Aloo Palak Making time: 45 minutes Makes for: 6 Shelf life: Best fresh Ingredients 3 cups chopped spinach, 2 large onoins chopped fine 2 large potatoes boiled and peeled 1 tomato grated, 2 green chillies 1" piece ginger 1 tsp. lemon juice 1/2 tsp. wheat or other flour 1 tsp. red chilli powder 1 tsp. cinnamon-clove powder 1/4 tsp. turmeric powder 1/2 tsp cumin seeds 2 pinches asafetida 1/2 tsp. garam masala 1/2 tbsp. Butter 4 tbsp. Ghee salt to taste Method: For Palak 1] Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt. 2] Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander. 3] Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside. To Proceed 1] Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown. 2] Drain the potatoes, keep aside. In the same hot ghee add the cumin seeds. Add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes. 3] Add all the dry masalas and fry till ghee separates. Add spinach and potatoes. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice 4] Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently. Serve hot with naan or parathas or even rice. Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes. Gobi Manchuriyan Making time: 45 minutes Makes for: 6 Shelf life: Best fresh Ingredients: 1 medium. cauliflower (big florettes) , 1 small bunch spring onion finely chopped, 2 tsp. ginger finely chopped, 1 tsp. garlic finely chopped 1/4 cup plain flour, 3 tbsp. Cornflour, 1/4 tsp. red chilli powder, 2 dyr red chillies, 3 tbsp. Oil, 1 1/2 cups water, 1 tbsp. milk Method: 1] Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added. Drain and pat dry on a clean cloth. 2] Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste. 3] Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. 4] Add the salt and spring onions.Stir fry for a minute. Add 1 1/2 cups water and bring to a boil. 5] Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.Gradually add to the gravy and stir continuously till it resumes boiling. 6] Boil till the gravy becomes transparent. Add florettes and soya sauce. Boil for two more minutes and remove. Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Fry as above and proceed as above.
Baingan ka Bharta Ingredients Big Eggplant (Brinjal) 1 Green chillies 4 (medium size) Onion 1 (medium size) Curd 3 large cups Salt to taste Asafoetida A pinch (for flavour) Turmeric powder A pinch Oil For seasoning, etc Coriander leaves 1 small bunch fresh for garnishing Method: 1] Cut the brinjal vertically to open like a flower and grill it on fire. Once the skin is shrunken, place it in the cold water for sometime for easy peeling of the skin. 2] After the skin is peeled off, mash the brinjal thoroughly and mix it with curd and keep it aside. 3] Now chop the chillies and onion finely. 4] Heat oil, add mustard seeds, cumin and asafoetida and also turmeric powoder. 5] Add finely chopped chillies and onion and saute till the onions are done and add salt to taste and mix the ingredients to brinjal-curd and mix thoroughly. 6] Add finely chopped fresh coriander leaves. Goes well with anything or can enjoy as such. Have a nice day! Spicy Cauliflower Making time: 20 minutes. Makes: 4 servings Ingredients 5 tb Vegetable oil 1 ts Mustard seeds 1 Piece of fresh ginger, 1 sliced Onion 1 ts Turmeric 1 Green chilli; chopped 1 large Cauliflower; trimmed, cut into florets 1 ts Salt 1/2 Lemon juice (juice of 1/2 lemon)
Method: 1] In a large saucepan, heat the oil over moderately high heat 2] Add the mustard seeds, reduce the heat to moderate and cover the pan. 3] When the seeds stop spattering, remove the lid and add the ginger, onion, turmeric and green chilli. 4] Fry stirring occasionally for 3 minutes. 5] Add the cauliflower and salt and stir well. 6] Sprinkle the lemon juice over the top, cover pan, reduce heat to low and cook cauliflower for 20 minutes, or until florets are tender, but not mushy. 7] Turn contents of pan into serving dish. Sprinkle over the coriander and serve.
Mix Veg Curry Making time: 20 minutes. Makes: 2 servings Ingredients 1 cup mixed vegetables sliced, boiled (cauliflower, beans, pea, potato, etc.) 1 tomato sliced 1/2 coconut grated 1/2 tsp. ginger grated 1/2 tsp. garlic crushed 3 green chillies 1 tbsp. sesame seeds 1/2 tsp. each cumin, mustard seeds 1/2 tsp. red chilli powder salt to taste 1 tsp. lemon juice 2 cloves 1" piece cinnamon 2 tbsp. butter Method: 1] Drain the boiled vegetables, keep stock aside. 2] Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixie.
