Seema's Veg Kitchen

Paneer Makhani

2010-11-07T05:34:00.000-08:00

Cooking Time : 30 mins
Servings : 4

Ingredients
Paneer (Cottage cheese) cut into triangles 500 gms
Tomatoes, chopped 6
Onions, sliced 2
Ginger paste 2 tsp
Garlic paste 2 tsp
Butter 5 tbsp
Oil 1 tsp
Black peppercorn 3
Bay leaves 2
Cloves 2
Green Cardamom
Cinnamon 2 one-inch sticks
Dried red chillies, broken 2
Coriander seeds, crushed 2 tbsp
Coriander powder 1 tap
Red chilli powder 1 tsp
Salt to taste
Kasoori methi (fenugreek leaves) crushed 1/2 tsp
Fresh cream 2 tbsp

Method

Heat three tbsp butter with oil in a kadai.

Add black peppercorn, green cardamom, bay leaves, cloves, cinnamon, red chillies and coriander seeds.
Sauté for half a minute. Add onion and stir-fry for a min.
Add ginger paste and garlic paste. Cook for half a minute.
Add coriander powder, red chilli powder and tomatoes.
Cook on high heat till oil leaves the masala.
Puree the mixture.
Heat the remaining butter in a pan, cook the pureed mixture for three mins
Add paneer pieces and salt.
Add 3/4 cup of water. Cook covered on low heat for seven mins
Sprinkle kasoori methi and mix in lightly.
Remove from heat and mix cream.
Serve hot with nan, kulcha

Tip
Kasoori methi can be roasted for a min in a pan and rubbed between the palms

Lauki Kofta

2010-11-07T05:33:00.001-08:00

Ingredients
For the koftas:
Lauki/doodhi/bottlegourd 1 kg
Gram flour (besan) 1/2 cup
Cashewnuts 1/4 cup
Salt to taste
Red chilli powder 1 tbsp
Cumin Powder – 1/2 tsp
Dry Mango Powder /Amchur – 1/2 tsp
Garam Masala – 1/2 tsp
Onion chopped 1/2
Ginger garlic paste 1/2 tsp
Coriander Leaves finely chopped
Oil to deep fry

For gravy
Tomatoes 3
Onions 2
Ginger paste 1 tsp
Garlic 6 cloves
Green Chilies 2 finely chopped
Turmeric powder 1/2 tsp
Coriander powder 1 tbsp
Cumin powder 1 tsp
Red chilli powder 1/2 tsp
Garam masala powder 1/2 tsp
Salt to taste
Fresh coriander leaves
Oil 4 tbsp
Water 2 cups

Method

Peel and grate the bottle gourd. Mix half tsp salt and keep aside for 20 mins

Squeeze out excess water out of the lauki
Add besan, onions, nuts, garam masala, ginger garlic paste, red chilli powder, coriander leaves, cumin powder, amchur powder, salt and mix
Make small balls for the koftas.
Heat oil in a kadai and deep-fry the koftas until golden brown in colour and crisp from the outside.
Drain and remove onto an absorbent paper.
Heat oil in a pan, add chopped onions and sauté until light golden brown.
Add ginger paste, garlic and green chillies
Add turmeric powder, coriander powder, cumin powder and red chilli powder.
Continue to cook on medium heat for a minute, stirring continuously
Add tomato puree and cook on high heat, stirring continuously till oil begins to separate.
Add two cups of water and bring it to a boil.
Add salt, reduce heat and simmer for 6 mins
Gently add the fried koftas and simmer for another 5 mins
Sprinkle garam masala powder
Garnish with fresh coriander leaves.

