Gatte Ki Sabzi

Image Source / Credit : http://blog.hungry100.com/

Ingredients

For the Gattas:

1 small cup besan

1/2 tsp turmeric powder

1/2 tsp dhania powder

1/2 tsp chilly powder

A hint of heeng

3/4 tsp salt or to taste

1 tsp zeera

1/2 ginger, chopped fine

1 tsp pudina, chopped fine

1/4 tsp baking soda

1 big cup curd, whisked

Oil

For the Base:

1 Tbsp ghee

1 Tbsp oil

5 guntur chillies

1/2 tsp zeera

1 onion, chopped fine

8-10  cloves

1 piece cassia

5-6 cloves garlic, chopped fine

1/2 tsp turmeric

3/4 tsp chilly powder or to taste

1/2 tsp dhania powder

1/4 tsp heeng

Salt

1 green chilly, slit

Some coriander leaves, finely chopped

Method

For the gattas:

Dry roast the zeera and then grind it in a mortar and pestle.

In a bowl mix the besan, spices and zeera togethar to make the mixture for the gattas.

Add to this the ginger and mint leaves.

Add about 1 and 1/2 Tbsp of curd into the besan mixture along with the soda.

Start to knead it like a dough. Add more curd if its too dry. Be careful not to add too much.

Add a couple of drops of oil to make it easier to handle.

Once you get the dough to a good consistency where it can be easily handled, you can now just divide it and roll them out into long thin strips.

Now boil this rounded strips in some water in a pan.

They will be very delicate so handle them with extreme care. Once done take them out.

Now cut the long strips into smaller pieces and deep fry these pieces. You can shape the gattas as you like.

Once there are nice and golden brown take them out and now prepare the base of this curry.

Do not throw away the oil.

For the base:

In a pan add 1 Tbsp of the oil in which the gattas were fried. Add to that 1 Tbsp of ghee.

Add the chillies and zeera to the oil and let it brown.

Now add the onions and saute.

Add the cloves, cassia, and garlic. Saute well.

Now add the powdered spices like turmeric, dhania powder, heeng, red chilly powder,

Now just toast the spices. Add a pinch of salt.

Now add some water to de-glaze the pan and lift the spices. (just a sprinkle of water to 'bhuno' the masala)

Now use the curd that was left earlier from the gattas and add it to this masala. Add it little by little.

Add a green chilly.

Mix all the curd well with masalas.

Once you see the oil coming up to the surface add the gattas.

Mix well. Add the coriander leaves.

Let it simmer for about 5-7 minutes for the flavors to concentrate.

Serve hot.

Recipe Credit : Chef:     Aditya Bal / http://food.ndtv.com/

Shahi Paneer

Image Credit : http://womenite.com/

• Shahi Paneer
• panner 250 Grams
• almonds 15 Numbers
• oil 1 To Fry
• whole garamasala dry 2 Numbers
• zeera pinch
• onions 1 Numbers
• ginger garlic paste 1 Tablespoons
• pepper powder  1 Teaspoons
• coriader powder 1 Tablespoons
• water as needed
• salt as per taste
• garamasala powder ½ Teaspoons
• koya 1 Tablespoons

Direction :

Take a pan add oil,whole garamasala, zeera, onion salt mix well then add gingergarlic paste, pepper powder, coriander pwdr, make almond past add the past and add water cook for 30mins.

cover with the lid then add paneer, garamasala, koya mix well and cook for 5min if required add cream and bring it to boil.

shahi paneer is ready

Masoor Dal

• Ghee 2 Teaspoons
• Cumin seeds  1 Teaspoons
• Onions  1 Numbers
• Ginger garlic paste 1 Teaspoons
• Turmeric  1 Teaspoons
• Masoor dal (already soaked in water for 30mn)  1Cup
• Salt 10
• Red chilly powder  1 Teaspoons
• Garam masala powder  1 Teaspoons

Direction 

1. Take some ghee in a hot pan. 2. Now add cumin seeds, onions, salt and saute for few minutes. 3. Also add ginger garlic paste, turmeric, masoor dal(already soaked in water for 30mn). 4. Add red chilly powder, water and let it cook for 2-3 min till the dal is cooked. 5. Once its cooked add garam masala powder and mix it properly. 6. Switch off the flame and serve hot with rice and some pickle.

