North Indian and Gujarati dishes

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

  1. Mridulah

    Mridulah New IL'ite

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    Soft Roti


    For Soft Rotis, I add 2 teaspoons of gingelly oil and knead the atta with lukewarm water. Take care to see that the atta is not very firm. I cover the atta with a wet cloth and keep it closed for 20 - 30 mins. This allows the atta to become soft. Before making the roti I knead the atta again. The roti comes out really soft. If I have enough rotis for the next day I steam it up in idli plates for 3-4 mins. The roti comes out super soft.
  2. Lakshmivinoth

    Lakshmivinoth Senior IL'ite

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    Lets share different roties and paratha recipes

    Hello Everybody,

    Let’s share some Roti/Paratha recipes with each other. I am sure that each one of us will have their own recipes to share and would like to learn different varieties. I would like to to share this recipe with you. This is one of my favorite.

    Stuffed Dhal Paratha:

    Ingredients for the roti: (For six rotis)

    Wheat flour – 1&1/2 cup

    Pepper – ¼ tsp

    Thick curd – 2 tsp

    Salt as required

    Mix all the above ingredients with enough water to make thick dough. Keep it aside for at least 30 minutes.

    Ingredients for the filling:

    Moong Dhal/Split green Dhal – 1 cup

    Turmeric – ¼ tsp

    Ginger-Garlic-Chilli Paste - 1 tsp

    Chilli Powder – ½ tsp

    Dhania Powder – ½ tsp

    Garam Masala Powder – ¼ tsp

    Jeera – ½ tsp

    Coriander leaves – ½ cup

    Salt for taste

    Shift dhal to a vessel, add enough water and allow it to cook on a medium flame (Do not use the pressure cooker) for about 10-15 minutes. The dhal should get cooked well (not too mushy. Drain the water completely and shift this dhal to a plate and allow to cool. Add all other ingredients and mix well. Keep it aside.


    Divide the roti dough into 6. Roll out each dough to a thick round shape first. Spread oil and sprinkle little wheat flour on it. Now, take a hand full of the dhal filling and place it in the center. Close the edges and roll out parathas.

    Heat the parathas on hot tava until the parathas are cooked on both the sides. Spread oil/butter before serving.

    Serve hot along with any raitha.:clap

    Eagerly Waiting for recipes from other members. :thumbsup
  3. sharika

    sharika Senior IL'ite

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    Here's a link with a book of recipes for veg rotis and parathas. I've tried out a few, really nice. Go check it out.


    Kind Regards,

    DURGA RAVI New IL'ite

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    Gulab Jamoon Subji


    INGREDIENTS: Ready made gulab jamoon powder to make balls – ½ cup

    Oil: required to fry jamoons.

    Elaichi, 2, cloves:2, Patha: small piece

    Green chilli: 3 to 4

    Jeera: 1tsp

    Onion: chopped ½ cup

    Tomatoes: <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:eek:ffice:smarttags" /><st1:time Minute="57" Hour="15">3 to 4</st1:time> medium size

    Soaked Chana dal : 1/3 cup

    Green peas: 1/3 cup

    Aloo: 2 Medium size (cooked)

    Beans: ½ cup

    Caroot: 1/3 cup

    Coriander leaves: chopped 1/3 cup

    Garam masala powder : 1 tsp

    Coriander powder: 2 tsp.

    Red chilli powder: 2tsp

    (Half boil potatoes and beans, peas and chana dal)


    In a bowl, take jamoon powder and without kneading mix to make dough and leave for 5 minutes.

    Then make small size balls (marble size) and fry them in low flame and keep aside.

    Now in a pan take 2 tbs oil and put cardamom, cloves and Patha.

    Fry for ½ minute and add jeera and chopped onions and sauté.

    Now add tomatoes chopped. To it add, salt and turmeric and let fry for few minutes until moisture evaporates.

    Now add garam masala powder and dhania powder and red chilli powder and stir well for 2 minutes.

    Now add 2 to 2/12 cup water to it.

    When boiling add beans, potatoes (preferably pieces and don’t mash it) caroot, channa dal green peas.

    Pressure cook for 2 to 3 whistles. And switch off.

    Open the lid and now drop jamoon balls slowly and stir taking care that jamoon are not mashed.

    Garnish with coriander leaves and serve with roti, chapatti or rice.

    JAMOON SUBJI is ready and relish

  5. sonu_627

    sonu_627 Silver IL'ite

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    So far i had seen too less about north indian or others dishes or west states.I am starting this thread with few north indian n gujarati dishes.So if any of my friends in this forum have north indian dishes please shares to us.Thanks friends!!!!

