Indian

Khadi Chawal

Preparation Time: 10 min.

Cooking Time: 45 min.

Serves: 4. 

Ingredients: 

For Pakore

• 5 tblsp Besan (Gram flour) 
• 1 tsp oil
• 1 tbsp curd
• 2 tblsp Chopped finley onion 
• 1 green chilli finely chopped
• 1 tblsp Hara dhania (Corainder leaves)
• 1 tsp Red chili powder
• Oil for deep frying 
• Salt As per taste 

For Kadhi

• 1 cup sour Curd (khatti dahi)
• 2 1/2 tblsp Besan (Gram flour) 
• 2 Dry red chili whole
• 1/2 tsp saboot jeera
• 1/4 tsp Rai (mustard seeds)
• 1/4 tsp methi dana (Fenugreek seeds)
• 1/2 tsp Turmeric powder
• 1 tsp Jeera Powder
• 1 tsp heeng
• 1 1/2 tsp Salt
• 1/2 tsp Red Chilly Powder
• 2 tsp ginger
• 2 tsp garlic
• 1/4 tsp Garam Masala
• 1 Green Chilly 
• 1 tblsp Hara dhania (Corainder leaves)
• 2 tbsp Oil or ghee 

Method:

1. Mix all ingredients listed under pakora except oil for frying.
2. Now add 1/2 cup of water to the mixture. The batter should be thick enough to bind the ingredients together.
3. Heat oil for frying in a kadhai or pan. When piping hot, drop small balls of the mixture in the oil. Fry in batches of 6 - 7 at a time. When the pakoras are golden brown, drain them on a kitchen paper. Keep them aside.
4. In a separate bowl beat the curd/yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 4 -5 cups of water. Whisk well.
5. Now heat oil in a big kadhai or pan. Add heeng, saboot lal mirch, sarsoon, saboot jeera and methi dana. When they begin to sputter add grated ginger and grated garlic. Stir fry for 15- 20 secs and then add turmeric, jeera powder, salt and red chilly powder. Immediately add besan-curd mixture.
6. Stir well and bring it to a boil. Then let it simmer on a slow fire for about 15 minutes. Stir occasionally.
7. After 15 mins add the pakoras, garam masala, crushed kasoori methi, green chilly slit lengthwise and again simmer the punjabi kadi for about 5 minutes.
8. Take it out in a dish and garnish with finely chopped corainder and red chilli slit. Serve the kadhi hot with steamed rice.

Kadai Paneer

Preparation Time: 20 min.
Cooking Time: 10 min.

Serves: 4. 

Ingredients:

• Paneer - 1 packet cubed
• Capsicum - 1 chopped
• Onion - 1 chopped finely
• Jeera - 1 tsp
• Red chilli powder - 1 tsp
• Turmeric powder - a pinch
• Garam masala powder - 1 tsp
• Ginger garlic paste - 1 tbsp
• Kasuri methi / dried fenugreek leaves - 1 tbsp
• Oil - 2 tsp
• Red Chillies - 1
• Coriander leaves - to garnish
• Salt to taste

For grinding:

• Tomatoes - 2
• Coriander seeds - 1.5 tsp
• Red Chillies - 1

Method:

1. Dry roast coriander seeds and red chillies one by one seperately and grind it with tomato to a fine paste.
2. Heat half a tsp of oil, add cubed paneer and toast it for 2mins. Dont let it brown then transfer the toasted paneer in hot water for 5mins, drain and keep aside
3. Heat remaining oil in a kadai, add jeera allow it to crackle then add red chillies and fry for a minute. Add onions, ginger garlic paste and saute till raw smell leaves and onions turn slightly browned.
4. Then add the ground tomato paste and fry for 3-4mins till raw smell leaves. Sprinkle little water if its very thick. Then add the chilli, turmeric and garam masala powder, mix well and fry for few mins.
5. Next add the capsicum and saute till its cooked but retain its crunchiness dont let it become soft.
6. Add kasoori methi and salt to taste. Finally add the cubed paneer and mix gently until well combined. Simmer for 3 mins so that the paneer get nicely blended with the gravy. Switch off , Garnish with coriander leaves and serve hot with rotis/chapatis.

  
Naan

INGREDIENTS:

• 4 cup refined wheat flour (maida)
  
• 1 tsp baking powder
• 1 cup milk
• 1/2 tsp soda bi-carbonate (baking soda) 2 tbsp oil
• 1 tsp salt
• water as required
• 2 tsp onion seeds
• 1 egg
• 2 tsp sugar
• 2 tsp butter
• 2 tbsp yogurt

METHOD:

1. Sieve flour with baking powder,baking soda and salt.Add sugar,egg,milk,yogurt and water.Knead well into medium soft dough.Apply a little oil and keep it under the wet cloth for an hour. 
2. Make 8 equal portions of the dough.Apply a little oil and put the onion seeds on top.
3. Press sides and then centre of the dough ball . Give a round flat shape.Pick it in hand and pat it to give it a round shape of about six inch diameter.Stretch it from one side to give it a triangular shape.Put it on a cloth and put it on a pre-heated tandoor wall or cook it in a preheated oven (200 degree Celsius)
4. Remove using a skewers when it is crisp and golden brown on both the sides.Serve hot topped with butter.

