ROYAL TASTE OF INDIA

Pindi Chana

2012-12-21T23:25:00.000-08:00

Ingredients:

1) kabuli channa - 1 cup(soaked overnight)
2)tomato - 1 large(chopped)
3) onion - 1 large (chopped)
4) garlic - 1 teaspoon (finely chopped)
5) ginger - 1 teaspoon (finely chopped)
6) green chilies - 3 (chopped)
7)coriander leaves - 1 tablespoon (chopped)
8)cumin seed - 1/2 teaspoon
9) mustard seeds - 1/2 teaspoon
10)Amchur powder - 1/4 teaspoon
11) red chili powder - 1 teaspoon
12)garam masala powder - 1/2 teaspoon
13) turmeric powder - 1/4 teaspoon
14) Chole Masala - 1 teaspoon
15) oil - 2 tablespoon

Method :

1)Wash & soak chole overnight. Boil it with salt in cooker for approximately 20 minutes or 7-8 whistles.
2)Heat oil in a pan put seeds in the pan and cook till they splutter.
3) Now add garlic, ginger and chopped onions and fry till onions turn light brown.
4)Then add chopped tomatoes, turmeric, red chilli powder, garam masala, chole masala and fry till tomatoes become soft and it leaves the oil.
5)When tomatoes become soft, add 1 cup water, cover with lid and cook for 10 mins on medium flame.
6)After 10 mins, add boiled chole along with its water, salt, amchur, coriander and cook for another 10 mins.
7) Pindi chana is ready to be served.

Besan Laddu

2012-12-19T23:43:00.001-08:00

Ingredients:

1) Besan- 4 cups
2) Powdered Sugar- 2 cups
3) Ghee- 2 cups
4) Elaichi Powder- 2 tsp
5) Saffron Color- 4-6 Drops
6) Chopped Walnuts- 2 tablespoon

Method:

1) Mix the sugar and saffron color together. Leave it aside.
2) Melt ghee in a kadhai and cook the besan over low flame.
3) Stir continuously till the besan becomes light brown in color.
4) Mix the elaichi powder and again stir.
5) Remove from the flame and Pour it on a thali. Let it cool slightly.
6) Now mix with powdered sugar.
7) Divide it into equal parts and give the shape of laddus.
8) Besan Laddoo is ready.

Fruit Raita

2012-12-19T22:17:00.000-08:00

Ingredients

1)Curd or Yogurt- 2cups
2)pineapple- 1small
3)ripe mango- 1
4)bananas- 3
5)apples- 2
6)pomegranate seeds- 1cup
7)sugar- to taste
8)salt- to taste
9)black pepper powder- to taste
10)chopped coriander leaves- for garnish

Method

1)Stir the curd with hand mixer properly and mix salt, sugar, if the curd is thick add little milk or water.

2)Cut all fruits in small cubes and add to the curd.

3)Garnish the fruit raita with chopped coriander and pomegranate.

4)Mix well and chill. Mix Fruit Raita is ready to serve.

puri

2012-12-17T23:30:00.000-08:00

Ingredients:

1)Chapatti Flour – 1.5 cups
2)Salt – as per taste
3)Oil – 1 tbsp
4)Warm Water – 1/2 cup
5)A pinch of caron seeds(ajwain)
6)Oil – for deep frying

How to make Puri:

1)Mix the flour with 1 tsp oil,pinch of caron seeds and half cup of water in a shallow tray.
2)Prepare dough by kneading properly.
3)Make small balls out of the dough.
4)Sprinkle them with wheat flour.
5)Roll out puris from these balls on an oiled board.
6)Heat the frying pan with sufficient quantity of oil.
7)Deep fry the puris till they become light brown.
8)Puris are ready to serve.

suji ka halwa

2012-12-14T05:55:00.000-08:00

Ingredients
Suji- 1 cup
Ghee- 1 cup
Sugar- 2 cups
Water- 4 cups
2 Cardamoms, crushed
Raisins- 1/4 cup
Almonds, chopped- 1/4 cup

Method

1) In a pan, mix water and sugar and put them to boil.
2) In another pan, heat ghee. Once heated, add suji and fry until it turns golden brown.
3) Add cardamom, raisins and almonds to the fried suji. Mix it well.
4) Now,add water-sugar solution slowly, stirring with a spoon and allow the water to evaporate (it would take about 5-7 minute).
5) Garnish with a few grated almond pieces.

