Curd Rice

Curd Rice

Curd Rice best for summer treats.

Yield:  4 Serving

Ingredients:

            Rice                             1 Cup (Big)

            Onion                          1 (Small, Finely Chopped)

            Green Chili                  2 ( Cut into Length wise)

            Oil                               2 Teaspoon

            Ginger                         Very small Piece (Grated)

            Carrot                         1 Long  (Peeled and Grated)

            Salt                              As per taste

            Cumin Seeds               a pinch

            Mustard Seeds             a pinch

            Curry Leave                2 Block of leaves

            Pomegranate seeds      1/2 Cup

            Curd                            2-3 Cups

            Cilantro                       a small Bunch

Direction:

First soak the Rice with 1 ½ cup of water for 10 minutes and then clean it with 2-3 times by water. Pressure cook the rice with only 1 ¼  Cup of water for three whistle only. Adding too much of water will make Rice looks messy and less water will burn it in bottom. Chop Onion finely and grate Ginger ,carrot separately.Green chili cut into length wise.

For Tadaka, Heat the oil in Wok and once smokes start coming add Cumin and Mustard Seeds. Once the seeds added starts spurting add the curry leaves, ginger then onion. Stir till Onion turns golden Brown in color. 

Beat the curd until turn smooth.Open Pressure cooker and let rice to cool.After rice turn cool, we need to add the cooked rice with Curd and then add the Tadaka ,mix thoroughly with care as not to break rice

Garnishing with grated carrot ,Pomegranate seeds and Cilantro leave.

Tamarind Chutney

Tamarind Chutney

Easy to make and store it over a month. Use for dressing over Snacks.

Ingredients:


   Tamarind               15-20 Full size
   Sugar                    1/4 Cup
   Red Chili Powder  1 Teaspoon
   Black Pepper         1 Teaspoon
   Black Salt              1 teaspoon
   Salt                        As per Taste
   Cumin Seeds         2 Teaspoon (Dry Roasted)
  

 Direction:

   Remove the Seeds from the Tamarind and soak it in hot water for about an hour.Grind the roasted cumin seeds with mortar and pestle.

Mash the Tamarind and remove the pulp from strainer and take the tamarind water in the bowl.

Heat the Tamarind water with sugar until it comes to a boil. Now add red chili powder ,Black Pepper powder and cumin seeds powder.

Once it comes to boil for twice add black salt and salt as per taste. Let the chutney cool to room temperature and ready to serve.

Tamarind chutney use for topping/dressing over Samosa, Dhokla, Chats, Bhel Puri, Dahi Vada and many more dishes.

Green Chutney

Green Chutney

Easy to make and store up to a week. Use for dressing over Snacks.

Ingredients:

   Cilantro           One full Big Bunch
   Mint Leaves    One Bunch (Take approximate 5-6 stem)
   Green Chili      1
   Salt                 As per Taste
   Cumin Seeds   A Pinch
   Olive Oil          1/2 Teaspoon
   Sugar               1/4 Teaspoon
   
 Direction:

    Wash Cilantro, Mint leaves and Green Chili. Grind cumin seeds with Mortar and pestle.

     Add Green Chili, Cilantro ,Mint Leaves ,Salt, Olive Oil,Sugar and Cumin seeds powder in Hand Blender and grind into fine paste. Add little water so that paste will come smooth.

IDEAS:  Adding Olive Oil and Sugar will make chutney looks always fresh green.

Matar Panner

Matar Panner

Yield :    4 Serving

Ingredients:

    Green Pea (Matar)    1 Cup
    Paneer    500Gms (Cut in cubes)
    Tomato    2 Big
    Onion    1 Medium
    Green Chili    1-2
    Garlic    2-4 cloves
    Ginger    a small piece
    Cumin    a pinch
    Coriander Powder    1 teaspoon
    Paprika    1 Teaspoon
    Garam Masala    1 Teaspoon
    Cinnamon     2 small piece
    Cardamom        1
    Star Anise    1
    Ghee    3 Teaspoon
    Salt    As per taste
   

Direction:
   
    Grind Onion, tomato, Garlic, Ginger, Green Chili all together and make a smooth paste.

Fry the cubes of Panner in Ghee until turn light brown.Don't fry for longer time as panner may turn hard.   

Heat Ghee in the wok ,when oil start smoking add cumin seeds, Cinnamon stick, cardamom and star anise.Let it cook for just a minute as it may burn in hot ghee.

Now add the paste which we have grind and continuously stir until mixture turns golden color.

Stir mixture until it turn into whole and separate oil from the mixture.Once oil start separating from the mixture add Gree Pea and Panner cubes, let it cook for another 3 minutes.

