MOONG DAL SHEERA

Cooking Time : 20 min. Preparation Time : 10 min. Serves 4 to 6. Ingredients

1 cup split yellow gram (yellow moong dal) 1 cup milk, warmed 1 1/4 cups sugar
1/2 teaspoon cardamom powder (elaichi)

a few strands of saffron 6 tablespoons ghee

For the garnish

slivers of almonds and pistachios

Method 1 Soak the moong dal in water for 3 to 4 hours. 2 Drain and grind to a coarse paste using very little water. 3 Dissolve the saffron in 1 tablespoon of warm milk and keep aside. 4 Melt the ghee in a broad non-stick pan. 5 Add the moong dal paste and stir the mixture continuously on a low flame till it becomes golden brown. 6 Add in the warm milk and 1 cup of warm water and cook, stirring continuously till absorbed. 7 Add the sugar and cook on a slow flame till the ghee separates. 8 Add the saffron and cardamom powder and mix well. 9 Serve hot, garnished with slivers of almonds and pistachios. Tips If the moong dal paste had excess water after grinding, drain it out through a strainer.

Ras Malai Recipe

Ingredients: 200 gms Cottage Cheese 2 cups Sugar 1 litre Milk 1 tsp Cardamom Powder 1 tsp Almonds (chopped) 1 tsp Pistachios (chopped) How to make Ras Malai: Mix milk, cardamom powder and 1/2 cup sugar. Boil till gets reduced to its half. Make balls from cottage cheese and flatten them in centre. Prepare sugar syrup. Boil the syrup over medium heat. Put paneer balls in it and boil it for few minutes. Add paneer balls in the milk sugar mixture. Keep it for cooling. Garnish with almonds and pistachios. Ras Malai is ready to eat. Serve chilled.
RASGULLA

Cooking Time : 40 mins. Preparation Time : 30 mins. Makes 16 rasgullas. For the rasgullas

1 recipe chenna
1 teaspoon plain flour (maida) for dusting For the sugar syrup

5 cups sugar 1/2 cup milk

Other ingredients 2 teaspoons plain flour (maida) For the rasgullas 1 Divide the chenna into 16 equals parts and roll each part into a ball, taking care to see that the there are no cracks on the surface 2 Dust the back of a flat plate (thali) lightly with the flour and place the rolled chenna balls on it. For the sugar syrup

1 Combine the sugar and milk with 3 cups of water in a large pan approx. 200 mm. (8") in diameter and 150 mm. (6") in height and heat while stirring continuously till the sugar dissolves. 2 When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer. 3 Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup. 4

After about 5 minutes, slowly drizzle 1 cup of water form the sides of the pan with the help of a ladle. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.

5 Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon. 6 Bring the syrup to the boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle. remove all the remaining impurities from the syrup, again using a slotted spoon. 7 Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside. How to proceed 1 Mix 2 teaspoons of the plain flour with 3/4 cup of water to make a flour solution. Keep aside. 2

Heat the sugar syrup in a deep pan over a high flame and allow it to boil vigorously.

3 When it boils, sprinkle half the flour solution in the sugar syrup and then add the chenna balls by upturning the plate on which they are kept. (Do not touch the chenna balls at this point as they are fragile). 4

When the flour solution is added, a frothy layer is formed on the surface of the syrup.

5 If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution. 6

After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syurp. Ensure that the syrup froths all the time while cooking the rasgullas.

Cook for about 15 minutes, continuously sprinkling water to enable the froth to form.

8 Check if the rasgullas are cooked. This is determined by touch. If the rasgulla springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a rasgulla in a pan of cold water. 9 If it sinks to the bottom, it is cooked. 10 Remove form the fire. 11 Transfer the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water.

12 Cool and chill for approx. 3 to 4 hours before serving. Tips Rasgullas should always be cooked on a very high flame. While cooking rasgullas, the sugar syrup must froth continuously. The pan should be approximately 200 mm. (8") in diameter and 150 mm. (6") in height and the sugar syrup should fill about 1/3 of the pan. While making rasgulla shapes (see variation below), always ensure that there are no cracks on the surface of the shapes. While cooking, rasgullas expand to at least 4 times their original size. While sprinkling water on the syrup when the rasgullas are cooking, make sure you sprinkle a little water at a time (approx. a teaspoon at a time using your hands) and not large quantities. The cooking time of the rasgullas will vary depending on their size. (i.e. large shapes viz. the rolls, rajbhog etc. will need more cooking time and versa). VARIATION : KAMALA BHOG Add a few drops of orange essence (or 1 teaspoon of finely chopped orange rind) and a few drops of orange food colour to the chenna. Proceed as for rasgulla. Also, add a few drops of orange food colour to the sugar syrup just before adding the chenna balls to it. VARIATION : RASGULLA SHAPES SQUARES : Divide the chenna into 14 equal portions and gently shape each portion into a 25 mm. x 25 mm. (1" x 1") square. LOGS : Divide the chenna into 8 equal portions and gently roll each portion into the shape of a log of 12 mm. (1/2") diameter and 50 mm. (2") length. Proceed with the sugar syrup and the method of cooking as stated in the preceding recipe. Use as required. RASMADHURI Rasgulla rolls interlaced with sandesh and attractively presented in banana leaf boats. Rasgulla rolls interlaced with sandesh and attractively presented in banana leaf boats. Preparation Time : 30 mins. Cooking Time : Nil. Makes 8 pieces. Ingredients

8 rasgulla logs
Other ingredients

1 recipe sandesh
5 strands saffron, soaked in 1 tablespoon milk

1/2 tablespoon chopped almonds

1/2 tablespoon chopped pistachios 1/4 teaspoon cardamom (elaichi) powder

3 tablespoons milk 2 fresh banana leaves

For the garnish

1 tablespoon pistachio slivers 2 drops saffron food colour

Method

1 Make 8 banana leaf boxes. Keep aside. 2 Make rasgulla logs as stated in the recipe. Drain the syrup and slit the rasgulla logs vertically into 2 equal parts. Keep aside. 3 Divide the sandesh into 2 equal parts. 4 In one portion of the sandesh, add the saffron milk, chopped nuts and cardamom powder and mix well. Divide into 8 portions. Keep aside. 5

To the other sandesh portion, add the milk and mix well to make a smooth mixture.

6 Sandwich one portion of the saffron-sandesh mixture between two parts of each rasgulla log and place in a banana leaf box. 7 Top each box with the sandesh-milk mixture so as to completely fill the box and smoothen the upper surface with the back of a knife. 8 Garnish with the pistachios slivers and lines of saffron colour as shown in the above picture. 9 Serve chilled.

KESARI SWEET CURDS

Preparation Time : 5 minutes. Cooking Time : 10 minutes. Serves 4. Ingredients

2 1/4 teacups skim milk 2 teaspoons skim milk powder 1 1/2 teaspoons fresh curds 4 teaspoons sugar 2 pinches cardamom powder 2 pinches saffron
Method 1 Add the skim milk powder to the prepared milk and mix well. 2 Cool or heat the milk until lukewarm and add the curds, sugar and cardamom powder. 3 Warm the saffron, add 2 teaspoons of the milk mixture and stir until the saffron dissolves.

4 Add the dissolved saffron to the milk and put to set in a closed cupboard. 5 When set, place in the refrigerator. 6 Serve cold. Tips Health Information : A healthier way of making the traditional sweet curds by substituting skim milk for whole milk. The skim milk, further thickened by skim milk powder, is set to make a protein-rich yoghurt without the fat. Cardamom and saffron are herbs reputed to aid digestion.

TAVA CHENNA PEACH DELIGHT A selection of juicy fruits encased between 2 layers of lightly fried paneer.

Cooking Time : 10 min. Preparation Time : 10 min. Serves 4. Ingredients

200 grams paneer, grated

1 tablespoon plain flour (maida)

4 tablespoons powdered sugar

some chopped fruits

ghee for cooking

For serving

orange sauce
Method 1 Mix the paneer, sugar and flour and knead well. 2 Divide into 2 portions. 3 Press half the mixture into a 125 mm. (5") square or round dish. 4 Spread the fruit pieces on top. 5 Cover with the remaining mixture and press well. 6 Chill for 1/2 hour. 7 Cut into small squares. 8 Cook on a tava on both sides with a little ghee. 9 Serve hot with chilled orange sauce.

Tips Cook these on a gentle flame, so that they brown evenly and also so that the paneer does not stick or crumble. You can take strawberries, canned peaches, canned pineapple as the fruits.

SANDESH (LOW CALORIE)

Preparation Time : 5 minutes. Cooking Time : 5 minutes. Serves 4. Ingredients

100 grams freshly made paneer 2 tablespoons milk

2 grams SugaRite or 2 tablespoons powdered sugar

a few drops rose or kewra essence (optional)

silver foil or fruit pieces for decoration Method 1 Blend all the ingredients in a mixer. 2 Spread on a serving plate and decorate with silver foil or fruits. 3 Cool. 4 Cut into decorative pieces and serve. Tips Health Information : The famous Bengali Sandesh made healthier and with fewer calories using skim milk paneer.

ORANGE SANDESH Tangy orange lends a special flavour to sandesh.

Preparation Time : 15 minutes. Cooking Time : 10 minutes. Serves 6 to 8. Ingredients

500 grams paneer

4 to 5 tablespoons powdered sugar 1 teaspoon orange juice

2 drops orange essence (optional)

2 drops orange colour (optional)

For decoration

segments of 2 oranges 4 almonds, blanched and sliced

4 pistachios, blanched and sliced

KAJU KOPRA SHEERA

Cashewnuts and fresh coconut, sweetened with sugar and flavoured with cardamom and saffron make a delicious Indian sweet. Preparation Time : 10 mins. Cooking Time : 9 mins. Serves 2. Ingredients

cup (100 grams) cashewnuts, coarsely powdered cup fresh coconut, grated 1/3 cup sugar
teaspoon cardamom (elaichi) powder

a few saffron strands 2 tablespoons ghee

For the garnish

4 to 6 cashewnuts
Method 1 Heat the ghee in a pan and saut the cashewnuts and coconut. 2 Cook for 3 to 4 minutes over medium heat, stirring continuously. The mixture should be very lightly browned. 3 Add the sugar with cup of water and cook till the sugar has dissolved (approx. 5 minutes). 4 Rub the saffron in 1 teaspoon of warm water and keep aside. 5 Add the cardamom and dissolved saffron and mix well. 6 Serve warm, garnished with cashewnuts.

ADAM KA HALWA

Ever since my childhood, I have been encouraged to have a tablespoon of this halwa every morning in the winters. I used to look forward

This is a rich recipe and one can't have too much of it at one time -but it is delicious nevertheless. It has been my all time favourite winte

Preparation Time : 15 mins. Cooking Time : 30 mins. Makes approxd. 1 cup. Ingredients

cup almonds, soaked overnight 1/3 cup milk 4 tablespoons sugar

teaspoon cardamom (elaichi) powder

3 tablespoons ghee
For the garnish

2 to 3 almonds, peeled and sliced

Method 1 Pour 1 cup of boiling water over the almonds. Leave aside for 5 minutes. 2 Drain and remove the skins of the almonds. 3

Pure the almonds with 4 tablespoons of milk to a smooth paste in a blender.

4 Heat the ghee in a non-stick kadhai and add the almond pure. Cook over a slow flame while stirring continuously till the mixture turns golden brown (approx. 15 minutes). 5 Boil together the remaining milk with 4 tablespoons of water, add to the almond mixture and cook for 2 to 3 minutes. 6 Add the sugar and cardamom powder and cook till the sugar has dissolved, while stirring continuously. 7 Serve hot, garnished with the almonds.

KOPRA PAK NO.1 A traditional coconut meat sweet.

