North Indian Recipes
Dahi Gosht Recipe
Ingredients
1. Boneless gosht meat (500gms)
2. ground pepper (1tsp)
3. garlic paste (3tbsp)
4. ginger paste (3tbsp)
5. vegetable oil (3tbsp)
6. yogurt (500gms)
7. finely chopped green chili (3)
8. garam masala (3tbsp)
9. sliced onion (2med.)
10. finely chopped mint leaves (3tbsp)
11. diced tomatoes (500gms)
12. bay leaves (4)
13. cumin powder (3tsp)
14. coriander powder (3tsp)
15. finely chopped coriander leaves (3tbsp)
16. salt (to taste)
17. turmeric powder (1tsp)
Method of preparation:-
1. Take a bowl, mix yogurt, turmeric powder, pepper, half of ginger and garlic paste, green chillies and salt together in it. Put the meat in this mixture and keep it to marinate for about 30 minutes.
2. Take a deep pan, heat oil in it. Fry onion and remaining ginger and garlic paste till fragrant. Add tomatoes, bay leaves, coriander powder, cumin powder, garam masala and keep on frying until the oil gets separate.
3. Now add the marinated meat and cook it until the most of the liquid gets evaporated. Garnish it with chopped coriander and mint leaves. Now dahi gosht is ready to serve.
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Chicken Curry North Indian Style Recipe
Ingredients
1. Chicken-drumsticks thighs, breast pieces (1lb)
2. finely chopped onions (2med.)
3. mustard seeds (1/2tsp)
4. plain yogurt (1small carton)
5. cloves (2)
6. cardamom (2pods)
7. vegetable oil (4tbsp)
8. garam masala (1tsp)
9. chili powder (1tsp)
10. cumin powder (1/2tsp)
11. garlic (4cloves)
12. freshly ground pepper (1/2tsp)
13. ginger (1/2” piece)
14. coriander seeds (1/3tsp)
15. salt (to taste)
Method of preparation:-
1. Take chicken, remove the fat from it and then apply salt and pepper to it. Then sprinkle the chili powder over it. Add yogurt in the chicken, mix it properly with your hands until the chicken is covered with yogurt. Keep it aside for 1 hour before cooking. If the chicken is kept in the refrigerator then keep it for 4 hours.
2. Take a large heavy pan, heat oil in it. When the oil gets hot then adds the mustard seeds, coriander seeds, cloves, cardamom and then fries them for about 30 seconds. Add onions and fry them for 2 minutes until the onions get brown.
3. Now reduce the heat to low and add ginger and garlic paste and fry it for 4-6 minutes. Add garam masala and cumin powder. Now brush off the excess yogurt from the chicken and put the chicken in a large pot.
4. Add all the fried ingredients from the pan. Cook the chicken uncovered for about 4 minutes. Now reduce the heat to low and cover the pot. Cook it for 25 minutes until the chicken gets tender by stirring it every 5 minutes.
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Aloo Paneer Pops Recipe
Ingredients
1. Boiled and mashed potatoes (2large)
2. chopped onion (1med.)
3. chopped green chillies (3-4)
4. chopped fresh coriander leaves (4tbsp)
5. grated cottage cheese (200gms)
6. oil (1tbsp+for deep fry)
7. raisins (1tbsp)
8. maida (4tbsp)
9. garam masala powder (1tsp)
10. powdered black peppercorns (1/2tsp)
11. crushed cornflakes (1c)
12. salt (to taste)
Method of preparation:-
1. Take raisins, soak them in warm water for sometime and then drain well. Take a frying pan, heat 1 tablespoon of oil in it and then saute chopped onion until they get translucent.
2. Take a bowl, mix together the paneer, boiled potatoes, sauteed onion, green chillies, coriander leaves, raisins, garam masala powder and salt in the bowl. Mix it well and then make the cylindrical shaped croquettes of this mixture about one inch thick and two inches long.
3. Make a thin batter of maida, pepper powder, salt and water. Now dip the croquettes in this batter and then roll in the crushed cornflakes. Keep them for an hour in the refrigerator.
4. Take a kadai, heat the oil in it and then deep fry the croquette in the hot oil until it gets golden brown and then drain it in paper towel. Make more pops in this way and then serve them hot with green chutney.
