MOOLI PARATHA / RADDISH PARATHA

Ingredients:-

Wheat flour- 3 cups
Oil- 2 tsp
Water to make dough
Salt - a pinch

For stuffing:
Grated raddish- 2 cups

Garam masala pwdr-1 tsp

Red chilli pwdr-1/2 tsp
Salt to taste
Oil to saute- 1 tbsp

Procedure:-

• Mix the flour with water and knead to a smooth dough, smear oil on surface, keep it aside.
• Sqeeze grated raddish, remove excess water.
• Fry grated raddish in a tbsp of oil for 2-3 minutes , add garam masala pwdr, red chilli pwdr and salt. Mix it well. Remove from heat.
• Divide the dough into even sized balls and roll them into 3" diameter circles, Stuff raddish inside and close it. Roll it like chapathi.
• Heat the griddle and place paratha. When small bubbles appear on top, turn over immediately bake both the sides.
• Apply little ghee or butter on paratha.
• Serve hot with vegetables/ curry/ chutney/curd.

PEAS PULAV

Ingredients:-
Serves- 4

Basmati Rice- 2 cups
Frozen /fresh peas-1 cup
Sliced onion- 1no.
Green chillies- 2 nos.
Ginger-garlic paste- 1 tsp
Cumin seeds-1 tsp
Bay leaf- 1 no.
Cinnamon- 1" pc
Cloves- 2 nos.
Cumin pwdr- 1 tsp
Coriander pwdr- 1 tsp
Ghee / Clarified butter- 1 tbsp
Salt to taste
Water- 3 cups(1:1.5- rice:water)

Procedure:-

• Heat ghee in cooker pan, saute cumin seeds, crushed cinnamon, cloves, bay leaves, green chillies, ginger-garlic paste and onion.
• Stir in cumin pwdr and coriander pwdr.
• Add frozen/ fresh peas, saute for 3-4 minutes.
• Now add washed and drained rice, fry for a minute, rice grains shd get coated with ghee.
• Finally add water and salt to taste.
• Close the cooker lid, place the weight, pressure cook for 2 whistles.
• Serve hot with any gravy of your choice.

KHADI PAKODI

Its a wellknown dish from Punjab, goes very well with Roti/ Chapathi.

Ingredients:-

For Pakodi
Besan - 1 cup
Finely chopped green chillies- 1 tsp
Garam masala pwdr- 1 tsp
Finely chopped onion- 1/2 cup
Chopped coriander leaves- 1 tbsp
Salt to taste
Oil to deep fry

For Khadi:-

Yogurt / dahi ( a bit sour )- 2 cups
Besan - 3 tbsp
Water- 2-3 cups
Ginger-garlic paste- 1 tsp
Finely chopped onion- 1/2 cup
Cumin seeds/jeera- 1/2 tsp
Methi/ fenu greek seeds- 1/2 tsp
Red chilli pwdr- 1 tsp
Turmeric pwdr / Haldi- a pinch
Oil to saute
salt to taste

Procedure:-

• Mix besan, onion, green chillies, salt, garam masala pwdr, chopped coriander leaves with required qty of water to make thick batter.
• Make round balls, deep fry in oil till pakodi turn golden color. Keep aside.
• Beat yogurt, besan, haldi, red chilli pwdr & salt together with water, no lumps shd be left.
• Heat 1 tbsp of oil in a wok, saute cumin seeds, fenugreek seeds, ginger-garlic paste and onion. Fry till onion turns tender.
• Now add besan-yogurt mix, bring it to boil. Keep stirring frequently to avoid burning of yogurt at bottom of wok.
• Allow khadi to cook on low heat for 15-20 mins.
• Arrange pakodi in a bowl and pour this khadi over pakodi.
• Garnish with corinder leaves.
• Serve hot with Roti / chapathi.

