Dhokla

Ingredients: 

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: 

1. 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.
2. Add the fruit salt, stir gently and pour immediately into the greased tin and place in the steamer.
3. Place a thin cloth between the lid and the steamer, and close tight. Steam for 20 minutes.
4. Remove the tin from the steamer and keep aside.
5. Heat the oil for the tadka, add the mustard seeds, curry leaves and green chillies.
6. 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!!! :)

Mixed Vegetables

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:

1. Potato, Cabbage, Cauliflower, Eggplant, Radish, Bell peppers, Carrot, Peas, assorted beans, beetroot. All chopped.
2. Heat the oil and add all the ingredients and spices.
3. 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.
4. DO NOT ADD EXTRA WATER. LET THEM COOK IN THEIR OWN JUICES.
5. Serve with chapati or boiled rice.

Serving: 4 persons

Enjoy Your Cooking!!! :)

Fish-Fried

Fried fish

Ingredients:

• 1 kg. fish fillets 

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:

1. Mix the ingredients for marination.
2. Coat the fish with the marination ingredients and leave for 2-3 hours in fridge.
3. Prepare batter using water to make paste (not too thick or thin).
4. Dip the pieces in batter and deep fry till golden brown.
5. Serve with fries or Mint (Podina) sauce and naan.

Serving: 2 to 3 persons.

Enjoy Your Cooking!!! :)

Paaye

Ingredients:

Paaye

• 6 pcs. Paya (goat or beef) 
• 1½ tsp salt 
• 1 tsp. turmeric (Haldi) powder
• 1 tsp. chili (Lal Mirch) powder 
• 1 tsp. garlic (Lehsan) paste 
• 1 tsp. ginger (Adrak) paste 
• 2 tbs. corn flour (starch) or 
• 100 grm. Yogurt
• ½ tsp garam masala powder
• 1 tbs. coriander (Dhaniya) powder
• Green Chilies
• 1 bunch fresh coriander (Dhaniya) leaves
• ginger (Adrak) (Julian)
• 1 Onion medium
• ½ cup oil

Method:

1. Wash Paye, boil for 1 minute and Drain the water. 
2. Add Turmeric (Haldi), chili, Garlic (Lehsan) paste, Ginger (Adrak) paste, coriander powder and salt.
3. Add 6-8 glasses of water and leave on a very low heat for 5-6 hours to tenderize. 8-10 hours in case of beef with 10-12 glasses of water.
4. Add corn flour or yogurt, cook few minutes to thicken (stirring all the time to avoid lumps). 
5. Add garam masala. Fry onion in a little oil and add to it.
6. Garnish with fresh Coriander Seeds (Dhaniya), green chili and Ginger (Adrak).
7. Serve with naan.

Serving: 4 to 5 persons.

Enjoy Your Cooking!!! :)

Nihari

Ingredients:

Nihari

• 1/2 Kg. beef -ask for Nihari meat (shank) 
• 1½ tsp. salt 
• ½ tsp red chili (Lal Mirch) powder 
• ½ tsp. Kashmiri chili (Lal Mirch) powder
• ¼ tsp. turmeric (Haldi) powder 
• 1 tbs. coriander (Dhaniya) powder 
• 1½ cup oil
• 3 tbs. white flour (maida) 
• 1 tsp ginger (Adrak) paste
• ½ tsp. garlic (Lehsan) paste

For garnishing:

• 1 to 1 ½ inch ginger (Adrak) (Julian)
• 2 tbs. chopped coriander (Dhaniya) leaves
• 3 to 4 chopped green chilies
• 2 Lemon (sliced) 

Special Nihari spices:

• 2 tbs. Fennel (Saunf) 
• ½ tsp black pepper (Kali Mirch) 
• ½ tsp. cumin seeds (Zeera)
• 2 green cardamom (Chhoti Ilaichi) seeds
• 10 cloves (Laung)
• 2 black cardamom (Bari Ilaichi) 
• 1 stick of cinnamon (Dalchini)
• 1 bay leaves (Tezpatta)
• ¼ tsp. nutmeg (Jaiphal) and mace (Javitri)
• 2 tbs. coriander (Dhaniya) seeds 
• 1 stick (Piplee)
• 1 aniseed flower (Badian) 