Add Garam Masala, Paprika,Coriander powder and stir until it mix through. Now add a cup of water and cover the lid of wok so that it will cook for another 5 to 10 minutes.

Serve Hot with garnish of green cilantro.

Matar tamatar Sabji

Matar tamatar Sabji

Yield :    4 Serving

Ingredients:

    Pea (Matar)    1 Cup
    Tomato (Tamatar)   2 Big (Finely chopped)
    Onion    1 Medium (Finely chopped)
    Green Chili    1-2 (Finely Chopped)
    Garlic    2-4 cloves (Finely chopped)
    Ginger    a small piece (grated)
    Mustard Seeds    a pinch
    Cumin    a pinch
    Coriander Powder    1 teaspoon
    Turmeric    1/2 teaspoon
    Paprika    1 Teaspoon
    Oil    3 Teaspoon
    Salt    As per taste
    Cilantro  A Bunch (Washed and Finely Chopped)
   

Direction:

   Wash all vegetables and then only chop it.

  Heat oil in the wok ,when oil start smokes add cumin and mustard seeds.When seeds start spurting add grated ginger and chopped garlic.Stir until mixture turns golden color.Add Chili and Onion and stir till it turn golden brown in color.

Now add tomato and stir continuously till all ingredients comes as one while separate oil from the mixture.Add Turmeric, Coriander powder and Paprika.

Once you get that masala is ready as oil is separating as you are stirring continuously.

Now add Green Pea and stir for 4 minutes and then add cup of water.Let it cook for another 7 minutes.

You can also add Garam Masala 1/2 Teaspoon for taste variation.

Serve Hot with garnish of green cilantro.

Plain Pulao

Plain Pulao is when you have exactly 15 minutes to cook your meal . It always best rice recipe which easy to make and quick to finish.

Yield:    4  Serving

Ingredients:

            Basmati Rice               2 Cups (Soak in water for 10 minutes)

            Onion                          1 (Medium Size, cut it into long wedges)

            Green Chili                  2 (cut it into long wedges)

            Green Pea                    Half Cup

            Cinnamon Stick           2 ( 2 inch Stick)

            Black Pepper              5-6

            Bay Leaf                     1-2
Green  Cardamom       2

            Star Anise                   1 (full flower)

            Salt                             as per taste

            Briyani/Pulao Masala  1 teaspoon

            Ghee/Butter                4 Teaspoon

            Rasini                          10-12

            Cashew                       10-12

           

Direction:

Clean all vegetables before chopping. Wash rice by two to three times with water so the rice starch will go and soak it in water for 10 minutes.

Heat Ghee in the Pressure Cooker and once start smoking add Cinnamon stick, Black pepper, bay leaf ,green cardamom and star anise. Just after this add Onion and green chili. Cook for 2-3 minutes then add green pea .Drain water from rice and add into the pressure cook and now add 2 and ¼  cups of water, salt and Briyani/Pulao Masala. Add Raisin and Cashew. Stir it well .Close the Vessel and let it cook for 3 Whistles.

Once the Pressure cooker completely cooled down naturally then open and serve Hot.

Bottle Gourd Curry / Lauki ki Sabji

Yield:    4  Serving

Ingredients:

            Bottle Gourd(Lauki)     500 Grams (Peeled and Cut into cubes of ½ inch)

            Onion                          1 (Medium Size, finely chopped)

            Green Chili                  2-3 (Finely chopped)

            Garlic                          5 Cloves (Finely Chopped)

            Cumin Seeds               a pinch

            Turmeric                      ¼ Teaspoon

            Coriander Powder       1 teaspoon

            Amchur                       ½ Teaspoon

            Salt                              as per taste

            Oil                               2 Teaspoon

            Cilantro                       a small Bunch (Finely chopped)

           

Direction:

Clean all vegetables with water before chopping.

Heat Oil in the wok and once oil starts smoking add cumin seeds and chopped garlic. Stir until garlic turn light golden then add green chili, fry until chili starts spurting and then add onion. Stir onions until turns golden brown. After this add Turmeric, coriander powder, Amchur and mix it well.

Now the Masala is ready and stir it well so that it won’t burn in the bottom of wok. Add Bottle gourd (Lauki), salt and mix it well. Cover the Lid for 5-7 minutes and again open and stir. Let it cook for 10-15 minutes until you can break the bottle gourd cube with your spoon. Always stir the Sabji in between as it may burn in the bottom.

Once cooked add chopped Cilantro on top. Serve with hot Phulka.

NOTE: If adding lemon then don’t add amchur.

