Kadai Paneer
Colourful bell peppers give cottage cheese a few proud moments. One of the most natural picks when eating out, the kadai paneer is no more the prized possession of restaurants. This teasingly simple recipe allows you to put together a vibrant kadai paneer. Bell peppers of every hue make the dish a vibrant affair. This perfect accompaniment to rotis or rice is the effort of a few minutes.
Kadai paneer
Ingredients
600 gms cottage cheese cubes
100 ml cooking oil
05 gms ( 1 teaspoon ) pounded coriander02 gms pounded whole red chilli
05 gms pounded cumin
05 gms pounded aniseed
100 gms yellow capsicum cubes
100 gms green capsicum cubes
20 gms ginger garlic paste
800 gms finely chopped tomatoes
25 g ( 2 1/2 teaspoon ) gms degi chilli powder
20 gms ( 2 teaspoon ) coriander powder
Salt to taste
10 gms cumin powder
05 gms pounded kasoori methi
05 gms garam masala powder
05 gms chopped coriander for garnish
05 gms ginger juliennes
North Indian Thali
Photo Credit - ITC Welcome Group
10 gms cumin powder
05 gms pounded kasoori methi
05 gms garam masala powder
05 gms chopped coriander for garnish
05 gms ginger juliennes
North Indian Thali
Photo Credit - ITC Welcome Group
Method
Heat oil in the handi, add whole red chilli, pounded coriander, cumin and aniseed, cook till it crackles.
Then add red capsicum, yellow capsicum and green capsicum, sauté for two minutes.
Then add ginger garlic paste, chopped tomato, degi chilli powder, coriander powder and salt, sauté till tomato becomes a pulp and is well done.
Then add red capsicum, yellow capsicum and green capsicum, sauté for two minutes.
Then add ginger garlic paste, chopped tomato, degi chilli powder, coriander powder and salt, sauté till tomato becomes a pulp and is well done.
Put in the cubes of cottage cheese, cumin powder, kasoori methi and garam masala, saute for two minutes.
Remove the handi from the flame and serve hot after garnishing with chopped coriander and ginger juliennes.
Remove the handi from the flame and serve hot after garnishing with chopped coriander and ginger juliennes.
Recipe & Photo Credit - Chef Rakesh Sethi & The Hindu
Rakesh Sethi, executive chef at Ramada Plaza, has been in the business for 28 years which includes stints at The Taj and Oberoi properties. He also hosts "Mirch Masala", a cookery show on television.
Jan 13, 2010
Paneer Butter Masala
Paneer Butter Masala
Tip: Add water if you want a thinner gravy. Chicken makhanwala and vegetable makhanwala can be made using the same recipe. Substitute paneer with chicken tikka or boiled vegetables.
If you want a richer gravy, add 50 gms of grated, unsweetened khoya.
If you want a richer gravy, add 50 gms of grated, unsweetened khoya.
Ingredients
Paneer - 200 gms
Tomatoes (ripe) - 500 gms
Onions (medium) - 2
Ginger - garlic paste - 2 tablespoon
Cashew paste - 2 tablespoon
Garam masala powder - 2 teaspoon
Butter - 4 tablespoon
Kasuri methi - ½ teaspoon
Fresh Cream - 75 ml
Tomatoes (ripe) - 500 gms
Onions (medium) - 2
Ginger - garlic paste - 2 tablespoon
Cashew paste - 2 tablespoon
Garam masala powder - 2 teaspoon
Butter - 4 tablespoon
Kasuri methi - ½ teaspoon
Fresh Cream - 75 ml
Method
Boil tomatoes, de-skin and puree.
Chop half an onion and boil the rest for 10 minutes before making a paste.
Cut the paneer into rectangles or squares.
Heat 3 tbsp of butter in a pan, add chopped onions and sauté till brown.
Add onion paste, ginger and garlic paste. Saute for 3 minutes. Add Cashew paste.
Add garam masala powder and stir well.
Chop half an onion and boil the rest for 10 minutes before making a paste.
Cut the paneer into rectangles or squares.
Heat 3 tbsp of butter in a pan, add chopped onions and sauté till brown.
Add onion paste, ginger and garlic paste. Saute for 3 minutes. Add Cashew paste.
Add garam masala powder and stir well.
Add tomato puree, crushed kasuri methi and salt. Stir.
Add cut paneer and simmer for 5 minutes.
Remove from fire, stir in remaining butter and fresh cream leaving a little aside for garnishing.
Garnish with fresh cream and coriander leaves. Serve with Naan / Rotis / Parathas / Pulao.
Add cut paneer and simmer for 5 minutes.
Remove from fire, stir in remaining butter and fresh cream leaving a little aside for garnishing.
Garnish with fresh cream and coriander leaves. Serve with Naan / Rotis / Parathas / Pulao.
Jan 7, 2010
Different Types of Puris ( All time favorite Indian Bread )
Photo Credit - ITC Grand Central, Mumbai ( Complementary breakfast at Hornby’s Pavilion )
Source - The Hindu
THE puri is a deep fried whole wheat bread that puffs up in hot oil like a balloon.
All over the country, it is made from the same ingredients — grains, salt and water, but the stuffing of a pulse, herbs or a vegetable gives it a regional flavour and individuality.
Depending on the type of puri being made, the flour is mixed with a small amount of oil or ghee and warm water to make a dough that is then kneaded. The dough is divided into balls and each is rolled out, which are then deep fried.
All over the country, it is made from the same ingredients — grains, salt and water, but the stuffing of a pulse, herbs or a vegetable gives it a regional flavour and individuality.
Depending on the type of puri being made, the flour is mixed with a small amount of oil or ghee and warm water to make a dough that is then kneaded. The dough is divided into balls and each is rolled out, which are then deep fried.
Puri bhaaji is a popular takeaway combination for train journeys. Some puris are stuffed with vegetables and spices. Well known ones are the masala puri stuffed with potato and spices, palak puri made with spinach, kadak puri made with atta, gram flour and seasonings and the snack, bhel puri.
Luchi is a deep-fried bread made in Bengal the only difference being that this is prepared with the finest plain white flour while the puri is made with coarser flour which has more bran.
Palak puri ( Spinach Puri )
Makes : 25
Ingredients
Wheat flour - 250 gm
Fresh spinach (palak) - 50 gm
Ghee - 2 tablespoon
Ginger paste - 1 tablespoon
Cumin seeds - 1 teaspoon
Coriander powder - 1/2 teaspoon
Kashmiri red chilli powder - 1 teaspoon
Salt to taste
Oil to deep fry
Fresh spinach (palak) - 50 gm
Ghee - 2 tablespoon
Ginger paste - 1 tablespoon
Cumin seeds - 1 teaspoon
Coriander powder - 1/2 teaspoon
Kashmiri red chilli powder - 1 teaspoon
Salt to taste
Oil to deep fry
Method
Pluck, clean and wash the spinach leaves. Discard the stalks. Boil in water until tender. Place over a colander and drain well.
Sift together the flour, chilli, coriander powder and salt. Rub in the ghee gently with fingertips.
Mix in the boiled and mashed spinach, ginger paste and cumin seeds. Pour in a little water and make a stiff dough. Knead the dough gently for a few minutes. Cover with a damp cloth and set aside for 10 minutes.
Knead the dough, divide into equal parts, shape each into a ball and roll into a round of even thickness.
Heat the oil in a kadai and deep fry the puris one at a time and serve hot.
Sift together the flour, chilli, coriander powder and salt. Rub in the ghee gently with fingertips.
Mix in the boiled and mashed spinach, ginger paste and cumin seeds. Pour in a little water and make a stiff dough. Knead the dough gently for a few minutes. Cover with a damp cloth and set aside for 10 minutes.
Knead the dough, divide into equal parts, shape each into a ball and roll into a round of even thickness.
Heat the oil in a kadai and deep fry the puris one at a time and serve hot.
Batata puri( Potato Puri )
Makes: 25
Ingredients
Maida (plain flour) - 4 cups
Small boiled potatoes - 2
Chopped coriander leaves- 1tablespoon
Crushed green chillies -1 tablespoon
Cumin powder - 1/2 tablespoon
Milk - 3/4 cup
Ghee - 2 tablespoon
Salt to taste
Oil to deep fry
Small boiled potatoes - 2
Chopped coriander leaves- 1tablespoon
Crushed green chillies -1 tablespoon
Cumin powder - 1/2 tablespoon
Milk - 3/4 cup
Ghee - 2 tablespoon
Salt to taste
Oil to deep fry
Method
Peel and mash the potatoes to a smooth paste. Add the maida, coriander, green chillies, cumin, salt and ghee and mix thoroughly. Pour in the milk and knead the dough well. Set aside for 45 minutes. Roll into small puris and deep fry in hot oil. Serve hot.