    Palak Paneer


    Palak - 1 bunch (judi)
    Tomatoes large - 2 Nos.
    Ginger-garlic paste - 2 tbsp
    dhania powder - 1 tsp
    jeera powder - 1 tsp
    onions 1 no.
    green chillies (hot) 3 nos
    Paneer 200 gms
    oil or butter - 2 tbsp
    cream - 1 tbsp for garnishing


    Boil water in a vessel and turn off the flame, now put the palak leaves in it keep it covered for 10 min or u pressure cook it for 1 whistle without adding water to the palak. When done, blend it with very little water along with green chillies. This is your palak pulp.

    Boil tomatoes in water on high flame for 10 min. Peel off the skin and chop it. Put that in the blender and blend it. This is your tomato pulp.

    heat 2 tbsp oil/butter in a vessel. Put onion chopped when it turns brown add ginger-garlic paste.

    Add jeera powder, dhania powder, tomato pulp stir well. Now add palak pulp, salt and cover and cook for 7-10 mins. Put off the flame and add paneer pieces and garnish with cream.

    hot with chapati, naan or paratha.

    Tomato pulp should be half of palak pulp i.e. in the ratio 1:2. Chillies are to be ground with palak to give little teekhapan (hotness) otherwise it does not taste so well. If you want you can fry the paneer pieces and then add to the gravy (without frying will also do). If you think the gravy is too thick then add little warm water to it. Don't make it thin or else u loose the taste and charm of it.

    This is my favourite recipe.:clap
    Last edited by a moderator: Jan 24, 2006
  6. sonu_627

    sonu_627 Silver IL'ite

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    Gujarati Shak

    Gujarati Shak

    Choose from 1lb fresh green beans cut into 1 inch lengths or any other vegetable like 1 package coleslaw or cauliflower florets or carrots and peas.
    4 tbsp. vegetable oil
    1 tbsp. black mustard seed
    4 cloves garlic (peeled & finely chopped)
    A few thin strips of fresh ginger
    1 hot red dried chili (crushed)
    1 tsp. salt
    ½ tsp. sweetened coconut flakes
    black pepper to taste

    1. Heat the oil in a large frying pan over a medium flame. When hot put in
    the mustard seeds. As soon as they begin to pop add the garlic/ginger
    and stir until lightly brown. Add the crushed red chili and stir for a
    few seconds. Add the green beans, salt and sweet coconut. Stir to mix.
    2. Turn heat to medium/low. Add 1/2 cup water. Stir and cover the beans
    for 7-8 mins until they have absorbed the spiced flavors.
    3. Add the black pepper, mix and serve.

  7. sonu_627

    sonu_627 Silver IL'ite

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    Allu Gobi

    Allu Gobi

    1 cauliflower cut in florets
    3/4 tsp. turmeric
    4 potatoes peeled and cubed
    1 tsp. red Chili Powder
    1/4 tsp Oil
    3 tomatoes chopped
    1 tsp. cumin seeds
    1 tsp. garam Masala Ginger, fresh,
    1" 2 tsp. coriander powder
    3 garlic cloves
    Salt and lime juice to taste

    1. Heat oil and sauté cumin seeds for about a minute. Add garlic and ginger, stir and add potatoes.
    2. Sauté the potatoes and then add turmeric, coriander powder and chili powder, and sauté again. Add tomatoes and simmer for about 5 minutes.
    3. Add cauliflower and garam masala and heat for about a minute.
    4. Lower heat, cover and let simmer for about 15 minutes. The vegetable dish should be steamed through and the potatoes and cauliflower should be soft and succulent after having soaked up the spices.
    5. Garnish with cilantro and season with a twist of fresh lime juice.
  8. sonu_627

    sonu_627 Silver IL'ite

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    Khasta Allu

    Khasta Allu

    7 medium-sized potatoes or 20 - 1 inch size baby potatoes, boiled in their jackets and cold, then peeled and cubed or left whole if they are baby potatoes.
    10 tablespoons vegetable oil
    1/8 teaspoon ground asofetida
    1 teaspoon whole cumin seeds
    1 tbsp. corriander powder
    12 whole fenugreek seeds
    3 whole dried hot red peppers
    1/2 teaspoon ground turmeric
    1 1/2 teaspoons salt (or to taste)
    1 tablespoon lemon/lime juice

