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Showing posts with label Main Dish Recipes. Show all posts
Showing posts with label Main Dish Recipes. Show all posts
Ingredients: 2 cups cooked Rice (basmati) 2 big juicy red tomatoes, finely chopped 3 to 4 big garlic cloves, roughly chopped 2 tbsp ghee or oil, 2 pinches cumin seeds, 1/8 tsp hing, 2 green chilies, 1 spring of curry leaves Salt to taste chopped cilantro for garnishing
Method: 1) Heat ghee into a pan. Add garlic and cook over high heat. Stir continuously. Saute garlic until edges become brown. 2) Once garlic cooks nicely, add cumin seeds, hing, green chilies, curry leaves. Fry for 15 to 20 seconds. 3) Add chopped tomatoes and salt. Cover and cook over high heat, stir occasionally. Let tomatoes become completely mushy. 4) Mix in the rice and toss well. Rice should get coated with sauteed tomato. Cover pan and cook for couple of minutes over medium-low heat. Garnish with cilantro and serve hot.
Tips: 1) dried Red chilies can be used instead of green chilies 2) Garlic should get nicely brown (do not burn). Raw flavor of garlic doesn't taste good. 3) Choose good quality, red, fully riped and juicy to get tomato flavor. 4) You may add garam masala in the recipe. However, garam masala overpowers flavor of tomato.
Ingredients: :: To cook Rice :: 1 and 1/2 cup Basmati Rice 3 cups hot water 1 star anise, 2 bay leaves, 2 Cloves 1 tbsp Ghee 1/2 tsp salt :: To make Masoor Gravy :: 1/2 cup Masoor 1 tbsp ghee 2 cardamoms, 2-3 black pepper 1/4 tsp turmeric powder 1 tsp red chili powder (I used 1/2 tsp kashmiri red chilil powder for color and 1/2 tsp normal red chili powder for spiciness) 1/2 cup finely chopped onion 1 tsp ginger paste 1 tsp garlic paste 1/2 cup yogurt 1 tsp coriander powder 1/2 tsp cumin powder 1 tsp garam masala 2 tbsp golden raisins, few cashews salt to taste
Method: 1) Soak Masoor overnight or 7 to 8 hours in sufficient water. Pressure cook Masoor up-to 1 whistle without adding water (For details see tip below). Add little salt when pressure cooking. 2) Heat ghee into a pan. Add cardamom and black pepper. Saute for 10 seconds. Add turmeric powder, chili powder, and ginger garlic paste. Saute for 15 seconds. Add onion and saute till it becomes translucent. 3) Now add cooked Masoor and 1/2 cup water. Add little salt (remember- salt added while pressure cooking). Simmer for few minutes. Add garam masala, cumin-coriander powder, raisins, cashews. Check the taste and adjust the spices. Remove from the heat. gravy should be thick in consistency as we are going to add yogurt once it cools down. 4) Let the gravy cool down a bit. Add yogurt and whisk well. Add little salt if needed. 5) Soak basmati rice for 10 minutes into cold water. Then discard the water and keep the rice aside for 20 minutes. 6) Heat a medium saucepan. Add ghee and wait till it melts. Add star anise, bay leaves and cloves. Saute for 10 seconds. Now add rice. Saute continuously until rice becomes completely dry. You will also notice the changes in texture of rice. 7) Once rice is nicely roasted, add hot water and salt. Give a nice stir and let it boil uncovered over high heat. Turn the heat to low, the moment water on the surface disappears. Cover the pan and let the rice cook in steam until grains are almost done. Let the rice sit for a while, because if we add gravy in hot rice, the grains are likely to brake. 8) Fluff the rice with a fork and mix in the gravy little by little. Mix well but gently. 9) Add some ghee. Cover and simmer for 10-15 minutes over low heat. Serve hot with Raita
Tips: 1) Roasting rice over high heat for 6 to 8 minutes results in fluffy rice after cooking. 2) If you don’t have enough time for soaking, immerse the masoor in hot water for couple of hours. 3) Pressure cooking without adding water means - Add a cup of water at the bottom of pressure cooker and DO NOT add water in the steel container inside the pressure cooker. In this steel container we are going to put only soaked masoor. 4) To lessen the amount of ghee, use oil for making Gravy and skip adding ghee at the end.
