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Ingredients:
To make paste for gravy/sauce:
2 Tbsp oil
1 tsp ginger paste
1 tsp garlic paste
1 cup chopped onion
1 cup chopped tomato
3/4 cup grated coconut
To make gravy:
3 Tbsp oil
Spice Paste (as above)
Salt to taste
1 tsp red chilly paste
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp cumin-coriander powder
1/2 tsp cinnamon & clove powder
3 cups water (or as required to adjust the consistency)
To make usal:
3 Tbsp oil
1 tsp garlic paste
1 tsp ginger paste
1/2 tsp hing (asafoetida)
1 1/2 cups steamed matki (moth) or mix sprouts soaked overnight
1 cup boiled potato (cut into square pieces)
1/2 tsp turmeric powder
1 tsp garam masala
1/2 tsp cinnamon-clove powder
1 lime juice
3 cups water (or as required)
Salt to taste
For Garnishing:
Chopped onion
Mix dry farsan
Chopped coriander
To serve with:
Paav, slice of lemon
Method:
To make paste :
Heat oil in a pan.
Add ginger paste, garlic paste and chopped onion.
Saute till the onion is transculent.
Then add chopped tomatoes and grated coconut.
Mix well and saute it for few minutes.
Allow the mixture to cool.
Grind it into smooth paste.
To make gravy:
Heat oil in a pan.
Add the ready paste into oil and saute it for 2 minutes.
Then add salt, red chilly powder, garam masala, turmeric powder,
cumin-coriander powder, clove-cinnamon powder and mix it.
Then add water in it.
Cook till the mixture starts leaving oil.
Transfer it in a bowl and keep it aside.
To make Usal:
Heat oil in a pan.
Add ginger paste, garlic paste and asafoetida.
Saute it for a minute.
Then add soaked & boiled sprouts and potatoes. Mix it.
Then add salt, turmeric powder, garam masala,
clove-cinnamon powder and lime juice.
Add water to it.
Cook it for 8-10 minutes.
Transfer it in a separate bowl.
To make Misal:
Take a serving bowl.
First pour ready usal in the bowl.
Then pour the red gravy over it.
Thereafter, add finely chopped onion, farsan to the mixture.
Garnish it with chopped coriander.
Serve it with pav and a slice of lemon
Courtesy: Amarendra Mulye
Ingredients:
1 cup chana dal (Split Bengal Gram)
1 cup jaggery or sugar
A few strands saffron
1/2 tsp cardamom powder
1/4 tsp nutmeg
Pinch of mace
2 Tbsp ghee
For the Dough:
2 cups maida (you can use whole wheat flour also)
2 Tbsp oil ghee for serving
Method:
To make the Filling:
Wash and pressure cook the dal in 1 1/2 cups of water.
Drain excess water and keep aside.
Heat the ghee in a pan, add the dal and sugar and cook till the mixture thickens and continue to stir.
Dissolve the saffron in a little water.
Add the cardamom and nutmeg powder, mace powder, saffron liquid and mix well.
Cool and divide it into twelve equal portions and keep aside.
For the Dough:
Combine the flour and oil and knead into a soft dough using milk or water.
Divide into twelve equal portions and keep aside.
Roll out a portion of the dough into a circle.
Place a portion of the filling mixture and fold the edges of the dough over the filling.
Pinch the edges together to seal the filling in.
Flatten the dough and roll again into a 4 inches diameter circle.
Cook over a griddle over a medium flame till it turns a golden brown in color on both sides.
Ingredients:
1/2 cup paneer-grated [cottage cheese]
2 tbsp refined flour
1 cup boiled and mashed potatoes
1/8 tsp baking soda
1 tsp salt
oil for deep frying
1 1/2 cups pureed palak [spinach]
1 tsp cumin seeds
1 bay leaf
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1/2 cup onions-grated
1 cup finely chopped tomatoes
2 tsp salt
1/4 tsp garam masala
1/2 tsp powdered red pepper
1 tsp powdered coriander seeds
cream for garnish
Method:
Mash paneer and potatoes till no grains remain.
