Indian Dishes From Suganya

8/3/2019 Indian Dishes From Suganya

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Pav Bhaji

Ingredients

Assorted vegetables like carrots, cauliflower, etc., diced 250 gms.

Cooking oil or butter 1 tablespoon.

Medium sized onions, finely chopped 2.

Medium sized tomatoes, diced 3.

Ginger, finely cut, 1 piece.

Fresh lime juice, 1 tablespoon.

Coriander leaves, finely chopped, 1 small bunch.

Pav Bhaji Masala, 2 teaspoons

Salt to taste. Water, 1 cup

Method

Heat the cooking oil or butter in a pressure cooker. Add the chopped onions and fry until browned. Addginger, tomatoes, lime juice, and Pav Bhaji masala, and blend well until the oil separates. Add the

assorted vegetables and the water and let the contents boil for 3 minutes on a high flame. Close the

pressure cooker and cook on a high flame for 2 whistles. After that, lower the flame and continue to

simmer for 15 minutes. Open the pressure cooker and mash the contents with the back of a ladle. Serve

garnished with the chopped coriander leaves and a dot of butter if preferred.

Chole

Ingredients

Kabuli channa, soaked overnight, 250 gms.or use tinned channa or chick peas

Cooking oil, 1 tablespoon.

Medium sized onions, chopped, 2.

Medium sized tomatoes, chopped, 3.

Ginger-garlic paste, 1 teaspoon.

Chole Masala, teaspoon.

Tamarind soaked in cup of warm water, as small ball.

Coriander leaves, finely chopped, 1 small bunch.

Salt to taste.

Water, 1 cup.

MethodDrain the water from the pre-soaked channa, and add fresh water. Heat cooking oil in a pressure cooker

and fry the chopped onions until browned. Add the tomatoes, ginger-garlic paste, coriander leaves, Chole

Masala and fry until the tomatoes are pulped and the oil rises to the top. Add the soaked channa, water

and salt to taste, and cook on a high flame for 2 whistles. Lower the flame and continue to cook for a

further 30 minutes. Remove from the pressure cooker and serve garnished with chopped coriander

leaves.


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if using tinned channa need not cook in pressure cooker.. just have to add the channa in to the fried onion

and tomato as above and boil that for 10 to 15 mins..

Mixed Vegetable Kofta Curry

A rich white gravy enriched with gram flour.

Preparation Time : 20 min.

Cooking Time : 25 min.

Serves / Makes : Serves 6.

Ingredients

For the koftas4 tablespoons finely chopped aubergine

1 onion, chopped

teacup grated cabbage

2 green chillies, finely chopped

4 tablespoons gram flour (besan)

2 pinches soda bi-carb

salt to taste

oil for deep frying

To be ground into a paste2 tablespoons khus-khus

2 tablespoons broken cashewnuts

6 to 8 cloves

25 mm. (1") piece ginger

4 green chillies

2 large tomatoes

1 tablespoon grated coconut

To be ground into a dry masala2 small sticks cinnamon

3 cloves

2 cardamoms

Other ingredients2 tablespoons ghee

2 tablespoons gram flour (besan)

teaspoon chilli powder

teacup tamarind water

salt to taste

2 tablespoons fresh cream

Method

For the koftasMix all the ingredients for the koftas ( except the oil ) with a little water and make a batter.

Heat the oil and when hot, drop teaspoonfuls of the batter and cook for about 3 minutes until golden

brown. Remove with a slotted spoon. Repeat with the remaining batter.

How to proceed


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Heat the ghee and fry the paste for 2 minutes. Add the gram flour and chilli powder and fry again for 1

minute. Then add the tamarind water, dry masala mixture and salt and boil for 5 minutes.

Just before serving, add the koftas and the cream and bring to a boil.

Serve hot.

Baked Methi ChamanA popular methi paneer with a Western touch.




