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By Suman Jain, May 13, 2009

Ingredients

250 g lady finger (bhindi)

100 ml curd

1 tsp. garam masala powder

2 tsp. pounded red chilies

2 tsp. chopped green chilies

4 tsp. oil

4 tsp. ginger-garlic paste

1 tsp. turmeric powder

2 tsp. ghee (clarified butter)

Salt according to taste

Method for preparing Dum Bhindi

•    Using a mixer,
•    add together curd, garam masala powder ,
•    salt, pounded red chilies
•    and half of the chopped green chilies and blend together well.
•    Clean and trim the lady fingers.
•    Make slits in the bhindi with a knife.
•    Soak bhindi in the curd mixture
•    And keep aside for 20 minutes.
•    Heat oil in a pan.
•    Add ginger-garlic paste,
•    The remaining green chilies,
•    turmeric powder and fry well.
•    Add bhindi along with the curd mixture
•    And cook for 10 minutes.
•    Sprinkle Ghee(clarified butter)
•    And a little garam masala powder on top of the bhindi.
•    Cover the pan with a lid .
•    Steam on a low heat for five minutes.
•    Remove the lid and cook for 10 minutes till almost dry.
•    Now Serve hot.

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By Suman Jain, May 13, 2009

Ingredients

300 GMS. Potatoes

2 tbsp. of crumbled paneer,

2 tbsp. of khoya and thick cream

4-5 cashewnuts chopped

1 tbsp. raisins

2-3 finely chopped green chilies

1/4 tsp. sugar

1 tsp. coriander powder

1 tsp. cumin powder

1 tsp. red-chili powder

1/2 tsp. cardamom powder

Salt according to taste

3 tbsp. cooking oil or ghee (clarified butter)

Oil for frying the koftas

2 medium onions,chopped

3 garlic pods,crushed

1 tsp. ginger,crushed

3 large tomatoes,pureed

1 tsp. red-chili powder

1/2 tsp. garam masala powder

1/2 tsp. coriander powder

1/2 tsp. cumin powder

2 tsp. powdered poppy seeds

1 tbsp. grounded peanuts/cashewnut

Method for preparing Malai Kofta

•    Boil the potatoes till tender.
•    Peel, mash and add salt to taste.
•    Keep aside.
•    Mix all the other ingredients for the kofta into a paste.
•    Make rounds of the potato dough
•    And place a little of the prepared mixture in the center of each round.
•    Seal the edges and shape into koftas.
•    Deep fry each kofta till golden brown.
•    Drain and keep aside.
•    Blend together the onions, ginger, garlic and the poppy seeds
•    And fry in 3 tbsp. of oil till brown and the oil begins to separate.
•    Add the pureed tomatoes, grounded peanuts and the masala powders.
•    When the gravy will begin to thicken,
•    Add some malai (cream) to thicken it some more.
•    Mix in some water if necessary.
•    When the gravy comes to a boil,
•    Add the koftas.
•    The koftas should be put in just before eating the dish else they will turn soggy.
•    Heat and serve with tandoori roti.

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By Suman Jain, May 13, 2009

Ingredients

Toor dal or yellow lentils – 1 cup

Water or vegetable broth – 2 cups

Hing – 1 pinch

Turmeric – 1 tsp

Salt – ½ tsp

Vegetable oil or ghee – 1 tsp

Cloves – 2 hole pieces

Cumin seeds – 1 tsp

Red chili powder – ½ tsp

Diced onion – 1

Chopped coriander leaves for garnishing.

Method for preparing Yellow Split Dal

•    Wash the toor dal properly
•    Put it into water or vegetable stock.
•    Add turmeric and salt
•    Now boil in a pressure cooker.
•    Heat the ghee or oil in a separate pan,
•    Then add hing, cumin seeds, and cloves.
•    Allow to splutter
•    add onion and frying them till soft.
•    Add red chili and pour in the boiled dal.
•    Add turmeric,
•    stir and boil for five minutes.
•    Its consistency should be of a thick soup.
•    Garnish with chopped coriander leaves
•    Serve hot with rice or Indian rotis.

