Dal Makhani

(This Indian recipe is a lentil delicacy tossed with onions, tomatoes, ginger, garlic, cream and spices. Enjoy cooking
Indian !)

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Ingredients:
Black grams 1 cup
Bengal grams 1/2 cup
Kidney beans 1/4 cup
Ginger 1 inch
Green chilli 2-3
Butter 4 tbsp.
Cream 2 tbsp.
Finely chopped tomatoes 3
Finely chopped onions 2
Garlic 7-8 pieces
Cumin seeds 1 tsp.
Asafoetida 1 pinch
Red chilli powder 2 tsp.
Salt to taste

Method:
1. Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water
(2 glasses) for about 7-8 hours .
2. Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles).
Then reduce the heat to 'medium' and cook for about 15 minutes. Remove ginger-
garlic from the cooked grams and make a paste.
3. Heat 2 tbsp. of butter in a pan.
4. Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight
brown in color.
5. Add ginger-garlic paste and finely chopped onions. Fry until golden brown.
6. Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens
into pulpy sauce (about 3 mins).
7. Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You
can add a little water if you find it too thick.
8. Add the remaining butter and cook for 2 minutes.

Dal Makhni is ready to serve. Decorate with cream.

Hara Pulao
(This Indian recipe involves rice flavored with coriander leaves and spices. Enjoy cooking Indian !)
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Ingredients:
Basmati rice 1 cup
Cauliflower (cut into small pieces) 250 grams
Green peas 150 grams
Thinly sliced potatoes 200 grams
Cinnamon 2 sticks
Cloves 4-5
Black pepper 7-8
Bay leaves 2-3
Green cardamom 2
Thinly sliced onions 2
Thinly sliced green chilli 2
Vegetable oil 4 tbsp.
Paste of {
1 bunch (about 100 grams)
green Coriander leaves, green chillies,
4
ginger}
an inch
Salt to taste
Garam Masala Powder

Palak Paneer
(This Indian recipe is a popular dish made from spinach and
cottage cheese. Enjoy cooking Indian !)

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Ingredients:
Spinach 1/2 kg
Paneer 100 grams
Onion 1
Butter 3 tbsp.
Bay leaves 2-3
Cumin
1 tsp.
seeds
Salt to taste
Black pepper powder 1/4 tsp.
Ginger-garlic paste 3/4 tsp.
Green chilli paste 1/2 tsp.
Garam
Masala 1 tsp.
Powder
Vegetable oil as required

Method:
1. Mix ginger-garlic paste, green chilli paste and
some water with spinach. Pressure cook it for
about 7-8 minutes (just before the first
whistle).
2. Cut paneer into small cubes. Keep 3 cubes
separately for decoration.
3. Heat oil in a pan. Fry the paneer pieces on
'medium' heat till they turn slightly brown. Set
the paneer pieces aside.
4. Heat 2 tbsp. of butter. Fry bay leaves and
cumin seeds. Add chopped onion. Fry until
the onions become pink.
5. Add salt, black pepper powder, garam
masala. Stir well.
6. Add paneer and cooked spinach (grinded).
Mix well.
7. Put palak paneer in a baking tray .
8. Add rest of the butter. Bake for 1/2 hour at
180 deg C.

Grate the paneer kept aside for decoration.

Decorate. Palak paneer is ready to serve.

Shahi Paneer
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Shahi Paneer is considered to
be a mainstay dish especially
in the Northern parts of India.
Shahi which means 'Royal'
and Paneer when translated is
' Cottage Cheese' gives Shahi
Paneer a royal feel to it.
However, Shahi Paneer is a
famous dish liked by many
and is available in almost all
the hotels, restaurants and
roadside eateries. 'Shahi
Paneer' is undoubtedly one of
the most popular dishes
originating from India.
Presented below is the
cooking method to prepare the
famous Indian dish of Shahi
Paneer along with the
ingredients required.

Ingredients (Serves: 6)
 • 25
0

gm: Paneer (cottage

cheese)
• 1/4 cup: Beaten curd
• 1/2 cup: Milk
• 1 1/2 cup: Tomatoes
(chopped fine)
• 1/2 cup: Onion (chopped
into strips)
• 1/2" piece: Ginger
chopped fine
• 2-3: Green chillies
chopped fine
• 2-3: Cardamoms
(crushed)
• 1/2 tsp: Garam masala
• 1/2 tsp: Red chilli powder
• 2 tsp: Tomato sauce
• 3 tsp: Ghee or butter
• Salt to taste
• For Garnish
o 2 tsp: Grated paneer
o 1 tsp: Chopped
coriander
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Method
1. Chop paneer into 2"
fingers.
2. Heat half the ghee. Add
onion, ginger, green chilli
and cardamom. Fry for 3-
4 minutes. Add tomatoes
and cook for 7-8 minutes,
covered. Add curd and
cook for 5 minutes. Add
1/2 cup water and cool.
3. Blend in a mixer till
smooth.
4. Heat remaining ghee, add
gravy and other
ingredients except milk
and paneer. Boil to get a
very thick gravy.
5. Just before serving, heat
gravy, add milk and
paneer fingers and boil
for 3-4 minutes.
6. Garnish with chopped
coriander and grated
paneer.
Method:
1. Heat 1 tbsp. oil in a pan. Fry bay leaves, cloves, cinnamon, black pepper for 1/2 minute
on medium heat.
2. Add thinly sliced onions, green chillies and fry till pink. Keep this aside.
3. Take rest of the oil and fry all the vegetables for 4-5 minutes. This adds taste to pulao.
4. Add paste of coriander leaves, green chilli and ginger to it.
5. Add the fried onions, garam masala and salt. Stir and then fry it for 5 minutes.
6. Add washed rice and water (slightly more than 2 cups). Cook on medium heat. Stir rice
once while its getting cooked.

