Ingredients:
1/2 cup Masoor Dal1 Tomato (Tamatar)1/2 tsp Jeera1/4 tsp Turmeric (Haldi) Powder2 Green chilli3 tsp Oil1 level tsp Salt (Namak)3 Garlic (Lasun) Cloves Method: * Boil the dal with salt, turmeric powder and slit green chillies. * In another pan, heat oil, add the jeera, tomatoes and garlic pods, sauté on a high flame till the tomatoes are soft and pulpy. * Add the boiled dal into this with little water, boil well for 15 minutes to incorporate the masala into the dal, garnish with coriander.
Ingredients: 500 ml Milk (Doodh)250 gms Rice (Chawal)200 gms Sugar (Cheeni)50 gms Ghee3 tblsp chopped Nuts Method: * Pick and wash the rice. * Soak in water for 30 minutes. * Drain completely. * Melt the ghee in a pan, add the drained rice and saute for 5-7 minutes on a medium flame. * add the milk and cook on a low flame till the milk is reduced to 3/4th its original quantity. * Add the sugar and simmer further till the milk is reduced to half its original quantity. * Garnish with nuts.
Ingredients:150 gms Kidney Beans (Rajma)2 medium sized Onion (Pyaj)1 large Tomato (Tamatar)2 Green chilli (Hari mirch)1 tblsp Ginger-garlic (Adrak-Lasun) Paste1/2 tspn Garam masala Powder1 tsp Coriander (Dhania) Powder3/4 tsp Salt (Namak)
Method: * Soak the rajma overnight. * Boil in a pressure cooker till tender. * Heat oil in a pan and add the chopped onions and ginger garlic paste. * Cook till brown. * Add the tomatoes, green chillies and cook till pulpy. * Add coriander powder, salt and 2 cups water and boil well. * Add the rajma and cook on a low flame for about 10 minutes. * Add the garam masala powder and cook further for another 15 minutes or till the gravy thickens. * Garnish with coriander leaves. * Serve hot with steamed rice.
Ingredients: 1 cup Rice (Chawal)2 cup Water200 gms Cauliflower (Phool gobi) Florets2 small Potato (Aloo)1/2 cup fresh Peas (Matar)1 large Onion (Pyaj)3-4 black Cardamoms (Elaichi)1/2 tsp Red chilli (Lal Mirchi) Powder1 x 1 inch Cinnamon (Tuj/Dalchini)2-4 Cloves (Lavang)4 tblsp Oil1 tsp Salt (Namak) Method:
* Wash and soak the rice for 1 hour, drain and keep aside. * Slice the onion finely and chop the potatoes into small pieces. * Heat oil in a pan and fry the onions till golden brown, add all the vegetables, cinnamon, cloves and cardamoms. * Saute for 2-3 minutes, add little water and cook till the potatoes and peas are half cooked. * Then add the drained rice, salt and red chilli powder. * Mix well. * Add 2 cups of water and boil. * When the water starts boiling, reduce the flame and cover and cook till the rice is done.
Ingredients:250 gms Paneer
200 gms Fresh Cream (Malai)
200 gms Tomato Puree (Tamatar Ka Raas) 2-3 tblsp Butter
2 tblsp dried Fenugreek Leaves (Methi Ke Patta)
1/2 tsp Red chilli (Lal Mirchi) Powder
1/2 tsp Garam Masala Powder
2-3 Green chilli (Hari mirch)
As per taste Salt (Namak)
Method:
Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes. Add the cream and garam masala powder and cook further for 2-3 minutes. Add the paneer pieces and cook for a minute. Serve hot garnished with coriander.
INGREDIENTS - 1 bunch fresh cilantro
- 1 clove garlic
- 1 tablespoon minced fresh ginger root
- 1 minced hot green chile peppers
- 1 tablespoon peanuts
- salt to taste
- 2 tablespoons lemon juice
Method: Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.