Ingredients: 3/4 cup basmati rice 1 cup finely chopped spinach 3/4 cup hot water 1 tbsp butter 1/4 tsp cumin seeds 1 tsp finely chopped ginger 1 tsp finely chopped garlic 1/2 cup chopped onion 1 small green chili Whole spice: 2 bay leaves, 1 cardamom, 2 cloves Salt to taste
Method: 1) Soak rice in water for 10 minutes. Drain the water after 10 minutes. Leave the rice for 10 minutes. 2) Add 1/2 cup of water to spinach and puree. 3) Heat 1 tbsp butter into a deep nonstick saucepan. Add cumin seeds, whole spices. Saute for 5 seconds. Add ginger garlic and green chili. 4) Add soaked rice. Roast for few minutes over high heat. Stir continuously to avoid burning the rice. You will notice that rice has become completely dry and rice grains are popping when touched directly to the pan's bottom. That means rice is roasted perfectly. 5) Add 3/4 cup hot water, salt and spinach puree. Keep the flame on high. Boil until you don't see water on the surface of rice. Then put the flame on medium low and cover the pan. Cook for 8 to 10 minutes or until rice is cooked completely. Fluff with a fork. Serve hot with raita and fryums/ papad.
Tips: 1) To make this rice more healthy and colorful, add vegetables like peas, carrot, french beans, cauliflower etc 2) Roasting rice helps to keep the grains separate after cooking. Also, use hot water and follow step 5 for better results. 3) Kids would love to eat this green rice. Do not add green chili to make it kids friendly.
Ingredients: 15 to 18 small potatoes (Tip) 1/2 cup finely chopped onion 1 cup finely chopped Tomato 1/2 inch piece of Ginger, finely chopped 4 to 6 big garlic cloves, finely chopped 2 tbsp cashew powder 4 tbsp plain yogurt, well beaten 1/2 tsp dry ginger powder, 1 tsp fennel seeds powder, 2 pinches clove powder 1 tsp coriander powder 1/2 tsp cumin powder 1 tsp garam masala 2 tsp kashmiri red chili powder (tip) 1 tsp red chili powder salt to taste 3 tbsp oil Oil for deep frying Method: 1) Wash the potatoes. Boil 1 liter water. Add 1 tsp salt. Put the potatoes in, cover the pan and cook for around 7-8 minutes over high heat. Add some water if required. Don't cook potatoes fully. Cook enough, so that the skin is easily peelable. Once potatoes reach that point, drain the hot water and add cold water. Peel all the potatoes. 2) Heat oil in a kadai. Once oil is hot, turn the heat to medium. Deep fry potatoes till they turn golden brown. Do not fry over high heat. Potatoes will become brown quickly, but they will stay uncooked inside. Place the fried potatoes over a absorbent paper. Poke each fried potato 2-3 times with a fork.[This allows potatoes to soak the gravy.] 3) Heat 2 tbsp oil into a pan. Saute ginger-garlic for 10 seconds. Add onion and saute until translucent. Add red chili powder, cashew powder salt and tomato. Cook till tomato becomes mushy. Turn the heat off and let this mixture cool down. Grind it to a fine paste. Add little water if needed. 4) Heat 1 tbsp oil in that same kadai. Add turmeric powder and Kashmiri red chili powder. Add onion-tomato paste. Let the gravy boil. Then add dry ginger powder, fennel seeds powder, clove powder, coriander powder, cumin powder, and garam masala. Mix well. 5) Turn the heat to very low, 5 minutes before adding yogurt. Add yogurt and whisk quickly so that yogurt won't get spoil and become grainy. Therefore use egg beater to stir the gravy. 6) Once yogurt is well blended, add fried potatoes. Cover the pan and cook for 15 minutes. Stir occasionally. Adjust the consistency to your own preference. Serve hot with white rice or chapati.
Tips: 1) In case, if baby potatoes are unavailable, cut the normal potatoes in big chunks and they are good to use. 2) Kashmiri red chili powder is used for bright red color. It's not much spicy, therefore normal red chili powder (cayenne) is also required.
Ingredients: 1 cup Rice 1/2 cup Moong Dal (Tip 1 and 2) 3 to 3.5 cups hot water (Tip 3) For tempering:- 1 tbsp oil, 2 pinches mustard seeds, 1/4 tsp cumin seeds, 1 pinch hing, 1/4 tsp turmeric powder, 1/4 tsp red chili powder 1/2 cup Green peas (Tip 5) 1 tsp goda masala Salt to taste
Method: 1) Wash rice and moong dal and drain all the water. Leave it for 1/2 an hour. 2) Heat a small pressure cooker (Tip 6). Add oil and wait till its hot. Add mustard seeds, cumin seeds, hing, turmeric powder and red chili powder. Saute and add washed rice and dal. Saute until nicely dry (about 4-5 minutes). 3) Once rice is roasted, add peas and saute for a minute. Then add hot water, goda masala and salt. Stir. Add little salt if needed. 4) Close the cooker with lid and let khichdi cook upto 3 to 4 whistles. Let it stand for 10-15 minutes to release the pressure. Do not forget to add a tsp of ghee while serving khichdi.