Sambhar

2010-11-07T05:32:00.000-08:00

Cooking Time : 30 minutes
Servings : 4

Ingredients
Toor dal (arhar dal) 1/2 cup
Sambhar onions, peeled 10-12
Tomatoes 2 chopped
Pumpkin, peeled, 1 inch cubes 8 pieces
Drumsticks 10 pieces
Turmeric powder 1/4 tsp
Oil 4 tbsp
Asafoetida a pinch
Mustard seeds 1/2 tsp
Whole dry red chillies 4
Curry leaves 10-12
Tamarind pulp 1 tbsp
Sambhar powder 1 1/2 tsp
Salt to taste
Fresh coriander leaves, finely chopped 1/4 cup

Method

Wash and pressure-cook dal in three cups of water with turmeric powder and one tsp oil.
Mash the cooked dal lightly with a wooden spoon.
Boil pumpkin and drumsticks in two cups of water with salt till tender.
Heat remaining oil in a thick-bottomed pan, add asafoetida, mustard seeds, broken red chillies, curry leaves and sambhar onions and sauté.
Add tomatoes and sauté.
Add half a tsp of sambhar masala and sauté for a minute.
Add mashed dal and stir to mix well. Add tamarind pulp to the boiling vegetables and mix.
Add this mixture to the dal mixture, mix well and let it come to a boil.
Add the remaining sambhar masala and mix again. Adjust salt.
Garnish with chopped coriander leaves
Serve hot with idli, dosa, medu vada or steamed rice.

Dal Fry

2010-11-07T05:31:00.002-08:00

Cooking Time : 1 hr
Servings : 4

Ingredients
Split green gram with skin (chilkewali moong dal) 1/2 cup
Split Bengal gram (chana dal) 1/4 cup
Red kidney beans (rajma) 1/4 cup
Tomatoes, chopped 3
Onions, chopped 2
Oil 4 tbsp
Garlic, chopped 8 cloves
Green chillies, chopped 2
Roasted cumin powder 1/2 tbsp
Red chilli powder 1 tbsp
Butter 3 tbsp
Salt to taste
Fresh coriander leaves, chopped 2 tbsp
Dry fenugreek leaves (kasuri methi) 1 tbsp

Method

Soak moong dal, chana dal and rajma in three cups of water for at least six hours.
Drain soaked dals, add six cups of water and pressure-cook for eight whistles or until the dals are completely cooked.
Mix them properly with a round ladle.
Meanwhile, heat oil in a pan, add garlic, stir-fry briefly till golden brown.
Add onions, green chillies and sauté for four to five minutes or until the onions are golden brown in colour.
Add cumin powder, red chilli powder and stir-fry briefly.
Add tomatoes and cook on high heat for three to four minutes, stirring continuously.
Stir in the cooked dals and butter and mix well. Add salt, coriander leaves and cook dal for ten minutes on low heat, stirring occasionally.
Crush kasoori methi between the palms, sprinkle on the dal and serve hot.

Rava Dhokla

2010-11-07T05:31:00.000-08:00

Ingredients:
Rava/sooji/semolina 2 cups
Yogurt 1 cup
Oil 2 tbsp
Ginger 1 tsp
Green Chili 1 finely chopped
Salt to taste
Water 1 cup
Turmeric Powder 1/4 tsp
ENO Fruit Salt 1.5 tsp
Oil

For the Seasoning:
Oil 2 tbsp
Mustard Seeds 1 tsp
Sesame Seeds 2 tsp
Green Chillies 2
Coriander leaves finely chopped
Grated coconut

Method
In a bowl, add rava, salt and turmeric. Mix well

Add Green Chilies, ginger, curds, oil and mix until there are no lumps
Add in Water and mix until a smooth batter forms and there are no lumps.
Allow the batter to rest for 15-20 mins
In the meantime, prepare a stock pot or tall pressure cooker with 1 1/2 inches of water. Bring it to a boil.
Prepare Dhokla stand plates by lightly spraying oil.
Once the Water comes to a boil, add Eno to the batter and mix well. The batter will foam up.
Pour the batter immediately into the Dhokla plates (filling only half way up) and place Dhokla stand into the stock pot.
Cover the stock pot and cook the Dhokla on medium heat for 15 mins
Switch off stove and remove the Dhokla stand from the stock pot. Let is cool for a few minutes.
For the seasoning, heat Oil in a small pan
Add Mustard Seeds and sesame Seeds and allow them to pop.
Add slit and de-seeded green chilies and let them cook for 30 seconds.
Switch off stove. Pour it over the dhoklas.
Sprinkle chopped Coriander Leaves and coconut on the Dhokla
Cut Dhokla into desired square pieces and serve hot with coriander/mint chutney.

