Rajma Masala

Rajma represents Punjabi cuisine and best accompanied with fragrant basmati rice. It can be cooked in pressure cooker or slow cooker. Enjoy its authentic recipe.

Ingredients:
Approx. 4 servings

• Red kidney beans (Rajma) - 1 cup
• Onion - 1, coarsely chopped
• Garlic - 2 tsp, chopped
• Ginger - 2 tsp, chopped
• Green chilies - 2 cut lengthwise
• Tomato - 1 large chopped
• Cooking oil - 1 tbsp
• Butter - 1 tbsp
• Sugar - 1 tsp
• Fresh cilantro - 2 tbsp finely chopped
• Water - 4 cups

Dry Spices:

• Cumin seeds - 1 tsp
• Red chili powder - 1/2 tsp
• Garam Masala - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Salt as per taste

Method:

1. Soak beans overnight in plenty of water. Rinse beans before cooking. In the pressure cooker or in slow cooker, add beans, 4 cups of water and salt. Let it cook until Rajma beans are soft.
2. In the food processor, puree chopped onions, garlic and ginger. Keep aside.
3. In a sauce pan, heat oil in medium -high heat. Add cumin seeds. Let it splatter then add onion, ginger-garlic puree. Half cover it to avoid splattering.
4. Let it cook on medium heat. Keep stirring till it turns light brown in color and most of its moisture is evaporated.
5. Add cut green chilies, chopped tomatoes and all the remaining dry spices to it.
6. Cook on low heat for another 4-5 minutes.
7. Add cooked beans and sugar to the pan. Mix well. Let it simmer for another 10 minutes on medium-low heat.

Garnish and serving suggestions:
Garnish rajma with freshly chopped cilantro and serve hot with basmati rice.

Pinni: A traditional Punjabi sweet

Pinni is a traditional Punjabi sweet. It is usually prepared during winter in Punjabi households. It can be stored for almost a month in air tight container.

Ingredients:

Approx. 24 Pinnis

• Whole wheat flour - 3 cups
• Powdered Sugar -2 cups
• Khoya (Mawa) - 1 cup grated [optional]
• Almonds - 1/2 cup coarsely chopped
• Cashews - 1/2 cup coarsely chopped
• Clarified butter(Ghee) - 2 cups
• Cardamom powder - 1 tsp
• Milk - 3 tsp

Method:

1. In a heavy bottomed pan, heat ghee.
2. Add wheat flour and cook it on low flame.
3. Keep stirring continuously, till it becomes light brown.
4. Now add grated mawa or khoya to it. Mix well.
5. When flour is evenly browned and aromatic, add the sugar and stir for a minute.
6. Remove the pan from the heat.
7. Add the almonds, cashews and cardamom powder.
8. Transfer it to a large plate and allow cooling a bit.
9. Mix the contents well. Drizzle the milk and mix well.
10. With the above mixture, start making ping pong size balls.
11. Decorate with chopped nuts.
12. Let the pinnis cool completely, before storing them in the airtight containers.
Enjoy pinnis all winter long after your meal or as an afternoon snack.

Paneer pasanda

Paneer Pasanda is Indian cottage cheese in mild gravy. It has unique flavor of fenugreek leaves.

Ingredients:

For Paneer pasanda : Approx. 6 servings

• Paneer - 1 lbs

For sauce or gravy:

• Onion - 1 (pureed)
• Tomato puree - 1 cups
• Ginger paste - 1 tbsp
• Garlic paste - 1 tbsp
• Paneer - 2 tbsp grated
• Cashew nuts - 1/4 cup tbsp powdered
• Green chili - 1 tsp (finely chopped) [OPTIONAL]
• Heavy cream - 3/4 cup
• Olive oil - 1 tbsp
• Butter - 1 tbsp
• Sugar/Honey - 2 tsp

Dry Spices:

• Whole garam masala - 1 tbsp
• Cumin - 1 tsp
• Turmeric Powder - 1/2 tsp
• Red chili powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Tandoori masala - 1/4 tsp
• Dry Fenugreek leaves (kasoori methi) - 2 tsp
• Salt as per taste

Method:

1. Cut paneer in 1x1 inch cubes. Put them in boiling water for 3-4 minutes. Drain, add some salt and tandoori masala on paneer pieces and keep aside for at least 20 minutes.
2. Very lightly shallow fry paneer cubes in 1 tbsp of oil. Keep aside.
3. Heat olive oil in a pan. Add whole garam masala. Let it crackle. Add cumin to it. Then add pureed onions and saute them, till turns light golden. Add ginger paste, garlic paste and chopped green chilies (optional). Cook for 2 minutes.
4. Add tomato puree, turmeric powder, red chili powder, coriander powder, garam masala powder and salt.
5. Add grated paneer and cashew nut powder to the gravy. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add honey to it. Stir in heavy cream and simmer for 10-15 minutes.
6. Add paneer pieces to the gravy. Simmer for another 5 minutes.
7. Add kasoori methi and mix well. Paneer pasanda is ready to be served.

Enjoy with fresh naan, paratha or steamed basmati rice.

