Authentic Indian Recipe: Aloo Aur Simla Ki Mirch

(Sauteed Potatoes and Peppers) Ingredients : 900 grams potatoes, finely chopped (2 pounds) 350 grams seeded green peppers (3/4 pound) 7 tbsp cooking oil 2 small onions, finely chopped tsp fenugreek seeds 1 tsp white cumin seeds 1 tsp crushed garlic 1 tsp haldi 1 tsp red chilli powder 225 grams tomatoes, finely chopped (1/2 pound) cup fresh coriander, finely chopped salt to taste Directions : Heat the oil in a saucepan and brown the onions. When they are golden put the fenugreek and cumin seeds and stir until they turn a shade or two darker. Put the garlic, haldi, red chilli powder and salt and stir together for a few minutes. Put the chopped potatoes and green peppers and simmer over low heat in a covered pan. After 5 minutes, put the tomatoes, replace the lid and cook until both the potatoes and peppers become tender. Stir in the fresh coriander before removing from the heat to serve. Enjoy!

Authentic Indian Recipe: Aloo Gobi

(Potatoes and Cauliflower) Ingredients : 1 large cauliflower 2 potatoes, boiled & peeled 1 tbsp coriander, finely chopped 1 green chillies 1 onion, finely chopped tsp turmeric powder tsp dhania powder 1 tsp lemon juice 2 tbsp curds tsp cumin seeds 3 tbsp oil or ghee To be ground into paste : 2 tbsp coconut, grated cup coriander, chopped 3 green chillies tsp ginger grated 1 tsp garlic grated 1 onion tsp wheat flour Directions : Break cauliflower into florettes. Simmer in boiling water for 3 to 4 minutes. Drain, keep aside. Chop potatoes into medium chunks. Heat oil in a pan, add cumin seeds, allow to splutter.

Add onion and green chilli, saute till pink. Add paste, turmeric powder, dhania powder, saute for 2-3 minutes. Add curds, stir continuously, till boiling resumes. Add potatoes, cauliflower, cook till gravy thickens. Stir occasionally to avoid burning. When gravy is thick and oil separates, add lemon juice and it is done . Garnish with coriander, serve hot. Enjoy! "Why cook Aloo Gobi, when you can Bend It Like Beckham?"

Baingan Bhurta
Ingredients : 1 Eggplant, freshly baked or broiled 2 green chilies, finely chopped 3 green onions (spring onions with greens) 1 tsp ground coriander 1 tsp ground cumin tsp haldi 1 tsp garam masala 1" piece ginger, minced 2 large cloves garlic, minced 1 cup plain yogurt 2 tbsp ghee 2 tbsp cilantro leaves, finely chopped salt to taste Method : Take out the skin and pulp the brinjal. Heat the ghee and saut the onion till it becomes translucent. Put the ginger, garlic and green chilies and fry for a minute. Put the chilli, coriander and cumin powders. Put the garam masala, salt and cilantro. Cook for a minute. Add the eggplant pulp, mix and cook for about 5 to 10 minutes. Combine the beaten yogurt. Ready to serve.

Indian Cooking Recipe : Bhindi

Ingredients : kg bhindi cup onions, chopped 1 tbsp coriander leaves, chopped cup yogurt 2 tsp oil cup water 1 tsp red chilli powder tsp garam masala 1 tsp ginger paste tsp turmeric powder tsp jeera salt to taste Method : Wash bhindies and chop them into small pieces. Take of onions and grind with ginger and spices. Add this to the yogurt. Put some water and mix well to make a paste. Heat a non-sticking skillet and pour oil. When oil becomes hot add the remaining onions. Fry on medium heat till the onions turn light brown Put the yogurt paste and fry for 5 to 7 minutes while stirring. This will result into a mesh texture separating oil. Add bhindies and mix well. Add remaining water and cover it with a lid. Allow it to cook for about 5 minute on medium heat. Take out from flame and sprinkle coriander leaves.

Indian Cooking Recipe : Channa Palak

Ingredients : 1 cup white channa 1 cup spinach leaves 1 onion 2 tsp ginger-green chilli paste 1 tsp channa masala powder 1 tsp garam masala powder Salt/Oil as needed Method : Soak white channa for 5 hrs and boil till soft. Chop cleaned spinach leaves and par-boil for 5 mins. Heat pan and add 2 tbsp oil. When heated add the chopped onions. Fry. Now add the ginger-chilli paste and fry further, add cup curd and continue frying till the masala cooks well. Now add the garam masala and the spinach. Mix well. Add the boiled channa and simmer the gravy. Add salt to taste. Once the gravy is done sprinkle coriander leaves. In a separate pan heat 1 tbsp ghee or butter. When hot add 1 tsp channa masala and pour over the gravy. Serve hot.

