DAHI RAITA

Cucumber & Tomato Raita

This is a yoghurt based accompaniment extremely popular with Rice dishes in India.

Preparation Time 10 mins

Serves 2

INGREDIENTS

Yoghurt 1 cup

Cucumber Chopped ½ Cup

Tomato Chopped ½ Cup

Roasted Cumin Seeds Powder ½ tsp

Salt To taste

METHOD

In a Bowl Mix All the ingredients together.

Serve as an accompaniment to Rice or along with Dry Vegetable & Roti.

TIP- You can prepare this in advance & Refrigerate for a while. Tastes Best When Served Cold. You can add Onions as well. 

VEGETARIAN PULAO (PILAU)

This is a simple veg rice dish usually served with raita or occasionally as an accompaniment to a mild curry.

Cooking Time 15 mins

Serves 4

INGREDIENTS

Rice 1 cup

Onion 1 Medium (Sliced)

Mixed Vegetables (½ cup include Peas, Carrot, Cauliflower, Cottage Cheese or Potato)

Ginger 2 inch Piece

Garlic Clove 2

Bay Leaf 1

Clove 2

Green Cardamom 2

Black Cardamom 1

Cinnamon Stick 1 small

Salt

Red Chilly powder

Garam Masala

Cumin Seeds 1 tsp

Desi Ghee (Clarified Butter)

METHOD 

Wash Rice Several times to get rid of the starch and then soak it for about 10 minutes.

Heat Ghee in a pan. Add Cumin Seeds, Bay Leaf, Green Cardamom, Black Cardamom, Clove and Cinnamon, sauté for a minute. Then add the ginger, garlic and onions sauté for 2 mins or till the onion changes its color and becomes transparent.

Add the vegetables and the remaining ingredients. Add the water and let it boil for a minute.

Cook On Low Flame for 10 Minutes or till the rice absorbs all the water.

Serve Hot With A Curry Or Raita.

KADAHI PANEER

This is a quick recipe of Indian cottage cheese, full of flavours and is a healthy alternative to the traditional paneer recipes.

 

Preparation Time 20 mins

Serves 2 to 3

INGREDIENTS

Paneer (cottage cheese) 200gms
Onion 1 medium
Green Chilly 1slit

Dry Red Chilly 1
Tomatoes 2 medium sized

Tomato Puree 2 tbsp

Ginger 2 inch Piece

Garlic Clove 2

Salt to taste

Red Chilly Powder 1/2 teaspoon

Coriander Powder 1/2 teaspoon

Coriander Seeds 1/2 teaspoon

Karahi Paneer Masala 1 tsp

Garam Masala 1/4 teaspoon.

Cream or Milk 3 tablespoons

Kastoori Methi (Optional)

Chopped fresh coriander for garnish.

METHOD

Cut The Onion in 4 parts and take out each layer. In a pan Heat Oil, Add Coriander Seeds, Cumin Seeds, 1 Dry Red Chilly & Saute. Now Add Chopped Ginger, Garlic, Green Chill, Onion & Sauté for a minute.

Add Bell Pepper & Chopped Tomato Cook for 2 mins. Now Add the Cottage Cheese, Salt, Red Chilly Powder, Corriander Powder, Karahi Paneer Masala & Tomato Puree & Mix Well.

After 5 minutes add 2 tablespoons of Cream or Milk and simmer and cook for another 5 minutes. Your curry is ready now.

Add Kastoori Methi & Garam Masala. Mix Well. Serve hot with Roti, Naan or Lachha Paratha.

TIP - If using frozen Paneer, after defrosting, put paneer in boiling water for about 10 mins.This will make it soft.

SHAHI PANEER

As the name suggests this is a recipe that was extensively used by the royals in India. The rich creamy curry is  made with fresh cubes of cottage cheese. Its an all time favourite for vegetarians and very popular in restaurants.

Preparation Time 30 mins

Serves 2 to 3

INGREDIENTS

Paneer (cottage cheese) 200gms
Onion 1 medium
Green Chilly 1slit
Tomatoes 3 medium sized

Ginger 2 inch Piece

Garlic Clove 2

Water half cup

Green Cardamom 2

Butter 1 teaspoon

Salt to taste

Sugar a pinch

Red Chilly Powder 1/2 teaspoon

Coriander Powder 1/2 teaspoon

Garam Masala 1/4 teaspoon.

3 tbsp Cream or Milk (1 cup)

Kastoori Methi (Optional)

Chopped fresh coriander for garnish.

METHOD

Roughly chop the onions and tomatoes. In a cooker add the chopped onion, tomatoes, green Chilly, ginger, garlic and cardamom and half cup of water.

Pressure cook for 10 minutes, then open the cooker and blend all the ingredients to a puree. Then strain this gravy through a sieve.

In another pan add butter and this gravy bring to a boil, simmer and add red chilly powder, coriander powder, garam masala, sugar and salt. After 5 minutes add 2 tablespoons of Cream or Milk and simmer and cook for another 5 minutes. Your curry is ready now.

Add the paneer just before serving and heat for 2 -3 minutes. Add Kastoori Methi.Serve hot with Roti, Naan or Lachha Paratha.