Mix in the flour, baking soda and shape into smooth creaseless balls.
Heat 1/4 cup of oil, lower the heat and fry and fry paneer balls in it till brown.
Heat about 1 cup of oil and add cumin, when it splutters, add bay leaf, ginger and the garlic,
and saute till a light brown.
Add onions and saute till a golden brown, then add tomatoes and stir fry over medium heat.
When fat separates, add the salt, garam masala and the red pepper and stir till well mixed.
Add spinach and sauté for 2-3 minutes and add paneer.
Turn around a few times and serve hot garnished with the cream.
Courtesy: Chef Niru Gupta
Ingredients:
200 gm button mushrooms, wiped clean
2 Tbsp oil
1/2 cup finely chopped onions
3 Tbsp finely chopped garlic and ground with 2-3 whole red peppers
finely chopped Spring onion leaves for garnish
Mix together for Sauce:
2 Tbsp corn flour - blended with water
1 1/2 Tsp salt
1/4 cup vinegar
1 tsp soya sauce
1 Tbsp sugar
3/4 cup water
Method:
Heat the oil in a wok and add the onions,
stir over high heat till a little soft.
Add the garlic paste and red peppers and stir-fry till oil separates.
Add the mushrooms and stir-fry over high heat, till well mixed.
Add a cup of water, bring to a boil and add the sauce mixture and bring to a boil,
stirring all the time.
Lower the heat and simmer for a minute or so.
serve hot garnished with greens and white rice.
Ingredients:
120 gm french beans, strung and blanched
120 gm bottle gourd, peeled and grated
120 gm grated cauliflower
1/2 cup grated carrots
1 cup potatoes, boiled and mashed
1 tsp cumin seeds
2 tsp finely chopped ginger
2 tsp coriander powder
2 tsp amchoor [ Sour mango powder]
1 1/2 tsp salt
2 tsp finely chopped green chillies
2 eggs, slightly beaten
1/2 cup refined flour
Dried bread crumbs to coat the cutlets
1 Tbsp oil
Method:
Chop the beans finely.
Heat 2 tbsp of oil and add cumin and ginger.
Stir fry till well mixed and add the beans, gourd, cauliflower and carrots
Stir over high heat to dry off the excess moisture.
Add coriander, amchoor, salt and chillies,
Turn around a few times and shut off the heat.
After cooling, mix in the potato.
Form into round or oval cutlets.
Dust the cutlets with refined flour, then dip into the beaten egg.
Now coat with crumbs.
Repeat by dipping the coated cutlets into egg and crumbs once more.
Deep-fry the cutlets to a golden color
Serve with green chutney or Tomato Ketchup.
Courtesy: Chef Niru Gupta
Ingredients:
1 cup potatoes-peeled and chopped fine
2 cups mixed vegetables-chopped fine
green chillies-chopped to taste
1 cup onions-grated
1 tsp garlic-ginger
1 cup tomato-grated
1 cup tomato puree
1 cup oil
2 tsp cumin seeds
1 tsp turmeric
1 tbsp salt
1 tsp pav bhaji masala
1 tsp chilli powder
6 pavs
6 tbsp butter-for bread
Method:
Heat oil and add cumin seeds, then the onion paste
and saute till brown and fat separates.
Add the mixed vegetables and potatoes and saute first over high heat,
then over low, till cooked through.
Add tomatoes and puree, green chillies, turmeric, salt,
pav bhaji masala and chilli powder and continue cooking
and mashing vegetables while stirring, till fat separates.
To serve, heat some butter,
slit the bread horizontally and fry in the butter till brown.
Serve with the vegetables.
Courtesy: Niru Gupta
Ingredients:
3 Potatoes, peeled
1/2 tsp Red chilli powder
1 tsp Roasted cumin powder
1 tsp Chaat masala
Tamarind chutney
Mint chutney
Chopped coriander leaves for garnish
Optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds
Oil for frying
Method:
Dice potatoes into a fairly large dice - 3/4 to 1 inch cubes.