Method:

1. Put ½ cup oil in a pot. Add meat and fry it a little.
2. Add salt, chili powder, Turmeric (Haldi) powder, Coriander Seeds (Dhaniya) powder and Ginger (Adrak) paste. Add a little water and mix well. 
3. Dissolve maida in 1 cup of water and add this to the meat and bring to boil.
4. Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.
5. Add 5-6 glasses of water, cover and leave to tenderize on very low flame.
6. When meat has softened, remove the bundle of spices and cook the curry to desired consistency.
7. Garnish: Fry some onion slices in a cup of oil till golden brown and add to Nihari. 
8. Also garnish with fresh Ginger (Adrak) and green chilies.

Serving: 3 to 4 persons.

Enjoy Your Cooking!!! :)

Matar Pulao

Matar Pulao

Ingredients:

• 1 cup rice pre soaked 
• 1 black cardamom (Bari Ilaichi) 
• 6-8 cloves (Laung)
• 6-8 whole black pepper (Kali Mirch) 
• 1 tsp. cumin seeds (Zeera) 
• 1 med. size stick of cinnamon (Dalchini)
• 2 tsp garlic (Lehsan) paste 
• 1 tsp ginger (Adrak) paste 
• 1 tsp. salt according to taste 
• 3-4 tbs. oil 
• 1 cup of peas 

Method:

1. Add all spices and mix. Add the peas along with half a cup of water. Cover and cook on medium heat till semi-soft. (If using frozen, don’t cook)
2. Add the soaked rice to the pot.
3. Add water rising to one and a half cm. above the surface of the rice.
4. Cover and cook till rice is soft and water dries and then lower the heat to the minimum. Remove after about five minutes.
5. Serve with Raita or Achaar.

Serving: 2 persons

Enjoy Your Cooking!!! :)

Aaloo Methi

Ingredients:

Aaloo Methi

• 250 g. Potato - peeled and cut into small pieces.
• 2 to 3 clove of garlic (Lehsan) - chopped 
• ½ tsp. cumin seeds (Zeera)
• 2-3 whole dried red chilies 
• ½ tsp. salt (according to taste) 
• 1/8 tsp. turmeric (Haldi) powder 
• 1 cup fresh fenugreek (Methi) leaves OR 1 tsp. driedfenugreek (Methi) Leaves
• 2 tbs. oil 
• 1 medium tomato, chopped -optional

Method:

1. In oil, fry the pieces of Garlic (Lehsan) till they start to turn brown. 
2. Add Cumin Seeds (Zeera) and red chili. When it gets brown, add the spices (and the chopped tomato).
3. When the spices and tomato are well mixed add the potatoes.
4. When the potatoes are half done, add Fenugreek Leaves (Methi) and cook till water dries.
5. Cook throughout on low heat.

Serving: 2 persons

Enjoy Your Cooking!!! :)

Dal Moong-Phareri

Ingredients:

• ½ cup Moong Dal (Dhuli) presoaked for 2-3 hours
• 1 tsp. salt (according to taste)
• 1/2 tsp chili (Lal Mirch) powder
• 1/4 tsp turmeric (Haldi) powder
• 6-7 whole black pepper (Kali Mirch)
• 6-7 cloves (Laung)
• 1 black cardamom (Bari Ilaichi)
• 1 tsp. cumin seeds (Zeera)
• 1 tsp. ginger (Adrak) paste
• 1 small onion
• 4 tbs. oil 

 
For garnishing:

• Few fresh coriander (Dhaniya) leaves
• Chopped green chilies
• 1 Lemon

Method:

1. Sauté the sliced onion in oil till light brown.
2. Add all spices and Dal. Mix well. Add water 1/3 cup.
3. Cover and cook on medium heat till soft and water has dried.
4. Garnish with fresh coriander (Dhaniya) leaves, chopped green chilies and lemon.
5. Serve with paratha or chapatti.