Cooking Time : 15 mins. Preparation Time : 20 mins. Makes 18 to 20 pieces. Ingredients

2 teacups grated fresh coconut 2 teacups powdered sugar 1/4 teaspoon saffron
5 pistachios 5 cardamoms (powdered)

1 teaspoon milk 1 teaspoon lemon juice 2 teaspoons ghee

Method 1 Blanch the pistachios and slice them. 2 Warm the saffron in a small vessel, add the vessel, add the milk and rub in until the saffron dissolves. 3 Add 1 1/2 teacups of water to the sugar and put to boil. When syrup starts boiling, add the lemon juice. 4 Remove the floating dirt and strain the syrup if necessary. 5 Boil the syryup again until it is of 2 thread consistency. 6 Add the coconut, ghee and prepared saffron. Remove from the heat immediately but go on stirring for a few minutes. 7 Spread the mixture on a thali (flat metal plate) and allow to cool. 8 Decorate with cardamom and pistachios. Cut into desired shape.

MYSORE PAK This delicious fudge from South India has a granular texture. Do not be alarmed by the amount of ghee mentioned in the recipe as most

Cooking Time : 20 mins. Preparation Time : 10 mins. Makes 12 pieces. Ingredients 1/3 cup (50 grams) Bengal gram flour (besan) 1/3 cup (50 grams) plain flour (maida)

1/2 cup melted ghee 3/4 cup (150 grams) sugar

For pouring into the flour mixture

3 cups melted ghee, hot

Method 1 In a bowl, combine the gram flour, plain flour and melted ghee and mix well. Keep aside. 2 In a kadhai, dissolve the sugar in 1/4 cup of water and bring to a boil. Simmer till the syrup is of 1 string consistency. 3 Add the gram flour mixture and mix well, stirring continuously in one direction, over a medium flame.

4 Pour the hot ghee a little at a time (approximately 1/4 cup) from a height so that it trickles in a thin stream in the centre of the Mysore pak mixture. 5 Stir continuously in a circular motion on a low flame. When the ghee is absorbed, the Mysore pak mixture will increase in volume(expand). 6

Stir in one direction (clockwise or anti-clockwise) only. When the mixture settles down a little, pour more hot ghee again and stir in the same manner.

7 Repeat steps 4 and 5 till the entire quantity of 3 cups of ghee has been poured and absorbed by the Mysore pak mixture. 8 Sprinkle 1/2 teaspoon of cold water on the Mysore pak. If it is ready, the Mysore pak will sizzle indicating that it is ready to be poured out. 9 Pour the mixture into a tray or thali approximately 100 mm. (4") in diameter. The sides of the thali should be at least 50 mm. (2") high. 10

Allow it to set and harden for about 5 minutes. Then, crack a small hole and drain out all the excess ghee. Approximately 2 to 2 1/2 cups will get drained out.

11 Cut into 12 squares and store in an air-tight container. Tips If a colander is used instead of the tray or thali to set the Mysore pak. Keep a bowl under the colander to collect the excess ghee which will drain out automatically.

KESAR RASMALAI

Rasgulla discs soaked in sweetened saffron flavoured milk. Next to rasgullas, this is the most popular Bengali sweet outside Bengal. A we

Rasgulla discs soaked in sweetened saffron flavoured milk. Next to rasgullas, this is the most popular Bengali sweet outside Bengal. A we Cooking Time : 60 mins.

Preparation Time : 30 mins. Makes 16 rasmalai.

For the rasgulla discs

1 recipe chenna
1 teaspoon plain flour (maida) for dusting For the sugar syrup

5 cups sugar 1/2 cup milk

For the saffron flavoured milk

1 litre full fat milk 1/4 cup sugar

a few saffron strands, dissolved in milk 1/4 teaspoon cardamom (elaichi) powder Other ingredients 2 teaspoons plain flour (maida) For the garnish 2 tablespoons slivered pistachios

make a delicious Indian sweet.

ng in the winters. I used to look forward to winters because of this morning ritual.

. It has been my all time favourite winter recipe.

f ghee mentioned in the recipe as most of it is drained out at the end of the cooking process.

r Bengali sweet outside Bengal. A well made rasmalai well melt in yout mouth.

r Bengali sweet outside Bengal. A well made rasmalai well melt in yout mouth.

SPINACH RAITA A raita with the goodness of spinach.

Preparation Time : a few minutes. Serves 6. Ingredients

2 teacups spinach leaves 2 1/2 teacups fresh curds 1/2 green chilli, chopped 2 pinches pepper powder 2 pinches sugar a little chilli powder (for sprinkling) salt to taste
Method 1

Steam the spinach leaves for a few minutes. Squeeze out the water and chop finely.

2 Beat the curds and add the green chilli, pepper, sugar and salt. Mix well. 3 Add the spinach and mix well. 4 Sprinkle chilli powder on top. 5 Serve cold.

BEETROOT CUCUMBER AND TOMATO RAITA An everyday raita.

Preparation Time : 15 minutes. Cooking Time : 1 minute. Serves 6. Ingredients

2 teacups fresh curds 1 beetroot, boiled and cut into cubes

2 cucumbers, cut into cubes 2 tomatoes, chopped

3 tablespoons roughly chopped peanuts 2 tablespoons chopped coriander 1 teaspoon chopped green chillies

2 tablespoons grated fresh or flaked coconut 1 teaspoon sugar salt to taste

For the tempering

1 teaspoon cumin seeds 2 pinches asafoetida 2 teaspoons oil

Method 1 Beat the curds and add all the remaining ingredients. 2 Prepare the tempering by heating the oil and frying the cumin seeds until they begin to crackle. Then add the asafoetida. 3 Pour the tempering over the raita. 4 Serve cold.

KADDU KA RAITA You have to taste this dish to believe how wonderful it is ! It tastes great with a spicy paratha.

Preparation Time : 10 mins. Cooking Time : 15 mins. Serves 4. Ingredients 2 cups red pumpkin (kaddu), finely chopped 1 teaspoon cumin seeds (jeera)

2 to 3 green chillies, chopped 1 teaspoon sugar 1 cup fresh curds 1 tablespoon ghee salt to taste
For the garnish

2 teaspoons chopped coriander 1 tablespoon roasted peanuts, crushed

Method 1 Heat the ghee and add the cumin seeds. 2 When they crackle, add the green chilles and saute for 15 seconds. 3 Add the pumpkin and saute for 10 to 12 minutes till it is cooked. 4 Add the sugar and salt and mix well. 5 Mash lightly and cool completely.

6 Whisk the curds till smooth and add to the cooked pumpkin. Mix well. 7 Serve chilled, garnished with the coriander and peanuts.

NAVRATNA KORMA A rich spicy vegetable.

Cooking Time : 15 mins. Preparation Time : 15 mins. Serves 6. Ingredients

Method 1 2 3 4 5 6

7 8 9

POTATO VEGETABLE A spicy potato vegetable with curds.

Cooking Time : 50 mins. Preparation Time : 20 mins. Serves 6. Ingredients

Method 1 2

3 4 5 6 7

STUFFED CAPSICUMS IN TOMATO GRAVY Colourful and tasty.

Cooking Time : 30 mins. Preparation Time : 30 mins. Serves 6. Ingredients

For the stuffing

For the gravy

Method 1 For the stuffing 1 2 3 For the gravy 1

2 3 4 5 How to proceed 1 2 3 4

LAHORI ALOO A potato dish with rich gravy. Serve hot with parathas or puris.

Preparation Time : 15 min. Cooking Time : 25 min. Serves 6. Ingredients

To be ground into a ginger-garlic paste (no.1)

To be ground into a paste (no. 2)

Method 1 2 3

5 6 7

AIPURIA VEGETABLE A spicy vegetable. A spicy vegetable.

Serves 6. Ingredients

To be ground into a green paste

For the white sauce

To be freshly ground into a garam masala

Method 1 2

4 5 6 7 For the white paste 1

LAKNAVI KOFTA CURRY Lots of greens make this an unusual kofta curry. Lots of greens make this an unusual kofta curry. Cooking Time : 30 min. Preparation Time : 30 min. Serves 6. For the koftas

For the gravy

Grind into a ginger-garlic paste (for the gravy)

Grind into a cashewnut paste (for the gravy)

For garnishing For the koftas 1 2 3 4 For the gravy 1 2 3 4 How to serve 1 2

MALAI KOFTA An extra - special party favourite. The koftas will melt in your mouth.

Cooking time : 30 mins. Preparation time : 25 mins. Serves 8 For the koftas

For the gravy

To be ground into a paste

Method 1 2 3 For the gravy 1

2 3 4 5 Tips

BHARWA LAUKI

Housewives in Rajasthan create exciting dishes out of what seem the most common vegetables, herbs and spices. This recipe is another Bottlegourd (or white pumpkin) stuffed with spicy paneer is tossed in a flavourful tomato based gravy. Although curds are used to prepare most Rajasthani gravies, the use of tomato provides an interesting twist and a delightful variation to You can use boiled potatoes instead of paneer for the stuffing to make an altogether different recipe.

Preparation Time : 20 mins. Cooking Time : 30 mins. Serves 4. For the lauki

To be mixed into a filling

For the gravy

For the garnish For the lauki 1

3 4 For the gravy 1

2 How to proceed 1

2 3

PANCHMEL KI SUBJI

Panchmel is a district in Gujarat bordering Rajasthan. But the word "panchmel" has been commonly used to denote a combination of five

A judicious mix of five vegetables - gavarfali, chawli, capsicum, cucumber and carrots -constitute the panchmel of this mouth-watering re

Another distinct feature of this recipe and that of Rajasthani cooking is the use of amchur (dry mango powder) which enhances the tangy

Cooking Time : 15 mins. Preparation Time : 20 mins. Serves 4. Ingredients

Method 1

3 4

CHOLE BHATURE

My earliest memories of Chole Bhature is of the one I ate at a popular eatery in Mumbai Known as "Cream Centre". On enquiring, I was told that the chick peas and spices were simmered together for hours resulting in a dish that a large number of Mumbaites relish even today! My version of chole is however, ready in minutes and is as delicious. I have also added tea leaves, which impart a dark brown colour to the chick peas which usually comes from simmering chick peas in an iron pot.

I enjoy eating hot chole with tikkis, bhaturas, kulcha or simply topped on a slice of bread. Crisp, yet spongy bhaturas are used to mop up the chole. Traditionally bhatura dough was made using leavening agents like soda, curds and leaving it for hours to ferment before they could be rolled out and deep fried. This recipe of bhature is one that uses mashed potatoes to soften up the bhaturas. Moreover, also these bhaturas do not turn rubbery and chewy when they are eaten cold.

Cooking Time : 1 hour. Preparation Time : 45 mins. Serves 4. For the chole

For the bhature

For serving

For the chole 1

4 For the bhature 1

2 3 4 5 6 Tips While frying the bhature, press the centre lightly with a frying spoon so as to help it to puff up. Chole masala is a blend of spices which is readily available at most grocery stores.

METHI MUTTER MALAI A tasty combination of fenugreek leaves and green peas, enriched with cream, cashewnuts and poppy seeds. A tasty combination of fenugreek leaves and green peas, enriched with cream, cashewnuts and poppy seeds. Cooking Time : 7 min. Preparation Time : 20 min. Serves 2 to 3. Ingredients

To be ground into a paste

Method 1

Ingredients

Method Peel, wash and prick potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Heat sufficient oil in a ka

NAVRATNA KORMA A rich spicy vegetable.

Cooking Time : 15 mins. Preparation Time : 15 mins.

Ingredients 100 grams paneer 2 teacups mixed boiled vegetables (carrots, french beans, green peas, potatotes) 3 tomatoes

2 onions
1 teaspoon ginger-garlic paste 1/2 teaspoon turmeric powder (haldi)

2 teaspoons coriander powder 1 1/2 teaspoons chilli powder 1 teaspoon garam masala 1 teacup milk 3 tablespoons fresh cream 3 tablespoons ghee salt to taste ghee for deep frying
silver foil for decoration Method Grate the onions. Put the tomatoes in hot water. After 10 minutes, take off the skin and chop. Cut the paneer into small pieces and deep fry in ghee. Heat the ghee in vessel and fry the onons for a few minutes. Add the ginger and garlic paste and fry for 1/2 minute. Add the chopped tomatoes, turmeric powder, coriander powde, chilli powder, garam masala and salt. Fry for at least 3 to 4 minutes. Add the boiled vegetables, milk, cream and fried paneer pieces. Cook for a few minutes. Serve hot decorated with silver foil.

POTATO VEGETABLE A spicy potato vegetable with curds.

