Samosas

Ingredients

1 1/2 cup Refined wheat flour 1 1/2 cup
3 medium potatoes
1/2 cup Garden Peas
1 cup Shredded cabbage
1 cup Chopped Onion
2 tbs Chopped Green chili
11/2 tsp ginger Paste
1/4 cup mint leaves
1/2 cup coriander leaves (dhaniya)
3 tsp and separate for deep frying vegetable oil
salt as per taste

Methods/steps

1. Boil potatoes, peel and slightly mash. Boil Peas and cabbage and keep aside.
2. In a non stick pan, heat oil and add chopped onions until light brown.
3. Add ginger paste, coriander, mint, green chili and fry for one minute.
4. Now, add salt and the boiled Peas, cabbage and mashed potatoes and Stir well.
5. Let it cook for a minute, remove from heat and keep aside.
6. Mix flour and salt. Melt 3 tablespoons of butter and add to the flour and salt mixture and mix well.
7. Add a few tablespoons of water at a time, to the mixture and make into dough. The consistency of the dough is similar to that of chapati.
8. Divide the dough into walnut sized balls and flatten each ball to form a circle.
9. The size of each circle is roughly six inches in diameter.
10. Divide the circle into two (half circles).
11. Wet the edges of each half circle. Place sufficient amount of stuffing in the middle of the half circle and fold the corners in, so that, the end result looks like a stuffed triangle.
12. Pinch the edges lightly, they should seal easily because they are wet.
13. In a wide skillet, heat oil over medium-low. When oil is hot, deep fry the stuffed samosas until they become pale brown in color.
14. Remove from skillet and keep aside. After frying all the samosas to a pale brown color, re-fry them, over medium heat, once again to a deep brown color.

Pav Bhaji

Ingredients

4 Potato medium size
1 cup cabbage chopped
1 cup Cauliflower flowerets
1/2 cup green peas
2 onions finely chopped
2 tomato finely chopped
2 Green chili chopped
4 tbsp butter
2 tsp. Pavbhaji masala
1-1/2 tsp Red chili powder (according to taste)
1/2 tsp. turmeric powder
1/2 tsp. garam masala
salt according to taste
1 cup water - for boiling vegetables
8-10 Pavs (soft buns)
2 tbsp. green coriander leaves finely chopped
1 Onion Small size finely chopped (for serving)
2 tbsp. lemon juice
Green chutney / tomato Sauce

Methods/steps

1. Cut Potato into small pieces. Wash the vegetables thoroughly with water.
2. Pressure cook all the vegetables (cabbage, Cauliflower, Potato, Peas) till well done. Mash them coarsely. ( If you are using frozen Peas, then no need to pressure cook the Peas)
3. Heat 2 tbsp. of butter in a frying pan or kadhai. Add green chili.
4. Add chopped onions and fry until they become light golden brown in color. Then add chopped tomato and cook till it becomes tender.
5. Add pavbhaji masala, chili powder, turmeric powder, garam masala, salt, and cook again for 4-5 minutes. (Incase you are using the frozen Peas then add now)
6. Add the boiled vegetables, lemon juice and mix well. Simmer till it becomes thick, keep on stirring and mashing pieces in between.
7. Slit the pavs horizontally.
8. Apply little butter on tava and roast the pavs till hot and soft.
9. Deep fried triangle shaped pastry dough stuffed with spicy, minced meat or mashed Potato and Peas. Serve with tangy chutney .

Alu Gobi

Description Alu gobi is an Indian curry. Alu means potato and Gobi means cauliflower.

Ingredients

750 g tomatoes, diced or puréed
1 big cauliflower cut into chunks
4-5 potatoes, peeled, cut into cubes
1 lemon
4-5 tablespoons of ghee
1 teaspoon cumin seeds
1 tablespoon salt
1 tablespoon curcuma (turmeric)
2 tablespoon ground coriander
1-2 tablespoon ground chilli
2-4 tablespoon garam masala
1 sprig of mint

Methods/steps

1. Heat the ghee/oil in frying pan or karahi (an Indian utensil specially used for frying purposes)
2. Add jeera (cumin seeds) and wait until they turn a light brown color.
3. Add the spices (except for garam masala) and the tomatos.
   