Mushroom Mutter Delight (Mutter Dhingri)

Mushroom and green peas is a classic combination if cooked as a mild Indian curry. It can be served as main course with fresh chapati or fragrant basmati rice.

Ingredients:
For 4 servings approx.
Mushrooms (Khumb) – 1 pkt fresh or 300 gms
Green peas (Mutter) – 1 cup fresh or frozen
Whole garam masala – 1 tbsp
Onion -1/2 cup (pureed)
Tomato puree – 1/2 cup
Ginger  garlic paste – 1 tbsp
Green chili –1 finely chopped [OPTIONAL]
Cashew powder – 1 tbsp
Heavy whipping cream – 1/2 cup
Olive oil – 2 tbsp

Dry Spices:
Red chili powder – 1 tbsp
Turmeric Powder – 1 tsp
Cumin seeds  (Jira)– 1 tsp
Garam masala powder – 1/2 tsp
Kasoori methi – 2 tsp
Salt as per taste

Method:

• Wipe Mushroom with damp cloth and  cut into quarters. Keep aside.
• Defrost frozen peas in microwave for 3 minutes. Keep aside.
• Heat olive oil in a pan. Add whole garam masala and cumin seeds. Let it crackle. Then add pureed onions and sauté it, till turns light golden.
• Add ginger garlic paste and chopped green chilies. Cook for 2 minutes. Add tomato puree, turmeric powder, red chili powder and garam masala powder.
• Now add cut mushrooms and peas to it.  Also add some salt. Mix well. Reduce the heat and simmer for 10 minutes. Stir in heavy cream. Simmer for another 2-3 minutes.
• Mushroom mutter delight is ready to serve.

Garnish and serving suggestion:
Garnish mushroom mutter delight with fresh cream and finely chopped cilantro. Serve hot with fresh parathas or basmati rice.

Punjabi Kadhi Pakora

Punjabi Kadhi Pakora
Punjabi kadhi pakora is yogurt based curry. It is a specialty of northern Indian province "Punjab". It has fried dumplings (pakoras) made up of gram flour. Punjabi kadhi pakora is a great combination with fragrant basmati rice.

Ingredients
For Pakora:

• Besan (gram flour) – 1 cup
• Onions  - 1/2 cup chopped
• Cumin seeds – 1 tsp
• Green chili – 1 finely chopped
• Turmeric powder - 1 tsp
• Red chili powder – 1 tsp
• Baking soda – 1 pinch
• water (to make a smooth batter)
• Salt to taste
• Oil for frying

For Kadhi:

• Besan (gram flour)  - 3/4 cup
• Yogurt – 2 cups (sour is better)
• Onion – 1 sliced
• Ginger paste – 2 tsp
• Garlic  - 2 tsp minced
• Green chilies – 2 finely chopped
• Curry leaves – 8
• Cumin seeds (jira)  - 1 tsp
• Mustard seeds (rai) - 1 tsp
• Fenugreek seeds (methi dana) – 1 tsp
• Fennel seeds (saunf) – 1 tsp
• Asafetida powder – 1 pinch
• Turmeric powder – 1 tsp
• Salt as per taste
• Cooking oil – 2 tbsp
• Garam masala powder – 1 tsp for garnish
• Fresh cilantro – 1 tbsp finely chopped for garnish

Method:
To make Pakora:

1. In a bowl take besan; add onions and all the other ingredients.
2. Add water to make smooth batter. Mix well.
3. In a pan, heat oil for frying at medium high heat.
4. Take batter, one spoon at a time, putting it in hot oil to make pakoras.
5. Turn them over once. Deep fry till it becomes golden and crispy.
6. Drain them on kitchen towel. Keep aside.

To make Kadhi:

1. In a large bowl, add yogurt and besan. Mix well. Now add 4 cups of water, salt and turmeric powder. Blend well. It should have any lumps
2. In a large pan, heat 2 tbsp oil. Add cumin, mustard, fenugreek and fennel seeds.
3. When it crackles, add asafetida powder and sliced onions. Sauté till it becomes translucent. Now add ginger, garlic, green chilies and curry leaves.
4. Sauté for 2-3 more minutes.
5. Add yogurt and besan mix to the pan. Bring it to a boil. Reduce the heat to medium low. Stir it once.
6. Let it simmer for 15 minutes. Stir in between a few times.
7. Add already prepared pakoras to kadhi. Mix once gently.
8. Kadhi pakora is ready to be served.

Garnish and serving suggestions:
Garnish kadhi pakora with freshly chopped cilantro and garam masala powder. Enjoy with fragrant basmati rice.

Aate ka halwa or Kada prashad (Wheat pudding)

Aate ka halwa is the main offering for ashtami or navmi feast during Navratri. It is also called as kada prashad and is mainly served in all Gurdwaras.