Paneer Butter Masala

2012-12-13T23:43:00.000-08:00

Ingredients:

250 gm Paneer
2 Onions (blanched and pureed)
Butter- 2 tbsp
Tomato puree- 3 tbsp
Ginger garlic paste- 1 tsp
Cashew nut paste- 2 tbsp
Kashmiri chili powder- 2 tbsp
Coriander powder- 1 tsp
Turmeric powder - 1 tsp
Garam masala - 1 tsp
milk-1/2 cup
Cream - 1 tbsp for garnish (optional but enhances the taste)
salt to taste

Method:

1. Soak cashews in milk for 10mins and grind it to paste, set aside.Though this is optional it gives a richness and nice flavour to the gravy.

2.Cut Paneer in cubes and fry. Soak them in warm water so that they become soft.

3.Heat butter in a kadai and add the onion puree and sauté till they turn light brown in color. (This is also known as brown paste)

4.Add Ginger garlic paste to the brown paste mixture and sauté for sometime.

5.Then add the Kashmiri chili powder, coriander powder, cashew paste, tomato puree, turmeric powder, garam masala powder and salt and sauté for sometime.

6.Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-solid.

7.Finally garnish it with fresh cream.

8.Paneer Butter Masala is ready.

Aloo Tikki Burger

2012-12-10T21:37:00.001-08:00

Ingredients:
Burger Buns,
Butter,
Onions (sliced),
Cucumber (sliced),
Tomatoes (sliced),
Cabbage (shredded),
Tomato Ketchup (as per taste),
Green Chutney (as per taste),

For Tikki

Potatoes (boiled & mashed)
Brown Bread (crumbs)
Vegetable Oil
Amchoor Powder (as per taste)
Salt to taste
Ginger Paste
Red Chilly Powder to taste
Paneer (grated)

Method
1. Mix all the ingredients of tikki except paneer and oil. After mixing it well, make balls.
2. Heat oil in a nonstick pan. Now, take one ball at a time and stuff it with one tsp of paneer and shape it into a flat tikki.
3. Make all the tikki and shallow fry in the pan from both the sides on slow flame.
4. Take one burger bun and cut it from the middle then Toast it with little butter.
5. Put one tsp of ketchup on one side of the bun and one tsp of green chutney on the other.
6. Place a tikki on the bun, followed by a slice of tomato, cucumber and onion. At last, put some shredded cabbage and cover it with the other part of the bun.
7. Pierce a toothpick through the bun.
8. Aloo Tikki Burger is ready to eat. Serve hot with green chutney and ketchup.

BINGO BHEL

2011-11-19T22:47:00.000-08:00

Ingredients--
Bingo(Tomato Mischief)-1Packet(large)
Onion-1(small,chopped finely)
Tomato-1(small,deseeded n chopped finely)
Capsicum-2tbsp(chopped finely)
Tomato ketchup-1tbsp
Cheese sauce-1tbsp
Bhujia-2tbsp

Method-
1.In a large bowl,add onion,tomato,capsicum,tomato ketchup n cheese sauce.
2.Lightly crush the bingo chips n add to the onion mixture.
3.Mix lightly with spatula n serve in the plates individually.
4.Top up with bhujia n serve immediately.

HARA BHARA KABAB

2011-11-18T00:16:00.001-08:00

Ingredients-

Spinach-100 gms(blanched n chopped)
Peas-1cup(boiled n mashed)
Potatoes-3-4(boiled n grated)
Ginger-1/2 tsp(grated)
Green chilli-2(chopped finely)
Coriander leaves-2tbsp(chopped)
Chat masala-1tsp
Salt to taste
Cornflour-2tsp
Cashewnuts-8-10
Oil for frying

Method-

1.Mix spinach,peas n grated potato.
2.Add ginger,green chillies,coriander leaves,salt n chat masala.
3.Add cornflour for binding.
4.Keep in thr refrigerator for an hour.
5.Take out the mixture from fridge.Grease the palm n shape them into small tikkies.
6.Gently press cashewnut at one side.
7.Heat oil in a kadhai and shallow fry till crisp.
8.Drain the excess oil on paper towel.
9.Hara bhara is ready to eat.
10.Serve with tamarind chutney,green chutney or tomato ketchup.

