or till it reaches required gravy consistency.
5. Add garam masala pwd and cashewnut paste and combine well. Adjust the salt, garnish with cream and serve hot with rotis/ paranthas.
Dahiwali Bharwan Bhendi
Ingredients
• 1/4 kg tender lady fingers (okra/bhendi)
• 1 tsp cumin seeds
• 2 slit green chillis
• 3 cloves garlic finely minced
• 1″ ginger finely minced
• 2 big onions finely sliced
• 1/4 tsp turmeric pwd
• 1/2 tsp kashmiri chilli pwd
• 1/2 tsp coriander pwd
• 2 tomatoes finely chopped
• 1 tbsp ghee (you can use a wee bit more)
• salt to taste
• 2 tbsp hung curd
For stuffing:
• 1 1/2 tbsps roasted channa powder (dalia/putnala pappu)
• 1 1/2 tbsps chaat masala
• 1 tsp ghee
• pinch of salt
For garnish:
• chopped coriander leaves
• pinch of chaat masala
• 1 tbsp lemon juice (adjust)
Preparation
1. Wash and dry the okra. Trim the okra top and ends and make a slit in the center for stuffing.
2. Combine the roasted channa powder, chaat masala, salt and ghee and stuff the okras. Drizzle a kadai with some oil, on high heat, add the stuffed okras and constantly keep stirring them for approx 6-7 mts till they are nicely browned. Turn off heat. Remove and keep aside.
3. Heat ghee in a kadai, add cumin seeds and let them crackle. Add the ginger, garlic and green chillis. Saute for a few seconds.
4. Add the sliced onions and saute till transparent. Add the turmeric and red chilli pwd. Combine.
5. Add the tomatoes and salt, combine and cook covered for 5-7 mts on medium heat (do check and stir inbetween).
6. Add the slightly cooked stuffed okras and cook on medium heat for 4-5 mts (uncovered). Now, on high flame, keep stirring and cook till the okras are soft and done (approx 8-10 mts).
7. Turn off heat, adjust salt and chaat masala. Add the lemon juice and mix in the hung curd. Garnish with fresh coriander leaves and serve with hot rotis or rice.
• 1/4 kg tender lady fingers (okra/bhendi)
• 1 tsp cumin seeds
• 2 slit green chillis
• 3 cloves garlic finely minced
• 1″ ginger finely minced
• 2 big onions finely sliced
• 1/4 tsp turmeric pwd
• 1/2 tsp kashmiri chilli pwd
• 1/2 tsp coriander pwd
• 2 tomatoes finely chopped
• 1 tbsp ghee (you can use a wee bit more)
• salt to taste
• 2 tbsp hung curd
For stuffing:
• 1 1/2 tbsps roasted channa powder (dalia/putnala pappu)
• 1 1/2 tbsps chaat masala
• 1 tsp ghee
• pinch of salt
For garnish:
• chopped coriander leaves
• pinch of chaat masala
• 1 tbsp lemon juice (adjust)
Preparation
1. Wash and dry the okra. Trim the okra top and ends and make a slit in the center for stuffing.
2. Combine the roasted channa powder, chaat masala, salt and ghee and stuff the okras. Drizzle a kadai with some oil, on high heat, add the stuffed okras and constantly keep stirring them for approx 6-7 mts till they are nicely browned. Turn off heat. Remove and keep aside.
3. Heat ghee in a kadai, add cumin seeds and let them crackle. Add the ginger, garlic and green chillis. Saute for a few seconds.
4. Add the sliced onions and saute till transparent. Add the turmeric and red chilli pwd. Combine.
5. Add the tomatoes and salt, combine and cook covered for 5-7 mts on medium heat (do check and stir inbetween).
6. Add the slightly cooked stuffed okras and cook on medium heat for 4-5 mts (uncovered). Now, on high flame, keep stirring and cook till the okras are soft and done (approx 8-10 mts).
7. Turn off heat, adjust salt and chaat masala. Add the lemon juice and mix in the hung curd. Garnish with fresh coriander leaves and serve with hot rotis or rice.
