Ingredients
30 ml pure ghee
3 cup jaggery grated
1/2 cup poppy seeds (khuskhus)
1/4 teaspoon green cardamom powder
1/2 cup sesame seeds (til)
For Outer Covering
2 cup Whole Wheat Flour (Atta)
30 ml Oil
Water as required
1 cup Refined Flour (maida)
Salt to taste
How to make Gur Poli
- Sieve the flours.
- Mix in salt, oil and water and knead into a soft dough.
- Cover it with a damp cloth.
- Keep aside.
- Grate the jaggery.
- Roast the poppy seeds and white sesame seeds separately.
- Grind the poppy seeds and white sesame seeds to a coarse powder.
- Melt the jaggery, mix in the ghee, poppy seeds, white sesame seeds, cardamom powder.
- Stir fry on low heat up till it becomes firm.
- Take off from heat up and keep aside to cool.
- Divide kneaded dough into small equal-sized balls.
- Stuff each ball with the jaggery mixture.
- Roll out each ball into thin roundels.
- Dust with flour if necessary.
- Heat up a tawa to a moderate temperature and stir fry the prepared gur-poli on moderate heat, till it is a light golden colour on both sides.
- Serve hot or cold, with a pinch of hot melted ghee.
Popularity: 1% [?]
Ingredients
2 – 3 green chillies
1/4 cup coriander leaves
1/2 tablespoon cumin powder
1/4 cup bengal gram divide (chana dal)
1 tablespoon red chilli powder
1 tablespoon kasoori methi
8 – 10 garlic flakes
1/2 cup black gram divide (urad dal)
4 tablespoon oil
2 medium size onions
3 medium sized tomatoes
3 tablespoon butter
1/4 cup red kidney beans (rajma)
Salt to taste
How to make Dhabey Di Dal
- Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.
- Take off and finely cut onion and garlic.
- Wash, take off stem and finely cut green chillies.
- Wash and finely cut tomatoes.
- Wash and cut coriander leaves.
- Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the dals are completely cooked.
- Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.
- Mix in cut onion, slit green chillies and stir fry for four to five minutes or until the onion is golden brown in colour.
- Mix in red chilli powder, cumin powder and stir-fry briefly.
- Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring continuously.
- Stir in the cooked dals and grease and mix well.
- Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring occasionally.
- Crush kasoori methi between the palms, sprinkle on the dals and serve hot.
Popularity: 1% [?]
Ingredients
1 cup Chana dal
2 Cinnamon sticks
1/4 teaspoon Cumin seeds
1 tablespoon Ghee
1 Onions, chopped
Salt To taste
Handful Pinch Corainder leaves
1 teaspoon Lemon Juice
1 Turmeric Powder
2 Cloves
1 Bayleafs
How to make Sukhi Chana Daal
- Clean, wash and soak chana dal for one hour.
- Pressure cook the dal with 3 cups of water. Keep aside.
- Heat ghee in a pan, add cloves, cinnamon stick, bayleafs, cumin seeds and fry until they pop up.
- Add onions and fry till brown. Add salt and turmeric powder. Mix well.
- Add dal and let it boil for few minutes.
- Garnish with corainder leaves. When the dal will be cool, add lemon juice and stir well.
- Serve sukhi chana daal hot with rice or paratha.
Sukhi Chana Daal
Popularity: 1% [?]
Ingredients
2 cups Basmati Rice
2 tablespoon Cashewnuts
1 Onions
1 tablespoon Raisins
3 tablespoon Ghee
1 Pinch Turmeric powder
1 Carrots, cut into cubes
1 cup Cauliflower, cut into florets
1 Potatoes, cut into cubes
1/2 cup Peas
Salt To Taste
Grind to Paste
1 Inch Ginger
1/4 cup Mint leaves
5 Garlic cloves
3 Cardamoms
1 Onions
2 Cinnamon sticks
3 Green chillies
3 Cloves
How to make Sabji Pulav
- Soak rice for half an hour.
- Heat 1 Tablespoon of ghee is a pan, fry cashewnuts and raisins. Keep aside.
- Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes. Add the vegetables and mix well.
- Cook until the masala separates from oil and vegetables (subzi) gets tender. Add turmeric powder.
- Add rice, salt, four cups of water and stir well. Cover and cook until the rice is done on slow flame. Stir once a while .
- Just before serving take the rice in serving bowl, add the nuts and mix well.
- Serve vegetable (sabzi) pulao hot with raita
Popularity: 1% [?]
Ingredients
2 cups Rajma
1 Inch piece of Ginger (chopped)
3 cups of water
1 teaspoon Garam Masala
1/4 cup Oil
Chopped green chillies as per taste
1 teaspoon Turmeric Powder
Coriander leaves (chopped)
1 cup Onion (chopped)
3 Tomatoes (chopped)
1 tablespoon Salt
How to make Rajma
- Wash the Rajma beans and boil them in pressure cooker for half an hour.
- Take oil in a frying pan and heat it. Now add chopped ginger and onions.
- Fry the mixture on medium flame for 3 to 4 mintues.