Tips: 1) Moong dal (peels on), Toor dal or masoor dal can be used instead of yellow moong dal. 2) The quantity of moongdal can be adjusted according to your preference. 3) To get soft consistency add little more water. 4) Roasting rice and dal keeps the grain separate after cooking. Just careful not to burn the rice. 5) Potato cubes, cauliflower florets, capsicum slices, onion slices, carrot chunks etc can be added instead of green peas. 6) Khichdi can be made without pressure cooker. Do the tempering in heavy bottom pan. Roast rice. Only add some more water. Cook over high heat until water is almost soaked into rice, then turn the heat down and cover the pan. Cook for 5 to 8 minutes.While using toor dal, soak in the water before making khichdi as toor dal takes longer to cook.
Ingredients: 1 cup Samo Rice 2 tsp Ghee 1/2 tsp Cumin seeds 2 green chilies 1/2 cup Pumpkin cubes medium (Peel before making cubes) 1/2 cup Potato cubes (Peel the potato) 2 tbsp Coarsely ground peanuts salt to taste Approx 3 cups hot water
Method: 1) Heat a heavy bottom pan. Dry roast samo rice for couple of minutes. Transfer the roasted rice to a bowl 2) In that same pan, add ghee and wait till it melts. Add cumin seeds and slit green chilies. Saute for 10 seconds. Flame should be on medium. Add potato cubes. Cover the pan and cook till potato is almost done. At this point, add roasted samo rice. 3) Mix nicely. Pour hot water and add salt. After couple of minutes add pumpkin cubes and peanuts powder. Stir well, cover and cook till rice is done. Garnish with Cilantro Serve hot with Peanuts curry.
Ingredients: 2 cups Basmati Rice 3-4 Cardamom pods, 3-4 Bay leaves, 3-4 Cloves, 1 small Cinnamon stick Salt to taste Paneer Marination 250 gram Paneer 1/2 cup Yogurt 1 tsp Ginger-garlic paste 1/4 tsp Salt Gravy 1 cup Onion, thinly sliced 5 medium Tomatoes 2 tsp Ginger-garilc paste 2 tsp Ghee Whole Garam Masala - 2 cardamom pods, , 3-4 Bay leaves, 3-4 Cloves 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala, 1/2 tsp red chili powder 1 cup milk powder (or 1/2 cup cream) (Tip 5) salt to taste Approx. 3/4 to 1 cup cut vegetables (I used peas, carrot, french beans) Other Ingredients 4 tbsp Ghee + some more ghee [its optional :) ] 1 cup thin slices of Onion, 8 to 10 Cashew nuts, 8 tp 10 Raisins 1/4 cup Mint leaves finely chopped, 1/4 cup Cilantro finely chopped 2 tsp Milk + 4 strands of Saffron (Tip 6)
Method: Paneer Beat the yogurt. Add ginger-garlic paste and salt. Mix well. Marinate paneer pieces in this yogurt for 30 minutes Rice 1) Wash rice and drain the water. Let it sit for 30 minutes. Then boil 6 cups of water in a deep pot. Add cardamom, cinnamon, bay leaves and salt. Wait till the water comes to a rolling boil. Gravy 1) Blanch the tomatoes. Peel the tomatoes. Chop the tomatoes coarsely. 2) Heat 2 tsp Ghee into a pan. Add whole garam masala and saute for few seconds. Add ginger garlic paste and onion. Saute onion until golden brown. Now add chopped tomatoes and saute until tomato becomes mushy. Add red chili powder. 3) Let the mixture cools off. Puree into a blender (Don't add water) 4) Heat 2 tbsp Ghee. Fry cashews and raisins. Remove them with slotted spoon. Add the prepared puree in the ghee. Simmer over medium heat. Add cumin powder, coriander powder, garam masala powder and milk powder. Also add vegetables. Mix well and cook for few minutes until gravy become thick. Add salt to taste. The consistency of the gravy should not be too runny or too thick (Tip 1). Once the gravy is thick enough, add marinated paneer. Cook for few minutes. Fried Onion Deep fry 1 cup onion slices into ghee or oil until crispy. This fried onion is for decoration. Biryani (Tips 2,3,4) Once Rice and gravy is ready, divide rice into 4 equal portions and gravy into 3 equal portions. In a deep nonstick pan, spread 1 tbsp melted ghee at the bottom. Then layer 1 portion of rice. Spread 1 portion of gravy. Sprinkle mint leaves, cilantro, 3-4 cashews and raisins. Complete all the layers accordingly. Sprinkle remaining cashews, fried onion, raisins and milk + saffron on the top layer of the rice Cover the pan with a tight lid. Cook the Biryani for 15 to 20 minutes over low heat. Serve the biryani with Raita. Tips: 1) Consistency of the gravy should not be runny. Thin gravy makes the biryani mushy. 2) The last part of steaming can be done in the oven. Preheat the oven at 250 F. Then make the layers in a baking pan. Cover tightly with a oven proof lid or aliminum foil. Bake for 15 to 20 minutes. 3) If you dont have nonstick pan, use a heavy bottom pan. Do not put this pan directly on the flame. Place a tawa on the flame and put the pan on the tawa. it will avoid burning. 4) Ghee can be added in each layer according to your preference. 5) Try to use milk powder. It quickly gives thickness to the gravy. If using cream, stir nicely until it blends well in the gravy. 6) Saffron can be replaced by edible saffron color.
