Green Brown Rice Pulao

Brown rice - we all know by now that its considered to be ideal for weight loss because its low in carbohydrate thus can be openly taken by those who are on diet and if we add lots of veggies in it flavored with mild spices,then I bet nothing can be more appetizing than a bowl of this recipe.Lots of people get really confused on how to cook Brown rice? here we have tried to explained how much water and time you need to give the Brown rice to make it perfectly healthy. At times the grains of Brown rice might not look perfect after cooking because it requires a bit more time and water than white rice to get properly cooked.

 Ingredients:-

• 2 Cups Brown Rice
• 2 tbsp Olive Oil
• ½ tsp Cumin Seeds / Jeera
• ½ tsp Green Cardamom Powder / Hari Elachi
• ¼ tsp Cinnamon Powder / Dalchini
• ¼ tsp Black Cardamom Powder / Badi Elachi
• 3 Bay Leaves / Tej Pata
• 2 Medium Onion
• 3 Cloves / Loung
• ½ tsp Ginger Paste Adrakh
• ½ tsp Garlic Paste / Lehsun
• 1 Cup Chopped Carrot
• 1 Cup Florets of Broccoli
• 1 Cup Coarsely ground Coriander Leaves, Mint Leaves & Fenugreek Leaves
• 2 to 3 Greem Chilies as per taste
• 6 Cups Water
• Salt to taste
• ½ tsp Garam Masala


Direction :-

1. To start with soak the Brown rice in 2 cups of water for about 1 hour.
2. In a vessel now add some olive oil.
3. To it then drop in some Bay leaves, Cumin seeds, Green Cardamom Powder, Cinnamon Powder, Black Cardamom and cloves.
4. After this add the chopped Onions. Fry them till translucent. Now add the Garlic & Ginger paste. Sauté just for another minute.
5. Now add the coarsely ground mix of Coriander Leaves, Mint Leaves & Fenugreek Leaves along with the Veggies.
6. Sauté them all together, let it to settle down a bit and within 5 minutes add the soaked rice along with 4 cups of water,salt and Garam Masala.
7. Let this to cook covered till you are able to press the rice between your finger and thumb but its feeling still raw.(It will take you about 20 to 25 min)
8. Then place your vessel over a griddle or a Tava and let it to cook covered till rice is tender.


Tips:-

• Use Non stick vessel for less oil cooking.
• In Brown rice the ratio of water should be 1:3 or if you want more soft 1:4 unlike the white rice that we usually cook in the proportion of 1:2 , that is 1 Cup Rice and 2 Cups of water.

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vermicelli (seviyan.) Kheer

Vermicelli or seviyan is an Indian Pasta. it can be made as a sweet dish or even in particular Indian spicy masala style.Here we are making it as a dessert that is ideal for breakfast.

Ingredients:

• 1 tbsp Clarified butter / Desi Ghee
• 1 Cup Vermicelli / Seviya
• 1 Cup of Mixed Dry Fruits
• 4 Cups Milk
• 1 tbsp sugar
• 1/4th tsp Crushed Green Cardamom

Method : 

1. Roast the Vermicelli in clarified butter till golden brown.
2. Then add the dry fruits and roast them along for another 2 min.
3. Now add the milk, sugar and Cardamom powder and keep on cooking till tender.
4. Serve warm.

Pls view the video for more clarification

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Gugani [Dry Peas Lentil With Potatoes]

A very popular spicy street dish of eastern India enjoyed equally by all walks of life,made using dry peas and cubes of potatoes.

Ingredients:

• 1 Cup Dry Peas Lentil / Mattar Dal
• 2 Medium sized Potatoes
• 3 Medium sized Onions
• 1 tsp Garlic paste
• 1 tsp Ginger paste
• 3 Green Chilies
• ½ Cup Coriander Leaves
• 2 Medium sized Tomatoes
• Salt to taste
• Oil
• ½ tsp Garam Masala
• 1 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• ½ tsp Cumin Seeds / Jeera
• ¼ tsp Nigella / Black Cumin Seeds / Kalonji
• 1 tsp Coriander Powder
• Water

Method:

