Cabbage Curry / Patta Gobhi Ki Sabji

Colorful enrich green vegetable curry.

Yield:  4 Serving

Ingredients:

       Cabbage                      1 Small (500 gms) (Finely chopped)
       Garlic                          2-3 Cloves (finely chopped)
       Potato                         1 Large (Peeled and cut into cubes) (Keep cubes in water)
       Onion                         1 Medium (Finely chopped)
       Tomato                       1 Medium (Finely chopped)
       Pea                              1/3 Cup
       Green Chili                 1-2 (Finely chopped)
       Cumin Seeds              1/4 Teaspoon
       Mustard seeds             1/4 Teaspoon
       Coriander Powder       1/2 Teaspoon
       Turmeric Powder        1/4 Teaspoon
       Oil                               2 Teaspoon
       Salt                              As per taste
   

Direction:

 Heat Oil in the wok and once start smoke add mustard seeds.Wait until mustard seeds and cumin seeds once start splutter then add garlic and green chili and mix well for 1-2 minutes.Add turmeric powder and coriander powder ,mix well and instantly onion and potato.Stir in between and cook until onion turns golden in color.

Now add Pea and cook for 2 minutes then Cabbage ,tomato and salt mix well. Cook for another 10-12 minutes until you can break potato cube with your stick.

Serve hot with Phulka.

Cauliflower Potato Dry Curry/ Phool Gobhi ki Sabji

This is the dry recipe of Cauliflower with sour taste of dry mango powder and soft potato flavour.


Yield: 4 Serving

Ingredients:

       Cauliflower                 4 Big Floret (500 gms) (Divide into small florets by hand)
       Garlic                          2-3 Cloves (finely chopped)
       Potato                         1 Large (Peeled and cut into cubes) (Keep cubes in water)
       Onion                         1 Medium (Finely chopped)
       Green Chili                 1-2 (Finely chopped)
       Cumin Seeds              1/4 Teaspoon
       Mustard seeds             1/4 Teaspoon
       Dry Mango Powder    1/2 Teaspoon
       Coriander Powder       1/2 Teaspoon
       Turmeric Powder        1/4 Teaspoon
       Oil                               2 Teaspoon
       Salt                              As per taste
   

Direction:

Heat Oil in the wok and once start smoke add mustard seeds.Wait until mustard seeds and cumin seeds once start splutter then add garlic and green chili and mix well for 1-2 minutes.Add turmeric powder ,dry mango powder and coriander powder ,mix well and instantly onion and potato.Stir in between and cook until onion turns golden in color.

Now add cauliflower florets, salt and cover the lid.Cook for another 10 minutes and stir in between so it won't stick to the bottom of the wok. Cook until you can press the potato and cut into two halves with your cooking stick.

Serve with Garnish of Dry Methi leaves or Fresh Cilantro.

Sooji Ka Halwa / Semolina Cake

This delicious sweet dish is quick to prepare with easy ingredients.

Yield : 4 Serving

Ingredients:

   Sooji/Semolina                 2 1/2 Cups
   Cardamom Powder          1/2 Teaspoon
   Almond                            6-18
   Cashew                            6-18
   Sugar                               1 1/2 Cups
   Ghee                                1/4 Cup
   Water                               2 Cups (Hot)
 

Direction:

  Crush almond,cashew in Mortar - pestle or cut into thin slices by knife.

Heat water in saucepan on medium flame.In nonstick pan dry roast semolina on medium flame, stir continuously until it turns golden in color.

You can observe golden semolina from it's sweet aroma then add cashew,almond and ghee. Now with continue stir add water as it will smoke so careful to handle as it will be bit hard to stir.

Add Sugar, cardamom powder instantly and stir continuously.Cook for 5 minute with continue stirring it.

Now it's ready and serve hot with follow up garnish of dry grapes, pistachio.
  

Pav Bhaji

Traditional Stall cooked Pav Bhaji taste with simple ingredients.

Yield: 4 Serving

Ingredients:
 
     Capsicum                     1 Large (Finely chopped)
     Potato                          3 Medium( Boiled and peeled)
     Pea                              1/2 Cup (Boiled fo 10 minutes)
     Tomato                        2 Medium (Finely chopped)
     Onion                          2 Medium (Finely chopped)
     Ginger-Garlic Paste     2 teaspoon
     Red Chili Powder        1 Teaspoon
     Pav Bhaji Masala         2 Teaspoon
     Butter                           4 Teaspoon
     Pav/Burger Bread        2 Bags
     Cilantro                        a small bunch (washed and finely chopped)



Direction:

 Heat butter in wok.Once start smoke add ginger-garlic paste. Sauté for a while then add 3/4 of chopped onion and stir fry until turn golden in color.Add Pav Bhaji Masala and mix well.

