Mutter (Matar/Mattar) Paneer

Green Peas (Mutter) and Paneer (Cottage Cheese) Curry/Gravy

(Servings: 4)

Ingredients

• Paneer cubes (cut in small size) 400-500 grams
• Green peas 200-400 grams
• Ghee (preferable) or any edible oil 2 tablespoon
• Additional ghee (preferable) or any edible oil to deep fry
• Onions 2 large (finely chopped)
• Ginger 1 inch piece (finely chopped)
• Turmeric powder 1/4 teaspoon
• Red chili powder 1 teaspoon
• Coriander powder 1 teaspoon
• Garam masala powder 1 teaspoon
• Salt to taste

Method

1. Heat ghee (edible oil) in a wok (kadai) and deep-fry the cubes of paneer till light brown. Drain these on an absorbent paper.
2. Heat two tablespoons ghee in a pan and add chopped onions and ginger. Sauté till lightly browned.
3. Add turmeric powder, red chili powder, coriander powder, salt and peas and cook, adding a little water till the peas are tender and a little gravy remains.
4. Add the fried paneer, garam masala powder and boil for five minutes.
5. Serve hot with chappatis, rotis, nans or rice. 

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Dum Aloo

Kashmiri Dum Aloo: Simple Recipe, Yet The Same Yummy Taste

Ingredients

Baby potatoes- 1/2 kg (for 4 to 5 servings)
Ghee or any other edible oil- 4 tbsp
Onion- 1 grated
Plain yogurt (curds/dahi)- 2 cups
Milk- 1/2 cup
Asafetida- a pinch
Bay leaf- 5
Ginger garlic paste- 1 tsp
Chili powder- 1 tsp
Turmeric powder- 1/2 tsp
Salt- to taste
Masala- grind the following ingredients together to make the masala: coriander seeds
1tbsp, black cardamoms 4, cardamoms 2, cloves 4, peppercorns 7, cinnamon 1 inch, caraway seeds (shahajeera) 1/4 tsp

Method

1. Wash the potatoes, peel the potatoes, prick all over with a fine fork and soak in the water with little salt for around 2 hours.
2. Dry the potatoes on a cloth.
3. Heat the ghee or edible oil in a pressure cooker. Stir-fry the potatoes in it over medium heat till they turn light brown. Take them out and keep them aside.
4. In the same pressure cooker add the bay leaves, asafetida, ginger-garlic paste and grated onion. Stir-fry it on a medium heat till the paste becomes red-brown and the mixture starts separating from the oil.
5. Add to it the ground masala and mix it well. Cook for 2-3 minutes on a medium heat.
6. Add the turmeric powder, chili powder and salt. Saute for a minute.
7. Add the milk and curd and continuously stir it.
8. In case you feel that the gravy is thick, add water and cook for couple of minutes preferably on high heat.
9. Add the potatoes in the gravy and cook under pressure in the pressure cooker. Dum aloo is ready.
10. Garnish with coriander.
11. Serve hot with chapatis, rotis, nans, rice etc.

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Egg Pudding

Easy to Cook Dessert: The Easy Way

Ingredients

For pudding

• 5 eggs
• ¼ cup butter
• ¼ cup sugar
• ½ cup all-purpose flour (maida)
• ½ liter milk
• 1 tsp vanilla

For hard sauce

• 1/3 cup butter
• 1 cup powdered sugar
• ½ tsp vanilla
• Nutmeg powder

Method

For pudding

1. Heat a pan. Put butter into it. 
2. As the butter melts, add flour and sugar to it.
3. When it starts thickening, add milk in it and keep stirring.
4. Cook this mixture for around 4 to 5 minutes and remove it from the stove.
5. Break the eggs into a bowl and beat them.
6. Add the beaten eggs to the mixture and keep stirring.
7. Add vanilla to it.
8. Transfer the contents to a pudding dish.Heat the over up to 350 degrees F.
9. Keep the pudding dish in a pan of water in the oven.
10. Bake the pudding for around 35 to 40 minutes in the oven.

For hard sauce

1. Beat the butter till it is fluffy.
2. Gradually add sugar to the butter and keep stirring.
3. Add vanilla to it and keep beating.

Serve the egg pudding with hard sauce. For this, pour hard sauce over egg pudding and sprinkle a pinch of nutmeg powder on it. 

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Fruit Platter

The Exotic After Meals Dish

Ingredients

Watermelon, pineapple, banana, strawberry, kiwi, orange, blueberry, black berry, assorted grapes, mango, apple, cantaloupe and cherries: all of these fruits or many of these fruits (decide the quantities of each type of fruit as per your own judgment):

Decorative lettuce.

