DAL MAKHANI

Ingredients

  • 1/2 cup whole uradimages (7)
  • 1/2 cup kidney beans
  • 1 tbs ginger garlic paste
  • 1 tsp Red chili powder
  • 1 tsp garam masala
  • 1 tsp. turmeric powder
  • 1 tsp cumin powder,
  • 1tsp coriander powder
  • 3-4 tbs butter
  • A large pinch of hing
  • (Asafoetida)
  • 2 tomatoes
  • 1onion
  • 1/2 cup fresh cream.
  • 1/4 cup chopped coriander leaves
  • Salt

METHOD

  1. Wash and soak whole urad

and rajma for 4-5 hours in water.

  1. Put water, dal and rajma with

salt and turmeric in cooker.

3.cook for 5-6  whistles.

  1. Melt butter in a pan. Add hing

and chopped onions and cook until

light golden brown in color

add ginger garlic paste and sauté.

  1. Add chopped tomatoes. Sauté

and add  coriander powder and

red chili powder and sauté until

tomatoes are well mashed.

  1. Mix it well and simmer for

15-20 minutes.sprinkle the

garam masala on daal.

  1. Add fresh cream and 2 tbsp of

butter and let it simmer for

5-6 minutes and turn off the

heat. Garnish with coriander

leaves before serving.


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DUM ALOO

INGREDIENTS

  • potato 4-6
  • tomato 2
  • onion 1
  • oil to fry
  • ginger garlic paste 1tbs
  • cumin seed 1tbs
  • chili powder 1tbs
  • turmeric 1tbs250px-Kashmiri_Dum_Aaloo
  • garam masala 1tbs
  • coriander powder 1tbs
  • salt
  • coriander leaves
  • ginger strips

1.Peel, wash and prick potatoes all

over with the help of a fork. Keep

in salted water for fifteen minutes.

2.Heat sufficient oil in a kadai and

deep-fry the potatoes on medium

heat till golden brown. Drain and

place on an absorbent paper and

keep aside.

3.Heat mustard oil in a

pan to smoking point. Cool and

heat again. Add cumin seeds and

asafoetida and cook on medium

heat till the cumin seeds change

colour.

  1. Add onion and sauté for

three to four minutes or till the

onion turns light golden.

5.Add ginger-garlic paste and sauté

for a minute. Add a little water and

stir.

  1. Add tomatoes and sauté for a

minute. Add a little water and

cook till tomatoes turn pulpy.

7.Add red chili powder, cumin powder,

coriander powder, turmeric powder

salt and a little water and stir.

8.Add fried potatoes and mix well

and cook for two minutes. Add a

little water and salt. Mix well and

simmer for five minutes or till the

potatoes absorb the gravy.

9.Add garam masala powder and stir.

Remove from heat and serve hot

garnished with coriander leaves

and ginger strips.

TAWA PULAO

INGREDIENTS

  • 2 cup rice
  • 1/2 tsp cumin (jeera)493px-Tawa_pulao_and_boondi_raita
  • 1 onion
  • 2 tsp ginger garlic paste
  • 1 carrot
  • ¼ cup green peas
  • 2 boiled potatoes
  • 2 tomato
  • 1 capsicum
  • 1 ½ tsp red chilli
  • 2 tsp pav bhaji masala
  • Salt to taste
  • 3 to 4 tbs oil
  • Coriander
  • leaves for
  • garnishing

Instructions

  1. Heat oil in a pan,

add cumin and sauté

till they begin to crackle.

  1. Add onions,fry them

till transparent.

  1. Add ginger garlic paste

and chopped tomatoes.

Add Boiled carrots,potatoes and

green peas. cook for 5-7 minutes

  1. Add capsicum and fry for 3-5

minute. Add coriander leaves,

red chilli and pav bhaji

powders, mix well.

  1. Cook until oil separates and

add the lemon juice, mix well.

  1. Boil rice. we can use leftover

rice also.

7.Add some rice to the tawa, put

some bhaji and add in some extra

butter, masala powder mix it

up and serve instantly.


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MASALA DOSA

INGREDIENTS

  • 1  cup rice
  • 1/2 cup black gram ( urad dal)
  • Salt – to taste4
  • For Masala
  • urad daal  1tbs
  • chana daal 1 tbs
  • peanuts 1/2 cup
  • potatoes 2-3
  • tomato 1
  • greenbeans 100 gm
  • onion 1
  • garlic 1 tbs
  • ginger 1 tbs
  • corriander leaves
  • curry leaves
  • hing 1/4 tbs
  • salt
  •  turmeric 1/2 tbs
  • musterd seeds 1/2 tbs
  • green chilies 2-3

DOSA BATTER-

wash rice and urad daal 3-4

times. soak this in 6 cups of water

for about 4-5 hours.

