Bhagara Rice Bhagara Rice Ingredients: 2 cups basmati rice 4 tbsp. ghee Ginger-garlic paste 1 medium onion, sliced 4 green chilies, slitted 4 cardamoms 10 cloves 1 inch cinnamon sticks 1 spring mint leaves Method: 1. Take kadai, put ghee in that and fry the spices. 2. when starts puffing add ginger garlic paste and fry it till oil separates. Then add sliced onions and slitted green chillies and fry them for 4 minutes. 3. Then add basmati rice and fry for 1 minute. Now add 3 cups of water, cook on slow fire. When its half done, add salt and nicely chopped mint leaves and cover it. 4. When the rice is done remove the lid, add half slice of lemon and serve with palak pakode kadhi. Its really yummy.
Tomato-Mint Pulao Tomato-Mint Pulao Ingredients: 2 cups rice 1 cinnamon stick 2-3 bay leaves 4-5 cloves 4-5 pepper corns 1 medium sized onion, chopped 1 large tomato, finely chopped 1 small bunch of mint leaves (pudina) 3 tbsp. oil 1 tbsp. jeera 2 green chilies, chopped Coriander leaves for garnishing 1/2 tbsp. lemon juice Salt as per taste Method: 1. Cook rice with 4 cups of water in a rice cooker or pressure cooker with the spices. Let it cool. 2. In a kadai, add oil. Add jeera and fry till brown. Add green chilies. Then add onion and tomatoes. Fry well. We fry tomatoes with onion so that the tomato juice is mixed with onions well. 3. Then add the rice. Mix well. Add salt, lemon juice and chopped pudina leaves. Mix well. 4. Garnish with coriander and serve steaming hot. Serve with curries or raita.
Ankurit Moong Ankurit Moong Ingredients: Sprouted Moong dal - 3 cups Toor dal - 1/2 cup Potatoes - 2 Carrot - 1 Onions - 2 Tomatoes - 2 Ginger garlic paste - 1 tsp. Coconut (grated) - 1/2 cup Turmeric - 1 tsp. Red chili powder - 1 tsp. Mustard seeds - 1 tsp. Jeera - 1 tsp. Curry leaves Coriander leaves Oil Ghee - 2 tsp. Salt to taste Method: 1. Boil toor dal, potato, and carrot in pressure cooker. Smash toor dal well. 2. Cut potato and carrot into big pieces and keep aside. Grind grated coconut and coriander leaves coarsely and keep aside. 3. In a kadai, take 2 tbsp. of oil, add mustard seeds, jeera and curry leaves. Add onion and fry till brown. Add ginger garlic paste and fry for 1 minute. 4. Add tomatoes and fry till oil separates. Add sprouted pulses and fry for 10 minutes along with the coconut and coriander paste. 5. Add turmeric, chili powder and tamarind paste, stir for 5 minutes. Now add the smashed toor dal, potatoes and carrot to this and let it boil for another 8- 10 minutes. 6. Add salt and water as per your requirements. Garnish with coriander, grated coconut and add ghee. 7. Serve hot with rice or chapattis.
Paneer Chili Paneer Chili Ingredients: Paneer 250gms 2 medium sized capsicums 3 onions 7 green chilies Ginger paste 1 tsp Garlic paste 1 tsp Ajinomoto 1/2 tsp Dark soyasauce 2 tbsp Oil 3 tbsp. Method: 1. Fry the sliced onions and slit chilies till golden brown. 2. Add ginger and garlic paste. Then add capsicum pieces. 3. Fry till capsicum is cooked. Add soyasauce and ajinomoto. 4. Cut paneer into cubes and fry with masala. Serve with fried rice or hot chapatis
jhaaal mudi[kolkata] for exam time hai folks, children studying with grt fervour....want to snack but not oily right.. this is a very common stuff of kolkata.. all u need is : mudi..pori one cup add half onion tiny pieces 1green chillie sliced very thin coconut sliced and chopped into small tiny tit bits boiled potato one small sliced into edible tit bits coriander leaves a small sprig shredded, dry peanuts..1 tablespoon, a little lime juice 1tsp boiled corn 2tsp [optional] now get ready... mix all in a bowl..add just one tsp of oil and salt to taste...and garnish with some more coriander shreds..serve in a bowl with a teaspoon...mmm and see how it vanishes as he/she browses thru their lessons...
