Ingredients:
- Bengal Gram Dal
- Boneless Mutton cut into very small cubes
- 1/2 Cup Groundnut Oil
- 2 medium sliced Onions
- 1 tbsp Ginger - Garlic Paste
- 2 tsp Chilli Powder
- 1 tsp Turmeric
- 2 tsp Coriander Powder
- Curd
- Salt to taste
- Green Chillies, Chopped
- 4 sprigs Curry leaves
- 1 tbsp Ghee
- 4 Red Chillies
- 2 tsp Finely Chopped Garlic
- Pressure Cook the dal in 2 1/2 cups of water for 10 minutes.
- Puree in the blender.
- Heat the oil in a pan.
- Fry the onions till golden.
- Add the ginger- garlic paste, chilli powder, turmeric and coriander powder and fry well.
- Add the meat and fry till the oil separates.
- Beat the curd and the salt and green chillies.
- Add to the meat fry, stirring for 3-4 minutes and add the gram dal puree.
- Mix well.
- Tie the curry leaves in a bundle and add to the meat along with 2 cups of water.
- Let boil on medium flame, covered, for 10-15 minutes or till the meat is done.
- Heat the ghee in a small frying pan.
- Season with whole dry chillies and garlic.
- Fry till the garlic browns. Add to the meat, simmer 5 minutes.
- Remove the curry leaves and serve hot.
Ingredients:
- Small raw papaya peeled and coarsely grated
- Green chilies slit
- 1/4 tsp each Cumin & Mustard seeds
- 2 pinches Asafoetida
- 1 tsp Sugar
- 1 tsp Lemon juice
- 1 tsp Coriander finely chopped
- 1 tsp Oil
- Salt to taste
- Heat oil, add cumin and mustard seeds, asafoetida, allow to splutter.
- Add green chillies, stir, add papaya.
- Add all other ingredients, mix well, remove from fire.
- Cool, serve with papdi.
Ingredient:
- 2 cups Gram flour
- 1/4 tsp Soda bicarbonate
- 1/4 tsp Ajwain seeds
- 1/4 tsp Turmeric powder
- 1 tbsp Oil
- Salt to taste
- Water as required
- Oil for deep frying
- Mix all ingredients, by adding water little by little to make a very soft dough.
- Take a small ball of dough, place on a greased polythene sheet.
- With base of palm drag the dough in a straight line, from start.
- For support hold the dough at starting point with other hand.
- This will for a strip of the ball of dough.
- A little practice will make this technique very easy.
- Heat oil in a wide heavy pan. Make 3-4 such strips, put in hot oil.
- Fry both sides on medium heat, till crisp but not browned.
- Drain and cool to crisp further.
- Serve with papaya chutney or green chutney.
Ingredient:
- 2cups Rice flour
- 1/2cup Mung dal (Green gram)
- 2tsp Oil
- 1/4tsp Turmeric
- 1/2sp Carom seeds (ajwain) or cumin seeds
- 1tsp Red chili powder (optional)
- Salt to taste
- Oil for frying
- Water as required
- Cook the mung dal to a paste like consistency.
- In a big bowl add rice flour, mung dal paste, turmeric, salt, chili powder, carom seeds or cumin seeds.
- Mix lightly.
- Heat 2tsp oil and add the sizzling hot oil to the rice flour mix.
- Add water as needed to make a stiff dough.
- Knead thoroughly with hand.
- Take a lemon size dough and place it in a chakli mould or mould with star nozzle.
- Heat oil for frying.
- Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated more.
- Gently make a spiral with the chakli mould and deep fry to a golden brown.
- Cool completely before storing in an airtight container.
Ingredients:
- Green beans
- Oil
- Mustard seed
- Minced garlic
- Coarsely crushed dried red chili
- Sugar
- 1/2tsp Salt
- Pepper powder
- Clean the beans and cut them into 1"long pieces.
- Blanch (or use frozen beans), drain, cool, set aside.
- Heat oil in a large frying pan.
- Season the mustard seeds.
- When they begin to pop, add garlic and stir till light brown.
- Add crushed red chilly and stir for a few seconds.
- Add green beans, sugar and salt.
- Mix well.