Hare bhare puris
Makes: 25
Ingredients
Dough
Maida (plain flour) - 400 gm
Fresh yoghurt - 2 tablespoon
Baking powder- 1 teaspoon
Ghee - 1 tablespoon
Fresh coriander paste - 4 tablespoon
Salt to taste
Fresh yoghurt - 2 tablespoon
Baking powder- 1 teaspoon
Ghee - 1 tablespoon
Fresh coriander paste - 4 tablespoon
Salt to taste
For Stuffing:
Boiled green peas - 200 gm Green
Chillies, finely chopped 3-4
Cumin seeds, crushed coarsely -1 teaspoon
Garam masala powder- 1/4 teaspoon
Lemon juice - 1 teaspoon
Maida - 1 teaspoon
Butter - 1 teaspoon
Salt to taste
Oil to deep fry
Chillies, finely chopped 3-4
Cumin seeds, crushed coarsely -1 teaspoon
Garam masala powder- 1/4 teaspoon
Lemon juice - 1 teaspoon
Maida - 1 teaspoon
Butter - 1 teaspoon
Salt to taste
Oil to deep fry
Method
Sieve the flour and baking powder together.
Add the yoghurt, ghee, salt and some warm water to make a soft dough. Knead gently for a few minutes. Cover with a damp muslin cloth and keep aside for an hour.
Knead the dough again for a minute and then divide into 25 equal balls.
Add the yoghurt, ghee, salt and some warm water to make a soft dough. Knead gently for a few minutes. Cover with a damp muslin cloth and keep aside for an hour.
Knead the dough again for a minute and then divide into 25 equal balls.
To prepare the stuffing:
Mash the boiled peas.
Melt the butter in a kadai. Add the crushed cumin seeds. Fry for ½ a minute, add the greenchillies, mashed peas, garam masala, lemon juice and salt. Fry for a minute over medium heat. Add the flour and fry over a high flame for a few minutes until the stuffing becomes dry.
Final Preparation:
Melt the butter in a kadai. Add the crushed cumin seeds. Fry for ½ a minute, add the greenchillies, mashed peas, garam masala, lemon juice and salt. Fry for a minute over medium heat. Add the flour and fry over a high flame for a few minutes until the stuffing becomes dry.
Final Preparation:
Roll each ball of dough into a small round. Place a small spoon of the stuffing in the centre.
Gently lift the edges and close it. Dust a little maida on it and roll out again into thin rounds.
Deep fry in hot oil and serve hot.
Gently lift the edges and close it. Dust a little maida on it and roll out again into thin rounds.
Deep fry in hot oil and serve hot.
Masala puri
Makes: 20-25
Ingredients
Dough
Whole wheat flour -250 gm
Turmeric powder- 1/2 teaspoon
A pinch of asafoetida (optional)
Cumin seeds, crushed coarsely -1 tablespoon
Coriander seeds, crushed coarsely - 1/2 tablespoon
Salt to taste
Ghee 2 tablespoon
Oil to deep fry
Turmeric powder- 1/2 teaspoon
A pinch of asafoetida (optional)
Cumin seeds, crushed coarsely -1 tablespoon
Coriander seeds, crushed coarsely - 1/2 tablespoon
Salt to taste
Ghee 2 tablespoon
Oil to deep fry
Method
Place the flour, turmeric, cumin, coriander, asafoetida and salt in a bowl. Rub in the ghee gently till the flour resembles breadcrumbs.
Pour in a little water and make a stiff dough. Divide into small balls and roll out. Make small incisions with a needle. Deep-fry in hot oil to a crisp and golden colour. Drain excess oil. These can even be stored in an airtight container and served later as a teatime snack.
Pour in a little water and make a stiff dough. Divide into small balls and roll out. Make small incisions with a needle. Deep-fry in hot oil to a crisp and golden colour. Drain excess oil. These can even be stored in an airtight container and served later as a teatime snack.
Dahi puri
Makes : 15
Ingredients
Dough
Whole wheat flour - 2 cups
Maida -1 cup
Whole peppercorns, coarsely crushed -1 teaspoon
Cumin seeds, coarsely crushed - 1 teaspoon
Ghee- 1 tablespoon
A pinch of turmeric
Salt to taste
Fresh yoghurt (dahi) to make the dough
Oil to deep fry
Maida -1 cup
Whole peppercorns, coarsely crushed -1 teaspoon
Cumin seeds, coarsely crushed - 1 teaspoon
Ghee- 1 tablespoon
A pinch of turmeric
Salt to taste
Fresh yoghurt (dahi) to make the dough
Oil to deep fry
Method
Blend the flours, crushed spices and turmeric powder. Rub in the ghee gently till the flour resembles breadcrumbs.
Beat the yoghurt and add just enough to form a stiff dough. Divide into small balls and roll out.
Deep fry in hot oil to a golden colour, drain the excess oil and serve hot.
Beat the yoghurt and add just enough to form a stiff dough. Divide into small balls and roll out.
Deep fry in hot oil to a golden colour, drain the excess oil and serve hot.
Nov 17, 2009
Saag Meat ( Meat with Spinach )
Saag Meat ( Meat with spinach )
Serves: 4 - 6
Ingredients
1 kg spinach leaves
1 cup water ( for boiling spinach )
1/4 water ( for spice paste )
450 g lamb ( mutton ) / beef / chicken, boneless
1 medium onion, finely chopped
75 g butter / ghee / oil
1 - inch cinnamon stick
4 cloves garlic
1/2 - inch ginger, cut in half
2 teaspoon cumin seeds
1 teaspoon coriander seeds
2 green / red chillies1 cup water ( for boiling spinach )
1/4 water ( for spice paste )
450 g lamb ( mutton ) / beef / chicken, boneless
1 medium onion, finely chopped
75 g butter / ghee / oil
1 - inch cinnamon stick
4 cloves garlic
1/2 - inch ginger, cut in half
2 teaspoon cumin seeds
1 teaspoon coriander seeds
2 black cardamoms
4 cloves
Salt to taste
200 ml unsweetened set yogurt
50 g unsweetened butter for garnish
1/2 cup coriander leaves, chopped
Method
Boil spinach in 1 cup till limp. Drain, cool and blanch in the processor jar. Pour into a dish.
Combine garlic, ginger, cumin, coriander, chillies, cardamom and cloves and make a fine paste with 1/4 cup water.
Heat oil in a saucepan and fry chopped onions till light brown. Add cinnamon and fry for 1 minute to flavor oil.
Add spice mixture and stir - fry for 1 - 2 minutes, stirring constantly.
Combine garlic, ginger, cumin, coriander, chillies, cardamom and cloves and make a fine paste with 1/4 cup water.
Heat oil in a saucepan and fry chopped onions till light brown. Add cinnamon and fry for 1 minute to flavor oil.
Add spice mixture and stir - fry for 1 - 2 minutes, stirring constantly.
Add meat and fry for 2 minutes, then add yogurt and season with salt to taste. Cover and cook for 30 minutes on a low heat.
Add pureed spinach. Cover and simmer for a further 25 minutes until the meat is tender. For chicken cook for shorter time. Garnish with chopped coriander leaves. Serve with knob of butter and with rice or bread.
Add pureed spinach. Cover and simmer for a further 25 minutes until the meat is tender. For chicken cook for shorter time. Garnish with chopped coriander leaves. Serve with knob of butter and with rice or bread.
Nov 16, 2009
Tawa Naan
Naan is that delicious leavened bread associate with the tandoori dishes of Northern India, there, it is baked pressed against the inside wall of a heated tandoor ( brick oven ).
