Ingredients:
1 ripe avocado
1 onion, finely chopped
1 Jalapeno chili, finely chopped (you can use the canned Jalapeno)
1 garlic, finely chopped or crushed
½ Tbsp. black pepper powder
1 Tbsp. chopped coriander leaves (cilantro)
½ Tbsp. lemon juice
Salt to Taste
Method:
Cut the avocado into half. remove the pit and scoop the ripe pulp.
mix it with the rest of the chopped Ingredients:, salt and lemon juice, mash the avocado whilst mixing. Serve the guacamole with toasted garlic bread or nachos.
Ingredients:
for kadhi
1 cups sour curd
5 tablespoon gram flour
2 cups water
½ Tbsp. asafoetida
½ Tbsp. red chilli powder
½ Tbsp. turmeric powder
½ Tbsp. garam masala powder
salt to taste
for pakoras (Fritters)
1/2 cup besan (gram flour)
½ Tbsp. red chilli powder
½ Tbsp. turmeric powder
½ Tbsp. carom seeds (ajwain)
salt to taste
¼ cup water or as required to make a batter (Gooey Consistancy)
Vegetable oil for deep frying pakoras
For tempering kadhi
1 Tbsp. chopped ginger
¼ Tbsp. fenugreek seeds
2 green chillies, chopped
2 red chillies, broken
1 Tbsp. cumin seeds
a generous pinch of asafoetida
1 sprig curry leaves
2 tablespoons mustard oil
Method
For Kadhi
In a large bowl take yogurt ,whisk it well till smooth, add gram flour, red chilli powder, turmeric powder, garam masala powder and salt to the whisked yogurt. Mix well add water ,continue stirring to make a smooth mixture without lumps. Your Kadhi Batter is ready.
Now take a large deep frying pan ( Kadhai) , heat 2 Tbsp. oil, add cumin seeds, fenugreek seeds and asafoetida. Stir and saute for 3 minutes on a low flame. Now add chopped ginger and chopped green chillies, stir and saute for a minute. Now add curry leave sprig and saute for a minute on a low flame. Finely add yogurt and gram flour mixture ,stir very well. Increase the flame to medium and bring the kadhi to a boil. keep on stirring often so that the bottom does not burn. Simmer for 15 minutes. If the kadhi becomes too thick, then add some hot water. Your Kadhi is ready, but you should keep it on low heat. While making the kadhi you must work on the fritters (Pakoda).
Take the 1 cup gram flour in a bowl and add carom seeds, red chili powder and pinch of salt ,mix well to make a thick batter and keep aside covered for 30 minutes.
Now heat oil for deep frying in a pan or kadhai. with a spoon or with your hands drop the pakora batter in the oil. when the pakoras are partly cooked, then turn over and fry the other side. Fry till the pakoras are crisp and golden. Remove the fried pakoras and place them in a warm water bowl . Now add the pakoras in the kadhi. stir gently. Cover the kadhi with a lid and let the pakoras be soaked in the kadhi for 8 to 10 minutes. Serve kadhi pakora with steamed rice.
Garnish with tempering of red chilli powder, carom seeds , curry leaves and sliced green chili.
Variation: If you want to try this kadhi with methi (Green fenugreek) , Palak (Spinach) or onion pakora , add the required portion while making pakoda batter. The only difference is to add very little water while making the batter .
Ingredients:
1 medium sized cucumber
1 cup fresh yogurt
½ Tbsp. finely chopped green chilies
1 Tbsp. roasted cumin powder
Pinch of Rock salt, Black Salt and regular salt
½ tablespoon chopped mint leaves
Method
Rinse , peel and finely chop/grate the cucumber in a bowl, beat the curd till smooth.
add the grated cucumber to the curd. add roasted cumin powder, chopped green chillies and mint leaves along with salts ,mix well.
Ingredients:
10 Green chilies ( not of the hot variety)
Rinse and wipe dry the green chilies. Slit the chilies vertically but keep them intact
1 Tbsp. tamarind dissolved in ⅓ cup hot water
1.5 to 2 cups water
½ Tbsp. mustard
½ Tbsp. nigella seeds
½ Tbsp. cumin seeds
8 to 10 curry leaves
3 to 4 Tbsp. oil
salt to taste
¼ cup desiccated coconut
¼ cup peanuts, roasted
1.5 tablespoon sesame seeds, roasted
1 medium size onion (Chopped)
2 to 3 garlic cloves (
½ inch ginger
½ Tbsp. red chili powder
½ Tbsp. turmeric powder
½ Tbsp. garam masala powder (curry powder)
water for grinding and Salan Gravy (approx. 2.5 Cups)
Method:
Preparing Paste for Salan
Heat the oil (1/2 Tbsp.) in a pan, add onions till they turn lightly brown, add the desiccated coconut and brown it. Add garlic, ginger and other spices (Red chilli ,Turmeric ,Garam Masala ) roast for a minute . Take this mixture off heat, add roasted ground nuts and sesame seeds to this mixture. Make a smooth paste of the above by adding little water. This paste will serve as base for salan (gravy).