Methi chaman hariyali
Ingredients
• less than 1/4 cup grated paneer
• 2 bunches spinach (discard the coarse stems)
• 2 bunches methi leaves (pick leaves discard stems)
• 3/4 tsp cumin seeds
• 1 large onion
• 2-3 green chillis
• 1 tsp red chilli pwd (adjust)
• 1 tsp coriander pwd
• salt to taste
• 1/2 tbsp malai (top of milk)
• 1 1/2 tbsps of cashewnut and melons seeds paste
• large pinch garam masala pwd (elachi, clove, cinnamon)
• 1 1/4 tbsps oil
Preparation
1. Blanch spinach, methi leaves, onion and green chillis for 4-5 mts and strain the water. (Add the onion and green chillis to 3 cups of cold water and bring to a boil, let it cook for 3 mts, reduce flame and add the spinach and methi leaves and let it cook for 2 mts ) Cool and grind to a paste. Keep aside.
2. Soak 6-8 cashewnuts in a few tbsps of water. Boil a tbsp of melon seeds in one fourth cup of water for 3-4 mts. Cool and grind along with soaked cashewnuts. Keep aside.
3. Add oil in a heavy bottomed vessel and add cumin seeds and let them splutter. Add a fistful of raw methi leaves and saute for 3-4 mts. Dont burn them.
4. Add salt, chilli pwd and coriander pwd and combine well.
5. Add the ground paste and let it cook for 8-10 mts on medium heat. Add a cup of the strained water and cook on high flame for 3-4 mts.
6. Add the cashew nut and melon seeds paste and malai. Combine well. Cook for 4-5 mts on low to medium flame. Keep combining in between and cook to get the desired gravy consistency.
7. Add the grated paneer and combine. Cook on low heat for a mt. Add salt and garam masala pwd and mix well.
8. Serve hot with rotis.
• less than 1/4 cup grated paneer
• 2 bunches spinach (discard the coarse stems)
• 2 bunches methi leaves (pick leaves discard stems)
• 3/4 tsp cumin seeds
• 1 large onion
• 2-3 green chillis
• 1 tsp red chilli pwd (adjust)
• 1 tsp coriander pwd
• salt to taste
• 1/2 tbsp malai (top of milk)
• 1 1/2 tbsps of cashewnut and melons seeds paste
• large pinch garam masala pwd (elachi, clove, cinnamon)
• 1 1/4 tbsps oil
Preparation
1. Blanch spinach, methi leaves, onion and green chillis for 4-5 mts and strain the water. (Add the onion and green chillis to 3 cups of cold water and bring to a boil, let it cook for 3 mts, reduce flame and add the spinach and methi leaves and let it cook for 2 mts ) Cool and grind to a paste. Keep aside.
2. Soak 6-8 cashewnuts in a few tbsps of water. Boil a tbsp of melon seeds in one fourth cup of water for 3-4 mts. Cool and grind along with soaked cashewnuts. Keep aside.
3. Add oil in a heavy bottomed vessel and add cumin seeds and let them splutter. Add a fistful of raw methi leaves and saute for 3-4 mts. Dont burn them.
4. Add salt, chilli pwd and coriander pwd and combine well.
5. Add the ground paste and let it cook for 8-10 mts on medium heat. Add a cup of the strained water and cook on high flame for 3-4 mts.
6. Add the cashew nut and melon seeds paste and malai. Combine well. Cook for 4-5 mts on low to medium flame. Keep combining in between and cook to get the desired gravy consistency.
7. Add the grated paneer and combine. Cook on low heat for a mt. Add salt and garam masala pwd and mix well.
8. Serve hot with rotis.
Louki/ Doodhi Tamatar ki Subzi
Ingredients
• 1 large bottle gourd (about 4 cups of diced bottle gourd)
• cup diced onion
• 3-4 garlic cloves
• cup diced tomatoes
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• teaspoon chilli powder
• 3-4 curry leaves
• 2 tablespoons chopped coriander leaves
• 1 teaspoon Vegetable/Sunflower oil
• Salt to taste
Preparation
The pressure cooker method.
1. Heat oil in the cooker; add cumin seeds, onions, garlic and tomatoes; saut for a few minutes. Add turmeric powder, chilli powder, curry leaves, salt and doodhi.
2. Add 3 tablespoons of water and pressure cook for about 3 whistles. Turn off heat.
3. Once the pressure is released, open the cooker. You will notice that the doodhi has given out a lot more water.
4. Turn heat on, with the vegetable in the cooker, stir until most water has evaporated. The vegetable will get a mushy texture and the ingredients would have all bound together. At this point turn off heat.
