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Vegetable Biryani |
 Ingredients: - 2 cups cooked basmati rice(long grain), 100 grams, cauliflower, 100 grams potato, 100 grams carrot, 100 grams French beans, 100 grams peas, 1 big onion, 1 green chilly, ½ teaspoon red chilly powder, 1 teaspoon cumin seeds, ½ inch cinnamon, 2 cloves,1 pinch black pepper powder, 2 tomatoes, ¼ cup curd(yoghurt), 1 pinch mustard seeds, 2 tablespoons dry fruits, 2 tablespoons oil and salt to taste.
Preparation time : - 20 minutes
Serves : - 2
HOW TO PREPARE: - Finely chop the onions, tomatoes and green chilly and set it aside. Wash the vegetables, drain them completely and then cut into thin long slices. Take a frying pan and keep pour some oil. Bring to heat and put in one vegetable at a time. Sauté each vegetable on full flame till it gets cooked. You can sprinkle a little water. Sauté continuously to avoid the vegetables from getting burned. Ensure that the vegetables retain their colour. If you pour too much water the colour will become lighter and so sauté and try to avoid water as much as you can. Then sauté the green peas. Now take another frying pan and pour 1 tablespoon oil. Now when the oil is hot add the mustard seeds, green chilly, cumin seeds and cinnamon. Let them all crackle first and then sauté briefly till they become golden brown in colour. Then add the cloves and black pepper powder and let it crackle too. Follow this by adding the onions and sauté them till they are soft and cooked. Add the red chilly powder, salt to taste and sauté well. Put the finely chopped tomatoes and cook it till the oil begins to leave the edges of the pan. Whip the curd in a blender just for 5 seconds so that is nice and fine. Pour this curd into the pan and stir well. Cook briefly and add all the sautéed vegetables. Put in the cooked rice and mix it very gently. Ensure you don't break the grains or mash them up. Cook for five minutes on a low flame. Turn of the flame. Garnish the biryani with dry fruits and coriander leaves. Serve it hot with some onion and curd raita. |
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Quick Ladys Finger |
 Ingredients: - 200grams ladys finger, 1 green chilly, 1 table spoon oil, 1 pinch mustard, 1 pinch urad dal, few curry leaves, 1/2 teaspoon lemon juice, 1 small onion and salt to taste.
Preparation time : - 10 minutes
Serves : - 2
HOW TO PREPARE: - Chop the onion and chilly into tiny pieces. Cut the ladys finger into small pieces. Take a frying pan and pour the oil and bring to heat. Add the urad dal and mustard and let it crackle. Then add the chilly, curry leaves and let it crackle too. Add the onions and sauté till the onions turn soft and then put the ladys finger in. Sauté at regular intervals and sprinkle a little water and keep cooking. If the ladys finger is too sticky add the lemon juice. After the ladys finger are nearly cooked add the salt and sauté. |
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Kararee Bhindi |
 Ingredients: - 500 grams ladysfinger, 2 teaspoons gram flour, 1 teaspoon lemon juice, 1/2 teaspoon turmeric, 1/2 teaspoon red chilly powder, 1/4 teaspoon cumin powder, 1/4 teaspoon coriander powder, 4 tablespoons oil and salt to taste.
Preparation time : - 15 minutes
Serves : - 2
HOW TO PREPARE: - Take the ladysfinger wash and pat dry completely. Now cut off the head and throw it away. Cut the remaining part into four pieces each. Now take a big plate and place the ladysfinger in it. Next add the turmeric, red chilly powder, coriander powder, cumin powder, lemon juice and salt to taste. Mix it up all well and let it marinate for ten minutes. Now add the gram flour and mix it up well. Take a frying pan and pour enough oil to deep fry and bring to heat. When the oil is very hot add the ladysfinger and deep fry it. |
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Paneer Kofta |
 Ingredients: - 1 litre milk, 2 tablespoons lemon juice, 4 tablespoons besan, 1 large onion, 2 medium sized tomatoes, 1teaspoon turmeric powder, 2 green chillies, oil to deep fry and salt to taste.