Preparing salan
Heat about 2 Tbsp. oil in a pan, fry green chilies for a minute, remove and put on a paper towel. In the same pan add one more Tbsp. of oil, add mustard seeds till splutter , add nigella seeds, cumin seeds add curry leaves and fry for a minute. At this point add the paste, keep stirring for few minutes, you can see oil starts leaving the sides of the masala. Its time to add tamarind pulp and 2 cups water. Simmer for 5 minutes add fried green chilies plus salt and simmer for 5 to 6 minutes more. Garnish with coriander leaves. Serve mirchi ka salan hot with biryani. You can also add 2-3 small size fried egg plant (Baigan) at the time of adding fried chillies in the salan. This will enhance the flavours of the salan.
Ingredients:
2 cups All Purpose Flour, or Maida
2 Tbsp. Cooking Oil (for flour dough)
4 Tbsp. Yogurt (sour yougurt)
½ Tbsp. Sugar
¼ Tbsp. Eno (Baking powder)
Salt to taste
Water for kneading
Cooking Oil for Frying (2 Cups ), depends on the size of frying pan.
Method:
Sift flour in a large bowl , add sugar , salt, oil, eno powder and yogurt, mix with your hands. Add water in small quantity (incremental) and knead the flour to make a soft and smooth dough. Cover it with a damp cloth and place it in a warm- humid place for about 5 hours. It will rise to double of its pre resting size. Knead again for few minutes, don’t overwork the dough.
Divide the dough in equal size balls , press and roll out in circular shape with the help of rolling pin. Use oil or dry flour to avoid sticking on rolling board.
Now heat oil in a deep frying pan ,over low to medium heat, place one Bhatura (to check temperature) and if it comes to the surface immediately without turning brown, then your oil is perfectly hot to start frying your rest of the Bhature (Puffed Bread). If your pan is large enough, fry 2-3 bhatura at one go, if the pan is not large enough then you must fry one bhatura at a time. Gently press centre of the bhatura with the frying spoon or spatula. When bottom side is light brown, turn it gently and deep-fry another side until light brown. Remember to keep the heat on constant temperature through out the frying process. When both sides turn brown and bhatura is fully puffed, take it out from oil and drain excess oil. Serve with Masala Chhole (Chickpeas).
Ingredients:
(Boiling Chickpeas)
1 cup dried chickpeas (Chhole) Soaked Overnight
¼ Tbsp. salt
3 cups water for pressure cooking
6 Pieces of dried gooseberry / 2 Black Tea bags
For gravy
2 to 3 tablespoon oil or ghee
1Tbsp. Dry Pomegranate Powder
½ Tbsp. turmeric powder
¼ Tbsp. red chilli powder
1 Tbsp. coriander powder
½ Tbsp. dry mango powder
1 to 1.5 cups water to be added later
salt to taste
2 green chilli -Chopped
1 Tbsp. chhole masala
1 Tbsp. cumin seeds
1 large bay leaf
1 inch cinnamon
2 cloves
2 green cardamom
1 medium size onion – chopped
2 medium size tomatoes – chopped
1 inch ginger – chopped
5 medium sized garlic cloves – chopped
Method
Wash the soaked chickpeas ,cook the chickpeas with 3 cups of water, pinch of salt and add dried gooseberries or drop two black tea bags (To bring out dark coloured cooked chickpeas) in a pressure cooker. It will take 10-15 minutes to properly cook the chickpeas in a pressure cooker (Turn off the heat after 4 whistle). Once cooked, drain the water and keep the chickpeas aside.
Preparation for masala gravy
Grind onion, tomatoes, ginger, garlic cloves and green chili. grind to paste. Now
heat 2 to 3 tablespoons oil in a pan. Add spices ( cumin seeds, bay leaf, cinnamon, cloves and cardamom Fry till you smell spices in the oil , be careful not to burn them. Add ground paste and saute till the oil starts to leave the sides of the masala paste. Now add dry spice powders ( turmeric, red chili, coriander , mango powder and dried pomegranate powder.Mix very well and saute for a minute. Now add the cooked chickpeas (do not forget to remove tea bags or gooseberry pieces ) ,salt and stir. If required add 1 cup water .On low heat cook the chickpeas for 12 to 15 minutes or till the curry thickens. Do not cover the pan, stir occasionally. At end of the cooking add chickpeas masala powder, mix well and simmer for a minute or two. Check Seasoning , if required add salt or chilli. add some chopped coriander, ginger julienne on cooked Chhole (chickpeas). Serve chickpeas(Chhole) with onion slices, lemon wedges along with bhatura. enjoy the chickpeas bhature.
