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Aloo Gobhi Aur Mater
   Cooking time:  35 min.       Serving :  3-4 persons

       Oil             4 tbsp.
       Onions          2 (medium, finely chopped)
       Potatoes        450 gm.(diced into 2cm Pieces)
       Cauliflower     1 (small cut into 2cm pieces)
       Ground turmeric 1/2 tsp.
       Chilli powder   1/3 tsp.
       Ground cummin   1   tsp.   
       Tomatoes        2 chopped
       Salt            1 tsp.  
       Sugar           1/4 tsp. 
       Peas            200 gm.  
       Garam Masala    1/2 tsp.
Heat the oil in a karahi(wok) over medium high heat Add the onions and fry for 3-4 minutes until light brown Add the potatoes and cauliflower and stir. Add the turmeric, chilli, cummin, tomatoes, salt and sugar. Stir fry for 2-3 minutes. Add the peas, cover and reduce heat to a medium low and cook for about 20 minutes until the potatoes and cauliflower are tender. During the cooking period stir the vegetables a few times to stop them sticking. Sprinkle with garam masala.

--- Meenakshi Sarma.

Green Chilli Curry
   Cooking time:  35min.       Serving :  3-4 persons

      Green Chillies 10-12
      Paneer         100 gm.
      Coriander      1 1/2 tbsp.
      Malai          1 tbsp.
      Basan          1 Cup
      Salt           1 1/2 tsp.
      Garam Masala powder 1/2 tsp. 
      Chili Powder  1 tbsp.
      Turmeric powder  1/4 tsp.
      Coriander powder 2 tbsp.
      Onions           1/4 Cup (Chopped)
      Garlic and Ginger 1/4 Cup
      Tomato puree      1/4 Cup
Mash the Paneer and mix with the malai, 1/2 tbsp. chopped coriander and 1/2 tsp. salt. Cut a slit in each chilli and remove the seeds.
Fill the paneer mixture into each chili. Add 1/2 tsp. chilli powder and 1/4 tsp. salt to the besan and make a batter with a little water. Heat the oil, dip each chilli into the batter and fry in hot oil. Keep aside.
Heat 2 tbsp. oil and add chopped onion-ginger-garlic paste. Fry till golden brown. Add salt and masalas and a little water. Fry and cook the masala. Add tomato puree and stir well. Pour in 2 glasses of water and boil.
Add the fried chillies to the gravy and cook till gravy is thick and chillies are tender.
Sprinkle chopped coriander and garam masala.
Serve with naans.

--- Sudha Mathur.

Spicy Daal
   Cooking time :25 min.       Serving :  6 persons

         Whole moong  250 gm.
         Water        4 cups
         Carrots      500 gm
         Turmeric     1 tsp.
         Chillies     4
         Red Chilli powder 1 tsp.
         Garam masala  1 tsp.
         Coriander leaves (chopped)
         Cumin seeds   3/4 tsp.
         Onion         1 big (Chopped)
         Tomato        1 big (chopped)
         Ginger        2 tsp. (chopped)
         Salt          1 1/4 tsp.
         Black Pepper powder 1/2 tsp.
         Ghee          1 tbsp.

Method :
Wash and scrape the carrots and then cut them into small pieces.Wash the whole moong and place in a pressure cooker with carrots,turmeric,red chilli powder, garam masala and water. Cook till tender and well mixed.
Heat ghee. Fry whole cumin seed. Add chopped onion, ginger and tomato. Fry tii brown and then mix into the daal adding chopped greenchillies and coriander leaves.Serve garnished with chopped coriander and tomato(Sliced or cut into wedges).

---Urmil Kapoor.

