Showing posts with label Indian Vegetables. Show all posts
Showing posts with label Indian Vegetables. Show all posts
Monday, May 3, 2010
Arbi Masala
Ingredients:
1 bowl - arbi (Colocasia, Taro, Eddo) boiled and peeled
1 tsp - ajwain (carom seed)
1 tsp - dhaniya powder
1 tsp - garam masala
2 tsp - besan
1/2 tsp - red chilli powder
4 - green chilli
2 tsp - ginger rings
2 tbsp - oil
salt to taste
Method:
1. Heat some oil in a pan and deep fry arbi which is already boiled and peeled till it turns golden brown.
2. Take it out on a kitchen towel and press it so that it turns flat. Now again deep fry them.
3. Take a seperate pan and heat oil in it. Put ajwain and let it crackle.
4. Now put ginger rings, green chilli, then besan and all the other spices in it. Mix it well.
5. Finally put fried arbi in it and toss it properly so that the masala completely wraps on arbi.
6. While serving place the green chillies added in the masala on the top, it will work as a garnishing also.
Saturday, May 1, 2010
Paneer Tawa Masala
Ingredients:
200 gm - paneer diced
3 tsp - onion grated
1 bowl - tomato puree
2 tsp - fresh cream
2 tsp - white butter
1/4 tsp - ginger
1/4 tsp - garlic
1/2 tsp - ajwain (carom seed)
1/2 tsp - garam masala
1/2 tsp - red chilli powder
1/2 tsp - kasoori methi (fenugreek leaves dried)
1/2 tsp - green chilli finely chopped
1 tsp - fresh coriander leaves finely chopped
1/2 tsp - honey (optional)
1 tsp - ghee
2 - laung (cloves)
2 - elaichi (cardamom)
salt to taste
Method:
1. Put butter, cream, garlic, ginger, red chilli powder, laung, kasoori methi, elaichi, honey and salt in a blender and blend it into a smooth paste.
2. Heat a non-stick pan and put this paste in it and cook it for 1 min. Now put tomato puree in it and mix it well and cook it till two boils.
3. Heat ghee in a separate pan and put ajwain in it. Allow it to crackle and then add onion with garam masala, and red chilli powder.
4. Cook it for half a minute and put diced paneer in it. Toss it well and pour the prepared masala on it. Season it with salt and allow the masala to coat on paneer pieces.
5. Garnish it with green chilli and green coriander leaves.
6. Enjoy paneer tawa masala with naan or roti.
Saturday, April 17, 2010
Tamatri Shimla Mirch
Ingredients:
2 tbsp - onion finely chopped
15 to 20 - small potato (boiled and fried)
1 bowl - tomato puree
1 large - capsicum (roundly cut)
1/2 tsp - haldi
1 tsp - red chilli powder
1/2 tsp - garam masala
1/2 tsp - dhaniya powder
2 tbsp - oil
1/2 tsp - green chilli finely chopped for garnishing
1 tsp - fresh coriander leaves for garnishing
salt to taste
Method:
1. Heat oil a wok, put onion and when they turn pink add tomato puree.
2. Season it with salt, haldi and red chilli powder. Put 1/2 cup of water in it.
3. Now put capsicum and cook it for 5 mins until it turns tender.
4. Finally add potatoes with garam masala and dhaniya powder for creating aroma.
5. Garnish it with green chilli and coriander leaves and serve it hot with roti or parantha.
Thursday, April 15, 2010
Patta Gobhi Lazeez
Ingredients:
1 flower - cabbage (sliced)
1 cup - besan (flour-chickpea)
1/2 tsp - red chilli powder
1/2 tsp - salt
water
Masala:
1 tbsp - desi ghee
1 big - onion
2 - garlic cloves
2 big - tomato finely chopped
1/2 tsp - haldi
4 - laung (cloves)
1 tsp - dhaniya powder
1/2 tsp - garam masala
1 tsp - jeera powder (cumin powder)
2 tsp - curd
2 tsp - fresh coriander leaves
salt to taste
Method:
1. Take a mixing bowl and put besan, salt and red chilli powder in it. Add some water in it and prepare the batter.
2. Put the sliced cabbage in it and toss it well so that the batter is coated on it thoroughly.
3. Now deep fry the cabbage and take it out on a kitchen towel for extra oil to be soaked.
4. Blend onion and garlic cloves in a blender using a small quantity of water.
5. Heat desi ghee in a pan and put this onion, garlic paste in it. Saute it for 2-3 mins.
6. Now add all the spices, haldi, laung, dhaniya powder, garam masala, jeera powder and salt. Mix it well and put some water around 2 tbsp so that the masala is cooked properly.
