Foodinmystyle

Green Moong Daal

2015-10-09T07:17:00.000+02:00

Serves: 3-4 persons
Ingredients:
Green moong daal - 1 cup
Salt - as per taste
Turmeric – 1 tsp.
Onion – 2 Large (Finely chopped)
Tomato – 2 Large (Finely chopped)
Ginger – 2 tsps. (Finely chopped)
Green chilly - 1 (Slit lengthwise, or chopped)
Garam Masala – I tsp.
Oil or Clarified Butter - for frying
Fresh coriander for garnish.

Method:
Cook daal in 6-7 cups of water adding salt and turmeric powder. After done keep this soup aside.
Heat oil or clarified butter in kadai (wok). Put the onions and fry them till golden brown. Add the chopped ginger and green chilly and saute a min.

Now add chopped tomato followed by all the spices and cook it until oil comes out. Put this mixture in the lentil soup. Mix it well and cook the soup again for 2 mins.

Garnish with fresh coriander leaves. Enjoy it with chapatti.

Poha recipe

2015-10-01T21:27:00.000+02:00

Serves 2-3 persons

Ingredients:
1 cup flattened rice (Poha)
2 Small Onions
1 tbsp. Chopped Ginger
2 Green Chillis
1 cup Chopped Capsicum
1 Big Tomato
1 tbsp. Grated Coconut
½ Cup Frozen Corn, Peas
2 tbsp. Peanuts
2 tbsp. Oil (any, I prefer sunflower oil)
2-3 tbsp. Fresh Coriander

Spices:
¼ Musturd seeds
2-3 Curry Leaves
¼ Cumin seeds
½ tsp. Garam masala
¼ tsp. Turmeric
¼ tsp. Paprika
1 tsp. salt or a/c to taste

Method:
Rinse poha in hot water and keep it aside.

Heat oil in a pan, add cumin seeds, musturd seeds along with the curry leaves, when it starts crackle put the onions into it, and fry this until the onions get golden Brown after that put peanuts and roast them for some time.

Now add ginger, chilli and tomato, after that put all the spices, cook for 5-8 mins, add corn, green peas and capsicum and mix everything well and then cook the vegetables for at least 5 mins, stir the vegetables in between. Now we can put the flattened rice (poha) into it.

Mix everything smoothly switch off the fire add the grated coconut and let the poha remain covered for 1-2 minutes, in the end garnish it with fresh coriander.

Poha is ready and you can enjoy this dish with a cup of tea in the morning as breakfast or in the evening as a snack.

Jeera Aalu (Cumin Potatoes)

2014-04-03T22:12:00.002+02:00

Serves : 3-4 persons

Ingredients:

2-3 medium-sized boiled potatoes, cubed
1 green chilli
2 tsp. grated ginger
1 tsp. cumin seeds
1 tsp. turmeric powder
1 tsp. coriander powder
1 tsp. garam masala powder
1/2 tsp. red chilli powder (paprika)
2-3 tbsp. Lime juice (optional)
2-3 tbsp. oil
Salt to taste
Fresh coriander to garnish

Preparation:

Heat oil in a pan over high heat, add cumin seeds, When the cumin seeds crackle add ginger and green chillies. Cook foe a few minutes.

Add the potatoes followed by turmeric powder, coriander powder, garam masala powder, red chilli powder, salt , mix everything well cover the lid and cook until the potatoes are tender. Now add lime juice. Stir in between so that it does not burn from the bottom.

Garnish it with fresh coriander.

Serve this warm purees or with the parantha’s.

Cauliflower with Potatoes and green peas

2014-03-21T21:09:00.000+01:00

Serves : 3-4 persons

Ingredients:

1 cauliflower (approx. 300 gm)
2-3 medium-sized potatoes, cubed
1 cup frozen green peas
2 large onion, chopped
1 green chilli
1 tsb. garlic
2 tsp. grated ginger
3 tomatoes (crushed)
1 tsp. cumin seeds
1 tsp. turmeric powder
1 tsp. coriander powder
1 tsp. garam masala powder
1/2 tsp. red chilli powder (paprika)
2-3 tbsp. oil
Salt to taste
Fresh coriander to garnish

Preparation:

Heat oil in a pan over medium high heat, add cumin seeds, when the cumin seeds crackle add garlic & onions and let them get brown. Add ginger and green chilli. Cook until onions are slightly brown in color.

Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, red chilli powder, salt to taste and cook until the oil separates.

Add potatoes, cauliflower, peas and mix all the veggies well.

Cover the lid and cook until the vegetables are tender. Stir in between so that it does not burn from the bottom.

Garnish it with fresh coriander.

Serve warm with hot rotis (chapattis) or with the parantha’s.

Chana Daal

2013-10-28T19:59:00.001+01:00

Serves: 3-4 persons

Ingredients:
Chana daal - 1 cup
Salt - as per taste
Turmeric – 1 tsp.
Onion – 2 Large (Finely chopped)
Tomato – 2 Large (Finely chopped)
Ginger – 2 tsps. (Finely chopped)
Green chilly - 1 (Slit lengthwise, or chopped)
Garam Masala – I tsp.
Oil or Clarified Butter - for frying
Fresh coriander for garnish.

Method:
Cook chana daal in 6-7 cups of water adding salt and turmeric powder. After done keep this soup aside.
Heat oil or clarified butter in kadai (wok). Put the onions and fry them till golden brown. Add the chopped ginger and green chilly and saute a min.

Now add chopped tomato followed by all the spices and cook it until oil comes out. Put this mixture in the lentil soup. Mix it well and cook the soup again for 2 mins.

Garnish with fresh coriander leaves. Enjoy with chapati.

Roasted eggplant in onion-tomato puree (Baingan ka bhurta)

2013-10-22T22:18:00.000+02:00

Serves 2-3 persons

Ingredients:
1 Big Brinjal
2 to 3 tbsp. Oil
2 Big red onions sliced
2 Tomatoes
1 tsp. Chilli powder
1 tsp. Coriander powder
2 to 3 Green chillies chopped
½ tsp. Garam masala
Salt a/c to taste
Coriander leaves (roughly chopped) to garnish

Method:
First of all we have to roast the eggplant. We can roast it in different ways for example on a gas burner, on a grill or in the oven. Roast it till the skin of eggplant is charred and the inner flesh looks really soft. Once the eggplant is roasted, allow it to cool fully and then peel off and discard the charred skin. Once cool, coarsely mash and keep aside for later use.

Heat the cooking oil in a deep pan or a wok, on a medium flame. When hot, add onions and fry them till golden brown. After frying onions add the chopped tomatoes, green chilli. Now add salt and the spices. Mix it well and cook until it leaves the oil.

When the mixture leaves the oil put roasted and mashed eggplant in it, mix it well and cook it covered for 8-10 mins on medium to low flame. Stir it and cook more for another 2-3 mins. Turn off fire.

Garnish with chopped coriander and serve with hot Chapattis (Indian flatbread) or Paranthas (pan-fried Indian flatbread).

Onion parantha

2013-10-20T21:44:00.000+02:00

Serves 3-4 persons

Ingredients:
Whole wheat flour 1 cup
onion 1 chopped or sliced
Fresh Coriander 1/4 cup
Green chillies 1½ tbsp.
Paprika 1 tsp.
Garam masala ½ tsp.
Carom seeds ½ tsp.
Salt to taste
oil or margarine for cooking

Method:
Combine all the ingredients in bowl, add water and knead to soft dough. Divide the dough into equal portions. Roll out each portion into medium round thick size parantha.

Heat the pan and shallow fry each parantha by using little oil and cook on both the sides. Cook it on one side, on a" tava" or griddle, for 30 seconds and turn over. Smear oil over the top of the side that has been cooked first. Fry both the sides and crisp on a slow medium flame.

Serve hot. To keep warm keep in a recloseable tin lined with paper towels to absorb the moisture.
Serve hot with butter or pickle.

