NORTH INDIAN RECIPES
Tastes of India
Black Gram Whole (sabut Urad) 1/2 cup
Red Kidney Beans (rajma) 2 tbsps.
Garlic 1 tbsp paste
Ginger 1 tbsp. paste
Fresh Cream 1/2 cup
Red Chilli Powder 1 tsp.
Butter 1/3 cup
Tomato Puree 1/2 cup
Salt to taste
Method of preparation
Pick, wash and soak whole black urad and rajma overnight in four cups of water
Drain and cook the soaked dal and rajma in four cups of water with salt till they are soft.;
Mash the lentils lightly. Add chopped ginger paste, garlic paste,
tomato puree, red chilli powder and butter.
Stir and cook on low heat for 45 minutes.
Add fresh cream, adjust seasoning and
let it simmer for another five minutes.
Serve hot with Naan or Paratha
potato 1/4 kg
capsicum all colors one each
pavbhaji masala 1 sp
red chilli powder 1/2 sp
salt to taste
turmeric 1/4 sp
coriander leaves few.
Cube capsicum into small pieces. Wash,peel and cook potato in cooker half done with little salt.
Heat 3 tbsp oil in a pan add onions saute , add the capsicum saute well.
Add salt , turmeric, red chilli powder, pav bhaji masal powder
Mix well cook tilloil seperates
Now add the potato cubes and little water mix well.close and cook for 5 mins.
let all ingredients mix well .open and cook for 2 mins .garnish with coriander.
Pav bhaji masala
mixed vegetable 1 cup
pav bhaji masala 1 tsp
red chilli powder 1/4 tsp
salt 1 spoon
fresh coriander 1 bunch
butter 1 tsp
oil 2 tbsp
Cook the mixed vegetables in cooker.You can add potatoes cubed along with this.
Heat 2 tbspoon oil and 1 spoon butter together in a kadai.
Add onions , capsicum finely chopped.,add tomatoes, salt, pav bhaji masala, red chilli powder.
Cook well for few mins. Now add the cooked vegetables and mash well.
cook for few mins.Now add fresh coriander and 1/2 tsp butter.
Paneer Butter Masala
Onions, chopped 2 nos
Ginger, chopped 1" piece.
Garlic 6-7 flakes.
Milk 100 ml.
Tomatoes 4 nos.
Paneer, cut into pieces 250 gms.
Cashewnuts, broken 1 tbsp.
Methi (fenugreek seeds) 2 tsps.
Cumin powder (roasted) 1/2 tsp.
Red chili powder 1 tsp.
Garam masala 1/2 tsp.
Sugar 1/2 tsp.
Green chili, slit 1 no.
Capsicum, chopped finely 1 no.
Onion, cut into rings 2 nos.
Orange colour A few drops
Butter 2 tbsps.
Oil 5 tbsps.
Salt To taste
Peel the onions, ginger, garlic and grind to a fine paste.
Puree the tomatoes and then cook the onion paste in oil till light brown in colour.
Add the chili powder, cook for a few minutes and then add the milk slowly.
Now add the coarsely pounded cashewnuts and tomato puree and cook further for a few minutes.
Then add the cumin powder, garam masala, salt, sugar and enough water&
and cook till the oil separates and the gravy becomes thick.
.Lastly add the fenugreek seeds (methi) and keep aside.
In another pan, add the green chilies, capsicum, onions and sauté it in butter for a few minutes.
Add these sautéd vegetables, paneer pieces and orange colour to the masala gravy.
Keep for few minutes and serve hot with rice or chapati.
Mixed boiled vegetables (french beans, green peas, potatoes and carrots) 3 cups
Onions 2 nos.
Spring onions 3 nos.
Tomatoes, 2 nos.
Green chilies 4 nos.
Ginger ½ " piece
Coriander 1 tbsp.
Tomato ketchup ½ cup
Chili powder 1 tsp.
Sugar 1 tsp
Ghee 3 tbsps.
Salt To taste
Chop the onions, spring onions (with stalks), tomatoes, green chilies, ginger and coriander separately.
Heat the ghee in a vessel and fry the onions till golden.
.Now add the tomatoes, chilies, ginger and coriander and fry for at least 2 minutes.
Add the tomato ketchup, boiled vegetables, spring onions,
chili powder, sugar, salt and a little water and cook for 5 to 10 minutes.
French beans, chopped finely ¼ kg.;
Carrots, chopped finely ¼ kg.
Cauliflower, chopped finely ¼ kg.
Potatoes, chopped finely ¼ kg
Onion, chopped 1 no.
Cumin seeds 1 tbsp.
Tomatoes, peeled & chopped 3 nos.
Red chili powder 1 tbsp.
Fresh cream 3 tbsps.
Paneer (optional) ¼ kg.
Red colour As required
Butter 3 tbsps.
Ghee, melted ¼ cup
Salt To taste
Boil all the chopped vegetables together.
Once done, drain the stock and keep aside.
Chopped the paneer into medium pieces, fry and keep them aside.
In a vessel heat ghee and sauté the chopped onion and cumin seeds till they turn light brown in colour.
Next add the tomato pieces and fry till the ghee separates from the onion-tomato mixture.
Now add the boiled vegetables with the stock, salt chili powder.
.Boil for a while, then add the fresh cream, butter, colour and fried paneer pieces.
Boil further for a few minutes so that the vegetables blend with the fresh cream, butter etc.
Serve hot decorated with fresh cream.
Eggplant -(small) 500 gms
Sesame seeds 2 tbsps.
Peanuts 3 tbsps.
Cumin powder 1 tsp.
Dry Red chili whole 2
Chopped onion ½ Cup
Tamarind (seedless) 30 gms.
Curry leaves 8 - 10 nos.
Green chili 3
Fenugreek seeds ½ tsp.
