Crisp Bhindi Fry

Ingredients

• Ladys finger(Bhindi) - 1 lb
• Salt - 1/2 tsp
• Garam masala powder - 1/4 tsp
• Turmeric powder - 1 pinch
• Gram flour(Besan/Kadalapodi) _ 3 spoons
• Chilly powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Oil - 2 - 3 tbsp
• Onion(medium) - 1 no
• (jullienned)

For seasoning:-

• Mustard seeds - 1/2 tsp
• Black gram(Uzhunnuparippu) - 2 tsp
• Bengal gram(Kadalaparippu) - 1/2 tsp
• Cumin seeds(Jeerakam) - 1/2 tsp
• Roasted peanuts(Nelakadala) - 1 tbsp
• Roasted cashews - 1 tbsp
• Curry leaves - 3 sprigs
• Coriander leaves - 1/4th bunch (chopped finely)
• Green chillies - 2 - 3 nos or as reqd
• Garlic pods - 2 nos
• (minced or grated or crushed)
• Coriander leaves - 1/2 bunch or more to garnish

Method

Wash the bhindi and pat dry them in towel and leave them for 1 hour. After 1 hour, cut them into circular discs or rings of 5-7 mm thickness. In a bowl mix together salt, garm masala powder, turmeric powder, gram flour, chilly powder, coriander powder and cumin powder. To it, add bhindi, 1/4th bunch of pat dried coriander leaves and toss well.

Heat oil in a pan. Splutter mustard seeds followed by black gram, Bengal gram, cumin seeds, roasted peanuts & cashews, curry leaves and coriander leaves one by one. Fry them covered for 1 - 2 mins on a medium flame.

Now add julienned onion and saute for 3 - 4 mins. Change the flame to high and add the bhindi tossed with all powders and coriander leaves to the above and toss it well and saute for 2 mins without lid. Close the lid , turn the stove to medium and cook covered for 6 - 7 mins. In between keep tossing or shaking so that the bhindi is not burnt.

Open the lid and cook on medium flame until the bhindi turns crispy.

Finally garnish with cilantro leaves and curry leaves and switch off the stove and keep covered for 10 more minutes so that the flavours of cilantro and curry leaves is absorbed by the bhindi.

Chole:

Today I am preparing Chole which North Indian recipe. It is a snack and also fast food typically loved by every one as a tea time treat. It can be also used as a starter .The recipe of Chole is a simple and quick.


Ingredients:

• 2 Onions
• 1 Tablespoon garam masala powder
• 2 Tablespoon red chilli (lal mirch) powder
• 1/2 Teaspoon soda bi-carbonate
• 1 Tablespoon dry mango powder (amchur)
• 2 Tablespoon coriander- cumin powder
• 1 Cup chick peas (kabuli chana)
• 3 Tablespoon vegetable fat (ghee)
• 2 Tomatoes
• 1/2 Teaspoon pepper powder
• Salt to taste

For Garnish

• 2 Tomatoes
• 1" Ginger
• 2 Tablespoon coriander leaves (dhania patta) chopped
• 1 Green chilli

Method

Soak the chana for at least six hours and then drain.
Cut the onions. Wash and quarter two tomatoes and make slices of the remaining.Peel and make juliennes of the ginger.Wash and slit the green chillies. Mix in water and 1/2 tsp of soda bi-carbonate to the chana and stir fry in a pressure cooker till done.Take care the chanas do not get mashed.
Heat up the ghee in a vessel and fry the potatoes until soft. drain. In the same ghee, mix in the onions and stir fry till pink. Mix in the dhania-jeera powder and red chilli powder and fry again. Mix in the boiled chanas and salt. After five minutes, mix in the garam masala powder, amchur powder and black pepper powder and stir fry for two minutes. Mix in the tomatoes and stir fry for another two minutes.
Garnish with cut coriander leaves, slit green chillies, slices of tomatoes and ginger juliennes.

