SARSON KA SAAG

Ingredients:


500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
Salt To Taste
1 tbsp Maize flour
1 Pinch Sugar
2 tbsp Ghee
Asafoetida 1 Pinch
1Onions,
1 tsp chopped Red chilli powder
1 Pinch Turmeric powder

Preparation:

· Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
· Chop ginger, garlic cloves and chillies.
· Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool,
grind it to smooth paste.
· Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric
powder. Mix well.
· Add the ground saag and simmer the flame. Cook for few minutes.
· Add the maize flour, red chilli powder, sugar and stir well.


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SPRING ONION PULAO

Ingredients


Basmati rice, soaked1 1/2 cups
Spring onions, sliced6
Oil 3 tablespoons
Cumin seeds 1 tablespoon
Garlic, sliced8-10
Salt to taste
Garam masala powder 1 teaspoon
Lemon juice 1 tablespoon
Spring onion greens, chopped1 cup


Method

Heat oil in a pan and add cumin seeds.
As they begin to change colour, add spring onions and garlic and sauté until brown.
Stir in rice and mix gently.
Add three cups of water, salt, garam masala powder and mix. Cover and simmer until water is absorbed and rice is cooked.
Sprinkle lemon juice and serve hot garnished with spring onion greens.

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UNDHIYO RECIPE

Ingredients:

6 - 8 cloves garlic
3 - 4 baby brinjals
6 -8 potatoes small
1 tsp turmeric powder
5 tblsp oil
100 gms yam (kand)
25 - 30 broad beans (sem fali)
4 green chillies
2 tblsp coconut scrapeda
pinch asafoetida
2 raw bananas
1 cup coriander leaves
2 inch ginger
1 tsp mustard
For Muthiya 1/4 cup Bengal GramFlour (besan)
Salt to taste
1/2 cup Fenugreek Leaves (methi)
1/2 cup 1/2 inch Ginger 1 - 2 Green Chillies1-2 Oil to deep fry Salt to taste

How to make undhiyo :
· Wash, take off and dice potatoes, yam and raw bananas.
· Wash brinjals and slit them into four without cutting the stem.
· Make a paste of garlic, green chillies and ginger and mix cut coriander.
· Mix all the muthiya ingredients except oil and prepare a firm dough.
· Divide into small portions and shape each into one-inch long half-inch thick rolls.
· Deep fry in hot oil, remove and keep aside.
· String beans and cut into one-inch long pieces.
· Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.
· When mustard seeds crackle mix in ground masala and broad beans.
· Put the rest of the vegetables in layers one on top of the other.
· Sprinkle salt and turmeric powder.
· Stir fry for five minutes on high flame heat.

LAHSOONI TINDLI

Ingredients

Tindli, quartered 500 grams
Garlic, peeled6-8 cloves
Oil 1 tablespoon
Cumin seeds 1/4 teaspoon
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Red chilli powder 2 teaspoons
Coriander powder 1 tablespoon
Turmeric powder 1 teaspoon
Salt to taste
Fresh coriander leaves, chopped2 tablespoons


Method

Heat the oil, add cumin seeds, ginger paste and garlic paste. Cook for a momentAdd garlic cloves and cook again for a moment to slightly brown the garlic cloves.
Add tindli and cook stirring continuously until tindli turns crisp.
Now add red chilli powder, coriander powder, turmeric powder and salt. Mix well.
Reduce the heat and cook till done.
Take off the heat, garnish with chopped coriander leaves and serve immediately.

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MASHORBA MUSHROOM

Ingredients

Button mushrooms 20-24
Onions 2 medium
Ginger, 1 inch pieces 2
Garlic 4-6 cloves
Tomatoes 2 medium
Cashewnuts 10-12
Poppy seeds (khuskhus/posto) 1 tablespoon
Melon seeds (magaz) 1 tablespoon
Yogurt 2 tablespoons
Fresh coriander leaves 1/4 cup
Red chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Salt to taste
Oil 4 tablespoons
Method

