ALMOND VEGETABLE
Ingredients
Quantity
Almonds
15-20
Cottage cheese (paneer)
100 gms.
Carrot
1 medium sized
French beans
4-6
Capsicum
1 medium sized
Cauliflower
¼
medium sized
Button mushrooms
6-8
Ginger
½ inch piece
Garlic
3-4 cloves
Fresh coriander leaves a few sprigs
Cornstarch
2 tbsps
Oil
2 tbsps
Vegetable stock
2 cups
Salt
to taste
White
pepper powder
¼ tsp
Ajinomoto
¼ tsp
Chilli oil
1 tbsp
Method of preparation
1.
Soak almonds
in hot water for fifteen minutes, drain and peel. Cut cottage
cheese into one inch sized diamond shaped pieces.
2.
Wash,
peel and cut carrots into one inch sized diamond shaped pieces.
Wash, string and cut French beans into one inch sized diamond
shaped pieces.
3.
Wash,
halve, remove stem and seeds and cut capsicum into diamond shaped
one inch-sized pieces.
4.
Wash and
cut cauliflower into small florets. Wash and cut mushroom into
four.
5.
Peel,
wash and finely chop ginger and garlic. Clean, wash and finely
chop coriander leaves. Blend cornstarch in quarter cup water.
6.
Heat oil
in a wok, add chopped ginger, garlic and stir fry briefly.
Add carrot, French beans, cauliflower, and mushrooms and stir-fry
briefly. Add vegetable stock and bring it to a boil.
Reduce heat and simmer for a couple of minutes.
7.
Add almonds,
cottage cheese, capsicum, salt, white pepper powder and ajinomoto.
Stir in the blended cornstarch and cook on high heat for about
two minutes or until the sauce thickens, stirring occasionally.
8.
Stir in
chopped coriander leaves, drizzle chilli oil on top and serve
hot.
CHICKEN KHEEMA PULAO
Ingredients
Quantity
Basmati rice
1½ cups
Chicken mince
200 gms
Onions
3 medium sized
Ginger
1½ inch piece
Garlic
10-12 cloves
Green chillies
3 – 4
Tomatoes
2 medium sized
Fresh mint leaves
15-20
Fresh coriander leaves
a few sprigs
Oil
4 tbsps
Cloves
2
Cinnamon
½ inch stick
Green cardamoms
2
Peppercorns
8-10
Cumin seeds
1 tsp
Red chilli powder
1 tsp
Salt
to taste
Garam
masala powder
½ tsp
Method of preparation
1.
Pick basmati
rice. Wash twice and soak in three cups of water for half an hour.
Drain and keep aside. Wash chicken mince, drain and keep aside.
2.
Peel,
wash and slice onions. Peel, wash and grind ginger and garlic
to a fine paste. Remove stems, wash and slit green chillies. Wash
and chop tomatoes. Clean, wash and tear mint leaves. Clean, wash
and finely chop coriander leaves.
3.
Heat oil
in a pan, add cloves, cinnamon, green cardamoms, peppercorns,
cumin seeds, onion and green chillies. Sauté till the onions begin
to change colour.
4.
Add chicken
mince and cook on high heat for a four to five minutes.
5.
Add garlic
and ginger paste, red chilli powder, tomatoes, three cups of hot
water, salt and basmati
rice. Mix lightly.
6.
Allow
rice to come to a boil on high heat. Cover the pan and cook
on low heat for twelve to fifteen minutes.
7.
Add mint
leaves, coriander leaves and garam
masala powder. Cover and further cook for five
to seven minutes.
8.
Remove
from heat and serve hot.
CRISPY NOODLE RICE
Ingredients
Quantity
Rice (boiled)
1 cup
Noodles (boiled &
deep-fried)
1 cup
Oil
2 tbsps
Garlic (crushed)
2-3 cloves
French beans (finely
chopped)
6-8
Carrots (grated)
2 medium sized
Green peas (boiled)
½ cup
Red chilli paste
1 tsp
Capsicum (deseeded
& finely chopped)
1 medium sized
Salt
to taste
Vinegar
1 tbsp
Spring onion greens
(sliced)
3 stalks
Method of preparation
1.