Method

1. Select a dish that is pleasant in looks and shape. (If you wish to give the fruit platter as a present or wish to contribute in a pot luck, use a decent looking inexpensive disposable dish).

2. Wash the fruits thoroughly.

3. Cut the larger fruits like water melon, banana, pineapple etc in slices of relatively same sizes. Various types of berries, grapes etc can remain whole.

4. Line the outside rim of the dish by the decorative lettuce. Neatly place the fruits onto the dish placing each fruit in its own section. if any empty spaces remain, fill them up with smaller whole fruits like berries, grapes etc; you can drizzle them over the entire platter.

5. The fruit platter is ready to serve.

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Scrambled Eggs

Easy to Cook Eggs Recipe

Ingredients

Eggs- 2 eggs per person
Butter- 1 tea spoon butter per egg
Salt to taste
Pepper to taster
Optional- any other additions (as per your choice or desire) herbs, shredded cheese, chopped tomatoes, sauteed mushrooms, chopped scallions etc

Method

1. Break the eggs in a deep bowl. Beat the eggs by a fork (or a wire whisk) for about half a minute till the eggs are frothy and evenly colored. Caution: do not add salt at this stage since it will toughen the eggs.
2. Warm up a non-stick frying pan on medium to low heat. Put the butter in the pan and let it melt. Now reduce the heat to low and pour the beaten eggs into the pan.
3. Cook the eggs at low heat. Do not start stirring immediately. After you notice the first signs of setting of eggs, start stirring by a flat wooden spoon till the eggs get cooked as per your choice.
4. Now season the scrambled eggs with salt and pepper. You have an option of adding herbs, shredded cheese, chopped tomatoes, sauteed mushrooms, chopped scallions etc.
5. Remove the pan from the stove.
6. Serve hot.

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Potato Curry

Aloo Curry: The Simplest Tasty Curry

 

Ingredients

• Potatoes 4 Boiled

• Onion 1 large, chopped fine

• Tomatoes 2 large, chopped

• Chili powder 1/2 tsp

• Ginger garlic paste 1/2 tsp

• Edible Oil 1 to 2 tsp

• Salt to taste

• Garam masala 1 teaspoon

• Mustard seeds 1/2 tsp

• Cumin seeds 1/2 tsp

• Asafoetida (hing) a pinch

• Curry leaves

• Chopped coriander leaves (cilantro)

 

Method

1. Peel the boiled potatoes and cut them in cubes.
2. Cut green chillies in pieces.
3. Heat edible oil in a pan.
4. Add mustard and cumin seeds. When they stop spluttering, add asafoetida (hing).
5. Add chopped onion, fry till onions are transperant.
6. Add chopped tomatoes and cook for 5 minutes.
7. Add ginger garlic paste, curry leaves and stir.
8. Add cut potatoes, salt, 1 cup water, garam masala and red chili powder. Stir.
9. Bring to boil, cover and cook for 5 minutes on low heat.
10. Add chopped coriander leaves (cilantro). Mix well.
11. Serve it with Indian breads such as chapatis, phulkas, rotis, nans, parathas etc 

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Tadka Dal

Dal Tadka (Toor Dal)

Ingredients

• Toor dal- 1 cup
• Tomato- 1, cut it in small cubes
• Turmeric powder- a pinch
• Edible oil- 2 tsp
• Onion- 1/4 cup, chop them fine
• Garlic- 3 pods crushed
• Jeera (cumin seeds) - 1 tsp
• Dry red chillies- 3 to 4
• Mustard seeds- 1/4 tsp
• Salt- to taste
• Hing (Asafoetida)- a pinch
• Amchoor (dry mango powder)- 1/2 tsp (optional to suit your taste)
• Sugar- a pinch (optional to suit to your taste)
• Chopped fresh coriander leaves (for garnishing)

Method

1. Cook the toor dal in a pressure cooker with cubed tomatoes and turmeric powder in 3 cups of water. Take precautions and make sure that the dal does not become mushy.
2. Heat edible oil in a pan and add the ingredients for tempering i.e. chopped onion, crushed garlic, jeera, dry red chillies and mustard seeds. After the mustard seeds start to pop and the onions turn transparent, add to it the cooked dal.
3. Add salt to taste, hing, sugar (optional, as per your taste requirement) and amchoor (optional, as per your taste requirement) and mix well. Make dal of desired consistency by adding water or heating for longer period.
4. Garnish wtih coriander leaves.
5. Serve hot with rotis and steamed white rice.

