Recipe: Chole

Ingredients:

  • Chick peas (chana) – 2 cups.
  • Tomatoes – 2, cut.
  • Onions – 1, cut.
  • Potatoes – 2, boiled.
  • Cumin seeds – 1/2 teaspoon.
  • Cumin powder – 1/2 teaspoon.
  • Coriander powder – 1/2 teaspoon.
  • Cardamom – 4-5 pods, powdered.
  • Cloves – 3-4, crushed.
  • Turmeric – a pinch.
  • Garlic – 3-4 cloves, minced.
  • Chili – 1, cut.
  • Coriander leaves – 4-5 sprigs, cut.
  • Salt – to taste.

Method:

  • Soak the chick peas overnight in enough water.
  • Pressure cook the chick peas in water.
  • Heat 2 teaspoons of oil and add cumin seeds till they pop.
  • To the oil, add the cardamom, cloves, garlic, turmeric, coriander powder, cumin powder and chili and fry.
  • Add the onions and fry till translucent.
  • Mash the boiled potatoes and add to the onions.
  • Add tomatoes and continue to fry.
  • Finally, add the chick peas with water and bring to a boil.
  • Add salt; garnish with coriander leaves.

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Chole.

 

Recipe: Dal Makhani

Ingredients:

  • Whole urad dal with skin – 2 cups.
  • Cardamom – 4-5 pods, powdered.
  • Cloves – 3-4, crushed.
  • Cumin seeds – 1/2 teaspoon.
  • Green chili – 1, cut.
  • Garlic – 3-4 cloves, minced.
  • Coriander leaves – 4-5 sprigs, cut.
  • Tomatoes – 2, cut.
  • Cream – about 2 cups.
  • Salt to taste.

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Ingredients.

Method:

  • Pressure cook the urad dal in 2-3 cups of water.
  • In 2-3 teaspoons of vegetable oil, fry the cardamom, cloves, cumin, garlic and chili.
  • To the oil, add the tomatoes and fry.
  • Then add the salt and cooked urad dal (with water) and bring to a boil.
  • Finally add the cream and stir well.
  • Garnish with coriander leaves.

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Dal Makhani.

Recipe: Lemon Sevai

Ingredients:

  • Lemons – 2.
  • Green chili – 1, cut.
  • Sevai (rice vermicelli) – about 200 gm.
  • Chana dal – 1/2 teaspoon.
  • Urad dal – 1/2 teaspoon.
  • Cumin seeds – 1/2 teaspoon.
  • Mustard seeds – 1/2 teaspoon.
  • Turmeric – a pinch.
  • Groundnuts – 3 teaspoons.
  • Coriander leaves – a few sprigs.
  • Salt to taste.

Method:

  • Cut and squeeze the lemons to extract the juice.
  • Add about 1-2 cups hot water to the sevai so that it becomes soft, making sure that the sevai isn’t completely soaked.
  • Heat 2 teaspoons vegetable oil in a vessel and add mustard seeds to the oil till they pop.
  • Next, add the cumin seeds till they too pop.
  • Then add the chana dal, urad dal, groundnuts, turmeric and green chili to the oil and fry till the ingredients turn golden brown.
  • Next, add the sevai to the oil and mix well, till the sevai turns yellow.
  • Finally add the lemon juice and salt and stir (the heat can be turned off).
  • Garnish with coriander leaves.

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Lemon Sevai.

Recipe: Shahi Panneer

I stumbled on this recipe by accident, but I finally discovered the magic secret to making Shahi Panneer just like in the best restaurants, gravy and all. Try it and you’re guaranteed to love it!

Ingredients:

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Ingredients.

  • Onions – 1, cut.
  • Tomatoes – 2-3, cut.
  • Cardamom – 4-5 pods, powdered.
  • Cloves – 4-5.
  • Cinnamon – 1 piece.
  • Bay leaves – 1.
  • Cashew nuts – a few pieces.
  • Raisins – 8-10.
  • Panneer – 16-20 cuboids (or diced).
  • Cream – About 2 cups.
  • Tomato Puree – 1 cup.
  • Garlic – 4-5 cloves, minced.
  • Green chili – 1, cut.
  • Coriander leaves – a few, cut.

Method:

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All ingredients added.

  • In some ghee, fry the cardamom, cloves, cinnamon, bay leaves, cashews, raisins, garlic and chili.
  • To this, add the onions and fry till translucent.
  • Add the tomatoes and heat till they’re cooked.
  • Next, add the tomato puree, followed by the cream to form a gravy.
  • Let the gravy simmer for a while, then add the panneer.
  • Finally, garnish with coriander leaves.

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Shahi Panneer.

Recipe: Bottle-gourd (Sorakkai) Halwa

  Ingredients:

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Bottle-gourd.

  • Bottle-gourd – 1, peeled.
  • Cardamom – 4-5 pods.
  • Raisins – 10-12.
  • Cashew nuts – a few pieces.
  • Milk – 2 cups.
  • Sugar – 8 teaspoons.

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Grated bottle-gourd.

Method:

  • Grate the bottle-gourd, removing the seeds.
  • Powder the cardamom and along with the cashews, fry in 3-4 teaspoons of ghee.
  • Add the grated bottle-gourd to the ghee and fry.
  • Add the milk and sugar to the bottle-gourd and bring to a boil, then let it simmer.
  • When cooked, add the raisins.
  • Serve chilled.

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Bottle-gourd halwa.

Recipe: Aloo paratha

Ingredients:

  • 4-5 potatoes – boiled, peeled.
  • Atta (wheat flour) – 5 cups.
  • Salt to taste.

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Mashed potatoes.

Method:

  • Mash the potatoes, add some salt and fry them in 2-3 teaspoons of oil.
  • Mix the mashed potatoes with the atta, add some water and turn the atta into dough.
  • Roll the dough into balls and flatten the balls into pancakes.
  • Heat the “pancakes” on a pan till both sides turn brown.

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Dough rolled into balls.

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Aloo paratha.

Recipe: Dal

Ingredients:

  • Masoor dal – 2 tablespoons.
  • Onion – 1, cut.
  • Tomatoes – 2-3, diced.
  • Green chili – 1, cut.
  • Garlic – 1, cut.
  • Cumin seeds – 1/2 teaspoon.
  • Turmeric – a pinch.
  • Salt to taste.

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Ingredients.

Method:

  • Pressure cook the masoor dal in about 2 cups of water.
  • In about 2 teaspoons of vegetable oil, fry the cumin seeds till they pop.
  • Fry the garlic and chili in the same oil.
  • Fry the onion in this oil till it turns translucent.
  • Add the tomatoes and turmeric and continue frying.
  • Finally add the cooked masoor dal and enough water to the onions and tomatoes and bring to a boil for a few minutes.
  • Add salt to taste.

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Dal.