Curry On the way

Palak Puri

2009-05-28T14:03:00.001-07:00

Ingredients:
Wheat flour - 2cups
Palak/Spinach - 1bunch
Salt - to taste
Ginger - a small piece
Green chili - 3-4
Cumin seeds - 1/2 tps
1 tbsp Sesame seeds
Oil - for frying

Method:
1. Clean the palak and blanch it in boiling water for 5mins along with ginger and green chilies.
2. Make a fine paste of blanch palak, now add the cumin and little water if required.
3. Make dough with wheat flour, salt and palak paste.
4. Make Puri spread some sesame seeds.
5. Fry Puri.

Tamarind Rice

2009-03-31T14:15:00.000-07:00

Ingredients
3 cups cooked rice
1 tbsp tamarind pulp + 2 tbsp water
salt to taste
2 tbsp sesame seeds, roasted and powdered

Tempering
1 tbsp oil
11 curry leaves
A generous pinch of asafoetida
1/2 tsp mustard seeds
2 tsp chana daal/bengal gram
2 tsp urad daal
3 red chilies, halved
1 tbsp raw peanuts

Garnish
1 tsp ghee/clarified butter

Method
Heat oil. Add all the ingredients for tempering.As the mustard seeds splutter, add tamarind water and salt. Bring to boil. Simmer for 5 minutes. Meanwhile, mix roasted sesame seeds powder to the cooked rice. Add rice mixture to the simmering tamarind liquid. Stir well. Add ghee. Serve hot.

Dal palak

2009-03-31T14:11:00.000-07:00

Ingredients:

Toor Daal (Dried Split Pigeon Peas) - 1/2 cup
Spinach - 1/2 bunch, washed and chopped
Onion - 1/4 med, finely chopped
Tomato - 1/2 med, 1″ cubes
Turmeric Powder - 1/4 tsp
Water - 2 cups
Oil - 1 tbsp
Salt - to taste
Curry Leaves - few leaves
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Asofoetida - pinch
Dry Red Chili - 1, optional
Garlic - 2, crushed
Kasturi/Kasoori Methi - 1 tbsp, optional
Red Chili Powder - to taste
Tamarind Paste - 1/4 tsp

Method:

Wash and soak the Toor Daal for half hour. Drain the water from the Toor Daal and pressure-cook it with 2 cups fresh Water, Turmeric Powder and Tomatoes. Give it 2 whistles and take it off the flame.In a separate pan, heat Oil.Once Oil is hot, add the Mustard Seeds and allow them to pop. Add Cumin Seeds and let them sizzle. Add the following in this order and keep mixing - Asofoetida, Dry Red Chili, Methi Leaves, Curry Leaves, Garlic and Onions.Mix well and cook till the Onions start to turn golden brown. Add in the Spinach and cook till it wilts. Add in the cooked Daal and mix well.Add Salt, Red Chili Powder and Tamarind Paste. Mix and allow it to boil for a few minutes.

Daal Makhani

2009-03-31T14:03:00.000-07:00

Ingredients:

Whole Urad Daal - 1 cup
Kidney Beans - 1/4 cup
Water - 3 cups
Onion - 1/2, medium (chopped)
Garlic - 1 tsp (minced)
Ginger - 1 tsp (minced)
Green Chili - to taste
Salt - to taste
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1 tsp
Red Chili Powder - to taste
Yogurt - 2 tbsp (well beaten)
Heavy Whipping Cream - 3 tbsp
Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Tomato - 1, medium (diced)

Method:

Wash well and soak the Daal and Kidney Beans (Rajma) overnight in the 3 cups of water. Cook the soaked Daal/Rajma in a pressure cooker along with the water. To that add in Garam Masala, Coriander Powder, Cumin Powder, Turmeric Powder, Red Chili Powder, Onions, Green Chili, Salt, Ginger and Garlic. Mix well, close and give it 3 whistles and then lower flame and simmer for 20 minutes. Turn off the flame and let the pressure release on its own. Carefully open the cooker. Stir the Daal and make sure it is soft and cooked well. Put it on low heat and allow it to come to another boil. Add in well-beaten Yogurt and Cream. Allow it to keep cooking on low flame.
Meanwhile take a small skillet and on medium heat, heat Oil.Once it is hot, add in the Cumin Seeds and allow them to sizzle.Add in the Tomatoes and cook a little (be careful not to overcook) Add to the Daal and give a gentle mix. Garnish with a spoon of Cream and a dab of Butter.

Pav Bhaji

2009-03-31T13:50:00.000-07:00

Ingredients:

For Bhaji
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (french beans, carrots, cauliflower, potota, bottle gourds, etc.)
1/2 cup shelled peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushedjuice of
1/2 lemon.

To Garnish
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon.

Method:
Pressure cook mixed vegetables and peas till well done. Mash them coarsely after draining.Heat butter in a pan. Add ginger-garlice, capsicum, onion, tomatoes. Fry for 2-3 minutes till very soft. Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes. Add mashed vegetables and water.Bring to boil.
simmer till gravy is thick, stirring and mashing pieces with masala, in between. Add lemon juice, stir. Garnish with chopped coriander and a block of butter.

For Pav:
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
Serve hot with bhaji, a piece of lemon and chopped onion, Coriander.

Kolambi Bhat (Prawns Rice)

2009-03-31T13:41:00.000-07:00

Ingredients
1 1/2 lb Jumbo Prawn. Peeled and deveined.
3 Cups Basmati Rice
I Cup Cream of Coconut or Coconut Milk
2 Large White Onions finely chopped
2 Large Tomato finely chopped
3-4 Green Chilies slit longitudinally
1/2 cup Coriander finely chopped
2 Tsp Garlic Powder
2 Tsp Red Chilli Powder
2 Tsp Turmeric
2 Tsp Garam Masala
1 1/2 tsp Salt
1/2 cup Peanut or Olive Oil

Method
Place oil in a deep pot and add garlic and green chilies while oil is still cold.
Turn heat to medium.
When garlic starts to splatter add onion and stir.
Keep stirring till onion turns brown and translucent. (10 min on medium heat).
Add tomato and turn heat to high.
Stir and allow to cook till the tomato dissolves into the onion. (5 min).
Add Chili, Turmeric, Garam Masala and salt.
Allow to cook for 2 min until it turns into a paste.
Add Prawns and stir till Prawns curl and change colour.
Add Rice, Coconut milk and Coriander and 2 cups of water.
Stir and mix well.
Turn heat to medium and place a lid on the pot.
Keep stirring occasionally so that all the Prawns don't rise to the top.
Keep adding water as needed till all the Rice is cooked.
Garnish with Coriander

Batata Bhaji(Potato Bhaji)

2009-03-31T13:32:00.000-07:00

Ingredients:

1 Potato, sliced.
1 cup besan (chick pea flour)
1 cup Water
½ tsp cumin powder
½ tsp chilli powder
½ tsp turmeric powder
Pinch of baking soda
Salt to taste.
Oil for frying

Method
Mix besan, cumin, chilli. turmeric, soda and salt in a bowl.Add water slowly and stir the mixture as you do.Add water till water turns to a runny paste.
Heat the oil in a wok. Turn flame to medium heat once oil is hot.
Dip a slice of potato in the besan mixture till it is completely coated and fry the potato.

