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Gujrati Kadhi

Thursday, July 22nd, 2010

CURD 2 CUPS
SINGHARE KA ATTA 2 TSP
OIL 2 TSP
WATER 4  CUP
SUGAR 2-3 TSP
CURRY LEAVES 8-10
RED CHILLI (WHOLE) 2-3
CUMIN SEEDS 2 TSP
RED CHILLI POWDER 1 TSP
CORIANDER LEAVES CHOPPED 2 TSP
SALT TO TASTE  

METHOD:
  1. Beat yoghurt and the atta  together till smooth.
  2. Add salt,sugar,chilli powder,sugar and water and mix well.
  3. In a heavy based pan,heat  oil.Add cumin seeds,curry leaves and red chillies.
  4. Cook for 2-3 mins.Add yoghurt mixture and bring to boil.
  5. On a low flame cook for 15-20 mins.
  6. Garnish with coriander leaves and serve hot with rice or chappatis.

Gatte Ki Sabji

Thursday, July 22nd, 2010

BESAN(GRAM FLOUR) 200 GM
CURD 250 GM
GHEE 2 TSP
CORIANDER POWDER 1 TSP
RED CHILLI POWDER 1 TSP
CUMIN SEEDS ½ TSP
OIL 2 TSP
SALT TO TASTE  
PINCH OF TURMERIC POWDER  

METHOD:
  1. Make a stiff dough by adding salt,red chilli powder,coriander powder and ghee in besan.
  2. Make 5-6 thin and long stipes of the dough.
  3. Put these strips in boiling water and cook till the strips become .
  4. Cut the gattas into small pieces.
  5. Strain the curd through a strainer.
  6. Add all the spices to the curd and mix well.
  7. Add the gatta pieces.
  8. Heat oil in pan and add jeera and the curd mixture.
  9. Cook for 5-6 mins  it comes to boil.
  10. Cook for another 6-7 mins on a lower flame.
  11. Serve hot with chappatis.

Dal Makhani

Thursday, July 22nd, 2010

WHOLE BLACK GRAM 1 CUP
KIDNEY BEANS(RAJMA) 2 TSP
GINGER-GARLIC-GREEN CHILLIES PASTE 2 TSP
TOMATO PUREE 1 CUP
BUTTER 1 TSP
FRESH CREAM(BEATEN) 1/5 CUP
GHEE 3 TSP
RED CHILLI POWDER 1 TSP
CORIANDER POWDER 2 TSP
GARAM MASALA ½ TSP
WATER 5 CUPS
SALT TO TASTE  

METHOD:
  1. Soak whole black gram and kidney beans together for a night or for 10 hours in 5 cups of water.Add water if required.
  2. Pressure cook the above soaked dals with 1 tsp ghee,salt and 1 tsp ginger-garlic-chilli paste for 45-50 mins on a sim flame after one whistle.
  3. Mash the above content thoroughly.
  4. In an another pan,boil ghee and add tomato puree,ginger-garlic-chilli paste,garam masala,red chilli powder,coriander powder and beaten cream.
  5. Cook for 10-15 mins on a low flame.
  6. Add this tadka or tempering to the mashed dal and mix well.
  7. Add butter and cook for 20-25 mins on a low flame.
  8. Garnish with butter and serve hot with any Indian bread.

Curd Potato

Thursday, July 22nd, 2010

POTATOES BOILED 3
CURD 1 CUP
SALT 1 TSP
CHILLI POWDER 1 TSP
CORIANDER POWDER ½ TSP
TURMERIC POWDER ½ TSP
GARAM MASALA ½ TSP
CUMIN AND MUSTARD SEEDS 1 TSP EACH
CURRY LEAVES 8-10
 CUP  WATER 11/4
WHEAT FLOUR ½ TSP
GINGER-GARLIC PASTE 2 TSP
GREEN CHILLIES 2
CHOPPED CORIANDER LEAVES 1 TSP
OIL 1 TSP

METHOD:
  1. Cut potato into big pieces.
  2. Mix all the dry masala in ¼ cup of water.
  3. Heat oil in a pan and add the cumin and mustart seeds.
  4. Add curry leaves,green chillies and ginger-garlic paste.
  5. Add mixed masala and beaten curd and cook for 5-10 mins till the curd losses its whitenes.
  6. Add remaining water and all the potatoes and flour.
  7. Mix well.Boil for 10 mins on a low flame.
  8. Garnish with chopped coriander leaves.

