INDIAN DISH!!

PANEER MAKHANWALA

PANEER MAKHANWALA

Cottage cheese 300gms

Onions 100gms

Ginger 20gms

Garlic 10gms

Green chilli 4nos

Red chilli powder ½ tspn

Coriander powder 1tspn

Tomatoes ½ kg

Garam masala powder ½ tspn

Cashew-nuts 10nos

Dry fenugreek leaves ¼ tspn

Butter 20gm

Salt to taste

Oil 30ml

PREPARATION:

Peel and fine chop onions. Blanch tomatoes for 20 seconds in boiling water. Remove skin, half, scoop out pulp. Pass pulp through a strainer. Puree 80% tomatoes in a blender and fine chop the rest. Keep aside. Boil cashew nuts for 5 minutes. Keep aside 3 of them, make a paste using water in a blender. Peel onion and garlic. Fine chop. Fine chop green chillies. Cut cottage cheese into ½ inch cubes.

Heat oil; sauté chopped onions till golden brown. Add in ginger, garlic and half of chillies. Stir for a minute. Add red chilli powder, chopped tomatoes. Stir for about 3 minutes. Add in tomato puree and salt. Stir & cook until fat separates. Now add in cashew nut paste, 50ml water& cottage cheese. Simmer 5 minutes. Finish off by sprinkling fenugreek leaves, garam masala powder, butter and remaing green chillies. Dish out, garnish with bolied cashew nuts and serve with chappaties / naans.

INDIAN DISH!!

LINGDI KA SAAG

Lingdi 2 bunch

Peanut / soybean oil 20ml

Onions 75gms

Asafetida 1/8 tspn

Cumin 1tspn

Red chilli powder ½ tspn

Ginger 1inch

Garlic 2cloves

Coriander powder 1tspn

PREPARATION:

Wash the lingdi and roughly cut them (1/2 cm length). Peel onions, garlic and ginger. Chop them. Heat oil, sputter cumin seeds. Add asafetida dissolved in a tablespoon of water. Stir in onions, garlic and ginger. When onions become soft. Add in, lingdi, salt and stir for about 30seconds. Add the remaining ingredients. Cover and simmer for about 15minutes. Serve with rice or bread.

LINGDI IS A LOCAL STEM TENDRIL VEGETABLE WHICH EITHER ONE LOVES OR HATES!! IT HAS BEEN MY CHILDHOOD FAVOURITE.LINGDI IS AVAILABLE IN THE LOCAL MARKET FROM JUNE TO SEPTEMBER. ACCORDING TO VENDORS, THEY COLLECT IT FROMTHE BANKS OF SMALL RIVERS NEAR A PLACE CALLED 'CHIDDERWALA' NEAR HARIDWARA. THE VEGETABLE  IS A RICH SOURCE OF IRON AND ROUGHAGE. IT HAS A TYPICAL FLAVOUR OF ITS OWNAND NOT MUCH SPICES ARE REQUIRED OR ELSE IT WILL SPOIL THE NATURAL FLAVOUR OF THE VEGETABLE. THANKFULLY IT HAS NOT REACHED ANY OF THE LUXURY HOTELS IN THE COUNTRY, OTHERWISE THE NATURAL TASTE, FLAVOUR AND SIMPLICITY OF THE DISH WOULD HAVE GONE FOREVER IN THE NAME OF CREATIVITY!!

INDIAN DISH!!

BATHUA KA SAAG

BATHUA KA SAAG

Bathua 1bunch

Mustard oil 50ml

Cumin 1tspn

Onions 100gms

Garlic 10gms

Garam masala powder ½ tspn

Vegetable stock 100ml

Bay leaf 1leaf

Ginger 10gms

Asafoetida a pinch

Coriander powder 1tspn

Peppercorns 6 to 8nos

Green chillies 6nos

Channa dal 4tbspn

Salt to taste

Cinnamon powder a pinch

PREPARATION:

Remove bathua leaves from the stem. Discard the stems. Thoroughly wash under running water.  Peel & chop onions & garlic separately. Scrape and grate ginger. Chop chillies. Wash and soak the channa dal in water for about 2 hours. Coarsely crush peppercorns. Dissolve asafetida in 10 ml water.

