Recipes

Recipe: How to make Palak Paneer

How to cook Paalak Paneer
Palak is the perfect source of gaining Iron and good supplement of vitamins. The North Indian vegetarian dish keeps a perfect balance between taste and health.
Ingredients

Palak (1 Bunch).
Tomatoes (2 large).
Ginger Garlic paste (2 tsp.).
Dhania Powder (1 tsp.).
Jeera Powder (1 tsp.).
Onion (1).
Green chillies (3).
Paneer (200 g).
Salt (to taste).
Oil or butter (2 tsp.).
Cream required for garnishing (2 tsp.).

Methodology:-

First wash the spinach and then blanch into hot water
For 10 minutes keep it covered
After it is done, blend it with green chillies, water to make a pulp and grind it
Then grind the tomatoes.
In a vessel, heat oil or butter and then add the chopped or finely ground onions.
Let them become golden brown.
Now add ginger garlic paste
Now add dhania powder, Jeera powder, salt and then add tomatoes.
Stir it for 2 minutes and then add the Palak pulp.
Let it cook for at least 5-7 minutes.
Now add Paneer pieces and turn off the flame.
Garnish with cream and serve hot with any kind of Indian bread.

By |April 19th, 2014|Indian Food, slide|0 Comments|
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Recipe: How to make Poori Halwa

Poori Halwa
This is a very famous, traditional and religious food. It is prepared only on certain occasions. It is used as a religious food and given in small quantities to everyone, rich or poor. It can also be had as breakfast, lunch or dinner. A very appetizing recipe that children love and enjoy the most.

Ingredients:
For Halwa:

Rava- 1cup (Semolina)
Sugar – 1 cup
Milk – one cup
Water – 1.5 cups
Cardamom powder – 1 gm
Dry fruits ( if required)
A pinch of saffron
Ghee – 2 tbsp( clarified butter)

For Poori:

3 cups of wheat flour
2 tbsp – oil
Oil for deep frying
Salt to taste

Methodology:
For the Halwa

Put the semolina in a deep vessel and roast for 2-3 mins on a low flame
Add ghee and roast again for 4 mins on a medium flame
Stir the Rava and keep aside in a dish
Put sugar , milk and water in the same vessel to roast Rava
Add cardamom powder, dry fruits saffron and bring the mixture to a boil on a low flame
Add the roasted Rava and stir to avoid lumps
When done it will look like a solid mass all combined together and well roasted
Garnish with dry fruits and serve hot with the pooris.

For the Pooris

Add oil and salt to the sieved flour. Add water to knead to a stiff dough
Make small balls and roll out 8 cm discs.
Deep fry in oil till they are puffed up and golden brown
Serve with hot Halwa. 

By |April 18th, 2014|Indian Food, recipe|0 Comments|
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Recipe: How to make Idli

How to cook Idlis
A very famous South Indian dish, Idli is popular all over India and is enjoyed by everyone. Having the property of softness, it is not confined to any one age group. It is a very effective diet recipe too.
Ingredients to prepare idli:

Black gram, around 1 cup
Rice, around 1 cup
Fenugreek seeds, around 1 teaspoon
Salt

Method to prepare idli:

First soak the rice, black gram and fenugreek seeds in fresh water for a fortnight.
Next morning, grind this mixture and leave it for another day.
Ensure that the batter is consistent enough else you have to grind it again.
Use the idli mould to prepare them.
Grease them with oil.
Pour in the batter in the moulds.
Take a pressure cooker and remove the whistle
Add some water and wait till it starts steaming.
Place the moulds in the pressure cooker for 10 to 15 minutes on high flame.
After this remove the Idlis and serve with Sāmbhar.

 

By |April 16th, 2014|Indian Food, recipe|0 Comments|
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Recipe: How to make Dosa Sambhar

Dosa Sambhar Recipe
Originally from South India, the Dosa is famous all over India for its delectable taste and distinctive, crisp and very appetizing flavor. It is a whole meal in itself. Dosas are sold in fast food restaurants and also in authentic south Indian eating joints. You might see a south Indian with his kitchen on his cycle who prepares dosa and searches for customers. Sambhar is an accompaniment that comes with Dosa.

