Bhel Puri recipe

Bhel Puri recipe

Ingredients

2 tbsp finely chopped raw mango
2 green chillis, deseeded, finely chopped
50g sev
50gms coarsely crushed paapri
100g phuliyan, parwal or puffed rice
1 tsp chilli powderr
mint chutney
1 small onion, very finely chopped
1 tsp chaat masala
1/ 2 c finely chopped coriander leavess
juice of 1 lemon
tamarind chutney
2 garlic cloves, very finely chopped (adjust to liking)
salt to taste

Method

In a bowl, mix all the ingredients together well.

Keep the quantity in according to persons.

Adjust the chilli powder & salte according to taste.

Serve immediately because it will loose it's taste after 1 or 2 hours later.

Urad Daal Recipe

Ingredients:

1 cup Urad(white) daal

1 Onion sliced

1 Tomato diced(optional)

1tsp Ginger grated

1-2 Green chilies chopped

Coriander leaves finely chopped

1tsp Cumin seeds (jeera)

2 bayleaves 2 cloves

1/2 tsp. turmeric powder

Salt to taste

A pinch of Garam masala

Red chili powder to taste

2tbsp oil

1tsp lemon juice

Preparation:

Clean and wash the daal properly. Soak it in water for 10-15 minutes.

Boil it in 5 cups of water. Boil till it becomes soft. It should not become pasty. Remove the water and keep aside.

Heat oil in a kadhai and add cloves, bayleaves and cumin seeds, allow to splutter.

Now add ginger, onion and green chili and stir-fry till golden brown.

Add tomato (if using) and fry till it softens. Add all dry masalas (turmericpowder, chili powder, salt) and fry for a moment.

Now add daal and lemon juice, mix very gently.

Sprinkle garam masala and garnish with coriander.

Serve hot.

Parsi Dal Recipe

Ingredients:

1 cup Split Red Lentil (Masoor Dal)

a pinch of Turmeric Powder (Haldi)

2 chopped Green Chilli (Hari mirch)

2 flakes chopped Garlic (Lasan / Lahsun)

2 tblsp Clarified Butter (Ghee)

Salt to taste

1 tblsp chopped Coriander Leaves (Dhania Patta)

1 tsp Cumin Seeds (Jeera)

How to make parsi dal:

Cook the dal with the turmeric powder and sufficient water in a pressure cooker.

Cook till the dal is cooked.

Remove from the flame.

Mash the dal with a wooden spoon. keep aside in a pan.

Heat the ghee in a pan.

Add the garlic,salt, green chillies and the cumin seeds.

Fry for a minute over a low flame and pour over the dal.

Return the dal to a low flame.

Add a little water if required(the dal should have the consistency of sambhar) and cook for 2 minutes. remove from the flame.

Serve hot garnished with the corriander leaves.

Moong Dal With Palak Recipe

Ingredients:

1 cup split Green Gram Lentil (Moong Dal)

3 cup chopped Spinach (Palak)

a pinch of Turmeric Powder (Haldi)

1 tsp Red Chili Powder (Lal Mirchi)

1 tsp Asafetida (Hing)

2 tblsp Butter

1 tsp chopped Garlic (Lasun)

1 tsp chopped Ginger (Adrak)

a pinch of Sodium bi carbonate

1 tblsp fresh Cream

How to make moong dal with palak:

Wash and soak the gram for 30 minutes.

Boil some water in a pan.

Add the spinach leaves and the sodium bi carbonate and cook the leaves for a minute over a high flame till the leaves are cooked.

Drain the leaves and when cool grind in a blender. remove and keep aside.

Cook the dal ,turmeric powder, chilly powder and the salt in a pressure cooker.

When the dal is cooked remove from the flame and keep aside.( make sure the dal is dissolved in the water, if the water was not sufficient add some more water and cook the dal again in a pan . use a wooden spoon to mash the dal).

Transfer the dal to a pan and add the spinach paste. mix thoroughly.

Cook over a low flame for 2 minutes.remove from the flame and keep aside.

Melt the butter in a pan . Add the garlic and fry for till the garlic turns light brown in color.

Add the ginger and the asafoetida and fry for a few seconds over a low flame.

Add the dal and mix thoroughly. remove from the flame and serve hot garnished with cream.