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Chickpea and Spinach Curry (Chana Saag) Recipe
Ingredients
1. Canned chickpeas (1lb)
2. puree of spinach leaves (1c)
3. potato, cooked and cubed (1large)
4. ginger paste (1tsp)
5. garlic paste (1tsp)
6. puree of onion (1large)
7. puree of tomato (1large)
8. cumin (1tsp)
9. chili powder (1tsp)
10. coriander powder (1tsp)
11. turmeric powder (1tsp)
12. salt (1tsp or to taste)
Method of preparation:-
1. Take a non stick frying pan, place it over heat. Heat the oil in it and add the onions, cumin powder, coriander powder, turmeric powder, chili powders, ginger and garlic paste and tomatoes in the pan. Fry them together for about 5 minutes.
2. Now add the cooked potatoes and spinach paste in the pan with a cup of lukewarm water. Cook it on medium low heat for about 25 minutes.
3. Now add the chickpeas or chanas in the pan. Cover the pan and keep it to simmer for about 2 minutes and then serve it hot in a serving bowl.
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Malai Ladoo Recipe
Ingredients
1. Cottage cheese or paneer (250gms)
2. condensed milk (1/2c)
3. kewra essence (2-3drops)
4. yellow color (1/4tsp)
5. powdered elaichi (for sprinkling)
6. grated dry fruits (for decoration)
Method of preparation:-
1. Take a bowl, mash the paneer in it and add the condensed milk in the paneer. Mix it well. Now put this mixture in a pan and cook on low flame by stirring it continuously.
2. Cook it until the mixture gets thicken and leaves the sides of the pan. Add essence and yellow color in the mixture and then take off the pan from the heat. Mix the mixture properly.
3. Take a plate, Pour the mixture in the plate and keep it to cool. When the mixture gets cool then make the ladoos of this mixture. Sprinkle the powdered elaichi over the ladoos and decorate then with grated dry fruits.
Makes – 20-25 pieces
Time required – 1/2hour
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Hara Nariel Ka Shorba Recipe
Ingredients
1. Coconut (2)
2. curry leaves (2)
3. cornflour (6tsp)
4. ghee (2tbsp)
5. cumin seeds (1tsp)
For paste:-
1. Green chillies (2small)
2. chopped coriander (2tbsp)
3. lemon juice (1tsp)
Method of preparation:-
1. Take the coconuts, grate them and then add the 6 cups of warm water in the grated coconuts. Pour this in a blender and then blend it. Now strain it to get the coconut milk.
2. Take a pan, place it over heat. Heat the ghee in it and then fry the cumin seeds for about 1 minute. Then add curry leaves and the paste of green chillies and the coriander leaves with lemon juice in the pan and again fry for 1 minute.
3. Mix the cornflour in the coconut milk and then add this mixture to the paste in the pan. Boil it for few minutes. When it gets ready then serve it.
Number of servings – 6
Cooking time – 10 minutes
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Bhindi Masala Recipe
Ingredients
1. Bhindi or okra (1/2kg)
2. oil (1/4c)
3. thinly sliced onion (2)
4. chopped tomatoes (2)
5. paprika (3/4tsp)
6. turmeric powder (1/2tsp)
7. garam masala (1tsp)
8. amchor powder (1tsp)
9. chopped coriander leaves for garnish (2tbsp)
10. salt and grounded pepper (to taste)
Method of preparation:-
1. Take bhindi or okra, wash it under running water and dry it with a clean cloth and then slice off the ends.
2. Take a heavy sauce pan, place it over heat. Heat the oil in it and add chopped onions in it, saute them until get translucent. Add all the masalas except the garam masala stir and fry for 2 minutes. Add chopped tomatoes and fry for 1 minute.
3. Now add the bhindi or okra, stir it and fry for 2 minutes and then cover the pan. Steam it over medium heat for 12-15 minutes or until get tender.
4. When the bhindi gets cooked then sprinkles the garam masala over it and mixes it well. Now place the cooked bhindi in the warm serving plate and garnish it with the chopped coriander leaves. Serve it while it is hot.
