Garam Masala Powder

Garam Masala is the most important spice blend in North Indian Cuisine. Adding a little pinch of masala at the end of the cooking , adds more flavor to the dish.
I always prepare Garam masala at home . Home made Garam masala being fresh smells far better than store bought. You can store this powder for few month.

Ingredients:
Green Cardamons             25 no
Black Cardamons              3 nos

Cloves                             10 nos
Cinnamon                        6 no
Black peppercorns             2 tbsp
Ground ginger powder        1tsp.
Coriander seeds                2 tbsp.
Nutmeg                            1/8
mace flakes                      1 tsp.
Bay leaves                        2 no.
Star Anise                        1 no
Fennel seeds                    1 tbsp.

Method:

• Clean and mix all ingredients
• Preheat the oven to 300 F. Put all the ingredients (expect ginger powder)into the baking sheet and roast until the spices become very fragrant.
• Put the roasted spices & ginger powder in a spice grinder and grind to a fine powder,
•  Store in an airtight bottle up to 3 months.

Zucchini Carrot Pulao - 350th Post

Pulao is a popular Indian rice dish made with spices, basmati rice and vegetables. In this Pulao I used Zucchini, Carrot and capsicums. This fabulous Pulao is a great accompaniment to any meal. I served this tasty and hearty dish with Raita.

Ingredients

Basmati Rice                          1 cup

Water                                   1½  cups       

Ghee                                    2 tsp.

Salt                                      to taste

Bay leaves                             1 no.

Cinnamon stick                       1 no

Cloves                                   4 no

Cardamoms                            3 no

Vegetables:

Small Zucchini                        2 no.

Carrot                                   1 no.

Green Capsicum                     1 no.

Finely chopped green chilies     2 no.

For Decoration:

Fried cashews & raisins          2 tbsp.

Finely chopped mint & coriander leaves

Method:

• Wash and soak the basmati rice for 30 minutes. Drain it and keep aside.
• Wash the vegetables in water.
• Remove the zucchini & carrot skin and grate it.  Finely chop the capsicum and keep aside.
• Take a frying pan, heat the ghee, add the bay leaves, cinnamons, green chilies and cardamoms and fry for a second.
• Now add the rice and fry for 2 minutes in low heat. Add water and salt and mix well.
•  Transfer the rice into rice cooker. Cover with lid. Let it cook, until rice becomes tender and water has evaporated.
• Heat the oil in a pan, fry the capsicum, zucchini and carrot for 5 minutes in low heat. Keep aside.
• Spread the cooked rice in a plate. Let it cool. Mix with fork, so that the rice retains its shape and does not get smashed.
• Add the vegetables in it. Mix the rice with fork.
• Make sure the zucchini and carrot mixture, missed with rice.
• Garnish with chopped cilantro, mint leaves and fried Cashewnuts.
• Serve hot with Pappad and Raita.

Rawal Pindi Chole

Pindi Chole got its name from the place of its origin in Rawalpindi city , now in  Pakistan .Pindi Chole is very famous main course recipe in Punjabi cuisine which serves with Baturas. This Chole is a dry dish, where the Chole are coated very lightly with the gravy.

Ingredients

For Boiling chickpeas

Dried white Chickpeas/ kabuli chana                1 cup

Tea bags                                                       2 no.

Black cardamoms                                           1 no

Cloves                                                           2 no

Crushed green cardamoms                              1 no

Cinnamon                                                      1 no.

Water                                                            2 cups

Salt                                                               To taste.

For Masalas 

cumin seeds                                                   1 teaspoon

ginger    paste                                                1 tablespoon

Amchur powder (dried mango powder)             1 tsp.          

Red chili powder                                             1 tsp.

Coriander powder                                           1 tsp.
Chenna masala powder                                   1tbsp.                                          

Dried pomegranate seeds                                1 teaspoon

Seasoning 

Oil                                                                 1 Tsp

Bay leaves                                                     1 no.

Grated ginger                                                 1 tsp.

Thinly sliced green chilies                                1 tsp.

Cumin seed                                                    1/4 tsp.

Finely chopped tomato                                     1 no.

For Decoration 

Melted ghee                                                   1 tsp.

Chopped coriander leaves                               1 tbsp.