Serving: 2 to 3 persons

Enjoy Your Cooking!!! :)

Gobhi Gosht

Ingredients:

Gobhi Gosht

• 1 Kg. mutton 
• 1 Kg. Cauliflower (Gobhi)-chopped
• 1½ tsp. salt (according to taste) 
• ¼ tsp. turmeric (Haldi) powder 
• 1 tsp. chili (Lal Mirch) powder 
• 2 medium onion-chopped 
• 4-6 tbs. oil 
• 1 tsp. ginger (Adrak) paste 
• ½ tsp. garlic (Lehsan) paste 
• 2 tomato-chopped 
• 6-8 whole black pepper (Kali Mirch) 
• 3-4 cloves (Laung)
• 2 black cardamom (Bari Ilaichi) 
• ¼ tsp. cumin seeds (Zeera) 
• 1 tsp. garam masala
• 1 cup fresh coriander (Dhaniya) leaves-chopped
• 3-4 green chilies
• 1 small of ginger (Adrak)-sliced in julian

Method:

1. Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.
2. Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. When meat is almost done add Cauliflower(gobhi). Cook till cauliflower is done and the water dries. 
3. Garnish with fresh Dhaniya leaves, sliced ginger.
4. Serve with chapati or rice.

Serving: 6 to 8 persons

Enjoy Your Cooking!!! :)

Guwar Ki Phali

Ingredients:

Guwar ki Phali

• ¼ Kg. Guwar phalli
• 3 cloves garlic (Lehsan)–chopped
• 50 ml oil (preferably mustard oil)
• ¼ tsp. chili crushed
• ¼ tsp. Turmeric (Haldi) powder 
• 1 tsp. salt (as per taste)
• 1 green chilies – chopped
• ½ tsp. cumin seeds (Zeera)
• 3-4 tbs. Imli paste or lemon juice OR 
• 1 tbs. amchur powder

Method:

1. Chop Guwar beans into half inch pieces. 
2. Boil in 1 cup of water till it is tender. 
3. Let the water dry up. 
4. Mesh the boiled beans and add all spices except Zeera and garlic and amchur powder. 
5. Lightly fry garlic and Zeera in oil and add the Guwar.
6. Roast the mixture and then add Imli paste or lemon juice or amchur powder. Cook it for a couple of minutes.
7. Serve with chapati or besni, bajra or makai roti.

Serving: 3 persons.

Enjoy your Cooking!!! :)

Sunday Special

Aaloo Bhujia

Sooji Halwa

Ingredients:

Puri and Cholay

Puri

• 2 cups white flour (maida) & 
• ½ Cup Aata (makes about 15 puris)
• Oil for deep frying 

Aloo ki Bhujya

• 250 g. potato 
• ½ tsp. salt 
• ½ tsp chili (Lal Mirch) powder 
• ¼ tsp. turmeric (Haldi) powder 
• ½ tsp. onion seeds (Kalonji) 

Cholay

• ½ cup boiled Chanay
• ¼ tsp. salt 
• ¼ tsp baking soda 
• ¼ tsp cumin seeds (Zeera) powder 
• ¼ tsp crushed whole red chilies
• 1/8 tsp. turmeric (Haldi) powder
• 1/8 tsp garam masala powder

Halva

• 2 tbs. semolina (Suji) 
• 2 tbs. ghee 
• 3 tbs. sugar 
• 3 green cardamom (Chhoti Ilaichi) seeds
• A pinch of yellow food color(optional) 

Method: 

Puri

1. Mix maida and flour. 
2. Make the dough with 1 cup of water using 2 tsp oil to help in making dough. 
3. Make into small puris (pancake like) as flat as you can and deep fry in hot oil.

Aaloo Ki Bhujya

1. Cut the potatoes into small cubes.
2. Add spices, 1 cup of water and leave on low heat.
3. When soft, mash lightly.

Cholay

1. In a pot put softened Chana, 1½ cup water and add spices. 
2. Cook till very tender. Mix and mash slightly.
3. Cook till bubbles appear then remove from heat.