Iron Rice

2009-03-31T13:28:00.001-07:00

Ingredients:

1 cup Cooked Rice
1/2 cup carrots grated
1/2 cup pumkin[lal bhopla] grated
1/2 cup coconut grated
1/2 cup jagrry
2 dates
5-7 black raisens
1 tbsp ghee
1 tsp cardomam powder
Method:
In Nonstick pan add 1tsp ghee add raisens fry for 10sec,take it on dish,then use same process for dates,carrots,pumkin fry all indivitually. Then add coconut and jagrry fry till jagrry melt then add Cooked rice and add all fried ingredients add ghee,cardomam powder pinch of salt.cook for 5 min.
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Sweet Peanut Bread

2009-03-31T13:26:00.000-07:00

Ingredients:
4 slices bread
To be mixed together:
1 tablespoon butter
2 tbsp Peanut Powder
1 tablespoon powdered sugar
½ teaspoon cinnamon (dalchini) powder

Method:
1. Apply the butter mixture lightly on both the sides of the bread.
2. Cut each slice into 3 strips horizontally.
3. Place them on a microwave safe plate and microwave on HIGH for 4 minutes.
4. Cool completely and store in an air tight container.
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Beet Root Halwa

2009-03-31T13:21:00.000-07:00

Ingredients:
1 cup Beetroot (peeled off, washed & finely grated)
1/2 cup sweet condensed milk
4 Cashew nuts
4 Raisins
1 tsp cardamom Powder
1 tbsp Ghee
How to make Beetroot Halwa:
Pour ghee in a shallow pan (kadahi) and add grated beetroot.Put a lid on the pan and simmer well until beet root cooked.Add Condenset milke and stir well.simmer again for just 1-2 minutes on low heat.Take off heat and garnish with cashew nuts and raisins,cardamom powder.
Beetroot Halwa is ready to serve hot.

Misal Pav

2009-03-25T13:08:00.001-07:00

Ingredients:
For poha:
1 cup poha (flaked or beaten rice)
1 tbsp. peanuts
1/8 tsp. turmeric powder
salt to taste
lemon to taste
1 tbsp. oil

For misal:
1 cup small variety matki (brown variety of kidney bean) (soak overnight)
2 med. potatoes boiled
1/2 tsp. black Maharashtrian Masala (kala Masala)
1/2 tsp. garam masala
1 tsp. red chilli powder
salt to taste
1 tsp. crushed garlic
1 tsp. crushed ginger
2 tsp. lemon juice
3 tbsp. oil
4 cups water

To serve:
1 cup indian farsan mixture (chivda)
1 cup onions finely chopped
2 tbsp. coriander finely chopped
1 lemon cut into bits
10 slices of plain bread.

Method:
For poha:
Wash drain and allow the poha to soften for 15 minutes.Lightly fluff up with fingers to separate grains. Heat oil in a saucepan, add peanuts and brown on low. Add poha, salt, turmeric and stir gently.Cover and allow to heat well. Stir once in between. Add lemon, and toss to spread evenly. Keep aside.

For misal:
Chop potatoes into big pieces. Wash, drain matki. Boil the matki in plenty of water, till tender, but do not allow seed to burst. Drain and keep aside. In one cup water, make paste of all masalas. Heat oil in a large, deep saucepan, add ginger garlic and stirfry for 1 minute. Add masala paste and mix well. Add potatoes. Stirfry till oil separates. Add boiled drained matki. Add remaining 3 cups water. Allow to boil. Simmer on low for 10- 15 minutes till oil forms layer on top. Add salt, lemon juice, and check seasoning, adjusting as required.
To serve:
In individual serving bowls, place a tbsp. of poha on bottom. Spread a tbsp. of farsan over it. Pour a ladle full of misal (stir while taking) over it. Garnish with chopped onion, coriander, and a piece of lemon. Serve hot with slices of plain bread.

Pithala Bhakri

2009-03-25T12:14:00.000-07:00

Ingredients:
For pithala:
1 cup gram flour
4-5 green chillies finely chopped
2 sprigs spring onions finely chopped
1 onion finely chopped
1 stalk curry leaves
1 tbsp. coriander finely chopped
1/2 tsp. mint leaves finely chopped
1/2 tsp. ginger grated
1/2 tsp. garlic grated
1/4 tsp. turmeric powder
1 tsp. lemon juice
1/2 tsp. each cumin & mustard seeds
3-4 pinches asafoetida
3 tbsp. oil
2-2 1/2 cups water .

For Bhakri:
2 cups bajri, jowar or maize flour
salt to taste
water to knead.

Method:
For Pithala:
Make smooth paste of water, salt, turmeric, lemon and flour.Mix in ginger, garlic, spring onion and green chilli. Keep aside. Heat oil in a deep heavy vessel. Add seeds, asafoetida, allow to splutter.Add onions, curry leaves, coriander, mint and stirfry for 2-3 minutes. Add batter, stirring simultaneously. Stir non-stop with a large ladle till all the lumps break and boil. When boil is reached, check taste for salt, chilli etc., adjust. Cook covered loosely, on low for 6-7 minutes, stirring frequently. Serve hot with bhakri.
For bhakri:
Add salt to flour. Add water little by little, kneading dough very well. It should become soft, pliable and smooth. Kneading well is very important so the bhakri doesn't break. Take a lump, dust generously with dry flour, pat with palm to flatter. Use a rotating motion to make circular. Use very little dry flour to pat.
Make thin or thick as desired. Place carefully on warm griddle (tawa). Apply a little water on surface and spread evenly. When water dries, flip and roast. Put on direct flame and crisper like naan. Or semicook all and crisp as required. Top with ghee (optional) if desired. Repeat for others as desired. Serve hot with hot Pithala, pickles, curds and raw chopped onions

Kolhapuri Chiken

2009-03-25T11:49:00.000-07:00

Ingredients:
1 kg Chicken
2 tsp Sankleshwari Red Chilli powder
3-4 tsp Oil
1/2 tsp Turmeric powder
4 tsp Curds
1 chopped Onion
2 tsp Coriander powder
1-1/2 tsp Garam Masala powder
Coriander for garnishing
Salt to taste.

Ingredients for ground paste:
1/2 cup Dry Cocounut
2 Onions
1 Tomato
2 inch Ginger
8-10 Garlic
Roast the above in little oil and grind to fine paste.

For Masala: (initial thadka):
1-2: Bay leaf
2 pieces: Cinnamon
6 pieces: Cloves
½ tsp: Crushed black pepper 2 medium onions
2 tsp: Oil

Method:
Mix turmeric powder, red chillies, garlic paste, salt and lime juice with curd. The marinade is ready. Add the cut chicken pieces to the marinade and leave aside for half an hour. Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Sauté till onions turn translucent. Add grated coconut. Sauté till coconut color changes. Add tomatoes. Cook for 10 minutes. Saute it till the oil separates . Once the oil gets seperated, add the grounded paste to it. Again stir n saute till oil gets seperated. Cool and puree the mix in a blender. The Kolhapur masala is ready. Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly. Add paste and garam masala and simmer on low flame for five minutes. Add salt to taste. Keep stirring till oil starts separating.
Kolhapur chicken is ready. Garnish with coriander leaves.

Vangyache Bharit (Mash Eggplant masala)

2009-03-25T11:40:00.000-07:00

Ingredients

1 Eggplant, washed, greased

1 small onion, finely chopped

salt to taste

Make paste

4-5 cloves of garlic

2-3 green chilies

1" ginger
[if you r in hurry use redchilly powder and kandalasun masala as per your test]

Tempering
1 tsp oil

1/2 tsp mustard seeds

1/2 tsp turmeric powder

A generous pinch of asafoetida

Garnish

1 tbsp chopped cilantro/coriander leaves

Method

Roast the eggplant till it is cooked through. Remove the peels, stem. Discard them. Mash the eggplant with a potato masher or a fork. Keep aside. Heat oil in a kadai. Add all the ingredients for tempering.

