Butter Milk Kadi

Ingredients :

2 cups butter milk (thick)
1 cup water
½ cup coconut gratings
4 green chillies
1 small piece haldi
1 tsp jeera
3 tsp ghee
½ tsp mustard seeds
1 sprig curry leaves
salt to taste

Method :

Grind coconut gratings with haldi smoothly.
While removing masala put green chillies and cumin.
Grind for another 2 minutes.
Put enough water to bring the kadi to desired consistency.
Put salt. Keep it to boil. Then put thick butter milk.
Again bring to boil. Take out from flame.
Season with mustard and curry leaves in ghee.

Samosa Recipe

Ingredients

4 large white potatoes, boiled, peeled and mashed
1/2 cup boiled and drained green peas
1 1/2 tsp cumin seeds
1 tsp amchoor(mango powder)
1 tsp red chilli powder
1/2 tsp saunf(fennel)powder
1/2 tsp garam masala powder
1 tablespoon chopped cashewnuts
Salt to taste
3 cups maida(all purpose flour)
1/2 cup maida, for rolling out
1 tablespoon heated ghee or oil
Oil for deep frying the samosas
1 tablespoon ghee(clarified butter) for the stuffing
1 small bowl of cold water

Method

Heat the ghee for the stuffing and add the cumin seeds and
cashewnuts.
When the seeds splutter add the dry powders and fry for 10
seconds.
Add the mashed potatoes and green peas and mix well.
Mix in salt to taste.
Fry on a low flame for about 10 minutes.
Set aside.
Prepare the cover for the samosa by combining
the maida, hot ghee or oil and salt to taste.
Add enough water and knead the dough.
Set aside for about 10 minutes.
Divide the dough into round portions.
Take each portion and coat it with some maida so that
it does not stick to your hands.
Roll it into a not too thin perfect round.
With a pizza cutter, make 2 semi circles with the round.
Take one half circle. Dip your index finger into the cold water
and apply it to the straight edge of the semi circle.
Now hold the semicircle in your hand.
Fold the straight edge , bringing together the watered edges.
Seal the watered edges.
You should now have a small triangular maida pocket.
Stuff it with the potato mixture and now water-seal the
upper edges.
Repeat for the rest of the dough.
Deep fry in oil till golden brown and serve
with mint chutney.
Do not overheat the oil, since this will cook only the
outer maida covering and the inner layer will remain
ncooked even if the samosa has turned dark brown
on the outside.

Savory Bread

Serves: 4
Cooking time (approx.): 13 minutes
Style: North Indian

6 big bread slices cut fine
1 cup(s) yoghurt beaten well
1 big tomato(es) finely chopped
1 teaspoon(s) each of mustard and cumin seeds
½ teaspoon(s) each of turmeric powder and chilli powder
4 green chillies finely chopped
6 curry leaves
2 tablespoon(s) oil
salt to taste
finely chopped coriander leaves to garnish

1. Soak the bread pieces in yoghurt for about 10 minutes. Keep aside.
2. Heat the oil in a pan and toss in the mustard seeds followed by the cumin seeds. Fry till the seeds splutter fully. Add the curry leaves, chopped green chillies and tomato(es). Stir fry on medium level for about 3 minutes or till the tomatoes are cooked and soft.
3. Add the bread, salt, turmeric and chilli powders. Mix well. Cover and keep for some time before serving.
Garnish with finely chopped coriander leaves.

Dal Maharani Recipe

Ingredients:
1/4 cup Rajma
1/4 cup Whole Urad dal
1/4 cup Chana dal
1 Onions, chopped
2 Tomatoes, chopped
3 Green chillies, sliced
1/2 inch Ginger, Grated
Salt To taste
1 Pinch Turmeric Powder
1 tsp Red chilli powder
Corainder leaves
1 tbsp Handful Butter
1/4 cup Cream
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds

Preparation:

* Soak rajma, urad daal and chana dal overnight.
* Pressure cook the urad dal, chana dal and rajma. Mash them a little. Keep aside.
* Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter. Add ginger and chillies.
* Fry for few minutes. Add chopped onions and tomatoes. Cook until done.
* Add salt, red chilli powder, turmeric powder and stir well.
* Add the mashed dals and boil for few minutes.
* Add cream, corainder leaves and mix well. Serve the dal maharani hot with roti.

Rajasthani Bhindi Recipe

Ingredients:

1/2 tsp onion seeds (kalonji)
salt to taste
1/2 tsp red chilli powder
250 gms ladyfingers (bhindi)
3 tsp bengal gram flour (besan)
1 tsp cumin powder
4 green chillies
1 tsp coriander powder
1 1/2 tsp fennel seeds (saunf)
1 tsp dry mango powder (amchur)
1/4 cup oil
1 tsp garam masala powder
1/2 tsp turmeric powder
1/4 tsp cumin seeds


How to make rajasthani bhindi :

* Wash and wipe the ladyfingers.
* Snip off the two ends and slit on one side.
* Mix everything bengal gram flour, 1 tsp fennel seeds and all other dry masalas except cumin and onion seeds.
* Mix in a tblsp of oil and salt and mix well.
* Stuff this masala into the ladyfingers.
* Heat up 3 tblsp of oil, mix in the remaining fennel seeds, cumin seeds, green chillies and onion seeds, fry for a minute.
* Mix in ladyfingers and stir fry for 5 minutes, cover and stir fry stirring till they are cooked.
* Uncover and stir fry till the ladyfingers are crisp.
* Serve hot.

