Aloo Paneer Chaat

Ingredients
2 cups paneer (cottagte cheese) cubes
10 to 12 baby potatoes , boiled
1 cup boiled green peas
25 of ginger (adrak)
2 to 3 green chillies , finely chopped
2 tsp dried mango powder (amchur)
1/2 tsp freshly crushed freshly ground black pepper powder
1 tsp lemon juice
1 tbsp oil
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)

Method

   1. Heat the oil in a non-stick pan and add the green chilles and ginger and sauté for 1 minute.
   2. Add the paneer, potatoes and green peas and cook for another minute.
   3. Add the amchur, crushed pepper, lemon juice and salt and mix well.
   4. Serve hot garnished with the chopped coriander.

Read more »

Achari Paneer

Ingredients

1 cup paneer cubes
1 tsp fennel seeds (saunf)
1/4 tsp mustard seeds ( rai / sarson)
5 to 6 fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1 onion, sliced
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp black salt (sanchal)
3/4 cup curds (dahi)
1 tsp plain flour (maida)
3 tbsp chopped corriander (dhania)
1 tbsp oil
salt to taste

Method

   1. Mix the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida in a small bowl.
   2. Heat the oil and add the seed mixture.
   3. When they crackle, add the onion and saute till it turns translucent.
   4. Add the paneer, turmeric, chilli powder, black salt and stir for some time.
   5. Add the curds, sprinkle the plain flour and mix well.
   6. Add the coriander and salt and bring to a boil.
   7. Serve hot with rice or rotis.

Read more »

Masala Popcorn

Ingredients:

Popcorn Kernels 1/4 Cup
Vegetable Oil 1 1/2 Tbsps
Garlic 1 Clove
Garam Masala a big Pinch
Red Chile Powder 1/4 tsp
Salt to taste

Method of preparation:

Peel and lightly crush the garlic.
Heat a deep pot like a pressure cooker on high heat, add oil.
Test drop few popcorn kernels and cover the lid to let them pop.
Once they pop, switch off the heat and add the popcorn kernels.
Slightly cover the lid and leave for few seconds.

Put the pot back on high heat, add the garlic, garam masala, red chile powder and salt.
Cover the pot with the lid and let all the popcorn kernels pop.
Shake the pop occasionally if required.
Remove the popcorn from heat once the popping noise stops.
Serve masala popcorn immediately.

Read more »

Khamiri Green Peas Puris

Ingredients


For the dough (using yeast)
1 cup plain flour (maida)
1 cup whole wheat flour (gehun ka atta)
1 tsp sugar
2 tsp fresh yeast or 1 teaspoon dry yeast
1 tbsp ghee
1 tsp salt

For the dough (without use of yeast)
1 cup plain flour (maida)
1 cup whole wheat flour (gehun ka atta)
1 tsp sugar
1 tsp levelled, baking powder
3 to 4 tbsp curds (dahi)
1 tbsp ghee
1 tsp salt

For the stuffing
1 1/2 cups boiled and mashed green peas
1 tsp cumin seeds (jeera)
2 tbsp chopped coriander (dhania)
3 chopped green chillies
4 tsp dried mango powder (amchur)
1 tbsp ghee
salt to taste

For frying
ghee

Method


For the dough (using yeast)

   1. Sieve the flours with the salt.
   2. Make a well in the centre. Then add the sugar and ghee and mix well.
   3. Crumble the yeast and put in the well.
   4. Pour 1/2 teacup of warm water over the yeast. Wait for 5 minutes or until bubbles appear on top.
   5. Mix the yeast with the flour. Add enough water to make a semi-soft dough.
   6. Knead well for 6 minutes and then keep aside for 20 to 30 minutes or until double in size.


For the dough (without using yeast)

   1. Sieve the flours with the salt.
   2. Make a well in the centre. Then add the sugar and ghee and mix well.
   3. Add the baking powder and then add the curds on top.
   4. Make a semi-soft dough by adding enough water.
   5. Knead well for 2 minutes and then keep aside for at least 3 to 4 hours.


For the stuffing

   1. Heat the ghee and fry the cumin seeds until they begin to crackle.
   2. Add the remaining ingredients and mix well.


How to proceed

   1. Knead the dough and divide into 8 portions.
   2. Roll out each portion of the dough into a small thick round.
   3. Spread a little stuffing on one round, fold the edges towards the centre and close. Roll out again.
   4. Repeat for the remaining rounds and stuffing.
   5. Wait for 10 to 15 minutes.
   6. Fry the puris with a little ghee in a shallow frying pan. Press and fry on one side, and then repeat for the other side.
   7. Serve hot.

