North Indian Recipes - Page 2
Navaratna Curry Recipe
Ingredients
1. French beans (100gms)
2. capsicum (100gms)
3. potatoes (100gms)
4. carrots (100gms)
5. cauliflower (100gms)
6. ghee (4tbsp)
7. paneer (100gms)
8. curd (1c)
9. cashew nuts (100gms)
10. tomatoes (2)
11. raisins (100gms)
12. ghee (for deep frying)
13. salt and sugar (to taste)
14. silver paper
15. pineapple pieces and few cherries (for the decoration)
Ground to paste:-
1. Garlic (6cloves)
2. cardamoms (3)
3. green chilies (2)
4. shah-jeera (1tsp)
5. Kashmiri chili (4)
6. coriander seeds (2tsp)
7. ginger piece (1”)
8. cumin seeds (1tsp)
Method of preparation:-
1. Take French beans, potatoes and carrots, cut them into small cubes. Then cut the cauliflower into big pieces. Boil the cauliflower, peas, carrots and French beans.
2. Take a pan, heat ghee in it. Deep fry the potatoes in the hot ghee. Then cut the paneer into cubes and then fry them in the ghee. Cut the capsicums into long strips. Grind the tomatoes with little water. Whip the curd in a bowl.
3. Take vessels, place it over heat. Heat the ghee in it and then fry the paste of ground ingredients for a little time. Then add the curd and tomatoes in the vessel. Fry them again for few minutes.
4. Now add the all vegetables, raisins, cashew nuts, paneer pieces and salt and sugar according to taste. When the navaratan curry gets ready then decorate it with pineapple pieces, cherries and silver foil.
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Dum Gobhi Recipe
Ingredients
1. Cauliflower (1lb)
2. chopped cilantro leaves (2-3tbsp)
3. chili powder (1/2tsp)
4. nonfat plain yogurt (1tbsp)
5. turmeric (1/4tsp)
6. chopped green chili (1)
7. grated ginger root (2tsp)
8. chopped tomatoes (1/3c)
9. salt (to taste)
10. garam masala (1/2tsp)
Method of preparation:-
1. Take cauliflower, wash it, drain it and then cut it into 1 inch flowerets, including the stem of the cauliflower.
2. Take a small bowl, mix tomatoes, ginger, chili powder, salt, green chili, turmeric with the yogurt in it. Take a nonstick pan, spray oil in it then put the cauliflower in the pan then pour the spices over the top. Mix them well and then cover the pan and cook it over low heat for about 10-15 minutes.
3. Mix half of the cilantro leaves, now take off the cover. Increase the heat to medium and cook it for 5-6 minutes to drive off the excess moisture. Make sure that all the liquid is driven off.
4. Then take off the pan from the heat. Now sprinkle the garam masala and remaining cilantro leaves in it. When it gets ready then serve it with rice or chapatti.
Number of servings – 4
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Dum Ka Karela Recipe
Ingredients
1. bitter gourds or karela (12)
2. turmeric powder (1tsp)
3. ginger paste (15gms)
4. garlic paste (15gms)
5. turmeric powder (1tsp)
6. salt (to taste)
For filling:-
1. Grated paneer (150gms)
2. chili powder (1tsp)
3. groundnuts (60gms)
4. coriander powder (1 1/2tsp)
5. sesame seeds (1tbsp)
6. coconuts (15gms)
7. julienne ginger (5cm)
8. cumin seeds (1tsp)
9. onions (2large)
10. crushed jaggery (15gms)
11. tamarind pulp (1tbsp)
12. salt (to taste)
For tempering:-
1. Curry leaves (24)
2. sesame oil (3tbsp)
3. mustard seeds (1/2tsp)
4. fenugreek seeds (1/4tsp)
5. cumin seeds (1/2tsp)
Method of preparation:-
1. Take bitter gourds, wash them and slit them on one side. Take out the seeds and rub the salt on them. Keep them on a tray for about an hour.
2. Take a pan, put enough water in it. Then add ginger paste, garlic paste, turmeric paste and salt in it and boil it. Then add the bitter gourd and blanch them until they get soft.Drain them and keep them aside.
3. For filling:-Take coconut, remove its skin and then chop it.Take a sauce pan, roast dry the cumin seeds, sesame seeds, coconut and groundnuts until each emits its unique aroma. Now roast the onion directly on the flame until the skin is charred.
