Spicy Channa and Bhatura

Ingredients:

• 500 grams refined flour
• 2 tablespoons curds
• 1 teaspoon baking powder
• 7-8 tablespoons oil
• salt
• Spicy Channa
• channa - 1 cup
• ginger - 1/2 "
• cumin - 1 tbs
• kala namak - 1 tsp
• pudina - 1/4 cup
• coriander chopped - 1/2 cup
• amchoor - 1tbsp
• chat masala - 1 tbsp
• green chilies - 2
• chili powder - 1/2 tsp
• oil - 1tbsp
• turmeric powder - 1/2 tsp
• mustard seeds - 1/2 tbsp

Method:

• Method to prepare Bhatura:
• Sieve together the flour, salt and baking powder.
• Knead into a hard dough with curds and a little water.
• Keep aside for 6 hours.
• Roll into discs and fry in hot oil till they swell up.
• Serve hot with spicy channa or chole or potato vegetable.
• Method to prepare Spicy Channa:
• Soak chana over night and next day boil it with little salt in it.
• See to it that they are quite soft to eat.
• Grind together, coriander leaves, cumin seeds, pudina, ginger, green chilies, kala namak.
• In pan heat oil and temper it with mustard seeds , hing and haldi to that add ground paste and fry for min or so.
• Then add the remaining seasoning to it and boiled channa.
• Add salt to taste fry for couple of min.
• Do not add water, and garnish it with freshly grated coconut , chopped coriander, onion rings and lemon wedges.
• Serve with hot Bhaturas.

Karela Masala

Ingredients:

• 3 karela (bitter gourd)
• 2 green chillies
• 1/2 tsp. ginger grated
• 1/2 tomato chopped
• A small lemon size tamarind
• 1 stalk curry leaves
• coriander chopped
• 1/2 tsp. each mustard & cumin seeds
• 1 tbsp. sugar
• 1 1/2 tsp. red chilli powder
• 1 tsp. dhania powder
• 1/4 tsp. turmeric powder
• 1/4 tsp. garam masala
• 2-3 pinches asafoetida
• salt to taste
• 1 tbsp. oil
• sour buttermilk to soak karela

Method:

• Slice bitter gourd into thin discs.
• Soak in sour buttermilk for 4-5 hours.
• Drain, wash, sprinkle liberally with salt.
• Keep aside for 1 hour.
• Rub slices well with hand, wash and drain.
• Boil in water till soft to touch, drain, wash again, drain, keep aside.
• Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter.
• Add curry leaves, ginger, tomato, chillies, tamarinds pieces. Stir.
• Mix all dry masalas in 1/2 cup water to form a paste, add to pan.
• Cook till oil separates, add it to karela slices. Stir, add sugar.
• Stir and simmer for 3-4 minutes.
• Garnish with chopped coriander.
• Serve hot or cold with chappaties/rice.

Dahi - Karela

Ingredients:

• karela - 1/2 kg
• curds - 6 tbsp
• onion (ground) - 1 large
• garlic (ground) - 1/2 pod
• tomato big-chopped and ground –1
• powdered coriander - 1 tbsp
• red chilli powder - 1/2 tsp
• salt to taste
• oil for frying - 4 tbsp.

Method:

• Scrape the karelas, slit across, remove the seeds and make four pieces from each one.
• Sprinkle enough salt and put aside for 1 hour.
• Squeeze out the salted water from the Karelas, and wash.
• Soak in beaten curd for 20 minutes, (Keep 1 tbsp curd aside).
• Fry karelas on slow fire.
• Fry separately onion and garlic, add 1 tbsp curd, tomato pulp, salt and chillies and coriander powder.
• Add karelas to it and cook on slow fire.
• Serve with chappati / rice.

Cucumber & Onion Raitha

Ingredients:

• 1 cup cucumber, diced in small cubes
• 1 cup onion, thinly sliced
• 1 1/2 cup natural yoghurt
• 3 tbs. Garlic Pickle
• 1 1/2 tbs. fresh mint, finely chopped
• 1 green chili, finely chopped
• salt

Method:

• In a bowl mix the yoghurt and garlic pickle until well combined.
• Add the cucumber, onion, mint, chillies and mix well.
• Season with salt and freshly ground black pepper.
• Transfer to a serving dish and sprinkle a pinch of garam masala over raita.