Add chopped onion. Saute till onion is soft and the raw smell has disappeared. Add green masala paste. Saute for 5 minutes. Add eggplant pulp and salt to taste. Saute for another 5 minutes till a homogeneous mass is formed. Cover and cook for about 2-3 minutes. Switch off the gas. Garnish with cilantro while serving.

Kobichi Wadi

2009-03-25T11:25:00.000-07:00

Ingredients:
1 cup finely grated Cabbage
2-3 tbsp ginger-garlic-green chili paste
1/2 tsp Cumin seeds or powder
1/4 tsp Turmeric Powder
4 tbsp Besan
1 tbsp Sesame seeds
Salt to taste
oil
Water

Method:

Mix cabbage, ginger-garlic-green chili paste, cumin seeds (or powder), turmeric powder, besan and salt together. Add bit of water as needed and mix well. Grated cabbage already emits moisture, hence don't add much water. Grease a cooker pan with oil and spread the mixture evenly in it.Sprinkel some sesame seeds. Cool inside the pressure cooker without whistle for approximately 10-15 min. Let it stand and settle down for about 30 min. Cut it into square of 3cm x 3cm.
Deep fry in oil OR Shallow fry on a frying pan to get a golden brown color

Kanda Bhaji

2009-03-25T11:20:00.000-07:00

Ingredients:
2 onions, cut into halves and then sliced,
Besan or gram flour enough for the batter,
3/4 tsp turmeric powder,
1-2 tsp red chilli powder (as per your taste),
2 tsp ajwain (Carrom seeds),
Salt to taste,
Water,
Oil for frying.

Method:
Apply some salt to the sliced onion and leave it aside till the onion leaves some water. Then add little gramflour (smaller quantity at a time) and mix. Note that the onion should be noticeable in the bhajis. Add turmeric powder, red chilli powder, ajwain and some salt (taste before you add salt since you had already applied some salt to the onion) and water and make a batter that is of dropping consistency by sticky. Heat oil for frying in a kadhai (wok) on a medium high flame for 3-4 minutes. Then lower the flame to medium-low, remove 2 tbsp of hot oil from the kadhai and add to the batter and mix well. Then drop small bhajis in the oil and fry stirring till they are cooked and crisp. If you increase the flame then the bhajis would brown quickly and remain uncooked from inside. Serve with garlic chutney, mint chutney or tomato ketchup.

Dhokla

2009-03-25T11:08:00.000-07:00

Ingredients:

Sooji (Semolina) - 2 cups
Oil - 2 Tbsp
Carom Seeds (Ajwain) - 1/4 tsp
Ginger - 1 tsp (grated)
Green Chili - to taste (finely chopped)
Salt - 1 tsp or to taste
Water - 1 cup
Yogurt - 1 cup, well beaten
Turmeric Powder - 1/4 tsp
ENO Fruit Salt - 2 tsp
Spray Cooking Oil

For the Seasoning:

Oil - 2 Tbsp
Mustard Seeds - 1 tsp
Sesame Seeds - 2 tsp
Green Chilies - to taste, de-seeded and slit
Cilantro - 10 sprigs, finely chopped

Method:

In a medium bowl, add Sooji, Carom Seeds and Oil. Mix well until there are no lumps.
To the Yogurt, add Salt, Green Chilies, Turmeric Powder and Ginger. Mix well.
Add Yogurt mixture into Sooji and mix. Add in Water and mix until a smooth batter forms and there are no lumps. Allow batter to rest for 15-20 minutes.In the meantime, prepare a stock pot or tall pressure cooker with 1 to 1 1/2 inches of water. Bring it to a boil. Prepare Dhokla stand plates by lightly spraying cooking oil. Once the Water comes to a boil, add ENO fruit salt to the batter and mix well. The batter will foam up.Pour batter immediately into the Dhokla plates (filling only half way up) and place Dhokla stand into the stock pot. NOTE: If using a pressure cooker, do not place the weight or whistle on the cooker. Cover the stock pot and cook the Dhokla on medium heat for 15 minutes. Switch off stove and remove the Dhokla stand from the stock pot. Let is cool for a few minutes. For the seasoning, heat Oil in a small non-stick skillet on medium heat. Add Mustard Seeds and allow them to pop. Add Sesame Seeds and allow them to pop (keep a cover handy to the seeds don’t pop at you). Add slit Green Chilies and let them cook for 30 - 40 seconds.
16. Switch off stove. Sprinkle chopped Cilantro Leaves on the Dhokla and pour above seasoned oil over the top.Cut Dhokla into desired square pieces and serve with mint/coriander chutney.

Lapsi

2009-03-25T11:02:00.000-07:00

Ingredients: (serves 2-3)
Cracked Wheat 1 cup
Tup (ghee) 1/2 tsp
Milk 1/2 cup + 2 cups
Water 1/2 cup
Gul (jaggery) 4-5 tbsp or to taste
Veldoda powder (cardamom) 1/2 tsp
Naral (grated coconut) about 1/4 cup
Khuskhus (poppy seeds) 1 tbsp
Bedane (Raisins) about 1 tbsp
Kaju (Cashews) about 1-2 tbsp

Method:
In a pan, heat the tup (ghee) and then sautee the cracked wheat just as you would for Shevai Kheer (Vermicelli).

Now, transfer this to a pressure cooker vessel and add 1/2 cup milk and 1/2 cup water and cook in pressure cooker for upto 3 whistles.

While it is cooking, in a pan, sautee the grated coconut till the moisture evaporates and keep aside. Next sautee the poppy seeds a little and add to the sauteed coconut. Fry the raisins and cashews in a little bit of ghee, this way they will plump up and give a great flavour to the kheer. Keep aside.

Once the cracked wheat is cooked and ready, transfer to a saucepan and add about 2 cups milk. If you find that the kheer is very thick in consistency add more milk. This kheer tends to thicken as it cools, so it is better to add extra milk. Heat the kheer on the stove and to this add the jaggery. Once the jaggery is mixed in properly, check for taste and add more jaggery if required. Add the cardamom powder. Finally, mix in the coconut, poppy seeds, raisins and cashews. Serve hot with some tup (ghee) over it.

Capsicum Using Gram flour

2009-03-25T09:40:00.000-07:00

Ingredients :
3 cups Gram flour (besan)
1/2 cup Onions, finely chopped
1 cup Capsicum Chopped
2 flakes Garlic, finely chopped
3-4 Green chillies
3 tbsp Coriander leaves
4-5 curry leaves
1/2 tsp Chilli powder
1/2 tsp Turmeric powder
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
4 tbsps Oil
Salt to taste.

Method:

Dry roast the besan in a pan till pink. Reserve. Heat oil in a kadhai and add mustard seeds and cumin seeds. When they pop, add green chillies, curry leaves, garlic and onions. Fry till golden. Add tomatoes (or tamarind). Lastly add the besan, chilli and turmeric powders, salt and a little water. Stir, with no lumps, till brown and fragrant. Garnish with coriander leaves

Puran Poli

2009-03-24T15:13:00.000-07:00

Ingredients:
1 cup Chana Dal
1 cup gms Jaggery (Gud)
1 cup Wheat Flour (Gehun Ka Atta)
1 tbsp Maida
1 tbsp Gram Flour
3 tbsp Oil
1/2 tsp grated Nutmeg (Jaiphal)
1 tsp powdered Cardamom (Elaichi)
Pure ghee for serving .