Sabudaana Vada

Ingredients

• 1 kg boiled Potatoes, peeled, mashed
• 1 cup (150 gms) Saboodana (sago)
• 1 tablespoon Sendha namak (rock salt)
• 1 tablespoon chopped green Chilli
• 1 tablespoon (green coriander), chopped
• 1 tablespoon Lemon juice
• Ghee (clarified butter)/Oil for deep frying

Method

Wash saboodana till water clears. Soak in water, with level coming upto 3 cms / 1½" above the sanoodana, for about 1½ hours.
Drain in a colander and mix in boiled, peeled, mashed potatoes, salt, chopped green chilli, green coriander), and lemon juice.
Shape potato mixture into flat, round vadas 5 cms / 2" in diameter (grease hands if it sticks).
Heat ghee/oil for frying. Fry vadas golden and crisp on both sides and serve hot, with a chutney.

http://riyatreat.blogspot.com/2009/04/kuttu-ki-puri.html

Vrat ke Aluu

Ingredients:

• 1/2 tsp peper powder
• 3 tbsp ghee
• salt to taste (sendha namak)
• kadi pata
• 5-6 boiled potatoes
• 2-3 green chilies
• coriander leave
  

Method

• Put ghee in a pan. Heat up the ghee and mix in kadi pata and green chilies and mix it well.
• Now mix in the boiled potatoes cut in small cubes and fry the potatoes in the pan.
• When the potatoes are half cooked mix in salt and mango powder. Mix well.
• When the potatoes look little crispy and golden brown turn the gas off. Garnish with coriander leave

Gujiya

As all of us know that Holi is the festival of colors there are plenty of dishes made in this festival, Gujiya is probably the most popular and certainly the most famous, it is an Indian sweet dish, specially prepared in Holi and a totally vegetarian Indian recipe.





Ingredients:


For the Cover:

• 500 gms Maida
• 6 tablespoon Oil / melted ghee
• Ghee / Oil to fry

For the Filling:

• 500-600 gms Khoya
• 1/2 tsp green cardamom powder
• 25 gms chopped almond
• 25 gms raisins
• 25 gms dried shredded coconut
• 350 gms powdered sugar or to taste

Method

Sieve the maida, and mix the six tablespoons of oil with it using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
Now add some water and knead lightly. Keep adding water as required and knead into soft but tight dough.
Set aside and cover with a damp cloth.
Now take the khoya and mash it fry it in a kadhai / deep pan till light brown in color. Add sugar and cardamom powder into the khoya and mix well. Now add almonds, cashews, coconut and raisins. Fry for 2 minutes and remove from the heat. And allow it to cool.
Divide the dough into small balls and roll each ball into a small round of 4 inch diameter. Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards. Gujiya moulds can also be used. Take care that the filling does not ooze out. Prepare all the gujiyas and spread on a cloth.
Heat ghee in a kadhai and deep fry the gujiyas on a medium flame. When golden brown in color, drain from oil and remove.
Store for use in an airtight glass jar.

Paneer kofta

Paneer kofta is a very famous Indian recipe used as a Party food item, Could be served to guests at home! It is totally vegetarian Indian recipe and also very good for health owing the fact that paneer is made of milk. It is also very good when served with rice & naan both .



Ingredients

For the kofta

• Boiled potatoes - 3/4(mashed)
• Paneer - 150 gms
• Wheat flour - 4 tablespoon
• Baking soda – A pinch
• Oil for deep frying salt to taste

For the gravy

• 2 tomatoes pureed
• 1 onion finely chopped
• 1 teaspoon grated ginger
• Salt to taste
• Chilli powder - 1 teaspoon
• Corriander powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Turmeric - 1 teaspoon
• Oil - 2 teaspoon
• Milk - 4-5 teaspoon
• Green coriander leave for garnish

Method

For the kofta
Take the mashed potatoes , add panner and the rest of the ingredients like wheat flour, baking soda a pinch and oil .Mix it well till soft and make a balls as an egg-shaped from it.
You can use oil or wheat flour if the balls stick to your hand. Fry the mixture on a non-stick pan, using a little oil over a medium flame, till all sides are golden brown. Drain and keep aside.