Dal Makhani

Ingredients:

• black urad dal whole 100 gms.
• rajma 25 gms.
• cumin seeds 1 tsp.
• chopped garlic 1 tbsp.
• chopped ginger 1 tbsp.
• garam masala powder 1 tsp.
• fresh cream ½ cup
• red chili powder 1 tbsp.
• butter 150 gms.
• chopped tomato ½ cup
• chopped onion 1 cup
• oil 1 tbsp.
• salt as per taste

Method:

• Pick, wash and soak black urad whole and rajma overnight in 5 cups of water.
• Cook the soaked dal and rajma in 5 cups of water with salt, red chili powder and chopped ginger till dal and rajma are cooked/soft.
• Heat oil and butter in a thick bottomed pan.
• Add cumin seeds, let it crackle.
• Add chopped onions and cook till golden brown in color.
• Add chopped ginger, garlic and chopped tomatoes.
• Saute till tomatoes are well mashed and fat starts to leave the masala.
• Add boiled dal and rajma to this.
• Add Garam Masala Powder and simmer at very slow flame for 15 minutes
• Add fresh cream and let it simmer for 5 minutes.
• Serve hot with Naan or Paratha.

Five - Jewel Creamed Lentils

Ingredients:

• 175 grams channa dal
• 100 gms urad dal
• 100 gms rajma
• 50 gms moong dal
• 50 gms red lentils (masur dal)
• 4 tbs. fresh coriander chopped
• 6 - 8 tbs. Veg. oil
• 2 onions
• 2 tea spoons garlic and ginger paste
• 3 tomatoes
• 1 1/2 sp. cumin seeds
• 1 sp. pepper
• 2 green chilies
• minced 1 tea spoon paprika
• salt to taste

Method:

• Pick, wash and soak black urad whole and rajma overnight in 5 cups of water.
• Pick clean and wash all the beans thoroughly in several changes of water.
• Put them in a deep pot with 1/2 teaspoon turmeric and 1 1/2 litres of water.
• Bring the water to the boil and stir often to prevent the beans from sticking to the bottom of the pan or lumping together.
• (Pour one spoon of ghee or oil in that to avoid from sticking.)
• Cook over medium heat, partially covered, for about 30 minutes.
• Stir in the salt to taste.
• Keep the lentils on a low simmer while you make the fried seasonings.
• Heat 4-6 tablespoons of the oil in a large frying pan over medium high heat.
• Add the onions and cook, stirring constantly, until they turn light brown.
• Add the garlic, ginger and chilies and continue cooking for 2 more minutes.
• Increase the heat to high, add the tomatoes, and fry, turning them carefully and stir, until they look slightly browned and cook well.
• Pour the entire contents of the pan over the dal and gently stir to mix.
• Continue simmering while you make the spiced butter.
• Wipe the frying pan clean and place it on medium-high heat.
• Add the remaining 2 tablespoons of the oil.
• When it is hot, add the cumin and paprika.
• Immediately pour the entire contents of the pan over the dal.
• Stir a few times, just to streak the dal with the spiced butter.
• Serve garnished with coriander and more paprika.

Punjabi Dhai Vada

Ingredients:

• maa ki dal washed -250 gm
• water to soak dal
• onion - 1 chopped finely
• ginger - small pieces – chopped
• green coriander – chopped
• green chillies - 2 chopped
• cumin seed - 1/2 tsp
• salt - 1/2 tsp
• soda-bi-carb - 1/4 tsp
• oil for frying
• curd - 750 gm
• raisins - 15-20.

Method:

• Wash and soak daal in enough water to cover the dal.
• Soak it for three hours.
• Drain water and grind, add chopped onion, ginger, coriander-chillies-salt, cumin seed and soda.
• Heat oil.
• With moistened hands, make vada with daal batter into 2" discs.
• Deep fry till light brown. Drain oil, keep aside.
• Soak in hot water for 2 minutes.
• Press out water lightly.
• Beat curds-add- salt - 1/2 tsp. cumin seeds.
• Soak-raisins in water for ten minutes.
• Add to the curd.
• Lay vadas in a flat dish and pour curds on it, garnish with red chilli powder-chopped coriander, powdered cumin seeds.
• Serve with imli chutney and extra beaten curd.
• You can garnish this will kara bundi also.

