SARSON KA SAAG

Ingredients:



500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
Salt To Taste
1 tbsp Maize flour
1 Pinch Sugar
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions,
1 tsp chopped Red chilli powder
1 Pinch Turmeric powder


Preparation:

* Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
* Chop ginger, garlic cloves and chillies.
* Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
* Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
* Add the ground saag and simmer the flame. Cook for few minutes.
* Add the maize flour, red chilli powder, sugar and stir well.
* Serve hot with paratha or makki ki roti.

SAMBHAR RICE RECIPE

Ingredients:

1 cup rice
1 cup toor dhal (soak the dhal for 3-4 hours in hot water)
1/4 tsp turmeric powder
1/2 tsp. coriander powder
1/2 tsp chilly powder
2 tsp sambar powder
salt to taste
1 tsp tamarind paste
ghee for frying
1/2 tsp mustard seeds
a few curry leaves
a pinch of asafoetida
2 cashews (optional)
few chopped shallots (sambar onions)
a few chopped corriander leaves


How to make sambhar rice:

• Wash rice and dhal, drain away all the water, to the rice/dhal mixture add the turmeric powder, corriander powder, chilly powder, sambar powder and salt.
• Add 4 cups of water to tamrind paste mix and pour into the dhal/rice mixture.
• Cook in pressure cooker for 10 to 12 minutes.
• Add ghee in the pan and fry the shallots (sambar onions), as it's getting brown add the mustard seeds, cashewnuts, curry leaves.
• Add this seasoning to the Sambar Bath.
• Sprinkle with chopped Corriander Leaves.
• Serve hot.

AMER CHATNI RECIPE

Ingredients:

2 red chillies whole
3/4 tsp panch phoron
1 cup sugar/jaggery
1/2 kg green mangoes
2 tsp oil
salt to taste


How to make amer chatni :

• Cut the green mangoes with the skin into boat shapes.
• Heat up oil in a pan, mix in 1/2 tsp panch phoron and the dry red chillies.
• When they start to crackle mix in the mangoes.
• Mix in warm water.
• Mix in sugar or jaggery.
• Mix in salt when the mangoes are cooked and the syrup is thick.
• Roast 1/4 tsp panch phoron on the tawa and grind it to a powder.
• When the chutney is cool sprinkle this powder on top.

GUJARATI KADHI RECIPE

Ingredients:

2 Cups Sour Curd
4 tsp Besan
1/2 inch Ginger, chopped
2 Green chillies, chopped
Salt To Taste
Handful Corainder leaves
2 tsp Oil
1 Pinch Turmeric powder
1/2 tsp Cinnamon powder

Seasonings:

1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
Few Curry leaves
1 Pinch Asafoetida

Preparation:

• Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well.
• Make a paste of ginger, chillies, cinnamon and corainder leaves.
• Boil the curd mixture on slow heat and stir constinuosly. Add the ground paste, and boil again.
• Heat oil in a pan, add all seasonings. Fry until they splutter.
• Pour this seasonings over guajarati kadhi. Garnish with corainder leaves and serve hot with rice.

ALUTUA RECIPE

Ingredients:

1 cup sugar
oil for frying
1 tsp sida bi carbonate
1/2 kg sweet potatoes
9 - 10 raisins
1 tblsp ghee
1/2 cup refined flour

How to make alutua :

* Make a syrup of one thread consistency with the sugar and 1 1/2 cup of water.
* Wash and boil the sweet potatoes with as little water as possible.
* Drain.
* Take off skin and fibre, if any, and mash.
* Sieve the flour and the soda, rub in the ghee.
* Mix in to the sweet potatoes.
* Knead well.
* In case the mixture feels soft, mix in a little more flour.
* Make lime size crack free balls and stuff one raisin in each.
* Heat up oil in a kadai.
* When the oil begins to smoke, take off the heat, put in a few balls at a time.
* Put on medium heat up again and fry till golden brown.
* Remove and put the balls in the syrup and keep aside for a few hours.
* Serve warm or cold.

ALOO POSTO RECIPE

Ingredients:

2 green chillies
5 - 6 medium potatoes
1/2 tsp sugar
1 tsp pure ghee
2 tblsp mustard oil
4 tblsp poppy seeds (khuskhus)
salt to taste
1/2 tsp onion seeds (kalonji)


How to make aloo posto :

• Take off and cut the potatoes into one inch sized pieces.
• Keep them in water.
• Soak poppy seeds in one cup warm water for fifteen to twenty minutes.
• Remove and grind to a fine paste.
• Heat up mustard oil in a pot till it just reaches smoking point.
• Remove, cool and heat up the oil again on medium heat.
• Mix in kalonji and stir-fry briefly.
• Mix in potato pieces and stir fry on medium heat up for five minutes, stirring frequently.
• Mix in the poppy seeds paste, stir and mix in half cup of water, cover and stir fry on low heat up till the potatoes are almost done.
• Take off the lid, mix in salt, sugar and slit green chillies.
• Continue to stir fry for a minute more or till potatoes are completely cooked, stir in desi ghee and serve hot.

