Indian Recipe: Onion Parathe

Onion Parathe

300 gm Wheat flour
100 gm Besan
2 green Chilies
2 Onions
2 Slices of ginger
½ spoon salt


Cut chilies, onions and ginger in small pieces. Mix it with flour, besan n salt. Add 2 spoons of oil in it. Then put water n make dough of it. Keep it for 15 - 20 mins. Then make triangular, rectangular or round (with layers) parathe of it. Using ghee is highly recommended.
Have it with some gravy wala sabzi like matar gobhi.

Indian Recipe: Chole

Kabuli Chana – 3 small katori
Baking soda – 0.5 spoon
Onion – 3
Green chilli – 2
Ginger – 1 spoon cut
Garlic – 3 pods
Tomato – 2 small
Jeera – 0.5 spoon
Haldi – 0.25 spoon
Pepper powder – 0.25 spoon
Garam masala powder – 0.25 spoon
Dhania powder – 0.25 spoon
Small Cardamom – 2
Big Cardamom- 1
Lavang – 2
Dalchini – 1
Dhania leaves – few

Soak kabuli chana over night with lil baking powder.Fry jeera, onion, chilli, ginger, garlic in 2 spoons oil. When brown then add lil oil n the masala powders, salt(0.5 spoon) and khada masalas. Then add chana. Fry lil and then add tomatoes and water. Pressure cook for 8 whistles. Add coriander leaves later.

Indian Recipe: Kashmiri Polao

Ingredients

2 cups long grain rice (basmati)
2 cups milk
1/2 cup cream beaten smooth
1 tsp. sugar
salt to taste
1/2 tsp. cumin seeds
3 cloves
1" cinnamon
3 cardamoms
1 bay leaf
2 tbsp. ghee
1 cup canned chopped mixed fruit (drained)
2-3 edible rose petals

Method :

1. Wash and soak rice for 15-20 minutes.
2. Mix milk, cream, sugar, salt. Drain rice, keep aside.
3. Heat ghee in a heavy pan.
4. Add cumin seeds, cinnamon, bayleaf, cardamoms, cloves.
5. Allow to splutter. Add rice and fry in ghee for 2 minutes.
6. Add milk, cream, mixture.
7. Add 1/2 cup water. Bring to a boil.
8. When boil is reached, cover and simmer till cooked.
9. Each grain should be cooked, but separate.
10. Mix in drained fruit very gently.
11. Garnish by sprinkling finely broken rosepetals.
12. Serve hot with a curry or tadka dal.

Making time: 45 minutes
Makes: 4 servings

Indian Recipe: Aalu matar palak

Make paste of tomato(1)
onion(1)
green chili(1)
garlic(4 pods)
ginger(1 slice).

Mix (little of all) haldi powder, dhania powder, pepper powder, red chilli n garam masala powder with the paste
Boil palak n make a paste of it.

In cooker put oil n fry potato pieces till lil brown n then put jeera, onions pieces n matar in it fry lil n then put the masala paste, fry lil n then put lil water n salt n cook it in pressure cooker for 4 whistles n then fry lil n then put palak paste n fry lil.

Recipe-Rogan Josh

Ingredients:

* Ghee - 2tbs
* Mutton - 1kg
* Finely chopped onion - 1no
* Garlic - 3flakes
* Ginger- 1"piece
* Chopped red chillies - 4nos
* Green cardamom - 4nos
* Cloves - 4nos
* Coriander seeds - 2tsp
* Cumin seeds - 2tsp
* Paprika - 1tsp
* Salt - 1tsp
* Bay leaf - 1no
* Yogurt - 1/4cup
* Cinnamon stick - 1"piece
* Hot water - 2/3cup
* Garam masala - 1/4tsp
* Pepper powder - to taste

DIRECTION:

Slice meat into medium cubes. Grind garlic, ginger, red chillies, cardamom, cloves, coriander, cumin, paprika and salt together and keep aside.

Heat ghee. Saute onions until light brown. Add ground paste and bay leaf and stir until fragrant. Add sliced meat and simmer for a few minutes. Add yogurt and mix well. Stir in the cinnamon, hot water and pepper to taste. Cover and cook on a low heat until the meat is very tender and the sauce thickens. While cooking, stir occasionally to prevent burning.

When it is done, discard the cinnamon stick and stir in the garam masala. Cover for a few minutes and remove from fire

Recipe-Palak-Paneer

Ingredients:

* 1 medium size bunch palak (spinach) or equivalent washed and cut spinach
* 1 small carrot, chopped
* 1 small cucumber, chopped
* 1 onion, finely chopped
* 2 tomatoes, chopped
* 1/2 cup green peas
* 3 green chilies
* 1" ginger, chopped
* 3 tsp canola oil
* 1 liter low fat milk
* 1 Tbsp yogurt
* 1 tsp lime juce

Spices:

* 1 tsp red chili powder
* 2 tsp coriander powder
* 1/2 tsp turmeric powder
* 1/2 tsp garam masala
* Salt to taste

Preparation
For Paneer:

1. In a deep pan boil milk and add yogurt and lime juice. Stir well. let it boil for 5 minutes. Paneer will separate. Drain off all the water. Transfer the paneer in a cloth of about 1' size, and spread it in a thick layer (0.5 cm thick) at the center of the cloth. Cover it with the remaining portion of the cloth . Put a weight on it for about 4-5 hours or leave it overnight.

