Freshya Foods

RAJMA

2011-11-22T04:59:00.000-08:00

Preparation Time : 25-30 minutes

Cooking Time : 20-25 minutes

Servings : 4

INGREDIENTS:

1 ½ cups Red kidney beans (rajma), soaked overnightSal to taste
3 tablespoons oil
2 Bay leaves
1 pod Black Cardamom (Badi Elaichi)
1 stick Cinnamon
2 medium Onions, finely chopped
1 tsp Ginger Garlic paste
3 medium Tomatoes, pureed
1 tsp fenugreek (kasuri methi)
1 tbsp Coriander powder
1 tsp Cumin powder
2 tsp Red chilli powder
½ tsp Turmeric powder
1 tsp Garam masala powder

METHOD:

Pressure cook rajma with five cups of water and salt till totally cooked and soft.
Heat oil in a deep pan.
Add bay leaves, cardamom and cinnamon
Add onions and sauté for 3-4 minutes.
Add ginger garlic paste and continue to sauté till the mixture turns golden.
Add tomato puree, mix and continue to cook.
Add fenugreek, coriander powder, cumin powder and turmeric powder and cook till the oil leaves the masala.
Add rajma along with the cooking liquour and mix.
Adjust salt and add garam masala powder.
Lower the heat and simmer for about fifteen to twenty minutes on low heat.
Serve hot with steamed rice.

MATTAR PANEER

2011-01-31T07:01:00.000-08:00

Mattar paneer is a popular dish of North India consisting of paneer and peas. Tastes best with paranthas, roti and rice.

Preparation Time : 15-20 minutes

Cooking Time : 20-25 minutes

Servings : 4

INGREDIENTS:

· 1 cup Green peas

· A pinch of Sugar

· 1 cup Paneer (cubed)

· 2 tsp Oil

· 2 tsp Ghee

· 1” stick Cinnamon

· 3 Cloves

· 4 Cardamom (crushed)

· 1 tsp Cumin seeds

· 2 Onions (sliced)

· ½ tsp Red chilli powder (optional)

· 1 tsp Coriander powder

· ½ tsp Turmeric powder

· 1 tsp Ginger Garlic paste

· 3 Green chillies (optional)

· 2 Tomatoes (finely chopped)

· ½ cup Yogurt

· 1 tsp Garam masala powder

· Coriander leaves

· 1 tsp Lemon juice

· Salt to taste

METHOD:

· Boil the green peas with a cupful of water and a pinch of sugar.

· Cook till tender and keep aside.

· Heat a pan and add one tsp each of oil and ghee.

· When smoking hot, deep fry the paneer pieces in oil until light golden colour

· Remove from heat and keep aside.

· In the same oil when very hot, add cinnamon, cloves, cardamom, cumin seeds, and finally onions and fry till onions are golden brown.

· Add the coriander powder, red chilli powder, and turmeric powder and fry for a minute. Remove from heat and allow it cool.

· Grind the onion mixture to a smooth and thick paste.

· Heat the remaining ghee and oil.

· Add ginger, garlic, and green chillies and fry for 2 minutes.

· Add the ground onion paste and fry for a minute.

· Add the tomatoes and fry until the oil separates from it.

· Add yogurt, boiled peas, paneer pieces and salt. Allow it to simmer for 10 minutes.

· Add the garam masala a minute before removing mattar paneer from the heat.

· Garnish with coriander leaves.

· Serve hot with chappathis or plain white rice.

FALAFEL

2011-01-30T05:24:00.000-08:00

Falafel is a popular chickpea (garbanzo been/ kabuli chana) dish in the Mediterranean. This recipe that I’m going to share with you, is for Arabic falafel.

Preparation Time : 1-2 hours

Cooking Time : 20-25 minutes

Servings : 4

INGREDIENTS:

· 2 cups of dried chickpeas, soaked in water for 12 hours

· Crumbs from 2 slices of white bread

· 5 cloves of garlic

· 2 tsp baking soda

· 1/2 cup chopped coriander

· 1/2 small onion (quartered)

· 1 tsp of sesame seeds (til)

· 1 tsp cumin spice

· 1 tsp paprika (deghi mirch)

· Salt, pepper to taste

· Oil for deep frying

METHOD:

· Wash the soaked chickpeas and put them in a food processor with the garlic, onion and spices. Grind until you get a rough moist texture. Add a little water if needed.