ALOO PHULKOPIR DALNA RECIPE

Ingredients:

1 tblsp red chilli powder
1 tblsp cumin powder
1/2 tsp garam masala whole
500 gms potatoes
2 tblsp ghee
2 tblsp ghee
1 tsp turmeric powder
1 kg cauliflower
2 tblsp coriander powder
4 medium tomatoes
2 medium onions
2 bay leaves
oil to deep fry
4 tblsp mustard oil


How to make aloo phulkopir dalna :

• Take off and cut the potatoes into quarters, cut the cauliflower into medium sized florets, cut tomatoes into quarters.
• Take off and cut the onions.
• Heat up oil in a pot and when very hot fry the potatoes lightly and drain.
• Then fry the florets of cauliflower till they turn a little brown.
• Remove and keep it aside.
• Take off the oil.
• In the same pot heat up ghee and mix in the bay leaves and the whole garam masala and stir fry for 30 seconds.
• Mix in cut onion and fry till golden in colour.
• Mix in the masala powders and stir fry for a minute taking care that the masala does not stick to the bottom.
• Mix in a tblsp of water if necessary.
• Mix in the potatoes, cauliflower and the tomatoes.
• Stir fry for a while.
• Mix in a cup of water, cover and stir fry over medium heat.
• Stir from time to time.
• Take off from heat up when the vegetables are cooked and nearly dry

RAJMA (RED KIDNEY BEANS) RECIPE

Ingredients:

2 cups Rajma ( Red kidney beans)
Salt To taste
1 Pinch Turmeric powder
1 Onions, chopped
5 Garlic cloves, chopped
1 inch Ginger, chopped
3 Green chillies, chopped
3 Tomatoes, chopped
1/2 tsp Corainder powder
1 tsp Red chilli powder
1/2 tsp Garam masala
2 tbsp Oil
Handful Corainder leaves

Preparation:

• Soak rajma overnight. Wash and pressure cook the rajma. Keep aside.
• Heat oil in a pan, add ginger, garlic and chillies. Fry until they turn brown.
• Add onions and tomatoes. Cook until masala separates from oil.
• Add salt, turmeric powder and mix well.
• Add the boiled rajma, red chilli powder, corainder powder, garam masala and stir.
• Simmer the flame and cook until a thick gravy is formed.
• Remove from fire. Garnish rajma with corainder leaves and serve hot with chapatis or rice.

Kakdi Nu Raitu Receipe

Ingredients:

200 gm yogurt
2 tblsp coriander leaves chopped
salt to taste
2 green chillies chopped
2 medium cucumbers
1 tsp cumin powder roasted

How to make kakdi nu raitu :

• Take off and grate the cucumbers.
• Put in a muslin cloth and squeeze to extract extra moisture.
• Mix everything yogurt, cut coriander leaves, cut green chillies, cumin powder and salt.
• Mix in the grated cucumbers just before serving.
• Serve chilled.

GUAJRATI DAL DHOKALI RECIPE

Ingredients:

250 grams tuver daal,
200 grams wheat flour,
3 green chilies
3 tbsp green chili paste
50 grams groundnut
25 grams cashewnut,
1 tbsp Turmeric powder
1 tbsp Mustard seeds,3-4 cloves
2 cinnamon, 2 tomatoes
1 tbsp Tamarind 100 grams brown sugar,
Salt To Taste,
1 tbsp Garam masala,
1 tsp Ajama 4-5 tbsp.Oil,
2 tbsp Red chili powder asafetida
1/2 cup cilantro leaves
3-4 tbsp. Ghee.


Preparation:

• Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.
• Wash tuver dal and pressure cook it for three whistles.
• Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.
• When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal.
• Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.
• Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
• Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.

Note : Prepare kachori of green peas or of any other vegetable or coconut and add in boiling curry.

DAAL PARATHA RECIPE

Ingredients:

1 cup Wheat flour
2 tsp Oil
Salt To Taste
For the filling
1/2 cup Yellow moong dal
1/2 tsp Cumin seeds
1 pinch Turmeric powder
1 pinch Asafoetida
1/2 tsp Red chilli powder
2 tsp Oil
Salt To Taste
Oil As needed

Preparation:

• Sieve the wheat flour and knead to a soft dough by adding enough water. Keep aside.
• Soak moong dal for one hour. Wash and drain all the water.
• Cook the moong dal 1 cup of water.
• Heat oil in a pan, add the cumin seeds, asafoetida. Fry till they pop up. Add the cooked dal, salt, turmeric powder, red chilli powder and mix well.
• Cook until the dal mixture is dry. Let it cool.
• Take some portion of dough , make a small puri. Put some moong dal stuffing in center. Close from all sides and roll again into thick, round paratha.
• Heat a tawa ( griddle), put the daal ka paratha and cook on both sides by adding some oil.
• Serve daal paratha hot with curry.