Cooking Time : 50 mins. Preparation Time : 20 mins.

Ingredients

900 grams potatoes 2 bay leaves 3 cloves 2 sticks cinnamon

1/2 teaspoon cumin seeds (jeera)

1/2 teaspoon mustard seeds

1/4 teaspoon asafoetida (hing)

3 to 4 curry leaves 1 slit green chilli 2 teaspoons chilli powder

2 teaspoons coriander-cumin seed (dhana-jeera) powder 1/4 teaspoons turmeric powder (haldi)

2 teacups fresh curds 3 tablespoons ghee salt to taste chopped coriander for decoration
Method Boil the potatoes. Cut into cubes. Heat the ghee in a vessel and fry the mustard seeds for 1 minute. Add the bay leaves, cloves, cinnamon, cumin seeds, asafoetida, green chilli and curry leaves and fry for 2 to 3 minutes. Add the potatoes, chilli powder, dhana-jeera powder and salt. Cook for a few minutes. Add 1/2 teacup of water. Beat the curds and add to the vegetables. Cook for a few minutes. Garnish with chopped coriander. Serve hot.

STUFFED CAPSICUMS IN TOMATO GRAVY Colourful and tasty.

Cooking Time : 30 mins. Preparation Time : 30 mins.

Ingredients

12 medium sized capsicum

For the stuffing 2 teacups mixed boiled vegetables (french beans, carrots, green peas)

2 boiled potatoes
1/2 teaspoon cumin seeds (jeera)

1 teaspoon chilli powder 2 chopped green chillies 2 tablespoons ghee salt to taste
For the gravy 700 grams tomatoes

1 1/2 tablespoons cornflour 1/2 teaspoon chilli powder

1/2 teaspoon cumin seeds (jeera)

1 stick cinnamon 2 cloves 2 teaspoons sugar (approx.) 1 tablespoon ghee salt to taste
Method Cut the tops of the capsicums and scoop out the centres. Drop the shells in boiling water for a few minutes, drain and keep aside. For the stuffing Mash the potatoes coarsely. Heat the ghee and fry the cumin seeds for 1 minute. Add the remaining ingredients and cook for a few minutes. For the gravy Cut the tomatoes into big pieces, add 2 tablespoons of water and cook. When cooked, prepare a thick soup by passing through a sieve. Heat the ghee and fry the cumin seeds, cinnamon and cloves for a few seconds. Add the tomato soup, chilli powder, sugar and salt. Mix the cornflour in 1/2 teacup of water and add to the gravy. Boil for 10 minutes. How to proceed Stuff the capsicums with the stuffing. Arrange the capsicums on a greased baking dish. Pour the boiling gravy on top. Sprinkle a little cheese on top if you like. Bake in a hot oven at 400F for 10 minutes.

Serve hot.

LAHORI ALOO A potato dish with rich gravy. Serve hot with parathas or puris.

Preparation Time : 15 min. Cooking Time : 25 min. Serves 6. Ingredients

1 kg small potatoes (with skins)

500 grams ripe tomatoes

3 sticks cinnamon 4 cloves 1 tablespoon cumin seeds 3 bay leaves 1 teaspoon aniseed 1/4 teaspoon asafoetida 3 onions, grated 2 teacups milk 4 tablespoons oil salt to taste oil for deep frying
To be ground into a ginger-garlic paste (no.1) 6 cloves garlic

25 mm. piece ginger

To be ground into a paste (no. 2) 8 Kashmiri chillies

3 tablespoons coriander seeds 1 tablespoon cumin seeds 1 tablespoon khus-khus (poppy seeds) 1 tablespoon aniseed 10 peppercorns 1 small piece mace (javantri) 2 sticks cinnamon 2 tablespoons grated dry coconut
Method Deep fry the potatoes in oil with the skins on. If so desired, peel. Blend the tomatoes in a liquidiser. Heat 4 tablespoons of oil and fry the cinnamon, cloves, cumin seeds, bay leaves and aniseed for a few seconds. Add the asafoetida and the onions and fry till golden. Add the ginger-garlic paste (no.1) and fry for a few seconds. Add the paste (no.2) and fry again for 3 minutes. Add salt.

Add the tomato puree, and fry again for 2 to 3 minutes. Add the milk and potatoes and cook for 1 minute. Serve hot.

AIPURIA VEGETABLE A spicy vegetable. A spicy vegetable.

Ingredients

100 grams paneer

2 teacups mixed boiled vegetables (carrots, french beans, cauliflower, green peas)

2 bay leaves 4 cloves 1 onion, finely chopped 150 grams fresh cream 2 tablespoons oil salt to taste
To be ground into a green paste

3 green chillies 12 mm. piece ginger

3 cloves garlic For the white sauce

50 grams khus-khus (poppy seeds) 1 tablespoon broken cashewnuts 5 tablespoons milk

To be freshly ground into a garam masala

1 piece mace (javantri) a pinch nutmeg 2 cloves

2 cardamoms

12 mm. stick cinnamon

1 bay leaf

2 peppercorns
1/2 teaspoon cumin seeds (jeera) Method Cut the paneer into small cubes.

Heat the oil, add the bay leaves and cloves and fry for 1 minute. Add the onion and fry until light brown. Add the green paste and fry for 2 minutes.

Add the white paste and cook for 3 to 4 minutes. Add the cream and garam masala and cook for 2 minutes. Add paneer, vegetables and salt and cook for 3 to 4 minutes. Serve hot, topped with a little cream. For the white paste

Put the poppy seeds and cashewnuts in milk and allow to soak for 1/2 hour. Then, grind into a paste.

LAKNAVI KOFTA CURRY Lots of greens make this an unusual kofta curry. Lots of greens make this an unusual kofta curry. Cooking Time : 30 min. Preparation Time : 30 min.

For the koftas

4 boiled potatoes 1 teacup chopped spinach 1 teacup finely chopped coriander 1 teacup finely chopped fenugreek leaves 2 tablespoons cornflour 1 teaspoon chilli-ginger paste 1 teaspoon garam masala 1 teaspoon lemon juice salt to taste oil for deep frying
For the gravy

2 onions, grated 1 teacup fresh curds 1 teacup milk 2 tablespoons fresh cream 1/2 teaspoon turmeric powder 1/2 teaspoon sugar 4 tablespoons ghee salt to taste
Grind into a ginger-garlic paste (for the gravy) 6 cloves garlic

25 mm. piece ginger

Grind into a cashewnut paste (for the gravy)

2 tablespoons cashewnuts 2 tablespoons khus-khus (poppy seeds) 1 onion, chopped 10 green chillies

For garnishing

2 tablespoons chopped coriander

For the koftas Mash the potatoes very well. Add the remaining ingredients (other than oil) and mix well. Shape into cylindrical shaped koftas. Deep fry in oil. For the gravy Heat the ghee and fry the onions until golden. Add the ginger-garlic paste and fry again for a while. Add the cashewnut paste and fry again for a while. Add the curds, milk, cream, turmeric powder, sugar and salt. How to serve Just before serving, add the koftas to the hot gravy and sprinkle coriander on top. Serve hot.

MALAI KOFTA An extra - special party favourite. The koftas will melt in your mouth.

Cooking time : 30 mins. Preparation time : 25 mins.

For the koftas 350 grams paneer

3 tablespoon plain flour 1 level teaspoon baking powder 4 chopped green chillies 1 tablespoon chopped coriander ghee for deep frying salt to taste
For the gravy 4 large tomatoes

100 grams fresh cream 4 tablespoons ghee 1 teaspoon chilli powder salt to taste

To be ground into a paste

1 large onion 2 tablespoons grated fresh coconut

7 cloves garlic

2 green chillies
2 red chillies

2 teaspoons coriander seeds

1 teaspoon cumin seeds (jeera)

2 tablespoons cherongia sapick (charoli)

2 teaspoons khus-khus

25 mm. ( 1") piece ginger 2 teaspoons chopped fresh coriander

Method Crumble the paneer and knead very well. Mix the paneer, plain flour, baking powder, chillies, coriander and salt. Shape into small ball and deep fry in ghee. Keep aside these koftas. For the gravy Cut the tomatoes into big pieces, add 4 teacups of water and cook. When soft, prepare a soup by passing through a sieve. Heat the ghee in a vessel and fry the paste very well. Add the chilli powder and fry again for 1 minute. Add the tomato soup, cream and salt and boil the gravy for at least 10 to 15 minutes. Just before serving, add the koftas. Serve hot with parathas, puris or rice. You can add 1 teacup of boiled green peas to the gravy if you like.

BHARWA LAUKI

Housewives in Rajasthan create exciting dishes out of what seem the most common vegetables, herbs and spices. This recipe is another such classic Bottlegourd (or white pumpkin) stuffed with spicy paneer is tossed in a flavourful tomato based gravy. Although curds are used to prepare most Rajasthani gravies, the use of tomato provides an interesting twist and a delightful variation to recipes. You can use boiled potatoes instead of paneer for the stuffing to make an altogether different recipe.

Preparation Time : 20 mins. Cooking Time : 30 mins.

For the lauki 250 grams white pumpkin (doodhi or lauki)

1/2 teaspoon salt 2 tablespoons oil

To be mixed into a filling

1/2 cup paneer (cottage cheese), grated 1/4 cup onions, finely chopped
1 teaspoon ginger-green chilli paste

2 tablespoons chopped coriander

1/2 teaspoon amchur (dry mango powder)

1/2 teaspoon coriander (dhania) powder 1/2 teaspoon chilli powder

1/4 cup mixed dry fruits (cashewnuts, sultanas, almonds), finely chopped

1 teaspoon cornflour salt to taste

For the gravy 3 medium tomatoes, pured

1 small stick cinnamon 3 cloves

1 teaspoon ginger-green chilli paste

1 teaspoon coriander (dhania) powder 2 teaspoons chilli powder 1/2 teaspoon garam masala 1 teaspoon sugar 1 tablespoon oil salt to taste
For the garnish

2 tablespoons chopped coriander

For the lauki Peel the pumpkin, place it in a pressure cooker with 1 cup of water and the salt. Pressure cook for 1 whistle and cool.

Scoop out the inside pulp of the pumpkin. Discard the pulp and keep the scooped pumpkin aside. Stuff the scooped out pumpkin shell with the filling mixture and keep aside. Heat the oil in a pan and shallow fry the stuffed pumpkin till brown spots appear on all the sides. Remove and keep aside. For the gravy

Heat the oil in a pan, add the cinnamon and cloves and fry for 1 minute. Add the tomato pure, ginger-green chilli paste, coriander powder, chilli powder, garam masala, sugar and salt and simmer till the oil separates. Add cup of water and bring to a boil. Keep aside. How to proceed

To serve, cut the stuffed pumpkin into 25 mm. (1") thick slices and place them on a serving dish. Pour the hot gravy over stuffed the pumpkin slices. Garnish with the coriander and serve hot.

PANCHMEL KI SUBJI

Panchmel is a district in Gujarat bordering Rajasthan. But the word "panchmel" has been commonly used to denote a combination of five ingredients. Another distinct feature of this recipe and that of Rajasthani cooking is the use of amchur (dry mango powder) which enhances the tangy flavours of

A judicious mix of five vegetables - gavarfali, chawli, capsicum, cucumber and carrots -constitute the panchmel of this mouth-watering recipe. Tossed

Cooking Time : 15 mins. Preparation Time : 20 mins.

Ingredients 3/4 cup gavarfali (cluster beans), chopped

3/4 cup chawli (long beans), chopped 1 capsicum, chopped 1 cucumber, peeled and diced 2 carrots, peeled and diced
1 teaspoon cumin seeds (jeera) 2 teaspoons ginger-green chilli paste

1 teaspoon chilli powder

1/4 teaspoon turmeric powder (haldi)

2 teaspoons coriander (dhania) powder

1 teaspoon amchur (dry mango powder)

2 tablespoons oil salt to taste

Method

Heat the oil in a non-stick pan, add the cumin seeds and ginger-green chilli paste and saut for few seconds.

Add the gavarfali, chawli, capsicum, cucumber, carrots, chilli powder, turmeric powder, salt and cup of water. Cover and cook over a slow flame, till the vegetables are cooked, stirring occassionally. Add the coriander powder and amchur and mix well. Serve hot.

