Rasiya Dhokla

This Recipe is contributed by my friend Ankur and his wife Preeti and its real delicious and easy to make.Here is the recipe for it.

Ingredients :-

1. 1 cup rice boiled and cooked
2. 1/2 cup of Gram flour (Besan)
3. 3/4 cups of butter milk
4. 1/2 tsp of red chili powder,
5. 1/2 tsp turmeric  powder
6. 1/2tsp dhaniya ( coriander) powder
7. 1/2 tbsp of lime juice
8. salt to taste

For seasoning :-

1. 2 tbsp spoon oil
2. 1 tbsp spoon sesame seeds
3. 1/2 tbsp mustard seeds
4. 1 tbsp finely chopped coriander leaves

Method :-

1. Let the cooked boiled rice cool. Spread it on a plate so as to help it cool.
2. Now 
3. Mix gram flour, red chili powder,turmeric powder, dhaniya powder and salt with the cooled rice. Add little water to it so that it becomes wet (as if making a chapati dough). Make sure its not too sticky. Once done make round-oval small balls of the rice (10-15 approximately can be made). Leave this aside.
4. Squeeze the lime into the butter milk. Sprinkle some gram flour and stir it.   In a deep pan/wok add oil, mustard seeds.Once they start to crackle, pour the butter milk in it and cook it on a low flame.
5. Cover the pan and bring it to boil. Now add the balls of rice into the buttermilk slowly.Cook it by covering it with a lid on a low lame for 6-8 min. 
6. Let it boil, once its reaches a boiling point, take it off the burner.
7. Sprinkle coriander on it and serve hot.

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Matar Paneer ( Green Peas and Cottage Cheese curry)

Matar Paneer, Is a very famous north Indian Dish and its Yummy .Here goes the recipe for it.

Ingredients :-

1. Green peas – 1 cup


2. Sugar – a pinch


3. Paneer – 1 cup, cubed


4. Oil – 1 tablespoon


5. Cinnamon – 1 inch stick, broken into halves


6. Cloves – 3


7. Cardamom – 2


8. Cumin seeds – 1 teaspoon


9. Black peppercorns – 8-10, whole


10. Onions – 2, medium size


11. Red chili powder – ½ teaspoon or to taste


12. Coriander powder – 1 teaspoon


13. Turmeric powder – ½ teaspoon


14. Ginger – ½-inch piece, finely chopped and crushed


15. Garlic – 3 cloves, finely chopped and crushed


16. Green chillies– 3, medium size


17. Tomatoes – 2, medium size


18. Garam masala powder – 1 teaspoon


19. Cilantro leaves – chopped for garnishing


20. Salt – 1 teaspoon or adjusted to taste

Method:-

1. Boil cubed Paneer pieces in water by adding 1 teaspoon salt and Turmeric powder for about 5 minutes and keep it aside.this helps salt and turmeric to seep inside paneer cubes.


2. Boil the green peas for about 10 mins till it gets tender and keep it aside.


3. Make a paste of Onion, tomatoes, green chili, garlic and ginger by griding it in a mixer. 


4. Heat a pan on a medium flame add oil to this.Add cumin seeds and let it cook for about 1 minute.


5. Add Black peppercorns, Cinnamon ,Cardamom, cloves and sugar to this and stir it.


6. Now transfer onion , tomato, garlic, ginger and green chili mixture to the pan and cook it for about 15 minutes by stirring it in between.