Moong Daal Recipe

Ingredients:

1/2 cup Moong Dal ( Green Gram)

1 small Onion chopped

1/4 tsp Mustard seeds

1/4 tsp Cumin seeds

1/4 tsp Turmeric powder

Pinch of Asafoetida

1 long chopped Green Chillies

1 tbsp Oil

2 Curry Leaves

Few Coriander leaves

Preparation:

Pressure cook moong ki dal for 2 whistles.

Mash it and add turmeric powder, hing and salt to it.

Add 1 cup water.

Heat oil in a pan and season it with mustard seed, cumin seeds, green chillies and curry leaves.

Add the chopped onions and fry for a minute.

Add the mashed moong dal to it and let it boil. Keep till 2-3 boils.

Garnish moong daal with coriander leaves and serve hot.

Masoor Dal Recipe

Ingredients:

2 cups masoor dal

1 1/2 teaspoons garam masala

1 1/2 teaspoons turmeric

1 tsp salt

1/3 cup oil

1 1/2 onions, chopped

1 head garlic, separated, chopped

1 (1-inch piece) ginger root, chopped

2 jalapeno chiles, chopped

2 tomatoes, chopped

1 bunch coriander, chopped

Water

Preparation:

Rinse massor dhal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add massor daal.

Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As massor dhal cooks, uncovered, water will evaporate and mixture will thicken.

Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned.

Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric.

Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens.

Pour in pot of masoor dal and simmer to blend flavors. Taste and add more salt if needed.

Masala Dal Recipe

Ingredients:


1 cup Split Red Lentil (Masoor Dal)

5 slit Green Chilli (Hari mirch)

1 tblsp chopped Coriander Leaves (Dhania Patta)

1/2 tsp Turmeric Powder (Haldi)

1/2 cup grated Coconut

Salt to taste

1 tsp Mustard Seeds (Raai / Raee)

1 tsp Cumin Seed (Jeera)

2 chopped Tomato (Tamatar)

1 tblsp Oil

1 meduim sized sliced Onion (Pyaj)

How to make masala dal:

Wash and soak the gram for 30 minutes.

Grind the grated coconut with a little water to a smooth paste in a blender.keep aside.

Fry the sliced onions till golden brown. remove and keep aside.

Cook the gram in a pressure cooker with just sufficient water to cook the dal until soft.

Remove the lid of the cooker and add the green chillies , turmeric powder tomatoes and salt. cook for 3 minutes.

When the tomatoes are cooked add the coconut paste. mix thoroughly.

Cook for a minute and remove from the flame.

Heat the oil in a pan. add the mustard seeds, when they crackle add the cumin seeds.

Fry for a few seconds over a low flame. pour over the dal.

Serve hot garnished with the fried onions and the chopped corriander leaves.

Channa Dal Payasam Recipe

Ingredients:

1 cup chana daal

7 cup water

1 tsp salt

1/4 tsp cayenne

1/4 tsp turmeric powder

1/4 tsp cumin powder

1/4 tsp corriander powder

1 tblsp tamarind pulp

1 tsp sugar

1 tblsp vegetable oil

1/4 tsp black mustard seeds

1 chopped garlic clove

Preparation:

Soak the chana daal in 4 cup water for 2-3 hours then wash and drain.

Boil 3 cups water and the salt in a pan.

Add the chana dal, cover the pan and cook over medium flame for 30 min.

Stir the dal when cooked.

Add cayenne, turmeric, cumin, coriander, sugar the tamarind pulp (skin & seeds removed).

Stir well and allow to simmer uncovered.

In a separate frying pan, heat the vegetble oil over low heat and add the mustard seeds and chopped garlic to it.

When the oil gets hot, add the oil mixture to the simmering pot of dal.

Immediately cover the pot and keep covered for 2 min. while the dal continues to simmer.

Cook chana daal uncovered for another 5 min. and the dal is ready to be served with rice or bread.

Arhar Dal With Mango Recipe

Ingredients:

1 cup chana daal

7 cup water

1 tsp salt

1/4 tsp cayenne

1/4 tsp turmeric powder

1/4 tsp cumin powder

1/4 tsp corriander powder

1 tblsp tamarind pulp

1 tsp sugar

1 tblsp vegetable oil

1/4 tsp black mustard seeds

1 chopped garlic clove

Preparation:

Soak the chana daal in 4 cup water for 2-3 hours then wash and drain.

