Sunday, 29 September 2013

How to cook mirchi ka salan?

Ingredients:-
Big green chillies..................................................10 pc
Onions............................................................... 2 (chopped)
Turmeric powder................................................1/4 tsp
Red chilly powder...............................................a pinch
Ginger garlic paste..............................................2 tsp
Tamarind............................................................2 tbs
Oil.....................................................................5-6tbsp
Salt as per taste

For gravy paste
Fresh coconut.....................................................1/2 cup
Peanuts...............................................................1/2 cup
Sesame (Til)........................................................1/4 cup
Cumin seeds........................................................1/2 tsp
Coriander seeds...................................................1/2 tsp

Tempering/ Seasoning
Mustard seeds...................................................1/2 tsp
Cumin seeds......................................................1/2 tsp
Onion seeds (Kalonji seeds)...............................9-10
Curry leaves......................................................5 pc

Preparation
1. For gravy paste, dry roast all of the gravy ingredients and make a fine paste. Keep aside.

2. Wash green chillies and wipe it dry. Make a slit in the chillies so that the head remain intact. Deep fry chillies and keep aside.
3. Heat oil in a pan, add zeera, mustard, kalonji. Stir well till it turn brown.
4. Add curry leaves and onions.Saute till onions are well fried 
5. Now add ginger garlic paste and saute for some time. 
6. Add the grounded masala and cook continuously. Stir continuously to prevent if from sticking to the bottom. Cook till oil starts leaving the masala. 
7. Now add red chili powder, turmeric powder and salt. Mix thoroughly and cook for few mins.
8. Now add the tamarind pulp and continue to saute if for another 3-4 min.
9. Serve mirchi ka salan with Chapattis or rice.


Saturday, 28 September 2013

How to cook Lemon and Coriander Soup?

Ingredients
Coriander leaves.....................................2 bunches
Cabbage.................................................4 tbs (finely chopped)
Carrot.....................................................4 tbs (finely chopped)
Green Onion............................................4 tbs (finely chopped)
Lemon.....................................................1 medium
Black pepper powder...............................1/2 tsp
Salt to taste

Method
1. Wash and finely cut the coriander leaves. Keep aside.
2. Take 4 cups of water in a cooking pan, on medium heat let the water boil.
3. Once the water boils add coriander leaves and cook for 5 mins.
4. Remove the pan from heat and strain the water in a bowl.
5. Again in a bowl take coriander water and add lemon juice, cabbage, carrot and green onion. Cook for 5 mins.
6 Remove the pan from heat. Transfer the soup in a bowl and sprinkle some coriander leaves.
7. Serve hot before meal.

Friday, 27 September 2013

Bharwan karela/ Stuff Karela deep fry recipe

Ingredients
Kerala/Bitter gourd.......................................7 pc
Oil...............................................................3 tbs

For stuffing
Onions.........................................................3 (finely chopped)
Besan..........................................................2 tbs
Garam masala powder..................................1/4 tsp
Coriander powder.........................................1/2 tsp
Red chilly powder.........................................1/2 tsp
Oil...............................................................1 tbsp
Salt as per taste


Method

1. Heat oil in a cooking pan, fry onions in the oil till it turns light pink. 
2. Add coriander powder, garam masala powder, salt and red chilly powder. Saute for 2 minutes.
3. Now add besan. Stir till you get nice aroma and besan changes colour. Keep aside to cool.
4. Scrap the outer skin of karela/bitter ground. Steam in a cooker for 6-7 minutes. Once cool slit the karela length wise and remove the pulp.
5. Fill the onion masala stuffing into the slit karela and tie each karela with thread.
6. Heat oil in a big cooking pan and fry the stuffed karelas on medium heat. Stir frequently and take care not to burn or over fry the karela.
7. Sprinkle the left over stuffing and cook for a min.
8. Remove from heat and transfer into a serving bowl.
9. Serve hot with chapattis or daal-rice.


 




Wednesday, 25 September 2013

How to cook kashmiri dahi baingan?