• Keep the Dry Peas Lentil soaked in water for about 6 hours adding Salt to it.
• Pressures cook it then for about 5 min.
• In a frying pan fry small cube pieces of potatoes till golden brown.
• Now heat some Oil in the pan, add Cumin seeds and Black Cumin seeds into it and let it to splatter.
• Add chopped Onions to it  and sauté till golden brown.
• Add Garlic & Ginger paste along with finely chopped green chilies.
• Now add chopped Tomatoes adding little water till they get soft.
• Now add all the remaining ingredients to this along with spices.(Add water if required)
• Keep covered to cook on medium flame for 10 min.
• Garnish with Garam Masala and Coriander Leaves.
• Serve hot with Roti, Puri, Paratha or Bun.

For any further clarification please do watch the video.

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Wheat Oat Paneer & Methi Stuffed Paratha [Cottage Cheese With Fenugreek]

A unique innovative recipe created by RecipesYouLike keeping in view both taste and health. You can enjoy this paratha anytime but it can be an ideal breakfast idea.Have it with yoghurt.

Ingredients: (Serving 4)

• 1 Cup Fenugreek / Mehi
• 50 gms Cottage Cheese / Paneer
• ½ Cup Oat
• 1 Cup Wheat Flour
• 1 Cup Milk
• Water
• Oil
• Salt to taste
• ¼ tsp Pepper
• ½  tsp Dry Mango Powder / Amchoor
• ½ tsp Cumin Seeds / Jeera
• 1 inch Ginger
• 3 Green Chilies
• ½ Cup Coriander Leaves / Dhania

Method:

• Mix to knead Oat, Wheat flour, Salt, and Oil  into a dough with the help of milk.( Sprinkle and knead with a little water to make the dough soft )
  
• Keep aside for a while to prepare the filling.
• For filling add some oil in the pan, in the hot oil add grated Ginger, Cumin Seeds along with finely chopped green Chilies.
• Sauté for a while and then add Fenugreek leaves.
• When it settles down add the mashed Cottage Cheese.
• Add now the remaining spices, Salt and Coriander Leaves.
• Mix and sauté all these ingredients on a medium flame for about 5 min.
• Now take a small ball size portion of the dough and prepare Roti with the help of a rolling pin over the rolling board. ( Round flat cake or bread ) out of it.
• Spread the made filling over it, apply little water over the Roti and seal it now with another made Roti.
• Spread the filling along with Roti with the help of a rolling pin.
• Place it over a hot tava ( Heating plate )
• Roast on both sides on a medium flame using any medium of cooking like butter or oil.

For any further clarification please do watch the video.

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Gobi Matar Keema [Cauliflower and Peas]

This is a very tasty and innovative recipe using simple ingredients that can be enjoyed as a bun sandwich filling or can also be taken with Paratha or bread.

Ingredients:

• 1 Medium sized Cauliflower / Gobi
• 1 Cup Peas / Matar
• 2 Medium sized Tomatoes
• 2 Medium sized Onion
• 1 tsp Garlic & Ginger
• Coriander Leaves for garnishing
• Oil
• Water
• 1 tsp Turmeric Powder / Haldi
• ½ tsp Green & Black cardamom Powder
• 1 tsp Red Chili Powder
• ½ tsp Cumin Seed Powder
• ½ tsp Garam Masala
• ½ tsp Cumin Seeds / Jeera
• ¼ tsp Caraway / Black Cumin Seeds /Shahi Jeera
• Pinch of Cinnamon Powder / Dajchini
• Salt to Taste
• 2 to 3 Green Chilies

Method:

• Grate the Cauliflower.
• Heat some Oil in the non stick frying pan
• Add Cumin seeds and finely chopped Onions.
• Fry till golden brown addinggreen chilies slit in between along with Ginger & Garlic paste.
• Now add the chopped Tomatoes and keep on cooking till tender.
• Add all the grounded spices along with Salt.
• Now add the Cauliflower and Peas.
• Keep cooking till tender, adding a little water if required.

For any further clarification please do watch the video.

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Microwave Aloo Paneer Curry [Potato and Cottage Cheese]

Cooking in microwave can be fun and easy plus tasty. Today we are going to make a very tasty recipe of cottage cheese that even a child can prepare.