Potato Parantha

2013-10-04T22:32:00.000+02:00

Serves 2-3persons

Ingredients for dough:
3 cups Wheat flour
Water as per requirement

Also needed:
1/4 cup whole-wheat flour for rolling
Oil or margarine for basting the parantha.

Ingredients for filling:
4 (boiled, peeled & mashed) Potatoes
1 tbsp. Ginger
1 medium, finely chopped Onion
2, finely chopped Green Chilies
1 tbsp. Dried Fenugreek Leaves
½ tsp. Carom seeds
½ tsp. Garam Masala
½ tsp. Coriander Powder
1/4 tsp. Dried Mango Powder
Salt a/c to taste.
2 tbsp. finely chopped Fresh Coriander

Method for filling:
Boil potatoes, peel & mash them. Add onion, ginger, green chilli, fenugreek leaves, carom seeds and fresh coriander along with all the other spices. In the end add salt and mix the mixture very well.

Method to make parantha:
Divide the dough and potato mixture into 5-6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.

Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls. Let them settle for 3 to 4 minutes before rolling them.

Heat the skillet on medium high. An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the skillet is ready.

To make it easier to roll the balls, first roll them in dry whole-wheat flour.

Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled parantha.

Place the paratha over the skillet. After a few seconds you will see the parantha change color and puff in different places.

Then flip the parantha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the parantha. Again, flip the parantha and lightly press the puffed areas with a spatula.

Flip again and press with the spatula making sure the parantha is golden-brown on both sides. Cool the paranthas on a wire rack so they don’t get soggy.

Paranthas can be kept outside for one day wrapped in aluminum foil or in a covered container. For later use, paranthas can be refrigerated for 3-4 days or freezed (wrapped in aluminum foil) for a month. Re-heat on a skillet or toaster oven.

Ginger Tea (Adrak Ki Chai , Ingenfær te)

2013-10-04T22:31:00.002+02:00

Serves - 2 persons

Ingredients:
2 cups drinking water
½ cup milk
1½-inch fresh ginger piece (crushed)
1 tbsp. original tea leaves (preferably Darjeeling or Assamese)
sugar as per your taste

Method:
Heat the water in a saucepan for 3 to 5 minutes till its boiling.
Add crushed ginger in boiling water and let it boil for another 5 to 6 minutes.

Add original tea leaves and sugar and boil it for another 3 to 4 minutes. Then add cow milk and continue to boil for another 5 minutes and turn off the flame. Finally strain it properly.

Serve it hot. It is really a good and healthy drink in the Winter.

Masala Chai (Spiced tea, Kryderet te)

2013-10-04T22:29:00.002+02:00

Serves - 2 persons

Ingredients:
2 cups Water
3 -5 cloves
1 cinnamon stick, crushed
2 -3 cardamom pods, crushed
1/4 cup sugar or 1/4 cup sucanat
1 cup milk
2 tablespoons black tea leaves

Method:

Heat the water in a saucepan for 3 to 5 minutes till its boiling add all the spices and let it boil for another 5 to 6 minutes.

Add original tea leaves and sugar and boil it for another 3 to 4 minutes. Then add cow milk and continue to boil for another 5 minutes and turn off the flame. Finally strain it properly.

Serve it hot. It is really a good and healthy drink.

Creamy Koftas (vegetable balls in creamy gravy)

2013-10-04T21:41:00.000+02:00

Serves: 3-4 persons

Ingredients needed to prepare koftas:
Potato -2 (boiled and mashed)
Mixed vegetables - 1/2 cup (carrot, beans, peas)
Paneer/ cottage cheese - 1/2 cup
Green chillies -1 finely chopped
Coriander powder -1 tsp.
Garam masala -1 tsp.
Paprika -1 tsp.
Cashew nuts -1 tbsp. (finely chopped)
Coriander leaves - 2 tbsp. finely chopped
Raisins- 2 tbsp.
Salt a/c to taste
Corn flour for rolling the koftas
Oil for frying koftas Corn flour - 3/4 tsp.

