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    Indian Party Cooking
    Indian Party Cooking
    Indian Party Cooking
    Ebook186 pages1 hour

    Indian Party Cooking

    By Mahesh Dutt Sharma

    ()

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    About this ebook

    Let's make baked bread, berhveen with potatoes, bread bake pai, bread loaf, bread moulds, butter curry, carrot soup, cashewnuts bonda, chana treat, chapatti curd wali, cheese chowmein, cheese chutney parcel, chilli chowmein, chocolate cake, coconut pohas, colourful pan cake, colourful upama, condensed milk manchars, condensed milk-cottage cheese-makhana korma, corn magic, corn pakore.

    LanguageEnglish
    PublisherMahesh Dutt Sharma
    Release dateApr 17, 2013
    ISBN9781301367283
    Indian Party Cooking
    Author

    Mahesh Dutt Sharma

    Mahesh Sharma, a prestigious author and journalist, has written more than 1550 Hindi and English books. His book, "Mahatma Gandhi," won the M.P. Govt. Gandhi Darshan National Award in 2010. He also won Purvottar Hindi Academy, Meghalaya, Shilong Award twice, Natraj Author Award etc.. He is a freelance writer and writing is his passion.

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      Book preview

      Indian Party Cooking - Mahesh Dutt Sharma

      CAULIFLOWER

      Ingredients

      For 4-5 persons

      500 gram Cauliflower,

      150 gram Onions chopped,

      1 bunch of green coriander chopped,

      1 tea spoon ginger paste,

      6 cloves of garlic paste,

      5 green chillies chopped,

      1 ½ tea spoon salt,

      1 tea spoon coriander powder,

      1 ½ tea spoon red chilli powder,

      ¾ tea spoon turmeric powder,

      ¾ tea spoon garam masala powder, Oil for frying,

      METHOD

      *Cut all the stems of cauliflower and wash with warm water.

      *Heat oil and put cauliflower in it. There should be as much oil in the pan as required to dip the cauliflower in it.

      *When brownish take the cauliflower out of oil and fry chopped onion, ginger, garlic, green chillies and tomatoes in two spoons of oil.

      *Add all the other spices except garam masala. And fried cauliflower to it and keep turning over the spices. Cook for 5-7 minutes.

      *When cooked, sprinkle garam masala and chopped coriander and serve.

      VEGETABLE PIE

      Ingredients

      For 7-8 persons

      250 gram potatoes

      250 gram cauliflower

      100 gram green peas

      100 gram beans

      100 gram bottle gourd

      2 tomatoes, 2 1/2 tea spoon salt

      1 1/2 tea spoon coriander powder

      13/4 tea spoon red chilli powder

      1/2 tea spoon turmeric powder

      25 gram fine flour

      1 tea spoon black pepper powder Oil for frying

      METHOD

      Boil the potatoes and peel them.

      Wash cauliflower, bottle gourd, beans. Chop them into small pieces. Heat 1 tbsp. of oil. First fry green peas, then all the vegetables.

      Heat 1 tbsp. of oil in a pan. Fry fine flour. Add tomatoes. After cooking for 2 minutes add the spices and the fried vegetables. Return to heat and cook sesame water evaporates.

      Divide the cooked vegetables in equal quantity. Wrap them with the potato paste, make pies and bake in the oven sesame golden brown.

      Put the pies a plate, garnish with coriander, radish and its leaves and serve with green sauce.

      COLOCASIA DUM

      Ingredients

      For 2 persons

      300 gram colocasia

      1 tea spoon cumin

      1 tea spoon dry mango powder

      1/2 tea spoon coriander powder

      1/2 tea spoon turmeric powder

      1/2 tea spoon Salt

      1/2 cup curd

      1/4 tea spoon cumin seeds

      2 bay leaves

      1/4 tea spoon black pepper powder

      A pinch of nutmeg

      1 inch piece cinnamon 1 inch piece dry ginger

      1 cup lemon juice

      Oil in sufficient quantity

      METHOD

      Wash and skin colocasia. Pierce with a fork and soak in lemon juice.

      Put all the spices and salt in a grinder with little water and grind well.

      Heat two spoonful of oil in a pan and saute the spices.

      Take out colocasia from the lemon juice and fry in a separate pan.

      Add colocasia to the fried spices and mix curd. Cook on low heat sesame water is evaporated.

      Serve with crisp poories.

      PEAS MUSHROOMS

      Ingredients

      For 4-5 persons

      250 gram Mushrooms chopped

      250. Green peas

      4 cloves of garlic paste

      2 tomatoes chopped

      2 onions finely chopped

      1/2 tea spoon red chilli powder

      1/2 tea spoon garam masala powder

      1/4 tea spoon turmeric powder

      1/2 tea spoon coriander powder

      1/2 tea spoon ginger paste

      1/ tea spoon salt

      Oil to taste

      METHOD

      Soak the chopped mushrooms in water, cumin seeds and fry in 1 tbsp. of oil with peas

      Heat 2 spoonful of oil in separate pan. Fry garlic, ginger paste and chopped onion and tomatoes.