Here’s the recipe of Tawa Naan
Makes : 6
Ingredients
2 cups ( 300 g ) plain flour ( maida )
130 ml ( 2/3 cup ) warm milk
30 ml warm water
1 teaspoon dry yeast
1 teaspoon sugar ( for yeast )
1/2 teaspoon salt
2 tablespoon curd / yogurt
1 teaspoon sugar ( for dough )
Butter for applying ( optional )
130 ml ( 2/3 cup ) warm milk
30 ml warm water
1 teaspoon dry yeast
1 teaspoon sugar ( for yeast )
1/2 teaspoon salt
2 tablespoon curd / yogurt
1 teaspoon sugar ( for dough )
Butter for applying ( optional )
Method
Mix 1 teaspoon sugar with 30 ml warm water. Add 1 teaspoon yeast and keep aside for 25 minutes ( cover, keep in warm place , until the yeast is completely dissolved ).
Sift flour and salt into a large bowl; add yeast mixture , sugar and curd. Make a soft and elastic dough with warm milk.
Sift flour and salt into a large bowl; add yeast mixture , sugar and curd. Make a soft and elastic dough with warm milk.
Place the dough in an airtight / Tupperware container for about 4 hours or until the dough is doubled in size.
Divide the dough into six equal portions. Roll them into balls and flatten each ball with a rolling pin to give a round chapati like shape. Then stretch on one side to form oval shaped naan ( or you can make round shape ).
Divide the dough into six equal portions. Roll them into balls and flatten each ball with a rolling pin to give a round chapati like shape. Then stretch on one side to form oval shaped naan ( or you can make round shape ).
Heat an iron tawa ( heavy based frying pan ) until hot. Reduce heat to medium and cook naan on both sides, ( one naan at a time ) until done ( change in the color / light brown / golden spots / nice aroma ). Apply butter and serve hot with Paneer Butter Masala / Mughlai / Tandoori dishes....
Nov 11, 2009
Tomato Dal Tadka
Tomato Dal Tadka
Serves: 3
Ingredients
For Dal:
1/2 cup masoor dal ( red lentils )
1/4 teaspoon turmeric powder
1/2 teaspoon oil
2 cups water
1/4 teaspoon turmeric powder
1/2 teaspoon oil
2 cups water
For Tadka:
2 teaspoon oil
1 teaspoon mustard seeds
1 teaspoon cumin ( jeera ) seeds
1 onion, chopped
1 green chilli, slit lengthwise
1 spring curry leaves
1 onion, chopped
1 tomato, chopped
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3/4 teaspoon salt to taste
1 teaspoon coriander leaves, chopped
1 teaspoon mustard seeds
1 teaspoon cumin ( jeera ) seeds
1 onion, chopped
1 green chilli, slit lengthwise
1 spring curry leaves
1 onion, chopped
1 tomato, chopped
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3/4 teaspoon salt to taste
1 teaspoon coriander leaves, chopped
Method
For Dal:
Wash and clean dal. Soak dal in 2 cups water for 30 minutes. Boil dal on a low heat with 1/2 turmeric powder and oil for 15 - 20 minutes.
For Tadka:
Heat oil in a pan / kadai. Add mustard seeds. When they pop add cumin seeds, curry leaves and green chilli. Saute for 2 minutes. Add chopped onion and fry till pink color.
Add chopped tomatoes, red chilli powder and turmeric powder. Mix well. Shallow fry on a low heat for 5- 8 minutes till tomato gravy slightly thickens.
Add chopped tomatoes, red chilli powder and turmeric powder. Mix well. Shallow fry on a low heat for 5- 8 minutes till tomato gravy slightly thickens.
Add cooked dal and salt to taste. Adjust the thickness of the gravy with water ( if required ). Cover with a lid and cook on a low heat for 15 minutes. Garnish with chopped coriander leaves. Serve with roti / chapati / rice.
Nov 7, 2009
Kesari ( saffron ) Garlic Naan
Kesari Garlic Naan
( Saffron flavored garlic naan )
Makes: 8
Ingredients
500 g flour
50 g curd
50 g garlic paste
50 ml milk
10 g ( 2 teaspoon ) sugar
5 g ( 1 teaspoon ) baking powder
1/4 teaspoon soda bicarbonate
A few strands of saffron
1/2 teaspoon salt
25 ml oil
50 g curd
50 g garlic paste
50 ml milk
10 g ( 2 teaspoon ) sugar
5 g ( 1 teaspoon ) baking powder
1/4 teaspoon soda bicarbonate
A few strands of saffron
1/2 teaspoon salt
25 ml oil
Method
Sieve flour, salt, soda bicarbonate and baking powder together. Make a well in the centre.
Mix sugar, curd and milk well. Add a little if required to the curd - milk mixture.
Pour this mixture over the sieved flour to bind to a soft dough. Cover and keep aside at least 10 minutes. Again punch the dough by using oil and keep aside, covered for fermentation for at least two hours.
Divide into eight portions. Roll into balls. Stuff each ball with garlic paste and a few saffron strands.
Mix sugar, curd and milk well. Add a little if required to the curd - milk mixture.
Pour this mixture over the sieved flour to bind to a soft dough. Cover and keep aside at least 10 minutes. Again punch the dough by using oil and keep aside, covered for fermentation for at least two hours.
Divide into eight portions. Roll into balls. Stuff each ball with garlic paste and a few saffron strands.
Flatten with the palm and stretch the side to give it an oval shape.
Bake in a hot tandoor till done. Similarly prepare the remaining naans. Serve hot.
Bake in a hot tandoor till done. Similarly prepare the remaining naans. Serve hot.
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Nov 5, 2009
Murg ( Chicken ) Seekh Kabab
In Arabic the word kabab refers to the turning movement and cabob means a piece of meat or vegetable roasted or grilled. Any of these words combined could have given rise to the word “kabab”.
Tandoors used to be called “sanjha choolha” or “common oven” during the Mughal period. It was used for baking bread and was found in the centre of the village where all the ladies would bring their dough to bake tandoori roti or naan.
Kabab making has become a very important cuisine in itself due to various reasons. Kababs are good for weight watchers, as they are devoid of excess oil and other saturated fats. This in turn has led to specialisation in kabab cooking, owing to a lot of experimentation. Whether it is a rack of lamb, a piece of chicken or a fish tikka, the mastery of tandoori cooking lies in the meat being cooked while retaining its juices. When a meat piece is plunged into a hot tandoor where the temperature is about 600 degrees centigrade, the outer crust is roasted to a kind of shell or seal, which helps to retain the juices inside. One must keep the following points in mind while trying to master the tandoori art of cooking.
Kababs should not be overcooked, as they tend to become hard and dry. The marinade should be a thick paste. And when using curd as a marinade, it should be hung so that excess liquid drains off. The spices should be appropriately pounded to bring out the required aroma. As temperature is the key to tandoori cooking, remember to evenly spread the coal at the bottom of the tandoor to ensure an even temperature. Also, when curd or cream is being used as a marinade, add some flour or besan (gram flour) to avoid curdling.
Here’s another tandoori recipe for you to enjoy.
Murg ( Chicken ) Seekh Kabab
Ingredients
350 gms mince chicken
Salt to taste
3 gms white pepper
2 gms cardamom powder
50 gms cashew and cheese paste
25 ml cream
5 gms ginger-garlic paste
1 egg
15 gms garlic
30 ml lemon juice
Salt to taste
3 gms white pepper
2 gms cardamom powder
50 gms cashew and cheese paste
25 ml cream
5 gms ginger-garlic paste
1 egg
15 gms garlic
30 ml lemon juice
Method
Wash the mince chicken thoroughly and pat dry.
For the first marinade, mix the ginger-garlic paste, lemon juice and salt into the chicken. Rub well and keep aside for about an hour.
For the second marinade, in a bowl, mix all the remaining ingredients with the chicken and keep aside for about two to three hours, as it’s necessary for the chicken to absorb the flavours of the marinade.
For the first marinade, mix the ginger-garlic paste, lemon juice and salt into the chicken. Rub well and keep aside for about an hour.
For the second marinade, in a bowl, mix all the remaining ingredients with the chicken and keep aside for about two to three hours, as it’s necessary for the chicken to absorb the flavours of the marinade.
Final Preparation:
Make four portions of the mince and skewer in an elongated kabab shape. Repeat the same after one inch gap till all four kababs have been skewered.
Roast in a moderately hot tandoor (clay oven) or over a charcoal grill for six to seven minutes.
Alternatively, a preheated convectional oven at 350 degrees centigrade can be used.
Remove from the tandoor or oven, hang the skewer for two to three minutes to drain off the excess moisture.
Baste with melted butter and roast for another three to four minutes. Transfer to a plate and serve hot with mint chutney.
Roast in a moderately hot tandoor (clay oven) or over a charcoal grill for six to seven minutes.
