Millet Khichdi

Ingredients

  • 2/3 cup millet (I used kodo and foxtail millet)
  • 1/3 cup dal (I used moong and toor dal)
  • 2 tsp ghee
  • 1 tsp cumin seeds
  • 4 cloves garlic, finely chopped
  • 2 medium potatoes, quartered
  • 1/3 cup shelled peas
  • 1 medium carrot, cut into chunks
  • 1 large tomato, quartered
  • 2-3 green chillies, slit
  • 1 tsp salt
  • 1/2 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala powder
  • 2 cups finely chopped spinach

Method –

  1. Soak the millet in water overnight
  2. Wash the dals. Drain and set aside
  3. Heat ghee in a pressure cooker
  4. Fry cumin seeds, garlic and vegetables for a minute
  5. Add the millet and moong dal with the spices and salt
  6. Add 4.5 cups of water and bring to a boil
  7. Close the cooker lid. Pressure cook for 3 whistles, and cook on low flame for 15-20 minutes
  8. Once the pressure subsides, open cooker and stir in the finely chopped spinach
  9. Keep covered for 10 minutes so that the spinach cooks in the residual heat
  10. Serve with papad, salad and yogurt

Pulao

Ingredients

  • 2 cups joha rice
  • 2 bay leaves
  • 3-4 cardamoms
  • 3-4 cloves
  • 1” cinnamon stick
  • 1/3 cup cashew nuts
  • 1/4 cup raisins
  • 1 tsp ginger garlic paste
  • Salt to taste
  • 4 tbsp ghee

Method –

  1. Wash the rice well and drain out the water
  2. Spread it on a plate lined with muslin cloth and set aside
  3. Heat ghee in a kadhai
  4. Add bay leaves, cardamom, cloves and cinnamon
  5. Add onions and fry
  6. Add ginger garlic paste
  7. Sauté till aromatic
  8. Add cashews and raisins
  9. Fry till the onions turn light brown
  10. Add the rice and sauté on low heat
  11. Keep on frying till the rice changes colour
  12. Transfer to a pressure cooker, add salt and water and cook for 1 whistle

Fish Croquette (Maacher Chop)

Ingredients

  • 500 gm Rohu fish
  • 2 Cup Onion – finely chopped
  • 3 Tbsp Ginger – finely chopped
  • 2 Tbsp Garlic – finely chopped
  • 3 Large, Boiled Potatoes – mashed
  • 1 Tbsp Green Chillies – finely chopped
  • 1 Tbsp Lime Juice
  • 1/4 Cup Fresh Coriander – chopped
  • 4 Cups Water – for boiling fish
  • Salt to taste
  • Oil to deep fry
  • 1 Tsp Red Chili Powder
  • 1/4 Tsp black Pepper Powder
  • 1 tsp Garam Masala powder
  • 1/2 Tsp Turmeric Powder
  • 4 Eggs – whisked
  • 2 Cups Bread crumbs – for coating
  • 1 Cup Flour – for dredging

Method –

  1. Heat 4 cups of water in a large pot.
  2. Add the cleaned fish in it and let it boil for 7-10 minutes (Till they are boiled+cooked).
  3. Remove the cooked fish on a kitchen towel and remove any excess water.
  4. Once the fish is cool to touch, debone it and mash it, squeezing out the excess water and set aside
  5. In a large pan, heat 5 tbsp oil and add cinnamon stick.
  6. Now, add the onions, ginger, garlic and saute till golden (about 5 minutes).
  7. Add the boiled + shredded fish, all the spices and cook for 8-10 minutes (sauteing every 2 minutes).
  8. Once the mix is evenly cooked, add the lemon juice, mashed potatoes, chillies and saute for another 5 minutes.
  9. Turn off the heat and let this mix cool for 2-3 minutes.
  10. Once the mixture is cool to touch, divide the dough into 24 balls.
  11. Roll each ball into a circular shape and slightly press on top. (Form of a patty).
  12. In a medium bowl, whisk 4 eggs.
  13. Spread a cup of flour on a large plate.
  14. Spread the bread crumbs on a large plate.
  15. Now take one fish ball/croquette and dab both sides with flour (pat and remove any excess).
  16. Dip the floured fish patty into the egg mix (both sides evenly coated).
  17. Then quickly, dab the egg dipped fish croquette into the breadcrumbs (both side).
  18. Keep the fish croquette on a plate and complete this process for all the remaining fish patty’s.
  19. Once the fish croquettes are dredged and ready, keep them in fridge for 15-30 minutes (To help the mix stick evenly to the croquette).
  20. Heat 2 cups of oil in a medium pan
  21. Remove the dredged fish croquettes from the fridge.
  22. Add 2-3 fish croquette into hot oil and fry both sides for about 2-3 minutes or until golden brown (Fry over medium heat).
  23. Remove the fried croquettes to a kitchen towel to soak up all excess oil.
  24. Similarly, fry the rest of the croquettes.
  25. Serve it with ketchup/kasundi

