Indian Recipes

Aloo Gobhi

The cauliflower season has begun with a bang and wherever you look around it is raining cauliflower. It only gets tastier when you combine it with the ever versatile potato.

Ingredients

Potatoes - 3 (medium)

Cauliflower – ½ cup

Cumin seeds 1 tsp

Ginger, cut into thin strips - 2 inch piece

Green chillies, slit - 3

Turmeric powder – ½ tsp

Coriander powder - 2 tsp

Red chilli powder – ½ tsp

Garam masala powder  - ½ tsp

Oil - 1 ½ tbsp

Salt to taste

Fresh coriander leaves, chopped 2 tbsp

Method

• Peel the potatoes and cut into small chunks. Wash the cauliflower, remove stems and cut into small florets. 
• Heat oil in a kadai. Add cumin seeds, ginger, green chillies and sauté. Add potato pieces, cauliflower pieces and salt. Mix and add turmeric powder and mix well. Cover and cook on low heat.
• The vegetables should cook in their own steam. Keep stirring from time to time (say about 10 min). Remove the cover and add coriander powder, red chilli powder and garam masala powder. Mix and cover again. 
• Cook till the vegetables are totally tender. Serve hot garnished with fresh coriander leaves. This goes well with sambar rice and rotis.

Baby corn and Paneer subzi

Ingredients

Paneer - 200gms
Baby corn - 10

Onion - 2
Tomatoes - 2
Turmeric powder - 1/4tsp
Chilli powder -  1/2tsp
Coriander powder -  1/4tsp
Cumin powder - 1/4tsp
Garam masala powder  -  1/2tsp

Salt -    11/2tsp

Ginger garlic paste -  1/2tsp

Green chilli - 1

Coriander leaves - 2tbs

Oil - 3tbs

Cumin seeds - 1tsp

Method

• Dice onion, tomatoes, paneer and baby corn.
• Heat oil in a pan add cumin seeds,add onions and fry till golden brown.
• Add tomatoes, salt, ginger garlic paste, turmeric powder and the baby corn.
• Add the paneer, chilli powder, green chilli and garam masala powder.
• Garnish with coriander leaves and serve with roti.

Suggestions

Diced capsicum can be added to improve colour and taste and flavour.

If the paneer is not soft saute it first and soak it in warm water before adding.

Baigna Bharta (Eggplant salad)

It’s known as Brinjal or Eggplant, Baingan in Hindi and Vanga in marathi. You call it anything, it will still taste yummy. Baingan Bharta is one of the very famous dishes of India. It is savored in different parts of the world like Middle East, Eastern Europe, Africa and South Asia and has different names. It is generally served as a accompaniment or even instead of a veggie.

The smoky flavor is the most important factor of this dish.

Ingredients

Brinjal/ Eggplant/ Aubergine/ Baingan – 1 large (approximately 500 gms)

Onion (finely chopped) – 1 medium sized

Tomato (finely chopped) – 1 medium sized

Ginger paste – 1 tablespoon

Garlic paste – 1 tablespoon

Green chilies (finely chopped) – 3 – 4 or according to taste

Oil – 2 tablespoons

Mustard seeds – ½ teaspoon

Turmeric powder (haldi) – ½ teaspoon

Asafoetida (hing) – ½ teaspoon

Salt – to taste

Coriander leaves – to garnish

Method

• Roast/broil the eggplant on open flame till it becomes soft. Let it cool and peel off the skin. It will come out easily. Mash the peeled eggplant and keep aside.
• In a pan heat oil and add mustard seeds. Let it crackle and then add turmeric powder, asafoetida, green chilies, ginger paste and garlic paste. Mix well.
• Now add the chopped onions and sauté till the onions are translucent.
• Add the tomatoes and cook while stirring continuously till the oil separates.
• Now add the mashed eggplant, salt and mix well.
• Cook on a medium flame for 3- 4 minutes.
• Sprinkle some chopped coriander and serve hot with rotis or chappatis.

Tips

You can also add a 1 tablespoon of crushed jaggery along with the tomatoes and then add the mashed eggplant to get a nice tangy taste.

Add 1 teaspoon garam masala after the tomatoes are cooked for a spicy flavor.

Baked Soyabeans Koftas

Ingredients

For the Koftas

1 cup Soy beans

1 large potato

1 small onion, (shallots/red onions work great.)