· Put the mixture into a large bowl, add the rest of the ingredients and put aside, covered, for an hour.

· Add the baking soda to the mixture and knead a little.

· Warm the oil – it should be hot, not boiling.

· Wet your hands and shape little balls.

· Fry until you get a deep brown shade.

· Serve hot

TAMATAR DHANIYA KA SHORBA

2011-01-29T05:49:00.000-08:00

Preparation Time : 5-7 minutes

Cooking Time : 20-25 minutes

Servings : 4

INGREDIENTS:

· 2 Tomatoes (chopped)

· 4 tbsp Fresh coriander leaves (chopped)

· 1 tbsp oil

· 1Bay leaf

· 1 Onion (chopped)

· 1 clove Garlic (chopped)

· 1 tsp Coriander Powder

· Salt to taste

· 3-4 Black peppercorns (crushed)

METHOD:

· Heat oil in a deep pan.

· Add bay leaf, onion, garlic, ginger and fry till well browned

· Add tomatoes and stir.

· Add a pinch of salt, crushed black peppercorns, coriander powder, good amount of chopped coriander and mix.

· Stir in one and a half cups of water and let it cook for three to four minutes.

· Discard the bay leaf.

· Cool it down and blend to make a fine puree. Strain it properly and transfer it back into the pan.

· Adjust the consistency if required

· Add salt and the remaining chopped coriander. Simmer for two minutes.

· Garnish with a small sprig of coriander and serve hot

JEERA ALOO

2011-01-28T06:00:00.000-08:00

A simple dish of potatoes spiced with cumin seeds

Preparation Time : 5-7 minutes

Cooking Time : 20-25 minutes

Servings : 4

INGREDIENTS:

· 4-6 potatoes (boiled and peeled)

· 4 tbsp Oil

· 1 tbsp Cumin seeds

· 1 tsp Red chilli powder (optional)

· 1 tbsp Coriander seeds

· 1 tsp Roasted cumin powder

· ½ tsp Dry mango powder (amchur)

· 2 tbsp Fresh coriander leaves

· Salt to taste

METHOD:

· Cut potatoes into pieces.

· Heat oil in a pan.

· Add cumin seeds and stir till it changes colour.

· Add salt and stir.

· Add red chilli powder, coriander seeds, roasted cumin powder and dry mango powder.

· Add potato cubes and stir carefully till the masala covers all the potato cubes well.

· Add coriander leaves and stir. Serve hot.

MATAR KACHORI

2011-01-28T05:29:00.000-08:00

Matar kachori is a fried poorie or kachori recipe with mashed peas and spices as filling. Enjoy the matar kachori as snack with tomato ketchup or chutney.

Preparation Time : 30-35 minutes

Cooking Time : 15-20 minutes

Servings : 4

INGREDIENTS:

· 1 ½ cup maida

· Salt to taste

· Desi ghee 5 tablespoons

· Oil to deep fry

· 1 tsp Cumin seeds

· 1 tsp Coriander seeds

· ½ tsp saunf

· 1 cup Green peas (boiled and crushed)

· A pinch of Hing

· 1 tsp Garam masala powder

· ½ tsp Chaat masala

· Salt to taste

METHOD:

· Knead maida, salt and 1 tbs ghee into a smooth dough using sufficient water.

· Cover with a moist cloth and set aside for half an hour.

· Heat oil in a pan,

· Add cumin seeds, coriander seeds and saunf and cook for half a minute

· Add crushed green peas and hing and mix.

· Add garam masala powder, chaat masala and salt. Mix well and remove from heat.

· When cool divide mixture and dough into twelve to sixteen equal sized portions each.

· Flatten the dough balls slightly and place a portion of the stuffing.

· Cover, seal edges and flatten.

· Roll out lightly with a rolling pin.

· Heat sufficient oil in a kadai

· Deep fry kachoris on medium heat till brown and crisp.