2. Take the paneer cake out and cut it into pieces of size 1cmx1.5 cm, 0.5 cm thick. For Vegetable:

1. Wash spinach and remove thicker stems.

2. In a deep skillet put spinach, carrot, cucumber, green chilies, 1 tomato, and ginger. Add 1 cup water and cover. Heat the skillet on medium heat until the spinach become soft, about 5 minutes.

3. Remove the skillet from burner and let it cool. Drain all the water and keep it separately. Transfer all the contents of the skillet in a blender and blend to make it a paste.

4. Put skillet on medium heat. Add oil when the skillet is warm. When the oil gets heated, add chopped onion and cook till they turn light brown. Add peas and tomato and cook for 2 minutes. Add all the spices and cook for 5 minutes. Add the blended spinach, stir and cook for 5 minutes.

5. Add paneer pieces and mix

Recipe-Sarson ka Saag

Ingredients:

* 1 kg: Sarson (green mustard)
* 250 gm: Spinach
* 2 no: Shalgam (turnips) (peeled and chopped (optional)
* 3-4 flakes: Garlic (finely chopped)
* 2" piece: Ginger (finely chopped)
* 2-3 Green chillies (finely chopped)
* 2 tsp: Makki ka atta (maize flour)
* 11/2 tsp: Powdered gur (jaggery)
* Salt to taste

Tadka (tempering)

* 3 tsp: Desi ghee
* 1/2 tsp: Red chilli powder
* 2 no: Green chillies (finely chopped)
* 1" piece: Ginger (finely chopped)

DIRECTION:

1. Wash, clean and chop the mustard and spinach leaves.
2. Pressure cook the leaves with garlic, ginger, green chillies and shalgam. Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins. Remove from fire and cool.
3. Grind the spinach to a rough paste. Add makki ka atta and cook for 15 minutes on low heat.
4. Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
5. Serve hot with Makki ki Roti(Bread prepared at home)

Recipe-Spicy Prawn Rice (Chingri Pulao)

Ingredients:


300 gram(s) headless prawns shelled, deveined and cleaned
½ teaspoon(s) turmeric powder
1 large onion chopped
1 teaspoon(s) each of coriander and red chilli powders
1 teaspoon(s) cumin seeds
4 bay leaves
2 cup(s) long-grain rice, preferably Basmati
4 cup(s) hot water
1 tablespoon(s) ghee(clarified butter) / butter
salt to taste Grind to a fine paste:
1 teaspoon(s) cinnamon pieces
1 tablespoon(s) chopped ginger
2 green chillies chopped
4 green cardamoms peeled
2 cloves
salt to taste
water required to grind the paste


DIRECTION:

1. Rub the prawns with some salt and half the quantity of turmeric powder. Keep aside.

2. Heat the ghee / butter in a heavy bottomed pot and saute the prawns on medium heat for about 2 minutes. Remove the prawns with a slotted spoon onto a plate.

3. Add the bay leaves and cumin seeds to the same pot. Saute briefly. Add the chopped onions and saute till they are golden brown. Add the rice, the ground paste, turmeric, red chilli and coriander powders. Stir fry briefly. Add the prawns, salt and the hot water. Bring to a boil and simmer on low heat for about 15 minutes or till all the water has evaporated and the rice is cooked but firm.


Serve hot with: Cucumber in Yoghurt (Kheere ka Raita)

Recipe-Chola Dal

Ingredients:
1 cup Split bengal gram
1/4 cup Turmeric powder
2 Dry red chillies
3 Cloves
2 Cinnamon sticks
1/2 tsp Cardamom powder
1/2 tsp Cumin seeds
1 inch Ginger
2 Green chillies
3 tsp Oil
1 tb sp Grated fresh coconut
1 tsp Sugar
Salt To taste

DIRECTION:

* Soak the dal in water for one hour.
* Pressure cook the dal with cloves, cinnamon sticks, turmeric powder, sugar, cardamom powder and salt.
* Heat oil in a pan, add cumin seeds and let them splutter.
* Add the red chilies, chopped green chillies and ginger.
* Fry for 2-3 minutes.
* Add the seasonings to the boiled dal and mix well.
* Cook for another 10 minutes.
* Garnish with fresh coconut and serve hot with rice

Chingri (prawns) Malai Curry recipe

Ingredients:
Prawns/Lobsters-500gms, Coconut-1, Onion paste-2 tsp, Bay leaves-2-3, Kismis/raisins-25 gms, Curd-100gms, Ginger paste-1 tsp, Salt-according to taste
Oil and ghee accordingly

DIRECTION:
Clean the prawns or lobsters, peel the shell and take out the black vein on the rear side of the prawns or lobsters. Boil the prawns in a little water, coconut paste and a little water and keep aside. In a pan heat oil and ghee, add onion paste, bay leaves, ginger and curd and stir well. Add the prawns. Cook for sometime add salt, coconut milk and when it gets thickened. Serve hot