Preparation time : - 20 minutes
Serves : - 2
HOW TO PREPARE: - Finely chop the onion and tomato separately. Heat 600ml milk in a pan and when it’s boiling simmer and add the lemon juice and stir briefly. The milk will curdle and the whey will separate from the paneer (cottage cheese). Strain this and transfer the paneer to a thin white cloth and make a small bundle and let it hang for a while, this will drain out all the water completely. Now make dough of this paneer and make small balls. Then take the gram flower and coat each ball with the gram flour. Take a frying pan and pour oil enough for deep frying and fry these balls till they turn golden brown. Keep turning them so that they are fried evenly and properly. Take another pan and pour two tablespoons oil and bring to heat. Once it’s nicely heated up add the onions and sauté until they turn golden brown. Add turmeric and red chilly powder. Follow this with the tomatoes and sauté till the oil begins to leave the edges of the pan. Now add the milk that’s left and keep stirring until it boils. Let it boil for about five minutes and then add the paneer balls and cook for another two minutes. |
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Mixed Vegetables |
 Ingredients: - 2 medium sized carrots, 100 grams cauliflower, 100 grams green beans, 1 big green bell pepper, 1/2 cup green peas, 2 medium sized onion, 1 small tomato, 8 cashews, 7 almonds, 2 inches ginger, 3 garlic flakes, 1 teaspoon cumin seeds, 1 tablespoon red chilly powder, 1 tablespoon coriander powder, 1 tablespoon lemon juice, 2 tablespoons oil and salt to taste.
Preparation time : - 15 minutes
Serves : - 2
HOW TO PREPARE: - Dice the vegetables into pieces about 1 inch long. Now fined chop one onion into slices and grate the other and keep it aside. Make a paste of the ginger and garlic and keep it aside. Make a paste of the cashew and almonds and keep it aside. Now take a pan and pour the oil and bring to heat. Once it’s hot add the cumin seeds and sauté till they are golden brown. Add the grated onions and cook well. It will take a minute for the raw smell to leave then add the ginger garlic paste, lemon juice, red chilly powder and coriander powder. Cook briefly till the raw smell leaves and then add the almond cashew paste. Cook it till the oil leaves the edges of the pan, keep stirring. Add the carrots, cauliflower and green beans and add a little water and cook it for four minutes. Next put in the green bell pepper, sliced onions, tomato and the green peas. Stir well and simmer and cook till the vegetable are cooked. Add the salt and cook for a minute and remove from flame. Garnish with coriander and serve. |
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Aloo Ka Bharta |
 Ingredients: - Boiled Potatoes (Big) 4-5, Onion (finely chopped) 2, Green Chilies (chopped) 2, Coriander Leaves (chopped) A few, Mustard Oil 1 tsp, Salt 1/2 tsp, Red Chilly Powder 1/2 tsp, Jeera (roasted and powdered) 1/2 tsp
Serves : - 6-7 adults
HOW TO PREPARE: - Peel the potatoes and mash them coarsely. Add all the other ingredients and mix well.
Mainly to be served with Baati. |
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Paneer Butter Masala |
 Ingredients: -
Carrot : 2 medium sized
Tomato : 2 big sized.
Paneer : 100 gm.
Peas : 1 cup
Ginger : 1 inch piece.
Green chillies : 3 to 4
Garam Masala pwd: 1/2 tsp
Dhania pwd : 1/2 tsp |
Jeera pwd. : 1/2 tsp
Salt : to taste
Turmeric pwd. : 1/4 tsp.
Sugar : 1 tsp.
Tamarind pulp : 2 tsp
Red chilli pwd : 1 tsp.
Cream : 2 tsp. |
HOW TO PREPARE: -
- Wash and chop the carrots into big pieces. Boil them in water.
- Blend the carrot, ginger, green chillies, tamarind and tomato in the mixie.
- Cut paneer into small cubes and put them in boiling water containing a pinch of turmeric pwd and some salt.
- Take 4 to 5 tbsp oil in a pan , and when hot add the carrot puree. Keep stirring. Add turmeric, dhania, jeera and garam masala, and redchilli pwd. Keep stirring till oil leaves.
- Put in the cream, salt and sugar and keep on low flame.
- Add the paneer and peas. The left over water from paneer can also be added.
- Keep on low flame till the butter masala blends well.
- Remove from fire, season with coriander leaves and put in a blob of butter, just before serving.
- Serve hot with chappati, roti, nan, or rice.