Ingredients
Brinjal..........................................6-8(long variety, medium size)
Curd.............................................2 cups
Kashmiri red chili powder..............2 tsp
Green Cardamoms........................4 pc
Fennel (saunf)..............................1/2 tsp (powder)
Asafoetida...................................1/4 tsp
Dry ginger powder.......................1/2 tsp
Oil..............................................2 tbs
Salt to taste
Oil for deep frying


Method of preparation
1. Wash and cut brinjals into length ways and keep in water until further use.
2. Wisk yogurt and salt together. Pat dry brinjals on kitchen towel.
3. Heat oil in a kadai and deep fry brinjals until light golden brown.
4. Heat 2 tbsp oil in a cooking pan and add asafoetida and green cardamoms. Stir fry for few mins and immediately add the wisked yogurt.
5. Add fennel, dry ginger and red chilli powder and stir for some more time.
6. Cook on medium heat for two to three minutes and add fried brinjals. Cover the pan.
7. Reduce heat and cook for three to four minutes.
8. Serve hot with parathas or chapattis.


Monday, 23 September 2013

How to cook delicious Tur Daal pakoras?

Ingredients
Tur Daal (yellow lentils).....................1 cups (soaked over night)
Onion...............................................1 (roughly chopped)
Green chilies.....................................6-7 pc
Garlic cloves.....................................6 pc
Funnel seed......................................1 tbs
Cumin seeds.....................................1 tbp
Cinnamon.........................................1" pc
Asafotadia........................................1 pinch
Coconut...........................................4 tbs (grated)
Coriander leaves...............................3 tbs (finely chopped)
Curry leaves......................................7-8 pc
Rice flour..........................................1/2 cup
Besan...............................................1/2 cup
Baking powder.................................2 tsp
Salt to taste
Oil for deep frying

Method
1. Grind overnight soaked tur daal in a mixer. Transfer into a bowl and keep aside.
2. Grind onion, green chili, garlic, funnel seed, cumin seed, coconut, curry leaves, coriander, asafotadia, and cinnamon in a mixer.
3. Mix tur daal paste and spices paste. Mix well and add salt, baking powder, besan and rice flour to make a thick paste. 
4. Make round balls with this paste. Keep aside.
5. Heat oil in a deep frying pan. Fry all the balls in medium heat till it becomes brown.
6.Serve hot with tomato ketchup or green chutney.

Saturday, 21 September 2013

How to cook tikha baingan masala?

Ingredients
Brinjal..........................................1/2 kg (small size)
Onion...........................................4 (cut in a big pieces)
Dried Coconut..............................2 tbs (grated)
Garlic............................................1 whole
Ginger...........................................1 tsp (grated)
Red chili powder...........................2 tsp
Turmeric powder..........................1 tsp
Garam masala...............................1 tsp
Cumin powder..............................1 tsp
Tamarind paste..............................2 tsp
Jaggery.........................................1/2 tsp
Salt to taste

Method
1. Take onion, coconut, garlic and ginger in a grinder and grind. Do not add water.
2. Transfer this paste into a bowl and add red chili, turmeric, garam masala, cumin powder, salt and tamarind paste. Mix well.
3. Add 2 tbsp of oil in pan and heat it, put the mixture in the pan.
4. Fry the mixture properly. Remove the pan from heat and let it cool.
5. Take the brinjal slit it in 4, fill the mixture in the brinjal.
6. Pour 2 - 3 tbsp of oil in a cooking pan, heat it and then put the stuffed brinjal, cover the pan and cook it.
7. Add little water to the brinjal and add 1/2 tsp of jaggery to taste.

8. Let it cook for 15-20 minutes.
9. Serve hot with chapattis, parantha or puri.

Thursday, 19 September 2013

How to cook cabbage kofta curry?

