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

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

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:

1/2 kg green peas (peas shelled or frozen)
1/2 Kg Paneer
4 large onions, thinly sliced
4 large tomatoes, Sliced
6 cloves garlic (finely chopped and crushed)
½-inch piece ginger, finely chopped and crushed
Vegetable oil to cook
Cinnamon – 1 inch stick
Cardamom (Badi Elaichi) – 2 Nos.
4 bay leaves
1 tsp comin seeds
2 tablespoons chopped coriander leaves for garnish

Powdered Masala:

1/2 tsp turmeric powder
2 tsp coriander powder
1/2 tsp red chilli powder
1/2 teaspoon chicken masala (a flavored spice mix powder like garam masala)
1/2 tea spoon garam masala
1/2 table spoon of kasturi methi
Salt to taste

Method:

1. Boil the green peas with a cupful of water till tender and keep aside.
2. 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.
3. In the same oil when it is very hot add cumin seeds,bay leaf when the cumin seeds starts spluttering and thinly sliced onions. Saute until the onions are golden brown, now add sliced tomato and stir again for 5 to 6 minutes.
4. In the meanwhile take a bowl add ginger, garlic paste, turmeric powder, coriander powder, red chilli powder, chicken masala, salt, crushed cinnamon stick and badi elachi. Now mix all the ingredients in little water.
5. Now fry the mixture said in step 4 above, in a kadahi, on a low flame, stirring constantly so that it becomes a paste, for about 10-12 min or, until the paste acquires a light brown color and the oil gets separated. You can use a lid to cover and uncover the mixture as and when required.
6. Now add fried paneer, boiled peas and water for gravy (as per requirement), cook for 5 minutes. Add kasturi methi and garam masala and cook for another 5-10 minutes on medium flame. Keep a check so that the gravy doesn’t dry out completely.
7. Garnish with coriander leaves and serve hot.
8. Goes well with rice, paratha, puri or, plain chapati.

Note: The water to be added will depend on the quantity of gravy required. So you would be the best person to determine how much water you would want to add. Also ensure that you don’t add too much water in comparison to the mixture that you have prepared.

Technorati Tags: Indian cuisines, Indian recipes, matar paneer, tastes of india

Ingredients

1/2 tsp Ajwain (Tymol Seeds)
8 Slices Bread (crustless)
1 Cup Gram Flour (Besan)
1/4th tsp turmeric powder
Salt to taste
1/4 cup Water
1 large Onion
8 cloves Garlic (crusher)
chopped Coriander leaves
chillies -5(thinly sliced)
Vegetable or mustard oil to dip fry.

How to make bread pakora :

1. Filter the Gram Flour and take it out in a bowl. Add water and make a paste which is neither too thick nor too loose (No lumps either).
2. Mix: turmeric powder, salt,chopped Coriander leaves,green chili,chopped onion and garlic in the paste and stir well.
3. Put oil in the frying pan and heat it.
4. Dip the bread in gram flour paste and put it in the hot oil. At one time fry 2 to 3 bread pieces, while turning them. Fry them till the Bread Pakoras turn brown. Spread a napkin paper on the plate.
5. Take out the Bread Pakora from the frying pan and put it in the plate. Repeat the steps with all the bread pieces.

Your delicious Bread Pakoras are ready now. Serve and eat them along with coriander chutney.

Technorati Tags: bread pakoda, bread-pakora, Indian cuisines, Indian recipes, indian snacks, tastes of india