VEGETABLE BIRYANI RECIPE

Ingredients:

2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans) 150 gms Green Peas 3 Finely Sliced Onion 2 Finely Sliced Green Chillies Salt to taste 1 tsp Red Chilli Powder 2 tsp Cinnamon(dalchini), Caraway Seeds(zeera) 4 Cloves (laung) 1/2 tsp Black Pepper Powder 4 Tomato 1/2 cup Yogurt (curd) 4 tbsp Vegetable Oil 1/2 tsp Mustard Seeds 3 tbsp Dry Fruits (cashew nuts, raisin) How to make vegitable biryani :

Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.

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Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also. Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.

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Add salt and red chilli powder and stir. Add fine chopped tomatoes and fry till they are properly cooked. Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.

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Add all the fried vegetables. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.

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Take this vegetable biryani out in a rice serving dish. Garnish with dry fruits and green coriander leaves. Serve the vegetable (veg ) biryani hot with raita and pickle.

ALOO TIKKI RECIPE

Ingredients:

3 large boiled aloo (potatoes) 1 tsp salt or as per taste 1/4th tsp ground black pepper For Stuffing: 2/3rd cup matar (green peas) cooked or frozen peas defrosted 1/2 tbsp scrapped and minced ginger 1/4th tsp garam masala 1/4th tsp salt or to taste Red chili powder to taste (optional) 1tsp coarsely ground dry-roasted cumin seeds Oil for pan-frying.

How to make aloo tiki :

Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.

Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.

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Divide it into 10 equal portions. Now wash and dry your hands and rub them with little oil. Take each portion of potato mixture and make a ball. Now Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.

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Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces. Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.

Serve aloo tikki hot with chutney and stirred curd.

Note : Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.

INSTANT DHOKLA RECIPE

Here's a delicious, tempting dhokla recipe that can be made within no time and served to your guests. Learn how to make instant dhokla.

Ingredients:

1 1/2 cup gram flour (besan) 2 tsp semolina (suji) 2 tsp eno powder 1/2 tsp sugar 1 lemon (nimbu) 2 green chilly (hari mirch) 8-10 curry leaves (kadi patta) 1 tsp mustard seeds (raai) 1/4 tsp salt (namak) 1 cup water 1 tbsp oil

How to make instant dhokla:

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Mix gram flour, semolina and 1 cup water. Grease a container. Heat water in a pressure cooker and place sieve (jaali) on it. Now add eno powder. Immediately pour this mixture in the greased container. Place it on jaali and cover the cooker. Remove the whistle of the cooker. Let it cook at high flame for 15 minutes. Then take out the dhoklas out of the container and cut into pieces once it is cooled. Heat oil in a pan and crackle mustard seeds. Then put curry leaves. Finely chop green chilies. Pour this on dhoklas. Put 2 cup water, sugar and lemon juice in a container and put all dhoklas in it. After 5 minutes take out extra water. Garnish with finely chopped dhania patti. Serve with some chutney.

MASALA DOSA RECIPE

Ingredients:

Dosa shell: 1 1/2 cups rice 1/2 cup urad dal salt to taste Oil Masala Filling: 2 large potatoes 1 medium onion (chopped) 1/2 teaspoon yellow split peas 1/2 teaspoon mustard seed 1/2 teaspoon turmeric 1-2 green chili 1 tablespoon oil salt to taste Preparation:

Dosa shell

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Separately soak rice and urad dal at least 6 hour or overnight in water. Grind to paste. Mix together, add salt with water to make batter. Leave in room temperature overnight. Mix onion and chilies to the thin batter. Heat pan or griddle with little ghee or oil. Spread the mix on pan in circular motion to make thin Dosa. Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

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Heat oil. Add mustard seed, peas, onions and spice. Fry for about 5 minutes on medium heat or/until onions are turned into golden brown Add potatoes and mix and cook some more Serve Add filling inside Dosa and roll. Serve hot with Chutney.

