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:

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

For filling:

1. Put plenty of water to boil dal.
2. Boil dal for 5 minutes and drain.
3. Cool a little. Heat oil in a heavy pan.
4. Add all seeds whole and crushed allow to splutter.
5. Add asafoetida, mix. Add all other ingredients.
6. Mix well. Do not smash the dal fully.
7. But enough to make the mixture hold well.
8. Remove from fire and let it cool.
9. Divide into 15 portions.
10. Shape into balls with greased palm and keep aside.

To proceed:

1. Make a paste with water, of flour for patching and keep aside.
2. Take a pingpong ball sized portion of dough.
3. Knead into round. Roll into 4″ diam. round.
4. Place one ball of filling at centre.
5. Pick up round and wrap ball into it like a pouch.
6. Do not allow cover to tear.
7. Press the ball with palm, making it flattish and round.
8. Repeat for 4-5 kachories.
9. Deep fry in hot oil, on low flame only.
10. If the kachori get a hole anywhere, apply some paste.
11. Return to oil and finish frying.
12. Turn and repeat for other side.
13. Fry till golden brown and crisp. Small bubbles must appear over kachori.
14. Drain and serve hot with green and tamarind chutneys.

Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Photograph Courtesy by Ashish A

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Technorati Tags: Dal ki kachori, Hot Kachori, Kachori, Moong dal ki kachori

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:-

1. Soak the channas for at least 6 hours
2. Add ½ teaspoon of soda bi-carb and cook in a pressure cooker
3. Cut the potatoes and tomatoes into big pieces
4. Heat the ghee in a vessel and fry the potatoes until soft
5. Remove the potatoes. In the same ghee add the onions and cook for a little time.
6. Add the dhana-jira and chilli powder and fry again.
7. Add the boiled channas and salt.
8. After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes.
9. Add the potatoes and tomatoes and cook for 2 minutes.
10. Garnish with coriander, chillies and slices of tomatoes and ginger.

Photograph courtesy by  Muhammad Adnan Asim

Technorati Tags: Chatpate chole, Chole, cholle

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:

1. Soak saffron in little cold milk, and keep it aside.
2. Soak almonds in hot water for 1 hour.
3. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.
4. Measure the amount of almond paste, and keep the same amount of sugar aside.
5. Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out.
6. Now add sugar and keep stirring.
7. Add the remaining milk, and boil for 10-15 minutes.
8. Add the soaked saffron and serve it cold.

Photograph Courtesy Cool Lassi(e)

Technorati Tags: Almond ka sheera, Almond Kheer, Almond pudding, Badam ka sheera, Badam kheer, Badam milk, Badam receipes, Kheer, Sweet almond pudding

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:

1. Grind the dry and wet masalas separately.
2. Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
3. Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
4. Add the dry masala and salt and fry 2 more minutes.
5. Add the carrots and peas, mix together curd and cream and add to gravy.
6. Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
7. Garnish with grated cheese ,coriander and chopped cherries.
8. Serve hot with naan, roti or paratha.

Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

Photograph courtesy nadircruise

Technorati Tags: korma, Navratan korma, navrattan korma

Cooking time – 30-35 minutes
Serves – 4 people

Ingredients:

1 large cauliflower (about 800 gm or 1.5 lbs), cut into 10 size florets
2 medium-large potatoes, peeled and cut into 1/2-3/4 dice
3 Large onion -Thinly sliced
3 medium size tomato -chopped
1 tsp cumin seeds
1/4 t mild hing (asafoetida)
3/4 knob of ginger, grated
4/5 cloves garlic (crushed or chopped)
1/2 tsp turmeric
1 1/2 tsp coriander powder
3/4 tsp red chilli powder
1/2 tsp kitchen king masala
1/3 tsp garam masala
1/2 table spoon (kasturi methi)
1 inch stick Cinnamon
1 badi elachi
4 bay leaves
salt to taste
Cooking oil (mustard) as required

Gobhi aloo curry

Method:

