Site hosted by Angelfire.com: Build your free website today!

1.VEGETABLE PULAO
This pulao tastes like biryani.

Cooking Time : 5 minutes.
Preparation Time : 7 minutes.

Serves 2.

Ingredients
 
 
 1 cup Basmati rice
 
 1 onion, sliced
 
 1 tablespoon ginger, chopped
 
 1 tablespoon garlic, chopped
 
 1 cup mixed vegetables
 
 3 tablespoons curds
 
 1 teaspoon biryani masala powder
 
 2 tablespoons chopped coriander
 
 a pinch sugar
 
 1 teaspoon oil
 
 salt to taste
Method
 
1. You can take cauliflower florets, french beans, carrots and green peas mixed vegetables.
2. Wash the rice and keep aside.
3. Put 2 cups of water to boil.
4. Heat the butter and oil in a pressure, add the onion slices, ginger and garlic and stir for some time.
5. Then add the mixed vegetables and mix well.
6. Finally, add the rice, curds, biryani masala powder, coriander, sugar, 2 cups of hot water and salt and pressure cook for 1 whistle. Allow the steam to escape before opening.
7. Serve hot.
Tips
 
You can use any vegetable of your choice.

__________________________________________________________________________________________-

2.KORMA RICE



 Rich but not too spicy !

Preparation Time : 25 minutes.
Cooking Time : 45 minutes.

Serves 4.

For the rice
 
 
 1 1/2 teacups uncooked rice
 
 2 bay leaves
 
 2 sticks cinnamon
 
 2 cardamoms
 
 2 cloves
 
 2 pinches turmeric powder
 
 2 tablespoons ghee
 
 salt to taste
For the korma
 
 
 2 teacups moong sprouts
 
 2 tomatoes
 
 2 onions, grated
 
 1 teaspoon coriander-cumin seed (dhana-jira) powder
 
 1 teaspoon chilli powder
 
 1/2 teaspoon sugar
 
 1 teacup milk
 
 2 tablespoons fresh cream
 
 3 tablespoons ghee
 
 salt to taste
To be ground into paste no. 1 (for the korma)
 
 
 3 cloves garlic
 
 12 mm. piece ginger
 
 2 cardamoms
To be ground into paste no. 2 (for the korma)
 
 
 1 tablespoon cashewnuts
 
 1 tablespoon poppy seeds (khus-khus)
For the baking
 
 
 1 tablespoon ghee
For the rice
 
1. Heat the ghee and fry the bay leaves, cinnamon, cardamoms and cloves for 1/2 minute.
2. Add the rice, turmeric powder, salt and 4 to 5 teacups of water and cook.
3. When the rice is cooked, drain and cool. Each grain of the cooked rice should be separate.
For the korma
 
1. Boil the tomatoes in hot water. After 10 minutes, remove the skin and chop.
2. Heat the ghee and fry the onion until light pink in colour. Add paste no.1, the coriander-cumin seed powder and chilli powder and fry for 1 minute. Add the tomatoes and fry for 3 to 4 minutes.
3. Add the moong sprouts, 1/4 teacup of water, the sugar and salt and cook for a few minutes.
4. In another vessel, mix the milk, cream and paste no.2. Add this mixture to the korma and cook for a few minutes.
How to proceed
 
1. Put 1 tablespoon of ghee at the bottom of a baking bowl and build up alternate layers (2 to 3 each depending on the bowl size) of rice and korma, beginning and ending with rice.
2. Cover and bake in a hot oven at 230 degree C (450 degree F) for 20 minutes.
3. Just before serving, turn upside down on a serving plate and serve hot.

______________________________________________________________________________________

3.MIXED DAL



 A tasty combination of lentils.

Cooking Time : 40 min.
Preparation Time : 10 min.

Serves 6.

Ingredients
 
 
 1 tablespoon moong dal
 
 1 tablespoon masoor dal
 
 1 tablespoon urad dal
 
 1 tablespoon chana dal
 
 2 tablespoons toovar dal
 
 1 teaspoon cumin seeds
 
 1 onion, chopped
 
 2 teaspoons coriander powder
 
 1 teaspoon chilli powder
 
 1/2 teaspoon turmeric powder
 
 2 tablespoons chopped coriander
 
 3 tablespoons ghee
 
 salt to taste
For the tempering
 
 
 2 tablespoons butter
 
 1 chopped tomato
 
 1 teacup fresh curds
 
 1/2 teaspoon garam masala
Method
 
1. Wash all the dals. Soak for 1 hour and then drain.
2. Heat the ghee. Add the cumin seeds and cook until they begin to crackle.
3. Add the onion and cook until light pink.
4. Now add all the dals and cook again for 4 to 5 minutes.
5. Add 1 litre of water and cook on a slow flame until soft.
6. Then add the coriander powder, chilli powder, turmeric powder and salt. Cover and cook until two thirds of the water has evaporated.
7. Mash the dals lightly.
8. Prepare the tempering by melting the butter, adding the tomato, curds and garam masala and cooking on a slow flame for 1 to 2 minutes.
9. Add to the cooked dals and stir for 3 to 4 minutes.
10. Sprinkle coriander on top and serve hot

______________________________________________________________________________________

4.CAULIFLOWER PARATHAS



 You will love these spicy parathas. Serve with curds.