Method:

• Wash the Kabuli chana and soaked overnight.
• Make a small potli by tying the cardamom, cinnamon and tea leaves in a 2" x 2" piece of muslin cloth.
• Place the chickpeas in the pressure cooker, with the water& masala potli, and cook for 2 whistles.
• Strain the chickpeas and reserve the water after discarding the tea bag and whole spices.
• Heat the oil in a pan, add the all seasoning items, fry for few minutes.
• Now add the dried mango powder (Amchur powder)red chili powder, coriander powder, Chenna masala powder and dried pomegranate seeds and fry for 3 minutes.
• Now add the reserved water and cook till the oil separates from the gravy.
• Add the kabuli chana
• Cook till the chole is completely dry.
• Serve hot and garnished with ghee and coriander leaves. 

Kadai Tofu Curry

Kadai Tofu is a low calorie version of the Kadai Paneer.  It is very healthy and nutritious dish, as it consumes very less fat. Try this recipe and give me your feedback.

Ingredients:

Extra firm tofu, cubed                     1 Box

Tomato                                          1 no.         

Green Bell Pepper                            1 no

Yellow Bell Pepper                            ½ no

Red Bell Pepper                                ½ no

Green chilies                                    2 no.

Organic Tomato Sauce                     ½ tin

Cooking Oil                                     2 tbsp.

Salt                                                to taste.

Masala – Coarsely Grounded  

Coriander seeds                               3tsp.

Red chilies                                       3 tsp.

Green Cardamon                              2 no.

Masala Powders

Kashmiri Red chili Powder                1 tsp.

Turmeric Powder                             ¼ tsp.

Snafu powder                                   ½ tsp.

Dry fenugreek leaves                          1 tsp.

Decoration

Chopped coriander leaves

Method:

• Cut tofu, tomatoes& bell peppers into ½ inch pieces. Keep aside.
• Shallow fry the tofus cubes and keep aside.
• Coarsely blend the coriander seed, red chilies & cardamom.
• Heat the oil in the nonstick pan, add the coarsely grounded power and fry for 3 minutes in a low flame.
• Add the all bell peppers, green chilies and tomato and fry for few more minutes.
• Add all masala and cook till all masala raw smell goes away.
• Now add the tomato sauce and salt in it. Turn the flame up to a high flame and cook for further two minutes, stirring occasionally.
• Now add Kasoori Methi& Tofu pieces  in it.  Cook it in a low heat for few more minutes.
• Decorate with chopped coriander leaves.
• Now tasty Kadai Tofu curry is ready to serve.
• Serve hot with Naan, Pulka, and Pulao.
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Methi Thepla Roti

Methi Theplas is a very good type of Indian bread which keeps good for a week and especially a healthy travel food. Methi Theplas is one of my favorite Gujarat dishes .It is very easy to cook and nice to eat. This theplas are very good for Diabetic patients.

Ingredients:

Wheat Flour                                     1 cup

 Crushed Green Chillies                      2 no.

Chopped freshly fenugreek leaves        ½  cup

Red chili powder                                1 tsp.

Turmeric powder                                1/4tsp.

Ginger paste                                     1 tsp.

Ajwain                                              ½ tsp.

Jeera powder                                      1/2 tsp.

Hing                                                   2 pinches

Ghee                                                 1 tsp

Curd                                                  1 tsp.

Salt                                                   to taste.

Oil                                                   as needed                                                                          

Method:

• Remove the fenugreek leaves from the stem and wash thoroughly. Chop the leaves coarsely.
• Take a wide plate or vessel, put wheat flour.
• Mix all the ingredients and fenugreek leaves in it.
• Add a teaspoon of oil and knead it. Keep aside for 30 minutes.
• Then make even size small balls of the dough. Roll out into disc shape of 5” diameter.
• Heat the griddle (tawa) on a medium flame. When hot, pour some ghee or oil and roast the Rotis on both sides ,till they are well-cooked.
• Keep adding ghee/oil at regular intervals till the Methi Roti is golden brown in color.
• Serve them hot with chutney or curd.

Restaurant Type Gulab Jamun/Kala Jamun – Version 2/

I already posted my version of gulab jamun with khoya recipe in my blog. This jamun are made with milk powder only. This recipe is used in many Indian Restaurants around the world.