1-2 green chillies, finely sliced (or as per taste)

few cilantro sprigs for garnish

juice and zest of one lemon

salt to taste

About 1/2-1 cup of Soya chunks (Indian stores) or TVP (in US stores)

For Simple Gravy

1 onion, chopped finely

1 tbsp ginger-garlic paste

1 tsp cumin seeds

1 tbsp tomato paste (optional)

about 1/4-1/2 cup tomato puree

1/4 tsp turmeric

1 tsp garam masala

1 bay leaf

salt to taste

Method

• Soak the soy beans overnight. Cook them in a pressure cooker. No problems if it gets mushy. We are going to do that anyways.
• Steam the potato in the steamer (with the skin. It has nutrition too)
• Now mix all the ingredients for the koftas together except the soya chunks/TVP.  Mash them with your hands or pulse it up in your food processor – whatever works for you.
• If you are not able to make it into a ball and the dough seems moist, add some soy flour to thicken it up.
• Spread the soy chunks on a plate and coat the balls with them
• Repeat with all the balls and place them in a lightly greased  baking sheet. Bake for about 10-15 minutes in an 400F oven.
• Meanwhile in a skillet, in a 1/4 tsp oil (or skip the oil. Just place the onions and cumin on the hot skillet with some salt. The salt will bring out the moisture and help the onions cook easily. That way you cut the oil and make this dish oil free), saute the cumin seeds along with onions, ginger garlic paste and the spices together for a minute until soft.
• Add the tomato paste (if using) and the puree.
• Add enough water to make sufficient gravy and once it comes to a boil, thicken it up with little soy flour/cornstarch and bring it to a simmer.
• Remove the koftas from the Oven and pour half the sauce over each of the koftas until they are soaked in the gravy.
• Bake them for another 10 minutes and before serving pour out the remaining gravy.
• Serve warm with phulkas.

Bharwa Bhindi (Bharela Bhinda / Stuffed Okra)

Ingredients

150 gm fresh bhindi

2-tbsp garlic paste

2-tbsp oil

1-tbsp mustard seeds

1-tbsp cumin seeds

Ingredients for filling:

5-tbsp besan flour

1-tbsp red chilli powder

1\2-tbsp turmeric powder

3-tbsp lemon juice

2-tbsp cumin+coriander powder

2-tbsp sesame seeds

1-tbsp oil

Salt to taste

Mix all the ingredients for filling.

Method

• Wash the bhindi and dry with towel. Make long slits on the bhindi.
• Stuff the bhindi with the besan filling.
• Arrange the stuffed bhindi in a steamer plate.
• Steam this stuffed bhindi until they are soft approximately 10 minutes in medium flame.
• Heat the two tbsp oil in a flat pan and add mustard seeds and cumin seeds. When they begin to pop then add garlic paste in it.
• After that add stuffed bhindi in it gently.
• Turn the flame law and cook smoothly for 10 minutes so they become crispy.
• Add reaming filling mater in it. Mix well and cook in law flame.
• Cover the pan and turn off the flame after one minute. Place it in serving bowl.
• Serve hot with roti, rice and dal.

Note: If you like then add garlic paste in filling material also.

Cauliflower and Tofu Koftas in Creamy Tomato Sauce

Koftas are normally meat balls, these vegetarian ones are made of cauliflower and tofu and rather than being deep fried, they are sauteed, which means that they require some delicate handling, but you will still feel light after eating them.  The tomato cream sauce is one of my favourite combinations.

Ingredients

1 cup medium tofu, crumbled

1/2 cup finely chopped cauliflower

1 tsp minced ginger

1 tsp green chili minced

3 tbsp fresh coriander leaves, chopped

1/2 tsp turmeric

1 tsp ground coriander

1 tsp cumin powder

1/2 cup chickpea flour

1/2 tsp baking powder

1 tsp salt

2 tbsp olive oil

2 tbsp vegetable oil

Method

• Mix all of the ingredients apart from the chickpea flour together and blend.
• Add the chickpea flour and knead to form a ball.
• Divide into 1 inch balls.
• Heat the oil in a heavy bottomed saucepan and saute the kofta turning until all sides are golden, about 10 minutes.

Creamy Tomato Sauce

1 tbsp ghee or oil

1 stalk of celery

2 cardamom pods, split

1 tsp minced ginger

1 tsp ground coriander powder

1 tsp ground cumin powder

1/2 tsp turmeric 

1/2 tsp chili powder

2 tbsp tomato paste

1 cup tomato passata or sieved canned tomatoes

1 tsp salt

1/3 cup yoghurt

2 tbsp coconut milk

3/4 tsp garam masala

2 tbsp chopped coriander leaves

Method

• Heat the ghee in a heavy bottomed saucepan and heat until soft.
• Add the cardamom pods, ginger, and cook for a few more minutes, stirring.  Add the ginger, coriander powder, cumin powder, turmeric, chili powder and stir to mix.  Add the tomato paste and 1 tbsp of water, cook for a few minutes.
• Add the tomatoes or passata, salt and semi-cover, simmer for about 20 minutes.  
• Stir in the yoghurt, coconut milk and garam masala, heat a few more minutes, add the coriander leaves. If the koftas are still warm, cover them in the sauce and serve, otherwise gently add them to the sauce and simmer for a few minutes taking care to keep them whole.