Cooking time : 40 mins.
Preparation time : 15 mins.

Serves 10 to 12

Ingredients
 
 
 dough as for plain parathas
 
 2 small cauliflower
 
 1 chopped onion
 
 2 chopped green chillies
 
 1 teaspoon chilli powder
 
 1 teaspoon chopped ginger
 
 1 1/2 teaspoons dhana- jira powder
 
 1 tablespoon chopped coriander
 
 salt to taste
Method
 
1. Grate the couliflower. Sprinkle 1 teaspoon of salt over the cauliflower. Mix well.
2. Allow to stand for 15 minutes.
3. Take handfuls of the grated cauliflower and squeeze out the water.
4. Now add the chill powder, dhana - jira powder, coriander, green chilies, onions, ginger and salt. Mix well.
5. Make stuffed parathas as described for potato parathas, next page.
6. Serve hot.

__________________________________________________________________________________________

5.POTATO PARATHAS



 Children's favourite!

Preparation time : 10 mins.
Cooking time : 40 mins.

Makes 10 to 12 parathas.

Ingredients
 
 
 dough as for plain parathas
 
 4 boiled potatoes
 
 1 chopped onion
 
 1 tablespoon chopped coriander
 
 4 chopped green chillies
 
 2 teaspoons amchur powder
 
 1/2 teaspoon chilli powder
 
 1 teaspoon cumin seeds (jeera)
 
 1 tablespoon ghee
 
 salt to taste
Method
 
1. Mash the potatoes coarsely or cut into very small pieces.
2. Heat the ghee in a vessel, add the cumin seeds and onion; and fry for at least 3 minutes.
3. Add the green chillies and fry again for 1 minute.
4. Add the potatoes, salt, coriander, chilli powder and amchur powder. Mix well and cook for 1 minute.
5. Cook the mixture.
6. Knead the dough very well.
7. Take a small portion of the dough, flatten a little and put a tablespoon of the potato mixture in the centre. Cover the potato mixture by drawing up the edges towards the centre. Press on a floured board and roll out into a round as large as a saucer
8. Put the paratha on a hot tava (or skillet), cook for a minute or two and turn once. After a minute, add a little ghee around the edges.
9. Turn again and fry the other side. When brown patches appear on both sides, the paratha is ready.
10. Repeat for the rest of the dough.
11. Serve hot

_________________________________________________________________________________--

6.PANEER METHI PALAK


Cooking Time : 20 minutes.
Preparation Time : 10 minutes.

Serves 5.

Ingredients
 
 
 3 teacups chopped spinach
 
 1 teacup fresh fenugreek (methi) leaves
 
 a pinch soda-bi-carb
 
 25 mm. piece ginger
 
 1 chopped onion
 
 3 chopped green chillies
 
 100 grams sliced paneer
 
 3 teaspoons oil
 
 salt to taste
Method
 
1. Chop the spinach and fenugreek leaves finely.
2. Add 2 teaspoons of water and the soda bi-carb and cook on a slow flame until soft.
3. When cooked, drain out the water and blend the leaves in a liquidiser.
4. Chop the ginger finely.
5. Heat the oil and fry the onion for 1 minute.
6. Add the green chillies and ginger and fry again for a few seconds.
7. Add the blended leaves, paneer and salt.
8. Serve hot.
Tips
 
Health Information :
Green leafy vegetables contain Vitamins A and C and iron and form an important part of a balanced diet.
The paneer provides high quality protein.

_____________________________________________________________________________________

                                               7.SPINACH AND VEGETABLEDELIGHT


Cooking Time : 10 minutes.
Preparation Time : 10 minutes.

Serves 6.

