Friday, April 29, 2011

Rajasthani Panchmel dal

INGREDIENTS:


Split Bengal gram (chana dal) - 1/4 cup
Green gram (sabut moong) - 1/4 cup
Split black gram skinless (dhuli urad dal) - 1/4 cup
Split pigeon pea (toor dal/arhar dal) - 1/4 cup
Whole red lentils (sabut masoor) - 1/4 cup
Salt - to taste
Turmeric powder - 1/2 teaspoon
Oil - 3 tablespoons
Asafoetida - a pinch
Cumin seeds - 1/2 teaspoon
Cloves - 4-5
Dried red chillies, broken - 2
Ginger-green chilli paste - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Red chilli powder - 1/2 teaspoon
Tomatoes, chopped - 2 medium
Garam masala powder - 1/2 teaspoon
Fresh coriander leaves, chopped - 2 tablespoons

METHOD:

Soak dals in three cups of water for at least two hours. Then drain and boil them in three cups of water with salt and turmeric powder till done. Heat oil in a pan. Add asafoetida, cumin seeds, cloves and dry red chillies. When cumin seeds start to change colour, add green chilli-ginger paste and sauté for one minute. Add cumin powder, coriander powder and red chilli powder. Add the tomatoes and cook till oil surfaces. Add cooked dals, salt and water if required. Cook for ten minutes stirring well. Add garam masala powder and serve hot garnished with coriander leaves.

Thursday, April 28, 2011

Masaledar Karele



INGREDIENTS:

Bitter gourd (karela) - 12 medium
Salt - to taste
Coriander powder - 2 teaspoons
Cumin powder - 2 teaspoons
Turmeric powder - 3/4 teaspoon
Dry mango powder (amchur) - 1 1/2 tablespoons
Red chilli powder - 3/4 tablespoon
Garam masala powder - 1/2 tablespoon
Fennel seeds (saunf) - 3 1/2 tablespoons
Oil - 5 tablespoons
Onions, finely chopped - 2 large
Sugar - 1 tablespoon

METHOD:

Scrape the bitter gourds. Slit and remove seeds. Apply salt and keep aside for half an hour. Squeeze lightly and wash them under running water. Wipe dry. Dry roast all the masala powders one by one on low heat till fragrant. Dry roast the fennel seeds and grind coarsely. Mix all the powders together. Heat one and a half tablespoons of oil in a pan and sauté the onions till golden. Take it off the heat and add the masala powders, salt and sugar. Fill the masala mixture into the slits of the bitter gourds. Heat the remaining oil in a wide pan. Neatly arrange the bitter gourds on the pan. Cover with a tight lid and cook over low heat till done. Uncover and sauté the vegetables till lightly browned. Serve hot.

Masaledar Bhindi

http://www.sanjeevkapoor.com/upload%5CMasaledar-Bhindi--Marwari-B531033641620.jpg



INGREDIENTS:

Ladyfingers (bhindi) - 40 medium
Gram flour (besan) - 4 tablespoon
Turmeric powder - 1 teaspoon
Red chilli powder - 2 teaspoons
Dry mango powder (amchur) - 4 teaspoons
Coriander powder - 4 teaspoons
Roasted cumin powder - 4 teaspoons
Garam masala powder - 4 teaspoons
Oil - 5 tablespoons
Salt - to taste
Cumin seeds - 1/2 teaspoon
Green chillies, chopped - 4

METHOD:

Trim heads and tails of ladyfingers and make a slit along one side. Mix together besan, turmeric powder, red chilli powder, amchur, coriander powder, cumin powder and garam masala powder. Add two tablespoons of oil and salt and mix well. Stuff this masala into the ladyfingers. Heat the remaining oil in a kadai on medium heat, add cumin seeds and green chillies. Sauté for a minute. Add ladyfingers and sauté for five minutes. Reduce the heat, cover and cook, stirring occasionally, till they are cooked. Uncover and sauté till the ladyfingers are crisp. Serve hot.

Wednesday, April 27, 2011

Mangodi Ki Sabzi

http://www.sanjeevkapoor.com/upload%5CMangodi-ki-Sabzi--Marwari-B531033553526.jpg

INGREDIENTS:

Green gram dumplings (mangodi) - 200 grams
Yogurt - 1/2 cup
Gram flour (besan) - 2 tablespoons
Salt - to taste
Red chilli powder - 1 teaspoon
Coriander powder - 1 tablespoon
Turmeric powder - 1/2 teaspoon
Oil - 4 tablespoons
Bay leaf - 1
Cumin seeds - 1/2 teaspoon
Dried red chillies - 2-3
Ginger paste - 1/2 tablespoon
Tomato puree - 2 tablespoons
Garam masala powder - 1/2 teaspoon
Fresh coriander leaves, chopped - 1 tablespoon

METHOD:

Heat two tablespoons oil in a kadai and sauté mangodi until crisp and slightly browned. Drain and set aside. Beat yogurt, add gram flour, salt, red chilli powder, coriander powder and turmeric powder and mix well. Heat remaining oil in a kadai. Add bay leaf, cumin seeds, dry red chillies and sauté. Add ginger paste, mangodi, tomato puree and yogurt mixture. Add one cup of water and mix well. Add garam masala powder and coriander leaves. Cook for a few minutes and serve hot.