Method:
Wash the chana daal and cook with a little or just enough water. Boil dal in plenty of water till soft but not broken. Drain out the extra water. Pass through an almond grater little by little till all dal is grated. Mash jaggery till lumps break. Mix well into dal. Put mixture in a heavy saucepan and cook till a soft lump is formed
Take care to stir continuously, so as not to charr. Keep aside.
For Dough:
Mix flour, add enough water to make a soft pliable dough. keep it for 10 min then take plate take 3 tbsp oil, 1 tbsp water mix it well add dough and make soft dough.

Divide the gram daal mixture into ping pong sized balls and the flour dough into slightly smaller balls and roll them out a little.Take a morsel sized ball of dough, roll into a 4" round. Place the gram daal ball in the centre of the rolled flour dough and close it to cover the filling completely. Reroll carefully to a 6" diameter round.Roast on warm griddle till golden brown. Bake on a non stick tawa till done on both sides, adding a little ghee around. Repeat other side. Take on serving plate. Apply a tsp. of ghee all over top. OR Shallow fry on griddle like a paratha for a better flavour. Serve hot with dal or amti.

Rajma Masala

2009-03-24T14:12:00.000-07:00

Ingredients

Rajma = 1&1/2cup
Onion = 1
Tomato = 1
Ginger&garlic paste = 1tbsp
Cumin seeds = 1/4tsp
Turmeric powder = 1/2tsp
Coriander powder = 1tsp
Red chilli powder = 1tsp
Garam masala = 1/2tsp
Kasoori methi = 1/8tsp
Oil = 2tbsp
Salt

Method
Boil the kidney beans(If pressure cooking add 1cup water for every cup of rajma)
Heat oil,add the cumin seeds and ginger-garlic paste and sauté till it turns brown
Add finely sliced onion and fry till it turns brown
Add the red chilli,turmeric and coriander powder and fry for a few seconds
Add the finely chopped tomato,salt and allow it to cook for a minute
Add the boiled rajma along with the water it was boiled in
Allow it to simmer for 10 min
Finally add the kasoori methi and garam masala powder and simmer for another 3mins

Veg Kolhapuri

2009-03-24T14:10:00.000-07:00

Ingredients :
½ kg: Mixed vegetables-chopped
2 tbsp: Yogurt (mix with ginger-garlic paste & leave for 3-4 hours)
½ cup: Onion-grated
1 tsp: Ginger-garlic paste
2 tsp: Lemon juice
1 ½ tsp: Salt
2 tbsp: Oil .

Dry Roast Separately and Grind :
1/4 cup: Dry grated coconut
1/4" stick: Cinnamon
1/2 tsp: Cloves
¼ tsp: Peppercorns and black cumin
1 tbsp: Coriander seeds
1 tsp: Dagar phool (available in Bombay, Pune, etc.)
1/4 tsp: Broken up mace
2-3: Kashmiri mirchi .

Method:
eat oil and add the onions and stir-fry till light brown. Add the ground masala, sauté till well mixed and add the vegetable mixture.Bring to a boil, lower the heat and simmer 3-4 minutes and serve.

Batata Rassa

2009-03-24T13:57:00.000-07:00

Ingredients:
2-3 Potatoes,diced
1 inch Ginger
3-4 cloves Garlic
1/2 cup dry Cocunut, grated
1/4 cup Corriander
1 tsp Mustard Seeds
1 tsp Cumin Seeds
A pinch of Asafoetida
1 tsp Goda Masala
1-2 tsp Red Chilli Powder
1/2 tsp Turmeric
1/3 cup Peanut Powder(roasted)
Salt, Oil, Water

How to proceed:
Add ginger, garlic, corriander and cocunut to mixer and prepare a smooth paste.Heat 4-5 tsp Oil and add mustard and cumin seeds to it.When mustard seeds start spluttering, add asafoetida and paste to it. Fry the paste till it turns golden brown
5) Now add goda masala, red chilli powder and turmeric, mix well. Add diced Potatoes and saute for 5-7 mins.Now add 2-3 cups water (as desired) and let potatoes are cooked. Add salt and cook till oil comes up and forms a layer .Now add peanut powder and let cook for another 5 mins.If potatoes are still uncooked, cover and cook for some more time.

Palak Kofta Curry

2009-03-24T13:43:00.000-07:00

Ingredients:

3 bunches Palak/Spinach, wahed and finely chopped
1 cup Milk
3 Onions, finely chopped
4-5 Potatoes
4 slices of Bread
1/4 cup Green Peas
1 inch Cinnamon
2-3 Green Cardamom
3-4 Cloves
2-3 Green Chillies
1 inch Ginger, minced
1 tsp Chilli Powder
1/2 tsp Turmaric Powder
1/2 tbsp Amchur/Dry Mango Powder
1 tbsp Garam Masala
1/2 tsp Kitchen King Masala
1 tbsp Cashew nuts, cut into small pieces
1 tbsp Raisins
2 tbsp Butter/Oil/Ghee
2-3 tbsp of Gram Flour
Salt to taste
Oil for deep frying

Method:

For Koftas:
Pressure cook potatoes,peel and mash thourougly.
Soak bread in water, squeeze and add to the potatoes.
Mix with finely cut onion, chillies, cooked green peas, coriander leaves, garam masala, salt, amchur powder, cashwes, raisins and small amount of finely chopped palak.
Mix well and prepare small balls.
Dip them in gram flour paste and deep fry in hot oil and keep aside.
For the Gravy:
Heat a tsp of oil in a pan and fry the palak with a little sugar added to it.
Sprinkle little water if necessary.
Remove from flame after few minutes when it becomes soft.
Cool it and grind to a smooth paste.
Heat butter in a pan and add cinnamon, cloves and cradamom.
After 1 minutes add onions and fry till the turn transparent.
To this add ginger, ground palak with milk, salt, chilli powder, amchur, turmaric, kitchen king masala and garam masala.
Mix well and cook it till the gravy thickens in a medium flame.
Add Koftas just before removing from fire or while serving.
Serve hot with roties/chapaties/rice.

Basundi

2009-03-24T13:23:00.000-07:00

Ingredients:

Milk : 2 litres (I used 2% Milk)
Condensed Milk: 1 can
Pistachios : 4 tbsp
cardamom : 1 1/2tbsp (Preseed)
Sugar : 1/2 cup

Method Of Preparation:

Boil the milk in a thick wide bottomed vessel.Heat the milk in low flame ( If you are using an electric stove, the milk would easily stick to the bottom of vessel, so boil it in low flame) by stirring it continuosly. After some time let’s say the milk is reduced to 25% add the condensed milk and sugar. After some time you will see thick layers of cream forming on top.Collect some of the cream layers and put it in a bowl separately.Keep stirring the milk by pushing the layers to the side. When the milk is reduced to 50 to 60% add the cardamoms and the collected cream layers and mix them gently ( Don’t break the cream layers).Finally garnish it with pistachios and a little saffron on top.

Panha (Raw Mango Drink)

2009-03-24T13:19:00.000-07:00

Ingredients:

Raw Green Mango - 1 large
Water - 4 cups
Green Chili - 1 or to taste
Mint Leaves - handful
Jaggery - 1 Tbsp or to taste
Chaat Masala - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Salt - to taste

Method:

Peel Mango and cut into big pieces. Reserve few peels for flavoring.Add Mango, few peels and Water to pressure cooker and cook for 2 whistles and switch off stove.Once pressure is gone, open lid, remove peels and stir in Jaggery to dissolve.Allow mangos and water to cool until luke warm. Roughly chop Mint Leaves and Green Chili and grind to a paste in a small grinder. Once the mangos have cooled, grind them in a blender to a smooth paste. Add in Mint/Chili Paste, Chaat Masala, Roasted Cumin Powder and Salt. Blend once again to mix all the ingredients well. Chill Panna in the refrigerator before serving.