    In a wok, karhai, or 12" pan, heat the oil over medium flame.
    When very hot, put in first the asofetida, 5 seconds later the cumin seeds,
    then the mustard seeds and they will start popping and sizzling.
    Quickly add the red peppers and corriander powder. As soon as the red peppers swell and darken, add the diced potatoes.
    Fry for 15-20 minutes, until the potatoes are browned unevenly. They will brown on the sides and this is part of the process of cooking this dish.
    Keep scraping the potatoes off the sies of the wok and mixing the potatoes so as to coat all the potatoes with the spices and to make them crusty on the outside.
    The potatoes should be soft inside but crusty and brown outside. Squeeze lemon/lime juice over potatoes, and add the salt.
    Garnish with cilantro
  9. Prema

    Prema New IL'ite

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    Instant Malai Kofta



    For the Koftas
    Instant Gulabjamoon Mix : 200 Gms
    Mixed dry Fruits : Like Cashew, Pista, Badam, Raisins : 1 Cup
    Oil : For deep frying

    Cream / Malai : 125Gms
    Paneer / Khoya : 75 Gms
    Milk : 150 ml
    Cashewnuts : 50 Gms
    White Pepper Powder : 3 Tbsp
    Sugar : 2 ½ Tsp
    Grated Ginger : 2 Tbsp
    Nutmeg Powder : ¼ Tsp
    Turmeric : ½ Tsp
    Garlic : 5 Pods
    Cinnamon : 1”
    Cloves : 6
    Cardmoms : 6
    Green Chillies : 5 - 6
    Salt : As per taste
    Oil / Ghee : 3 Tbsp


    1. Mix the Gulabjamoon mix as directed on the pack and make round balls (kofta’s) keeping the mixed nuts in the center. Deep fry them in oil on a low flame until golden brown in color and keep aside.
    2. Dry roast cinnamon, cardamom, nutmeg and cloves together. Dry grind and keep aside. Wet grind all the other ingredients and keep aside.
    3. Heat oil / ghee in a kadai, add the powdered spices and fry for one minute.
    4. Add the Cashew-Paneer paste and fry well and keep stirring so that it doesn’t stick to the bottom.
    5. Add water till the desired consistency and let it boil for 10 min. When oil starts oozing out off the sides add salt accordingly.
    6. Pour the hot gravy over the kofta’s just before serving and garnish with green coriander leaves and grated cheese.
    7. Serve hot with parathas .

  10. Prema

    Prema New IL'ite

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    Stuffed Masala Kulcha


    Maida / Refined Flour : 600 Gms
    Fresh Curds : 4 Tbsp
    Lukewarm Milk : 1 Cup
    Yeast : 1 ½ Tsp
    Sugar : 1 Tsp
    Salt : As Required
    Baking Powder : ½ Tsp
    Ghee : 2 Tbsp

    Potatoes : 4 Boiled and mashed
    Carrot : 2 (Chopped very fine)
    Frenchbeans : 10 (Chopped very fine)
    Onion : 1 (Big – Chopped very fine)
    Paneer : 200 Gms (Grated)
    Coriander leaves : one bunch (Chopped)
    Ginger-GreenChillies (Ground) : 2 Tbsp
    Sugar : 1 Tbsp
    Lemonjuice : ½ Rind
    Garam Masala : ½ Tsp
    Chat Masala : ½ Tsp
    Salt : As required
    Oil : 1 Tsp
    Butter : For Roasting the Kulcha’s

    1. Mix yeast in luke warm milk, coverup and keep aside for 1 hr.
    2. Mix together Maida, Baking powder and sieve.
    3. Now add salt, hot ghee and curd and mix thoroughly.
    4. Just mix the yeast milk after 1 hr and add up to the maida mixture and knead well. Add little water if required to make a smooth dough.
    5. Coverup and keep aside for a minimum period of 2 hrs.

    1. Heat oil in a pan and add the chopped vegetables (carrot, frenchbeans, ginger-chilli paste) and sauté for a minute.
    2. Remove from fire, add the boiled mashed potatoes, grated paneer, salt, sugar, chopped coriander, lemon juice and mix well.
    3. Add the garam masala and mix well and make small round balls and keep aside.


    1. Take a small portion of the dough, make small balls, flatten on the palm and put the stuffing (Masala Ball) in the center, cover and roll on a rolling board into a ½ inch paratha.
    2. Heat a twat and roast the Kulcha by brushing little butter on both the sides till golden brown and serve hot with any gravy curry.
    1 person likes this.

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