Introduction

The Food should be healthy instead of tasty. But if the both characteristics meet in one recipe then the recipe must be Indian. Indian Food is rich in taste as well as it is good to digest. Some recipes are designed to cure our health problems. Here we try to arrange some recipe for our viewers.

Traditional Food Recipes

Panchmel Dal Tasty combination of five pulses

Ingredients

1 tbsp. urad (Black Grams washed) dal, 1 tbsp. toovar (Arhar/Yellow lentils) dal, 1 tbsp. moong (Green Gramsl) dal, 1 tbsp. Chana (bengal gram dal) dal, 1 tbsp. masoor (split red lentils) dal

1 tsp. mustard seeds, 1 tsp. cumin seeds, 1 stick cinnamon, 2 cloves, 4 curry leaves, 4 small red chilies, 3 green chilies, finely chopped, 2 tsp. finely chopped ginger, 2 tsp. finely chopped garlic

2 tomatoes, roughly chopped, 1/2 tsp. garam masala, 2 tbsp. chopped coriander, Juice of one lemon, 2 tbsp. oil, Salt according to taste

Method

1. Wash all the dals. Soak for 1 hour and then drain.
2. Add 5 cups of water and cook in a pressure cooker until soft.
3. Heat the oil and fry the mustard seeds, cumin seeds, cinnamon and cloves until they     begin to crackle.
4. Add the curry leaves, red chilies, ginger and garlic and fry for 1 minute.
5. Add the tomatoes and garam masala, the dals, coriander, lemon juice and salt and boil for 8 to 10 minutes. Serve hot.

Kalhare Aloo Potato cooked with spices and herbs.

 Ingredients

2 chopped boiled potatoes ,4 Green Chilies halved, 1 tsp. Curry leaves, 1 tbsp. Coriander leaves, 2 tbsp. Coconut fresh scraped, 1/4 tsp. each Mustard & Cumin seeds, 1/2 tsp. turmeric powder, A pinch of Asafoetida, 1/2 tsp. Lemon juice or 1/4 tsp. Amchoor, 1 tbsp. Oil or ghee (clarified butter), Salt according to taste

Method

1.Heat oil in kadhai, add seeds, allow to splutter. Add green chili pieces, curry leaves, and asafetida.
2.Add potatoes, cover, simmer for one minute. Stir in tossing motion.
3.Cover and cook for 5 minutes. Remove lid, add amchoor (mango powder) and stir.
4.Cook on high while stirring in between, to evaporate water.
5.Add coconut, coriander and mix.

Khati Meethi Kadhi A Gujrati Preparation

Ingredients

2 cups sour Yogurt, 2 tbsp. Jaggery, 2 tbsp. Bengal gram flour, 1 tsp. Ginger, 2 Curry leaf stalks

Few Coriander leaves, 2 Green chilies, Salt according to taste

For Tempering (Tadke Ke Liye) : 1 Cinnamon stick, 5 Cloves, 1/ 4 tsp. Fenugreek seeds, 1/2 tsp. Cumin seeds, 1/4 tsp. Asafetida powder, 1 tbsp. Oil

Method

1. Whip the sour yogurt and add enough water to obtain a pouring consistency. Add gram flour to it and set aside.
2. Scrape the ginger and finely chop and slit green chilies in two and set aside.
3. Chop the jaggery, wash, chop the coriander leaves and set aside.
4. To the yogurt mixture add the chopped ginger, the jaggery and salt to taste.
5. Heat oil in a pan. Add mustard seeds, cumin seeds and curry leaves. Add slit green chilies and asafetida. Add the yogurt mixture and stir constantly till it boils.
7. Cook on slow flame for 5-8 minutes.