Ingredients: 12 to 15 Button Mushrooms (medium size) 1/2 to 3/4 cup Green peas 2 tbsp butter 1 tsp red chili powder 1/2 cup Onion paste 3/4 cup tomato puree 2 tsp ginger-garlic paste Garam Masala - 2 cardamoms, 2 cloves, 1/2 inch cinnamon, 4 pepper corn 1/2 tsp Garam masala powder 2 to 3 tbsp cream or evaporated milk Salt to taste
Method: 1) Heat a wok or a pan. Add garam masala Ingredients, except cardamom. Dry roast for a minute. Make a fine powder (I used mortar and pestle). Thinly slice the mushrooms. 2) Heat the pan. Add butter and let it melt. Add fine powder of Garam Masala and cardamom. Saute for few seconds and then add onion paste, ginger-garlic paste and red chili powder. 3) Saute the onion paste until color turns to golden brown. Add tomato puree. Cover and cook for couple of minutes. Now introduce green peas. Cover the pan and let it cook for 3 to 4 minutes over medium heat. Add little water if required. Also mix in the salt and readymade garam masala powder. 4) Once peas are cooked nicely, add sliced mushroom. Let the mushroom cook for couple of minutes. Turn off the heat and add cream. Stir nicely till the cream incorporates in the curry. Serve this delectable curry with any Indian bread.
Ingredients: 250 Gram Paneer (Tip 4) 1/4 cup Onion paste (Tip 5) 1/2 to 3/4 cup Tomato puree (Tip 2) 1 tsp Ginger Garlic paste 1 tbsp Cashew Paste Whole Garam Masala: 4 pepper corns, 1 bay leaf, 1 cardamom pod, 4 cloves, 1 small cinnamon stick 2 pinches of Kasoori Methi 1 tsp Coriander-Cumin powder 1/2 tsp Garam masala powder 1 tsp red chili powder 3 tbsp butter 3 tbsp Cream or evaporated milk (Tip 3) Salt to taste
Method: 1) Make medium cubes or 2 inch strips of Paneer. Deep fry or shallow fry the paneer until golden in color. 2) Toast the whole garam masala ingredients slightly. Crush and make a fine powder. 3) Heat 2 tbsp butter in a wok or in a pan. Add crushed garam masala (Step 2) and saute for few seconds. 4) Add onion paste and ginger garlic paste. Saute over medium heat until onion gets cooked (about 4 to 5 minutes). 5) Once onion becomes golden brown in color, add tomato puree. Let the tomato puree cook over medium heat. 6) Add the dry ingredients - Kasoori Methi, coriander-cumin powder, garam masala powder, red chili powder and salt to taste. 7) Now put the flame on very low. Add cashew paste and cream. Stir vigorously, otherwise the cream will curdle. Add some more butter Once cream gets incorporated, add fried paneer pieces. Cook for about 30 seconds over low heat. Transfer it to the serving plate. Drizzle some cream for garnishing. Serve hot with Naan bread or Chapati.
Tips: 1) Use well ripe and nice red colored tomatoes. 2) To make tomato puree, place tomatoes into a deep glass bowl. Pour water just enough to cover the tomatoes (3-4 medium tomatoes). Then puree into a blender. Strain through a sieve. Use the strained puree for good result. 3) If cream or evaporated milk is unavailable, then use 1/2 cup of milk powder. Add 1/4 cup water and mix well without any lumps. Use this mixture to substitute cream. 4) Instead of frying paneer, Immerse the cubes into hot water for few minutes. They will become nice and soft in minutes. 5) Thinly slice about 1 cup of onion. Then deep fry until dark brown. Grind the fried onion to a fine paste. This can be used instead of raw onion paste.
