Methi Matar Malai

Methi Matar Malai

* 1 cup: Green peas (boiled)
* 1/2 cup: Cream or malai
* 1 bunch: Methi leaves (chopped)
* 1/2 tsp: Cumin seeds
* 1 pinch: Asafoetida
* 3 tsp: Ghee or butter
* Salt to taste
* Powder together
o 2-3 : Cloves
o 1-2: cardamom
o 1/2" stick: Cinnamon
* Grind to a paste
o 1 large: Onion
o 1 tsp: Curds
o 1 tsp: Sugar
o 1-1/2 tsp: Cashew nuts
o 1 tsp: Khuskhus (poppy seeds)
o 2-3: Green chillies
o 1/2" piece: Ginger


Method

1. Immerse methi in salted hot water for 5 minutes. Drain and wash well in colander under running water. Press out well to remove as much water as possible. Keep aside.
2. Beat malai till smooth. Keep aside.
3. Heat ghee, add cumin seeds and asafoetida. Add paste and stir fry for 2-3 minutes. Add powdered spices. Stir, and add peas, methi leaves and malai. Add all other ingredients. Boil for 2-3 minutes or till gravy thickens. If gravy feels too watery sprinkle a dash of flour and stir. If too thick, add a few tsp. of milk.
4. Serve piping hot with parathas, rotis, etc.

Bharali Vangi-khana Khazana

Ingredients
8-10 small tender vangi (brinjals/eggplants)
½ cup chopped onion
7-8 lasun/garlic cloves
¼ inch adrak/ginger piece (grated)
2 tbsp dry coconut (grated & roasted)
1 tsp til/sesame seeds (roasted)
2 tsp shengadane/peanuts ( roasted & skined)
1-2 tbsp chinch/tamarind pulp
2 tbsp gud/Jaggery (grated)
1 tsp Jeera/cummin seeds powder
1-2 tsp dhane/coriander seeds powder
For Tadka - ½ tsp rai, pinch of Hing, ½ tsp Haldi
2-3 tsp red chilli powder
2-3 tsp Kala Goda masala
4 tbsp Oil
Salt as per taste
½ cup fresh coconut (scraped)
½ cup fresh green coriander (chopped)
Method
1) Wash and slit brinjals into four pieces, but keep their stems intact (Do not cut right
through the end). Put them in water.
2) Heat 1-2 tsp oil in a pan, add onion,ginger & garlic, stir-fry till onion turns translucent. Add dry coconut,sesame seeds,coriander seeds powder, jeera powder, peanuts, stir-fry for 2 minutes. Cool it & grind to a coarse paste.
3) Add Jaggery, tamarind pulp, Kala Goda masala, red chilli powder, Haldi, salt, ¾ of
the (scraped fresh coconut, & chopped fresh coriander) to the coarse paste and mix
well.
4) Stuff this mixture of paste in the brinjals
5) Heat remaining oil in pan, add rai, let it crackle, then add pinch of Hing & place
stuffed brinjals into the pan & gently turn them once or twice for 4-5 minutes on
medium heat to ensure even cooking.
6) Add 1 cup warm water, bring it to a boil, and cook on low heat. Cover the pan till brinjals are cooked & soft (Approx.10-15 minutes.)
7) Garnish with remaining fresh coconut & fresh coriander.

Panjabi Samosa-Khana Khazana

Ingredients
Samosa Filling
oil 3 tbsp
ginger & garlic paste 1 tbsp
peas 1 cup
potatoes 2 medium
coriander powder 1 tbsp
jeera powder 1 tsp
mustard 1 tsp
turmeric 1/2 tsp
fennel seeds 1 tbsp
salt to taste

Samosa Crust
maida 2 cups
warm oil 1/2 cup
ajwain 1/2 tsp
warm water if required to knead
salt to taste
oil to deep fry

Method
Samosa filling:
First take oil in a kadai or a big pan and put mustard seed after it splutter add peas and
fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then
add all the above listed powder and the the potatoes and fry very nicely till it becomes dry.
At last add coriander leaves for the flavour.

Samosa Crust:
Take maida mix salt, ajwain and warm oil to their and make a dough, then just wet your
hand with warm water to make the dough soft.

Making Punjabi Samosa:
Take a big ball of the dough and roll it very thickly. Then cut it into half and put the above
filling into it and close it with the help of water. Repeat the same thing with the other half
also. Then heat oil in a kadai to fry the samosa remember that you should fry the samosa
in a low flame. Then enjoy it with any Garlic or simple Green Chutney.

