Mushroom Pulao

Ingredients:
2 tbsp. Ghee
3-4 Cloves

Small piece of Cinnamon

3-4 Cardamom
1- Onion, sliced
3-4 Green chilies, chopped
1 tsp. Ginger paste
1 tsp. Garlic paste
1- Tomato, chopped
2 cups- Mushrooms, sliced
½ cup- Carrot, chopped
1.5 cups- Rice
3 cups. Hot water
½ tsp. Turmeric powder
Salt to taste

1- Chicken stock cube
½ tsp. Red chili powder
½ tsp. Garam masala powder

2 tbsp. Mint leaves, chopped

Method:
1. Soak the rice for 30 minutes.
2. Heat ghee in the pressure pan. Add cloves, cardamom and cinnamon followed by onion, green chilies and salt. Saute until the onions are done.

3. Add the tomato and saute until tomatoes become mushy.

4. Add ginger and garlic paste and fry for few minutes.

5. Add the mushrooms and carrot. Saute till the mushrooms shrink.

6. Add turmeric powder, chicken cube, red chili powder, garam masala powder and water. Add salt if needed.

7. Add rice, cover and cook until rice is done. (Simmer for 10-15 minutes after the water starts boiling.)

8. Garnish with chopped mint leaves, yummy and tasty mushroom pulao ready.

9. Serve with onion raita and enjoy!

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Aviyal

Ingredients:

3 cups- Mixed vegetables (Potato, Carrot, Drumsticks, Raw plantain, Snake gourd, Little gourd), cut into 2 inch long sized pieces

2 tbsp. Green peas

1 ¼ cup- Fresh coconut, grated

1 tsp. Cumin seeds, roasted

3-4 Green chilies

1 tsp. Garlic, chopped

¼ tsp. Turmeric powder

½ tsp. Ginger paste

2 tbsp. Yogurt

1 tbsp. Coconut oil

¼ tsp. Mustard seeds

Few curry Leaves

Water as needed

Salt to taste

Method:

1.  Cover and cook the vegetables in very little water along with salt until done (Don’t overcook it). Open the lid and allow any excess water to evaporate from the veggies.

2. Meanwhile, grind coconut, cumin seeds, green chilies, garlic and turmeric powder with little water to form a coarse paste.

3. Add the coconut paste and ginger paste to the cooked vegetables and mix gently.

4. Add more salt if needed. Continue to simmer for another 4-5 minutes until thick.

5. Add the yogurt and mix it together and take it out of the stove or gas. Once the yogurt is added don’t keep the aviyal in the stove for more than a minute.

6. Once it is taken out add coconut oil, mustard seeds and few curry leaves, mix well.  And keep it closed.
7. Serve with chapati or paratha.

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Masala Mash Daal

Recipe by Chef: Aleezay Khan – Karachi, Pakistan 

March 09, 2013

Ingredients:

½ kg- Mash ki daal (soak in water for ½ hrs)

1 medium- Onion, sliced

1 medium- Tomato, chopped

1 tsp. Ginger-Garlic paste

Salt to taste

1 tsp. Red chili powder

½ tsp. Turmeric powder

½ tsp. Garam masala powder

Green chilies, as per your taste

¼ cup- Oil

Ginger julienne for garnish

Coriander leaves for garnish

Method:

1. Heat oil in a pot and fry onion till golden brown.

2. Now add ginger-garlic paste, salt, red chili powder, turmeric powder and tomato and fry well. 

3. Now add daal and little water, cover the lid and cook till tender and soft.

4. Let the oil separate and sprinkle garam masala powder and green chilies.

5. Add ginger julienne and coriander leaves.

6. Keep on dam for few minutes and then serve.

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Kiwi - Banana Salad

Ingredients:

5- Kiwis, peeled and cut in to small pieces

2- Ripe banana, cut in to small pieces

¼ cup- Red or yellow bell pepper, diced

1 tbsp. Shallot, chopped

1 tbsp. Lemon juice

1 tbsp. Olive oil

1 tsp. Vinegar

2 tsp. Honey

Pinch of salt

Black pepper to taste

10-12 Cashew nuts, toasted

1 tbsp. Mint leaves, chopped

Method:

1. Whisk lemon juice, olive oil, shallot, vinegar, honey, salt and pepper in a medium bowl.

2. Add kiwis, bananas, bell pepper, cashew nuts and mint leaves, toss to coat.

3. Serve chilled.

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Spicy Chickpeas with Drumsticks

Ingredients:
1 cup- Chickpeas, soaked overnight and cooked
10-12 pieces- Drumsticks, cooked
½ cup- Onion, sliced

¼ cup- Tomato chopped
Few Curry leaves
½ tsp. Mustard seeds

½ tsp. Ginger, chopped

½ tsp. Garlic, chopped

¼ tsp. Turmeric powder

1 tbsp. Spice masala powder

2 tbsp. Oil

Salt to taste

For the spice masala:

6-8 Kashmiri dry red chilies

1 tbsp. Mustard seeds

1 tbsp. Cumin seeds

1 tbsp. Carom seeds

1 ½ tsp. Black peppercorns

1 tsp. Coriander seeds

Method:
1. Dry roast all the ingredients under spice masala and make a powder in a blender.