4. When the mixture turns oily, add the vegetables.
   
5. Roast the cauliflower and the potatoes until they turn soft. Stir occasionally.
   
6. Add the garam masala, mint and lemon juice.
   

Aloo Rajma

Ingredients

4 Potatoes, boiled peeled and cubed
2 cups Kidney Beans, boiled
2 Onions, finely chopped
1 Green Chilies, crushed with salt
1 teaspoon Oil
salt, to taste
Pepper
Lemon Juice, to taste
fresh Coriander or Parsley (to garnish)
6 servings Change size or US/metric

Methods/steps

1. Heat oil in a pan on medium level for a few seconds.
2. Add the onions and Green Chillies.
3. Fry on medium/high heat for about 2 minute (s) or till the onions are transparent.
4. Add the pre-boiled potatoes cubes, Kidney Beans, salt, pepper and Lemon Juice.
5. Keep on low heat for about 3 minutes.
6. Garnish with finely chopped fresh coriander.

INDIAN RICE RECIPES

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

Method

• 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.

JEERA PULAO RECIPE

Ingredients

1 cup Long Grain (Basmati) Rice
2 cups Water
11/2tsp Cumin seeds(jeera)
1tbsp oil
salt to taste
2 Bay leaves
3-4 cloves
Few whole Black pepper
1 Black Cardamom

Method

• Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes.
• Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.
• When Cumin seeds are done add the rice and salt, mix well.
• Add water.
• When it starts boiling low down the flame of the gas and cover it partially.
• Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.
• Serve the jeera pulao hot with any gravies or raita

KASHMIRI PULAO RECIPE

Ingredients

500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste

Method

• Wash and soak rice.
• Heat oil and fry onions till golden brown and remove.
• Fry whole spices, turmeric powder, add rice and sauté.
• Add half-saffron dissolved in little warm milk.
• Add hot water and mix well.
• Cook a little. Finish with remaining saffron and cook till grains are separated and done.
• Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

KESAR PULAO RECIPE

Ingredients

1cup long grain (basmati) Rice
1cup Sugar (or according to taste)
3-4 Cardamom (green elaichi, split & crushed)
Few strands of Saffron (kesar)
4 cloves
11/2tbsp Mixed Dry fruits (Pista, cashewnut, almond)chopped
1tsp Raisins
a Pinch of saffron (kesar)color dissolved in 2tsp warm water
2 tbsp pure ghee
1 tbsp mustard seeds
silver paper (varak)
Water for boiling rice.



Method

• Wash soak and drain rice.
• Bring water to boil and add the rice and simmer the flame.
• When rice is half done add sugar (dissolved in little water) and ghee.
• When fully done add the saffron, cardamom, cloves and half of the dry fruit.
• Stir gently and cover for 10 minutes.
• Garnish it with remaining dry fruit and silver paper.
• Serve the kesar pulao fresh and hot.

MUTTON BIRYANI RECIPE

Ingredients

1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee

Method

• Wash mutton and take it in a vessel.
• Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
• Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
• Take 2 litres of water in a vessel and put it on the stove.
• When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
• Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
• Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
• Then turn off the stove. Leave the stuff for 15 minutes.
• Hyderabadi mutton biryani is ready to serve.

CHICKEN BIRYANI RECIPE

Ingredients

2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil

Method

• Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
• Marinate the chicken with this mixture and keep aside for 3-4 hours.
• Heat oil in a pan. Fry the onions until golden brown.
• Add the marinated chicken and cook for 10 minutes.
• Add 4 cups of water to the rice. Mix saffron in milk and add to it.
• Add cardamom powder. Add the chicken pieces.
• Pressure cook the rice. Mix gently.
• Garnish with green coriander leaves and serve hot.

EGG BIRYANI RECIPE

Ingredients

1/2 cup ghee / oil
8 large eggs (hard boiled)
1 large onion (finely chopped)
2 flakes garlic (curshed)
2 bay leaves
1-inch cinnamon stick
1 brown Cardamom (badi elaichi)
4 green cardamom pods (chhoti elaichi)
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste
2 cups Basmati (long grain) Rice
21/2 cups warm water
Salt To Taste
1 tsp garam masala powder
1 tbsp chopped coriander leaves
3-4 tomatoes (thickly sliced) to garnish

Method

• Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves, cinnamon and cardamoms, until golden.
• Carefully prick the eggs with a fork and add to the pan.
• Stir in turmeric, chili powder and fry for about 5 minutes.
• Add pre-soaked rice and stir slowly and carefully for 2 minutes.
• Pour in water and salt to taste, and cook over a modeate heat until the rice is tender and water is absorbed.
• Sprinkle garam masala powder over it.
• Garnish egg biryani with chopped coriander and tomato slices, serve hot.

