Preparation time 30 minutes

Cooking time 45 minutes

Ingredients:

For Dhanshaak:

1. 1/2 cup spilt pigeon pea (toovar dal)
2. 1/2 tbsp green gram (moong dal)
3. 1/2 tbsp red lentil (masur dal)
4. 1/2 tbsp lablab beans (val dal)
5. 1 small potato, diced
6. 1 small brinjal, diced
7. 2 tomatoes, diced
8. 1  cup fenugreek leaves
9. 2 onion, chopped
10. 2 cups chopped pumpkin

To be ground into paste:

1. 2 kashmiri chillies
2. 2 green chillies
3. 4-5 cloves garlic
4. 1/2 inch ginger
5. 1/2 inch cinnamon
6. 3-4 cloves
7. 1/2 tsp peppercorns
8. 2 cardamoms
9. 2 tsp corriander seeds
10. 1 tsp cumin seeds
11. 1 tbsp fresh corriander, chopped
12. 1/2 tbsp fresh mint leaves, chopped
13. 1 tbsp fresh coconut
14. 1 tsp sambar masala
15. 1 tsp calrified butter (ghee) for frying
16. salt to taste

For Rice:

1. 1 cup rice (uncooked and soaked in water)
2. 1 tsp clarified butter (ghee)
3. 1 onion, finely chopped
4. 2 tsp sugar
5. 1 inch cinnamon
6. 2 cloves
7. 1 tsp peppercons
8. 1 tsp cumin seeds
9. salt to taste

Directions:

Mix the dals and wash them. Drain the water. In a pressure cooker add the dals and all the vegetables. Add 4 cups of water and boil the mixture for 10 – 15 minutes. Once done cool and blend. Make the paste using above paste ingredients. In a wok heat the ghee and fry the paste. Now add the blended dal mixture. Season with salt . Boil well.

For rice heat ghee in a wok, add sugar and caramalize it. Make sure you dont burn it or it will taste bitter. Then add cumin seeds and onion. Fry until the onion is translucent. Next add cloves, cinnamon, peppercorns. Once done add the uncooked rice. Drain the water from it before adding the rice. Fry the rice for 2 minutes. Next add enough water for the rice to cook.

Serve the Dhanshaak and Brown Rice hot with Papad and a slice of Lemon.

Preparation tme 1 hour

Cooking time 10 minutes

Ingredients:

1. 1 cup mushrooms
2. 1 cup babycorn
3. 1 cup yoghurt
4. 1 tsp green chilly paste
5. 1 tsp garlic paste
6. 1/2 tsp ginger paste
7. 1 tsp chilly powder
8. 1 tsp turmeric powder
9. 1 tsp chaat powder
10. salt to taste
11. 4 roomali rotis
12. mint and corriander chutney
13. 1 onion, thinly sliced
14. 1 tbsp chaat masala

Method:

In a bowl add the first 10 ingredients and marinate for an hour. Once done pre heat your oven to 180 degrees C / heat griddle and roast the mushrooms and babycorn with the marinate. Once slightly dry and golden remove from the oven/griddle. On a pan heat the roomali roti and generously apply the chutney, place the mushrooms and baby corn in the centre, top with onions. Sprnkle with chaat masla and roll. Serve hot with chutney.

Preparation time 15 minutes

Cooking time 40 minutes

Ingredients:

For flour:

1. 1 cup rice, uncooked
2. 1/4 cup split white lentil (urad dal), uncooked
3. 2 tbsp split bengal gram (channa dal), uncooked
4. 2 tbsp curd/yogurt
5. 2 cups warm water

For cake:

1. 1 cup finely chopped vegetables like carrots, french beans, green peas
2. 1/2 cup grated bottle gourd (optional)
3. 1  tsp ginger paste
4. 1 tsp green chilly pate
5. 1 tsp turmeric powder
6. 1 tsp red chilly powder
7. 1/2 tsp soda bi crab
8. 1/2 tsp sugar
9. 2 tbsp warm oil
10. salt to taste

For tempering:

1. 1 tsp mustard seeds
2. 1 tsp cumin seeds
3. 1 tsp sesame seeds
4. 2 kashmiri chilies
5. 1 tsp asafoetida
6. 4-5 curry leaves
7. 2 tsp oil

For garnish:

1. 1 tsp finely chopped fresh corriander

Directions:

For flour grind the 2 lentils and rice coarsely. Add the curd and warm water and let stand for fermentation in a warm place for 4 hours. Once done add all the cake ingredients and whisk well with a spoon. Next grease a baking pan and add the mixture. Next temper the mixture. For tempering heat oil and add all the tempering ingredients to it. Make sure nothing burns or your tempering will taste bitter. After the tempering mixture is heated add it on the cake batter. Now bake this tempered cake mixture in an 180 degrees C  for about 40 minutes or until the top turns golden. Cut into slices like cake garnish with corriander and  serve hot with mint corriander chutney.