Ingredients:
Approx. 4 servings

• Wheat flour (aata) – 1 cup
• Sugar – 1 cup
• Desi ghee (clarified butter) – 1 cup
• Water – 1 cup
• Almonds – 1/4 cup sliced
• Almonds – 1 tbsp sliced for garnish

Method:

1. In a pan, at medium-high heat add ghee. Now add wheat flour to it. Mix well. Keep the heat medium low.
2. Now in another pan, dissolve 1 cup sugar in 1 cup water on low heat. Stir it till all the sugar is dissolved. Turn the heat off.
3. Keep stirring the wheat flour with ghee on medium low heat, till it turns golden brown and produces good aroma. Keep an eye on it otherwise it burns quickly.
4. Now add already made sugar syrup carefully to the pan and keep stirring. It all becomes thick and starts leaving the sides. All happens very quickly.
5. Add sliced almonds to the halwa and it is ready.

Garnish it with 1 tbsp sliced almonds and serve warm.

Paneer Tikka: Tandoori Paneer

Ingredients:
For approx. 5 Servings
Paneer - 1 lb
Bell Pepper (red, green or yellow) - 2
Mushrooms small whole – 20
Pineapple chunks – 2 cups
Sweet onions – 1

For Marinade:
Ginger minced - 1 tbsp
garlic minced - 1 tbsp
Green chili paste - 1 tbsp
Roasted cumin powder – 1 tsp
Thick yogurt – 2 cups
Lemon juice – 2 tbsp
Honey - 1 tbsp
Tandoori masala - 1 tbsp
Tandoori food color – 1 pinch
Salt to taste

Method:

• Cut paneer into 1 inch by 1 inch cubes. Keep aside. Cut bell peppers and onions in big chunks.
• To prepare marinade, add all the ingredients in a bowl. Mix well.  Now add all the cut vegetables and paneer to the marinade. Gently mix well.
• Cover it with plastic wrap and keep it in the refrigerator for couple of hours.
• Soak the bamboo skewers in water for 5 minutes. Take them out and wipe them. Keep aside. Or you can use metal skewers without soaking them in the water.
• Preheat oven on 375 degrees.
• Arrange paneer pieces on skewers alternately with bell peppers, onions, mushrooms and pineapple.
• Place the skewers on a grill or wire rack brushed with some oil. Grill for 15 minutes turning once in between.
• Cook till paneer pieces get golden brown on all the sides.

Serve hot with mint cilantro green chutney or Maggie hot and ketchup.

Makki di roti / Sarson da saag (Corn flat bread with Mustard leaves gravy)

Winter is right around the corner. With the cold climate, comes the warm menu. Makki di roti and Sarson da saag is one of the most famous north Indian [Punjabi] meal. Here I’m sharing the recipe for Sarson ka saag and Makki ki roti.

Ingredients:
For Sarson ka saag: [4 servings]
Sarson ka saag [Mustard leaves] – 4 cups (fresh or frozen)
Palak [Spinach] – 2 cups (fresh or frozen)
Turnip – 1 chopped
Onion -1 cup finely chopped
Tomato-1 cup finely chopped
Fresh Garlic -1/2 tbsp minced
Fresh Ginger -1/2 tbsp minced
Green chilies- 1 tsp finely chopped
Cilantro -1/4 cup finely chopped
Cornmeal – 2 tbsp
Butter or Pure Ghee - 2 tbsp

Dry Spices:
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Turmeric powder-1/2 tsp
Red chili powder - 1 tsp
Coriander powder – 1 tbsp
Garam masala powder - ½ tsp
Salt as per taste

Method:

• Wash spinach and mustard leaves thoroughly in cold water. Boil the washed spinach, mustard leaves and chopped turnip using very little water or pressures cook it. Gently blend the above vegetables with hand blender and keep aside.
• In a pan, heat 2 tbsp butter or pure ghee. Add cumin and mustard seeds. Let it crackle. Add asafoetida powder. Then add chopped onions and sauté it, till it turns translucent and light golden. Add chopped green chilies, garlic and ginger to it. Sauté for 2 minutes. Add chopped tomatoes to the pan and let it sit for further 5 minutes.
• Finally add pureed mustard-spinach-turnip to the above masala and mix well. Now add 1 cup water and cornmeal for thicker consistency and mix well. Boil it for 5 minutes.
• Also add turmeric powder, red chili powder, coriander powder, garam masala and salt.
• Mix it all together and sauté it for 8-10 minutes. Garnish with butter or ghee.
• Serve hot with fresh makki di roti.
  

Makki di roti [Corn flat bread]

Ingredients:
For Makki di roti: [4 servings]
Makki ka atta [Cornmeal] - 2 cups
Whole wheat flour – ½ cup [OPTIONAL]
Warm water to make dough
Salt – as per taste
Ghee/butter – 2 tbsp to shallow fry

Method:

• Prepare dough using cornmeal, whole wheat flour, warm water and some salt. Knead well to make smooth and soft dough.
• Divide the dough into 6 equal-sized balls.
• Lightly flour a rolling surface and with the help of rolling pin, roll each ball into a circle. The roti should be little thick. Or you can roll the dough between two plastic sheets for easy transfer. [Authentically makki di roti should be made using your palms not the rolling pins. But it needs some practice.]
• Heat a griddle or tawa. Place the roti on it and let it cook for one side on moderate heat.
• Turn the roti and spread a little ghee or butter on the top surface. Let both the sides cook evenly till it becomes golden. Serve hot, topped with some butter or pure ghee.

