Recipes
1.Chana Masala
Ingredients:
Chick peas (kabuli chana) 1 cup Onion 1 Tomato 1 Green chilli 1 Garlic 4-5 Ginger an inch Bay leaves 2-3 Red chilli powder 1 tsp. Turmeric Powder 1/2 tsp. Coriander powder 1 tsp. Garam Masala Powder 1 tsp. Tea 1 tsp. Vegetable oil 3 tbsp. Salt to taste Coriander leaves for garnishing
Method:
1. Soak chick peas in water for overnight.
2. Take a small piece of white cloth. Place some tea leaves in the centre, gather the cloth and seal its mouth so that tea leaves don't fall out. Keep this in the pressure cooker along with chick peas. Pressure cook until tender. Tea adds brown color to the chick peas
3. Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
4. Heat oil in a pan and fry bay leaves for 30 secs. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5. Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
6. Add water enough to make thick gravy. Bring the gravy to boil.
7. Add cooked chick peas (along with the water in which it was cooked, remove tea cloth). Stir well and cook over medium heat for 5-7 minutes. Garnish with chopped green coriander leaves and serve hot.
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2) Rajma Masala
Serves: 4
Cooking time (approx.): 30 minutes
Style: North Indian Vegetarian (Punjabi)
2 cup(s) red kidney beans soaked overnight
4 cups water
2 medium onion(s) finely chopped
2 bay leaves (optional)
1 tablespoon(s) each of finely chopped ginger and garlic
½ teaspoon(s) each of asafoetida and turmeric powders
1 teaspoon(s) cumin seeds
2 teaspoon(s) red chilli powder
2 big tomato(es) finely chopped
1 teaspoon(s) each of hot spice mix (garam masala) and cumin powders
2 tablespoon(s) coriander powder
3 tablespoons oil
salt to taste
finely chopped coriander leaves for garnishing
1. Drain the soaked red kidney beans and wash them well. Place them in a pressure cooker (for speedy cooking). Add the water and some salt. Close the cooker and cook on high level. After one whistle, cook on low level for about 10 minutes or till the beans are soft.
2. Heat the oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the bay leaves (optional), asafoetida and chopped ginger-garlic. Fry briefly. Add the chopped onions and fry till they are golden brown. Add all the spice powders except hot spice mix. Add the chopped tomatoes. Fry till the oil separates. Add the cooked red kidney beans along with its stock, sprinkle salt, mix well and cook on medium level for about 15 minutes.
3. Add the hot spice mix. Cover and cook on medium level for about 5 minutes.
Garnish with finely chopped coriander leaves.
Ingredients:
2 cups Rajma soaked for 12 hours
Onion
Tomato
1 Bay Leaf (Tej patta)
1 stick Cinnamon (Dal chini)
3 pods cardamom (Badi elaichi)
1 tsp Ginger garlic paste
Salt
Dried mango powder (Amchur)
Garam masala powder
Method:
• Pressure-cook the rajma for 15 minutes
• Sauté tej patta, dal chini and elaichi in a little oil and add ginger garlic paste.
• Grind Onion and Tomato puree into a paste with turmeric powder, chilly powder, and coriander powder and fry it till oil separates
• Mix this into cooked rajma.
• Add salt and dried mango powder, garam masala powder and simmer for 10 min.
• Serve hot with either rice, roti or parathas
3)Aloo palak dal
Serves 4
Ingredients:
1 big bunch spinach leaves, washed and chopped
¾ cup split green gram dal (yellow moong dal)
1 large potato, diced
1 onion, chopped
2 tomatoes, chopped
10-12 cloves garlic
½" piece ginger
1 tsp turmeric powder (haldi)
1 tsp garam masala powder
A pinch of asafetida (hing)
1 tsp cumin seeds (jeera)
Salt
1 tbsp mustard oil
Method:
• In a pressure cooker, mix the dal with 2 cups water, potato, turmeric, salt and asafetida. [Optional: You may fry the potatoes in a tablespoon of oil on a medium flame until they change color, before cooking it with the dal. This adds taste, and calories too!]
• Minimise the flame after the first whistle and cook until the next whistle.
• Grind ginger and garlic into a paste.
• Heat mustard oil in a pan and add cumin seeds.
• Once the seeds splutter, add onion and ginger garlic paste and cook on a low flame for 2 min.
• Add the tomatoes and stir well. Cover and let cook for 3-4 min.
• Add the spinach leaves, mix well, and cover and cook again for 5 min, stirring in between.
• Mix in the cooked dal and stir well.
• Add water if required, bring to a boil and simmer for a few minutes.
• Add garam masala powder. Stir well.
• Serve hot. If serving with roties, this curry can be made very thick, and if serving with rice, more water can be added in the last stages.