Popularity: 1% [?]

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By Suman Jain, May 13, 2009

Ingredients

500 GMS medium sized boiled potatoes

250 GMS boiled peas

250 GMS onions

250 GMS grated paneer

2 tsp. curds

2 tbsp. cornflour

250 GMS chopped tomatoes

4 green chilies,

garlic,

ginger cloves,

cinnamon

Oil for cooking

1/2 cup chopped coriander leaves

Method for preparing Dum Aloo

•    Boil peas and grate the paneer.
•    Mix them well and keep aside.
•    Heat 1 tbsp. oil in a pan
•    And add green chilies, coriander leaves,
•    salt and garam masala, garlic, ginger, cloves and cinnamon.
•    Add onion and cook until it turns pink.
•    Now add curd mixed with chopped tomatoes
•    And cook until it turns into a thick gravy.
•    Cut potatoes in 2 halves.
•    Remove the center,
•    Fill it with paneer masala.
•    Deep fry potatoes dipped in corn flour and salt mixture.
•    Add the fried potatoes to the gravy
•    And keep it covered for 10 minutes.
•    Serve hot garnished with coriander leaves.

Popularity: 1% [?]

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By Suman Jain, May 13, 2009

Ingredients

Bhindi – 250 gm

Onion (meduim) – 1

Tomatoes (meduim) – 2

Chilli powder – 1 1/2 tsp.

Turmeric powder – 1/2 tsp.

Curry leaves – 1 stalk

Salt – as desired

Oil – 2 tbsp.

Method for preparing Bhindi Fry

•    Cut the bhindi ino bite size pieces.
•    Finely chop the onions and tomatoes separately.
•    Heat oil in a deep frying pan
•    And saute the onion and curry leaves till golden.
•    Add the chilli and turmeric powders
•    And stir well for a minute,
•    Then put in the chopped bhindi,
•    Stir, cover and cook till they are almost cooked.
•    Now add salt and tomatoes
•    And cook further till the tomatoes are pulpy and done.
•    Serve hot with Chapathis or Rice.

Popularity: 1% [?]

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By Suman Jain, May 13, 2009

Ingredients

2 tomatoes, washed and cut

4-5 potatoes

1 cup frozen peas

1/4 tsp. ginger powder

1/2 tsp. Cumin

5 tbs. Oil

1/2 tsp. Haldi

1/4 tsp. Coriander powder

1/4 tsp. garam masala

3 cups water

1 tsp. chopped coriander leaves

Salt as per taste

chili powder according to taste

Method for preparing Alu Mattar

•    In a pressure cooker heat oil
•    Now fry cumin.
•    Add haldi (turmeric powder),
•    Crushed tomatoes, salt, ginger powder and chili powder.
•    Now put potatoes and fry for 1 minute.
•    Add peas, water, garam masala and cilantro to this mixture.
•    Pressure cook on medium heat for 10-12 minutes or give 2 whistles.
•    Take the steam out.
•    Now prepapred Peas and potatoes cooked with tomatoes and spices
•    Serve with puri, chapati or rice.
•    Garnish with coriander leaves and serve.

