Author: admin

Ingredients:

100 gm carrots (peeled and cut into medium pieces)

125 gm potato (peeled and cubed)

75 gm beans (finely sliced)

75 gm peas (peeled)

All the vegetables blanched

3 Tbsp. oil

2 tsp coriander seeds

4 cloves

8-10 black peppercorns

2 onions (1 chopped, 1 finely sliced)

½ Tbsp. mustard seeds

½ Tbsp. cumin seeds

¼ Tbsp. turmeric powder

2 bay leaf

2 Stands of mace

½ tsp lemon juice

A pinch of asafoetida

salt to taste

Method:

Heat 1 Tbsp. oil in a pan add coriander seeds, roast for about half a minutes. Now add cloves, black peppercorns, roast for another 2-3 minutes add chopped onion. Saute for a minute , Remove from heat and blend this mixture to a coarse paste. Set aside.

Serves: 4

Ingredients:

For Kadhi:

2 cups yogurt (slightly sour)

1 tsp turmeric powder

4 Tbsp. gram flour

1 tsp red chilli powder

Salt to taste

For sautéing drumsticks u need 2 whole drumsticks cut into 4 inch piece, ¼ Tbsp. fenugreek seeds,1Tbsp. ghee(clarified butter ) and a pinch of asafoetida.

The Tempering:

1/2 cup ghee (clarified butter)

A pinch asaofetida

1 tsp mustard seeds

2 tsp cumin seeds

Method:

Take yogurt in a bowl, add the remaining kadhi ingredients and whisk to mix well. Then add 4 cups of water and whisk again .

In a pan heat 1 Tbsp. ghee ,add a ¼ Tbsp. fenugreek seeds ,pinch of asafoetida, add the drumsticks pieces and just a little salt, sauté the drumsticks for about 5 minutes on medium heat. Once the drumsticks are half cooked, put the yogurt mixture in a pan, bring to a boil, reduce to low heat, cover and simmer, stirring occasionally, until of thin sauce consistency. ,bring to a boil, reduce to low heat and simmer, stirring occasionally, for 4-5 minutes.

Meanwhile, prepare the tempering, heat clarified butter in a frying pan, add the cumin seeds, mustard seeds, stir over medium heat until the seeds begin to sputter, add asafoetida, remove and pour over the simmering kadhi remove and adjust the seasoning.

Serves: 4

Ingredients:

50gm Bengal gram lentil (Chana dal )

50gm Red Lentil (masoor dal (whole)

50gm Yello Gram (arhar/tuvar) dal

50gm Green Lentil (moong dal) (husked)

50gm Black Lentil (urad dal (husked)

50gm whole wheat

1/2 Tbsp. red chilly powde

1/2 Tbsp. turmeric powder

3 green cardamom

3 cloves

32black cardamom

2 sticks cinnamon,

2 bay leaves

1 Tbsp. ginger paste

1 ½ garlic paste

1/4 Tbsp. tamarind pulp

1 Tbsp. lemon juice

2 green chilies

10 mint leaves

8 cups water

salt to taste

For Tempering:

7 Tbsp. clarified butter (1 Tbsp. to be used separately with each of the 7 ingredient listed below)

1 tsp cumin seeds

5 cloves of garlic(crushed)

4 whole dried red chilies

10-12 curry leaves

½ Tbsp. mustard seeds

¼ Tbsp. asafoetida

2 medium size onions (sliced)

Method:

Boil the lentils in 4 cups of water with the red chilly and turmeric powders, salt, green cardamom, cloves, black cardamom, cinnamon, bay leaves and the ginger and garlic pastes, reduce to low heat and simmer until the liquid is absorbed. For the first tempering, heat ghee in a frying pan, add the cumin seeds and stir over medium heat until they begin to splutter. Remove, pour over the simmering lentils and stir.