Dal Bhaji Spinach and Moong dal combination

Ingredients

1 bunch of fresh Spinach, finely chopped, 1 cup Moong (yellow dal) dal, 1 large tomato, 2 pods of garlic (grated or crushed), 1 tsp. ginger (grated or crushed), 2 tsp. red chili powder, 1 tsp. turmeric powder, 2 tsp. coriander-cumin powder, 1 tsp. cumin seeds, 1 lemon juice, 2 tbsp. oil, 2 tsp. sugar, Salt according to taste, 3 cups of water

 Method

1.Wash Moong Dal thoroughly and pressure cook for 3 whistles.
2.Take a deep pan and add 2 tbsp. of oil in it. Add cumin seeds and let them splutter.
3.Add garlic and ginger, chopped tomatoes and sauté well.
4.Add this to the pressure cooked moong dal and mix well.
5.Add the red chili powder, cumin-coriander powder, turmeric powder, sugar and salt and let it simmer for less than a minute.
6.Add the chopped spinach. Now add 3 cups of water and mix it well.
7.If it appears to be thick add water to get the required consistency.
8.Let it simmer and cook well till the spinach is tender and soft.
9.Finally add juice of lemon and stir well.

Serve with

Serve hot with phulkas (Roti)  and rice.

Ajwain ke Aalu A classic preparation of potatoes, flavored with Carmon Seeds & spices.

 Ingredients

500 GMS (1Lbs) Small baby potatoes, 3 tbsp. mustard oil, 2 tsp. Ajwain (Oregano OR carmon seeds), 1 1/2 tsp. Amchoor (dry mango powder), 1 tsp. Chili Powder, 1 tsp. coriander powder, 3 tbsp. chopped coriander leaves, 2 tbsp. Kastoori (dried fenugreek leaves) methi, Salt according to taste

Method 

1. Boil potatoes and peel them.
2.Heat oil in a kadhai and fry the potatoes for 5-7 minutes. Drain and keep aside.
3.Add carmon seeds or oregano to the same kadhai and fry for a minute.
4.Add the remaining ingredients and the potatoes.
5.Toss over medium heat for 5-7 minutes. Serve hot.

Serve with

Roti or Parathas

Baigan ka Bharta 

 Ingredients

4 large Eggplant (baingan) ,  1/2 tsp. Cumin seeds, 1 tsp.each of Garlic and garlic paste, 1/2 tsp. Cumin seeds, 1 cup of chopped Onions, A handful of chopped Coriander leaves, 2 Green chilies,julienned, 1 tsp. Chili powder, 1/2 tsp. Turmeric powder, 1 1/2 cup of chopped Tomatoes, 1/2 cup of Oil,

 Method

 1. Brush Brinjals with oil and roast them. HOW? By placing it on embers of charcoal on tandoor Or by roasting it directly on a gas Burner, keep turning at regular intervals, until the skin becomes black.
2. Remove and transfer to a pan full of water, cool, peel the blackened skin and mash the flesh.
3.Heat oil in a Kadhai, add cumin seeds and stir over medium heat until they crackle. Add onions, and sauté until transparent.
4. Then add ginger- garlic paste and green chilies, sauté for a few seconds, add chopped tomatoes, chili powder and turmeric powder and stir-fry until the oil floats on top.
5. Add baingan ( eggplant)and salt, and stir-fry until the oil floats on top. Remove and adjust the seasoning. Garnish with coriander leaves and serve.

Serve with

Hot Chapati 

(If you like peas in bharta you can 2 tbsp. Peas.)

 Besan ki Gatte (A Gram Flour dish)

 Ingredients

1 cup Besan, 3 cups Water, 1/2 cup Yogurt, 1 large crushed tomato, 1/2 tbsp. onion paste, 3 crushed cloves garlic, 3 tbsp. oil, 1/2 tsp. Turmeric powder, 1/2 tsp. cumin powder, 1/2 tsp. garam masala, 1/2 cup chopped coriander leaves, Salt & Chili powder according to taste

 Method

1.Mix besan (gramflour), yogurt and 1 cup water and beat.
2.In a pan take 2 tbsp. oil and pour the mixture. Cook on slow fire for10 minutes, stirring continuously.
3.Besan (gramflour) will start sticking to the bottom of the pot and a big soft lump will form. Remove from stove.
4.In an oiled tray, spread besan (gramflour) evenly, into a thick layer. Leave it to set for 10 minutes.
5.Now cut besan (gramflour) into 1 inch diamonds. Besan (gramflour) should come out soft like paneer.
6.In a pressure cooker heat oil and golden brown onion and garlic.
7.Add crushed tomatoes, turmeric, cumin powder garam masala.
8.Cook on high for 2 minutes or until smooth.
9.Add 2 cups of water and besan (gramflour) pieces.
10.Close cooker and give it a whistle in a pressure cooker.
11.Serve hot garnished with coriander leaves.

