Sindhi Saibhaji

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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

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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

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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

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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

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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

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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)

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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

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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.

Bisi Bele Huli Anna Masala

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Ingredients
Dessicated Coconut shredded - 1/4 (grated)
Dhania - 1 tbsp
Black Pepper - 8-10
Cumin Seeds - 1/2 tbsp
Methi Seeds - 1 tsp
Dry Red Chillies - 4-5 (whole)
Asafoetida - 1/4 tsp
Curry Leaves - 2 stalks
Cloves - 5
Cinnamon - 1" stick
Cardamoms - 5
Ghee for roasting - 1/2 tbsp

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.
Roast by general method and dry grind or pound and store.

Makes: 1 Cup.

Rasam Masala

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Ingredients
Toor Dal - 1 tbsp
Dhania Seeds - 1 tbsp
Black Pepper - 1 tsp
Cumin Seeds - 1/2 tbsp
Dry Red Chillies - 6 (whole)
Curry Leaves - 1 stalk
Ghee for roasting - 1 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.

Makes: 1/2 Cup.

OR

Sambhar Masala - 1 tbsp
Cumin Seeds - 1 tsp
Black Pepper - 1 tsp
Ghee for roast - 1/2 tsp

Method

Roast cummin & pepper by general method. Pound. Mix with ready Sambhar Masala. Store.

Makes: 1 1/2 tbsp.