Ingredients (Serving 4) :

• 300 gms Cottage Cheese / Paneer
• 2 Medium sized Potatoes / Aloo
• ¼ Cup Milk
• Oil
• 2 to 3 Cups Water
• Salt to taste
• ½ tsp Red Chili Powder
• 1 tsp Turmeric Powder / Haldi
• 1 tsp  Fennel Powder / Saunf
• ½ tsp Ginger Powder / Saunth
• 1 tsp Dry Fenugreek / Kasoori Methi (Optional)
• ¼ tsp Green Cardamom Powder
• 3 Cloves
• ¼ tsp Cinnamon Powder
• ¼ tsp Cumin Seed Powder
• 1 to 2 Bay leaves
• ¼ tsp Garam Masala

Method:

1. In a bowl take some Oil and add diced Potatoes, Cottage Cheese, Salt, Bay Leaves and Dry Fenugreek Leaves.
2. Cover up the bowl and keep cooking on high power in microwave for about 8 to 10 mins.
3. Take out and add the rest of the spices along with water.
4. Cover up and keep to cook for another 5 to 8 min on high power.
5. After this add milk and cook for another 3 min.
6. Serve hot with Rice or Paratha.

Tips:

• In microwave cooking use small vessels when possible and cook covered, this saves time and energy.
• Don’t add at once too much water while cooking.

For any further clarification please do watch the video.

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Microwave Aloo Bun [Baked Kachoori]

A very popularbakery dish of India,loved by all as anytime snack is a bun stuffed with spicy potatoes. Conventionally prepared in bakeries, we have tried to make it at home in microwave on the request of our loved followers. It turned out very well but not exactly same as we get in bakeries.

Ingredients:(Serving 12 pieces)

For Buns

• 2 Cups Allpurpose Flour (Maida)
• 1 tsp Sugar
• ½ tsp Salt
• 2 tsp DryActive Yeast OR 1 tsp Instant Yeast
• 1 tbsp Oil
• 1 Cup Milk
• Water

Aloo Filling

• 6 Medium sized Boiled Potatoes
• ½  Cup Fresh boiled or Frosted Peas
• 1 tbsp Oil
• 1 tsp Salt or to taste
• ¼ tsp Pepper
• 1 tsp Turmeric Powder
• 1 tsp Crushed Cumin Seeds
• ½  tsp  Coriander Seeds
• ½  tsp Garam Masala
• 1 tsp Dry Mango Powder / Amchoor

Method:

1. Dissolve dry active Yeast in ½ a cup of lukewarm water adding sugar and keep to rest for about 10 min.( It will foam up )
2. Now make a soft dough adding the foamed up Yeast, Salt, Oil, lukewarm Milk and Maida.( You can add water only when required in small quantity, to make the dough more soft. Add as much of water as the Flour can absorb). Keep on kneading for about 15 to 20 min.
3. Keep the dough to rest covered for about 4 hours in a warm place.
4. For the Potato filling, take a bowl, add and mix all the ingredients in it along with boiled mashed Potatoes and frozen or boiled fresh peas.
5. Microwave it to cook covered on high power for about 8 to 10 min stirring in between.
6. Let the filling to cool down and then fill it up in small dough balls.
7. Keep these stuffed balls over a greased and flour coated plate at a little distance to each other.
8. Cover the plate and keep in a warm place for about 4 hours.
9. The buns will get double in size to what they were earlier.
10. Now microwave them on 300 power for 10 min.(Pierce to find out if they are well baked)

Tips:

• To get a golden crust and a crunchy flavor , you can roast your buns in toaster after baking them in microwave.

For any further clarification please do watch the video.

