Paneer Makhani

Ingredients:

• 250 gms. paneer (cottge cheese)
• 3 tbsp. ghee or butter
• 1 onion chopped into strips
• 1/2" piece ginger chopped fine
• 2 green chillies chopped fine
• 4 tomatoes chopped fine
• 2 cardamoms crushed
• 1/4 cup beaten curd
• 1/2 tsp. red chilli powder
• 1/2 tsp. garam masala
• salt to taste
• 1/2 cup milk
• 2 tbsp. tomato sauce

Method:

• Chop the paneer into 2" .
• Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
• Add tomatoes and cook for 7-8 minutes, covered.
• Add curd and cook for 5 minutes.
• Add 1/2 cup water and cool.
• Blend in a mixie till smooth.
• 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  and boil for 3-4 minutes.
• Garnish with chopped coriander and serve with rice or puri.

Aloo Mutter

Ingredients:

• 1 cup green peas
• 2 medium size potatoes
• 2 medium size tomatoes
• 1 Pod Garlic (about 15-20 Pieces)
• 1/2 cup Green Coriander leaves
• 2 Green chilies
• 1 small onion
• Salt to taste
• Pinch of Turmeric

Method:

• Grind Garlic, Coriander, tomatoes, green Chillies, onion, salt, turmeric.
• Heat oil in cooker. Add ground Masala and roast till oil separates
• Add potatoes pieces, and green peas and mix properly
• Add water and pressure cook 2 whistles would be enough . 
• Serve with chappaties or puries

Chole

Ingredient : 

• 1 cup kabuli channas
•  2 chopped onions
•  2 potatoes
•  2 tomatoes
•  2 tbsp dhana-jira powder
•  2 tbsp chilli powder
•  1 tbsp amchur power
•  1 tbsp garam masala
•  ½ tsp soda bi-carb
•  ½ tsp black pepper powder
•  3 tbsp ghee
•  salt to taste

Method :

•  Soak the channas for at least 6 hours
•  Add ½ teaspoon of soda bi-carb and cook in a pressure cooker
•  Cut the potatoes and tomatoes into big pieces
•  Heat the ghee in a vessel and fry the potatoes until soft
•  Remove the potatoes. In the same ghee add the onions and cook for a little time.
•  Add the dhana-jira and chilli powder and fry again.
•  Add the boiled channas and salt.
•  After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes.
•  Add the potatoes and tomatoes and cook for 2 minutes.
•  Decorate with coriander and coconut

Potato Curry

Ingredients:

• Potatoes - 3 medium size, diced.
• Tomatoes - 1 large, finely chopped.
• Onion - 1/2 finely chopped.
• Garlic - 2-3 cloves, minced.
• Ginger - 1 tsp grated
• Coconut powder - 1 tbsp
• Cumin seeds - 1/2 tsp.
• 1/4 tsp asafoetida
• Cinnamon stick - 1 1inch.
• Red chilli powder - 1/4 tsp or as per taste.
•  turmeric powder - 1/4 tsp
• Garam Masala - 1/4 tbs
• Salt as per taste.
• Water about 2 - 2 1/2 cups.
• Oil - 2 1/2 Tbsp.
• cilantro/coriander leaves for garnishing

Method:

• In a sauce pan heat oil, add asafoetida and fry cumin seeds till they start to get brown. 
• Add onion, ginger and garlic, fry till the onion start to get translucent. About 4-6 minutes, make sure to keep stirring the onions while frying to prevent them from burning.
• Add the chopped tomatoes, turmeric powder,  red chilli powder and salt along with 1/4 cup of water. Cover the pan with a lid and let the tomatoes cook on moderate heat till they become soft and mushy and the oil starts to separates to the sides of the pan, for about 5-6 minutes.
• Finally add the potatoes, give it a quick stir. Add the garam masala, coconut powder, cinnamon stick and 1- 1 1/2 cup of water.
•  Cover the lid and let it cook on low medium heat for 10 - 12 minutes or till the potatoes are done.
•  Make sure to keep checking the water while the potatoes are being cooked, if the water dries out too quickly add little more water.
•  Garnish with cilantro and serve hot with roti, bread, naan or rice. 