Preparation time 10 minutes

Cooking time 5 minutes

Ingredients:

1. 10 red dried chillies  (kashmiri chilies)
2. 2 tbsp dried corriander seeds
3. 2 inch cinnamon stick
4. 4 cloves
5. 1 tsp nutmeg
6. 1 tsp cumin seeds
7. 1/2 tsp poppy seeds (khus khus)
8. 2 bay leaves
9. 1 tsp turmeric
10. 1 star anise
11. 1 tsp fennel seeds
12. 1 tsp whole black pepper

Directions:

In a wok dry roast all the ingredients for 5 minutes or until well roasted. As soon as the condiments are roasted there will be a fragrant spicy flavor from the mixture.  Make sure you don’t burn the condiments while roasting or your masala will turn bitter. Once roasted cool the mixture and blend into a smooth powder. Store in an air tight container. This masala has a shelf life of a year if kept in a cool dry place.

Preparation time 10 minutes

Cooking time 30 minutes

Ingredients:

1. 10 1/4 inch slices of eggplant
2. 1 tsp  turmeric powder
3. 1 tsp chilly powder
4. 1 tbsp maharashtrian garam masala
5. 1 cup rice flour
6. oil to shallow fry
7. salt to taste

Directions:

Place the eggplant slices in a flat plate, sprinkle salt, chilly powder, turmeric powder and maharashtrian garam masala. Let stand for 20 minutes. Once done dab the spiced eggplant slice on both sides in rice flour. Heat a shallow pan and place the floued slices on the pan. Add a tablespoon of oil.  Let cook until one side is done. Flip to the other side and let cook until both sides are crispy. Serve hot with rice and Sol Kadhi or any other goan curry. This dish can be eaten as a side dish by itself also.

Preparation time 10 minutes

Cooking time 10 minutes

Ingredients:

1. 2 cups coconut milk
2. 2 – 3 cloves of garlic, minced
3. 2 green chilies
4. 3 dried kokum (Garcinia indica)
5. salt to taste
6. fresh corriander to garnish

Directions:

In a bowl add all the ingdredients except the corriander. Keep in the fridge for 2-3 hours. Garnish with corriander. Serve chilled with steamed rice or by its self.

Preparation time 30 minutes

Cooking time 30 minutes

Ingredients

1. 1 cup Tamarind (dried, found in packets in grocery store)
2. 1/2 cup Palm Sugar (Jaggery)
3. 2 tbsp sugar
4. 1/2 tsp red chilly powder
5. 1/2 tsp black pepper
6. 1/2 tsp ground clove
7. 1 tsp cumin powder
8. 2 cups water
9. salt to taste
10. 1 onion, cut into thin strips
11. 1 tsp fresh coriander, finely chopped

Directions

De seed the tamarind and soak in the water for about 30 minutes. Once done, squeeze all the liquid from the tamarind and strain the water. Add water in a sauce pot and add all the remaining ingredients. Boil until all the ingredients are well dissolved and the chutney is slightly thick. This takes about 30 minutes. Once cooled add the onions, mix well and garnish with fresh coriander. Serve hot with Amritsari Kulcha and Pindi Chole.

]]> http://www.recipemobile.com/imli-onion-chutney-369.htm/feed 3 http://www.recipemobile.com/pindi-chole-vegan-358.htm http://www.recipemobile.com/pindi-chole-vegan-358.htm#comments Tue, 17 Mar 2009 13:00:04 +0000 DeepaJ http://www.recipemobile.com/?p=358 Serves 4

Preparation time 1 hour 30 minutes

Cooking time 30 – 45 minutes

Ingredients

1. 2 cups chick peas

2. 1 tea bag

3. 4 green chilies, finely chopped

4. 3 tomatoes, finely chopped

5. 1 onion, finely chopped

6. 1 inch ginger,  finely chopped

7. 1 tbsp fresh coriander, finely chopped

8. 1 tsp dry mango powder (aamchur)

9. 2 tsp garam masala powder

10. 2 tsp red chilly powder

11. 2 tsp dry coriander powder

12. 1 piece bay leaf

13. 1 tsp oil

To be dry roasted on a warm skillet and ground into dry masala

1. 1 tsp garam masala

2. 8 cloves

3. 1 inch cinnamon

4. 1 tsp whole black pepper or 2 tsp ground black pepper

5. 1 tsp cumin seeds

6. 1 tsp coriander seeds

7. 1 tbsp anardana  (dried pomegranate seeds)

8. 2-3 cardamoms

Directions

Soak the chick peas in water overnight but if you don’t have time I use this trick, jus soak the chick peas in warm water for about an hour. After soaking them for an hour add the chick peas in a pressure cooker along with the tea bag and salt to taste. If you don’t have a pressure cooker you can use any normal sauce pot with a cover. Covering the chick peas will help boil them faster. In a pressure cooker it should take about 10 minutes and in a sauce pot about 25-30 minutes. The tea bag gives it a rich dark brown color which you see in restaurants. Once done drain and set aside. Don’t discard the water. In a skillet heat oil and add bay leaf onions and ginger. Sauté until slightly browned. Next add tomatoes and sauté until soft. Now add green chilies, half of fresh coriander, dry mango powder, garam masala, red chilly powder, dry coriander powder and the ground dry masala. Sauté for about a minute till you smell the fragrance of the spices. Add the chick peas and sauté until well mixed. If you think the pindi chole is too dry you can add the water kept aside after boiling the chick peas. Garnish with the remaining coriander and serve hot with Amritsari Kulcha and Imli Onion Chutney.  You can also serve it with hot Bhaturas.

