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PLAIN PARATHAS

Cooking Time : 40 mins.
Preparation time : 10 mins.

Serves 10 to 12
Ingredients
3 teacups whole meal flour
2 tablespoons ghee
1/2 teaspoon salt
 
  Method
1. Sieve the flour with the salt. Apply ghee to the flour. Add water and make a soft dough. Divide the dough into 10 to 12 portions.
2. Roll each portion into 125 to 150 mm. (5" to 6") diameter rounf and brush with melted ghee.
3. Fold into half.Brush with melted ghee and fold again.
4. Roll out and cook one paratha at a time on a hot tava ( skillet can be used as an alternative) turning once.
5. After a minute, add a little ghee around the edges of the paratha, which should swell up.
6. Turn again and fry the other side also. When brown patches appear on both sides, the paratha is ready.
7. Repeat for the rest of the dough.
8. Serve hot.
 

 

CAULIFLOWER PARATHAS

Cooking time : 40 mins.
Preparation time : 15 mins.

Serves 10 to 12
Ingredients
dough as for plain parathas
2 small cauliflower
1 chopped onion
2 chopped green chillies
1 teaspoon chilli powder
1 teaspoon chopped ginger
1 1/2 teaspoons dhana- jira powder
1 tablespoon chopped coriander
salt to taste
 
  Method
1. Grate the couliflower. Sprinkle 1 teaspoon of salt over the cauliflower. Mix well.
2. Allow to stand for 15 minutes.
3. Take handfuls of the grated cauliflower and squeeze out the water.
4. Now add the chill powder, dhana - jira powder, coriander, green chilies, onions, ginger and salt. Mix well.
5. Make stuffed parathas as described for potato parathas, next page.
6. Serve hot.
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POTATO PARATHAS

Cooking time : 40 mins.
Preparation time : 10 mins.

Makes 10 to 12 parathas.
Ingredients
dough as for plain parathas
4 boiled potatoes
1 chopped onion
1 tablespoon chopped coriander
4 chopped green chillies
2 teaspoons amchur powder
1/2 teaspoon chilli powder
1 teaspoon cumin seeds (jeera)
1 tablespoon ghee
salt to taste
 
  Method
1. Mash the potatoes coarsely or cut into very small pieces.
2. Heat the ghee in a vessel, add the cumin seeds and onion; and fry for at least 3 minutes.
3. Add the green chillies and fry again for 1 minute.
4. Add the potatoes, salt, coriander, chilli powder and amchur powder. Mix well and cook for 1 minute.
5. Cook the mixture.
6. Knead the dough very well.
7. Take a small portion of the dough, flatten a little and put a tablespoon of the potato mixture in the centre. Cover the potato mixture by drawing up the edges towards the centre. Press on a floured board and roll out into a round as large as a saucer
8. Put the paratha on a hot tava (or skillet), cook for a minute or two and turn once. After a minute, add a little ghee around the edges.
9. Turn again and fry the other side. When brown patches appear on both sides, the paratha is ready.
10. Repeat for the rest of the dough.
11. Serve hot.
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VEGETABLE PULAO

Cooking Time : 5 minutes.
Preparation Time : 7 minutes.

Serves 2.
Ingredients
1 cup Basmati rice
1 onion, sliced
1 tablespoon ginger, chopped
1 tablespoon garlic, chopped
1 cup mixed vegetables
3 tablespoons curds
1 teaspoon biryani masala powder
2 tablespoons chopped coriander
a pinch sugar
1 teaspoon oil
salt to taste
 
  Method
1. You can take cauliflower florets, french beans, carrots and green peas mixed vegetables.
2. Wash the rice and keep aside.
3. Put 2 cups of water to boil.
4. Heat the butter and oil in a pressure, add the onion slices, ginger and garlic and stir for some time.
5. Then add the mixed vegetables and mix well.
6. Finally, add the rice, curds, biryani masala powder, coriander, sugar, 2 cups of hot water and salt and pressure cook for 1 whistle. Allow the steam to escape before opening.
7. Serve hot.
 