Asparagus Curry

Ingredients:

• 6-8 sticks Asparagus
• 1 small Onion chopped
• 1 small Tomato chopped
• 3 clove Garlic crushed
• 1 inch Ginger crushed
• 1-2 Green chili finely chopped
• 3-4 Curry leaves
• 1/4 Tsp Turmeric powder
• 1/2 Tsp Garam masala
• 1/4 Tsp Red chili powder
• 2 tsp Coriander powder
• 1/2 cup Roasted Peanut Powder
• 1/4 Tsp mustard seeds
• 1/4 Tsp Cumin seeds
• 1/4 Tsp Fennel seeds
• 1/4 Tsp Roasted Seasame seeds
•  Salt to taste
• 2 tbsp Oil
• Enough water

Method:

• Wash the asparagus, trim the thick stalks and chop them. 
• Heat oil in a pan, splutter mustard seeds, cumin seeds, fennel seed, sesame seeds and curry leaves. 
• Fry the onions and green chilies till soft, add the ginger, garlic & tomato.
• After tomato become soft add asparagus. Add little water about 1/2 cup cover and cook over low flame for 6 minutes
•  or until it becomes soft. Now add the turmeric powder, garam masala, chili powder, corainder powder and salt.
• Now add roasted peanut powder & keep cooking over low medium flame until become little thick. 
• Serve hot as a side for rice or roti.

Kale With Chana/Gram Dal

Ingredients:

• 4-5 Kale leaves
• 1/2 Cup Channa Dal
• 2 Tbsp Peanuts
• 2 Tbsp Coconut Slices
• 1 Tbsp Tamarind Pulp
• 1 Tsp Jaggery
• 1/4 Tsp Turmeric Powder
• 1/2 Tsp Red Chili powder
• 1/4 Tsp Garam Masala
• Salt to taste
• 1/4 Tsp Mustard seeds
• 1/4 Tsp Cumin seeds
• 1/4 Tsp Ajawain
• 1 Pinch Hing
• 1-2 Dry red chilies

Method:

• Wash and finely chop the Kale leaves.
•  Soak Peanuts and Channa Dal in water for 4-5 hours. Pressure cook  Kale leaves, Channa Dal, peanuts along with sliced coconut up to 3-4 whistles.
• In a kadhai heat the oil. After the oil is heated up ,add mustard seeds, after they crackle add hing (asafoetida), cumin seeds, ajawain and red chilies. Add turmeric Powder. Fry for 10 seconds. Mix well.
• Add  pressure cooked mixture into this kadhai.
• Add garam masal, red chili powder, tamarind pulp and jaggery, salt to taste, little water.
•  Allow to boil for 5 minutes. Mix well

Panch Dal / Five Lentil Stew

Ingredients:

• 1/4 cup Channa dal
• 1/4 cup Urad Dal
• 1/4 cup Masoor dal
• 1/4 cup Toor dal
• 1/4 cup Mung dal
• 5 cups warm water
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp aamchur powder/ dry mango powder
• 1 tbsp oil or 1 tablespoon ghee
• 1 large onion, chopped, finely
• 1 tbsp garlic clove, crushed
• 1 tsp cumin seeds
• 1 tsp saunf / fennel seeds
• 2-3 bay leaf
• 1 tsp garam masala
• 1/2 tsp cinnamon powder
• 2 large tomatoes, chopped
• 1 tsp salt (to taste)

Method:

• Wash and soak all dals in a 1 cup warm water for at least an hour. Drain and keep aside.
• Add 4 cups warm water and cook soaked dals in a pressure cooker for 15 to 20 minutes, over medium flame, till the dals are cooked.
• Heat the oil or ghee in a pan, add bay leaf, cumin seeds and fennel seeds allow the seeds to crackle.
• Add the onions and crushed garlic and cook till they are golden brown.
• Add the tomatoes, cinnamon powder, red chilli powder, turmeric powder and cook for 4 to 5 minutes.
• Add garam masala and aamchur powder then add the cooked dals and salt and allow the dal to come to a boil.
• Garnish with coriander leaves and serve hot with rice or roti.