Panjiabi Samosa-Khana Khazana

Ingredients
Samosa Filling
oil 3 tbsp
ginger & garlic paste 1 tbsp
peas 1 cup
potatoes 2 medium
coriander powder 1 tbsp
jeera powder 1 tsp
mustard 1 tsp
turmeric 1/2 tsp
fennel seeds 1 tbsp
salt to taste

Samosa Crust
maida 2 cups
warm oil 1/2 cup
ajwain 1/2 tsp
warm water if required to knead
salt to taste
oil to deep fry

Method
Samosa filling:
First take oil in a kadai or a big pan and put mustard seed after it splutter add peas and
fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then
add all the above listed powder and the the potatoes and fry very nicely till it becomes dry.
At last add coriander leaves for the flavour.

Samosa Crust:
Take maida mix salt, ajwain and warm oil to their and make a dough, then just wet your
hand with warm water to make the dough soft.

Making Punjabi Samosa:
Take a big ball of the dough and roll it very thickly. Then cut it into half and put the above
filling into it and close it with the help of water. Repeat the same thing with the other half
also. Then heat oil in a kadai to fry the samosa remember that you should fry the samosa
in a low flame. Then enjoy it with any Garlic or simple Green Chutney.

Gajar Ka Halwa

Gajar Halwa

Ingredients

carrots 6 (grated finely)
milk 3 cups
sugar 1 cup
mawa 1/2 cup (powdered milk)
khoya 3 tsp (ricotta cheese)
almonds 1/8 cup (chopped)
cardamoms 5 (skinned and crushed fine)
pistachios 2-3 (powdered)
ghee 1/4 cup (clarified butter)
raisins 1 tsp


Method:

Cook the carrots in the milk in an open pan on a low flame with constant stirring.
When the carrots are done, take them out and drain any excess milk.
Add the milk powder(mava), the ricotta cheese and the sugar to the carrots.
Heat the ghee in a frying pan, add the carrot mixture and keep on high flame until the carrot paste loses the milky texture and becomes golden brown and the sugar is totally dissolved.
Add the raisins, cardamoms, powdered pistas and the almonds.
Heat through and serve either hot or cold with cream on the side.

Puran Poli (one of my favorite dish)

Ingredients:
2 cups chana dal, soaked in water for 4 hours
2 cups jaggery (adjust for sweetness)
2 cups refined flour
3 tbsp oil
1 tsp cardamom powder
1/4th tsp nutmeg powder
1/4th tsp nutmeg powder
3/4 tsp turmeric powder
Method:
Cook chana dal in a pressure cooker till it turns soft. Drain out excess water until the dal is absolutely becomes dry.
Add jaggery and cook further and then mash into a soft paste.
Add cardamom powder, saffron, and freshly grated nutmeg powder and mix well. Form 20 balls of equal size and put it aside.
Mix refined flour, oil, water and turmeric powder. Make very soft, sticky dough. Knead very well. Use oil to knead. Divide into 20 equal portions.
With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of "chana jaggery" paste in the centre and fold the disc from all sides to cover the paste completely.
On a well-floured board, better over a sheet of clean transparent plastic wrap, gently roll out each poli to a 6 inches disc. This can get tricky as the paste does try to slide out. Use a little flour if that happens. Roll.
Roast each poli on a hot, dry girdle. Do not use oil or ghee. Roast both sides well. Smear with ghee on both sides when done. Serve warm with clarified butter or a bowl of milk.

Moong Dal Halwa(sweet Dish)

100 gms Moong Dal
200 gms Ghee
100 gms Sugar
1/2 glass Water
10 pieces Badam
5 pieces Pista
4-5 Currants


Preparation:

Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and put the moong dal in it.
Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside.
Heat water in a pan, add sugar and boil the mixture till sugar melts.
Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well.
Remove moong dal ka halwa from the flame and decorate it with chopped dry fruits. Serve.

Veg Biryani

1 1/2 c uncooked long grain rice
3 pinches of saffron
2 onions sliced
12 cashewnuts broken into halves
2 tbsp raisins
3 tomatoes finely chopped
1/4 c yoghurt
1 1/2 c mixed boiled vegetables (capsicum, cauliflower, carrots, potatoes, green peas)
1 tbsp chopped coriander
3 tbsp chopped mint leaves
4 tbsp ghee
2 tbsp butter
salt to taste

To be ground in to a paste:
6 cloves garlic
1 inch piece ginger
3 cardamoms
5 green chillies
3 cloves
1 tbsp poppy seeds
2 sticks cinnamon
1 tbsp coriander powder
1/2 tsp turmeric powder
1/2 tsp chilli powder
1 1/2onions

Method
Boil the rice in salted water. Each grain of the cooked rice should be separate. Drain and cool. Soak saffron in little hot milk and rub until it dissolves. Heat the ghee and fry the onions until brown and crisp. Remove the onions and in the same ghee, add the cashewnuts and raisins and fry for a few seconds. Remove and keep aside for garnish.