Besan Kadi

Thursday, July 22nd, 2010

BESAN(BENGAL GRAM) 1 CUP
ONION(FINELY CHOPPED) 2
TOMATO(FINELY CHOPPED) 2
GINGER-GARLIC PASTE 2 TSP
TURMERIC POWDER ¼ TSP
CUMIN SEEDS ½ TSP
GARAM MASALA ½ TSP
COOKING OIL 2 TSP
SALT TO TASTE  

METHOD:
  1. Heat oil in a pan and add cumin seeds.
  2. Add onions and tomatoes to the cumin seeds.
  3. Prepare gram flour solution by dissolving the gram flour in water along with salt.
  4. Add this solution to onion and tomatoes.
  5. Add turmeric powder,garam masala and salt to the above solution.
  6. Cook for 10-15 mins.
  7. Serve hot with rice or chappatis.

Beetroot Gravy

Thursday, July 22nd, 2010

BEETROOT 250 GM
ONION 2
TOMATO 2
TURMERIC POWDER ½ TSP
FENNEL SEEDS ½ TSP
BLACK PEPPER ¼ TSP
TEJPATTA(BAY LEAF) 2
GARAM MASALA ½ TSP
COOKING OIL 2 TSP
SALT TO TASTE  

METHOD:
  1. Peel of the skin from beetroot.
  2. Cut beetroot,onion and tomato into small pieces.
  3. In heated oil fry bay leaf and fennel seeds.Add onion and tomatoes.
  4. Fry for 3-4 mins.
  5. Add beetroot  along with salt ,garam masala and tumeric powder.Add sufficient water.
  6. Cook till beetroot boils.
  7. Add black pepper powder and serve hot.

Almond Curry

Thursday, July 22nd, 2010

ALMONDS ½ CUP
GREEN PEAS 10 GMS
ONION 3
CUCUMBER 3
CARROT 3
CORNFLOUR 2 TSP
SUGAR ½ TSP
AJINOMOTO POWDER 2 TSP
REFINED OIL 4 TSP
OIL FOR DEEP FRYING  
SALT TO TASTE  

METHOD:
  1. Soak almonds in hot water for 20 mins.
  2. Peel off the skin and deep fry the almonds.
  3. Cut all the vegetables and slice onion.
  4. Cook all the vegetables along with ajinimoto powder in heated oil.
  5. Mix cornflour in 11/2 cups of water and add the same with vegetables.
  6. Add almonds,sugar and salt.Cook for 10-15 mins.
  7. Serve hot with any bread or chappati.

Baigan Ka Bharta

Thursday, July 22nd, 2010

BAIGAN(EGGPLANT) 1
ONION(FINELY CHOPPED) 1
TOMATO(FINELY CHOPPED) 1
GREEN CHILLIES(FINELY CHOPPED) 2
BOILED PEAS ½ CUP
TURMERIC POWDER ¼ TSP
GARAM MASALA ½ TSP
RED CHILLI POWDER ½ TSP
CORIANDER POWDER ¼ TSP
VEGETABLE OIL 3 TSP
SALT TO TASTE  
 
FOR GARNISHING : CHOPPED CORIANDER LEAVES

METHOD:
  1. Brush eggplant with oil and roast it on a gas burner over medium heat.
  2. Keep changing the eggplant upside down until finely roasted.
  3. Once done keep the roasted eggplant in a bowl full of water.Cool it and peel
    off the blackened skin.
  4. Mash the flesh.
  5. Heat oil in a pan.Add onions and green chillies.Fry until golden brown.
  6. Add tomato and all the spices.Cook until tender.
  7. Add green peas and mashed eggplant.
  8. Cook for another 7-8 mins over low flame.
  9. Garnish with coriander leaves and serve hot.

Aloo Amritsari

Thursday, July 22nd, 2010

BIG  POTAOTES 4
ONIONS(SLICED) 2
GINGER-GARLIC PASTE 2 TSP
GRAM FLOUR(BESAN) ½ CUP
CAROM SEEDS ½ TSP
RED CHILLI POWDER 1 TSP
CORIANDER POWDER 1 TSP
TURMERIC POWDER ½ TSP
GARAM MASALA ½ TSP
ANARDANA SEEDS ½ TSP
CORIANDER LEAVES 2 TSP
SALT TO TASTE  
OIL FOR FRYING  

METHOD:
  1. Cut potatoes in pieces.
  2. Make a thick paste by adding water,salt,ginger-garlic pasteand carom seeds togram flour.
  3. Take bread dip it into water. Rise the excess by pressing it lightly.
  4. Put potatoes in this batter and deep fry the potatoes.
  5. In a pan,heat oil and fry onion till golden brown.
  6. Add salt garam masala,red chilli powder,turmeric powder,annardana powder
    and mix well.
  7. Add the fried potatoes to the above mixture and toss well.
  8. Cook for 5-6 mins on a low flame.
  9. Serve hot with any bread.

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Thursday, January 7th, 2010

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