Ingredients: 1/2 kg Fresh Cabbage, (4 and 1/2 cup finely chopped) 1 medium potato 1/4 cup green peas Tempering: 1 tbsp oil, 2 pinches mustard seeds, 1/4 tsp cumin seeds, pinch of asafoeitda, 1/4 tsp turmeric, 4 curry leaves 3 green chilies, slit into two pieces 1/2 tsp grated ginger Salt to taste 1 tsp sugar 1 tsp lemon juice 1/4 cup fresh coconut, scraped 2 tbsp cilantro, finely chopped
Method: 1) Wash the cabbage and finely chop it. Peel the potato and cut into medium cubes. 2) Heat oil in a pan over medium heat. Once oil is hot, add mustard seeds, cumin seeds, asafoetida, turmeric powder, curry leaves, green chilies and grated ginger. Saute for few seconds and add potato cubes. Cover and cook over medium heat. Stir occasionally to avoid burning. 3) When potato cubes are half cooked, add chopped cabbage and green peas (Tip 2). Mix gently. Cover and cook over medium heat. Stir occasionally to prevent burning. 4) Once cabbage is about 60 to 70 % cooked. Remove the lid and cook uncovered over medium heat. It will evaporate the excess moisture. Also add salt, sugar and lemon juice. 5) Once cabbage is cooked nicely, garnish with coconut and cilantro. Serve hot with Chapati.
Tips: 1) Use fresh cabbage head. Aged or stale cabbage has rough texture and unpleasant taste which ruins the taste of Cabbage subzi. 2) Do not add salt in advance. Cabbage tends to shrink after getting cooked. So if you add salt in proportion to chopped (uncooked) cabbage, it will make the sabzi salty. Hence, add the salt after cabbage gets cooked atleast halfway. 3) This sabzi taste good without any masala blend. However, you can add Maharashtrian masala or Garam masala to your taste. Adding masala will change the color of the sabzi. 4) Serve Chili-Cilantro Chutney with this sabzi to enhance the flavor. (3 to 4 green chilies + 1/4 cup Cilantro + pinch of salt + pinch of cumin = crush all together) 5) You can make this sabzi into pressure pan cooker. Prepare tempering in the pressure pan. Add potato cubes, chopped cabbages and peas. Also add a little salt and sugar. Pressure cook upto 2 whistles. Let the pressure release naturally. Open the pressure pan, taste the subzi and add any ingredient if required.
Ingredients: 3/4 cup Samo seeds (Vari Tandul) 2 and 1/2 cup warm water 1/4 tsp Cumin seeds 1 tbsp Ghee Salt to taste
Method: 1) Heat 1 tbsp ghee, add cumin seeds. Add samo seeds and lightly roast them. 2) Add 2 and 1/2 cup warm water, add salt to taste. Cover and cook over medium heat.
Tips: 1) You can make plain bhagar by skipping Cumin seeds. 2) To give little sour taste, add 1 piece of dry Kokum while cooking the rice. 3) To make bhagar more soft and mushy, increase the quantity of water by 1/2 to 3/4 cups.
Ingredients: 1 cup Jasmine Rice 3 tbsp Oil 3 to 4 Garlic cloves 2 Green chilies 1 tsp Soy sauce 1 tsp Tamarind Pulp 1 tsp Sugar 1/4 cup Bell pepper (sliced lengthwise) 1/4 cup Onion (sliced lengthwise) 1/2 to 3/4 cup Tofu (1 inch pieces) 3/4 cup Basil leaves 1 small Carrot (small cubes) Salt to taste
Directions: 1) Wash Jasmine rice and drain the water. Bring 1 and 1/2 cups of water to boil. Add a dash of salt. Once water starts boiling, turn the heat to medium low and add washed rice. Cover and cook. 2) Squeeze the tofu slightly. Shallow fry over medium heat until light brown. 3) Crush garlic and green chilies together and make a coarse paste. Heat oil in a wok. Add crushed chili and saute for few seconds. Add carrot cubes and stir for around 30 seconds. 4) After 30 seconds, add bell pepper and Onion. Saute for only 10 seconds as we want onion and bell pepper nice and crisp. Add cooked rice, tamarind juice, sugar, soy sauce and little salt (if required). Mix nicely so that all the ingredients mingle together. 5) Once rice is mixed nicely, add basil leaves and shallow-fried tofu. Mix gently for few seconds and serve.
Tips: 1) We are adding tofu at the end to prevent it from crumbling. 2) Do not heat the rice for longer after adding basil leaves as they will become mushy. 3) To give a different flavor I have added tamarind juice. However, you can add half a teaspoon of white vinegar instead. 4) In Thai fried rice, fish sauce is used to give little tangy-sour taste. Non-vegetarian people can use fish-sauce instead of tamarind juice or vinegar.