Ingredients
Bay leaves.....................2 pc
Coriander......................2 tsp (finely chopped)
Oil.................................2 tbs

For Koftas
Cabbage..............................1/2 medium size (shredded)
Besan...................................2 tbs
Oil for frying

For Gravy
Onion.....................................1 medium (finely chopped)
Tomatoes...............................2 medium (finely chopped)
Ginger....................................1" pc
Coriander seed.......................1 tsp
Cumin seed.............................1 tsp
Clove......................................1 pc
Cinnamon................................1" pc
Sugar......................................1/2tsp

Method
1. Take the shredded Cabbage in a bowl, add besan & make small round balls.
2. Deep fry the balls in the hot oil & keep aside.
3. Blend onion, tomatoes, ginger, coriander seed, cumin seed, clove and cinnamon in a blender to make a paste.
3. In a separate pan heat 1 tsp of oil, add bay leaves & the paste, salt according to taste & little bit of sugar.
4. Let the paste cook till the oil separates. Add little water if required.
5. Switch off the flame add the Kofta's & Cover till Serving.

6. Garnish with fresh coriander leaves.
7. Serve hot with naan, chapattis or rice.

Monday, 16 September 2013

How to cook palak paneer?

Ingredients
Spinach...............................500 gms
Paneer.................................200 gms
Onions................................5 medium sized
Garlic..................................2-3 flakes
Oil......................................6-7 tbsps
Cumin seeds.......................1 tbsp
Garam masala.....................1/2 tsp
Cumin powder....................1/2 tsp
Red chili powder.................1/2 tsp
Salt to taste

Method
1. Wash the spinach, drain and cut finely. Cook the spinach in water.
2. Drain the water and then make puree of the spinach leaves with the help of mixer.
3. Cut 4 of the onions finely. Heat oil in a cooking pan add cumin seeds and onions. Saute the onions till transparent.
4. Grind the remaining one onion and the garlic flakes to a fine paste.
5. Add this paste to the sauted onions. Also add the spinach puree, garam masala, red chili and cumin powder. Add some water if necessary.
6. Let boil for a minute or two.
7. Cut the paneer to cubes of desired size (not too small). Fry this in oil till golden brown,
8. Add this paneer to the prepared palak.

9. Serve hot with rice or chapattis.

How to cook mix veg curry?

Ingredients
Mixed vegetables......................................................1 cup (sliced, boiled)
(use carrot, cauliflower, beans, peas, potato, etc.)
Tomato.....................................................................1 (sliced)
Coconut....................................................................1/2 (grated)
Ginger.......................................................................1/2 tsp (grated)
Garlic........................................................................1/2 tsp (crushed)
Green chilies..............................................................3 pc
Sesame seeds............................................................1 tbs
Red chili powder.......................................................1/2 tsp
Cumin seed...............................................................1/2 tsp
Mustard seed............................................................1/2 tsp
Cloves......................................................................2 pc
Cinnamon.................................................................1" pc
Butter.......................................................................2 tbs
Lemon juice..............................................................1 tbs
Salt to taste

Method
1. Drain the boiled vegetables, keep stock aside.
2. Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in a blender.
3. Heat butter in a cooking pan, add cumin and mustard seeds, allow to splutter.
4. Add grated ginger and garlic paste. Add salt and red chili powder Stir fry for 3-4 minutes.
5. Add vegetables except tomatoes.
6. Add 1/2 cup stock and cover the pan. Simmer for 5 minutes.
7. Add tomatoes and cook till gravy is thick.

8. Serve hot with parathas or chappatis.

Saturday, 14 September 2013

How to cook Sarson Ka Saag?

Ingredients
Green Sarson..................................1 bunch
Spinach...........................................1 bunch
Onion..............................................1 (grated)
Ginger & Garlic...............................1/2 tsp (grated)
Green chillies...................................3 pc
Garam masala..................................1/2 tsp
Corn flour........................................1tsp
Oil...................................................1tsp
Ghee...............................................2tsp
Lemon juice....................................1/2tsp
Paneer............................................1tbs (grated)
Salt to taste

Method
1.Wash green sarson and spinach, drain and chop finely.
2. Heat oil in the pressure cooker.
3. Add chopped green sarson, spinach and green chillies, stir for few mins.
4. Add ginger and garlic. Again stir for few mins.
5. Add few pinches salt and 1 cup water.
6. Pressure cook till done (2 whistles). Mash well.
7. Heat ghee in a pan, add onion, saute till brown. Add all other ingredients, except cheese.
8. Stir well and cook till oil separates.
9. Garnish with cheese.