Clean, wash, drain and cut button mushrooms into four. Peel and finely chop onions. Peel ginger, garlic and grind to a fine paste. Clean, wash and finely chop fresh coriander leaves.
Wash, roughly chop and puree tomatoes in a blender. Soak cashewnuts, poppy seeds and melon seeds in hot water for ten minutes. Drain and grind to a fine paste. Whisk yogurt and keep aside.
Heat oil in a pan. Add chopped onions and sauté for two to three minutes or until light brown in colour. Add ginger-garlic paste and stir-fry briefly.
Add red chilli powder, coriander powder, cumin powder and salt. Stir well and add tomato puree. Cook on medium heat stirring continuously for two minutes or until the oil separates. Add mushrooms and sauté for two minutes on high heat.
Dilute cashewnut, poppy and melon seeds paste in one and half cups of water and add to the mushroom mixture. Bring to a boil, reduce heat and simmer for five minutes or until the mushrooms are cooked.
Sprinkle garam masala powder and chopped coriander leaves and serve hot.

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Panchmel Daal

Ingredients
Tuar dal [arhar dal] 1/4 cup
Urad dal 1/4 cup
Moong dal 1/4 cup
Red masoor dal 1/4 cup
Chana dal, lightly crushed 1/4 cup
Cloves 4
Whole black peppercorns 4
Cinnamon [dal chini] 1 stick
Cumin seeds 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Onion, finely chopped 1
Whole red chilies 3
Red chili powder 1 teaspoon
Salt to taste
Garam masala 1/2 teaspoon
Ginger-garlic paste 1 teaspoon
Clarified butter[ghee] or oil 2 tablespoons
Green coriander leaves, finely chopped 2 tablespoons

Method

1. Wash all the dals well, transfer into the pressure cooker, add water, salt and turmeric
powder and pressure cook for 3 whistles.
2. Let it open. Heat oil or butter in a pan over medium heat, add cumin , whole red chilies,
cloves, peppercorns and cinnamon, and let it splutter.
3. Now add onions, and ginger-garlic paste and saute until light brown.
4. Now add red chili powder, coriander powder and garam masala and saute for 1 minute,
now add cooked dal, stir, bring to a boil.
5. Garnish with coriander leaves and serve.

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MURG MUSALLAM A (rich preparation of chicken with saffron and roasted spices).

INGREDIENTS

Chicken 1 no. large .

Coriander seeds 1 tbsp.

Aniseed 1 tbsp.

Cumin seeds 1 tbsp.

Roasted gram dal 4 nos.

Dry red Chilies 4 nos.

White cardamoms 4 nos.

Black Cardamoms 2 nos.

Cloves 4 nos.

Whole black peppers ½ tbsp.

Coconut 2" piece

Almonds 1 no.

Curd ½ pint

Saffron A pinch of

Ghee 6 tbsps.

Salt To taste

METHOD

1.Slice the onion.

2. Soak saffron in spoonful of hot water.

3. Roast all the remaining spices without any fat in afrying-pan and grind together.

4. Heat half the Ghee in a large saucepan andbrown the chicken on all sides.

5. Remove, and pour in the remaining ghee.

6. Fry onion till brown, add the ground spices andground coconut.Fry for 5 minutes.

7. Put chicken back into the pan.

8. Blend Curd/Yogurt with 1 1/2 liter water and pourinto the pan together with salt. Cover tightly andcook till liquid dries and chicken is tender.

9. Just before serving add saffron water and garnishwith chopped almonds.

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Rawa Dosa

Ingredients-:
Suji/rawa - 1 cup
green chillies - 5 (increase or decrease the quantity depending on your spice level)
jeera - half a tsp (optional)
onions - 2 medium
cilantro - a small bunch
curry leaves - a few
coconut grating - about two tbsp.
salt to taste.
water.
Method

Fry rawa like you would for upma. (I fry rawa in big quantities and store for ready use. Infact, this prevents the rawa from getting spoilt/worms too.)

Allow it to cool a bit. Finely chop Onions, green chillies & cilantro (coriander leaves) andadd it to the rawa. Add salt, jeera, curry leaves and required amount of water for dosaconsistency & mix really well.

After a few minutes you will notice that the batter absorbs water and becomes thicker.Add little more water and mix well till you get the right consistency.

When the consistency is okay, start making dosas. Grease the griddle / tawa well. Add oildroplets to the dosa to cook it well on both sides.

When the dosa starts browning faintly in patches, you know it's done. Smear a little gheeon the dosa(Sometimes it's okay to forget the calorie-count!).

