Veg Fried Rice

2 cup Basmati Rice
1 Red Carrot
1 Simla Mirch
2 Green Chillies
Some Green Onion Leaves
1/2 cup Green peas
Some Mashrooms(optional)
1/2 cup Grated Paneer
Yellow Colour or turmeric Powder
Sault to Taste
Black pepper Powder
1/4 tbs Ajinomoto

Method:

1. First of all cook rice as usual.
2. Colour the grated Paneer with yellow colour and mix black pepper as well
3. It will look like scrumbled egg.
4. Boil the green peas.
5. Cut red carrots vertivally.
6. Cut other vegetables.
7. Add some oil in a pan and fry the onions.
8. when become transperent add green chillies,green onions and paneer.
9. Stirr for 2 mins.And add other vegetables and mashrooms.
10. Put 1/4 spoon Ajinomoto,sault and black pepper powder.
11. Mix with already cooked rice.

Harabhara Kabab

Ingredients:

500 gram spinach leaves
4 green chillies
1 tbs coriender leaves finely chopped
1 tbs mint(pudina) leaves finely chopped
1 spoon lemon juice
1 tbs jeera
4 potatoes boiled and mashed
1 1/2 tbs maida
salt to taste
1 drop green colour(optional)

Method:

1. Boil water with 1 pinch of soda and boil the spinach leaves for 2 mins.
2. Drain excess water.
3. Form fine paste of greenchillies,pudina,spinach and jeera.
4. Add mashed potatoes,maida,lemon juice and sault and make small kabab shaped balls.
5. Deep fry in oil.
6. Drain excess oil on tissue paper and serve with onion rings.

Tips:-If by mistake kabab mixer becomes too loose to form balls add 2 slices of bread or add ground poha(flaked rice).

(Poha makes kabab more crunchy)

Chaat

Ingredients:

1/2 cup boiled drained corn kernels
1 medium potato, boiled, peeled, diced
1 medium onion chopped
1/2 cup papdi or puris (refer) or cornflakes
2 green chillies minced fined
1 tsp. ginger grated
5-7 mint leaves finely chopped
1 tsp. coriander leaves finely chopped
2 tsp. lemon juice
1/2 tsp. chaat masala
1/2 tsp. sugarsalt to taste
1/4 tsp. white vinegar
1/2 tbsp. oil

Method:

1. Heat oil in heavy pan, add chillies, ginger, potatoes and toss for 2 minutes.
2. Allow to cool. Add all other ingredients and toss till well mixed.
3. Serve immediately accompanied with milk shakes, soft buns or crisp baked canapes

Chaat Bhandaar

Paneer Paratha

Wheat flour - 200gms
panner (grated) - 200gms
green chillies - 3
ginger - small piece
turmeric powder - big pinch
salt - to taste
water - to knead dough

Method:
Knead the dough and keep it aside as we do for regular chapathi making Cut ginger,chillies into small pieces and now take kadai put some oil, now ginger,chillies,grated panner,turmeric powder and salt and fry till water till dry.
Make sure not to burn the panner.
Now make balls of the atta and take one ball and roll for while and now keep the filling and bring the 4 corners of paratha in the centre and press gently and lightly dap atta flour and roll it out.
Now take tava,when it comes to medium heat put the paratha and lubricate the sides with oil/ ghee and when one side is done turn it and follow the same procedure.
When it turns golden brown take it out and serve it with raita of your choice.

Muli Ka Paratha

Ingredients
Mooli (radish ) - 1 medium size

Wheat flour - 500 gm.

Oil

Jeera - 1/2 tsp ( roasted on dry tava)

Musterd seeds-1/2 tsp

Aamchur powder - 2 tsp or lemon juice 1 tsp

Green chillies - 2 (chopped finely)

Ginger - 1/4 inch (chopped finely)

Garlic flakes - 5 (chopped finely)

Dhania patta (coriander leaves) - 1 bunch (chopped finely)
Powdered masala:

dhania powder- 1.5 tsp

Red Chilly powder- 1tsp
Salt - to taste Butter - 100 gm.

Method:

1. Grate the mooli without adding water or as little water as possible.


2. Put 4 tbsp oil in the flour, add 2 tsp salt, roated jeera, powdered masala, aamchur powder, grated mooli, coriander leaves, green chillies, ginger, and garlic. Make a soft dough without using water, the water content of grated mooli is enough to make the dough.