SAMOSA

"Samosa" is a deep fried snack of North India, but famous in almost all the parts of India.
Ingredients:-
To make 10 samosa

For outer layer/crust:
All pupose flour-1 cup
Fine semolina- 1/4 cup
Oil- 1 tbsp
Salt to taste
Water to make dough

For Filling:
Boiled potatoes- 3 nos.
Frozen peas -1 cup
Green chillies- 2 nos.
Aniseed /sompu/saunf- 1 tsp
Garam masala pwdr- 1tsp
Coriander pwdr-1 tsp
Oil to saute- 2 tbsp
Salt to taste

Procedure:-

• Mix all purpose flour, fine semolina, salt & 1 tbsp oil, make dough by adding required qty of water. Keep the dough covered for half an hour.
• Heat 2 tbsp of oil in a wok, add aniseed/ saunf, saute finely chopped green chillies,peas for 5 minutes.
• Stir in mashed boiled potatoes, add salt, coriander pwdr and garam masala powder.
• Remove from heat after 4-5 mins. Allow it to cool.
• Divide the dough into even sized dough balls.
• Roll the dough into circle(like chapathi), cut it into 2 semicircles.
• Take each semicircle and fold it like a cone, stuff the filling, apply water to the edges and seal properly.
• Deep fry samosa in medium heat until they turn golden colour.
• Serve hot.

BHINDI MASALA

Ingredients:-

Okra/ Bhindi- 1 lb
Chopped onion- 1 cup
Chopped tomato-1 cup
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Coriander leaves- a fistful
Green chillies- 2 nos.
Red chilli pwdr- 1 tsp
Garam masala pwdr- 1 tsp
Turmeric pwdr- 1/4 tsp
Coriander powder- 1/2 tsp
Salt to taste
Oil - 1tbsp

Procedure:-

• Cut okra, shallow fry them and keep aside.
• Heat oil in a wok, saute green chillies, ginger-garlic paste, onion. and tomato accordingly.
• Stir in all the powders and salt.
• Add fried okra, cook for 5-6 minutes, remove from heat.
• Sprinkle chopped coriander leaves.
• Serve with chapathi/roti.

DAL TADKA

Ingredients:-


Toor dal/ Split pigeon peas- 1 cup
Ginger paste-1/2 tsp
Garlic paste- 1/2 tsp
Green chillies- 3 nos.
Onion- 1 No.
Tomato- 1 no.
Cilantro- fistful
Curry leaves- 1 string
Cumin seeds/ jeera - 1/2 tsp
Red chili pwdr- 1/2 tsp
Oil to saute
Salt to taste


Procedure:-

• Cook Dal in cooker and keep aside.


• Saute Jeera, curry leaves, ginger-garlic paste.


• Add Chopped green chillies and onion, fry for 2-3 minutes.


• Add chopped tomato and fry.


• Add cooked dal, bring it to boil.


• Add red chilli pwdr, salt.


• Sprinkle chopped cilantro.


• Serve with chapathi/roti/rice.

PARATHA

Ingredients:-

All pupose flour/ maida- 4 cups
Egg (beat before adding)-1 no.
Curd- 1 tbsp
Oil -1 tbsp
Sugar- 1/2 tsp
Salt a pinch

Procedure:-

• Mix all the ingredients together, add required amount of water, make dough.
• Smear oil on the dough, keep it covered for an hour.
• Divide dough into even size dough balls.
• Roll it into flat circle, again roll it like a coil as shown in picture.
• Roll the coil again, do it 2-3 times to get soft layered paratha.
• Put the paratha on hot griddle, turn upside down when bubbles appear on the surface.
• Bake it for 1-2 minutes, remove from griddle.
• Serve hot with any side dish of your liking.

MIXED VEGGIE

Ingredients:-

Chopped/ cubed Potato- 1 cup
Cubed Green pepper/Capsicum-1 cup
Cubed egg plant- 1 cup
Chopped cabbage- 1 cup
Chopped onion- 1cup
Chopped tomato-1/2 cup
Ginger paste-1 tsp
Garlic paste- 1 tsp
Slit green chillies- 4 nos.
Red chilli pwdr- 1 tsp
Garam Masala pwdr- 1 tsp
Turmeric pwdr- a pinch
Salt to taste
Oil to saute

Procedure:-

• Saute Ginger-garlic paste, green chillies and onion, fry for 2-3 minutes.
• Add chopped potato, cabbage, egg plant, capsicum and tomato , fry for 3-4 minutes.
• Add 1/2 cup of water and cook till veggies become tender.
• Stir in red chilli pwdr, garam masala pwdr, turmeric and salt.
• Cook for 2-3 minutes and remove from heat.
• Serve with roti/chapathi.

