Ingredients:
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| Chanay Ki Daal Gosht |
- ½ kg. mutton or chicken
- 1½ tsp. salt (according to taste)
- 1¼ tsp turmeric (Haldi) powder
- 1/2 tsp chili (Lal Mirch) powder
- 1 medium onion chopped
- 1 cup Dal Chana presoaked
- ¼ tsp. ginger (Adrak) paste
- ¼ tsp. garam masala
- 3 tbs. oil
Method:
- Fry the onion in oil till it starts to turn brown. Add the spices and meat and let the water dry.
- Add the soaked Dal and 2 glasses of water. Cover and leave on low heat to tenderize.
- When both meat and Dal have softened add Ginger (Adrak) and garam masala.
- Baghar /Tarka: Fry a few slices of onion in a little oil and when brown add along with hot oil to the dish.
- Garnish with fresh Coriander (Dhaniya) leaves and chopped green chili.
- Serve with lemon.
TIP: If cooking chicken boil the Dal beforehand because chicken does not take that long to tenderize whereas the Dal takes a longer time.
Serving: 5 to 6 persons
Enjoy Your Cooking!!! :)
Ingredients:
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| Dhokla |
- 1 cup besan
- 1/2 tsp ginger paste
- 1/2 tsp green chilli paste
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1 tsp sugar
- 1 tbsp oil
- 1/2 cup sour curd
- 1/2 cup water
- 1 tsp fruit salt
For tadka:
- 1/2 tsp mustard seeds
- 4-5 curry leaves
- 2-3 green chillies-slit
- 1 tbsp oil
Method:
- Mix the besan, ginger paste, chilli paste, salt, turmeric, sugar and oil and beat in the curd. Beat till smooth. Add the water and mix well again.
- Add the fruit salt, stir gently and pour immediately into the greased tin and place in the steamer.
- Place a thin cloth between the lid and the steamer, and close tight. Steam for 20 minutes.
- Remove the tin from the steamer and keep aside.
- Heat the oil for the tadka, add the mustard seeds, curry leaves and green chillies.
- Saute till slightly colored, and add L cup water. Cut the dhokla into desired sized pieces and pour the tadka over. Garnish with the coriander and coconut and serve.
Enjoy Your Cooking!!! :)
Ingredients:
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| Khandvian |
- 2 cups besan
- 1 tsp. salt
- ½ tsp. crushed chilies
- ½ tsp. cumin seeds (Zeera)
- ½ tsp garam masala
- Water 2 cups
- ½ oil
- ½ tsp. mustard seeds
- 3 Curry leaves (Karhi Patta)
- ½ tsp. fenugreek (methi)
- 2 tbs. tamarind (Imli) paste
- 1 pinch asafetida (Heeng)
Gravy:
- ½ cup oil
- 2 tbs. onion paste
- 1 tsp. ginger (Adrak) paste
- ¼ tsp. turmeric (Haldi) powder
- 1 tsp. chili (Lal Mirch) powder
- 2 tsp. coriander (Dhaniya) powder
- ½ tsp. garam masala
- ½ tsp. salt
Method:
- In hot oil heat fenugreek seeds, mustard, zeera, add besan, water salt, chili, garam masala, and cook on low heat. When dry and take the shape of a ball spread on greased plate ½ inch thick layer. When cooled cut any shape 1½ to 2 inches in size.
- In hot oil add onion, fry little then add all the spices roast it for few seconds and add 2 cups of water. Cook well and then put khandvian in the gravy.
- Serve with chapati
Serving: 4 persons
Enjoy Your Cooking!!! :)
Ingredients:
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| Khatti Daal |
- 1 cup split moong dal or Masoor dal(Dhuli)
- 1 tsp salt
- ½ tsp. chili (Lal Mirch) powder
- ¼ tsp. turmeric (Haldi) powder
- 2 tbs. tamarind (Imli) water or lemon juice (more if you like it really sour)
- 1 small tomato–chopped
- ¼ cup chopped fresh coriander (Dhaniya) leaves
- 3 whole dried red chilies
- ¼ tsp cumin seeds (Zeera)
- 1 clove of garlic (Lehsan) sliced
- 4-5 curry leaves (Karhi Patta) (optional)
- 3-4 tbs. oil for tempering (Baghar)
Method:
- Wash the dal well and soak for at least 15-20 minutes.
