Gatte ki Sabji (Gramflour Rounds Curry)

Ingredients for the Gatte –

  • Besan (Gramflour) – 1 cup
  • Salt – 1/4 tsp
  • Carom seeds – 1/4 tsp
  • Baking soda – 1 pinch
  • Red chilli powder – less than 1/4 tsp
  • Turmeric powder – less than 1/4 tsp
  • Oil – 1 tsp
  • Curd – 4 tsp

Method for making Gatte –

  1. Mix all the ingredients
  2. Add water little by little and knead a soft dough (about 2 tbsp)
  3. Cover the dough and keep aside for 10-15 minutes
  4. Rub a little oil on the palms
  5. Lubricate the dough again
  6. Divide the dough into small portions
  7. Roll out this dough in long logs
  8. Heat enough water in a vessel to boil gatte
  9. When the water gently boils, add the Gatte to the water
  10. Simmer on high flame for 12-14 minutes
  11. Remove the Gatte on a plate
  12. The leftover water can be used in the gravy

Ingredients for the Gravy

  • Oil – 2-3 tbsp
  • Cumin seeds – 1/2 tsp
  • Asafoetida powder – a pinch
  • Turmeric powder – 1/2 tsp
  • Coriander powder – 1 tsp
  • Kasoori methi – 1 tsp
  • Tomatoes – 4
  • Green chillies – 2
  • Ginger – 1/2”
  • Red chilli powder – 1/4 tsp
  • Curd – 1/2 cup
  • Garam Masala powder – 1/4 tsp
  • Salt to taste
  • Chopped coriander leaves

Method for making Gravy –

  1. Grind the tomatoes, green chillies and ginger and keep aside
  2. Heat oil in a pan
  3. Add cumin seeds and asafoetida powder
  4. Once the cumin seeds splutter, reduce the heat to minimum
  5. Add turmeric powder, coriander powder and kasoori methi
  6. Sauté the masala and then add tomato paste and red chilli powder
  7. Meanwhile, cut the Gatte into 1/2” rounds
  8. Keep stirring the masala paste
  9. Once the oil separates, add beaten curd to the pan
  10. Keep stirring constantly
  11. Once the gravy boils, add about 1 cup or more water according to the consistency required, keeping in mind that the Gatte will absorb water
  12. Now, add the Gatte to the gravy along with salt to taste and garam masala powder and chopped coriander leaves
  13. Cover with a lid and simmer for 3-4 minutes till the Gatte absorbs the spices
  14. Garnish with coriander leaves and serve

Ven Pongal (Rice Lentil Dish)

Ingredients

  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 1 cup uncooked rice
  • 1/2 cup yellow moong dal
  • 1/2 tsp turmeric powder
  • 4 1/2 tbsp ghee
  • 2 tbsp oil
  • 1 tsp asafoetida powder
  • 1” piece ginger, grated
  • A few curry leaves
  • Salt to taste
  • 2 tbsp grated fresh coconut (optional)
  • 2 tbsp cashews, halved and fried in ghee

Method –

  1. Powder coarsely the cumin seeds and peppercorns. Set aside
  2. Roast the rice and dal separately
  3. Mix together, wash well, add turmeric powder and 4 1/2 cups of water
  4. Pressure cook and set aside
  5. Heat the ghee and oil in a pan
  6. Add the cumin pepper powder, asafoetida powder, grated ginger and curry leaves
  7. Stir in the cooked rice and dal and add salt
  8. Add the grated coconut.
  9. If desired, pour in 1/2 cup water
  10. Garnish with fried cashews

Paneer Butter Masala

Ingredients

For Gravy –

  • 1 tbsp oil
  • 2 green cardamoms
  • 1 cup onions, cubed
  • 1.5 cups tomatoes, finely chopped
  • 3/4 tsp salt
  • 3/4 tsp sugar
  • 12-14 cashew nuts
  • 3/4 – 1 tsp Kashmiri red chilli powder
  • 1/2 tsp garam masala powder
  • 1 tsp coriander powder

For Paneer Butter Masala –

  • 1.5 tbsp butter
  • 1.5 tsp ginger garlic paste
  • 200 – 250 gm paneer
  • 1 tsp kasoori methi
  • 3 tbsp cream
  • 2 tbsp coriander leaves for garnish

