09.5.11

Spicy Dal Recipe

Ingredients:
1 1/2 cups moong dal
4 cups water
1 1/2 tsp. salt
3 Tbs. butter or Ghee
1 tsp. cumin seeds
1 tsp. ground turmeric
1/2-inch stick cinnamon
1/4 tsp. cayenne pepper
1/4 tsp. ground ginger
1/4 tsp. ground coriander
1/2 tsp. mustard seeds
6 whole cloves
How to make spicy moong dal :
  • Wash the dal and boil in the salted water until it is all very soft and most of the water absorbed.
  • Stir often.
  • Heat the ghee or butter in a saucepan, and add the spices to it. Stir them around for a few minutes, then remove from the heat.
  • Pour the dal into the butter and spices, being careful to protect yourself from the spattering which is likely to occur.
  • Return to the heat, stirring often, and let it simmer until it has the consistency of a fairly thick sauce.
  • Serve very hot.
  • Serves: 6

 

09.5.11

Shahi Paneer Korma Recipe

Ingredients:
200 gms paneer (grated)
8-10 makhana
35 gms khoya (grated)
2 tblsp cream
3-4 green cardamoms
4-5 drops of kewra essence
1/2 tsp red chilli powder
6-8 cashew nuts (cut into halves)
1 tblsp butter
2 big tomatoes (chopped)
3-4 green chillies (chopped)
salt to taste
For garnishing :
Some coriander leaves
How to make shahi paneer korma:
  • Heat butter, cook tomatoes, add khoya and sprinkle a little amount of water to make a smooth paste, fry for 2- 3
  • minutes.
  • Add all of the remaining ingredients, mix well and cook covered for 4-5 minutes.
  • Garnish with coriander leaves.

 

 

09.5.11

Raseeley Chawal Recipe

Ingredients:
2 cups rice (cooked)
3/4 tsp cumin seeds
1 green chilli (chopped)
1/2 tsp garam masala
1/4 tsp red chilli powder
2 onions (chopped)
2 tblsp ghee
6 pieces of moong dal bari (crushed)
2-3 tomatoes (chopped)
salt to taste
How to make raseeley chawal:
  • Heat ghee, add cumin seeds and onions and fry till all are golden.
  • Add tomatoes and cook till done.
  • Finally add all the masalas, green chillies, bari, salt and a little water and cook until the baris are soft.
  • Add rice, stir gently, remove from the fire and serve with raita or curd.

 

09.5.11

Paneer Rice Fingers Recipe

Ingredients:
Cooked rice – 1 cup
Besan – 1 cup
Paneer – 150-200 gms
Khus-khus – 1 tsp
Til (sesame)- 1 tsp
Spring onion with greens (finely chopped)- one
Ginger-garlic paste – 1 tsp
Red chilli powder – 1 tsp
Chilli paste – 1/2 tsp
Turmeric powder – 1/4 tsp
Sambar masala – 1 tsp
Buttermilk- 1 tsp
Soda bicarb – a pinch
Coriander leaves – 2 tblsp
Salt – to taste
Oil- for frying
How to make paneer rice fingers:
  • Mix rice, besan and buttermilk to prepare a thick batter.
  • Keep it aside for 3- 4 hours.
  • Mix in all the ingredients except oil and paneer.
  • Cut the paneer into one-inch long strips.
  • Coat these strips with the rice batter and fry in hot oil till golden.

