Mango Kalakand

Ingredients:

• 1 Cup Mango Pulp
• 1/2 Cup Sugar
• 1/2 ltr Milk
• 3 tbsp Ghee
• 1 tbsp Lemon Juice
• 6 ice cubes
• Few Cashew nuts.

Method:

• Boil the milk and add the lemon juice, when the milk starts to curdle,add the ice cubes and keep aside.
• Pour it into a muslin clothe and hang the muslin for an hour, do not press it.
• In a pan add sugar, mango pulp & mix well.
• Add the curdled milk and mix well.Add the ghee and continue to mix for 10 more minutes.
• Add the cashew nuts and cook till ghee separates.
• Grease a plate with some ghee and pour the mixture & keep aside for 1 hr & cut into pieces.

Vegetable Kolhapuri

Ingredients:

• 2 Cups Mixed vegetables (carrots, beans,cauliflower,peas,potato) boiled for 10 mts
• 2 Onions, chopped
• 1" Piece Ginger paste
• 6-8 Cloves Garlic paste
• 2 Tomatoes, chopped
• 3 tbsp Dry Coconut, grated
• 4 tbsp Oil
• 8 Cloves
• 8 peppercorns
• 1 tsp Poppy seeds
• 1 tsp Coriander leaves
• 3 tsp Red chilli powder
• 1 tsp Turmeric powder
• Salt to taste
• Chopped Cilantro

For Kolhapuri Garam masala:

• 1/2 tsp Aniseed (saunf)
• 1" Cinnamon stick
• 1 Stone flower (dagad phool)
• 1/2 tsp Cumin seeds
• 2 Bay leaves
• 2 Black Cardamoms
• 1 tsp Peppercorns

Method:

• Dry roast all the ingredients listed in kolhapuri garam masal and grind to a fine powder.
• Heat 2tbsp oil in a kadai & add dry coconut, cloves, peppercorns, coriander seeds, redchillies.
• Lightly fry & add two thirds of the chopped onions & cook till they turn brown.
• Cool, grind to a paste using sufficient water & keep aside.
• Heat remaining oil in a another kadai & add remaining onions & saute till brown.
• Add ginger paste, garlic paste & continue to saute till lightly browned.
• Add red chilli powder, turmeric powder, masala paste & half cup water & cook for 2 mts.
• Add boiled vegetables, salt & simmer for 10 mts.sprinkle Kolhapuri garam masala powder & mix well.
• Garnish with coriander leaves & serve hot.

Vegetable Dum Biryani

Dum Biryani & Vegetable Kolhapuri

Ingredients:

• 2 Cups Basmati rice
• 1 1/2 cups Mixed vegetables (Potatoes, cauliflower, french beans, carrot, peas, capsicum)
• 1 large Onion sliced
• 4 green chillies slit
• Salt to taste
• 1 tsp red chili powder
• 2 inch Cinnamon stick (Dalchini)
• 4-5 cloves
• 1 bay leaf
• 2 green Cardamom (ilachi)
• 1 Black Cardamom
• 1 cup curd
• 1 tsp saffron soaked in warm water
• Salt to taste
• 1/4 tsp Turmeric powder (haldi)
• 2 tsp Biryani masala ( i like Everest biryani masala)
• 5 tbsp oil
• 1 cup Mint leaves ( pudina)
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1/2 cup beaten curd
• 1/2 tsp Shahi jeera.

Method:

• Soak basmati rice for half an hour.
• Boil 4 Cups water in a pan with some salt, shahi jeera, cloves and mint leaves,add rice to the boiling water and cook for 5-7 minutes, the rice should be 75% cooked, rest will be cooked in oven or dum.
• Drain and keep aside.add a tsp oil or ghee to the rice.
• Heat oil in a pan and add whole garam masala to it, when they begin to crackle add sliced onion.
• Fry till onions turn golden brown, add ginger garlic paste and mix well.
• Add turmeric powder, red chili powder and mix.
• Now add the mixed vegetables and stir for a minute.
• Add curd,mint leaves, biryani masala and mix well, simmer and cook till vegetables are soft.
• Now in a oven safe bowl put layers of vegetables and rice, final layer should be of rice.
• Pour the saffron water on the rice.Some mint leaves and coriander leaves. cover it.
• Preheat oven at 200 degree C and place the bowl in over for 20 mts.
• Or place it on a thick bottom pan and let it cook for 20 minutes on low flame.
• Remove and serve hot.