Kadhi Pakora

For Pakoras:

• 3/4cup Gram flour
• 1tsp Chilly powder
• 1 Onion chopped lengthwise
• Oil for deep frying

For Kadhi:

• 2cups Yogurt
• 1/2cup Besan/Gram flour
• 4cups Water
• 1tsp Mustard seeds
• 1tsp Cumin seeds
• 1tsp Ajwain seeds
• 1tsp Fenugreek seeds
• 1 Onion chopped finely
• 1/4tsp Turmeric powder
• 1/2tsp Red chilly powder
• 3/4tsp Garam masala
• 1/2tsp Dry mango powder
• Salt

Method

• Make a thick batter with gram flour, salt, chilly powder with enough water,meanwhile heat the oil for deep frying,once the oil is hot, dip the sliced onions in the batter and drop gently to the oil, fry until they turns crispy,keep aside..
• Make a thin batter with yogurt, besan and water, keep aside..heat enough oil, let splutters the mustard seeds, cumin seeds, ajwain seeds and fenu greek seeds, add immediately the chopped onions and sauté until they turns slightly brown. 
• Pour in the yogurt-besan batter along with turmeric powder, salt and chilly powder.
• Bring to boil and put immediately in simmer cook for 10-15 min. by stirring them occasionally.
• when the gravy turns thick add the pakoras , garam masala and dry mango powder to the gravy, give a stir and put off the stove..
• Enjoy with rice or rotis..

Mango Kadhi - Fajetu

Ingredients

• 1 cup ripe mango, pureed
• 2 cups yogurt
• 1 ½ tbsp chickpea flour
• 5-6 cups cold water
• 2 medium hot green chillies, minced (or to taste)
• 1 tbsp ginger, minced
• ½ tsp turmeric
• Salt to taste
• Sugar to taste according to how sweet mangoes are

 

To Temper

• 1 tbsp ghee
• 1 tsp cumin seeds
•  1 tsp mustard seeds
• 1/2 tsp methi seeds (fenugreek seeds)
• 4-5 curry leaves
• 3-4 cloves
• ¼ tsp asafoetida

 

Method

• Combine the yogurt, chickpea flour, water, chillies and ginger. Mix well & Set aside.
•  In a large pan, heat the ghee, cumin seeds, mustard seeds, methi seeds, curry leaves, cloves and asafoetida.
• When aromatic, add the yogurt mixture and stir constantly until it comes to a gentle boil on a medium/low heat. This is to ensure that the mixture does not curdle.
•  When the mixture is gently simmering, add the turmeric, salt, mango puree and sugar. Adjust the consistency with water if you like, and simmer for a further 4-5 minutes. Taste to check for hot, sweet and sour.
• Serve with hot basmati rice, chapattis or puri.

Mango Curry

This recipe is from Kerala, one of my friend made this curry for dinner party. First time I ate this curry at my friend house. I loved this dish from that moment I wanted to try this amazing recipe, so finally I made it. It came out very good , I am sure you will try this yummy recipe. It is so simple & easy to make.  The combination of flavors in this dish are mind blowing – it’s sweet from the Mango, sourness from the Yogurt and the spice kick from the Chilies.

Ingredients:

• Ripe Mango – 1 , peeled, cubed
• Green Chillies – to taste
• Shredded Coconut – 1/2 cup
• Cumin Seeds – 1/2 tsp
• Sour Yogurt – 1/2 cup
• Water – 1/2 cup
• Salt – 1/2 tsp or to taste
•  Oil – 1 tsp
• Mustard Seeds – 1/2 tsp
• Dry Red Chillies – to taste
• Curry Leaves – few leaves
• Turmeric Powder – 1/4 tsp
• Fenugreek / Methi Seeds - 1/4 tsp

Method:

•  Wash, peel and cube the Mango.
• Soak and work the seed of the Mango in Water till clean.
•  Gently mash the Mango and transfer Mango and the liquid to a saucepan.
•  Bring to a boil on medium heat, cook for 2-3 minutes and then reduce flame to a simmer.
•  Meanwhile, grind Green Chillies, Coconut, Cumin Seeds and a little bit of Yogurt, to a smooth paste.
•  Add the mixture to the balance of the Yogurt and mix well.
•  Take the pan off the flame and add in the Yogurt/Coconut paste to the Mango.
•  It is important to constant stir while adding the paste. Also, add a little at a time. This will prevent the Yogurt from curdling.
•  Once mixed in, the saucepan goes back on the flame on a low flame and allow it to come to almost a boil, keep stirring constantly for 4-5 min.
•  For the seasoning, heat Coconut Oil or any oil in a skillet.
•  Add the Mustard Seeds and fenugreek seeds and  allow them to pop.
•  Add in the Dry Red Chili, the Curry Leaves and the Turmeric Powder.
•  Mix into the Mango Curry and mix. 
•  serve hot with Rice.
• Enjoy this mouth watering dish :)

Note: Instead of mango can try Pineapple or pumpkin. But I think mango is the best :)

Dal Tadka / Dal Fry

 Dal tadka is the most common and frequently cooked dish in every family.
Ingredients:

For dal:

• Toovar dal (split yellow pigeon peas) – 11/2 cup
• Tomato – 1 finely chopped
• Small onion- 1 finely chopped
• Green chili finely chopped - 1 tsp
• Turmeric powder -1/2 tsp
• Salt as per taste

For Tadka (Frying the dal) 

• Cumin seeds -1 tsp
• Mustard seeds- 1 tsp
• Asafoetida powder -1/2 tsp
• Ginger – Garlic paste - 1tbsp
• Garam masala powder – ½ tsp
• Red chili powder - 1 tsp
• Dry red chilies - 2
• Cooking oil – 1 tbsp
• Butter/Ghee -1tbsp
• Cilantro – 2 tbsp finely chopped (for garnish)

Method:

• Wash toovar dal,  soak for 30 minutes.
• Add soaked dal, turmeric powder, salt, chopped green chili, chopped tomatoes, chopped onion and 3 cups of water in the pressure cooker.
•  Cover the pressure cooker and set on the stove at a high flame. After the first 'whistle'/ pressure release, reduce the flame to simmer and cook for 2 more 'whistles'/ pressure releases. Turn off the fire and release the pressure from the cooker.
•  Now open the pressure cooker and stir the boiled lentils well to blend into a smooth soup-like consistency.
• For tadka, heat oil and butter in a frying pan. Add cumin seeds, mustard seeds and asafoetida. Let it crackle. Then add ginger-garlic paste and sauté it, till turns light golden. Add  2 dry red chilies.
• Add red chili powder and garam masala powder to the tadka and immediately pour it over the cooked dal. 
• Garnish with finely chopped cilantro
• Serve with plain boiled rice or with naan.

Methi Malai Mater (Fenugreek Leaves with Peas & Cream)

Ingredients:

• 1 Cup dried methi leaves or kasuri methi
• 1 Cup frozen or fresh peas
• 1 Small onion chopped
• 1 Small tomato chopped
• 1 tsp ginger-garlic paste
• 3 tbsp fresh sour cream or malai
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp garam masala or curry powder
• 1 tsp dhana-jeera powder
• salt to taste
• 2 tbsp oil or butter

Method:

• Heat oil in a pan
• Add chopped onions and cook till they are translucent.
• Add chopped tomato and cook for 1 min.
• Now Add ginger-garlic paste & saute for a min.
• Then add all turmeric powder, red chilly powder, garam masala & dhana-jeera powder.
• Add 3 tbsp of fresh sour cream & stir the gravy for 2 min.
• Small amount of milk can be used, in case gravy is too thick
• Now add methi leaves & saute.
• Add salt to taste and green peas.
• Cook for five minutes.
• Again mix well and cook for couple of minutes.
• Garnish with cream and serve with roti or puri.

Enjoy.

