Bharwa Bhindi(Stuffed Lady finger)

Crispy tasty bhindi recipe. Best served with chapatis.

Ingredients:
Bhindi(Ladyfinger)--------------250gms
Turmeric powder(haldi)----------1/2tsp
Red chilli powder---------------1/2tsp
Salt----------------------------to taste
Amchur powder-------------------1tsp
cumin powder--------------------1tsp
Fennel seeds(saunf)-------------2tsp crushed
Corrinder powder---------------1tsp
Cumin seeds(jeera)--------------1/2tsp
Mustard Oil---------------------3tbsp

Method:
1. Take out the ends of the lady fingers and make a slit on one side without cutting through.
2.Take salt, turmeric powder, cumin powder, amchur, fennel seeds, red chilli powder,coriander powder and 1/2tbsp mustard oil in a small bowl and mix well.
3.Fill this mixture into the bhindi.
4.Heat the remaining oil in a kadai/pan, add cumin seeds.
5.Add the stuffed Bhindi. Stir and cover the pan.
8.Cook on low flame, stirring occasionally, till the lady fingers get cooked and turn crisp.


Some ideas:
Some times I add mango pickle masala(aam ke achar ka masala), in the stuffing. It tastes good. Just cut the amchur powder from the above recipe and reduce the other spices quantity accordingly.

Besan(Bengal Gram Flour) Ke Ladoo

As an Indian you would have surely enjoyed besan ke ladoo at least once. These yummy ladoos we have been enjoying since our childhood, made by our mummy, nani or dadi. Most commonly made during the festival season around Dushera and Diwali. Ladoos can easily stored for 2-3 months.

Ingredient:
1. Thick Besan(Bengal Gram Flour)------500gms/ 5cup
2. Ghee--------------------------------4cup
3. Bura--------------------------------200gms/ 2cups
4. Badam-------------------------------10 Chopped

Method:
1. Take Ghee and besan in a kadai and mix well on low flame.
2. Roast the besan on low flame stirring continuously till sharp mustard colour appears.

3. Once it is done off the flame.
4. Add the chopped almonds in the besan and cover it with besan. So that almonds will be roasted little bit in the hot besan.
4. Coal the besan and than add bura and mix well.
5. Now make ladoos and store in a air tight container.
6. Freshly prepared little hot ladoos tastes awesome.


Some ideas:
1. If possible take thick (mota) Besan. Which is commonly available in atta chakki shops as mota besan or ladoo wala besan.
2. You can increase or decrease bura quantity according to your taste.
3. Never add bura in besan on flame.

Fried Arvi(Colocassia)

Fried Arvi in onion-tomato gravy. Tastes delicious with chapati or paratha. I am using green chillies which can be replaced by red chillies according to your taste.

Ingredients:
Arvi------------------------250gms
Ajwain----------------------1/2tsp
Jeera(Cumin seeds)----------1/4tsp
Hing(Asafoetida)------------a pinch
Corinder powder-------------1tsp
Turmeric powder(haldi)------3/4tsp*
Onion-----------------------2 medium
Tomato----------------------2 medium
Green Chillies--------------2
Ginger----------------------1"
Garlic----------------------2-3 cloves*
Oil-------------------------2tbsp
Salt------------------------to taste


Method:
1. Peel and cut arvi lenght wise.
2. Wash and wipeout all the water.
3. Make ginger, garlic, tomato and onion paste.
4. Fry the wiped arvi.
5. Take a pan/kadhai and add oil in it.
6. Heat the oil, add jeera and ajwain and hing.
7. Add the onion-tomato paste, cook it till oil seprates from the masala.
8. Add corinder powder and haldi and stir for while.
9. Add fried arvi and mix well and cover the pan.
10. Cook for 10-15 minutes on low flame.
11. Serve hot with bread of your choice.

*Optional

Idli

A south indian breakfast item. Served with Coconut chutney and sambhar. Need fermentation. Me and my elder daughter like to eat idlis with peanut chutney. It also tastes great with baby onion sambhar.

Ingredients:
Idli Rava/ Rice--------------------------2cups
White Gram Dal(Dhuli Urad)--------1cup
Fenugreek seeds(methi)---------------1/4tsp
Salt---------------------------------------2tsp


Method:
1. Wash and soak White Gram dal+fenugreek seeds and Idli rava separatly for 4-5hrs.
2. Wash and grind the dal into a fine paste.
3. Drain water from idli rava and squeeze out all the water from rava then mix with dal and salt in a big container(as, a well fermented batter raises almost to double).
3. Keep for atleast 6-7 hrs or over night for fermentation in a warm place.
4. The batter is ready to use.
5. Grease the idli stand and steam for 10-15 mintues.
6. Enjoy hot and fluffy idlis.

Some ideas:
1. Do not add much water while grinding the batter.
2. There are interesting variations possible to this recipe and one can prepare a variety of idlis. I shall post variations later on my blog.

Set Dosa Batter

Set dosa is a thick dosa. Smaller in size. Traditionaly served with saagu and coconut chutney. Set dosa batter needs to be fermented like the masala dosa batter.