LANGAR WALI SALAD

2011-11-10T09:26:00.000-08:00

Langar wali salad
Ingredients-

Onion-2(chopped)
Tomato-2(chopped)
Raddish-2(peeled n chopped)
Cucumber-3(peeled n chopped)
Green chillies-2(deseeded n chopped)
Coriander leaves-2tbsp(chopped)
Lemon juice-2tsp
Sugar-1tsp
Salt to taste
Mixed pickle-2tbsp
Method-
1.Mix all the ingredients well n serve.
2.Prepare the salad in advance so that the salad absorbs the lemon juice n pickle.
3.Serve with meal.

ALOO GOBHI MATAR KI SABJI(LANGAR WALI SABJI)

2011-11-10T01:15:00.001-08:00

Ingredients-

Cauliflower-500gms(cut into large florets)
Potatoes-4(peeled n quartered)
Peas-1 cup
Onion-2(chopped finely)
Ginger_1tbsp(shreaded)
Turmeric powder-1/2 tsp
Red chilli powder-1tsp
Coriander powder-1tsp
Garam masala-1tsp
Green chilli-1(chopped finely)
Coriander leaves-2tbsp chopped)
Oil-2tbsp
Method-

1.Heat oil in a heavy bottomed kadhai.
2.Add onions and sauté till brown.
3.Add ginger and Green chillies.
4.Now add cauliflower,potatoes n peas.
5.Add turmeric powder,chilli powder,coriander powder and a little powder.
6.Cover wid lid n stir occasionally till done.
7.Garnish with coriander leaves n garam masala.
8.Serve hot.

KADHA PARSHAD(LANGAR KA PRASAD)

2011-11-09T23:50:00.000-08:00

Ingredients:

Atta(wheat flour)-1cup
Ghee-1cup
Sugar-1cup
Water-4cups
Method-
1.In a pan,heat water.Dissolve sugar in it
2.Heat ghee and add atta.
3.Fry on low flame till golden brown,don’t let it burn.
4.Add sugar water in it gradually so that lumps are not formed.
5.Continue cooking till ghee separates.
6.Serve hot.

MATAR PANEER

2011-10-20T10:16:00.000-07:00

Ingredients...
Fresh peas-2 cups,
Paneer-1cup(cut into cubes),
Onion-1(Large),
Ginger-Garlic paste-1tbsp,
Tomatoes-4(pureed),
Beaten curd-1tbsp,
Bay Leaf-1,
Cumin seeds-1tsp,
Turmeric powder-1/4 tsp,
Red chilli powder-1/2 tsp,
Salt to taste,
Garam masala powder-1/2 tsp,
Coriander leaves-1tbsp(chopped finely),
Oil-1tbsp,

Method-
1.Grate the onion.Heat oil in a pan.Add bay leaf and cumin seeds.Saute for a few seconds.Add grated onion.Saute till golden brown.
2.Add ginger-garlic paste.Saute.Add tomato puree and saute till oil separates.
3.Add beaten curd and saute.
4.Add turmeric powder,red chilli powder,salt and peas.Add little water and stir continuously till peas are done.
5.Finally,add paneer pieces and 1cup hot water.
6.Simmer for 10 minutes till the gravy becomes semi-dry.
7.Now add garam masala and chopped coriander.
8.Serve hot with roti,paratha,naan,puri or rice.

LAUKI (GHIYA) KA RAITA

2011-10-19T08:36:00.000-07:00

Ingredients...
Lauki(Ghiya)-1cup(grated),
Curd-2cups,
Roasted cumin seeds powder-1tsp,
Black pepper powder-1/2 tsp,
Salt to taste,

Method
1. Boil grated lauki with a little water till soft.
2. Cool and drain.
3. Whisk the curd and add salt,black pepper powder and cumin seeds powder.
4. Add boiled lauki to it and stir well.
5. Keep in the refrigerator for half an hour and serve chilled.