Handy tip(s) :
1. You can use any vegetable of your choice.
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MASALA DAL

Cooking Time : 30 minutes.
Preparation Time : 20 minutes.

Serves 4.
Ingredients
1/2 teacup moong dal
1/2 teacup masoor dal
1/2 teacup black gram (urad) dal
1/2 teacup toovar (arhar)dal
3 onions, grated
2 tomatoes, chopped
3 tablespoons ghee
salt to taste
For garnishing
chopped coriander
To be ground into a paste
5 cloves garlic
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1 tablespoon chopped coriander
8 Kashmiri chillies
25 mm. piece ginger
3 sticks cinnamon
3 peppercorns
3 cloves
 
  Method
1. Wash all the dals together.
2. Add 4 teacups of water and cook until done in a pressure cooker.
3. Heat the ghee and fry the onions till light pink in colour.
4. Add the paste and fry for 3 to 4 minutes.
5. Add the tomatoes and fry again for 3 to 4 minutes.
6. Add the cooked dals and salt.
7. Cook for 5 to 7 minutes. Garnish with coriander.
8. Serve hot.

 

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MIXED DAL

Cooking Time : 40 min.
Preparation Time : 10 min.

Serves 6.
Ingredients
1 tablespoon moong dal
1 tablespoon masoor dal
1 tablespoon urad dal
1 tablespoon chana dal
2 tablespoons toovar dal
1 teaspoon cumin seeds
1 onion, chopped
2 teaspoons coriander powder
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
2 tablespoons chopped coriander
3 tablespoons ghee
salt to taste
For the tempering
2 tablespoons butter
1 chopped tomato
1 teacup fresh curds
1/2 teaspoon garam masala
 
  Method
1. Wash all the dals. Soak for 1 hour and then drain.
2. Heat the ghee. Add the cumin seeds and cook until they begin to crackle.
3. Add the onion and cook until light pink.
4. Now add all the dals and cook again for 4 to 5 minutes.
5. Add 1 litre of water and cook on a slow flame until soft.
6. Then add the coriander powder, chilli powder, turmeric powder and salt. Cover and cook until two thirds of the water has evaporated.
7. Mash the dals lightly.
8. Prepare the tempering by melting the butter, adding the tomato, curds and garam masala and cooking on a slow flame for 1 to 2 minutes.
9. Add to the cooked dals and stir for 3 to 4 minutes.
10. Sprinkle coriander on top and serve hot.
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DAL SUBJI

Cooking Time : 30 mins.
Preparation Time : 15 mins.

Serves 4.
Ingredients
1/3 cup moong dal (split yellow gram)
1/3 cup toovar (arhar) dal
1/3 cup masoor dal (split red lentils)
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon cumin seeds (jeera)
6 to 8 curry leaves
1/4 teaspoon asafoetida (hing)
1 green chilli, chopped
1 onion, chopped
2 teaspoons ginger-green chilli paste
1/2 teaspoon garlic paste
1 large tomato, finely chopped
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder (haldi)
1 cup mixed vegetables (capsicum, carrots, peas), finely chopped
1 tablespoon oil
salt to taste
For the garnish
2 tablespoons chopped coriander
 
  Method
1. Wash and pressure cook the dals together with 2 cups of water till the dals are tender. Keep aside.
2. Heat the oil in a pan and add the mustard seeds and cumin seeds. When they crackle, add the cuury leaves and asafoetida.
3. Add the green chilli and onion saute for 3 to 4 minutes.
4. Add the ginger-green chilli paste, garlic paste and tomato and saute for 3 to 4 more minutes.
5. Add the chilli powder, turmeric powder and mixed vegetables and mix well.
6. Add the dals and salt and simmer for 5 to 10 minutes.
7. Garnish with the chopped coriander and serve hot.
 
Handy tip(s) :
1. You can use any left-over vegetable or curry instead of the mixed vegetables. This way you will have a different flavour each time.

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RAJMA CURRY

Cooking Time : 20 minutes.
Preparation Time : 20 minutes.