Blend rice and daal and

Make a batter and keep it

aside overnight to ferment.

For the dosa masala:

Wash and cut potatoes into half

and pressure cook for 3 whistles.

After it cools, peel the skin and

mash it and Keep it aside.

Cut onions lengthwise, finely chop

green chillies and ginger.

Heat oil, add mustard seeds, when

it splutters, add hing, urad dal

and channa dal.

When dal turns golden brown, add

finely sliced onions, green chilli,

ginger and curry leaves. Saute for a

few minutes until onion turns pink.

Add the tomatoes, potatoes, salt

green beans , peanuts and

corriander leaves , mix  well

For the dosa:

Heat a little oil in a pan and

spread the dosa batter over it.

Pour oil around the dosa .

when dosa becomes crisp

Place some filling in the dosa,

fold and  serve hot.

SAMBAR

INGREDIENTS

  • 1 cup arhar  dal
  • 3-4 french beans
  • 100 gm pumpkin
  • 1 potatoes
  • 1 onions
  • 1 tomatoes
  • 10  gm tamarind
  • 2  tbs sambar powder
  • ½ tsp red chilli powder
  • ½ tsp turmeric
  • hing 1/4 tbs
  • 2 cups water
  • salt
  • for the tempering (tadka)
  • 2-3 tbsp  oil
  • 2 to 3 dry red chillies
  • 1 tsp mustard seeds
  • 1/4 tbs hing
  • 2 to 3 cloves garlic
  • 12 to 15 curry leaves

INSTRUCTIONS

  1. first soak the

tamarind in 1 cup warm

water for 30 mins.

  1. Add salt and turmeric in dal

and boil dal in 3 cups of water

in the pressure cooker for

3-4  whistles on high flame.

  1. once the pressure

settles down remove the lid.

  1. now add all the chopped

veggies in the boiled dal.

  1. cook again for 2-3 whistle

When it cooles down remove the lid.

  1. add the sambar powder

and tamarind pulp.

  1. let the sambar boil for

10-12 minutes on a low flame.

  1. keep on stirring at intervals
  2. in a pan heat some oil

and put mastard seeds.

  1. then fry the garlic, ginger

red chilies, hing and curry

leaves.

  1. pour the whole tadka

( tempering )in the sambar.

serve with dosa , idli or rice.

VADA

INGREDIENTS

  • urad dal1 cupvada
  • rice 1/2 cup
  • eno 1 sachet

METHOD

Wash dal and rice properly.

soak for 3-4 hours.

blend dal and rice in a mixer

and make a smooth paste.

heat oil in a kadai.

grease ur hand with  oil or water

Place a ball shaped batter ,

pat it and make a hole in the

center. Transfer the vada to ur right

hand fingers and drop in oil.

Deep fry until it becomes golden

in color and crispy.

serve with sambar and coconut

cutney.

MIRCHI KA SAALAN

Ingredients

  • Green chilies 10 -12 piece
  • potatoes 2
  • Mustard  1  tbs
  •  curry leaves 8-10  leaves
  • Vegetable oil 4 table spoon download (20)
  • Red chili powder  1/2 tbs
  • Turmeric powder 1/2 tbs
  • Salt
  • Onion  1
  • Garlic  chopped 1/2 tbs
  • Ginger  chopped 1/2 tbs
  • tamarind pulp 2 tbs
  • peanuts 1/4 cup
  • coconut grated 1/4 cup

Method

In a pan  heat oil and

lightly fry onions. Add garlic

and ginger and cook it for 2 min.

Now add grated coconut and

peanuts and cook it for 2 min.

Remove from gas and keep aside.

Now make a smooth paste of

the above mixture by adding

little water.

Now in same pan add more oil.

Add mustard seeds and fry till

they pop. Add curry leaves and

add ground spice paste with some

turmeric and red chili powder.

Cook this till oil separates from

spices.

Now add salt, tamarind pulp

and 2 cups of water and let it

simmer for 5 minutes

make a slit in green chillies

stuff in the boiled and crushed

potatoes. fry these chillies .