Boil 3 cups water and the salt in a pan.

Add the chana dal, cover the pan and cook over medium flame for 30 min.

Stir the dal when cooked.

Add cayenne, turmeric, cumin, coriander, sugar the tamarind pulp (skin & seeds removed).

Stir well and allow to simmer uncovered.

In a separate frying pan, heat the vegetble oil over low heat and add the mustard seeds and chopped garlic to it.

When the oil gets hot, add the oil mixture to the simmering pot of dal.

Immediately cover the pot and keep covered for 2 min. while the dal continues to simmer.

Cook chana daal uncovered for another 5 min. and the dal is ready to be served with rice or bread.

Chana Dal Recipe

Ingredients:

1 cup chana daal

7 cup water

1 tsp salt

1/4 tsp cayenne

1/4 tsp turmeric powder

1/4 tsp cumin powder

1/4 tsp corriander powder

1 tblsp tamarind pulp

1 tsp sugar

1 tblsp vegetable oil

1/4 tsp black mustard seeds

1 chopped garlic clove

Preparation:

Soak the chana daal in 4 cup water for 2-3 hours then wash and drain.

Boil 3 cups water and the salt in a pan.

Add the chana dal, cover the pan and cook over medium flame for 30 min.

Stir the dal when cooked.

Add cayenne, turmeric, cumin, coriander, sugar the tamarind pulp (skin & seeds removed).

Stir well and allow to simmer uncovered.

In a separate frying pan, heat the vegetble oil over low heat and add the mustard
seeds and chopped garlic to it.

When the oil gets hot, add the oil mixture to the simmering pot of dal.

Immediately cover the pot and keep covered for 2 min. while the dal continues
to simmer.

Cook chana daal uncovered for another 5 min. and the dal is ready to be served
with rice or bread.

Arhar Dal Recipe

Ingredients:

1 cup Split Red Lentil (Masoor Dal)

1/2 tsp Turmeric Powder (Haldi)

1 tsp Cumin Seed Powder (Jeera)

2 Green Chilli (Hari mirch)

2 Dry Red Chily (Saboot Lal Mirchi)

1 tsp chopped Ginger (Adrak)

2 Bay Leaf (Tej Patta)

10 gms Mixed Spices (onion seeds,fenugreek seeds,aniseeds,cuminseeds and mustard
seeds) 2 tblsp Clarified Butter (Ghee)

1 tsp Sugar

Salt to taste

How to make arhar dal:

Wash the dal and cook the dal in a sauteuse with the turmeric, salt and the sugar over a medium flame.

Add half of the ginger to the dal along with the cumin powder.

When the dal is cooked and thick remove from the fire.

Heat the ghee in a pan and add the mixed spices,(a little of onion seeds, fenugreek seeds , aniseeds, cumin seeds and mustard seeds all mixed together).

When the mustard seeds crackle add the bay leaf, remaining chopped ginger , slit green chilliesand the broken red chillies. fry for 2 minutes and pour over the dal.mix thoroughly. serve hot.

Cauliflower Manchurian

Ingredients :

1 small Cauliflower, cut into flowerets

2 tbsp garlic paste

2 tbsp ginger paste

2 tsp red chilli powder

1/2 tsp turmeric powder

2 tbsp green chilli paste

1/2 bunch coriander leaves, chopped finely

A pinch of saffron (or red coloring), dissolved in milk

2-3 green onions (scallions), chopped finely (If you cannot

find green onions, you can substitute with white,

ordinary onions)

1 1/2 teaspoon of garlic, chopped

2 tsp soya sauce

1 1/2 tablespoon of cornflour , dissolved in water

1 tablespoon chapati atta(wheat flour)

1/2 cup rice flour

1/2 tsp baking powder

1/2 cup of cornflour

Juice of 1/2 lemon

Salt to taste

Oil for deep frying the cauliflower

2 tablespoon oil for sauce

Method

In a large bowl,combine the chapati atta , rice flour, 1/2 cup cornflour,baking powder, salt, soy sauce, 1 tablespoon garlic/ginger paste, 1 tsp chilli powder, turmeric powder and 1 tablespoon green chilli paste.