3. Roll a lump of dough, to make a round paratha.


4. Cook the paratha on the tava, when both sides are cooked, put oil and spread it to both the surfaces. Cook till paratha turns golden red.


5. To serve the paratha, put 1 tsp butter on the paratha.

Lauki Kofta

Ingredients
For Koftas :
Peel the gourd and remove the core
grated lauki (sorakkai) - 2 cups, firmly packed
green chillies - 2-3, finely chopped
ginger - 1 tsp, minced
besan (chick peas flour) - to bind
oil to fry
salt to taste

For Gravy :
oil - 4 tbsp
onion - 1 ½ cup, finely sliced
ginger-garlic paste - 2 tsp
chilli powder - 1 tsp
turmeric powder - ½ tsp
tomatoes - 1 ½ cup
garam masala powder - 1 tsp
fresh cream or malai to garnish
salt to taste

Method
For Koftas :
Add salt to lauki and keep aside for 10 minutes. Drain out the juice and reserve.
Add chillies, ginger and enough besan to bind .
Shape into lime size balls and deep fry in moderately hot oil (take care to ensure that
koftas are not raw in the centre).

For Gravy :
Heat oil and fry onions till dark brown.
Add ginger-garlic paste and fry well. Add chilli and turmeric powder.
Fry for ½ minute. Add tomatoes and fry till oil separates.
Add garam masala and remove from fire.
Cool the mixture and grind to a paste, using the lauki juice.
Add water if necessary to form a creamy gravy.
Add salt. (The lauki juice is salted .So taste and add salt only if needed).
Just before serving, simmer the gravy for 5 minutes and pour over the koftas.
Garnish with cream or malai.

Potato Kofta

Ingredients:

For Koftas

4-5 large potatoes

1 cup peas

3 spring onions, finely chopped

3-4 green chillies (or to taste), finely chopped or paste

2-3 tbsp finely chopped fresh coriander

1 tsp ground cumin seeds

1 tsp coriander powder

Salt to taste

Gram flour as required (or use plain flour), seasoned lightly with ground black pepper to taste

Oil for deep-frying

or

2 Bread slices Finely mashed or bread crumbs.

(this stuff is for binding)

For the sauce:

2 tbsp oil

1 large onion ground to a paste with 1 tomato

1 medium onion chopped

2 cloves

garlic, finely chopped

Juice from 2 tbsp grated ginger

1/2 tsp turmeric powder

2 tsp coriander powder

1 tsp red chilli powder

4 large tomatoes, skinned and chopped

1-1/2 cups water

Coriander leaves for garnish

Method For Kofta:

1. Boil the potatoes and peas and mash smoothly.


2. Add the spring onions, chilli, coriander, spices and salt.


3. Mix well and form into small balls (size of a lemon). Roll each one in the seasoned flour/bread crumb, knocking off any excess.


4. Heat the oil in a kadai or deep pan. Fry the potato balls in batches till golden. Dont overcrowd them.


5. Drain the koftas on kitchen paper until required

Method for Gravy:-

1. To make the sauce, heat 2 tbsp oil and fry the chopped onion till it goes soft.


2. Then add the ground onion and fry on medium high until the oil starts to leave the sides.


3. Add the garlic, ginger juice and spices and cook for 2 minutes.


4. Fry on medium high again, until the tomatoes have broken and the sauce has thickened.


5. Just before serving, put the koftas in a serving dish and pour the hot sauce over.


6. Serve immediately with jeera rice or parathas.

VegeTable Kofta or Nargisi Kofta

Ingredients:
For Kofta:

2 cups-Boiled vegetables (carrot,green peas, bottle gourd, potato, cauliflower)
3/4 tsp-Ginger paste
1/2 tsp-Black pepper powder
2 tbsp-Maida (refined flour)
8-10 tbsp-Vegetable oil

Salt to Taste

For Gravy:

1 cup-Boiled onions (paste)
1 cup-Finely chopped tomatoes
4 tbsp-Vegetable oil
3-4-Bay leaves
1 tsp-Ginger paste
1 tsp.-Garlic paste
1/2 tsp-Green chilli paste
1 tsp-Coriander powder
1 tsp-Red chilli powder
3/4 tsp-Turmeric Powder
1 tsp-garam Masala Powder
4 tbsp-Cream
Salt to taste
Coriander leaves for decoration

Method:

For Kofta:
1.Mash all the boiled vegetables. Add ginger paste, pepper powder, maida and salt.
2.Make into small kofta balls.
3.Heat oil on 'high'.
4.Reduce heat to 'medium' and then fry kofta balls so that they cook properly. First try with one ball. Check if the oil is heated properly and ball comes out well. If you find that the balls are splattering, then add little more maida to the mixture.