Ingredients for the gravy:
Oil -1 tbsp. or (a/c to need)
Onion -1 big (make paste)
Ginger-garlic paste -1 tsp.
Tomato puree – 1 cup (approx. 3 tomatoes)
Turmeric powder -1/4 tsp.
Garam masala -1 tsp.
Coriander powder – 1 tsp.
Paprika - 1 tsp.
Salt a/c to taste
Cream -1/4 cup
Cashew nut - 1 tbsp. coarsely powdered
Poppy seeds – 1 tbsp.
Coriander leaves to garnish.

Method for the kofta:
In a bowl, mix together grated paneer, mashed potatoes, vegetables, finely chopped green chillies, coriander powder, chilli powder, garam masala, finely chopped coriander leaves, chopped nuts, and salt. Mix well. Divide the mixture equally and make balls.

Roll the balls. Heat oil and fry the koftas in batches in medium heat until golden brown. Remove from oil and drain them on a paper towel. Now the koftas are ready. Keep it aside.

Method for the gravy:
Heat a tbsp. of oil, fry onion paste until golden brown. Add salt to speed up the process. Saute continuously for even browning. Add ginger garlic paste and saute for a few more minutes. Add tomato puree followed by all the spices and cook until the oil comes out.

Add 1 cup of water, cream, paste of poppy seeds and cashew nuts and bring it to boil in low flame. Add the koftas gently and switch off the flame. (Add koftas only at the time of serving). Garnish with finely chopped coriander leaves. Serve hot with vegetable pulao, chapati or naan.

Paneer Parantha

2013-10-03T21:25:00.002+02:00

Serves 2-3 persons

Ingredients for dough:
3 cups Wheat flour
Water as per requirement

Also needed:
1/4 cup whole-wheat flour for rolling
Oil or margarine for basting the parantha.

Ingredients for filling:
200 gms. Grated Cottage cheese (paneer).
2-3 tbsp. Ginger
2 medium, finely chopped Onions
3-4, finely chopped Green Chilies
1 tsp. Garam Masala
1 tsp. Coriander Powder
Salt a/c to taste.
2 tbsp. finely chopped Fresh Coriander

Method for filling:
Add onions, ginger, green chillies and fresh coriander along with all the other spices in the grated cheese. In the end add salt and mix the mixture very well.

Method to make parantha:
Divide the dough and cheese mixture into equal parts. The cheese balls should be about 1 1/2 times larger than the dough balls.

Roll the dough into 3 inch diameter circles. Place the cheese balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all the balls.

Heat the skillet on medium high. An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the skillet is ready.

To make it easier to roll the balls, first roll them in dry whole-wheat flour.

Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled parantha.

Place the parantha over the skillet. After a few seconds you will see the parantha change color and puff in different places.

Then flip the parantha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the parantha. Again, flip the parantha and lightly press the puffed areas with a spatula.

Flip again and press with the spatula making sure the parantha is golden-brown on both sides. Cool the paranthas on a wire rack so they don’t get soggy.

Paranthas can be kept outside for one day wrapped in aluminum foil or in a covered container. For later use, paranthas can be refrigerated for 3-4 days or freezed (wrapped in aluminum foil) for a month. Re-heat on a skillet or toaster oven.

Spicy Cabbage Sabzi

2013-02-27T21:46:00.002+01:00

Serves : 3-4

Ingredients:

1 cabbage, chopped
2 green chillies, chopped
2 onions, sliced thin
2 tomatoes, finely chopped
2 tbsp ginger chopped or sliced
1 cup frozen green peas
1 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp mustard seeds
5-6 curry leaves
Salt to taste
Oil

Method:

Heat oil in a pan. Add the mustard seeds and when they crackle, add the curry leaves and sliced onions. when onions begins to golden brown, add the green chillies and ginger cook for a few seconds and then put the tomatoes.

Now add salt and other spices and now cook it until it leaves the oil. when oil comes out of the mixture put the cabbage and mix it well. Cover and cook for 4-5 minutes. Now add the frozen green peas.

Mix them well, and cook till the water had evaporated and cabbage has cooked. Serve hot with Roti or Paratha.

Bhatura Recipe (Fried puffed bread)

2013-02-27T21:45:00.002+01:00

Serves : 3-4 (8 Bhaturas apprx.)

