Hara Pulao - Rice dish

Ingredients:

Basmati rice - 1 cup
Cauliflower (cut into small pieces) - 250 grams
Green peas - 150 grams
Thinly sliced potatoes - 200 grams
Cinnamon - 2 sticks
Cloves - 4 to 5
Black pepper - 7 to 8
Bay leaves - 2 to 3
Green cardamom - 2
Thinly sliced onions - 2
Thinly sliced green chilli - 2
Vegetable oil - 4 tbsp.
Paste of green Coriander leaves, green chillies, ginger
Salt to taste
Garam Masala Powder - 2 tsp

Method:

• Heat 1 tbsp. oil in a pan. Fry bay leaves, cloves, cinnamon, black pepper for 1/2 minute on medium heat.
• Add thinly sliced onions, green chillies and fry till pink. Keep this aside.
• Take rest of the oil and fry all the vegetables for 4-5 minutes. This adds taste to pulao.
• Add paste of coriander leaves, green chilli and ginger to it.
• Add the fried onions, garam masala and salt. Stir and then fry it for 5 minutes.
• Add washed rice and water (slightly more than 2 cups). Cook on medium heat. Stir rice once while its getting cooked.
• Green spicy pulao is ready to serve. Decorate with chopped green coriander leaves.

Kadhai Bhindi - Curry

Ingredients:

Lady finger (okra / bhindi) - 250 gms.
Gram flour - 1 tbsp.
Thinly sliced onion - 1
Thinly sliced green chilli - 1
Mango powder - 1/2 tsp.
Coriander powder - 1/2 tsp.
Red chilli powder - 1/2 tsp.
Garam masala powder - 1/2 tsp.
Cumin seeds - 1 tsp.
Turmeric Powder - 1/4 tsp.
Vegetable oil as required
Salt to taste

Method:

• Cut lady finger into thin long slices.
• Heat oil in a kadhai. Deep fry lady finger until crisp and light golden brown.
• Keep the fried lady finger aside. Just leave 2 tbsp oil in kadhai, remove the rest.
• Add cumin seeds and green chilli and fry for 30 seconds. Add sliced onion and fry until golden brown.
• Add gram flour, mango powder and saute for 3-4 minutes. Add lady finger and the remaining ingredients. Mix well. Heat for a few seconds and then remove from heat.
  

Garnish with green coriander leaves and serve hot (if possible in a copper base thick bottomed pan ).

Nargisi Kofta - Curry

Ingredients:

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

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

Method:
For Kofta:

• Mash all the boiled vegetables. Add ginger paste, pepper powder, maida and salt.
• Make into small kofta balls.
• Heat oil on 'high'.
• 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:

• Heat oil in pan .
• Fry bay leaves for 30 seconds.
• Add onion paste, ginger-garlic paste and green chilli paste. Fry the mixture till it becomes golden brown and starts separating from oil.
• Add garam masala, red chilli powder, turmeric powder, dhania powder, salt to the mixture and heat for about 3-4 minutes on 'medium'.
• Add appropriate water to the mixture to make thick gravy.
• Bring the gravy to boil and then cover it. Let it cook for 4-5 minutes.
• 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 minutes.

Decorate with the remaining cream and finely chopped coriander leaves.

Navratna Kurma - Curry

Ingredients:

Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage,bottle gourd, cluster beans) - 3 cups
Grated paneer - 150 grams
Tomatoes - 3
Grated onions - 2
Ginger paste - 1 to 1/2 tsp.
Garlic paste - 1 to 1/2 tsp.
Salt to taste
Turmeric Powder - 1 tsp.
Red chilli powder - 1 to 1/2 tsp.
Coriander powder - 1 tsp.
Garam Masala Powder - 2 tsp.
Cream - 2 tbsp.
Vegetable oil - 6 tbsp.
Ghee - 1 tbsp.
Milk / water - 1 cup
Dry fruits (cashew nuts, raisins) - 1/4 cup
Coriander leaves for decoration

Method:

• Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
• Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
• Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
• Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
• Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
• Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
• Add paneer to the gravy and stir well.
• Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
  

Serve hot. Decorate with cream and chopped coriander leaves.

Kashmiri Dum Aloo - Curry

Ingredients:

Small potatoes - 1/2 kg
Coriander seeds - 1 tbsp.
Cardamoms (brown) - 4
Cloves - 4 to 5
Black pepper - 7 to 8
Cinnamon - 1 small piece
Caraway seeds - 1/4 tsp.
Cardamom (green) - 2
Asafoetida - a pinch
Bay Leaves - 4 to 5
Ginger garlic paste - 1 tsp.
Turmeric Powder - 1/2 tsp.
Chilli powder - 1 tsp.
Medium size onion (grated) - 1
Fine yogurt (curd) - 2 cup
Milk - 1/2 cup
Ghee/oil - 4 tbsp.
Salt to taste

Method:

• Take coriander seeds, cardamoms, cloves, black pepper, cinnamon, caraway seeds, cardamom green and grind it in a blender to make fine powder.
• Peel off the potatoes and prick it.
• Heat oil in pressure pan for about one minute. Fry the potatoes in oil over medium heat till they change the color from white to light brown. Set aside.
• Add bay leaves, asafoetida, ginger-garlic paste, grated onion to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil.
• Add the garam masala prepared in step1 to this mixture and heat for 2-3 minutes.
• Add turmeric powder, chilli powder and salt. Fry it about a minute.
• Now add milk to make the gravy. Then add yogurt (fine) and continuously stir it.
• If you find the gravy too thick, you can add some water.
• Finally add pricked fried potaoes to the gravy and pressure cook it. Switch off the gas after 4-5 minutes (before first whistle).
  

Decorate it with green coriander leaves and serve hot.