For Gravy:
1. Heat oil in pan .
2. Fry bay leaves for 30 seconds.
3. Add onion paste, ginger-garlic paste and green chilli paste. Fry the mixture till it becomes golden brown and starts separating from oil.
4. Add garam masala, red chilli powder, turmeric powder, dhania powder, salt to the mixture and heat for about 3-4 minutes on 'medium'.
5. Add appropriate water to the mixture to make thick gravy.
6. Bring the gravy to boil and then cover it. Let it cook for 4-5 minutes.
7. Add 2 tbsp. of cream so that the cream flavor blends with gravy.
5-10 minutes prior to serving, add kofta balls to the gravy. Heat on 'medium' to 2-3 mins.
Decorate with the remaining cream and finely chopped coriander leaves.

Malai Kofta

Ingredients
For the Kofta:
1 1/2 lb. potatoes
2 heaped tablespoons each of crumbled paneer,
khoya and thick malai(You can substitute this with
baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tablespoon raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt to Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts
Method

1. Boil the potatoes till tender.


2. Peel, mash and add salt to taste.
   Keep aside.


3. Mix all the other ingredients for the
   kofta into a paste.


4. Make rounds of the potato dough and place a
   little of the prepared mixture in the center
   of each round.


5. Seal the edges and shape into stuffed rounds.


6. Deep fry each kofta till golden brown.


7. Drain and keep aside.


8. Blend together the onions, ginger, garlic and the
   poppy seeds and fry in 3 tbsp of oil till brown
   and the oil begins to seperate.


9. Add the pureed tomatoes and the masala powders.


10. Add the sugar and the ground peanuts.


11. The gravy will begin to thicken.


12. You can also add some malai or milk powder to thicken it some more.


13. Mix in some water if necessary.


14. When the gravy comes to a boil, add the koftas.


15. Heat through and serve.


16. The koftas should be put in just before eating
    the dish or else they will turn soggy.

Video Links:

www.metacafe.com/watch/871550/malai_kofta

www.revver.com/video/643761/malai-kofta

revver.com/video/477348/malai-kofta-easy-cooking/

Aloo Ka Paratha

Stuffing:
2 boiled Potatoes
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Small piece of Ginger (very finely chopped or grated)
1 or 2 green Chilies (finely chopped)
1 tb/sp Coriender Powder
1 tb/sp Jeera Powder
Salt
Red Chili powder and
Garam masala as per taste
Butter

Method:-

1. For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.Make sure that the consisency of this dough is same as the mashed potatoes.


2. Mash the potatoes.


3. Add all the stuffing items to mashed potatoes and mix it properly.


4. Make two medium size chapati, add the filling to the one chapati and cover it with the second one.


5. Now roll it slightly.


6. Heat the griddle pan over med. to high heat and grease with oil.


7. Smear butter on one side of each paratha and place this side on to the heated pan.
   As, this side is cooking, butter the other side, then turn the paratha and cook for minute.


8. Keep cooking untill the parathas are brownish from each side. (You can tell from the look if its ready or not) .


9. Lower the hear for following parathas.
   Serve with raita ,yogurt or pickle.
   

Paratha Gali

Kashmiri Pulao

Ingredients :
500 gm: Basmati rice
2 cups: Milk
½ cup: Cream
1 cup: Fruits (chopped, mixed)
1 tsp: Sugar
2 tsp: Ghee
3-4: Cloves
1-2: Bay leaf
1 inch long piece: Cinnamon
3-4: Cardamom
½ tsp: Cumin seeds
Rose water
Salt to taste

Method:
Gently wash rice and soak in water for about 10-15 minutes.
Heat ghee in a pan. Add cloves, cinnamon, cumin seeds, bay leaf and cardamoms. Now add soaked rice and fry for 2 minutes. Add the mixture of cream, milk, sugar and salt. Add half a cup of water. Bring to a boil. Cover and simmer till cooked. When cooked, mix in chopped mixed fruit.
Sprinkle few drops of rose water before serving.
Note : Before cooking, rinse the rice several times, until the water comes out clear. This removes any starch and residue, otherwise the rice may be sticky.

