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Sunday, February 22, 2015

MOONG AL KACHORI

Moong Dal Kachoris

Ingredients

1 cup maida/fine flour...
1/2 cup moong dal
red chilli powder 1/2 tsp
1/2 tsp Cumin seeds
1 tsp mango powder
1 small pinch hing
garam masala
corriander leaves
green chilli 1
Oil
salt


Method:

1. Soak moong dal for one hour. Drain water and grind along with corriander leaves and green chilli to make a thick paste
2. Heat oil in a pan and add hing, cumin seeds. Now pour the thick paste and fry it till raw smell vanish.
3. Add salt, garam masala, red chilli powder.
4. Add mango powder and let it cool.
5. Make a dough of maida and lukewarm water.
Add a pinch of salt and two tsp of ghee to make a smooth dough
6. Make small puris and add the fried dal stuffing. Seal the dough ball and make round kachoris. Fry in hot oil till crispy.
7. serve with dum aaloo and green chutney.

 

Saturday, February 21, 2015

INSTANT DOSA

Garlic Crumble and Instant dosa

For Garlic crumble

10 pods garlic...
Chopped corriander 1/2 cup
Unsalted roasted peanuts w/o skin 1/2 cup
Dry red chillies 3-4
Cumin seeds 1 tsp
Mango powder 2 tsp
Salt to taste

Method

Blend all in grinder. Do not add any water.

Keep in big bowl.

Instant dosa

Plain flour 1/2 cup
Rice flour 1/2 cup
Salt
Water
Ghee

Method

Mik both flours and add add salt. Add enough water to make thin batter. Take care not to make any lump.

Add cumin seeds.

Mix well to make frothy and fluffy runny batter.

Take non thick tawa. Heat on high. Put ghee over it nd spread. Pour batter with ladle in centre of tawa.

Spread and pour ghee on sides. Cook one side crispy and flip over. Cook another side .

Serve hot

Friday, February 20, 2015

Almonds Paneer Rolls

Quick Dessert for HOLI

Almonds Paneer Rolls

 

Ingredients

• 1/2 cup Cottage Cheese ( paneer)

• 2 tbsp powdered sugar

• 1 tbsp milk

• 2 tbsp crushed almonds

• few drops Vanilla essence

• 1/2 tsp green cardamom powder

 

Method

• Mix paneer well in a big bowl. Knead like a dough till you get oily texture in your hands

• Add the sugar, milk, crushed  almonds and vanilla  essence and again knead mix well.

• Add the cardamom powder and mix well.

• Divide the mixture i equal portions and shape each portion into small rolll.

• Sprinkle more crushed almonds over rolls .

• Refrigerate for two – Three hours

• Serve chilled.

 

You can use fresh CHENNA from Milk too.

Wednesday, February 18, 2015

Golgappe Shooters

Time for holi. Time for masti. Time for colors.

What better than Golgappes.

But this time healthy twist. ...


 Golgappe Shooters

Golgappe 10
Boiled potatoes ( chopped)
1 cup
Roasted crushed zeera 1 tsp
curd 2 tbsp
 Salt

For tomato paani

1 glass tomato juice
Black pepper powder 1/4 tsp
Black salt pinch
lemon juice 1 tsp
roasted cumin powder 1/2 tsp
Mango powder 1/2 tsp

Assembling

Mix all ingredients for paani in big jug.

Mix salt, curd  and crushed zeera in potatoes.

Make hole in centre of the golgappa. Fill in boiled potato mixture.

Pour tomato paani in golgappes nd have fruity gulp.

You can use apple juice or orange juice too.

Tuesday, February 17, 2015

MINI PEANUT MASALA SAMOSA

Festival time

Mini peanut masala Samosa


 Ingredients...

1/2 kg maida
5 tbsp desi ghee
Salt to taste
500g roasted peanuts
1tbsp red chili powder
1tsp Garam masala
2tbsp Coriander powder
2tbsp raw mango powder
1tsp roasted cumin seeds
Corrisnder leaves handfull
Vegetable oil for frying

Method:

In a grinder grind roasted peanuts with salt, garam masala, coriander powder, chili powder, cumin seeds and raw mango powder and corriander leaves. Make a fine powder.

Set aside .

Sieve the flour, add salt. Add melted clarified butter and mix it very well.

Add small quantity of water and knead to a stiff dough. Set the dough aside for 20 minutes.

Knead the two for a minute and divide the dough into 15 balls of equal size.