Paaya Nahari Recipe

Ingredients:


8 nos. Trotters
2 nos. Onions
1 tblsp Coriander seeds
1 tblsp Jeera
4 nos. Brinjals
4 nos. Dagad phool
2 pieces Cinnamon
6 nos. Cloves
6 nos. Black pepper
4 nos. Cardamoms (green)
As per taste Salt


How to make paaya nahari:

* Clean and cut the paaya into three pieces.
* Tie the coriander seeds, cumin seeds, bay leaves, dagad phool, cinnamon, cloves, pepper and cardamoms in a small muslin cloth and secure the ends to form a small pouch.
* Add enough water to the paaya and place over heat.
* Add the chopped onions and the spice pouch along with salt as per taste.
* Cook the gravy on slow fire, preferably over charcoal for 4 to 5 hours.
* Remove the spice cloth and serve. Nahari is served in the morning.
* Narhari cooked overnight on a slow fire and served for breakfast is delicious.
* Serve hot with bread or rice.

Rava Uttapam Recipe

Ingredients:

2 cup semolina (sooji)
1 cup sour curd (khatta dahi)
1 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
3 onion (pyaj)
2 tomato (tamatar)
1 piece ginger (adrak)
2 green chilly (hari mirch)
oil for cooking
1 tsp coriander leaves (dhania patti)

How to make suji uttapam:

* Mix dahi, namak and sooji with 1/2 cup water.
* Cover it and leave for 2 hours.
* Finely chop adrak, pyaj, hari mirch, tomato and dhania.
* Mix lal mirch in batter. If you do not want to add lal mirch leave it.
* Heat a non stick pan/tawa and spread 1 tbsp batter on it.
* Cook at low flame and grease it on the corners and turn it to cook the other side.
* Serve it hot.
* If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
* Cook it at low flame to make it tastier.

Kashmiri Pulao Recipes

Ingredients:

500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste

How to make kashmiri pulao:

* Wash and soak rice.
* Heat oil and fry onions till golden brown and remove.
* Fry whole spices, turmeric powder, add rice and sauté.
* Add half-saffron dissolved in little warm milk.
* Add hot water and mix well.
* Cook a little. Finish with remaining saffron and cook till grains are separated and done.
* Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

Galouti Kebab Recipe

Ingredients:

1 kg lamb meat minced
3 tblsp ginger garlic paste
1 tblsp butter
3 tbsps raw papaya paste
1 tsp red chilli powder
1/4 tsp garam masala powder
1/2 cup chana dal, slightly roasted
Very thinly chopped onions
Salt to taste
Oil for frying the kababs


How to make galouti kebab:

* Mix all the ingredients very well with the minced meat and refrigerate for two hours
* Now make small patties of the mix and deep fry.
* Serve the Galouti Kebab hot with onion rings and mint chutney.

Panchmel Dal Recipe

Ingredients:

50 gm split green gram lentil (moong ki dhuli dal)
50 gm urad ki dhuli dal
50 gm arhar dal
50 gm horse beans (chane ki dal)
1/2 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
1 1/2 tsp salt (namak)
1 tsp red chilly powder (lal mirch)
1/2 tsp turmeric powder (haldi)
1/2 tsp spice blend (garam masala)
1 tsp coriander powder (dhania)
1 lemon (nimbu)
1 tbsp coriander (dhania)
2 tbsp clarified butter (ghee)

How to make panchmel dal:

* Mix all lentils and wash them properly.
* Soak them for half an hour.
* Now boil them in 4 cup water with salt, spice blend and turmeric powder in a pressure cooker.
* When cooked properly remove it from the flame.
* Heat ghee in a pan and crackle cumin seeds and asafoetida in it.
* Then add red chilly powder and coriander powder and mix it with lentils.
* Finely chop coriander and sprinkle on lentil.
* Add lemon juice and serve hot.

Vegetable Kebab

Ingredients:

2 potato (alu)
1 cup cottage cheese (paneer)
1 cup cauliflower (phool gobi)
1 cup cabbage (patta gobi)
2 green chilly (hari mirch)
1 tbsp coriander (dhania patti)
1/4 tsp azinonotto powder
1 cup refined flour (maida)
1/2 tsp red chilly powder (lal mirch)
oil for frying
1 tbsp clarified butter (ghee)
1 tsp salt (namak)


How to make vegetable kebab :

* Boil, peel and grate potato.
* Grate paneer also.
* Finely chop dhania and hari mirch.
* Grate both the gobis.
* Heat oil in a pan and fry both gobis with azinomotto powder.
* After frying for few minutes, add alu, paneer, hari mirch and 1/2 tsp namak and cook until the water dries up.
* Remove it from the flame and let it cool.
* Make small balls of the mixture and keep aside.
* Make a batter by mixing maida, 1/2 tsp salt, lal mirch and 1 cup water.
* Heat oil in a pan.
* Dip all the balls in maida batter and deep fry them until they turn golden brown.
* Serve them hot.