Dal Makhni - Curry

Ingredients:

Black grams - 1 cup
Bengal grams - 1/2 cup
Kidney beans - 1/4 cup
Ginger - 1 inch
Green chilli - 2 to 3
Butter - 4 tbsp.
Cream - 2 tbsp.
Finely chopped tomatoes - 3
Finely chopped onions - 2
Garlic - 7 to 8 pieces
Cumin seeds - 1 tsp.
Asafoetida - 1 pinch
Red chilli powder - 2 tsp.
Salt to taste

Method:

• Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours .
• Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to 'medium' and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste.
• Heat 2 tbsp. of butter in a pan.
• Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color.
• Add ginger-garlic paste and finely chopped onions. Fry until golden brown.
• Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
• Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
• Add the remaining butter and cook for 2 minutes.
  

Dal Makhni is ready to serve. Decorate with cream.

Chana Masala - Curry

Ingredients:

Chick peas (kabuli chana) - 1 cup
Onion - 1
Tomato - 1
Green chilli - 1
Garlic - 4 to 5
Ginger - an inch
Bay leaves - 2 to 3
Red chilli powder - 1 tsp.
Turmeric Powder - 1/2 tsp.
Coriander powder - 1 tsp.
Garam Masala Powder - 1 tsp.
Tea - 1 tsp.
Vegetable oil - 3 tbsp.
Salt to taste
Coriander leaves for garnishing

Method:

• Soak chick peas in water for overnight.
• Take a small piece of white cloth. Place some tea leaves in the centre, gather the cloth and seal its mouth so that tea leaves don't fall out. Keep this in the pressure cooker along with chick peas. Pressure cook until tender. Tea adds brown color to the chick peas.
• Cut onion, tomato and green chilli. Grind it in a food processor along with ginger and garlic and make paste.
• Heat oil in a pan and fry bay leaves for 30 secs. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
• Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
• Add water enough to make thick gravy. Bring the gravy to boil.
• Add cooked chick peas (along with the water in which it was cooked, remove tea cloth). Stir well and cook over medium heat for 5-7 minutes.
  

Garnish with chopped green coriander leaves and serve hot.

Baigan Bhartha

Ingredients:

Eggplant (medium size) - 1
Cooked green peas - 1/2 cup
Finely chopped onions - 1
Finely chopped tomatoes - 1
Finely chopped green chilli - 1
Red chilli powder - 1/2 tsp.
Garam Masala Powder - 1/2 tsp.
Turmeric Powder - 1/4 tsp.
Vegetable oil - 3 tbsp.
Salt to taste
Chopped green coriander leaves for garnishing

Method:

• Brush eggplant with oil and roast it on a gas burner over medium heat.
• Frequently turn the eggplant upside down, until fully roasted.
• Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
• Mash the flesh.
• Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
• Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
• Add green peas and mashed eggplant. Stir well. Fry for 5-7 minutes over medium heat.
  

Garnish with green coriander leaves and serve hot.

Aloo Gobi Masala - Potatoes and cauliflower curry

Ingredients:

Cauliflower 1/2 kg.
Potato ( medium size) 2
Onions finely chopped 1
Tomato finely chopped 1
Green peas 1/2 cup
Ginger paste 1/2 tsp.
Garlic paste 1/2 tsp.
Thinly sliced Green Chilli 2
Roasted Cumin powder 1 tsp.
Red chilli powder 1 tsp.
Turmeric Powder 1/4 tsp.
Garam masala powder 1 tsp.
Coriander powder 1/2 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Chopped green coriander leaves for garnishing

Method:

• Cut cauliflower and potato into medium sized cubes and thoroughly wash it.
• Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds.
• Add chopped onions and fry over medium heat until light golden brown. Add chopped tomato and green peas. Cook until tender.
• Add red chilli powder, cumin powder, turmeric powder, dry coriander powder, garam masala and salt. Mix well.
• Add cauliflower and potato and stir. Saute for 5 minutes. Cover the pan / kadhai and cook over medium heat until tender. Ocassionally stir it to prevent sticking to the bottom.
  

Garnish with coriander leaves and serve hot.

Mango Squash (Cool drink)

A very interesting recipe for cooling down in hot summer season.
Ingredients :

Mango juice - 6 cups
Sugar - 9 cups
Water - 9 cups
Citric acid - 4 tsp
Potassium Metabisulphate - 3/4 tsp

Method :

• Select ripe mangoes that have less fibre. Remove the skin and extract the juice. Strain it.
• Make syrup with sugar, water and citric acid.
• Add the mango juice to the hot syrup and leave to cool.
• Add potassium metabisulphate to the cooled syrup.
• Bottle it in clean dry bottles, leaving little space on the top of the bottle.
  

Hint: Neelam, Preyur and Malgova varities of mangoes are excellent for making squash.

Pinapple Squash (cool drink)

This is a wonderful preperation which you can store and use in the hot summers.

Ingredients:

Pinapple juice - 6 cups

Sugar - 12 cups

Water - 6 cups
Citric acid - 4 tsp
Pinapple essence - 1 tsp
Lemon yellow colour - 1/4 tsp
Potassium meta bisulphate - 3/4 tsp

Method :

1. Skin a ripe pinapple and wash it. Remove the eyes using a sharp knife. Cut into big pieces and mash to a pulp. Strain it using a muslin cloth.
2. Boil sugar, water and citric acid together in a vessel. Let the mixture cool down. Once it is cool, strain it to remove any impurities.
3. Add pinapple juice, colour and essence to the mixture.
4. Disolve potassium Metabisulphate in a little water and add this preservative to the prepared syrup.
5. Mix thoroughly and bottle it in clean dry bottles, leaving little space on the top of the bottle.