Ingredients
2oo gm paneer (cottage cheese)
1 Cup Capsicum (green or yellow or red Cut in big chunks) rinsed and pat dried
8-10 medium size button mushrooms (Washed and pat dried )
1 large onion (cut into big chunks)
8-10 Small to medium Potatoes (Half Boiled and Peeled)
250 grams thick yogurt (hung curd)
½ Tbsp. turmeric powder (haldi)
½ Tbsp. black pepper powder (kali mirch powder) or white pepper powder
½ Tbsp. carom seeds (ajwain)
½ Tbsp. kasuri methi (dry fenugreek leaves)
1 Tbsp. coriander powder
1 Tbsp. cumin powder
1 Tbsp. Tandoori masala powder
1 Tbsp. dry mango powder (amchur powder)
1 Tbsp. kashmiri red chili powder
1 Tbsp. ginger garlic paste
1 Tbsp. lime juice
2 Tbsp. Oil
¼ Tbsp. Rock Salt
Regular salt to taste
Method
Whisk the yogurt in a bowl, add all the above listed spices, ginger garlic paste, lime juice, salts and ½ Tbsp. oil . Use your hand to mix well. You may like to check for seasoning at this point , adjust as required. Now add the diced vegetables (onion, capsicum) , Mushrooms, Potatoes and Paneer cubes . Make sure the marinade coats the veggies and paneer evenly. Cover the bowl and refrigerate it for at least few hours. I keep it for overnight. Prepare your charcoal barbeque, skew the marinated vegetables, paneer, potato and Mushrooms, keep it on the the red hot charcoal, on the stipulated place. Flip , check it the grilling is even , in between coat ghee or oil on the grilling veggies etc. Once you get charred marks on the paneer etc., its time to take it off from heat and serve hot with mint –yogurt chutney and onion rings, with generous sprinkle of lemon juice .You can also sprinkle Chat Masala.
Ingredients:
500 gm split Bengal gram
(soaked overnight)
5 Tbsp. oil
1 tsp baking soda
1 inch piece ginger
2-3 green chillies (coarsely ground)
1 tsp sugar
2 tsp lemon juice
6-7 green chillies (whole slit lengthwise)
For Tempering:
2 tsp black mustard seeds 10-15 curry leaves
salt to taste
Method:
Drain and grind the Bengal gram to a soft dropping consistency. In one cup lukewarm water, add ginger, lemon juice, green chillies, sugar, sodium bicarbonate, 3 Tbsp. oil and salt. Mix well.
Now heat a steamer and grease the container. Pour in the batter filling half of the heated container. Carefully cover with a clean cloth and put the lid of the container. The steam should remain sealed. Steam for about 5-6 minutes. Remove from the steamer. Cut the Dhokla into squares while still warm.
In a pan heat the remaining oil, lower the heat and thrown in the curry leaves. Stir fry for half a minute. Add the whole green chillies and black mustard seeds. The moment the spices start to crackle add % cup water. Pour this on top of the dhoklas.
Ingredients:
2 cups sago (sabu dana)
(washed, drained, keep aside for 1 hour)
2 potatoes (boiled and mashed)
1 cup peanuts (roasted and crushed)
4-5 green chillies (finely chopped)
rock salt to taste
oil for deep-frying
Method:
Separate the sago so that it is free from any lumps and sprinkle 1cup water. Add the potatoes, green chillies, peanuts, and rock salt; mix well. Divide the mixture equally into small portions and shape each into flat patties and if required grease you hands with some oil.
Heat the oil in a deep pan; deep-fry the patties on medium heat till golden brown. Turn and fry the other side. Serve hot with mint coriander chutney.
Ingredients:
400 gm chickpea lentil
2 tsp red chilli powder
2 Tbsp. ginger (slices)
1 Tbsp. roasted cumin seeds (to be added when dal is cooked)
200 gm bottle gourd
1 % tsp turmeric powder
3 tsp coriander powder
8 cloves of garlic, whole
1 Tbsp. garam masala powder salt to taste
Tempering:
2 Tbsp. ghee
1 onion (finely sliced)
1 tsp cumin seeds
a small bunch of mint leaves for garnish ( chopped)
Method:
In a pot clean and wash the dal, soak in water for about 1 hour. Wash and peel the bottle gourd, cut into medium sized pieces. Heat the pan and roast cumin seeds. Set aside. Put the dal in a deep pan along with the bottle gourd and all the other ingredients except roasted cumin seeds, garam masala and sliced onions. Cook for about 1 hour or till the dal is cooked. Remove from heat and set aside. Heat oil in a pan and add the roasted cumin seeds along with the sliced onions. Fry the onions till golden brown Pour this over the prepared dal. Mix the garam masala in it. Garnish on top with chopped mint leaf -serve hot with rice.