Tip

If using a pressure cooker, do not place the weight or whistle on the cooker.

Aloo Sabzi

2010-11-07T05:30:00.001-08:00

Ingredients:
4 large potatoes
2 onions sliced
3 tbsp oil
Pinch of asafoetida (Hing)
1/2 tsp coriander seeds
3/4 tsp mustard seeds
1/2 tsp turmeric powder
1 tsp urad dal
3 green chillies finely chopped
2 whole red chillies
1 tsp lemon juice
Curry leaves
Salt to taste
Coriander leaves

Method

Boil the potatoes

Peel and chop them in small pieces.
Heat the oil in a frying pan on medium high.
Add the coriander seeds, mustard seeds and hing.
As the seeds crack, add turmeric, urad dal. green chililies, red chillies, curry leaves, onions and salt.
Sauté until the onions are golden brown in colour.
Add potatoes and mix well.
Add lemon juice and garnish with coriander leaves
Serve hot.

Mooli Paratha

2010-11-07T05:29:00.002-08:00

Cooking Time : 30 mins
Servings : 4

Ingredients
Whole wheat flour (atta) 3 cups
Radish (Mooli) grated 2 medium
Red chilli powder 1/2 tbsp
Asafoetida 1/2 tsp
Carom seeds (ajwain), crushed 1/2 tsp
Salt to taste
Ghee 2 tbsp
Green chilli, chopped 2
Fresh coriander leaves 2 tbsp
Radish leaves chopped 2
Oil

Method

Squeeze out extra juice from grated moolis. Reserve the juice.

Mix together atta and salt. Rub in two tablespoons of ghee. Add the reserved juice of moolis and knead into a stiff dough.
Add water if necessary.
Cover and rest it for 20 mins
Mix grated mooli, red chilli powder, asafoetida, carom seeds, green chillies, coriander leaves, mooli leaves and salt. Mix well.
Divide the dough into eight equal portions.
Flatten each portion, keeping the edges thinner than the centre.
Place a portion of the filling in the centre and gather the edges and roll into a ball.
Press slightly and rest for five minutes. Roll out into a parantha.
Heat a tawa. Place parantha on the tawa. Turn over drizzle a little oil.
Turn over again and drizzle a little oil on the other side too.
Roast till both sides are golden and crisp on the outside.
Make the remaining paranthas in the same way.
Serve hot with pickle

Lemon Rice

2010-11-07T05:29:00.000-08:00

Cooking Time : 15 mins
Servings : 4

Ingredients

Rice, boiled 1 1/2 cups
Peanuts roasted 1/2 cup
Lemon juice 3 tbsp
Oil 2 tbsp
Mustard seeds 1/2 tsp
Asafoetida a pinch
Fenugreek seeds (methi dana) 1/2 tsp
Split black gram skinless (dhuli urad dal) 1 tbsp
Curry leaves 10-12
Whole dry red chillies, broken 2
Turmeric powder 1/2 tsp
Salt to taste
Coconut, scraped 2 tbsp

Method

Heat oil in a kadai.

Add mustard seeds, hing, methi, urad dal and sauté till the dal turns golden.
Add curry leaves, broken red chillies, turmeric powder and peanuts and continue to sauté.
Add rice and salt and mix. Add lemon juice and mix well.
Cook on low heat till the rice gets heated through.
Garnish with coconut and serve hot.

Besan Ladoo

2010-11-07T05:28:00.000-08:00

Ingredients
250 gms gram flour (besan)
125 gms Mawa/khoya
125 gms unsalted melted butter (ghee)
200 gms powdered sugar
3 tbsp sliced almonds (badam)
1/2 tsp cardamom powder

Method

Heat the ghee in a large frying pan.