Now add capsicum and pea ,cook for 10 minute with covering lid. Add tomato and cook for another 5 minutes until mixture turn soft.Mash the mixture with the Masher until all looks same.Add potato and mash mixture until look same. Cook for 5-7 minutes and stir so it won't stick bottom of the wok.

Garnish with finely chopped onion and cilantro over Bhaji ,serve with hot roasted Pav/Burger Bread.

Ladyfinger Dry Curry / Bhindi ki Sabji

The favorite recipe of all Indian.

Yield:  4 Serving

Ingredients:

       Ladyfinger                  1 Kg(Clean with Damp cloth and Chop into Circle)
       Garlic                          2-4 Cloves(Finely chopped)
       Green Chili                 1-2 (Finely chopped)
       Cumin Seeds              1/4 Teaspoon
       Dry Mango Powder           1/2 Teaspoon
       Mustard seeds             1/4 Teaspoon
       Coriander Powder       1/4 Teaspoon
       Turmeric Powder        1/4 Teaspoon
       Oil                               2 Teaspoon
       Salt                              As per taste
   

Direction:

Heat Oil in the wok and once start smoke add mustard seeds,cumin seeds.Wait until mustard seeds start splutter then add garlic and green chili and mix well for 1-2 minutes.Add Turmeric Powder , dry mango Powder and coriander powder ,mix well and instantly add Ladyfinger and cook for 5 minutes and then again stir well.Now let it cook for 10 minutes and stir in between but in big interval so it won't stick.

Stirring occasionally require for this recipe else the gum inside the ladyfinger make curry look messy. Add salt once you can find it's cook Bcoz adding salt while it's getting cook make ladyfinger release water.

Serve hot with Phulka.

VARIATION IN RECIPE:  You can also add Onion (finely chopped) after adding green chili and cook for 3-5 minutes until onion turns translucent.

NOTE: We are not cover the lid for cooking this curry as we need no water content in the curry.

Tomato Curry

This recipe is best serve with Simple Partha ,Chapati and Bread.

Yield: 4 Serving

Ingredients:
 
        Tomato                 5 Large (Washed and Chopped into very small cubes or make a puree)
        Curry Leave         1 Bunch (Optional)
        Garlic                    1-2 clove(peeled and chopped finely)
        Green Chili           1-2 (Finely chopped)
        Oil                         1 Teaspoon
        Mustard seeds       1/4 teaspoon
        Turmeric Powder  1/4 Teaspoon
        Coriander Powder  1/4 Teaspoon
        Salt                       As per taste


Direction:
    
     Heat Oil in the wok and once start smoke add mustard seeds.Wait until mustard seeds start splutter then add Curry leaves,garlic and green chili and mix well for 1-2 minutes.Add Turmeric Powder and coriander powder ,mix well and instantly add tomato. Cover the lid for 5 minutes and let it cook.Add Salt and cook for another 7 minutes.

Garnish with Cilantro and serve with hot Paratha.


NOTE:  You can also add Ginger (finely chopped) when you are adding garlic.Its good in winter to add ginger as it increase your immunity with cold and flu.

Fenugreek Potato Curry/Aloo Methi Sabji

Yield: 4 Serving

Ingredients:

   Fenugreek Leave/Methi            a Big Bunch (1 kg)
   Potato/Aloo                              1 Big (Peeled ,Cut into cubes and keep in water)
   Green Chili                               2 (Finely chopped)
   Garlic                                        3-4 Cloves(Chopped)
   Onion                                       1 Medium (Finely chopped)
   Cumin Seed                              1/2 Teaspoon
   Turmeric Powder                      1/4 Teaspoon
   Canola Oil                                2 Teaspoon
   Salt                                           as per taste

Direction:

Take leaves of Fenugreek separated from the stem and clean it with water.Keep washed leaves on absorbent paper to reduce water from the leaves. Removing water from leave is important as we are making dry curry and water content in leaves may bring curry as messy. Chopped the fenugreek leave finely.

Heat oil in the wok and once start smoke add cumin seed.As cumin seeds start splutter add green chili, garlic. Cook for a minute and add onion and potato.Mix it well and cover the lid for 4-10 minutes until it gets cooked.Stir in between and check if potato won't stick to the bottom of the wok.

Now as the potato cooked and onion turns translucent add turmeric powder and mix well.Add fenugreek Leaves, salt and now don't cover lid as it may leave water .Cook for another 5-10 minutes until it get cook and looks .