Ingredients:

2 cups all-purpose flour (plain flour or maida)
4 tbsp semolina (optional)
2 tsp yeast
1 tsp salt
3-4 tbsp yogurt
2 tbsp oil
2 tbsp fenugreek leaves
3/4 cup lukewarm water (adjust 1 or 2 spoons as needed)
Oil to fry (1 liter apprx.)
1/4 cup flour for rolling

Method:

Dissolve yeast in lukewarm water and keep it aside for 5-8 minutes.
Add sooji, fenugreek leaves and salt to the flour and mix them well.
Next mix oil and yogurt with flour. Add yeast water to the flour and make into soft dough; add more water as needed to make soft pliable dough.
Cover the dough and keep in a warm place for 3-4 hours. The dough should become almost double in volume.
Knead the dough well and divide the dough into 8 or more equal parts.
Shape dough into balls and roll into circles. Dust lightly with dry flour to help with the rolling.
Heat the oil in a frying pan or a wok on high heat. To check if oil is hot enough place a small piece of dough in oil and dough should floats to top right away.
Place the Batura in the frying pan and press it with a skimmer. This will make batura puff like a ball. Turn the batura; batura should be light creamy brown on both sides. Take the batura out and place them on paper towel to absorb the extra oil.
Serve the hot bhaturas with spicy chick peas.

Roasted Cauliflower and potatoes

2013-02-27T13:15:00.001+01:00

Serves : 3-4

Ingredients:
Cauliflower florets - 500 gm.
Potatoes – 2-3 cubed
Onion - 2 medium
Green chilli – 2
Fenugreek leaves - 2 tbsp.
Fresh Ginger Garlic crushed - 1 1/2 tsp.
Coriander powder - 1 tsp.
Chilli powder - 1 tsp.
Turmeric powder - 1 tsp.
Lime juice - 1 tbsp.
Garam masala powder - 1 tsp.
Salt - to taste
Oil – 2-3 tbsp. (sunflower oil, olive oil or mustard oil)
Coriander leaves, chopped - to garnish

Method:
Preheat oven to 400 F or 200 C.
Place onion, potatoes and cauliflower into a big bowl. Toss all the spices, lemon juice, fenugreek leaves, and oil with the vegetables and coat well. Spread the vegetables out on a cookie sheet in a single layer.

Bake for about 25-30 min, stir, and bake for another 10 minutes until potatoes are done.
Garnish with coriander leaves and serve it with parantha, puri, naan or whatever else you want.

Potato & Bread Tikki

2013-02-27T13:15:00.000+01:00

Serves: 2-3

Ingredients:
Potatoes – 4 (boiled, peeled & mashed)
Ginger- 1 tbsp.
Onion – 1 medium, finely chopped
Green Chilies – 2, finely chopped
Raisins - 1 tbsp. (optional)
Dried Fenugreek Leaves – 1 tbsp.
Roasted Cumin Powder – 1/2 tsp.
Garam Masala – ½ tsp.
Coriander Powder – ½ tsp.
Dried Mango Powder – 1/4 tsp.
Salt a/c to taste.
Fresh Coriander – 2 tbsp. finely chopped
Bread – 2 slices
Oil – for frying

Method:
Boil potatoes, peel & mash them. Add onion, ginger, green chilli, raisins, fenugreek leaves, fresh coriander along with all the spices. Wet the bread in water/milk and squeeze out the water/milk. Add it in mashed potatoes, also add salt, and mash them together properly.

Take small portion of this mixture and make a tikki. Fry it in hot oil till crisp golden brown. Drain extra oil on kitchen towel.

Serve hot with tomato ketchup or chutney of your choice with yogurt.

Tip: First fry one tikki, if it cracks then either the oil is not properly hot or you need to add more bread in the mixture.

