Thursday, April 26, 2012

Kashmiri Dam Aloo



Kashmiri Dam Aloo

Preparation Time : 15 - 20 minutes
Cooking time : 30 minutes

Ingredients :

• Potatoes(peeled) 18-20 small
• Oil for deep-frying
• Kashmiri red chillies(ground) - 5-6
• Yogurt - 2 cups
• Green cardamom powder - 1/2 teaspoon
• Dry ginger powder (soonth) - 1 teaspoon
• Fennel seed (saunf) powder - 2 tablespoons
• Mustard oil - 1/4 cup
• Clove powder - a generous pinch
• Asafoetida  - a pinch
• Salt to taste
• Roasted cumin powder - 1/2 teaspoon
• Garam masala powder - 1/2 teaspoon

Method :
Peel and prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Drain and wipe dry. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain on absorbent paper and set aside. Whisk the yogurt with Kashmiri red chilli paste, green cardamom powder, dry ginger powder and fennel powder. Heat the mustard oil in a pan. Add the clove powder and asafoetida. Add half a cup of water and salt to taste and bring the mixture to a boil. Stir in the yogurt mixture and bring the mixtuer to a boil. Add the fried potatoes and cook till the potatoes absorb the gravy and the oil surfaces. Serve hot, garnished with roasted cumin powder and garam masala powder. 

Wednesday, April 25, 2012

Navratan Korma


Navratan Korma 

Preparation Time : 20 minutes
Cooking Time : 30 minutes

Ingredients :
  • Carrots ,1/2 inch cubes 2 medium
  • Potatoes ,1/2 inch cubes 2 medium
  • Cauliflower 6-8 florets
  • French beans 5-6 1/2 inch pieces
  • Green peas,shelled 1/2 cup
  • Button mushrooms,halved 8-10
  • Cashewnuts 1/2 cup
  • Oil 2 tablespoons+ to deep fry
  • Lotus seeds 30 grams
  • Cloves 2
  • Black peppercorns 4
  • Cinnamon 1 inch stick
  • Green cardamoms 2
  • Boiled onion paste 1 cup
  • Garlic paste 1 tablespoon
  • Ginger paste 1 tablespoon
  • Yogurt 1/2 cup
  • Green chillies,chopped 2-3
  • Salt to taste
  • Cottage cheese (paneer) ,1/2 inch cubes 75 grams
  • Fresh cream 1/2 cup
  • Raisins 1 tablespoon

Method:

Soak half the cashewnuts in half a cup of warm water for ten minutes. Drain and grind to a fine paste. Chop the remaining cashewnuts. Boil carrots, cauliflower, French beans, potatoes and green peas in three cups of boiling salted water till done and then refresh in cold water. Drain and keep aside. Heat sufficient oil in a kadai and deep fry makhana for two minutes. Drain onto an absorbent paper and keep aside. Heat two tablespoons of oil in a kadai. Add cloves, peppercorns, cinnamon and cardamoms. When they begin to crackle, add boiled onion paste. Cook the onions for five to eight minutes till the raw flavour goes. Add ginger-garlic paste, yogurt and stir well. Add chopped green chillies and cashewnut paste. Cook on low heat for five minutes. Add mushrooms and boiled vegetables. Cook for two to three minutes and add salt and three fourth cup of water. Add the fried makhana and paneer pieces. Stir and cook for half a minute. Bring to a boil and finish with fresh cream. Serve hot garnished with chopped cashewnuts and raisins. 

Tuesday, February 28, 2012

Dal Makhani


Dal Makhan

Preparation Time : 30-35 minutes
Cooking Time : 35-40 minutes

Ingredients :
  • Whole black gram (sabut urad)- 1/2 cup
  • Red kidney beans(rajma) - 2 table spoon
  • Red chilly powder - 1 tea spoon
  • Cumin seeds - 1 tea spoon
  • Ginger (chopped)- 1 inches piece
  • Garlic (chopped) - 6 cloves
  • Onion (chopped) - 1 big size
  • Butter - 3 table spoon
  • Cooking oil - 1 table spoon
  • Tomatoes(chopped) - 2 medium size
  • Green chllies(slit) - 2
  • Garam masala powder - 1 tea spoon
  • Salt - to taste
  • Cumin seeds - 1 tea spoon
Preparation :

Wash and soak rajma and urad dal over night in sufficient water. Drain, add salt, pressure cook urad dal and rajma in 3 cups of water till it is over cooked.  Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden. Add slit green chillies, tomatoes and sauté on high heat. Add red chilli powder 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 garam masala powder and adjust salt. Simmer on low heat till the dals are totally soft and well blended. Serve hot with steamed rice or paratha.