Minced Mushroom Curry

   Cooking time :35 min.       Serving :  6 persons 

                            For Garnishing:
     Shelled Peas  200 gm.      Green Coriander leaves 1/2 sprig
     Fresh Mushrooms 200 gm.    Garam Masala Powder 1/4 tsp.
     Fried Makhana   1 Cup
     Onions          1 Big
     Tomatoes        2 Big
     Garlic          6 Cloves
     Ginger          1 small piece
     Red chilli powder 1/2 tsp.
     Turmeric powder  1/2 tsp.
     Coriander powder  1 tsp.
     Cardamoms         4 green
     Kaju paste        2 tsp.
     Oil               2 tbsp.
     Salt              1 1/4 tsp.

Method :
Wash and mince the mushrooms. Grind the onions, garlic and ginger into a paste. Blanch and peel the tomatoes. Fry the makhana and keep aside.
Heat oil in a pan and fry the onions-garlic-ginger paaste till light brown.Add turmeric,coriander and red chilli powders, peeled and chopped tomatoes and stir well. Fry this masala, adding water2-3 times.When the masala leaves the ghee, add kaju paste, peas, minced mushrooms, fried makhana and salt. Continue frying for 2 minutes.
Add 3 cups of water for the gravy. Add crushed cardamoms and allow to simmer covered with a lid on a slow fire till tender.When the gravy becomes thick, take off the fire.
Serve hot garnished with chopped coriander leaves and garam masala powder at dinner or lunch with chapattis or rice.

---Krishna Verma.

Mint Leaves gatte with Spinach

   Cooking time :35 min.       Serving :  6 persons  

                                For the curry
      Gram flour  2 1/2 cups       Onion   1
      Curd        4 tbsp.           Tomatoes 2
      Salt        1 tbsp.(app)      Curd     2 tbsp.
      Poppy seeds 1 1/2 tbsp.       Garlic Cloves 6
      Mint leaves few              Salt    1/2 tsp.
      Coriander leaves 1 tbsp.      Tumeric powder 1/2 tsp.
      Tumeric powder 1/2 tsp.       Coriander powder 1 tsp.
      Ginger powder 1/4 tsp.        Red Chilli Powder 1/2 tsp.
      Coriander powder 1/2 tsp.     Spinach  few leaves
      Garam Masala 1/4 tsp.         Oil 2 1/2 tbsp.
      Oil          3 tbsp.          Garam Masala 1/4 tsp.

      For garnishing: 
         Chopped Coriander 1 tbsp.
         Poppy Seeds       1 tsp.

Method :
Sieve salt and garam flour.Add oil,all the dry ingredients,curd,poppy seeds,finely chopped mint and coriander leaves and knead into a dough which is neither too soft nor too hard. Make long cylindrical rolls as thick and long as your fingers.Boil water in a cooker,put these rolls into it and pressure cook for 2 minutes.Cool and cut the rolls into small pieces(gatte) and keep aside.The boiled water can be used for the gravy.
To prepare the gravy
Grind a paste with the onions garlic and ginger.Heat oil in a pan and fry this paste till light brown.Blanch the tomatoes and peel and chop them.Add all the dry ingredients except salt,chopped tomatoes and curd to the masala paste and fry properly.
When the masala leaves the ghee add the gatte and the salt and stir well.Now add the water which has been kept aside and allow to simmer for about 15-20min on a slow fire. Add finely chopped spinach and allow to cook for another 10 min. Serve this nutritious gatte curry garnished with chopped coriander leaves, garam masala and poppy seeds with rice or chapattis at lunch or dinner

---Krishna Verma.

Capsicums with Drained Curd

   Cooking time :25 min.       Serving :  4-5 persons 

                                   For Garnishing:

        Capsicums 200 gm.        Coriander   few springs(chopped) 
        Curd      150 gm.         Garam Masala   1/4 tsp.
        Paneer    50 gm.
        Oil       1 1/2 tbsp.
        Coriander powder 1 tsp.
        Chilli powder 1/3 tsp.
        Oil for fry
        Salt 3/4 tsp.