1. Heat oil in a pan. Once the oil is hot add the washed and cut cauliflower florets and potato. Fry it on medium flame until it turns golden brown. Cover the pan intermittently so that the vegetables are cooked. Keep it aside.
2. Heat the oil in the same pan on a medium flame and add the cumin seeds,hing, garlic and grated ginger. Fry till the spluttering stops and then add the onion.Fry till they are translucent and slightly brown.
3. Add chopped tomato, cover it and cook it on a low flame for 5 minutes.
4. Add turmeric, coriander powder, red chilli powder, kitchen king and garam masala. Add the bay leaves, cinnamon sticks, badi elaichi and salt to taste and about 2 teaspoons of water and keep on stirring so that the masala is fried slightly and the tomato and onion is completely mixed in the masala.
5. On a low flame add the prepared cauliflower and potatoes and stir to mix .
6. Cook for about 15 minutes or, to desired tenderness, stirring once in between. The mixture may stick to the bottom of the pan if you have used the specified amount of oil. That is alright – just don’t stir at the moment.
7. Add water as required for the gravy and cook for another 5-6 minutes until the mixture is boiled.
8. Take off the stove, and let rest covered. Toss to mix after a few minutes. Sprinkle with fresh chopped coriander and methi and serve with a bowl of plain yoghurt with roti or, with rice or, pulao.

Technorati Tags: aloo gobhi curry, cauliflower and potato curry, gobhi aloo curry, gobhi aloo with gravy, Indian cuisines, Indian recipes, quick indian recipes, tari waale gobhi aloo, tastes of india, tastesofindia

Chili potato is an indianized Chinese dish of potatoes and is very tasty.

Preparation time – 30 minutes
Serves – 3 people

Ingredients:

250 gms potatoes sliced into long pieces.
2 Capsicum cut into square pieces
2 Onions cut into square pieces
3-4 Green Chillies finely chopped
3-4 cloves of Garlic, finely chopped
A small piece of Ginger finely chopped
3/4 cup Corn flour (Maida can also be used)
2 tsp Oil
Soya Sauce
Tomato Sauce
Chilies Sauce
Ajinomoto (Chinese Salt)

chili Potato

Method of cooking:

1. Mix the Corn flour with water, 1 tsp Soya Sauce, 1 tsp Chilli sauce and 1 tsp Tomato Sauce in a small bowl. Add some salt or, Ajinomoto as per your preference. Just ensure that the batter is thick enough to coat the potatoes.
2. Put the potato pieces into the bowl 3-4 pieces at a time and properly coat the potatoes with the batter.
3. Heat oil in a Kadai, and fry each of the coated potato pieces till crispy and brown.
4. Drain the potatoes and keep it aside.
5. In the kadai heat about 2-3 tsp of oil. Add the chopped chillies, garlic and ginger to it. Add the onion and Capsicum into it and fry for some time, about 3-4 minute. Do not let it over-fry or, turn into brown.
6. Add water to it and 1 tsp each of Soya sauce, Tomato sauce and Chili sauce along with a pinch of Ajinomoto.
7. Put the fried potato pieces into the mixture and let it cook for some time till the potatoes turns tender.
8. Serve hot and enjoy the Indianized-Chinese food called potato chilli.

Note – When you cut the potatoes, keep in mind that you cut it into long pieces that are about 3/4 cm in height and width. What we mean by this is that the potatoes should not be tool slender in shape.

Technorati Tags: Chillie potato, indian snacks, quick indian recipes, quick indian snacks

Preparation time = 20 minutes
Serves – 3 people

Ingredients for mixture of methi:

1/2 kg methi-chopped
4-5 cloves garlic-chopped
4 to 5 green chillies
4 tsp besan
1/2 teaspoon cumin seeds or, mustard
salt to taste

Ingredients for making the dough:
2 cups atta (wheat flour)
Oil or, Ghee
Ajwain,
1/2 teaspoon Salt
(Mix all ingredients together to make a soft dough.)

Methi parantha

Method:

1. Heat the oil in a pan on a medium flame and add the cumin seeds/mustard,when it starts spluttering add chopped garlic and greenchillies.
2. When it is slightly brown add chopped methi to it and stir for about 5 minutes.
3. Add 4-5 tsp besan and salt to taste and keep stirring for about 5 minutes.
4. Make small uniform balls out of the dough.
5. Flatten it with your palm. Take a spoon full of the mixture and fill it into the flattened dough ball and then seal it from all sides.
6. Roll it into small round chapattis on a rolling board.
7. Preheat a tava and put the chapattis one at a time and apply ghee on both sides as you turn it.
8. When there appears small brown patches on the parantha, remove it from the tava.
9. Serve hot with any curry, vegetables, raita, dahi, sauce or, achar.