Ingredients:
 Dosa

1 Cup- Rice
1 Cup- Parboiled rice
1/4th Cup-Split Black Gram
½ tsp Fenugreek Seeds
½ tsp – Soda
½ cup – Curds
10-12 tsps –Clarified Butter
Water

Sambhar

Tamarind
3Tbsp – Sambhar powder
3- onions
2 – tomatoes
Coriander leaves
7-10 garlic flakes
2 tbsp – Pigeon peas
3 tbsp- Clarified butter
Mustard seeds
Asafetida
Salt

Methodology:
Dosa

Wash the rice and dal.
Add plenty water and fenugreek seeds into the dal and rice mixture
Allow to soak for 7-8 hours
Grind all the soaked ingredients into paste.
The batter should be of a grainy texture, it shouldn’t be completely smooth.
Add Soda and salt to the batter.
Let it sit for 8-10 hours in a warm place.
Beat the curd till it is smooth.
Let the batter swell and add more water, if required.
Consistency of the batter should be enough to coat the spoon.
Heat the griddle to prepare the dosa.
Take a spoon to pour the batter onto the griddle and allow the batter to sit in the center of the griddle.
Spread it with the back of the spoon to a thin round.
Pour a tsp of clarified butter or oil
Remove with spatula when crisp and ready to serve with hot sambhar.

Sambhar

Take a pressure cooker and let the whistle sound 5-6 times after adding the toor dal with water.
Grind 1 onion, a tomato and garlic to a paste.
Extract tamarind juice by adding 4 glasses […]

By |April 16th, 2014|Indian Food, recipe|0 Comments|
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Recipe : How to make Parantha

Recipe Parantha
 

There is a famous dish made form wheat flour made in north India. It is a specialty of North India which can be found everywhere in North India. This dish was never a street food but, it become so much famous that now it is also available at the roadside restaurants. A big oven is used with burning coal and firewood to give a smoky aroma to the parantha. A typical North Indian parantha can also be prepared by a griddle at home.
Ingredients that you will need:

Around 2 cups of ordinary wheat flour
Around 2 tablespoon of oil
Chili powder as per taste
Some salt
Around 1 cup of water

Needed utensils:

One rolling pin
Kitchen platform

Process to make it:

To make soft dough, just add water and all the above mentioned contents.
Do not touch the dough for 5 to 10 minutes to swell up properly.
Prepare 5 to 6 balls of the dough.
Now make a round disc on the kitchen platform.
Now apply some oil on the parantha.
Now make a crescent of it and apply oil on it again.
Give it the shape of a triangle.
Now you can roll the dough to make a triangle or circle out of it. This depends on your rolling skills.
Take a griddle or tava to fry the parantha. Use some added oil to do that.

 

By |April 15th, 2014|Indian Food, recipe|0 Comments|
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Recipe: How to make Dum Aloo

Dum Aloo
Kashmiris are known to have spicy foods since they live in a cold region. One of their favourite dishes is Dum Aloo which can be easily had with wheat chapattis, parantha or naan.
Components required for making Dum Aloo:

Small or medium potatoes – 10 nos.

3 tablespoon of mustard oil – it tastes great in mustard oil

Take 2 table spoon of tomato puree

Salt as per taste

Half a teaspoon full of sugar

Onion 1 – sliced

Garlic cloves – 2 nos.

Cashewnuts – 6 nos.

Turmeric powder – half teaspoon

Chilli powder – half teaspoon

Garam Masala – half teaspoon

 Method of preparation

Heat the oil in a pan with heavy pan

Once the oil is heated you need to fry the onions till they are golden brown. Fry them and keep them aside.

Next fry the small baby potatoes golden brown.

Next step is to grind the fried onions along with the garlic into a fine paste.

Now add this paste to the heated oil.

Add all the masala – chilli powder, turmeric powder, salt, pinch of sugar and garam masala to the oil.

Sauté the masalas for a minute on low flame until the oil leaves the gravy

Next is to add the tomato puree to the masala gravy.

Next comes the baby potatoes. Put them into this gravy and add enough water

Cover the potatoes so that it is cooked for sometime

Finally add the cashewnut paste to the mixture and simmer for some time.

Serve the Dum Aloo hot.