CHOLE BHATURE

My earliest memories of Chole Bhature is of the one I ate at a popular eatery in Mumbai Known as "Cream Centre". On enquiring, I was told that the chick peas and spices were simmered together for hours resulting in a dish that a large number of Mumbaites relish even today! My version of chole is however, ready in minutes and is as delicious. I have also added tea leaves, which impart a dark brown colour to the chick peas which usually comes from simmering chick peas in an iron pot.

I enjoy eating hot chole with tikkis, bhaturas, kulcha or simply topped on a slice of bread. Crisp, yet spongy bhaturas are used to mop up the chole. Traditionally bhatura dough was made using leavening agents like soda, curds and leaving it for hours to ferment before they could be rolled out and deep fried. This recipe of bhature is one that uses mashed potatoes to soften up the bhaturas. Moreover, also these bhaturas do not turn rubbery and chewy when they are eaten cold.

Cooking Time : 1 hour. Preparation Time : 45 mins. Serves 4. For the chole

1 cup chick peas (Kabuli chana), soaked overnight 1 tea bag or teaspoon tea leaves, tied in a muslin cloth (optional)
1/2 teaspoon cumin seeds (jeera)

1 onion finely chopped 12 mm. (1/2") piece ginger, grated

2 cloves garlic, grated

2 teaspoons chole masala (chana masala ) 2 teaspoons chilli powder

2 teaspoons amchur (dry mango powder) 1/4 teaspoon turmeric powder (haldi)

1 tablespoon coriander (dhania) powder

1 teaspoon cumin seeds (jeera) power

2 tablespoons oil salt to taste

For the bhature 1/2 cup plain flour (maida)

1/2 cup potato, boiled and grated 11/2 teaspoons oil salt to taste oil for deep frying
For serving

1 onion, sliced 4 lemon wedges

For the chole Pressure cook the chick peas with the tea bag for 3 whistles until they are soft . Drain and keep aside. Discard the tea bag. Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and saut till the onion is golden brown. Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and saut for another minute. Add the chick peas and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Keep aside For the bhature

Combine the flour, potato, 1 teaspoons of oil and salt and knead into a firm dough without using any water.

Knead the dough very well till it is smooth Cover with a wet muslin cloth and rest the dough for 10 minutes Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5") diameter. Deep fry in hot oil till the bhaturas puff up and both sides are golden brown. Serve hot with the chole, sliced onion and lemon wedges. Tips While frying the bhature, press the centre lightly with a frying spoon so as to help it to puff up. Chole masala is a blend of spices which is readily available at most grocery stores.

METHI MUTTER MALAI A tasty combination of fenugreek leaves and green peas, enriched with cream, cashewnuts and poppy seeds. A tasty combination of fenugreek leaves and green peas, enriched with cream, cashewnuts and poppy seeds. Cooking Time : 7 min. Preparation Time : 20 min. Serves 2 to 3. Ingredients 1 1/2 cups chopped fenugreek (methi) leaves 1/4 teaspoon cumin seeds (jeera)

1/2 cup green peas 1/2 cup milk 3 tablespoons cream a pinch sugar 2 tablespoons oil salt to taste
To be ground into a paste

1 onion 1 green chilli 12 mm. (1/2") piece ginger 1 clove garlic 2 tablespoons cashewnuts 2 teaspoons poppy seeds (khus-khus)
Method Wash the fenugreek leaves, add 1/2 teaspoon of salt and leave aside for 10 minutes. Then, squeze out the water. In a glass bowl, combine 1 tablespoon of oil with the cumin seeds and fenugreek leaves and microwave on HIGH for 2 minutes. Remove and keep aside.

In another glass bowl, combine the green peas with 2 tablespoons of water nad microwave on HIGH for 1 minute. In a glass bowl, add the remaining 1 tablespoon of oil, the prepared paste and microwave on HIGH for 2 minutes. Add the milk, cream, sugar, salt and the cooked fenugreek and peas and microwave on HIGH for another 2 minutes. Serve hot.

Ingredients Baby potatoes

Oil

Mustard oil

Cumin seeds Asafoetida Onions,chopped

Ginger-garlic paste Tomatoes,chopped

Red chilli powder

Cumin powder

Coriander powder

Turmeric powder Salt

Garam masala powder

Fresh coriander leaves,chopped

Ginger,cut into thin strips

Peel, wash and prick potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Heat sufficient oil in a kadai and dee

ces. This recipe is another such classic example.

nd a delightful variation to recipes.

enote a combination of five ingredients.

el of this mouth-watering recipe. Tossed in aromatic spices, this dry vegetable preparation tastes fantastic when served with rotis or bhakris.

) which enhances the tangy flavours of a dish in the absence of curds and tomatoes.

20-24 to deep fry

2 tablespoo ns 1 teaspoon a pinch 2 large 1 tablespoo n 3 large 1/2 tablespoo n 1/2 teaspoon 1 tablespoo n 1/2 teaspoon to taste 1/2 teaspoon

1 tablespoo n 1 inch piece

Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain and place on an absorbent paper and keep a

served with rotis or bhakris.

e on an absorbent paper and keep aside. Heat mustard oil in a pan to smoking point. Cool and heat again. Add cumin seeds and asafoetida

ain. Add cumin seeds and asafoetida and cook on medium heat till the cumin seeds change colour. Add onion and saut for three to four min

onion and saut for three to four minutes or till the onion turns light golden. 3Add ginger-garlic paste and saut for a minute. Add a little wate

d saut for a minute. Add a little water and stir. Add tomatoes and saut for a minute. Add a little water and cook till tomatoes turn pulpy. Add

and cook till tomatoes turn pulpy. Add red chilli powder, cumin powder, coriander powder, turmeric powder and a little water and stir. Add frie

er and a little water and stir. Add fried potatoes and stir to mix well and cook for two minutes. Add a little water and salt. Mix well and simmer

water and salt. Mix well and simmer for five minutes or till the potatoes absorb the gravy. Add garam masala powder and stir. Remove from

asala powder and stir. Remove from heat and serve hot garnished with coriander lea

MIXED DAL A tasty combination of lentils. A tasty combination of lentils. Cooking Time : 40 min. Preparation Time : 10 min. Serves 6. Ingredients

For the tempering

Method 1 2 3 4 5 6

7 8

9 10

GUJARATI KADHI

Cooking Time : 15 min. Preparation Time : A few min. Serves 4. Ingredients

For the tempering

Method 1 2 3 4

5 6

HARIYALI DAL A rich and tasty dal, containing masoor dal and greens. A rich and tasty dal, containing masoor dal and greens. Cooking Time : 20 min. Preparation Time : 10 min. Serves 6 to 8.

Ingredients

To be ground into a paste

TAMATAR KI KADHI A simple tomato based curry.

Cooking Time : 30 mins. Preparation Time : 10 mins. Serves 4. Ingredients

For the garnish

BHINDA NI KADHI A red curry with okra.

Cooking Time : 30 min. Preparation Time : 10 min. Serves 4. Ingredients

Other ingredients

BHATIA KADHI A sweet and sour kadhi, made with toovar dal liquid, curds and vegetables.

Cooking Time : 20 min. Preparation Time : 30 min. Serves 4. Ingredients

For the tempering

For the garnish

OSAMAN Sweet ans spicy tempered dal water, traditionally served with rice and lachko dal.

Cooking Time : 60 min. Preparation Time : 10 min. Serves 4. Ingredients

For the garnished

GUJARATI DAL A traditional recipe.

Cooking Time : 60 min. Preparation Time : 10 min.

Serves 4 to 6. Ingredients

Other ingredients

For the tempering

For the garnish

SAMBHAR

The aromatic flavours of this traditional South Indian dish are truly irresistible. The speciality of this sambhar is that it is made with minim When served hot with Nutritious Stuffed Idlis, it makes a meal that is very hard to resist. Alternatively, relish this sambhar with steamed

Preparation Time : 20 mins. Cooking Time : 25 mins. Serves 6. For the sambhar

For the sambhar masala paste

For the tempering

For the sambhar masala paste 1 2 How to proceed 1 2 3 4

5 6

MIXED DAL A tasty combination of lentils. A tasty combination of lentils. Cooking Time : 40 min. Preparation Time : 10 min.

Ingredients

1 tablespoon moong dal 1 tablespoon masoor dal 1 tablespoon urad dal 1 tablespoon chana dal
2 tablespoons toovar dal

1 teaspoon cumin seeds 1 onion, chopped 2 teaspoons coriander powder 1 teaspoon chilli powder 1/2 teaspoon turmeric powder 2 tablespoons chopped coriander 3 tablespoons ghee salt to taste
For the tempering

2 tablespoons butter 1 chopped tomato 1 teacup fresh curds 1/2 teaspoon garam masala
Method Wash all the dals. Soak for 1 hour and then drain. Heat the ghee. Add the cumin seeds and cook until they begin to crackle. Add the onion and cook until light pink. Now add all the dals and cook again for 4 to 5 minutes. Add 1 litre of water and cook on a slow flame until soft. Then add the coriander powder, chilli powder, turmeric powder and salt. Cover and cook until two thirds of the water has evaporated. Mash the dals lightly. Prepare the tempering by melting the butter, adding the tomato, curds and garam masala and cooking on a slow flame for 1 to 2 minutes. Add to the cooked dals and stir for 3 to 4 minutes. Sprinkle coriander on top and serve hot.

GUJARATI KADHI

Cooking Time : 15 min. Preparation Time : A few min.

Ingredients 2 tablespoons gram flour

2 teacups fresh curds 1 teaspoon chilli-ginger paste 2 curry leaves 2 tablespoons sugar (approx.) 2 tablespoons chopped coriander salt to taste
For the tempering

1/2 teaspoon cumin seeds 1/2 teaspoon mustard seeds a pinch asafoetida
1 red chilli broken into pieces

2 teaspoons ghee
Method Mix the gram flour, curds and 3 teacups of water. Beat. Add the chilli-ginger paste, curry leaves, sugar and salt and put to boil. Boil whilst stirring for a while. Prepare the tempering by heating the ghee and frying the cumin and mustard seeds until they turn brown. Add the asafoetida and red chilli. Add the tempering to the kadhi and boil for a few minutes. Sprinkle coriander on top and serve hot.

HARIYALI DAL A rich and tasty dal, containing masoor dal and greens. A rich and tasty dal, containing masoor dal and greens. Cooking Time : 20 min. Preparation Time : 10 min. Serves 6 to 8.

Ingredients

1 1/2 teacups uncooked masoor dal

2 cups greens (palak, methi and coriander)

1 chopped onion 1 teaspoon cumin seeds 2 teaspoons amchur powder 1 chopped tomato 1/2 teaspoon turmeric powder 3/4 teaspoon chilli powder 3 tablespoons ghee salt to taste
To be ground into a paste 6 cloves garlic

6 green chillies 25 mm. (1") piece ginger This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe.

TAMATAR KI KADHI A simple tomato based curry.

Cooking Time : 30 mins. Preparation Time : 10 mins.

Ingredients 4 large tomatoes 1/2 teaspoon mustard seeds (rai) 1/2 teaspoon cumin seeds (jeera)

1 green chilli, chopped 5 to 6 curry leaves 2 cloves

2 tablespoons Bengal gram flour (besan) 1/4 teaspoon turmeric powder (haldi)

2 teaspoons chilli powder

a pinch asafoetida (hing) 2 tablespoons jaggery (gur), grated

2 tablespoons oil salt to taste

For the garnish

1 tablespoon chopped coriander This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe.

BHINDA NI KADHI A red curry with okra.

Cooking Time : 30 min. Preparation Time : 10 min.

Ingredients For the Kadhi

2 cups curds
2 tablespoons Bengal gram flour (besan)

2 cloves 1 stick cinnamon

1 teaspoon cumin seeds (jeera)

2 green chillies, slit 1 teaspoon grated ginger 5 to 6 curry leaves

1/4 teaspoon asafoetida (hing)

1 tablespoon oil sugar to taste salt to taste

Other ingredients 1 1/2 cups okra (bhindi), cut into 25 mm. pieces

1 tablespoon oil

BHATIA KADHI A sweet and sour kadhi, made with toovar dal liquid, curds and vegetables.