Technorati Tags: methi parantha, parantha, Quick Indian breakfast, stuffed parantha

Preparation time – 25 minutes
Serves – 3-4 people

Ingredients:

Sooji – 2 Cups (Sooji is also called as Rava or, Semolin – Read more in Wikipedia)
Carrot – 1 piece slit into slender and small pieces
Onion – 1 finely sliced
Chillies – 2 cut into small pieces
Ginger – a small piece crushed
Garlic – 2 cloves cut finely
Oil – 2 tablespoon
Groundnut – a handful
Mustard – a pinch
Curry leaves
Salt to taste

Sooji upma

Method of preparation:

• Slightly roast the Sooji (Semolina) in a kadai / wok and then keep aside.
• Heat the kadai and put the oil into it. Put the mustard into it.
• As the mustard starts spluttering, add curry leaves. After a minute, add carrots, onions, chilly, groundnut, ginger and garlic. Fry for a couple of minutes until the oil starts leaving.
• Add the roasted sooji into the kadai.
• Fry for about 5-10 minutes.
• Add water, salt and a pinch of turmeric powder if you wish. Ensure that he water is enough to completely cover the sooji.
• The sooji would soak the water quickly. In that case add some more water. Don’t worry about water being in excess, because the sooji will absorb the water quickly. But bear in mind that you do not add a lot of water to it.
• Mix for a couple of minutes.
• Serve hot.

Technorati Tags: rava ka upma, rava upma, semolin upma, snack, sooji ka upma, sooji upma, upma

Ingredients:

Potatoes-5 medium (boiled 1 inch pieces)
Oil for deep frying
Cumin seeds-2 teaspoons
Aamchur Powder-1 Tsp
Green chillies-4 chopped
Salt to taste
Fresh coriander leaves, chopped 2 tablespoons

Method:

1. Boil potato in a pressure cooker with enough water.(approx. 1-2 whistles)and Keep aside.
2. Heat oil in a large karahi and deep fry the potato pieces. Keep it aside.
3. Heat oil in a karahi, add cumin seeds once its starts spluttering, add chopped onion, green chilli, haldi(turmeric) powder and keep on stirring on medium flame till it turns brown in color.
4. Add salt, aamchur powder and potato pieces and mix gently.
5. Garnish with chopped coriander leaves and serve hot.
6. It goes well with Chappati, Puri and Plain parathas.

Technorati Tags: dry potatoes, Indian cuisines, Indian recipes, quick indian recipes, sukhe aloo

Aloo Gobhi © Copyrighted photograph

Ingredients: (Serves 6)

1 large cauliflower (about 800 gm or 1.25 kgs), cut into 10 size florets
2 medium-large potatoes, peeled and cut into 1/2-3/4 dice
2 onion -Thinly sliced
2 medium size tomato -chopped
1 tsp cumin seeds
1/4 tsp mild hing (asafoetida)
3/4 knob of ginger, grated
3 cloves of finely chopped garlic
1/2 tsp turmeric powder
1 1/2 tsp coriander powder
3/4 tsp red chilli powder
1/2 tsp kitchen king masala
1/3 tsp garam masala
Salt to taste
1 1/2 tsp oil (peanut or mustard)

Method:

1. Heat the oil in a pan on a medium flame and add the cumin seeds, hing, garlic and grated ginger. Fry till the spluttering stops and then add the onion. Fry till they are translucent and slightly browned.
2. Reduce the flame and add the prepared cauliflower and potatoes and tomato. Stir to mix.
3. Add turmeric powder, coriander powder and red chilli powder and mix well.
4. Cover and cook for 15 minutes or, to desired tenderness, stirring once in between. Sprinkle with garam masala, Kitchen king masala and mix well.
5. Cover and cook for another 5 minutes till the vegetables are lightly browned. They may stick to the bottom of the pan if you have used the specified amount of oil. That is alright – just don’t stir at the moment.
6. Take off the fire, and leave it aside, covered. After a few minutes toss and mix well. Sprinkle with fresh chopped coriander leaves and serve with a bowl of plain yoghurt with roti.

Technorati Tags: aloo gobhi, Indian cuisines, indian curry, Indian recipes, spicy aloo gobhi, spicy indian curry