Serve hot Fenugreek Potato Curry with Phulka/Chapati.

Kerala Style Mango Pickle

Ingredients:

  Raw Green Mango             500 Grams (2 Big)
  Salt                                     2 Teaspoon
  Red chili powder                2-3 Teaspoon
  Turmeric Powder                1 Teaspoon
  Ginger                                 1 inch large enough (Finely chopped)
  Garlic                                  1 Full cluster (Finely chopped)
  Curry Leave                        1 branch
  Mustard Seed                       1/4 teaspoon
  Canola Oil                            2 teaspoon
  Green Chili                          2 (Finely chopped) (OPTIONAL)
  Fenugreek seed                    1 Teaspoon (Dry roasted and cursh into powder)
  Asafoetida                            1/8 Teaspoon


Direction:

Wash Mango and pat dry on absorbent paper. Cut into two half and remove the seed. Chop mango into 1/8 inches roughly size which is fairly small. Mix Mango pieces with salt, red chili powder and turmeric over night or for 6 hours.

Heat Oil in the wok and once start smoke add mustard seed.Wait until mustard seed splutter add curry leave, ginger, garlic and green chili. Cook for 4 minutes so it will be cooked and add asafoetida and fenugreek powder.Turn off the burner and add Mango and mix well.Keep it store once it cool down at room temperature.

NOTE:

1. Never leave water in pickle as it make fungus grow easily within less time.
2. Never add less salt as it may increase chances of spoiling the pickle.

Chickpea Salad /Chana Fry

Chickpea salad recipe is best for breakfast or snack time.

Yield: 2 Serving

Ingredients: 

   Chickpea                   3/2 Cups (Soaked in water overnight)

   Chaat Masala            1 Teaspoon (Optional)

   Salt                            as per taste

   Red Chili Powder     1/2 Teaspoon

   Curry Leave              one stick

   Purified Butter           1/2 Teaspoon

   Mustard seed              1/8 teaspoon

   Onion                         1 medium (Finely chopped)

   Tomato                      1 Big (Finely Chopped)

   Cilantro                      a small bunch (Washed and finely chopped) 

   Lemon Juice              1/2 Teaspoon

Direction:

 Wash the night over soaked chickpea and cook in pressure cooker with little water for one whistle.Once cooked separate water and keep it aside.

 Heat purified butter in the pan ,once smoke add mustard seeds and curry leave.Add boiled Chickpea ,red chili powder,salt and chaat masala.Mix well and take it off from stove.

Serve hot or at room temperature with sprinkle lemon juice, onion,tomato and cilantro garnish.

Tomato Chutney

This dish goes well with Partha/bread.

Yield : 4 Serving

Ingredients:

     

      Tomato                2 Big

      Garlic Clove        3-4

      Ginger                 1 inch piece

      Green Chili         1

      Cilantro               a small bunch

      Cumin Powder   1 teaspoon

      Salt                     as per taste

Direction:

 In the Mixer grinder add tomato,garlic,ginger,green chili,cilantro, salt and cumin powder.Grind it on 2 minutes and here is ready the spicy chutney.

Aloo Partha / Potato Indian Bread

The simplest quicker way for empty stomach as a breakfast.

Yield: 4 Serving

Ingredients:
 
For Stuffing: 
     Potato                 2 Big (Boiled and peeled)
     Onion                 1 Small (Finely chopped)
     Cilantro              a Bunch (Washed and finely chopped)
     Black Pepper      1/2 Teaspoon (Powdered)
     Fennel Seed        1/2 Teaspoon (crushed)
     Salt                      as per taste

For Dough:
    Whole wheat flour          5 cups
     Butter                             2 teaspoon
     Salt                                as per taste
     Water                             as require

Direction:

  Meshed Potato,chopped onion,cilantro ,fennel seeds,black pepper powder and salt all together.Make small balls from the stuffing and keep aside.

Mix whole wheat flour,butter and salt together to make a soft dough.Make balls from the dough and cover it so won't dry in air.

Heat the pan on medium heat. Roll dough ball into the circular motion to make 2inch diameter,fill the stuffed potato ball and cover it by pulling the edges of circle to make it close.

Now pat it with flour and with soft hand roll it by roller into one circular motion of 8 inch of diameter.Place the rolled bread over the pan ,let it cook for 3-4 minutes and turn over. Spread the butter by spoon or brush over the bread.Now again after 2 minutes turn and brush it with butter and cook for another 2-3 minutes. Once it's cooked it will look a bit of brown from both sides.