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Singhare Ka Halwa

Water Chestnut or Sighara as called in Indian Hindi language is a very important food item during the vrat or fasting days. A lots of recipes are prepared out of this fruit used most commonly in form of flour.
Ingredients: (Serve for 2)

• 1 Cup Singhare ka Atta / Water Chestnut Flour
• ½ cup or 5 tsp Sugar
• 3 tbsp Desi Ghee /  Clarified Butter
• ½ tsp Green Cardamom powder
  
• 50gms Grated Coconut
• 50gms Raisins
• 50gms Cashew nuts
• 1 Cup Water

Method: 

1. In a pan roast the Singhara Atta till it gets light brownish in color and an appetizing aroma comes out of it.
2. Now add the ghee to it and keep on sautéing it again for a couple of minutes.
3. Then add the water along with Sugar and Dry Fruits.
4. Keep on stirring till the water gets absorbed and the Halwa turns non sticky.
5. Sprinkle the Green Cardamom Powder.
6. Serve garnished with Dry Fruits.

Tips:
Roasting the Flour before adding Ghee helps to prevent lumps in the Halwa.For any further clarification please do watch the video.

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Hot Almond Green Milk Tea

 

Those who just hate to drink milk this recipe would be hard to resist even for them. This drink can well be called a mixture of flavor, taste and health. You can add your own experiences with this drink by adding in or subtracting your own flavors and you will just love it.

Ingredients: (Serving 2)

• 2 ½ Cups of Milk
• 1 Green Tea Bag
• 2 tsp Sugar or Honey
• 5 grated Almonds
• ¼ tsp Cinnamon Powder
• ¼ tsp Green Cardamom Powder
• 4 strands Saffron (Optional)

 

Method:

1. Let the to boil in a vessel, when it is about to come to boil add the tea bag to it.
2. Add sugar along with Almonds and keep on boiling on a low flame till about ½ cup of milk gets evaporated and gets a bit thick.
3. Then add the Cinnamon and Cardamom powder, give it again a boil for a minute.
4. Take out the tea bag.
5. Pour in the cups and garnish with Almonds and Saffron.
6. Serve hot.

For any further clarification please do watch the video.

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Karela Aloo Fry Recipe [Fried Bitter Melon And Potato]

This recipe may not rate too high from the health point of view but it certainly is finger licking with fried potatoes, our all time favorite.
Ingredients: (Serving 2)

• 300gms Bitter Melon / Bitter Gourd / Karela
• 2 Medium sizedPotatoes/ Aloo
• 2 Big Onion
• Oil
• Salt to taste
• ¼ tsp Garam Masala
• ¼ tsp Dry Mango Powder / Amchoor
• ½ tsp Turmeric Powder / Haldi
• ½ tsp Cumin Seeds / Jeera
• ½ tsp Carom Seeds / Ajwain
• 1 tsp Coriander Powder / Dhania

Method:

1. Take enough of Oil in a frying pan and fry long cut and peeled Potatoes till golden brown.
2. Same as this fry the peeled and long cut Bitter Melon till golden brown.
3. Now in a non stick pan take 1 tbsp of hot Oil and add Cumin seeds and Carom seeds into it to crackle.
4. Add Onions to fry till transparent and then add Salt and Turmeric powder.
5. Sauté for a while and then add the fried Bitter Gourd and Potatoes.
6. Add the rest of spices and keep on cooking till the Karela and Aloo is tender.
7. At last sprinkle with Garam Masal and serve hot with Roti or Paratha.

Tips:

• Don’t keep the Bitter Gourd or even Potatoes cut and refrigerated long before cooking; they don’t become soft easily at time of cooking.

For any further clarification please do watch the video.

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Khajur Ki Kheer

A very popular household easy and simple to make sweet dish from India that is made using only three main ingredients Rice, Milk  and Sugar. We have here tried out to make it with a difference adding Dates that gives the kheer a different color and flavor.

Ingredients: 

• 1 Cup Rice
• 1 LtMilk
• 1 Cup Sugar
• 1 Cup Dry Fruits- Almonds, Raisins, Cashew nuts, Walnuts, Coconut
• 1 Cup Wet Dates / Khajur

Method:

1. Keep the Rice soaked in water for about 1 hour.
2. Soak the wet Dates in 1 cup of lukewarm milk for about 10 to 15 minutes till they get soft and mashable.
3. Take a vessel now and cook the rice using half the quantity of milk till the rice becomes soft.
4. After the rice has become soft put off the stove and mash it a little with the help of a spoon.
5. Then pour the remaining quantity of milk, sugar and dry fruits and bring to boil for about 5 minutes on a low to medium flame.
6. Serve cold.