2. Heat oil in a pan add mustard seeds, when they start popping, add curry leaves and onion, fry till onions are lightly brownish.

3. Add ginger, garlic and fry for a minute.

4. Add tomatoes and salt, fry for few minutes till tomatoes soften.

5. Now add chickpeas, drumsticks, turmeric powder, 1 tbsp. spice masala and mix well.

6. Cover the pan and cook on a medium heat for about 5-6 minutes or till they are done (do not overcook). Serve hot.

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Kashmiri Pulao

Ingredients:
1 ½ cup- Basmati rice, soaked

1 ½ tbsp. Ghee
15- Saffron strands (soaked in 1 tbsp. of milk)
1 ½ cup- Warm water
1 ½ cup- Milk
½ tsp. Cumin seeds
2- Bay leaves
2- Cinnamon sticks
4- Cardamom
4- Cloves
1- Mace
¼ tsp. Nutmeg powder
½ tsp. Ginger-Garlic paste
½ tsp. Fennel seeds
¾ cup- Dry fruits (Cashew nuts, Almonds, Raisins etc.), souteed in ghee
½ cup- Carrots, chopped
¼ - Apple, chopped
½ cup- Pineapple, chopped
¼ cup- Grapes
2 tbsp. Fresh cream
2 tsp. Rose water
Salt to taste

Method :
1. Heat ghee in a pan, add cumin seeds, bay leaf, cinnamon, cardamom, cloves and mace and saute it for a minute.
2. Then add carrots and saute it for 2 minutes.
3. Then add nutmeg powder, fennel seeds, ginger-garlic paste and fry for a minute.

4. Add rice in it and saute it for 2 minutes.
5. Add milk, water and cook it on medium flame until the rice is half done.

6. Lastly add saffron milk, dry fruits, fresh cream and salt mix it with the rice.

7. Then add chopped fruits, rose water and mix.

8. Cover it with lid and cook till the rice is done, turn off the flame.

9. Keep covered for 5 minutes. Garnish with sliced apples.

10. Serve this yummy Kashmiri pulao and enjoy……..

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Vegetable Tikka Masala

Ingredients:

½ cup- Green peas
½ cup- Carrot
½ cup- Cauliflower florets
½ cup- Potato
½ cup- Yogurt
1 tsp. Lemon juice
1 inch piece- Ginger, chopped
3 cloves of Garlic, chopped
2- Onion, chopped

1 cup- Tomato puree

2-4 Green chilies, chopped

1 tsp. Paprika
¼ tsp. Turmeric powder
½ tsp. Red chili powder

1 tsp. Tandoori masala
1 tsp. Coriander powder

½ tsp. Black pepper powder
2 tbsp. Oil
2- Cardamom

4- Cloves

2- Bay leaves
½ cup- Coriander leaves, chopped
Salt to taste

Method:

1. Smooth blend the yogurt, ginger, garlic and onions into a blender. Add the lemon juice, salt and pepper powder and mix well.

2. Heat the oil in a pan and add the blended ingredients into it and fry well.

3. Add tomato puree, green chilies and all the spices, cook for few minutes.

4. Add vegetables mix gently and add the coriander leaves, cook on low heat till the vegetables are done.

5. Enjoy Vegetable Tikka Masala with white rice and naan.

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Vegetable Yakhni Pulao

Ingredients:

For Yakhni / Broth:

¾ cup- Potatoes, diced

1 cup- Carrot, chopped

½ cup- Onions, chopped

¼ piece of a Nutmeg

2 strands of Mace

1 tsp. Cumin seeds

4- Cloves

1 inch piece of Cinnamon

4- Green cardamoms

1 tsp. Black pepper corns

1- Bay leaf

For Pulao:

1 ½ cup- Basmati rice, soaked

2 ½ cup- Yakhni/broth

¼ cup- Yogurt

1 tbsp. Ginger-Garlic paste

1- Bay leaf

3- Green cardamom

4- Cloves

2- Green chilies

1 cup- Carrot, cubed

½ cup- Green peas

½ cup- Potato, cubed

1 tsp. Garam masala powder

3 tbsp. Clarified butter/Ghee

Fried onions for garnishing

Method:

1. For the broth: Cook the chopped veggies and the spices (mentioned under ingredients for yakhni) in 4 ½ cups of water on a medium low flame till the veggies become completely mushy and tasteless.