CARROT KHEER

Ingredients:-

Carrot - 5 nos.
Milk - 1 ltr
Sugar - 3/4 cup
Almond- 10 nos.
Cashew- 10 nos.
Cardmom pwdr- 1/4 tsp

Procedure:-

• Chop carrots into big pieces and cook till soft. (either in cooker or in a vessel).
• Keep milk for boiling.
• Grind cooked carrot, almond and cashews together into a smooth paste.
• When milk thickens a bit ( when it becomes 3/4 ltr) add sugar and ground paste, stir well, bring it to boil.
• Stir in cardmom powder.
• Serve hot or cold (by refrigerating it).

ONION KULCHA

Ingredients:-

All purpose flour / maida- 3 cups
Finely chopped onion - 1.5 cups
Green chilli paste - 1 tsp
Curd- 1 tbsp
Chopped cilantro - a fistful
Oil- 1 tbsp
Salt to taste

Procedure:-

• Mix all the ingredients together and make dough by adding required qty of water.
• Let it sit for half an hour.
• Divide dough into even sized dough balls.
• Roll them on a flour dusted platform into round shape.
• Place it on a hot griddle, brush the top surface with oil.
• Turn kulcha upside down after 2 minutes.
• Bake it for another 2 minutes , then remove from griddle.
• Serve hot with matar paneer / any side dish of your wish.

MATAR PANEER

Ingredients:-

Frozen peas / fresh peas - 2 cups
Fried Paneer cubes- 1 cup
Tomato - 2 nos.
Cashew - 8-10 nos.
Finely chopped onion - 1 cup
Ginger Paste- 1 tsp
Garlic paste- 1 tsp
Red chilli pwdr- 1 tsp
Garam masala pwdr- 1 tsp
Turmeric pwdr- 1/2 tsp
Chopped cilantro - a fistful
Bay leaves- 2 nos.
Oil to saute
Salt to taste

Procedure:-

• Thaw the peas if you are using frozen peas.
• Puree tomato and cashew together , keep aside.
• Saute bay leaves, ginger-garlic paste and onion, fry for 3-4 minutes.
• Add red chilli pwdr, garam masala pwdr, turmeric pwdr and salt, stir it.
• Add tomato and cashew puree, fry for 5 minutes.
• Stir in peas and paneer cubes, cook for another 5 minutes.
• Garnish with chopped cilantro.

CHANNA BHATURA

BHATURA:-

Ingredients:-
All purpose Flour- 4 cups
Baking soda- 1/2 tsp
Oil- 1 tbsp
Curd- 1 cup
Salt to taste
Oil for deep frying

Procedure:-

• Mix all purpose flour, salt, baking soda, oil with required amount of curd , knead it and make dough.
• Keep the dough in warm place for 5 hrs for fermenting.
• Divide the dough into small dough balls of golf ball size.
• Roll them thick and round of required size, usually bhaturas will be 6-7" in diameter.
• Deep fry, serve hot with channa masala.