Wednesday, January 25, 2012

Lauki Kofta


Lauki Ka Kofta

Preparation Time : 15 minutes
Cooking Time : 30 minutes

Ingredients :
  • Bottle Gourd (lauki) - 1 kg
  • Gram Flour (besan) - 2 table spoon
  • Onion - 2 medium size
  • Red Chilly - 2 midium size
  • Ginger - 1 inch piece
  • Garlic - 6-8 pieces
  • Cumin powder - 2 table spoon
  • Garam Masala Powder - 1/2 tea spoon 
  • Raisins - 1/2 cup
  • Fresh Coriander leaves - few springs
  • Oil - 
  • Bay leaf - 2 
  • Turmeric Powder - 
  • Salt - to taste
Method :

Peel bottle gourd, wash and grate. Mix half tea spoon salt and keep aside. Peel wash onion and finely grate. Remove stems of red chillies, peel wash garlic and ginger and grind to a fine paste. Wash tomatoes cut and puree tomatoes in a blender. Clean wash and finely chop coriander leaves. 

Squeeze grated bottle gourd remove excess water, mix besan to make a dough. Divide into an equal portion. Wet your palm put one portion and stuff two three raisins and shape the stuffed portion into a ball one by one. Heat sufficient oil in a kadai deep fry all the kofta balls till golden brown. 

Heat 2 table spoon oil in a pan. Add bay leaves after it is light brown and chopped onions saute till golden brown. Add ginger, garlic, red chilly paste, stir fry. Add turmeric powder, cumin powder. Cook on medium heat stirring continuously. Add tomato puree and cook on high heat stirring continuously till oil begins to separate. Add two cups of water and bring to boil. Add salt, reduce heat and simmer for five minutes. Add koftas gently simmer for three four minutes. Sprinkle garam masala powder, garnish with chopped fresh coriander leaves.



Wednesday, January 18, 2012

Bharva Karela (Stuffed Bitter Gourd)



Stuffed Karela 

Preparation Time : 30 minutes
Cooking Time : 30 minutes

Ingredients :
  • Karela  (Bitter Groud)- 250 gms.(small size)
  • Jeera Powder (cumin powder) - 2 tea spoon spoon
  • Dhaniya Powder (coriander) - 1 tea spoon 
  • Haldi Powder (turmeric powder) - 1/2 tea spoon
  • Chilly Powder - 1/2 tea spoon
  • Tomato - 2 medium size (finely chopped)
  • Onion - 2 medium size (finely chopped)
  • Cooking Oil 
  • Ginger Paste - 1 tea spoon
  • Garlic Paste - 1/2 tea spoon
  • Salt - to taste
Method :

Slit karela length wise on one side and remove the seeds. Grind the seeds and keep aside. Put water sufficient water and bitter gourd in a pan and let it cook for 5-10 minutes. Remove bitter gourd . Heat oil in a kadai add chopped onion cook till it is golden brown. Mix jeera powder, dhaniya powder, haldi powder, chilly powder,chopped tomato, ginger paste, garlic paste and 1/4 cup of water and cook for 10-15 minutes or till it dries. Stuff karela with the mixture and fry in a frying pan till it is crispy. Serve hot with rice or chapati. 


Wednesday, January 4, 2012

Kulfi



Kulfi 


Preparation Time : 10 minutes
Cooking Time : 30 minutes
Freezing : 6-8 hrs.

Ingredients :
  • Milk - 5 cups
  • Milkmaid - 1 tin
  • cornflour - 2 table spoon
  • ground cardamom - 1/2 tea spoon
  • kevra/ saffron - 1 pinch
Method:

Take 1 table spoon milk in a small bowl add saffron and keep aside. Mix milk and milkmaid in a pan. Put on heat and bring to boil stirring constantly. Take cornflour in a small bowl and mix it well in 2 table spoon cold milk. Add it to the boiling milk stirring till it is thick. Remove the pan from heat. Mix cardamom powder, saffron and let the mixture cool. Fill the mixture in kulfi moulds and leave to set in freezer for 6-8 hours. 

Tuesday, January 3, 2012

Bagiya (बगिया, A Maithil Dish)


Preparation Time : 30 minutes
Cooking Time : 30 minutes


Ingredients :


chaval atta (rice powder) - 500 gms.
khoya - 250 gms
sugar - 4 table spoon
milk - 2 liters
cardamom powder - 1/2 tea spoon

Method :


Boil 2 cups of water in a kadai, put chaval atta in it and mix it , let it cool down. Now heat kadai and put khoya , sugar , cardamom powder and let the khoya dry . Take out the khoya and keep aside. Heat milk in a pan or kadai and let it boil on low heat . Now knead the chaval atta put some water if needed while kneading. Take equal parts of kneaded chaval atta and make pedas. Take the peda on your palm , put khoya in the middle and give oval shape of bagia or different shapes like bird or of your choise . Put the bagia in the boiling milk and cook till the bagia is cooked or the milk is half like rabri . It can be seved hot but cold one is more preferable .

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