3] Heat butter, add seeds, allow to splutter. dd ginger, garlic and paste.Stir fry for 3-4 minutes. 4]Add vegetables except tomatoes. Add 1/2 cup stock. Cover, simmer for 5 minutes. 5]Add salt, chilli powder, tomatoes and cook till gravy is thick. Serve hot with parathas or chappatis. Avial (Mixed Vegetables with sauce) Preparation time: 40 minutes Serves 4 Ingredients: Cubed White pumpkin - 1 cup, Chopped French Beans, Cauliflower, Drumstick, Bell Pepper, Potato 3 cups, (mixed together) 4 Green Chilies, Plain Yoghurt 2 cups, Grated Fresh Coconut, Curry Leaves , Coriander Leaves, Mustard seeds, Turmeric -- 1/8 tsp. Cooking oil, 2 Dried Red Chilies, 1 tsp Sugar, 1 tsp Cumin, ½ tsp Split Black Gram, a pinch of Asafetida, Salt to taste Method: 1] In a deep pot boil the mixed vegetables in a cup of water until tender. Keep aside. (If there is any water left in the pot, do not discard it). 2] In a blender, blend yogurt, sugar, cumin, grated coconut, turmeric, salt, coriander leaves, a cup of water until well mixed. 3] Pour this mixture into the pot containing the vegetables and keep it on medium heat. 4] Add the green chilies sliced lengthwise and simmer the contents for ten minutes. (Remember to stir frequently, as yogurt tends to stick to the bottom of the pot). Remove from heat and keep aside.
5] In a wide skillet heat oil on medium. When oil is hot add dry red peppers and fry for one minute. Then add mustard seeds, black gram and curry leaves. When the mustard seeds pop, add asafoetida. Immediately add the vegetables and sauce from the pot. Cook for a minute or two. Remove from heat. Goes well with plain white rice, pita, paratha, puri.*If drumstick is not available, you can add someother vegetable. Eggplant, however, isnot advised because it becomes bitter when boiled in water.
Cabbage Upkari Ingredients 1 small cabbage, chopped finely 2 medium sized onions, chopped finely 1 tsp urad dal 1 tsp channa dal 5-6 dry red chillies 1 tsp mustard seeds 1 sprig curry leaves 2 tablespoon coconut, shredded A pinch of hing Salt to taste 2 tablespoon cooking oil Method: 1] Heat the oil and add the mustard, red chillies, dals and curry leaves. 2] Fry till the mustard crackles. 3] Now add the onions and fry till the onions turn translucent & brown. 4] Add the cabbage, salt to taste and some water and cover cooked on a small flame till the cabbage is done. 5] Add the shredded coconut and the hing and mix well. Serve hot .
Dum Aloo Ingredients 10 small potatoes 3 medium sized onions 2-3 tbsp shredded coconut A small piece of ginger 4-5 green chilles
2-3 cardammom pods 1/2 cup yoghurt 1 tsp garam masala powder 1 tbsp poppy seeds 2 1/2 tsp dhania(coriander) powder 1/2 tsp cumin powder 1 tsp red chilli powder 1 tablespoon chopped coriander leaves Salt to taste Oil for deep frying the potatoes 2 tbsp cooking oil/ghee(clarified butter) Method: 1] Boil the potatoes. Peel them and prick the potatoes with a fork.Fry the potatoes in hot oil till they turn slightly brown. Drain and set aside. 2] Grind the coconut, poppy seeds, cardamon, ginger and green chillies to a paste. 3] Heat oil in a shallow pan and fry the onions to light brown.Add the paste to the onions. Fry till the oil seperates.Add chilli powder,cumin powder and dhania powder and stir for 5 mins. 4] Add the yoghurt , salt and the fried potatoes. Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes. 5] Now add the garam masala powder and mix well.Garnish with the chopped coriander leaves. Eat with chapathi/nan. Bharwa Bhindi Ingredients 1 lb Bhendi, washed 1 large onion , sliced finely 1/2 tsp cumin seeds 3 tbsp cooking oil 1 tsp lemon juice For stuffing: 1 1/2 tsp red chili pwd 1 tsp amchoor 1 tsp cumin seeds 1/2 tsp saunf(fennel) 2 tsp dhania pwd 1 tsp garam masala 1/4 tsp turmeric Salt to taste Method:
1] Make one slit on each bhendi and set side. 2] Heat 1 tbsp of the oil and fry the stuffing masala till well browned. Not more than a minute. 3] Stuff each bhendi with this masala and keep the remaining aside. 4] Heat the remaining oil, add the cumin seeds and when they splutter add the sliced onions. 5] When the onions start browning, add the remaining masala and bhendi 6] Sprinkle some water and salt and cook covered on a low flame for 30 minutes. Keep turning occasionally. 7] When the bhendi is done, take off the stovetop and sprinkle the lemon juice. Mix well. 8] Serve hot with chapatti /rice and dal.