Chole Bhature

Ingredients:

For the Chole

• 1 cup kabuli chana (white chick peas), soaked overnight
  
• 1 tea bag or tsp tea leaves , tied in a muslin cloth (optional) 
• 1/2 tsp cumin seeds (jeera) 
• 1 onion, finely chopped 
• 1/2" piece of ginger (adrak), grated 
• 2 cloves of garlic (lehsun), grated 
• 2 tsp chole masala 
• 2 tsp chilli powder 
• 2 tsp dried mango powder (amchur) 
• 1/4 tsp turmeric powder (haldi) 
• 1 tbsp coriander (dhania) powder 
• 1 tsp cumin seeds (jeera) powder 
• 2 tbsp oil 
• salt to taste

For the Bhature

• 1/2 cup plain flour (maida)
• 1 1/2 tsp oil 
• salt to taste 
• oil for deep-frying

Method

For the Chole

 

1. Pressure cook the Kabuli chana with the tea bag for 3 whistles until they are soft . Drain and keep aside. Discard the tea bag.  
2. Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown.
3. Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.
4. Add the Kabuli chana and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Keep aside 

For the Bhature

1. Combine the flour, 1½ teaspoons of oil and salt and knead into a firm dough without using any water. Knead the dough very well till it is smooth
2. Cover with a wet muslin cloth and rest the dough for 10 minutes
3. Divide the dough into 4 equal parts and roll out into small circles.
4. Deep fry in hot oil till the bhaturas puff up and both sides are golden brown.
5. Serve hot with the chole, sliced onion and lemon wedges.

Stuffed Brinjal with Curry

Ingredients

• Brinjals -10 (choose fresh and small ones)
• Tomatoes-2 finely chopped
• Onions-3 finely chopped 
• Chilli powder- 1 tsp
• Green chilli- 1 chopped finely
• Degi Mirch - 1 tsp (for color)
• Oil- 6 tsp
• Mustard seeds- ¼ tsp
• Jeera- ¼ tsp
• Turmeric powder- ¼ tsp
• Coriander leaves- finely chopped 2 tsp

To grind

• Peanuts-6 tsp dry roasted
• Sesame seeds-6 tsp dry roasted
• Coconut grated- 2 tsp 
• Ginger garlic paste- 2 tsp
• Garam masala- 1tsp
• Salt to taste 

 Method

1. Wash the brinjals , do not remove the stem , and slit them vertically and horizontally like a plus sign(starting from the opposite end of the stem) without breaking them into halves.
2. Grind the ingredients to a fine paste. Stuff the paste into the brinjal slits.
3. Heat oil in a pan and add mustard seeds and jeera. When the mustard pops add the onions and green chillies. Saute for some time and then add the brinjals and the remaining paste. 
4. Fry for some time and add the chopped tomatoes, turmeric powder, chilli powder, salt and ½ cup of water. 
5. Close with a lid, simmer the flame and keep stirring every 5 minutes, gently without smashing the brinjals.
6. Remove from heat when brinjals are tender and when oil floats on top. Garnish with coriander leaves.Serve hot with rice. 

Chana Masala with Rice

Ingredients:

• 2 onions
• 1 tbsp garam masala powder
• 1 tbsp red chilli powder
• 2 tbsp coriander- cumin powder
• 1 cup chick peas (kabuli chana)
• 3 tbsp vegetable oil
• 2 tomatoes
• salt to taste

For garnish

• 1 tomatoes
• 2 tblsp coriander leaves chopped
• 1 green chilli
• Onion flakes
• Lemon slice

Method:

1. Soak the chana for at least six hours and then drain.
2. Cut the onions.
3. Wash and quarter two tomatoes and make slices of the remaining.
4. Wash and slit the green chillie.
5.  Mix chana in water and stir fry in a pressure cooker till done. Take care the chanas do not get mashed.
6. Heat up the oil and add the onions into it and stir fry till golden brown.Add tomatoes to the onions. Put dhania-jeera powder and red chilli powder and fry again.
7. After five minutes, mix in the garam masala powder, aand stir fry for two minutes.
8. Mix in the boiled chanas and salt.
9. Decorate with cut coriander leaves, slit green chillies, slices of tomatoes, onions and lemon.
10. Serve it with hot rice.

Palak Paneer

Ingredients

• Spinach 2 large bunches
• 200 grams Cottage cheese (paneer)
• 2-3 Green chillies
• 8-10 cloves Garlic
• 3 tbsp Oil
• 1/2 tsp Cumin seeds
• Salt to taste
• 1 tbsp Lemon juice
• 4 tbsp Fresh cream

METHOD

1. Remove stems, wash spinach thoroughly in running water.
2. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. 
3. Remove stems, wash and roughly chop green chillies. 
4. Grind spinach into a fine paste along with green chillies. 
5. Dice paneer into one inch by one inch by half inch pieces. 
6. Peel, wash and chop garlic. 
7. Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped garlic and sauté for half a minute. 
8. Add the spinach puree and stir. Check seasoning. Add water if required. 
9. When the gravy comes to a boil, add the paneer and mix well. 
10. Stir in lemon juice. Finally add fresh cream. Serve hot.