Spicy Peanut Potatoes

Ingredients

Potatoes boiled and peeled7-8 medium

Roasted peanuts coarsely crushed4 tablespoons

Oil 2 tablespoons

Cumin seeds 1 teaspoon

Coriander seeds 1 teaspoon

Cloves 5-6

Black peppercorns 1 teaspoon

Sesame seeds (til) 2 teaspoons

Dried red chillies chopped3

Split skinless black gram (dhuli urad dal) 1 teaspoon

Asafoetida 1/2 teaspoon

Curry leaves 8-9

Salt to taste

Method

Step 1

Heat oil in a non-stick pan.

Step 2

Dry roast cumin seeds, coriander seeds, cloves, peppercorns and 1 tsp sesame seeds in another non-stick pan. Add red chillies and roast till fragrant.

Step 3

Add black gram to the oil and sauté for a minute.

Step 4

Cut potatoes into cubes.

Step 5

Cool the roasted ingredients and grind into a coarse powder.

Step 6

Add asafoetida, curry leaves, potato cubes and salt to the 1st pan. Toss and cook on high heat till the potatoes turn light brown.

Step 7

Add 3 tbsps ground powder, peanuts and remaining sesame seeds. Mid well and cook for 3-4 minutes. You can store the remaining ground powder in an airtight container.

Step 8

Transfer into a serving bowl and serve hot. 

Potato Egg Curry

Eggs :  6 Numbers

Potatoes : 100Grams

Cumin seeds : ½ Teaspoons

Green chilli  : 2 Numbers

Onion : 1 Numbers

Salt  : 10

Turmeric : 1 Pinch

Ginger garlic paste : ½ Teaspoons

Tomatoes  : 3 Numbers

Coriander powder : 1 Teaspoons

Cumin powder :  ½ Teaspoons

Red chilli powder :  1 Teaspoons

Garam masala : ½ Teaspoons

Coriander  :  ½ Can

Mustard oil : 3 Tablespoons

Direction :

Heat mustard oil in a pan add boiled potato pieces saute it for a minute then add boiled eggs fry it till slightly change the outside color, transfer it into a plate and keep it aside. In the same pan to make curry, in the hot oil add cumin seeds when cumin seeds splutter add green chilli, chopped onions, pinch of salt, cook the onions till it is brown in color. In this add turmeric, ginger garlic paste cook this till raw flavor is gone, then add tomato chopped , coriander powder, cumin powder, red chilli powder, mix it well, cook this for 3 minutes. Once the tomatoes are cooked add required quantity of water put the lid on and cook it for couple of minutes. Then add boiled and fried eggs and potatoes, garam masala mix it. Garnish with chopped coriander and serve it with roti, phulka or rice.

Paneer

Makhanwala Paneer

Image Credit : http://mycookbook.hubpages.com/

Ingredients

Paneer (cottage cheese) cut into 1 inch cubes400 grams

Tomato quartered500 grams

Garlic cloves :  7-8

Ginger piece, roughly chopped : 1 1/2 inches

Green cardamoms : 7

Mace blade : 1/2

Red chilli powder : 2 tablespoons

Nutralite : 1/2 cup

Salt to taste

Dried fenugreek leaves (kasoori methi) :  1 1/2 teaspoons

Honey : 1 tablespoon

Fresh cream : 1/4 cup

Garam masala powder : 1 teaspoon

For garnish

Fresh cream : 2 teaspoons

Fresh coriander leaves : 1 sprig

Method

Step 1

Heat a deep non-stick pan. Add the tomatoes, garlic, ginger, green cardamoms, mace, 1 cup water, red chilli powder and Nutralite and let it boil for 15 minutes.

Step 2

Add the salt and mix well. Take the pan off the heat and allow it to cool.

Step 3

Blend the gravy to a fine puree, strain into another deep non stick pan and cook for 5 minutes.

Step 4

Add the cottage cheese cubes and kasoori methi powder and honey and cook for further 2-3 minutes. Add the cream and garam masala powder and mix lightly.

Step 5

Transfer into a serving dish, garnish with a swirl of fresh cream and a coriander sprig and serve hot.

Kheema

Kheema with Coconut 

Murstard : 1 Teaspoons

oil : 2 Tablespoons

mint leaves : 2 Springs

cumin seeds : 1 Teaspoons

green chillies :  5 Numbers

coconut sliced : 1 Cup

Kheema  : 500 Grams

red chillies : 3 Numbers

onion shallots:  3 Numbers

turmuric pinch

Directions

Take coconut sliced,green chillies, cumin seeds, mint, and make into a little bit corse paste and keep a side. Now take a pan add oil, murstard seeds, red chillies dry, shallots sliced mix well,curry leaves, then add turmuric, then add kheema mix well then add salt mix well close it with a lid and cook till 80% done .