Baingan Masala Bhartha

Ingredients:

• 1 large brinjal
• 2 tablespoons oil
• 1 pinch asafoetida
• 1/2 teaspoon cumin seeds
• 1 large onion
• 1 tablespoon chopped ginger
• 1 teaspoon chopped garlic
• 1 teaspoon green chillies
• 1 large chopped tomatoes
• 1 teaspoon chilli powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• salt

Method:

• Wash and wipe the brinjal.
• Roast it over direct flame for a few minutes, turning it often so that it cooks evenly.
• Roast till the brinjal shrinks, blackens and starts peeling off.
• Cool,peel and mash the brinjal. Heat the oil in a pan.
• Add the asafoetida and cummin seeds and saute till the seeds are light brown in colour.
• Add 1/2 the chopped onion, ginger, garlic and green chillies.
• Saute on a low flame for about 5 minutes, stirring continuously.
• Add the chopped tomato, mashed brinjal, chilli powder,turmeric powder and salt.
• Cook covered on a low flame for about 5 minutes.
• Mash the brinjal thoroughly with the back of a ladle and add the remaining onion.
• Cook uncovered on a high flame for 2minutes, stirring continuously.
• Add the garam masala and mix well.
• Garnish with chopped coriander leaves and green chillies.
• Serve with hot chappati/rice.

spinach and Rajma

Ingredients:

• Grind for the spinach paste:
• 1 bunch spinach - chopped
• 2 onion - cut into large cubes
• 1 tomato
• 4 green chillies
• 1 tsp cummin seeds
• 250 g rajma - soaked overnight and boiled
• 3 tsp oil
• salt to taste
• 1 " ginger
• 6 flakes garlic
• 2 sticks cinnamon

Method:

• Heat the oil, add the spinach paste and fry for three minutes.
• Add salt and the boiled rajma. Stir well.
• Simmer for five minutes till the gravy thickens.
• Serve the spinach-rajma with plain rice or bread or chappati.

Gobi Paratha

Ingredients:

• For filling:
• 1 cup finely grated cauliflower
• 1/2 teaspoon salt
• 2 teaspoons finely grated fresh ginger
• 1 teaspoon curry powder and chili powder
• 2 cups wheat flour
• 2 cup warm water
• salt
• 2 to 3 tablespoons margarine / ghee to prepare parathas

Method:

• Mix flour and salt together in a large bowl.
• Add the water all at once and knead hard for 10 minutes.
• Dough should be firm but pliable.
• Cover and leave for at least 30 minutes.
• Divide dough into 8 equal portions and roll each into a ball.
• Flatten out to a circle about 10 cm (4 inches) in diameter, put a spoonful of filling in the middle of each and draw ends together, pinching them firmly to join.
• Flatten between the hands to a round shape.
• On a lightly floured board roll out very lightly and carefully to a circle.
• When all the parathas are filled and ready to cook, heat a heavy griddle or thick, heavy frying pan until very hot.
• Melt the margarine in a small saucepan .
• Put a teaspoon of melted margarine on the griddle, spread it with a frying slice and put a paratha on it.
• Spread another small teaspoon of melted margarine on top of the paratha.
• Turn the paratha over and cook other side, pressing gently with frying slice.
• Paratha should be cooked until nicely golden on both sides.
• Serve hot gobi parathas with any raitha.

Notes:

• Filling: Prepare filling only when ready to use it.
• Combine all the ingredients in a bowl and mix well.
• Use only the tender flower heads of the cauliflower and make sure there are no large pieces, for these will make the parathas difficult to roll out.

Jeera Fried Rice

Ingredients:

• 1 cup long grain rice
• 1 tbsp. cumin seeds
• 1 tbsp. halved cashews
• 4-5 whole pepper corns
• 1 bay leaf
• 2 1/2 cups water (approx.)
• 1 tsp. sugar
• 1/4 tsp. clove-cinnamon powder
• 2 onions cut into rings
• 2 tbsp. ghee
• salt to taste

Method:

• Wash rice well and soak in salt water for 30 minutes.
• Heat ghee in a heavy or nonstick pan.
• Add onions and fry till dark brown & crisp.
• Drain, and add cashews to same ghee.
• Fry to a light brown, drain, keep side.
• Add jeers, peppercorns, bayleaf to same ghee.
• Stir fry for a few seconds, drain, and add rice.
• Keep aside the drained water.
• Add sugar, stir gently, frying rice till light brown.
• Add spice powder, stir. Add salt water, bring to a boil.
• Simmer covered, till rice is cooked and water evaporates.
• Each grain should be separate.
• Serve hot with dal fry or a spicy gravy vegetable.