Add besan and mix well.
Roast the besan till it becomes light golden brown in color.
Stir the mixture continuously with a spatula to prevent burning.
When the color has changed you will also start to smell the sweetness of roasted besan
Add mawa and mix well. After 3 mins add cardamom powder and almonds
Remove the pan from the heat and let the besan cool to a warm temperature.
While the mixture is warm add sugar and mix well
Make ladoos with the mixture by gently pressing it between your palms to form a smooth, round ball.
Leave the ladoos on a plate to cool to room temperature before putting into a covered container.
The ladoos can be stored in an airtight container for 2 weeks.

Gajar Ka Halwa

2010-11-07T05:25:00.000-08:00

Cooking Time : 45-50 mins
Servings 10

Ingredients
Carrots 3/4 kg
Condensed Milk 1 tin
Milk 5 cups
Sugar (to taste) 2 tbsp
Ghee 2 tsp
Nuts Raisins
Cardamom Powder

Method
Grate carrots
Add to milk and bring to boil
Cook on slow fire, stirring occasionally till milk dries up
Add condensed milk and sugar
Cook on slow fire till dry (about 25 mins), stirring occasionally
Add ghee and cook for another 10 mins
Garnish with nuts, raisins, cardamom powder
Serve hot

Chole

2010-10-21T06:33:00.000-07:00

Ingredients
Chickpeas (kabuli chana), soaked overnight 1 1/2 cups
Tea bags 3
Red Onions 3
Tomato Puree 1 cup
Green Chillies 3
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Cardamom 4
Cloves 4
Bay Leaf – 2
Cinnamon Stick 2
Salt to taste
Red chilli powder 1 tsp
Chana Masala 1 1/2 tbsp
Dry mango powder (amchur) 1/2 tsp
Cumin seeds 1 tsp
Cumin powder 1 tsp
Oil 3 tbsp

For Tempering
Ghee 2 tbsp
Ajwain 1/2 tsp
Ginger thin long strips 4
Green Chillies slit & deseeded 2

Method
Transfer the Chana and the water it has been soaking in into the pressure cooker.
Add tea bags and salt
Close pressure cooker and allow it to whistle thrice, lower heat and cook for another 20 min.
Once done, allow the pressure to go down and then open.
Remove the tea bags. Separate the water and the chana, do not discard the water.
Heat oil in a iron kadai. Add cumin seeds and sauté till it changes colour.
Add cloves, cardamom, bay leaf, cinnamon.
Add onion paste, green chillies and sauté till golden. Add ginger paste, garlic paste, red chilli powder, chana masala, cumin powder and continue to sauté.
Add tomato puree and salt and cook till the till the oil leaves the masala.
Add boiled chana and some cooking liquour and mix.
Add amchur powder.
Lower the heat and simmer for about fifteen mins on low heat.
Meanwhile heat ghee in a pan. Add ajwain, ginger strips, slit green chillies and toss.
Add to the chana and mix well.
Garnish with onion rings.
Serve hot with Puris, Bhaturas, Parathas or Naan.

Baingan Bharta

2010-10-19T09:45:00.000-07:00

Ingredients
Eggplant 1/2 Kg
Tomatoes, chopped finely 3
Onions, chopped 2
Oil 2 tbsp
Cumin seeds 1/2 tsp
Ginger Garlic paste 3/4 tsp
Green chillies, chopped 2
Red chilli powder 3/4 tsp
Salt to taste
Fresh coriander leaves

Method
Prick the eggplants.
Roast them over open flame or in a preheated oven until the skin scorches and starts peeling off and eggplants start to shrink.
Let them cool. You can cool them by dipping them in water. Remove skin and mash the pulp completely.
Heat oil in a kadai. Add cumin seeds.
Cook for half a minute and add chopped onions and sauté until translucent.
Add ginger garlic paste and green chillies and cook for a minute.
Add red chilli powder and mashed roasted eggplants.
Cook for six mins over medium heat, stirring continuously.
Add salt to taste. Add chopped tomatoes and cook till oil separates.
Garnish with chopped coriander leaves and serve hot.

