Famous Indian meal served with spicy potato vegetable.
Ingredients
For Puris
2 cup wheat flour
2 tbsp. Curds
Water to knead dough
Salt According to taste
Oil to deep fry
For Bhaji
2 potatoes boiled peeled and sliced
1onion 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
Advice
Add 2 tbsp. Of Sooji to the poori mixture so as to make it a bit crisper.
Serve with
Eat hot.
Method
For Puris
1.Mix all the contents in the flour thoroughly & with the help of water knead it into a soft pliable dough .
Keep it for 15 minutes.
2.Divide the dough into a shape of small balls and then roll each into small rounds with the help of
some oil .
3.Heat oil in a deep pan, fry the puris on both sides till light brown
4.Drain the excessive oil on a kitchen paper.
For Bhaji
1.Heat oil in a pan, add the cumin & mustard seeds and allow them to splutter.
2.Add the ginger, garlic, chili, onion and stir them till onion is tender
3.Now add potatoes, salt, turmeric and lemon juice. Stir well and cook for 5 minutes
4.Put the bhaji in a bowl, garnish with chopped coriander and eat hot with puris.
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Malai Kofta
Minced vegetable croquettes deep fried and left to simmer in a creamy sauce
Ingredients
For the Kofta:
300 GMS. Potatoes
2 tbsp. each of crumbled paneer, 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
For the gravy:
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
Advice
The koftas should be put in just before eating the dish or else they will turn soggy.
Method
1.Boil the potatoes till tender. Peel, mash and add salt to taste. Keep aside.
2.Mix all the other ingredients for the kofta into a paste.
3. Make rounds of the potato dough and place a little of the
prepared mixture in the center of each round.
4.Seal the edges and shape into koftas. Deep fry each kofta till golden brown
Drain and keep aside.
5.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.
6.Add the pureed tomatoes, grounded peanuts and the masala powders.
7.When the gravy will begin to thicken, add some malai (cream)
to thicken it some more. Mix in some water if necessary.
8.When the gravy comes to a boil, add the koftas.
9.Heat through and serve.
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Navratan Korma
Chopped vegetable simmered in a creamy curry
Ingredients
1/2 cup long cut French beans, parboiled
1/2 cup long cut carrots, parboiled
1 cup potatoes, parboiled and cubed
1/2 cup green peas, parboiled
2 tbsp. raisins
2 tbsp. cashewnuts, chopped
2 tbsp. pineapple, chopped
1 large tomato, chopped
2 tsp. tomato puree
1 large onion, sliced
2-3 tbsp. Oil
Salt according to taste
1-2 tsp. chopped coriander leaves for garnish
Roast and blend:
1 tsp. cumin seeds
1 tsp. coriander seeds
1 tsp. saunf (fennel) seeds
1 tsp. peppercorns
1 stick cinnamon
1-2 cardamom
2-3 cloves
Blend the following to a smooth paste:
8-10 green chilies
1 " piece ginger
6-7 garlic flakes
1 tsp. curd
Serve with
Serve hot with chapatis or plain rice.
Method
1.Heat the oil and add the sliced onion.
2.When the onion starts browning, add the blended paste and fry,
stirring continuously for about 5 minutes.
3.Now add the tomato puree and the dry powders. Cook for one minute.
4.Add all the vegetables including tomatoes, cashewnuts, raisins and
pineapple. Mix in salt .
5.Add about 1 cup of water and let it simmer for about 5 minutes.
6.Increase the heat and let it come to a boil. Remove from heat and
garnish with chopped coriander leaves.
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Crispy Bhindi
A vegetarian delight - lady fingers cooked in spices
Ingredients
200 GMS Bhindi
50 GMS Onion (Sliced)
2 tsp. chopped green chilies
1 tsp. Chaat Masala
1 tsp. Cumin Seeds
2 tbsp. Coriander leaves (Chopped)
Salt and red chilies according to taste
Oil for Frying
Serve with
Serve hot with roti, puri, or paratha.
Method
1.Cut bhindi (okra) into thin long slices and deep fry till crisp and
golden.
2.Heat oil and fry onions till golden brown and keep aside.
3.Deseed green chilies and slice them.
4.Heat little oil in frying pan and add cumin seeds,green chilies and
bhindi (okra) toss slightly. Add the remaining ingredients.
5.Garnished with coriander leaves and serve hot.
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Methi Aloo
A preparation of potatoes and fenugreek leaves
Ingredients
250 GMS cubed Potatoes
1 cup Fenugreek leaves (methi), finely chopped
4 flakes Garlic, minced
1 Onion, minced
100 GMS Tomatoes, diced
4 Green chilies
1 tbsp. Coriander powder
1/2 tsp. Turmeric powder
Chili powder as required
2 tbsp. ghee (clarified butter) or Oil
Method
1. Sprinkle salt on leaves and set aside for 15 minutes
and then squeeze dry.
2. Heat 2 tbsp. Ghee(clarified butter) and fry garlic and
onion till soft.
3. Put in potatoes and fry for 5 minutes and add leaves,
spices and salt and cook till dry.
4. Put in tomatoes and cover tightly and cook till the
potatoes are tender.
5. Serve hot.