TAMARIND CHUTNEY RECIPE

Ingredients:

200gms Tamarind (Imli) 300gms Jaggery (Gur) grated 2 tsp Roasted cumin (Jeera) Powder 2 tsp Red chili powder Salt To Taste 1 tsp Black salt 1 tsp Garam masala

How to make imli ki chutney (tamarind chutney):

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Add 5 cups of water to tamarind and bring to er the flame and cook for 10 minutes. Strain it and add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well. Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick(not too thick) Take out the pulp from the tamarind mixture.This Chutney thickens more on cooling so check for consistency when using.

DAHI BHALLE RECIPE

Dahi bhalle is the most delectable and liked chaat in North India. It made of fried lentil balls served with yougurt and some chutneys.

Ingredients:

For bhalle: 1 cup urad duli dal (split black gram) Pinch of hing Salt to taste Oil for frying 1 chopped green chilly Little chopped ginger For filling: 1 tsp chopped kaju 1 tsp kishmish 1 small tsp grated coconut Salt to taste For the dahi: 2 cups thick yogurt cup milk Pinch of sugar 1 tsp dry roasted jeera powder 1 tsp blak salt 2 tblsp sweet tamarind chutney Few pomegranate seeds

How to make punjabi dahi bhalle with yogurt:

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Soak the dal for 2 hrs in water and keep aside. Then take out extra water and add all the ingredients of the bhalle except oil and grind it into a mixture. Mix all the filling ingredients in a bowl. In a kadai heat oil for frying. Now take a tablespoon of the mixture on your palm and then flatten it out. Place some filling in the centre. Now with the help of water close the sides of the mixture on the hand. It should look like a half moon. Place them in the hot oil and fry then till golden crisp. Now dip them in some water for hour. Beat the yogurt and add milk and sugar to it. Gently squeeze water from the bhalle and place them in half the beaten yogurt mixture.

Now in a serving plate lay out the dahi and bhalla and then pour some beaten dahi on them and sprinkle some jeera powder and black salt powder and some sweet tamarind chutney.

Garnish dahi bhalle with pomegranate seeds and serve immediately

RAJASTHANI MOONG DAL HALWA RECIPE

Ingredients:

100 gms Moong Dal 200 gms Ghee 100 gms Sugar 1/2 glass Water 10 pieces Badam 5 pieces Pista 4-5 Currants

Preparation:

Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and put the moong dal in it.

Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside.

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Heat water in a pan, add sugar and boil the mixture till sugar melts. Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well. Remove moong dal ka halwa from the flame and decorate it with chopped dry fruits. Serve.

 Cheekoo Halwa Recipe Chikoo Halwa

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Read Cheekoo Halwa Recipe in English - Cheekoo Halwa Recipe Chikoo Halwa

Ingredients for Chikoo Halwa Recipe

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, 4-5 - 50 .

Badam ka Halwa
Preparation Time : 15 mins. Cooking Time: 30 mins. Makes approxd. 1 cup.

Ingredients

1/2 cup almonds, soaked overnight 1/3 cup milk 4 tbsp sugar 1/4 tsp cardamom (elaichi) powder 3 tbsp ghee

For the garnish

2 to 3 almonds, peeled and sliced

Method
1. Pour 1 cup of boiling water over the almonds. Leave aside for 5 minutes. 2. Drain and remove the skins of the almonds. 3. Pure the almonds with 4 tablespoons of milk to a smooth paste in a blender. 4. Heat the ghee in a non-stick kadhai and add the almond pure. Cook over a slow flame while stirring continuously till the mixture turns golden brown (approx. 15 minutes). 5. Boil together the remaining milk with 4 tablespoons of water, add to the almond mixture and cook for 2 to 3 minutes. 6. Add the sugar and cardamom powder and cook till the sugar has dissolved, while stirring continuously. 7. Serve hot, garnished with the almonds.

