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North Indian and Gujarati dishes

Discussion in 'Cuisines of India' started by cookingfun, Aug 12, 2005.

  1. sonu_627

    sonu_627 Silver IL'ite

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    Dal Baati

    [font=Arial,Helvetica,Sans Serif]Dal BaatiIngredients [/font][font=Arial,Helvetica,Sans Serif]For Baati[/font]

    [font=Arial,Helvetica,Sans Serif] [/font][font=Arial,Helvetica,Sans Serif]2 cups wheat flour
    1 tbsp. rawa (semolina)
    2 tbsp. ghee
    salt to taste
    [/font]

    [font=Arial,Helvetica,Sans Serif] [/font][font=Arial,Helvetica,Sans Serif]For Daal[/font]

    [font=Arial,Helvetica,Sans Serif] [/font][font=Arial,Helvetica,Sans Serif]1/2 cup green moong dal
    1 tbsp. yellow channa dal
    1 tbsp. ghee or oil
    1/2 tsp. garam masala
    1 tsp. red chilli powder
    1/4 tsp.haldi (turmeric) powder
    1/2 tsp. dhania (coriander seeds) powder
    salt to taste
    1/2 lemon
    1 tbsp. coriander chopped
    1/2" ginger grated
    1/2 tsp. each cumin and mustard seeds
    2 cups water
    [/font]

    [font=Arial,Helvetica,Sans Serif] [/font][font=Arial,Helvetica,Sans Serif]Method[/font]

    [font=Arial,Helvetica,Sans Serif] [/font][font=Arial,Helvetica,Sans Serif]For Baati [/font]

    [font=Arial,Helvetica,Sans Serif] [/font]
    1. [font=Arial,Helvetica,Sans Serif]
      [*]Mix the flour, rawa, salt and ghee.
      [*]Knead very stiff dough with warm water.
      [*]Shape in ball the size of a ping pong ball.
      [*]Heat a gas tandoor or oven and roast on low heat till the outer cover is brown and crusty.
      [*]Break open pour some fresh ghee on the halves.
      [*]Serve hot with channa moong dal and pickles.
      [/font]
    [font=Arial,Helvetica,Sans Serif] [/font]
    [font=Arial,Helvetica,Sans Serif] [/font][font=Arial,Helvetica,Sans Serif]For Daal [/font]

    [font=Arial,Helvetica,Sans Serif] [/font]
    1. [font=Arial,Helvetica,Sans Serif]
      [*]Wash both dal together add 1 cup water and a pinch of turmeric.
      [*]Pressure cook dal. (Approx.4 whistles will cook the dal).
      [*]Cool the cooker. Remove dal.
      [*]Mix all the spice powders in 1/2 cup water to make thin paste.
      [*]Put ghee in a pan and heat.
      [*]Add the cumin & coriander seeds. Once they splutter add ginger.
      [*]Add the paste of spice powders. Fry for a minute, add the dal.
      [*]Add remaining water and stir well. Bring to a boil.
      [*]Add lemon juice. Check and add salt if required.
      [*]Garnish with chopped coriander.
      [*]Serve hot with hot steamed rice.
      [/font]
     