7. Now add dahi and stir it well. When the masala leaves ghee from the corners put fried cabbage in it. Cover it and cook it for 3-4 mins.
8. Now add chopped tomatoes to it and cook it for another 3 mins. Do not overcook the tomatoes. Now put off the flame.
9. Garnish it with fresh coriander leaves and serve it hot with naan or paranthas.
Wednesday, March 31, 2010
Paneer Pasinda
Ingredients:
200 gm - paneer
1 tsp - garlic finely chopped
3 tsp - onion finely chopped
1 tsp - jeera (cumin seeds)
1 tsp - green chilli finely chopped
3 tsp - tomato puree
3 tsp - kaju paste (cashew nuts)
1 tsp - tomato ketchup
1 cup - cream
1/2 tsp - red chilli powder
1/2 tsp - garam masala
1 tsp - oil
2 - green chilli thin & long sliced for garnishing
salt to taste
For Marination:
1 cup - curd
1.5 tsp - bhuna jeera (roasted cumin powder)
1 tsp - kasoori methi
3 tsp - amchur
1 tsp - fresh coriander finely chopped
salt to taste
Method:
1. Cut the paneer in square shape of moderate thickness.
2. Take a mixing bowl and mix all the ingredients for marination. Put the paneer pieces in it and wrap all the marination over it.
3. Heat some oil in a pan and put the marinated paneer pieces in it and cook it for few minutes.
3. Meanwhile start preparing the gravy. Heat some oil in a pan and put garlic, onion, cumin seeds and green chilli. Saute it till the onion turn pink brown.
4. Now add tomato puree to it, then put kaju paste and mix it well. Now put tomato ketchup, cream, red chilli powder, garam masala and salt. Cook the gravy until it leaves oil from the sides.
5. Place the paneer slices in a serving dish and pour the gravy from top. Garnish it with thin long sliced green chillies.
6. Serve it hot.
Monday, March 29, 2010
Stuffed Potato In Paalak Gravy
Ingredients:
2 tbsp - mustard oil
5 to 6 - scooped and mildly boiled potato
1 bowl - paalak (spinach leaves)
3 tsp - fresh coriander leaves
3 tsp - mint leaves
2 tsp - green chilli
1/2 tsp - amchur (mango powder)
1/2 tsp - jeera
1/2 tsp - kishmish (raisins)
1 large - finely chopped tomato
1/2 tsp - haldi (turmeric powder)
1/2 tsp - red chilli powder
1/2 tsp - garam masala
1/2 tsp - dhaniya powder
4 tbsp - curd
2 tsp - desi ghee
salt to taste
For Garnishing:
Ginger rings
Long and thinly sliced red chilli
Method:
1. Heat mustard oil in a kadhai and cook scooped and boiled potatoes till they turn golden brown. Take it out on a kitchen towel for extra oil to get soaked.
2. Put coriander leaves, mint leaves, green chillies, amchur, jeera, kishmish in a blender and blend it evenly. Take out this green paste in a bowl.
3. Heat 1/2 tsp desi ghee in a kadhai and put haldi, red chilli powder, garam masala, dhaniya powder and tomato. Cook it for 1 min then add paalak leaves and let it soften for 1 min. Finally add curd and salt to it. Cook it for 1 min. Now take this gravy out in a blender and blend it finely.
4. Again put this gravy in a kadhai and cook it for 3-4 mins.
5. Now marinate the potatoes with the green paste and place it in a deep cooking utensil and pour the gravy on it from above. Add 1.5 tsp of desi ghee in it and cook it on low flame for 8-10 mins.