Ingredients
 
 
 4 teacups chopped spinach
 
 2 tablespoons gram (chana) dal
 
 100 grams chopped mixed boiled vegetables
 
 1 chopped tomato
 
 1 chopped onion
 
 25 mm. piece ginger, minced
 
 1/2 teaspoon turmeric powder
 
 1 teaspoon coriander powder
 
 1 teaspoon chilli powder
 
 2 teaspoons oil
 
 salt to taste
Method
 
1. Soak the dal in water for 3 hours. Drain.
2. Heat the oil and fry the onion for 3 minutes.
3. Add the vegetables (you can take french beans, carrots, cauliflower, green peas etc.) and tomato and fry again for 3 minutes.
4. Add the ginger, turmeric, coriander and chilli powders and salt and mix well.
5. Add the soaked dal and cook for 2 minutes.
6. Add the spinach and cook for 2 minutes while stirring continually.
7. Cook the mixture in a pressure cooker until 2 whistles.
8. Beat the mixture with an egg-beater.
9. Serve hot.
Tips
 
Health Information :
This recipe contains an excellent combination of proteins from gram dal.
The goodness of iron from spinach and the fibre and vitamins from other vegetables.
 
Nutritive values Per Serving : :
Protein
Cho
Fat
4
g
9
g
2.4
g

_________________________________________________________________________________

8.PANEER SNACKS



 A totally novel snack, spicy but nutritive.


Preparation Time : 15 mins.
Cooking Time : 15 mins.

Makes 30 pieces.

Ingredients
 
 
 225 grams hard paneer
 
 1/2 teacup plain flour (maida)
 
 1 teaspoon salt
 
 1 teaspoon chilli powder
 
 1 teaspoon amchur powder
 
 1/2 teaspoon ajwain
 
 oil for frying
Method
 
1. Cut the paneer into small cubes.
2. Mix the plain flour and 1/2 teaspoon salt in 1 teacup of water.
3. Mix the chilli powder, amchur powder, 1/2 teaspoon salt and ajwain.
4. Dip the paneer pieces into the batter. Deep fry the paneer pieces in oil.
5. Roll them into the prepared masala mixture.
6. Put on toothpicks and serve hot.
Tips
 
VARIATION : POTATO SNACKS
Instead of paneer, use potatoes. Boil the potatoes, cut into cubes and deep fry in ghee. Roll into the masala mixture and serve on toothpicks.

_______________________________________________________________________________________--

9.PANEER TIKKIS



 The ever popular paneer tikki, made richer with dry fruit stuffing and spiced with green chillies.


Cooking Time : 10 min.
Preparation Time : 10 min.

Makes 20 tikkis.

Ingredients
 
 
 400 grams paneer mashed
 
 2 tablespoons chopped coriander
 
 2 green chillies, finely chopped
 
 2 pinches sugar
 
 2 tablespoons cornflour
 
 1 teaspoon chopped cashewnuts
 
 2 teaspoons raisins, chopped
 
 oil for shallow frying
 
 salt to taste
Method
 
1. Mash the paneer thoroughly.
2. Add the coriander, green chillies, sugar, cornflour and salt and mix very well.
3. Mix the cashewnuts and raisins.
4. Shape the paneer mixture into small balls. Press a little in the centre of each ball, fill some cashewnut- raisin mixture and close.
5. Roll the tikkis in some cornflour.
6. Shallow fry in oil in a tava.
7. Serve hot with mint chutney.

______________________________________________________________________________________

10.BEAN SOUP



 This piquant soup is ideal for the winter.


Cooking Time : 15 min.
Preparation Time : 10 min.

Serves 6.

Ingredients
 
 
 1 teacup red kidney beans (rajma)
 
 2 onions, chopped
 
 4 tomatoes, chopped
 
 3 cloves garlic
 
 1/2 teaspoon chilli powder
 
 1 teaspoon lemon juice
 
 1 tablespoon oil
 
 salt to taste
For serving
 
 
 finely chopped tomatoes
 
 sliced green onions
 
 chopped coriander
 
 Tabasco sauce
Method
 
1. Soak the beans overnight. Drain thoroughly.
2. Heat the oil, add the onions and fry for 1 minute. Add the tomatoes, garlic, chilli powder and salt and fry again for 1 minute.
3. Add the beans and 6 cups of water and cook in pressure cooker. Blend in a blender.
4. Do not strain. Add the lemon juice.
5. Serve hot with tomatoes, onions, coriander and Tabasco sauce.

______________________________________________________________________________________

11.CORN AND DAL SOUP



 Colourful and tasty. If fresh corn is not available, use one small can of corn instead.


Cooking Time : 25 minutes.
Preparation Time : 15 minutes.

Serves 6.