(also see Kashmiri pulao recipe in hindi on http://www.abhivyakti-hindi.org/rasoi/pulav/kashmiri_pulav.htm)

Veg Pulao

Ingredients:
2 cups - Basmati Rice

1 - Onions

3 tbsp - Ghee

1 - Carrots, cut into cubes

1 - Potatoes, cut into cubes

1/2 cup - Peas

1 cup - Cauliflower,

cut into florets

2 tbsp - Cashewnuts

1 tbsp - Raisins Salt To Taste

1 Pinch - Turmeric powder

Grind to Paste:

1 Inch - Ginger

5 - Garlic cloves

1 - Onions

3 - Green chillies

2 - Cinnamon sticks

3 - Cloves

1/4 cup - Mint leaves

3 - Cardamoms

Preparation:

Soak rice for half an hour.

Heat 1 Tbsp 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

Rice Recipes

Puran Poli

Puran Poli is a popular Marathi dish. Here is Puran Poli recipe.
Ingredients:
2 cups chana dal, soaked in water for 4 hours
2 cups jaggery or sugar (adjust for sweetness)
2 cups Wheat flour
3 tbsp oil
1 tsp cardamom powder


Method:

1. Cook chana dal in a pressure cooker till it turns soft. Drain out excess water until the dal is absolutely becomes dry.
2. Add jaggery/sugar and cook further and then mash into a soft paste.
3. Add cardamom powder, saffron and mix well. Form 20 balls of equal size and put it aside.
4. Mix refined flour, oil, water and turmeric powder. Make very soft, sticky dough. Knead very well. Use oil to knead. Divide into 20 equal portions.
5. With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of "chana jaggery" paste in the centre and fold the disc from all sides to cover the paste completely.
6. On a well-floured board, better over a sheet of clean transparent plastic wrap, gently roll out each poli to a 6 inches disc. This can get tricky as the paste does try to slide out. Use a little flour if that happens. Roll.
7. Roast each poli on a hot, dry girdle. Do not use oil or ghee. Roast both sides well. Smear with ghee on both sides when done. Serve warm with clarified butter or a bowl of milk.

Jaljeera

Ingredients:

2 tbsp Dry roasted and ground cumin seeds

2 tbsp Mint leaves paste

1/2 tsp Cilantro leaves paste

1 tbsp Dried Mango Powder (Amchur)

1/2 tsp Black Salt (also known as Rock Salt) }

2 tbsp Lemon Juice

Pinch Sugar

5 cups Cold Water

2 tbsp Mint leaves (for garnishing)

Method:-

1. In a bowl mix all of the above ingredients except the water and mix well.
2. Add the cold water.
3. Garnish with mint leaves.

Gujiya

Ingredients:
1 cup Wheat flour
3 tbsp Ghee
1 pinch Salt
1/2 litre Oil (for frying)
1 cup Grated coconut
3 1/4 cups Sugar
1 1/2 cups Milk
Few Almonds
Few Raisins
1/2 tsp Cardamom powder
1 tbsp Poppy seeds
water to knead dough
How to make gujiya:

1. In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside.
2. For the stuffing: Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates let it be cool for 10-15 min.
3. Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.
4. After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.
5. These Gujiya can last for 7-8 days if stored in an air tight container.

Holi Special

Delicacies are one of the main parts of any Indian festival. One of the most popular dessert of Holi is 'Gujhia', which is a must for every North Indian home during the season.

There are 'papris' and 'dahi vade' that makes mouth water.

The intoxicating 'bhang-ke-vade' should be kept away from children and should be taken in moderation. However, one should allow some and make exceptions for the day for the spirit of Holi. Holi is also famous for the sweets that are offered to the visitors that come to apply colors and enjoy the sweets offered by the host. Holi has always been known for the big bashes and parties that are thrown to enjoy the celebrations and precedings. Here some recepies for some sweets and tasty food is being provided. Hope you enjoy eating them as well as serving them on the festival of Holi.