4. Then cool the onion, peel it and then roughly chop it. Except paneer, grind all the ingredients with 1/4th cup of water to a fine paste. Then add paneer, chili powder, coriander powder, jaggery and ginger to the paste and then mix it well.
5. For tempering:-Take a frying pan, place it over heat. Heat the oil in it and add fenugreek seeds, mustard seeds and cumin seeds in it. Stir them over medium heat until they begins to crackle and then add the curry leaves.
6. Now pour this seasoning over the paste, mix it well and then fill this paste into each of the blanched bitter gourds. Take a greased roasting tray; place these bitter gourds in it with the slit side on the top.
7. Cover the tray with a foil, make the holes in the foil and then cook on Dum in the preheated oven at 275 degrees F for about 30 minutes. While roasting,, basting the gourds at regular intervals.
8. Now take off the dish from the oven and remove the cover. Now serve with cumin-tempered whole potatoes and buttered seasonal vegetables on the side.
Number of servings – 4
Making Time – 1 hour 15 minutes
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Brinjal Curry Recipe
Ingredients
1. Brinjals (8 med. Not round ones)
2. red chilies (3 cut into pieces)
3. ginger (3 inches)
4. coriander (2inches)
5. oil (4tsp)
6. tamarind juice thick (1tsp)
7. cumin seeds (1/2tsp)
8. turmeric powder (1/2tsp)
9. mustard seeds (1/2tsp)
10. urad dal (1tsp)
11. channa dal (1tsp)
12. salt (to taste)
13. green chilies (5)
Method of preparation:-
1. Take green chilies, coriander leaves and ginger, mix them nicely to make a paste. Cut the brinjal into 2 inch pieces.
2. Take a pan, place it over heat. Heat the oil in it and add urad dal, channa dal, cumin seeds and mustard seeds in it. Keep them to splutter then add the red chilies and fry them. Now put the brinjal pieces, turmeric powder and salt in it.
3. Fry them for sometime and then cover the pan with a plate. When the brinjals are half cooked then add ginger- coriander paste and tamarind juice in the brinjal pieces and mix them well.
4. Cover the pan and stir the mixture frequently. Cook it for 5-6 minutes. When the curry gets ready then sprinkle the coriander leaves and serve it with plain rice.
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Mor Kohazumbu Recipe
Ingredients
1. Buttermilk (5c)
2. cumin seeds (1 1/2tsp)
3. turmeric powder (1tsp)
4. mustard seeds (1tsp)
5. slit, green chillies (4-5)
6. coriander seeds (2tsp)
7. shredded coconut (2-3tbsp)
8. curry leaves (1sprig)
9. oil for seasoning
10. water for diluting the buttermilk
11. salt (to taste)
Method of preparation:-
1. Take ½ teaspoon of turmeric and add it to the buttermilk and then mix it well. If the buttermilk is too thick then add water to it. Add salt in it and keep it on low heat until the buttermilk reaches the room temperature. Then take it from the heat and keep it aside.
2. Take a pan, place it over heat. Heat oil in it and then roast the coconut, remaining turmeric, coriander, jeera and green chilies. Then blend them to a smooth paste.
3. Now add the paste of coconut to the warm buttermilk. Again place it on the heat. Heat it for about 4-5 minutes. Then season it with curry leaves and the mustard seeds. It becomes delicious when eaten with hot plain rice.
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Bhaingan Bhartha Recipe
Ingredients
1. Brinjal or eggplant (1large)
2. finely chopped tomatoes (2)
3. finely chopped onion (1med.)
4. cooked green peas (1c)
5. chopped coriander leaves (1/2c)
6. finely chopped green chilies (4)
7. turmeric powder (1/2tsp)
8. red chilly powder (1 1/2tsp)
9. dhania-jeera powder (1 1/2tsp)
10. amchoor (1/2tsp)
11. cooking oil (3tbsp)
12. sugar (1tsp)
13. salt (to taste)
Method of preparation:-
1. Take a brinjal, rub oil on it. Bake it in an oven or on the direct flame until the skin shrinks and the liquid starts oozing out of the brinjal. This will take about 30-45 minutes at 400 degrees F if it is baked in an oven. Then take it out from the oven and peel it and mash it in a bowl and then add salt in it.