 Serve with

Plain roti or Naan.

Mordern Food Recipes

Palak Paneer An all time favorite dish of spinach & Paneer

Ingredients

250 GMS Spinach, 2 chopped Onion, 1 tsp. each of garlic- ginger paste, 1/2 cup diced tomatoes, 2 chopped green chilies, 2 tbsp. oil or butter, 1/2 tsp. garam masala, 1/2 tsp. turmeric powder, 1/2 tsp. red chili powder, 250 GMS fried paneer, 3-4 tbsp. Cream, Salt according to taste,

Method

1. Wash and clean spinach. Cut into big pieces.
2.Add a pinch of salt and boil it in minimum water for 8-10 minutes. Remove from heat and cool.
3.Make a soft paste of spinach in a blender.
4.Heat oil and add ginger, garlic, green chili and chopped onions, sauté till light brown.
5.Add diced tomato and stir. Add salt, red chili powder, garam masala and turmeric powder. Mix well.
6.Boil for 2-3 minutes till it is of thick consistency.
7.Finally add fried paneer cubes just before serving. Garnish with cream and serve hot.

Serve with

Naan Or Kulchas

Advice

You can soak fried paneer in warm water for 10 minutes before adding it to the spinach. This yields softer cubes.

Navratan Palak Korma Spinach and cheese cooked in a mild curry sauce

Ingredients

1 bunch of Spinach, 500 GMS Mixed Vegetables, 2 medium size chopped onions, 2 Garlic cloves

150 GMS Tomato puree, 200 GMS cheese, 2 tsp. Vegetables oil, 1 tsp. chopped ginger, 1 chopped capsicum, Raisins and Cashew nuts

Method

1.Chop the spinach and put in the pressure cooker for one whistle.
2.Take a pan, warm the oil and add raisins, cashew nuts, garlic, pepper, ginger, onions into the pan.
3.Cook the mixture until onions become brown.
4.Now add cheese, spinach, mixed vegetables and salt into the pan and cover it. Let it cook .
5.Now add spices (coriander powder, turmeric powder, and chili powder, Garam Masala) and mix it well.
6.Add tomato puree and cook until it cooks and becomes dry

Serve with

Serve with Nan, Chapati, or Paratha.

Shahi Kofta Rich Curry served with koftas

Ingredients

For Koftas:
1/2 cup grated bottlegourd, 1 tbsp. Gram flour, Salt according to taste, 1/2 tsp. chili powder, Oil to deep fry

For Gravy:
3 large chopped tomatoes, 100 GMS mixed boiled vegetables, 1/2 tsp. sugar, 1 tbsp. oil, Salt according to taste

To be ground into a paste:
1 large onion,1 tbsp. coriander seeds, 1 tbsp. cumin seeds, 2 tsp. Aniseed, I tsp. Ginger, 2 green chilies, 3 cardamoms, 3 cloves, 3 sticks cinnamon

Method

1.For the koftas squeeze water from the grated gourd and add all other ingredients for Koftas, except oil.
2.Make small round shaped balls and fry till golden.
3.Heat the oil and fry the grounded paste for 5 minutes.
4.For the gravy add chopped tomatoes to 1 1/2 teacups of water and cook until soft. Add the vegetables, sugar and salt.
5.As the gravy thickens add the koftas & serve hot.

Serve with

Plain parathas

Navratan Korma Chopped vegetable simmered in a creamy curry

Ingredients

1/2 cup long cut French beans, parboiled , 1/2 cup long cut carrots, parboiled, 1 cup potatoes, parboiled and cubed, 1/2 cup green peas, parboiled, 2 tbsp. raisins, 2 tbsp. cashewnuts, chopped

2 tbsp. pineapple, chopped ,1 large tomato, chopped, 2 tsp. tomato puree, 1 large onion, sliced

2-3 tbsp. Oil, Salt according to taste, 1-2 tsp. chopped coriander leaves for garnish

Roast and blend:
1 tsp. cumin seeds, 1 tsp. coriander seeds, 1 tsp. saunf (fennel) seeds, 1 tsp. peppercorns

1 stick cinnamon, 1-2 cardamom, 2-3 cloves

Blend the following to a smooth paste:
8-10 green chilies, 1 " piece ginger, 6-7 garlic flakes, 1 tsp. curd

Method

1.Heat the oil and add the sliced onion.
2.When the onion starts browning, add the blended paste and fry, stirring continuously for about 5 minutes.
3.Now add the tomato puree and the dry powders. Cook for one minute.
4.Add all the vegetables including tomatoes, cashewnuts, raisins and pineapple. Mix in salt .
5.Add about 1 cup of water and let it simmer for about 5 minutes.
6.Increase the heat and let it come to a boil. Remove from heat and garnish with chopped coriander leaves.