PANEER KOFTA RECIPE

Ingredients :

For Koftas :
200 gms Cottage Cheese (Paneer)
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying

For Gravy :
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)

How to make paneer kofta:

• Boil potatoes and peel them.
• Grate paneer and potatoes.
• Add salt, red chili powder, garam masala, cornflour and mix well.
• Make round balls of this mixture.
• Now heat oil in a pan.
• Fry balls in the oil till brown in color.
• Grind onion and tomatoes together.
• Chop coriander leaves very finely.
• Heat oil in a pan.
• Add cumin seed and bay leaf.
• Add onion, tomato paste and brown it, stirring continously.
• When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.
• Stir it continously for a minute.
• Then add 2 cup of water.
• Put on the lid and simmer for 5 minutes.
• While serving reheat the gravy and then add koftas to it.
• Garnish it with chopped coriander leaves.

LEMON RICE RECIPE

Ingredients:

2cups boiled Rice
1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts

How to make lemon rice:

• Heat oil in a pan and add mustard seeds, allow to splutter.
• Add turmeric powder and peanuts, fry till brown.
• Now add green chilies, curry leaves, salt and fry for 2 minutes.
• Take it off from the flame and add lemon juice and mix well.
• Now add this to the boiled rice and mix well.Lemon rice is ready to be served.

CURD RICE RECIPE

Ingredients:

1 Cup Boiled Rice
2 cups of plain yogurt (Curd)
2 Tbsp Oil
1/4 cup milk
Finely chopped coriander leaves
1-2 green chilies
1 tsp. chana daal
1 tsp. urad daal
1 tsp. mustard seeds
1 1/2 tsp. finely chopped ginger
2 Tbsp desiccated coconut
1/2 tsp. salt

How to make curd rice:

• In a saucepan heat 2 tablespoonful of oil.
• Add mustard seeds to the oil.
• When the mustard seeds start popping add chana and urad daal.
• After a minute, add in the ginger, coriander and green chilies.
• Sauté them for a minute.
• Take the pan off the gas. Add in the rice.
• Mix the salt and desiccated coconut.
• Just before serving, mix all the ingredients with yogurt (curd) and milk. Curd rice is ready to be served.

PUNJABI KADHI RECIPE

Ingredients:

1 cup Gram flour
1/4 cup Chopped onion
1/4 cup Chopped potato
1 tsp Ajwain.
1 tsp Red chili powder.
1 tsp Chopped ginger.
1/2 tsp Baking powder.
Oil for deep frying
Salt As per taste
1 cup Kadhi Curd (yogurt)
1/4 cup Gram flour
2 no. Dry red chili whole
1 tsp Turmeric powder.
A pinch Asafetida
1 tsp Fenugreek seeds.
2 tbsp Oil.
Salt As per taste

Preparation:

• Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
• Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
• Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
• Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
• Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
• Serve punjabi kadhi hot with steamed rice.

LOBIA RECIPE (Black Eye Beans Curry)

North India includes the state of Haryana, Punjab, Uttar Pradesh, Rajasthan, Kashmir and Delhi. Here is a collection of popular North Indian vegetarian recipes. We have also popular curries and dishes.

Ingredients:

2 cups Lobia (Black Eye Beans)
1 1/2 tsp
Salt To Taste
1 1/2 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground turmeric
2 tbsp oil
1 small onion, chopped
2 large cloves garlic, chopped
1 (3/4-inch piece) ginger root, peeled and chopped
1/2 tsp Scant cumin seeds
1 medium tomato, chopped

Preparation:

• In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.
• Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.
• Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.
• Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue to simmer, uncovered, until lobhia are soft but not completely dissolved.
• Mixture should be soupy.

Enjoy eating Masala Dosa

Ingredients:

Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil
Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Preparation:

Dosa shell

• Separately soak rice and urad dal at least 6 hour or overnight in water.
• Grind to paste.
• Mix together, add salt with water to make batter.
• Leave in room temperature overnight.
• Mix onion and chilies to the thin batter.
• Heat pan or griddle with little ghee or oil.
• Spread the mix on pan in circular motion to make thin Dosa.
• Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

• Heat oil. Add mustard seed, peas, onions and spice.
• Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
• Add potatoes and mix and cook some more Serve
• Add filling inside Dosa and roll. Serve hot with Chutney.