Heat oil
in a wok. Add crushed garlic and sauté. When it changes
colour, add French beans, carrots and sauté for a minute.
2.
Add boiled
peas, red chilli paste, capsicum and salt. Toss and mix.
3.
Add boiled
rice and mix using two spoons.
4.
Crush
crisply fried noodles and add. Add vinegar, spring onion
greens and mix.
5.
Serve
immediately.
DIWANI HANDI
Ingredients
Quantity
Potatoes
3 medium sized
Carrots
3 medium sized
French beans
10-12
Broad beans (sem ki phalli)
10-12
Brinjals
4-6 small sized
Onions
2 medium sized
Ginger
1½ inch piece
Garlic
10 cloves
Green peas (shelled)
½ cup
Fresh
fenugreek leaves
½
bunch
Fresh coriander leaves
a few sprigs
Green
chillies
2
– 3
Oil
3 tbsps
Red chilli powder
1 tsp
Turmeric powder
½ tsp
Salt
to taste
Yogurt
2 tbsps
Garam
masala
½ tsp
Method
of preparation
1.
Peel,
wash and cut potatoes and carrots into half inch sized cubes.
String, wash and cut French beans and broad beans diagonally.
Wash and slit brinjals into two. Peel, wash and thinly slice onions.
Peel, wash and grind ginger and garlic to a fine paste.
Wash and drain green peas.
2.
Clean,
wash and chop fresh fenugreek leaves and coriander leaves. Remove
stems, de-seed and chop green chillies.
3.
Heat oil
in a handi, add
onions and sauté till light brown. Add green chillies, ginger
and garlic paste and sauté for a minute. Add red chilli powder,
turmeric powder, salt and mix.
4.
Add yogurt
and stir-fry for two to three minutes.
5.
Add all
the vegetables and simmer, covered, till the vegetables are cooked.
6.
Add fenugreek
leaves, coriander leaves and garam
masala, stir and cook for three to four minutes.
7.
Serve
hot with Hyderabadi parantha
or any other Indian bread of your choice.
LAHSOONI
TINDLI
Ingredients
Quantity
Tindli
2 cups (500 gms)
Garlic
20-24 cloves
Ginger
1 inch piece
Fresh coriander leaves
a
few sprigs
Oil
1 tbsp
Cumin seeds
¼ tsp
Red chilli whole
4-6
Coriander powder
1 tbsp
Turmeric powder
1 tsp
Salt
to taste
Method of preparation
1.
Wash tindli
and then cut into quarters lengthwise.
2.
Peel,
wash and pat dry garlic. Peel, wash ginger and grind with ten
cloves of garlic to a paste. Clean, wash and chop coriander leaves.
3.
Heat oil,
add cumin seeds, whole red chillies broken into two and ginger-garlic
paste. Cook for a minute.
4.
Add remaining
garlic cloves and cook for a minute to lightly brown them.
5.
Add tindli
and cook, stirring continuously, until they are crisp.
6.
Add coriander
powder, turmeric powder and salt. Mix well.
7.
Reduce
heat and cook, covered, for five minutes.
8.
Remove
from heat, garnish with chopped coriander leaves and serve immediately.
MAA CHOLE DI DAL
Ingredients
Quantity
Bengal
gram split (chana dal)
½ cup
Black gram split with
skin (chilkewali urad dal)
½ cup
Ginger
1 inch piece
Green chillies
3
Onion
1 medium sized
Tomatoes
2 medium sized
Fresh coriander leaves
a few sprigs
Salt
to taste
Turmeric
powder
¼ tsp
Desi
ghee
2-3 tbsps
Butter
1 tbsp
Cumin
seeds
1 tsp
Red
chilli powder
½ tsp
Method
of preparation
1.
Mix the
two dals, wash
and soak in four cups of water for an hour. Drain.
2.