- Simmer the flame, stir and cook for about 8-10 minutes or till they taste spicy.
- Sprinkle pepper powder, mix well and serve.
Ingredient:
- Ingredients:
- Large patra leaves (colocasia leaves)
- 1/2 cup Tamarind extract (juice)
- 1 cup Gram flour (besan)
- 3 tsp Chilli powder
- 1/2 tsp Turmeric powder
- 3-4 pinches Asafoetida
- 1 tsp Crushed cumin seeds
- 3 tsp Powdered sugar
- 1tbsp Oil
- Salt to taste
- 1 tbsp Oil
- 1/2 tsp. each Cumin & musard seeds
- 1 tsp Sesame seeds
- 1 tbs Coriander leaves finely chopped
- 1 tbs Coconut grated fine
- Clean, wash and wipe leaves.
- Roll lightly with a rolling pin.
- Keep aside.
- Mix all ingredients except those for seasoning to a thick paste.
- Take a leaf and place it backside up on a flat surface.
- Take a little paste and apply thinly all over leaf surface.
- Place another leaf over it.
- Repeat the process on a set of 3-4 layered leaves, top layer being that of paste.
- Fold in the edges and roll the leaves, starting with their base towards tip.
- Make the roll tight and seal sides with some paste.
- Make more sets of 3-4 layered leaves until the paste is finished.
- Steam the rolls in a double boiler or steam cooker for 30-40 minutes.
- Cool and remove. Cut into 1/2" thick slices.
- Heat oil, add cumin and mustard seeds, allow to splutter.
- Add sesame, coriander, and coconut.
- Add salt, chilli and sugar if needed.
- Mix well, serve hot or cold.
Ingredients :
- Green chillies
- Oil
- Tamarind pulp
- Beaten yogurt
- Lemon juice
- Saltto taste
- Roasted onions
- Roasted peanuts
- Grated coconut
- Ginger
- Garlic
- Sesame seeds
- Chopped coriander leaves
- Grind roasted onions, peanuts, coconut, ginger, garlic and sesame seeds to a fine paste.
- Heat oil and deep fry green chillies, remove and keep aside.
- Fry the ground paste in the same oil by stirring continuously.
- Pour little water at regular intervals while frying the paste.
- Stir well by adding yogurt, lemon juice and salt.
- Add tamarind pulp and stir well until the gravy is of sauce consistency.
- Add fried chillies.
- Bring to a boil and remove from fire.
- Garnish with chopped coriander leaves and serve hot with biryani.
Ingredients:
- 1 pound chicken with bones ( chopped in to bite size pieces )
- 1 onion ( sliced)
- 1 large tomato ( chopped)
- 4 to 5 cloves
- 1 tbs red chilli powder
- 1/2 tsp pepper powder
- 1 tsp coriander powder
- 4 to 5 tbs oil
- salt
- 1/2 bunch cilantro
- 5 garlic cloves
- 2 inch ginger root
- 3 tbs fresh grated coconut
- Grind everything to a fine paste
- Heat oil in a pan ,add cloves and onions sautee until onions are brown
- Now add chicken pieces, turmuric and salt ,mix everything ,partially cover and cook for 5 min
- Add ground masala paste , chopped tomatoes , chilli powder , coriander powder ,black pepper powder mix and cook on a high flame for 5 min
- Now add 1 cup of water ,cover with lid and pressure cook until 2 wistles
- Done ,garnish with fresh cilantro and lime
- Serve hot with rice for roti
Ingredients
- 2 lbs Chicken
- 3 Onions thinly sliced
- 4 Green Chilles slit
- 1 Cup Yoghurt
- 2 Tsp Ginger-Garlic Paste
- 2 – 3 Tsp Red Chilli Powder Or as per taste
- 1 Tsp Dhania Powder
- 1 Tsp Cumin Powder
- 1/2 Tsp Turmeric Powder
- 3 Cardamom
- 2 Cloves
- 2″ Cinnamon
- Oil as required
- Salt Per taste
- Beat curds / yoghurt until smooth & well blended.
- Add turmeric powder, 1 Tsp Of Chilli Powder and 1 Tsp ginger garlic paste to the yoghurt & mix well.