Cauliflower and Fenugreek Leaves Korma

Ingredients
Cauliflower, cut into small florets- 1 medium size
Fenugreek leaves- 1 bunch
Onion, chopped- 2
Yogurt- 1/2 cup
Ginger-Garlic paste- 1 tbsp
Whole Red dry chilly- 2 no’s
Chilly powder- 1 tsp
Turmeric powder- 1/4 tsp
Coriander powder- 1tsp
Garam masala- 1/2 tsp
Cumin powder- 1/2 tsp
Tomato paste- 1/4 cup
Water- 1/4 cup
Almond paste- 1/4 cup ( combine ground almond with little water or soak 6 almonds in warm water and grind it into a smooth paste with little water)
Salt- to taste
Oil- 2 tbsp

Method

• Separate the cauliflower into small florets and soak in hot water for 10 minutes.
• Place a pan over medium heat, add 1 tbsp oil, add onion and let it turn caramelized.
• Grind the caramelized onion along with yogurt to a smooth paste and keep aside.
• In the same pan, add 1/2 tbsp oil and add washed fenugreek leaves and saute for a few minutes. Remove from heat and keep aside.
• Heat a large pan and add 1/2 tbsp oil to it.
• Add whole red dry chillies and ginger-garlic paste, saute for a few seconds.
• Lower the heat and add chilly powder, turmeric powder, coriander powder, cumin powder and garam masala, saute for a second. Don’t burn the ground spices.
• Add the ground onion-yogurt mixture and combine well.
• Add the tomato paste and combine everything well.
• Put the cauliflower florets, combine with the yogurt sauce, add water and cook it for 15 – 20 minutes or till tender, after covering the pan with its lid.
• When the cauliflower has turned tender, add the cooked fenugreek leaves and combine them together.
• Now add the ground almond paste and cook for some more time till the sauce thickens.
• Have a taste and add salt according to your needs.
• Remove from the heat and serve along with roti or rice

Channa masala

Ingredients

2 cups chickpeas (soaked over night and pressure cooked for 3 to 4 whistles or else u can use canned beans ) ,

1 large onion( chopped) , 

1 large tomato ( chopped)

1 green chilli (slit), 

1 tbs ginger and garlic paste ,

 cilantro and salt

1 tsp coriander powder ,

1 tsp garam masala powder ,

1/2 tsp dry mango powder ,

1tsp turmuric ,

1 tsp chilli powder

Tadka : 2 tbs oil ,

2 tbs ghee ,

1 tsp cumin seeds ,

4 to 5 cardamom pods ,

2 inch cinnamon stick

Method

• Heat oil and ghee in a pan add cumin seeds , cardamom and  cinnamon.
• Add chopped onions , sprinkle salt and cook them until golden , then add chopped tomatoes and green chilies , cover and cook for 5 min.
• Once the tomatoes are mashed add all dry masala , coriander powder garammasala powder , dry mango powder , turmeric , chili powder  , mix everything and cook for another 2 min.
• Now add boiled chickpeas  and 2 cups of water , adjust salt and simmer for 15 min , until gravy becomes thick.
• Sprinkle cilantro.

Chicken Makhani (Indian Butter Chicken)

Chicken

1 tablespoon vegetable oil

1 pound boneless, skinless chicken thighs, cut into bite-size pieces

1 teaspoon garam masala

1 pinch cayenne pepper (or more if you like it spicy/hot)

Sauce

1 tablespoon vegetable oil

1 white onion, chopped

2 tablespoons unsalted butter

2 teaspoons lemon juice

1 tablespoon ginger garlic paste

1 teaspoon garam masala

1 teaspoon chili powder

1 teaspoon ground cumin

1 bay leaf

1/4 cup plain yogurt

1 cup heavy cream

2 cups tomato puree

1/4 teaspoon cayenne pepper, or to taste

1 pinch salt

1 pinch black pepper

1/4 cup chopped fresh cilantro

1/4 cup finely ground cashews

Method

• Heat 1 tablespoon oil in a large heavy skillet over medium heat. Add chicken and season with 1 teaspoon garam masala and cayenne. Cook until lightly browned, about 10 minutes. 
• Meanwhile, prepare the sauce by heating 1 tablespoon oil in a large saucepan over medium high heat.
• Saute onion until soft and translucent. Stir in butter, lemon juice, ginger, garlic, garam masala, chili powder, cumin and bay leaf. Cook, stirring for 1 minute.
• Add tomato puree and cook for 2 minutes, stirring frequently. Stir in half-and-half, yogurt and cilantro. Reduce heat to low, and add the browned chicken. Simmer for 10 minutes, stirring frequently.
• Season with salt and pepper to taste. Just before serving, add the ground cashews and stir.
• Serve over steamed basmati rice.