Dal Bati

Ingredients:

To make Bati
2 cups slightly coarse wheat flour
1-2 tbsp ghee
1 tsp ajwain seeds(oregano)
1 tsp jeera (cumin seeds)
1/2 tsp sugar
salt to taste
1 cup water

To make Dal
1 cup toor dal
1 tbsp coriander leaves finely chopped
1 medium sized tomato finely chopped
8-10 curry leaves
3-4 green chillies splited in between
1/2" piece ginger crushed
1 tsp red chilli powder
1 tsp turmeric powder
1/2 tsp dhania powder
1/2 tsp mustard and cumin seeds
2 pinches asafoetida
salt to taste
2 tbsp ghee
3-4 cups water

Method

Dal

• Wash and pressure cook dal in 2 cups of water.
• Cool,beat dal with whipper adding some more water and keep aside.
• Heat ghee in a saucepan and add the seeds.
• Also add crushed ginger,curry leaves,green chillies,chopped tomato,asafeotida and stir for a minute.
• Now add red chilli powder,turmeric powder,dhania powder and some water.
• Allow to cook for 2-3 minutes,add salt.
• Add beaten dal.
• check taste for salt and spices.
• Garnish with chopped coriander

Bati

• Place all ingredients in a large bowl or a food processor and make a firm dough.
•  Divide it into 16 portions and make balls.
•  Bake in a pre-heated oven at 350 F or 180 C for 20 minutes.
•  Turn over and cook for further 10 minutes.
•  Turn oven off and leave baties in for a further 10 minutes. Oven times vary so make sure baties do not burn and are cooked thoroughly. They should be lightly browned.
•  Dip each bati in melted ghee and take out immediately. Keep aside in a warm dish or casserole dish 
•  Serve hot with Dal. They are eaten dipped in dal

Sol Kadhi

Recently I have had sol kadhi in my friends house & when I had first sip of this kadhi it was so refreshing. This is the first time I made sol kadhi, and it turned out very testy.
Chilled refreshing Sol Kadhi is a perfect drink for the hot & soaring temperatures :)

Ingredients:

• 1 Coconut milk tin
• 8-10 Kokam pieces
• 2 cloves garlic (optional)
• 1/2 inch ginger
• 1-2 green chili
• 1 tsp cumin seeds
• chopped coriander leaves
• Salt to taste
  

Method:

• Soak kokam in about 3 tablespoons of warm water.
• The water will turn reddish pink. Grind the garlic, ginger and green chili. Mix the coconut milk, garlic, ginger and green chili paste, salt, kokam water & cumin seeds together.
• Sprinkle chopped coriander leaves on top.
• Keep in the refrigerator.
• Serve chilled with hot rice, khichadi or is great for any meal.
  

Dal Makhni

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  Ingredients:
• Black grams 1 cup
• Bengal grams or black masoor dal 1/2 cup
• Kidney beans 1/4 cup
• Ginger 1 inch
• Green chili 2-3
• Butter 2 tbsp.
• Sour Cream 2 tbsp.
• Milk 1 tbsp
• Finely chopped tomatoes 3
• Finely chopped onions 2
• Garlic 7-8 pieces
• Cumin seeds 1 tsp.
• Asafoetida 1 pinch
• Red chili powder 2 tsp.
• Garam masala 2 tsp
• Salt to taste
  
  Method:
  
• Thoroughly wash black grams, bengal grams or masoor dal and kidney beans. Then soak it in water for about 7-8 hours .
• Pressure cook for about 10 minutes (3-4 whistles).
• Heat 2 tbsp. of butter in a pan.
• Fry asafoetida and cumin seeds in it. Add thinly sliced green chili. Heat till it gets slight brown in color.
• Add ginger-garlic paste and finely chopped onions. Fry until golden brown.
• Add chilli powder, finely chopped tomatoes, garam masala and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
• Then add 1 tbsp. of heavy cream or sour cream & 1 tbsp milk. Cook again for 2 min.
• Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
  
  Dal Makhni is ready to serve. Decorate with sour cream.
  

Matki chi Usal (Moth Bean Curry)

This is a Maharashtrian classic recipe. This is very delicious, nutritious & very easy to make.