Meat Masala Powder

Ingredients

  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 2” cinnamon stick
  • 2 pieces mace
  • 6-8 cloves
  • 4 green cardamoms
  • 1 black cardamom
  • 1/2 tsp nutmeg powder
  • 1 tbsp kasoori methi
  • 1 tsp amchur powder
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 1 tbsp Kashmiri red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tsp rock salt
  • 1/4 tsp asafoetida powder
  • 2 large bay leaves
  • 20-25 black peppercorns
  • 6-7 dry red chillies

Method –

  1. Heat a pan and add 1/2 tsp oil
  2. Reduce the flame to low and add the whole spices
  3. Roast for 3-4 minutes
  4. Set aside to cool
  5. Add all the powdered masalas and grind to a fine powder
  6. Store in an airtight jar in the refrigerator

Ginger Garlic Paste

This is an essential basic condiment used in Indian cooking

Ingredients

  • 250 gm peeled garlic
  • 250 gm washed, scrubbed and peeled ginger, chopped
  • 1 tbsp oil
  • 1 tbsp salt

Method –

  1. Make sure that ginger and garlic are completely dry
  2. Grind ginger, garlic in a mixer grinder to a smooth paste.
  3. Add oil and salt and grind again
  4. Store in the refrigerator for 30-45 days

Sausage Roll

Ingredients

  • 1 cup milk (250 ml)
  • 1 egg (65 gm)
  • 3.5 cups all purpose flour (437 gm)
  • 1/4 cup sugar (50 gm)
  • 2 1/4 tsp active yeast (6gm)
  • 1 tsp salt (5 gm)
  • 4 tbsp butter (60 gm)
  • 16 pieces cooked sausages
  • 1 egg + 2 tbsp milk for egg wash
  • 1 tbsp sesame seeds for topping

Method –

  1. Mix warm milk, yeast and sugar in a bowl and let it rest for 6-8 minutes, until it is frothy
  2. Mix flour and salt in a mixing bowl
  3. Add egg and melted butter and mix well
  4. Add the yeast mixture and knead to form a dough
  5. Knead the dough for 8-10 minutes
  6. Lightly oil a bowl and transfer the dough to the bowl
  7. Cover the bowl with a moist cloth and keep in a warm place for 2 hours, till the dough doubles in size
  8. Lightly punch the dough and divide into 16 equal pieces
  9. Cover and let it rest for 10 minutes
  10. Lightly oil the work surface and roll each piece of ball on it
  11. Roll each ball into a rectangular shape
  12. Place a sausage in the middle and make 4 slits on both sides
  13. Fold the strips cross crossing over the sausage
  14. Prepare all the balls the same way
  15. Cover and rest for 30 minutes
  16. Brush with egg wash, sprinkle sesame seeds
  17. Bake in a preheated oven at 180°C for 20 minutes or until light brown

Lauki Sabji (Bottle Gourd Curry)