For any further clarification please do watch the video.

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One Pot Sookhe Ya Tariwala Kala Channa [Black Chickpea]

Black Chichpea make a very tasty soup recipe .You can also evapourate the whole of water from it and have it dry as Masala Wala Kala Channa. Its a low Calorie diet and as being anti sugar good for diabetic patients.

Ingredients:

• 500 gms Bengal horse gram / Black chickpea / Kala Channa
• 2 tsp Salt or as per taste
• 2 tbsp Oil
• 3 medium sized Onion
• 7 to 8 Garlic cloves
• 1 inch Ginger paste
• 2 Green Chilies
• ½ tsp Baking Soda / Edible Soda / Metha Soda
• ½ tsp Turmeric Powder
• 1 tsp Cumin Seeds / Jeera
• 1 tsp Garam Masala
• ½ tsp Grounded Peppercorn (Optional) to make more hot
• 1 tsp Coriander / Dhania Powder
• 1 tsp Dry Mango Powder / Amchoor
• ½ tsp Carom Seeds /Ajwain

Method:

1. Keep the Kala Channa soaked in enough water adding 1 tsp of Salt and Baking soda for about 8 to 12 hours.
2. Take a pressure cooker and heat some Oil in it.
3. Add now the Cumin seeds and Carom seeds in the hot oil and let them to splatter.
4. Now add the chopped Onions and green chilies .Let the onions fry till golden brown.(Take out a part of fried onions to use for garnish later.)
5. Add the Ginger & Garlic paste and sauté for a while.
6. Pour the whole of the soaked Kala Channa with its water (You can add more water if required.) in the cooker adding all the grounded spices and salt as per taste and requirement except Garam Masala.
7. Keep it to pressure cook for about 30 to 45 minutes till the kala Channa gets tender.
8. After this add the Garam Masala and the remaining fried onions and keep on to cook for just 5 minutes more.
9. Serve hot with Puri or Paratha.

Tips :

• Instead of adding all these spices you can also try out ready made Channa Masala available in the market.

For any further clarification please do watch the video.

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Raw Green Papaya & Carrot Fry Recipe

Raw papaya is considered to be a low fat healthy vegetable fruit. It has a lot of health benefits starting from - its good for your stomach to cure intestine bacteria infection, then helps out for indigestion problem. We usually have Papaya as a salad but here we will make it in a very Indian style yet not compromising with its nutritional value. 
Ingredients :

• 500 gms Raw Papaya / kacha Papita
• 2 Medium sized Onions
• 1 inch Ginger
• 2 Green Chilies
• 250 gms Carrot
• ½ Cup Chopped Capsicum (Optinal)
• ½ tsp Shahi Jeera / Black Cumin
• 1 tsp Turmeric Powder
• ½ tsp Garam Masala
• 1 tsp Cumin Seeds / Jeera
• 2 Cloves
• Salt to taste
• 2 tbsp Oil

Method:

1. Wash and peel off the outer skin of Papaya, Carrot and Ginger.
2. Grate and mix all the three together.
3. Heat some Oil in a non stick frying pan and then add to it Cumin seeds.
4. Let them to splatter, and then add chopped Onions.
5. Over the Onions add chopped green chilies and Cloves.
6. After frying the onions for a while add grated Ginger and keep on frying till the onions turn golden brown.
7. Now add the grated Papaya, Carrot, Salt, and Turmeric Powder and keep on stirring and sautéing for about 10 minutes till the veggies get tender. ( You can sprinkle a little water for moisture or even if you feel the Papaya and Carrot are still raw in taste )
8. Now sprinkle the Garam Masala and Shahi Jeera over it and mixing properly cook for another couple of minutes.
9. Serve hot with Roti, Paratha or Bread.

Variation

• You can even add Capsicum along with Carrot in Papaya fry. It too tastes awesome.

For any further clarification please do watch the video.

