Briyani Pulav
- Heat 200 grams ghee in at pan for at few minutes. Add 1 tsp cumin powder, 3 large cardamoms. 2 bay leaves. 3 slicks of cinnamon and 6 pieces of clove
- Stir For 2 minutes. Now add 500 grams basmati rice and stir for 5 minutes
- Now add 200 grams carrot juliennes. 150 grams green peas. 150 grams chopped French beans. 2 tbsp salt. t litre water and 2 tbsp Biryani Pulav Masala, Stir
- Cover the pan and reduce the flame to low. Allow the rice Lo simmer and cook in the flavors for 25-50 minutes or til] all the waiter has been absorbed. Garnish with stir-fried cashews and serve steaming hot accompanied with yoghurl
Bombay Bhaji Pav
- Boil and grind 1-cup cauliflower, 2 carrots, 1/2 cup French beans. l-cup cabbage and 1/2 cup green peas, Keep aside, In a pan add 4 tbsp butter. a pinch asafoetida, 2 tbsp ginger-garlic paste, 3 finely chopped onions and 2 finely chopped capsicum. Allow the onion to turn translucent pink.
- Now add 3 finely chopped tomatoes, 3 tbsp Bhaji Pav masala, 4 green chillles, 1/2 tsp badshan Red chilly powder, 2 tsp badshan Coriander powder, 1/2 tsp Turmeric powder, l tsp Garam masala 1/2 tsp cumin semis, 3 cloves cut, I tsp dry mango powder and 2 tsp salt to taste.
- Simmer for 10 mins, Now add the mixture vegetables. Let It simmer for 6 to 8 minutes. Then add 2 boiled & mashed potatoes. Remove From heat after 7-9 minutes and add juice of 2 lemons
- Take another pan and add 3 tbsp oil or a big dollop of butter in it. Slice the bread rolls at the centre and place them Facing inwards. Tum them around in a minute and let the outside turn golden brown. Garnish Bhajl with chopped coriander, onions & lemon and tomato slices. Serve hot.
Chana Masala
- Heat 4 tbsp oil in a pam. Add 1 tsp of curnin seeds and 1 1/2 cup finely chopped onions, sauté till the onion turns translucent. Now add 2 tsp ginger garlic paste and sauté on a low flame till the onion turns golden brown
- lt is Lime now to add 2 tbsp Chana Masala, 1 1/2 cup tomato puree, 1/4 tsp red chilli powder, ¼ tsp cumin seeds, ¼ tsp turmeric powder, 1/2 tsp dry mango powder and 1 green chilly finely chopped. And stir for a Few minutes till the water evaporates
- Add half a cup of water and 200 grams chick peas (kala chana) to the pan. Simmer on a low heat for 10-15 minutes stirring continuously
- Garnish with small onion rings, slices of tomato, and a wedge of lemon, Serve with Indian rotis or Indian breads
Creamy Mushrooms
- In a wide pan add 4 tsp oil and heat
- Add 1 tbsp of ginger garlic pasts & 4 green chillies slit lengthwise and saute
- Add 200 grams sliced mushreems and stir-fry on high heat for 5 minutes
- Now add the 2 tbsp bashah curry powder. 1 tsp salt, 1 sugar, 1 tsp black pepper powder and 450 ml of coconut milk.
- Stir 3 tbsp of lemon juice and garnish with a 2-3 tsp of coriander chopped finely. Serve steaming hot in soup bowls.
- You may add small boneless chicken / mutton pieces that have been boiled earlier with the mushrooms if you prefer a non-veg starter
CHAT
- Wash and peel one large ripe apple
- Deseed and dice the large apple
- >Peel 1 fresh orange and deseed
- Add 100 grams grapes and ½ a papaya (Papita)
- Add the above fruit in a bowl. Squeeze the juice of 1 lemon in it and sprinkle 1 tbsp of char masala
- Now toss the mixture and refrigerate for 10 minutes
- A refreshing fruit salad is ready to serve 2 people
- In fact char masala can bes used in a variety o foods. You may sprinkle it on prepared food or you may sprinkle on salads, lassi and food dressing as desired. It brings in the required zing making food more appetizing and palatable. This masala is as versatile as our creativity and tastes allow.
Dhanshak
- Clean, wash and soak 1/2 cup red gram split (tuvar dal) and ½ cup lentils (masoor dal) separately for an hour
- Dice 100 grams pumpkin and 2 large potatoes and soak in water
- Dice 100 grams brinjal and keep dipped in water separately
- Heat clarified butter ghee in a pan and sauté 3 thinly sliced onions with 1 tbsp of ginger garlic paste on a low flame
- Add 1/2 kg meat cut in small pieces in the pan and continue to sauté till the meat has turned light brown
- Drain tuvar dal, masoor dal. Pumpkin, potatoes, and brinjal and add it tn the pan. Continue 10 stir.
- Now add 1 tsp black pepper. 2 tsp dry mango powder. 2 tbsp Dhanshak Masala, 1 tsp red chilly powder, l tsp turmeric powder, 2 tsp tamarind paste. a few mint leaves and 4 cups of water. Cook for 25-30 minutes. (H) Now add 2 chopped tomatoes and cover with a lid. Cook for 25-30 minutes or till the meat is tender.
