à The Proportions are measured for 1kg of Rice
Ingredients:
- Rice
- Vegetables include {Carrot, Beans, Potato, Green Peas}
- Finely chopped onions, green Chillies -6,
- Masala items { cloves -8, Dalchini / Cinnamon sticks-2},
- Some cumin seeds,
- Small quantity of Khaskhas (poppy seeds)
Preparation:
1. Take a pan and fry all the masala items for 10mins and make them in to a fine Powder
2. Take 1kg of Basmathi Rice, wash it and Keep it aside.
3. Grind ginger, garlic, green chillies and onions to a paste
4. Take Pressure cooker or a thick bottom pan and add 4-5 TSP oil
5. Fry the paste in the heated oil for 5 mins
6. Add all the vegetables and fry them for 5-10 mins.
7. Add Basmathi Rice and fry it for 5 mins
8. Add Water the Proportion is : for 1 glass basmathi rice pour 1½ glass water
9. Finally add the Masala Powder.
10. Empty all the contents into a Rice cooker and cook till it is done
2. GREEN PEAS PULAO
Ingredients:
1. ½ kg Basmathi Rice
2. ¼ kg dried green peas à Soak them in water for 4 to 5 hrs
3. Onions -6
4. Garlic – 6 Pieces
5. Ginger – Small Pieces
6. Cloves – 4, cardamom – 4, small Quantity of Dalchini/Cinnamon,
7. Cashew nuts -10
8. Green chillies – 6
Preparation:-
1. Taken ½ kg of Basmathi Rice and keep it aside
2. Grind onions, ginger and garlic green chillies in to a paste.
3. Heat 3-4 tsp of oil and fry Basmathi Rice and green peas for 5 mins
4. Add onion and garlic paste along with cloves, cashew nuts, cardamom, Dalichini/Cinnamon and fry them for 5-10 mins
5. Finally add water 1 cup of rice : 1 ½ cup of water
6. Empty all the contents into a rice cooker and cook until it is done.
3. KASHMIRI PULAO
Ingredients:
1. Basmathi Rice – 2 Glasses
2. Coconut milk – 1 glass
3. Carrots – 5
4. Potatoes – 5
5. Green Peas – 100g
6. Cauliflower – ½ kg
7. Cardamom – 2
8. Khaskhas (poppy seeds) – 50g
9. Cloves – 8
10. Onions – 6 { cut onions along the side}
11. Green Chillies – 5 in to thin slices
12. Ginger – 2 Pieces
13. Garlic – 6 pieces
14. Badam(almonds) – 10
15. Cashew nuts- 10
16. Dalchini – Pieces
17. Red Chillies – 4
18. Coriander seeds – 5g
19. Cumin seeds – 5g
20. Bread Pieces – 6
21. Biryani(dry bay) leaves – 2
Preparation:
1. Clean Basmathi Rice in water and keep it aside
2. Fry the Bread slices in oil until it turns brown and keep it aside
3. Take some onions, badam, casehew nuts, Dalchini, cloves, Cardamom, khaskhas (poppy seeds), green chillies, ginger, garlic and grind all the ingredients to a thick paste.
4. Take 4-5 TSP of oil and fry all the Vegetables and remaining onions for 10mins
5. Add the masala paste to the fried vegetables and fry for 5mins.
6. Add Basmathi Rice and fry for 5mins in the above mixture.
7. For 1 glass of rice add 1 ½ glass of coconuts milk [ mix coconut milk with some water]
8. Add sufficient salt and put biryani leaves
9. Empty all the contents into a rice cooker, cook till its done.
10. Finally garnish with fried bread slices and cashew nuts.
Dish goes well with RAITHA
4. FRIED RICE
Ingredients:-
Basmathi Rice
Oil – 1 cup
Carrots -4
Potatoes – 4
Cauliflower – ½ kg
Green Peas – 50 kg
Onions -4 { cut them along sides into thin slices}
Green chillies -4
Ginger -2 Pieces
Garlic -5 Pieces
Garam masala - 1 TSP
Red chilly Powder – 1 TSP
Salt
Cashew nuts – 25g
Preparation:
1. Boil 1 glass of Basmathi rice with 1 ½ glass of water and keep it aside
2. Grind onions, ginger and garlic into thick Paste
3. Fry cashew nuts in 1-2 TSP ghee and keep it aside.
4. Take 3-4 TSP of oil in a pan, fry ginger garlic paste, Vegetables, to it add garam masala powder, red Chilly Powder and sufficient salt
5. Boil all the ingredients for 10 mins, then add boiled basmathi rice and mix it well
6. Finally garnish with fried casehew nuts
7. Dish goes well with Raitha
5. BISI BELA BATH
Ingredients:
1. Carrots – 4
2. Beans – ¼ kg
3. Potatoes n- ¼ kg
4. Green Peas – ¼ kg
5. Thick tamarind juice – 3 TSP
6. Coriander seeds – 15 g
7. Chana dal – 15 g
8. RED Chillies -6
9. Asafoetida – 1/8 TSP Fry all the four and make it into powder Mix – 1
10. Dalchini -02
11. Cloves -4
12. Cardamom -2 fry them and make it into powder à Mix -2
13. Ghee – 5 TSP
14. oil – 2 TSP
15. Green Chillies -3
16. cilantro -1/8 bunch
17. Rice – 1 Glass
18. Toor dal – 1 Glass
19. Cashew nuts – 20 ( Fry them in ghee )
Preparation:-
1. Boil all the Vegetables in water along with green chillies
2. Boil rice and toor dal and keep it aside
3. Mix boiled Vegetables wits boiled rice, dal
4. Add Tamarind juice, mix it well and pour sufficient water and salt
5. Add spice mix -1 and spice mix – 2, in the above contents and cook together
6. Season it with ½ TSP cumin seeds, asphotida, fried cashewnuts or peanuts (optional)
6.KICHIDI
Ingredients:-
Rice – 1 Glass
Moong dal (split green gram dal) – 2 TSP
Potato -1
Carrot -1
Green peas – ¼ kg
Water – 3Glasses
Salt
Pepper Seeds – 10
Cumin Seeds – ½ TSP
Curry Leaves
Oil - 1 TSP For Seasoning.