Add fried green chilies in curry.

simmer for 6-7 minutes more.

Put the flame off and serve this

hot.

MATAR MAKHANA

Ingredients

  • green peas 2 cup
  • makhana 2 cups
  • Turmeric (Haldi) 1/4 tbs
  • Dried fenugreek
  • Leaves 1/2 tbs  download (19)
  • Cashew nut (Kaju) 1/2  cup
  • Garam Masala 1/2 tbs
  • Clarified Butter1 /2 cup
  • Cream (Malai) 1/2 cup
  • Onion (payaz) 2 big
  • Tomato 2
  • Ginger 1″ piece
  • Garlic 4-5 cloves
  •  Red Chilli 2 tbs
  • Poppy seeds

Method

Heat  butter in a pan.

Fry Makhana in this and keep

aside.

Break cashew nuts into two

pieces and keep aside.

In a pan take oil and put

onion, tomato, garlic, ginger,

poppy seeds and red chillies

cook till it starts separating oil.

Add turmeric powder, dried

fenugreek leaves, salt and

cook them for 2-3 minutes.

Now add fried makhana,

cashew nuts and green peas.

and  cook it for 3-4 minutes.

Then add a cup of water and

let it simmer for 8-10 minutes.

finish it by adding cream and

hot spices .

Serve matar makhana

hot with naan.

  CRISPY CHEESE WITH NOODLES

INGREDIENTS

  •     1 cup cheese
  •     2 tbsp cornflour
  •      2 tsp Chinese five spice
  •       Salt and pepper
  •       200ml oil
  •       1 red pepper
  •       1 carrot
  •       1  onion
  •       1  red chilli
  •       2 cloves garlic – crushed
  •       1 thumb size piece ginger –
  •       4 tbsp vinegar
  •       1 tbsp soy sauce
  •       2 tbsp sweet chilli sauce
  •       2 tbsp tomato ketchup
  •      noodles to serve
  •       Juice ½ lemon or lime
  •       1/2 cucumber
  •        Fresh coriander

METHOD

Finely chop all the vegetables.

Mix together the flour, five spice,

salt and pepper in a large bowl and

toss the cheese cubes.

In another bowl mix together the

vinegar, soy sauce, sweet chilli sauce

and ketchup and keep aside

Heat the oil in a frying pan until

really hot and then fry the cheese

until golden and crispy

Heat a little of the leftover oil in

a pan and fry the onion, carrots

and peppers for a few minutes

until they just start to soften.

Add the ginger, garlic and chilli and

fry for another couple of min.

Stir in the sauce and the cheese and

cook through for 3-5 minutes .

Squeeze over the lemon juice .

add salt and coriander.

Serve hot with some  noodles

and top with the cucumber

MEXICAN RICE

INGREDIENTS

  • rice 2 cup
  • kidney beans 1 cup
  • tomatoes, very ripe 2
  • medium white onion 2
  • medium jalapenos 3
  • cup canola oil 1/2 cup
  • minced garlic cloves 4
  • Potatoes 2
  • Tofu1/2 cup diced
  • Mushrooms 1/2 cup dicedimages (25)
  •  tomato paste 2 tbs
  •  salt
  • lime 1

DIRECTIONS

Process tomato and onion in

processor or blender until pureed

and thoroughly smooth.

Boil potatoes in 4 cups of vegetable stock.

When potatoes are soft, remove from

heat and let cool down

In a pan sauté chopped onion

and 2 cups brown rice until

onions are soft and rice is toasted.

Add some crushed garlic and sauté a

little with rice . add  tomato puree

tomato paste and boiled kidney beans.

and bring to a boil, reduce heat,

cover and simmer until rice is done.

add some frozen vegetables and

add jalapeños and lemon juice.

CREAMY PANEER WITH PEPPER

Ingredients

  • 250 gram paneer
  • 1/2 cup fresh cream
  • 1/2 cup curd
  • 1/2 cup milkcheese
  • 1/4 teaspoon turmeric
  • powder
  • 1tbs blackpepper
  • 1 teaspoon garam masala
  • salt to taste
  • 2 tbs oil
  • 1 large onion, roughly
  • chopped
  • 1/4 cup cashew nuts paste
  • 4 cloves of garlic
  • 1 inch piece of  chopped ginger
  • Ingredients for the garnish
  • 4 cloves of garlic, finely
  • chopped
  • 1/4 cup chopped corriender
  • a pinch of black pepper

Directions

  1. we will first make a paste of the

onion, cashew nut,ginger and

garlic .