Chicken Tikka Masala

Chicken Tikka:

1 teaspoon ground cumin

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

2 teaspoons table salt

4 large boneless, skinless chicken breasts, trimmed of fat (about 3-4 lbs)

1 cup plain whole-milk yogurt

1 tablespoon vegetable oil

3 medium garlic cloves , minced

1 tablespoon grated fresh ginger

Masala Sauce:

2 - 3 tablespoons vegetable oil

1 medium onion , diced fine

2 medium garlic cloves , minced

2 teaspoons grated fresh ginger

1 tablespoon tomato paste

1 tablespoon garam masala

1 (28-ounce) can crushed tomatoes

4 teaspoons sugar

1/2 teaspoon table salt

2/3 cup heavy cream

1/4 cup chopped fresh cilantro leaves (optional)

Method

• For the chicken, combine cumin, garlic powder, cayenne, and salt in small bowl. Sprinkle both sides of the chicken with spice mixture, pressing gently so mixture adheres. Place chicken in a baking dish, cover with plastic wrap, and refrigerate for 30 to 60 minutes.
• In large bowl, whisk together yogurt, oil, garlic, and ginger. After the seasoned chicken has 'marinated' for 30-60 minutes in the fridge, pour the yogurt mixture over the chicken and toss to fully coat both sides. Cover with plastic wrap and refrigerate for 6-8 hours or overnight.
• For the sauce, heat oil in medium sized saucepan over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. 
• Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. At this point, allow the sauce to cool. Transfer the sauce into a storage container, cover and then refrigerate overnight.
• The next day, remove the chilled sauce from the fridge and heat up in a large dutch oven over medium heat. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
• While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Remove the chicken from the fridge and place on a parchment lined baking sheet.
• Place the yogurt coated chicken on the parchment lined baking sheet. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
• Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Adjust seasoning with salt if needed. Before serving, stir in cilantro into the sauce or garnish with cilantro if using. 

Daal

Ingredients
1 cup Black grams
½ cup Bengal grams
¼ cup kidney beans
1 inch ginger
4 green chilies
4 tbspns butter
2 tbspns cream
3 tomatoes chopped
2 onions chopped
8 cloves garlic
1 tspn cumin seeds
A pinch of hing (asafetida)
2 tspns red chilli powder
Salt to taste

Method

• Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours.
• 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.
• Heat 2 tbsp. of butter in a pan.
• Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color.
• Add ginger-garlic paste and finely chopped onions. Fry until golden brown.
• Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
• 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.
• Add the remaining butter and cook for 2 minutes.

Dal Makhani

Ingredients

1 1/2 c lentils
1 1/2 c red kidney beans
6 c lukewarm water

1/4 c vegetable oil

2 tbsp cumin seeds

1 tbsp whole garam masala, recipe follows

1/4 c ginger garlic paste

2 c tomato puree

2 tsp chili powder

1 tbsp coriander powder

Salt, to taste

1 stick of butter

2 c dal water (water the beans and lentils were soaking in)

3 c dal (beans and lentils)

1/2 c cream

Dollops of butter

Fresh coriander leaves, finely chopped

Garam masala

1/4 tsp black peppercorns

1/4 tsp white peppercorns

Pinch ground cloves

1/4 tsp cumin seeds

1/8 tsp ground cinnamon

1/4 tsp black cardamom

1/4 tsp green cardamom

Pinch ground nutmeg

1/8 tsp anise

1/4 tsp coriander seeds

Method

• In a large pan, bring the dal to a boil in water. Boil until the beans soften, about 1 hour.
• Meanwhile, In a large pan, heat the oil over medium-high heat. Add the cumin seeds, stirring and cooking for about 1 minute (they will crackle). Add the garam masala. Stir and cook for one more minute. 
• Stir in the ginger garlic past until combined well. Add the tomato puree and bring it to a boil. Turn down the heat to low. Add the salt, coriander powder, chili powder and butter.
• Add the dal water and bring to a boil. Add the dal and bring to a boil again. Cover and simmer on low for at least 30 minutes, stirring occasionally. 
• When you are ready to serve, drizzle in the cream and add butter. Garnish with coriander leaves.

Homemade Tofu

Ingredients

Soya Bean 1 kg

Toddy Vinegar 40 ml

Method

• Soak the beans overnight in water and grind to a smooth
• Paste either in a stone grinder and extract the Soya milk using a fine hole conical strainer.
• Boil the milk and add the vinegar.
• Strain it through the muslin cloth and keep it pressed with the heavy weight. (The method is similar to making paneer)

Note :-

If you do not use fine conical strainer the Tofu will be coarse and without sufficient weight the tofu will crumble.