Now remove the lid mix well, add the coconut paste mix well and cook till the kheema is done.

Dal Maharani

Image Credit : http://en.wikipedia.org/

Ingredient

Chana daal  : 1Cup

Rajma : 1Cup

Black gram daal  : 1Cup

Oil :  1 Tablespoons

Red chilly  : 5 Numbers

Bay leaves : 2 Numbers

Onion chopped  : 1 Numbers

Salt : 10

Ginger garlic slices  : 6-7 Numbers

Chilly powder :  1 Tablespoons

Tomatoes chopped : ½ Cup

Coriander powder :  1 Tablespoons

Cumin powder  1: Teaspoons

Kasoori methi :  ½ Teaspoons

Heat oil in a pan add red chilly, bay leaves, chopped onions, salt, cook the onions are till golden colour, add slices of garlic and ginger, chilly powder, tomatoes, coriander powder, cumin powder, cook this till tomatoes are tender, add kasoori methi, garam masala, rajma, black gram daal (soak over night) chana daal boil all the three daals in a pressure cooker for 7 to 8 vessels, add some water, melted white butter cook for some time and serve this with rice.

Paneer Pakora

Paneer Pakora is a tasty appetizer or a perfect tea time snack. These Pakoras are marinated paneer cubes dipped in batter and then deep fried. They make a crispy mouth watering snack.

Ingredients:

4 oz paneer thinly slice in about 1” squares this will make about 14-16 slices

2 tablespoons yogurt

4 tablespoon corn starch or arrowroot

1 teaspoon ginger paste

1 green chili minced

1/2 teaspoon salt

1 tablespoon cilantro finely chopped (hara dhania)

For Batter

1/2 cup besan, gram flour

1/2 teaspoon cumin seeds

1/2 teaspoon salt adjust to taste

1/8 teaspoon baking soda

Approx. 1/4 cup water

Method

1. First marinate the paneer- in a mixing bowl add yogurt, corn starch, salt, ginger, green chili and cilantro and mix it well. This should be consistency of soft paste. Add paneer pieces and mix gently. All the pieces should be coated with yogurt mix. Set aside for an hour or more.
2. For batter mix besan, cumin seeds, salt and baking soda add water slowly to make a thick batter consistency of a paste.
3. Heat the oil in a frying pan over medium high heat. Frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color.
4. Dip the marinated paneer slices in the batter one at a time and slowly drop into the frying pan.
5. Fry the Pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
6. Turn them occasionally. Fry the Pakoras until both sides are golden-brown.
7. Repeat this process. The crispy, delicious Paneer Pakoras are ready to serve.
8. Serve Paneer Pakoras with a dip of your choice. I like to serve them with Cilantro Hari Chutney or sweet and sour Tamarind Chutney. 

Gujarati Kadhi

Ingredients

•Gram flour (besan)                                 2 tablespoons

•Yogurt                                                   2 cups

•Ginger-garlic-green chilli paste                1 teaspoon

•Salt                                                        to taste

•Mustard seeds                                       1/2 teaspoon

•Cumin seeds                                          1/2 teaspoon

•Curry leaves                                          8-10

•Dried red chillies,broken                        2

•Asafoetida                                            a pinch

•Cloves                                                  3-4

•Cinnamon                                             1 inch stick

•Radish,cut into thin strips                       1 small

•Potato,cut into thin strips                       1 small

•Ripe banana,cut into round slices           1 medium

•Sugar                                                    1 teaspoon

•Fresh coriander leaves,chopped            1 tablespoon

Method

Whisk together the gram flour, yogurt and ginger-green chilli paste to make a smooth mixture. Add three cups of water and salt and mix well. Set aside.

Heat the oil ghee in a deep pan and add the mustard seeds, cumin seeds, curry leaves, red chillies, asafoetida, cloves and cinnamon.

When the seeds splutter, add the radish and potato (if using) and mix. Add one cup of water and cook on medium heat till the vegetables are cooked.

Add the yogurt mixture and continue to cook, stirring continuously, till the mixture thickens slightly. Adjust the salt.

Add the banana slices (if using) and sugar and mix lightly.

Serve hot garnished with the fresh coriander.