Serve hot partha/bread with Pickle ,simple curd , raita or Tomato Chutney.

Gujiya

Diwali Special recipe

Yield : 15-20 Gujiya

Ingredients:

 Mawa/khoya                100 Grams
 Cardamom Powder      1/4 Teaspoon
 Cashew                        20
 Almond                        20
 Dry grape (Kishmis)    15
 Sugar                            1/2 Cup
 All Purpose Flour          2/3 Cup
 Ghee                              1/2 teaspoon
 Salt                                A pinch
 Ghee/Oil                       3 Cups (Frying purpose)
 D Shape Gujiya Maker


Direction:

 For Stuffing: Slice Almond and Cashew finely. Grind sugar to powder. Grate Mawa by hand grater and now mix it with sugar, cardamom powder ,almond,dry grape and cashew.


Prepare dough now.Sieve all purpose flour , add ghee and salt.Make a smooth dough by adding lukewarm water.Dough should not be very soft or hard. Cover the dough by damp cloth for 5 minutes before making the balls.

Now make small ball of the dough and keep it inside the damp cloth so it won't dry. Roll each ball to make puri.

Keep the puri on gujiya maker by opening it broad. Now fill the stuffing in the one of D shape and pat one of the edge by water with your finger so it will not break while frying. Close the gujiya maker to make D shape and remove gujiya slowly so it won't break the shape. Likewise prepare all the Gujiya.

Fry Gujiya in Ghee on Medium heat else it won't cook from inside.Keep stir so it get cook all sides.Fry until color turn little golden.

Few Points to Taken care of:

1. When pressing the D shape for making Gujiya, remember that the stuffing should not lie on the edges .It will break while frying and stuffing will come out.

2. Raw Gujiya should be cover by damp cloth if it's takes longer to fry them. Dried Gujiya will break while frying.

Chinese Fried Rice

Indo Chinese dish.

Yield : 4 Serving

Ingredients:

  Basmati Rice              2 Cups
  Water                          2 Cups + half of 1/4 Cups
  Green Onion              4 Bunches(chopped finely)
  Carrot                         2 Large (thin Slice long)
  Capsicum                   1 Medium(chopped finely)
  Onion                         1 Medium(chopped finely)
  Oil                              2 Teaspoon
  Ginger-garlic paste     2 Teaspoon
  Soya Sauce                  1 Teaspoon
  Red Chili Sauce           1 Teaspoon
  Tomato Ketchup          3 Teaspoon
  Ajinomoto                    a Pinch
  Salt                              Adjust to taste


Directions:

 Wash rice three times by water so starch will go away and once you fill rice with water in pressure cooker it will appear clear in water. Pressure cook for exact three whistles.

Heat oil in wok until smoke. Now add ginger garlic paste and onion sauté till rise aroma. Add carrot ,capsicum and mix well. Now add Rice on top add soya sauce,red chili sauce and tomato ketchup.

Mix with soft hand and add salt and ajinomoto.Mix it well and cook for another 10 minutes.

Serve hot.

Gobi Manchurian / Cauliflower Manchurian

Chinese specialty with Soya ,Chili and Tomato Sauce.

Yield: 4 Serving

Ingredients:

  Cauliflower                      1 Big Size (600 Grams) (Cut into the florets)
  All Purpose Flour             1 1/2 Cup
  Corn Starch Powder         6 Teaspoon
  Water                               1/4 Cup
  Ginger-Garlic Paste         6 Teaspoon
  Oil                                   4 Cups + 3 Teaspoon
  Onion                              1 Medium (Finely Chopped)
  Soya Sauce                     1 Teaspoon (+ 1/2 Teaspoon if need dark color)
  Red Chili Sauce              1/2 Teaspoon( Adjust to your Taste)
  Tomato Sauce                 1 1/2 Teaspoon (Use Maggi,Heinz Tomato Ketchup)
  Ajinomoto                       1/8 Teaspoon (Make it less as much as you can)
  Salt                                   Adjust to taste
  Cilantro                           A small Bunch

Direction:

 Heat 4 Cups of oil in the wok for deep frying the Cauliflower florets on medium heat. Prepare Batter by mixing All purpose flour, 4 Teaspoon of ginger-garlic paste,Salt 1/4 Teaspoon,water and corn starch powder.Make batter smooth, then dip the cauliflower florets and now deep fry until turns golden in color florets.

After all the cauliflower florets done with frying ,keep on the tissue paper to soak excess of the oil. Heat 3 Teaspoon of oil in the wok ,add onion,ginger-garlic paste 2 teaspoon fry for 3-4 minutes then add fried cauliflower florets.Mix well and add soya sauce,red chili sauce , salt, ajinomoto and tomato ketchup.

