Pulao

Ingredients:
11/2 cups long grain basmati rice
11/2 cups  green peas
11/2 tablespoon ghee or butter
6 cloves, 4 whole cardamoms
2 stick cinnamon ( Can substitute with 1/2 tablespoon ground cinnamon)
1/2 teaspoon turmeric powder
2 cups hot water
1 large onion, sliced fine.
4 oz. green onions.

How to make Pulao:

1.Fry sliced onion till brown and keep aside for garnishing.
2.Wash and soak the rice for about 30 minutes.
3.Drain.
4.Heat ghee in a heavy bottomed pan, add cloves, cinnamon and turmeric for a minute.
5.Add rice and salt to taste and fry gently for a few minutes, stirring constantly.
6.Add green peas, green onions and hot water and mix thoroughly.
7.Turn rice into rice cooker and cook until rice is done and liquid absorbed.
8.Serve garnished with fried onion.
9.If You like sweet rather than salty, can skip the salt and add 1 teaspoon raisins, 1 teaspoon, cashews, other nuts of choice.

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Aloo Jeera

What is Aloo Jeera?
 Aloo Jeera or Jeera Aaloo is Cumin flavored stir-fried potatoes. Alu Jeera is  the perfect side dish to your quick Indian meal

Ingredients

• 200 gm: Potatoes
• 50 ml: Oil
• 10 gm: Cumin seeds
• 20 gm: Ginger
• 30 gm: Garlic
• 10 gm: Turmeric
• 20 gm: Red chilli powder
• 100 gm: Tomatoes
• 05 gm: Garam masala
• 20 gm: Coriander powder
• 10 gm: Coriander leaves
• Salt to taste


How to make aloo jeera?

• Boil potatoes and dice them. 
• Chop onions, garlic, ginger, coriander and the tomatoes. 
• Heat oil and sauté cumin seeds until they crackle. Add garlic and ginger and sauté until golden. 
• Stir in chopped ginger and add the potatoes. 
• Sprinkle turmeric and chilli powder and stir.
• Add tomatoes and simmer for about 5 minutes.
• Serve hot with coriander leaves. 

Samosa

What is samosa?

Samosa is one of the most popular snack in India. The popularity of Samosa's has caught on in many western countries. Many westerners shop the Indian and Pakistani restaurants in their neighborhoods for samosa's.

Making Samosa is quite easy and requires two main steps. First make the dough for the pastry and then the filling is inserted in the dough shaped like a samosa and fried in hot oil.


Ingredients required to make samosa

•  1 Cup all purpose flour
•  2 tsp Butter
•  1/2 Cup chopped onions
•  1 Cup boiled, peeled and chopped potatoes
•  1/2 Cup green peas
•  1 Green chili (optional depending on taste)
•  1/2 tsp Ginger (optional)
•  1/4 Cup chopped cilantro leaves
•  1/2 tsp Red chili powder
•  1/4 tsp Baking soda
•  Salt to taste
•  Oil for deep frying

How to make samosa?

• Boil, peel and chop the potatoes.
•  Make a liquid of water and all purpose flour in a bowl.
•  Take two tablespoons of oil in a pan and heat it.
•  Add onions and chopped green chilies to it. 
• (green chilies are optional, depends on how hot you want your samosa to be.)
•  Add green peas to it after frying for two minutes.
•  Cook for 3-4 minutes and add ground ginger, salt, red chili powder and chopped potatoes as the final ingredient.
•  Mix above ingredients well after turning off the heat.
•  Mix up all purpose flour, salt, baking soda and butter and make strong dough.
•  Make small balls of the dough and roll into thin circles of 5-6 inches.
•  Cut into half with the help of knife.
•  Smear liquid of all purpose flour and water on the sides and shape into cones.
•  Fill the cooked potato mix in the cones and close the sides.
•  Now heat the oil in a frying pan and when it is hot enough, put the samosa's in it. (Do not put samosa for frying when oil is not hot enough or oil will be soaked by samosa and ruin the taste. Oil must be hot before
• frying the samosa.
•  Fry them on medium heat till they turn golden brown.
•  Samosas are ready to be served. Serve hot with sauce or chutney.

Kulfi

Ingredients:
4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1tbsp. skinned pista (pistachios), thinly sliced
1tbsp. skinned badam (almonds), finely ground (optional)


How to make Kulfi:

• Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
• Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.
• Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
• Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.
• To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.

Chana Masala

Chana masala is a popular vegetable dish in Indian,  Pakistani & Nepalese cuisine. The main ingredient is chickpeas. It is fairly dry and spicy with a sour citrus note. The dish is found throughout South Asia.