Cooking Time : 20 min. Preparation Time : 30 min.

Ingredients

1 cup toovar dal (arhar) 1/4 cup curds

1 tablespoon Bengal gram flour (besan)

3 to 4 cocum, soaked in water

4 tablespoons jaggery (gur) 1 cup okra (bhindi), sliced

1 radish, sliced
4 to 6 drumsticks, cut into 50 mm. (2") pieces

1 banana, thickly sliced

For the tempering 1 teaspoon cumin seeds (jeera)

1/2 teaspoon mustard seeds

1/4 teaspoon asafoetida (hing)

1/2 teaspoon fenugreek seeds (methi) 2 tablespoons oil

For the garnish

chopped coriander

Sweet ans spicy tempered dal water, traditionally served with rice and lachko dal.

Cooking Time : 60 min. Preparation Time : 10 min.

Ingredients

1/2 cup toovar dal (arhar) 2 cloves 2 sticks cinnamon

1/2 teaspoon mustard seeds (jeera) 1/2 teaspoon cumin seeds (jeera) 1/2 teaspoon asafoetida (hing)

6 to 8 curry leaves
1/2 teaspoon green chilli-ginger paste 1/4 teaspoon turmeric powder (haldi)

1/2 teaspoon chilli powder 4 pieces cocum, soaked in water

2 tablespoons jaggery (gur)

1 small tomato, chopped 2 tablespoons ghee salt to taste

For the garnished

2 tablespoons chopped coriander

GUJARATI DAL A traditional recipe.

Cooking Time : 60 min. Preparation Time : 10 min.

Serves 4 to 6. Ingredients

2 cups toovar dal (arhar)

1 cup yam (suran), chopped

2 tablespoons peanuts
2 kharekh (optional) Other ingredients

8 pieces cocum, soaked 1 tomato, chopped

50 grams jaggery (gur)

juice of 1/2 lemon 1 piece ginger, diced 4 green chillies, slit 1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder (haldi) For the tempering

1/4 teaspoon mustard seeds

1/4 teaspoon cumin seeds (jeera)

1/4 teaspoon fenugreek leaves (methi) 10 to 12 curry leaves 2 cloves 2 sticks cinnamon
1 bay leaf 2 small round red chillies (boriya) 1/2 teaspoon asafoetida (hing)

2 tablespoons ghee 1 tablespoon oil salt ot taste

For the garnish

4 tablespoons chopped coriander

The aromatic flavours of this traditional South Indian dish are truly irresistible. The speciality of this sambhar is that it is made with minimal oil and lo

When served hot with Nutritious Stuffed Idlis, it makes a meal that is very hard to resist. Alternatively, relish this sambhar with steamed rice to make

Preparation Time : 20 mins. Cooking Time : 25 mins.

For the sambhar 1 cup toovar (arhar) dal

1 onion, chopped 2 brinjals, cubed

1 drumstick, cut into 50 mm. (2") pieces

1 potato, peeled and cubed 1 tomato, chopped

1 tablespoon tamarind (imli) pulp

salt to taste
For the sambhar masala paste 4 to 6 red chillies, broken into pieces

1 tablespoon coriander (dhania) seeds

1 teaspoon fenugreek (methi) seeds 1 tablespoon toovar (arhar) dal 1 tablespoon split Bengal gram (chana dal) 1 tablespoon urad dal (split black lentils) 1 teaspoon turmeric powder (haldi) teaspoon asafoetida (hing) For the tempering 1 teaspoon mustard seeds (rai)

6 curry leaves
teaspoon asafoetida (hing)

1 teaspoon oil
For the sambhar masala paste Roast all the ingredients in a non-stick pan for 4 to 5 minutes. Allow to cool completely. Grind to a fine paste in a blender using a little water. Keep aside. How to proceed Clean and wash the toovar dal. Pressure cook the dal, onion, brinjals, drumstick and potato with 2 cups of water. Then add the tomato, tamarind pulp, sambhar masala paste, salt and 4 cups of water and bring to a boil. Prepare the tempering by heating the oil in a non-stick pan and frying the mustard seeds, curry leaves and asafoetida until the mustard seeds crackle. Add to the sambhar and simmer for 10 minutes. Serve hot.

made with minimal oil and loads of vegetables which enhance its nutritive value.

r with steamed rice to make a wholesome meal.

VEGETABLE BIRYANI 1 An ever popular biryani. An ever popular biryani. Cooking Time : 30 min. Preparation Time : 10 min. Serves 6. For the rice

2 teacups uncooked long grained rice 1/4 teaspoon saffron

Other ingredients

1 teacup fresh curds 2 onions, sliced 2 tablespoons tomato puree

2 teacups mixed boiled vegetables

2 tablespoons fresh cream a pinch sugar 5 tablespoons ghee salt to taste

To be ground into a paste 4 red chillies

2 green chillies
4 cloves garlic

25 mm. piece ginger 1 tablespoon cashewnuts 2 teaspoons coriander seeds

3 cardamoms For garnishing

a few chopped mint leaves This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe.

BUTTERED RICE Tastes delicious with stews.

Cooking Time : 5 minutes. Preparation Time : 5 minutes. Serves 6. Ingredients

1 1/2 teacups uncooked rice 2 tablespoons butter 1/2 teaspoon salt

Method

1 Boil the rice. Each grain of the cooked rice should be separate. 2

Heat the butter on a slow flame and add the cooked rice and salt and cook for 1 minute.

3 Serve hot.

SPINACH PULLAO A quick and easy way to prepare pullao. A quick and easy way to prepare pullao. Cooking Time : 15 minutes. Preparation Time : 15 minutes. Serves 6. For the rice

3 teacups cooked rice 1/2 teacup milk 1 tablespoon butter salt to taste
For the spinach

3 teacups chopped spinach 1/2 teaspoon cumin seeds 1 onion, chopped 1 green chilli, chopped 1 tablespoon ghee salt to taste This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe.

SPINACH MUSHROOM RICE BAKE Buttered rice topped with spinach and mushroom. Buttered rice topped with spinach and mushroom. Cooking Time : 25 minutes. Preparation Time : 15 minutes. Serves 4 to 6. For the buttered rice layer

1 cup Basmati rice, washed and drained 1 onion, sliced 2 tablespoons butter salt to taste
For the spinach mushroom vegetable

1 onion, sliced

1 bunch spinach, chopped 8 to 10 mushrooms, sliced

1/2 teaspoon carom (ajwain)

1/4 cup grated cheese 2 tablespoons butter

salt and pepper to taste For the garnish

1/2 cup sliced mushrooms 1/2 cup grated cheese

a sprig of parsley For the buttered rice layer 1 Heat the butter in a pan and add the onion slices. 2 Fry for 2 minutes and then add the rice. 3 Stir for 2 to 3 more minutes and add 2 cups of water and salt. 4 Simmer till the rice is cooked. Each grain of the rice should be separate. 5 Keep aside. For the spinach mushroom vegetable 1 Heat the butter and fry the onion with the carom for 2 minutes. 2 Add the spinach and mushrooms and cook for 5 minutes. 3 Add the cheese, salt and pepper and allow the mixture to dry a little. 4 Remove from the flame and keep aside. How to proceed 1 Lightly butter a 150 mm. (6") diameter baking dish. 2 Arrange the buttered rice layer on the bottom of the baking dish. 3 Spread the spinach mushroom vegetable on it. 4 Top with the sliced mushrooms and the grated cheese and bake in a preheated hot oven at 200 degree C (400 degree F) for 10 to 15 minutes. 5 Add a sprig of parsley and serve hot. Tips You can also serve both the dishes separately.

SAVOURY RICE WITH VEGETABLES A pullav with the flavour of Biryani, Serve with curds.

Preparation time : 30 mins. Cooking time : 30 mins. Serves 8 Ingredients

11/2 teacups uncooked rice 100 grams carrots 100 grams green peas 2 potatoes 5 onions 1 small cauliflower juice of 1 lemon 4 tablespoons ghee salt to taste
fried onions and cashewnuts for decoration To be ground into a paste

2 tablespoons grated fresh coconut 4 green chillies 8 cloves

5 cardamoms

1 big stick cinnamon

2 teaspoons khus-khus

25 mm. (1") piece ginger

Method 1 Boil the rice. Each grain of the cooked rice should be separate. 2 Slice the onions. 3 Cut the other vegetables ( except green peas) into big pieces and boil them. 4 Put the ghee in a vessel and fry the onions till golden brown. 5 Add the paste and fry again for a little time. 6

Add the rice, vegetables, lemon juice and salt, mix very well and cook for a few minutes.

7 Serve hot, decorated with fried onions and cashewnuts.

BIRYANI Here is something special - Biryani without meat, delicately flavoured with saffron and spices.

Cooking time : 45 mins. Preparation time : 30 mins. Serves 12

Ingredients

3 uncooked teacups rice

2 teacups mixed boiled vegetables ( french beans, carrot, green peas and potatoes)

5 onions 1 teacup thick curds 3/4 teaspoon saffron 2 teaspoons milk 1 teaspoon sugar 6 tablespoons ghee ghee for deep frying salt to taste
To be ground into a paste

2 large onions
6 cloves garlic 2 teaspoons khus-khus 2 teaspoons aniseeds

25 mm. (1") piece ginger

4 red chillies

4 green chillies 7 curry leaves 7 cloves 2 sticks cinnamon 5 peppercorns 2 tablespoons grated fresh coconut 3 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds (jeera) Method 1 Boil the rice. Each grain of the cooked rice should be separate. 2 Slice the onions thinly. Deep fry in ghee to a golden brown colour. 3 Add salt to the rice and vegetables. 4 Warm the saffron in a small vessel, add 2 teaspoons of milk and stir until the saffron dissolves. Add this to the cooked rice and mix well. 5 Heat 2 tablespoons of ghee in a vessel and fry the paste for at least 3 or 4 minutes. 6 Cool, add the curds, sugar and salt. 7 Put 4 tablespoons of ghee in a vessel and sprinkle a few fried onions at the bottom. 8 Spread half the rice over the onions. 9 Spread the paste over the rice. 10 Sprinkle vegetables over the paste. 11 Cover the vegetables, with the remaining fried onions and rice. Put a lid on the top.

12 Bake in a hot oven at 400F for 25 minutes. 13 Turn upside down on a big seving plate just before serving. 14 Serve hot.

GREEN PEAS PULLAV

Cooking Time : 16 mins. 15 secs. Serves 2. Ingredients

1 teacup uncooked Basmati rice 1 teacup green peas 2 sticks cinnamon 2 cloves
1 bay leaf

1 1/2 green chillies, chopped 4 tablespoons chopped onion 2 tablespoons ghee salt to taste

SAVOURY RICE WITH VEGETABLES

Cooking Time : 16 mins. 50 secs. Serves 4. Ingredients

3/4 teacup uncooked rice 50 grams carrots, chopped 50 grams green peas 1 potato, chopped 2 medium onions, sliced 150 grams cauliflower, chopped juice of 1 lemon 2 tablespoons ghee salt ot taste
To be ground into a paste

1 tablespoon grated fresh coconut 2 green chillies 4 cloves

2 to 3 cardamoms

2 small sticks cinnamon

1 teaspoon khus-khus

12 mm. piece ginger

For the decoration

fried onion slices fried cashewnuts

Method 1 Put the ghee in a glass bowl and microwave on HIGH for about 30 seconds. Add the onions and microwave on HIGH for 1 minute or until light pink in colour. 2 Add the paste and microwave on HIGH for 20 seconds. 3

Add the rice, vegetables, lemon juice and salt and mix very well. Add 1 3/4 teacups of water and microwave on HIGH for 12 minutes, stirring in-between after every 3 minutes.

4 Put off the cooker and allow to stand for 3 minutes. 5 Decorate with fried onions and cashewnuts. Tips Serve hot.

SMOKED PEPPER AND CHEESE BREAD

This wholesome Milanese bread is ideal for a country picnic. And is also equally good for a buffet presentation.