SPRING ONION PULAO

Ingredients

Basmati rice, soaked one and half cups
Spring onions, sliced6
Oil 3 tablespoons
Cumin seeds 1 tablespoon
Garlic, sliced8-10
Salt to taste
Garam masala powder 1 teaspoon
Lemon juice 1 tablespoon
Spring onion greens, chopped1 cup
Method
Heat oil in a pan and add cumin seeds. As they begin to change colour, add spring onions and garlic and sauté until brown.Stir in rice and mix gently. Add three cups of water, salt, garam masala powder and mix. Cover and simmer until water is absorbed and rice is cooked.Sprinkle lemon juice and serve hot garnished with spring onion greens.

MURG KALI MIRCH RECIPE

Ingredients:
salt to taste
1 tsp turmeric powder
1 kg chicken
25 - 30 peppercorns
3/4 cup tomatoes chopped
1/2 cup onions sliced
1 tblsp coriander powder
6 - 8 cloves8 -
10 curry leaves
2 tsp garlic chopped
3 tblsp oil
How to make murg kali mirch :
· Clean, wash and skin the chicken.
· Cut it into twelve pieces.
· Lb peppercorns to a coarse powder.
· Mix salt, crushed peppercorns and turmeric powder with the chicken pieces.
·Keep aside for half an hour.
·Heat up oil in a kadhai.
·Mix in cut onions and cloves.
·Stir fry on medium heat up till onions are light brown.
· Mix in cut garlic and stir fry for a minute.
·Mix in coriander powder and cut tomatoes.
· Stir fry till oil leaves the sides.
· Mix in marinated chicken, curry leaves and half cup water.
· Stir fry covered, stirring occasionally, till chicken is cooked.
·Correct flavor and serve hot.

Panchmel Daal

Ingredients

Tuar dal [arhar dal] 1/4 cup
Urad dal 1/4 cup
Moong dal 1/4 cup
Red masoor dal 1/4 cup
Chana dal, lightly crushed 1/4 cup
Cloves 4
Whole black peppercorns 4
Cinnamon [dal chini] 1 stick
Cumin seeds 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Onion, finely chopped 1
Whole red chilies 3
Red chili powder 1 teaspoon
Salt to taste
Garam masala 1/2 teaspoon
Ginger-garlic paste 1 teaspoon
Clarified butter[ghee] or oil 2 tablespoons
Green coriander leaves, finely chopped 2 tablespoons

How to cook
1. Wash all the dals well, transfer into the pressure cooker, add water, salt and turmeric powder and pressure cook for 3 whistles.
2. Let it open. Heat oil or butter in a pan over medium heat, add cumin , whole red chilies, cloves, peppercorns and cinnamon, and let it splutter.
3. Now add onions, and ginger-garlic paste and saute until light brown.
4. Now add red chili powder, coriander powder and garam masala and saute for 1 minute, now add cooked dal, stir, bring to a boil.
5.Garnish with coriander leaves and serve.

CHILLI PANEER

Ingredients

Cottage cheese (paneer) 200 grams
Cornflour/ corn starch 4 tablespoons
Oil 2 tablespoon + to deep fry
Garlic, crushed3-4 cloves
Green chillies, sliced3-4
Onions, sliced2 medium
Green capsicum, seeded and thick strips1 large
Vegetable stock 1/2 cup
Salt to taste
White pepper powder 1/2 teaspoon
Soy sauce 2 tablespoons
Chilli sauce 1 tablespoon
MSG 1/4 teaspoon
How to cook

Drain paneer well and cut into diamond shaped medium sized pieces.

Heat sufficient oil in a wok, roll the paneer pieces in cornflour and deep fry on medium heat until the edges start to turn brown.

Drain on absorbent paper and set aside.

Blend remaining cornflour (nearly a tablespoon) in a quarter cup of water and set aside.

Heat two tablespoons of oil in a wok, add crushed garlic and stir-fry for a minute.

Add sliced green chillies, onions and green capsicum. Sauté for a couple of minutes.

Add fried paneer and stir in the vegetable stock. Add salt, white pepper powder, soy sauce, chilli sauce, MSG and stir well.

Stir in the blended cornflour and cook on high heat, stirring and tossing until the sauce thickens to coat the paneer and the vegetables.

Serve immediately.

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:
· 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..

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.
• 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.
• 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.
• 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.
• 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.