Ingredients:
15 oz can of chick peas

1 medium onion (chopped)
1 small tomato (chopped)
1 teaspoon garlic paste
1 teaspoon chana powder (alternate: curry powder)
½ teaspoon lemon juice
½ teaspoon black pepper
1 green chilli
1 teaspoon ghee or butter
Salt to taste

How to cook Chana Masala
1 Heat ghee on medium heat in pan.Sauté onions until light golden brown.
2 Add garlic, pepper, chilli and chana powder. Stir for few minutes.
3 Add chickpeas, salt, lemon juice and tomato.
4 Simmer for 8-10 minutes on low heat.
5 Serve hot with rice or roti.

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Mango Lassi

Ingredients: 

• 3 glasses of yogurt
• 1 glass of crushed ice
• 1 glass ripe mango pieces or pulp
• sugar to taste
• 1 tbs. slivered almonds for each glass
• A dollop of thick cream for each glass(optional)

How to make Mango Lassi

Put the yogurt, mango, ice and sugar/juice/pulp in a blender and bend till smooth.Pour out into glasses,top with a dollop of cream each and slivered almonds and serve.

Chapati

Ingredients:

• Dough for unleavened bread
• Whole wheat flour for rolling out

How to cook chapati 

Pinch off a golf-ball-sized piece of the bread dough.
Roll it out very thin on a well-floured surface.
Cook over low heat in skillet (try cast iron with no oil) until browned.
Turn and cook the other side.
Refrigerate the dough so you can make just as many chapatis as you need for each meal.
Variation : Roll the dough 1/8 inch thick or thinner and cut into small pieces with biscuit cutter or knife.
Drop into hot oil.
Turn.
Cooks quickly.

Sambar

Ingredients:
Sambar is a very ancient south Indian recipe.It is a dal based vegetable stew,served usually with rice in both formal and everyday south Indian cuisine.Different variations of this recipe have been developed and adapted thoroughout southern India,mostly using toor dal,tamarind pulp,vegetables and spice mix.Taste differs depending on the selection of the vegetables and the spices used. Sambar is also served as a side dish with idly,dosai and vada for breakfast.

• Tur dal - 100gms
• Sambar Masala - 3 tablespoons
• Drumstick - 2 (medium sized)
• Lady's finger - 3 (cut into small pieces)
• Brinjal - 1
• Medium Onion - 1 (Cut into 6 pieces)
• Medium sized potato - 1 (peeled and cut into very small pieces)
• Curry leaves - 10
• Coriander leaves - 1 table spoon (chopped)
• Garlic - 1 teaspoon (chopped)
• Dried red chilli - 2 Cut into pieces
• Salt - 1/2 tablespoon
• Tomatoes - 2 (medium sized cut into pieces)
• Tarmarind - size of a lime soaked in 1/2 cup water
• Methi Seeds - 1/4 tablespoon
• Vegetable oil or Ghee - 2 table spoon
• Asafoetidia (Optional) - 1 tablespoon 
• Mustard Seeds - 1 teaspoon

How to cook Sambar

Cook Tur Dal in two cups of water, when half cooked add pieces of drumstick, potato, brinjal, lady's finger, onion, tomato pieces, and salt. Cook till dal is very soft. Dissolve sambar masala in little water and add it to the cooked vegetables. Take the pulp of the soaked Tamarind and add, blend well and cook. In another pan heat oil and add mustard seeds. When they stop spluttering add chopped garlic, methi seeds, dried red chilli pieces, Asafoetida and curry leaves. Fry for two minutes and then add to dal vegetable mixture and boil it for 1 minute. Finally add chopped coriander leaves on the top.

Badam Sandheko

Ingrediants:

200 gm of Fried Peanuts
8 gm Ginger
Salt to taste
4 gm Chilly powder

8 gm Green Garlic
4 ml Mustard Oi1
4 slices Lemon
10 gm Ginger Garlic Paste


How to prepare Badam Sandheko

• Roast the peanuts.
• Marinate the roasted peanuts using salad oil, julienne of ginger and garlic.
• Add two slices of lemon juice, salt to taste, ginger garlic paste, chilly powder and garnish it with fine chopped coriander leaves.

Sel Roti

Sel roti is made mainly of Rice flour, water, sugar, cooking oil and ghee. People sometime prefer banana and coconut mixed on it.
Some people use milk instead of water to make sel- paste. However, it is advisable to use water to preserve for longer period.

Sel roti is made and served through out Nepal in the festival of Tihar (Dipawali), during wedding parties and other ceremonies. It is essential food in most of Nepalese cultural and traditional events.