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Vegetable Daliya Khichadi / Upma

Daliya is made of broken wheat, its very healthy to have this for your breakfast. Usually its prepared adding milk and sugar but you can also have daliya in form of pulao, Khichadi or upma adding lot of veggies that makes it even more good for you as a diet. Here we will be making Daliya in a very different way this recipe will be defiantly cherished by your kids.
Ingredients (Serving 4 ) :

• 300 gms or 1 ½ Cup Daliya / Cracked Wheat
• 1 tsp Cumin Seeds / Jeera
• ½ inch Ginger & 4 Garlic to make Paste
• 2 finely chopped Green Chilies
• ½ tsp Garam Masala
• 2 Big Onion
• Salt to taste
• ½ Cup Green Peas
• ½ Cup Length size chopped Carrot
• 1 Medium Capsicum Chopped
• ½ Cup Chopped Green Beans
• 1 Big Tomatoes
• Dhania / Coriander Leaves for garnish
• 3 Cup Water
• 1 tbsp Oil

Method:

1. Wash the Daliya and clean and cut the vegetables.
2. Take a pressure cooker and heat Oil in it.
3. As the Oil gets hot add Cumin seeds in it and let them to splatter, then add Onions.
4. When the Onion starts turning transparent we will add Ginger & Garlic paste along with Green chilies. Sauté this and then add all the cut veggies.
5. We will again sauté them for couple of minutes and then add Tomatoes in it.
6. After mixing well add Daliya – sauté again for a while. ( Be careful that the Daliya doesn’t stick to the base or burn.)
7. Now pour Water add salt and Garam Masal mixing properly all the ingredients.
8. Close the pressure cooker lid now and give about 3 whistles.
9. Serve hot in breakfast or lunch.

Tips :

• If you add less water the Daliya preparation will seem as a Pulao and if you add a bit more water it will give you a khichadi flavor.
• You can enjoy Daliya Pulao along with Pickle
• You can also add any kind of Dal / Lentil to it if you want to make it more healthy.

Variation :

• For children you can omit out chili or add Turmeric powder instead of Garam Masala.

For any further clarification please do watch the video.

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Potato Ginger Cutlets [Aloo Adrak ki Tikki]

Potato Ginger Cutlet, this recipe though seems as a snack that can be enjoyed for tea time is taken for dinner or lunch with Rice, Roti or Paratha. As because of extensive use of ginger and chili powder in this dish its very hot and is good to have at times when you suffering with a very bad cold. Its crispy from outside but soft from inside.

Ingredients(Serving 3)

• Potato
• Ginger
• Chili Powder
• Salt
• Oil
• Corn Flour

Method:

1. Wash and peel the Potatoes and Ginger.
2. Grate the Potatoes and squeeze out the water out of it.
3. Now grate the Ginger and mix it with grated Potatoes.
4. Add the Corn Flour, chili Powder, Salt to this.
5. Heat oil in a shallow frying pan.
6. Make cutlets of the prepared mixture and put to fry in the hot oil pan.
7. Keep on frying them till they get brown in color on both sides tilting upside down.
8. Serve hot with Roti or Rice.

Tips:

• Avoid making the cutlets with your hand as because of chili powder in it you might feel burning sensation.

For any further clarification please do watch the video

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Basic Yellow Rice [Taher] in Microwave

This basic yellow rice recipe also known as Taher is a part of Kashmiri cuisine that can be called as a basic of Pulao, this dish can be instantly prepared and tastes awesome. It tastes so very delicious that it can be taken without any side dish. Usually this rice is prepared at times of giving bhog while performing Pujas.

Ingredients:( Serving 2 )

• 2 Cups Basmati Rice
• 4 Cups Water
• 2 tbsp Desi Ghee / Clarified butter or Mustard Oil
• ½ tsp or Salt
• ½ tsp Turmeric Powder / Haldi

Method:

1. Wash and soak the rice in water for 1 hour.
2. Then add Turmeric powder into it..
3. Let it cook for 15 min in Microwave at high power.
4. After a standing time of 5 min add up the salt and hot Desi Ghee.
5. Serve hot with any spicy hot recipe.