Transfer the paste to a bowl and

keep aside and

  1. Cut paneer into equal

size square pieces. Now heat

one tablespoon of oil in the griddle

pan over medium heat.

Cover paneer cubes with curd , salt

and pepper.

Arrange paneer pieces on the pan

and grill.

  1. turn them upside

down. Grill paneer until marks

appear on both sides.

Turn off the heat.

  1. While paneer is grilling

we will start preparing gravy.

  1. Heat two tablespoons oil in

a saucepan over medium heat.

Add the onion paste made above

and fry the paste stirring continuously.

Once the oil gets separated from the

masala add cream and milk.

Stir to combine.

  1. Add salt, turmeric ,garam masala,

stir and let the gravy

simmer for  6-8 min.

  1. Now add crushed pepper

and grilled paneer to the gravy.

Now cook gravy for 3 – 4 minutes more

over medium heat. Turn off

the heat. Transfer Paneer to a

serving bowl.

  1. For garnish Sprinkle a pinch

of black pepper and coriander

on top. Serve hot.

MUSHROOM RICE

INGREDIENTS

  • Mushrooms – 200 gms
  • Beans- 100 gms
  • Peas – 200 gms
  • Rice – 2 cups/400 gms
  • Onion, medium – 2
  • Garlic- 3-4 cloves
  • Ginger – 1 inch piece
  • Green Chillies – 2
  • Cardamom – 2
  • Cloves – 3
  • Cinnamon – 1 inch stick
  • Bay Leaf – 1
  • Red Chili powder – 1 tsp
  • Black pepper powder – 1/2 tsp
  • Garam Masala powder – 1 tsp
  • Water – 4 cups
  • Lemon juice – 1/2 tsp (optional)
  • Coriander leaves – 1 handful
  • Salt – to taste
  • Oil – 3 -4 tbsp

METHOD

Wash and soak the rice in water for

10-15 minutes.

chop the onions , garlic and

ginger and keep aside. Clean the

mushrooms and quarter them. Slit

the green chillies. Chop the

coriander finely.

Heat a Pressure cooker with oil.

When warm add the whole spices

like cardamom, bay leaf, cloves and

cinnamon and sauté for a few sec.

Now add the onion along with a

pinch of salt and saute till it turns

light brown in color.

Now add the grated garlic and

ginger and saute for a minute till

you get the aroma. Now add the

quartered mushrooms and cook

further. The mushrooms will initially

start leaving out water as they wilt

and soften. Cook till the water let by

them dries out and the mushrooms

have become brown in color.

Add the shelled out peas, slit green

chilies, red chili powder, pepper

powder, garam masala powder and

mix well. Add rice, water,salt,

chopped coriander and mix

thoroughly. Close the lid and

cook over medium flame for 2

whistles and switch off stove.

Mushroom rice are ready.

Serve hot.

PANEER JALFREZI

INGREDIENTS

  • 200 g – cheese
  • 100 g – carrots
  •  100 g -Zucchini
  • 4-6 pieces broccoli
  • 150 g – capsicum460px-Make-Paneer-Jalfrezi-Step-8-1
  • 2 to 3 – onions, chopped
  • 4 – Red Chillies
  • 1 tsp – chilli powder
  • 1/4 tsp – Cumin seeds
  • 1 tsp – Ginger Garlic paste
  • 2 tsps – vinegar/lemon juice
  • 6 tsps – Tomato sauce
  • 5 to 6 tbsp – refined oil
  • To taste – salt

METHOD

Heat the oil in a heavy bottomed

pan and add cumin seeds.

When they splutter, add red chillies,

onions and fry for one minute. Fry

till the onions turn golden brown in

colour

Add chilli powder, vinegar/lemon

juice, ginger-garlic paste and fry for

2 more minutes.

add chopped broccoli ,zucchini

capsicum, carrots to the onion

mixture along with 6 tbsps of water

and cook for a few minutes.

Now add paneer cubes.

add tomato sauce, salt and stir

for 5 minutes.

Remove from heat and serve hot

with chapattis.