Turmeric powder 1 tsp.
Mustard seeds 1 tsp.
Oil for deep frying -
Salt To taste
Wash and slit the eggplants (Baingan) into quarters without removing the stem.
Deep fry in medium hot oil till brown in colour.
Lightly roast the peanuts and sesame seeds.
Grind peanuts, sesame seeds and red chilies to a smooth paste.
Slit green chilies and cut into one inch long pieces.
Boil tamarind in 1 cup of water for 5 minutes and strain to get tamarind pulp.
Heat oil in a thick bottomed pan. Add mustard and fenugreek seeds.
When mustard seeds start to splutter, add curry leaves and chopped onions.
Cook till golden brown and add peanuts and sesame paste. Stir constantly.
Add turmeric powder, green chilies and cumin powder. Season with salt.
Add 2 cups of water, bring it to boil and add tamarind pulp.
Add fried eggplants and cook on Dum on a slow flame for 15 minutes.
Carrots 75 gms.
Cauliflower 75 gms.
French Beans 75 gms.
Green peas, shelled 75 gms.
Mushroom 50 gms.
Paneer 75 gms.
Potatoes 100 gms.
Cashewnuts 25 gms
Raisins 25 gms.
Boiled Onion Paste 1 cup
Cashewnut paste ½ cup
Curd/Yogurt ½ cup
Fresh Cream ½ cup
Ginger paste 1 tbsp.
Garlic paste 1 tbsp.
Phool Makhana (Optional) 30 gms;
Whole Garam Masala 1 tsp.
Chopped green chilies 2 tsp.
Oil 2 tbsp.
Salt As per taste.
Peel carrots and potatoes, cut into small dices.
Cut cauliflower into florets.
String French beans and cut into small dices.
Boil carrot, cauliflower, French beans, potatoes and green peas in boiling
salted water till done and then refresh in cold water.
Cut Paneer into ½ inch dice.
Deep fry phool makhana lightly in moderate hot oil.
Heat oil in a Kadhai. Add Whole Garam Masala. When it begins to crackle,
add Boiled Onion Paste. Cook till onions are golden brown. Add
Ginger Paste, Garlic Paste and stir well.
Add chopped green chilies and Cashewnut Paste. Cook on a slow flame for five minutes.
Add mushroom and boiled vegetables. Cook for 2-3 minutes, add salt and ¾ cup water.
Add the fried phool makhana, cashewnuts, raisins and paneer pieces. Stir and cook for ½ minute.
;Bring to a boil and finish with fresh cream.
Paneer 200 gms
Spinach (palak) 2 bunches
Onion 1 no.
Ginger garlic paste 1 tsp
Tomato 2 nos.
Milk ½ cup
Red chili powder ½ tsp.
Garam masala ½ tsp.
Oil 2 tbsp.+ to fry
Salt To taste
Pick, wash and boil palak leaves in minimum water for about 8 minutes.
Grind boiled palak coarsely.
Cut the Paneer into cubes and deep-fry till golden brown.
Chop onion. Puree the tomatoes.
Add oil in a pan and heat. Add the chopped onions.
When the onion turns pinkish in colour, add the Ginger Garlic paste and chili powder.
Next add the tomato puree and cook till oil leaves the pan.
Now add the Garam Masala Powder and palak. Mix well.
Add milk and let it cook till it is of a thick consistency.
Add salt. Add the paneer just before serving.
Chick pea (Kabuli chanas) 1 cup
Onions, chopped 2 nos.
Potatoes 2 nos.
Tomatoes 2 nos.
Coriander powder 1 tbsp.
Cumin powder 1 tbsp
Red Chili powder 2 tbsps.
Dry mango powder(Amchur) 1 tbsp.
Garam masala powder 1 tbsp.
Soda bi-carb 1/2 tsp.
Black pepper powder 1/2 tsp.
Ghee 3 tbsps.
Salt To taste
For garnishing :
Tomatoes 2 nos.
Ginger 1 inch
Coriander leaves 2 tbsps.
Green chili 1 no.
Soak the chana for at least six hours. Drain.
Peel and chop the onions. Peel and quarter the potatoes.
Wash and quarter two tomatoes and make slices of the remaining.
Peel and make juliennes of the ginger.
Clean, wash and chop coriander leaves. Wash and slit the green chilies.
Add water and 1/2 teaspoon of soda bi-carbonate to the chana
and cook in a pressure cooker till done.
Take care the chanas do not get mashed.
Heat the ghee in a vessel and fry the potatoes until soft. Drain.
In the same ghee, add the onions and sauté till pink.
Add the dhania-jeera powder and red chili powder and fry again.
Add the boiled chanas and salt.
After five minutes, add the garam masala powder, amchur powder
and black pepper powder and cook for two minutes.
Add the potatoes and tomatoes and cook for another two minutes.
Garnish with chopped coriander leaves, slit green chilies, slices of tomatoes and ginger juliennes.
Paneer - 250 gms (fresh and soft)
Water - 6 cups
Sugar - 2 1/2 cups
Full Cream Milk - 1 litre
Cardomom Powder - 1/2 tsp
Almonds Pistachios - 2 tsp (thinly sliced)
Few strands saffron.
Put 1 1/2 cups of sugar and water to boil.
In another pan put the milk 1 cup sugar to boil.
Make balls and flatten to patties (1" diameter) and gently let into the boiling water.
Cover with a perforated or partially covered lid.
Boil for 12-15 minutes.
On touch the rasmalai should spring back, to be done.
Boil milk to 2/3, add cardamom, sliced nuts and saffron, well dissolved.
Gently remove each rasmalai, drain water and transfer to milk.
Allow to boil further 2-3 minutes.
Remove from fire, cool to room temperature.
Chill for 3-4 hours before serving.