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4)Matar PANEER
Ingredients:
1 medium sized onion, peeled & chopped
1" cube of fresh ginger, peeled & chopped
¾ kg Paneer (plus 2 cups of the whey)
6 tbl veg. oil
1 whole dried red pepper
1 tbsp. ground coriander seeds
¼ tsp ground turmeric
3 medium sized tomatoes, peeled & minced
1 tsp salt
¼ tsp freshly ground black pepper
3 cups frozen peas
Method:
• Put the chopped onion and ginger into a blender or food processor along with 1/3 cup water and blend until you have a smooth paste.
• Leave paste in the blender container. Heat oil in a heavy 10" wide pot over a medium flame.
• When hot put in the pieces of paneer in a single layer and fry until golden brown on all sides. This happens very fast. Remove to a plate.
• Put the dried red pepper into the same oil. Within 2 secs, turn the pepper over so that it browns on both sides. Now add the contents of the blender (protect your face as the paste may splatter).
• Fry, stirring constantly, for about 10-12 min, or until paste turns a light brown color. Add the coriander and turmeric and fry, stirring, for another min.
• Put in the minced tomatoes. Stir and fry for another 3 to 4 min or until the tomatoes turn a dark, reddish brown shade. Now pour in 2 cups of the whey.
• Add the salt and the black pepper. Mix well and bring to a boil. Cover, lower heat, and simmer gently for 10 min.
• Lift cover and put in the paneer pieces and the peas. Cover and simmer for 10 minutes or until the peas are cooked.
Alu Paratha
Makes 4 parathas
A Punjabi alu paratha is irresistable. They are thick, heavy and rich. Here you'll learn how to make alu parathas that'll leave your family licking their fingers!
Ingredients:
3 large potatoes
3 cups flour
Ghee (or butter)
Turmeric Powder
Chili powder
Anardana Powder (Or a pinch of Amchur)
Chat masala powder
Ingredients:
1 medium sized onion, peeled & chopped
1" cube of fresh ginger, peeled & chopped
¾ kg Paneer (plus 2 cups of the whey)
6 tbl veg. oil
1 whole dried red pepper
1 tbsp. ground coriander seeds
¼ tsp ground turmeric
3 medium sized tomatoes, peeled & minced
1 tsp salt
¼ tsp freshly ground black pepper
3 cups frozen peas
Method:
- Put the chopped onion and ginger into a blender or food processor along with 1/3 cup water and blend until you have a smooth paste.
- Leave paste in the blender container. Heat oil in a heavy 10" wide pot over a medium flame.
- When hot put in the pieces of paneer in a single layer and fry until golden brown on all sides. This happens very fast. Remove to a plate.
- Put the dried red pepper into the same oil. Within 2 secs, turn the pepper over so that it browns on both sides. Now add the contents of the blender (protect your face as the paste may splatter).
- Fry, stirring constantly, for about 10-12 min, or until paste turns a light brown color. Add the coriander and turmeric and fry, stirring, for another min.
- Put in the minced tomatoes. Stir and fry for another 3 to 4 min or until the tomatoes turn a dark, reddish brown shade. Now pour in 2 cups of the whey.
- Add the salt and the black pepper. Mix well and bring to a boil. Cover, lower heat, and simmer gently for 10 min.
- Lift cover and put in the paneer pieces and the peas. Cover and simmer for 10 minutes or until the peas are cooked.
Ingredients:
2½ cups Curd
5 tsp Bengal gram flour (besan)
¼ tsp turmeric powder (haldi)
Salt
A pinch of Asafetida (hing)
1 cup water
2 tsp ghee
¼ tsp Jeera
6 grains fenugreek seeds (methi)
A little ginger
½ onion
4 Garlic cloves
For the pakodas:
3 cups Bengal gram flour
1 tsp Turmeric powder
1 tsp Chili powder
Salt
Water
Method:
- Mix the ingredients for pakodas, with enough water to make a thick batter
- Drop portions of it into hot oil with the help if a spoon and deep fry. Keep aside
- Finely cut ginger, onion and garlic
- Beat the curd, mix in bengal gram flour, turmeric powder, salt, asafetida and water, and keep aside.
- Heat ghee, add jeera and methi seeds followed by ginger, onion and garlic.
- When they brown, add the beaten curd.
- When it boils, toss in pakodies and simmer for 4 minutes.
- Serve hot
Ingredients:
3 large potatoes, peeled and cubed
2 large ripe tomatoes, chopped
1 small onion, chopped
4 cloves garlic, minced
½" piece ginger, minced
½ tsp turmeric
½ tsp chili powder
½ tsp coriander powder
½ tsp cumin seeds
½ tsp sugar
1 tbsp ghee
Aloo Curry
Method:
- Heat ghee in a deep bottomed vessel and add jeera.
- Add garlic, ginger and onion and sauté until onion turns light brown.
- Add potatoes, tomatoes, salt, sugar and the spices.
- Add 2 cups of water and pressure-cook for one whistle. In case of open-cooking, cook until potatoes are done.
- Mash 2-3 pieces of potatoes and integrate them into the gravy.
- Serve hot with rotis or parathas.
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