7. Add salt, turmeric, coriander, red chili  powder to this and mix it well.


8. Add boiled peas and Paneer cubes to this cook it by covering it with a lid for about 10 minutes on a low flame.


9. Add garam masala to this and garnish it with freshly chopped coriander.


10. Matar Paneer is ready, serve it with hot chapatis.

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Methi Matar with Paneer sabzi (Fenugreek , peas and cottage cheese vegetable)

Ingredients :-

1. 1 bunch fenugreek leaves, finely chopped
2. 1 cup peas, shelled, boiled till soft, drained
3. 1 onion, chopped
4. 2-3 green chillies
5. 1 tsp. garlic chopped
6. 1 tsp. ginger chopped or grated
7. 1 cup soft lowfat paneer or silken tofu
8. 1 cup milk
9. 1 tsp. butter
10. 1/4 tsp. cumin seeds
11. 1/ tsp. sugar
12. saltto taste

Method :- 

1. Boil fenugreek greens,  with little amount of water in pressure cooker for upto 1 whistle, keep it aside and let it cool.
2. Grind onion, paneer, ginger, garlic, chilli in mixier till smooth.
3. Heat butter, cumin seeds, allow to splutter.
4. Add fenugreek leaves, saute for a minute, add ground mixture and milk.
5. Stir and bring to a boil, add boiled peas.
6. Add sugar, salt, cook till gravy thickens well.
7. Serve hot with rotis or chapati.

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Tomato Curry

This is a lovely simple dish to eat alongside some plain boiled rice or chapati.
Ingredients :-

• 4 tomatoes finely chopped
• 4 cloves of garlic, chopped
• 1 tablespoon chopped ginger
• 1 green chilli finely chopped
• 3-4 curry leaves
• 1/2 tablespoon mustard seeds
• 1/2 tablespoon cumin seeds
• 2 bay leaf
• 1 inch cinnamon
• 1/4 tablespoon of turmeric
• salt as per taste
• 2 tablespoon of jagerry powder
• 1/2 cup water
• 1 tablespoon of oil

Method :-

• Heat the oil in a pan, add green chilli, garlic, ginger, bay leaf and cinamon saute it for a minute.
• Add mustard and cumin seeds to this mixture, fry it for a minute.
• To this add curry leaves and tomatoes and stir it for about 5 minutes.
• Add half cup of water, turmeric and salt.
•  Cook over a gentle heat for 20 mins until tomatoes have turned all pulpy.
• Add jaggery to this mixture.
• Cook it for 5 mins and keep on stirring it in between.

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Punjabi Kadhi (Gram-flour and yogurt curry)

Ingredients :-
For pakoras

• Gram flour (besan) 3/4 cup
• Onion , finely chopped 1 medium
• Ginger, grated 1 inch piece
• Carom seeds (ajwain) 1 teaspoon
• 1 green chilli finel chopped
• Salt to taste
• Oil to deep fry

For Kadhi

• Yogurt 1 cup
• Gram flour (besan) 2 tablespoon
• Turmeric powder 1 teaspoon
• Salt to taste
• Oil 1 tablespoons
• Fenugreek seeds (methi dana) 1/2 teaspoon
• Cumin seeds 1/2 teaspoon
• 1 Green chilli finely chopped
• Ginger, chopped 1/2 inch piece
• 2 bay leaf

Method :-

• Mix all the ingredients for pakora, except oil, adding about half a cup of water
• Heat sufficient oil in a kadai, drop small portions of the besan mixture and deep fry till golden brown. 
• Drain and place on an absorbent paper and set aside.
• For kadhi, beat the  yogurt well add besan, turmeric powder, salt, fenugreek seeds and 3 cups of water and keep it for about 10 minutes.
• Heat the oil in pan, add bay leaf, cumin seeds and green chilli Stir-fry for half a minute.
• Add ginger and stir-fry for a minute. Add yogurt mixture. 
• Bring to a boil and simmer on low heat for about fifteen minutes, stirring occasionally.
• Add fried pakoras and continue to simmer for four to five minutes. Serve hot with steamed rice.

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Palak Paneer (Spinach and Indian Cheese) Curry

Palak Paneer is a traditional North Indian delicacy and is an integral part of the Punjabi cuisine. It is also one of my favourite dishes, because I love both palak and paneer.