- Sprinkle finely chopped coriander liberally on the finished dish and serve hot with rite. You may garnish with a wedge of lime too
Dum Aloo
- Peel and place 750 grams potato in a pan of cold water. In a pan heat 3 tbsp oil.
- Now pal each people dry and pierce deep with a fork several times. This will allow the masalas to he absorbed deep into the potato. Fry until the potatoes are deep brown in colour.
- Now remove the potatoes and in the same pan add arr additional 4 tbsp of oil.
- Add a pinch of asafoetida and 50 grams fennel {saunl} seeds.
- Grind and puree 3 onions. 4 cloves garlic and t Inch fresh ginger, add this to the pan and sauce for 5-8 minutes.
- Take 200 grams fresh yoghurt and whisk properly. Add it into the pan. Add the shallow fried potatoes to the pan.
- Add 5 tsp red chilly powder, 2 tsp cardamom powder, 1 tsp Coriander powder. 2 tsp Turmeric powder, 3 tsp salt, 1 stick cinnamon and 3 tbsp Punjabi Garam Masala. Stir For 3-5 minutes.
- Add 2 cups water and cook covered for 10-12 minutes on a low flame. Stir randomly.
- Garnish with finely chopped coriander and serve hot with Indian breads or rice
Madras Sambhar
- Pressure-cook l cup red gram split (tuvar dal) in ½ litre of wa1ter, Add l tsp
- Turmeric powder and 1 ISP of oil in the pressure Cooker before cooking
- Heat 2 tsp oil in a pan and add 1 tsp mustard seeds to splutter. Then add 6 sambhar onions small onions and three green chillies slit in the centre in the pan
- Now add ID curry leaves, ½ tsp asafoetida and 2 ripe tomatoes chopped finely. Stir and fry.
- Add 2 cups of water, 2 tsp tamarind pasta and 3 tsp salt. Con1inuc to stir. Now add 5 tbsp of Madras Sambar Masala and stir for 5 minutes
- Using a hand blender coarsely blend the dal from the pressure cooker and add to the pen. Boil for 8-10 minutes
- Remove from flame and garnish with chopped coriander. Serve not with dosas, idlis or rice
Pani Puri
- Making 'pani' for the pani-puri
- In a large bowl take 1 litre of cold water. To this add 4 tbsp of Parti-Puri rnasala and stir. The water is ready
- You may also add ice-cubes to the water
- Making it Serving pani-puris
- Soak 100 grams of moong dal in at wet cloth overnight to make moong sprouts the next morning
- Coarsely mash 150 grams of boiled potato
- Take 100 grams of salted boondi and soak for a few minutes. Then drain the water and add the boondi and sprouted moong dal to the potatoes in a bowl
- Add 1 tsp red chilly powder, 1 tsp ginger powder, 1 tsp black salt and 1 tsp dry mango powder to this mixture and turn with at spoon to mix well
- Place B to l0 puris on a plate
- Now make a hole at the centre of each purl and fill in each puri with the mixture of potatoes, rnoong dal and salted boondi
- In a separate bowl pour the pani-puri water and serve garnished with mint leaves
Punjabi Chole
- In a bowl, wash and soak 1/2 kg Kabuli channa (chick peas) overnight
- Take a small cloth and put in two tsp of tealeaves in it. Tie this cloth firmly with thread so that the tealeaves do not spill out
- In a pressure cooker put in the Kabuli channa, enough water to cover the Kabuli channa and the Lea leaves bag
- Pressure cook for three whistles. Then lower the flame for a few minutes before taking off the flame. Do Not open the pressure cooker immediately. Once the steam escapes From the pressure cooker drain and keep the Kabuli channa aside. The tealeaves bag can be disposed off
- In a deep pan add 4 tbsp of vegetable oil and 3 onions finely grated, Stir on a low fame till the onion turns golden brown.
- Now add the kabuli channa, 1 tbsp Punjabi chhole masala, 1 tsp urmeric powder and I tsp red chilly powder, Stir for 5-7 minutes
- Then add 3 finely diced tomatoes, 2 tbsp salt and simmer for 5 minutes
- Add 3 cups water or as required for the gravy. Lower 11ame and simmer For I5 minutes
- Take off the flame and sprinkle finely chopped coriander. Can be served with rice or Indian breads
Rasam
- Grind 4 tomatoes, 4 green chillies, 1-inch ginger. 20 pods of garlic, 3 tsp black peppercorns, 5 tsp cumin powder in a mixer
- Heat vegetable oil in a pan and flutter 2 tsp of mustard in it
- Now add the above mixture to the pan and stir for 5-10 minutes. Then add 2 tbsp of Rasam Powder
- Once the water content has reduced in the pan add 150 grams of tamarind water to the pan with 2 tsp of salt. Add 1 litre of water and continue stirring
- Mash 3 garlic pods by hand and let it join the pan
- Simmer on a low flame For 20-25 minutes
- Serve hot, Garnish with chopped coriander. Rasam can be served with rice or can be had as an alternate to soup