Variations:

• Instead of Turmeric Powder you can add 2 threads of Saffron.
• Originally smoked out hot Mustard oil was used to temper the rice.
• You can add salt before the cooking of rice, but adding salt later on gives a completely different flavor to the recipe.

Tips:

• Cook the rice covered in the Microwave.

For any further clarification please do watch the video.

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Original Kashmiri Shahi Dum Aloo

Today we will be making Dum Aloo a very famous vegetarian recipe from Kashmir made with fried potatoes in yoghurt gravy sauce and cooked on a low flame tightly covered over a long period of time -this is exactly what is signified as Dum Aloo.

Ingredients(Serving 4): 

• 12 Baby Potatoes
• 2 tsp Fennel Seed Powder
• ½ tsp Dry Ginger Powder
• 1 ½ tbsp Curd
• 1 ½ tsp Red Kashmiri Chili Powder ( It has a different flavor giving dark color yet is not too hot )
• ¼ tsp Turmeric Powder
• ¼ tsp Cinnamon Powder
• 2 Black & 3 Green Cardamom Powder
• 3 Crushed Cloves
• ½ tsp Shahi Jeera / Black Cumin Seeds
• ½ tsp Cumin Seed / Jeera Powder
• ¼ tsp Garam Masala
• Salt to taste
• Oil to fry 
• 3 Glasses Water

Method:

1. Boil and peel the Potatoes.
2. Pierce them with a tooth pick.
3. Heat enough oil in a frying pan to deep fry the Potatoes till golden brown.
4. Keep the fried Potatoes aside, put off the burner and take out the excess oil out of the pan.
5. Now in the hot oil add Red Chili powder along with Black & Green Cardamom powder and crushed cloves. Mix well for a while.
6. Pour the curd in it now and mixing, properly for a minute put on the burner keeping it on a low flame. ( Be careful that the curd doesn’t curdle )
7. Add water.
8. Now add all the other remaining spices and salt.
9. As the gravy comes to boil add the fried potatoes and cover the pan.
10. Keep this to cook, covered for about 25 to 30 min on a low flame.
11. By this time the Dum Aloo turns tender and absorbs gravy in it turn of the stove.
12. Serve hot with Rice.

Tips:

• Don’t boil your Potatoes to become too tender, but if steaming in a pressure cooker just give them 1 whistle.
• Piercing help in absorption of oil and gravy.

For any further clarification please do watch the video.

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Agra Ka Petha

All of us who have a sweet tooth especially for Indian sweets must have been well known with Petha and specially Agra ka Petha. This very famous sweet from the city of Taj Mahal- Agra has a nostalgic place in some of our childhood memories. This is our amateur effort to recreate this expressed recipe hope this turns out as good as original for all of us.
Ingredients:

• 500 gms Ash Gourd / Petha
• 500 gms Sugar
• 1 tsp Lime juice
• 1 full tsp Alum Powder / Phitkari
• Water
• Few drops of any Essence to flavor
• Saffron or few drops of Food Color ( Optional )
• 1 tbsp Coconut Powder
• Castor Sugar as per required to coat

Method:

1. Wash and peel the Petha
2. Cut into big chunks about 2” inch in size.
3. Take out the seeds along with the soft portion.
4. Pierce the Petha pieces with a fork from all sides.
5. Properly immerse the pieces of Petha into the Alum powder mixed water for about 4 hours.
6. After this take out and dry the pieces under a fan for about half hour.
7. Now prepare the sugar syrup dissolving sugar along with 1 cup of water.
8. Add Lemon juice.
9. When the sugar syrup boils up and starts getting thick add the paces of Petha into it with saffron or any food color as desired.
10. Keep on boiling them for about 4 min on a low flame.
11. Put off the burner now and keep the Petha pieces in the sugar syrup for about 4 to 5 min.
12. You can see them turning transparent in color.
13. Take them out now over a sieve to cool down and dry up.
14. Here you can sprinkle any kind of Essence over them.
15. Keep the Petha pieces in a cool and dry place for about 12 hours.
16. You can now coat them up with Castor sugar and Coconut powder.

Serving:

• You can store the Petha for about a month in an air tight container at a cool and dry place.

