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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    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.
     
  2. sonu_627

    sonu_627 Silver IL'ite

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    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.
     
  3. sonu_627

    sonu_627 Silver IL'ite

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    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.
     
  4. sonu_627

    sonu_627 Silver IL'ite

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    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
     
  5. sunkan

    sunkan Gold IL'ite

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    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...
     
  6. sonu_627

    sonu_627 Silver IL'ite

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    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.
     
  7. sonu_627

    sonu_627 Silver IL'ite

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    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.
     
  8. sonu_627

    sonu_627 Silver IL'ite

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    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.
     
  9. sonu_627

    sonu_627 Silver IL'ite

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    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.
     
  10. sonu_627

    sonu_627 Silver IL'ite

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    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.
     

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