Ingredients:-
For cover:

1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough

For filling:

1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching

Method:
For cover:

Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.

For filling:

Put plenty of water …

Ingredients:-

Raw mangoes 500 gms.
Fenugreek seeds 3 tbsp.
Fennel seeds 4 tbsp.
Red chili powder 2 tbsp.
Turmeric powder 2 tsp.
Mustard seeds 3 tbsp.
Mustard oil 350 mls.
Salt As per taste

Method:-

Cut raw mangoes into half, remove seed and then cut ¾th inch sized
pieces.
Apply turmeric powder and salt, rub nicely and then keep it for half an hour. Drain out excess moisture.
Grind fenugreek seeds, fennel seeds and mustard seeds to a coarse powder.
Heat mustard oil until smoking point, remove and let it cool.
Mix fenugreek seeds, fennel and mustard powder with red chili powder.
Add half of the …

Ingredient:-

1 teacup kabuli channas
2 chopped onions
2 potatoes
2 tomatoes
2 tablespoons dhana-jira powder
2 tablespoons chilli powder
1 tablespoon amchur power
1 tablespoon garam masala
½ teaspoon soda bi-carb
½ teaspoon black pepper powder
3 tablespoons ghee
salt to taste
Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.

Method:-

Soak the channas for at least 6 hours
Add ½ teaspoon of soda bi-carb and cook in a pressure cooker
Cut the potatoes and tomatoes into big pieces
Heat the ghee in …

Ingredients:-

250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate

Method-

Prepare syrup with sugar and water to 2 1/2 thread consistency.
Warm coconut in heavy saucepan, pour in the syrup.
Stir well and cook till soft lump forms.
Spread in a greased plate. Cool.
Sprinkle cardamom powder (optional).
Cut into squares, store in airtight container.

Making time: 30 minutes
Makes: 20-25 pieces
Shelflife: 2 weeks
Photograph courtesy eatwell.in

Technorati Tags: Burfi, Coconut Burfi

Ingredients:-
For Gravy:

125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
2 1/2 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. finally grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic finally crushed
1″ cinnamon
6 cloves
6 cardamoms
salt as per taste
3 tbsp. ghee

For Kofta:

50 gms. khoya
50 gms. paneer
4 large potatoes
25 gms. cashewnuts
25 gms. raisins
3-4 green chillies chopped finally
2 tsp. ginger grated
2 tsp. coriander finally chopped
2 tsp. cumin seeds
salt to taste

To Garnish:

2 tbsp. grated cheese or paneer
2 tbsp. chopped coriander

Method:-
To make Koftas:

Boil the potatoes,peel and smash them in a plate.
Mix all the …

Ingredients:

Almonds (Badam) 1 cup
Milk 4-6 cups
Sugar same amount as almond paste (about 1 cup)
Saffron 1/2 t.spoon
Kesari powder (color) a small pinch (optional)

Method:

Soak saffron in little cold milk, and keep it aside.
Soak almonds in hot water for 1 hour.
Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.
Measure the amount of almond paste, and keep the same amount of sugar aside.
Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out.
Now add sugar and keep stirring.
Add the remaining milk, …

Ingredients:

2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai (cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashew nuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste

Dry Masala:

1 tsp. cumin seeds
2 tsp. khuskhus (poppy seeds)
1 tsp. cardamoms

Wet Masala:

1 large onion
1/4 cup coconut shredded
3 green chillies

Method:

Grind the dry and wet masalas separately.
Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
Add butter to ghee and heat, add the wet masala and fry for …

Shahi paneer is a very popular dish mainly in the northern part of India. Shahi means ‘Royal’ and Paneer means ‘Cottage Cheese’ gives shahi paneer a royal feel to it. The curry is thick and consists of almost all major spices and this too gives it a royal touch.

Ingredients:

1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk

Method:

Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt
to taste.
Dip …

Ingredients:

3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1″ piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

METHOD:

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a …