By |April 15th, 2014|Indian Food, recipe|0 Comments|
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Recipe : How to cook Paneer Curry

Paneer Curry
Paneer is also called as cottage cheese and curry is the sauce. When a combination of masalas is used with Paneer, it becomes Paneer curry in North India.
Ingredients you will need:

Paneer, around 200 grams
Tomato puree, around 2 no’s
Turmeric powder, cumin powder, garam masala powder, coriander powder, Cumin seeds, around ½ teaspoon
Ginger garlic paste, around 1 teaspoon
Some cashew nuts to be used after grounded into paste
Some salt

Method to cook Paneer curry:

Cut the Paneer into small pieces.
Take some oil in a pan on medium flame.
Place cumin seeds in it till they splutter.
Add the ginger garlic paste.
Keep adding water to avoid sticking of paste.
Add the masalas and some water to it.
Now add the combination of masala and water to the pan and sauté well.
Now add the tomato puree to it.
Add the cashew nut paste to it and stir well.
Now add the pieces of Paneer to the mixture and let it boil for some time.
Add some water if the gravy is going dry.
Serve hot after a boil.

 

By |April 12th, 2014|Indian Food, slide|0 Comments|
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Recipe : How to make Gulaab Jaamun

Gulab Jamun Recipe
In India Gulab Jamun is considered to be a traditional dessert. This is most popularly served during occasion, festivals and while celebrating rituals. It can also be simply taken to curb sweet tooth cravings.
Things required for preparation:-

Sugar (2.5 cups).
Water (6 cups).
Cardamom Powder (1 tsps).
Rose water (2 tsps).
Thickened Milk (3 cups).
Semolina ( 1 tsp).
Oil (for frying).
Self raising flour- 1.5 cups.
Milk powder (3 cups).

Procedure-

In a medium sized container, add milk powder, flour, semolina mix them well and then knead them well with thickened cream. With this mixture prepare a soft dough.

From the prepared dough, make small rounds

On low heat, deep fry the small rounds

In the other container, prepare a fresh batch of sugar syrup .

Now add the fried small balls in the sugar syrup

Serve them hot

 

By |March 22nd, 2014|Indian Food, slide|0 Comments|
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Recipe : How to make kheer

How to cook Kheer
Kheer is milk pudding made out of vermicelli, broken wheat or rice garnished along with nuts and raisins. You can add a dash of saffron to give that beautiful color to the kheer. It is mostly prepared in South India but equally famous all across the country. It serves as excellent dessert for every party.
Ingredients

Milk – 1 cup

Half cup of rice, broken wheat or vermicelli (in case of rice or broken wheat you need to wash and soak them)

8 cardamoms – peeled and powdered

Soak 20 strands of saffron in 2-3 tablespoon of hot milk

6-7 table spoon of sugar along with 14 almonds and 12 pistachios

Preparation

Simmer the milk for sometime after you boil it.

Now coarsely grind the rice or broken wheat after draining the water.

Now add the coarsely ground rice or wheat and normal vermicelli to the milk along with sugar.

Stir the milk non-stop so that rice, wheat or vermicelli does not stick to the pan.

Now add saffron and powdered cardamoms.

Boil till the milk thickens.

Serve hot or cold and garnish with almonds and pistachios.

By |March 19th, 2014|Indian Food, slide|0 Comments|
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Recipe : How to make Palak (Spinach) Gravy

Recipe of  Palak Gravy (Spinach)

Spinach is a very nutritious vegetable which can be used in a variety of dishes like curry, rice, soup and parantha. This green leafy vegetable is very healthy as it is rich in vitamins and proteins and you will love to have it when spicy.
Contents you will need:

Spinach for about 1.5 cups.
Toor dal for about ½ cup.
Cumin seeds for about 1.5 teaspoons.
Red chillies around 10 in number.
Grated coconut for about 3 teaspoons.
Garlic cloves 4.
Tamarind.
Tomato puree for around 4 teaspoons.
Salt.

Method to prepare it:

Take two bowls and soak toor dal and tamarind in water in them.
Leave the bowls for 10 minutes.
Now cook the cleaned spinach leaves in some water.
Now make a smooth paste of cumin seeds, red chillies, and coconut and toor dal.
Now add the ground paste, tamarind water, garlic tomato puree and salt in the spinach.
Let the mixture boil for some time and then garnish it with curry leaves, mustard seeds and gram dal and serve.

 

By |March 12th, 2014|Indian Food, slide|0 Comments|
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