Green spicy pulao is ready to serve. Decorate with chopped green coriander leaves.

• Samosa
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• Nutri Chat
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Idlies
• Bhel Puri
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• Sooji Dhokla
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• Krispie rice snack
• Fruit Toast
• Seeds & fruit snack
• Pancake Recipe
• Fidabread Recipe
• Veggie Tortilla Burrito
• Palak Dosa (Dosai)

Kofta or Bonda Recipe

 Baked Samosa Recipe
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Sooji dhokla recipe
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Type: reduced fat, cholesterol free

Preparation Time: 1 hour
Ingredients:

• 2 cup Besan
•

• 4-6 slices white bread

•

• 4-6 small size green peppers

(capsicum)
• 4 Potatoes medium size
• 1 Onion finely chopped
• 1/4 cup green peas
• 1 small piece ginger root, grated
• 2 tsp fresh lime juice
• 2 green chili (or to taste)
• 10-15 dried pomegranate
(anardana) seeds (optional)
• 1/2 tsp garam masala (or to taste)
• 1 tsp red chili powder
• salt to taste
• 8-10 raisins/cashew nuts
• Canola oil for frying
•

Type 1:
 Take gram flour in a bowl and add water. Add salt and
red chili powder to taste and mix well to get a thick
consistency solution. Make small balls (size about
1.5") of the masala.

Heat the oil in a skillet. Place a ball in the solution and

wrap it all round the ball. Drop the ball in the
preheated oil to deep fry it for about 5 minutes. You
can fry 3-4 balls at a time.

Serve warm with tomato sauce or coriander-mint

chutney.

TIP

Keep besan bater of thick consistency. It will absorb

less oil during deep frying.

Type 2:

Dampen a piece of bread in water and sqeeze any

extra water. Take this piece in your palm and place a
masala ball on it and wrap it carefully all round. Use
your both hands, apply pressure and make a ball,
completely covering the masala. Deep fry as for Type
1 above or bake like samosa.

Serve warm with tomato sauce or coriander-mint

chutney.

Type 3:

Take a green peper or capsicum and make a slit

lengthwise at its one side. Remove all the seeds. Fill it
with masala. Dip it in the gram flour mixture as in
Type 1 and deep fry for about 5 minutes.
Serve kofta, bonda with tomato sauce or coriander-
mint chutney.

Vegetable Cutlets (Kabab) Recipe

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Kachori recipe
Tikki recipe
Pani Puri recipe
Bhel Puri recipe
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Recipe type: Medium Fat , cholesterol free
Preparation time: 20 minute
Ingredients:

• Bread, 2 slices
• Black chana, soaked overnight, 1/2 kg
• Whole Masoor dal, 200 g, soaked overnight 1 medium sized onion( Finely
chopped)
• Ginger paste, 2 tsp
• Garlic paste, 2 tsp
• Small peice of grounded cinnamom or powder
• Green chillis, finely chopped, 2 medium size
• Coriander seeds, 2 tsp
• Green fresh corriander( Finely chopped) Pinch of Garam Masala
• Salt to taste

Preparation:

1. Boil the chana and dal together. Strain the water out and then coarsly grind it.
In this paste add all the other ingredients and make a dough of it.
2. Make small balls and deep fry them as and when required. Alternatively it can
also be toasted on the toaster with a little oil for greasing. Also the tikka can
be made out of the same dough. For this add little corn flour in the dough.

Serve hot with tomato ketchup.

Note: The vegetable kababs taste like mutton kababs. This recipe is
a healthy alternative to mutton kababs..
Pyaz Kachori
Baked Samosa Recipe
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Sooji idli recipe
Sooji idli recipe
Sooji dhokla recipe
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Tikki recipe
Pani Puri recipe
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Type: Reduced fat, no cholesterol added
Preparation Time: 1 hour
Ingredients:

• Potatoes, 2 medium size

• Onion, 1/2 finely chopped
• Ginger, grated, 1 tsp
• Garlic, grated, 1 tsp [Optional]
• Coriander (cilantro) seeds, 1 tsp
• Fresh lime juice, 2tsp
• Green chili, 1, finely chopped
•

• Coriander (cilantro) leaves, finely

chopped, 1 Tbsp
• Garam masala (or to taste), 1/2
tsp
• Red chili powder, 1/2 tsp
• Salt to taste
• Raisins/cashewnuts, 8-10
• Plain flour (Maida), 1 cup
•

• Canola oil for frying [Optional]

•

• Water
Preparation

Filling Masala for Kachori: Roast or boil potatoes

until tender. Mash the potatoes and add chopped
onion, ginger, garlic, green chili, peas, coriander, lime
juice, red chili powder, garam masala, salt, and
raisins/cashew nuts. Mix well.