Great News: My recipe is also included in a French Site’s database:
en. petitchef.com

Lahsuni Aloo: Garlic Potatoes

Potato is the most consumed vegetable. It can be prepared in so many different ways. This recipe is simple but super delicious.

Ingredients:

For Lahsuni Aloo [4 servings]

Potatoes - 3 medium
Fresh crushed Garlic -2 tbsp
Fresh crushed Ginger - ½ tbsp
Green chili – 1 (cut into 4 pieces-lengthwise)
Cilantro -1 tbsp(finely chopped for garnish)
Olive oil – for shallow frying potatoes

Dry Spices:
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Turmeric powder-1/2 tsp
Red chili powder - 1 tsp
Coriander powder – 1 tbsp
Garam masala powder - ½ tsp
Kitchen king masala – 1 tsp
Salt as per taste

Method:

• Peel and cut potatoes lengthwise into thick wedges and keep aside.
• In a pan, add some cooking oil, shallow fry the potatoes. Fry till potatoes are mostly done and turn crispy golden from outside. Drain and keep aside.
• In a pan, heat 2 tbsp oil. Add cumin seeds, mustard seeds and asafoetida powder. When it crackles, add crushed garlic and ginger. Sauté for 2-3 minutes.
• Add shallow fried potatoes to the pan. Mix well and cover the pan 2 minutes.
• Now add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder and salt). Mix carefully without breaking potatoes. Sauté till the potatoes are golden and fully done. Garnish with chopped cilantro.

Enjoy hot with fresh roti or paratha.

Chole tikki: An utimate Chaat

Chole Tikki: An ultimate Chaat
Chole tikki is one of the most common mouth-watering street foods. It is a kind of Chaat [Spicy and tangy snack] which is flavorful and filling at the same time.

Ingredients:
For the Aloo tikki: [Approx 8 tikkies]
 

Potatoes –3 medium [boiled and peeled]
Bread – 2 slice [cut the brown sides and use the white part only]
Green chilies –2 finely chopped
Cilantro – 2 tbsp finely chopped
Roasted Cumin powder – 1 tsp
Black pepper –1/2 tsp
Salt as per taste
Oil for shallow frying

For Chole:
Kabuli Chana or Chole [Garbanzo beans]dry – 1.5 cup
Tea bags- 2
Dry Ingredients for gravy:
Whole garam masala – 1 tbsp
Red chili powder – 1 tsp
Turmeric powder -1/2 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Chana Masala -1.5 tbsp

Wet Ingredients for gravy:

Onion -3/4 (pureed or finely chopped)
Tomato puree -1 cups
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Green chili -1 tsp (finely chopped) [Optional]
Olive oil – 2 tbspn
Salt as per taste

Method: to make Aloo Tikki

• In a bowl, take boiled and peeled potatoes. Add bread, green chilies, cilantro, cumin powder, black pepper and salt. Mix very well and form a smooth dough if it. 
• Make 8 equal portions of the dough. Take each portion in your palm make a tennis ball sized ball. Now flatten it to make tikki. Tikkies can be round or oval shaped. Smooth out the edges of the tikkies and keep aside. [Apply little oil on your palms to avoid tikkies sticking on your hand].
• Heat griddle or pan, add 1 tbsp oil and fry the tikkies golden brown on both the sides. Keep the heat medium high. Drain them on kitchen towel and keep aside.

Method: to make Chole

• Wash dry Kabuli Chana or Chole a couple of times and soak them overnight in water.
• Add soaked chole, turmeric powder, salt and 4 cups of water and tea bags in the pressure cooker. Pressure cook it for 30 minutes on medium heat.
• For gravy, heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add pureed onions and sauté it, till turns light golden. Add ginger paste, garlic paste and chopped green chilies (optional). Cook for 2 minutes.
• Add tomato puree, red chili powder, garam masala powder, coriander powder in the gravy and let it simmer for 5-6 minutes on medium-low heat.
• Discard the tea bags from the boiled chole. Add the gravy to the boiled chole and add a cup of water and simmer it on low heat for 10 minutes.
• Finally, add chana masala and let it simmer for 2 more minutes.
• Chole is ready to serve.

Garnish  and serving suggestions:
Place 2-3 Aloo tikkies on a serving plate. Pour 1-2 ladles full of Chole. Garnish it with sweet tamarind-date chutney, green chutney and spiced yogurt. Also add chopped red onion, namkeen sev and chopped cilantro.

Yummy Tikki-Chole is ready to eat.

Quick & Easy Mutter Paneer

When it comes to Indian vegetarian cuisine, Paneer dish is a must. Paneer also represents Punjabi cuisine. Mutter paneer is one of the most frequently ordered dishes in the restaurants. This is a quick recipe for mouthwatering mutter paneer [Under 15 minutes and without onions].