Gawar Ki Sabzi

INGREDIENTS:  

Dried cluster beans (sookha gawar) - 1 1/2 cups
Mustard oil - 3 tablespoons
Bay leaf - 1
Cumin seeds - 1/2 teaspoon
Dried red chillies, broken - 5-6
Asafoetida - a pinch
Mustard powder - 1/2 teaspoon
Salt - to taste
Yogurt - 3 tablespoons
Dried mango pieces, soaked - 2-3

For masala:
Red chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Garam masala powder - 1 tablespoon
Dry mango powder (amchur) - 1/2 teaspoon
Coriander powder - 1 teaspoon
Sugar - 1/2 teaspoon

METHOD: 


Soak dry cluster beans in four cups of water for one hour. Drain.Heat mustard oil in a pan. Add bay leaf, cumin seeds, dry red chillies, asafoetida, mustard powder and stir. Add soaked beans and salt. Mix well and add yogurt. Mix all the powdered masalas in a bowl and add a little water. Add to the vegetable and mix. Add dried mango pieces and cook till it is dry. Serve hot.

Dahiwale Amrud

 
INGREDIENTS:

Guavas - 4 medium
Yogurt - 1/2 cup
Coriander powder - 1/2 tablespoon
Red chilli powder - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Dry mango powder (amchur) - 1 teaspoon
Ghee - 2 tablespoons
Green chillies, chopped - 2
Cumin seeds - 1/2 teaspoon
Fennel seeds (saunf) - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Tomato, chopped - 1 medium
Salt - to taste
Garam masala powder - 1/4 teaspoon
Sugar - 1/2 teaspoon

METHOD:

Remove seeds and cut guavas into small pieces. Whisk yogurt with the powdered spices except garam masala powder. Heat ghee in a kadai. Add green chillies, cumin seeds, fennel seeds and asafoetida and stir. Add whisked yogurt, tomatoes, salt and stir for a while. Add three fourth cup of water and let it boil. Add guava pieces and let the gravy come to a boil. Lower heat, cover and cook stirring occasionally. When guavas are cooked, add garam masala powder and cook for a further three to four minutes. Sprinkle sugar and stir. Serve hot.


Monday, April 25, 2011

Chole Dhania Masala

INGREDIENTS:

Chickpeas (kabuli chana) - 3/4 cup
Split Bengal gram (chana dal) - 1/4 cup
Fresh coriander leaves, small - 1 bunch
Salt - to taste
Cinnamon - 1/2 inch piece
Cumin seeds - 1 1/2 teaspoons
Coriander seeds - 1 1/2 teaspoons
Black cardamom - 1
Clove - 4-5
Green chillies - 2
Ghee - 4 tablespoons
Onion , sliced - 12 medium
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Dry mango powder (amchur) - 1/2 tablespoon
Garam masala powder - 1/2 teaspoon
Black salt (kala namak) - to taste
Red chilli powder - 1/4 teaspoon

METHOD:

Soak the chickpeas and the Bengal gram separately for four to six hours. Drain and mix. Add three cups of water and a little salt and pressure-cook till the pressure is released five or six times (five or six whistles).Lightly roast and powder the cinnamon, cumin seeds, coriander seeds, black cardamom and cloves. Grind the fresh coriander and green chillies to a smooth paste. Heat three tablespoons of ghee in a non stick kadai; add the onion and sauté for three or four minutes till golden brown. Add the ginger paste and garlic paste and continue to sauté for another minute. Add the roasted spice powder, dried mango powder, garam masala powder, black salt and coriander-green chilli paste and sauté for two or three minutes, or till the ghee separates from the masala. Add the chickpeas and Bengal gram, and mix. Add half a cup of water if the mixture is too dry. Adjust the salt and bring the mixture to a boil. Lower the heat and simmer for four or five minutes. Heat the remaining ghee in a small pan; take it off the heat and add the chilli powder. Pour immediately over the chana and cover the pan. Leave to stand for five minutes. Serve hot with puri.