Smoked pepper and cheese bread is essentially a layered pizza bread sandwich baked in a round tin. Serve it hot, warm, cold or reheated

Cooking time : 50 mins. Preparation time : 20 mins. Serves 4 to 6. Ingredients For the filling mixture

Other ingredients For the filling mixture 1

2 3 How to proceed 1 2 3 4 5 6 7

STUFFED FOCACCIA

This Italian flat bread has got its name from the Latin word focus, which means "hearth". Italian style ingredients such as roasted pepper I have used a combination of cottage cheese (paneer) and cubes of mozzarella that melts just perfectly inside the focaccia. Focaccia is very similar to a pizza base but this recipe uses two pizza bases sandwiched with a cheese and basil mixture. Sea salt sprinkled on top of the focaccia gives it a delicious crust. Bake this bread just before dinner and enjoy it with a bowl of hot soup.

Cooking time : 20 mins. Preparation time : 10 mins. Serves 4 to 6. Ingredients

Other ingredients

ONION AND THYME FOCACCIA

Named from "focus", the Latin for hearth, focaccia were baked by housewives on heated hearth stones before the oven became common This is a traditional recipe made using yeast. Try serving wedges of this fresh focaccia with the olive cream cheese dip, page...!

Focaccias or flat breads have changed little over the centuries and the invention of the oven is the only modernisation they have undergo

Cooking Time : 15 mins. Preparation time : 15 mins. Serves 3 to 4. For the dough

To be mixed into a topping

Other ingredients Method 1

2 3 4 5 6 7 8 9

ARATHAS STUFFED WITH VEGETABLES AND CHEESE Cook these tasty parathas in front of your guests. They make a meal by themselves with a bowl of curds. Cook these tasty parathas in front of your guests. They make a meal by themselves with a bowl of curds. Cooking Time : 20 minutes. Preparation Time : 20 minutes. Makes 10 parathas. For the dough

To be ground into a paste (for the stuffing)

For the stuffing

For cooking

ONION ROTIS Pop these rotis in a toaster just before eating and serve with butter.

Preparation Time : 20 minutes. Cooking Time : 30 minutes. Makes 6 rotis. Ingredients

For cooking Method 1 2 3 4 5

6 7

SPICY URAD DAL PURIS A spicy and tasty version of a popular puri. A spicy and tasty version of a popular puri. Cooking Time : 30 minutes. Preparation Time : 20 minutes. Makes 10 puris. For the dough

For the masala powder (for the stuffing)

For the stuffing

For deep frying For the dough 1 2 For the masala powder (for the stuffing) 1 2 For the stuffing 1 2 3 4

How to proceed 1 2 3

4 5

CORIANDER ROTIS Coriander lends a delicious flavour to these rotis. Ideal for breakfast. Coriander lends a delicious flavour to these rotis. Ideal for breakfast. Cooking Time : 30 minutes. Preparation Time : 20 minutes. Makes 8 rotis. For the dough

To be mixed into a stuffing

Other ingredients

SMOKED PEPPER AND CHEESE BREAD

This wholesome Milanese bread is ideal for a country picnic. And is also equally good for a buffet presentation.

Smoked pepper and cheese bread is essentially a layered pizza bread sandwich baked in a round tin. Serve it hot, warm, cold or reheated. Hearty sou

Cooking time : 50 mins. Preparation time : 20 mins. Serves 4 to 6. Ingredients

1 recipe basic pizza base, page...

For the filling mixture

1 medium red pepper 1 medium green pepper 1 medium yellow pepper 1/2 cup grated cheese
1/2 teaspoon dried rosemary

salt to taste
Other ingredients

oil for greasing and glazing

For the filling mixture Grill the red, green and yellow pepper in a pre-heated oven at 200C (400F) for 10 to 15 minutes till the skin is dark brown. Allow it to cool and peel the skin off. Cut into small pieces and combine with the cheese, rosemary and salt. Mix well. How to proceed Divide the pizza dough into 3 equal parts. Roll out each portion of the dough into a circle of 125 mm. (5") diameter. Place one circle in a greased tin of 125 mm. (5") diameter. Top with half of the pepper and the cheese filling mixture. Place another circle of the rolled dough. Press firmly at the ends so as to seal the filling inside the two dough circles. Top with the remaining pepper and cheese filling mixture. Cover with the third dough circle and seal the ends tightly. Allow it to prove under a wet muslin cloth for 10 minutes or till it doubles in volume. Prick with a fork at regular intervals. Bake in a pre-heated oven at 180C (360F) for 30 to 35 minutes or until golden brown and the bread sounds hollow when tapped. Unmould and allow to cool slightly. Brush with oil, cut into wedges and serve warm.

STUFFED FOCACCIA

This Italian flat bread has got its name from the Latin word focus, which means "hearth". Italian style ingredients such as roasted peppers, sun-dried I have used a combination of cottage cheese (paneer) and cubes of mozzarella that melts just perfectly inside the focaccia. Focaccia is very similar to a pizza base but this recipe uses two pizza bases sandwiched with a cheese and basil mixture. Sea salt sprinkled on top of the focaccia gives it a delicious crust. Bake this bread just before dinner and enjoy it with a bowl of hot soup.

Cooking time : 20 mins. Preparation time : 10 mins. Serves 4 to 6. Ingredients

1 recipe basic pizza base, page..... 1/2 cup cottage cheese (paneer), crumbled 1/2 cup cooking cheese or mozzarella cheese, cut into small cubes 10 to 15 basil leaves
1 teaspoon chilli flakes

salt to taste
Other ingredients 1/2 teaspoon sea salt (khada namak) butter or oil for greasing and brushing

This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe.

ONION AND THYME FOCACCIA

Named from "focus", the Latin for hearth, focaccia were baked by housewives on heated hearth stones before the oven became commonplace. They o Focaccias or flat breads have changed little over the centuries and the invention of the oven is the only modernisation they have undergone. This is a traditional recipe made using yeast. Try serving wedges of this fresh focaccia with the olive cream cheese dip, page...!

Cooking Time : 15 mins. Preparation time : 15 mins. Serves 3 to 4. For the dough 1 cup plain flour (maida)

1 teaspoon (5 grams) fresh yeast, crumbled 1/2 teaspoon sugar

1 tablespoon olive oil or oil 1/2 teaspoon salt

To be mixed into a topping

1/2 teaspoon dried thyme 1/2 onion, finely chopped

1 teaspoon chilli flakes

1 teaspoon olive oil or oil 1/2 teaspoon salt

Other ingredients

olive oil or oil for greasing with glazing

Method Combine all the ingredients for the dough except the olive oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic. (approx. 5 to 7 minutes). Add the olive oil and knead again. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes). Press the dough lightly to remove the air. Roll out the dough into a circle of 250 mm. (10") diameter and 6 mm. (1/4") thickness. Place the dough on a greased baking tray and spread the topping mixture onto it. Prick with a fork at regular intervals. Bake in a pre-heated oven at 220C (430F) for 10 to 12 minutes or until the focaccia is golden brown. Remove from the oven and brush with olive oil. Serve hot, cut into wedges.

ARATHAS STUFFED WITH VEGETABLES AND CHEESE Cook these tasty parathas in front of your guests. They make a meal by themselves with a bowl of curds. Cook these tasty parathas in front of your guests. They make a meal by themselves with a bowl of curds. Cooking Time : 20 minutes. Preparation Time : 20 minutes. Makes 10 parathas. For the dough 1 1/2 teacups plain flour (maida)

1 1/2 teacups whole wheat flour 1 tablespoon ghee 3/4 teaspoon salt
To be ground into a paste (for the stuffing)

3 green chillies

2 tablespoons chopped coriander 25 mm. piece ginger

For the stuffing

3 carrots, finely chopped 1 small cauliflower, finely chopped 2 potatoes, finely chopped 1 teacup green peas 1 teaspoon cumin seeds 4 tablespoons grated cheese 2 green chillies, chopped 2 tablespoons chopped coriander 2 tablespoons ghee salt to taste
For cooking

ghee

ONION ROTIS Pop these rotis in a toaster just before eating and serve with butter.

Preparation Time : 20 minutes. Cooking Time : 30 minutes. Makes 6 rotis. Ingredients

1 1/2 teacups whole wheat flour 2 onions, chopped 2 tablespoons chopped coriander 2 to 3 green chillies, chopped 1 teaspoon cumin seeds 1/2 teaspoon grated ginger 2 tablespoons melted ghee 3/4 teaspoon salt
For cooking

ghee
Method Sieve the flour with the salt. Mix all the ingredients thoroughly and make a stiff dough by adding just enough water. Knead the dough and divide the dough into 6 portions. Roll out each portion of the dough into a thick round of about 150 mm. diameter with the help of flour. Make a few light, horizontal slits on one side of each round.

Cook on a hot tawa (griddle) on both sides using a little ghee until pink spots come on top. Serve hot.

SPICY URAD DAL PURIS A spicy and tasty version of a popular puri. A spicy and tasty version of a popular puri. Cooking Time : 30 minutes. Preparation Time : 20 minutes. Makes 10 puris. For the dough 2 teacups plain flour (maida)

2 tablespoons hot oil

1/2teaspoon nigella (kalonji) seeds

2 pinches salt
For the masala powder (for the stuffing)

1 tablespoon coriander seeds 1 tablespoon cumin seeds

1 teaspoon aniseed (saunf) 8 black pepercorns 4 large or 8 small red chillies For the stuffing 3/4 teacup black gram (urad) dal

2 tablespoons oil salt to taste

For deep frying oil or ghee For the dough Mix all the ingredients and add enough water to make a stiff dough. Knead well and keep aside for 20 minutes. For the masala powder (for the stuffing) Roast the ingredients on a hot tawa (griddle) without any fat for 1 minute. Cool. Grind into a powder. For the stuffing Soak the urad dal in water for 4 hours. Drain. Grind coarsely in a grinder using very little water. Heat the oil and fry the dal paste until light golden in colour. Cool. Add the masala powder and salt. Mix well.

How to proceed Knead the dough and divide into 10 portions. Roll out each portion of the dough into a thin round of about 50 mm. diameter with the help of flour. Put a little stuffing mixture in each round. Close the edges to cover the stuffing completely and roll out again into small puris. Deep fry the puris in hot oil until golden brown. Serve hot with fresh curds.

CORIANDER ROTIS Coriander lends a delicious flavour to these rotis. Ideal for breakfast. Coriander lends a delicious flavour to these rotis. Ideal for breakfast. Cooking Time : 30 minutes. Preparation Time : 20 minutes. Makes 8 rotis. For the dough

1 1/2 teacups whole wheat flour 4 teaspoons oil 1/2 teaspoon salt
To be mixed into a stuffing

1 teacup chopped coriander

2 teaspoons coriander-cumin seed (dhana-jira) powder

1/4 level teaspoon turmeric powder 1 tablespoon gram flour (besan) 3 green chillies, finely chopped salt to taste
Other ingredients

oil for brushing

cold or reheated. Hearty soups or salads are ideal companions.

roasted peppers, sun-dried tomatoes, olives, fragrant fresh or firm ripe tomatoes will complement this bread dough to perfection.

came commonplace. They originated in Liguria, Italy, and have always been flavoured simply but with ingredients of the best quality.

y have undergone.

ugh to perfection.

ts of the best quality.

PANEER PASANDA

As the name suggests "Pasanda" means the every one is favourite. Though this recipe calls for extra effort, it is my favourite because the Cooking Time : 20 mins. Preparation Time : 20 mins. Serves 4. Ingredients For the onion and cashew paste

For the brown onion paste

Other ingredients

For the garnish

HARIYALI CHEESE SUBZI

Quick, simple and nutritious- what more could you ask for an easy mid-week meal? This recipe tastes simply superb with rotis and also m Preparation Time : 10 mins. Cooking Time : 10 mins. Serves 2. Ingredients

BAINGAN BHARTA

Chargrilled brinjals cooked with a simple combination of spices and herbs. Every region in India has their own version of baingan bharta

Select large brinjals with a shiny smooth surface as these are more likely to be without many seeds. You can also microwave these brinja

Cooking Time : 30 mins. Preparation Time : 5 mins. Serves 4. Ingredients

For the garnish Method 1 2 3 4 5

6 7

STUFFED BHAVNAGRI CHILLIES

These delectable moong dal stuffed chillies can double up as elegant starters and also make a great side vegetable when served with dal Bhavnagri chillies are a large variety of mild green chillies. You can substitute these chillies with capsicum if you like!