Ingredients4 teacups chopped spinach

1 teacup chopped fenugreek (methi) leaves

a pinch soda bi-carb

1 onion, chopped

1 green chilli, chopped

100 grams fresh paneer, cut into small pieces

2 tablespoons ghee or refined oil

salt to taste

For the potato layer3 potatoes, boiled and mashed coarsely

2 tablespoons chopped coriander

1 teaspoon chopped green chillies

1 teaspoon lemon juice

salt to taste

For the covering100 grams beaten cream or 1 teacup white sauce

4 tablespoons grated cheese

Method

For the potato layerMix together all the ingredients.

Boil the spinach and the fenugreek leaves in 2 tablespoons of water with a pinch of soda bi-carb until

soft. Drain and blend in a blender. Heat the ghee and fry the onion until golden in colour. Add the green

chilli and fry again for a few seconds. Add the spinach and fenugreek. Add the paneer pieces and salt. If

required, add a little lemon juice.

Spread the potato layer evenly at the bottom of a baking dish and spread the spinach mixture on the top.

Cover with the beaten cream and cheese and bake in a hot oven at 200 degree C (400 degree F) for 15

to 20 minutes. Serve hot.

Laknavi Kofta Curry

Lots of greens make this an unusual kofta curry.




Ingredients


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For the koftas4 boiled potatoes

1 teacup chopped spinach

1 teacup finely chopped coriander

1 teacup finely chopped fenugreek leaves

2 tablespoons cornflour1 teaspoon chilli-ginger paste

1 teaspoon garam masala

1 teaspoon lemon juice

salt to taste

oil for deep frying

For the gravy2 onions, grated

1 teacup fresh curds

1 teacup milk

2 tablespoons fresh cream teaspoon turmeric powder

teaspoon sugar

4 tablespoons ghee

salt to taste

Grind into a ginger-garlic paste (for the gravy)6 cloves garlic

25 mm. piece ginger

Grind into a cashewnut paste (for the gravy)2 tablespoons cashewnuts

2 tablespoons khus-khus (poppy seeds)

1 onion, chopped

10 green chillies

For garnishing2 tablespoons chopped coriander

Method

For the koftasMash the potatoes very well.

Add the remaining ingredients (other than oil) and mix well.

Shape into cylindrical shaped koftas.Deep fry in oil.

For the gravyHeat the ghee and fry the onions until golden.

Add the ginger-garlic paste and fry again for a while.

Add the cashewnut paste and fry again for a while.

Add the curds, milk, cream, turmeric powder, sugar and salt.


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How to serveJust before serving, add the koftas to the hot gravy and sprinkle coriander on top.

Serve hot.

Mutter DhingriA delicious combination of peas and mushrooms in a thick, rich gravy.




Ingredients1 teacup boiled green peas

200 grams fresh mushrooms, sliced

1 onion, chopped

1 tomato, chopped

teaspoon garam masala


4 tablespoons oil

salt to taste

To be ground into a ginger-garlic paste4 cloves garlic

12 mm. (1/2") piece ginger

To be ground into a cashewnut paste2 tablespoons poppy seeds

2 teaspoons cashewnuts

MethodHeat the oil in a tava and fry the onion until golden.

Add the ginger-garlic paste and tomato and cook until soft.

Add the garam masala, cashewnut paste and salt, sprinkle a little water and cook until

the fat leaves the sides.

Add the peas, mushrooms and curds and cook for another 3 minutes.

Serve hot.

Chef's Tip :Fresh mushrooms need to be washed carefully.A tablespoon of cornflour on to the fresh mushrooms removes all surface mud and

gives you white washed mushrooms.

Rice And Curry Sizzler




Ingredients


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For the rice2 teacups cooked rice

2 pinches saffron

2 small sticks cinnamon

2 cloves

2 tablespoons gheesalt to taste

For the currymutter dhingri, or a curry of your choice

MethodWarm the saffron in a small vessel, add 2 teaspoons of water and rub until the saffron

dissolves. Heat the ghee on a tava and fry the cinnamon and cloves for a few seconds.

Add the rice, saffron water and salt and mix well.

How to sizzleHeat a sizzling cast iron plate or tava until red hot. Keep the rice and curry warm in

separate vessels. When you want to serve, put a large leaf of lettuce or cabbage on thered hot cast iron plate so that the food will not stick. Then, spread the rice on the

sizzling plate first.