6. Take it out in a platter and garnish with ginger rings and long thinly sliced red chilli.
7. Serve it hot.
Friday, March 26, 2010
Tofu Masala
Ingredients:
150 gm - tofu
1 large - onion finely chopped
1 large - tomato finely chopped
1 small - capsicum finely chopped
1 big bowl - rajma (kidney beans) boiled
20 to 25 leaf - palak (spinach)
1 tsp - garlic paste
1/2 tsp - garam masala
1/4 tsp - black pepper powder
1 tbsp - oil
salt to taste
Method:
1. Heat oil in a pan and cook tofu till it turns golden brown. Take it out in a plate.
2. Put onion in the same pan and saute for 1 min, now add garlic paste and cook it for another 1 min.
3. Now add tomato and capsicum, cook it for another 2 mins. Drizzle salt, garam masala and black pepper mix it well.
4. Put boiled rajma, palak leaves in it and cook it till the leaves soften.
5. Finally add fried tofu to it and toss it well.
6. Tofu Masala is ready to be served hot.
Saturday, March 20, 2010
Cheese Kofta Curry
Ingredients For Kofta:
4 - boiled potato mashed
2 cube - cheese grated
50 gm - paneer grated
2 to 3 - green chilli finely chopped
3 tsp - coriander leaves finely chopped
1/2 tsp - black pepper
1/4 tsp - garam masala
1/4 tsp - dhaniya powder
2 tsp - cornflour
salt to taste
oil for deep frying
Ingredients For Curry:
2 - onion finely sliced
4 - tomato
1 - green chilli
1 tbsp - garlic finely chopped
1 tbsp - ginger finely chopped
1/4 tsp - dhaniya powder
1/2 tsp - red chilli powder
1/4 tsp - garam masala
1/4 tsp - kasoori methi
2 tsp - coriander leaves finely chopped
1/2 cup - malai (milk cream)
2 tsp - milk
1 tbsp - oil
salt to taste
Method For Kofta:
1. Mix grated cheese and paneer to boiled and mashed potatoes.
2. Add all the spices in it and mix it well.
3. Make small balls of the mixture and deep fry them till they turn golden brown.
Method For Curry:
1. Heat oil in a kadhai and fry finely sliced onions. Now fry finely chopped garlic and ginger.
2. Now put fried onions, garlic, ginger along with tomato and green chilli in a grinder and grind them thoroughly.
3. Heat 1 tbsp oil in a kadhai, put this grinded paste in it and cook it until the paste leaves oil from the corners.
4. Now add salt and all other spices to it. Then add milk cream and milk and also some water if you do not want the curry to be thick.
5. Let it come to a boil and now add coriander leaves.
6. While serving place the koftas in a serving dish and pour the gravy from top. Decorate it with grated paneer and fresh coriander leaves.
Sunday, March 14, 2010
Potato Stuffed Green Chillies
Ingredients:
6 pieces - large green chilli
2 big - potato
1 tsp - finely chopped ginger
1/2 tsp - cumin seeds
1/4 tsp - turmeric powder
1/2 tsp - aamchur (mango powder)
1/2 tsp - garam masala
2 tbsp - oil
salt to taste
Method:
1. Wash and clean green chillies. Cut them from between and take out the seeds.
2. Boil the potatoes and peel the skin off and mash them.
3. Heat 1 tsp oil in a kadhai and then put cumin seeds and ginger in it.
4. Now add mashed potatoes and all the spices to it and cook it well.
5. Stuff the prepared masala in the green chillies.
6. Again heat some oil in kadhai and keep it on low flame. Put the stuffed green chillies in it and drizzle some salt over it (keep in mind that salt is already used in preparing masala so make sure the quantity does not exceed).
7. Cook it well from all sides.
8. Serve it hot with meals as green chillies enhance the taste of all indian meals.
Monday, April 27, 2009
Mattar Mushroom
Ingredients:
1 1/2 cups - green peas (Mattar)
200 gms - mushrooms
4 - cardamon(green)
1" - cinnamon
2 - onions
1 1/2 tbsp - ginger paste
1 tbsp - garlic paste
3 to 4 - tomatoes blended
1 tbsp - chilli powder
1 tbsp - coriander powder
1 tsp - turmeric
1 tsp - garam masala powder
1/2 cup - cashewnut paste
4 tbsp - oil
Salt To Taste
Fresh coriander leaves
Instructions:
1. Clean, wash and cut the mushrooms into medium pieces and chop onions finely.
2. Heat oil in pan. Saute green cardamoms, cinnamon stick & onions till golden brown.
3. Add ginger garlic paste and cook for 1/2 a minute.
4. Add tomatoes and cook till oil leaves the sides.
5. Add chilli powder, coriander powder, turmeric, garam masala, salt and cook for 2 minutes.
6. Lastly dissolve the cashewnut paste in one cup of water and mix well and add it to the pan. Add one more cup of water and bring it to boil.