  2. sonu_627

    sonu_627 Silver IL'ite

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    Paneer Paratha

    Paneer Paratha

    [font=Arial,Helvetica,Sans Serif][font=Garamond, Times, Serif]100 gms Grated Paneer
    1 finely chopped Onion
    Coriander leaves finely chopped
    Small piece of Ginger (grated)
    1 or 2 finely chopped green Chilies
    Salt, Red Chili powder and Graram masala as per taste
    1/2 tsp Ajwain (optional)
    Butter / Oil for frying
    [/font]
    [/font]
    [font=Arial,Helvetica,Sans Serif] [/font][font=Arial,Helvetica,Sans Serif]
    [/font]
    [font=Arial,Helvetica,Sans Serif] [/font][font=Arial,Helvetica,Sans Serif][font=Garamond, Times, Serif]How to make paneer paratha:[/font][/font]
    [font=Arial,Helvetica,Sans Serif] [/font][font=Arial,Helvetica,Sans Serif]
    [/font]
    [font=Arial,Helvetica,Sans Serif] [/font]
    • [font=Arial,Helvetica,Sans Serif]
      [*][font=Garamond, Times, Serif]Make dough out of whole wheat flour (atta), as you would do for any paratha/roti. [/font]
      [*][font=Garamond, Times, Serif]In a bowl mix all the stuffing ingredients. [/font]
      [*][font=Garamond, Times, Serif]Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly. [/font]
      [*][font=Garamond, Times, Serif]Cook on a pre-heated Tawa (flat griddle plate). [/font]
      [*][font=Garamond, Times, Serif]Turn it and pour half tablespoon oil or butter. [/font]
      [*][font=Garamond, Times, Serif]Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side. [/font]
      [*][font=Garamond, Times, Serif]Cook on a low heat till golden brown. [/font]
      [*][font=Garamond, Times, Serif]Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle. [/font]
      [*][font=Garamond, Times, Serif]Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation. [/font]
      [/font]
     
  3. sonu_627

    sonu_627 Silver IL'ite

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    Papad nu shaak

    Papad nu shaak

    Ingredients:

    <table align="right" border="0"> <tbody><tr> <td>
    </td> <td width="30">
    </td> </tr> </tbody></table>
    2-3 medium sized papads
    1 tbsp curds
    1/2 tsp chilli powder
    1-2 pinches turmeric
    1-2 pinches asafoetida
    1/4 tsp cumin
    1/4 mustard seeds
    1 tbsp ghee
    1 tsp chopped coriander
    Salt To Taste
    1 cup water

    Preparation:

    • Break the papads into 1 inch squares.
    • Heat ghee in a saucepan, add seeds.
    • Add asafoetida. Add chilli powder and curds simultaneously. Stir till curds brown
    • Add turmeric, water and salt. Boil.
    • Add papads and coriander.
    • Boil for 3-4 minutes.
    • Serve papad ki sabzi hot with chappatis.
     
  4. Seetha3

    Seetha3 Senior IL'ite

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    Recipe request!!

    Hi Sonu:

    Wow!! you seem to contribute so many recipes. I have been looking for Dal makhani recipe. Would appreciate your help.

    I made the doodhi thepla and it turned out well. Great Job!! Keep it coming!!

    Thanks

    Seetha
     
  5. sonu_627

    sonu_627 Silver IL'ite

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    daal makhni

    daal makhni

    Ingredients:
    Black grams 1 cup
    Bengal grams 1/2 cup
    Kidney beans 1/4 cup
    Ginger 1 inch
    Green chilli 2-3
    Butter 4 tbsp.
    Cream 2 tbsp
    tomatoes 3
    onions 2
    Garlic 7-8 pieces
    Cumin seeds 1 tsp.
    Asafoetida 1 pinch
    Red chilli pow 2 tsp.
    Salt to taste

    Method:
    1. Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours .
    2. Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to 'medium' and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste.
    3. Heat 2 tbsp. of butter in a pan.
    4. Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color.
    5. Add ginger-garlic paste and finely chopped onions. Fry until golden brown.
    6. Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
    7. Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
    8. Add the remaining butter and cook for 2 minutes.
     
  6. sonu_627

    sonu_627 Silver IL'ite

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    daal makhni

    Hi seetha,

    Daal makhani for you...




     
  7. sonu_627

    sonu_627 Silver IL'ite

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    Baby corn and capsicum fry

    <table bgcolor="#ffffff" width="600"><tbody><tr><td valign="top" width="268">Baby corn and capsicum fry

    Ingredients:

    [font=&quot]Baby corn-1/4 kg[/font][font=&quot]
    Capsicum-2
    Salt to taste
    Pepper powder-1 tsp
    Ajinomotto-pinch
    Oil-2 tsp
    [/font] </td> <td align="center" valign="top" width="316">
    </td></tr><tr><td colspan="2" width="588">Method:


    1. [*][font=&quot]Boil the baby corn and keep aside. Make sure not cooked too much.[/font]
      [*][font=&quot]Take oil in a pan, add capsicum (cut to small pieces) and fry.[/font]
      [*][font=&quot]To this add boiled baby corn, salt, pepper powder, and ajinomotto. Fry till it gets dry.[/font]
      [*][font=&quot]Serve with rice or as a snack.[/font]
      [*][font=&quot]NOTE: It can be used as a snack, eat with tomato sauce tastes great.