Sending this as my Entry for 'Ravishing Rice' event hosted by Nags & Meeta.

Veg Noodles

Ingredients:

• 100 gms Noodles
• 2 tsp Chopped Garlic
• 2 tsp Chopped Ginger
• 1 Cup Shredded cabbage
• 1/4 Cup Corn
• 1/4 cup Carrot (cut into thin strips)
• 1/2 cup Capsicum ( cut into thin strips)
• 2 tbsp Cauliflower (finely chopped)
• Salt to taste
• Pepper as required
• 1 tbsp Soya sauce
• 4 tbsp Vinegar
• 2 tsp Chili sauce
• 3 Green chillies (finely chopped)
• Ajinomoto a pinch
• 4 tbsp oil.

Method:

• Cook noodles in hot boiling water and for 3-4 minutes and drain.
• keep it under cold running water for a minute and add a tsp oil and mix well.
• Heat oil in a pan, add ginger, garlic, green chillies and stir fry for a minute.
• Add capsicum , carrot and fry for another minute. Now add cabbage and cauliflower and fry.
• Add salt, pepper, ajinomoto, vinegar and soya sauce and stir fry.
• Add the boiled noodles and mix well, fry on high flame for a minute.
• Remove and serve hot.

Pani Puri

Ingredients:

Puris:

• 1/4 cup All Purpose flour/Maida
• 3/4 cup Sooji/Semolina Flour
• 1/2 cup water
• Oil to fry

Pani:

• 1/4 tsp Black Salt
• Salt to taste
• 1/2" Ginger
• Fresh Mint leaves
• 4 Green chillies
• Cilantro
• 1 tbsp Tamarind Pulp
• 3 Glass Water

Filling:

• 1 Boiled Potato
• 1/2 cup Black Channa ( i used white channa)
• 1 Cup White peas (boiled)
• 1 tsp Roasted Cumin powder
• Onion, finely Chopped

Method: Puris:

• Mix flour, sooji together and knead into hard dough & set aside.
• Flatten into thin sheet & cut into 2" diameter circles with cookie cutter.
• Deep fry in hot oil till golden brown.

Pani:

• Grind together mint, chillies, ginger, cilantro to a fine paste.
• Add the ground paste, salt, black salt, tamarind pulp to the water and mix well.

Filling:

• Mash the boiled potato & add channa, cumin powder & mix well.

To Serve:

• Punch a hole in the puri & put some boiled peas, prepared filling & immerse in the pani & serve immediately.

Sabudana Kichidi

Ingredients:

• 1 1/2 Cups Sabudana
• 1 Potato, boiled & cubed
• 1/4 Cup Peanuts
• 6-8 Green Chillies, slit
• Few Curry leaves
• Chopped Cilantro
• Salt to taste
• 1 tsp Cumin seeds
• 2 tbsp Oil

Method:

• Wash sabudana and soak in water for 3-4 hrs & Drain.Grains should be separate & moist.
• Roast peanuts ,remove skin and grind coarsely.
• Heat oil in a pan and add cumin, curry leaves & chillies.
• When cumin change color add potato and fry for a couple of minutes.
• Add Sabudana and fry till 5-7 minutes.Add the peanut powder & mix well.
• Add salt and mix well.
• Sprinkle chopped cilantro and serve hot.

Gongura Pulusukura/ Stew

Ingredients:

• 1 Bunch Gongura leaves,chopped
• 1/2 cup Channa dal, soaked for an hour
• 5-7 Green chillies
• 1 Onion, chopped
• Salt to taste
• 2 tbsp Rice flour
• 1/4 tsp Turmeric powder
• A pinch of Asafoetida
• 1/2 tsp Cumin seeds
• 1 tsp Mustard seeds
• 1 tsp Urad dal
• 1 tsp Oil

Method:

• Heat oil in a pan and add mustard seeds, urad dal, cumin seeds.
• When urad dal changes color, add asafoetida, chillies, onions and saute till onions are soft.
• Add the gongura leaves,channa dal salt, turmeric powder and cover.
• Cook on medium heat till channa dal & leaves are completely cooked.
• Add some water & bring it to a boil .
• Mix rice flour in 1/4 cup water and add it to the stew.
• Cook for a couple of minutes and remove.
• Serve hot with rice.