10. Serve hot with makki ki roti, or paratha.

Thursday, 12 September 2013

How to cook Malai Kofta?

Ingredients

For Gravy:
Fresh cream...........................125gms
Paneer or Khoya....................75gms
Milk.......................................150ml 
Cashewnuts............................50gms
Sugar......................................2 1/2 tsp
White pepper powder.............3tsp
Turmeric Powder....................1/2tsp
Nutmeg powder......................1/4tsp
Ginger.....................................2tsp (grated)
Garlic......................................1tsp(crushed)
Cinnamon................................1"pc
Cloves.....................................6pc
Cardamoms.............................6pc
Ghee.......................................3tsp
Salt to taste

For Kofta
Khoya.....................................50 gms
Paneer.....................................50 gms
Potatoes..................................5 medium
Cashewnuts.............................20gms
Raisins.....................................20gms
Green chillies............................4-5 (finely chopped)
Ginger......................................1/2 tsp (grated)
Coriander.................................1 tsp (chopped)
Cumin seeds.............................1/2 tsp
salt to taste

For Garnishing
Paneer......................................1 tbsp (grated)
Coriander.................................1 tbsp (chopped)

Method
Koftas
1. Boil the potatoes, peel and smash them. 
2. Mix together all the ingredients except raisins and cashews. 
3.Take a small ball sized dough in hand, flatten and place 2-3 cashews and raisins in the center and shape into a ball. Repeat for remaining dough. Keep aside.
4. Deep fry all the koftas and keep aside.

Gravy
1. Roast the cinnamon, cardamom, nutmeg and cloves together. Dry grind and keep aside. 
2. Wet grind all the other ingredients, except ghee, to a paste. 
3. Heat ghee in a deep cooking pan, add powdered spices and fry for 2-3 seconds. Add paste and fry further for 5-7 minutes stirring well. Add 2 cups water, add cream and simmer on low for 15 minutes. 
4. Add fried koftas in the gravy. Cook for 5-7 mins. 
5. Garnish with grated cheese and chopped coriander.
6. Serve hot with naan or parathas.

Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy. 


Tuesday, 10 September 2013

How to cook Potato in Curd Gravy?

Ingredients
Potatoes.......................................3 medium (boiled and peeled) 
Curd.............................................1 cup (blended)
Red chili powder............................1/2 tsp
Coriander Powder..........................1/2 tsp
Turmeric Powder...........................1/4 tsp
Garam Masala...............................1/4 tsp
Cumin seed....................................1tsp
Musturd seeds...............................1tsp
Asofotadia.....................................2 pinches
Ginger-Garlic.................................1/2 tsp (grated)
Oil................................................1 tsp
Wheat flour...................................1/4 tsp
Curry leaves..................................1 stalk
Green chilies..................................2 pc (slit)
Water............................................1 1/4 cups

Method
1. Cut potatoes into big pieces. Mash 3-4 pieces with hand. Keep both aside.
2. Mix all the dry masala in 1/4 cup water.
3. Heat oil in a deep cooking pan. Add the cumin and mustard seeds. When they splutter, add ginger-garlic, chilli and curry leaves. Add the masala mixture and fry for 2 minutes. 
4. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd. 
5. Add the remaining water and all the potato and flour. Stir well. Boil and simmer for 10 minutes or till gravy thickens 
6. Garnish with chopped coriander. Serve hot with thin wheat chapattis or rice.



Sunday, 8 September 2013

How to cook Shahi Panner?