- Put chopped green chillies, tomatoes, turmeric powder, garam masala and salt and fry again on a medium flame.
- Pour this fried masala into the Rajma beans.
- Cook again till the water is almost lost.
- Rajma is ready.
- Serve it garnished with chopped coriander leaves.
Popularity: 1% [?]
Ingredients
1 cup Gram flour
1/2 teaspoon Baking powder.
1/4 cup Chopped onion
1 cup Kadhi Curd (yogurt)
1/4 cup Chopped potato
1 teaspoon Ajwain.
2 no. Dry red chili whole
1 teaspoon Red chili powder.
1 teaspoon Turmeric powder.
1 teaspoon Chopped ginger.
A pinch Asafetida
Oil for deep frying
1/4 cup Gram flour
2 tablespoon Oil.
1 teaspoon Fenugreek seeds.
Salt As per taste
How to make Punjabi Kadhi
- Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
- Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
- Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
- Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
- Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
- Serve punjabi kadhi hot with steamed rice.
Popularity: 1% [?]
Ingredients
1 tablespoon Fresh Cream
8 tablespoon Mint Chutney
8 Cheese sliced
2 medium sized Onions sliced
1 cup Cheese grated
400 grams Cottage Cheese
1/2 teaspoon Peppercorns crushed
2 medium sized Tomatoes sliced
For Marinade
Chaat Masala to taste
1 teaspoon Garam Masala Powder
1/3 cup Hung Yogurt
1 teaspoon Coriander Powder
2 tablespoon Mustard Oil
1 teaspoon Cumin Powder
4 teaspoon Ginger Garlic Paste
2 teaspoon Red Chilli Powder
Salt to taste
How to make Paneer Taash Kabab
- Slice paneer into seven pieces.
- Mix well all the marinade ingredients and spread evenly on the cut paneer.
- Keep aside for 10 minutes.
- Spread mint chutney evenly on the cut paneer.
- Assemble cut onions and tomatoes on each cut paneer and cover with the cut cheese.
- Stack each layer of cut paneer one on top of the other, by repeating the process.
- Make a mixture of cream and crushed black pepper and pour out over the top layer.
- Put the last cheese slice on top, bake at moderate temperature for 10 minutes in the oven.
- Cut into desired equal sizes.
Popularity: 1% [?]
Ingredients
2 green chillies
1 teaspoon cumin seeds
Red chillies whole
1 teaspoon turmeric powder
6 -8 garlic flakes
1 teaspoon lemon juice
3/4 cup green gram split
2 medium sized onions
A pinch asafetida
2 tablespoon oil
15-20 leaves spinach
1 inch ginger
Salt to taste
How to make Masala Chop
- Wash and boil moong dal with salt and turmeric powder in 5 cup of water.
- Wash spinach leaves completely in cold running water.
- Then roughly shred them.
- Take off onions and cut them finely.
- Wash green chillies, de-seed and cut them finely.
- Take off and cut garlic, keep aside.
- Heat up oil in a kadai.
- Mix in asafoetida and cumin seeds.
- When cumin seeds start to change colour, mix in cut onions, cut green chillies and broken red chillies.
- Stir fry till onions are soft and translucent.
- Mix in cut ginger and garlic, stir fry for 1/2 a minute.
- Mix in the boiled dal.
- Bring to a boil and mix in shredded spinach and lemon juice.
- Simmer (boil slowly at low temperature) for 2 minutes and serve hot.
Popularity: 1% [?]
Ingredients
1/4 cup Rajma
1/4 cup Cream
1 teaspoon Red chilli powder
1/4 cup Whole Urad dal
1/2 inch Ginger, Grated
1 Pinch Turmeric Powder
1/4 cup Chana dal
1 tablespoon Handful Butter
1/4 teaspoon Cumin seeds
1 Onions, chopped
1/4 teaspoon Mustard seeds
2 Tomatoes, chopped
3 Green chillies, sliced
Corainder leaves
Salt to taste
How to make Maharani Dal
- Soak rajma, urad daal and chana dal overnight.
- Pressure cook the urad dal, chana dal and rajma. Mash them a little. Keep aside.
- Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter. Add ginger and chillies.
- Fry for few minutes. Add chopped onions and tomatoes. Cook until done.
- Add salt, red chilli powder, turmeric powder and stir well.
- Add the mashed dals and boil for few minutes.
- Add cream, corainder leaves and mix well. Serve the dal maharani hot with roti.
Popularity: 1% [?]
Ingredients
2 cups Lobia (Black Eye Beans)
1/2 teaspoon ground turmeric
1 1/2 teaspoon
2 tablespoon oil
1 (3/4-inch piece) ginger root, peeled and chopped
1 small onion, chopped
1 1/2 teaspoon ground coriander
2 large cloves garlic, chopped
3/4 teaspoon ground cumin
1/2 teaspoon Scant cumin seeds
1 medium tomato, chopped
Salt To Taste
How to make Lobhia
- In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.
- Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.
- Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.
- Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue to simmer, uncovered, until lobhia are soft but not completely dissolved.
- Mixture should be soupy.
Popularity: 1% [?]
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