Make a well in the centre and put the curry into it. Mix 1 tablespoon of oil and 1

tablespoon of water and spread over the rice to get the sizzling effect.

Serve with papad, sweet mango pickle and tomato-onion kachumber (salad).

Hariyali Dal

A rich and tasty dal, containing masoor dal and greens.



Serves / Makes : Serves 6 to 8.

Ingredients1 teacups uncooked masoor dal

2 cups greens (palak, methi and coriander)

1 chopped onion

1 teaspoon cumin seeds

2 teaspoons amchur powder1 chopped tomato

teaspoon turmeric powder

teaspoon chilli powder

3 tablespoons ghee

salt to taste

To be ground into a paste6 cloves garlic


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6 green chillies

25 mm. (1") piece ginger

MethodCook the dal separately with 2 cups of water. Heat the ghee on a tava, add the onion

and cumin seeds and fry for at least 2 minutes. Add the cooked dal, the greens, amchur

powder, tomato, turmeric powder, chilli powder, paste and salt and cook for a fewminutes.

Serve hot.

Mixed Dal

A tasty combination of lentils.


Cooking Time : 40 min.Serves / Makes : Serves 6.

Ingredients1 tablespoon moong dal

1 tablespoon masoor dal

1 tablespoon urad dal

1 tablespoon chana dal

2 tablespoons toovar dal

1 teaspoon cumin seeds

1 onion, chopped

2 teaspoons coriander powder1 teaspoon chilli powder

teaspoon turmeric powder

2 tablespoons chopped coriander

3 tablespoons ghee

salt to taste

For the tempering2 tablespoons butter

1 chopped tomato


teaspoon garam masala

MethodWash all the dals. Soak for 1 hour and then drain. Heat the ghee. Add the cumin seeds

and cook until they begin to crackle. Add the onion and cook until light pink. Now add all

the dals and cook again for 4 to 5 minutes. Add 1 litre of water and cook on a slow

flame until soft. Then add the coriander powder, chilli powder, turmeric powder and salt.

Cover and cook until two thirds of the water has evaporated. Mash the dals lightly.

Prepare the tempering by melting the butter, adding the tomato, curds and garam


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masala and cooking on a slow flame for 1 to 2 minutes. Add to the cooked dals and stir

for 3 to 4 minutes.

Sprinkle coriander on top and serve hot.

Rajma Curry

Preparation Time : 20 minutes.

Cooking Time : 20 minutes.


Ingredients1 teacup red kidney beans (rajma)

2 onions, grated

1 teaspoon chilli powder500 grams tomatoes

2 teaspoons sugar

3 tablespoons ghee

salt to taste

To be ground into a paste7 cloves garlic

7 green chillies

25 mm. piece ginger

MethodSoak the red kidney beans overnight.

Next day, cook in a pressure cooker. Drain.

Heat the ghee and fry the onions for 2 to 3 minutes. Add the paste and chilli powder and fry again for 1minute.

Add the cooked red kidney beans. Cut the tomatoes into big pieces, add 2 teacups of water and cook.

When cooked, take out a thick soup through a sieve.

Add the tomato soup to the rajma mixture. Add the sugar and salt.

Cook for a few minutes.

Serve hot.

Tasty Tomato

Making time: 15 minutes

Makes: 3 servingsIngredients3 med. ripe tomatoes

2 green chillies slit

1 stalk curryleaves

tbsp. coriander chopped fine

tsp. sugar

tsp. red chilli powder

1/8 tsp. turmeric powder


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tsp. dhania powder

3-4 pinches asafoetida

salt to taste

1/4 tsp. each cumin & mustard seeds

1 tbsp. oil

Method

Chop tomatoes into eight pieces each. De-stalk curry leaves. Heat oil in a pan. Add seeds, allow tosplutter. Add asafoetida, curry leaves, chillies. Stir and add tomatoes. Add all dry masalas and salt over

them. Stir gently, cover and cook for 3-4 minutes. Sprinkle sugar, stir and simmer 2 minutes. Garnish with

coriander before serving.