Indian Cooking Recipe : Gobhi Mussallam

Ingredients : 2 no cauliflower 1 cup grated onion 1 tsp garlic paste 1 tsp ginger paste cup tomato puree 1 tsp red chili powder 1 tsp garam masala powder 1 tsp coriander powder 2 tsp turmeric powder 1 tsp cumin powder 2 tsp oil Salt to taste Method : Remove stalk from cauliflower. Boil in salted water with 1 tsp turmeric powder till half cooked. Heat oil in a Kadhai. Add grated onions and saut until golden brown in colour. Add Ginger Paste, Garlic Paste, cumin powder, coriander powder, remaining turmeric powder, Garam Masala Powder and salt. Stir for half a minute. Add tomato puree and cook till oil leaves the masala. Add boiled cauliflower and cook on steam for 10 minutes. Garnished with chopped green coriander and serve hot.

Indian Cooking Recipe : Gobi Manchurian

Ingredients : 1 cauliflower 1 small bunch spring onion, chopped 2 tsp ginger, finely chopped 1 tsp garlic finely chopped cup plain flour 3 tbsp cornflour tsp red chilli powder 2 dried red chillies 3 tbsp oil 1 cups water 1 tbsp milk Method : Boil the cauliflower florettes for 3 to 4 minutes in plenty of water, to which a tbsp of milk has been added. Drain and pat dry on a clean cloth. Make thin batter out of flour and 2 tbsp cornflour, adding tsp each of ginger and garlic and red chilli powder and salt to taste. Dip the cauliflower florettes in the batter one by one and deep fry in hot oil. Keep aside. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1 cups water and bring to a boil. Add 1 tbsp cornflour to cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florettes and soya sauce. Boil for two more minutes and remove. Serve hot.

Indian Cooking Recipe : Indian Potato Recipes

Ingredients : Potato Straws 4 large potatoes ice cold water oil for frying 1 tsp salt tsp chili powder tsp ground cumin tsp curry powder Method : Peel potatoes and chop into thin slices, then cut slices in matchstick strips. Soak in ice-cold water, then drain and dry on paper towels. Heat oil until it becomes very hot and fry the potato straws a handful at a time, until they becomes crispy and golden. Remove with a perforated spoon and drain well on absorbent paper. When they are all fried sprinkle with the salt and spices mixed together.

Indian Cooking Recipe : Kadai Paneer

Ingredients : 500 gms paneer 100 gms capiscum 2 tsp coriander seeds 5 whole red chillies tsp dry fenugreek leaves 2 chopped green chillies 2 tsp chopped ginger 4 chopped tomatoes 2 tbsp chopped coriander 3 tbsp ghee Salt to taste 6 cloves garlic mixed with water for the paste Method : Slice the paneer and capiscum into thin long strips. Pound the coriander seeds and chillies together. Heat the ghee add the garlic paste and cook on a slow flame for a few seconds. Add the capiscum and the pounded spices and cook on a slow flame for a few seconds. Add the green chillies and ginger and fry again for a few seconds. Add dry fenugreek leaves and salt and fry again for a seconds. Finally add the sliced paneer and cook for a few minutes. Sprinkle coriander on top and serve hot.

Indian Cooking Recipe : Malai Mutter Paneer

Ingredients : 1 packet paneer 2 cups frozen peas cup light cream Handful of broken cashews Chopped coriander 2 tbsp tomato paste 2 red onions 1 tbsp ginger-garlic paste 1 tbsp khus-khus 1 tsp masala powder 3 elaichis red chili powder Method : Grind the ingredients from 6 to 12 in a food processor. In a saucepan,add 3 tbsp of oil and add some cumin. Then add the paste from the food processor. Cook for about 10 minutes till all the water evaporates. Now add the peas,cover and cook for 5 minutes. Meanwhile cut the paneer into 1 inch cubes. Fry the cashews in little ghee. Add cream to the saucepan and cook for 15 minutes. Now add the paneer,cashews,chopped cilantro and salt to it. Mix well and heat up.