Sindhi Saibhaji Making time: 30 minutes (excluding cooling time) Makes for: 6 Ingredients 1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra) 100 gms. french beans 1/2 bunch each spinach, coriander, khatta (3 leaved) greens. 1/2 bunch any other leafy greens. 1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp. red chilli powder 1 tsp. dhania (coriander seed) powder 1 tsp. salt 1/2 tsp. turmeric 3 tbsp. oil 1/2 tbsp. ghee 2 pinches asafoetida Method: 1] Clean and wash dals. 2] Clean, wash and chop spinach and vegetables except tomato.
3] Heat oil in a pressure cooker, add all the vegetables, spinach and dals. 4] Mix well, add enough water to cover the contents. 5] Add all masalas and mix. 6] Place whole tomato on top, cover and pressurecook for 3 whistles. 7] Cool the cooker, open and handblend the contents. 8] Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the vegetable. 9] Serve hot with paratha or steamed rice
Cabbage Kofta Curry Making time: 45 minutes (excluding cooling time) Makes for: 6 Ingredients For Koftas 1/2 medium size Cabbage Shredded 2 tbsp Besan or all Purpose flour Oil for frying Ingredients For Gravy 1 medium sized onion a Piece of ginger 1 Cardamon 1 cinanamon stick small 1 clove 1 spoon jeera 1 spoon dania 2 medium sizes Tomatoes
Method: 1] Take the shredded Cabbage in a bowl, add flour & make small round balls with the same. 2] Deep fry the balls in the hot oil & keep aside 3] In a seperate pan heat 1 tsp of oil & add bay leaves & the paste, salt according to taste & little bit of sugar. 4] Let the paste cook till the oil seperates.
5] Can add little water if the paste is too thick. 6] Switch off the flame add the Kofta's & Cover till Serving. 7] Before serving garnish with fresh coriader leaves.
Mah Ki Dal Making time: 45 minutes (excluding cooling time) Makes for: 1 Ingredients 1 Cup Urad or Mah dal 1 Inch ginger 12 Cloves garlic Water Salt Ghee Green chili Garam Masala Turmeric
Method: 1] Take the shredded Cabbage in a bowl, add flour & make small round balls with the same. 2] Deep fry the balls in the hot oil & keep aside 3] In a seperate pan heat 1 tsp of oil & add bay leaves & the paste, salt according to taste & little bit of sugar. 4] Let the paste cook till the oil seperates. 5] Can add little water if the paste is too thick. 6] Switch off the flame add the Kofta's & Cover till Serving. 7] Before serving garnish with fresh coriader leaves.
Masaladar Sindhi Chole Making time: 30 minutes Makes: 4 servings Ingredients
1 cup Kabuli Channa 3 tomatoes 2 onions 1 small piece of ginger 2 pieces of garlic salt to taste 1 pinch black pepper powder 1/2 tsp fenugreek seeds. 1/2 tsp cumin seeds 1 tsp cumin powder 1 tsp garam masala 2 clovse 1/2 tsp baking soda 3 tsp oil 2 green chillies Method: 1] Soak the channa for three hours. Boil the channa with a pinch of salt and baking soda for 10 minutes. Strain out the channa and preserve the boiled water. 2] In the pressure cooker, heat the oil and add cumin seeds, cloves, fenugreek seeds, chillies, ginger, garlic and onions. Saute the chopped onions till they are pink in color. 3] Add chopped tomatoes and cook till they are soft. Add the boiled channa.,water and add coriander powder,cumin powder and garam masala and salt. 4] Pressure cook for 15 minutes. Serve with hot white rice. Baingan ka Bharta Making time: 30 minutes Makes: 2 servings Ingredients Big Eggplant (Brinjal) 1 Green chillies 4 (medium size) Onion 1 (medium size) Curd 3 large cups Salt to taste Asafoetida A pinch (for flavour) Turmeric powder A pinch Oil For seasoning, etc Coriander leaves 1 small bunch fresh for garnishing Method:
1] Cut the brinjal vertically to open like a flower and grill it on fire. Once the skin is shrunken, place it in the cold water for sometime for easy peeling of the skin. 2] After the skin is peeled off, mash the brinjal thoroughly and mix it with curd and keep it aside. 3] Now chop the chillies and onion finely. Heat oil, add mustard seeds, cumin and asafoetida and also turmeric powoder. Add finely chopped chillies and onion and saute till the onions are done and add salt to taste and mix the ingredients to brinjal-curd and mix thoroughly. 4] Add finely chopped fresh coriander leaves. Stuffed Karela Ingredients Small tender karelas – 5 Gram flour - 3 tbsps Chilli powder - 1 tbsp Salt - to taste Oil - 4 tbsps
For the stuffing Potatoes boiled and mashed – 3 Turmeric powder - 1 tsp Chilli powder - 1 tbsps Salt - to taste Amchur powder or mango powder - 2 tbsps Dhania jeera powder - 1 tbsp Garam masala (optional) - 1 tbsp Oil - 2 tbsps Jeera - 1 tsp Method For the stuffing : In a pan add oil and splutter jeera. Add the mashed potatoes and all the dry masala powders and mix well till it becomes a dry mixture. How to proceed 1] Slit the karelas lengthwise and remove all the seeds from inside. In a plate mix salt, chilli powder and besan and keep aside. 2] Stuff the karelas with the prepared stuffing and place it in the plate with the dry mixture.
