Potato in Curd Gravy

Admin :: Edit

Ingredients:
3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil


Method:

Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.

Add the remaining water and all the potato and flour. Stir well.
Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot with thin wheat chappaties and rice.


Making time: 30 minutes.
Makes for: 5
Shelf life: Best fresh

Shahi Paneer

Admin :: Edit

Ingredients:
250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce

To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander


Method:

Chop the paneer into 2" fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.

Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.


Making time: 45 minutes.
Makes for: 6
Shelf life: best fresh.

Sindhi Saibhaji

Admin :: Edit

Ingredients:
1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
100 gms. french beans
1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horsegram dal (channa dal)
4-5 green chillies
2-3 clovettes garlic
1 tsp. red chilli powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafoetida


METHOD:

Clean and wash dals.
Clean, wash and chop spinach and vegetables except tomato.
Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
Mix well, add enough water to cover the contents.

Add all masalas and mix.
Place whole tomato on top, cover and pressurecook for 3 whistles.
Cool the cooker, open and handblend the contents.
Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
Serve hot with paratha or steamed rice


Making time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh

Masala Potatoes

Admin :: Edit

15 baby potatoes scraped clean and washed
1 tsp chilli powder
1/2 tsp. each dhania powder and mango powder
3/4 tsp. sugar, sambhar or garam masala
salt to taste
1/4 tsp. turmeric powder
pinch asafoetida
1 tsp ginger and garlic grated
1-1 1/2 tbsp. oil
2 tbsp. curds
1 tsp mustard-cumin seeds
Method

Do not peel potatoes. Once scubbed clean under running water, clean with kitchen towel. Make vertical slits (in a X shape) down the potato carefully.

Mix all the dry ingredients. Press mixture into the slits.

Pressure cook for 1 whistle only.

Heat oil in a kadai (pan), add mustard-cumin seeds, wait to splutter, add ginger-garlic and potatoes, curds, chopped coriander and any left over masala.

Cover and cook for 5 mins. or before the masala becomes too dry.

Serve hot with naan or bread or chappati.

Grilled Paneer With Veggies

Admin :: Edit

Ingredients:
400 gms. Paneer (in slab form)
1 onion chopped in chunks
1 tomato chopped in chunks
1 capsicum chopped in chunks
1/2 tsp. ginger grated
1/2 tsp. garlic crushed
1 tsp. coriander leaves finely chopped
1/2 tsp. green chilli sauce
1/2 tsp. soya sauce
1 tsp. white vinegar
Salt to taste
1 tbsp. butter
1/2 tbsp. oil
1/2 tsp. cornflour

For marinade:
1 tbsp. vinegar
1/2 tsp. sugar
1 tsp. chilli sauce
10-12 mint leaves finely chopped
1/2 tsp. garlic crushed fine
salt to taste

Method:
For marination:


Cut paneer into 1 chunks.
Mix all ingredients for marinade, till well blended.
Put paneer pieces in marinade.
Toss till all chunks are well coated.
Marinate for 1 hour.
To proceed:


Remove pieces from marinate.
Do not discard remaining liquid. Keep aside.
Brush on all sides with butter.
Place on a nonstick baking tray.
Place under a hot grill till golden.
Flip and ensure the other side is cooked too.
Keep aside.
Heat oil in a heavy saucepan.
Add ginger, garlic stirfry for a moment.
Add onions, stirfry till tender and light pink.
Add capsicum, tomatoes, stir fry for a further 2 minutes on high.
Add all sauces, salt, stir.
Add any leftover marinade to the veggies.
Sprinkle cornflour, stir further 1 minute.
To serve:


Place paneer chunks in centre of serving dish.
Arrange stirfried veggies around paneer in a ring.
Garnish with coriander. Serve piping hot.
Making time: 30 minutes (excluding marination time)
Makes: 5 servings
Shelflife: Prior preparations 2 days After marination, best fresh

Indian seasoning For Salads, Fruits, etc

Admin :: Edit

Ingredients
Black Pepper Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Cumin Seed Powder - 1 tsp
Salt - 1 1/2 tsp.

Method

Mix all together and store. Sprinkle as required.

Chaat Masala

Admin :: Edit

Ingredients
Coriander Seeds - 1 tbsp
Dry Red Chillies - 1 tbsp
Cumin Seeds - 1 tbsp
Amchur Powder (dry mango) - 1 tbsp
Black Pepper - 2 tbsp
Black Salt (rock form) - 1 tsp

Method

Slight roast dhania and cumin seeds separately. Grind all ingredients together.Store as general.

Punjabi Garam Masala

Admin :: Edit

Ingredients
Cumin Seeds - 100 gms
Cardamom - 50 gms
Black Pepper - 50 gms
Fennel (Saunf) Seeds - 30 gms
Black Cumin Seeds - 30 gms
Coriander Seeds - 30 gms
Cloves - 15 gms
Cinnamon - 15 gms
Bay Leaf - 15 gms
Ginger Powder - 10 gms (crushed dry root)
Mace - 15 gms
Nutmegs - 2 (broken)

Method

Dry grind all ingredients except (if using) powdered ginger. Do not roast. Mix in the ginger powder well. Store as general.

Makes: 1 1/2 Cups.

Garam Masala (Fresh)

Admin :: Edit

Ingredients
Cinnamon - 3" sticks
Cumin Seeds - 1/2 tbsp
Coriander Seeds - 1/2 tbsp
Black Pepper - 5-6
Bay Leaf - 1
Cloves - 4

Method


Take all ingredients and mix.
Put ghee, add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool.
Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie.
Use as required.
Note: Use a heavy pan or griddle (tawa) for best roasting.

Makes: 2 tbsp.

Spicy Tomato Soup Masala

Admin :: Edit

Ingredients
Red Chillies - 2 (whole)
Turmeric - 1/4 tsp
Black Pepper - 3-4
Cumin Seeds - 1/2 tsp
Asafoetida - 1/8 tsp
Cloves - 3
Dhania Seeds - 1/2 tbsp
Cinnamon - 1/2" stick
Ghee for roasting - 1/2 tsp

Method


Take all ingredients and mix.
Put ghee, add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool.
Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie.
Use as required.
Note: Use a heavy pan or griddle (tawa) for best roasting.

To make soup use tomato puree, rice starch stock, salt and above masala. Season with ghee, cummin and mustard seeds. To be eaten with hot steamed rice.

Makes: 1/2 Cup.