Ingredients:
For Mutter Paneer (4 servings)

Paneer [Indian cottage cheese]–1 lbs cubes
Mutter [Green peas] – 2 cups fresh or frozen
Tomato puree- ½ cup
Ginger paste – 1 tbsp
Garlic paste- 1 tbsp
Cashew paste – 1 tbsp
Yogurt – 1 cup
Cumin seeds [Jeera] –1 tsp
Turmeric powder- 1 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Kitchen king masala – 1 tsp
Dry kasoori methi – 1 tbsp
Light cream or whole milk – 1 cup
Cooking oil – 1 tbsp
Honey- ½ tbsp
Salt as per taste

Method:

• Heat cooking oil in a pan. Add paneer pieces to the pan any shallow fry them until light golden brown. Drain on a kitchen towel and keep aside.  
• In the same pan, add cumin seeds and ginger, garlic paste. Fry till it turns golden in color.  
• Now add cumin seeds. Sauté for a minute. Now add tomato puree and also add red chili powder, turmeric powder, coriander powder, kitchen king masala to it. Let it simmer for 3-4 minute.  
• Take the pan off the heat and gradually add yogurt to the gravy. Keep stirring. Now add cashews paste and mix well.  
• Add frozen or fresh peas and fried paneer cubes to the gravy. Add a cup of light cream or whole milk and salt to taste. Also add honey to balance the flavor. Bring it to a boil.  
• Let it simmer on medium low heat for 8 minutes.  
• Add finally add dry kasoori methi to mutter paneer and mix well.  
• The whole process will take less than 15 minutes, so it’s a quick and easy delight.  

Serving Suggestions:
Enjoy Mutter Paneer with fresh roti/naan or fragrant basmati rice.

Stuffed Mushroom Curry

Mushrooms can be cooked in a number of ways. Stuffed mushroom is the most appealing. I have modified it to make a curry with stuffed mushrooms. Hope you like the new version of it.

Ingredients:
For Stuffed mushroom curry (4 servings)
White fresh Mushrooms [large]  – 12
Paneer –1cup grated
Tomato puree- ½ cup
Ginger-garlic paste- 1 tbsp
Cashew paste – ½ cup
Mustard seeds [Rai] – 1 tsp
Cumin seeds [Jeera] –1 tsp
Turmeric powder- 1 tsp
Red chili powder – 1 tsp
Kitchen king masala – 1 tsp
Dry kasoori methi – 1 tsp
Whole milk – 1 cup
Cooking oil – 1 tbsp
Salt as per taste

Method:

• Thoroughly clean the mushrooms by wiping them with a damp kitchen towel. [Please do not wash mushrooms as water makes them soggy.]
• Gently take the stems out of mushrooms, which makes a hollow space in the mushrooms.

To make stuffing:

• Take all the cut stems of mushrooms and mince them finely.
• In a pan, heat 1 tbsp cooking oil and add half mustard seeds and half cumin seeds. When it starts splattering, add minced mushroom stems, grated paneer, half tsp turmeric powder, half tsp kitchen king masala, and salt as per taste. Sauté for 3-4 minutes.

To make gravy:

• In a pan, heat 1 tbsp cooking oil and add half mustard seeds and half cumin seeds. When it starts splattering, add ginger-garlic paste, sauté for couple of minutes and add tomato puree to it. Also add half tsp kitchen king masala, half tsp red chili powder, half tsp turmeric powder. Mix well and sauté for another 4-5 minutes.
• Add cashew paste and whole milk to the gravy. Let it simmer for further 4-5 minutes. Add salt and finally add dry kasoori methi to the gravy.

For mushroom curry:

• Fill the cleaned mushrooms with the above stuffing. Keep aside.
• In a pan heat, 1 tbsp oil and arrange the stuffed mushrooms in a single layer. Let it cook on each side for 4 minutes.
• When mushrooms are completely done, arrange them stuffing side up in the serving platter. Drizzle the gravy around the mushrooms and serve hot.

Serving Suggestions:
Enjoy Stuffed mushroom curry with fresh roti/naan or fragrant basmati rice

Vegetarian Nargisi Kofta [ Stuffed dumplings in creamy gravy]

The word kofta is derived from Persian kūfta: In Persian, kuftan means “to beat” or “to grind” and hence Kufta means “beaten” or “ground”.
[From: http://en.wikipedia.org/wiki/Kofta]
Malai Kofta, vegetable kofta or nargisi kofta are different varieties of kofta made in Indian cuisine/Mughlai cuisine. I’m sharing with you my mom’s very special Vegetarian Nargisi Kofta.


For the Kofta: [Approx 8 Koftas]

Potatoes –3 medium
Paneer – 1 cup grated
Bread – 1 slice [cut the brown sides and use the white part only]
Cashews – 2 tbsp crushed
Almonds – 2 tbsp crushed
Golden raisins – 2 tbsp
Green chilies –2 finely chopped
Cumin powder – 1 tsp
Black pepper –1/2 tsp
Cardamom powder – ½ tsp
Sugar-1 tsp
Salt as per taste
Oil for frying the koftas



For the gravy:
Whole garam masala – 1 tbsp
Onion -1 (pureed)
Tomato puree – 2 cups
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Green chilies –2 finely chopped
Paneer – 2 tbsp grated
Cashew powder – 1tbsp
Red chili powder – 1 tbsp
Green chili -1 tsp (finely chopped)
Heavy whipping cream – 1/2 cup
Olive oil – 2 tbsp
Garam masala powder – ½ tsp
Sugar/Honey – 2 tsp.
Salt as per taste

Method: To make Kofta filing

• In a small bowl add 2 tbsp grated paneer, crushed cashews, almonds and raisins. Add chopped green chilies, cardamom powder, cumin powder, black pepper, sugar and salt. Mix well and make 8 equal portions if it. Keep aside.