CUTLETS OF KUTTU ATTA

2011-10-02T09:17:00.001-07:00

Ingredients---

Boiled Potatoes - 2,
Kuttu ka atta - 2 tbsp,
Sendha namak - as per taste,
Red chili powder - 1 tsp,
Coriander powder - 1 tsp,
Amchoor - 1 tsp,
Green chili, finely chopped - 1,
Coriander leaves - 1 tbsp,
Mint leaves - 1 tsp,
Grated coconut - 2 tsp,
Peanuts - 5(coarsely crushed),
Almonds - 2(optional),
Cashew nuts - 2(optional),
Raisin - 5(optional),

Method
1. In a bowl mash the potatoes and mix all the ingredients.
2. Give a shape of your choice(tikki or cutlet shape).
2. Roll it over the kuttu atta.
3. Deep fry it.
4. Serve hot with vrat ki chutney.

GOBHI MASALA

2011-09-22T00:02:00.001-07:00

Ingredients:---

Cauliflower - 1 floret,
Onion - 3 (finely chopped),
Ginger - 1" (finely chopped),
Tomatoes - 3 (1 chopped finely and 2 grated),
Green chillies - 1(chopped finely)
turmeric powder - 1/4 tsp
red chilli powder - 1/2 tsp
amchur - 1/2 tsp
chaat masala -1/2 tsp
salt to taste
garam masala - 1/2tsp
moti elaichi - 1
sabut kali mirchi - 5-6
laung - 2-3
chopped corinder - 2 tsp

Method

1. Cut the cauliflower into medium sized florets with stalks.
Wash and dry.
2. Heat oil in a kadhai, shallow fry the florets to get a
light brown color. Remove from oil.
3. Heat oil in another kadhai. Add chopped onion. Cook till onions turn brown.
4. Add moti elaichi, laung and kali mirch. Add tomatoes and coriander.
5.Add salt,turmeric powder,red chilli powder,garam masala and chaat masala.Saute till oil separates.
6.Add cauliflower florets and chopped green chillies.Mix.
7.Serve hot with roti or paratha by garnishing chopped coriander.

BOTTLE GOURD SOUP (LAUKI/DOODHI)

2011-09-10T05:27:00.000-07:00

Ingredients:---

Bottle gourd - 1/2 (peeled and cut into pcs),
Onion - 1 (chopped),
Garlic - 2 cloves,
Moong dhuli dal - 1 tsp, (optional),
Bay leaf - 1 ,
Cinnamon - 1/2 " stick,
Clove - 1,
Black cardamom - 1,
Salt to taste,
Cornflour - 1 tbsp,
Milk - 1/2 cup,
Sugar - 1 tsp (optional),

Method

1. Add enough water to the chopped gourd, onion, garlic, moong dhuli dal, bay leaf, cinnamon, clove, black cardamom.
2. Pressure cook till 1 whiste.
3. Let the veggies cool and blend them in a mixer strain.Strain.
4. In a pan, heat the pureed stock. Mix cornflour in cold milk and add to the stock.
5. Add salt and black pepper and simmer for 5-6 .
6. Serve hot.

SUKHE ALU BAINGAN

2011-09-10T05:20:00.000-07:00

Ingredients:---

Brinjals - 7-8 (long ones),
Potaotes - 4,
Red chilli powder - 2 tsp,
Turmeric powder - 1/2 tsp,
Coriander powder - 2 tsp,
Amchur powder - 2 tsp,
Salt to taste,
Coriander leaves - 2 tbsp (chopped),

Method

1. Wash, cut the brinjals in length wise. Cut the potatoes in the same pattern. (Don't cut them in advance because brinjals turn black and bitter).
2. Heat oil in a pan. Add brinjals and potatoes. Saute.
3. Keep stirring them occasionally so that they don't stick to the bottom of the pan.
4. Add turmeric powder, red chilli powder, salt and coriander powder. Saute.
5. When the veggies are cooked properly, add amchoor powder. Mix thoroughly and cover with a lid.
6. Transfer it to a serving dish, serve hot with chapati adding the chopped coriander.