Number of servings – 4 to 6 people
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Badshahi Baigan Recipe
Ingredients
1. Brinjal (300gms)
2. chopped onions (2large)
3. garlic-ginger paste (2tsp)
4. chopped tomatoes (2)
5. chili powder (2tsp)
6. curd (1c)
7. garam masala powder (1tsp)
8. coriander powder (1tsp)
9. chopped coriander leaves (1tsp)
10. cumin powder (1/4tsp)
11. turmeric powder (1/4tsp)
12. salt (to taste)
13. ghee (1/4c)
For garnish:-
1. Cashew nuts (1tbsp)
2. raisins (1tbsp)
3. sliced onions (1)
Method of preparation:-
1. Take brinjal, wash it and cut into 2 ½ cm thick pieces. Apply salt on the brinjal pieces and keep them aside for about 10 minutes. After 10 minutes wash and squeeze the pieces to dry them.
2. Take a pan, heat ghee in it. Fry the cashew nuts, raisins and onions in it until they turn golden brown. Remove them from the ghee and keep aside. Now fry the onion pieces in the same pan until they get tender. Remove them from the ghee.
3. In the remaining ghee fry the sliced onions until get tender then add the spices, chopped tomatoes and ginger-garlic paste. Saute them until the ghee floats on the top. Now add the curd, salt and the chopped coriander leaves and stir them.
4. Cook it until the gravy gets thickens then adds the fried brinjal pieces to the gravy. Reduce the heat and simmer it for about 2 minutes. When it gets ready then garnish it and serve hot with paratha or rice.
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Kofta Lajawab Recipe
Ingredients
For Koftas:-
1. Corn flour (50gms)
2. mashed Amul cheese (125gms)
3. pepper powder (1/2tsp)
4. oil for frying
For Gravy:-
1. Grated onions (250gms)
2. ground ginger piece (3cm)
3. pureed tomatoes (200gms)
4. garam masala (1/2tsp)
5. chili powder (1/2tsp)
6. salt (3/4tsp)
7. oil (200gms)
Method of preparation:-
1. Take a bowl, mix the mashed cheese with the corn flour and pepper in it. Mix it well and then knead it. Make walnut sized koftas of this cheese mixture.
2. Take a Kadai, place it over heat. Heat the oil in it. When the oil gets hot then fry the koftas in the hot oil until they turn light brown. Drain the koftas and keep them aside.
3. To make gravy, take a pan and heat the oil in it and then add the onions in it. Cook them until they get brown then add the chopped ginger and fry them.
4. Now add tomatoes, red chili and turmeric and garam masala and fry them on low heat until the oil gets separate. Add water and boil it for about 5 minutes.
5. Now add koftas and again boil for 2 minutes. When gets ready then serve it hot with the parathas or with tandoori rotis.
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Dahi Wada Recipe
Ingredients
For vadas:-
1. Udad dal or black gram dal (1c)
2. moong dal or green gram dal (1/4c)
3. salt (to taste)
For dahi:-
1. Dahi or yogurt (5c)
2. mustard seeds (1/4tsp)
3. chopped green chili (1tsp)
4. curry leaves (7-8)
5. asafoetida (a pinch)
6. grated ginger (1/2tsp)
7. salt (to taste)
8. sugar (1tsp)
Method of preparation:-
1. For vadas:-Take two dals, soak them for 7-8 hours or for overnight. Then grind to smooth paste. Add the salt to taste.
2. Heat the oil in a deep Kadai for frying. Put 1 spoonful of batter into the hot oil and fry it until gets golden brown. Now drop the hot vadas in cold water and leave for 3-4 minutes. Take the vadas from the water and squeeze them and keep them aside.
3. For dahi:-Take the yogurt or dahi, blend it with little water until it gets smooth. Add green chilies, ginger, salt and sugar. Make the seasoning with asafoetida, mustard seeds, curry leaves and add it to the yogurt.Then keep the yogurt in the refrigerator until it gets chilled.
4. Now take the squeezed vadas, place them in a deep dish. Pour the yogurt or dahi on the vadas to cover them properly. Spread the red chili powder, black salt and the roasted jeera powder over the dahi. Serve the dahi vadas with sweet tamarind chutney.
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