To make Koftas:

• Boil, peel and mash potatoes in a bowl. Add grated paneer, bread and salt. Mix very well and form a smooth dough if it.
• Make 8 equal portions of the dough. Take each portion in your palm and place the kofta filing in the center. Cover the filing completely and form an oval shaped koftas. [Apply little oil on your palms to avoid koftas sticking on your hand].
• In a pan heat cooing oil and deep fry these koftas carefully till they are brown in color. Drain and keep aside.

To make gravy:

• Heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add pureed onions and sauté it, till turns light golden. Add ginger paste, garlic paste and chopped green chilies. Cook for 2 minutes.
• Add tomato puree, red chili powder, garam masala powder and salt. Add grated paneer (2 tbspn) and cashew powder. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey and stir in heavy cream. Simmer for 2-3 minutes and gravy is ready.
• Serve koftas cut into halves or whole on top of the rich gravy. Do not boil koftas in the gravy as they are liable to break.

Garnish & Serving suggestions:

• Garnish with chopped Almonds and cashews.
• Enjoy with fresh naan, paratha or steamed basmati rice.

Zaykedar Bharwan Mirch (Stuffed Indian chilies)

I was thrilled to see these gorgeous long green chilies at our local Indian store. I immediately thought about my next recipe for the blog. After a long time, I have tasted these bharwan mirch. And it was truly awesome. So how can I not share the recipe with you? Hope you enjoy it as I did.

Ingredients:
For Zaykedar Bharwan Mirch [6 servings]
Green long Mirch [chilies] – 4 big ones
Potatoes – 2 medium size
Besan (Bengal gram flour) – ½ cup
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Olive oil – 4 tbsp

Dry Spices:
Turmeric powder-1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Amchur powder(dried mango powder) – ½ tbsp
Kitchen King masala – 1 tsp
Salt as per taste

Method:

•  Wash and dry green mirch. Make a slit lengthwise in the mirch and remove all the seeds.
•  Boil and peel potatoes and keep aside.
•  In a pan heat 2 tbsp oil. Add cumin seeds, mustard seeds and asafoetida powder. When it crackles, add boiled potatoes and mash it. Sauté for another 2-3 minutes mix well and cover the pan with the lid. Turn the heat to medium-low for 2 minutes.
• Add one spoon at a time besan to the potatoes and mix well. After adding all the besan to the pan, cover it for 4-5 minutes to cook the besan thoroughly.
• Add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder, amchur powder and salt). Mix well and cook for a minute. Stuffing is ready.
•  Take the stuffing off the flame and cool it down.
•  Preheat oven at 375 degrees for bake.
• With the help of dry spoon fill up the mirch with stuffing. Arrange stuffed mirch in an oven proof shallow pan, drizzle 1 tbsp vegetable oil and bake it in the oven for 15 minutes. Keep checking few times.

Once done, enjoy with fresh roti or paratha.

Shahi Hara Chana (Green chickpeas)

I have tasted this recipe in Indian wedding menus, especially in central province [Madhya Pradesh]. This recipe calls for fresh green chana but frozen is fine too. Green chana is rich in protein and high in flavor. It can be cooked dry or with gravy, here I’m suggesting the gravy version to go with flavorful basmati rice or Paratha/Roti. Hara Chana has a great combination with potatoes, which makes it kids friendly too.

Ingredients:
For Hara Chana: [for 6 servings]
Hara Chana (fresh or frozen) – 2 cups
Potatoes- 2 medium

Dry Ingredients for gravy:
Whole garam masala – 1 tbsp
Red chili powder – 1 tsp
Turmeric powder -1/2 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Kasoori methi(dried fenugreek leaves) – 1 tbsp
Chana Masala -3/4 tbsp
Cashews – 2 tbsp (powdered)

Wet Ingredients for gravy:
Onion -3/4 (pureed)
Tomato puree -1 cups
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Green chili -1 tsp (finely chopped) [Optional]
olive oil – 2 tbspn
Salt as per taste

Method:

• Wash dry fresh or frozen hara chana a couple of times and keep them aside.
• For gravy, heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add pureed onions and sauté it, till turns light golden. Add ginger paste, garlic paste and chopped green chilies (optional). Cook for 2 minutes.
• Add tomato puree, turmeric powder, red chili powder, garam masala powder, coriander powder in the gravy. Add cashew powder to the gravy and let it simmer for 5-6 minutes on medium-low heat.
• Peel and cut potatoes in medium size chunks and keep aside.
• In the pressure cooker add washed hara chana, potatoes, prepared gravy, salt and 1.5 cups of water. Cook it for 15-20 minutes on medium heat.
• Finally, add chana masala and kasoori methi and let it simmer for 2 more minutes.

Garnish:
Garnish Hara chana with freshly chopped cilantro and serve with halved lemons.
Enjoy with fresh naan, paratha or steamed basmati rice.