Heat oil in a wok and deep fry potatoes, till golden brown and cooked through.
Drain on paper.
In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala
Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
Serve, with toothpicks, in individual bowls, garnished with coriander leaves.
You can also additionally garnish with chopped onion, tomato julienne or pomegranate.
Ingredients:
1 cup Rava/Semolina
1 cup Maida
1 cup Rice flour
a pinch Jeera
½ cup Curds
a small piece Ginger
Salt to taste
Method:
Mix maida and rice flour with curd.
Knead it into a dough.
Keep covered with a cloth for 6 hours.
After 6 hours add rava to it and keep it for another 1 hour.
Add enough water to form a thin batter.
Add salt to taste.
Heat a pan and rub oil.
Take 3 tablespoon of batter and spread thin dosa.
Brown both sides with little ghee.
Take off from the fire.
Eat with honey or hot chutney.
Courtesy: Ms. Lini Rejo
Ingredients:
2 big Bittergourds
½ kg Oil
A pinch Turmeric
3 Green chillies slit in to 2
1 cup Curd
Salt to taste
Method:
Cut bittergaurd in to thin round slices.
Add green chilli.
Mix salt and turmeric well on it with hand.
Dry it under sun for 2 hours.
Dip the bittergourd upperi in curd and again dry it under the sun.
Repeat it twice.
Dry it till it becomes crispy.
Keep it in an air tight container.
Heat oil in a deep pan.
When the oil is boiled add bittergourd pieces and fry till it is crispy.
Drain out from oil and keep it closed in an air tight jar.
Courtesy: Ms. Lini Rejo
Ingredients:
2 tsp olive oil
1/2 tsp cumin seeds
1/2 kg paneer - crumbled
350 gm canned golden corn
salt - to taste
Method:
Semi-heat the olive oil in a wok or kadhai and add cumin seeds.
When they begin to splutter, add the crumbled paneer and stir for 30 seconds.
Mix in the corn and salt. Stir and cook on low heat for 3-5 minutes.
Switch off the fire before the paneer releases water.
Serve hot.
Courtesy: Sabina Sehgal Saikia
Ingredients:
1 kg green chillies - chopped
1 cup salt
1/2 kg mustard oil
1 tbsp red chilli powder
1 tbsp turmeric powder
200 gm ginger - finely ground
250 gm garlic - finely ground
100 gm cumin seeds - roasted and ground
200 gm large mustard seeds - roasted and ground
1 cup sugar
200 gm imli (tamarind)
3 cups of white vinegar
Method:
Marinate the chillies in salt for at least two hours.
Soak the imli in the vinegar for at least two hours and extract the pulp.
In a large vessel heat the mustard oil and add red chilli powder and turmeric powder.
Add the ginger and garlic and mix well.
Continue stirring for some time.
Mix in the cumin powder and mustard powder.
Pour the imli-vinegar pulp and mix well.
Add sugar and cook on low heat for some time.
Now add the chillies and cook for 10-15 minutes on low heat till the oil seperates.
Serve.
Courtesy: Sabina Sehgal Saiki
Ingredients:
1/2 kg bhindi (ladyfinger/okra)
oil - for deep frying
3-4 tsp jeera
4 tsp dhania seeds
4 tsp peanuts
4 tsp chana dal
7-8 red chillies
10-12 garlic cloves - crushed
3-4 tsp grated coconut
salt - to taste
Method:
Dry roast the jeera, dhania, peanuts, chana dal and red chillies.
Keep aside to cool and then grind them together.
Mix in the crushed garlic, coconut and salt.
(This masala can be stored for six months in an air tight jar in a refrigerater.)
Heat oil and deep fry the bhindi.
Remove and sprinkle the masala over it.