Shahi Paneer
Ingredients
Paneer (cottage cheese)....................................250gms
Onion...............................................................1 medium (sliced)
Ginger..............................................................1/2" pc (finely chopped)
Green Chilies....................................................2 (finely chopped)
Tomatoes..........................................................4 medium (finely chopped)
Cardamoms.......................................................2pc (crushed)
Curd..................................................................1/4 cup (blended)
Red chili powder................................................1/2 tsp
Garam Masala....................................................1/2tsp
Milk...................................................................1 cup
Tomato Sauce....................................................2tsp
Salt to taste

To garnish:
Grates Paneer ...................................................2 tbsp
Coriander..........................................................1tbs (chopped)

Method:
1. Chop the paneer into 2" fingers. Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes.
2. Add tomatoes and cook for 7-8 minutes, cover it. Add curd and cook for 5 more minutes. Add 1/2 cup water cook for some more time and keep aside to cool. Now blend this mixture to make smooth gravy. 
3. Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy. Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes. 
4. Garnish with chopped coriander and grated paneer.


Friday, 6 September 2013

How to make Pear and Mango Sweet-Spicy Chutney?

Ingredients
Raw Firm Mangoes........................................250gms
Pears.............................................................250 gms
Sugar.............................................................500gms
Salt................................................................2tsp
Red chilli powder...........................................1tsp
Garam masala................................................1tsp
Marsh melon (kharbooja) seeds.....................1tsp
Raisins...........................................................1tsp
Cloves...........................................................2(powdered)
Almonds........................................................8(finely chopped)
Cashews........................................................8(finely chopped)

Method
1. Peel and mash raw mangoes and pears.
2. Put 1 tbsp. sugar in a heavy saucepan.
3. Stir and cook the sugar on low heat, till it turns brown.
4. Add 500 ml. water and boil. Now add remaining sugar and bring it to boil.
5. When the sugar has fully dissolved in the water add mashed mangoes and pears, cashew, raisins, marsh melon seeds, chilli and salt.
6. Boil till a thick jam consistency is obtained. Stir occasionally.
8. Add the clove powder and garam masala.
9. Transfer into a glass jar when it cools completely. 

Shelf life: 1 month
Makes 1.5 kgs. chutney.


Wednesday, 4 September 2013

How to prepare Mint and curd chutney?

Ingredients
Curd.................................1 medium bowl (finely blended)
Mint leaves........................1/2 bunch (washed and chopped)
Coriander..........................1 bunch (washed and chopped finely)
Onion................................1 small (finely chopped)
Ginger...............................1 small pc
Green chilies......................4-5 pc (chopped)
Cumin powder..................1tsp
Chaat Masala...................1tsp
Aamchur powder.............1tsp
Water..............................¼ cup or as needed
Salt to taste

Method
1. Add cumin powder, chaat masala and aamchur powder in finely blended curd. Mix well and keep aside.
2. Mix chopped mint leaves, coriander leaves, green chilies, onion, ginger, salt and water in a mixer jar.
3. Blend to a smooth paste.
4. Mix green chutney paste with curd. Blend till curd and green chutney becomes uniform and in one color.
5. Serve it with snacks or tandoori starters.

Sunday, 1 September 2013

How to cook Navratan Korma, a delicious Mughlai dish?

Ingredients
Boiled vegetables - 3 cups(potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
Paneer (cottage cheese) - 150gm (grated)
Tomatoes - 3 medium size
Onion - 2 medium size (grated)
Ginger paste - 1 1/2 tsp
Garlic Paste - 1 1/2 tsp
Red Chilli powder - 1 1/2 tsp
Turmeric powder - 1 tsp
Coriander powder - 1tsp
Garam masala - 1tsp
Salt to taste
Cream - 2 tsp
Oil - 6 tsp
Ghee - 1 tsp
Milk/ water - 1 cup
Dry fruits - 1/4 cup (cashew nuts, raisins)
Coriander leaves - 3 tsp finely chopped

Method
1. Boil tomatoes till tender, allow them to cool. Now peel off the tomato skin to make puree. You can use readymade tomato puree also.
2. Take a pan add 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat, remove the pan and keep aside.
3. Now heat oil in a pan, add onions and ginger-garlic paste, fry till golden brown. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
4. Now add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
5. Add milk (use water alternatively), bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer to the gravy and stir well. Finally add all the vegetables and cook for 5-7 minutes.
6. Garnish it with cream and chopped coriander leaves. Serve hot navratan korma with Parantha, Puri, Chapati or Rice.