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Kadahi Paneer |
 Ingredients: -
3 Onions
1 pouch - Tomato puree
1 capsicum
Salt to taste
1/4 spoon Turmeric powder |
1/2 tsp Red chilly powder
250 gm Paneer cubes
1/4 tsp Soya Sauce
1 tbsp Oil |
Serves : - 3-4 persons
HOW TO PREPARE: -
Cut the onion into small pieces and fry in oil until it gets slightly brown. Then put small pieces of capsicum along with turmeric powder, salt and red chilly powder. Add tomato puree and soya sauce. Keep it for 5 minutes and add the paneer pieces. Serve hot with Naan, Tandoori Roti. |
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Tandoori Masala |
Ingredients: -
| Curd |
cup |
Salt |
1 tsp. |
| Ginger Garlic paste |
1 tsp. each |
Red chilly powder |
1 tsp. |
| Coriander (ground with 2 green chilly) |
1 tbsp. |
Lemon juice or ( tsp. vinegar) |
1 tsp. |
| Garam masala |
tsp. |
Orange and yellow color |
few drops |
INGREDIENTS FOR NORMAL MASALA
| Paneer |
kg |
Sugar |
1 tbsp. |
| Tomato Juice |
cup |
Tejpatta |
1 |
| Kaju |
10. |
Water |
1 cup |
| Tomato sauce |
3 tbsp. |
Fresh Cream |
cup |
| Garam masala |
tsp. |
Onion |
1 |
| Red chilly powder |
tsp. |
Butter |
100 gm |
| Salt |
tsp. |
Oil |
2 cups |
HOW TO PREPARE: - Cut the paneer into small pieces. Cover with tandoori masala and leave for 20 minutes. Fry it. Peel, boil and grind the onions. Fry them in 1 tbsp. of oil to a golden brown color. Melt the butter in kadahi. Put sugar. Let it brown. Put kaju paste and fry for 1 minute. Put tomato juice, tomato-sauce, red chilly powder, garam masala, salt and fry for 1 minute. Add paneer. When it starts boiling, turn off the gas. While serving, garnish with cream. Serve hot.
Serves : -8-10 adults |
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SAMOSA (STUFFED PASTRIES) |
 Ingredients: -
7 Tablespoons ghee or butter
2 cups white flour (maida)
1/2 teaspoon Ajwain |
1/2 Teaspoon Salt
Water to make a firm dough
Oil for deep frying |
Makes: 6-7 pieces for 2-3 people
Filling: -
3 Tablespoons oil
1/2 teaspoon cumin seeds
8 ounces potato, boiled in salted water and very finely diced
1/3 cup green peas, cooked
1/2 teaspoon salt |
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2-1 teaspoon cayenne powder
1 green chili, deseeded and finely chopped
1 teaspoon dried mango powder |
HOW TO PREPARE: - Rub Ghee or butter into the flour until the mixture is crumbly. Mix in the ajwain and salt, then add sufficient water to make a firm but pliable dough. Leave for 30 minutes, covered with a damp cloth. Prepare the filing. Saute the cumin seeds in the oil until they crackle, add remaining ingredients and saute for 1 minute. Leave to cool. Roll out the pastry thinly, then cut into 3-inch circles. Cut each circle in half. Put a spoonful of filling on one semi circle of pastry and roll over the top, pressing the edges firmly to seal. Heat oil and deep fry the Samosas until golden brown. |
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Pav Bhaji |
 Ingredients: -
| Carrot (big) |
2 |
Ginger |
1" |
| Potato (boiled) |
250 gm |
Garlic and sabut red chilly paste |
1 tbsp. |
| Capsicum and Onion (finely chopped) |
2 each |
Butter |
100 gm |
| French beans |
100 gm |
Paav bhaji masala |
3 tbsp. |
| Tomato (finely chopped) |
3 |
Amchur |
1 tbsp. |
| Cabbage (small) |
1 |
Lemon |
2 |
| Cauliflower (small) |
1 |
Salt |
1 tsp. |
| Paav |
10-12 |
Coriander leaves (chopped) |
A few. |
Serves : - 5-6 adults
HOW TO PREPARE: - Peel and mash the boiled potatoes. Finely chop the vegetables. Take all the vegetables except cauliflower and capsicum and cook in a pressure cooker along with a cup of water. Wait for one whistle and turn off the gas. Heat half of the butter in a kadahi. Add onions and fry for 2 minutes. Put chopped capsicum and fry for 2 minutes. Add tomatoes and garlic and red chilly paste. Then add chopped cauliflower. Mash the vegetables and add to the above. Mix well. Then add mashed potatoes. Add water, salt, Paav bhaji masala, amchur, and lemon juice. Mix well and cook for 10-15 minutes. Consistency should not be either too thick or too thin. Switch off the gas. Garnish with chopped coriander and a little butter.
Cut the paav horizontally through the center. Slightly grease with butter and roast on tava. Serve hot with bhaji and finely chopped onions. |
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