· Drain and serve with tomato ketchup or chutney

HARA BHARA KABAB

2011-01-24T02:19:00.000-08:00

Hara Bhara kabab is a tasty alternative for those who love kababs but are vegetarian; it gets its name and green colour from the healthy spinach in it

Preparation Time : 20-25 minutes

Cooking Time : 5-10 minutes

Servings : 4

INGREDIENTS:

· 10-12 leaves Spinach

· 3/4 cup Green peas (boiled and mashed)

· 3-4 Boiled Potatoes (grated)

· 3 Green chillies (finely chopped) optional

· 2 tsp Ginger paste

· 2 tbsp Coriander leaves (chopped)

· 1 tsp Chaat masala

· Salt to taste

· 2 tbsp Cornflour

· Oil for deep-frying

METHOD:

· Blanch spinach leaves in two cups of boiling salted water for five minutes.

· Drain, refresh in cold water and squeeze out excess water.

· Finely chop spinach

· Add peas and potatoes. Mix well.

· Add green chillies, ginger, coriander leaves, chaat masala and salt.

· Add cornflour for binding.

· Divide the mixture into twenty-four equal portions. Shape each portion into a ball and then press it between your palms to give it a flat round shape (like tikki).

· Heat sufficient oil in a kadai.

· Deep-fry the tikkis on medium heat for three to four minutes.

· Drain onto an absorbent paper.

· Serve hot with a Tomato Ketchup.

VEGETABLE JALFREZI

2011-01-21T01:34:00.000-08:00

Vegetable jalfrezi is a mildly spiced up and sizzling vegetable recipe with an array of vegetables like carrots, peas, cauliflower etc embodied in a mildly spiced gravy.

Preparation Time : 10-15 minutes

Cooking Time : 15-20 minutes

Servings : 4

INGREDIENTS:

· 1 Carrot

· 8-9 Cauliflower florets

· 7-8 Green beans

· ¼ cup Green peas

· 1 Tomato

· 2 Onions (1 grated, 1 sliced thinly)

· 4-5 Almonds 4-5

· 4-5 Cashews 4-5

· 1 tsp ginger –garlic paste

· 1 tsp Cumin seeds

· 1 tbsp Coriander powder

· Coriander leaves (Chopped)

· Salt to taste

METHOD:

· Cut vegetables into 1 inch long strips.

· Make paste of almonds and cashews.

· Heat oil in a pan.

· Add cumin seeds. Wait till they sputter.

· Add grated onions and stir till lightly cooked.

· Reduce flame. Add ginger-garlic paste and coriander powder. Stir well for a minute.

· Add almond-cashew paste. Stir the mixture till it is barely dry and starts separating from sides of the pan.

· Add carrots, cauliflower and green beans. Mix well.

· Add 1 cup water. Stir, cover and let boil for 4-5 minutes.

· Add tomato, green peas and sliced onions while continuously stirring.

· Cook till vegetables are slightly tender.

· Add salt.

· Leave on heat for a minute more.

· Garnish with coriander leaves. Serve hot.

ALOO PANEER TIKKI

2011-01-20T03:29:00.000-08:00

Golden fried potato and cheese patties seasoned with Indian spices.

Preparation Time : 15-20 minutes

Cooking Time : 5-10 minutes

Servings : 4

INGREDIENTS:

· 3 large Potatoes (boiled and peeled)

· 1 cup Cheese (grated)

· 1 cup Bread crumbs

· 1 Onion (finely chopped)

· Salt to taste

· Black pepper powder to taste

· ½ tsp Coriander powder

· ½ tsp Chaat masala optional1/2 teaspoon

· Oil to deep fry

METHOD:

· Mash the potatoes

· Add one fourth cup bread crumbs, onion, salt, black pepper powder, coriander powder and chaat masala and mix well.

· Divide the potato mixture into twelve small balls

· Flatten them and stuff cheese in the centre and shape into tikkis.

· Coat the tikkis with the remaining bread crumbs.

· Heat sufficient oil in a kadai

· Deep fry the tikkis till golden brown.

· Serve hot with tomato ketchup.