Nutritious Moong-Chana dal

One of the most often cooked dish in my kitchen. It is super healthy, nutritious and tastes good.

Ingredients:
For Moong-Chana dal: [for 6 servings]

Moong (Whole Green) dry – 1.5 cup
Chana dal (Split yellow) – ½ cup

Dry Spices:
Whole garam masala – 1 tbsp
Red chili powder – 1 tsp
Turmeric powder -1/2 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Kasoori Methi -1/2 tbsp

Wet Ingredients for tadka:
Onion -1/2 (finely chopped)
Tomatoes -1 cup (finely chopped)
Ginger – 1 tbsp (finely chopped)
Garlic – 1 tbsp (finely chopped)
Green chili -1 tsp (finely chopped) [Optional]
olive oil – 2 tbsp
Salt as per taste

Method:

• Wash dry moong and chana together a couple of times.
• Pressure cook it with turmeric powder, salt and 6 cups of water for 30 minutes on medium heat.
• For tadka, heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add chopped onions and sauté it, till turns light golden. Add ginger, garlic and chopped green chilies (optional). Cook for 2 minutes.
• Add chopped tomatoes, red chili powder, garam masala powder, coriander powder in the gravy and let it simmer for 5-6 minutes on medium-low heat.
• Add the tadka to the cooked moong- chana and add 1 cups of water and simmer it on low heat for 10 minutes.
• Finally, add kasoori methi and let it simmer for 2 more minutes.

Garnish:
Garnish the Moong-chana dal with freshly chopped cilantro and serve with halved lemons.
Enjoy with fresh naan, paratha or steamed basmati rice.

Palak Paneer (Spinach n Indian cottage cheese)

Palak paneer is a well known north Indian dish served in almost all Indian restaurants. It is flavorful and super healthy. Home cooked palak paneer is as good as we can get in a restaurant. Sharing with you the simple recipe to make it at home.

Ingredients:

For Palak Paneer: [6 servings]

Palak [Spinach] – 2 lbs (fresh)
Paneer [Indian cottage cheese]- 1 lbs
Onion -1 cup chopped finely
Tomato-1 cup chopped finely
Fresh chopped Garlic -1/2 tbsp
Fresh chopped Ginger -1/2 tbsp
Green chilies- 1tsp finely chopped
Cilantro -1/4 cup finely chopped
Heavy cream – ½ cup [optional]
Olive oil -2 tbsp

Dry Spices:
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Turmeric powder-1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Everest Kitchen king masala-1/2 tsp(for extra flavor)
Kasoori methi [Dried fenugreek leaves] – 1 tbsp
Salt as per taste

Method:

• Wash Spinach thoroughly in cold water. Boil the washed spinach using very little water or pressure cook it. Gently blend the cooked spinach with hand blender and keep aside.
• Cut paneer into 1 inch thick, long strips. Shallow fry the paneer pieces using 1 tbsp olive oil till it turns golden. Drain on the paper towel and keep aside.
• In a pan, heat 2 tbsp oil. Add cumin and mustard seeds. Let it crackle. Add asafoetida powder. Then add chopped onions and sauté it, till it turns translucent and light golden. Add chopped green chilies, garlic and ginger to it. Sauté for 2 minutes. Add chopped tomatoes to the pan and let it sit for further 5 minutes.
• Finally add palak puree to the above masala and mix well. Also add turmeric powder, red chili powder, coriander powder, garam masala and salt.
• Mix it all together and sauté it for 8-10 minutes. When you see the palak paneer is little thick in consistency, it is almost done.
• Add fried paneer pieces, kitchen king masala and kasoori methi. If you like it creamy, add heavy cream to the finished palak paneer and mix gently.

Serve hot with fresh roti or paratha or basmati rice.

Dahi vada (Dumplings in spicy yoghurt)

 Dahi vada is a perfect summer snack. It can be made ahead of time and should be served cold, so makes it a great party dish. It is also a kid’s friendly snack.

Ingredients:
For Dahi vada (4 servings)

Urad dal (white) – 1cups
Moong dal (yellow) – 1/2 cup
Cumin seeds – 1 tsp
Asafoetida powder- 2 pinches
Freshly grounded black pepper – 1 tsp
Green chilies – 2
Cooking oil to fry
Salt as per taste

For Yogurt:

Yogurt – 2 cups
Whole milk – 1/2 cup
Chaat masala – 1 tsp
Black salt – 1 tsp
Sugar – 1/2 tbsp

For Garnish:

Red chili powder – 1 tsp
Roasted cumin powder- 1 tbsp (grounded)
Tamarind Chutney –1/2 cup

Method:

• Wash Urad dal and moong dal thoroughly and soak it in water for 6-7 hours.
• Grind soaked dal with green chilies in fine paste using very little water. Add asafoetida powder, cumin seeds, black pepper and salt to the paste. Mix the batter for few minutes. It will incorporate some air to the batter and make it light.
• Heat cooking oil for frying the vadas.
• Take small lemon size batter and fry it in the oil. Repeat till all the vadas are done. It should be golden and crispy.
• Keep some room temperature water in a big bowl. Put the fried vadas into the water submerged. After 5 minutes, take the vadas out of water and press each vada with your palm to take the water out.
• To prepare yogurt, take yogurt in a bowl and add ½ cup whole milk and whisk evenly. Add salt, sugar and chaat masala and keep aside.