Matar Paneer

MATAR PANEER  Green peas and paneer cooked together into a delicious gravy.  Preparation Time : 15-20 minutes Cooking Time : 20-30 minutes Servings : 4

INGREDIENTS Milk 4 cups Green peas 400 grams Lemon 1 Ghee 2 tablespoons + to deep fry Onions 2 large Ginger 1 inch piece Turmeric powder 1/4 teaspoon Red chilli powder 1 teaspoon Coriander powder 1 teaspoon Garam masala powder 1 teaspoon Salt to taste

METHOD Boil milk twice on high heat and add juice of one lemon. The whey will separate from paneer. Drain the whey, tie up paneer in a muslin cloth and hang it up all day to allow excess water to drain away. Place the muslin with the paneer under a heavy weight to ensure that all the moisture is squeezed out. This will flatten the paneer into a flat round cake when removed from the muslin. Cut the paneer into strips or cubes. Heat sufficient ghee in a kadai and deep-fry till light brown. Drain onto an absorbent paper. Peel, wash and chop onions and ginger finely. Heat two tablespoons ghee in a pan and add chopped onions and ginger. Sauté till lightly browned. Add turmeric powder, red chilli powder, coriander powder, salt and peas and cook, adding a little water, till the peas are tender and a little gravy remains. Add the fried paneer, garam masala powder and boil for five minutes. Serve hot with chappatis. Image and Recipe Credit: sanjeevkapoor.com

Kuttu Ki Puri

Ingredients:

2 cup kuttu ka atta

4 potato (alu)

1/2 tsp salt (namak)

1/2 tsp black pepper powder (kali mirch)

clarified butter (ghee) for frying

How to make kuttu ki puri:

Boil and mash potato.

Now mix salt, atta, kali mirch and alu and knead into dough.

Make small balls of the dough and roll each into small puris.

Heat ghee in a pan.

Fry each puri in ghee.

When cooked on one side turn it and cook on the other side also until it turns light brown.

Serve them hot.

Kaddu ka Raita

Ingredients:      

1/2 cup pumpkin (kashiphal)

2 cup curd (dahi)

1/4 tsp salt (namak)

1/4 tsp rock salt (kala namak)

1/2 tsp mustard (raai) powder

1/2 tsp cumin powder (jeera)

How to make kaddu ka raita:

Grate kashiphal (kaddu) and boil in 1/4 cup water at low flame.

When water dries remove it from the gas and let it cool.

Beat curd and mix all the ingredients along with kaddu (pumpkin).

Serve it chilled.

Dum Aloo

Ingredients for dum aloo:

                

900gms Aloo (Potatoes)

33/4th cups water

Salt To Taste

Ghee or oil for deep-frying

1 cup ghee

1 large Onion (finely chopped)

4 tbsp tomato puree

140 ml curd

4 tbsp hot water

1 green pepper (seeds removed and sliced)

1tsp garam masala powder

Spices

4 cloves

4 bay leaves

6 black peppercorns

4 green cardamoms

1 brown cardamom

1piece cinnamon stick

Paste

1 large onion (chopped)

12 flakes garlic

2 tbsp ginger

6black peppercorns

1 tsp poppy seeds

1 tbsp coriander seeds

1 tsp cumin seeds

2 dry red chilies

1 tsp turmeric powder

A pinch of ground mace

A pinch of ground nutmeg

How to make kashmiri dum aloo:

Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.

Dry the potatoes on a cloth and heat the ghee or oil.

Deep fry the potatoes until golden brown. Drain and set aside.

Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.

Grind the paste ingredients to a fairly smooth paste and stir into the onions.

Cook for 10 minutes. Stir in the tomato puree, curd and salt.

Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.

Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.

Recipe Source: Indianfoodforever.com

Image Source: Nandyala.org

Bhindi Ki Subji

Ingredients:

1/2 kg fresh okra tops and tails cut off and diced into 1" pieces

2 tsps vegetable/canola/sunflower cooking oil

1 tsp cumin seeds

1 large onion sliced thin

2 green chillies chopped fine

6 cloves of garlic minced

1 tsp coriander powder

1/4 tsp dry mango powder

2 large tomatoes cut into small cubes

Salt to taste

Preparation:

Heat the oil in a wide pan on a medium flame and add the cumin seeds. Fry till they stop sizzling.

Add the onion, green chilli and garlic and fry till the onions turn light brown.

Add the okra and mix well.

Add the coriander and dry mango powders and mix again. Season to taste. Fry for 5-7 minutes.

Add the tomato and cook for another 2-3 minutes.

Serve immediately with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread).