Sol Kadi

2009-03-24T13:00:00.000-07:00

Ingredients:
1 cup coconut Milk
4 whole kokam (mangosteen)
2 green chillies
5 garlic clovesh
handful of coriander leaves
salt to taste.

Method:
Dissolve Kokam flakes in about 4-5 Tablespoons of water in the vessel you are going to keep the Kadhi for about 10 minutes before you make the kadhi.Put all the other contents in the mixer, add very little water.Pour the mixture from the Mixer in the vessel in which you have Kokam dissolved in Water.Garnish with coriander leaves.

Khandvi

2009-03-24T12:54:00.000-07:00

Ingredients:

3/4 cup Chickpea flour(besan)
3/4 cup Yogurt
1 tsp green chilli-ginger paste
1/4 tsp turmeric powder
a pinch asafoetida (hing), salt to taste.
For the tempering:1 tsp mustard seed, 1 tsp sesame seeds(til), 1/2 tsp asafoetida (hing), 3 to 4 curry leaves,2 dry red chillies. 2 tbsp oil.
For the garnish:2 tbsp grated coconuts, 2 tbsp chopped Cilantro and half a lemon.

How to make Khandvi:

Whisk the Yogurt with 1 cup water,the Chickpea flour, curds, green chilli ginger paste, turmeric powder,asafoetida and salt and make a smooth paste.Transfer into a non-stick pan and heat on a low flame, stirring constantly so that you don't get lumps.Keep stirring until the batter becomes thick.
Taste the batter to see if the gram flour is cooked. This will take about 7-10 minutes.Spread the mixture by spoonfuls, as thinly as possible on the reverse side of a baking sheet with a rubber spatula while the batter is still hot.Let it cool and roll up carefully like a swiss roll. Repeat with others.Cut 1" pieces of each roll to get bite sized khandvis.Place these on a serving dish.

To assemble the dish:
Prepare the tempering: Heat the oil and add the mustard seeds, sesame seeds, asafoetida, curry leaves and red chillies and stir for 30 seconds.Pour over the khandvis.
Serve ; garnished with the Cilantro and coconut.Squeeze some Lemon juice on top.

Dahi Wada

2009-03-24T12:39:00.000-07:00

Ingredients:

Split Black Gram (Urad daal) - 1 cup
Water - little over 1/2 cup for grinding
Roasted Cumin Powder - 1/4 tsp for the batter
Salt - to taste
Oil - for deep frying
Yogurt - 2 cups, well beaten
Water or Milk to thin yogurt - as needed
Chaat Masala - to taste, for garnishing
Roasted Cumin Powder - to taste, for garnishing
Red Chili Powder - to taste, for garnishing
Green Chutney - to taste, for garnishing
Tamarind Chutney - to taste, for garnishing
Cilantro/Coriander - finely chopped, for garnishing

Method:

Soak Urad Daal for minimum of 6 hrs or overnight if possible.Drain off all of the water and grind daal in a blender using very little water.Remove batter into a bowl and add Salt and Roasted Cumin Powder. Whip the batter with a spoon to make it light and fluffy.Heat Oil on medium heat. To make the vadas, wet you hand and scoop up a small portion of batter in your hand. Using your thumb, make a small hole in the center of the batter.Gently flip the batter into the hot oil. Repeat process for all the batter. Allow the vada to cook until golden brown on one side and then flip to the other side and cook again. Remove the vada onto a paper towel lined plate and let them cool for a few minutes.Take a medium bowl filled with water and add a little salt to it.Drop the cooled vada into the water and allow them to soak for 15-20 minutes.Remove vada and gently press them in your palms to squeeze out the water.Place squeezed vada into a serving platter or dish. Add enough water (or milk if your yogurt is sour) to yogurt to make it pouring consistency.Pour yogurt over the vada to completely coat and submerge them. Sprinkle Chaat Masala, Roasted Cumin Powder, Red Chili Powder to taste over the yogurt.Top with Coriander or Mint Chutney and Tamarind Chutney.Garnish with chopped cilantro/coriander leaves.Chill in the refrigerator until ready to serve.

Vada Pav

2009-03-24T12:25:00.000-07:00

Ingredients:

4-5 Potatoes, boiled
1 Onion, finely chopped
5-6 Green Chillies
3 cloves Garlic
1 inch Ginger
5-6 Curry leaves
1 tsp Mustard Seeds
1 tsp Cumin Seeds
A pinch of Asafoetida
1 tsp Turmeric

11/2 cups Besan/Chickpea Flour
2 tsp Red Chilli Powder
½ tsp Sodium Bicarb

Water
Salt
Oil for Frying

How to proceed:

Mash boiled potatoes, grind garlic, ginger and green chillies to a paste.Heat 2 tbsp Oil in a pan, add curry leaves, mustard seeds, cumin seeds and asafetida.When mustard seeds start spluttering, add the paste and sauté for 30 sec Now add onion and fry till it turns brown Add turmeric and mashed potatoes and mix well. Add salt as desired Cook covered for 5-7 mins and leave aside to cool When mixture cools, make small balls and flatten them a bit. Make batter by adding water to besan; add red chilli powder, turmeric, soda and salt to it. Heat oil in a pan. Dip the balls in batter and slide in hot oil. Deep fry on both sides. Fry on medium gas to cook it evenly. Serve hot with some chutney and green chillies

Vegetable Cutlet

2009-03-24T12:06:00.001-07:00

Ingredients:

Potatoes - 2 medium (300 g), boiled and shredded
Mixed Vegetables - 2 cups (250 g) - peas, carrots, green beans, corn, etc
Paneer - 3-4oz (100 g)
Onions - 1/4 medium (75 g), chopped very fine
Green Chilies - to taste, finely chopped
Cilantro (Coriander leaves) - 10 sprigs, finely chopped
Dried Apricots - 2, chopped finely
Assorted Nuts - 1 heaping Tbsp (example: walnuts, pine nuts, peanuts, etc)
Salt - to taste
Chaat Masala - 1 tsp
Dried Mango Powder (Amchur) - 1 tsp
Red Chili Powder - 1/2 tsp or to taste
Roasted Cumin Powder - 1/2 tsp
Bread Crumbs - for coating
Oil - for pan frying

Method:

Put the Mixed Vegetables in a food processor and pulse them so as to not make a paste.Pour into a bowl.Do the same with the Paneer and pour into a bowl.Into the bowl, add in Potatoes, Onions, Green Chillies, Cilantro, Mixed Nuts and Dried Apricots.Mix gently but well.Add in the dry spices: Salt, Chaat Masala, Dry Mango Powder, Roasted Cumin Powder and Red Chilli Powder.Again mix well but gently.
Heat Tawa/skillet and drizzle a little Oil on it.Meanwhile, put the bread crumbs in a plate.Make cutlets to the size desired, roll in the crumbs and coat well with the bread crumbs.Place on the skillet once the oil is hot.Allow the Cutlets to get golden brown on the bottom side.Drizzle a little Oil on the top side of the Cutlets before flipping them over.Allow the other side to get brown as well.Take off the Tawa and serve hot with some chutney or ketchup.