CHANNA MASALA:-

Ingredients:-
Chick peas/ Kabul Channa- 2 cups
Bay leaves- 3 nos.
Tea bag- 1 no.
Onion- 2 Nos.
Tomato - 2 Nos.
Ginger- garlic paste- 1 tbsp
Slit Green chillies- 4 nos.
Cumin seeds/jeera- 1tsp
Cinnamon pwdr- 3/4 tsp
Cloves- 3 nos.
Turmeric pwdr- 1/2 tsp
Red chilli pwdr- 2 tsp
Garam masala pwdr-1 tsp
Coriander leaves- 1/2 cup chopped
Oil to saute
Salt to taste

Procedure:-

• Soak kabuli channa/chick peas for 5-6 hrs.
• Pressure cook chick peas with salt, water, bay leaves and tea bag.
• Grind 1 tomato, 1 onion, fistful of cooked chick peas.
• Heat oil in a wok, saute cumin seeds, cloves, cinnamon pwdr, green chillies , ginger- garlic paste one after the other respectively.
• Now saute one chopped onion and chopped tomato one after the other respectively.
• Add ground paste , fry for 5-6 minutes.
• Add red chilli pwdr, garam masala pwdr, turmeric pwdr and salt, stir well.
• Add cooked chick peas ( remove bay leaves and tea bag).
• Cook till the gravy becomes thick. (Taste it and adjust salt and spice according to your taste.)
• Sprinkle chopped coriander leaves.
• Serve hot with Bhatura/ chapathi/poori/ naan.

PANEER BUTTER MASALA

Ingredients:-

Paneer/ cottage cheese - 300 gms
Onion- 2 nos.
Tomato- 2 nos.
Butter- 3 tbsp
Bay leaf- 1 no.
Clove- 2 nos.
Cashew paste- 2 tbsp
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Red chilli pwdr- 1 tsp
Coriander pwdr- 1tsp
Garam masala pwdr-2 tsp
Turmeric/ haldi- 1/2 tsp
Ghee/ clarified butter - 2tbsp
Chopped cilantro- 2 tbsp
Salt to taste

Procedure:-

• Cut paneer into cubes and fry them in ghee, set aside.
• Heat butter in a wok, saute bay leaf and clove.
• Saute ginger, garlic paste and grated onion for 5-6 minutes.
• Add tomato puree and cashew paste fry for 5 minutes.
• Now add coriander pwdr, red chilli pwdr, garam masala pwdr, haldi and salt.
• At the end add fried paneer cubes, stir them in gravy.
• Sprinkle cilantro.
• Serve hot with chapathi/naan/kulcha.

PALAK CUTLET

Ingredients:-

Cooked Rice- 1 cup
Boiled potato- medium size 2 nos.
Spinach/palak - finely chopped- 2 cups
Green chilli paste-1 tsp
Ginger paste-1 tsp
Coriander leaves- chopped 1/2 cup
Besan- 2 tbsp
Garam masala pwdr- 1 tsp
Salt to taste
Oil to fry

Procedure:-

• Mash boiled potatoes and rice together.
• Add all other ingredients and mix well.
• Make round shaped patties of 3" diameter.
• Shallow fry on medium heat.
• Serve hot with tomato sauce.

RAJMA

Ingredients:-

Rajma/ red kidney beans- 2 cups
Ginger, garlic paste- 2tsp
Finely chopped onion- 1 cup
Chopped Tomato- 1 cup
Green chillies- 2 nos.
Chopped coriander leaves- 2 tbsp
Garam masala pwdr- 1 tsp
Red chilli pwdr- 1 tsp
Coriander pwdr-1 tsp
Haldi/turmeric pwdr- 1/4 tsp
Curd- 2 tbsp
Salt to taste
Oil to saute

Procedure:-

• Soak rajma overnight.
• Heat oil in a pressure cooker pan, saute ginger-garlic paste, green chillies and onion.
• Then add red chilli pwdr, garam masala pwdr, haldi and coriander pwdr.
• Add curd and stir it well and then add chopped tomatoes.
• Now add rajma, salt and water. Close the cooker lid and cook till 4 whistles.
• Garnish with chopped coriander leaves.
• Serve with rice/chapathi/roti/naan.

JEERA RICE

Jeera Rice is very easy to make and less time consuming.

Ingredients:-

Basmati Rice- 1 cup
Water- 2 cups
Thinly sliced onion- 1 cup
Cumin seeds- 2 tsp
Cumin pwdr-1 tsp
Fried cashew- 2 tbsp
Salt to taste
Ghee/clarified butter- 2 tbsp

Procedure:-

• Heat ghee in a Pressure cooker pan, saute Cumin and onion.
• Add Cumin pwdr and salt.
• Add soaked and drained basmati rice, fry for a minute.
• Add water, close the cooker lid.
• Turn off the heat after 2 whistles.
• Garnish with cashews, serve hot with any gravy.