Alternatively, a preheated convectional oven at 350 degrees centigrade can be used.
Remove from the tandoor or oven, hang the skewer for two to three minutes to drain off the excess moisture.
Baste with melted butter and roast for another three to four minutes. Transfer to a plate and serve hot with mint chutney.
Recipe , Photo Credit & Thanks - The Hindu & Moti Mahal Tandoori Trail , New Delhi
Nov 4, 2009
Dal Tadka
Dal Tadka
Serves: 4
Ingredients
1 cup masoor dal ( red lentils )
1/2 teaspoon turmeric powder
1/2 teaspoon cooking oil ( for boiling dal )
2 cups water
2 teaspoon cooking oil ( for frying onions )
2 onions, finely chopped
1 teaspoon red chilli powder
3/4 teaspoon salt ( or to taste )
1/2 teaspoon turmeric powder
1/2 teaspoon cooking oil ( for boiling dal )
2 cups water
2 teaspoon cooking oil ( for frying onions )
2 onions, finely chopped
1 teaspoon red chilli powder
3/4 teaspoon salt ( or to taste )
For tadka:
1 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin ( jeera ) seeds
1 spring curry leaves
1 teaspoon mustard seeds
1/2 teaspoon cumin ( jeera ) seeds
1 spring curry leaves
Method
Boil masoor dal with 1/2 teaspoon turmeric powder and 1/2 teaspoon cooking oil in 2 cups water for 15 to 20 minutes or till cooked.
Heat oil in a frying pan. Fry finely chopped onions till golden brown. Add cooked dal, red chilli powder and salt to taste. Cover with a lid and cook on a low heat heat for 10 minutes.
Heat oil in a frying pan. Fry finely chopped onions till golden brown. Add cooked dal, red chilli powder and salt to taste. Cover with a lid and cook on a low heat heat for 10 minutes.
For tadka:
Heat oil in a frying pan. Add mustard seeds.When they pop add cumin seeds and curry leaves. Saute on a low heat for 2-3 minutes. Pour this tadka over dal. Serve hot with roti / chapati / rice.
Oct 28, 2009
Low Calorie Dal Makhani
Low Calorie Dal Makhani
Serves: 4
Ingredients
3/4 cup whole black Urad dal
1/4 cup Rajmah (kidney beans)
3 cups water for pressure cooking + 1/2 cup water for diluting
1 tablespoon cooking oil
3 onions, finely chopped
3 tomatoes, finely chopped
2 - inch piece ginger, finely chopped
10 cloves garlic, finely chopped
2 green chillies, slit lengthwise
1/2 teaspoon turmeric powder
1 1/2 teaspoon red chilli powder
1 1/2 teaspoon salt ( or to taste )
1/4 cup Rajmah (kidney beans)
3 cups water for pressure cooking + 1/2 cup water for diluting
1 tablespoon cooking oil
3 onions, finely chopped
3 tomatoes, finely chopped
2 - inch piece ginger, finely chopped
10 cloves garlic, finely chopped
2 green chillies, slit lengthwise
1/2 teaspoon turmeric powder
1 1/2 teaspoon red chilli powder
1 1/2 teaspoon salt ( or to taste )
1 tablespoon chopped coriander leaves
1 table spoon cream - optional - for garnishing
1 table spoon cream - optional - for garnishing
Method
For Dal:
Wash and soak Urad dal and Rajmah in 3 cups water for 6 - 8 hours or overnight. Pressure cook for 25 - 30 minutes (bring to full pressure on high heat and then reduce heat; continue to cook for 25 - 30 minutes). Allow to cool naturally.
For the masala:
Heat oil in a non - stick frying pan / heavy bottomed kadai. Add finely chopped onions and fry on a medium heat till golden brown. Add tomatoes, garlic, ginger, green chilies, turmeric powder, red chilli powder and fry for 8 - 10 minutes or till the masala thickens.
Add the pressure cooked dals to this masala. Add 1/2 cup water to dilute the dal; and salt to taste. Cover with a lid, stir occasionally and cook on a low heat for 25 - 30 minutes or till the dal thickens. Garnish with cream ( optional ) and chopped coriander leaves. Serve hot with chapati / rice / pulao.
Add the pressure cooked dals to this masala. Add 1/2 cup water to dilute the dal; and salt to taste. Cover with a lid, stir occasionally and cook on a low heat for 25 - 30 minutes or till the dal thickens. Garnish with cream ( optional ) and chopped coriander leaves. Serve hot with chapati / rice / pulao.
Optionally add 1 - 2 tea spoon of butter to the dal while frying. This will increase the taste and flavor but loads up calories as well.
Oct 24, 2009
Peshwari Naan
Peshwari naan
Ingredients
1 egg, lightly beaten
2 tablespoons oil or ghee
¾ cup (185ml) plain yogurt
500g (4 cups) plain flour
2 teaspoons (7g) instant yeast
½ teaspoon baking powder
½ teaspoon salt
¾cup (250ml) warmed milk
¼ cup (60ml) warmed milk, extra
2 tablespoons toasted pistachios, finely chopped
2 tablespoons toasted almonds, finely chopped
2 tablespoons oil or ghee
¾ cup (185ml) plain yogurt
500g (4 cups) plain flour
2 teaspoons (7g) instant yeast
½ teaspoon baking powder
½ teaspoon salt
¾cup (250ml) warmed milk
¼ cup (60ml) warmed milk, extra
2 tablespoons toasted pistachios, finely chopped
2 tablespoons toasted almonds, finely chopped
3 tablespoons raisins, chopped
3 tablespoons dessicated coconut
50g butter, melted
3 tablespoons dessicated coconut
50g butter, melted
Method
In a medium bowl combine egg, oil and yogurt.
Sift flour into a large bowl; add yeast, baking powder and salt. Make a well in the centre and pour in yoghurt mixture and 1 cup of warmed milk, mix to form a stiff dough (if the dough seems to dry add extra milk).
Turn dough out onto floured surface and knead for 5 minutes or until smooth and elastic. Place in a greased large bowl, cover and leave in a warm place for 2 hours or until doubled in size.
Sift flour into a large bowl; add yeast, baking powder and salt. Make a well in the centre and pour in yoghurt mixture and 1 cup of warmed milk, mix to form a stiff dough (if the dough seems to dry add extra milk).
Turn dough out onto floured surface and knead for 5 minutes or until smooth and elastic. Place in a greased large bowl, cover and leave in a warm place for 2 hours or until doubled in size.
Preheat grill to highest setting.
Divide dough into 10 portions, roll out 2 portions at time to ½ cm thick circles, place 1 tablespoon of filling over half of each circle, leave 2cm around the edge, brush with water and fold in half to enclose filling, pinch edges to seal. Carefully roll out filled naans to ½ cm thick, stretch one end of the dough to form a tear shape. Place onto a hot greased baking tray and grill for 1-2 minutes on each side until there are nice brown spots over the surface. While these are cooking prepare 2 more naans, repeat process until all the dough is used.
To serve brush with melted butter and serve along side your favorite curry.
Recipe Credit - Australian Womens Weekly
Photo Credit & Thanks - New Tandoori Tadakka
No. 5, North Usman Road, 1 st Floor
T . Nagar
Chennai
Tel # 4212 5162 / 4212 3961
Landmark - Near Joy Alukkas & Murugan Idli Shop
Visit here for online order
To serve brush with melted butter and serve along side your favorite curry.
Recipe Credit - Australian Womens Weekly
Photo Credit & Thanks - New Tandoori Tadakka
No. 5, North Usman Road, 1 st Floor
T . Nagar
Chennai
Tel # 4212 5162 / 4212 3961
Landmark - Near Joy Alukkas & Murugan Idli Shop
Visit here for online order
Oct 21, 2009
Tandoori Fish Tikka & Tandoori Chicken Tikka
Tandoori Fish Tikka
Ingredients
1 kg fish ( centre bone and skin removed and cut into square pieces)
Juice of 1 lemon
2 teaspoon ginger - garlic paste
1/2 cup drained beaten curd
1 teaspoon salt
1 teaspoon red chilli powder
1/2 teaspoon crushed ajwain
1 teaspoon garam masala powder
2 tablespoon oil
1 teaspoon chaat masala ( optional )
Juice of 1 lemon
2 teaspoon ginger - garlic paste
1/2 cup drained beaten curd
1 teaspoon salt
1 teaspoon red chilli powder
1/2 teaspoon crushed ajwain
1 teaspoon garam masala powder
2 tablespoon oil
1 teaspoon chaat masala ( optional )
Method
Wash and clean fish pieces. Rub with lemon juice, ginger - garlic paste and keep aside for an hour.