Mixed Vegetable Pakora

2013-02-27T13:14:00.000+01:00

Serves: 4

Ingredients:
1 large onion
Half cauliflower or any vegetable of your choice.
1 large potato
2 green chillies
1 tbsp. ginger paste or finely chopped
1 tbsp. yogurt
Chickpea flour (according to need)
1 tsp. gram masala
½ tsp. carom seeds
1 tsp. cumin seeds
1 tsp. coriander seeds
1 tbsp. fenugreek leaves
1 tsp. paprika
Salt a/c to your taste
Fresh coriander chopped
Oil to fry
Method:
Cut all the vegetables listed above in any shape you want and put them together in a big bowl. Now add all the spices and mix them well.

Now add chickpea flour, salt & yogurt and some water. Mix them well, all the vegetables should be covered by the mixture of chickpea flour and spices.

Put them aside for 5 minutes. Heat up the oil for deep frying. After frying, sprinkle chaat masala, pakora masala or dry mango powder.

Serve with any chutney or tomato ketchup.

Spicy chickpeas

2013-02-27T13:13:00.001+01:00

Serves: 3-4

Ingredients:

1 cup chick peas
2 tea bags (optional)
2-3 large onion chopped finely
3 large tomatoes finely chopped
2 cloves garlic chopped finely (optional)
1/2 tsp. turmeric powder
1-2 green chilli
1 tsp. garam masala
½ tsp. channa masala
¼ tsp. anardana powder
2 tbsp. finely chopped ginger
1 tsp. coriander powder
¼ tsp. cinnamon & black cardamom powder
1/2 tsp. red chilli powder
1tsp. roasted cumin powder
1 tsp. salt or according to taste
2 tbsp. vegetable/ olive/ sunflower cooking oil

Method:

Soak chick peas overnight. Drain chickpeas, add four cups of water, with 1 tsp. salt in a pressure cooker and the tea bags in it and then cook them for 15 minutes.

Heat the cooking oil in a deep pan, on a medium flame. When hot, add chopped onion with garlic and fry till golden brown.

Add tomatoes and mix with onions and then put all the spices and the salt. Mix it well and cook until it leaves the oil.

Add the boiled chick peas. Mix them well in the mixture and add some water and cook them for 15-20 minutes. Stir occasionally. Turn off the flame.

In the end sprinkle the roasted cumin powder on it and garnish it with onion rings and thin ginger slices. Serve them hot along with rice, puri, naan or bhaturas.

Zucchini pancake

2013-02-27T13:13:00.000+01:00

Serves: 4

Ingredients:
1 large onion finely chopped
Half zucchini or courgette (grated)
2 green chillies
1 tbsp. ginger paste or finely chopped
1 tsp. rice flour
1 cup Chickpea flour (according to need)
1 tsp. gram masala
½ tsp. carom seeds
1 tsp. cumin seeds
1 tsp. coriander seeds crushed
1 tbsp. fenugreek leaves
1 tsp. paprika
Salt a/c to your taste
Fresh coriander chopped
Oil to fry

Method:
In a bowl add all of the ingredients together apart from the water and oil slowly add some water, mixing it with a whisk or a spoon at the same time until batter forms that is the same consistency as pancake batter.

Greece a nonstick pan and heat it on medium heat.Using a small ladle, pour the batter onto the pan. Tilt the pan quickly to spread the batter evenly.

When the batter starts to dry, add 1 tsp. oil and spread over the pancake. Using a flat spatula, begin to lift one side of the pancake.

Then when it turns slightly golden in color, flip it to the other side now press down all over the pancake with the spatula so it cooks evenly.

Serve hot with mint chutney or tomato ketchup.

Creamy Cottage Cheese (Shahi Paneer)

2013-02-26T22:31:00.002+01:00

Serves: 3-4

Ingredients:
250 gms. Cottage cheese (cut them in cubes)
250 gms. Cream
2-3 green cardamoms
Paste of 3 onions
1 cup tomato puree (3 tomatoes)
Ginger garlic paste 1 tsp.
1/2 tsp. turmeric powder
1 tsp. garam masala
½ tsp. coriander powder
¼ tsp. cinnamon powder
1/2 tsp. red chilli powder
1 cup milk
1 tsp. salt or according to taste
2 tbsp. vegetable/ olive/ sunflower cooking oil
Cashews to garnish

Method:
Heat the cooking oil in a deep pan, on a medium flame. When hot, add cardamoms and fry them for a few seconds and then add onion paste and fry till golden brown now put ginger-garlic paste and cook for few mins.