Rava Ladu

2009-03-21T15:56:00.001-07:00

Channa Masala

2009-03-21T15:49:00.001-07:00

Mutton Tikka

2009-03-21T15:47:00.001-07:00

Butter Chicken

2009-03-21T15:44:00.001-07:00

Rava Idli

2009-03-21T15:32:00.002-07:00

Shahi Bread

2009-03-21T15:32:00.001-07:00

Vegetable

2009-03-21T11:17:00.001-07:00

Narali Bhat- Coconut Rice

2009-03-21T11:15:00.000-07:00

Shira

2009-03-21T11:14:00.002-07:00

Fish Cutlet

2009-03-17T14:35:00.000-07:00

Ingredients:

Tilapia (or any other fish) - 2 fillets, approx 1/2 lb.
Onion - 1 medium, finely chopped
Ginger/Garlic paste - 1 Tbsp
Green Chilies - to taste, finely chopped
Cilantro Leaves - 5 sprigs, finely chopped
Egg Whites - 2
Lemon Juice - 1 Tbsp
Salt - to taste
Red Chili Powder - to taste
Garam Masala - 1 tsp or to taste
Bread Crumbs - approx 3/4 cup
Oil - 2 Tbsp

Method:

Wash and drain fish fillets well.Heat non-stick skillet on medium heat.Cook fillets without oil for 3-4 minutes on each side (until fully cooked).Remove fillets into a bowl and allow to cool.With a fork, open up the fish (flake it).Add in Onions, Ginger/Garlic Paste, Green Chilies, Cilantro, Salt, Red Chili Powder, Garam Masala & Lemon Juice.Mix well (you can use your hands to mix). Taste and adjust salt or other spices.Add in Egg Whites and mix.Add in Bread Crumbs until you can form a nice patty with the mixture.Form patties with the mixture according to your desired size.Heat a non-stick skillet and pan fry the patties using a little Oil on both sides until golden brown.Serve hot with chutney or ketchup.

Palak Paneer

2009-03-17T14:31:00.000-07:00

Ingredients

1.2 large bunches of spinach
2.2 packets of fried paneer
3.2-3 green chillies
4.8-10 garlic cloves
5.3 tbsps oil
6.½ tsp cumin seeds
7.Salt to taste
8.1 tbsp lemon juice
9.4 tbsps fresh cream
Method

Remove stems and wash spinach in running water. Blanch in salted boiling water for 2 minutes. Remove and hold under chilled water. Squeeze out excess water. Remove stems, wash, and roughly chop green chillies.Grind spinach into a fine paste along with the green chillies.Peel, wash, and chop garlic.Heat oil in a pan. Add cumin seeds. When they change color, add garlic and sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required.When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally, add fresh cream.Serve hot

Egg Burji

2009-03-17T14:17:00.000-07:00

ngredients:

Eggs - 3, well-beaten
Oil - 1 tbsp
Onion - 1/4, medium, finely chopped
Ginger - 1/2 tsp, minced
Garlic - 1/2 tsp, minced
Green Chilies - to taste
Tomato - 1/4, medium
Bell Pepper - 1/4 cup, diced
Cilantro - 5 sprigs, finely chopped
Coriander Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Cumin Powder - 1/4 tsp
Turmeric Powder -1/8 tsp , optional
Red Chili Powder - to taste
Salt - to taste

Ingredients:

Beat the Eggs .Heat Oil in a non-stick pan. Once hot add in the Turmeric Powder and right after that the onions. Cook for 2-3 minutes till the Onions become translucent.
Add in Ginger, Garlic and Green Chilies. Cook for another couple of minutes. Add in Tomatoes, Bell Pepper and Cilantro. Add Salt, Red Chili Powder, Cumin Powder, Coriander Powder and the Garam Masala. Add a little Salt in the Eggs and give it another mix and add them into the Pan. Stir constantly and cook till the Eggs dry up to the desired consistency. Serve hot with Chapatis, Naan, Parathas or Bread.

Thalipit (Bhajniche)

2009-03-13T15:33:00.001-07:00

Ingredients :
1 cup: Whole wheat flour (atta)
1 cup: Bajra flour
1/2 cup: Rice flour
1/2 cup: Besan
1/2 tsp: Chilli powder or as per your test
Paste of [2 green chilles and 2 garlic]
1/2 tsp: Turmeric (haldi)
1 tsp: Cumin powder
1 tsp: Dhania powder
2 tbsp :sesame seeds
1 Chopped Onion
1 boiled grated potato
1/4 cup cilentro chopped
1 carrot grated
[you can also add grated cabbage,chopped spinach,grated Beet root as per your test]

Oil as required
Salt to taste .
Ghee

Mehod:

Mix the flours and roast lightly in a pan or a griddle.Add all Remaining ingredients,don't add sesame seeds,Knead to a firm dough with the water.Place one dough ball on the Plastic sheet and pat into a round shape.sprinkel some sesame seeds on top. Make 4-5 holes in the round with your finger. Put a drop of oil in these impressions. Place the gridle on a high flame. Cover with a lid.When it is hot, turn the flame to medium and cook for a minute.Remove lid and turn over with a spatula. Cook again for a minute.Remove from fire.

Make the other thalipit the same way. Thalipit is ready to serve. It is generally served with ghee(clarified butter), or curd.

Vegetable Korma

2009-03-10T12:32:00.000-07:00

French Toast

2009-03-10T12:28:00.000-07:00

पायनापल राइस

2009-03-10T12:22:00.000-07:00

स्वीट कॉर्न सूप

2009-03-10T12:20:00.001-07:00

Chiwda

2009-03-09T13:59:00.002-07:00

Besan Ladu

2009-03-09T13:59:00.001-07:00

Modak

2009-03-09T13:57:00.001-07:00

Stuffed Brinjal

2009-03-09T13:52:00.000-07:00

Instant Dhokla

2009-03-09T13:47:00.000-07:00

Vegetable Biryani

2009-03-09T13:41:00.000-07:00

कोल्हापुरी चिकन

2009-03-09T13:34:00.000-07:00

पूरण पोली

2009-03-09T13:22:00.001-07:00

गाजर्चा हलवा

2009-02-28T14:35:00.000-08:00

मशरूम Fry

2009-02-28T14:31:00.001-08:00

पालक मशरूम भाजी

2009-02-28T14:27:00.000-08:00

खमंग ककडी

2009-02-28T14:24:00.000-08:00

पनीर भाजी

2009-02-28T14:20:00.000-08:00

डाल मखानी

2009-02-28T13:42:00.000-08:00

वरन phal

2009-02-25T14:57:00.000-08:00

Ingredients for Phal:
1-cup wheat flour,
1-tbsp red chilli powder,
1\2-tbsp turmeric powder,
1-tbsp sesame seeds,
1-tbsp oil,
Salt to taste.
Method:
Mix all ingredients for dhokli and add water for making smooth dough like Roti.
Make a small lemon size balls.
Roll out this ball with roller up to medium size roti or chapti.
Cut this into small squares pieces.
Do same thing with other 3-balls and prepare the dhokli and keep aside.

Ingredients For the dal:
1-cup toor dal(Tuver dal),
2-medium size onions (optional),
1-big size potato,
1-cup of Guvar(Vetch) (optional),
1\4-cup roasted peanuts (optional),
6-7 curry leaves,
1-tbsp mustard seeds,
1-tbsp cumin seeds,
1-big size lemon,
1-tbsp ginger paste,
1-tbsp garam masala,
Jaggery (optional),
2-tbsp oil,
Salt to taste,
Coriander leaves for Garnish.
Method:
Finely chopped onions and potato.
Wash the toor dal and pressure cook for three whistles. When it cool mash with hand blender. Step 3: Heat the oil in pan and add mustard seeds, cumin seeds. Cook till the seeds starts to splutter after that add curry leaves.Then add ginger paste, roasted peanuts and chopped guvar (vetch) and cook for 5-minutes. (If you like tomato then also add finely chopped tomato in i) After that add chopped potatoes and onion in it. Cook until they are golden brown.
Then add red chilli powder, turmeric powder, and salt (for better color i add red chilli powder and turmeric powder before add dal).
Add cooked dal along with one cup water if needed.
Cook dal for 5 to 7 minutes so all vegetables cook very well and become soft.
When dal become boiled then add prepared dhokli’s, jaggery, lemon juice and garam masala in it.When the dhokli’s start floating on the surface of the dal, it’s a sign that it’s cooked through. Turn off the flame and garnished with coriander leaves.
Serve hot.