Mix and smear fish tikka with salt, red chilli powder, ajwain, garam masala powder and 2 tablespoon oil. Keep aside for half an hour.
Arrange fish tikka on a greased skewer and barbeque on a charcoal fire or cook under the grill till done.
Sprinkle chaat masala just before serving ( optional ).
Serve hot with onion rings / mint chutney.
Mix and smear fish tikka with salt, red chilli powder, ajwain, garam masala powder and 2 tablespoon oil. Keep aside for half an hour.
Arrange fish tikka on a greased skewer and barbeque on a charcoal fire or cook under the grill till done.
Sprinkle chaat masala just before serving ( optional ).
Serve hot with onion rings / mint chutney.
Tandoori Chicken Tikka.
Ingredients
Boneless chicken, diced 500 gms
First Marination:
Juice of 2 lemons
30 gms ginger garlic paste
10 gms deghi red chilli paste or powder
A pinch of salt
30 gms ginger garlic paste
10 gms deghi red chilli paste or powder
A pinch of salt
Second Marination:
10 gms deghi red chilli paste or powder
Besan masala
45 gms hung yoghurt
45 ml cream
black salt to taste
6 gms freshly roasted cumin powder
3 gms garam masala powder
1 gm kasoori methi powder
30 ml mustard oil
Besan masala
45 gms hung yoghurt
45 ml cream
black salt to taste
6 gms freshly roasted cumin powder
3 gms garam masala powder
1 gm kasoori methi powder
30 ml mustard oil
Method
For the besan ( gram flour ) masala :
The besan masala is prepared by frying 30 gm of besan in 30 gm of oil along with a pinch of chopped ginger, chopped green chilli and turmeric.
Marinate the freshly cut chicken dices with the first marination and keep aside for a couple of hours.
Make a nice smooth paste with the ingredients of the second marination and fold in the chicken from the first marination into the second.
Skewer them and cook in a tandoor till done.
Serve hot with fresh mint and coriander chutney, salad and naan.
Make a nice smooth paste with the ingredients of the second marination and fold in the chicken from the first marination into the second.
Skewer them and cook in a tandoor till done.
Serve hot with fresh mint and coriander chutney, salad and naan.
Oct 17, 2009
Makki Ki Roti ( with Corn Kernels ) & Sarson Ka Saag
Makki Ki Roti ( with corn kernels )
Makes : 12
Ingredients
2 cups ( 280 g ) fresh corn kernels
2 teaspoon cumin ( jeera ) seeds
1 teaspoon salt
1 tablespoon chopped fresh coriander leaves
1 1/2 cups ( 225 g - 250 g ) plain flour
1 tablespoon cooking oil
2 teaspoon cumin ( jeera ) seeds
1 teaspoon salt
1 tablespoon chopped fresh coriander leaves
1 1/2 cups ( 225 g - 250 g ) plain flour
1 tablespoon cooking oil
Method
Blend or process corn, cumin seeds and salt until pureed. Transfer this mixture to large bowl, stir in coriander leaves.
Stir in sifted flour, gradually, until mixture forms a soft dough. Drizzle oil onto dough , mix until no longer sticky.
Knead dough on floured surface for about 5 minutes or until smooth; cover with cloth, stand for 30 minutes.
Stir in sifted flour, gradually, until mixture forms a soft dough. Drizzle oil onto dough , mix until no longer sticky.
Knead dough on floured surface for about 5 minutes or until smooth; cover with cloth, stand for 30 minutes.
Divide dough into 12 portions; roll each piece on a floured surfaces, into a 14 - 16 cm round roti.
Layer roti, separated by plastic wrap, into a stack; cover with cloth, stand for 10 minutes.
Heat roti tawa / heavy based frying pan until very hot; cook roti, one at a time, until just golden brwon on both sides. Serve with sarson ka saag.
Layer roti, separated by plastic wrap, into a stack; cover with cloth, stand for 10 minutes.
Heat roti tawa / heavy based frying pan until very hot; cook roti, one at a time, until just golden brwon on both sides. Serve with sarson ka saag.
Sarson da saag
Serves: 5
Ingredients
1 kg mustard Leaves
1 tablespoon ginger - garlic paste
10 green chilly
5 tomatoes, chopped
Salt to taste
1 teaspoon chilly powder
100 g ghee
1 tablespoon ginger - garlic paste
10 green chilly
5 tomatoes, chopped
Salt to taste
1 teaspoon chilly powder
100 g ghee
Method
Soak mustard leaves in water, wash well, chop it, boil and make a paste. In a kadai, heat ghee and add ginger-garlic paste, chopped tomatoes, and saute it well. Add paste made of mustard leaves, red chilly powder and salt. Cook it well. Serve it hot, garnish with slit green chilly.
Oct 14, 2009
Kadhi Pakora
Ingredients
For the kadhi:
Gram flour (sieved) - 200 gm
Buttermilk (churned) - 400 ml
Curry leaves - 1 tbsp
Red chillies - 2
Asafoetida - ¼ tsp
Cumin seeds - 1 tsp
Fenugreek seeds - ½ tsp
Green chillies (chopped finely) - 1 tbsp
Ginger (chopped) - 2 tbsp
Chilli powder - ½ tsp
Buttermilk (churned) - 400 ml
Curry leaves - 1 tbsp
Red chillies - 2
Asafoetida - ¼ tsp
Cumin seeds - 1 tsp
Fenugreek seeds - ½ tsp
Green chillies (chopped finely) - 1 tbsp
Ginger (chopped) - 2 tbsp
Chilli powder - ½ tsp
Jaggery - 20 gm
Turmeric powder - ½ tsp
Coriander leaves (chopped) - 50 gm
Oil - 3 teaspoons
Ghee / oil- 30 ml ( frying pakoras )
Salt to taste
Turmeric powder - ½ tsp
Coriander leaves (chopped) - 50 gm
Oil - 3 teaspoons
Ghee / oil- 30 ml ( frying pakoras )
Salt to taste
For pakora:
Gram flour (sieved) - 150 gm
Onions (chopped) - 70 gm
Ginger (chopped) - 20 gm
Fenugreek - ¼ tsp
Green chillies (chopped) - ½ tsp
Soda bicarbonate - ¼ tsp
Coriander leaves (chopped) - 2 tbsp
Salt to taste
Onions (chopped) - 70 gm
Ginger (chopped) - 20 gm
Fenugreek - ¼ tsp
Green chillies (chopped) - ½ tsp
Soda bicarbonate - ¼ tsp
Coriander leaves (chopped) - 2 tbsp
Salt to taste
Method
For kadhi:
Mix buttermilk and gram flour till smooth.
Heat two teaspoons oil. Add cumin, fenugreek and mustard. When they pop, add asafoetida, ginger, green chillies, curry leaves and whole red chillies.
Pour in flour mixture immediately. Add salt, jaggery and turmeric. Cook till creamy on a low heat. Keep aside.
Heat two teaspoons oil. Add cumin, fenugreek and mustard. When they pop, add asafoetida, ginger, green chillies, curry leaves and whole red chillies.
Pour in flour mixture immediately. Add salt, jaggery and turmeric. Cook till creamy on a low heat. Keep aside.
For pakora:
Mix all the ingredients and form a batter consistency using water.
Heat oil and drop in small pakoras from the made batter.
Soak the cooled pakoras in warm water for five minutes and add to the gravy, just before serving.
Heat a teaspoon of oil and pour over the kadhi, immediately followed by red chilli powder and coriander leaves. Serve hot.
Heat oil and drop in small pakoras from the made batter.
Soak the cooled pakoras in warm water for five minutes and add to the gravy, just before serving.
Heat a teaspoon of oil and pour over the kadhi, immediately followed by red chilli powder and coriander leaves. Serve hot.
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Sep 19, 2009
Some of the most popular breads served in India
Bread features prominently in almost all cultures across the world.The earliest record of bread - making can be traced back to Egypt. From Egypt it is believed to have spread to Greece and thereon to the rest of the western world through trade routes.
Today, bread is no longer just a staple; it is a symbol of the basic necessities of human existence.