Ingredients:
• 1 kg Rice
• 500 ml Milk
• 100 gm Ghee
• 250 gm Wheat Flour
• Cardamom, Clove (optional)
• 200 gm Sugar (granulated)

How to make Sel Roti:
•Wash and soak rice overnight, drain excess water and grind into a fine paste.
•Then add butter, granulated sugar and some spices if desired into the rice paste. Add milk and water occasionally to make a batter and allow it to ferment at room temperature.
•Heat oil in a pan and pour the not too thick batter as continuous ring onto hot edible oil till they become gold brown.
•Sel Roti is served as confectionery bread with pickles or mutton curry.

Egg Masala

Ingredients : 

4 eggs, hardboiled and shelled
2 onions, sliced finely

To be mixed together with little water
1 1/2 tsp chilli pwd
2 tsp coriander powder
A pinch of turmeric
1 tsp cumin powder
1 tsp garam masala
Salt to taste
1 tomato, chopped
1 tbsp Cilantro, chopped
2 tbsp gram flour
Cooking oil

How to cook Egg Masala:


Make 2-3 slits on each egg with a thin bladed knife and set aside.
Heat the oil and fry the onions till it becomes brown.
Now add the gram flour and fry till the gram flour is completely fried.
Add the powder paste and fry for 45 seconds. Add the tomatoes and Cilantro.
Add 1 cup of water and the eggs and keep it to boil.
Simmer for 5 minutes. Ready to serve.

Fruits Raita

Ingredients: 

2 cups Curd (yogurt)
3 Bananas
1 small Pineapple
2 Apples
1 Ripe Mango
1 cup Pomegranate seeds
Chopped coriander leaves
Sugar to taste
Salt to taste
Black pepper powder to taste


How to make fruit raita

Stir the curd with hand mixer (Mathni) properly and mix salt, sugar, and curd is thick add little milk or water.
Cup all fruits in small cubes and add to the curd.
Garnish the fruit raita with chopped coriander and pomegranate.

Paneer Pakora

Ingredients:

• 250 gms Paneer
• 1 cup Chickpea Flour (Besan)
• 2 tsp Oil
• 1 1/2 tsp Salt
• 1/2 tsp Red chili powder
• 1-2 Chopped Green Chillies (Jalapeno)
• 1/2 cup Water

How To Make Paneer Pakora:

• Mix first set of ingredients well.
• Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
• Let batter rest 1/2 hour in a warm place
• Cut the paneer into thick cubes.
• Sprinkle little salt, chili powder on the cubes
• Deep fry in oil that is heated to 375°.
• Drain on paper towels and serve immediately.
• Serve the paneer pakora with coriander or mint chutney

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Onion Bhajis

Ingredients:

• 100g / 4oz Chick-Pea Flour or Gram Flour 
• 1/4 teasp Chilli Powder 
• 1/2 teasp Turmeric 
• 1/2 teasp Baking Powder 
• Salt 
• 1/2 teasp Ground Cumin 
• 1 Large Onion, halved and thinly sliced 
• 1 Green Chilli, deseeded and finely chopped 
• 25g / 1oz finely chopped Fresh Coriander 
• Cold water to mix 
• Vegetable oil for deep frying

How to make Onion Bhajis

• Sift the flour, chilli, turmeric, cumin, baking powder and salt into a large mixing bowl. Add the chopped coriander, onions and chillis and mix well.
• Preheat the deep fat fryer to 180ºC / 350ºF.
• Gradually add enough water to the flour mixture to form a thick batter mixing very well so the onions are well coated.
• Very carefully drop spoonfuls of the mixture into the hot oil and fry until keep warm whilst you cook the remaining bhajis.
• Drain well on kitchen paper and serve very hot.

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Bhindi Masala

Ingredients:

1. Bhindi/Okra - 500 gms, cut into 3 inch pieces
2. Tomato - 2, roughly chopped
3. Onion - 2, sliced
4. Green chillies - 3, slit
5. Saunf - 1/2 tsp
6. Cumin seeds - 1 tsp
7. Garlic - 1 tsp, grated
8. Ginger - 1 tsp, grated
9. Red chilli powder - 1/2 tsp
10. Garam masala - 1 tsp
11. Coriander - 3 tbsp, finely chopped
12. Oil for frying bhindi
13. Salt as per taste

How to cook bhindi masala?