Chana dal

Ingredients

• 1 cup chana dal
• 1 large onion, finely chopped
• 1 medium-sized tomato, finely chopped
• 1-2 green chillies, finely chopped
• 1 tbsp ginger-garlic paste
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 2 tbsp light cooking oil
• fresh coriander leaves, chopped for garnish
• water, as needed
• salt to taste

Method

1. HEAT oil in a pressure cooker and saute cumin seeds, fennel seeds, green chillies, and onions till lightly browned and fragrant.
2. Add in spices and ginger-garlic paste, and fry for a few seconds.
3. ADD in the chopped tomatoes and salt, and cook for a few minutes to combine well. 
4. Add lentils, and enough water to cover them. Pressure cook for 15-20 minutes till lentils are soft and done. 
5. Stir in more water if you want a much thinner consistency, and let it come to a boil.
6. GARNISH with fresh coriander leaves, and serve warm with a big bowl of rice.

Lachedar parantha with paneer stuffing

Ingredients:

• 100 gms Grated Paneer
• 1 finely chopped Onion
• Coriander leaves finely chopped
• 1 or 2 finely chopped green Chilies
• Salt, Red Chili powder and Graram masala as per taste
• 1/2 tsp Ajwain (optional)
• Butter / Oil for frying

Method:
Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.

In a bowl mix all the stuffing ingredients.

Make the paraths. When the paratha is thin and even , stop rolling, and spread 6 drops of oil.
Sprinkle a little flour on the oiled side, dust off the excess flour.

Add the filling to the paratha. Now roll it slightly.
Cook on a pre-heated Tawa (Non stick).

Turn it and pour half tablespoon oil or butter.
Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
Cook on a low heat till golden brown.
Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle. 

Note:

• Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

Lachedaar Parantha

Ingredients:

• 2 cups wheat flour
• 1/2 cup water
• 2 tsp ghee
• salt

Method:

1. Combine all the dry ingredients for the dough. Add water, ghee and form a smooth dough. Add more water if required for the dough. Cover the dough and keep aside for 15 minutes.
2. Take a medium sized ball of dough. Roll it into 5-6 inch diameter disc on a dusted rolling board.
3. Apply ghee on the paratha disc.From the edge fold the paratha.
4. Again keep on folding it. Do this till you come to the end.
5. Apply slight pressure and roll the folded dough with your fingers till the length of the roll increases.
6. Take the folded roll and encircle it.
7. Join the edge of the roll to the center of the circle and press it. Now roll into parathas.Heat the tava. Place the paratha on the tava.
8. Turn the paratha when one side is partly cooked. Apply ghee on this side. Fry for a minute.
9. Now turn again and apply ghee on the other side.
10. Flip again for a couple of times, till the parathas are browned evenly and well cooked.Press the sides with the spatula while frying the parathas.
11. Alternatively, you could also add some ghee on the tava and then fry the lachedar parathas.
12. Serve the parathas hot with any curried vegetable or paneer dish.

Dum Aloo

Ingredients:

• 1/2 kg Small Potatoes
• A pinch of Asfoetida (heeng)
• 1/2 tsp Turmeric Powder
• 1 tsp red Chilli powder
• 2 tbsp dhania powder
• 1 tsp degi mirch powder (optional)
• 1/2 tsp MDH garam masala
• 1 Medium size onion (grated)
• 4-5 Bay Leaves (tej patta)
• 1 tsp Ginger garlic paste
• 4 tbsp Ghee or oil
• Salt to taste

Method:

1. Peel the potatoes and keep aside.
2. Take oil in a frying pan and heat it for about one minute. Fry the potatoes on a medium heat until their color changes from white to light brown. Keep it aside.
3. Add grated onion, bay leaves and ginger-garlic paste to the remaining oil.
4. Fry the mixture till the paste turns reddish brown.
5. Add all the masala and heat for about 2 to 3 minutes.
6. Keep stirring continuously, add water if the gravy appears too thick.
7. Now add pricked potatoes to this gravy and cook in a pressure cooker. Remove from the flame after 4 to 5 minutes just before the first whistle.
8. Garnish it with fresh coriander leaves.
9. Dum Aloo is ready to serve.

Crispy Mooli Ka Paratha

Ingredients:

For stuffing:

• 3 Mooli (Radish)
• Salt To Taste 
• Cumin Seeds (Jeera)
• 1/2 tsp Red chilli powder 
• 1/2 tsp Corainder powder
• 2 Green chillies, chopped finely 
• 2 tbsp Corainder leaves

For dough:

• 2 cups Wheat flour
• Salt To taste 
• Water As needed 
• Oil for frying muli paranthas

Preparation:

1. Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside.
2. Peel and grate the radish. Squeeze and drain all the water.
3. Heat the pan and fry jeera in the oil and then add radish & fry it to light brown. Add salt, red chilli powder, green chillies, corainder leaves and mix well. Allow it to cool.
4. Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round parantha.
5. Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.
6. Serve the mooli paratha hot with raita and green chilli pickle.