Throughout India, the basic ingredients of bread - flour, water and salt, remain the constant . Rotis, the generic name for bread in Hindi, made from different grains and eaten mostly in rural, Western and Central India, while wholewheat remains the main cereal of northern and most of urban India except regions where rice is the main cereal.
Among unleavened breads, chapati , phulka, poori and paratha are commonly made at home as part of everyday meals. Most region specific and sometimes elaborate breads include roghani roti, missi roti, khasta roti. Rotis made from different grains like makki ( corn ), bajra ( pearl millet ), jowar ( sorghum ), ragi ( finger millet ) and chawal ( rice ) are eaten with specific dishes in particular seasons.
Naan
Among leavened breads, naan is one of the most popular staples. Other types of leavened bread popular as a street food in many parts of North India include kulchas and bhaturas.
Cooking methods vary as well. Bread can be baked on tawas ( iron griddle ), in tandoors ( clay ovens ), on ulta tawas ( dome - shaped iron griddle ), fried in woks or steamed, or even boiled: a method known as dubki ( drowning).
Different rotis and naans are served with different kebabs, qormas, salans and vegetable curries. A fairly simple rule lays down that all breads rich in fats are served with kebabs and dry meat preparations. Unleavened breads are served with thin gravies and vegetable dishes. But there are some breads, the pairing of which are eternal; for instance makki ki roti with sarson ka saag, baati with dal, pooris with aloo ki subzi, kaddu ki sabzi or chick pea gravy and bhatura with chole.
However, planning and serving a meal with Indian breads need not make undue demands on your time. All it takes is a little imagination and some common sense in complementing dishes and flavors.
Some of the most popular breads served in India
Baati
It is a hard, dumpling - shaped, unleavened bread cooked in the desert areas of Rajasthan, Malwa and Gujarat in Northwest and Western India. It is values for its exceptionally long life and high energy content, as well as for the minimal quantity of water it requires in preparation. Always eaten with dal, baati can be plain or filled with onions, peas and sattu ( roasted gram flour ).
Bhakri
It is a round, flat unleavened bread popular in the states of Gujarat, Maharashtra and Northern Karnataka. It is made mostly from jowar flour, bajra flour, ragi flour or rice flour ( in the Konkan region ), combined with oil and water. Usually eaten with a curry called zhunka, it is considered a traditional farmer’s meal, prepared at the crack of dawn and consumed for both breakfast and lunch.
Bhatura
It is a soft, fluffy, leavened fried bread, typically eaten with spicy chickpeas ( chole ). This classic Punjabi bread made with white flour, yogurt, ghee or oil, and yeast. Once kneaded well, the dough is left to rise, after which small balls of it are either hand - rolled or flattened using a rolling pin. Then deep fried until they puff up into a lightly browned, soft , fluffy bread.
Jolada Roti
It is an unleavened bread made of jowar, typical to North Karnataka where it is eaten with pulse curries such as zhunka.
Kulcha
It is a typical Punjabi bread, most famous in the city of Amritsar, with one style of kulcha is even called the Amritsari Kulcha. A type of leavened bread, it is made with flour dough, often stuffed with mashed potatoes or paneer, onion ( optional ), dry fruits ( Dry fruit kulcha is famous in Kashmir ) and spices, then rolled into a flat round bread and baked in an earthen clay oven ( tandoor ).
Luchi
A cousin of the poori, is a deep - fried flat bread made of wheat flour that is typical to Bengali cuisine. The dough for luchis, is prepared by mixing fine maida flour with water and spoonful of ghee. Small balls of the dough are then flattened using a rolling pin and ddep - fried.
Roti
In general, refers to Indian flat bread cooked on iron griddle.
Tandoori Roti
It is leavened wheat flour bread baked in tandoor, popular across North India.
Khameeri Roti
It is a leavened wheat flour bread using yeast. It is simple bread baked in tandoors.
Makki Di Roti
Literally means roti made from maize flour. Yellow in color, once cooked, it has very little adhesive strength, which makes it difficult to handle. That’s why it’s usually patted in to shape and not rolled out using rolling pin. A winter bread, it is best paired with sarson ka saag ( cooked leaves of mustard ) and lassi, a sweet drink made from yogurt and water.
Information & Photo Credit - ITC - WELCOMGROUP
Sep 17, 2009
Butter Chicken Masala & Shahi Chana ( Traditional Punjabi Method )
Butter Chicken Masala
( Lightly seasoned chicken dish enriched with butter and cream. An all - time favorite )
Serves: 4
Time required: 35 minutes plus cooling time
Ingredients
1 kg tandoori chicken
500 g tomatoes, chopped
3 bay leaves
1/2 cup ( 120 ml ) water
4 tablespoon ( 60 g ) cashew nuts
50 g butter
1/2 teaspoon ( 2 g ) chilli powder
3/4 teaspoon ( 4 g ) salt
1/2 teaspoon ( 2 g ) garam masala powder
1 teaspoon ( 5 g ) sugar
1/2 cup ( 120 ml ) cream or to taste
500 g tomatoes, chopped
3 bay leaves
1/2 cup ( 120 ml ) water
4 tablespoon ( 60 g ) cashew nuts
50 g butter
1/2 teaspoon ( 2 g ) chilli powder
3/4 teaspoon ( 4 g ) salt
1/2 teaspoon ( 2 g ) garam masala powder
1 teaspoon ( 5 g ) sugar
1/2 cup ( 120 ml ) cream or to taste
10 g coriander leaves, chopped
2 green chillies, chopped finely
2 green chillies, chopped finely
Method
Cook the tomatoes with bay leaves and water for five minutes. When cool, blend in a liquidizer. Sieve the mixture. Keep the puree aside.
Grind cashew nuts in a mixer to a fine powder.
Melt butter in a non stick pan and fry the cashew nut powder till golden color. Lower the heat, add tomato puree, chilli powder, salt, garam masala powder and sugar. Simmer for 10 minutes. Add tandoori chicken and cook for five more minutes. Garnish with cream, coriander leaves and green chillies. Serve with Naan.
Grind cashew nuts in a mixer to a fine powder.
Melt butter in a non stick pan and fry the cashew nut powder till golden color. Lower the heat, add tomato puree, chilli powder, salt, garam masala powder and sugar. Simmer for 10 minutes. Add tandoori chicken and cook for five more minutes. Garnish with cream, coriander leaves and green chillies. Serve with Naan.
Shahi Chana
Serves: 4
Time required: 45 minutes plus soaking time
Ingredients
200 g Kabuli chana ( white chickpeas )
1 1/2 tablespoon ( 22 g ) chana dal
5 flakes ( 10 g ) garlic, crushed
1 teaspoon ( 5 g ) ajwain
1/2 teaspoon salt
3 cups water
1 1/2 tablespoon ( 22 g ) chana dal
5 flakes ( 10 g ) garlic, crushed
1 teaspoon ( 5 g ) ajwain
1/2 teaspoon salt
3 cups water
For the seasoning:
20 ml oil
1 1/2 teaspoon ( 7 g ) ginger juliennes
1 teaspoon ( 5 g ) cumin ( jeera ) seeds
1 1/2 teaspoon ( 7 g ) amchur powder or 3 teaspoon ( 15 g ) anardana ( pomegranate seeds )
1 1/2 teaspoon ( 7 g ) chilli powder
1 1/2 teaspoon ( 7 g ) garam masala powder
1 1/2 teaspoon ( 7 g ) salt
3 green chillies , chopped
10 g coriander leaves, chopped
1 1/2 teaspoon ( 7 g ) ginger juliennes
1 teaspoon ( 5 g ) cumin ( jeera ) seeds
1 1/2 teaspoon ( 7 g ) amchur powder or 3 teaspoon ( 15 g ) anardana ( pomegranate seeds )
1 1/2 teaspoon ( 7 g ) chilli powder
1 1/2 teaspoon ( 7 g ) garam masala powder
1 1/2 teaspoon ( 7 g ) salt
3 green chillies , chopped
10 g coriander leaves, chopped
Method
Soak chana for 6 - 8 hours or overnight. Put the chana with all thew remaining ingredients and 3 cups water in the pressure cooker and cook on a medium heat for 15 minutes after the first whistle.
Heat oil in a nonstick kadai. Add ginger juliennes and cumin seeds. Lower the heat and add amchur powder or anardana, chilli powder, garam masala powder and fry for a minute.