      [/font]
    </td></tr></tbody></table>
     
  8. sonu_627

    sonu_627 Silver IL'ite

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    Tandoori Paneer & Vegetables

    Tandoori Paneer & Vegetables

    Ingredients:

    Paneer 150 gms, crumbled
    Capsicum 1 large, deseeded & cubed
    Tomatoes 2 large deseeded & cubed
    Pineapple 3 slices, cubed
    Potatoes 1 large, boiled, skinned & cubed
    Onion 2 large, cubed
    Jeera 1 tsp.
    Salt to taste
    Tandoori masala or barbecue masala 2 tbsp.
    Coriander powder 2 tbsp.
    Garam masala 1 tsp.
    Chaat masala 1 tsp. (optional)
    Juice of 1 lemon (optional)
    Oil for cooking


    Method:

    1. Crumble paneer and cut all vegetables into cubes. Mix in tandoori masala, garam masala, salt and keep it marinated for 10 to 15 minutes.
    2. Later on heat a kadai and add oil. When hot, splutter the jeera; add in the coriander powder and sauté on low flame. Now goes in the marinated veggies and sauté for 10 minutes.
    3. For tenderizing, keep a lid on the kadai for a minute or two. Remove when done. For a new tangy taste, serve hot with a dash of chaat masala & lemon juice.
    4. Serve with rice, roti or alternatively as a starter with chaat masala.
     
  9. sonu_627

    sonu_627 Silver IL'ite

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    Tadka Dahi

    Tadka Dahi

    Ingredients:

    500 gms thick curd (yogurt)
    1 large onion
    3-4 whole red chilies
    2 tsp mustard seeds
    1 tsp whole methi (fenugreek) seeds
    2 sprigs curry leaves
    1 tsp chili powder
    3/4 tsp turmeric powder
    3-4 cloves of garlic (grated finely)
    Salt to taste
    Oil for seasoning


    Method:

    1. Chop onion into small bits. Break the whole red chilies into two, each one of them.
    2. Whip the curd in a liquidiser along with salt and not adding any water for a minute or so and keep aside.
    3. Heat oil in a kadai, add mustard seeds. When they start spluttering add methi seeds, broken whole chilies, curry leaves and onion.
    4. Saute for a minute and a half and then add garlic. Now add the powders and turn off the flame.
    5. Slowly add the curd and mix thoroughly so that the seasoning is homogenized.
    6. Serve hot with rice and vegetables.
     
  10. sonu_627

    sonu_627 Silver IL'ite

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    Palak Pakode Ki Kadhi

    Palak Pakode Ki Kadhi

    Ingredients:

    For Kadhi:
    2 cups buttermilk
    1/2 cup besan
    1/2 tsp mustard seeds
    1/2 tsp methi seeds (fenugreek seds)
    1/2 tsp saunf (fennel seeds)
    Green chilli
    1/2 tsp turmeric powder
    1 tsp garam masala powder
    2 tsp oil
    Salt to taste
    Coriander leaves
    For Pakode:
    2 tblsp besan
    1/2 cup chopped palak
    1 small onion chopped
    1/2 tsp cumin powder
    1/2 tsp garam masala powder
    Salt to taste
    Oil for deep frying


    Method:

    1. Make a smooth, thick batter with besan and water. Keep aside.
    2. Dissolve the besan for kadhi first in a little water and then in the buttermilk.
    3. Heat 2 tsp oil. Fry green chili in it. Add methi seeds. When they turn dark brown, add mutard and saunf. Reduce heat and add the buttermilk.
    4. Add haldi and garam masala powder and cook till the raw taste of besan goes. Now heat oil for deep frying.
    5. Add chopped palak, onion and spices to the besan-batter.
    6. Fry pakodas on medium heat. If the oil is too hot, the inside of the pakodas will not cook well.
    7. Put the pakodas in the kadhi and garnish with coriander leaves.
    8. Serve with paratha or pulav.
     

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