SUKHE ALOO (UNCOOKED)

2011-09-10T04:25:00.000-07:00

Ingredients:---

Potatoes - 2 (cut into cubes),
Asafoetida powder - 1/2 tsp,
Cumin seeds - 1 tsp,
Coriander powder - 1 tbsp,
Red chilli powder - 1 tsp,
Turmeric powder - 1/4 tsp,
Amchur - 1 tsp,
Green chilli - 1 (chopped finely),
Coriander leaves - 1 tbsp (chopped),
Salt to taste,
Oil - 1 tbsp,

Method

1. Heat oil in a havy bottamed kadhi. Add asafietuda and Cumin seeds saute for a few seconds.
2. Add potatoes. Keep stirring continuously.
3. Now add turmeric powder, red chilli powder, amchur, coriander powder, salt and green chilli.
4. Mix well and cover with a lid. Shut off the gas.
5. After a few minutes, dish out the potatoes by adding coriander leaves to it.

SUKHE ALOO (BOILED)

2011-09-10T04:19:00.000-07:00

Ingredients:---

Potatoes - 3 (boiled and cut into cubes),
Cumin seeds powder - 1 tsp,
Coriander powder - 1 tbsp,
Chilli powder - 1 tsp,
Chaat masala - 1 tsp,
Green chilli - 1 (chopped finely),
Coriander leaves - 1 tbsp (chopped),
Salt to taste,
Oil - 1 tbsp,
Lemon juice - 1 tsp,

Method

1. Heat oil in a kadhai. Add Cumin seeds, coriander powder, chilli powder, chaat masala, salt and green chilli with 1 tsp water.Saute for a few seconds.
2. Add the boiled potatoes and mix well.
3. Mix in lemon juice and dish out by garnishing chopped coriander.
4. Serve hot.

MIX VEGETABLE PAKORA (ASSORTED PAKORAS)

2011-08-30T04:34:00.000-07:00

Ingredients:---

For the batter -
Besan - 3 cups,
Red chilli powder - 1 tsp,
Turmeric powder - 1/2 tsp,
Garlic - 1 tsp crushed - (optional),
Salt to taste
Soda-bi-carb- 1/4 tsp,
Vegetables-
Onion - 1 (cut into roundels and separate the rings),
Potato - 1 (thinly sliced),
Cauliflower - 4-5 florets (Dip them in boiled water for 4-5 minutes and then drain),
Brinjal - 4-5 pcs. (cut into roundels),
Paneer - 4-5 pcs,
Green chilli - 1 (cut into length wise),

Method

1. Take all the ingredients of the batter in a bowl.
2. Add the water and prepare the batter. The batter should not be too thick nor too thin. Let it stand for 1/2 an hour.
3. Heat sufficient oil in a kadhai. Dip the vegetables slices one by one in the batter and slid then into the smoking oil.
4. Fry in batches and drain the pakoras on kitchen tissue.
5. Press the cauliflower pakoras by hands or by the back of a katori and re-fry them.
6. Sprinkle some chaat masala over the pakoras.
7. Serve the piping hot pakoras with tomato ketchup or tamarind chutney.

CHOLE

2011-08-30T03:44:00.000-07:00

Ingredients:---

Kabuli chana (chickpeas)- 1 cup (washed and soaked overnight),
Onions - 2 (chopped finely),
Tomatoes - 3 (chopped finely),
Green chillies - 2 (cut in length wise),
Ginger - 1" (coarsely ground),1"(cut in juliens),
Garam masala - 1/2 tsp,
Bay leaf - 2,
Chilli powder - 1 tsp,
Oil - 1 tbsp,
Salt to taste,
Coriander levaves - 2 tbsp (chopped),
Chana masala - 2 tsp,
Kasoori methi - 1 tsp,
Tamarind pulp - 1 tbsp,
Condiments to makes a potli (bag),
Black cardamoms - 2,
Cinamon - 1/2"
peppercorn - 4,
Cloves - 2,
Onions - 2 (chopped finely for garnishing),

Method

1. Make a potli of all the condiments.
2. In a pressure cooker, add the chickpeas with enough water, salt and potli of condiments. Pressure cook till one whistle. Let it stand for 15-20 minutes on low flame till chickpeas are soft.
3. Take oil in a pan. Add bay leaves, add the chopped onions. Fry till dark brown.
4. Add ginger (coarsely ground) and green chillies. Saute. Now add tomatoes.
5. Add red chilli powder, garam masala, kasoori methi (crushed by hands) and boiled chole.
6. Now add tamarind pulp and simmer for 5-7 minutes. Add chana masala.
7. Garnish with chopped onions,ginger juliens and coriander leaves.
8. Serve hot with bhatura, kulcha, poori or rice.

