Ingredients: (Will serve 3 to 4 people)

• Puffed rice – 3 cups
• Boiled potatoes – 2 (peeled and cut in small 1’ pcs)
• Chopped tomato – 1
• Onion – 1 large (finely chopped)
• Green chilies – 2 (finely chopped)
• Tamarind chutney – 1 tsp
• Mint coriander chutney – 1 tsp
• Garlic chili chutney – 1 tsp
• Coarsely crushed papdi – 1 handful (a biscuit like snack made from flour)
• Small and Slender sev – 1 cup (vermicelli type snack made from gram flour)
• Chopped coriander leaves – 1/ 2cup

Method of Preparation:

1. Puffed rice (mudi), papadi and Sev can all be obtained from any grocery shop in India.
2. Take a large bowl and mix the puffed rice, potato, tomato, coriander and green chilies in it.
3. Add the tamarind chutney, garlic chili chutney and mint coriander chutney according to your individual taste preferences.
4. Garnish the mixture well with lots of Sev and papdi.
5. Serve and eat immediately to retain the crispness.

Photograph courtesy Stu Spivack. http://www.flickr.com/photos/stuart_spivack/ / CC BY-SA 2.0

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Technorati Tags: bhelpuri, chatpati bhelpuri

Ingredients:-

For Pakoda (about 10 pakodas) -
5-6 Tbps  Besan (chickpea flour)
1 tsp Red chilli powder
1/2 tsp Haldi Powder
Salt to taste
Water to mix
Oil to deep fry.

For Kadi (Serves 2) -
1.5 Tbsp  Besan (chickpea flour)
3/4th Cup  Plain Yogurt (slightly soury yogurt tastes the best)
1 finelly chopped onion
1 tsp Mustard seeds
1/4th tsp Fenugreek seeds
1/4 tsp Turmeric
1/2 tsp Red chilly powder
a pinch of Asafoetida
2 tsp Ginger (grated)
1 or, 2 Green chillies (slit lengthwise)
a few Curry leaves
1/2 tsp Kasturi methi
Coriander leaves
Salt to taste
1 Tbsp Cooking oil

Kadhi Pakoda

Method of preparation:-

Pakoda -

1. Mix all of the above very well in a bowl with water as required.
2. Do not make the batter very thick or, the pakodas will remain hard even after adding to the kadi.
3. Let the batter stand for about 20 minutes.
4. Now heat oil in a frying pan and deep fry the pakodas in this hot oil and keep aside.

Kadhi-

1. Whisk together yogurt and besan with a cup of water to get rid of lumps, if any.
2. Heat oil in a kadai, once it is warm, add mustard seeds.
3. When the seeds starts spluttering add fenugreek seeds, asafoetida and curry leaves.
4. Saute for a few seconds and add chopped onion, green chillies and ginger.
5. Saute till the ginger and onion turns golden brown.
6. Add red chilli powder, turmeric and salt and add the yogurt-besan mixture into it quickly and mix well.
7. If the curry is too thick than add more water as the kadi will thicken on cooking.
8. Let it simmer till it begins to boil and look yellow.
9. Make sure the kadi is close to done before adding the pakodas. Boiling too long after adding pakodas will cause them to break (specially if you managed to make them very soft). Also keep in mind that adding them too late will leave them dry.
10. Add pakodas and bring to a boil, simmer for a few more minutes.
11. Add kasturi methi and garnish with fresh coriander leaves.
12. Serve Hot with plane rice and roti.

Technorati Tags: kadhi pakoda, kadhi pakoda recipes, kadi pakoda, kadi pakoda recipe

Cooking time – 40-45 minutes
Serves – 4
Ingredients:-

• Spinach – 1 bunch
• Onions – 3 Large sized
• Garlic crushed – 1 tea spoon
• Ginger crushed -1 tea spoon
• Green chillies-2 finely chopped
• Cooking oil – 6-7 tbsps
• Cumin seeds – 1 tbsp
• Bay leaf-2
• Badi elaichi-1
• Cinnamon – 1 inch stick
• Paneer – 300 gms
• Coriander Powder-1 tsp
• Jeera Powder -1 tsp
• Turmeric powder-1 tsp
• Garam Masala Powder -1tsp
• Chilli Powder-1 tsp
• 1/2 table spoon sukhi patti of kasturi methi
• Salt to taste

Palak paneer

Method:-

1. Put the cleaned and washed Palak in a pressure cooker without water. Cook until 1 whistle of the cooker and Keep aside.
2. Let it cool then drain the water and make a puree of the spinach leaves.
3. Take oil in a frying pan, Cut the fresh paneer into cubes deep fry the paneer pieces in oil, Caution…they tend to burn off soon, carefully toss them on medium flame until light golden color and remove to a plate.
4. In the same oil when it is very hot add cumin seeds and bay leaf. When it starts spluttering add chopped garlic and chillies. After a few seconds add chopped onion and fry until golden brown.
5. Add chopped tomato, mix well and cover and cook over low heat for 5-7 minutes ,stirring in between.
6. In the meanwhile take a bowl add ginger paste,turmeric powder, coriander powder, red chilli powder, salt, crushed cinnamon sticks and badi elaichi. Now mix all the ingredients with little water.
7. Now add all the mixed contents of the bowl in a pan and fry, stirring constantly on medium flame, for about 10-12 min or, until the paste turns a light brown color and the oil separates.
8. Now add fried paneer, boiled peas and water for gravy, stir for 5 minutes. Add sukhi kasturi methi, garam masala and cook for 10 minutes on medium flame.
9. Add puree of the spinach leaves and paneer with some water if required and stir for 5 minutes.
10. Remove from the fire.
11. You can add a small cube of butter to it, if you wish.
12. Goes well with Hot Chapathis, Paranthas ,Naan or, fried rice.

Technorati Tags: cottage chees, palak paneer, paneer palak, spinach, spinach and cottage cheese

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