Ingredients: Small Eggplants 4 Small Potatoes 4 Small Onions 3 3 tbsp Oil Pinch of Asafoetida 1/4 tsp Saunf seeds (Fennel seeds) 1/2 cup finely chopped onion 2 to 3 tbsp finely chopped fenugreek leaves (Optional) ::::::Stuffing::::: 1 cup Cilantro finely chopped 3/4 cup fresh coconut, scraped 2 tsp Coriander powder 3 tsp Cumin powder 1 and 1/2 tsp chili powder 3 tsp Sugar 1 tsp Garam Masala 1 tbsp roasted peanuts, crushed Salt to taste
Method: 1) Put the Stuffing ingredients in a blender. Add very little water if needed and make a very thick paste. 2) Cut the stem of eggplants to create a base. Cross slit at opposite side. Slit upto 3/4 of eggplant's length. Immerse the slit eggplants in a bowl of cold water to prevent oxidation. 3) Peel the potatoes, and give a slit just same as eggplant. Put them also into cold water bowl. 4) Peel the onions slit from the top upto 3/4 length. 5) Drain the water and gently pat dry eggplant and potatoes. Stuff a small spoonful stuffing in each eggplant. Be very gentle, otherwise eggplant would break apart. If you are unable to stuff the mixture into the potatoes, just coat them with it. Also stuff small onions. 6) Heat a wok. Add oil. Once oil is hot, add asafoetida, saunf seeds and finely chopped onion. 7) Once onion becomes golden, add chopped methi leaves. saute for couple of minutes over medium heat. 8) Add the stuffed vegetables. Turn gently to coat them with the oil. Cover and let it cook over low heat. Stir occasionally. 9) After 10 to 12 minutes, add the remaining stuffing along with 1/2 cup water. Stir very softly. Cover and simmer over medium low heat. It will take atleast 25 to 30 minutes more to cook the eggplant. However keep checking after 5 minutes. Once stuffed vegetables are ready, serve them with chapati.
Ingredients: 3/4 cup Rice 50 gram Noodles 1/4 cup Carrot, small cubes 1/4 cup Bell pepper, small cubes 1/4 cup Green Peas 1/4 cup Onion, sliced 1 stalk Spring Onion, finely chopped (save greens for garnishing) 1 inch Ginger, grated 5 to 6 cloves garlic, crushed Green chilies 2 slit 1 tsp Soy sauce 1/4 tsp Pepper powder 1 tsp Vinegar 1 tsp Sugar 1 tbsp curry powder 2 tbsp Oil Salt to taste
Method: 1) Wash Rice, remove all the water and keep aside for 15 minutes. Heat 4 cups of water, add salt. Once it starts boiling, add washed rice and let it boil until rice is 90% cooked. Then immediately drain the hot water and run some cold water. Drain and keep aside. 2) Break noodles into 1 to 2 inch length strings. Boil 2 to 3 cups of water. Cook the noodles according to packet instructions. 3) Heat 1 tbsp oil in a wok. Saute ginger, garlic, green chilies and onion for 20 to 30 seconds. Add carrots and cook for a minute. Then add bell pepper and saute for 30 seconds. Also add spring onion and saute. saute all the vegetable over medium-high heat. 4) Now add 1 tbsp of oil and curry powder. Mix nicely. Now add rice, soy sauce, pepper, powder, vinegar and sugar. Mix well. Also add noodles. Stir gently and coat the rice and noodles with masala evenly. Add little salt if needed. Garnish with greens of spring onion. Serve hot.
Ingredients: 3 cup Fenugreek leaves (Methi leaves) 1/2 cup fresh Green peas 1 Green chili 1/2 cup Onion paste 1 tbsp butter 2 black peppers 1 green cardamom 1 small piece of Cinnamon stick 1/2 cup Milk Salt to taste
Method: 1) Heat a pan, add butter and green chili. Then add black pepper, cardamom, cinnamon stick and saute until you sense nice aroma of spices. 2) Add onion paste over medium heat and saute until onion is cooked nicely. Then add methi leaves and cook uncovered over medium heat. stir occasionally. 3) Once methi is cooked, add green peas and milk. Cook over low heat. Add salt to taste and 1 or 2 tbsp fresh cream. Cook over slow flame for few minutes more. This curry needs time to cook. So be patient.
Tips: 1) Many people like to add ginger-garlic paste along with the onion paste. However, ginger-garlic paste reduces the flavor of Fenugreek. 2) Due to fresh cream, the curry gets little sweet taste. However, add pinch of sugar if needed.