TIP - If using frozen Paneer, after defrosting, put paneer in boiling water for about 10 mins.This will make it soft.

SAGO KHICHDI (SABUT DANA)

Preparation Time: 15 minutes

Serves 2

INGREDIENTS        

SAGO 

Sago 1 cup

Mustard seeds 1 tsp

Potato chopped 1 small

Peanuts 2 tbsp

Curry leaves 7 or 8

Green chilly 1 slit 

Sea salt as per taste

Red chilly powder 1/2 tsp

Oil 1 tbsp

METHOD

Soak the sago with 4 cups of water overnight. Drain the excess water and take the sago out in a strainer to get rid of all the water. Let it dry a little.

In a pan add oil and let it heat, then add the mustard seeds let crackle. Add the chopped potato and cover with a lid for 3 - 4 minutes. Check if the potato is cooked.

Then add the curry leaves, green chilly and peanuts. Add the sago, salt and red chilly powder, cook for a minute. Mix well and serve hot. 

BULGUR WHEAT SALAD

Serves 2
Preparation Time: 10 mins

INGREDIENTS

SALAD 

Bulgur wheat (daliya) 1/2 cup

Split yellow lentil (Moong) 1/2 cup

Cucumber chopped 1/2 cup

Onion chopped 2 tbsp
Capsicum chopped 2 tbsp

Roasted peanuts 2 tbsp

FOR THE DRESSING

Olive oil 2 tbsp

Lemon juice 2 tbsp

Garlic chopped 2

Salt and Pepper as per taste

METHOD

Dry roast the bulgur wheat. Wash the yellow lentil thoroughly. In a cooker add water just to cover the bulgur wheat and yellow lentil, pressure cook  for about 3 to 4 mins. Just one whistle and close the flame. Release the steam and let the mixture cool.

In a bowl mix rest of the ingredients and add the bulgur wheat and lentils. Mix all the ingredients of the dressing in a bowl and mix well with the salad just before serving.

DAL MAKHNI

Preparation Time: 1 hour

Serves 4

INGREDIENTS

Whole Black Gram (Sabut Urad)1 cup
Red kidney beans 2 tbsp
Tomato 2 medium
Tomato purée 5 tbsp
Ginger 1.5 inch
Garlic 2 cloves
Green chilly 1

DAL MAKHNI

Black Cardamom 1
Bay leaf 2
Cinnamon 1 stick of about 1.5 inch
Clove 1

Cumin seeds 1 tbsp
Asafoetida (hing) a pinch
Red chilly powder 1 tsp
Garam Masala 1tsp
Clarified butter (Ghee) 1 tsp
Milk 1 cup
Cream 1 tbsp (optional)
Butter 1tbsp
Whole red chilly 1
Chopped Coriander for garnish

METHOD

In a bowl mix the lentils and red kidney beans, wash thoroughly and then soak this mixture with enough water overnight. 

Wash the lentils once agin and drain the excess water. In a pressure cooker  add the lentils mixture and 4 cups of water. (It should roughly be double the level of lentils).

Add 1 tsp salt, bay leaf and black cardamom. Bring it to boil and pressure cook for 10 mins on full flame and  about 15 mins on slow flame.

In a pan put the clarified butter, cumin seeds let it crackle add the cinnamon, clove, garlic, chilly, ginger and asafoetida. Put this Mixture in a liquidiser along with the tomatoes and blend to a smooth paste.

Put this mixture back in a pan and add red chilly powder let it cook on a slow flame till the oil separates. Open the cooker and check if the lentil is properly cooked. Take out the bay leaf and black cardamom and throw it.

Add the tomato mix to the lentils and then add the tomato purée. Let it cook for 10 minutes on slow flame then add milk cook for another 10 mins. Put the cream and add the garam masala and stir.

Just before serving heat the butter add the whole red chilly, heat for about 30 secs and put it on the dal. Garnish with green coriander and serve hot.

RAVA IDLI CHATPAT

Preparation Time : 5 Minutes

Serves 1

IDLI CHATPAT

INGREDIENTS

Idli 1 (Idli recipe http://thedalroti.blogspot.co.uk/2014/03/idli.html)

Green Chutney 1 tsp

Tomato Sauce 1 tsp

Namkeen Bhujia 1 tbsp

Cucumber for garnish

METHOD

Put the Idli on a plate and spread the green chutney and tomato sauce.

Put some bhujia or any namkeen of your choice.

Garnish with cucumber.

SAUTEED IDLI

Preparation Time : 5 minutes

SAUTEED IDLI

Serves 2- 3

INGREDIENTS

Idli - 6 (To make the idli follow this recipe http://thedalroti.blogspot.co.uk/2014/03/idli.html)

Mustard Seeds 1 tsp

Green Chilly 2 slit

Curry Leaves fresh or dried a few

Oil 1 tbsp.

METHOD

Cut the Idli from the centre vertically and horizontally. You will get 4 pieces from each idli.

In a pan heat the oil, add the mustard seeds, let it crackle then add the slit chillies and curry leaves. Saute for a minute.

Now add the idli pieces and saute till brown. Serve hot with green chutney.