कोलंबी rassa

2009-02-25T14:54:00.000-08:00

Ingredients:
2 drumsticks (peel outer skin and cut into finger length pieces and stir fry them for 3-4 mintes in a vessel adding a 1 tsp of oil)
500 gms of shrimps or prawns (shelled and deveined)
2 big onions finely chopped
1 tsp ginger garlic paste
4 green chillis slit length wise
1 tsp red chilli pwd
1 tsp coriander pwd
1/2 tsp cumin pwd
1/4 tsp turmeric pwd
garam masala (pound 1 green cardamom,1″ cinnamon stick and 3 cloves)
2 tomatoes finely chopped
1 tbsp coconut paste(optional)
salt
oil
1 tbsp chopped fresh coriander for garnish
Heat 3 tbsp oil in a vessel and add the chopped onions and green chillis and fry till transparent.Add the ginger garlic paste and fry till oil seperates.
Add all the powders and mix well.Add the tomatoes and stir fried drumstick pieces and cook further for another 3-4 minutes.
Add the prawns and stir well till its well coated with the masala.Let it cook for 2 minutes and then add the coconut paste and salt and add 1 cup of water.
Cook covered for 5 minutes till you get the desired curry consistency.Turn off heat.
Garnish with chopped coriander leaves and serve hot with steamed rice or rotis.

कोल्हापुरी Mutton

2009-02-25T14:40:00.000-08:00

Ingredients:

Mutton - 1/2 kg
Dry coconut (khopra) - 50 gms
Onions - 3 medium
Ginger Garlic paste - 1 tsp
Oil - 3 tbsp
Salt to taste
Turmeric powder- a pinch
Tomatoes - 2 ripe medium size
Sankeshwari red chilli powder - 2 tsp
Green Cardamom Powder - 1/2 tsp
Garam masala powder - 1 tsp

Method to prepare:

Cut the mutton into medium size pieces. Rub salt and turmeric powder on it. Cook the mutton in pressure cooker with sufficient water till mutton is almost cooked. Keep aside once its done.
Grate khopra and dry roast on a hot tawa till light golden brown. Make sure it does not burn.
Half of the onions should be taken for paste. So rest should be finely chopped.
Heat 1 tsp of oil in a kadai, deep fry sliced onions till golden brown. Drain them to a kitchen towel.
Once the onions are cool, grind it with roasted khopra into fine paste by adding little water.
Chop tomatoes into fine pieces. Keep them aside.
Heat rest of the oil in a pan. Add chopped onions, cook till golden brown.
Stir in ginger-garlic paste. Fry for few mins until the raw smell is gone.
Then add tomatoes and cook for five minutes.
Once the tomatoes are nicely cooked, add the Sankeshwari red chilli pw and khopra-onion paste. Cook on high heat till oil leaves the sides of the pan. You will know its well cooked when the oil starts coming out on the edges.
Add boiled mutton to the pan. Put it on high flame so that it starts boiling. Check for salt if its sufficient, else adjust to your taste.
Stir continuously till the gravy becomes thick. Once the mutton pieces are nicely coated with masala, sim it for a while till you get the correct thickness.

Sprinkle green cardamom powder and garam masala powder before taking it down.

Kolhapuri Mutton is ready!!!!!!!!

खोबरा chutney

2009-02-25T13:34:00.000-08:00

Ingredients:-
Peanuts - 5
Grated Coconut - 1 cup
Chopped Ginger - 1/2 tsp
Green chillies - 3
Salt - to taste
For popping:-
Oil - as needed
Mustard Seeds - 1 tsp
Red chillies - 3
Curry leaves - a few
Chopped shallots - 1
Method:-
Grind together peanuts,grated coconut,chillies,ginger and salt adding little water into a smooth thick paste.Transfer it into a serving bowl and keep it aside.Heat oil in a pan and allow mustard seeds to splutter.Now add red chillies,curry leaves and shallots until brown.Pour the seasoning over the ground mixture .Mix`well and serve.

हिरवी chutney

2009-02-25T13:26:00.000-08:00

Ingredients:
2 cups packed fresh cilantro
1 cup packed fresh mint leaves
1/4 cup roughly chopped onion
2 green chillies
2 tbsp roasted peanuts
1 tbsp yogurt or sour cream
1 tsp cumin powder
salt to taste

Method
Place all ingredients in a food processor and blend with a little water to get a thick chutney. That's it!

शेंग्दाना chutney

2009-02-25T13:23:00.000-08:00

Ingredients:
100 gm Peanuts, roasted and deskinned
3-4 tsp Red Chilli Powder
2 tsp Cumin seeds, roasted
1 tbsp Sesame seeds, roasted (optional)
Salt to taste

How to proceed:

Place peanuts in a blender and add chilli powder, roasted cumin and sesame seeds to it, Blend to a coarse powder, add salt and mix well,

मिरचीचा thecha

2009-02-25T13:15:00.000-08:00

Ingredients:
10-12 Green chillies
5-6 cloves of Garlic
2 tbsp roasted Peanuts
Salt
Oil

How to proceed:

Remove the heads of chillies. In a skillet, take 1/2 tsp Oil, and add chillies and garlic to it, Roast them uniformly on all sides till you see brown black spots over them, When done, pound these alongwith peanuts and salt as required using a mortar pestle (mixie will do, but mortar pestle works best), Add a bit of oil while serving, and some salt(this will reduce the spiciness a bit). Serve with bhakris!

Punjabi Chole

2009-02-18T13:51:00.000-08:00

Ingredients
Kabuli Chana - 1cup
Potato - 1 (finely chopped and boiled)
Tomato - 1 (finely chopped)
Onion - 1 (finley chopped)
Turmeric Powder - 1/2tsp
Chana Masala Powder - 1tsp
Garam Masala - 1/2tsp
Red Chilli powder -1/2tsp
Ginger and Garlic paste - 1tsp
Coriander leaves - 2tsp
Oil - 4tsp
Mustard seeds - 1/2tsp
Water - 1 cup
Method
Soak Chanas overnight or at least for 7 hours.
Add a bit of salt and Cook them in pressure cooker
Heat oil in a pan on low flame
Add mustard seeds allow to splutter
Add onions fry it till they become pink
Add tomatos and potatos fry it for few mins
Add cooked chanas and water
Add all the dry powders along with salt
Allow to boil for few mins
Garnish with coriander leaves
Serve hot with chapathi, poori's

chiken 65

2009-02-18T13:36:00.000-08:00

Ingredients and preparation.
1/2 kg bone less chicken
1 teasp lime juice
1/4 teasp kesari powder
2 teasp chilli powder
1/2 of egg
11/2 tbsp cornflour
11/2 tea sp plain flour
1 tbsp soya sauce
1/2 tea sp pepper powder
1 tea sp ginger paste
1 tea sp garlic paste
1 handful of curry leaves
1/2 tea sp turmeric powder
1/4 teasp garam masala
enough salt.

Method

Mix well.
Marinate the chicken for 1 hour and deep fry them.