Serving Suggestions:To serve, place 2-3 vadas in a shallow plate. Add yogurt on the top evenly. Garnish it with red chili powder, roasted cumin seeds, salt as per taste and tamarind chutney. Serve at room temperature or chilled.

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Tadka dal (Dal fry)

Tadka dal (Dal fry)
Indian meal is incomplete without dal (lentils). Dal tadka is the most common and frequently cooked dish in our kitchens. Although everyone has recipe for dal fry but each one is unique and have different taste. I’m using three different dals for dal fry. You can use any combination of dals. Dals are good source of protein. Great for kids nutrition too.

Ingredients:
For Tadka dal: [for 6 servings]
Toovar dal (split yellow pigeon peas) – ½ cup
Moong dal (split yellow moong beans) – ½ cup
Chana dal (split yellow garbanzo beans) – ½ cup
Tomato – 1 finely chopped
Turmeric powder -1/2 tsp
Salt as per taste

For Tadka (Frying the dal)
Cumin seeds -1 tsp
Mustard seeds- 1 tsp
Asafoetida powder -1/2 tsp
Onion -1 (medium) finely chopped
Ginger – 1 tbsp finely chopped
Garlic – 1 tbsp finely chopped
Green chili -1 tsp (finely chopped) [Optional]Red chili powder – 1 tsp
Garam masala powder – ½ tsp
Cooking oil – 1 tbsp
Butter/Ghee -1tbsp
Cilantro – 2 tbsp finely chopped (for garnish)
Lime juice – 1 tsp

Method:

• Wash toovar dal, moong dal and chana dal and soak them for 30 minutes.
• Add soaked dals, turmeric powder, salt, tomatoes and 3 cups of water in the pressure cooker till it’s done.
• For tadka, heat oil and butter in a frying pan. Add cumin seeds, mustard seeds and asafoetida. Let it crackle. Then add chopped onions and sauté it, till turns light golden. Add ginger, garlic and chopped green chilies (optional). Cook for 2 minutes.
• Add red chili powder and garam masala powder to the tadka and immediately pour it over the cooked dal.

Garnish:
Garnish the tadka dal with freshly chopped cilantro and some lime juice.

Enjoy with fresh naan, paratha or steamed basmati rice.

Gobi Musallam in green gravy [Whole Cauliflower]

Last weekend we had a get-together at our place. I served this dish for the first time and everyone loved it. So I wanna share the recipe with everyone. Usually Gobi Musallam calls for red gravy but I tried it with green gravy which gives it a unique flavor. This recipe has a long list of ingredients and more than few steps to cook but the end result is worth the effort.

Ingredients:
Gobi Musallam in green gravy [6 servings]

For Green gravy:
Cilantro – 3 bunches
Mint leaves -1 /2 bunches
Cashews -1/2 cup
Garlic – 4 cloves
Ginger – 1 inch piece (peeled and cut)
Green chili – 1
Grind all the above in food processor with very little water. Keep aside.

Other Ingredients for green gravy:
Butter – 1 tbsp
Cooking oil – 1 tbsp
Yogurt/ Thick dahi – 1 cup
Sugar – 1.5 tsp
Garam masala – 1 tsp
Kitchen king masala – 1 tsp
Salt as per taste

Method:
Heat butter and oil in a pan and add the above grinded green paste. Add salt, sugar, garam masala and kitchen king masala. Simmer for 2-3 minutes. Add spoon by spoon yoghurt to the gravy and keep stirring. Simmer for 5 more minutes.  Green gravy is ready.

For Gobi Musallam:
Gobi (Cauliflower) whole – 1 cut into half (easy to manage and stable at the bottom)
Cooking oil -1tbsp
Slivered Almonds/Cashews – 2 tbsp (for garnish)

Dry Spices:
Amchur powder (Dried mango powder) -2 tsp
Turmeric powder-1/2 tsp
Red chili powder – 2 tsp
Coriander powder – 4 tbsp
Garam masala powder – ½ tsp
Kitchen king masala – 1 tsp
Asafoetida (Hing) powder -1/4 tsp
Sugar – ½ tbsp
Salt as per taste

Method:

•  Take a big vessel, fill it more than half with water and boil. Add some salt to it.
•  Cut the Gobi in half, put both the halves in the boiling water and let it stand for 5-7 minutes. It is now half cooked.
•  Take the Gobi halves out of the boiling water and set it in a lined baking tray to cool down.
•  Preheat the oven on 350 degrees on bake.
•  Combine all the dry spices and sugar in a bowl and mix well.
•  Now very carefully rub the spice mix on the Gobi. Also fill the spice mix inside the florets to have the even flavor all around.
•  Drizzle some oil on the Gobi halves and place the baking tray with Gobi in the oven. Let is cook for 45 minutes.
•  Gobi is almost ready. Place the halves on the serving dish and gently pour the prepared green gravy on it.

Garnish:
Garnish the Gobi Musallam with slivered almonds and cashews. Enjoy with fresh roti, paratha or naan.