Ingredients
 
 
 2 tender corncobs, grated
 
 1 tablespoon moong dal
 
 1 onion, chopped
 
 1 tablespoon finely chopped celery
 
 1 tomato, chopped
 
 1 level tablespoon cornflour
 
 3 tablespoons finely chopped spinach
 
 3 tablespoons tomato ketchup (optional)
 
 1 teaspoon lemon juice
 
 1 tablespoon butter
 
 salt and pepper to taste
To serve
 
 
 grated cheese
Method
 
1. Cook the corn and moong dal in 5 teacups of water until tender.
2. Melt the butter and fry the onion and celery for 1 minute.
3. Add the cooked corn with its liquid and the tomato.
4. Mix the cornflour with a little water and add to the soup. Boil for 10 minutes.
5. Add the spinach, tomato ketchup and lemon juice.
6. Add salt and pepper.
7. Serve hot with grated cheese.

_______________________________________________________________________________________

12.Butter Paneer Mattar

 
   

Preparation Time : 10 min
Cooking Time : 15 min
Serves / Makes : 4
 
Ingredients
1 1/2 cup paneer cubes
1/2 cup green peas
1 onion (large)
1 tbsp ginger-garlic paste
1 green chilli (slit)
1 cup tomato puree
1 tsp jeera
1 elaichi, 1 bay leaf, 1 clove
2 tbsp coriander powder
3/4 tbsp garam masala powder
1/4 tbsp turmeric powder
1/4 cup milk cream
4 tbsp butter
2 tbsp Oil and salt to taste
Corriander for garnishing
 
Method
1. Heat oil in a cooker.
2. Add jeera, clove, bay leaf and elaichi.
3. Add onion and ginger-garlic paste. Saute.
4. Add tomato puree. Saute.
5. Add the rest of the masala powder and fry until oil separates.
6. Add green peas and mix well.
7. In a separate kadhai, melt butter and fry paneer and green chilli until paneer turns golden.
8. Add paneer with the left over butter in kadhai.
9. Add milk cream.
10. Add salt to taste.
11. Pressure cook for 5 mins (2 whistles)
12. Garnish with fresh corriander leaves.

_______________________________________________________________________________________

13.Baked Potatoes with Creamy Vegetables

 
   

Preparation Time : 15 minutes
Cooking Time : 50 minutes
Serves / Makes : 4
 
Ingredients
4 potatoes, scrubbed
1 Tbsp. plus 1 tsp. vegetable oil
1/4 cup unsalted butter
1 medium onion, finely diced
1 cup carrots blanched, peeled and finely diced
1 cup broccoli florets blanched, chopped
1/2 cup dry sherry
1/4 cup sour cream
2 tsps. corriander leaves chopped
 
Method
Preheat oven to temperature 425°F. Rub potatoes with oil. Pierce with a fork all over. Bake about 50 minutes, or until tender. Melt butter in a large heavy nonstick tawa over medium heat. Sauté onion and carrots 2-3 minutes, or until soft. Add broccoli and sauté 3-5 minutes. Add sherry and increase heat to high. Boil 1 minute or until sauce thickens. Remove from heat and stir in sour cream. Season with salt and pepper to taste. Cut potatoes lengthwise, halfway through. Press down on either side of cut, and mash lightly with a fork. Stuff potatoes with vegetables. Sprinkle with chopped corriander leaves.

_______________________________________________________________________________________--

14.Paneer Makhanwala

 
   

Preparation Time : 15mins
Cooking Time : 15mins
Serves / Makes : 2
 
Ingredients
250 gms paneer (cut into cubes)
1ts Ginger Garlic paste (5 garlic cloves and 1 inch ginger)
1 Onion chopped
1 Bay Leaf
1 inch Cinnamon Stick
3 Cloves
2 Cardamon
1ts Red Chilli Powder
1/4ts Turmeric Powder
salt to taste
1/2 ts Garam Masala Powder
2tb Cream or Malai
1/2 tb Coriander (chopped)
3tb Tomato Puree (or 1 tomato cut)
1/4 ts sugar
1ts Kasoori Methi
1tb Ghee
 
 
Method
Heat 1tb Ghee in a heavy saucepan. Add onion, ginger garlic paste, bay leaf, cinnamon, cloves, cardamon fry till onion is golden brown

Then add the dry masala (red chilli powder, turmeric powder, garam masala, salt, sugar, kasoori methi)

Then add tomato puree or cut tomatoes, fry for 2 mins. Remove from gas. After the mixture is cool make a smooth paste in the blender.

Remove the paste from blender into a pan, add cubes of paneer. 2tb malai, coriander.Cook for 5 mins. Serve Hot
 
User Comments & Tips
Paneer can be deep fried and added. It can also be added by just soaking it in water, thats makes the paneer soft.

____________________________________________________________________________________