Serve hot with phulkas or rotis.

Aloo Gobi (Potato Cauliflower Vegetable)


Makes: 3 servings

Ingredients1 medium cauliflower

2 potatoes, boiled & peeled

1 tbsp. coriander finely chopped

1 green chillies

1 onion finely chopped

tsp. turmeric powder

tsp. dhania powder

1 tsp. lemon juice

2 tbsp. curds

tsp. cumin seeds

3 tbsp. oil or ghee

Blend to a paste2 tbsp. coconut grated

cup coriander chopped

3 green chillies

tsp. ginger grated

1 tsp. garlic grated

1 onion

tsp. wheat flour

MethodBreak cauliflower into florets. Simmer in boiling water for 3-4 minutes. Drain, keep aside. Chop potatoes

into medium chunks. Heat oil in a pan, add cumin seeds, allow to splutter. Add onion and green chilly,

saut till pink. Add paste, turmeric powder, dhania powder, saut for 2-3 minutes. Add curds, stir

continuously, till boiling resumes. Add potatoes, cauliflower, cook till gravy thickens.

Stir occasionally to avoid burning. When gravy is thick and oil separates, add lemon juice and it is done .

Garnish with coriander, serve hot with parathas.

Vegetable Kolhapuri



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Makes: 2-3 servings

Ingredients1 onion chopped

1 tomato chopped

1 potato boiled and chopped

1 capsicum chopped1 carrot boiled and chopped

1 tbsp. peas boiled

2 tbsp. oil

tsp. cuminseeds

tsp. garam masala

1 tbsp. coriander chopped

salt to taste

1 tsp. lemon juice

Grind together

1 onion" piece ginger

2 red chillies

3-4 garlic flakes

1 tomato

1 tsp. sugar

MethodHeat oil, add cumin seeds, allow to splutter. Add chopped onion, saut till tender. Add

paste, stir fry till oil separates. Add salt, garam masala, and 1/2 cup water. Allow to

simmer for 2-3 minutes. Add all vegetables. Mix well. Cook till masala thicken enough to

coat vegetables. Add lemon juice, mix, take off fire.

Garnish with chopped coriander, serve hot.

Handi Sabzi Mixed


Makes: 6 servings

Ingredients1 cucumber

1 onion large

1 ridge gourd

1 capsicum

1 carrot large

1 large potato

1 white radish small

10 French beans

1 tomato large

2 cloves


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1 " stick cinnamon

2 bay leaves

Salt to taste

2 tbsp. oil

8-10 mint leaves chopped

Grind together:2 green chilies

1" piece ginger

10 flakes garlic

1/4 coconut grated (2 tbsp. approx)

MethodClean vegetables as necessary. Chop into big pieces (except tomtato). Grate tomato

keep aside. Heat handi, add oil, allow to smoke a bit. When oil is hot, add whole spices.

Stir to splutter, add ground paste, stir for a minute. Add chopped vegetables, stir fry for

3-4 minutes. Add all other ingredients, and 1/2 cup hot water. Bring to a boil, seal cover,

and allow to cook on slow fire. Cook for 20-25 minutes. Break seal before serving.

Serve hot with parathas, naan or sheermal.

Kabuli

Making Time: 45 minutes

Makes: 10 servings

Ingredients1 cups basmati rice, washed and soaked for 30 minutes

3 potatoes peeled and sliced thinly

3 onions sliced thinly2 tbsp. coriander leaves finely chopped

1 cup cauliflower florets

1 sweet potato, peeled and sliced thinly

2 tomatoes sliced into rounds

cup peas boiled

1 lemon juice extracted

medium pomegranate cleaned

1/4 cup cashewnuts halved

2 tbsp. raisins

1 tsp. red chilli powder

tsp. garam masala1/8 tsp. turmeric powder

Salt to taste

cup curds

cup milk

tsp. cumin seeds

4-5 pinches asafoetida


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2 bayleaves broken into 3 each