 


09.5.11

Mushroom Paneer Pulao Recipe

Ingredients:
2 cups basmati rice
1 cup button mushrooms
1 cup paneer cubes
2 finely sliced onions
1 tbsp. tomato pulp
1 tbsp. garam masala powder
1 tbsp. ginger-garlic paste
5 tbsps. ghee
1 tbsp. finely chopped green coriander
1 tbsp. finely chopped fresh mint
a few cinnamon sticks, cloves and cardamom
2 tbsps. cashewnuts paste
salt to taste
How to make mushroom paneer pulao :
  • Clean and wash the rice. Soak in water for 15 to 20 minutes.
  • Heat 2 tbsps. of ghee in a kadai and fry the spices lightly.
  • Fry half of the sliced onions till golden brown. Add ginger-garlic paste and tomato pulp. Keep frying till a nice aroma arises.
  • Now mix the mushrooms and the paneer cubes along with the garam masala powder.
  • Add cashewnut paste and about a cup of water and salt to taste.
  • Simmer on a slow fire till cooked. The gravy should be slightly thick. To prepare the rice heat the remaining ghee in a handi and fry the remaining sliced onions till golden brown.
  • Now add the drained rice. Fry for sometime. Then pour 4 cups of water and add salt to taste.
  • Cook till the pulao is ready. Take another big handi.
  • Layer one third of the rice in it. Sprinkle a little of the chopped green coriander and mint over it.
  • Then spread one third of the paneer and mushroom mixture over.
  • Layer the second portion of rice followed by a sprinkling of the coriander and mint.
  • Spread the second layer of the paneer and mushroom masala. Repeat ending with a paneer and mushroom masala.
  • Close a tight fitting lid and put the handi in a preheated oven for about 5 minutes. Serve hot.

 

09.5.11

Mushroom Masala Recipe

Ingredients:
2 medium finely chopped onions
2 medium chopped tomatoes
1/2 lb. diced mushrooms
6 slit green chili peppers
4 cloves
1 small stick cinnamon
1 teaspoon red chili pepper
1 teaspoon ground cumin powder
1/2 teaspoon turmeric powder
1 tablespoon garlic paste
1 cup cooking oil
1 tablespoon fenugreek leaves (crushed methi leaves)
How to make mushroom masala:
  • Warm oil, add cloves and cinnamon. When oil simmers, add onions.
  • When onions turn brown, add garlic paste, red chili powder, cumin, and turmeric powder mixed in a little water with salt to taste.
  • When the masala is thoroughly fried, and oil comes up, add tomatoes and green chili peppers.
  • Stir thoroughly, then add diced mushrooms. Cook on low heat for 5-7 minutes.
  • Garnish with dried crushed fenugreek leaves for a delicious flavor. Serve with chapattis or puri.
  • Serves: 6

 

 

09.5.11

Mint Pulao Recipe

Ingredients:
2 cups basmati rice
1 cup fresh mint leaves
1 cup fresh green peas
1 big onion
1 tbsp. ginger-garlic paste
1 tsp. green chilli paste
3 tbsps. ghee
salt to taste
How to make mint pulao:
  • Clean and wash the rice. Soak in water for 15 to 20 minutes.
  • Slice the onion fine. Heat ghee in a handi and fry the sliced onion till golden brown.
  • Then add the ginger-garlic and chilli pastes.
  • Fry till a nice aroma arises. Now add the green peas and the drained rice.
  • Add 4 cups of water and salt to taste. When the pulao is nearly ready toss in the fresh mint leaves and allow to simmer for a couple of minutes.
  • Serve hot with a cucumber raitha.

 


09.5.11

Masala Puri Recipe

Ingredients:
Wheat flour – 2 cups
Salt as per taste
Red Chilli Powder – 1/4 tbsp
Turmeric – pinch
Coriander powder – 1 tbsp
Cumin Powder – 1 tbsp
Sooji – 1 tbsp
Milk – 2 tbsp
Curd – 1 tbsp
Ajwain (vaamu) – 1/4 tbsp
Oil
How to make masala puri :
  • Mix all the ingredients with 2 tbsp of oil
  • Knead into a medium soft dough by adding water
  • Leave it for an hour and knead again briefly and shape them into small balls
  • Heat plenty of oil in a kadai until very hot
  • Place the balls on a flat surface and roll them
  • Fry poori immediately
  • start flickering hot oil over the top of it with a spatula so that it will swell up like a ball, this should take only a few seconds
  • Flip the poori over and cook the other side until golden brown
  • Serve hot.