Ingredients:
Thick Poha(Beaten rice flakes)---------------1cup
White Gram(Dhuli Urad) Dal-----------------1cup
Rice-----------------------------------------------1cup
Fenugreek seeds(methi)------------------------1/4tsp
Salt------------------------------------------------1tbsp


Method:
1. Wash and soak rice and all other ingredients except salt separatly for 6-7 hrs.
2. Grind separatly and mix with salt in a big container(as, a well fermented batter raises almost to double).
3. Keep the batter for atleast 6-7 hrs or as required for fermentation in a warm place.
4. Do not mix the batter after fermentation.

Some ideas:
1. Do not add too much water while grinding.
2. If possible, use a non-stick griddle(tawa).
3. If you like, can put gratting carrot and coriander as toppings on the dosa.

 

Dosa batter

Very Famous dish from South India served with Sambhar and coconut chutney. In Masala dosa potato and onion masala is filled in the dosa. Batter need to be fermentated.

Ingredients:

Dhuli Urad(White Gram Dal) ------------------ 1cup
Rice ------------------------------------------------ 3cup
Channa Dal(Bengal Gram) --------------------- 1/4cup
Methi seeds(Fenugreek seeds) ----------------- 1/4tsp
Poha(Rice flakes) -------------------------------- 1/4cup
Salt ------------------------------------------------- 2tsp


Take rice and rice flakes in a bowl. And urad dal, channa dal and methi seeds in a seperate bowl.

Wash 2-3 times and soak for 6-7 hours or over night.

After soaking wash and grind into fine paste.

Mix both pastes with salt in a big container (as a well fermented batter almost raises to double) for fermenation. Cover the container and keep in a warm place for fermentation for atleast 6-7 hours or over night.

 

 

Look how much it raised. Now, dosa batter is ready to make dosas.

 

 

Take some batter at a time and add water for the consistency like batter for pakoras. Add salt if required.

 

Take a non-stick tava. Heat it and add some oil. Low the flame. Then pour a ladle full of batter in the centre of the tava and move ladle in the circular motion from centre to outwards. Add oil if required. Cook from both the side. Enjoy yummy crispy dosas with any chutney of your choice, sambhar.

 

 

 

Method:

1. Wash and soak White Gram dal+fenugreek seeds and rice+poha separately for 4-5 hrs.
2. Grind both separately and mix with salt in a big container.
3. Keep for atleast 6-7 hrs or over night for fermentation in a warm place.
4. The batter is ready to use.
5. Take required batter in a small container add water and salt if required.
6. Make yummy crispy dosas.


Some ideas:
1. Do not add too much water while grinding.
2. Store the remaining batter in the refrigerator. Stored batter can be used for 3 to 4 days.

How to make Palak Paneer without tomatoes

Ingredients (Serves 4-5)
Spinach (Palak) ----------- 400 gms
Paneer ------------------- 200 gms (cut to 1” pieces)
Onion -------------------- 2 medium size
Garlic -------------------- 2-3 cloves
Ginger ------------------- ½ inch
Green Chillies ------------ 2 (add more if u want more spicy)
Milk --------------------- ½ cup
Ghee or Oil -------------- 1 tbsp
Cumin seeds (Jeera)------ ½ tbsp
Coriander powder ------- ½ tbsp
salt ---------------------- to taste

Method:
1. Boil spinach, garlic, ginger and green chillies in a pan for about 5 minutes.
2. Remove from fire and cool it. Grind to a paste.
3. Prepare the onion paste separately.
4. Take 2-3 pieces of paneer and grate it.
5. Heat oil in a kadhai; add jeera ; add onion paste. Cook till it turns brown.
7. Add grinded spinach paste in the kadhai.
8. Add milk and grated paneer and salt in it. Keep stirring for about a minute.
9. Add the remaining paneer pieces. Cook for 3-4 minutes on the low flame.

Paneer Lababdar

A very simple but tasty dish made of paneer in onion-tomato gravy. My younger daughter loves this dish with pudina paratha and the elder one with rice.

Ingredients (Serves 2-3)
Paneer (cottage cheese)------------ 1cup or 250gms
Cumin seeds (jeera)---------------- 1/2 tsp
Coriander seeds(dhania)------------ 1 tsp roasted and crushed
Red/Green Chillies----------------- 3
Fenugreek leaves(kasuri methi)----- 1/2tsp dried
Onions ---------------------------- 2 roughly chopped
Tomatoes -------------------------- 2 roughly chopped
Milk ------------------------------ 1 cup
Oil/ Ghee-------------------------- 2 tbsp
salt ----------------------------- to taste

Method
1. Take Ghee in a pan or kadhai. Heat the oil, add cumin seeds and Kasoori methi.
2. Add onions and fry until it turns golden brown.
3. Add tomatotes and chillies and fry it until the ghee is separated from the mixture.
4. Now add the coriander seeds and mix well.
5. When the onion-tomato mixture is cool. Put it in a blender and make pure.
6. Take this pure in a (same) pan and cook for 2-3 mins.
7. Add milk and salt and cook for 5 minutes.
8. Add Paneer and cover it.
9. Cook for 5-10 minutes.