Toss it well and garnish with finely chopped clinatro.


Notes:

1. Never chop Cauliflower by knife it will turn into small and waste of the residue left.
2. Adding Cornstarch into batter give a little crispness to the dumpling.

Cranberry Pickle / Karonde ka Achar

One of the spicy tangy Pickle.

 

Ingredients:

   Cranberry                      250 grams (Fresh Red Color, cut into 2 halves)
   Mustard Oil                   1/2 Cup
   Salt                                2 Teaspoon
   Turmeric                       1 1/2 Teaspoon
   Red Chili Powder         3 Teaspoon
   Cumin Seed                  2 Teaspoon (Dry Roasted)
   Fennel Seed                  2 Teaspoon (Dry Roasted)
   Fenugreek                     1 1/2 Teaspoon (Dry Roasted)
   Mustard seeds                4 Teaspoon(Grated coarsely)
   Asafoetidia                    1/4 Teaspoon


Direction:


 Prepare masala by dry roasting cumin seed,fennel seed and fenugreek seed. Keep on the plate to cool it ,then grind them finely.

 Now, add turmeric,salt,red chili powder and asafoetidia to grind masala.

Now heat oil in the wok and wait until it smoke.Turn off the flame and add Cranberry which you have sliced into two. Mix well and then add masala which contribute all ingredients.

Mix well and let it cool to room temperature. Store in the Glass or Plastic Container so you can set it into sunshine window for next 3-4 days and each day mix well.

Serve with hot Paratha, Rice and like the way you want.




  

Mawa / Khoya

Mawa / Khoya

This is the most important ingredient when thinking about your favorite dessert.In India it's obviously available in market so no need to cook but when you are outside your home country and trying for Mawa / Khoya then this recipe would adjust you with your limitation.

Ingredients:

    Ricotta Cheese               1 Cup (15oz) as available in market
    Ghee/Purified Butter      2-3 Teaspoon


Direction:

   Ricotta cheese is kind of Mawa but it contains some water which require to be evaporate either by cooking into microwave or over gas /electric burner.

I am going to use the gas burner for this recipe.In a non-stick container add ghee and let it cook on medium flame until it melts, add ricotta cheese and keep on stirring until it melts like thick mixture.

Stir continuous so that it would not stick to the bottom of the pan. Exact 40 minutes require to stir to convert it into Mawa.

Mawa can be used to make Gulab Jamun, Pedha, Kaju Katli, Badam Barfi, Gujiya, Gajar ka Halwa and many more sweet dishes.

Hope you enjoy the joy of cooking mawa at home.

Gulab Jamun

This is Indian version of donut ,the popular dessert with essence of rose water and sweet syrup.

Yield: 4

Ingredients:

    Mawa (Khoya)              1 Cup

    Wheat Flour                 1/4 cup and 2 teaspoon

    Cardmom Powder        1 Teaspoon

    Rose Water                   2 Teaspoon

    Sugar                            1 1/2 Cup

    Water                            1 1/2 Cup

    Cooking Soda             1/4 Teaspoon

    Ghee                            3 Cups

Direction:

 Heat Oil in the Wok on low-medium. In another container mix water and sugar syrup with rose water 1 teaspoon and heat on medium.

For the dough add Mawa,Wheat flour,cardamom powder, cooking soda ,rose water and 2 teaspoon of ghee together to make a soft dough. Divide dough into small balls and make smooth ball without any crack .

If the dough does not comes out smooth enough then you add a little water to make the soft dough.

Now on the low-medium flame oil which is already heated up add one by one ball into it. Add less balls at a time as it will expand size.You will find that each ball pops up from bottom within 15 seconds and start rolling on it's own.Stir occasionally. Fry until color changes to light brown.

Turn off the Sweet Syrup flame.Add the fried balls into the hot syrup and keep them for 20-30 minutes in the syrup so it will absorb the sweet inside.

IMPORTANT:

1.Don't fry the balls on high heat it's make them cook faster and will not be cooked from inside and also it make it hard.

2.Don't try to add more Soda as soda make balls softer but adding any more make them spread while frying and ball shape will be gone.

3. Always fry the balls on the same flame to maintain the right temperature of your oil so it will cook properly.

4.While frying stir occasionally as it has to be cooked all the sides.

5.Ball Size will increase to double so make small balls.

6. If you're Mawa is too watery then you may require to increase the quantity of wheat flour but remember that result dough should be smooth and soft. 

Check Mawa / Khoya Recipe.