 


09.5.11

Korma Chawal Recipe

Ingredients:
4 tablespoons (60 gm) butter
2 onions, sliced thin
1 piece fresh ginger, size of walnut, minced
3 fresh green chilies, seeded and quartered
1 bay leaf
2 cups fresh vegetables in season, diced, or substitute 2 packages of frozen mixed vegetables if absolutely necessary
2 cups long-grain rice
Dry Masala:
2 teaspoons salt
2 teaspoons ground coriander*
1-1/2 teaspoons ground cumin*
1 teaspoon garam masala (optional)*
1/2 teaspoon red chili powder*
1/2 teaspoon turmeric*
3 cups chicken stock
2 tablespoons coriander leaves for garnish
How to make korma chawal :
  • In a wok or heavy skillet, heat the butter, and add the onions. Stir-fry slowly until onions begin to turn brown, but are not scorched.
  • Add the ginger, the chilies, bay leaf and vegetables and stir-fry 2 minutes.
  • Add the rice and stir constantly until the rice begins to glisten, about 2 minutes.
  • Stir in the dry masala. Add the stock and bring to full boil. Cover and simmer for 15 minutes.
  • Remove pot from heat and let stand 10 minutes, being sure not to lift the cover. Then gently fluff rice with a fork, lifting from the bottom.
  • Garnish with coriander leaves and serve
  • Serves 4-6

 

09.5.11

Kaddu Kofta With Kulcha Recipe

Ingredients:
For Kulcha:
Maida – 200 gms
Luke warm water – 1 cup
Yeast – 1 tsp
Milk – 1/2 cup
Curd -1 tsp
Baking Powder – 1 tsp
Sugar -1tsp
Salt – 1 tsp
Ghee – 1 tsp
For Filling Kulcha
Potatoes – 100 gms
Paneer – 100 gms
Ginger Garlic Paste – 1 tsp
Salt – to taste
Chilli Powder – to your taste
For Kaddu Kofta
Kaddu (Pumkin) – 2 cups (finely chopped)
Tomatoes – 2
Onions – 2
Besan (Gram Flour) -1/2 cup
Salt
Chilli Powder – to your taste
Garam Masala Powder – 1/2 tsp
Ginger Garlic Paste – 1 tsp
Cloves – 5
Cinnamon – 1 strand
Oil for deep frying
Coriander (chopped) – to garnish
How to make kaddu kofta with kulcha :
  • To Make Kulcha :
  • Mix the yeast in luke warm water, milk, sugar and leave it for 5-10 minutes.
  • Seive the maida. Add the prepared yeast, curd, baking powder, ghee and salt and knead it well. The dough should be kept in a container closed with aluminum foil for at least 2 hrs.to rise ( only when it rises that the Kulcha will be soft.)
  • By the time it rises cook the potatoes. Mash it well by adding paneer to it. Add ginger garlic paste, chilli powder and salt. Make it into small balls. Set aside.
  • Knead the dough again after 2 hrs and make it into small balls. Roll the dough into a circle and keep the paneer ball and fold that to make balls. Roll out each piece carefully on the well floured surface.
  • Heat non-stick frying pan over a high heat when the pan is heated, place one of the dough rounds on the pan and after about 30 seconds, press it with a cloth so that it is baked. Grease ghee on both sides.
  • When the kulcha is well browned on both sides, remove from the pan. Repeat this process until all the kulchas are cooked.
  • To Make Kaddu Kofta :
  • Add basen (gram flour), salt and chilli powder to the finely chopped ashgourd. Make it into balls. Deep fry it in oil and keep it aside open so that it is crispy.
  • Grind tomatoes, onions, cloves, cinnamon. Add the ginger garlic paste, salt, chilli powder and garam masala powder to it. Cook till the raw smell of tomatoes goes off.
  • Arrange the koftas in the serving dish and the pour the cooked gravy over it. Garnish with chopped coriander leaves.
  • Serve kulchas with hot ashgourd koftas.
  • Serves: 2

 

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