Then add the cooked chana along with the water in which it was boiled , cover with a lid, adjust salt and cook over medium heat for 10 to 15 minutes or till done and gravy thickens. Garnished with green chillies and chopped coriander leaves. Serve with Puri / Batura...
Heat oil in a nonstick kadai. Add ginger juliennes and cumin seeds. Lower the heat and add amchur powder or anardana, chilli powder, garam masala powder and fry for a minute.
Then add the cooked chana along with the water in which it was boiled , cover with a lid, adjust salt and cook over medium heat for 10 to 15 minutes or till done and gravy thickens. Garnished with green chillies and chopped coriander leaves. Serve with Puri / Batura...
Sep 12, 2009
Murg Achari Tikka, Mahi Tikka Lahsuni & Peshavari Mutton Tikka
The weather’s just right .....for an open air kebab party !!!
Murg Achari Tikka
Serves: 4
Time required: 15 minutes plus marinating and grilling time
Time required: 15 minutes plus marinating and grilling time
Ingredients
800 g boneless chicken, preferably legs, cut into medium sized pieces
Salt to taste
1 tablespoon ( 15 g ) chilli powder
1 tablespoon ( 15 g ) turmeric powder
3 tablespoon ( 45 ml ) vinegar
1 tablespoon ( 15 g ) ginger - garlic paste
1/2 teaspoon ( 2 g ) white pepper powder
1 cup ( 240 ml ) curd
1 teaspoon ( 5 g ) garam masala powder
1/2 teaspoon ( 2 g ) kalonji ( onion seeds )
Salt to taste
1 tablespoon ( 15 g ) chilli powder
1 tablespoon ( 15 g ) turmeric powder
3 tablespoon ( 45 ml ) vinegar
1 tablespoon ( 15 g ) ginger - garlic paste
1/2 teaspoon ( 2 g ) white pepper powder
1 cup ( 240 ml ) curd
1 teaspoon ( 5 g ) garam masala powder
1/2 teaspoon ( 2 g ) kalonji ( onion seeds )
1 tablespoon ( 15 g ) gram flour
1 tablespoon ( 15 g ) mustard paste
1/2 cup ( 120 ml ) fresh cream
1/2 teaspoon ( 2 g ) chaat masala ( optional )
1 tablespoon ( 15 g ) mustard paste
1/2 cup ( 120 ml ) fresh cream
1/2 teaspoon ( 2 g ) chaat masala ( optional )
Method
Mix all the ingredients, except cream, and apply to the chicken pieces. Finally add the cream. Keep the chicken aside to marinate for six hours at room temperature or overnight in the refrigerator.
Skewer the tikkas and grill in a tandoor or an oven till done.
Serve hot, sprinkled with chaat masala.
Skewer the tikkas and grill in a tandoor or an oven till done.
Serve hot, sprinkled with chaat masala.
Nutritional value of each serving- 387.0 kcal
Mahi Tikka Lahsuni
( Pomfret fillets with a distinct garlic flavor )
Serves: 4
Time required: 20 minutes plus marinating and grilling time
Time required: 20 minutes plus marinating and grilling time
Ingredients
1 kg pomfret fillets, cut into 5 cm cubes
Salt to taste
2 tablespoon ( 30 g ) garlic paste
2 teaspoon ( 10 g ) ginger paste
1/2 teaspoon ( 2 g ) ajwain ( caraway seeds )
1 teaspoon ( 5 g ) chilli powder
1 teaspoon ( 5 g ) garam masala powder
Juice of 3 lemons
1 teaspoon ( 5 g ) turmeric powder
2 tablespoon ( 30 g ) garm flour
Salt to taste
2 tablespoon ( 30 g ) garlic paste
2 teaspoon ( 10 g ) ginger paste
1/2 teaspoon ( 2 g ) ajwain ( caraway seeds )
1 teaspoon ( 5 g ) chilli powder
1 teaspoon ( 5 g ) garam masala powder
Juice of 3 lemons
1 teaspoon ( 5 g ) turmeric powder
2 tablespoon ( 30 g ) garm flour
1/2 cup ( 120 ml ) curd
5 tablespoon ( 75 ml ) mustard oil
25 g garlic, chopped
5 tablespoon ( 75 ml ) mustard oil
25 g garlic, chopped
Method
Mix all the ingredients and marinate the fish in this mixture for half an hour. Skewer and grill on lit charcoal grill or in a preheated oven at 250 * C till done.
If preferred, marinate capsicum and onion cubes in the same marinade and grill along with the fish.
If preferred, marinate capsicum and onion cubes in the same marinade and grill along with the fish.
Nutritive value of each serving- 537.0 kcal
Peshavari Mutton Tikka
( Grilled Mutton Cubes )
Serves: 4
Time required: 20 minutes plus marinating and grilling time
Time required: 20 minutes plus marinating and grilling time
Ingredients
400 boneless mutton leg, cubed
2 tablespoon ( 30 g ) ginger - garlic paste
Salt to taste
4 tablespoon ( 60 g ) papaya paste
1 tablespoon ( 15 g ) kachri ( tenderiser )
1 tablespoon ( 15 g ) garam masala powder
1 tablespoon ( 15 g ) red chilli powder
1 tablespoon ( 15 g ) gram flour
1/2 cup ( 120 ml ) curd
5 tablespoon ( 75 ml ) oil
2 tablespoon ( 30 g ) ginger - garlic paste
Salt to taste
4 tablespoon ( 60 g ) papaya paste
1 tablespoon ( 15 g ) kachri ( tenderiser )
1 tablespoon ( 15 g ) garam masala powder
1 tablespoon ( 15 g ) red chilli powder
1 tablespoon ( 15 g ) gram flour
1/2 cup ( 120 ml ) curd
5 tablespoon ( 75 ml ) oil
Method
Marinate the mutton cubes in ginger - garlic paste, salt , papaya and kachri and keep aside for one hour.
Mix the remaining ingredients and apply to the mutton cubes. Keep aside for one more hour.
Skewer the tikkas on seekhs ( skewers ) and grill over a lit charcoal and grill till done.
Mix the remaining ingredients and apply to the mutton cubes. Keep aside for one more hour.
Skewer the tikkas on seekhs ( skewers ) and grill over a lit charcoal and grill till done.
Nutritive value of each serving- 342.0 kcal
Aug 4, 2009
Naan , Kashmiri Kulcha & Batura
Naan
Ingredients
500g flour
50 g curd
50 ml milk
10 g sugar
5 g baking powder
1 g soda bicarb ( cooking soda )
Salt to taste
25 ml oil
50 g curd
50 ml milk
10 g sugar
5 g baking powder
1 g soda bicarb ( cooking soda )
Salt to taste
25 ml oil
Method
Sieve flour, salt , soda bicarb and baking together. Make a well in the centre.
Mix sugar, curd and milk well. Add a little water if required to the curd- milk mixture.
Pour this mixture over the sieved flour to bind a soft dough.
Cover and keep aside for at least 10 minutes. Again punch the dough by using oil and keep it aside , covered for fermentation for at least two hours.
Divide the dough into eight equal sized portions. Roll them into balls and flatten each ball with the palm to give it a round thick chapati like shape. Then stretch on one side to form oval shaped naan.
Mix sugar, curd and milk well. Add a little water if required to the curd- milk mixture.
Pour this mixture over the sieved flour to bind a soft dough.
Cover and keep aside for at least 10 minutes. Again punch the dough by using oil and keep it aside , covered for fermentation for at least two hours.
Divide the dough into eight equal sized portions. Roll them into balls and flatten each ball with the palm to give it a round thick chapati like shape. Then stretch on one side to form oval shaped naan.
Bake in hot tandoor till done. Similarly prepare the remaining naan.
Kashmiri Kulcha
Ingredients
Naan dough
A handful of mixed dry fruits to a coarse powder
100 g butter
A handful of mixed dry fruits to a coarse powder
100 g butter
Method
Make the dough as for Naan and divide into 8 portions. Roll into balls. Stuff each ball with the coarsely ground dry fruit powder. Flatten each ball with the palm to make it a round and flat shape. Bake the Kashmiri kulcha in a tandoor till done. Apply butter and serve hot. Similarly prepare the remaining kulchas.
Batura
Ingredients
400 g flour
25 g curd
10 g sugar
5 g salt
3 g baking powder
20 g ghee
Oil for deep frying
25 g curd
10 g sugar
5 g salt
3 g baking powder
20 g ghee
Oil for deep frying
Method
Mix sugar , curd and a little water together well.Keep it aside.