For the all subsequent tempering repeat the process with different ingredients listed. Remove the lentils and pass through a soup strainer into a separate pan, return lentils to heat, add tamarind extract, whole wheat and water (approx 3 cups), bring to a boil, reduce to low heat and simmer, stirring occasionally, until of thin custard consistency. Drizzle lemon juice, stir and adjust the seasoning.

Serves: 4

Ingredients:

2 cups whole black lentils (cleaned, washed and soaked overnight)

1 Tbsp. cooking oil

1 ½ cups tomato puree

4 Tbsp. unsalted butter

½ cup Fresh cream

5 tsp garlic paste

½ Tbsp. ginger paste

1 Tbsp. red chilli powder

1 Tbsp. Chopped Onions

salt as per taste

Method:

Put the drained lentils in a pan, add 1 litre water and 1 Tbsp. oil and bring to a boil. Reduce to very low heat, cover the pan and let it simmer for about 4 hours till cooked. Add garlic paste, ginger paste, red chillies and salt, and keep on regularly masasafoetida the lentils against the sides with a wooden spatula. Scrape off the lentils that cling to the sides of the pan as the liquid get evaporated and let it simmer for about 1 hour.

Now take a frying pan, add 3 Tbsp. butter and remaining oil, on medium heat. Add chopped onion, saute for two minutes then add tomato puree and saute for 5 minutes , add this onion –tomato mixture to the lentil mixture, continue to mash the lentils against the sides regularly with a wooden spatula. Again scrape off the lentils from the sides and let it simmer for another 1 hour. Stir-in the cream and remove from heat. Adjust seasoning and garnish with remaining butter.

Serves: 4

Ingredients:

3 Tbsp. sesame oil

1 Carrot (medium-sized chopped)

2 onions (medium-sized chopped)

1 cabbage (medium-sized chopped)

2 capsicum ((medium-sized chopped)

10 cloves of garlic (peeled and crushed)

500 gm noodles

1 Tbsp. Red Chili Sauce

1 Tbsp. Tomato sauce

salt to taste

Method:

Cook the noodles in a large pan, with plenty of boiling salted water to which a few drops of oil are added, till just tender with a bite. Drain and run cold water over noodles for about 5 minutes. Drain again.

Heat oil in a wok. Add vegetables and stir-fry for about 5 minutes. Add noodles , crushed garlic and salt in the wok, heat through, add both the sauces, toss for a minute on high heat till you get a good coating of sauce over the noodles.

Serves: 5

Ingredients:

1 potatoes (medium-sized and finely sliced) –Blanched

1 cup French beans (chopped)- Blanched

1 head of cabbage (medium, chopped)

½ Cup Tofu Cubed

1 Capsicum Diced

2 Tbsp. ginger paste

1 Tbsp. Corn Starch Slurry

1 Tbsp. Soy sauce

1 Tbsp. Garlic Paste

1 Tbsp. Spring Onion

salt to taste

3 cups water

Method:

Heat oil in a wok , on high heat, add chopped onion , in a minute add other veggies garlic paste , toss for a minute, add soy sauce and salt to taste . Add Water and bring to boil . Mash potatoes with a spoon to thicken gravy and stir in ginger paste and corn starch slurry. Garnish with Spring Onions.

Serves: 5-6

Ingredients:

10-12 Parwal (Wax Gourd)- Slit and deseeded

Cooking oil to deep fry

The Filling:

100 gm Bengal gram flour (Besan)

½ Tbsp. turmeric powder

2 Tbsp. clarified butter

½ Tbsp. cumin seeds

½ Tbsp. Fennel Seed

1 medium size onion (chopped)

4 green chillies (chopped)

½ Tbsp. fresh coriander(chopped)

½ Tbsp. dry mango powder

¼ Tbsp. black pepper powder

Salt to taste

Method:

Heat oil in a pan, add cumin seeds, fennel seeds wait for splutter, add onions, fry till golden brown. Add turmeric powder and Bengal gram flour , reduce heat. Roast well , add salt to taste. Once cooked, separate from the pan, add green chilies, fresh coriander, mango powder and black pepper. Mix well. Stuff the parwal with the filling. Shallow fry the stuffed parwal in a frying pan on medium heat , use clarified butter . Fry on all the sides of parwal , however be careful when frying on the open side.