2. Mash the veggies with a ladle. Filter and collect the broth, discard the veggies.

3. For the Pulao: Heat a pan with Ghee and fry the bay leaf, green cardamom and cloves to get an aroma.

4. Add green chilies and ginger-garlic pastes and sauté for a minute.

5. Add carrot, green peas, potato, garam masala powder and fry for 3-4 minutes on a medium high heat.

6. Pour 2 ½ cups broth, add salt and bring it to a boil.

7. Mix the yogurt with rice and add this to the boiling water and cook the rice on a medium low flame till there is no water left which means the rice is fully done. 

8. Garnish with fried onions and serve………….

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Dahi Curry

Ingredients:

400 ml- Yogurt

2 tbsp. Gram flour

1 cup- Onion, chopped

1 tsp. Coriander powder

2- Green chili

½ tsp. Asafetida powder

½ tsp. Turmeric powder

1 tsp. Red chili powder

Salt to taste

2 tbsp. Oil

1 tsp. Mustard seeds

1 tsp. Cumin seeds

Few Curry leaves

2- Dried red chili

Method:

1. In a bowl, add gram flour, red chili powder, salt, water and mix well to make a paste.

2. Whisk the yogurt and add the gram paste into it and mix well.

3. Heat oil in a pan, add mustard seeds and cumin seeds.

4. When the mustard seeds crackle, add the asafetida powder, turmeric powder and coriander powder and saute till the aroma of the coriander spread.

5. Add dried red chili, onion and saute well.

6. Add split green chili, curry leaves and salt.

7. Add the yoghurt mixture and little water to the pan and mix well, bring it to boil.

8. Dahi curry is ready to be served hot with steamed rice.

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Mutter Pulao / Peas Pulao

Ingredients:

1 ½ cups- Basmati rice, soaked for 1 hour

3 cups- Hot water
1 small- Onion, chopped

1 tbsp. Tomato, chopped
1 tsp. Garlic, minced
1 cup-  Mutter/Green peas
½ cup-  Coriander leaves, chopped
2- Green chilies, chopped
2 tbsp. Ghee or Oil

4- Cardamom

5- Cloves

2- Cinnamon sticks

2- Bay leaves
Salt to taste

Method

1. Heat the Ghee or oil in a non-stick pan; add the onion and garlic and sauté for 1 to 2 minutes.

2. Add cardamom, bay leaves, cloves, cinnamon sticks, green chilies and saute for 10 seconds.

3. Add mutter, tomato and soute for 2-3 minutes.

4. Add the drained rice and cook on a slow flame stirring continuously for about 2-3 minutes.

5. Add hot water and salt and mix well. Cook till most of the liquid is absorbed.

6. Lower the flame as much as possible, cover the pan and cook till the rice is almost done.

7. Stir in the coriander leaves and mix gently. Cook for some more time till the rice is done.

8. Serve Hot with Raita or any gravy.

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Kala Chana with Spinach

Ingredients:

1 cup- Kala chana/Black chickpeas
3 tbsp. Oil
1 bunch- Spinach
1 tbsp. Ginger, grated
1- Green chili, finely chopped
2 tbsp. Coriander powder (dhania)
½ tsp. Turmeric powder (haldi)
½ tsp. Red chili powder, adjust to taste
2 tsp. Salt, adjust to taste
Approximately 1 tsp. Lemon juice
1 tbsp. Cilantro (hara dhania), chopped - to garnish

Method:

1. Wash and soak kala chana in approx.4 cups of water, for at least 6 hours.
2. Blanch the spinach & make puree. Boil the black chana.
3. In a small bowl mix ginger, green chili, coriander powder, turmeric, and chili powder with ¼ cup of water. Set aside.
4. Heat the pan and put 3 tbsp. oil.
5. Add masala mix & spinach puree, stir 2-3 minutes.
6. Add boiled kala chana & stir 10 minutes.
7. Add salt & lemon juice.
8. Serve with rice or paratha.

Recipe by Meena Bansal – Haryana, India

January 28, 2013

 

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Creamed Corn Salad

Ingredients:

2 cups- Corn kernels

½ cup- Cucumber, diced

¼ cup- Red onion, diced

½ cup- Tomato, chopped

¼ cup- Scallions, chopped

5 tbsp. Sour cream

Salt and Pepper to taste

1 tsp. Vinegar

2 tbsp. Olive oil

2 tbsp. Coriander leaves, chopped

Method:

1. Combine corn, cucumber, red onions, tomatoes and scallions in salad bowl.

2. In a separate bowl, blend sour cream with salt, pepper, vinegar, olive oil and coriander leaves.

3. Add sour cream mixture to corn and toss gently to coat.

4. Chill and serve.

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Hyderabadi Khatti Daal

Ingredients:

1 cup- Masoor ki daal/Red lentils

4 cups- Water

1 tsp. Red chili powder

1 big- Tomato, chopped

2- Green chilies

¼ tsp. Turmeric powder

1 tsp. Ginger-Garlic paste

1 tbsp. Lemon juice

2 tbsp. Tamarind paste

2 tbsp. Coriander leaves, chopped

Salt to taste

For Tempering:

4 tbsp. Oil

1 tsp. Garlic, crushed

½ tsp. Cumin seeds

½ tsp. Mustard seeds

½ tsp. Nigella seeds/Kalonji

Few Curry leaves

Method:

1. Soak lentils in warm water for at least 1 hour.

2. After that put lentils in a pan with tomato, green chili, turmeric powder, salt, red chili powder, ginger-garlic paste and water.

3. Let it cook for 30-40 minutes or until the daal is creamy and tender.

4. Add the lemon juice, tamarind paste, coriander leaves in it and keep stirring, let it cook for another 10 minutes.

5. Watch that the daal doesn’t become thick when the daal is neither thick nor too liquidy, remove from heat.

6. Heat oil in a frying pan; add garlic, cumin seeds, mustard seeds, nigella seeds and curry leaves, cook for a minute and pour on the daal.

7. The delicious Hydrabadi khatti daal is ready to serve.

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Dahi Bhindi Curry

Ingredients:

1 ½ cup- Think yogurt

200 gm. Bhindi/Okra

1 big- Onion, chopped
1 tbsp. Coriander powder
1 tsp. Cumin powder
2 tsp. Besan powder
½ tsp. Black pepper powder
Salt to taste
½ tsp. Turmeric powder

3 tbsp. Oil
2 cloves of Garlic, chopped

1 tsp. Ginger, chopped
3-4 Green chilies

2- Red chilies
1 tsp. Cumin seeds

1 tsp. Mustard seeds

Few Curry leaves

Method:
1. Wash bhindi/okra and pat dry with a kitchen towel cut them into big pieces and fry in a tsp. of oil for 3-4 minutes by adding little salt.

2. Heat oil in a pan and add the mustard seeds and cumin seeds.

3. Once the mustard seeds splutter, add the red chilies and curry leaves

4. Add onion, green chilies, garlic and ginger and fry for a little bit.

5. Add the salt, turmeric powder, coriander powder, cumin powder, black pepper powder and fry till it leaves aroma.

6. Add the prepared bhindi, fry for a few minutes.

7. Whisk together yogurt and besan powder; add it to the pan.

8. Adjust the seasoning and cook for 10-15 more minutes.

9. Serve with piping hot rotis or rice…..

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Cabbage Stir Fry

Ingredients:

400gm. Cabbage, thinly sliced

2 tbsp. Oil

1- Onion, sliced

Few Curry leaves

2- Whole red chilies

1 tsp. Mustard seeds

1 tsp. Cumin seeds

1 tbsp. Yellow gram daal

2 cloves- Garlic, crushed 

Pinch of Turmeric powder

Salt to taste

Method:
1. Heat oil in a non-stick pan, add mustard seeds, cumin seeds, garlic and yellow gram daal, stir for a minutes.

2. Add curry leaves, whole red chilies and soute for a minute.

3. Add onion and soute for another 2 minutes.

4. Add cabbage, salt and turmeric powder.
5. Stir cabbage for 5-6 minutes till it’s wilted and water is evaporated.

6. Serve with white rice.

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Shorvedar Sabzi

Ingredients:

1 medium- Potato, cut in to pieces
¼ medium sized- Cauliflower, cut into florets
1- Carrot, cut into slightly thick rounds

½ cup- Green beans

1 small- Onion, sliced
1 medium- Tomato, chopped
2 tbsp. Tomato paste
1 tsp. Red chili powder
1 tsp. Coriander powder
¼ tsp. Turmeric powder
1 tsp. Cumin powder

½ tsp. Mustard seeds
¼ tsp. Cumin seeds
¼ tsp. Fennel seeds
¼ tsp. Nigella seeds

Oil as needed
Salt to taste

Method:

1. Heat oil in a pan and shallow fry potatoes, cauliflower, green beans and carrot one after another and keep them aside.

2. Add mustard seeds to the remaining oil, and allow it to splutter.

3. Add cumin seeds, fennel seeds and nigella seeds.

4. Add onions and fry till transparent.

5. Add chili powder, coriander powder, turmeric powder and cumin powder.

6. Then add tomato paste, chopped tomatoes and salt. Stir it, cover and cook till tomatoes are well blended and oil starts to separate.

7. Mix in the fried veggies and cook for another 2-3 minutes.

8. Add little water and cook until vegetables are well cooked. Switch off the heat and serve.

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