MINT RELISH

Ingredients

• Mint leaves- 1/4 cup
• Coriander leaves- 1/2 cup
• Cumin seeds- 1 tsp
• Garlic cloves- 2
• Green chilli- 1
• Raw mango, chopped- 2 tbs
• Tomatoes, chopped- 3 tbs
• Salt to taste

Procedure

1. Clean, wash and chop coriander and mint. slit and deseed green chillies.
2. Blend all ingredients in a food processor.

To Serve

• Juice of one lemon may be added to make the chutney tart.

Note

• As mint discolours fast, the proportion of coriander must be kept high.

KHADAI PANEER

Ingredients

• Cottage cheese - 600 gms.
• Black pepper - 1 and 2/3 tsp
• Capsicum -40 gms or 3 tbs
• Coriander powder- 2 tsp
• Coriander seeds- 2 tsp
• Fenugreek powder(methi)- 1 tsp
• Garam masala - 1 and 2/3 tsp
• Ginger juiliennes - 3 tsp
• Green coriander leaves, chopped -3 tsp
• Onions, chopped - 1/4 cup
• Red chillies, whole- 15
• Refined oil- 2 and 2/3 tbs
• Salt to taste
• Tomato puree- 3/4 cup

Procedure

1. Cut the paneer into fingers. Cut the capsicums into halves, deseed and make julinnes or cut into small, even squares.
2. Pound the red chillies and coriander seeds with a pestle to a powder.
3. Heat the oil in a khadai/wok and saute the onions and capsicums over medium heat for two minutes.
4. Add the pounded spices and two-thirds of the chopped ginger and stir for one minute.
5. Add tomato puree and salt, bring to a boil and simmer until the oil separates from the gravy.
6. Add the paneert and stir gently for 2-3 minutes.
7. Sprinkle with fenugreek powder, garam masala, ground coriander and black pepper. Stir.

To Serve

• Garnish with green coriander leaves and the remaining ginger juilinnes. Serve with roti or paratha and salad or raita.

Potatoes In Spinach Sauce

Ingredients

• Potatoes - 1 kg
• Spinach - 400 gms
• Clarified butter -2 tbs
• Cooking oil for gravy - 6 tbs
• Cooking oil to deep fry
• Coriander leaves - 6 tbs
• Coriander powder - 1 tbs
• Cumin seeds - 1/2 tsp
• Dry mango powder - 1 tsp
• Fenugreek(methi)- 7 tsp
• Garm masala -1 tsp
• Green chillies - 10
• Mint - 3 tbs
• Raisins - 4 tsp
• Red chilli powder - 2 tsp
• Tomatoes, chopped - 1/3 cup
• Turmeric powder - 1/2 tsp
• Yoghurt - 3 tbs
• Salt to taste

Procedure

1. Take medium sized, rounded potatoes. Peel and scoop out the cenyre then deep fry the shell.
2. Grind mint, coriander leaves, green chillies, cumin, mango powder, raisins and salt with very little water into a chutney(relish) and set aside.
3. Heat 6 tbs oil in a khadai. Add turmeric powder, tomatoes, spinach and fenugreek leaves. Saute lightly.
4. Add red chilli powder and salt and cook till gravy thickns. Add yoghurt, garam masala, coriander powder and clarified butter.
5. Remove from heat and push through a thick sieve. Stuff the potatoes with the mint and coriander chutney.
6. Place the potatoes in a shallow dish and pour the hot stained gravy over.

To Serve

• Serve immediately with biryani and enjoy your meal.

Dhokla Flour - Indian Recipe

Ingredients

• 4 cups rice
• 2 cups bengalgram dal (channa dal)
• 1 cup urad dal

Procedure:

1. Wash and soak in plenty of water for 2-3 hours.
2. Drain, spread on a clean large kitchen cloth till dry.
3. Dry roast till all moisture is dried up.
4. Grind to a flour of the texture of fine semolina.
5. This may be done in a home flour mill or at the commercial flour mills.
6. Store in dry airtight container.