Tips:

• Make Petha in a heavy bottom non stick pan to avoid over cooking or burning of Petha.
• Make sure that your pieces of Petha don’t become too soft while boiling.
• Turning of the Petha transparent signifies that the pieces have well absorbed the sugar.
• You can reuse the prepared sugar syrup to add sugar in tea, coffee or any other sweet item preparation.

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Khatay Karela Baingan Sabzi [Bitter Melon With Eggplant]

Bitter Melon along with Eggplant makes a very tasty simple easy to cook recipe that can be enjoyed with Rice or Roti. It’s a bit tangy in flavor because of the use of curd in it. This dish is a part of Kashmiri Cuisine.
Ingredients (Serving 4) :

• 400 gms Karela / Bitter Gourd / Bitter Melon
• 400 gms Baingan / Egg Plant
• Oil to fry
• Salt to taste
• 1 Cup or 200 gms Curd
• 1 tsp Turmeric Powder
• ½ tsp Chili Powder
• ¼ tsp Shahi Jeera / Caraway/Black Cumin Seeds
• ¼  tsp Garam Masala
• 1 ½ tsp Fennel Seed Powder / Saunf
• ½ tsp Dry Ginger Powder / Saunth
• ¼ tsp Cumin Seed Powder
• 2 Cloves
• 2 Chilies

Method:

1. Peel and wash the Karela’s and cut into half. (Take out any hard seeds if found)
2. Wash and cut the Eggplant too into long squarely pieces.
3. Heat the oil in a pan and then put the Eggplant to fry till golden brown.
4. After frying take out the Eggplant in a bowl and repeat the process with Bitter Melon.
5. Now in the remaining oil (Take out the excess oil if you want) add Curd, Turmeric powder, chili powder, Shahi Jeera, Cumin seed powder, Cloves, Fennel powder, Dry Ginger powder and Salt
6. Mix well and then add the fried karela and Baingan along with a glass of water.
7. Cook for 10 min covered on medium flame till the Karela becomes tender.
8. Serve with Rice or Roti.

Tips:

• Keep the peeled Bitter Melon soaked in salted water for couple of hours to minimize the bitterness.
• Fry the Eggplant before frying Bitter Melon

For any further clarification please do watch the video.

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Crispy Capsicum Potatoes [Fried Aloo Aur Shimla Mirch Ki Sabzi]

Capsicum and Potatoes together make a very tasty Sabzi recipe and here we have tried not to overcook the Capsicum to maintain its nutritional value plus in this method of preparation the Capsicum gets easily digested. Ingredients (Serving 4) :

• 2 Big Size Bell Pepper/ Capsicum / Shimla Mirch
• 10 to 12 Small Potatoes / Aloo
• ¼ tsp Carom Seeds/Ajwain
• ½ tsp Cumin Seeds / Jeera
• 1 tsp Turmeric Powder / Haldi
• Salt to Taste
• 2 tbsp Oil
• ½ tsp Garam Masala
• ½  Cup Chopped Coriander Leaves / Dhania
• 1 tsp Lemon Juice (Optional)
• Green  Chilies as per taste (Optional)

Method:

1. Boil and peel the Potatoes.
2. Cut them into big chunks.
3. Heat Oil in a frying Pan and when the Oil is hot enough add Carom Seeds and Cumin Seeds into it.
4. As the seeds splatter adds Turmeric Powder along with the Potatoes into it.
5. Sauté the Potatoes till they are golden brown in color and add salt (Add it very cautiously if you have already added salt while boiling Potatoes.)
6. After the Potatoes have turned golden brown in color add the long cut pieces of Capsicum and keep on cooking for another 5 min tossing the Potatoes and Capsicum in the Pan.
7. At last add the Garam Masala and Lemon Juice and put of the burner.
8. Garnish with Coriander Leaves.
9. Serve hot with Paratha, Roti or Bread at lunch or breakfast.

Tips:

• Cook in a nonstick utensil.
• It’s recommended to cut boiled potatoes in big chucks otherwise they might become mushy while sautéing.
• You can also boil the potatoes in salted water.
• You can use this filing as a Samosa or Sandwich

For any further clarification please do watch the video.

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