Ingredients:

Dry Milk powder                       - 2 cups

Self-rising flour                        - ¾ cup

Milk                                           ½ cup

Water                                       ¼ cup

Thickened cream                         150grams

Oil                                            for deep frying

Almond pieces for decoration

For Sugar Syrup:

White sugar                                 2 ½ cups

Water                                         2 ½ cup-3 cups

Saffron                                        – a few

Cardamom powder                        -1/2 tsp.

Rose water – ½ tsp. (OR) Rose essence – 2 drops

Method:

Jamun Preparation:

• Take a bowl, Sieve in the flour, milk powder together. Add cream and milk into it.
• Mix well to form soft dough. Use as much milk as required for kneading.
• Make even size small round shapes. Make about 25-30 pieces.
• Heat oil on a medium flame. Slip the Jamun one by one into the oil. The flame has to be sufficiently low so that the Gulab Jamun get cooked well inside
•  Lower the stove heat,(very very low heat), and deep fry those balls till golden brown .And keep aside the fried Jamun.

 To make Sugar Syrup

• Take a sauce pan, add sugar and water.
• Add the cardamom powder in the water. Bring the water to boil.
• Let it thicken by cooking over medium heat about to 15 – 20 minutes.
• Once the syrup has thickened a bit, then keep it aside.
• When syrup is warm, add crushed saffron, rose water, and mix it well.
• The syrup should be warm not hot.
• Transfer this hot syrup into a serving dish.

 To Make Gulab Jamun:

• Drop all the fried Jamun in the warm syrup and let it soak for at least 1 hour. The Gulab Jamun are ready.
• You can store jamun in the refrigerator with the syrup. 

Note:

• Do not leave the dough for a long time on the shelf, just make the dough when you are ready to fry the Gulab Jamun.
• If you want to make Kala Jamun then let the balls fry in the oil for bit longer till they turn almost black colored.

Gulab Jamun/Kala Jamun

Gulab Jamun

Shahi Tukda- 300 th Post

This Valentine’s week, I had a craving for some dessert. It reminded me of Shahi Tukda, which I decided to make for dessert. Shahi Tukda includes fried sweet syrupy soaked triangular breads topped with rabdi (rabdi is nothing but milk having sugar and saffron reduced to ¾) and few dry fruits. The dish is similar to “Double ka meetha”,which has its roots in Pakistani cuisine and is a famous dessert in Mughlai cuisine

Ingredients

For shahi tukda

 White Bread slices                     - 4no

Ghee                                          - 2tsp.

For Rabdi

Evaporated milk                              1 tin

2 % Milk (or) whole milk               1 cup

Sugar Free                                   3 tbsp.

Green Cardamom powder                1 tsp.

 Blanched Almonds                         15 no.

Saffron                                         a few strand

Rose drops                                    2 drops

For decoration

Pistachio                                        2 tbsp.

Almond flakes                               2 tbsp.

Method

For Rabdi

• Soak the almonds in a little hot milk and grind it to a coarsely paste.
• Take a heavy bottom pan, add evaporated milk, 2%  or whole milk, almond paste, green cardamom powder, saffron and 1 tbsp. of  sugar.
• Heat a milk till it reduces to one third.
• Remove and cool aside. Either refrigerate or cool it at room temp
• Make a sugar syrup(2tbsp of sugar free with 1 tbsp. of water).  Remove from heat and cool adding Rose drops in it.

For Tukda

•  For the health reasons, first I toasted the bread slices into the toaster. (It will reduce the ghee uses).
• Cut off the edges of the bread and cut it diagonally into 2 triangles .Heat ghee in a pan and shallow fry bread slices. Remove and allow it to dry .
• Soak these fried hearts in sugar syrup for 10-15 min to absorb all syrupy sweetness

Serving: 

• Take a serving platter, put one syrup soaked bread  and top it with other syrup soaked bread slice. Likewise make all Shahi tukdas.
• Now spread the rabdi mixture on top of it and sprinkle some almonds, pista and saffron strands on top. Cover it and refrigerate
• Serve chilled.

For Low Fat Version:

•  Use 2 % milk, low fat  Evaporated milk  & whole wheat bread slices.