Mutton Biryani

2009-02-18T13:29:00.000-08:00

Ingredients

Basmati rice = 2&1/2 cups
Mutton = 500g
Mint leaves(chopped) = 1/2cup
Coriander leaves (chopped) = 1/2cup
Onion(big) = 4
Tomato = 1
Lemon juice (from half a lemon)
Coriander powder = 1tsp
Turmeric powder = 1/2tsp
Pepper powder = 1/8tsp
Salt = to taste
Oil/Dalda = 4 to 5tbsp
Hot water = 3cups

to grind(smooth paste)
Ginger = 1inch
Garlic = 8 - 10 cloves
Green chillies = 10

whole spices
Bay leaves = 5
Cloves = 5 to 6
Cinnamon = 1inch
Fennel seeds = 1tsp
Star anise = 1
Mace = 1

Method

Heat oil in a pressure cooker and add the whole spices,fry them for 10 seconds
Add the roughly chopped onion and saute till it turns light brown and then add the chopped mint and coriander leaves,ground paste and fry for 2minutes
Add coriander powder,turmeric and pepper powder and the mutton pieces,saute for a while and then add lemon juice and diced tomato
Allow to cook for about 10 to 12 minutes

Add the rice(soaked for 30mins & drained)and fry for a minute

Add the 3cups of hot water,salt and mix thoroughly

When it starts to boil,close lid and cook till a whistle
Remove from heat,open the lid of the cooker once the pressure inside has decreased
Serve hot with raita

Chhat (Ragda Pattice)

2009-02-18T13:20:00.000-08:00

Ingredients:

For Pattice
3-4 medium sized Potatoes
2 Slices of Bread
1 tsp Red Chilli Powder
Salt to taste
Oil to fry
For Ragda
1 can (250 gm) Boiled Chickpeas
1 small Onion finely chopped
1 tsp Ginger Gralic Paste
2 tbsp Red Chilli Powder
1 tsp Turmeric
1 tsp Cumin Powder
1 tsp Jeera Powder
Salt to taste
1 cup Water
2 tbsp Oil
For Garnish
1 Onion finely chopped
2-3 tbsp Sweet Tamarind Chutney
2-3 tsp Corriander chopped
1 tsp Red chilli powder
1 tsp Chaat Masala
Thin Sev
Yoghurt (Optional)
How to proceed:
For Ragda
Take oil in a skillet. Fry onion till translucent. Add ginger garlic paste and fry for a min or two. Add all the spice powders and mix well. Mash half chickpeas and add them to spices. Add remaining half can of boiled chickpeas. Add water and salt and let cook for 5 mins. Add more water if ragda is too thick, mash more peas if too thin.

For Pattice
Boil the potatoes in a pressure cooker (4 whistles). Mash potatoes well.Add salt and red chilli powder and knead well.Form 8-10 small round balls.place each ball on palm and flatten it to make pattice. Shallow fry/roast each pattice on a hot tava/skillet using a tsp of ghee for good taste

Putting it all together.
Place 2-3 patties in a plate
Cover the patties with hot ragda
Garnish with onion, corriander, a pinch of chilli powder, chaat masala, tamarind chutney and sev.

For people who don't have the ready made sauces,here is how to make them at home:
Green Chutney:Blend few Green chillies,cilantro,lemon juice,salt,mint leaves(Optional),Garlic to a smooth paste.

Sweet and Tangy Chutney:Grind few dates or raisins,sugar,Tamarind Juice,salt,chilli pd,garlic pd,onion pd to a smooth paste.

Chaat Masala: Mix Mango powder(Amchur),Ginger pd,cumin seeds pd,small amount of coriander seeds pd,salt,pepper pd(optional).

Palak Pakodas

2009-02-18T13:04:00.000-08:00

Ingredients:

Mix 1 cup Besan flour.
1 tbsp corn starch
1 big onions sliced thin
1 cup fresh spinach leaves or few frozen.
thawed,salt.
2 green chillies chopped.
cilantro.
crushed 1 tsp each coriander and cumin seeds.
pinch of baking soda well and add a tsp of water only if necessary! Onion and spinach makes it wet enough to bind.Batter must be thick with droppable consistency!

Method:

Heat enough oil to deep fry to 350F and drop small rounds with a fork so as not make a ball of dough but a irregular shapes. Fry until golden and drain on a kitchen paper towel.Delicious, crunchy Palak Pakoras are ready!!

jangiri (Jilebi)

2009-02-18T12:53:00.000-08:00

Ingredients Needed:

Urad dal 1 cup
Raw Rice 1 table spoons
Maida flour 2 tablespoons.
Food colour (Orange ) 3 pinch
Sugar 1-1/2 cups
Water 1/2 cup
Saffron 4 to 5 strings
Oil or Ghee for deep frying
Jangiri Rit (Thick, Square cloth with small hole in Center)
Rose essence or Rose Water little.
Jangiri Frying

Method:
Wash and soak Rice and Urad dal for 20 minutes.Grind it, in Wet grinder without adding water. (Just sprinkle water).Minimum for 30 mins.Lastly add food colour and maida.Take a bowl of water and put this mixture in water. (It will float.).Heat Oil/Ghee in a flat pan in moderate heat.Make sugar syrup, 1/2 string consistency, add food colour, Saffron and Rose essence and keep it aside.Take Jangiri rit, put some grinded batter and make one big circle and in that circle make small continuous rings.Deep fry in oil, without changing its colour and tansfer this jangiri to sugar syrup.Make another Jangiri and when putting this batch in the sugar syrup, take out the earlier batch of Jangiri and keep aside.Serve Hot or Cold.

Enjoy it the same day.........

Rasmalli

2009-02-18T12:47:00.000-08:00

Ingredients
20 -22 no. Haldiram's canned rasgulla ( 2 cans)
4 cups Whole Milk
14 0z. Condensed milk
A good pinch Cardamom powder
Garnish
Saffron strands
Cashews
Almond
Pistacchio
Method
Heat up the milk until you see bubbles forming on the rim
Reduce the heat to medium and keep on stirring till milk is reduced to half
Add the condensed milk and keep on stirring occasionally for 15 minutes, the color will turn pale.
At this time milk should coat the back of your spooon and when it does switch of the heat, mix in cardamon and let it cool.
Take the canned rasgulla's, discard the liquid and squeeze out the liquid from each rasgulla by pressing them between your palms.
Add these rasgulla's to the milk and store it in refrigerator...its tastes better with time!!!
While serving garnish them with chopped or powdered nuts and 2-3 saffron strands

Pepper Mutton

2009-02-17T18:22:00.001-08:00

Ingredients

Mutton = 750g
Onion = 1(Big)
Tomato = 1(Small)
Ginger(chopped) = 1tbsp
Garlic (chopped) = 1tbsp
Red chilli powder = 1/2tsp
Coriander powder = 1tsp
Turmeric powder = 1/4tsp
Italian herb mix = 1tsp
Kasoori methi = 1/8tsp
Black pepper powder = to taste(I added about 1tbsp)
Curry leaves = 10 nos
Oil = 4tsp
Salt = to taste

Method

Heat a pan and dry roast the red chilli,coriander,turmeric,black pepper powder,kasoori methi and Italian herbs mix till it emanates a nice aroma of all the spices
Clean the Mutton and marinate it with the above spices and salt for about an hour
Heat oil and fry ginger,garlic and finely sliced onion till they turn brown in medium heat
Add the finely chopped tomato and saute well for a minute
Add the marinated mutton curry leaves and a cup of hot water and cook in low flame for 15 - 20mins
Serve hot with rice,appam,roti..