Stuffed Parwal

INGREDIENTS

Main Ingredients

  • Parwal (pointed gourd)250 gm
  • For Stuffing Of Bharwa Parwal
  • Gram flour (besan)2 tbsp
  • Peanut powder3 tbsp, grounded
  • Turmeric powder1/2 tsp
  • Red chili powder1 tsp
  • Coriander powder1 tsp
  • Garam masala 1 tsp
  • Sugar 2 tsp
  • Lemon juice1 tbsp
  • Oil1 tbsp
  • Salt 2 tsp or to taste
  • For Gravy Of Bharwa Parwal
  • Tomato1 1/2 cup, puree
  • Onion1 cup, puree
  • Garlic1 tbsp
  • Turmeric powder1/2 tsp
  • Salt1 tsp to taste
  • Coriander powder1 tsp
  • Red chili powder1 tsp
  • Oil2 tbsp

INSTRUCTIONS

Pre-Preparation

Wash and peel off the skin of parwal

and slit from center. Remove the

seeds from inside.

Grate the onion and tomato and

keep aside.

Roast the gram flour (besan).

For Stuffing Of Bharwa Parwal

In bowl take roasted gram flour

(besan), peanut powder, turmeric

powder, red chili powder, coriander

powder, garam masala powder, sugar,

lemon juice, oil and salt to taste.

Mix well all the ingredients and the

filling is ready to fill inside parwal.

Now take the slit parwal and fill the

filling inside the parwal.

Repeat and fill remaining parval

with filling and keep aside.

Place the stuffed parwal in a

steamer and steam for at least 8-10

minutes until cooked nicely.

To Make Bharva Parwal Sabzi

In non stick pan heat oil and add

cumin seeds. Cook for 1/2 min.

Add the garlic paste and cook for 1/2

min again or till raw flavor of garlic

is gone.

Then add grated onion and cook for

about 3 min.

Now add tomato paste and other dry

Indian spices like red chili powder,

coriander powder, turmeric powder,

garam masala.

Cook thoroughly until the oil oozes

out of the gravy.

Add if any filling mixture is left over

in the tomato gravy and stir it.

Add filled parwal to the tomato

gravy and cook for about 2 min.

Once all ingredients are mixed well

with parwal, sabji is ready to serve.

Serve bharva parval sabji with hot

chapati, dal and steamed rice.

THAI RED CURRY WITH TOFU

INGREDIENTS 
Tofu 200 g
soya sauce 4-5 table spoon
juice limeimages (23)
red chillies 3-4
oil 2 tablespoon
coconut milk 400 g
red pepper1/2
mushroom 150 g
basil 20
steam rice
FOR PASTE
lemongrass
coriander stems
red chilli soaked in water
ginger garlic
salt

METHOD 
Marinate the tofu in soya sauce lemon juice red pepper.
make red thai paste.
heat oil in a pan add 3-4 tab. paste and fry for 2 min.
stir in coconut milk pepper salt .
cook for 10 min.
shallow fry tofu in a pan till golden
add mushroom basilbroccolii lime juice.cook for 5 min. serve with steam rice.

Kadhai Paneer

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INGREDIENTS

Dry roast
Coriander
seeds – 1
tablespoon
Dried red
chilies – 3-4,
broken
For the gravy:
Oil – 2
tablespoons
Onion -2 finely
chopped
Garlic paste –
1 tablespoon
Tomatoes – 2-3
pureed
Garam
Masala – 1
teaspoon
Kasoori methi
(dried
fenugreek
leaves) – 2
teaspoons
Salt – to taste
Water – 1 cu
bell pepper 1 cubed
Paneer 200 grams,
cut into
cubes
heavy
whipping
cream or
malai – 3 teaspoon
coriander
leaves – finely
chopped
INSTRUCTIONS
1. Dry roast the coriander
seeds and dried chilies
on medium heat. Keep
stirring constantly.
Remove it to a plate or
bowl and let it cool
completely
2. Once cooled, grind into
a powder
3. In the same pan heat
the oil on medium heat.
Once hot add chopped
onions. Sprinkle some
salt Cook them till
it gets translucent.
4. Add garlic paste.
Alternately you use
freshly grated garlic.
5. Mix and cook for 35-40
seconds. or till the raw
smell goes away.
6. Add ground spice
powder. Stir and sautet
for a minute.
7. Add chopped tomatoes
and remaining salt. Mix
well and let it cook.
8. It will start to leave its
water and will get
soften. Keep mashing tomatoes
9. As it cooks, all that
moisture will
evaporates. it starts to
leave the sides of the
pan.
10. Then add pureed
tomato.
11. Mix it well.
12. stir in garam masala
and kasoori methi. Cook
till again it leave the
sides
13. Add 1 cup of water
required to make gravy
consistency. Add
capsicums. Cook for 4-5
minutes, so it gets
cooked.
14. Add paneer. stir gently
so paneer cubes does
not break.
15. Finally add cream and butter