Mix well with water, till you get the consistency of thin batter.

Dip the cauliflower flowerets in this batter and deep fry in oil, drain and set aside.

In a open pan, add some oil and when it smokes add the remaining garlic and ginger paste.

The minute it starts turning brown, add the chopped onions and fry only till they start becoming translucent.

Now add the chopped garlic and green chilli paste and fry for a minute.Add the soy souce and stir for a minute.

Bring down the heat and then add the cornflour-water paste and the red coloring.

The mixture will start to thicken......keep on stirring on low heat and when the mixture turns thick enough, add the chopped corainder leaves and stir for 20 seconds.

The leaves should not lose thier color.Take this mixture from the heat and pour it onto the fried caulilower.

If you desire, you can add the cauliflower when the mixture is in the pan itself in the last stage.But this will turn the cauliflower soggy..

It all depends on how you like to eat the Cauliflower manchurian...soft or crispy...

Dal Makhani

Ingredients

1 1/2 cups toor dal, washed and drained

2 tomatoes, medium sized, cut into large pieces

A pinch of turmeric powder

2 tsp coriander leaves, chopped

For seasoning:

1 small onion, chopped

A pinch of hing

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp dhania powder

4-5 green chillies, chopped

1 sprig curry leaves

1 tsp cumin seeds

1 tsp mustard seeds

1/2 stick butter

Salt to taste

Method

Boil the dal and tomatoes with a pinch of turmeric powder

and 1 cup water till the dal is soft.

Add salt to taste.

Set aside.

In a saucepan, prepare the seasoning by heating the butter.

Add the cumin and mustard.

When the cumin is slightly fried, add all the other seasoning

ingredients except the red chilli, turmeric and dhania.

Fry till the onion starts turning color.

Now add the powders and fry for a minute.

Remove from heat and add the boiled dal/tomato to this.

Add the chopped coriander leaves.

Mix well.

Adjust the salt if necessary.

Add 1 cup of water.

Bring it to a boil and remove.

Serve hot with rotis or plain rice.

Pani Puri / Pani Puri / Gol Gappa

Pani Puris, also commonly called 'Gol gappas' by Indians can be bought from Indian supermarkets or chaat shops in bags ready to be filled.

If pani puri masala is not available, mix 1/4 tsp chilli powderr, 1 tsp cumin powder, 1 tsp kala namak, 1 tbsp tamarind pulp & a pinch of salt.

Pani puri recipe Ingredients

250g Pani Puri or gol gappa

125g black chickpeas

100g steamed bean sprouts (lentils should just begin to sprout) - optional

125g potatoes, boiled and coarsely mashed

1 bunch of mint leaves

1/2 bunch of coriander leaves

salt to taste

1/4 tsp chilli powder

6 tbsp pani poori masala

mint chutney

tamarind chutney

Method

Grind the mint and coriander leaves into a paste.

Mix pani puri masala in 2 litres of cold water. Add mint and coriander paste and the ice cubes.

Wash chick peas and soak overnight. Next day, boil in a pan or pressure cook with water and salt, until soft. Drain and keep aside.

Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using. Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.

Top with a little mint and tamarind chutney. To eat, dip each gol gappa into the prepared water and eat

Pav bhaji / Pao bhaji

Ingredients
500g potatoes, boiled, peeled and diced

1 c cooked small chopped mixed vegetables - carrots, beans, peas, cauliflower

1/2 c chopped onions

1/2 c ghee

4 green chilis, slit and chopped

1/2 inch ginger, sliced finely

250g tomato, chopped

1 tsp red chili powder

1 tsp ginger garlic paste

salt to taste

5 tbsp butter

1 tsp garam masala

a bunch of fresh coriander leaves, chopped

2 tbsp lemon juice

lemon wedges for garnish

4 pao or buns, halved

Method

Heat ghee in a pan. Reserve 3 tsp chopped onions for garnish and fry the remaining till light brown. Add green chillis, ginger and tomatoes and saute over medium heat for 2-3 minutes. Reduce heat, then add the red chilli powder, mixed vegetables and potatoes.

With a metal spatula, simultaneously mash and stir for 5 minutes. While stirring, keep sprinkling the ginger garlic paste, dissolved in 6 tablespoons water. Add salt and two thirds of butter. Increase the heat and stir well.