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By Suman Jain, May 13, 2009

Ingredients

2 cup wheat flour

2 tbsp. Curds

Water to knead dough

Salt According to taste

Oil to deep fry

2 potatoes boiled peeled and sliced

1 Onion chopped

2 green chilies chopped

1/2 tsp. ginger finely chopped

1/2 tsp. garlic crushed

3-4 pinches turmeric powder

1 tsp. lemon juice

1 tbsp. oil

1 tbsp. coriander finely chopped

1/2 tsp. each cumin & mustard seeds

Add 2 tbsp. Sooji

Method for preparing Puri Bhahi

•    For Puris use 2 cup wheat flour, 2 tbsp. Curds
•    Water to knead dough, Salt Acco. to taste
•    Mix all the contents in the flour thoroughly
•    Add 2 tbsp. Sooji to the poori mixture to make it a bit crisper.
•    Now with the help of water knead it into a soft pliable dough .
•    Keep it for 15 minutes.
•    Divide the dough into a shape of small balls
•    Then roll each into small rounds with the help of some oil .
•    Heat oil in a deep pan,
•    Fry the puris on both sides till light brown.
•    Drain the excessive oil on a kitchen paper.
•    For Bhaji use the ingredients like
•    2 potatoes boiled peeled and sliced, 1 onion chopped
•    2 green chilies chopped, 1/2 tsp. ginger finely chopped
•    1/2 tsp. garlic crushed, 3-4 pinches turmeric powder
•    1 tsp. lemon juice, 1 tbsp. oil, 1 tbsp. coriander finely chopped
•    1/2 tsp. each cumin and mustard seeds.
•    Heat oil in a pan,
•    Add the cumin & mustard seeds and allow them to splutter.
•    Add the ginger, garlic, chili, onion
•    And stir them till onion is tender.
•    Now add potatoes, salt, turmeric and lemon juice.
•    Stir well and cook for 5 minutes.
•    Put the bhaji in a bowl,
•    Ggarnish with chopped coriander
•    Now eat hot with puris.

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By Suman Jain, May 13, 2009

Vegetarian recipes allow much garnishing and appetizing opportunities. Packed with nutrients diet vegetarian recipes are essential part of the Indian diet. One can definitely reduce the crushed cashew nuts in a gravy or lessen the generous portions of ghee and also the oil to adopt a low fat diet. The variety in raita or curd based accompaniments is a variety in boondi raita, cucumber raita, onion and tomato raita. A little garnishing of coriander leaves makes the raita attractive.

Maharashtrian koshumbis or salads are interesting. The variety lies in grated carrots, cucumbers, cabbage and topped with a phodni (curry leaves, rai, asofoetida in a little oil). Pickles are essential in an Indian diet. The Aavakai mango pickle is a seasonal export from India. Punjab is famous for the in-house pickles of assorted small size cut vegetables. The long green chilli marinated in oil and a pickle filling is mouth watering. Garlic pickle is good for health too.

A parantha or Indian bread has the goodness of wheat flour and can be mixed with grated vegetables to suit a variety. Easy to spread and made as a pancake this makes a nutritious breakfast or suits even a lunch. Methi or fenugreek parantha, spinach parantha, onion parantha, masala parantha, cabbage or cauliflower parantha. One can try interests in a pea parantha and also a simple jeera or ajwain parantha if one is hard pressed for time.

The normal thali or lunch/dinner consists of chapattis, vegetables and a dal. Rice varieties are simple steamed ones, pressure cooked or vegetable pulavs and biryanis. Continental effects are seen in the vegetables for pulav referring to a spring onion – corn pulav. Jeera rice is excellent for digestion. Dum biryani is cooked together with rice and vegetables.

Indian vegetarian curry recipes normally form a base with sautéed onion and tomato. The spice or masala include a dhani-jeera powder, turmeric, pepper, dried mango powder for a sour effect. Khada masala refers to whole spices like cloves, jeera, star aniseed, cardamom which are regulars in a pulav and other North indian recipes. Sourness is usually cultivated by amchur powder or dried mango powder, tamarind, kokum or a tomato. The spice is usually made of red chilies, green chilies and pepper.

Paneer or cottage cheese serves as a filling vegetable dish. Use a little bit of pepper to garnish over the kadai masala which is usually capsicum, onion and tomato fried and topped with fresh masalas. A pea and cottage cheese gravy goes well with rice and also chapattis. The onion-tomato gravy can be arrived at by mixing the same or cut into small pieces. . The art lies in frying the onion to brown and mixing the salt and spices correctly.

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