Roll out each ball to a disc of 4 inch diameter. Cut it into 2 equal halves along the diameter.

Wet the edges with a little water along the diameter. Bring the two ends together to overlap a little. Join and press together to make a cone.

Place a tbsp. of filling in the cone and seal from above. Fill all the cones and set aside.

Heat plenty oil in a pan. Put the prepared mini samosas in hot oil, deep fry on low to medium till light brown.
Drain and set aside to cool. Store in airtight containers.


 



 

Saturday, February 14, 2015

DABROO

DABROO

A sweet pancake from Himachal.

For every holy ceremony a must cooked dish....

This Valentine heres desi Sweet bite for you all.



 Ingredients

Wheat flour – 1 cup
Milk – ½ cup
Sugar – ½ cup
Ghee – generous

Method

1. Mix flour and sugar in a big mixing bowl.

2. Add milk and little water and whisk to make a smooth batter.

Keep for half an hour.

3. Heat tawa and put ladlefull of the batter on the tawa and very quickly spread it like dosa .

Pour ghee all around the edges of the pancake and cook till crispy .

Gently flip over and cook the other side too.

Serve hot.

Sunday, February 8, 2015

sepu wadi

SEPU WADI

Another dish served in Himachali Dham.
Sepu Wadi is fried lentil dumplings served in spinach Gravy. This is royal dish mostly cooked in MANDI royal family by the royal cooks



Ingredients

For Wadi
Urad daal - 1 cup
Pinch haldi
Salt
umin seeds 1 tsp

For the Gravy-
Curd /dahi- 1 cup

Spinach /palak- 1Kg
Cloves/laung – 4
Cumin seeds - 1 tsp
 Coriander seeds - 1 tsp
Asafoetida - 1/3 tsp
Black cardamom  - 2
Turmeric /haldi- 1/2 tsp
Chili Powder – 1  tsp
Fennel Powder(saunf) 1/2 tsp
Salt
Mustard oil

Methd

1.. Wash and soak dal  for 4-5 hours
2.Drain, wash and grind to make a smooth paste
3.Take the paste out in a bowl and keep it for fermentation for two hours or more 
4. Mix well. Add cumin seeds and salt and pinch haldi..
5 Boil plenty of water in big pot and boil it.  Take big lump of thee dal mixture and make a dove shape . Put in Boiling water. Repeat . Keep it in boiled water for 5-10 mins.
 6.Take the boiled Lumps  out in a plate and let it cool and cut in desired cubes.
7. Fry the cubes / Wadis in hot oil till crispy. Keep aside.
8. Wash and chop the spinach.. Boil it in water and drain.
9.Grind palak with curd.
10 Heat 3 tbsp of mustard oil in a pan, add 1 tsp of cumin seeds,  black cardamom and asafoetida.
11.When cumin start crackling add turmeric, chili powder and fennel powder.
12. Add spinach mixture . Let it boil for 5 minutes.
13 .Now  add salt and the Sepu Wadii . Let it simmer for 10 minutes.
14 SEPU WADI IS READY TO SERVE

Saturday, February 7, 2015

Palda (Potato Curry)

Palda


Potato curry from Himachal Dham


Ingredients

4 Potatoes cut in wedges
2 onions sliced
1 bay leaf
1 black cardamom
2 tsps cumin seeds.
1/2 tsp turmeric pwdr

1 tsp corriander seeds

1 tsp red chilli powder
Pinch of hing ( asafetida)

1 tbsp raw rice paste
3 cups well beaten curd
Desi ghee 1 ladle
Green chillies 2


METHOD:

Heat ghee.

Add hing and cumin seeds. Crackle. Add corriander seeds, bay leaf. Stir.
Add the sliced onions
turmeric, red chilli powder and salt.
Saute till onions are soft.
Add the potatoes and mix well.
Cover and cook on medium heat for 15 minutes till potatoes become crispy.
Add the rice paste in curd and beat well.
Add the curd mixture to potatoes and keep stirring on medium heat .
Add green chillies.
Add water as per your desire.
Simmer for two three mins.
Palda is ready.orriander seeds

Friday, February 6, 2015

Farm house

Farm House

 

 

 

Ingredients

 

Mix veg chopped ( culiflower, potato , green beans) 2 cups
Boiled peas 1/2 cup
Green chilli 1
Red chilli powder 1 tsp
Tomatoes 2
Cumin seeds 1 tsp
Corriandr seeds 1/2 tsp
Turmeric powder 1/2 tsp
Kasoori methi 1/2 tsp
Ginger 1'
Sabzi masala powder 1 tsp
Salt to taste
Desi ghee 1 ladle

Method:

Cut ginger into fine juliennes.