3] Roll the karela well in the coating. Make all the karelas in this fashion and keep it in the dry coating for 1/2 hour. 4] In a pan add oil and splutter jeera. Add these stuffed and coated karelas in the oil and in a low gas fry them well till the coating appears crisp. Rajma Masala Ingredients 1 cup of dried Rajma (washed and soaked overnight) 4 medium sized Onions (roughly chopped) 3 medium sized Tomatoes (nice red ones) 1 tsp. of Garam Masala 3-4 Green Chillies sliced vertically Few Curry Leaves 4 tbsp. of Oil Salt to taste Method: 1] Drain the water from the soaked Rajma and boil it in the pressure cooker till done. Be sure that the Rajma is cooked right, it must not be overcooked. 2] Grind the chopped onions and tomatoes separately with little water to a fine paste. Heat Oil and add curry leaves and sliced green chillies. Pour the onion paste and fry on medium heat, till the paste turns pinkish in colour. 3] Pour the tomato paste and stir. Fry on high heat for 5 to 8 minutes, till the mixture is slightly reduced. 4] After this add the boiled Rajma alongwith the water and salt. Cover and cook for 10 minutes on medium heat so that the masala blends well with the Rajma. 5] Once done, sprinkle the garam masala and stir. You can garnish with chopped coriander leaves. Serve hot with Rice/Rotis Navratan Korma Ingredients 2 cups peas boiled 1 large carrot chopped and boiled 1/2 cup tomato sauce 1/4 cup curd 1/4 cup malai(cream) 3 tbsp. butter 1 small sweet lime
1 small apple 1 banana 2 slices pineapple 10-15 cashewnuts 20 raisins 2 glaced cherries for decoration 1 tbsp. coriander chopped 1 tbsp. ghee salt to taste Dry Masala 1 tsp. cuminseeds 2 tsp. khuskhus (poppyseeds) 1 tsp. cardamoms Wet Masala 1 large onion 1/4 cup coconut shredded 3 green chillies Method 1] Grind the dry and wet masalas separately. Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside. 2] Add butter to ghee and heat, add the wet masala and fry for 2 minutes. 3] Add the dry masala and salt and fry 2 more minutes. Add the carrots and peas. 4] mix together curd and cream and add to gravy. Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates. 5] Garnish with grated cheese ,coriander and chopped cherries. Serve hot with naan, roti or paratha. Malai Kofta Ingredients For Gravy 2 flakes garlic 2 tsp ginger, 1/2 cup coconut, 1 onion, 1 red chilli, 1" cinnamom, 6 cloves,
6 cardamoms, 1 tsp poppy seeds, 150ml milk, salt, ghee, oil for fry Koftas 3 medium potatoes. 50gm paneer, 2-3 green chillies, 20gm cashewnuts, 1 tsp chopped coriander leaves, 3 tbsp ghee, 3 tbsp gramflour, salt Method for kofta 1] Boil the potatoes, peel and smash them. Grind the cashewnut in the mixer. Mix smash potatoes, cashewnut paste, grated paneer, chopped green chilly, Coriander leaves, salt. 2] Heat ghee in a frying pan in a low flame cook above mixture until it become almost dry. 3] Now shape them like balls. 4] Make a paste of gramflour,salt and water. Dip the balls in the paste and fry them deep till golden brown. Keep these koftas in casserole. Method for Gravy 1] Fry chopped- garlic, ginger, onion, coconut, cinnamom, cloves, cardamoms, red chilly one by one . 2] Now mix all these and poppy seeds in a mixer grinder. 3] Heat ghee fry this mixed ingredient for 10-15 min. If it sticks add milk. 4] Pour hot gravy on the koftas, just before serve. Vegetable Korma Ingredients 1 Cup Beans half cup Carrot 1 Potato
half cup Peas half cup Ground coconut small piece Ginger 3 flakes Garlic 1 Onion half tbs Cumin seeds 1 tbs Corriander powder few Corriander leaves half tbs Chillie powder half Lime half tbs Turmeric powder Method 1] Take oil in a pan. Add the sliced onions. After that add ginger, garlic, orriander powder, chillie powder, salt & fresh corriander leaves . Fry it nicely. 2] Then add the vegetables & pressure cook till done. 3] When the vegetables are cooked add the ground coconut and little water to it & let it simmer for 5 minutes. 4] Squeeze lime to it & the veg korma is ready. Serve hot with chapatis.