Mix well and serve hot.2
Courtesy: Renuka Chowdhury And Poojita Chowdhury
Ingredients:
2 cups besan [chickpea flour, garbanzo flour]
1 cup sugar
1/2 cup water
1 cup ghee
almonds (blanched and sliced) - to decorate
Method:
Fry the besan in ghee on low flame for about 30 minutes
till it turns brown in colour and the ghee separates.
Dissolve the sugar into the water over low heat.
When it dissolves, bring to a boil and cook till thick enough
- take some between your fingers and pull apart, two threads should form.
Add this syrup to the besan and mix well.
Pour this mixture into a greased tray.
When it cools cut into cubes and garnish with the almonds.
Courtesy: Chef Niru Gupta
Ingredients:
1 cup Chickpea Flour (Besan)
2 tbsp Oil
1 teaspoon Ground Cumin
1 1/2 teaspoon Salt
1-2 each Chopped Green Chillies (Jalapeno)
1/2 cupWater
1 Potato
1 small Cauliflower
2 Cabbage
5 sliced Spinach
1 1/2 cup Sliced Onion
Method:
Boil the potato until just tender, peel and chop finely.
Finely chop cauliflower and onion. Shred the cabbage and spinach.
Mix first set of ingredients well.
Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place.
Add the vegetables and mix in evenly.
Deep fry in oil that is heated to 375°.
Drain on paper towels and serve immediately.
Serve with cilantro or mint chutney or tomato ketchup.
Ingredients:
For Bhallas:
1 Cup Urad daal
Salt to taste
Oil to fry
For Dahi:
1 kg Dhahi(yogurt)
1/2 tsp. grated Ginger
Finely chopped coriander leaves
1-2 green chilies chopped
Salt to taste
2tsp Roasted cumin (jeera) powder
Red chili powder to taste
Method:
For Bhallas:
Clean, wash and soak the daal overnight.
Grind it into smooth paste.
Add salt to taste.
Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
Take the hot Bhallas and put in cold water for 2-3 minutes.
Now Take them out of water and squeeze the water and keep aside.
For Dahi:
Blend the curd (yogurt) and little water until it is smooth.
Keep in refrigerator for an hour to get chilled.
Add salt, red chili powder and cumin powder.
Serving:
In a deep dish arrange bhallas and pour dahi over them.
Now add imli (tamarind) chutney and green chutney.
Garnish with coriander.
Serve chilled.
Ingredients:
350 gm cottage cheese-cubed
2 tsp salt
1 egg
1/2 cup corn flour
1 tsp ginger-garlic paste
water to mix the batter
oil for deep frying
2 cups onions-chopped coarsely
2 tbsp green chillies-thickly sliced
1 tbsp soya sauce
2 tbsp vinegar
1/4 tsp ajinomoto
some greens for garnish
Method:
Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and enough water to have the pieces coated with the mixture.
Heat the oil, and fry cottage cheese pieces over high heat to a golden color.
Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look wet.
Add the green chillies and stir a few times, add the remaindered salt, soya sauce, vinegar, Ajino Moto and the cheese.
Mix well, and serve garnished with some greens
.
Courtesy: Chef Niru Gupta
Ingredients:
250 gm broccoli florets
250 gm cauliflower florets
2 sliced spring onions
125 gm snow peas
2 peeled carrots
150 gm asparagus
2 tbsp oil
salt and pepper
2 slices of bread
Topping
1 tsp grated lemon rind
1 tsp chopped garlic
3 tbsp chopped parsley
Method:
Remove crusts from bread and slice into strips. bake at 160 degrees C till crisp.
Top and tail snow peas, pare and slice asparagus stems. Pare carrots into thin ribbons.
Combine all vegetables.
Mix topping ingredients in a small bowl. Set aside.
Stir-fry spring onions, broccoli and cauliflower for 1 minute. Add carrots.
Add 2 tbsp water and stir till vegetables are tender. Stir in snow peas and seasoning.
Turn into serving dish, stir in bread strips and parsley topping.
Serve immediately.
Courtesy: Chef Niru Gupta
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