Serves 6.
Ingredients
1 teacup red kidney beans (rajma)
2 onions, grated
1 teaspoon chilli powder
500 grams tomatoes
2 teaspoons sugar
3 tablespoons ghee
salt to taste
To be ground into a paste
7 cloves garlic
7 green chillies
25 mm. piece ginger
 
  Method
1. Soak the red kidney beans overnight.
2. Next day, cook in a pressure cooker. Drain.
3. Heat the ghee and fry the onions for 2 to 3 minutes. Add the paste and chilli powder and fry again for 1 minute.
4. Add the cooked red kidney beans.
5. Cut the tomatoes into big pieces, add 2 teacups of water and cook. When cooked, take out a thick soup through a sieve.
6. Add the tomato soup to the rajma mixture. Add the sugar and salt.
7. Cook for a few minutes.
8. Serve hot.

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VEGETABLE KOFTA

Cooking Time : 25 min.
Preparation Time : 20 min.

Serves 6.
For the koftas
4 tablespoons finely chopped aubergine
1 onion, chopped
1/2 teacup grated cabbage
2 green chillies, finely chopped
4 tablespoons gram flour (besan)
2 pinches soda bi-carb
salt to taste
oil for deep frying
To be ground into a paste
2 tablespoons khus-khus
2 tablespoons broken cashewnuts
6 to 8 cloves
25 mm. (1") piece ginger
4 green chillies
2 large tomatoes
1 tablespoon grated coconut
To be ground into a dry masala
2 small sticks cinnamon
3 cloves
2 cardamoms
Other ingredients
2 tablespoons ghee
2 tablespoons gram flour (besan)
1/2 teaspoon chilli powder
1/2 teacup tamarind water
salt to taste
2 tablespoons fresh cream
 
  For the koftas
1. Mix all the ingredients for the koftas ( except the oil ) with a little water and make a batter.
2. Heat the oil and when hot, drop teaspoonfuls of the batter and cook for about 3 minutes until golden brown.
3. Remove with a slotted spoon.
4. Repeat with the remaining batter.
  How to proceed
1. Heat the ghee and fry the paste for 2 minutes.
2. Add the gram flour and chilli powder and fry again for 1 minute. Then add the tamarind water, dry masala mixture and salt and boil for 5 minutes.
3. Just before serving, add the koftas and the cream and bring to a boil.
4. Serve hot.
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GREEN PEAS CURRY

Cooking Time : 8 minutes.
Preparation Time : 3 minutes.

Serves 2.
Ingredients
1 cup frozen green peas, thawed
1 cup milk
1/2 teaspoon plain flour (maida)
1/2 teaspoon roasted cumin powder (jeera)
1/2 teaspoon chilli powder
1 tablespoon tomato puree
1 teaspoon lemon juice
a pinch asafoetida
2 tablespoons onion paste
2 teaspoons oil
salt to taste
 
  Method
1. Mix together the milk, flour, cumin powder, chilli powder, tomato puree and lemon juice in a bowl. Keep aside.
2. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida and onion paste and saute for a few seconds.
3. Add the milk mixture, green peas and salt and simmer for a few minutes till the curry thickens.
4. Serve hot.
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MUSHROOM CURRY

Cooking Time : 5 minutes.
Preparation Time : 4 minutes.

Serves 2.
Ingredients
10 large mushrooms, quartered
1 teaspoon ginger-garlic paste
2 tablespoons onion paste
1 teaspoon tomato puree
1/4 teaspoon chilli powder
3 tablespoons curds
1/4 teaspoon garam masala
1 tablespoon oil
salt to taste
For garnish
2 tablespoons chopped coriander
 
  Method
1. Heat the oil in a pan, add the ginger-garlic paste and the onion paste and saute for some time.
2. Add the tomato puree and chilli powder and stir for some time.
3. Add the mushrooms and saute till they are tender.
4. Finally, add the curds, garam masala and salt and mix well.
5. Garnish with coriander and serve hot.
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