CHICKEN KEEMA KULCHA

Ingredients

Serves 4

1 1/2 cups Chicken mince

2 cups Refined flour (maida)

Salt to taste

1/4 tsp Soda bicarbonate

2 tbsps Milk

2 tbsps Yogurt

3-4 cloves Garlic (crushed)

1 inch piece Ginger (chopped)

2 Green chillies (chopped)

1 Onion (chopped)

4 tbsps Fresh coriander leaves (chopped) Method Sieve refined flour along with salt and soda bicarbonate into a bowl. Add milk and yogurt and mix. Add sufficient water and knead into a soft dough. Cover with a damp cloth and set aside for fifteen minutes. Divide into eight equal portions. Add garlic, ginger, green chillies, onion, coriander leaves and salt to chicken mince and mix well. Divide into eight equal portions. Roll out each portion of dough into a puri, place one portion of chicken mince in the centre, gather in the edges and roll into a ball. Further roll into a round disc as thin as possible. Heat a pressure cooker. Apply a little water on one side of the kulcha and stick onto the inner wall of the cooker. Similarly stick on two more kulchas. Cook on medium heat for two to three minutes. Keep the cooker open side down on the flame and cook so that both the sides of the kulchas get cooked. Remove the kulchas with a tong and serve hot.

VEGETABLE SICHUAN PARANTHA

Ingredients

Serves 4

2 cups Whole wheat flour (atta)

Salt to taste

6-8 cloves Garlic (finely chopped)

1 medium sized Onion (finely chopped)

2 medium sized Carrots (chopped)

1/2 small sized Cabbage (chopped)

1 medium sized Green capsicum (chopped)

1/4 tsp White pepper powder

2 tbsps Tomato ketchup

1 tsp Red chilli paste

2 medium sized Potatoes (boiled, grated) Method Add salt to whole wheat flour in a bowl, add sufficient water and knead into a soft dough. Cover with a damp cloth and set aside to rest. Divide into eight equal balls. Heat a pan, add garlic, onion, carrots, cabbage and salt and cook till the vegetables soften slightly. Add green capsicum, white pepper powder and mix. Add tomato ketchup and mix. Add red chilli paste and mix. Add this mixture to the mashed potatoes and mix well. Divide this mixture into eight portions and set aside to cool. Take one portion of the dough, roll into a puri, place one portion of the stuffing in the centre and gather in the edges to make a ball. Further roll the ball into a parantha. Similarly make the remaining paranthas. Heat tawa and roast the paranthas, turning from time to time, till both the sides are evenly lightly browned. Serve hot.

JAMMU KA ALOO ANARDANA PARANTHA

Ingredients

Serves 4

2 medium sized Potatoes (boiled and mashed)

1 tsp Pomegranate seeds (anardana, roasted and powdered)

2 cups Whole wheat flour (atta)

Salt to taste

2 tbsps Milk

2 tbsps Yogurt

1/2 medium sized Onion (chopped)

1/2 tbsp Red chilli powder

2 Green chillies (chopped)

1 tsp Chaat masala

1/4 medium bunch Fresh coriander leaves (chopped

Method

Take the whole wheat flour in a bowl, add salt, milk, yogurt and sufficient water and knead into a soft dough. Cover with a damp cloth and set aside for fifteen minutes. Divide the dough into eight portions. Add onion to the mashed potato along with salt, red chilli powder, green chillies, roasted anardana powder, chaat masala, coriander leaves and salt and mix well. Divide into eight portions. Roll out each portion of the dough into a small puri, place one portion of potato stuffing in the center, gather in the edges and roll out into a ball. Further roll into a parantha. Similarly make the remaining paranthas. Heat a tawa. Place a parantha on it and roast for half a minute. Flip and pat on some water on the upper side. Flip again and pat some water on the other side too. Continue to roast till both the sides are evenly lightly browned. Serve hot.