Green Beans

   with    Mushrooms and cheese

Ingredients:

3 tablespoons low-sodium soy sauce
3 tablespoons water
1 1/2 tablespoons dry sherry
1/2 teaspoon sesame oil
1 1/4 teaspoon sugar
1/2 teaspoon cornstarchGreenBeansAndMushrooms%28L%29HI_MG_4609-thumb-540x303-64499
1/4 teaspoon dry mustard
2 tablespoons Vegetable oil
1 pound green beans, ends trimmed
1/2 pound assorted mushrooms
cheese 1/2 cup
1 clove garlic, minced
2 teaspoons ginger
1. Combine soy sauce through dry
mustard in a medium bowl and
whisk together.
2. Heat vegetable oil in a large
nonstick skillet over medium-high
heat. Add beans and cook 7-10
minutes, stirring frequently so they
don’t get too brown in any one spot.
Transfer to a plate.
3. If necessary add a little more oil to
the pan. Add mushrooms and cook
3-4 minutes, until browned.
4. Add garlic and ginger and sauté 30
seconds.
5. Return beans to skillet and add
sauce . spread cheese . Cook for about 30 seconds,
stirring to coat the beans well and
remove from heat

CHUR CHUR NAAN

Ingredients
For the dough
– 250g maida
Coriander chopped
Green chillies fine chopped
Cheese 1/2 cup
Potatoes1/2 cup mashed
– 2 tsp sugar
– ½ tsp salt
– ½ tsp baking powder
– 100g curd
– 2 tbsp vegetable oil, plus extra
for greasing
For the topping
– onion seeds, poppy seeds or
sesame seeds, or chopped garlic
– 1 tbsp butter , melted, to serve
Top

IMG_4380
Method
1. For the dough, sift the flour,
sugar, salt and baking powder into
a bowl. In another bowl, mix
together the milk and oil.
2. Make a well in the centre of the
flour mixture and pour in the
liquid mixture.
Slowly mix together
make a smooth, soft dough. Knead
well for 8-10 minutes, adding a
little flour if the dough is too
sticky.
3. Place the dough into an oiled
bowl, cover with a towel and
Leave for 1/2 hour.
Form the dough into five balls.
Stuff cheese aloo coriander n chillies.
4. Preheat the grill to medium and
place a heavy baking sheet on the
upper shelf of the grill to heat.
5. Roll the dough balls
Sprinkle over your chosen topping
and press into the surface of the
dough. Place the naans onto the
hot baking sheet and grill for just
1-2 minutes, or until lightly
browned. Brush with butter and
Turn the other side. Brush again with butter.
serve hot with chole and shahi paneer.