Gatte ki Kadhi / Steamed gram flour dumplings in yogurt gravy

  Rajasthan is not only famous for its art and crafts but also famous for its rich tasty dishes and exotic flavors. This Kadhi is one of the famous dishes from rajasthani cuisine. This dish involves steamed gram flour dumplings dunked into a yogurt based curry. This mouth-watering recipe that will complement both rice and parathas. Make delicious Rajasthani Gatte Ki Kadhi using this simple recipe from my Madappalli.

 Ingredients

For Gatte:

Besan (gram flour)                        3/4 cup-1cup

Ajwain (omam)                              1/8 tsp.

Red chili powder                           1 tsp.

Fennel seed powder                      2 pinches

Oil                                              for frying

Salt                                             to taste

Yogurt                                         1tbsp.

Water                                          for cooking the Gatte

Chopped coriander                         1tbsp.

For The Kadhi

Plain thick yogurt (Curd)                 1 cup

Besan                                           1tbsp.

Turmeric powder                             1/4tsp

Hing                                              1/4tsp.

Curry leaves                                    1 stem

Grated ginger                                   ½ tsp.

Water                                             2 1/2 – 3 cup

For Seasoning

Ghee                                               2tbsp.                                     

Jeera                                               ½ tsp.   

Whole red chilies                               2no

Broken cinnamon stick                        1 no (small)

For Garnishing

Chopped coriander leaves                few

Method

For the gatta

• Mix all the stuff for the Gatte and knead firm dough by adding very little water. The dough should not be too soft and not as hard.
• Divide dough into equal portions and shape into long not to thin cylindrical roll.
• Boil the water in a broad pan, add the rolls to the boiling water and cook them till they float on top.
• Drain and cool it 10 minutes. After ten minutes, take the roll and  cut each into ½” pieces.
• Deep fry the pieces (if you want to make it authentic, then it should be fried in ghee). For the health reasons, here I fried into the cooking oil. Keep aside.

For the Kadhi

• Combine the curds, Besan, curry leaves and in a bowl and whisk well. No lump should there.
• Heat ghee in a kadai; add all seasonings, sauté on a medium flame for 30 seconds.
• Add turmeric powder, ginger to it and sauté for 5 seconds.
• Add whisked curd, and water, Salt and bring to a boil.
• Lower the flame, add gattas and cook for 10 minutes, stirring continuously.
• The gattas will soak up more and more water as they sit in the Kadhi.
• Garnish with coriander leaves. Now Kadhi is ready to serve.
• This Kadhi is a complement both rice and parathas.

Note:

•  If the Kadhi is thick, add more water, you can do that at a later stage.

 

Rumali Roti

A chef preparing Rumali roti.

Rumali Roti is a thin bread popular in Afghanistan, Pakistan, and northern part of India.. A large thin roti folded like a handkerchief or roomal, from which it get its name.  The roti is extremely thin. The roti is usually made with a combination of whole and white wheat flours and best cooked on top of an inverted Indian griddle (kadai).

Ingredients

All-purpose flour (Maida)            1 cup

Whole wheat flour                       1 cup

Oil                                               1 tbsp.

Salt                                          to taste

Water                                       for kneading                 

Method

• Take a mixing bowl and add Atta , Maida and salt. Make very soft dough like smooth elastic dough. Spray oil on it and cover and set aside for one hour in an airtight container.
• Knead again and, make small balls of the dough and roll it like thin Chapatti of about 12 inches diameter circle. ( roti should be almost translucent ).

• The dough should be rolled to a paper thin thickness (whatever practically can be achieved), You can use a little dry  rice flour to help you rolling it.
• The griddle (tawa) is to be kept inverted, convex side up, on the heat.
• Place the Rumali roti carefully over it and cook till done. Once the roti is placed the cooking takes seconds to complete because the roti is very thin.
• Rumali roti is served folded in half and then quarter.
• Serve with Dhal,Paneer Tikka Masala

Note:

• You can cook it over the tawa .The tawa should be in very hot. Place the Rumali roti carefully over it and cook till they puff up . Fold it like a handkerchief.
• Though best had hot, in case it is to be served later the rotis should be steamed or the container placed in an oven on medium heat for 5-minutes.