Serves: 2 to 3 persons yield: 1 medium plate Time: 40 minutes
Ingredients: Onion Paste 2 medium Onion 2 tsp Oil Cashew paste 1/2 cup Cashew nuts 1/4 cup Magaj Seeds (Watermelon seeds) Tomato Puree 3 red and juicy Tomatoes Other Ingredients 1 tsp Coriander powder 1 tsp Cumin Powder 2 pinches Kasoori Methi 1 tsp Red chili powder Salt to taste 1 tbsp Butter 1 tbsp Ginger-garlic paste Click here for the Recipe of Paneer Tikka
Method: First, prepare all the pastes. Onion Paste Cut one onion into cubes and grind to a fine paste. Thinly slice (Lengthwise) the remaining onion. Heat oil in a pan and roast the sliced onion over medium high heat until nice brown in color. Grind it in a grinder by adding 1/4 cup of water. Cashew paste Add cashew nuts, Magaj seeds and 1/4 cup water in a grinder. Grind them together until you get nice smooth paste. Tomato Puree Blanch tomatoes and remove the skin. Then put the tomatoes into grinder and puree. Recipe of gravy 1) Heat 1 tbsp butter into a pan. Add ginger garlic paste and saute. Then add paste of raw onion and saute over high heat until color changes to brown. 2) Add tomato puree and cook over medium heat until raw smell of tomato disappears. Then add paste of sauteed onions and 2-3 tbsp of cashew paste. Mix nicely and cook for 3 to 4 minutes. 3) Then add coriander powder, cumin powder, kasoori methi, red chili powder and salt to taste. Make a thick gravy. Once gravy is ready. Pour it over Paneer and vegetable Tikka. Serve hot with any Indian bread.
Tips: 1) If you want to give restaurant style red color to gravy, add a small pinch of edible red color to gravy while cooking. 2) Do not add entire cashew paste in the gravy. First, add 2 to 3 tbsp, cook for a while, taste the gravy and then only add the cashew paste if needed. Cashew has a sweet taste which may affect the flavor of gravy.
Ingredients: 3 to 4 Skewers (Wooden or metallic) 3 to 4 small bell peppers with different colors(Red, Green, Yellow, Orange) 3 to 4 Shallots 8 to 10 cherry tomatoes 200 gram Paneer Oil Brushing for vegetables 2 tbsp Oil 1/2 tsp Coriander powder 1/2 tsp Cumin powder 1/2 tsp red chili powder Pinch of Kasoori Methi Pinch of Salt Paneer Marination 5 tbsp Thick yogurt 1 tbsp Corn starch 1/4 tsp Turmeric powder 1 tsp red chili powder 1 tsp ginger-garlic paste 1 tsp Coriander-Cumin powder 2 pinches Kasoori Methi Salt to taste
Method: 1) If you are using Wooden skewers, soak then in cold water for 1/2 an hour. It will prevent them from burning while baking. 2) Mix all the ingredients for Paneer marination. Cut paneer into 1 n 1/2 inch pieces. Marinate paneer for 15 minutes. 3) Cut Bell peppers into 1 inch pieces. If the shallots are little big in size, cut them into half. Peel them. 4) Once you are done with cutting. Start threading vegetables and Paneer in the skewers. First thread cherry tomato, then 2 to 4 bell pepper pieces and a small shallot. Then thread Paneer. After paneer, thread bell peppers and shallot. 5) Prepare the oil mixture by combining 2 tbsp Oil, 1/2 tsp Coriander powder, 1/2 tsp Cumin powder, 1/2 tsp red chili powder, Pinch of Kasoori Methi, Pinch of Salt. 6) Put the oven on broil for 3 minutes. While oven is preheating, brush the vegetables with Oil mixture. 7) Now skewers are ready to bake. Keep the skewers on oven-safe plate (I used cast Iron skillet). Put the skillet on middle or upper rack. Broil for 2 to 3 minutes and check in between. Once the edges of paneer becomes brown, remove the skewers from oven. Do not over-bake, otherwise Paneer will melt. 7) Remove the baked vegetables and paneer in serving plate and pour a ladleful tikka Masala. Serve hot with any Indian bread.
Tips: 1) To bake the paneer, it should be little firm. Hence, add some all purpose flour, while making Paneer at home. After curdling milk, drain the water by saving crumbled Paneer in cheese cloth. Squeeze out all the water, transfer the paneer crumbs to a plate. Add 2 to 3 tbsp all purpose flour and knead a little. Do not make it too soft. Again put the kneaded paneer to cheese cloth and tie tightly. Put any heavy thing over it to remove excessive water and to get a nice block of paneer. 2) Do not marinate paneer for longer. It becomes mushy and melts while baking. 3) If you don't have oven or Tandoor at home, deep fry or shallow fry marinated paneer. Stir fry oil brushed vegetables over high heat. However, Tikka baked in over or in tandoor gives best taste. 4) Cut bigger pieces of Paneer, as small pieces tend to break while threading on the skewers.