DAL MAKHANI

2011-01-18T06:50:00.001-08:00

Dal Makhani is one of Punjabi cuisine's most characteristic signature dishes, and is high in protein--an important attribute in primarily vegetarian cultures. Traditionally this dal is cooked on low flame, for hours, on charcoal, which gives it a rich creamy texture. When cooked at home today, more moderate amounts of cream or butter are often used

Preparation Time: 10- 15 mins

Cooking Time: 15 - 20 mins

Serves: 4

INGREDIENTS:

· 1/2 cup Whole black gram (sabut urad)

· 2 tbsp Red kidney beans (rajma)

· 1 tsp Red chilli powder (optional)

· 2 inch piece Ginger (chopped )

· 3 tbsp Butter

· 1 tbsp Oil

· 1 tsp Cumin seeds

· 6 cloves Garlic (chopped)

· 1 Onion (chopped)

· 1 tsp Garam masala

· ¼ cup beaten cream (malai)

· ¼ cup beaten Yogurt

· Salt to taste

METHOD:

· Soak kidney beans and black gram together overnight.

· Grind ginger, garlic and dry red chillies together to a paste.

· Drain out all water from the pulses and add 3 cups of fresh water.

· Pressure cook with 1 tsp ghee and salt. After the first whistle, reduce the flame and cook for about 20 minutes. Remove from fire.

· Open the cooker and mash the contents.

· Add the ginger-garlic paste and red chilli powder.

· Pressure cook (Add water if required). After 1 whistle remove from fire.

· Add beaten cream mixed and yogurt. Simmer for 15-20 minutes

· Prepare tadka with ghee, onions and garam masala. Add this to the dal.

· Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the dal occasionally with a ladle against the sides of the cooker. Serve hot.

HANDI BIRYANI

2011-01-18T00:25:00.000-08:00

Handi Biryani is a delicious rice recipe cooked in a traditional style.

Preparation Time: 40 - 45 mins

Cooking Time: 35 - 40 mins

Serves: 4

INGREDIENTS:

· 1 ½ cup Basmati Rice

· ½ cup Cauliflower

· ½ cup Green Peas

· ½ cup Green Beans (chopped into small pieces)

· 2 Capsicum (chopped)

· 2 Potatoes (boiled)

· 1 Carrot (chopped)

· 2 Onion (sliced)

· 2 Onion (chopped)

· 2 Tomatoes (chopped)

· 1 cup Yogurt (blended)

· ½ tsp Cumin Seeds

· 1 stick Cinnamon (Dalchini)

· 2 Cloves

· 2 Bay Leaves

· 2-3 Green Cardamoms

· 1 Black Cardamom

· ½ tsp Turmeric Powder

· 4 Whole Black Peppers

· 1 tsp Ginger Paste

· 1 tsp Garlic Paste

· One pinch Hing

· 1 tbsp Coriander Leaves

· 1 tbsp Lemon Juice

· 4 tbsp Ghee / oil

· Salt to taste

METHOD:

· Wash and soak rice in sufficient water for about twenty minutes. Drain.

· Boil drained rice in four cups of salted boiling water with green cardamoms, black cardamom, whole black pepper, cloves, cinnamon and bay leaf, until three-fourth done.

· Drain excess water and keep aside.

· Mix all the vegetables (except potato) and boil in three cups of salted water till three-fourth done.

· Heat sufficient oil in a kadai and deep-fry the sliced onions till golden brown.

· Drain and keep aside.

· Heat two tablespoons of oil in a thick-bottomed pan.

· Add cumin seeds.

· When they begin to change colour, add chopped onions and cook until golden brown.

· Add ginger, garlic paste.

· Add coriander powder, turmeric powder, yogurt and mix well.

· Add chopped tomatoes and cook on a medium heat till fat leaves the masala.

· Add boiled vegetables, potatoes and salt mix well.

· Preheat oven to 275°C.

· Take a handi, arrange alternate layers of cooked vegetables, rice and lemon juice.

· Make sure that you end with the rice layer topped with lemon juice.

· Cover and seal with aluminum foil or roti dough.

· Cook in the preheated oven, for ten minutes at 275°C.

· Reduce temperature to 225°C and cook for another ten minutes.

· Alternately keep the handi on a tawa and cook on low heat for fifteen minutes.

PANEER BHURJI

2011-01-17T22:40:00.000-08:00

Paneer bhurji is a punjabi vegetable recipe with paneer or cottage cheese crumbled and then cooked with a choice of onions, tomatoes and select masalas. Serve hot with rotis, naans or parathas.