Dal Makhani without onions

A popular punjabi dish.

Ingredients (Serves 4-5)
Black grams (Sabut Urad) --- 1 cup
Kidney beans (Rajma) ------- ¼ cup
Ginger ---------------------- 1 inch chopped
Garlic ----------------------- 4 cloves minced (optional)
Tomatoes ------------------- 3 medium
Nutmeg (jaiphal) powder --- ¼ tbsp
Milk ------------------------- 2 cups
Dal makhani masala --------- 1 tbsp (if available)
Kassori Methi --------------- 1 tbsp
Salt to taste ----------------- to taste
Corrinder Leaves ----------- for garnish

Method
1. Wash black grams and kidney beans. Soak it in water (about 2” above the level) overnight or for about 7-8 hours.
2. Wash it properly. In pressure cooker, put soaked dal (black grams and kidney beans), ginger, garlic, nutmeg, salt (2 tbsp), ghee (1 tbsp) and water (1”above the dal level).
3. Pressure cook for 1-2 whistles and then reduce flame to low and cook for about 30 more minutes.
4. Let the pressure cooker cool down.
5. Blanch the tomatotes and make pure.
6. Now add milk and Kassori methi to dal and cook for another 10 minutes.
6. Add tomato pure to dal and again cook for about 10-15 minutes.
7. Add salt(if required) and dal makhani masala and cook for another 10-15 mintues.
9. Decorate with coriander leaves.

Dal Makhani

A very famous Punjabi dish. Commonly eaten with naan(indian Bread). Usually has a large amount of cream and/or butter.

Ingredients(Serves 4-5)
Black grams (Sabut Urad) --- 1 cup
Kidney beans (Rajma) ------- ¼ cup
Ginger ---------------------- 1 inch chopped
Garlic ----------------------- 4 cloves minced
Onion ----------------------- 2 medium chopped
Tomatoes ------------------- 3 medium chopped
Green chillies ---------------- 2 halved
Nutmeg (jaaiphal) powder --- ¼ tbsp
Ghee ------------------------ 3 tbsp
Cumin seeds (jeera) --------- 1 tbsp
Milk ------------------------- 1 cup
Cream (Malai) --------------- 2 tbsp
Dal makhani masala --------- 1 tbsp (if available)
Kassori Methi --------------- 1/2 tbsp
Salt to taste -----------------to taste

Method
1. Wash black grams and kidney beans. Soak it in water (about 2” above the level) overnight or for about 7-8 hours.
2. Wash it properly. In pressure cooker, put soaked dal (black grams and kidney beans), ginger, garlic, nutmeg, salt (2 tbsp), ghee (1 tbsp) and water (1”above the dal level).
3. Pressure cook for 1-2 whistles and then reduce flame to low and cook for about 25 more minutes.
4. Let the pressure cooker cool down. In the meantime, prepare tadka (onion and tomato mixture) as follows -
--- a. Heat 2 tbsp of ghee in a pan; add cumin seeds; green chillies and onion. Fry until it turns golden brown.
--- b. Add tomatoes; fry it until the ghee is separated from the mixture.
--- c. Add the cream and mix it properly. Now the mixture is ready.
5. Now add milk to dal and cook for another 10 minutes.
6. Add tadka to dal and again cook for about 10 minutes.
7. Add salt and dal makhani masala as per taste.
8. Add crushed Kassori methi. Cook for another 10-15 mintues.
9. Decorate with some cream.

Channa Masala

White chhole in onion tomato gravy. Best to eat with Bhatura (Indian Bread) and rice.


Ingredients (Serves 4-5)

Chick peas(chhole) ---- 1 cup
Onion ----------------- 2 medium chopped
tomatoes -------------- 3 medium chopped
Green chillies -------- 2 halved
ginger ---------------- 1" grated
coriander powder ------ 1 tbsp
Channa masala --------- 1 tbsp
Oil-------------------- 4 tbsp
Ajwain ---------------- 3/4 tbsp
Channa Masala --------- 2 tbsp
Hing ------------------ 2 pinches
coriander leaves ------------- for garnish
Salt ------------------ to taste


Method:
1. Wash chhole. Soak it in water (about 2” above the level of chhole) overnight or for about 7-8 hours.
2. Wash it properly. In pressure cooker, put soaked chhole, ginger, salt (2 tbsp),and water (1”above the dal level).
3. Pressure cook for 1-2 whistles and then reduce flame to low and cook for about 20 minutes.
4. For preparing tadka, take oil in a pan, heat it, add ajwain and hing.
5. Add onion, cook them till golden brown in colour than add tomates and cook till the oil is seprated from the masala.
6. Add 1 1/2 channa masala. Now add the mixture to boiled chhole and mix them well and cook for 10-15 minutes.
7. Add rest of the channa masala and close the lid to retain the aroma of the masala.
8. Garnish with coriander leaves before serving.

some ideas:
1. If dry amla is available, put 4-5 pieces of it in pressure cooker with chhole at the time of boiling. Which will give a nice black colour to chhole. In this case reduce the amount of tomatoes to 1.
2. If you want more spicy chhole, add black pepper powder or garam masala.