Indian Cooking Recipe : Masala Gobi

Ingredients : 1 large cauliflower 1 tbsp poppy seeds 1 tbsp cashewnuts broken into pieces 10 gms ginger 6 flakes garlic 2 green chillies 2 large onions chopped finely 2 tomatoes chopped finely tsp turmeric powder tsp red chilly powder 1 tbsp coriander powder tsp cumin powder 1 large tablespoon curd (beaten) Onion rings, lemon ridges & coriander leaves for garnishing Method : Immerse cauliflower for half an hour in boiling water with 2tsp salt. Drain it and keep aside. Grind poppy seeds and cashew into a paste adding water. Grind ginger, garlic, green chillies into a paste. Heat oil and fry onions till golden brown, add ginger-garlic paste, tomatoes, turmeric, coriander, cumin and chilli powders. Add little water and cook till tomatoes are pulpy. Now add curd and stir fry till well blended & till oil shows. Now gently lower the cauliflower and fry for 3 minutes on each side to coat the masala ending with the stump side down. Cover with a tight lid and cook on high for 2 minutes. Reduce heat and cook till the cauliflower is done. Add cashew paste and a little water to make it into a gravy. Remove from heat. Place cauliflower on serving dish. Pour masala over the cauliflower.

Indian Cooking Recipe : Paneer Amritsari

Ingredients : 500 gms paneer 2 onions, sliced into thin rings 1 tsp ginger, grated 1 tsp garlic, finely crushed tbsp coriander, finely chopped 1 tsp ajwain seeds cup gram flour 1 tsp red chilli powder tsp turmeric powder tsp tandoori masala tsp punjabi garam masala tsp sugar 1 anardhana powder Salt to taste 2 tbsp oil Method : Cut paneer into cubes. Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain, garam & tandoori masalas. Sprinkle 2 to 3 tbsp of water if necessary. Add tbsp oil, mix well. Use 2 tbsp. mixture to marinate onions, and rest to marinate paneer cubes. Marinate paneer for 10 minutes. Fry the pieces till it becomes crispy and brown. Heat remaining oil, add onions, saute till light brown. Add marinate paste, stir well and cook. When dry add fried paneer, chilli, anardhana powder, sugar, salt. Toss well and garnish with coriander. Serve hot.

Indian Cooking Recipe : Paneer Korma

Ingredients : kg paneer, grated 3 onions 1 tsp ginger and garlic, finely chopped cup tomato, boiled and mashed Little pinch of orange food colour 1 cup cream 1 tsp sugar 1 tsp salt 10 to 10 raisins tsp garam masala Method : Grate the paneer. Keep aside. Don't grate in mixer. Grate in grater. Now grate onions in mixer. Now take butter or ghee in kadhai and heat it. Add rasins and garam masala. Fry few seconds and add ginger garlic and onions. Add tomato puree and fry 2 min. Now add paneer and cream. Add salt and sugar. Fry 2 min. Its all done. Garnish with raisins.

Indian Cooking Recipe : Paneer Makhani Recipe

Ingredients : 200 ms paneer 4 tbsp tomato puree 4 tbsp tomato ketchup 6 tbsp half & half cream 1 tsp sugar 1 med. capsicum 1" grated ginger 1 tsp butter Salt to taste tsp pepper cup water Method : Heat butter for 20 seconds. Add tomato puree, stir, add tomato sauce, mix well. Add water, stir then add capsicum, cook for two minutes add paneer, salt, pepper, sugar & ginger. Cook for two minutes. Add cream and stir cook for a minute.

Indian Cooking Recipe : Shahi Dum Aloo

Ingredients : 8 nos baby potatoes 1 onion 6 tbsp tomato puree Ginger a small cube 6 pods garlic 2-3 nos green chilli 2 tbsp cream (fresh or frozen ) cup milk cup water Sugar a pinch Salt to taste 10-12 nos cashews halves tsp chilli powder tsp coriander powder tsp turmeric powder tsp garam masala Oil to cook and deep fry Method : Peel the baby potatoes and keep aside Take onion, chillies, ginger garlic and puree them in the mixer. Heat oil and deep fry the potatoes till golden brown Take about 2-3 tbsp of oil in a wok and to this add cumin seeds and finally add the onion garlic paste to this and keep frying till golden brown in colour. Once the oil starts to leave the wok add tomato sauce to this and keep frying till the oil leaves the sides of the work. To this add chilli powder, coriander powder, turmeric and stir well. Add a little cream to it and add garam masala. Finally add milk and keep stirring till it begins to boil. This is important because if not stirred well then the milk might cuddle. Add water to this and salt sugar and finally add the fried potatoes and let simmer for about 15-20 minutes. Check tenderness of potatoes with a fork and finally add cashews to this.