1. Fry the bhindi in hot oil till brown.
2. Drain excess oil on paper napkins and set aside.
3. Fry fennel and cumin seeds in 2 tbsp oil for 30 seconds.
4. Now add sliced onions and ginger and garlic and fry for 3 minutes till light brown.
5. Add chopped tomato, slit green chillies, red chilli powder and salt.
6. Cook covered on low heat until tomatoes become soft.
7. Add a little water to prevent the mixture from sticking to the pan.
8. Add the fried bhindi and garam masala and toss gently. Cook for 2 minutes.
9. Sprinkle coriander leaves and serve hot with roti or rice.

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Pani Puri

Ingredients:

To make puri: 

• 1 cup Semolina (Rava / Suji) 
• 3 tblsp Fine Wheat Flour (Maida) 
• 1/4 tsp Baking Soda
• Oil to deep fry 

To make pani: 

• 1/2 cup Tamarind (Imli) Pulp 
• 2 cups Water
• 2 tblsp roasted Cumin Seed (Jeera) Powder
• 2 tblsp un-roasted Cumin Seed (Jeera) 
• Coriander Leaves 
• 3 Green Chilly (Hari Mirch) 
• 2 tblsp Mint Leaves (Pudina Leaves) Chutney
• 1 tblsp Black Salt (kala namak )
• 2 tblsp Jaggary (Gur)

How to make pani puri?
To make pani:

• Measure all ingredients.
• Adjust spices and tangyness to taste.
• Strain through a wire strainer to remove any rough bits.

To make puri:

• Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
• Stand covered with wet cloth for 15-20 minutes.
• Make small sized balls.
• With the help of some dry maida or sooji, roll into thin rounds.
• Heat oil in a pan and deep fry puris till very light brown and crisp.
• Drain in a paper towel for a while to dry out the oil.
• Store in an airtight container when cool.

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Aloo Chaat

Ingredients

3 Aloo (potatoes), peeled
1/2 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp chaat masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves
optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds
oil for frying

How to make Aloo Chat?

Dice aloo (potatoes) into a fairly large dice - 3/4 to 1 inch cubes.

Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.

In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala.

Add mint chutney, tamarind chutney according to taste and toss to coat evenly.

Serve, with toothpicks, in individual bowls, garnished with coriander leaves.

You can also additionally garnish the special indian aloo chaat with chopped onion, tomato julienne or pomegranate

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Masala Chai (Indian Spiced Tea)

Ingrediants:


• 1 Cup milk
• 2 Cups water
• 4 tsp Tea leaves
• 1 Piece cinnamon
• 1 Chunk dried ginger
• 3 Cardamoms, crushed
• 3 Cloves
• 2 Black peppers
• Sugar to taste

How to make Masala Chai?

• Boil two cups of water.
• Add all ingredients except sugar and milk.
• Boil for about 30 seconds.
• Allow it to stand for a minute.
• In a pot, heat the milk.
• Filter the tea into cups.
• Now add milk and sugar.
• Masala tea is ready to serve.

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Pickled Potatoes (Aalu Achaar)

Ingredients

• 10-12 medium-sized potatoes
• 1/4 cup black sesame seeds (til)
• 2-3 green chillies (more or less according to taste)
• 1/4 tsp turmeric
• 3-4 tbsp lemon juice
• 1-2 tbsp mustard oil
• coriander leaves
• 1 tsp chili powder
• salt according to taste

How to make Aalu ko Achar (Pickled Potatoes)?

Boil and peel potatoes. Cut them into approx 1 inch cubes. Place the til in a pan and roast the till they look well roasted and crisp. Remove the pan fron heat and let the til cool. Then grind the til into a fine powder(as you might notice til contains oil). Add the til powder, chili powder, salt, turmeric, lemon juice and mustard oil to the potatoes and mix well. Also add the green chilies cutting them into long strips. If the sauce looks too thick you can add some water and if the sauce is not thick enough you can add some mashed potatoes. Garnish with coriander leaves and enjoy.

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Peda

Ingredients

3 cups whole milk
1 cup half and half
4 tablespoon augar
1 teaspoon ghee or butter
12 Pistachio nuts (sliced)
1 teaspoon lemon juice
½ teaspoon cardamom powder

How to make peda?


Boil milk and half & half with few drops of lemon juice.

Milk should separate into solid chunk and liquid. Set aside solid chunk.

Melt the ghee in a pan and add the milk solid chunk to it.

Add sugar and cardamom powder while stir continuously on a low heat.

Beat the mixture well and remove from fire. Allow it to cool.

Make equal portions of the mixture, make ball shape and flatten slightly. Place on a greased tray.
Finally decorate the "Peda" by pressing sliced pistachio on it.


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