7. Add the mattar (green peas) and mushrooms and cook till the peas are fully cooked.
8. Garnish with fresh coriander leaves.
Once done, serve mattar mushroom with rice or roti.
Sunday, April 26, 2009
Haandi Paneer
Ingredients:
200 gms - paneer cut in cubes
2 - tomatoes chopped
2 - green capsicums chopped
2 - large onions chopped
1 tsp - cumin seeds
1 tbsp - ginger paste
2 - green chillies
1 tsp - red chilly powder
1/2 tsp - turmeric powder
1 tsp - garam Masala
2 tbsp - vinegar
Salt to taste
Fresh coriander leaves for garnishing
Instructions:
1. Heat oil in a Handi and roast some cumin seeds in it.
2. Add chopped onions, tomatoes and capsicum to the Handi and saute for a while.
3. Add the green chillies and ginger paste to it and keep stirring.
4. Add the paneer cubes along with all spices and vinegar.
5. Garnish with coriander leaves and your handi Paneer is ready to be served.
Thursday, April 23, 2009
Dum Aloo
Ingredients:
900gms - aloo (potatoes)
3/4th - cups water
1 cup - oil for frying
1 large - Onion (finely chopped)
4 tbsp - tomato puree
140 ml - curd
4 tbsp - hot water
1 - green pepper (seeds removed and sliced)
1tsp - garam masala powder
Salt to taste
Finely chopped coriander leaves for garnishing
Spices:
4 - cloves
4 - bay leaves
6 - black peppercorns
4 - green cardamoms
1 - brown cardamom
1piece - cinnamon stick
Paste:
1 large - onion (chopped)
12 flakes - garlic
2 tbsp - ginger
6- black peppercorns
1 tbsp - coriander seeds
1 tsp - cumin seeds
2 - dry red chilies
1 tsp - turmeric powder
Instructions:
Instructions:
1. Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.
2. Dry the potatoes on a cloth and heat the ghee or oil.
3. Deep fry the potatoes until golden brown. Drain and set aside.
4. Heat the oil in a flameproof pan and fry onions with all the spices until golden.
5. Grind the paste ingredients to a fairly smooth paste and stir into the onions.
6. Cook for 10 minutes. Stir in the tomato puree, curd and salt.
7. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.
8. Sprinkle dum aloo with pepper and garam masala and cook for few minutes.
Garnish it with finely chopped coriander leaves and serve it hot with naan, roti or parantha.
Tuesday, April 21, 2009
Stuffed Capsicum
Ingredients:
5 to 6 - capsicum (simlamirch)
3 to 4 - boiled potatoes
1/4 tsp - turmeric powder
1/2 tsp - red chili powder
3/4 tsp - garam masala
1 tsp - dry mango powder (amchur)
1 tsp - saunf
Salt To Taste
Oil for frying
Instructions:
Instructions:
1. Take some oil in a non stick kadai. Mash the boiled potatoes and saute it in oil for 8 to 10 mins.
2. Take it off from the flame and add all spices to it and mix it well.
3. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the potato mixture in it.
4. Now take oil in a kadai and fry the stuffed capsicums on all sides.
5. Garnish the stuffed capsicum with grated paneer, chopped coriander leaves and thinly sliced rings of tomato.
Serve hot
Sunday, April 19, 2009
Malai Kofta
Ingredients For The Kofta:
1/2 kg - potatoes
2 tbsp - grated paneer
4 to 5 - cashewnuts chopped
1 tsp - raisins
2 - finely chopped green chillies
2 tsp - finely chopped coriander leaves
2 to 3 tbsp - cornflour
2 tbsp - breadcrumbs
2 tbsp - thick malai
Salt To Taste
Oil for frying the koftas
Ingredients For The Gravy:
2 medium - onion. long and thinely sliced
4 large - tomatoes
3 flakes - garlic
1 inch - ginger
1 tsp - red chilli powder
1/2 tsp - garam masala powder
1/2 tsp - dhania(corainder) powder
1/4 tsp - turmeric (haldi) powder
1 tsp - kasuri methi
1 cup - malai whipped
1 cup - milk
1 cup - water
3 tsp - fresh coriander leaves
3 tbsp - oil
Salt to taste
Instructions For The Koftas:
1. Boil the potatoes till tender. Peel, mash and add paneer, cornflour, breadcrumbs and salt to it and mix it well. Make a dough and keep aside.