Add tomatoes and mix with onions and then put all the spices and the salt. Mix it well and cook until it leaves the oil.

Slow down the heat, now add cream and milk into the mixture. Stir occasionally. After a few minutes add the cubes of cottage cheese in it and cook it covered for 7-8 mins on medium to low flame. Turn off fire.

Garnish with cream and cashews and serve with hot Chapattis (Indian flatbread), rice, naan or Paranthas (pan-fried Indian flatbread).

Indian Vegetarian Samosa

2013-02-26T22:28:00.000+01:00

Serves: 2-3

Ingredients:

Dough:
½ cup all-purpose flour
1/4 teaspoon salt
1½ tablespoons oil
1 teaspoon carom seeds
Lukewarm water a/c to need

Filling:
5 boiled potatoes, peeled and mashed
1 finely chopped onion
2 tablespoons finely chopped ginger
1/2 teaspoon cumin seeds
1 teaspoon coriander seeds (crushed)
2 chopped green chilies
1 teaspoon coriander powder
1/4 teaspoon garam masala
1 teaspoon amchur (mango powder)
1 teaspoon salt (a/c to taste)
2 tablespoons oil
1/2 cup green peas (frozen)
Oil for frying (Approx. 1 liter)

Method

Dough:
Mix the flour, carom seeds, salt, and oil together to make a soft dough (add water as needed).
Knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.

Filling:
Heat the oil in a frying pan on medium high heat. Add cumin seeds as cumin seeds crack, add onions, after cooking for 3-4 mins. Add green chilies, ginger and other spices and stir for a few seconds.

Next add green peas and turn heat to medium and stir until tender. Add the potatoes and stir-fry for about 4 minutes. Add more salt according to taste. Let the filling cool to room temperature.

Making Samosa:
Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside. Knead the dough for a minute. Divide the dough into 4 equal parts and make into balls.
Roll each ball into a circle and cut each circle in half. Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape.

Pinch the side of this cone so that it is completely sealed. Fill the cone with potato filling. Press this filling down with your fingers. Now close the top of this cone into a triangular shape, pinching the top edge so that it is completely sealed.

Continue filling the rest of the samosas.

For Frying:
Heat the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.

Place the samosas in the frying pan a few at a time. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. Serve the hot samosas with tamarind chutney.

Homemade Indian cottage cheese

2012-12-24T20:39:00.002+01:00

Ingredients:

2 liter milk

1/2 liter yogurt or buttermilk

Method:

Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.

As the milk comes to a boil, add the yogurt or buttermilk gradually and stir themilk gently. The curd will start separating from the whey, turn off the heat.

Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.

Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. To take out the excess water, press the wrapped paneer under a heavy pan for about 30-60 minutes.

Indian Spices

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Different Indian daal

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Chana daal

Kabuli Chana (Chik peas)

Kaale chane

Masoor daal

Moong daal

Rajma (Red kidney beans)

Tur daal

Roungi (Black eyed beans)

Spliturad daal with skin

Toorarhar daal

Urad daal

Whole masoor daal

Whole moong daal

Tamarind chutney

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Ingredients:
100 gm. Dates (khajur), without seeds
100 gm. tamarind (imli), without seeds
200 gm. grated jaggery (gur) or sugar
1 tsp. chilli powder
1 tbsp. Roasted cumin powder
Salt a/c to taste

Method:
Soak tamarind and dates in the water for at least 10 minutes.

Heat a vessel, add the soaked tamarind and dates along with 4-5 cups of water.

Mix well and leave to cook for 8-10 minutes on medium flame.

Now add jiggery/sugar, salt and red chilli powder.

Stir and cook for 10 more minutes, add some more water if needed.

Switch off the gas and leave to cool this mixture.

Add roasted cumin powder in the mixture.

Grind this mixture to make smooth chutney.

Tip:You can refrigerate this chutney for 3 months.