Halva

1. Put the Suji and ghee in a pot along with Ilaichi seeds and fry until lightly brown on very low heat. 
2. Meanwhile combine sugar and 1 cup of water to make syrup. Add this to the Suji and cook on low heat to desired consistency. 
3. If you want to color the halwa add the color to the syrup before pouring it into the Suji. 

Serve with Achaar or Yogurt.

Serving: 2 to 3 persons

Enjoy Your Cooking!!! :)

Haleem

Ingredients:

Haleem

• 2 kg. beef (boneless) 
• 1½ tbs. salt 
• 2 tsp chili (Lal Mirch) powder
• 1 tsp turmeric (Haldi) powder 
• 1 bay leaves (Tezpatta) 
• ½ kg. Dal Chana 
• 300 grm. whole wheat 
• 100 grm. barley (jaw)
• 1 cup oil
• 1 tsp. garam masala
• 1 large onion
• 3 to 4 Lemon (sliced) or juice
• 10-12 green chilies
• 1 cup chopped coriander (Dhaniya) leaves
• ¼ cup sliced ginger (Adrak)-Julian

Method:

1. Soak all three grains overnight.
2. Fry the meat in oil. Add 1 tsp. salt, ½ tsp. Turmeric (Haldi) powder, 1 tsp. chili powder, bay leaf and 6-8 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft. 
3. Meanwhile, put the grains and dal in a pot with 1 tsp. salt, 1 tsp chili powder and ½ tsp Turmeric (Haldi). Add water and cook on low flame till very soft. 
4. When meat and the grains are soft, mix them together, leave on a very low flame and keep mashing and mixing rigorously. It is ready when starts to boil and becomes bubbly.
5. Fry onion in oil (for Baghar) and for garnishing. Add the oil to the mixture and keep aside the fried onion for garnishing.
6. Remove from heat and serve with garam masala, fresh Coriander (Dhaniya) leaves, green chilies, fried onion and lemon.
7. TIP: whenever frying onion for "Baghar" or as accompaniment with Haleem, fry on very low heat for a good flavor. You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor.

Serving: 8 to 10 persons

Enjoy Your Cooking!!! :)

Chops - Fried

Ingredients:

Fried Chops

• 1 kg. chops
• 1 tsp. salt (according to taste) 
• 2-3 tsp. lemon juice 
• 1 tbs. garlic (Lehsan) paste 
• ½ tsp. chili (Lal Mirch) powder 
• 1 tsp. garam masala 
• 1 tbs. ginger (Adrak) paste 
• 1 egg 
• ½ cup breadcrumbs 
• ¼ tsp. Black Pepper (Kali Mirch) powder.
• Oil for frying

Method:

1. To the chops add ¾ tsp salt, lemon juice, Garlic (Lehsan), Ginger (Adrak), chili powder and garam masala. 
2. Half cook in a pot on low fire. Add a little water if necessary. 
3. When more than half tender remove from heat. 
4. Whip the egg with ¼ tsp salt and ½ tsp Black Peppercorn. (Kali Mirch).
5. Dip the chops into the egg whip one by one, coat with breadcrumbs and deep fry.
6. Serve with Mint (Podina) chutney and naan.

Serving: 3 to 4 persons

Enjoy Your Cooking!!! :)

Aaloo Matar Qeema

Ingredients:

Aaloo Matar Qeema

• ½ kg. minced beef
• 250 g. Matar
• 250 g. Potatoes
• 2 tomatoes
• 1 onion (large size)
• 6 tbs. oil
• 6 whole black pepper (Kali Mirch)
• 6 cloves (Laung)
• 1 black cardamom (Bari Ilaichi)
• 1/4 tsp. cumin seeds (Zeera)
• 1 tsp. coriander (Dhaniya) powder
• 1 tsp. salt (according to taste).
• ¼ tsp. turmeric (Haldi) powder
• ¾ tsp. chili (Lal Mirch) powder
• 1 tsp. ginger (Adrak) paste
• 1 tsp. garlic (Lehsan) paste
• ½ tsp. garam masala powder

Method:

1. Finely chop the onion and sauté in oil until light brown.
2. Add all the spices and finely chopped tomatoes.
3. Cook on medium heat till water is almost dried. Add mince meat and potatoes, mix and dry the water again.
4. Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
5. Add Matar and cook till it is soft.
6. Sprinkle garam masala powder. 
7. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
8. Serve with naan 

Serving: 4 to 5 persons

Enjoy you Cooking!!! :)

 

Chana Pulao

Ingredients:

• 1 cup whole Chana (white, black or green) 
• 1 cup rice soaked for about 30 minutes
• 5 tbs. oil
• 1 medium sized onion sliced
• 1 tbs. ginger (Adrak) paste
• 1 tbs. garlic (Lehsan) paste
• 1 tsp. whole Cumin Seeds (Zeera)
• 6 black pepper (Kali Mirch).
• 6 cloves (Laung)
• 1 black cardamom (Bari Ilaichi)
• ½ inch piece of cinnamon (Dalchini)
• 1 tsp. salt (according to taste

Method:

1. Add about 3 cups of water and boil till the Chana becomes tender but does not break apart. Drain and keep aside.
2. In another pan, heat the oil and add the onions. Sauté till it starts to turn brown.
3. Add the Ginger (Adrak), Garlic (Lehsan), Cumin Seeds (Zeera)), Black Peppercorn. (Kali Mirch), Clove (Laung), Ilaichi, cinnamon and salt along with ½ cup of water. Mix well and allow the water to dry. Add the Chana and presoaked rice.
4. Add water so that it reaches about a 1½ cm above the level of the rice and Chana.
5. Cover and cook till water dries and the rice and Chana tender. 
6. Reduce heat to the minimum, cook in their own steam (dum) for another 5 minutes and remove.
7. Serve with garlic chutney or Achaar. 

Serving: 4 to 5 persons

Enjoy Your Cooking!!!  J

Kofta Biryani

Kofta Biryani

Ingredients:

• ½ kg basmati rice
• 50-75 grm. Yogurt
• 1 tsp. salt (according to taste)
• 1 small onion
• 12-16 green cardamom (Chhoti Ilaichi)
• 1½ to 2 tbs. garlic (Lehsan) paste 
• 16-20 cloves (Laung)
• 1/3 cup oil, preferably ghee
• 1-1 ½ tbs. Kewra
• ½ tsp. yellow food colour
• ½ tsp. sugar
• 1 pinch saffron (Zafran)
• ½ tbs. lemon juice

For meatballs:

• 250 GMS finely minced mutton or beef
• 1 tsp. ginger (Adrak) paste
• 1-2 green chilies coarsely chopped
• 1 medium onion coarsely chopped
• Handful fresh coriander (Dhaniya) leaves
• ½ tsp. ground garam masala
• 1 slice of bread soaked and squeezed to remove water
• 1 tsp. salt

Method:

To make the meatballs:

1. Put the minced meat and all its spices to a grinder and grind well till all he ingredients are chopped well.
2. Form into small meatballs and keep aside. 
3. In another pot heat the oil and sauté the onion till it starts to turn brown.
4. Add all the spices along with a little water to prevent it from burning. Mix well. When the water has dried Add ½ cup of water and add the meatballs carefully to it. Cover and allow cooking for about 10 minutes on medium flame to cook the meatballs.
5. Simultaneously soak the rice in water for half an hour.
6. Boil the rice with 1 tbs. of salt and ½ tbs. of lemon juice till it is ¾ cooked. Drain the water and keep it aside.
7. Transfer a little rice to a pot and on top of that add some of the meat balls combo so as to make layers of rice and masala keeping rice layer at the bottom and top. 
8. Sprinkle on it a solution of Kewra, yellow food colour, 1 tsp. of sugar and a pinch of Saffron (Zafran) soaked in a tbs. of milk or water.
9. Keep it covered and on a low flame for about 10 minutes keeping the pot tightly closed to steam cook (dum).
10. When the rice is done, the biryani is ready.
11. Serve with Achaar or Raita.

Serving: 2 -3 persons

Enjoy Your Cooking!!!  J