Have fun! Do let me know if you like that. I will be bringing more Indian Recipes for you people.

Guncha O Keema

Ingredients

• Cauliflower florets - 600 gms
• Butter-120 gms or 1/2 cup
• Capsicum, diced -30 gms or 2 tbs
• Chaat masala -1/2 tsp
• Chilli powder -1 tsp
• Cooking Oil -1 tbs
• Coriander leaves , chopped -1 tsp
• Garam masala -1/2 tsp
• Ginger juliennes -1 tsp
• Juice of one lemon
• Khoya -60 gms or 4 tbs
• Salt to taste
• Tomato puree -4 tbs
• Tomatoes, diced -2 tbs
• Turmeric powder - 1/2 tsp

Procedure

1. Heat cooking oil in a khadai. Saute garlic. Add cauliflower, turmeric, chilli powder and salt.
2. Cook on low flame till cauliflower is almost tender. Remove and keep aside.
3. In another pan melt butter and toss the capsicum and diced tomatoes in it. Add to the cooked cauliflower.
4. In the same pan brown the khoya till it becomes granulated.
5. Add tomato puree to the cauliflower and cook for a minute.
6. Sprinkle with khoya granules, chaat masala, garam masala and lemon juice.

To Serve

• Garnish with ginger juliennes and coriander leaves. Serve hot with any indian bread.

Apple Pie

Ingredients

• Flour- 1 and 3/4 th cup
• Icing sugar - 1/4 cup
• White butter - 150 gm
• Lime juice -2 tsp
• Salt - 2 pinches
• Ice cold water

To bind

• Golden apples -4 to 5
• Lime juice -1 tbs
• Natural brown sugar- 1 cup
• Flour - 1/3 cup
• Cinnamon powder -3/4 tsp
• Egg - 1

Procedure

1. Prepare the dough, chopping flour and butter to a powdery mass. quickly add in icing sugar, lime juice and salt. Bind with cold water. Wrap and chill for an hour.
2. Now mix the roughly sliced apples along with the lime juice and remaining ingredients, except the egg.
3. Divide the dough into two pieces. Roll out the larger one into a disc, to fit the base of nine inch pie mould, with an extra bit overhanging the rim.
4. Place in the apple filling and cover with the other half of rolled out dough.
5. Pinch the end of the pastry along the rim. Make 3-4 slashes on top, to allow steam to escape.
6. Bake at 180 degree cell for 35-45 minutes. When nearly done, remove and brush with the egg wash.
7. Continue baking for 10 minutes, till the crust turns brown.
8. Cool in the pie mould for about half-hour, before cutting and devouring.

Gobi Gulistan

Ingredients

• Cauliflower, 5 small whole ones - 1 Kg
• Carom seeds (ajwain) - 1 tsp
• Garam masala - 1 tsp
• Garlic paste -2 tsp
• Ginger paste -2 tsp
• Gram flour/white flour/maize flour -200 gms or 1 cup
• Green chillies, finely chopped -4 tsp
• Green coriander, finely chopped -4 tsp
• Lemon juice - 2/3 tsp
• Oil -500 ml
• Red or yellow chilli powder -2 tsp
• Turmeric powder - 2 tsp
• Yoghurt - 1/2 cup
• Salt to taste

Procedure

1. Boil sufficient water to immerse the cauliflower. Add salt and turmeric powder.
2. Gradually add the cauliflowers to this brine solution. Cook for 8-10 minutes over medium heat until the cauliflowers are half cooked. Drain and keep aside.
3. In a bowl make a batter with the gram flour/white flour, carom seeds, lemon juice, yoghurt, ginger, garlic pastes, garam masala, chilli powder and salt. The batter consistency should be thick and smooth.
4. Heat the oil in a wok. Dip each cauliflower into the batter, coat evenly and deep fry over medium heat till golden.

To serve

• Cut each cauliflower in four and serve on a platter, garnished with green coriander and green chillies. Serve with fresh cucumbers, sliced tomatoes and mint chutney.

POTATO & SAGO PATTIE

A nourishing teatime snack.