- Add well washed & cubed chicken pieces to the yoghurt mixture & mix well.
- Marinate for an hour in the refrigerator. The more time marinated the better.
- Heat 3-4 tsps of oil in a pan & add 2 sliced onions. Fry them until golden.
- Cool & grind the onions along with 1 cardamom to fine paste along with little water.
- Heat Oil in a pan, add the cinnamon, cloves & cardamon to the oil when hot.
- After a minute, add 1 sliced onion & green chilles. Saute untill translucent.
- Add ginger garlic paste & fry for 1-2 minutes.
- Now add just the chicken without the yoghurt marinade.
- Fry the chicken well for 6-8 minutes on high heat.
- Add the chilli/dhania/cumin powders & fry for few more minutes.
- Add the marinade now along with a cup of water & salt.
- Cook chicken untill tender.
- Adjust the spices if needed. Add the onion paste & mix well.
- Simmer for a few more minutes, until done.
- Garnish with cilantro if needed.
Ingredients:
- Crushed pista
- 3 Cups milk
- 5 tbsp Corn flour
- 3/4 Cups sugar
- Vanilla essence
- 1 Cup cream
- Yellow and green color
- Dissolve corn flour in little water.
- Boil the milk and add the diluted corn flour. Cook until it becomes thick.
- Mix sugar and remove the milk from the flame and let it cool.
- Now add vanilla essence and colours to it.
- Beat the mixture and add cream.
- Keep the icecream in refrigerator for about an hour.
- Remove and beat it again.
- Add crushed pista. Again keep it for cooling.
- Pista Icecream is ready.
Ingredients:
- 4 Tomatoes
- Salt to taste
- Pepper
- Mint leaves
Ingredients
- 2 cups Whole wheat flour or aata
- 1 cup finely chopped green methi or fenugreek
- 1 tbsp besan
- Pinch of turmeric powder or haldi
- Red chili powder or green chili powder to taste
- Salt to taste
- Pure ghee
- 1 tsp carom seeds
- Wash and finely cut green methi leaves
- Place aata, salt, carom seeds, 2 tsp ghee, besan, turmeric powder, finely chopped methi, salt, red chili powder or finely chopped green chilies and water in a bowl and knead it well to get soft dough.
- Prepare small balls.
- Apply some flour on both sides and roll it in to paratha.
- You can give any desired shape to parathas.
- Apply ghee and fry it until light brown.
- Serve hot with green chutney or plain curd.
Ingredients:
- 2 cups whole wheat flour
- ¾ cup white radish (mooli), grated
- ¼ cup radish (mooli) leaves, finely chopped (optional)
- ¾ cup fresh low fat curds (yoghurt)
- ½ teaspoon turmeric powder (haldi)
- 1½ teaspoons chilli powder
- 1 teaspoon oil
- salt to taste
- Mix all the ingredients and knead into a soft dough, adding a little water if required.
- Divide the dough into 15 equal portions.
- Roll out each portion thinly into a 125 mm. (5") diameter circle.
- Cook each paratha on both sides on a non-stick pan, smearing a little oil on each side, until brown spots appear on the surface.
- Serve hot.
Ingredients:
- Mushroom – 200 gms
- Peas – 1 1/2 cups
- Onion – 2 big (thinly sliced)
- Cardamom – 4
- Cinnamon – 1 med size piece
- Ginger garlic paste – 1 tbsp each
- Tomato paste – 1/2 cup
- Chilly powder – 1 tbsp
- Coriander powder – 1 tbsp
- Turmeric powder – 1 tsp
- Garam masala – 1 tsp
- Cashew nut paste – 1/2 cup
- Salt
- Oil
- Cut mushroom into bite size pieces.
- Heat oil in a pan & add cardamom, cinnamon & onion.
- Stir it till the onion turns golden brown colour.
- Add ginger garlic paste and stir for a few minutes.
- Add tomato paste along with spice powders and cook till the oil starts appearing.
- Mix the cashew nut paste with one cup water and add to the curry.
- When it starts boiling add sliced mushroom & peas.
- Cook till the vegetables are done.