Method :
Wash and cutr the capsicum into 4 pieces each.Remove the membrane and de-seed them.Deep fry them slightly and keep aside.
Tie the curd in a cloth and hang up.When fully drained, remove and crumble.Heat oil in a pan and add coriander powder,red chilli powder,drained curd,fried capsicums and salt. Stir properly and cook for 2 minutes.Now add crumbled paneer and cook for 2 minutes more on a slow fire. When the moisture is absorbed,take off the fire. Serve hot garnished with chopped coriander leaves and garam masala powder.

---Krishna Verma.

Royal Cream Kofta Curry

   Cooking time :35 min.       Serving :  6 persons                           
                                           For the Stuffing:   
        Bananas          4 raw              Khoya       50 gm.
        Breadcrumbs(dry) 11/2-2tbsp.         Paneer      50 gm.
        Salt             11/2 tsp.          Nutmeg powder 1 pinch
        Trumeric         1/2 tsp.            Almonds      6(chopped)
        Ginger(ground)   small piece        Red chilli   1/4 tsp.
        Coriander leaves 1/2 Sprig          (powder)
        Red chilli powder 1/4 tsp           Garam masala 1/4 tsp.
        Chana Masala      1 tsp             salt         1/4 tsp.

For Gravy For Garnishing: Onion 1 big Coriander leaves(chopped) Tomatoes 2 Garam masala 1/4 tsp. Ginger small piece Garlic 8 cloves Grated coconut 2 tbsp. Trumeric 1/2 tsp. Dhania powder 1 tsp. Red Chilli podwer 1/4 tsp. Oil for fry Cardamoms 6 (green )

Cut bananas into pieces.Add 1 tsp salt and some haldhi(turmeric) to boiling water and boil bananas in it till tender.Peel and mash and add chopped coriander leaves, ginger paste, 1 1/2 tbsp. dry breadcrumbs, 1/2 tsp salt and the rest of the spices and mix properly.
To prepare stuffing:
Mash khoya and paneer,add nutmeg powder,chopped almonds and other ingredients and mix properly. Add 2 tbsp of the banana mixture to the mixture and make small walnut-sized balls. make a hole in the centre of each and stuff with the khoya-paneer mixture and reshape like rounds koftas.Roll in the rest of the breadcrumbs and deep fry in hot oil till light brown.
To Prepare Gravy:
Grind a paste of the onion,gralic and ginger.Heat oil in a pan and fry this paste till light brown. Add dry masalas and peeled and chopped tomatoes.(peel the tomatoes blanch in hot water and pee).Add water 2-3 times and fry the masalas properly.
Add grated coconut, salt and 21/2 cups of water and boil for 10 minutes.Add fried koftas and allow to simmer on a low fire until the koftas become soft. Serve hot,garnish with chopped coriander leaves and garam masala and serve at lunch or dinner.

---Krishna Verma.

Brinjal Delight

   Cooking time :20 min.       Serving :  5

       Brinjals   2 round
       Semolina   2 1/2 tbsp.
       Salt       1/2 tsp.
       Oil        1 tsp.
       Capsicum   1 (chopped)

Peel the brinjals and cut into fingers being careful not to separate at one end. Apply sufficient oil on the brinjal fingers. Mix all the dry ingredients and sprinkle on the brinjals. Place in a greased baking dish and bake in a preheated oven at 150 C till tender. Serve at lunch or dinner with chapattis.

---Krishna Verma.

Pudina Palak Paneer Kofta

   Cooking time :25 min.       Serving :  6 persons
                                    For the Koftas
    Spinach  	250 gm.(Chopped)         Paneer  100 gm.
    Onion	1 (Finely Chopped)       Potatoes 100 gm.
    Tomatoes    2                        CornFlour 25 gm.(2 tbsp.)
    Ginger	small piece              Salt     1/2 tsp.  
    Mint Leaves	a big bunch              Coriander powder  1/2 tsp.
    Milk 	3/4 Cup                  Red Chilli powder 1/4 tsp.
    Green Chillies   4                   White pepper powder 1/4 tsp.
    Salt	3/4 - 1 tsp.(taste)      Frozen butter   20 gm.
    Coriander Powder 1 tsp.              Coriander leaves 1 tsp.
    Cardamoms     4 green(Powder)        Kishmish         20
    Cream         1/4 Cup                Oil for Fry
    Oil           2 tbsp.