Indian Cooking Recipe : Sarson ka saag

Ingredients : 1 bunch sarson greens 1 bunch spinach 1 onion, grated tsp ginger, grated tsp garlic, grated 3 green chillies 1 tbsp grated cheese lemon juice Salt to taste 2 tbsp ghee 1 tbsp oil tsp garam masala 1 tbsp maize flour Method : Chop both greens, wash, drain. Heat oil in the pressure cooker direct. Add both greens, green chillies, stir. Add ginger, garlic, stir. Add few pinches salt, 1 cup water. Pressure cook till done. Mash well. Heat ghee in a pan, add onion, saute till brown, Add all other ingredients, except cheese. Stir well and cook till oil separates. Garnish with cheese. Serve hot.

Indian Cooking Recipe : Stuffed Paneer Potatoes

Ingredients : 5-6 medium potatoes 1 cup grated or crushed paneer 4-5 green chillies 1" piece ginger 2-3 cloves garlic 1 crushed red chilli 1 sprig spring onion finely chopped 1 tbsp butter or ghee 1 tsp soya sauce 1/2 tsp sugar salt to taste Method : Wash and peel the potatoes raw. Pressure cook for one whistle only. Cut a coin on the potato vertically and scoop out the inside leaving a thick wall. Mix the scooped potato, paneer, green chillies, salt well. Carefully stuff the mixture in the potatoes close mouth with the coin - shaped lid. Heat ghee or butter, add the crushed chilli, garlic and ginger. Fry for a minute. Add the spring onion and sauce, sugar and salt. Carefully slide potatoes in and see that they are coated with the seasoning. Before serving transfer carefully to casserole and bake in a hot oven for 7 to 8 minutes. Serve hot.

Indian Cooking Recipe : Punjabi Bhendi Masala

Ingredients : 1 kg fresh Bhendi 2 onions, finely chopped 1 tomato cut into pieces 1 tsp ginger paste 2 tsp coriander powder 1 tsp turmeric powder 3 tsp red chili powder 1 tsp jeera seeds Coriander leaves, finely chopped 3 tbsp oil Salt as per taste Method : Clean the bhendi with a moist cloth. Cut bhendi in about 1" pieces. Make a slit in each of the pieces so the masala gets applied. Heat oil in kadai, add jeera seeds. Then add the cut onion and fry for some time till they become golden brown. Then add the tomato pieces and let them cook. Add ginger paste and coriander powder and fry for a minute. Add turmeric powder, red chili powder, mix it. This should become homogeneus mixture which leaves out the oil. Add the bhendi pieces to the mixture and apply the masala properly. Let it cook on medium flame while stirring in between so that it does not stick to the kadai. This may take 10 minutes. Add salt and garnish with coriander leaves.

Indian Cooking Recipe : Potato Sabzi

Ingredients : 3 potatoes 8 to 10 florets of cauliflower 100 gms green peas 3 onions, finely chopped 8 green chillies tsp garam masala powder tsp turmeric powder 2 tbsp tomato ketchup 1 tsp cumin seeds Juice of one lemon 2 tbsp oil Chopped coriander leaves for garnishing Salt to taste Method : Peel the potatoes and cut in to cubes. Then wash the cauliflower florets. Boil these together with salt and turmeric powder. When it is properly cooked strain the water from it and keep aside. In a kadai heat oil and add the cumin seeds when it starts to splutter add onions and green chillies. Saute till it becomes slight brown in colour. Now add the garam masala powder, tomato ketchup and stir for 1 minute. Then add the green peas and 3 tbsp of water. Cover the kadai with a lid and cook for 2 minutes in low flame. Add the boiled potatoes and cauliflower. Cook in low flame till the oil separates. Finally add lemon juice and chopped coriander leaves. Ready to serve hot.