Preparation Time : 15 mins. Cooking Time : 30 mins. Serves 4 to 6. Ingredients For the stuffing

For the tempering

For the stuffing 1 2 3 4 How to proceed 1 2 3

PYAZ KI SUBZI

An aromatic onion vegetable flavoured with dry masalas. It makes an excellent side dish. Preparation Time : 10 mins. Cooking Time : 10 mins. Serves 2. Ingredients

ALOO AUR KADDU KI SUBZI

Serve this Marwari sabzi with urad dal puris. Cooking Time : 15 mins. Preparation Time : 15 mins. Serves 6. Ingredients

MAKAI KI SUBZI

Corn is one of the extensively cultivated crops in Rajasthan. The yellow sweet corn used in this recipe provides a slightly sweet taste to t Preparation Time : 10 mins. Cooking Time : 15 mins. Serves 4. Ingredients

To be ground together into a paste

For the garnish Method 1 2 3

4 5 6 7

KADDU KA BHARTA

This dish is proof that even with a single vegetable in hand, you can still whip up an enticing main course. Enjoy this vegetable with chap Cooking Time : 20 mins. Preparation Time : 10 mins. Serves 2. Ingredients

For the garnish

PANEER PASANDA

As the name suggests "Pasanda" means the every one is favourite. Though this recipe calls for extra effort, it is my favourite because the rich gravy w Cooking Time : 20 mins. Preparation Time : 20 mins.

Ingredients 1 cups paneer, cubed For the onion and cashew paste

1 cup onions, roughly chopped

5 cloves garlic

12 mm. (") piece ginger 2 tablespoons cashewnuts, broken

For the brown onion paste

2 onions, sliced oil for deep frying

Other ingredients

1 teaspoon chilli powder teaspoon garam masala 1 cup curds, whisked salt to taste
2 tablespoons oil or ghee For the garnish

2 teaspoons cream This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe.

HARIYALI CHEESE SUBZI

Quick, simple and nutritious- what more could you ask for an easy mid-week meal? This recipe tastes simply superb with rotis and also makes a grea Preparation Time : 10 mins. Cooking Time : 10 mins.

Ingredients

2 cups spring onions (including greens), chopped

2 cups spinach (palak), chopped a pinch ajwain (carom seeds)

1 teaspoon chopped garlic 1 to 2 green chillies, finely chopped cup cheese, grated 1 tablespoon oil

salt to taste This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe

BAINGAN BHARTA

Chargrilled brinjals cooked with a simple combination of spices and herbs. Every region in India has their own version of baingan bharta. this is one

Select large brinjals with a shiny smooth surface as these are more likely to be without many seeds. You can also microwave these brinjals instead of

Cooking Time : 30 mins. Preparation Time : 5 mins.

Ingredients 1 large (750 grams) brinjals (baingan) 1 teaspoon cumin seeds (jeera)

1/2 cup onion 1 1/2 teaspoons ginger, grated 1 teaspoon garlic, grated 1 teaspoon green chillies, finely chopped
1/2 cup tomatoes, finely chopped 1/2 teaspoon turmeric powder (haldi) 1 tablespoon coriander-cumin seed powder

1/2 teaspoon garam masala 1 tablespoon ghee salt to taste

For the garnish

2 tablespoons chopped coriander

Method Grease the brinjal with a little oil, make slits all over the surface and cook over an open flame till it is soft. Cool and peel the skin. Mash the pulp thoroughly and keep aside. Heat the ghee and add the cumin seeds. When they crackle add the onions and saut for a few minutes. Add the ginger, garlic and green chillies and fry again for a few seconds.

Add the tomato, turmeric powder, coriander-cumin seed powder and cook till the oil separates from the masala. Add the mashed brinjal, garam masala and salt and mix well. Serve hot garnished with the coriander.

STUFFED BHAVNAGRI CHILLIES

These delectable moong dal stuffed chillies can double up as elegant starters and also make a great side vegetable when served with dal and rice. Bhavnagri chillies are a large variety of mild green chillies. You can substitute these chillies with capsicum if you like!

Preparation Time : 15 mins. Cooking Time : 30 mins. Serves 4 to 6. Ingredients 8 to 10 Bhavnagri chilli, slit lengthwise and deseeded For the stuffing

cup moong dal (split yellow gram), soaked and boiled

teaspoon cumin seeds (jeera) a pinch asafoetida (hing)

cup onions, chopped

2 teaspoons ginger-green chilli paste a pinch turmeric powder (haldi)

2 tablespoons chopped coriander 2 teaspoons oil salt to taste

For the tempering teaspoon cumin seeds (jeera)

1 teaspoons oil
For the stuffing Heat the oil in a pan and add the cumin seeds and asafoetida. When the seeds crackle, add the onions, ginger-green chilli paste and turmeric powder and saut. Add the moong dal and salt and mix well. Add some water and cook till the moong dal mixture is soft and leaves the sides of the pan. Add the coriander and mix well. Keep aside. How to proceed Fill the chillies with the stuffing mixture. Heat the oil in a non-stick pan and add the cumin seeds.

When they crackle, add the chillies and saut them over a slow flame, turning them gently till all sides are golden brown. Serve hot with dal and rice.

PYAZ KI SUBZI

An aromatic onion vegetable flavoured with dry masalas. It makes an excellent side dish. Preparation Time : 10 mins. Cooking Time : 10 mins.

Ingredients

12 to 15 baby onions, peeled 1 teaspoon chilli powder 1 teaspoon coriander (dhania) powder
1 teaspoon fennel seeds (saunf) teaspoon amchur (dry mango powder)

2 teaspoons oil salt to taste

ALOO AUR KADDU KI SUBZI

Serve this Marwari sabzi with urad dal puris. Cooking Time : 15 mins. Preparation Time : 15 mins.

Ingredients 4 cups (450 grams) red pumpkin (kaddu), cubed

4 cups (450 grams) potatoes, chopped 2 bay leaves

12 mm. (") stick cinnamon (dalchini) 2 cloves (laung)

2 cardamoms (elaichi)
1 teaspoon nigella seeds (kalonji) teaspoon mustard seeds (rai) teaspoon fenugreek (methi) seeds

2 tablespoons fresh curds, beaten

teaspoon asafoetida (hing)

1 teaspoon chilli powder

2 teaspoons coriander-cumin seed (dhania-jeera) powder teaspoon turmeric powder (haldi) cup tomatoes, chopped 1 teaspoon amchur powder (dry mango powder)

teaspoon sugar 3 tablespoons ghee

salt to taste

MAKAI KI SUBZI

Corn is one of the extensively cultivated crops in Rajasthan. The yellow sweet corn used in this recipe provides a slightly sweet taste to this vegetable Preparation Time : 10 mins. Cooking Time : 15 mins.

Ingredients

2 cups sweet corn kernels, boiled

teaspoon cumin seeds (jeera) teaspoon nigella seeds (kalonji) 1 teaspoon chillies, finely chopped

cup curds
1 teaspoon Bengal gram flour (besan) teaspoon turmeric powder (haldi)

1 teaspoon oil salt to taste

To be ground together into a paste

1 cup onions, finely chopped 1 teaspoon ginger, grated 1 teaspoon garlic, grated
For the garnish

2 tablespoons chopped coriander

Method Combine the curds and gram flour and whisk well. Keep aside. Heat the oil and add the cumin seeds and nigella seeds. When the cumin seeds crackle, add the ground paste and chillies and saut for 2 to 5 minutes over a slow flame till the mixture turns translucent. Add the curds and gram flour mixture and mix well. Bring to a boil while stirring continuously and add the turmeric powder and salt. Add the corn and mix well and cook for a few minutes. Serve hot, garnished with the coriander.

KADDU KA BHARTA

This dish is proof that even with a single vegetable in hand, you can still whip up an enticing main course. Enjoy this vegetable with chapatis! Cooking Time : 20 mins. Preparation Time : 10 mins.

Ingredients 2 cups red pumpkin (kaddu), chopped teaspoon cumin seeds (jeera) teaspoon fennel seeds (saunf) teaspoon nigella seeds (kalonji) a pinch fenugreek (methi) seeds

cup onions, finely chopped

a pinch asafoetida (hing) teaspoon turmeric powder (haldi)

1 teaspoon chilli powder

1 teaspoons amchur (dry mango powder)

1 tablespoon oil salt to taste

For the garnish

2 tablespoons chopped coriander

ite because the rich gravy wins me praise every time I make it.

rotis and also makes a great stuffing for parathas.

aingan bharta. this is one that's special to the North.

ve these brinjals instead of cooking them over the flame step1.

erved with dal and rice.

weet taste to this vegetable which is favoured by many people.

able with chapatis!

GREEN PEAS PARATHAS Colourful and tasty. You can also deep fry to make green peas.

Cooking Time : 40 mins. Preparation Time : 10 mins. Makes 10 to 12 parathas. For the stuffing

2 teacups boiled green peas 5 finely chopped green chillies

1 teaspoon cumin seeds (jeera)

1 tablespoon ghee salt to taste

For the dough 3 teacups whole meal flour

2 tablespoons ghee 1/2 teaspoon salt

For the parathas

ghee for frying

For the stuffing 1 Mash the boiled green peas. 2 Heat the ghee in a vessel and fry the cumin seeds. 3 Add the green chillies, fry for 1 minute and then add the mashed peas and salt. 4 Cook for 1 minute and cool the mixture. For the dough 1 Sieve the flour with the salt. Apply ghee to the flour. Add water and make into small portions. 2 Knead very well and divide into 10 to 12 portions. How to proceed 1 Take a small portion of the dough, flatten a little and put 1 tablespoon of the green peas mixture in the centre. Cover the mixture by drawing up the edges towards the centre. Press a floured board and roll out into a round as large as a saucer. 2 Put the paratha on hot tava (or skillet), cook for a minute or two and turn once. 3 After 1 minute, add a little ghee around the edges, turn again and fry the other side. When brown patches appear on both sides, the paratha is ready. 4 Repeat for the rest of the dough. 5 Serve hot. Tips Note : To make puris, use plain flour instead of whole meal flour and instead of steps 2 to 4 above, deep fry the puris until done.

CORN AND SPINACH PARATHA

Popeye would've loved this one ! Popeye would've loved this one ! Cooking Time : 10 min. Preparation Time : 20 min. Makes 10 parathas. For the dough

1 teacup whole wheat flour 1/4 teaspoon salt 1 teaspoon oil

3 teaspoons melted butter or oil (for cooking) For the spinach corn stuffing

4 teacups finely chopped spinach

1/2 teacup cooked corn

2 onions, chopped 2 green chillies, chopped 2 teaspoons oil salt to taste This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe.

SAVOURY PEAS PARATHAS Aniseed and kalonji lend an unusual touch to this tasty paratha. Aniseed and kalonji lend an unusual touch to this tasty paratha. Cooking Time : 10 min. Serves 6. Ingredients

4 tablespoons plain flour a pinch asafoetida 1 1/2 teaspoons amchur powder

a little grated paneer (optional)

1 tablespoon oil salt to taste

ghee for cooking or oil for deep frying To be ground into a paste

1 teacup green peas

1 teaspoon kalonji (onion seeds)

1 teaspoon aniseed

2 green chillies 1/2 teaspoon grated ginger 1 tablespoon chopped coriander This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe.

PLAIN PARATHAS (PVC) Ideal for curries and dals.

Cooking Time : 40 mins. Preparation time : 10 mins. Serves 10 to 12 Ingredients 3 teacups whole meal flour

2 tablespoons ghee 1/2 teaspoon salt

Method 1 Sieve the flour with the salt. Apply ghee to the flour. Add water and make a soft dough. Divide the dough into 10 to 12 portions. 2 Roll each portion into 125 to 150 mm. (5" to 6") diameter rounf and brush with melted ghee. 3 Fold into half.Brush with melted ghee and fold again. 4

Roll out and cook one paratha at a time on a hot tava ( skillet can be used as an alternative) turning once.