Cooking it in a pot
1. Heat oil in the sauce pan; add cumin seeds, onions, garlic; saute until tender.
2. Add tomatoes, turmeric powder, chilli powder, curry leaves, salt and doodhi.
3. Add 3 tablespoons of water and simmer until the doodhi is soft and tender.
4. You can also add peas to this to make it good looking and tasty as well!
• 1 large bottle gourd (about 4 cups of diced bottle gourd)
• cup diced onion
• 3-4 garlic cloves
• cup diced tomatoes
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• teaspoon chilli powder
• 3-4 curry leaves
• 2 tablespoons chopped coriander leaves
• 1 teaspoon Vegetable/Sunflower oil
• Salt to taste
Preparation
The pressure cooker method.
1. Heat oil in the cooker; add cumin seeds, onions, garlic and tomatoes; saut for a few minutes. Add turmeric powder, chilli powder, curry leaves, salt and doodhi.
2. Add 3 tablespoons of water and pressure cook for about 3 whistles. Turn off heat.
3. Once the pressure is released, open the cooker. You will notice that the doodhi has given out a lot more water.
4. Turn heat on, with the vegetable in the cooker, stir until most water has evaporated. The vegetable will get a mushy texture and the ingredients would have all bound together. At this point turn off heat.
Cooking it in a pot
1. Heat oil in the sauce pan; add cumin seeds, onions, garlic; saute until tender.
2. Add tomatoes, turmeric powder, chilli powder, curry leaves, salt and doodhi.
3. Add 3 tablespoons of water and simmer until the doodhi is soft and tender.
4. You can also add peas to this to make it good looking and tasty as well!
Cauliflower Masaledar
Ingredients
• cauliflower - 1 (cut them into florets)
• onions - 2 (chopped)
• capsicum - 1
• tomato - 1 (chopped)
• cloves - 3 (lavangalu)
• elaichi - 1
• dalchini - 1 small stick (cinnamon stick)
• poppy seeds - 2 tb sps (khus khus)
• dhaniya - 1 tb sp (coriander seeds)
• jeera - 1 tsp
• ginger - 1 inch piece
• garlic - 2 cloves
• chilly powder - 1 1/2 tb spoons
• salt to taste
• oil - 3 tb spoons
Preparation
1. Add 1 tsp of salt in hot water and soak cauliflower florets for 3 mts.
2. Drain water and set aside.
3. Heat 1 tb sp of oil in a pan and add half of chopped onions. Fry for 3 mts in low flame. Add all of the chopped capsicum to it and fry till onions and capsicum turn their color. Switch of the flame and allow them to cool.
4. Grind tomato, poppy seeds, cloves, elaichi, dalchini, dhaniya, jeera, ginger and garlic, fried onions and capsicum to smooth paste and set aside.
5. Heat 2 tb sps of oil in a pan, fry remaining onions till golden brown. Add cauliflower florets, mix well and cook with lid covered for 3 mts in low flame.
6. Add ground paste, 1 1/2 tb sps of chilly powder, salt to taste and 3 cups of water. mix well. Turn to high flame and bring to boil. Allow to cook with lid covered till gravy turns thick and cauliflower pieces are well cooked.
7. Garnish with coriander and serve hot with rice or roti.
• cauliflower - 1 (cut them into florets)
• onions - 2 (chopped)
• capsicum - 1
• tomato - 1 (chopped)
• cloves - 3 (lavangalu)
• elaichi - 1
• dalchini - 1 small stick (cinnamon stick)
• poppy seeds - 2 tb sps (khus khus)
• dhaniya - 1 tb sp (coriander seeds)
• jeera - 1 tsp
• ginger - 1 inch piece
• garlic - 2 cloves
• chilly powder - 1 1/2 tb spoons
• salt to taste
• oil - 3 tb spoons
Preparation
1. Add 1 tsp of salt in hot water and soak cauliflower florets for 3 mts.
2. Drain water and set aside.
3. Heat 1 tb sp of oil in a pan and add half of chopped onions. Fry for 3 mts in low flame. Add all of the chopped capsicum to it and fry till onions and capsicum turn their color. Switch of the flame and allow them to cool.
4. Grind tomato, poppy seeds, cloves, elaichi, dalchini, dhaniya, jeera, ginger and garlic, fried onions and capsicum to smooth paste and set aside.
5. Heat 2 tb sps of oil in a pan, fry remaining onions till golden brown. Add cauliflower florets, mix well and cook with lid covered for 3 mts in low flame.
6. Add ground paste, 1 1/2 tb sps of chilly powder, salt to taste and 3 cups of water. mix well. Turn to high flame and bring to boil. Allow to cook with lid covered till gravy turns thick and cauliflower pieces are well cooked.
7. Garnish with coriander and serve hot with rice or roti.
Subscribe to:
Posts (Atom)