Ingredients:
- 8 oz dried rice noodles ( use tofu noodles)
- 1 cup shallots chopped ( use red-onions)
- 1 stalk lemon-grass, white part only-crushed ( use a zest of a lime)
- 2 tsp. Sambaal Oelek
- 2 tsp. ground coriander
- 2 tsp. curry powder (did not use)
- 1 tsp. paprika (used 2 tsp.)
- 1/2 tsp. turmeric
- 1/2 tsp. cayenne ( used red-chilly powder instead)
- 1 tbls. canola oil (used coconut oil)
- 31/2 cups vegetable stock (used a water+ veggie bullion)
- 1 tbls sugar
- 1 tsp. salt
- 1/4 tsp. fresh ground pepper
- 1 14oz can of coconut milk (use lite coconut milk)
- 8 oz extra firm tofu - cubed
- 1 cup bean sprouts, blanched
- 3 scallions (omitted by me)
- 1 cucumber, peeled and diced
- 1 bunch cilantro (none at home! )
- 1 cup pineapple (no way!!)
- Lime wedges to serve
- 2 cups of assorted frozen veggies.
- Cook noodles as per directions.
- Make a paste of shallots,lemongrass,sambal oelek and ginger.
- Add to it coriander,curry powder,turmeric,paprika and cayenne pepper and make a smooth paste.
- In a large pot...medium heat..add the oil..then add the shallot mixture from above and cook it for about 3 minutes, stirring well...adding a little stock to it..to make sure it does not burn.
- Then add the frozen veggies (if using)....stir it well...and add the rest of the stock.
- Reduce the heat...add the sugar,salt and pepper.
- Simmer for 20 minutes...then add the coconut milk and heat it through without letting it boil.
- Add the noodles and the tofu ( toaste the tofu in a pan lightly- can omit this step) and simmer for 5-7 minutes.
- To serve...add the cucumber, scallions (if using) in a bowl. Pour the laksa over it and garnish with cilantro..pineapple (if using). Plop a lime wedge or half on the side too!!
Ingredients:
- Peas - 1 frozen pack - the small one
- Cherry Tomatoes - 425 gms (the small box you get)- halved
- Red onion - 1 medium
- Garlic - 4 pods
- Green chillies - 2
- Cumin - 1 tsp.
- Oil - 1 tbls
- Salt to taste
- Red chilly - 1 tsp.
- Boil the peas with a little salt and keep aside to cool.
- Drain the water....and if you are obsessed on healthy eating...you can reserve the water for soup or something...if you are normal ;)(kidding!!)...do this in the sink.
- Heat oil in a wok..
- add the cumin..onions..garlic...green chillies...tomatoes and fry in medium heat for 15 minutes..
- till everything is cooked and mushy.
Add the salt (remem you added some to the peas when you were boiling it)..peas..red-chilly and cook for 5 minutes. - The go ahead and mash it...now it is up to you..on how you want the texture...
- i like to have to some substance and body to it and not a smooth paste...also my arms were hurting ;)...so decided to put a stop to this :D
- It was really yummy...would be great as a spread on bread.
Ingredients:
- Chickpeas - ? cups (soak 2 cups of dry chickpeas overnight)
- Onions - 1 large,sliced
- Garlic - 3 to 4 pods, crushed
- Green Chillies - 1 or 2
- Chana masala - 1 tbls
- Red chilly powder - 1 tsp.
- Cumin seeds- 1 tsp.
- Salt to taste
- Cilantro - 1 small bunch, chopped
- Oil - to deep fry.
- In a pan, add 1 tbls of oil, then add the jeera, onions and garlic and cook till softened.
- Drain the chickpeas and wash well and keep aside.
- Add the sauteed onion-garlic mixture to the above drained chickpeas and pulse in ur food processor or blender till it is all well combined. Do not add too much of water, 1 or 2 tbls will help if you are using a blender. I have Kitchen Aid and i was able to make it to a rough paste - used the pulse function.
- Now put the above in a bowl, then add salt, red chilly powder, chana masala and cilantro and combine well.
- Now refrigerate the above mixture for 3-4 hours, to let the flavors combine well.
- Take the mixture out of the refrigertor about half an hour before.
- Heat the oil, but make sure the oil does not smoke.
- Make small falafel balls, and deep fry this in medium flame.