KADHAI PANEER RECIPE

Ingredients: 250 gms Cottage Cheese (Paneer) 3 Capsicum (Shimla Mirch) 4 Onion (Pyaj) 4 Tomato (Tamatar) 1 " long piece Ginger (Adrak) 1 tsp Red Chili Powder (Lal Mirchi) 2 Bay Leaf (Tej Patta) 4 Cloves (Lavang) 1 piece Cinnamon (Tuj/Dalchini) Little Orange Color 4 tblsp Clarified Butter (Ghee) How to make kadhai paneer:

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Cut cottage cheese, capsicum in long pieces. Grind onion, tomato, ginger, salt, red chili powder and orange color. Mince cloves and cinnamom. Heat clarified butter in a pan. Add bay leaf, cloves, cinnamon. Then add onion, tomato, ginger paste. Continue cooking it on medium flame till ghee/oil begins to separate. Add paneer and capsicum pieces. Cook on low flame. When the capsicum are done put off the flame. Take off the fire and serve hot. Serve with nan or paranthas..

PALAK PANEER RECIPE

Ingredients:

500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger, Garlic paste 5-6 tbsp oil 1 tsp pure ghee Garam masala to taste Red chili powder to taste 1 tsp cumin powder Salt To Taste

How to make sag (palak) paneer:

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Clean and wash palak (spinach) nicely. Boil the spinach in water and cool it. Now mash it in a mixer. Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute. Now add onions and fry till golden brown. Add all spices except red chili powder. Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is). Add Paneer pieces to the gravy and cook until done. Take out in a bowl. Just before serving, heat pure ghee in a small pan. Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer. Caution: Don't allow chili powder to burn .

MATTAR PANEER RECIPE

Ingredients:

450gms /1lb shelled Mutter (green peas) 250gms / 1/2lb Paneer How to make paneer 2 medium onions (chopped) 6 cloves garlic (crushed) 1 tbsp grated ginger 2 green chilies (chopped) 250gms / 1/2 lb tomatoes (peeled and sliced) Salt To Taste 1cup curd / plain yogurt 1 tsp turmeric powder 1 tbsp coriander seeds 4 bay leaves 2 cups water 1/2 cup ghee / vegetable oil To Garnish : Garam masala powder Chopped coriander leaves Preparation:

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Make a paste by grinding together half the onions, the garlic and coriander seeds. Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.

Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.

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Add the turmeric and the paste mixture and fry until the ghee starts to separate. Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.

Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.

SHAHI PANEER RECIPE

Ingredients:

200 gms Paneer How to make paneer 2 Medium Onions 1" Ginger 3-4 Garlic Pieces 2 Green chillies 1/2 tsp White Pepper Powder 1 tsp Red Chilli Powder 3/4 tsp Turmeric Powder 1 tsp Garam Masala Powder 3-4 tbsp Cream 1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane) 1/2 cup Milk 8-10 tbsp Vegetable oil Salt to taste

Preparation:

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Heat oil in a kadhai. Cut paneer into small cubes. Fry over medium heat until light brown. Keep the paneer pieces aside. Saute the dry fruits in one tablespoon of oil. Grind onion, ginger, garlic, green chilli in a blender and make a fine paste. Fry the mixture in the remaining oil until golden brown and oil starts separating. Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes. Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick. Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating. Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes. Garnish shahi paneer with cream and dry fruits and coriander leaves.

PANEER MAKHANI RECIPE

Ingredients:

250 gms Paneer How to make paneer 200 gms Fresh Cream 200 gms Tomato Puree 2-3 tblsp Butter 2 tblsp Fenugreek leaves (dried kasuri methi) 1/2 tsp Red chilli powder 1/2 tsp Garam masala powder 2-3 Green Chillies Salt as per taste

How to make paneer butter masala:

Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.

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Add the cream and garam masala powder and cook further for 2-3 minutes. Add the paneer pieces and cook for a minute. Serve hot garnished with coriander.