Take ghee in a kadhai (wok).

Add cumin seeds and coriander seeds.

Once they start cracking up,
Add ginger strips and green chili.

Add mix veg and stir fry the vegetables on high flame.

Add Sabji masala, salt, turmeric powder, red chilli powder, kasoori methi and Cover kadhai with the lid and let it cook on low flame for 5-6 minutes.

Add green peas. Cook it for another minute or so.

Add chopped tomato znd cook till they become mushy.

Take care to retain crunchyness of vegges.

Your mix veg is ready to eat.



Sabzi masala powder

1 cup cumin seeds (jeera) , roasted
4 tbsp black peppercorns (kalimirch)
3 cloves (laung / lavang)
1 cup roasted corriander seeds
Black salt 1 tsp
Bay Leaf 2

Method

Combine the cumin seeds, corriander seeds, bay leaf peppercorns and cloves and blend in a mixer to a fine powder.

Transfer to a bowl, add the black salt and mix well.

Use as required or store in an air-tight bottle.

KHATTA


 No dham is complete without tangy and spicy curry called khatta.


 

Khatta

 

Ingredients

1/2 cup Boondi

1 tsp Coriander powder

4 tbsp Besan

2 tsp amchoor powder

1 tsp Red chilli powder

Pinch Turmeric powder

A pinch of Asafoetida

1 tbsp mustard Oil

6 cups water

Salt to taste

 

Method

 

Heat oil in a pan , add fenugreek seeds, and asafoetida.

Then Add coriander powder, red chilli powder, Besan,turmeric powder, salt and mix them well.

Saute them till the raw smell from besan vanish.

Add water and mix them constantly, let the gravy boil.

Add amchoor powder.

After few minutes of boiling add boondi and turn off the flame.

This gravy will thicken when you let it stand for one hour .

Serve Hot with rice and dal.

 

Saturday, January 17, 2015

KASHMIRI MUTTON CURRY

Neni Qaliya
 


 Kashmiri Mutton curry

Ingredients...

1 kg Meat

1 cup Milk

1 cup Curd

1 tsp Cumin Seeds

2 tsp saunth powder

1 tbsp Aniseed powder

1 tsp turmeric powder

Whole aniseeds 1 tsp

2 nos. black cardamom

1/2 tsp red Chili Powder

1/2 tsp Turmeric

1 tsp. vari masala /garam masala

5 Green Cardamoms

2 Cloves

1 ladle Mustard Oil

Salt to taste

Method

In a pressure cooker add meat and turmeric and whole aniseeds, along with half of chili powder, 2crushed big cardamoms, salt and a pinch of asafoetida. Add enough water and pressure cook mutton upto 2 whistels

Churn curd and milk well.

Take out mutton pieces and keep the broth aside in big vessel

In the broth add the milk and curd mixture and powdered aniseed, dry ginger powder

Bring it to boil again.

When half of broth left add meat pieces

Let it simmer on low heat.

In a wok heat the mustard oil, till smokey.

Add another pinch of asafoetida, cloves and the cumin seeds.

Stir well

Add this oil along with fried Spices to the meat in a big vessel which is simmering.

Stir with a ladle and let cook on low heat, till the meat is tender.

Now add ver masala /garam masala, and a bit crushed green cardamoms. stir and serve the Qaliya with rice.

Paneer Gulnar

Paneer Gulnar

A delicacy from Kashmir

A vegetarian starter of Wazwaan meal....



 Ingredients

Paneer (cut in cubes) 250 gms
Gram Flour / besan 2 cups Red Chilli Powder 1 tsp
Ajwain 1/2 tsp
Cumin seeds 1/2 tsp
Salt

For chutney

Pomegranate seed Powder 2 tsp
Lemon juice2 tbsp
Green chilli 2
Tomato grated 1
Mint leaves few
Corriander leaves 1/2 cup
Salt – to taste
Mustard oil – as needed

Method

Mix gram flour, red chilli powder, ajwain & salt in a bowl.
Add water to get a thick batter for pakodas.

In a grinder add pomegranate powder, lemon juice, tomato, mint and corriander leaves, green chilli and salt to make chutney.

Cut paneer into cubes.

Slit the paneer cubes along its length and stuff it with the spicy chutney.

Dip the stuffed paneer cubes in the batter and fry in hot oil till golden brown