AMRITSARI CHOLE

INGREDIENTs
Chickpea 1-1/2 cup
teaspoons instant tea powder or 3
tea bags
2punjabi-chole
pieces black cardamom pods (Moti
Ilaichi)
4 -6
salt (half black salt, half white salt,
remember in this recipe whenever
you use salt, make sure you use )
Dry Masala
cloves 6
teaspoon cinnamon ⁄ 1 4
teaspoon black pepper 1
teaspoon jeera powder ⁄ 1 2
teaspoon saboot dhania patta
(whole coriander seeds)
1
teaspoons pomegranate seeds
(Anardana)
2
Other Masala
green chili, finely chopped 1 -2
tomatoes, finely chopped 2 -3
ginger , finely chopped
teaspoons coriander, finely chopped 2 -3
onion, finely chopped (set aside
1/2)
1
teaspoon mango powder (amchur) ⁄ 1 2
tablespoon garam masala 1
red chile
teaspoons dried coriander 2
tablespoons any cooking oil 2
bay leaves (set aside) 2
teaspoon cumin seed (set aside) ⁄ 1 2
DIRECTIONS
Powder of Dry Masala : In a pan,
roast all dry masala (Clove,
cinnamon powder, Black Pepper, tsp
Jeera, Whole coriander seeds,
Anardana (Pomegranate seeds).
Chole : In a big bowl, add water,
Chole and Soak over night.
Next morning in that same water
drop a pouch of tea leaves or tea
bags, salt mixture, cloves and black
cardamom (moti elaichi) and boil till
it becomes soft. UNITS US
INGREDIENTS
cup chickpeas (‘Safed’ or white
chole or Chole)
1
teaspoons instant tea powder or 3
tea bags
2
pieces black cardamom pods (Moti
Ilaichi)
4 -6
salt (half black salt, half white salt,
remember in this recipe whenever
you use salt, make sure you use )
Dry Masala
cloves 6
teaspoon cinnamon ⁄ 1 4
teaspoon black pepper 1
teaspoon jeera powder ⁄ 1 2
teaspoon saboot dhania patta
(whole coriander seeds)
1
teaspoons pomegranate seeds
(Anardana)
2
Other Masala
green chili, finely chopped 1 -2
tomatoes, finely chopped 2 -3
ginger , finely chopped
teaspoons coriander, finely chopped 2 -3
onion, finely chopped (set aside
1/2)
1
teaspoon mango powder (aamchur) ⁄ 1 2
tablespoon garam masala 1
red chile
teaspoons dried coriander 2
tablespoons any cooking oil 2
bay leaves (set aside) 2
teaspoon cumin seed (set aside) ⁄ 1 2
DIRECTIONS
Powder of Dry Masala : In a pan,
roast all dry masala (Clove,
cinnamon powder, Black Pepper, tsp
Jeera, Whole corriander seeds,
Anardana (Pomegranate seeds).
Chole: In a big bowl, add water,
Chole and Soak over night.
Next morning in that same water
drop a pouch of tea leaves or tea
bags, salt mixture, cloves and black
cardamom (moti elaichi) and boil till
it becomes soft.
If your cooker is from India you can
let it go until 15 whistles. If u
bought it from USA, then after one
whistle lower the heat and cook it
for about 35 minutes and check after
that if its done.
When cooked discard the tea leaves
pouch and water if you have plenty
of that. Keep one small cup of this
water which we can call chole stock.
In a big pan put boiled chole and
add dry masala rough powder and
“other masale” except onions, bay
leaves, & cumin seeds. Mix it well.
In a separate pan heat oil and add
cumin seeds, bay leaves, and onions
and fry it till golden brown now add
chole and chole stock and cook for
10 minutes. While cooking mash
some of chole with masher to mix all
the masale well.
When cooked discard the tea leaves
pouch and water if you have plenty
of that. Keep one small cup of this
water which we can call chole stock.
In a big pan put boiled chole and
add dry masala rough powder and
“other masale” except onions, bay
leaves, & cumin seeds. Mix it well.
In a separate pan heat oil and add
cumin seeds, bay leaves, and onions
and fry it till golden brown now add
chole and chole stock and cook for
10 minutes. While cooking mash
some of chole with masher to mix all
the masale well.

 CORN STUFFED BAKED POTATOES

Ingredients

  • 4-5 potatoes
  • oil for deep-frying
  • Grated cheese
  • salt and black pepper
  • powder to taste
  • For the corn filling
  •  1/2 cups cooked corndownload (8)
  • Garlic1/4 tbs
  • 1 onion, chopped
  • 1 green chilli, chopped
  • 2 tbsp grate cheese
  • 2 tbsp milk
  • 2 tbsp fresh cream
  • 2 tsp cornflour
  • 2 tbsp butter
  •  1 tbs  soya sauce
  • salt to taste

DIRECTION-

Boil the potatoes. Cut them

lengthwise and scoop out making a pocket

Deep fry the potatoes in hot oil

Sprinkle salt and pepper over potatoes.

.For the  filling.

Heat the butter and fry the onion

Untill golden brown.

Add the boiled corns and green chilli

Garlic and  fry for a few seconds.

Add the oregano and cook for 2

minutes or until soft.Add salt.

Mix milk , butter, corn flour and cream

And make a white souce.

Add the white sauce and mix well.

Put  corn filling inside the fried potates.

Sprinkle the cheese on top and bake

in a hot oven at 180 degree for 5 min.

Sprinkle green chillies  Serve hot.

FRIED RICE WITH SPROUTS

Ingredients

  • 1 1/2 tsp chinese 5 spice powder
  •   1/2 cup sliced Yellow bellpepper
  •  1/2 cup diced Tomtoes
  • 1/2 cup  tofu
  • 1/2 cup  sprouts
  • 3 cups cooked rice
  • 2 tbsp oil
  • 1/2 cup sliced spring onions
  • salt to taste
  • For The Garnish
  • 2 tbsp finely chopped spring onion
  • Coriander leaves
  • 2-3 green chillies

sprouts%20pulavMethod

  1. Heat the oil add the spring onions

and sauté on a high flame for 2

minute.