Ingredients :-

1. 250 grams paneer
2. 2 bunches of palak
3. 3 medium sized onions (finely chopped)
4. 2 medium size tomatoes (finely chopped) OR tomato puree.
5. 2 green chillies (slit into half)
6. ½ tsp turmeric powder
7. ½ ginger paste
8. ½ garlic paste
9. 1 tsp cumin seeds
10. 1 tsp garam masala
11. 1 tbsp oil
12. Salt to taste
13. 2 bay leaves
14. 2 cloves

Method :- 

1. Boil the palak (spinach) in cooker for about 1 whistle and let it simmer on a low flame for about 2 mins.Let it cool, then grind it into a paste.
2. Cut the paneer into small cubes and deep fry in oil till light golden brown.
3. Heat the oil in a Kadhai/non-stick pan and add the cumin seeds. Wait till it crackles and ensure that it does not burn.
4. Add the ginger garlic paste and chilli,cloves and bay leaves,sauté for another min,Then add onions and saute for 2 - 3 minutes.
5. Add the tomatoes/tomato puree and stir till the oil separates.Add turmeric powder and coriander powder to this mixture.
6. Add the palak paste to this mixture along with 1 cup water.(You can use the water used for cooking the spinach)
7. Add the paneer, garam masala and salt and cook till you start to see the gravy bubbling. 
8. If the gravy seems a bit dry, you can add some more water.
9. Palak Paneer is ready to be relished.

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Soya Granules Curry

Soya granules (Nutrela) are very popular among the different soya products you find in the market, thanks to their versatility! They turn soft, increase in volume and blend easily with other ingredients. 

Ingredients :-

1. Soya granules 1cup
2. Tomatoes 2 to 3 meduim size
3. Onion 1 medium size
4. Ginger & Garlic paste 1tsp each
5. Turmeric powder 1tsp
6. Salt a/c to taste
7. Dhaniya or Coriander powder 1 tsp
8. Garam masala 1/2 tsp (optional)
9. Fresh cilantro 1/2 cup
10. 2-3 bay leaves
11. 3-4 cloves
12. 1 tsp cumin seeds
13. 2 green chillies finely chopped
14. 1/2 cup of peas
15. 1 potato 
16. Oil for cooking

Method :-

1. Boil Soya granules for about 1 whistle in cooker.
2. Peel off the potato skin cut it into 4 pieces and boil it along with peas for about 1 whistle in cooker.
3. Menawhile, cut tomatoes into thin slices or make puree and keep aside, Cut onions into thin slices
4. Take a wide pan, heat oil, add cumin seeds, ginger garlic paste bay leaves, cloves, and green chillies, fry it for 2 mins.
5. Add onions to this mixture and fry it till it becomes golden brown.
6. Add tomatoes and all the spices and stir it for 5 minutes.
7. Add soya granules, peas and potato to this mixture, add water if needed.Cover it with a lid and let it stay for 10 minutes.Keep on stirring it from time to time in between.
8. Remove from heat and serve with hot chapathis or rice.

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Rajma Curry

Ingredients :-

1. Red kidney beans (rajma), soaked overnight 1 1/2 cups
2. Salt to taste
3. Oil 2 tablespoons
4. Bay leaves 2
5. Onions, finely chopped 2 medium
6. Ginger, chopped 1 inch piece
7. Garlic, chopped 6-8 cloves
8. Tomatoes, pureed 3 medium
9. Coriander powder 1 tablespoon
10. Cumin powder 1 teaspoon
11. Red chilli powder 2 teaspoons
12. Turmeric powder 1/2 teaspoon
13. Garam masala powder 1 teaspoon
14. Freshly cut Coriander

Method :-

1. Pressure cook rajma with five cups of water and salt till totally cooked and soft
2. Heat oil in a deep pan. Add bay leaves and onion (you can grate the onion if you wish). Add ginger and garlic and continue to sauté till the mixture turns golden. 
3. Add tomato puree, mix and continue to cook. Add coriander powder, cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala. 
4. Add rajma, adjust salt and add garam masala powder. Lower the heat and simmer for about fifteen to twenty minutes on low heat.Garnish it with freshly cut coriander.
5. Serve hot with steamed rice.

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