2. Take a bowl and put thick malai, cashews, raisins, green chillies and coriander leaves in it. Mix it lightly.
3. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
4. Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
Instructions For The Gravy:
1. Heat the oil in a kadai and fry onions till they turn brown. Now take them out.
2. Blend tomatoes, garlic, ginger and the fried onions.
3. Put this paste in kadai again and cook it for 5 mins.
4. Now add red chilli powder, haldi and salt to it.
5. Cook the paste till it gets seperated from oil.
6. Add malai and mix it well for 1 min. Now pour milk into it and little watter.
7. When the gravy comes to a boil add garam masala, dhaniya powder and kasuri methi to it.
8. Place the koftas in a dish and pour gravy on it and garnish it with fresh chopped coriander leaves.
Serve it hot with roti or parantha.
Note:
In this malai kofta receipe , the koftas should be put in gravy just before eating or else they will turn soggy.
Saturday, April 18, 2009
Navratan Korma
Ingredients:
2 1/2 cups - chopped vegetables (cauliflower, green peas, carrot, green beans, red bell pepper)
1/2 cup - chopped fried paneer
3 tsp - oil
1 pinch - asafoetida (hing)
1/2 tsp - cumin seeds (jeera)
1 - finely chopped green chili
1 tsp - shredded ginger
1 tsp - coriander powder (dhania)
1/4 tsp - turmeric Haldi)
1/2 tsp - cayenne pepper
2 - bay leaves
1/2 tsp - garam masala powder
1/2 tsp - mango powder (amchoor powder)
1 cup - milk
1/2 tsp - cornflour
Salt to taste
Garnish:
1/2 cup - seeded and chopped tomatoes
2 tsp - finely chopped coriander leaves
Instructions:
1. Mix the shredded ginger, green chili, coriander powder, turmeric, and cayenne pepper with 2 tablespoons of water and set aside.
2. Mix cornflour with milk and set aside.
3. Heat the oil in a saucepan. Add the asafetida and cumin seeds. After cumin seeds crack, add the bay leaves and the spice mixture. Fry for a few seconds until the spices start separating from the oil.
4. Add the cauliflower, green peas, carrot and green beans. Mix well and cover the pan. Let the vegetables cook on medium heat for about 7 to 8 minutes. The vegetables should be cooked just about half way.
5. Add the bell pepper and paneer. Mix well. Now put salt and then add the milk/cornflour mixture and cook until the vegetables are tender. Add more milk if needed for more gravy.
6. Turn off the heat. Mix in the garam masala powder and amchoor powder.
Place the vegetable korma in a serving dish and garnish with chopped tomatoes and finely chopped coriander leaves.
Friday, April 17, 2009
Kadai Paneer
Ingredients:
250 gms - Cottage Cheese (Paneer)
3 - Capsicum (Shimla Mirch)
4 - Onion (Pyaj)
4 - Tomato (Tamatar)
1 tsp - Ginger paste
1 tsp - Garlic paste
1 tsp - Red Chili Powder (Lal Mirchi)
2 - Bay Leaf (Tej Patta)
4 - Cloves (Lavang)
4 - Cloves (Lavang)
1 piece - Cinnamon (Tuj/Dalchini)
4 tbsp - Clarified Butter (Ghee)
Little orange color
Salt to taste
Instructions:
1. Cut cottage cheese, capsicum in small cubes.
2. Grind onion and tomato.
3. Mince cloves and cinnamom.
4. Heat clarified butter in a pan.
5. Add bay leaf, cloves, cinnamon.
6. Then add onion and cook it until it turns transparent. Then add tomato, ginger paste, garlic paste, salt, red chilli powder and orange color.
7. Continue cooking it on medium flame till ghee/oil begins to separate.
8. Add paneer and capsicum pieces to it and cook on low flame.
9. When the capsicum are done put off the flame.
Serve it hot with nan or paranthas.
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