Method

  1. Heat 1 tbsp oil in a pan and add 2 green cardamoms
  2. Add cubed onions and fry until it turns light pink
  3. Add 1.5 cup tomatoes and 3/4 tsp salt
  4. Sauté for 3 minutes
  5. Cover and cook till the vegetables turn soft and mushy
  6. Next, add garam masala powder, coriander powder, cashew nuts, chilli powder and sugar
  7. Fry this till the oil separates
  8. Turn off the heat and cool completely
  9. Transfer to a blender with 1 cup water
  10. Blend to a smooth purée. Set aside
  11. Heat 1.5 tbsp butter in the same pan
  12. When the butter melts, sauté ginger garlic paste for 1 minute
  13. Pour the blended onion tomato purée
  14. If required, add some more Kashmiri red chilli powder to adjust colour
  15. Pour 1/2 cup water and mix well
  16. Cover and cook on medium heat until the gravy thickens and butter separates
  17. Lower the flame completely and add the paneer
  18. Sprinkle kasoori methi
  19. Mix and cook covered on low heat for 2 minutes
  20. Turn off the heat, add 2 tbsp cream and stir
  21. Just before serving, add 1 tbsp cream and coriander leaves

Chow Mein Desi Street Style

Ingredients

  • Onions – 60 gm, sliced thinly
  • Capsicum – 30 gm, thinly sliced
  • Carrot – 30 gm, julienned
  • Cabbage – 50 gm, shredded, not too fine
  • Garlic – 1 tsp, minced
  • Freshly ground black pepper – 1/4 tsp
  • Salt to taste
  • Sugar – 1/4 tsp
  • MSG – 1/4 tsp
  • Green chillies – 2, finely chopped
  • Soy sauce – 1 tsp
  • Vinegar – 1.5 tsp
  • Red chilli sauce – 1/2 tsp
  • Green chilli sauce – 1 tsp
  • Noodles – 130 gm
  • Eggs – 2

Method –

  1. Boil 2 litres water. Let it come to rolling boil
  2. Add 2 tbsp salt
  3. Boil noodles until chewy and springy, but not soft
  4. Strain immediately and shake off excess water
  5. Immediately toss with oil and set aside
  6. Heat 1 tsp vegetable oil
  7. Beat the egg with a pinch of salt
  8. Scramble the egg on medium heat
  9. Break up into bite sized pieces
  10. Set aside
  11. Heat 1 tbsp vegetable oil
  12. Add half the onions
  13. Fry on high heat for 1 minute
  14. Add carrots and fry for 1 minute
  15. Add garlic and fry for 30 seconds
  16. Add capsicum, cabbage, green chillies. Fry for 1 minute
  17. Add boiled noodles
  18. Add pepper, salt , sugar and MSG
  19. Add the sauce mix
  20. Toss and mix well
  21. Add remaining onions and egg
  22. Again, mix well and serve

Pabda Maacher Jhal

Ingredients

  • Pabda fish – 400 gm
  • Brinjal – 100 gm
  • Tomato – 15 gm
  • Coriander leaves – 2 tbsp
  • Green Chillies – 5
  • Sugar – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Salt to taste
  • Black & yellow mustard seeds – 20 gm, soaked for 2 hours
  • Bori – 10 pieces
  • Mustard oil – 3 tbsp
  • Beaten yogurt – 2 tbsp
  • Nigella seeds – 1/4 tsp
  • Beaten yogurt – 2 tbsp

Method –

  1. Coat the fish pieces with 3/4 tsp each of turmeric powder and salt
  2. Grind the soaked mustards seeds, 2 green chillies and 80 ml water to a fine paste
  3. Cut the brinjal into 5 cm long pieces
  4. Chop the tomato
  5. Heat 2 tbsp mustard oil
  6. Fry the boris and set aside
  7. Fry brinjals until golden for about 4 minutes. Set aside
  8. Fry the fish, 1 minute on each side and set aside
  9. Add nigella seeds to the remaining oil
  10. Add the tomato and green chillies
  11. Add the mustard paste
  12. Fry on medium heat for 4 minutes
  13. Add turmeric powder and salt
  14. Add a splash of water and continue frying
  15. Fry until the smell of raw spices is gone for about 6 minutes
  16. Add yogurt and mix well
  17. Add sugar and salt to taste
  18. Add 300 ml hot water for the curry
  19. Add the fried bori and allow it to come to a boil
  20. Add the fried brinjal and simmer on medium heat for 2 minutes
  21. Add the fish and simmer on low heat for 5 minutes
  22. Add coriander leaves and drizzle 1 tsp mustard oil