2 cardamom pod, semicrushed

3 cloves

stick cinnamon crushed fine

5-6 tbsp. ghee or refined oil

2 slices bread, cut in croutonsGrind together to a paste4 green chillies

10-12 flakes garlic

piece ginger

Method

Boil rice in plenty of water, with salt, bay leaves, cloves, cardamoms. Keep rice just

almost done, so that each grain is separated and still not raw. Drain water, spread in a

plate. Dip raisins in hot water for 2-3 minutes, drain, keep aside. Sprinkle 1 tsp. ghee

and pomegranate seeds, peas and raisins on rice. Heat fat in a heavy pan, fry each

cashew nuts till light golden, drain, add to rice. Fry bread croutons, drain, add half to

rice, keep aside other half.

In same hot fat add vegetables one at a time, drain and collect together. To the drained

hot fat, add cumin and asafetida, allow to splutter. Add ground paste, saut for a

minute. Add curds, dry masalas, cinnamon, salt, and stir-cook till whiteness of curds is

gone. Add vegetables, and remaining croutons. Stir, add coriander, lemon juice and mix

lightly. Keep aside.

In a heavy bottomed deep handi, or similar container, smear some ghee or butter. Put

one layer of rice, top with a layer of veggie mixture, followed by a layer of tomato slices.

Repeat till all rice, mixture, tomatoes, are used up. End with a top layer of rice. Sprinklemilk evenly over the handi contents. Cover, seal, and cook on very very low fire for 5-7

minutes. Serve piping hot as a rice dish for a dinner course.

Malai Koftha

Ingredients (To Serve--4)Potatoes -- 4

Milk Cream (Malai) -- 1 cupCashewnut paste (With Water) -- 2 tbsp

Onion -- half (if big)

Ginger & Garlic( Chopped) -- th tsp

Green Chilli -- 2 to 3

Tomato puree -- cup

All purpose flour (maida) -- cup

Turmeric Powder, Red chilli powder -- tsp


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Oil for deep frying

MethodMake a paste with onion, ginger, garlic and green chilli. Peel and boil the potatoes.

Mash it . Add little salt and red chilli powder to the milk cream. Make a liquidy paste with

maida and salt. Make balls with the mashed potato and fill the center of the ball with

milk cream. Close the ball and dip in the maida paste. Deep fry until golden brown.Take a tbsp of oil in a pan and add the ground paste of onion to it. Stir fry till it is slightly

brown. Now add Red chilli powder, turmeric powder and salt. Add tomato puree and

cook for about 15 minutes on medium flame. After you notice oil separating

from the side of the pan add the cashew paste and a little water. Cook and

allow it to boil for a few minutes.

Before serving heat the gravy and pour the gravy over the fried potato balls(Koftha).

Garnish with a little milk cream and a few cilantro leaves.

Navrathan Korma

Ingredients (To Serve: 5)Ginger -- tsp

Garlic -- tsp

Green Chilli -- 2 to 3

Cilantro (Coriander ) -- 2 tbsp

Cauliflower flowerettes -- cup

Frozen Peas -- cup

Potatoes (Peeled) -- cup (Cut into cubes)

Carrots -- 1/3 cup ( Peeled and cut into strips)

Beans -- 1/3 cup ( Cut into strips)Turmeric Powder, Cummin Powder, Red Chilli Powder, Garam masala -- tsp each

Tomato Puree -- cup

Curd (beaten) -- cup

Pineapple cubes -- cup

Cashewnuts and Almonds (Sliced) -- 1 tbsp each

Paneer -- 10 to 12 cubes

MethodGrind ginger, garlic, cilantro and green chilli with water. Deep fry paneer in oil until

golden brown. Take 2 tbsp of oil or ghee in a pan and add the ground paste. Stir fry,

sprinkling a little milk from time to time.

Add all the vegetables, salt, garam masala, turmeric, cummin & red chilli powder. Stir fryand add tomato puree and little water to cook the vegetables. Mix and cook until the

vegetables are almost done. Now, add the curd.

Add Paneer, pineapple, cashewnuts and almonds. simmer for about 3 minutes. Serve

hot.

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Indian Dishes From Suganya