Schezwan Fried Rice

Ingredients:

* 2 cups Basmati rice
* 1/2 of each green, red and yellow capsicum, thinly sliced
* 1/4 cup corn
* 1/4 cup peas (fresh or frozen)
* 1/2 cup beans, finely chopped
* 1/2 cup carrots, finely chopped
* 1/2 cup Bokchoy (Chinese cabbage)
* 1 Jalapeno, chopped
* 4 green chillies
* 1 bunch spring onions, finely chopped
* 1" ginger, finely chopped
* 5-6 cloves garlic, finely chopped
* 2 tbsp Schezwan sauce
* 2 tbsp Soya sauce
* 1/4 tsp pepper powder
* Salt to taste
* 2 tbsp oil

Method:

• Wash and cook rice, taking care that each grain remains separate and keep aside.
• Heat oil and saute ginger, garlic, green chillies, jalapenos for a couple of minutes.
• Add beans, carrot, corn, peas and stir fry on high for a couple of minutes.
• Add the capsicum and bokchoy and fry for some more time.Vegetables should not be completely cooked,they should still be crisp.
• Add salt, pepper powder, soya sauce, schezwan sauce and mix well.
• Finally add the rice and mix thoroughly, add the spring onions and mix well.
• Remove, Garnish with chopped spring onions and serve hot. Goes well with Manchuria or chilli paneer.

My Entry for 'Ravishing Rice' event hosted by Nags & Meeta.

Sabudana Vada

Ingredients:

• 1 Cup Sabudana
• 2 Potatoes, boiled & mashed
• 3 Green chillies, finely chopped
• 4 tbsp Onions, finely chopped
• 1/2 tsp Ginger,grated
• 1 tsp Cumin seeds
• Salt to taste
• chopped cilantro
• Oil to deep fry

Method:

• Soak sabudana in water for 6 hrs till it becomes translucent.
• Drain the water and leave it for 30 mts.
• Mix sabudana, potato, onions, cumin seeds, salt, ginger & chillies well.
• Do not add water.The mixture should be tight.
• Make small balls and flatten to form patties.
• Deep fry in hot oil till golden brown & crisp.
• Drain on paper towel to remove the excess oil
• Serve hot.

Naan

Naan with Matar Paneer

Ingredients:

• 2 Cups Maida/ All purpose flour
• 2 tbsp Yogurt
• 1 tsp Sugar
• 1 tsp Salt
• 1 tsp Yeast (dry)
• 1/4 tsp Baking powder
• 2 tbsp Oil
• 1/2 Cup Warm water

Method:

• Mix the yeast in warm water and keep aside for 10-15 mts.
• Mix together maida, sugar, salt, baking powder,yogurt, oil and knead well.
• Add the yeast and knead well to a soft dough.
• Keep aside for an hour or more till dough rises to almost double its quantity.
• Knead the dough again and remove all the air, make small lemon size balls.
• Roll out the dough into thick roti.Wet one side of the naan with some water.
• Place the wet side down on a hot tawa.When bubbles foam up turn the tawa so that naan is directly on the flame.
• When you see brown patches on the surface, remove the naan an apply some butter.
• Sprinkle some coriander and serve hot.
• Alternatively you can cook the naan in oven at 300F for 15mts.