Boiled Masoor Dal

Ingredients

  • Red masoor dal – 1 cup
  • Turmeric powder – 1/2 tsp
  • Onion – 1 medium, chopped finely
  • Green chillies – 2, chopped
  • Coriander leaves – chopped finely
  • Salt to taste
  • Mustard oil – 1 tbsp
  • Water – 3 cups

Method

  1. Boil the dal with turmeric powder, salt and water in a pressure cooker
  2. When the dal cools down, add chopped onion, green chillies and coriander leaves
  3. Drizzle the mustard oil
  4. Serve with rice

Kala Chana Masala

Ingredients

  • 1 cup kala chana, washed and soaked overnight
  • 2 chopped onions
  • 2 chopped tomatoes
  • 1 tbsp ginger garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala powder
  • 1 tsp cumin seeds
  • 1 dry red chilli
  • 2 bay leaves
  • 3 tbsp cooking oil
  • Salt to taste
  • Chopped coriander leaves

Method –

  1. Heat oil in a pressure cooker, allow the oil to heat properly
  2. Add cumin seeds, bay leaves and dry red chilli. Fry it for a few seconds on medium flame
  3. Add chopped onions, fry till it turns light brown
  4. Add ginger garlic paste and fry till aromatic
  5. Add chopped tomatoes and fry till it turns soft
  6. Add turmeric powder, red chilli powder, coriander powder and cumin powder
  7. Mix well and cook for 2 minutes on low flame
  8. Add the drained kala chana and mix with the masala
  9. Increase the flame to medium and fry it for about 2-3 minutes
  10. Add garam masala powder
  11. Add 2 cups of water and salt
  12. Close the cooker lid and cook for 5-7 whistles on medium flame
  13. Allow to pressure to release naturally, adjust the gravy consistency and garnish with chopped coriander leaves

Paneer and Cheese Paratha

Ingredients

  • Wheat Flour – 2 cups
  • Oil – 2 tsp
  • Salt – 1/2 tsp
  • Warm water – 3/4 cup to 1 cup

For the Stuffing –

  • Paneer – 200 gm grated
  • Onion – 1 large, finely chopped
  • Green chillies – 2, finely chopped
  • Coriander leaves – a handful, finely chopped
  • Roasted cumin powder – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Chaat masala – 1/4 tsp
  • Ajwain/caraway seeds – 1/2 tsp
  • 60 gm Amul cheese, grated
  • Salt to taste
The stuffing

Method –

  1. Mix together wheat flour, oil and salt in a wide mixing bowl
  2. Pour water, a little at a time and make a stiff non sticky dough
  3. Knead well to make the dough soft and pliable
  4. Wrap in a moist cloth and set aside for 30 minutes
  5. Mix all the ingredients for the filling
  6. Divide into equal balls and set aside
  7. Make equal balls from the dough
  8. Take a ball of dough and roll it out lightly
  9. Place a generous amount of filling it in and seal the edges
  10. Roll the paratha evenly
  11. Heat a tawa, place the paratha on it, flip over when brown spots appear, spread oil on flipped side, flip again, put oil on the other side and cook till both sides are golden

Nimki

Ingredients

  • 2 cups all purpose flour
  • Salt to taste
  • 2 tbsp oil
  • 1 tsp nigella seeds
  • 1 tsp baking powder
  • Warm water for kneading the dough
  • Oil for deep frying

Method

  • Mix the all purpose flour, a little salt and oil in a big bowl . It should be like breadcrumbs
  • Add nigella seeds and baking powder
  • Add warm water little by little and make a semi soft dough
  • Cover for a few minutes
  • Make balls and roll them out
  • Cut into triangles
  • Heat oil in a large deep Kadhai
  • Fry the triangles in medium low flame
  • It should be crusty and light
  • Remove on absorbent paper
  • Once done, sprinkle salt all over and store when cool

Date and Walnut Cake

Ingredients

  • 18 dates
  • 3/4 cup milk
  • 3/4 cup sugar
  • 1 cup all purpose flour
  • 1/2 cup oil
  • 1 tsp baking soda
  • 2 tbsp chopped walnuts

Method –

  1. Soak the dates in warm milk
  2. Microwave for a few seconds so that the dates become soft
  3. Remove the seeds
  4. Add sugar and grind them to a smooth paste along with the milk it was soaked in
  5. Add oil and mix
  6. Sieve together flour and baking soda
  7. Add the flour in batches and mix slowly
  8. Add the nuts and mix
  9. Preheat the oven to 180°C
  10. Bake the cake in a greased oven proof dish for 35-40 minutes, or till a knife inserted into the cake comes out clean