Read more »

Baked Oondhiya

Ingredients

For The Green Chutney
3/4 cup chopped coriander (dhania)
4 green chillies
1 tsp lemon juice

For The Garlic Chutney
10 garlic (lehsun) cloves (lehsun)
2 tsp chilli powder

For The Sweet and Sour Sauce
3/4 cup jaggery (gur)
1/2 cup tamarind (imli)
1/2 tsp chilli powder
salt to taste

Other Ingredients
750 gms surti papdi (fresh vaal)
500 gms purple yam (kand)
250 gms potatoes
250 gms sweet potato (shakarkand)
2 to 3 brinjal (baingan / eggplant)
1 tsp carom seeds (ajwain)
1 tsp ginger - green chilli paste
1/4 tsp baking soda
1 to 2 tbsp oil
lettuce leaves
salt to taste
green chutney , garlic chutney , sweet and sour sauce , sev and oil (optional) to serve

Method

For the green chutney

   1. Blend all the ingredients in a liquidiser.
   2. Keep aside.


For the garlic chutney

   1. Blend all the ingredients in a liquidiser.
   2. Keep aside.


For the sweet and sour sauce

   1. Blend all the ingredients except coriander in a liquidiser. If too thick, add enough water to get the right consistency. Keep aside.


How to proceed

   1. String the papadi. Do not separate into two.
   2. Peel the kand and cut into big pieces.
   3. Cut the potatoes and sweet potatoes without peeling.
   4. Make slits on the brinjals.
   5. Mix all the vegetables. Apply the ajwain, chilli-ginger paste, soda bi-carb and salt. Mix thoroughly and apply the oil all over.
   6. In a small earthen pot (matka), put a few leaves of lettuce at the bottom. Fill with all the vegetables and cover with the balance lettuce leaves.
   7. Cover the matka with an earthen lid and bake in a hot oven at 200 degree c (400 degree f) for 1 hour.
   8. Alternatively, instead of cooking in a matka, wrap the vegetable mixture (without lettuce leaves) in alluminium foil and bake in a hot oven at 200 degree c (400 degree f) for 1 hour.
   9. Serve with green and garlic chutneys and sweet and sour sauce, oil and sev.

Read more »

Aanar Ka Raita

Ingredients
2 cups hung curds (chakka dahi) (dahi)
1 tbsp sugar
1/2 tsp freshly ground black pepper powder
1/2 tsp black salt (sanchal)
1/4 tsp white salt
1/2 tsp dry mint powder
1/2 cup fresh pomegranate seeds
2 tbsp chopped coriander (dhania)
15 to 20 raisins (kismis)

Method

   1. Combine all the ingredients in a bowl and mix well.
   2. Garnish with coriander.
   3. Refrigerate for at least 1 hour.
   4. Serve chilled.

Read more »

rice With Basic Masala

For this Rice recipe you need

1 cup rice, cleaned and rinsed
2 to 3 tablespoons ghee
1 teaspoon fenugreek seeds
1 teaspoon black cumin seeds
2 cloves garlic, chopped
2 medium onions, chopped
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 medium tomato, chopped
1 ¼ shelled fresh peas
½ cup cauliflower florets
2 large potatoes, peeled and cubed
2 cups water
1 teaspoon salt

Masala:
8 whole black peppercorns
4 whole cloves
seeds of 1 black cardamom pod

Rice with Basic massala Recipe

Soak the rice in water to cover for 30 minutes; rinse and pat dry.

In a saucepan, heat the ghee over medium heat.

Add the fenugreek seeds, cumin seeds, and garlic, and sauté until the garlic is browned.

Add the onions and cook until golden brown.

Add the turmeric, coriander, and tomato, and cook over medium heat until the ghee surfaces.

Add the rice and stir for 2 minutes.

Add the peas, cauliflower, and potatoes, and cook for 2 minutes.

Stir in water and salt and bring to a boil.

Immediately reduce the heat and stir in the masala.

Cover and simmer for 30 to 40 minutes, or until the water is absorbed by the rice.
Meanwhile, preheat the oven to 450 degrees F.
Place the tightly covered pan in the oven and turn off the heat.

Allow to sit for 5 to 10 minutes to absorb excess moisture.

Background information on this Rice with Basic Massala recipe

Serve with a raita, chutney, pickles, and pappadams

Read more »