Sieve flour , baking powder and salt together.
Make a well in the centre and pour the curd - sugar mixture into it. Mix well and bind to a soft dough. Keep it aside , covered for two and - a - half hours.
Apply ghee and knead the dough again and divide into small portions.
Flatten each ball with the palm to a round shape and deep fry in hot oil . Serve hot with chhole.
Sieve flour , baking powder and salt together.
Make a well in the centre and pour the curd - sugar mixture into it. Mix well and bind to a soft dough. Keep it aside , covered for two and - a - half hours.
Apply ghee and knead the dough again and divide into small portions.
Flatten each ball with the palm to a round shape and deep fry in hot oil . Serve hot with chhole.
Jul 22, 2009
Langar ki dal , Alu gobi ki subzi , Kada parshad & Salad dilkhush... Guru Ka Langar recipes
Roasting the parshads ( chapatis ) in a spirit of love
The tradition of ‘’ guru ka langar ‘’ ( community kitchen / food served in a Gurudwara ) originates from the Sikh Gurus, who preached the essence of humanity. After the hymns and veneration of the Guru Granth Sahib, kada parshad distributed , followed by langar , where free food is served to devotees regardless of caste and creed as all sit and break bread together.
For Sikhs , there is no greater source of joy than to celebrate the birth of Guru Nanak and that of Guru Gobind Singh. At each Guru Purab , guru ka langar served.
Guru Nanak desired that every sikh should share his food with others and that their kitchens should be open to all.
Every sikh is expected to contribute either by donating food or by taking part in the cooking and or distribution of food , for it saveth life .
Information & photo credit - Jetwings
A quiet conversation while scouring the langar vessels
Langar Ki Dal
Ingredients
2 ups urad dal with skin
2 cups channa dal ( both soaked in water for 6 hours )
4 onions , chopped fine
1 - inch piece ginger
5 cloves garlic
1 cup ghee
1 tablespoon oil
2 teaspoon cumin seeds
4 teaspoon ginger - garlic paste
1 teaspoon chilli powder ( or use green chillies )
2 teaspoon garam masala
Salt to taste
2 cups channa dal ( both soaked in water for 6 hours )
4 onions , chopped fine
1 - inch piece ginger
5 cloves garlic
1 cup ghee
1 tablespoon oil
2 teaspoon cumin seeds
4 teaspoon ginger - garlic paste
1 teaspoon chilli powder ( or use green chillies )
2 teaspoon garam masala
Salt to taste
Method
Pressure cook the dal ( urad & channa ) along with garlic, ginger , salt , chilli powder / green chillies with 5 cups of water till soft.
Heat oil , put the cumin seeds , ginger - garlic paste , onion and fry till brown and then add it to the dal. Adjust salt.
Continue to simmer on low heat till the gravy becomes thick. Pour hot ghee over it and serve with fresh chapatis.
Heat oil , put the cumin seeds , ginger - garlic paste , onion and fry till brown and then add it to the dal. Adjust salt.
Continue to simmer on low heat till the gravy becomes thick. Pour hot ghee over it and serve with fresh chapatis.
Tips : Garam masala is sprinkled over it after the dal is cooked completely and then covered ( so the flavor gets absorbed ). The amount of dal and the ingredients can be adapted according to your requirements.
A sevadar stirring the langar dal
Alu Gobi Ki Sabzi
Ingredients
500 g cauliflower , cut into larger pieces
1 teaspoon turmeric powder
2 tablespoon coriander leaves , chopped fine
1 teaspoon chilli powder 6 green chillies
6 potatoes , peeled , quartered
1 tablespoon ginger , shredded
3 onions , chopped fine
1 tablespoon garam masala powder
1/4 cup oil
Salt to taste
1 teaspoon turmeric powder
2 tablespoon coriander leaves , chopped fine
1 teaspoon chilli powder 6 green chillies
6 potatoes , peeled , quartered
1 tablespoon ginger , shredded
3 onions , chopped fine
1 tablespoon garam masala powder
1/4 cup oil
Salt to taste
Method
In a heavy bottomed kadai ,heat oil . Saute onion till brown. Add ginger , turmeric , chillies / chilli powder , salt and stir. Finally , add cauliflower and potatoes and sprinkle with water. Cover with a thick metal lid topped with water. Cook on a slow heat till the vegetables are done.Garnish with garam masala and coriander leaves.
Kada Parshad
Serves : 15
Ingredients
5 cups coarsely ground wheat flour
5 cups ghee
5 cups sugar
5 cups ghee
5 cups sugar
Method
Heat ghee and add the flour and keep stirring till brown. To the sugar add two and a half glass water and make a syrup or chasni , keep stirring till it forms a consistent thick liquid. Add sugar gradually to the flour and continue cooking till ghee and sugar blend. No flavor is needed.
Replace with 1 cup of each ingredient if you wish to make for just 3 to 4 people.
Replace with 1 cup of each ingredient if you wish to make for just 3 to 4 people.
It was Guru Amardas who introduced kada parshad , that became the consecrated dish.
Salad Dilkhush
Ingredients
3 large tomatoes, chopped
3 radishes , peeled and chopped
2 tablespoon lemon juice
2 teaspoon sugar
3 green chillies , chopped
Salt to taste
3 onions, chopped
3 cucumbers, peeled , chopped
1 tablespoon coriander leaves , chopped
3 radishes , peeled and chopped
2 tablespoon lemon juice
2 teaspoon sugar
3 green chillies , chopped
Salt to taste
3 onions, chopped
3 cucumbers, peeled , chopped
1 tablespoon coriander leaves , chopped
Method
Mix all the ingredients well and serve with meal.
Tip : This should be prepared in advance so that the ingredients absorb the lemon juice.
Serving food at Gurudwara
Jul 19, 2009
Mushroom & Corn Tikki , Methi aur Palak Tikki & Jeera lassi
MUSHROOM & CORN ( KHUMB AUR MAKKAI ) TIKKI
Ingredients
250 g fresh corn
250 g mushrooms
100 g breadcrumbs
50 g flour
25 g garlic
1 teaspoon butter
10 g green chilli , deseeded and chopped
A few spring coriander leaves , chopped
A pinch turmeric powder
Salt to taste
1/2 teaspoon garam masala powder
250 g mushrooms
100 g breadcrumbs
50 g flour
25 g garlic
1 teaspoon butter
10 g green chilli , deseeded and chopped
A few spring coriander leaves , chopped
A pinch turmeric powder
Salt to taste
1/2 teaspoon garam masala powder
Oil for frying
Method
Boil corn and mushrooms with a little turmeric powder and squeeze through a muslin cloth to remove all the excess water. Grind the mixture. Heat butter and saute garlic in butter till golden brown and add to the mince (corn & mushroom ). Add green chillies , coriander leaves , salt , garam masala powder and breadcrumbs. The mixture should be firm. Make tikkis, coat with flour and deep fry. Serve with tomato sauce or green chutney.
METHI AUR PALAK TIKKI
Ingredients
500 g spinach , chopped
200 g fresh fenugreek leaves , chopped
100 g onions , chopped
50 g garlic, chopped
50 g breadcrumbs
20 g fresh coriander leaves , chopped
5 g green chilli , chopped
2 g shahjeera
Salt to taste
Oil for frying
200 g fresh fenugreek leaves , chopped
100 g onions , chopped
50 g garlic, chopped
50 g breadcrumbs
20 g fresh coriander leaves , chopped
5 g green chilli , chopped
2 g shahjeera
Salt to taste
Oil for frying
Method
Wash and chop fenugreek leaves , rub them salt and wash. Wash spinach. Slice and brown onions. Boil fenugreek leaves and spinach. Squeeze out water and chop. Add rest of the ingredients and make tikkis . Shallow fry in oil.Serve hot with tomato sauce / green chutney.
JEERA LASSI
Ingredients
100 g curd
1/2 teaspoon cumin seeds ( roasted )
Salt to taste
2 pinches of black pepper
A few mint leaves , chopped
1/4 cup milk ( cold )
1/2 teaspoon cumin seeds ( roasted )
Salt to taste
2 pinches of black pepper
A few mint leaves , chopped
1/4 cup milk ( cold )
Method
Adding cold milk , blend curd , cumin seeds , salt , mint leaves and pepper. Add ice cubes and serve chilled. ( If required and a little water ).
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