Ingredients

  • 500 gm bottle gourd, diced into cubes
  • 1 medium onion, chopped
  • 2 medium tomatoes, chopped
  • 1/2 tsp cumin seeds
  • 1 tsp oil
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • Salt to taste
  • Chopped coriander leaves for garnishing

Method –

  1. Heat oil in a pressure cooker
  2. Add cumin seeds
  3. When the seeds splutter, add onions, bottle gourd and tomatoes
  4. Add salt, turmeric powder and red chilli powder
  5. Mix well and pressure cook for 2-3 whistles on high flame
  6. Garnish with chopped coriander leaves

Nimki

Ingredients

  • 250 gm all purpose flour
  • 1/4 tsp nigella seeds
  • 1/4 tsp carom seeds (ajwain)
  • 3 tbsp ghee
  • 1 tsp salt
  • Oil for frying
  • Water for kneading the dough

Method

  1. In a large mixing bowl, take the all purpose flour, carom seeds, nigella seeds and salt and mix well
  2. Add 2 tbsp ghee and mix well till it becomes crumbly
  3. Add water in small batches and make a stiff dough
  4. Cover the dough and let it rest for 30 minutes
  5. In a small bowl, make a paste of 1 tbsp flour and 1 tbsp ghee. Make sure there are no lumps
  6. Before rolling, knead the dough for 1 minute
  7. Divide the dough into 2 parts
  8. Take one part and make a ball of the dough
  9. Sprinkle some dry flour on the surface before rolling
  10. Roll the dough as thin as possible
  11. Spread a thin layer of the paste on the sheet
  12. Start rolling the edges and make a coil like roll
  13. Press a little and roll with hands so that all the layers stick properly
  14. Now, cut in 1cm pieces
  15. Take 1 piece, press a little and flatten it
  16. Sprinkle a little flour and roll it round like a roti
  17. Apply a thin layer of the paste on the round
  18. Fold it into half and fold it again. This becomes a triangular shape
  19. Press it lightly and prick it with a fork lightly so that it doesn’t puff up during frying
  20. Make all the balls in the same way
  21. Pour oil to deep fry in a heavy bottomed Kadhai
  22. Once the oil is hot, reduce the flame to low medium
  23. Fry in batches. And fry evenly on both sides
  24. Remove with a perforated spoon onto an absorbent paper

Gobhi Alu Matar (Cauliflower, Potato and Peas Stir Fry)

Ingredients

  • 1 head of cauliflower, separated into florets
  • 1/2 cup shelled peas
  • 2 medium potatoes, cut into 1.5 cm cubes
  • 1 medium tomato, chopped
  • 1 green chilli, finely chopped
  • 1”ginger, shredded
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp coriander powder
  • Salt to taste
  • 2 tbsp oil
  • Chopped coriander leaves for garnishing

Method –

  1. Heat oil in a kadhai
  2. Add cumin seeds and when it splutters, add ginger and green chill
  3. Sauté for 30 seconds
  4. Add cauliflower, peas and potatoes
  5. Sauté on high heat for 2-3 minutes
  6. Lower the heat, sprinkle a little water and cook covered
  7. When the vegetables are a little tender, add tomatoes
  8. Add turmeric powder, red chilli powder, coriander powder and salt
  9. Cook till the oil releases and sprinkle a little water if required
  10. When the vegetables are tender, garnish with chopped coriander leaves

Kanchkol Alur Jhol (Raw Plantain and Potato Curry)

Ingredients

  • 1 large potato cut into cubes
  • 2 raw plantains, peeled and cut into cubes
  • 1/2 tsp nigella seeds
  • 2 green chillies, slit
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • Salt to taste
  • 1 tbsp mustard oil

Method

  1. Heat oil in a Kadhai
  2. Add nigella seeds
  3. When it splutters, add green chillies
  4. Add diced potato and sauté for 2-3 minutes
  5. Add raw plantain and sauté for 2 minutes
  6. Lower the heat, add turmeric powder, cumin powder and salt
  7. Sauté till oil releases
  8. Add 1 cup warm water
  9. Let it come to a boil
  10. Lower the heat and cook covered till done