Time: 30 to 40 minutes Serves: approx 4 medium Thalipith
Ingredients: 1 cup Thalipith Bhajani 1 cup water salt to taste 1 tsp red chili powder 1/2 tsp cumin seeds 2 pinch asafoetida 1/4 tsp turmeric 1 tbsp oil 1/4 cup finely chopped cilantro 1/2 cup finely chopped onion 1/4 cup Oil for roasting thalipith
Method: 1) To make a steam dough, heat 1 cup water, add red chili powder, salt, asafoetida, turmeric, cumin and 1 tbsp oil and stir. Once water starts boiling, turn heat to low. Add Bhajani and stir with spoon cover and let it cook over low heat for 5 minutes. Turn off the heat and let the dough cook over steam. 2) Knead the dough well, once it becomes lukewarm. Use some warm water if needed. Incorporate onion and cilantro while kneading. Let the dough rest for few minutes. Then make 4 to 5 equal balls (tennis ball size). 3) Take a thick plastic paper (approx 2 ft X 1 ft). Fold into half width-wise. Apply little water. Place one dough ball inside and roll to required thickness. If the edges are cracking, adjust with fingers. Thalipith should not be too thick or thin. 4) Heat tawa, add some oil and put rolled thalipith carefully. Cover and cook over medium heat. Cook both sides (atleast 2 to 3 minutes each side)
Note: 1) Steam cooking prevents the dough from sticking. 2) You can spread the bhajani dough on tawa with your fingers. But because of dents, sometimes thalipith doesn't get cooked evenly. Rolling is the easy way to cook thalipith evenly. 3) If you don't want to steam the dough, Add all the spices and other ingredient to Bhajani. Knead the dough by adding hot water. Let it rest for sometime and then make thalipith.
Ingredients: 2 cups Wheat flour 1/4 cup Mint leaves, finely chopped 1/4 cup Cilantro, finely chopped 2 green chilies, finely chopped 1/2 tsp Cumin seeds 1/2 tsp Carom Seeds (Ajwain) 1/2 cup Yogurt 1 tbsp Chat masala 1 tsp Garam Masala Salt to taste 3 tbsp Oil + for roasting parathas
Method: 1) In a mixing bowl, add wheat flour, mint leaves, cilantro, green chilies, cumin seeds, carom seeds, 2 tbsp Oil and salt to taste. Mix all and knead by adding yogurt. Make a soft dough. Apply oil to the dough. Cover the for 1/2 hour. 2) Make 5 to 6 equal balls out of the dough. Roll one dough, apply little oil and sprinkle little chat masala and garam masala. Fold it like a Japanese hand fan. Hold it in such a manner that you can see all the layers upward. Hold one end in one hand and wrap it tightly with other end by rotating in one direction and seal it (It should look like cinnamon roll). 3) Sprinkle some flour and pat gently. Now again, roll it into a roti. Heat tawa and roast both sides. Add some oil. 4) Once paratha is cooked, squeeze it very gently, so that you can see all the layers in it. Top it with butter and serve hot with yogurt. Watch the video so that you will get clear idea of step 2.
Ingredients: 1 cup Whole grain Penne pasta 1/4 cup Red bell pepper, small cubes 1/4 cup Green bell pepper, small cubes 1/4 tsp red chili powder 3 tbsp olive oil 2 pinches Oregano Red chili flakes to taste (Optional) Salt to cook pasta 3 tbsp Pasta sauce
Method: 1) Heat 5 to 6 cups of water into a deep saucepan. Add 1 tbsp salt. Once water starts boiling add 1 cup pasta and cook for 15 minutes or according to packet instructions. Do not cover saucepan while cooking pasta. Add water if needed. 2) Once pasta is cooked, drain the water wash pasta under running water. Drain all the water. 3) Heat a pan, add 1 tsp olive oil, put in cut bell peppers, saute for 1/2 to 1 minute. Sprinkle pinch of Oregano, salt and red chili powder. Add 3 tbsp pasta sauce. Turn the heat to low, add cooked pasta and mix nicely. Add some pasta sauce if required. Serve into bowls. Garnish it by sprinkling pinch of oregano and shaved Parmesan cheese.
Note: 1) Sprinkle little chili flakes for extra heat. 2) Don't cook Bell pepper for longer. It will become soggy and won't taste good in pasta.
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