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.

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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

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

Semiya-upma© Copyrighted photograph

Ingredients:
1 cup Semiya
2 green chillies
2 medium size onion thinly sliced
1 tsp mustard
A few curry leaves
A pinch of turmeric
3 tsp of Oil for frying

Method:

1. Add 1 tsp of oil in a pan and roast the vermicelli until it is light golden colour in color.
2. Add 2 tsp of oil into a pan and add the mustard and curry leaves.
3. When the mustard starts to splutter, add the Onions and green chillies and fry until it is translucent.
4. Now add 2 cups of water, salt to taste, a pinch of turmeric and cover the pan with a lid.
5. When the water comes to a boil add the roasted vermicelli and cook for few minutes till the water is absorbed.

Alternate method:

1. Add 2 tsp of oil in a pan and add mustard and curry leaves into it.
2. When the mustard starts to splutter, add the Onions and green chillies and fry until it is translucent.
3. At the same time boil some water in a bowl and put the semiya into it and cover it with a lid. Ensure that you turn off the stove after the water is boiled.
4. After about 3 minutes drain the water completely from the bowl. Use a mesh if possible.
5. Add a teaspoon of oil into the boiled semiya.
6. Once the onion is fried till brown, just add the boiled semiya and mix it well ensuring that you do not break the semiya into small pieces.
7. Garnish with coriander leaves and serve hot.

Technorati Tags: cuisines in India, Indian cuisines, Indian recipes, indian snacks, light indian breakfast, quick indian recipes, quick indian snacks, semiya upma, sevayian upma, tastes of india

Ingredients:

Black-eye peas – 1 cup (soaked over night)
Red onion- 1 medium chopped finely
Spinach – 1/2 cup chopped
Coriander leaves-1/4 cup chopped
Green chillies- 3 or more chopped
Ginger- 2 pieces chopped
Salt to taste.
Mustard oil for deep frying.

Method:

1. Clean, wash and soak the daal overnight.
2. Grind the peas with salt and ginger, adding just enough water to make into a thick and smooth paste.
3. Now add chopped spinach,onion,coriander leaves,Green chillies and salt to taste.
4. Grease your palms with oil or water and put 1 tbsp of the mixture in your palm. Make it into the shape of a donut.
5. Slide each into the hot oil and fry till light golden on both side.
6. Serve with green chutney or, sauce.

Technorati Tags: daal pakora, fried snacks, Indian cuisines, Indian recipes, indian snacks, quick indian recipes

Bread slices – 4 (white or, wheat bread)

For Topping

Onion-1 Finely chopped
tomato-1 Finely chopped
Green chilli (chopped finely)
Carrot(grated)
Capsicum (chopped)
Oil – 1 tsp
Salt to taste.

Method:

1. Heat Pan, add oil when it is hot enough add onion, tomato, chillies,capsicum and carrot. Fry for 1-2 minutes, then add salt according to your taste.
2. Now top the vegetables on a bread slice and cover it with a second slice.
3. Toast the bread slices on a stove-toaster with or, without oil.
4. Go ahead and eat it with tomato sauce when its hot.
5. Enjoy! with a cup of coffee or, tea.

Technorati Tags: bread sandwich, bread toast, Indian cuisines, Indian recipes, indian snacks, quick indian recipes, snacks, vegetable sandwich

Aloo poha©

Ingredients:
Poha (flattened rice) : 2 cups
Vegetable oil  : 2 tbsps or, as per your requirement
Mustard seeds : 1 tsp
Curry leaves : 5-6
Green chillies slit lengthwise : 4-5
Large onion  : 2 thinly sliced
Potatoes  – 1 large sliced very thin
Tomato – 1 large, thinly sliced
Cabbage – 1/2 cup very thinly sliced
Carrot – 2 pieces grated
Cauliflower – 6 to 7 small pieces
Green peas – 1/2 cup
Coriander leaves – 1 tbsp, finely chopped
Lemon – 1
Handful of unsalted peanuts (roasted)
Pinch of turmeric powder
Garam masala powder 1/2 Tsp
Sugar – a pinch
Salt to taste

Preparation:

1. Heat the oil in a pan on a medium flame and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and then add the onion. Fry till they are slightly browned.
2. Add the peanuts and potatoes, now stir frequently, cook for 2-3 minutes, so that the potatoes are medium cooked.
3. Now add cabbage, carrot, cauliflower, green peas, tomatoes, turmeric powder and salt. Cover the kadahi with a lid and cook for 4-5 minutes on low flame with regular stirring. Check if all the vegetables are done. Keep a check that all the vegetable are not overly cooked and softened.
4. Put the poha in a sieve and wash under running water for 2 minutes and drain.
5. Once the potatoes and all vegetables are cooked well, add the drained poha with garam masala and a pinch of sugar.
6. Gently mix well to blend the ingredients while not crumbling the poha. You may turn off the heat till you mix the ingredients, if required.
7. Turn the heat on again to medium-low. Cook for 3-4 minutes.
8. Turn the heat off. Add lemon juice and chopped coriander leaves. Mix well gently.
9. Garnish with more lemon, coriander leaves, or Sev and enjoy! You can sprinkle a pinch of Jeeraman masala, if you choose to (It is a kind of masala like chat masala) as garnish.