Serve with

Serve hot with chapatis or plain rice.

Bhindi Dum Ladyfingers cooked in curd

Ingredients

250 g lady finger (bhindi), 100 ml curd, 1 tsp. garam masala powder, 2 tsp. pounded red chilies, 2 tsp. chopped green chilies, 4 tsp. oil, 4 tsp. ginger-garlic paste, 1 tsp. turmeric powder, 2 tsp. Ghee (clarified butter),  Salt according to taste

Method

1.Using a mixer, blend together curd, garam masala powder ,salt, pounded red chilies and half of the chopped green chilies.
2.Clean and trim the lady fingers. Make slits in the bhindi (okra) with a knife.
3.Soak bhindi (okra) in the curd mixture and keep aside for 20 minutes.
4.Heat oil in a pan. Add ginger-garlic paste, the remaining green chilies, turmeric powder and fry well.
5. Add bhindi (okra) along with the curd mixture and cook for 10 minutes.
6.Sprinkle Ghee(clarified butter) and a little garam masala powder on top of the bhindi. Cover the pan with a lid . Steam on a low heat for five minutes.
7. Remove the lid and cook for 10 minutes till almost dry. Serve hot.

Punjabi Chole Punjabi style chole

 Ingredients

 500 GMS. Chole, 1 large chopped onion, 1 chopped tomato, 2 chopped green chilies, 1tsp. Chopped ginger, 4 tsp. lemon juice, A pinch of black pepper1 crushed black cardamom, 1 crushed stick cinnamon, 2 crushed cloves, 1 tbs. pomegranate seed powder, I/2 tsp. mango powder, 1 tsp. ground roasted cumin, 1 tbsp. chopped cilantro, 4 tbs. Oil, Salt & chili powder according to taste,

 Method

1.Soak chole (chickpeas) overnight.
2.Add water, salt, chili powder and pressure cook on medium heat.
3.In a separate pan, heat oil and add all the dry ingredients. Allow it to sputter.
4.Now add onion and cook until it turns brown now add tomatoes to it & make a thick paste.
5.Pour this masala on boiled chana, add lemon juice & stir.
6.Garnish the chana with sliced onions, tomatoes, ginger, green chilies and cilantro.

Serve with

Goes well with bhatura and lachha wale pyaaz ( onion)

Important Tips

Cook carrots, peas, beetroot or corn adding a pinch of sugar to the water to keep the flavour

To keep sweet corn yellow in colour, add one teaspoon of lemon juice to the cooking water just about a minute before removing from heat. Never salt the water you cook corn in. It will only toughen the corn.

Keep lemons in hot water for twenty minutes before squeezing. They will yield more juice.

Add a few drops of lemon juice while preparing sugar syrup. The impurities will collect on the surface of the syrup, which you can then remove.

Dip nuts in milk before placing them on top of the cakes or biscuits to prevent them from falling off while baking

Coat raisins or other chopped dry fruits with dry flour before adding them to the batter of cakes or puddings. This will prevent them from sinking to the bottom while baking.

To deskin tomatoes, roast them over a gas flame with the help of a fork. The skin will come off easily.

If you have no sour cream, add one teaspoon of lemon juice to every half pint of fresh cream and stir. Let it stand for ten minutes before use.
T
he art of making good naan khatais lies in beating the mixture till it becomes light and fluffy. Also only vanaspati should be used to make them.

Chapattis would come out very soft if a little rice flour is used while rolling out the dough

While kneading dough for puris add two to four tablespoons of rawa to make the puris crisper.

Place rolled puris in the fridge for ten minutes before frying them, they will consume less oil and will be crisper