MALPUA (SINGHARE KA ATTA)

2011-08-24T22:01:00.000-07:00

Ingredients:---

Singhare ka aata - 2 tbsp,
Milk - 1 cup,
Malai - 2 tbsp ,
Sugar syrup - 1 cup,
Ghee - 2 tbsp,
Pista for decoration,

Method

1. Make a paste of milk, malai and singhare ka aata. (It should be of pouring consistency.
2. Heat non-stick pan. Put a little ghee and spread the batter so as to make the malpuas.
3. Apply ghee on the top and turn the side.
4. Remove from fire and dip in the sugar syrup for 5-10 minutes.
5. Take out from sugar syrup ,put some pista over it to decorate and serve.

STUFFED CAPSICUM (POTATO FILLING)

2011-08-24T21:51:00.000-07:00

Ingredients:---

Capsicums - 4 (medium size),
Potatoes - 3 (boiled and mashed roughly),
Grated ginger - 2 tsp,
Green chilli - 1 (finely chopped),
Turmeric powder - 1/4 tsp,
Red chilli powder - 1/2 tsp,
Coriander powder - 1 tsp,
Chaat masala - 1 tsp,
Salt to taste,

Method

1. Wash and cut a slice from the top of each capsicum like a small lid keep the liks with their respective capsicums.
2. Heat 2 tbsp oil in a kadhai. Add onions. Stir fry till brown. Add ginger. Saute.
3. Add turmeric powder, coriander powder, chaat masala, red chilli powder and salt.
4. Add mashed potatoes.Mix well.Cool.
5.Fill the potato mixture in the capsicum.
6.Heat oil in a kadhai.Put all the capsicums in hot oil.Fry them on each side stirring occasionally.Don't let them burn.
7.Stuffed capsicum is ready.
8.Serve hot with roti or paratha.

LAUKI (GHIYA) KA KOFTE

2011-08-23T03:47:00.000-07:00

Ingredients:---

For the Kofta...
Lauki - 1/2 kg,
Gram flour - 3/4 cup,
Coriander leaves - 1 tbsp (chopped),
Salt to taste,
Green chilies - 2 (finely chopped),
Red chilli powder - 1 tsp,
Turmeric powder - 1/4 tsp,
Anardana powder - 1 tsp,
Oil for frying -

For the Gravy...
Onions - 2 (grated),
Ginger-garlic paste - 2 tsp,
Tomato - 4 (pureed),
Beaten curd - 1 tbsp,
Red chilli powder - 1 1/2 tsp,
Coriander powder - 2 tsp,
Turmeric powder - 1/2 tsp,
Dry fenugreek leaves - 1 tsp,
Salt to taste,
Garam masala powder - 1 1/2 tsp,
Coriander leaves - 2 tbsp (chopped),

Method

For the Koftas...
1. Peel and grate the lauki.
2. In a bowl, mix together lauki gram flour, green chillis, coriander leaves, turmeric powder, red chilli powder, salt, anardana powder and 2 tsp oil mix well.
3. Make small round balls and deep fry till the koftas are golden. Keep aside.

For the Gravy...

1. Heat the oil. Saute grated onion on a low flame till brown.
2. Add ginger-garlic paste. Saute till the raw smell is over.
3. Add the tomato puree. Add turmeric powder, red chilli powder, coriander powder and salt. Saute till oil separates.
4. Add beaten curd. Saute.
5. Add water and give one boil to make the gravy. Simmer for 10 minutes.
6. Add the Koftas, put fenugreek leaves and garam masala powder to it. Simmer for a white.
7. Garnish with coriander leaves and serve hot with rotis or parathas.