Technorati Tags: aaloo poha, aloo poha, Indian cuisines, Indian recipes, indian snacks, light indian breakfast, nutritious poha, quick indian recipes, veg poha, vegetable poha

Ingredients:

2 Big Potatoes (boiled and mashed)
Green peas (cooked) 1 cup
7-8 Bread Slices
Coriander leaves finely chopped
Green chilies 4-5 (chopped)
Rice Flour 2 tablespoon
Ginger paste 1 tea spoon
1/4th tsp Garam Masala powder
Oil for frying
Salt As per taste

Bread-Rolls

Preparation:

1. Add salt, garam masala, green peas, ginger paste, green chilies and coriander leaves to the mashed potatoes and mix well.
2. Take some water in a bowl and dip a bread slice for few seconds.
3. Squeeze the water from the bread by pressing between palms gently.
4. Place a tablespoon of the potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread.
5. Now roll it on rice flour so that the bread roll gets a coating of rice flour (to make it more crispy).
6. Repeat the same process for making more rolls.
7. Heat oil in a kadhai and deep fry on medium flame till golden brown.
8. Serve bread rolls hot with green chutney and tomato sauce.

Technorati Tags: bread roll, Indian cuisines, Indian recipes, indian snacks

For Chole:

1 cup kabuli chana (or, Chickpeas or, Garbanzo Beans) soaked overnight
2 large tomatoes (finely chopped)
1 1/2 tbsp. chopped coriander
1 tsp. ginger grated
2 tbsp. oil, 1 tbsp. ghee
1 tsp. tea leaves (tied into a pouch in a small piece of clean muslin cloth)
4 green chillies slit
2 bay leaves
1 tsp. cumin seeds
cinnamon sticks
badi elaichi (Black Cardamom – Botanical Name – Amomum subulatum)

Dry masalas :-
1 tsp. red chilli powder
2 tsp coriander powder
1/2 tsp. each cinnamon – clove powder,
1/4 tsp. each garam masala,
1/4 tsp Amchur Powder (Unripe mango powder)
salt to taste

For Bhatura:

2 cups plain flour (maida),
1/4 cup Yogurt
2 tbsp ghee/oil
1/2 tsp baking powder
salt to taste
water to knead dough
oil to deep fry

Tasty Chole Bhature

Method to make Batura:

1. Sieve together flour, salt and soda. Add and mix in curd and oil. Add enough water to knead into a soft pliable dough.
2. Cover with a wet cloth. Keep aside for 5-6 hours.
3. Make sure the cloth does not dry up else wet the cloth again.
4. Knead dough again. Take fistful of dough.
5. Roll into 1/4″ thick 5″ diameter round. Fry in hot oil, turning only once till very light golden in color.
6. Repeat for all.

Method to make Chole:

1. Put the soaked, washed chana in a cooker with enough water.(approx. 6-7 whistles)and Keep aside.
2. Heat oil in a large kadahi, add cumin seeds. Once its starts spluttering, add cloves and chopped tomatoes.
3. Cook on high heat stirring frequently till it gets tender.
4. In the meanwhile take a bowl, add crushed ginger, coriander powder, red chilli powder, salt and crushed cinnamon stick and badi elaichi. Now mix all the ingredients with little water.
5. Now add all the mixed contents of the bowl in kadahi and fry stirring constantly, for about 10-12 minutes or, until it looks like a paste, turns into a light brown color and the gets oil separated.
6. Add drained chana and 2 cups of water which was drained from the chana. Mash some of the beans by pressing them against the sides of the pan with the ladle. This helps to thicken the sauce. Cover and cook for about 5-7 minutes on medium to low heat to allow all the flavors to mix together.
7. Add garam masala, kasturi methi and stir for 2 to 3 more minutes and remove from flame.
8. Garnish with chopped coriander.
9. Serve hot with hot bhature and slices of onions and lemon.

Technorati Tags: chana bhature, chole bhature, Indian cuisines, Indian recipes, tastes of india

Ingredients:

6 onions
4 to 5 Green chillies
2 Cups besan (Gram flour)
1/2 tsp ajwain (carrom seeds)
1/2 Cup rice flour
1 tsp. Turmeric powder
Salt to taste
Finely Chopped coriander Leaves – 4 tsp
Oil for frying

Method :

1. Cut the Onions into thin slices.
2. Mix the gram flour with salt, green chillies, ajwain, coriander leaves and rice powder in water to a semi-solid paste (Avoid using excess water).
3. The dough should not be too thick nor too loose. Now put the onion pieces into the flour. Mix it well (make sure there are no lumps).
4. Heat oil in a pan. Take small picks of the mixture (the onions dipped in the flour) and drop it into the oil and deep fry. When you pick, you should use all five fingers to ensure that the quantity picked is enough and sufficient.
5. Fry till golden brown turning it in between on a medium flame. When it turns golden brown remove from the oil.
6. Garnish with chopped coriander leaves and Serve hot as is or with chutney.

Note: If you make the mixture and let it stay for a couple of hours before making the pakodas, your pakodas would be fluffy and soft.

Technorati Tags: Indian cuisines, Indian recipes, indian snacks, onion pakodas, pyaaz ke pakore