Heat oil in kadahi. Splutter cumin. Add asafoetida. Stir for about 10 seconds. Now add in onions, ginger and garlic. Shallow till onions are soft and translucent. Add bay leaf, peppercorns and channa dal. Add vegetable stock & little salt. Cover and cook for about 10 minutes. Remove the lid; add in bathua leaves along with coriander powder and green chillies. Add little more salt. Stir occasionally and cook for about 15minutes or until the mixture becomes dry. Finally sprinkle cinnamon powder & garam masala powder. Dish out and serve with a hot Indian bread.

NOTE:  One has to be careful while putting in the salt, the leaves shrink, therefore it is advisable to put minimum of salt. The dish is rich in proteins, fibre and iron. So excellent for anaemia and helps in dealing with constipation and digestive disorders.

INDIAN DESSERT!!

BOONDI LADOO

BOONDI LADOO

Besan (mota) 250gms

Sugar 200ml

Water 100ml

Rose water 10drops

Melon seeds 20gms

Black cardamom seeds 2gms

Silver leaf 1nos

Desi ghee to fry

PREPARATION:

Prepare a two string sugar syrup. Flavor with rose water. Prepare separately a thick batter with besan and soda bicarbonate dissolved in water. Heat ghee in a kadhai. Drop batter through a jharr (frying spoon with small perforations). Deep fry for about 3-4 minutes. Remove and drop into sugar syrup. Lift with a jharr after 5 minutes and put in a parat. Add melon seeds; shape into balls about an inch in diameter while still warm.

Garnish with silver leaf.

NOTE: 

You will find many variations of this ladoo with regard to colour, nuts, size of balls, size of boondi. It is the most popular sweet of India being served on every happy accession especially during festivals, marriages, birthdays, religious ceremonies, promotions as they are considered very auspicious.

SUBZ - PULAO!!

SUBZ PULAO

Basmati rice 200gms

Peas 100gms

French beans 50gms

Carrots 100gms

Cauliflower 50gms

Cardamom 1nos

Cloves 4nos

Cinnamon 1 stick

Bay leaf 1 nos

Peppercorns 6nos

Mace ½ nos

Salt to taste

Desi ghee 30gms

Water 160ml-175ml

PREPARATION:

Shell peas. Peel & cut carrots into ½ cm dices. String beans & cut them into neat dices. Peel & slice onions. Cut cauliflower into neat flowerettes. Pick, wash & soak rice for 20 minutes. Drain water. Heat fat. Add onions, stir and shallow fry till golden. Remove the onions. In the same fat, add rest of the vegetables, stir and cook for about 5 minutes. Add salt. Remove. In the fat, crackle whole spices. Add in water & salt. Bring to a boil. Add in chilli powder and rice. Bring to a boil. When about ¾ water is absorbed, add in vegetables. Cover with a lid. Place on a hot tava and cook for another 10 minutes.

Garnish with fried onions. Serve hot with a homemade raita.

SNACKS!!

www.chilli2cherry.com

POTATO GRENADES

Sandwich bread 6slices

Boiled milk 400ml

Potatoes 500gms

Peas 60gms

Nutmeg 1/8 nos

Oil to fry

Onions 125gms

Ginger 15gms

Green chillies 6nos

Coriander leaves 20gms

Peppercorns 8nos

Salt to taste

Butter 15gms

PREPARATION:

Peel potatoes, wash them, cut each of them into 8 to 10pcs. Boil in salted water till done. Drain, pass through a sieve. Trim the sides of the bread. Keep aside. Fine chop onions, ginger, green chillies and coriander leaves. Shell peas. Boil in salted water. Drain, refresh. Coarsely crush them. Crush peppercorns. Now mix potatoes, peas, onions, ginger, green chillies, coriander leaves, salt, nutmeg grated and butter.dip the bread lightly in milk. Place filling in the centre of the soaked bread slice. Form into an oval shape, resembling a grenade. Deep fry in hot oil till golden brown all around. Drain & place over the absorbent paper. Dish out and serve as an evening snack with ketchup or a garlic flavoured tomato chilli sauce.

It is a popular evening snack with the office going people. The children also love them as a brunch in school.

INDIAN DISH!!

WADA SAMBHAR

Urd dal (washed) 200gms

Green chillies 4nos

Salt to taste

Chopped ginger 10gms

Peppercorns ½ tspn

Oil to fry

PREPARATION:

Wash and soak the dal for about 12hour. Grind coarsely. Add in chopped chillies, ginger & salt. Mix together & shape into small flat rounds about .8 cm to 1cm. deep fry in oil till crisp golden. Drain.

Arrange over a banana leaf & serve with coconut chutney & sambhar.