CARROT HALWA

I used to make carrot halwa in a different style, used to cook carrot in cooker, tastes okie dokie. This time my friend Punjabi Kudi helped me by sharing typical Punjabi Carrot Halwa recipe. It was AWESOME!!!!!!

Ingredients:-

Shredded carrot- 3 cups
Milk- 2 cups
Sugar- 1/4 cup or as required
Cardmom pwdr- 1/2 tsp
Clarified butter/ghee- 4 tbsp
Cashew, raisin, almond pcs- 2 tbsp

Procedure:-

• Heat clarified butter/ghee in a pan and fry cashew, almond, raisins, keep aside.
• In remaining ghee, fry shredded carrot for 10 minutes.
• Mean while, keep milk for boiling on another stove, boil till milk reduces to a cup.
• After frying carrot, add milk and keep stirring till all the milk evaporates.
• Now add sugar, cardmom powder. Stir till halwa leaves sides and bottom of pan.
• Turn off the heat. Add fried cashew, almond and raisins.
• Serve hot/chilled.
• Serve it with vanilla ice-cream, its a best dessert forever.

KAJU MASALA

Ingredients:-

Cashew/ Kaju- 1/2 cup
Ginger, garlic paste- 1 tbsp
Green chillies- 2 nos.
Red chilli pwdr-1 tsp
Garam masala pwdr- 1 tsp
Finely chopped onion- 2 nos.
Finely chopped tomato/ tomato puree- 2 nos.
Curd- 2 tbsp
Cilantro- 2 tbsp finely chopped
Turmeric pwdr/haldi- 1/2 tsp
Besan - 1 tbsp
Oil to saute
Salt to taste
Ghee to fry cashew

Procedure:-

• Fry cashew in ghee/clarified butter, keep aside.
• In a wok, heat oil, add ginger-garlic paste, green chillies, then chopped onion, saute till soft.
• Add tomato, fry for 3-4 minutes.
• Now add, garam masala pwdr, red chilli pwdr, haldi, curd and salt.
• Add besan flour to 1/4 cup of water, stir and remove lumps.
• Add besan slurry to masala, Stir it and cook it for few minutes.
• At the end, add fried cashew and chopped cilantro.
• Serve hot with chapathi/roti/naan/kulcha.

MASALA KULCHA

Ingredients:-

All Purpose flour- 2 cups
Curd- 2 tbsp
Baking powder- 1/2 tsp
Green chillies- 2 nos. (finely chopped)
Cilantro- 2 tbsp ( finely chopped)
Garam masala pwdr- 1 tsp
Salt to taste
Oil- 1 tbsp
Sesame seeds /til- to garnish
Clarified butter/ ghee to smear

Procedure:-

• Mix all purpose flour, baking powder, curd, green chillies, cilantro, garam masala, oil, salt with warm water, kneed it and make soft dough. Let it sit for an hour.
• Divide dough into even sized dough balls.
• Roll them into thick round shape.
• Place it on a hot griddle until bubbles form on top surface.
• Turn it upside down, bake for 2-3 mins.
• Apply ghee, sprinkle sesame seeds and finely chopped cilantro.
• Serve hot with any side dish.

BHINDI / OKRA FRY

Ingredients:-

Okra-10-12 nos.
Besan flour- 2 tbsp
Red chilli powder- 1 tsp
Any Masala powder- 1 tsp
Niger seeds powder/ uchellu pudi/gurellu pudi- 1 tsp
Salt to taste
Oil- 1 tbsp
To fry- 2 tbsp oil

Procedure:-

• Mix all the ingredients except okra.
• Make a lengthwise Slit in okra, stuff the mix in it.
• Fry them with oil.
• Fried okra is good companion for chapathi/roti/naan/kulcha.