Sprinkle garam masala, coriander leaves, lemon juice and remove from heat.

Garnish with remaining chopped onions.

Apply the remaining butter on the bun-halves, place them on a pre-heated frying pan. Fry until golden brown on both sides. Serve with the bhaji and a lemon wedge.

Paneer Palak Bhujia

Method

Chop 1 kg washed palak.
1. 
   Heat 4-5 tbsp ghee and fry 1" piece ginger, chopped and 3-4 flakes crushed
   garlic.
2. 
   Add spinach and cook for 5 mins.
3. 
   Add salt, 1/2 tsp haldi, 1/2 tsp chilli powder.
4. 
   Then add 3 chopped tomatoes and cook till dry.
5. 
   Mix in 200 gms Paneer.
6. 
   Add 4 crushed elaichi, 2 finely chopped green chillies, and 1/4 tsp amchoor powder.
   
7. 
   Cook for 3-4 mins.
   

Handi Paneer

Method

1. Cut 3 onions fine and stir fry till brown.


2. Reduce flame, add 2 piece grated ginger, 1/2 tsp haldi, 1/2 tsp chilli powder,
   1/2 tsp garam masala and mix.


3. Add 1 finely chopped tomato, 1 chopped green chilli and 1 tej patta.


4. Cook on low flame for 7-8 mins.


5. Add 1/2 cup beaten curd and cook till dry.


6. Add salt.


7. Add 1/2 cup water and boil.


8. Mix in 200 gms Paneer and 1 tbsp chopped coriander.


9. Cook till the masala dries and coats the paneer.


10. Add a little freshly ground pepper.


11. Remove from fire and serve.

Kaaju Paneer Masala

Method

1. Fry 150 gms Paneer till golden.
2. 
   Remove, add in the same oil fry 1/2 cup kajus and keep aside.
3. 
   Deep fry 3 sliced onions till brown.
4. 
   Cool and grind into a paste.
5. 
   Boil 3 chopped tomatoes, 3 falkes chopped garlic, 1" piece chopped ginger
   with 1 cup water, till tomatoes are soft.
6. 
   Cool and then puree.
7. 
   Soak 3 tsp watermelon seeds and 1 tsp khus khus for 1 min. Grind to paste.
8. 
   Heat 2 tbsp oil and fry onion paste till brown.
9. 
   Add 1/2 tsp chilli powder and khus-khus paste and mix.
10. 
    Add tomato puree and cook till oil separates.
11. 
    Add 1/2 cup milk gradually, stirring constantly, and cook for 3-4 mins.
12. 
    Add 1/2 tsp garam masala and salt.
13. 
    Add enough hot water to get a thick gravy.
14. 
    Boil and then simmer for 10-12 mins.
15. 
    Add paneer and kaju.
16. 
    Boil once more, simmer for 5-mins till paneer is heated through the serve.
    

Coconut Chutney recipe

Ingredients :

Coconut Grated 1 cup
Red Chillies( dry) 2 nos
mustard seeds 1 tsp
urad dal 2 tsp
tamarind dry 1 small piece
salt to taste
sugar 1 tsp
oil 1 tsp
hing 1 tbsp

Method:

Grate the Coconuts.

In a pan heat the oil & add 1 tsp of urad dal, and chilliies. Fry for a minute.

Let it cool completely . Add the tamarind, hing, sugar,& coconut & grind it to a fine paste .
DO the seasoning with the other tsp of urad dal , mustard seeds in a tsp of oil.

Tomato Chutney recipe

Ingredients :

Tomatoes Fresh -6 Nos
Green chillies - 2 nos
Red Chillies (dry) - 2 nos
mustard seeds - 2 tsp
urad dal - 1 tsp
methi seeds - 1 tsp
hing - 2 tsp
salt for taste
brown sugar 1 tsp
coriander seeds 1 tsp
oil 1 tbsp

Method :

In a pan heat the oil and add 1 tsp of mustard seeds ,urad dal, methi, coriander seeds ,hing, & chilliies. Fry for a minute. Add the tomatoes ,brown sugar& salt.
Fry till all the ingredients gets mixed & tomatoes are well cooked.

Let it cool completely . Grind it to a fine paste.
Do the seasoning with the other tsp of mustard seeds in a tsp of oil.