Dal Makhani

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




Method:
1. Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours .
2. 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.
3. Heat 2 tbsp. of butter in a pan.
4. Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color.
5. Add ginger-garlic paste and finely chopped onions. Fry until golden brown.
6. Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
7. 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.
8. Add the remaining butter and cook for 2 minutes.

Dal Makhni is ready to serve. Decorate with cream.

Dahi Bhendi

Ingredients:
250 gms tender lady’s fingers (I used baby okra, wash and pat dry with a kitchen towel, trim the top and ends)
½ inch ginger piece
¼ tsp pepper corns
1 tbsp oil
1 dry red chilli (tear into two pieces)
1 tsp cumin seeds
2 green chillis slit lengthwise
1 tsp coriander pwd
pinch of turmeric pwd or haldi
1 tbsp besan (bengal gram flour) dry roast the flour stirring constantly till it gives a roasted aroma
1 cup curds (made from skimmed milk)
salt to taste
1 Peel the ginger and make a paste of pepper corns and ginger. Keep aside. Whisk the curds and keep aside.
2 Heat oil in a cooking vessel and add the dry red chilli and cumin seeds and stir fry till the aromas come out.
3 Add the green chillis, coriander pwd, turmeric pwd, besan and stir well for a few seconds. Don’t burn it.
4 Add the trimmed and cut lady’s fingers (which have been stir fried in a tbsp of oil for 3-4 mts) and salt and cook over medium heat stirring frequently for 4-5 mts.
5 Stir in the ginger-pepper corn paste.
6 Reduce flame and add the whisked curds and mix well and cook covered for 12-15 mts stirring occasionally or till the okra is cooked and you get the desired curry consistency.
6 Serve hot with white steamed rice or chapatis.

Roasted Chicken and Potatoes

Ingredients
3 pound roasting chicken
1/2 lemon
Parsley sprigs or celery tops
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon pepper
1-3/4 cup hot chicken broth divided
8 small new potatoes
2 tablespoons flour
1/2 cup half and half

Directions
Rub chicken inside and out with lemons then stuff cavity with parsley then truss.
In Dutch oven brown butter then add chicken and brown well on all sides.
Season with salt, thyme and pepper.
Add 3/4 cup broth then cover and simmer for 1 hour.
Add potatoes then cover and simmer until tender about 20 minutes.
Remove chicken and carve in serving pieces.
Discard bones and parsley.
Arrange chicken on heated platter with potatoes and keep warm.
Skim excess fat from pan drippings and blend in flour then cook and stir until bubbly and light brown.
Gradually stir in remaining 1 cup broth and milk.
Cook and stir until thickened and smooth then simmer a few minutes.
Spoon some gravy on chicken and pass remaining gravy.

Palak Panir

Ingredients
Spinach - 500 gms
Onions - 5 medium sized
Garlic - 2-3 flakes
Cooking oil - 6-7 tbsps
Cummin seeds - 1 tbsp
Paneer - 150-200 gms
Salt to taste
Garam Masala, Geera Powder, Chilli Powder

Method
1.Cook the spinach in water.
2.Drain the water and then make puree of the spinach leaves.
3.Cut 4 of the onions finely and saute them till transparent.
4.Grind the other onion and the garlic flakes to a fine paste.
5.Add this paste to the sauted onions. Also add the puree and the spice
powders. Add some water if necessary.
6.Let boil for a minute or two.
7.Cut the paneer to cubes of desired size (preferably not too small). Fry
this in oil till golden brown,
8.Add this paneer to the prepared palak.
9.Serve hot with rice or rotis.

Potato sabji

Ingredients:
2 medium sized potatoes boiled and peeled
1 big onion finely chopped
3 small green chillies
1 tsp coriander powder
1/2 tsp chilli powder
1/2 tsp turmeric powder
2 tbsp oil
3 cups water
Salt to taste
Pinch of hing
Coriander leaves for garnish
Make a fine paste of the following things
4 garlic pods
1 small piece of ginger (optional)
1 tomato finely chopped


Method
Take oil in a kadai
Add oil and when oil heats Add onions and saute till the onions turn light pink
Now add the paste made and stir fry till the oil starts separating
Add all the powders and mix well
Now add the boiled potatoes and saute
Add sufficient water as per how much gravy you require
Add salt and allow the mixture to boil (close the kadhai with a lid)
When the sabji gravy becomes think enough simmer the gas, and add hing and garnish with coriander leaves
Serve hot with Phulkas or Hot n steamy rice