2. Take a pan, place it over heat. Heat the remaining oil in it and then add the chopped onions in the pan. Fry them until the onions get translucent. Now add the chopped tomatoes and green chilies in the pan. Fry them until they get mix together.
3. Add all the spices and the sugar and then fry them for a minute. Now add the mashed brinjal in the pan and mix it well. Add the peas and again cook for 4-5 minutes.
4. Add chopped coriander leaves and a little bit of water to make a thick consistency. Mix it well. When it gets ready then serve it hot with plain rice or paratha.
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Cabbage Koftas Curry Recipe
Ingredients
For Kofta:-
1. Shredded cabbage (1/2med.)
2. oil (for frying)
3. besan or all purpose flour (2tbsp)
For gravy:-
1. Tomatoes (2med.)
2. onion (1med.)
3. dhania (1spoon)
4. jeera (1spoon)
5. cinnamon (1stick small)
6. clove (1)
7. cardamom (1)
8. ginger (1piece)
9. oil (1tbsp)
10. bay leaves (2)
ground to paste all the ingredients except bay leaf and oil.
Method of preparation:-
1. Take a large bowl; put the shredded cabbage in it. Add besan or all purpose flour in it. Mix it well and then make the small balls of this mixture.
2. Take a frying pan, place it over heat. Heat the oil in it for frying. Deep fry the balls of mixture in the hot oil and then keep them aside.
3. Take another pan, place it over heat. Heat about 1 teaspoon of oil in it then add bay leaves and ground paste, salt according to taste and a little bit of sugar in it. Cook it until the oil gets separate. Add a little water if the paste is too thick.
4. Now take off the pan from the heat. Add Koftas’ and then cover the pan till serving.(It looks nice if it is garnish with coriander leaves before serving.
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Spicy Khaja Recipe
Ingredients
1. Plain flour (1/2c)
2. gram flour (2c)
3. omamor ajwain seeds (1/2tsp)
4. very finely chopped coriander (1tbsp)
5. red chili powder (2tsp)
6. cumin seeds (1/2tsp)
7. oil (to deep fry)
8. salt (to taste)
Method of preparation:-
1. Take a bowl, mix plain flour and gram flour in it.Make a well in the center of flour; add all the ingredients in the flour except oil. Mix them properly in the flour. Add enough water in the flour to make soft
dough.
2. Now divide the dough to make small thin rounds.Use fork to prick the both sides of the round dough. Keep them on the clean cloth to dry them for about 25-30 minutes.
3. Take heavy pan, put oil in it. Place it over heat.Heat the oil, when the oil gets hot then deep fry these round balls of dough until get light brown.Now drain them and cool them completely before storing.
Make – 25-30 pieces
Making time – 30 minutes
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Navratan Korma Recipe
Ingredients
1. Boiled peas (2c)
2. pine apples (2slices)
3. boiled and chopped carrot (1large)
4. banana (1)
5. tomato sauce (1/2c)
6. small apple (1)
7. curd (1/4c)
8. sweet lime (1small)
9. malai or cream (1/4c)
10. butter (3tbsp)
11. ghee (1tbsp)
12. cashewnuts (10-15)
13. chopped coriander (1tbsp)
14. raisins (20)
15. glaced cherries for decoration
16. salt to taste
Wet masala:-
1. shredded coconut (1/4c)
2. onion (1large)
3. green chili (3)
Dry masala:-
1. Khuskhus or poppy seeds (2tsp)
2. cardamom (1tsp)
3. cumin seeds (1tsp)
Method of preparation:-
1. Take dry and wet masalas, and then grind them in a grinder separately. Take all the fruits and then chop them fine.
2. Take a sauce pan, put oil in it and heat it then add cashew in the pan and fry them and then drain them and keep them aside. Now add butter to the ghee and heat it and then add the wet masalas in the pan to fry it for about 2 minutes.
3. Then add the dry masalas with salt and again fry them for about 2 more minutes. Now add peas and carrots in the pan. Take a bowl, mix curd and cream in it and then add this cream and butter mixture into the gravy. Cook it until the gravy gets thicken.
4. Now add fruit, raisins and cashew and boil it until the gravy gets thicken and the fat gets separated. When the dish gets ready then garnish it with chopped cherries, coriander and grated cheese. Serve it hot with roti, naan or paratha.
Number of servings – 6
Making time – 45 minutes
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