      Add ail the spices and fry for a minute. Add fried peas and mushrooms.

      Pour 1/2 cup of water and cook peas and mushrooms for 4-5 minutes and remove from the heat.

      Serve hot with paranthas.

      BESAN KE GATTE

      Ingredients

      For 4-6 persons

      200 gram flour

      100 gram oil

      6 cloves

      2 cardamoms

      1 piece ginger

      1 onion (finely chopped)

      1 bunch of green coriander

      2 green chillies chopped

      1/2 tea spoon turmeric powder

      1/2 tea spoon red chilli powder

      1/2 coriander powder

      1/4 cumin-seeds powder

      1/2 garam masala powder

      1/2 tea spoon pomegranate powder

      11/2 tea spoon Salt, 1 cup curd

      METHOD

      Mix 50 gram oil with gram flour and mash well with hands. Add onion, green chillies, ginger, coriander, cardamom and 1/2 tea spoon of salt.

      Mix some water, knead and make long rolls

      Boil the rolls and cut then into pieces.

      Heat the remaining oil in a pan and saute cumin seeds.

      Whip turmeric, chilli and 1 tea spoon of salt, garam masala and pomegranate powder and cumin in curd.

      Cook sliced gatte with some hot water to prepare gravy for 5-7 minutes and serve with chapattis.

      CARROT BHUJIA

      Ingredients

      For 3-4 persons

      350 gram carrots

      1/2 tea spoon red chilli powder

      1/4 tea spoon turmeric powder

      1/2 tea spoon dry mango powder

      1/2 tea spoon coriander powder

      3/4 tea spoon salt

      1/2 tea spoon garam masala powder

      A pinch of asafoetida

      1 tbsp. green coriander chopped

      1/2 tbsp. mustard

      1/2 tbsp. cumin seeds

      1 tbsp. vinegar

      1/2 tbsp. sugar

      2 table spoon oil

      METHOD

      Wash carrot and cut into pieces.

      Heat oil. First saute mustard and then cumin seeds and asafoetida. Add carrot.

      Fry for 2 minutes. Add red chilli, turmeric, and salt and coriander powder. Cover and put on low heat.

      Mix dry mango, garam masala, sugar and vinegar after 10 minutes.

      Sprinkle coriander and serve.

      STUFFED LADY’S FINGERS

      Ingredients

      For 2-3 persons

      300 gram lady’s fingers

      2 cloves of garlic

      2 large onions

      1 slice of ginger

      1/2 tea spoon cumin seeds

      2 green chillies

      1/2 tea spoon ground coriander

      1/2 tea spoon turmeric

      1/2 tea spoon dry mango powder

      1/4 tea spoon ground red chillies

      3/4 tea spoon salt, 3 spoons oil

      50 gram and peeled off almonds chopped

      1/2 cup oil Juice of one lemon

      METHOD

      Wash and wipe and lady’s fingers with a cloth. Chop the top and tail and slit them in the middle.

      Heat oil and saute cumin seeds.

      Fry garlic, onion, ginger and green chillies for 3 minutes. Mix all the spices and fry sesame brown.

      Fill this stuffing in the lady's finger.

      Heat oil and fry the stuffed lady's finger for 4-5 minutes on a low heat. Keep turning over, so that lady's finger does not burn.

      Remove from the heat. Squeeze lemon juice over it, garnish with chopped almonds, and serve.

      SHAHI COTTAGE CHEESE

      Ingredients

      For 4 persons

      300 gram cottage cheese 3 ripe tomatoes

      1 tea spoon dry mango powder

      A pinch of asafoetida

      3 onions

      1/2 tea spoon cumin seeds

      2 tablespoon cream

      1 piece ginger

      1 2/3 tea spoon salt

      1 tea spoon chilli powder

      1/2 tea spoon turmeric powder

      3/4 tea spoon whole coriander

      3/4 tea spoon garam masala powder

      1/2 cup oil

      METHOD

      Grind onions, ginger, dry mango powder, salt, chilli, turmeric, garam masala and coriander with little water.

      Grind tomatoes separately.

      Heat oil in a pan and fry the spices on low heat sesame brownish.

      Add tomatoes and fry for 2 minutes. Mix 2 cups of hot water to prepare gravy. Bring to a boil and add cottage cheese pieces.

      Boil for 3-4 minutes more and remove from the heat.

      Serve with cream.

      STUFFED PAPAYA

      Ingredients

      For3-4 persons

      1 raw papaya of medium size

      2 potatoes boiled and mashed

      2 tomatoes, 1/2 cup gram flour

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