Mathi Our Matar Malai

Ingredients:

• Powder together:
• 1 cup boiled green peas
• 1 cardamom 1/2 cup cream or malai
• 2-3 cloves 1 bunch methi leaves chopped
• 1/2" stick cinnamon 3 tbsp. ghee or butter
• salt to taste
• Grind to a paste:
• 1/2 tsp. cumin seeds
• 1 onion
• 1 tbsp. khuskhus (poppy seeds)
• 1-1/2 tbsp. cashewnuts
• 1 tbsp. curds
• 1 tsp. sugar
• 2-3 green chillies
• 1/2" ginger

Method:

• Immerse fresh methi in salted hot water for 5 minutes.
• Drain and wash well in colander under running water.
• Keep aside, and let the water drain.
• Beat malai till smooth. Keep aside.
• Heat ghee, add cumin seeds and asafoetida.
• Add paste and stirfry for 2-3 minutes.
• Add powdered spices.
• Stir, and add peas, methi leaves in malai.
• Add all other ingredients.
• Boil for 2-3 minutes or till gravy thickens.
• If gravy feels too watery sprinkle a dash of flour and stir.
• If too thick, add a few tbsp. of milk.
• Serve hot with parathas, rotis, etc.

Broad Bean Vegetable

Ingredients:

• 1 cup fresh shelled broad beans 1 tsp. red chilli powder
• 1 stalk curry leaves 1/2 tsp. dhania powder
• 1 tsp. coriander leaves chopped 1/4 tsp. turmeric powder
• 1/2 tsp. ginger 1/4 tsp. garam masala
• 1/2 tomato chopped 2-3 pinches asafoetida
• 1/2 tsp. each mustard & cumin seeds salt to taste
• 1/2 cup fresh curds 1 tsp. sugar
• 1 tbsp. oil lemon juice to taste

Method:

• Boil beans in water to which a pinch of soda bicarb is added, till cooked.
• Drain, hold under running water in colander, keep aside.
• Heat oil in a pan, add seeds, asafoetida, allow to splutter.
• Add chillies, ginger, curry leaves, tomato, stir fry 2 minutes.
• Mix all dry masalas (including salt) in 1/2 cup water to a paste.
• Add to pan, stir till oil separates.
• Add beaten curds, stir continuously, till gravy gets thick and oil separates.
• Add beans, sugar, stir.
• Simmer for 5-7 minutes, till gravy becomes thick again.
• Add coriander, stir.
• Serve hot.

Notes:

• Instead of boiling, you may microwave for 3-4 minutes, stirring once.
• Cook covered, after sprinkling some salt and water.
• Wash under running cold water and drain, before adding to masala.

Gobi Bhaji

Ingredients:

• 1 cup water 1 red chilli, chopped
• 2 teaspoons cummin 1 teaspoon black pepper
• 2 teaspoons coriander 1/2 teaspoon salt (optional)
• 2 teaspoons paprika 1 teaspoon vegetable stock
• 1 teaspoon black mustard seeds 1 tab. tomato puree
• 1/2 teaspoon turmeric 1 large cauliflower
• 3 cloves garlic, crushed 2 - 3 tomatoes
• 1/2 inch fresh ginger, crushed 2 tablespoons tomato
• 1 large onion, chopped puree/paste
• 1/2 cup sweetcorn

Method:

• Bring water to the boil in a fry pan .
• Add the cummin, coriander, paprika, black mustard seeds and turmeric.
• Add the garlic, ginger, chillies and onions with a little more water and continue on a high heat.
• Add the base of the cauliflower and any green stalks and simmer covered till soft.
• Add the cauliflower florets and mix well (a little more water may be needed).
• Add the tomatoes, salt and pepper and leave simmering covered for a about 15minutes.
• Add the sweetcorn and then the tomato puree to thicken.
• Serve with brown basmati rice or home made chappaties.

Cheese Corn Capsicum

Ingredients:

• 8-10 medium capsicums
• 3/4 cup corn boiled
• 1/2 cup grated cheese
• 1" piece ginger ground to paste
• 5-6 green chillies ground to paste
• 2-3 flakes garlic ground to paste
• 1 tsp sugar
• salt to taste
• 1 tbsp. oil

Method:

• Heat oil in a vessel, add all the grounded paste and fry for one minute.
• Add the corn, cheese sugar and salt. Stir well, let all the water evaporates.
• Keep aside.
• Boil water in a large pan.
• Slit the capsicum horizontally just below the stalk.
• Should resemble a jar with a lid.
• Scoop out the seeds.
• Place them in boiling water and simmer for 2-3 minutes.
• Drain and put on kitchen towel to remove excess water.
• Stuff the filling and cover with the caps. Secure with string.
• Place in casserole, dab with very little butter and bake in hot oven till tender.
• Remove strings and serve hot with garlic rolls or plain bread.