Samosa

Samosa known for its crispness and oily nature but here is our samosa recipe which we will surely deep fry but it will never look Oily. Secret is the Recipe below :)

Yield:    4  Serving

Ingredients:

            All Purpose flour (Maida)       2 Cup

            Water                          -

            Ghee                            1 Teaspoon

            Potato                          4 Big (Boiled, Peeled and mashed)

            Onion                          1 (Small, finely chopped)

            Green Chili                  1 (Finely Chopped)

            Oil/Ghee                      To deep fry

            Ginger                         Very small Piece (finely chopped)

            Lemon                         1

            Garam Masala             ½ Teaspoon

            Salt                              As per taste

            Coriander Seeds        1 Teaspoon (Dry Roasted and crushed)

Pea                              ¼ Cup (Boiled until soften)

            Cilantro                       a small Bunch

Direction:

First mix all purpose flour with ghee and slowly pouring water to make stiff dough. It should be taken care that dough should be hard and not very soft. Cover the dough by the damp cloth for 5-10 minutes.This stiffness in dough will try to bind the mixture well when we will fry the samosa.

NOTE: Addition of Ghee to the dough so that when you will fry , it will transfer heat to inside samosa stuffing which will cook nicely and your samosa won’t looks oily at all.

Now ready for the Masala , take ghee of 2-3 Teaspoon in the Kadhai and once it start smoking then add ginger and onion. Add Mashed Potato and spread garam masala, salt, Pea and Lemon juice. Stir it well and once done add the coriander seeds and Cilantro. Mixed is ready once all ingredients looks same.

NOTE: Coriander seeds should be dry roasted and crushed by chapatti roller to make each seed into two pieces.

Roll the dough into the long thread and make 4 small balls. Until not using the dough you should cover it with damp cloth. Now for the first ball, roll it into a oval shape and cut in the middle to separate the oval.

Take once half in the palm and apply water in the straight line and up fold it on each other to make a triangular cone. Press the corner where we have apply water so won’t open when we will fry it.

Stuff the Masala Inside and again apply water as we need to close the last open phase of triangular cone.

Likewise make 8 Samosa and deep fry them until turns golden in color.

You can serve it with Tamarind Chutney and Green Cilantro Chutney.

 

Lemon Rice

Lemon Rice are quick to make either for breakfast or lunch.

Yield:  4 Serving

Ingredients:

            Rice                             1 Cup (Big)

            Onion                          1 (Small)

            Green Chili                  1 (Finely Chopped)

            Oil                               2 Teaspoon

            Ginger                         Very small Piece

            Lemon                         1 Big

            Salt                              As per taste

            Cumin Seeds               a pinch

            Mustard Seeds             a pinch

            Curry Leave                2 Block of leaves

            Turmeric                      ¼ Teaspoon

            Cilantro                       a small Bunch

Direction:

First soak the Rice with 1 ½ cup of water for 10 minutes and then clean it with 2-3 times by water. Pressure cook the rice with only 1 ¼  Cup of water for three whistle. Squeeze Lemon in the bowl. Chop Ginger, Green Chili and Onion finely.

For Tadaka, Heat the oil in Kadhai and once smokes start coming add Cumin and Mustard Seeds. Once the seeds added starts spurting add the curry leaves, ginger then onion. Stir till Onion turns golden Brown in color then add Turmeric and stir.

Now we need to add the cooked rice and stir with care as not to break rice. Once all rice looks yellow in color you can find you stir well. Now add Lemon Juice and stir well.

Lemon rice is cooked.Garnishing with Cilantro leaves and serve.

Aloo Palak ki Sabji

      Aloo Palak ki Sabji

The delicacy of fresh Spinach with these minimum spices made it simple but more tasty.

Yield:  2 Serving

Ingredients:

            Fresh Green Spinach   1 Bunch (Big) (Chopped)
            Russet Potato               1 (Peeled and Chopped)
            Onion                          1 (Small)
            Garlic                          3 Cloves (Finely Chopped)
            Green Chili                  1 (Finely Chopped)
            Oil                               1 Teaspoon
            Salt                              ¼ Teaspoon ( or as per taste)
            Cumin Seeds               a pinch
            Turmeric                      ¼ Teaspoon

Direction:

Wash the fresh Green Spinach and drain water completely by spreading over the Paper. Heat Oil in the Kadhai and when oil starts smoking then add cumin seeds. Once the cumin seeds start spurting then add chopped garlic and green chili. As you see garlic turn little golden in color then add finely chopped Onion and cubed Potato. Now cover the lid of Kadhai and let potato cook for while until turns soft . Add turmeric Stir well. Now add the Spinach and let it cook for 5 to 10 minutes until the water evaporate from the Sabji.
 Once you can see all dry Spinach with Potato cooked well by gently pressing it by spoon. Stir it well with nice aroma you can find it’s cooked well.
 You can add lemon also to this Sabji and have with hot Phulka .