Gujarati Dal Gujarati Dal Ingredients: 2 cups toor dal (split gram lentils) 1 cup yam (suran), chopped 2 tbsps peanuts 8 pieces cocum, soaked 1 tomato, chopped 50 gms jaggery Juice of 1/2 lemon 1 piece ginger, diced 4 green chilies, slit 1/2 tsp chili powder 1/2 tsp. turmeric powder For the tempering: 1/4 tsp. mustard seeds 1/4 tsp. cumin seeds (jeera) 1/4 tsp. fenugreek leaves (methi) 10 to 12 curry leaves 2 cloves 2 sticks cinnamon 1 bay leaf 2 small round red chilies 1/2 tsp. asafoetida (hing) 2 tbsps ghee 1 tbsp. oil Salt ot taste 4 tbsps chopped coriander for garnishing Method: 1. Wash and pressure-cook the dal and peanuts in 4 cups of water. When the dal is cooked, cool slightly and blend till it is smooth. 2. Prepare the tempering by heating the ghee and oil and adding the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bay leaf, red chillies and asafoetida. 3. Add 3 cups of water, the cocum, tomato, jaggery, lemon juice, ginger, green chilli, chilli powder and turmeric powder and simmer for 10 minutes. 4. Add the dal, peanuts, and salt and simmer for 10 to 15 minutes. 5. Serve hot garnished with coriander. 6. Tip: The longer this dal is simmered, the better it tastes.
Chana Kurma Chana Kurma Ingredients: Chana - 1 cup Ginger - 1" piece Garlic - 8 cloves Green chilies - 3 Onion - 1 (sliced) Tomato - 1 (sliced) Coriander leaves & mint leaves Aniseed - 1 tsp. Coconut - 2 tbsp. Ghee - 4 tbsp. Method: 1. Soak chana overnight. Cook in the pressure cooker for 1/2 an hour. 2. Grind coconut and aniseed into a fine paste. Make a paste of ginger, garlic and green chilies. 3. Heat ghee in a pan. Add onion and saute till it becomes soft. Add ground paste, coconut and saute for 5 minutes. 4. Add tomato and saute for another 3-4 minutes. Add cooked chana with water (do not add too much water).Cook on low flame till it becomes thick. 5. Add coriander and mint leaves and cook till it becomes dry. Remove from fire. Serve with chappathi, naan, paratha or puri.
Baked Dum Aloo Baked Dum Aloo Ingredients: 1/2 kg small potatoes 150 gm onions 2 tsp ginger garlic paste 2 tsp chili powder 1/2 tsp turmeric powder 1 tsp garam masala 1 cup yogurt 2 tbsp khoya 1/2 tsp saffron ground in a tbsp of water 1 bunch coriander (chopped) 1/2 bunch mint leaves (chopped) 6 green chilies (chopped) 1 tsp chironje, dry roasted & ground to a paste 2 tsp khuskhus seeds, dry roasted & ground to a paste 1 tsp cashew nuts, dry roasted & ground to a paste 100 gm oil Salt to taste Method: 1. Immerse the potatoes in hot water and bring to a boil. Cover and boil for 10-15 minutes. Remove the peel and if they are big, cut into 1-inch pieces. 2. Slice the onion and fry in oil till brown. When cool grind it to paste. 3. Mix all the ingredients to the potatoes along with onion paste and spread out in a baking dish. 4. Bake in an oven at 180° C for 30-40 minutes till light brown. 5. Serve with rice as a side dish or chapaties.
Navratan Pulao Navratan Pulao Ingredients: 500g basmati rice 50g paneer 50g peas 50 cauliflower 50g cherries 50g pineapple 60g carrots 25g cashew nuts 20g kiss miss (raisins) 150g yogurt 10g garam masala 15g green chilies 75g onions 1 tsp chili powder 1/2 tsp turmeric 75g ghee or butter Salt to taste 1 small bunch mint leaves 1 small bunch cilantro 1 lemon 25g ginger-garlic paste Method: 1. Wash the rice and soak in the water for 30 minutes. 2. Mix the chopped carrots and paneer and fry in oil for few minutes. 3. Heat ghee in another pan, fry onions until golden brown. Add ginger-garlic paste, green chilies, mint leaves, paneer, vegetables, dry fruits and fry for 5-6 minutes. 4. Also add garam masala, salt, turmeric, chili powder, yogurt and fry well. Remove from heat and keep aside. 5. Boil water in another vessel, add washed rice and cook until it is half cooked. 6. Then add the above prepared curry to the rice, mix well and cook on the steam until the rice is done. 7. Sprinkle the lemon juice on rice and serve with cherries on it.
Prawns Koliwada Prawns Koliwada Ingredients: 12 deshelled king size prawns/shrimp 1 tbsp gram flour 1 egg 1 tsp chopped green chilies 1 tsp garam masala 1 tsp chili powder/chili sauce 1 tsp ginger paste 1 tsp garlic paste 1/2 tsp lime juice Salt to taste Oil for deep frying Method: 1. Mix gram flour with well beaten egg. 2. Add ginger paste, garlic paste, chili sauce, garam masala and salt. 3. Mix all these well and add the prawns. 4. Marinate them for 10 minutes and then deep fry in oil. 5. Serve with garnish of sliced cucumber, tomatoes and lime wedged as an appetizer or with fried rice.