Peel,
wash and chop ginger finely. Remove stems, wash and chop
green chillies. Peel, wash and chop onion finely.
Wash and chop tomatoes. Clean, wash and chop coriander leaves.
3.
Place
soaked dals in
a pan with four cups of water, salt to taste, turmeric powder,
half of the ginger and green chillies. Cover and cook on
low heat till the dals are tender. Stir well with a ladle
to make a homogeneous mixture of the dals without mashing them.
4.
Heat desi
ghee and butter in a pan. Add cumin seeds, remaining
green chillies and ginger. Stir and add onion and sauté till onion
turns light brown.
5.
Add tomatoes
and sauté till the tomatoes soften. Add red chilli powder and
sauté for half a minute.
6.
Add the
tempering to the dal
and mix. Simmer for a few minutes and serve hot garnished with
chopped coriander leaves.
METHI CHAMAN
Ingredients
Quantity
Spinach
1 medium bunch
Fenugreek leaves
1 medium bunch
Cottage cheese (paneer)
150 gms
Garlic
3 – 4 cloves
Buttermilk
1 cup
Turmeric
powder
¼ tsp
Red chilli powder
1 tsp
Ghee
4 tbsps
Caraway seeds
(shahi jeera)
½ tsp
Dry ginger powder (soonth)
¼ tsp
Green cardamom powder
¼ tsp
White pepper powder
¼ tsp
Salt
to taste
Method of preparation
1.
Clean,
remove stalk and wash spinach and fenugreek leaves thoroughly.
Chop them separately. Blanch the fenugreek leaves.
Drain and squeeze to remove excess water.
2.
Cut paneer
into half inch sized cubes. Peel, wash and finely chop garlic.
Mix in turmeric powder and red chilli powder with buttermilk.
3.
Heat ghee
in a kadai, fry paneer cubes to a golden brown and drain
onto an absorbent paper.
4.
In the
same ghee, add
caraway seeds and stir fry for ten seconds. Add chopped
garlic and sauté till light brown. Add chopped spinach and
sauté for five minutes.
5.
Add blanched
fenugreek leaves and stir fry for three to four minutes.
Add the buttermilk and mix. Cook for a further two
to three minutes.
6.
Add paneer
cubes and mix. Sprinkle dry ginger powder, cardamom powder,
pepper powder salt and stir fry for two minutes. Serve hot
with rice.
PALAK CHOLE
Ingredients
Quantity
Chickpeas
(kabuli chana)
1
cup
Spinach
2 bunches
Green chillies
3 – 4
Ginger
1 inch piece
Garlic
4 - 5 cloves
Ghee
2 tbsps
Cumin seeds
1 tsp
Tomato puree
1 cup
Red
chilli powder
1 tsp
Garam
masala powder
1 tsp
Salt
to taste
Method of preparation
1.
Wash and
soak chickpeas in four to five cups of water for five to six hours.
Drain, add three cups of fresh water and pressure-cook till done.
Drain and refresh.
2.
Remove
stalks, wash and blanch spinach in boiling water for two minutes.
Drain, refresh and blend to a puree.
3.
Remove
stems and wash green chillies. Peel and wash ginger and garlic.
Grind the three to a coarse paste using a little water.
4.
Heat ghee
in a kadai, add cumin seed and sauté till it
changes colour. Add green chilli-ginger-garlic paste and fry for
a minute.
5.
Add tomato
puree, red chilli powder, garam
masala powder and salt and fry for a few minutes or
till the ghee leaves the masala.
6.
Add spinach
puree and chickpeas and stir gently. Cover and allow to simmer
on low heat for five to six minutes.
7.
Serve
hot.
SESAME HOT NOODLES
Ingredients
Quantity
Noodles
(boiled)
400
gms
Sesame oil
2 tbsps
Oil
4 tbsps
Garlic (finely chopped)
3-4 cloves
Green chillies (finely
chopped)
2
Spring onions (sliced)
2
Light soy sauce
3 tbsps
Chilli sauce
4 tbsps