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Tadka Dal

Dal Tadka (Moong Dal or Masoor Dal)

Ingredients

• Moong dal or masoor dal- 1.5 cups
• Turmeric- a pinch
• Ghee- 2 tsps
• Cumin seeds- 1 tsp
• Mustard seeds- 1 tsp
• Hing- a pinch
• Green chillies- 3 or 4 (or as per your need)
• Garlic- 2 pods (sliced or minced)
• Coriander leaves- for garnish
• Curry leaves- for garnish
• Salt- to taste
• Lime juice- 1 to 2 tsps

Method

1. Cook in a pressure cooker the dal with turmeric. Take precautions and make sure that the dal does not become mushy.
2. Put a non stick vessel on the stove. Add ghee, cumin seeds and mustard seeds.
3. After the seeds splutter add hing.
4. Then add the green chillies and garlic.
5. Fry for a minute.
6. Add the cooked dal. Add salt.
7. Fry for 4 to 5 minutes.
8. Garnish with curry leaves and coriander leaves.
9. Add some lime juice.
10. Serve the tadka dal with rotis and rice.

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Rajma

Kidney Beans Curry

Ingredients (to serve 4 to 5 persons)

• Kidney beans 1.25 cups (soaked overnight in water at room temperature or in hot water for 2 hours and drained)
• Onion 1 large (grated)
• Tomatoes 2 medium size (chopped)
• Edible oil 0.25 cups
• Ginger 5 grams
• Garlic 6 flakes
• Red dry chilies 1 or 2 (whole)
• Red chili powder 0.50 tablespoon
• Garam masala powder 0.50 teaspoon
• Salt to taste

Method

1. Grind together ginger and garlic into a paste.
2. Heat edible oil in a pressure cooker for about 2 minutes. Add chilies. Stir for a few seconds. Add onions and fry till golden brown. Add ginger garlic paste. Stir for a few seconds. Add tomatoes, chili powder and salt. Cook till tomatoes are pulpy and oil shows separately (approximately 3 to 4 minutes). Keep stirring occasionally. Add beans and add around 2 to 2.25 cups of water. Stir well.
3. Close the pressure cooker. Bring to full pressure on high heat. Reduce heat and cook for around 10 to 12 minutes.
4. Remove the cooker from heat and allow to cool naturally.
5. Open the cooker. Partially mash beans with back of a ladle till gravy is creamy. Stir in garam masala powder.
6. Serve hot.

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Khichdi

(Soft Rice with Green Gram and Vegetables)

Ingredients (to serve 4 to 5 persons)

• Basmati rice 1/2 cup
• Split skinned green gram 1/2 cup
• Onion 1 large chopped
• Cauliflower 150 grams cut into chunks
• Potatoes 1 medium sized peeled and cut into pieces
• Peas 1/2 cup shelled or frozen
• Edible oil 1/4 cup
• Ghee 2 to 3 teaspoons
• Ginger 10 grams
• Garlic 5 flakes
• Green cardamoms 3 peeled
• Cinnamon 1 stick 2.5 centimeter
• Cloves 2
• Bay leaves 2
• Cumin seeds 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Coriander powder 1 tablespoon
• Red chili powder 1/2 teaspoon
• Sugar 1 teaspoon
• Salt to taste

Method

1. Grind together ginger and garlic into a paste.
2. Separately grind together cardamoms, cinnamon and cloves into a paste adding a little water (1 teaspoon) from time to time.
3. In a pan, roast green gram on medium heat till brown (approximately 3 to 4 minutes), stirring constantly. Remove and wash gram.
4. Heat oil in a pressure cooker for about 2 to 2.5 minutes. add bay leaves and cumin seeds. Stir for a few seconds. Add onions and fry till golden brown. Add ginger garlic paste. stir for a few seconds. Add washed gram rice and other ingredients, ground spices and ghee (1 teaspoon). Mix well. Add around 4 cups of water. Stir once.
5. Close the pressure cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 to 3 minutes.
6. Remove the cooker from heat. Allow to cool naturally.
7. Open the cooker. Stir in ground spices. Pour rest of the ghee evenly over khichdi. serve hot.

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Carrot Cheese Paratha

Ingredients

• Grated carrots 1 cup
• Grated cheese 1/2 cup
• Salt to taste
• Pepper powder to taste
• Coriander leaves 1/4 cup
• Green chili paste as per taste
• Wheat flour 1 cup
• Edible oil 2 table spoons
• Butter for frying 1 table spoon

Method

1. Mix oil in wheat flour, add salt to taste, mix thoroughly and add water little at a time to make the dough.
2. Knead the dough.
3. Mix thoroughly grated carrots, grated cheese, coriander, chili paste, salt and pepper powder. Thus the stuffing is ready
4. Roll out roti from the dough and put the stuffing in the center and fold from all the four sides taking care to seal the edges.
5. Roast the stuffed roti on the pan. Use little butter on both the sides and fry till it is lightly brown.
6. Paratha is ready and eat it hot with tomato ketchup or green chutney or plain yogurt.

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