5 After a minute, add a little ghee around the edges of the paratha, which should swell up. 6

Turn again and fry the other side also. When brown patches appear on both sides, the paratha is ready.

7 Repeat for the rest of the dough. 8 Serve hot.

MUSHROOM AND PEA PARATHAS

A great family favourite. Mushrooms, fresh green peas and paneer are combined with whole wheat flour to make these mouth-watering p

These shallow fried breads are much more than mere accompaniments and when served with pickle and curds, they make a meal by them

Cooking Time : 15 mins. Preparation Time : 10 mins. Makes 5 parathas. Ingredients 2 cups whole wheat flour (gehun ka atta)

1/3 cup mushrooms, finely chopped 4 tablespoons paneer, crumbled 4 tablespoons green peas, finely boiled and mashed 3 teaspoons green chillies, chopped 1 teaspoon ginger, grated 1/4 cup fresh curds salt to taste
Other ingredients

oil for cooking

Method 1 Combine the wheat flour, mushrooms, paneer, peas, green chillies, ginger, curds, salt and enough water and knead into a soft dough. 2 Divide the dough into 5 equal parts. 3 Roll out each portion on a floured surface into a 125 mm. (5") diameter circle. 4 Cook each paratha on a hot tava (griddle), using a little oil until both sides are golden brown. 5 Serve hot.

PHUDINA NAAN

A popular leavened bread of exquisite taste cooked in a tandoor (a clay oven which is known to have originated in Persia.). The tradition I have added some pounded mint leaves to the naan dough to enhance the flavour and appearance of this bread.

Instead of using a tandoor, these naans have been cooked over gas on the sides of an inverted pressure cooker. You can even make the Cooking Time : 15 mins. Preparation Time : 45 mins. Makes 6 naans. Ingredients 1 cup plain flour (maida)

teaspoon fresh yeast, crumbled teaspoon sugar 1 tablespoon oil teaspoon salt
To be pounded coarsely

 cup mint leaves

1 teaspoon cumin seeds (jeera)

2 green chillies, finely chopped 1 tablespoon lemon juice 1 teaspoon sugar

Other ingredients

oil for greasing

For serving

butter for brushing

Method 1 Mix the sugar and yeast in lukewarm water and stir until the yeast dissolves. Leave aside for 4 to 5 minutes. 2 Add this yeast mixture to the plain flour, oil, salt and the pounded mixture and make a soft dough, by adding enough water. 3 Knead the dough for at least 6 to 7 minutes. 4 Keep the dough covered under a wet cloth for 30 minutes or till it doubles in volume. 5

Divide the dough into 6 equal portions and roll out each portion into a 100 mm. (4") diameter circle.

6 Grease a pressure cooker very lightly with oil. Remove the lid from the pressure cooker and heat it upside down over an open flame. 7 Apply a little water on one side of each naan and stick the wet side of the naan around the inside of the pressure cooker. Cook till brown spots appear and the naan peels away easily from the sides of the pressure cooker. You can stick 3 to 4 naa 8 Remove and brush with butter. 9 Serve hot.

METHI ALU PARATHAS

In the rural areas of Punjab, where the farmers get up very early to go to work in their fields, cold alu parathas with some lassi are a pop

I have added some fresh methi (fenugreek) leaves to the classic alu paratha to make this delightful recipe. You can use any leftover pota Cooking Time : 20 mins. Preparation Time : 10 mins. Makes 5 parathas. For the dough 1 cup whole wheat flour (gehun ka atta)

1 teaspoon oil salt to taste

For the methi alu stuffing 1 cup fenugreek (methi) leaves, finely chopped

1 cup boiled and mashed potatoes

teaspoon cumin seeds (jeera) 2 teaspoons ginger-green chilli paste

teaspoon turmeric (haldi) powder 1 teaspoon coriander (dhania) powder 2 teaspoons chaat masala 2 tablespoons oil salt to taste
Other ingredients

oil for cooking

PANEER STUFFED GREEN PEA PARATHAS

Pured green peas are combined with whole wheat flour to make this delicious paratha dough. You can even make plain green pea parath The paneer used for this recipe should be fresh and preferably home-made. Enjoy these parathas with Punjabi aam ka achaar. Cooking Time : 20 mins. Preparation Time : 20 mins. Makes 6 parathas. For the green pea dough 1 cup whole wheat flour (gehun ka atta)

1 cup green peas 2 green chillies, finely chopped 1 tablespoon oil salt to taste
For the paneer stuffing cup paneer,grated

1 tablespoon sultanas 1 teaspoon green chillies, finely chopped salt to taste

Other ingredients

oil for cooking

For the green pea dough 1

Pure the green peas and green chillies in a blender to make a smooth paste using a little water if required.

Combine the wheat flour, oil, salt and green pea mixture to make a soft dough using enough water.

3 Knead the dough very well and leave aside for 10 minutes. 4 Divide the dough into 6 equal parts. Keep aside. For the paneer stuffing 1 Soak the sultanas in water for about 10 minutes. Drain.

2 Combine the paneer, sultanas, green chillies and salt and mix well. 3 Divide into 6 equal portions. How to proceed 1 Roll out one portion of the green pea dough into a circle of 75 mm. (3") diameter. 2 Place one portion of the paneer stuffing in the centre of the circle. 3 Bring together all the sides in the centre and seal tightly. 4 Roll out again into a circle of 150 mm. (6") diameter, using flour to roll the paratha. 5 Cook on a hot tava (griddle), using a little oil until both sides are golden brown. 6 Repeat with the remaining dough and stuffing to make 5 more parathas. 7 Serve hot.

BOHRI KHICHADI Rice and dal cooked with Bohri masala. Rice and dal cooked with Bohri masala. Cooking Time : 30 minutes. Preparation Time : 20 minutes. Serves 6. For the khichadi

2 teacups uncooked rice

1 teacup toovar (arhar) dal

3 pinches saffron (optional) salt to taste

For the gravy

1 onion, chopped 1 teaspoon garam masala 1 teacup fresh curds 1 teaspoon sugar 3 tablespoons ghee salt to taste
To be ground into a paste (for the gravy) 5 red chillies

2 green chillies 1 1/2 onions

4 cloves garlic

1 1/2 teaspoons cumin seeds

Other ingredients

2 large sliced onions (deep fried in ghee)

2 tablespoons ghee
For the khichadi 1 Boil the rice. Each grain of the cooked rice should be separate. Drain and cool. 2 Cook the dal in 2 teacups of water. Cool. 3 Mix the cooked rice and dal. Add salt. 4 Warm the saffron in a small vessel, add a little water and rub until the saffron dissolves. Add to the khichadi and mix well. For the gravy 1 Heat the ghee and fry the onion for 1 minute. 2 Add the paste and fry again for 2 minutes. 3 Add the garam masala and fry again for a little time. 4 Remove from the fire. Add the curds, sugar and salt. Mix well. How to proceed 1 Put 2 tablespoons of ghee at the bottom of a baking bowl. Sprinkle a few fried onions. Spread half of the khichadi. Next spread the above gravy. Finally, spread the remaining khichadi mixed with the balance fried onions. 2 Spread half of the khicdi. Next spread the above gravy. Finally, spread the remaining khichdi mixed with the balance fried onions. 3 Cover and bake in a hot oven at 230C (450F) for 15 minutes. 4 Serve hot.

make these mouth-watering parathas.

rds, they make a meal by themselves.

ated in Persia.). The tradition carries on even today in modern day Iran and several North Indian homes.

oker. You can even make them in a gas tandoor if you have one. I have also made the naans smaller sized so that they can be cooked faster.

thas with some lassi are a popular breakfast.

You can use any leftover potato vegetable to make tongue-tickling stuffed parathas.

n make plain green pea parathas using this dough.

abi aam ka achaar.

hat they can be cooked faster.

KHICHU A simple dish of rice flour cooked with spices.

Cooking Time : 10 min. Preparation Time : 5 min. Makes 2 cups. Ingredients

1 cup rice flour

1/2 teaspoon cumin seeds (jeera)

1/4 teaspoon chilli powder

1/4 teaspoon asafoetida (hing) 1/2 teaspoon green chillie, chopped 1/4 teaspoon soda-bi-carb

2 tablespoons oil 1 tablespoon chopped coriander salt to taste

Method 1 Put 2 1/2 cups of water to boil in a handi. 2 Add the cumin seeds, chilli powder, asafoetida, green chillies, soda bi-carb and salt and bring to a boil. 3

Add the rice flour and whisk vigorously with a wooden spoon so that no lumps remain.

4 Cover and cook on a flame for 10 minutes. 5 Add the oil and chopped coriander and mix well. 6 Serve hot. Tips VARIATION : you can make MOONG DAL KHICHU by soaking green moong dal and grinding it to a paste. Then, follow the same recipe.

HANDI KHICHADI Serve this delicious khichadi steaming hot in an earthen pot. Serve this delicious khichadi steaming hot in an earthen pot. Cooking Time : 30 min. Preparation Time : 30 min. Serves 6. To be ground into a paste

1 onion 6 green chillies 25 mm. (1") piece ginger

2 cardamoms

1 teaspoon lemon juice 3 tablespoons chopped coriander

6 cloves garlic Ingredients

1 1/2 teacups rice 1 1/2 teacups papadi beans (leelva) 1 1/2 teacups Gujrati kadhi 3 sticks cinnamon 3 cloves 2 bay leaves 3 tablespoons ghee salt to taste
Method 1 Heat the ghee and fry the cinnamon, cloves and bay leaves for a few seconds. 2 Add the paste and fry for 2 minutes. 3 Add the rice and beans and cook for 2 minutes 4

Add 4 teacups of hot water and salt and pour the mixture into an earthen pot (or a big bowl).

5 Cover and cook in a hot oven at 200 degree C (400 degree F) for 20 minutes. 6 When the rice is cooked, pour the kadhi over it. 7 Cover and bake again at 200 degree C (400 degree F) for 5 minutes. 8 Serve hot.

FADA NI KHICHDI A nutritious khichdi made with broken wheat and yellow moong dal, simmered with vegetables and spices.

Cooking Time : 40 min. Preparation Time : 15 min. Serves 4. Ingredients

1 cup split yellow gram (yellow moong dal)

3/4 cup broken wheat (gehun ka fada/dalia)

1 cup potatoes, diced 1 cup green peas 1 cup cauliflower florests

1 cup onions, diced

1 tablespoon green chilli-ginger paste

1/2 teaspoon whole peppercorns

1/2 teaspoon turmeric powder (haldi)

1 teaspoon chilli powder salt to taste

For the tempering

1 stick cinnamon 3 cloves

1 teaspoon cumin seeds (jeera) 1/2 teaspoon asafoetida (hing)

3 tablespoons ghee
Method 1

Wash and soak the moong dal and broken wheat for at least 15 minutes. Drain and keep aside.

2 Bring 4 cups of water to a boil and keep aside. 3 Prepare the tempering by heating the ghee in a pressure cooker, adding the cinnamon, cloves, cumin seeds and asafoetida and stirring for 30 seconds. 4 Add the dal and broken wheat together with all the other ingredients and stir for 4 to 5 minutes. 5 Add the hot water and pressure cook for 3 to 4 whistles. 6 Allow the steam to escape and open the pressure cooker. 7 Stir the khichdi vigorously, adding a little hot water if required so that the dal and the broken wheat mix well. 8 Serve hot. Tips Serve with raita and methia keri sambhaar.

EK TOAP NA DAL BHHAT A speciality of Gujarat which makes a meal by itself.

Cooking Time : 40 min. Preparation Time : 20 min. Serves 6. Ingredients

2 cups uncooked rice 1 cup toovar dal arhar)

2 to 3 pinches asafoetida (hing) 2 pinches soda-bi-carb

1/4 teaspoon turmeric powder (haldi)

10 small onions 5 small potatoes 4 to 5 small brinjals 3/4 cup green peas 4 tablespoons ghee
To be mixed together into a masala mixture 4 teaspoons coriander-cumin seed powder (dhana-jeera)

4 teaspoons sugar 2 teaspoons chilli powder 1/2 grated fresh coconut 4 to 5 tablespoons chopped coriander
a pinch asafoetida (hing)

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