    For garnishing
       Cream   2 tbsp.
       Coriander leaves 1 1/2 tbsp.
Method to prepare the koftas:
Pass through a grater the paneer and boiled potatoes properly. Mix the 2. Add cornflour, salt, white pepper powder, red chilli, coriander powder and chopped coriander leaves and knead well. Make small lemon-sized balls of this mixture. Make a hole in the center of each and put in a kishmish and one very small cube of butter. Reshape and fry on medium heat till light brown.
Wash the spinach and chop and cook till tender. Strain away the excess water. Add green chillies and washed mint leaves and grind. Blanch the tomatoes and pass through a strainer.
Heat oil in a pan, fry the finely chopped onion and grated ginger till light brown. Add coriander powder and tomato pulp and fry well sprinkling water 2-3 times on it.
When the oil begins to separate add mashed spinach, koftas, salt, 3/4 cup milk, cardamom powder and cream and mix well.
If required, add water and allow to simmer on a low flame for about 8 -10 minutes. Take off the fire and fire and allow to stand for half an hour to soften the koftas. Serve at lunch or dinner, garnished with cream and chopped leaves.

---Krishna Verma.

Corn Kofta in Green Gravy

   Cooking time :30 min.       Serving :  5
        For the gravy:                Corn Koftas:
Spinach 1 cup (minced) Chopped corn 1 cup Curd 1/2 cup Paneer 50 gm. Curd 1/2 cup BreadCrumbs 1/4 cup Curd 1/2 cup Salt 1/2 tsp. Ginger 1/2 inch. (crushed) Red pepper 1/4 tsp. Salt 3/4 tsp. Green peppers 2 (chopped) Coriander powder 1/2 tsp. Coriander leaves 1 tbsp. Red Pepper 1/2 tsp. Oil for frying Cumin seeds 1/2 tsp. Garam masala 1/2 tsp. Tumeric powder 1/2 tsp. Coriander leaves 1 tbsp. Oil 1 1/2 tbsp.
Method to make the koftas:
Mash paneer and breadcrumbs. Mix the chopped corn, green pepper, Coriander leaves and other spices. Mix well and keepaside for 10 minutes. Heat oil in a karahi till golden brown.
Make the gravy :
Grind the boiled spinach. Take a pan and heat oil. Add cumin seeds and then all the spices except the garam masala. Then add the curd. Stir well and add spinach paste and mix well. Add green pepper, ginger coriander leaves and mix. Add 1 cup of water and cook for 10 minutes on low heat. Add garam masala. Remove from heat. Put in the corn koftas before serve with rice or chapatti.

---Kamlesh Jain.

Capsicum Daal

   Cooking time :15 min.       Serving :  4 
        Capsicums      200gm.
        Pink lentils   1/2 cup
        Onion          1 (chopped)
        Oil            2 tbsp.
        Fresh Coconut  1 tbsp.
        Tumeric powder 1/4 tsp.
        Salt           1 tsp.
        Chilli powder  1 tsp.
        Mustard        1/2 tsp.
        Coriander powder 1 tsp.
        Cumin powder     1 tsp.
        Lemon juice      1 tsp.
        Water            4 cups

Method :
Cut capsicums into halves. Wash and slice. Cook lentils in water in a saucepan on low heat until tender. Fry mustard seeds, onion and capsicum in oil until golden.
Add coriander, desiccated coconut, cumin, chilli and turmeric powders. Pour the cooked lethis into this mixture. Add salt and lemon juice. Stir well. Bring it to the boil and serve hot.

---Meenakshi Sarma.

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