Papdi Chaat

Ingredients: For Papdi:

• 1 Cup maida
• 1/4 cup Sooji/Semolina
• 2 tbsp oil
• Salt to taste
• 4 tbsp Warm water

For Masala:

• 2 Potatoes, boiled and cubed
• 1 Cup Chick peas/White Peas (soaked overnight & boiled)
• 2 Tomatoes, chopped
• 1 Onion, finely chopped
• 1/2 Cup Chilled Yogurt (Whisked smooth)
• salt to taste
• 1 tsp Roasted Cumin powder
• 1 tsp Chilli Powder
• 1 tsp Black salt
• 2 tbsp Green Chutney (cilantro,mint, garlic,green chillies)
• 2 tbsp Tamarind chutney
• Sev

Method:

• Mix maida, salt, semolina, oil and mix well.
• Add little by little water and knead it to a firm dough.
• Cover and keep aside for 20 minutes.
• Roll out the dough in to roti and cut papdi size circles with a water bottle cap.
• Prick on them with a fork (to avoid puffing) and fry in hot oil till golden brown & crisp.
• Remove and keep aside.

For Masala:

• Arrange papdi in a plate & place potatoes,onions & tomato on each papdi.
• Mash the chick peas/peas lightly and mix salt & place a tsp on each papdi.
• Drizzle some yogurt, green chutney, tamarind chutney on the papdi.
• Sprinkle salt, chilli powder,black salt, cumin powder (according to your taste) and sev.
• Serve immediately.

Aloo Bonda

Ingredients: For Potato Filling:

• 3 Potatoes, boiled & mashed
• 1/4 cup Peas, boiled
• 4 Green chillies, chopped
• 1" Ginger, chopped
• 1/4 tsp Turmeric powder
• A pinch of Asafoetida
• Few Curry leaves
• Chopped cilantro
• Salt to taste
• 2 tbsp Lemon Juice
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds

For Bonda:

• 1 Cup Besan
• 2 tbsp Rice flour
• 1/4 tsp Chilli powder
• Salt to taste
• Oil to deep Fry

Method: For filling:

• Heat Oil in a pan and add mustard seeds,when they start crackling add cumin seeds,asafoetida and fry till they change color.
• Add ginger, chillies, curry leaves and fry for a couple of minutes.
• Add potatoes, salt, turmeric powder, cilantro and mix well.
• Cover and cook for a minute.Cool this and add lemon juice and mix well.
• Make small balls and keep aside.

For Bonda:

• Mix besan, rice flour, salt, chilli powder with some water and make a thick batter.
• Heat Oil in a pan and dip the potato balls in this batter and fry till golden brown.
• Serve hot.

Punjabi Aloo

Ingredients:

• 4 Potatoes, boiled and cubed
• 1 Onion,roughly chopped
• 1 Tomato, finely chopped
• 1/4 cup Peas
• 1" Piece ginger
• 4 Cloves Garlic
• 4 green Chillies
• 1 bay leaf
• 1/2 tsp Chilli powder
• 1/4 tsp Turmeric powder
• 1 tsp Coriander powder
• 1/2 tsp Cumin powder
• 1/2 tsp Garam masala
• 1 tsp Cumin seeds
• Salt to taste
• 3 tbsp Yogurt
• 2 tbsp Oil
• 2 tbsp Chopped cilantro

Method:

• Heat oil in a pan and add green chillies, onion, ginger, garlic and saute till onions are soft.
• Remove , allow it to cool and grind to a fine paste and keep aside.
• Heat oil in the same pan and add cumin seeds, bay leaf and when cumin seeds change the color,add the ground paste and fry for a couple of minutes.
• Add chopped tomatoes, turmeric powder, salt, coriander powder, cumin powder and mix well.
• Add the boiled potatoes, peas and mix again.
• Add 1/4 cup water & cook on medium flame till oil separates.
• Add yogurt,garam masala and cook till gravy becomes dry.
• Add chopped cilantro and serve hot.

Avial

Ingredients:

• 2 Cups Boiled Vegetables( beans, carrots, drumsticks,cauliflower,peas)
• 1/2 Cup Grated Coconut, fresh
• 1/2 Cup Coconut milk
• 1 Cup Yogurt
• Salt to taste
• 1 tsp Oil
• Chopped Cilantro, finely chopped
• 1 Green Chilli, slit
• Few Curry leaves
• A pinch of Asafoetida

Method:

• Beat the yogurt, add coconut milk and mix well.
• Grind together Cumin seeds, chilli and grated coconut to a coarse paste.
• Mix this ground paste to the yogurt.
• Add salt, mixed vegetables, cilantro and mix well.
• Heat Oil in a pan and add cumin, when it starts to crackle add asafoetida & curry leaves.
• Pour this seasoning to the Avial and serve.