Time:

• Preparation: 30 minutes
• Cooking: 10 minutes

To Serve:

• Serve with sweet chutney or tomato sauce.

Ingredients:

• Potatoes (boiled) - 5
• Sago - 30 gms / 1/2 cup
• Chaat masala - 5 gms / 1 tsp
• Coriander green, fresh chopped - 15 gms / 2 tbs
• Curry leaves - 10
  
• Ginger - 20 gms / 1 tbs
• Green chillies - 3
• Onion - 40 gms / 1/s cup
• Oil for frying
• Red chilli powder - 2 gms / 1 tsp
• Salt to taste

Procedure

1. Soak sago in 1 cup of water for 1 hour drain and keep aside.
2. Peel and grate boiled potatoes. Add the deseeded and chopped green chillies, chopped ginger and coriander, chopped onions, chopped curry leaves, drained sago, salt, chat masala and red chilli powder.
3. Mix well with a wooden spoon in a mixing bowl.
4. Divide into 16 portions and shape into round patties using a little oil on your palms.
5. Deep fry the patties until they are crisp and golden brown.
   

STUFFED POTATOES

Ingredients

• Potatoes,small rounded (20 -25 pcs) -600 gms
• Potatoes (boiled and grated) -200 gms
• Bay leaf -1
• Black cumin seeds - 2/3 tsp
• Cloves -6
• Cinammon seeds -2
• Garam masala - 2 tsp
• Garlic paste - 2 tbs
• Ghee - 1 tbs or 30 gms
• Ginger paste -2 tbs or 30 gms
• Green caradmoms -6
• Lemon juice -1 tbs
• Onions, grated -80 gms or 5 tbs
• Red chilli powder -2 tsp
• Refined oil -50 ml
• Turmeric powder -1 tsp
• Yoghurt, whisked -150 gms or 3/4 cup
• Salt to taste

Procedure

1. Heat the ghee in a pan. Add half the grated onions, ginger and garlic pastes and fry for 4-5 minutes. Add boiled and grated potatoes, half the red chillie powder and garam masala. Season with lemon juice and salt. Keep aside.
2. Boil and peel the small potatoes. Scoop and hollow them.
3. Fry these potatoes care fully and stuff each potato with the potato mixture of STEP 1. Keep aside covered.
4. Heat the refined oil in a pan over medium heat. Add bay leaf, cinnamon seeds, cloves, green cardamoms, black cumin seeds and fry for 30-50 seconds seconds or until they begin tocrackle.
5. Add the remaining grated onions, ginger and garlic pastes and fry for 2-3 minutes.
6. Add turmeric powder and red chilli powder and fry over medium heat for 5-6 minutes.
7. Add whisked yoghurt. Stir and cook till moisture evaporates. Add remaining garam masala. Season to taste with salt.
8. Arrange the stuffed potatoes carefully inside the pan. Sprinkle lemon juice.
9. Cover the lid. Cook for 3-4 minutes on very low heat.

PANEER DO PIAZA

Ingredients

• Cottage cheese cut into cubes -900 gms
• Button onions -300 gms
• Capsicum ( cut into squares ) -150 gms
• Cumin seeds -3 gms or 2/3 tsp
• Green cardamoms -3
• Garam masala -15 gms or 3 tsp
• Green coriander (chopped) -15 gms or 3 tsp
• Lemon juice -10 ml or 3 tsp
• Oil -60ml
• Red chilli powder -5 gms or 1 tsp
• Salt to taste
• Tomatoes (cut into cubes) -150 gms
• Turmeric powder -8 gms or 1 tsp

Procedure

1. Heat the oil in a pan. Add cardamoms and cumin seeds and saute over medium heat until it begins to crackle.
2. Add the turmeric powder and red chilli powder and saute for 30 seconds.
3. Add the capsicum, button onions and tomatoes and saute for another 30 seconds over high heat.
4. Add the paneer, garam masala and salt and saute for 30 seconds.
5. Cover and cook for 6 minutes.

To serve

• Sprinkle with green coriander, lemon juice and serve hot with naan or roti.