Serves: 4

Ingredients:

250 gm bitter gourd

2 Tbsp. Mint Paste

2 tsp ginger paste

2 tsp garlic paste

1 tsp turmeric powder salt to taste

Stuffing of Bitter Gourd:

100 gm Roasted Gram Flour

50 gm peanuts

1 Tbsp. sesame seeds

1 onions (large, chopped and roasted)

2 inch piece of ginger (ground to a paste)

1 Tbsp. Spice Mix (garam masala)

2 green chilies

1 Tbsp. fresh coriander

1 Tbsp. tamarind pulp extract

1 Tbsp. jaggery (crumbled)

salt to taste

For Tempering:

1 Tbsp. oil

¼ Tbsp. cumin seeds

¼ Tbsp. mustard seeds

¼ Tbsp. fennel seeds

For Shallow Frying

2 Tbsp. Mustard Oil

Method:

Wash the bitter gourd, slit, rub salt and set side for 1 hour. Heat water in a bowl, add salt, ginger and garlic pastes and turmeric. Bring to a boil, add bitter gourd and blanch until soft. Drain and marinate with Mint Paste , keep aside.

Take peanuts, sesame seeds, cumin seeds and a roasted onion, in a blender, add little water and make a paste. Add ginger, green chillies, coriander, jaggery, tamarind paste and spice mix masala and salt with the paste and mix well.

Heat oil in a frying pan add cumin, fennel and mustard seeds, fry until they begin to splutter. Remove and pour over the paste, mix well

Stuff the mixture in each of the blanched bitter gourd and keep aside. In a shallow frying pan take 2 Tbsp. of Mustard oil, shallow fry the stuffed bitter gourd, be careful not to flip the open side. You can alternately bake the stuffed karelas (Bitter Gourd),arrange stuffed bitter gourd in a greased roasting tray with the open end on top, cover with foil, punch a couple of holes in the foil and cook in the pre-heated oven for 30 minutes. Remove and uncover.

Ingredients:

250 gm bajre ka atta (millet flour)

2 Tbsp. Butter

salt to taste

100 ml lukewarm water

Method:

Sieve the atta with salt into a tray. Make a bay in the centre, pour water in it and start mixing gradually. When fully mixed, knead to obtain a soft dough. Cover with a moist cloth and keep aside for 30 minutes.

Divide into 8 equal portions, make balls of cover it for 10 minutes.

Flatten each ball between the palms to make a round disc, place the roti on a preheated griddle and bake for about 1 minutes on medium heat. Turn and continue to bake, gently pressing with a cushioned pad. Remove when the bread begins to puff up, it changes colour and is marked with dark patches. Serve with butter.

Serves: 4

Ingredients:

1Cup Yellow Lentil ( Reg Gram, Tuvar, Arhar) soaked in water for 30 minutes

¼ Tbsp. turmeric powder

1/2 Tbsp. coriander powder

2 tsp garlic (chopped)

2 tsp ginger (chopped)

¼ Cup Chopped Tomatoes

2 Tbsp. ghee/clarified butter 3-4 cloves

Pinch of asafoetida

salt to taste

Fresh coriander (chopped)

3 cups Water

Method:

Boil water in a pan and add the soaked dal with coriander powder, turmeric powder and salt. Cover and continue boiling till the water has almost evaporated and the dal softens. Add some boiled water and chopped tomatoes ,cover again and leave on a slow fire till it is soft to touch, but not overcooked.

Heat ghee in a pan and splutter the cumin seeds, cloves and asafoetida. Now add the chopped garlic and ginger pieces. Fry till golden brown and pour them over the dal. Garnish it with fresh coriander. Serve hot with steamed rice.