]]> http://www.recipemobile.com/pindi-chole-vegan-358.htm/feed 3 http://www.recipemobile.com/amritsari-kulcha-2-360.htm http://www.recipemobile.com/amritsari-kulcha-2-360.htm#comments Wed, 11 Mar 2009 19:22:18 +0000 DeepaJ http://www.recipemobile.com/?p=360 Serves 4

Preparation time 30 minutes

Cooking time 30 minutes

Ingredients

For Dough

1. 4 cups all purpose flour
2. 1/2 tsp baking powder
3. 1/2 tsp soda bicarbonate
4. 1tbsp yoghurt
5. 1/2 egg
6. 1 cup milk
7. 1tsp sugar
8. 1 tbsp oil
9. 4 tbsp butter
10. Salt to taste

For Stuffing

1. 2 big potatoes, boiled and grated
2. 1 onion, finely chopped
3. 2 green chilies, finely chopped
4. ½ tsp red chilly powder
5. 2 tsp cumin powder
6. 2 tsp dried pomegranate seeds (anardana)
7. 1 tbsp fresh coriander leaves
8. 1 tsp oil
9. salt to taste

Directions

Stuffing: Heat oil in a skillet and add onions, sauté until brown. Next add green chilies, red chilly powder, cumin powder, pomegranate seeds, coriander leaves and salt. Sauté until well mixed. Add the potatoes and sauté for about a minute and get it off the heat. Let cool.  Once cooled make eight equal portions and roll into balls.

Dough: Mix all the ingredients in a bowl and knead into smooth dough. Roll into eight equal balls.

To make the kulchas, flatten a bit of the dough ball place the stuffing ball in the center and cover the stuffing ball with the dough and seal well. Once done roll and flatten lightly making sure the filling doesn’t come out.  Make circular kulchas of about 6cms diameter. There are 2 ways to roast this kulcha. If you have a tandoori oven you can just roast them in it if not you can bake them in your regular overn at 180 degrees C for about 15- 20 minutes. The other way is using your gas stove. Just heat a griddle and roast the kulcha on the griddle until slightly browned. Then hold the kulcha with tongs and heat it directly on the gas stove. Roast until slightly browner. Spread some butter and serve hot with Pindi Chole and Imli Onion chutney.

]]> http://www.recipemobile.com/amritsari-kulcha-2-360.htm/feed 2 http://www.recipemobile.com/beetroot-samosa-148.htm http://www.recipemobile.com/beetroot-samosa-148.htm#comments Thu, 05 Mar 2009 14:00:06 +0000 DeepaJ http://www.recipemobile.com/?p=148 Serves 2

Preparation time 20 minutes

Cooking time 45 minutes

Ingredients

For Filling

1. 1 cup beetroot, boiled and diced finely
2. 1 onion,  finely chopped
3. 2 green chillies, finely chopped
4. 1/2 tsp white lentil (urad dal)
5. 1/2 split bengal gram (chana dal)
6. 4-5 curry leave
7. pinch of asafoetida
8. 1 tbsp shredded fresh coconut
9. 1 tsp oil
10. salt to taste

For covering

1. 1 cup all purpose flour
2. 3 tsp ghee/oil/ butter
3. 1/3 cup water
4. Salt to taste

Oil for frying

Directions

To make the filing heat oil in a wok, add white lentils, spilt bengal gram, curry leaves, asafoetida.  Wait until it splitters. Then add onion and green chillies and saute for a minute. Next add beetroot and coconut and saute this mixture until its dry. Once done let mixture cool. To make the covering take the flour add ghee/oil/butter and salt and add a little water at a time and kned into a dough. Keep doungh in a moist cloth so it does not dry out. To make the samosas roll out the dough into 5 inch diameter circle. Next cut the circle into 2 equal semi circles. Next roll the semi circle into a cone, make sure your tip is well selaed. You can use water to do so if required. Now spoon the mixture into the cone and seal the open third end. Heat oil in a deep skillet and fry until crisp and golden brown. Serve hot with chutney. If you are vegan you can substitute ghee/butter for oil or olive oil. If you wish to make these samosa low cal you can choose to bake them insted to frying them.  Y0u can bake them at 180 degrees C until golden brown.

Photo source :

Kirti Poddar