Rajma Masala

2010-10-19T07:10:00.000-07:00

Ingredients
Red kidney beans (rajma), soaked overnight 1 cup
Onions, finely chopped 2
Tomatoes, pureed 2
Ginger,
Garlic, chopped 4 cloves
Cumin powder 3/4 tsp
Red chilli powder 3/4 tsp
Rajma masala powder 1 tbsp
Oil 2 tbsp
Bay leaves 2
Salt to taste

Method
Pressure cook rajma with salt till totally cooked and soft.
Heat oil in a deep pan.
Add bay leaves and chopped onions.
Add ginger and garlic and continue to sauté till the mixture turns golden.
Add tomato puree, mix and continue to cook.
Add cumin powder, red chilli powder, rajma masala and cook till the oil leaves the masala.
Add rajma along with the cooking liquour and mix.
Adjust salt. Lower the heat and simmer for about fifteen mins on low heat.
Serve hot with steamed rice.

Sabudana Khichdi

2010-10-18T13:51:00.000-07:00

Ingredients

Sabudana (sago) 1 cup
Peanuts (roasted & ground coarsely) 1/4 cup
Green chillies 3
Potato 1
Oil 2 tbsp
Curry leaves
Cumin seeds 3/4 tsp
Salt to taste
Lemon juice 1/2 tsp
Sugar 1/4 tsp
Fresh coriander leaves

Method
Wash sabudana properly and soak in half cup water for six hours. Sabudana grains should be separate.
Boil the potato and chop finely.
Heat oil in a pan, add curry leaves, cumin seeds and chopped green chillies. When cumin seeds crackle add the potato.
Add salt. After 2 mins add sabudana and ground peanuts.
Sauté for 8-10 mins. Stir well.
Add sugar and lime juice. Mix well. Remove from heat.
Sprinkle chopped coriander leaves. Serve hot.

Dal Makhani

2010-10-15T18:57:00.000-07:00

Ingredients

Black Lentils (whole urad) 1/2 cup
Red kidney beans (rajma) 2 tablespoons
Onion chopped 1 large
Tomatoes, chopped 2 medium
Salt to taste
Garlic chopped 6 cloves
Ginger
Butter 3 tbsp
Oil 1 tbsp
Cumin seeds 1 tsp
Green chillies 2 chopped
MDH Dal Makhani masala 1 tbsp
Red Chilli powder 1/2 tsp
Cream

Method
Soak the lentils and rajma overnight in three cups of water. Drain.
Pressure cook lentils and rajma in three cups of water with salt and chopped ginger.(half of it)
The rajma should be totally soft.
Heat butter and oil in a pan. Add cumin seeds.
When they begin to change colour, add remaining ginger, garlic, green chillies and onion and sauté till golden.
Add tomatoes and sauté on high heat
Add Red chilli powder, Dal Makhani Masala and sauté till the tomatoes are reduced to a pulp.
Add the cooked dal and rajma along with the cooking liquour.
Add some water if the mixture is too thick.
Add salt. Simmer on low heat till the dals are totally soft and well blended.
Decorate with Cream.Serve hot

Veg Hakka Noodles

2010-10-15T18:53:00.000-07:00

Ingredients
1 Packet Hakka Veg Noodles
Onions
Spring Onions
Cabbage
Carrots
Green Capsicum
French Beans
3/4 tsp Ginger Garlic Paste
1/4 tsp Ajinomoto
Salt as per taste
3/4 tsp pepper powder
3 tbsp Oil
1/2 tsp sugar
1 tbsp vinegar
2 tsp red chilli sauce
2 tsp green chilli sauce
2 tsp soya sauce

Method
Boil the noodles as per the instructions..
Cut the veggies into long thin strips
Heat oil in a pan.
Add ginger garlic paste and onions and stir-fry for two minutes.
Add all the veggies and stir-fry for two minutes, stirring and tossing continuously.
Add noodles, sauce, ajinomoto, salt, sugar, vinegar and pepper powder and cook on high heat for a couple of minutes or until the noodles are heated through, tossing continuously.
Mix well and serve hot garnished with spring onion greens.