Indian Cooking Recipe : Paneer Masala

Ingredients : onion 1 tomato Ginger small pieces 10 garlic cloves 10 Mint leaves 10 green chillies Cilantro 1 piece cardamom 2 pieces of cloves 2 tbsp butter 1 litre whole milk Method : To make Panneer : Bring 1 litre whole milk to a boil. Add two spoons of Lemon juice and a laddle of fermented Yogurt. The milk and water gets separated. Strain the water and put the paneer in a muslin cloth and keep a heavy weight on top of it for a few hours. After the paneer gets set, steam it in a pressure cooker for five minutes. Remove the panner and make it into cubes. Deep fry the panneer cubes in oil. Masala : Heat butter in a pan. Allow it to melt. Then add the clove and cardamom. Fry for a second. Add finely cut Garlic, Ginger, Chillies and onions. Fry all these things nicely.

When the onions turn golden brown and gives a nice aroma, add the tomatoes and fry. Fry all the ingredients nicely for 15 minutes making sure that nothing sticks to the bottom of the pan. After frying well, remove the pan from stove. Add mint leaves just before removing the pan. And cool the masala. Grind the masala well in a mixie with water . Masala should be of medium consistency. Heat the pan, and add the ground masala. To this add salt to taste and the fried paneer cubes. Cook this in slow fire for 15 - 20 minutes. Garnish with cilantros and serve with hot Parathas.

Indian Cooking Recipe : Dry Aloo Chaat

Ingredients : 2 potatoes scrubbed & boiled 1 small cauliflower 1 tsp coriander finely chopped 5-7 mint leaves finely chopped 1 tiny green chilli finely chopped tsp chaat masala Salt to taste tsp lemon juice 2 tbsp oil Method : Do not peel potatoes. Cool and chop into chunks. Clean and break cauliflower in medium sized florets. Dip in boiling hot water for 5 minutes. Drain and keep aside. Heat oil in a heavy pan.

Fry chunks of potato and cauliflower some at a time. Fry to a crisp golden brown. Drain and keep on kitchen paper to soak excess oil. Take all ingredients in a large bowl. Add fried piece of potato and cauliflower. Toss with a fork till pieces are well coated with seasoning. Ready to serve.

Indian Cooking Recipe : Fresh Dhokla

Ingredients : 1 cup chana dal 1 cup urad dal 1 cup moong dal 4-5 green chillies Little ginger Salt to taste Oil for greasing Method : Wash and soak all three dals at least 4 hours. Grind the dals and green chilies to a smooth paste. Mix salt. Allow it to ferment in a warm place for at least 6-8 hours. Grease and steam the batter for 15 minutes Heat little oil, put mustard seeds. When it crackles put little sugar and little lemon juice. Serve hot.

Indian Cooking Recipe : Fruit Biscuits

Ingredients : 1 cup all purpose Flour 100 gms butter 1 cup powdered Sugar 25 gms custard powder Few tuti fruti for decoration tsp vanilla essence egg tsp baking powder Method : Seive all purpose flour, baking powder and custard powder. Beat the butter till it changes its colour. Add tbsp of sugar and beat it. Add egg and essence and beat it. Add all purpose flour to it and beat it. It forms like a soft dough. Make into small balls and press with the palm. Arrange them on a greased cookie tray. Decorate with tuti fruiti on the biscuits and bake them at 300for an hour.

Kadai Paneer
by Tarla Dalal

Ingredients 500 gms (1 1/8 lb.) paneer (cottage cheese) 100 gms capsicum 2 tsp coriander (dhania) seeds 5 whole red chillies 3/4 tsp dried fenugreek leaves (kasuri methi) 2 green chillies, chopped 2 tsp chopped ginger 4 tomatoes, chopped 2 tbsp chopped coriander (dhania) 3 tbsp ghee salt to taste For the paste 6 cloves garlic (lehsun) mixed with a little water Method 1. Slice the paneer and capsicum into thin long strips. 2. Pound the coriander seeds and red chillies together. 3. Heat the ghee, add the garlic paste and cook on a slow flame for a few seconds. 4. Add the capsicum and pounded spices and cook on a slow flame for 30 seconds. 5. Add the green chillies and ginger and fry again for a few seconds. 6. Add the tomatoes and cook until the ghee comes on top. 7. Add the kasoori methi and salt and fry again for a few seconds. 8. Finally, add the sliced paneer and cook for a few minutes. 9. Sprinkle coriander on top and serve hot.