Archive for January 2014

Ingredients:

Basmati Rice – 1 cup (washed and kept aside for 20 minutes)
water – 2 cups (hot)
onion – 1 (chopped)
A handful for nuts – (cashews, raisins, peanuts)
Funnel seeds – 1 tsp
suger – 1 tsp
butter/ghee – 1tbsp
Black cardamom – 1
green cardamom – 2 -3
cloves – 4
cinnamon – 1 inch
cumin seeds – 1 tsp
salt – to taste
turmeric powder – 1/4 tsp
bay leaf – 2
Steps:
  1. Coarsely crush Black cardamom, green cardamom, cloves and cinnamon and keep aside.
  2. Heat butter/Ghee in a pan. Add the cumin seeds, funnel seeds, bay leaf and the coarsely ground spices. Saute it for a minute and now add chopped onion.
  3. Saute onions until translucent.
  4. Add the nuts and saute for another minute
  5. Add Rice, salt, sugar and turmeric powder and saute for 2 minutes.
  6. Add hot water and mix well
  7. Cover the pan with a lid. And simmer the stove to minimum.
  8. Cook it for 15 – 20 minutes with the lid on.
  9. Switch off the stove and serve hot with some pickle / raita and enjoy :)

 

Ingredients:
whole mung – 1 cup (soaked overnight)
water – 1 1/2 cups
Ginger – 1 inch shredded
Onion – 1 chopped
Lemon juice – 2 tbsp
salt – to taste
Green chilies – to taste (chopped)
Steps:
  1. In a pressure cooker add the soaked moong and water. Cook it just for 1 whistle. If using a pan, cook the moong until soft.
  2. Let it cool down.
  3. Now add ginger, onion, lemon juice, salt and green chilies.
  4. The soup is ready to be served.
You will enjoy the tangy flavor. Eat this with Roti or just as a soup. Simple and healthy recipe is just yum :)

Ingredients

Eggplant/ Brinjal – 1 large (cut into bite size small pieces)
Potato –  2 -3 medium sized (cut into bite size pieces)
oil – 2 tbsp
asafoetida – a pinch
tomatoes – 2 small (chopped) or 4 tbsp tomato puree
ginger and garlic paste – 2 tsp
coriander powder – 2 tsp
cumin powder – 2 tsp
White Sesame(til) seeds – 2 tbsp
coriander leaves
turmeric powder – 1/2 tsp
water – 1 cup
salt – to taste
Steps:
  1. Add oil in hot pan or pressure cooker
  2. Add asafoetida and then add tomatoes and saute for 2 – 3 minutes
  3. Add eggplant and potatoes and saute for another minute
  4. Add turmeric powder, salt to taste, coriander powder, cumin powder, ginger and garlic paste and saute for 2-3 minutes
  5. Now add the sesame seeds and add 1 cup water and chopped coriander leaves
  6. lower the heat and cover the pan and let it cook until the veggie is soft and tender. Keep stirring in between. If using a pressure cooker, let it cook for just one whistle and remove from heat.
  7. Serve it with Rice or Roti and enjoy :)

Ingredients:

Paneer – 200gms
butter/oil – 2 tbsp
cumin (jeera) seeds – 1 tsp
ginger and garlic paste – 2 tsp
Onion (chopped) – 2 small
tomato ketchup – 4 tbsp
tomato puree – 4 tbsp
kasuri methi powder – 1 tsp
coriander powder – 2 tsp
garaam masala powder – 1 tsp
turmeric powder – 1/2 tsp
milk – 1 cup
coriander leaves
salt – to taste
Steps:
  1. In a pan heat butter/oil
  2. Add cumin(jeera) seeds
  3. Add 1-2 tsp ginger garlic paste and saute for 2- 3 mins
  4. Add 2 small chopped onions and saute until translucent
  5. Now remove this mixture from the pan
  6. In the same pan now add 4 tbsp tomato ketchup + 4 tbsp tomato puree + kasuri methi + coriander powder + garam masala powder + termeric  powder + salt to taste.
  7. saute for a minute and then add 1 cup milk and keep steering until comes to a boil. Now add the onion mixture made earlier and let it cook for 2-3 minutes.
  8. Add paneer cubes and then let it cook for a minute.
  9. Switch off the stove and add chopped coriander leaves
  10. Serve hot with rice or Roti (Indian bread) and enjoy :)

Make a slight variation to this recipe by adding green peas while you saute the onions. This  will give you a new recipe of  ”matar paneer” :)

Ingredients:

carrots 3 – 4
frozen corn kernels – 1 cup
butter – 1 tbsp
salt to taste
coriander leaves
green chilies to taste
water – 4 cups
Steps:
  1. In a pan or pressure cooker add the water and carrots and cook it until the carrots are soft and tender.
  2. Let the carrot cool and then blend it to fine paste
  3. Now reheat the carrot soup. Add more water if the consistency is thick
  4. Once it comes to a boil, add corn kernels, salt, butter and green chilies to taste
  5. let it boil for 2 -3 minutes.
  6. Switch off the stove and add chopped coriander leaves
  7. Serve hot and enjoy :)