Amritsari Chole

Ingredients:

• 2 Cups Chick peas, soaked overnight
• 1 Cup Onion, grated
• 4 Tomatoes, pureed
• 3 Green chillies, slit
• 1 1/2 tsp Ginger paste
• 1 tsp Garlic paste
• 1 tbsp Green chutney (mint, coriander & chilli)
• Salt to taste
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Amchur powder
• 1/2 tsp pomegranate powder
• 1 tsp Garam masal powder
• 1/4 tsp Turmeric powder
• 1 tsp Chilli Powder
• 1 tbsp Oil
• 1 tsp Cumin
• 1 tsp Dried Amla
• 1 tea bag
• Chopped Cilantro

Method:

• Place the tea bag and dried amla in a muslin cloth and tie it & put it in the Chick peas.
• Pressure cook the chick peas, drain and keep aside.
• Heat oil in a pan and add cumin, when it changes color add the slit chillies.
• Add the grated onion and fry till onions turn golden brown.
• Add the ginger paste, garlic paste and fry for 3 minutes.
• Add the cumin powder, coriander powder, chilli powder, turmeric powder,pomegranate powder,amchur, salt and mix well.
• Add the tomato puree and cook on medium flame till oil separates.
• Add the cooked chick peas & mix well.Cover & cook for a couple of minutes.
  
• Add chopped cilantro, garam masala and cook for 2 more minutes.
• Finally add 1 tbsp of green chutney & mix well.
• Serve hot with Kulcha or roti.

Dahi Baingan

Ingredients:

• 3-4 Long eggplants
• 1 Cup Yogurt
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 2 tsp Coriander powder
• 1 tsp Garam masal powder
• 1 tsp Red chilli powder
• 1/2 tsp Cumin powder
• 1 tsp Turmeric powder
• Salt to taste
• 1 Onion, finely chopped
• 3-4 Green chillies
• 1/4 cup Besan
• 1 tbsp oil
• 1 tsp Cumin seeds
• 1/4 tsp Asafoetida
• Chopped Cilantro to garnish

Method:

• Cut the eggplant lengthwise and then slice into half moons.
• Add ginger-garlic paste, coriander powder, garam masala powder, chilli powder, cumin powder, turmeric powder, salt to brinjal pieces and mix well.
• Cover and keep aside to marinate for half an hour.
• Beat together yogurt and besan along with some water and keep aside.
• Bake the egg plants in preheated oven for half an hour at 350F.
• Heat Oil in a pan and add onions , green chillies and saute for 3-4 mts.
• Add the baked eggplants and cook for a minute.
• Add the yogurt-besan mixture and cook for 5 minutes.
• Heat oil in another pan and add cumin seeds, when they begin to change color, add asafoetida.
• Add this tempering to cooked brinjals and stir.
• Remove , garnish with chopped cilantro and serve hot.

Gobhi Ka Keema

Ingredients:

• 1 medium cauliflower, grated
• 1/2 cup peas
• 1 Bay leaf
• 1 tsp Cumin seeds
• 1 Onion, grated
• 1 tsp ginger paste
• 1 tsp garlic paste
• 4 green chillies
• 4 tomatoes, blanched & pureed
• A large pinch of Cinnamon powder
• 1/4 tsp Garam masala
• Salt to taste
• 1/4 tsp Turmeric powder
• A pinch of hing
• 2 tbsp Oil
• Chopped Cilantro

Method:

• Heat 1 tbsp oil in a pan and add hing and grated cauliflower.
• Add turmeric powder and mix well.
• Fry till cauliflower turns golden brown & keep aside.
• In the same pan heat oil and add bay leaf, cumin seeds.
• When the cumin starts to crackle, add onions, green chillies and fry for a minute.
• Add the ginger, garlic paste and fry till onions change color.
• Add the cinnamon powder, tomato puree, peas and mix well.
• Bring to a boil and add the fried cauliflower and mix well.
• Simmer and cook for 5 minutes.Add garam masala and mix well.
• Garnish with chopped cilantro and serve hot.