Ingredients:

• 2 cups Matki sprouts (Moth Beans)
• 1 Onion chopped
• 1 chopped tomato
• 4-5 Curry leaves
• ½ tsp Chili powder
• ½ tsp Turmeric
• 1 tsp Maharashtrian Goda Masala
• 1 tsp Coriander & Cumin Powder
• 1 tsp Jaggry (Gudh)
• 3 tsp Cilantro chopped
• 3 tbsp Oil
• Salt to taste
• 1/2 tsp Mustard seeds
• pinch of hing

Method:

• Heat the oil, add the mustard seeds & pinch of hing and let them splutter. Add the curry leaves. Stir fry for a few seconds.
• Now add the chopped onion and tomato, sauté on medium heat for 5 minutes or till the onions are lightly browned.
• Add the cumin-coriander, turmeric and red chili powders.
• Add goda masala, jaggry, salt, tomatoes and fry till oil separates.
• Add the drained moth beans (matki).
• Mix well and add water just enough to cover this mixture. Bring to a boil.
• Cover and cook on medium / low heat for 20 minutes or till the moth beans are fully cooked.
• Garnish with coconut (optional) and finely chopped coriander leaves.Serve with hot chapati or slice of bread.

Gujarati Kadhi

Ingredients

• 2 Cups Sour Curd
• 4 tsp Besan
• 1/2 inch Ginger, chopped
• 4-5 tsp sugar
• Salt To Taste
• Crushed black pepper to taste
• Coriander leaves

Seasonings

• 2 tsp Ghee
• 1-2 red chili
• 4-5 curry leaves
• 2-3 cloves
• 1 cinnamon stick
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• Pinch of hing

Method

• Beat the curd and add two cups of water. Add the besan, salt, sugar, crushed black pepper and grated ginger and mix well.
• Boil the curd mixture on slow heat and stir continuously.
• Heat oil in a pan, add all seasonings. Fry until they splutter.
• Pour this seasonings over kadhi.
• Garnish with coriander leaves
• serve hot with rice, chapatti or with khichadi

Kofta Curry

Ingredients

• 300 g paneer, crumbled
• 100 g potatoes, boiled and mashed
• 50 g breadcrumbes
• 1 1/2tsp. garam masala powder
• 1 tsp poppy seeds
• 1/2 tsp cumin seeds
• Salt to taste
• 3 tbsp oil for gravy
• Oil for deep frying

Grind to paste

• 300 g tomatoes
• 1 pod garlic
• 1.5 cm ginger
• 2 tsp chilli powder
• 1-1/2 tsp turmeric powder

Method

For Koftas

• Mix paneer and mashed potatoes.
• Divide the mixture and roll into small balls.
• Roll them in breadcrumbs and deep fry in hot oil till golden brown.
• Remove and keep aside

For gravy

• Heat 3 tbsp oil and season with cumin seeds and poppy seeds.
• Add tomatoes-ginger-garlic paste and fry well.
• Add a little water and make a thick gravy.
• Add salt and fried koftas.
• Sprinkle garam masala powder.
• Garnish with grated coconut.

Gujarati Dal

Ingredients:

• 1 cup tuvar dal
• ¼ cup chopped tomatoes
• 1 teaspoon chopped ginger
• 1 sliced green chilli/1 red dry chilli
• 5-6 curry leaves
• ¼ teaspoon asafoetida
• 1 teaspoon turmeric powder
• 1 teaspoon dhana powder
• 1 teaspoon jeera powder
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1/2 teaspoon ajawain
• 1 tablespoon jaggery
• 2 kokums or 2 tablespoon lemon juice
• 1 tablespoon oil
• 1 tablespoon chopped coriander leaves
• Salt to tast

Method

• Cook the tuvar dal with 2 cups of water either in a pot or in a pressure cooker, until fully mashed and cooked.
• When the dal is hot, whisk the cooked dal well until well blended.
• Heat oil in a pan; add mustard seeds, cumin seeds, ajawain, curry leaves, green chilli, ginger and allow it to crackle.
• Add tomatoes, turmeric powder, asafoetida, dhana-jeera powder and sauté until the tomatoes are soft and tender.
• Now add the cooked dal, salt, jaggery and approximately 1.5 cups of water. Allow it to boil for 5 minutes.
• Turn off heat and add coriander leaves and serve hot with a sabzi, phulka’s and rice.