RECIPE OF INDIA

FIVE RECIPE OF INDIA

 

GARLIC NAAN

Ingredients

·         cups plain flour (maida)

·         2 tsp baking powder

·         2 pinch of baking soda

·         1/2 cup curds (dahi)

·         1 tbsp garlic paste

·         ¼ tsp green chilli paste.

·         1 tbsp lemon juice

·         1 tsp sugar

·         2 tsp ghee

·         salt to taste

·         Butter for brushing

METHOD

1.      Mix the plain flour with enough milk 1 tsp sugar and 2 tsp ghee then knead it into soft dough.

2.      Keep aside for about 10 minutes.

3.      Now mix the dough with baking powder, baking soda, green chilli paste, garlic paste, lemon juice, curd and salt then knead it again.

4.      Now cover the dough with a wet muslin cloth and keep aside till it doubles in volume (approx 3hours).

5.      Divide the dough into equal portions and roll them into 6" long oval shape.

6.      Now bake it in a tandoor.

7.      Alternatively use a pressure cooker.

8.      Remove the lid from the pressure cooker grease it and heat it upside down over an open flame.

9.      Apply a bit warm water on one side of each naan and stick the wet side of the naan inside of the pressure cooker.

10.  Now Place the pressure cooker upside down directly on the  gas flame cook till both sides are golden brown.

11.  Remove the naans and brush with butter.Serve hot.

 

SHAHI PANEER CURRY

Ingredients

·         300 Gms  Paneer

·         2 small onions pasted

·         1 cup tomato puree

·         1 tsp cashew nut paste

·         11/2 tbsp ginger garlic paste

·         ¼ cup milk cream

·         2 tbsp curd  

·         2 Cloves

·         2" Cinnamon stick

·         1 big cardamom

·         1 green chilli, chopped

·         1/4 tsp Red Chilli Powder

·         1/2 tsp cumin powder  

·         1/2 tsp Turmeric Powder

·         1 tsp coriander (dhania) powder

·         ¼ tsp Garam masala powder

·         2 tsp Cooking Oil

·         20 Gms Butter

·         Salt to taste 

Method

1.      Wash the paneer   and cut it into small cubes.

2.      Grind onion, and cashew nuts separately  and  keep it in two separate plates.

Heat oil in a non stick kadai, add paneer cubes to it and fry them take it into separate bowl and keep aside.

3.      Now add butter  and oil in to the same kadai  and heat it, put Cinnamon stick, Cloves and cardamom  stir it few seconds.

4.      Add the garlic paste, chopped green chilli and onion paste cook on a slow flame for 2 minutes.

5.      Add tomato puree cook for another 2 minutes.

6.      Add all powdered masalas, and salt and fry everything for 5 minutes (until the oil get separated).

Add beaten curd and cashew nut paste cook for another 2 minutes.

7.      Add paneer cubes and milk cream stir it well then add 1 small cup water, Put the flame to minimum.

8.      cook till the gravy become thicker (usually takes 5-8 minutes).

9.      Garnish with chopped dhania patta ,milk cream and butter

 

MUMBAI PAV BHAJI

Ingredients

·         For the pav

·         6 pav bread

·         3 tbsp butter

For the bhaji

·         1/2 cups potatoes, boiled and mashed

·         ¼ cup green beans, boiled and chopped

·         1/2 cup cauliflower, boiled and mashed

·         1/4 cup green peas

·         1/4 cup carrots boiled and chopped

·         1 tbsp ginger garlic paste

·         2 onion, chopped

·         3 tomatoes chopped

·         1 green chilli chopped

·         1/4 tsp turmeric powder (haldi)

·         1/2 tsp chilli powder

·         ½ tbsp subji masala

·         2  tbsp pav bhaji masala

·         2 tbsp lime juice

·         3 tbsp butter. salt to taste

 Method

1.      For the bhaji
Boil the cauliflower, peeld potatoes, peas, beans and carrots till they are soft then drain out the excess water and mash the vegetables slightly.Now heat 2 tbsp ghee in a pan then add chopped green chilly and sauté for 20 seconds.

2.      Add the ginger paste and fry again for 1 minute.Now add the chopped onions and fry till it become light brown colour.Add chopped tomato and till the oil begins to separate from the paste. Add all powdered masalas, and salt and fry everything for 1 minute.

3.      Add the boiled vegetables and lime juice then mash thoroughly using a potato masher, add a bit of water if required. Slice each  into 2 equal halves and apply a little butter to each side.

4.      Heat a large tava and cook the pay on both sides till the pav is lightly browned.

 

GARLIC PICKLE

Ingredients

·         1 cup garlic cloves

·         1 tsp split fenugreek seeds

·         1 tsp fennel seeds (saunf)

·         ½  tsp asafoetida (hing)

·         2 tsp chili powder

·         ¼ tsp turmeric powder

·         1 tsp mustard seeds

·         3 tbsp lime juice

·         ½ cup mustard oil

·         6 curry leaves

·         1 tsp salt

Method

1.      Heat 3 tbsp oil in a non stick kadai, add the garlic cloves  and sauté them for 1 minute. Remove it from the flame and let them cool down to room temperature.

2.      Now heat the reaming oil in the same kadai, add fenugreek seeds, fennel seeds, mustard seeds,curry leaves and asafoetida then saute till the seeds crackle.

3.      Now add the garlic cloves and saute for another 1 minute.

4.      Now add turmeric powder, chili powder and lime juice.

5.      Remove from the flame and store in a sterile jar for 7 days before serving.

 

KADAI CHICKEN

Ingredients

·         1 Kilo boneless chicken pieces

·         10 medium sized tomatoes

·         1/2 tsp cumin seeds (jeera)

·         3 medium sized onions

·         2 tbsp ginger garlic paste

·         1tbsp finely chopped ginger (adrak)

·         3 whole dry kashmiri red chillies

·         2 green chillies, chopped

·         1/3 tsp chilli powder

·         1 tbsp coriander (dhania) seeds

·         1/2 tsp turmeric powder (haldi)

·         1 tsp garam masala powder

·         1 tsp coriander (dhania) powder

·         3tbsp milk cream

·         4tbsp oil

·         salt to taste

Method

1.      Wash the chicken thoroughly and  cut it into pieces.

2.      Heat oil in a non stick kadai, put jeera, coriander seeds and dried red chillys.

3.      When the jeera begins to splutter, add haldi, ginger garlic paste and chopped onions then fry over medium flame for 2 minutes.

4.      Now add chopped tomatoes and fry for another 3 minutes

5.      Now add powdered masalas, green chillies ,salt and fry everything for 5 minutes.

6.      Add chicken pieces and milk cream, Put the flame to minimum.

7.      Add ½ glass of water and cover the lid of the vessel.

8.      After 30 minutes, start testing whether or not the chickens are cooked.

9.      It usually takes 30- 45 minutes to fully cook the chicken.

10.  Garnish with chopped dhania patta and butter