- In a pot add the dal and a glass of water. Add the salt, chili powder, Turmeric (Haldi) and leave on very low heat to cook.
- When the dal has softened to a paste, add the chopped tomatoes and fresh coriander (Dhaniya) leaves and lemon juice or Tamarind (Imli) water.
- Cook till it attains medium consistency (is neither pasty nor very fluid). Consistency of the dal can be altered according to taste.
- In a frying pan heat the oil along with the Garlic (Lehsan) and whole red chili and curry leaves. When the Garlic (Lehsan) slices turn light brown add cumin seeds (Zeera) for this to be brown. Put the hot oil (Baghar) to the hot dal and cover immediately.
- Serve with plain boiled rice.
Serving: 2 to 3 persons
Enjoy Your Cooking!!! :)
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| Mixed Vegetables |
Ingredients:
- 1 tsp fenugreek (Methi) leaves
- 1 tomato
- 1 medium onion-chopped
- 1 tsp cumin seeds (Zeera)
- ½ tsp. salt to taste
- 1/4 tsp turmeric (Haldi) powder
- 3-4 green chilies chopped
- 2-3 tbs. oil
- ½ cup cauliflower -chopped
- 4 pcs. Arvi
- 2 potatoes
- 1 capsicum
- 1 radish
- ½ cup all type of beans-chopped
- 1 turnip (Shaljam)
- 1 beetroot (Chuqandar)
- ½ cup cabbage chopped
- ½ cup peas
- 1 eggplant (Bengan)
- 1 carrot
Method:
This dish is made with as many vegetables as you like. Their quantity should be adjusted according to your needs and the size of the vegetable available. The following is a list of the vegetables that make a great dish, but you can adjust it according to your own personal likes/dislikes:
- Potato, Cabbage, Cauliflower, Eggplant, Radish, Bell peppers, Carrot, Peas, assorted beans, beetroot. All chopped.
- Heat the oil and add all the ingredients and spices.
- Cover and cook on very low heat till the water has dried and all the vegetables have become soft. It is better if they are a little bit crunchy.
- DO NOT ADD EXTRA WATER. LET THEM COOK IN THEIR OWN JUICES.
- Serve with chapati or boiled rice.
Serving: 4 persons
Enjoy Your Cooking!!! :)
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| Fish Curry |
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| Shrimp Curry |
Ingredients:
- 1 onion chopped
- 1/2 kg Fish fillets or shrimps
- Salt according to taste
- 1/2 tsp chili powder
- 1/4 tsp haldi powder
- 1/4 tsp garam masala powder
- 1 pinch of dried methi
- 2 tbs yogurt
- 1 tomato
- 2-3 whole green chilies
- 2-3 tbs oil
Method:
- Saute the onion in oil til transparent.
- Add all the spices, tomato and yogurt.
- Mix well and add the fish pieces.
- Add a few tbs of water if necessary.
- Cover and cook on medium-low heat for 10-15 minutes.
- Shrimps take less time to cook.
- Serve with naan or boiled rice.
Enjoy Your Cooking!!! :)
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| Fried fish |
Ingredients:
Marination:
- ½ tsp. salt (according to taste)
- 2-3 tsp. lemon juice
- 1 tsp. garlic (Lehsan) paste
- ½ tsp. chili (Lal Mirch) powder
- ¼ tsp. carom seeds (Ajwain)
Batter for frying:
- 4-5 tbs. basin (Chana or rice flour)
- ½ tsp. salt (according to taste)
- ½ tsp. chili (Lal Mirch) powder
Method:
- Mix the ingredients for marination.
- Coat the fish with the marination ingredients and leave for 2-3 hours in fridge.
- Prepare batter using water to make paste (not too thick or thin).
- Dip the pieces in batter and deep fry till golden brown.
- Serve with fries or Mint (Podina) sauce and naan.
Serving: 2 to 3 persons.
Enjoy Your Cooking!!! :)