  1. Add the sprouts, 5-spice

powder and sauté on a high flame

for 1 minute.

  1. Add the rice, sugar and salt, mix

well and cook on a high flame for 1

minute,

  1. Add the tofu and cook on high flame for

1 minute, while stirring occasionally.

  1. Add tomatoes and bell pepper.
  2. Serve hot garnished with spring

onion  and coriander.

TAWA  SABZI  

 Ingredients :-

  • 8-10  BhindiIMG_5086
  • 4 Parwal
  • 5-6 arbi
  •  5-6 cubes of paneer
  • For Stuffing :-
  • 3 tsp Besan
  • 2 tsp roasted Dhania powder
  •  2 tbsp Chaat masala
  • 1 tsp roasted Jeera powder
  • 1/2 tsp Black pepper powder
  • 1 tsp Amchur (dry mango)
  • powder
  • 1/2 tsp turmeric (haldi) powder
  • 1 tsp Garam masala powder
  • 1 tsp Red chilli powder
  • 2 tsp Onion paste
  • 1 tsp Garlic paste
  • 1/2 tsp Green chilli paste
  • Salt to taste
  • Oil for frying

Method :-

Wash, clean and cut all the

vegetables in vertically length

wise from one side to make

pocket. Fry the besan  until brown.

Mix all the above ingredients

together to make masala and fill

this mixture into every piece of

vegetables. Heat one tablespoon

of oil in a non-stick pan. Gently

place vegetables, silt upwards

and simmer on flame for 10-12

minutes. Keep turning

from time to time till cooked and

evenly golden brown in colour.

Sprinkle chat masala . Serve hot.

MALAI KOFTA

Ingredients:

  •  200 gms Boiled potatoes
  • 200 gms Paneer
  • 1 cup bread crumbs
  • 1/2 tsp salt
  • 1/4 tsp garam masala
  •  5-7  Cashewnut
  • 10 – 15 raisins (kishmish)10676264_303468299852856_2632117876274155103_n
  • 2 tbsp cornflour
  • Oil for frying
  • For the gravy:
  • 2 tbspoil
  • 3 green cardamoms (choti elaichi)
  • 1 green chilly
  • 1/2 cup grated onion
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 1/2 tsp red chilly powder
  • 1 tsp jeera powder
  • 1 tsp coriander powder
  • 1 tsp salt
  • 5 medium tomatoes
  • 2 pinch sugar
  • 10 cashewnuts
  • 1/2 cup milk
  • 2 -3 tblsp cream
  • 1/2 tsp garam masala
  • Coriander leaves for garnish
  • Green chillies for garnish

How to make malai kofta:

To make koftas : Grate the paneer and

potatoes and add the bread crumbs, salt

and garam masala to it. Mix well and

knead a soft dough of the mixture.

Divide this mixture into 6 equal

parts. And then take a single ball

and make it into a flat roti on your

palm. Place 2 -3 raisins in the

centre and then roll it in the  shape of

kofta.

Coat the kofta with the cornflour and

keep aside.

Repeat the same process for all the

remaining balls.

Heat oil in a kadai and fry the koftas

with a light hand. when light golden

brown take them out. Do not over

cook otherwise the paneer will get

hard.

To Make the Gravy: Blanch the

tomatoes, peel the skin and puree

them. Keep aside. Also soak the

cashewnuts for 2 hrs and then grind

it into fine paste.

Heat 2 tblsp oil in a kadai and add

green cardamoms. Do open the

cardamoms before you put in the

oil. Then add 1 length wise slit

green chilly. Now add grated onion.

Fry till light golden then add ginger

and garlic. Fry for another minute.

Now add red chilly powder, coriander

powder, jeera powder and salt. Put

1/2 cup of water so that the masala

mixes well.

Add tomato puree and sugar. Let

them simmer on medium flame for 8

– 10 mins or till oil separates.

Now add the cashewnut paste little

by little stirring all the while. Keep

the flame low.

Add 1/4 to 1/2 cup water and milk

simmer for a minute. Mix

well and cook for another minute.

Now add 2 -3 tblsp cream and garam

masala. Mix well

To serve in a platter place the koftas

and then pour the gravy on top of

  1. Garnish with finely chopped

green coriander and lengthwise slit

green chillies. Malai kofta is

ready to be served.

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