Punjabi mango pickle

Punjabi mango pickle is a spiced mango pickle. Popular in the Punjab region of India. The combination of fennel seeds, nigella seeds (Karu Jeera) with mustard and other pickling spices used in this pickle

This is a very simple recipe to follow. . If you are a pickle lover like me, you are going to love this pickle. Just keep in mind the basics of pickle making - use a clean sterilized jar, see that there is no moisture and ensure that oil forms a covering layer over the ingredients in the jar. You can Storage this up to 1 year in a cool dry place.

Ingredients:

Raw mangoes                      4 cups

Fennel seeds                      ¼ cup   (coarsely grounded)

Fenugreek seeds                 4 tbsp.

Kalonji (Karum jeeragam)   3tbsp.

Mustard seeds                    2 tbsp.

Asafetida powder               1tsp.

 Red chili powder             acc. to taste

Salt                                to taste

Mustard oil (OR)Gingili oil   - ¼ cup (Mustard oil gives the pungent flavor)

Method:

• Wash and wipe the mangoes well with a kitchen towel. Cut the mangoes into 1’’ pieces and add them in a bowl.
• Combine the mangoes, turmeric powder and salt and toss well.
• Cover and keep it under the sun for 4 to 6 hours.
• Grind coarsely the 1 tbsp. mustard seeds, 2 tbsp. fenugreek sees, 1/8 cup of fennel seeds in a mixer.
• Combine the rest of the ingredients in a bowl and mix well. .
• Add the mangoes and toss well. pour the entire mango mixture in a jar.
• If you are using gingili oil, heat the oil and pour to the jar. If you are using mustard oil, you can directly add to the jar.
• The pickle stays good for a year even without refrigeration.

Note:

• You can choose to add more red chili powder if you want a spicy and hot pickle.
• Keep the jar and the plates everything clean.
  
  
  
  

  

  Punjabi Mango Pickle

  
  

Almond Shrikhand

A Shrikhand is and Indian dessert made by mixing thick and creamy strained yogurt with sugar, cardamom and saffron. . It is one of the main desserts in Maharashtra cuisine. It is very easy to make. Here I used low fat Greek yogurt for this shirkand.

Ingredients:

 Whole Milk                                            2 cup        

 Plain Greek yogurt (Or) thick plain curd   -    1 pound

Sugar                                                      3 tbsp.

 Smashed Almond                                    4 tbsp.

Saffron                                                 a pinch 

Elachi Powder                                          1 tsp.

Method

• In a thick pan, add saffron and milk. Boil them.
• In a bowl, add Greek yogurt/ curd, sugar and add half the infused milk. Mix them well.
• Now add the remaining milk and mix them well.
• Add chopped almond. Fold them together.
• Set them in a glass bowl and garnish it with chopped almonds.
• Keep it in the fridge for 5-6 hours.
• Serve cold.

Bharwan Bhindi /Stuffed Okra

Ladies finger, stuffed with a delicious mixture of spices.  This Marwari style Stuffed okra is an excellent side veggie dish for chapattis and Rice.

Learn how to make Rajasthan style stuffed Bhindi by following this easy recipe.

Ingredients:

Tender Ladyfinger/Okra/Bhindi -                30 no.

Oil                                                       6 tbsp.

Salt to taste

Water for mixing masala powder

For Stuffing Masala  Powder:

Bengal gram powder/Besan                      ¼ -1/2 cup

Red chili powder                                     1 tbsp.   

Coriander powder                                    1 tbsp.

Turmeric powder                                     1/2 teaspoon

Roasted cumin powder                               1tbsp.

 Crushed fennel seed                               1tbsp.

Amchur powder                                        1 tsp.

 Salt                                                      1 /8tsp.

Method:

• Wash and wipe the bhindi with paper towel.
• Trim the lady fingers and make a slit on one side without cutting through.
•  Take a bowl, add all above stuffed masala powder ingredients and mix with little water & oil.

• Stuff this mixture into the slits.  And keep aside for 10 minutes.

• Heat the oil in a nonstick tawa, add stuffed bhindis, and shallow fry for a minute.
• Lower the heat, and cover and cook, stirring occasionally till bhindis get cooked.
• Uncover and stir fry until the ladyfingers are crunchy.
• Serve hot with chapattis, Rice.
• Bharwan bhindi can also be served as starters.