For the Gravy
Heat the oil in a pan and saute the onion till translucent. Add the tomato puree, ginger, turmeric and chilli powder and cook till the oil separates. Add the garam masala and salt. Add milk and water in it. Boil it for some time in medium heat. Add the koftas in the gravy 5 min. before serving because koftas are very soft. Garnish it with green coriander leave.

Aloo Mutter

Its is an Indian vegetarian meal which can be served in dinner as well as in lunch. It gives good taste with naan and rice both.


Ingredients :

• Potatoes 4 nos
• Peas 1/2 cup (boiled)
• Tomato big 1 No
• Onion medium 2 nos
• Curds 1/2 cup
• Ginger 1' inch piece
• Green chilies 2 nos minced
• Chili powder Acc to Taste
• Salt to Taste
• Turmeric 1/2 tsp
• Garam masala 1 tsp
• Cumin Seeds 1 tsp
• Ghee 2 tsp
• water 1 cup
• Fresh coriander for Garnishing.

Method

Grind Onion & ginger to paste. Peel & cube the Potatoes.
Heat the Ghee add Cumin Seeds, Onion & ginger paste, green chilies, Chili powder, turmeric, tomatoes & fry the paste to golden brown. Add curd & cook till ghee separates. Now add potatoes, fry for 5 minutes. Add Water, mix cover & now add garam masala, and Salt to taste cook over a gentle fire, add boiled peas.
Serve Garnished with fresh coriander leaves .

Daal Makhani

Daal makhni goes well with laccha paratha, naan or rice. Today I am preparing this for all of you.




Ingredients

• 1 cup whole urad daal (urad sabut)
• 1tbsp Red kidney beans (Rajma)
• 1 onion finely chopped
• 1 tomato finely chopped
• 1" Ginger piece
• 2-3 green chilies finely chopped
• chopped coriander leaves
• 4-5 flakes Garlic paste
• 1/2 cup stirred curd
• 1/2 cup fresh stirred cream (malai)
• 2tbsp butter
• 1tsp cumin seeds (jeera)
• 1/2tsp turmeric powder
• 1/2tsp Garam masala
• Red chili powder to taste
• 1/2tsp dhania powder
• Salt to taste

Method

Soak rajma in water overnight.
Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal. Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown, add ginger, green chilies and tomatoes and fry till tomatoes soften,add dry masalas turmeric powder, chili powder, dhania powder & salt and fry again for a moment. Add daal and stir on medium flame. As soon as it starts boiling remove from the gas. Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.

Vegetable Cutlet

Vegetable Cutlet


Ingredients

• 2 boiled mashed potatoes
• 1 boiled grated carrot
• ½ cup fresh green peas
• ½ cup cabbage finely chopped
• 4 green chillies finely chopped
• ½ tablespoon ginger paste
• ½ tablespoon garlic paste
• 2 tablespoon chopped coriander leave
• 1 tablespoon cashew nuts
• 1 tablespoon raisins
• ½ teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon mango powder
• ½ teaspoon garam masala powder
• Salt (to taste)
• 2 tablespoon corn flour
• 2 tablespoon Maida
  
• 1cup breadcrumbs
• Oil (for frying)

Vegetable cutlet is very delicious recipe which can be use in many ways as you can use it as a starter, Tiffin varieties or it’s also added in Lunch or Dinner.It can be server with both vegetarian and non vegetarian dishes.