Preparation Time: 10 - 15 mins

Cooking Time: 15 - 20 mins

Serves: 4

INGREDIENTS:

· 250 gms Cottage Cheese (Paneer)

· 1 Tbsp Oil

· ¼ tsp cumin seeds

· 1 Onion (finely Chopped)

· 1 Tomato (finely Chopped)

· 1 Capsicum (finely Chopped)

· 1 tsp Ginger- Garlic paste

· ¼ tsp Turmeric powder

· ½ tsp Garam masala

· ¼ tsp black pepper powder

· 1 tsp chat masala

· Salt to taste

· Green Chillies to taste

· Coriander leaves to garnish

METHOD:

· Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown.

· Add the chillies and tomatoes and fry till they are soft and pulpy.

· Add turmeric powder, garam masala powder, salt, black pepper powder and little water so that all the masalas are well combined.

· Add grated paneer and chat masala and fry for 5 minutes till the paneer blends into the masala.

· Garnish with chopped coriander and serve hot.

CHOCOLATE BURFI

2011-01-17T03:06:00.000-08:00

Chocolate Burfi is a very popular Indian recipe. From a number of varieties of Burfi, Chocolate Burfi is one of the most popular sweet dishes in India. Presented below is the cooking method to prepare the famous Chocolate Burfi along with the ingredients required.

Preparation Time : 10-15 minutes

Cooking Time : 15-20- minutes

Serves: 4

INGREDIENTS:

· 2 cups Khoya

· 2 tbsp oil

· 1/3 cup sugar

· 3tbs cocoa powder/ ½ cup drinking chocolate

· ½ cup water

· 4 tbsp warm milk

METHOD:

Cook the Khoya on low flame until it becomes slightly pinkish in color, and ghee separates on the sides.
Bring the water to boil in a pot, add the sugar, and dissolve it.
Dissolve the cocoa powder and milk powder in warm milk
Now pour the sugar mixture over the cooked khoya and mix well.
Transfer ¾ of the mixture in a greased plate.
Spread evenly with a spatula.
Now add dissolved cocoa powder with remaining mixture and stir well.
Spread this as a top layer on the mixture spread on the greased plate.
Allow to cool and set for about 5 minutes.
Now make cuts in the burfi using a flat knife, then cover with cellophane paper and refrigerate for an hour.

SHAHI PANEER

2011-01-17T00:17:00.000-08:00

Shahi Paneer is considered to be a mainstay dish especially in the Northern parts of India. However, Shahi Paneer is a famous dish liked by many and is available in almost all the hotels, restaurants and roadside eateries. ‘Shahi Paneer’ is undoubtedly one of the most popular dishes originating from India. Presented below is the cooking method to prepare the famous Indian dish of Shahi Paneer along with the ingredients required.

Preparation Time : 10-15 minutes

Cooking Time : 20-25 minutes

Serves : 4

INGREDIENTS

250 gms Cottage Cheese (Paneer)
½ cup Onion (finely chopped)
1 ½ cup Tomato (finely chopped)
3 tsp Oil/ Butter
3 Cloves
1 inch stick Cinnamon (Dal Chinni)
1 Bay Leaves (Tej Patta)
1 tsp Ginger Garlic Paste
¼ cup Cashewnut Paste
½ cup Beaten Yogurt (Dahi)
½ cup Cream
½ tsp Garam masala
5-6 Green Cardamom (crushed)
½ cup Milk
2 tsp Tomato Sauce
Salt to taste
Green Chillies (finely chopped) to taste

PREPARATION

· Grater little paneer for garnishing

· Cut the remaining paneer into half inch wide and one inch long pieces.

· Add little salt.

Method

· Heat the oil/butter in a kadai.

· Add the cloves, cinnamon and bay leaf and cook till fragrant.

· Add the green chillies, cardamom and onion cook for 3-4 minutes on low heat so it does not get coloured.

· Add the ginger paste and garlic paste and continue to cook for half a minute.

· Add Tomatoes and cook covered for 7-8 minutes.

· Add the cashewnut paste and cook for another two minutes.

· Add the yogurt and cook till the water from the yogurt gets absorbed.

· Add ½ cup water and cool

· Add Cream, Garam masala and Tomato Sauce and boil to get a thick gravy.

· Add milk and paneer and boil of 3-4 minutes

· Garnish grated paneer and coriander leaves and serve hot.