Kachori

1. Add some salt to plain flour.

 2. Take wheat flour in a wide plate
and slowly add water mixing the flour
with fingers. Knead into a smooth
dough.
3. Make small balls (size about 2
inch diameter) of dough.
4. Roll one ball by a rolling pin to a
size of about 3 inch diameter roti.
Place 2 tsp of masala at the center of
the roti. Dampen the edge of the roti
allround with water and hold at 4-5
points at its rim, bringing close at the
center. Press the points tightly and
give a twist so that the masala is
sealed inside. This will result into a
ball of size 1.5 - 2 inch. Press this
ball with your palm gently. See the
kachori in figure.

Raw Kachori Baked kachori

Type 1: Baked Kachori

Bake the kachori in a grill/oven. Preheat the oven to

200 deg C. Bake for 15-20 minutes. Repeat with all
other balls.

Type 2: Fried Kachori

You can deep fry kachori in oil. For this heat oil in a
deep frying pan on medium heat. When oil starts
smoking, add 3-4 kachories Deep fry the kachories
and fry on medium heat until golden brown.
 TIP

When you put the kachori in oil for frying, keep the
folded side downwards. The kachori will never burst
during frying and no stuffing will come out and mix in
the oil.

Serve kachori with tomato sauce or coriander -mint

chutney or without anything.

Note:

The deep fried kachori is only for those who do not

mind eating fat for a change.

There is no need of frying the masala. You will save a

lot of fat without sacrificing the taste.

Any leftover kachori can be kept in fridge for a few

days. Heat them in an oven before serving.

Preserve unbaked or unfried kachori (i.e. filled

kachori) in freezer for a few weeks.

This kachori is very good for picnics or during long-

drives in cars.

Small size kachori is a very good entree item.

Aloo Tikki Recipe

Tikki is a very popular snack. It is like a patty made of
aloo and is served with imli chutney. It is not deep
fried. Aloo tikki (Alu tikki) is a favorite snack in north
India. You can make tikki at home with this easy and
simple recipe.

Baked Samosa Recipe

Calories in Samosa
Khaman dhokla recipe
Sooji idli recipe
Sooji idli recipe
Sooji dhokla recipe
Kofta bonda recipe
Kachori recipe
Pani Puri recipe
Bhel Puri recipe
 Vegetable Cutlets Kababs recipe
More >>

Type: Low fat, no cholesterol

Preparation Time: 20 minutes
Ingredients:

• 4 Potatoes medium size

• 1 Onion, very finely chopped
• 1 small piece ginger, grated
• 1/2 tsp roasted cumin seeds
• 2 green chili
• 1/2 tsp garam masala (or to taste)
• 1 tsp red chili powder
• salt to taste
• olive oil or canola oil
Preparation

1. Boil or bake potatoes and mash.

Mix all the ingredients except oil.
2. Make small balls of the masala as
above. Flatten the balls to make like
patties of size about 2" diameter and
1/2 cm thick. Place a thick frying pan
on medium heat and put 1/2 spoon
oil. Place the tikkis on the pan and
cook for about 15 minutes. Reverse
the side of the tikkis and keep it for
another 15 minutes. The both sides
should become golden brown.
How to make Vegetable Samosa
Ingredients For stuffing vegetable samosa:
 potatoes boiled and cubed - 2 cups
 green peas - 1/4 cup cooked.
 garam masala -1/2 tsp
 salt - 1/2 tsp or according to taste.
  Red chili powder - 1/4 tsp or according to taste.
 Ginger paste - 1/4 tsp
 fennel seeds or powder - 1/4 tsp
Ingredients For covering
 Plain flour - 1 cup
 salt - 1/2 tsp
 oil - 1 tbsp
 water to form dough.
 Oil - for deep frying
Preparation:
 Mix flour, salt, 1tbsp oil.
 Add water little by little and form a tight dough.Keep aside.
 Mix all the stuffing ingredients together in a bowl.
Making Samosa Method:

1. Take a lime sized ball of dough. Roll out in a circle of about 6" diameter on a
rolling board using a rolling pin.
2. Cut the round into half. Each half will make one samosa.
3. Add a big tablespoonful of the stuffing on one piece. Fold into a triangle,
holding the stuffing in carefully. Press the edges together to seal.
4. Form all the samosas in the similar way.
5. Heat oil for frying. Keep the heat medium.
6. Add the samosas into the hot oil and fry on both sides till they are golden
brown.
7. Remove and drain well.

Serve hot with tomato ketchup or coconut chutney, mint chutney.

Tips: You can use only peas or potatoes if you wish. You can also add beans,
carrots for variation.