Method

Heat oil in pan add garlic paste, ginger past and fry for 2-4 seconds, add green chillies and fry for some time, add grated carrot and finely chopped cabbage, fresh green peas and fry, add cashew nuts, raisins, coriander powder, cumin powder, mango powder, garam masala powder, fry well till the moisture is totally lost. Keep it a side for cooling. Now add the mixture in mashed potato, add corn flour and salt to taste and mix it well. Now make a ball and give the desired shape to the balls,Dip the cutlet shapes into the mixture of Maida and water(where mix Maida and 5-6 tsp of water) roll in the breadcrumbs, shallow fry both side till it becomes golden brown. Serve hot with green Chutney.

Mutter Paneer

Mutter Paneer is a delicious recipe of North India its a curry of peas and paneer. It is really easy to make, just get the following ingredients and follow the simple method.

Mutter Paneer

Ingredients

• Paneer 500g (into cubes)
• A bowl green peas
• 2 medium onions paste
• 1 tomatoes puree
• ½ tablespoon ginger paste
• ½ tablespoon garlic paste
• chilli paste(as per taste)
• 1 teaspoons coriander powder
• 1 teaspoons Garam Masala
• 1/2 teaspoon of turmeric powder
• 1 teaspoon of cumin powder
• Bay leaves 2-3
• Cloves 4-5
• Salt as per taste
• 1 cup hot water
• 5 tablespoons of vegetable
• Chopped green coriander leave, dry red chilli (for garnishing)
  
  
  Method
  
  Heat up 2 tablespoons of vegetable oil in a frying pan until hot and then add the cubes of Paneer and fry, turning over frequently until it becomes golden brown. When the paneer cubes have browned - place them onto a plate lined with kitchen paper.
  
  Heat 3 tablespoon of oil in a large pan, and fry bay leaves and cloves for 30 seconds, add onions paste , garlic past ,ginger past, tomatoes puree and chilli past and cook until oil starts separating from the mixture, add coriander powder , garam masala , turmeric powder ,cumin powder and cook for 2-3 minutes ,add salt to taste. Cook for a few minutes now add hot waters how much is required to make thick gravy. Bring the gravy to boil .Then add fried paneer cubes. Stir 2 minuets. Add the peas and Stir well and cook over medium heat for 5 minutes.
  Garnish with chopped green coriander leaves and serve hot.
  
  

Paneer Butter Masala

For a last few days I as only preparing Non Vegetarian dishes with Chicken, today I decided to prepare a very famous Vegetarian dish which is rich in taste and delicious.

Paneer Butter Masala



Ingredient

• Paneer 250 gm (medium flat pieces)
• 1onion paste
• tomato puree
• 2 tablespoonginger-garlic paste
• 1 tablespoon
• butter 5 tablespoon
• milk 1/2 cup
• fresh cream 2 tablespoon
• poppy seeds 1 teaspoon
• crushed coconut: 1 tablespoon
• cinnamon stick 1 inch
• cloves 4
• cardamom 4
• bay leaf 1
• chilly powder 1 teaspoon
• turmeric powder1/4
• teaspoonCoriander powder 1/2
• teaspoonCumin powder 1/2 teaspoon
• Garam Masala powder 1 teaspoon
• salt: to taste
• chopped coriander for garnish

Method:

In a small pan adds coconut and poppy seeds add cinnamon stick, clove and cardamom roast till it becomes brown.Make a fine power of coconut, poppy seeds, cinnamon stick, clove and cardamom.

Heat 3 tablespoon of butter in a pan.Add bay leaf, then add onion paste and fry it for 1 min, then add ginger-garlic paste and again fry until oil split and raised to the surface and color changes to golden brown. Add chilli powder, turmeric powder, add the past which is made with(coconut, poppy seeds, cinnamon stick, clove and cardamom) and salt to taste and then add tomato puree , fry 2 minutes.Add milk and fresh cream and keep it on low flame for 2 minutes, if required add hot water as per you like greave.

Add paneer and remaining butter and garam masala to the greave then cover and simmer for 5 min ,gently stirring occasionally, Garnish with chopped coriander.