Mattar Paneer

Ingredients:

• 1 16 oz. bag of frozen green peas
• 3 medium size tomatoes
• 1/2 lb paneer
• 3 tablespoons oil
• Pinch of asafetida (hing)
• 1 teaspoon cumin seeds (jeera)
• 2 bay leaves (tajpat)
• 1/2 inch of cinnamon stick (dalcheene)
• 1 tablespoon chopped ginger
• 1 tablespoon coriander powder (dhania)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1 teaspoon salt or adjust to taste
• 1/2 teaspoon sugar
• 1 tablespoon cornstarch

Method:

1. Cube the paneer into half inch pieces and deep-fry them on medium high heat. Fry until the paneer becomes a light golden color. Take the paneer out and place on a paper towel so the extra oil is absorbed.
2. Mix cornstarch with three tablespoons of water and keep aside.
3. Blend the tomatoes and ginger to make a paste.
4. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
5. Add the asafetida (hing), cumin seeds, bay leaves and cinnamon and stir-fry for a few seconds.
6. Add the tomato paste, coriander, turmeric, chili powder and paprika. Cook until the mixture reduces to half.
7. Add the green peas and 1/4 cup of water. cook on medium heat pan should be covered. When the peas are tender, add the salt and paneer.
8. To thicken the gravy add corn starch mix. Cover the pan and let it cook for 3-4 minutes.

Suggestion:
Add 1 tablespoon fresh chopped fenugreek leaves or 1/2 tablespoon dried fenugreek leaves to the gravy when cooking.

Recipe Soruces: .manjulaskitchen.com 

Mushroom

Mushroom with peas

Ingredients:

• 2 cups of sliced mushrooms
• 1 cup green peas
• 1 cup diced tomatoes
• 1 teaspoon shredded ginger
• 2 tablespoon chopped fenugreek leaves or dry fenugreek leaves (also known as kastoori mathi)
• 2 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon turmeric (haldi)
• 2 teaspoons coriander powder (dhaniya)
• 1 teaspoon red pepper (adjust to taste)
• 3/4 teaspoons salt (adjust to taste)
• 1/2 teaspoon lemon juice (optional)
• 1 finally chopped green chili (optional)

Method:

1. Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
2. Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
3. Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.
4. Add mushrooms, and peas. After coming to a boil reduce the heat to medium.
5. Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes.
6. Cook until mushrooms and peas are tender. Close the heat.
7. Add lemon juice and green chili if you like. Serve hot.

Recipe Source: manjulaskitchen.com

Paneer Pakora

Ingredients:

               

250 gms Paneer

1 cup Chickpea Flour (Besan)

2 tsp Oil

1 1/2 tsp Salt

1/2 tsp Red chili powder

1-2 Chopped Green Chillies (Jalapeno)

1/2 cup Water

How To Make Paneer Pakora:

Mix first set of ingredients well.

Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).

Let batter rest 1/2 hour in a warm place

Cut the paneer into thick cubes.

Sprinkle little salt, chili powder on the cubes

Deep fry in oil that is heated to 375°.

Drain on paper towels and serve immediately.

Serve the paneer pakora with coriander or mint chutney

Image Sources: shutterstock.com

Aloo Ki Sabji

Ingredients for potato curry recipe:

     

250gms Aloo (Potatoes)

2 tbsp Oil

1/4 tbsp Turmeric powder

2 nos. Green chillies

4-5 nos. Curry leaves

1/2 tsp Mustard seeds

Salt To Taste

How to make aloo subzi:

Boil, peel and cube the potatoes. Heat oil in a pan, add the mustard seeds, slit green chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and cubed aloo (potatoes), add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. Serve the aloo sabzi hot with roti or paratha.

For a different taste in aloo sabzi , you can substitute mustard seeds with cumin seeds.

Image Source: shutterstock.com

Kadhai Paneer

Ingredients:

         

250 gms Cottage Cheese (Paneer)

3 Capsicum (Shimla Mirch)

4 Onion (Pyaj)

4 Tomato (Tamatar)

1 " long piece Ginger (Adrak)

1 tsp Red Chili Powder (Lal Mirchi)

2 Bay Leaf (Tej Patta)

4 Cloves (Lavang)

1 piece Cinnamon (Tuj/Dalchini)

Little Orange Color

4 tblsp Clarified Butter (Ghee)

How to make kadhai paneer:

1. Cut cottage cheese, capsicum in long pieces.
2. Grind onion, tomato, ginger, salt, red chili powder and orange color.
3. Mince cloves and cinnamom.
4. Heat clarified butter in a pan.
5. Add bay leaf, cloves, cinnamon.
6. Then add onion, tomato, ginger paste.
7. Continue cooking it on medium flame till ghee/oil begins to separate.
8. Add paneer and capsicum pieces.
9. Cook on low flame.
10. When the capsicum are done put off the flame.
11. Take off the fire and serve hot.
12. Serve with nan or paranthas..