Ghee – 1TSP
Preparation:-
- Cut Potato and Carrot to Small Pieces and sauté vegetables in 1tsp ghee(melted butter)
- Mix rice, moong dal, Vegetables
- Add 3 Glass water, salt Pepper
- Mix all the ingredients into a cooker or rice cooker until cooked
- Season it with cumin seeds and curry leaves.
7. TOMATO BATH
Ingredients:-
Rice – 1 ¾ cup
Tomatoes – ½ Kg
Dalchini – 8
Cloves – 8Make them into a fine powder
Onions – 6
Ginger – Garlic paste
Coriander powder – 1 TSP
Preparation:-
1. Take 2 TSP oil, fry Onions, ginger – garlic paste
2. Add Masala powder and Dhaniya powder to it
3. Add tomatoes and boil them for 5- 10 mins
4. Then add sufficient water, salt and rice
5. Boil all the contents on a Low flame till everything is cooked.
8. PULIHORA
Ingredients:-
Rice – 1 Kg
Tamarind – ¼ Kg
Chana dal – 1 TSP
Urad dal – 1TSP
Red Chillies – 1
Mustard seeds – 1TSP
Green Chillies – 10 à Finely chopped
Curry Leaves
Ground nuts – 10
Coriander seeds – 1 TSP
Chanadal – 1 TSP
Asafoetida – ½ TSP
Salt
Turmeric powder
Preparation:-
1. Boil rice, empty it into a plate and cool it for some time
2. Soak Tamarind in water and make it into thick paste
3. Fry 50g Urad dal, 1 TSP chanadal 1 TSP coriander seeds, 1 red chilly and salt, Turmeric, oil and mix it well
4. Heat 1 or 2 TSP oil and fry mustard seeds, Chana dal, urad dal groundnuts, green Chillies à This is called Publihora seasoning
5. Finally mix seasoning material, powders, Tamarind in the cooled rice.
PULAGAM
Preparation:-
1. Mix 1 cup rice with ½ cup moong dal, add 2 glasses water, salt, turmeric powder
2. Boil all the contents in a pressure Cooker.
KATTU PONGAL
Preparation: -
1. Heat 1 TSP of ghee in a Pressure Cooker fry 1 TSP cumin seeds, curry Leaves
2. Add 1 Cup of Rice, ½ cup moong dal and fry them for 2 to 3mins
3. Add 3 cups water, black pepper powde, salt
4. boil the contents, add 1 TSP ghee before serving.
KOORMA
Ingredients:-
Potato – 1
Carrot – 1
Green peas – 100g
Onions – 2 à Finely Chopped
Preparation of masala paste :-
½ Grated Coconut –Pieces
Cumin Seeds – 1TSP
Coriander Seeds – 1TSP
Cloves – 5 to 6
Dalchini (cinnamon)-2
Cardamom – 5
Poppy seeds – 5
Garlic -6 Pieces} Grind them all into a paste
Curd(yogurt) – 1 ½ cup
Preparation:-
- Boil all the Vegetables and add some coconut milk
- Mix the masala paste in curd
- Fry onions 1 TSP oil till it turns golden brown, then add masala paste, salt and boil it for 5 – 10 mins
- Mix the boiled Vegetables, simmer for 10 min
- Garnish with cilantro and serve
SENAGALA KURA (CHOLE)
Ingredients:-
Chick peas -1/4 Cup
Onions – 1
Tomato -2 Cut them into slices
Preparation of Masala Powder
Cumin Seeds – 1 TSP
Mustard Seeds – 1 TSP
Fenugreek Seeds – 1TSP
Cloves -6
Salt – 2TSP
Green Chillies – 2
Ginger – ½
Red Chilly Powder
Grated Coconut – 2TSP Fry them in 1 TSP oil and make it into a powder.
Preparation:-
- Boil Chick peas and keep it aside
- Take 2 TSP oil. Fry onions and ginger paste, then add tomatoes and fry them for 2 or 3 mins
- Add Masala powder, salt, cook them all together for 5 mins
- Finally mix boiled chick peas and garnish with cilantro.
CABBAGE CURRY (BENGALI DISH)
INGREDIENTS:
1-1 ½ KG cabbage
2-3 cups oil ( to deep fry cabbage)
Tomatoes cut into small pieces -4
Make the three items into a thick paste
Green chillies – 5, Ginger – 6 pieces, Garlic – 6 piece
Cilantro -1 Bunch
Jeera (Cumin) powder – 1 tsp
Dhaniya (coriander) Powder – 1 tsp
Turmeric Powder – 1 Tsp
Sugar – 1tsp
Salt – 1tsp
Rasam Powder – 1tsp
Red chilly Powder – 1tsp
Maida (all purpose flour) – 4 tsp, Garam Masala – tsp
Preparation:
1. Cut the cabbage along the sides into 12 to 16 slices and tie them all with a thread at one end.
2. Mix maida in water
3. Dip the Cabbage in maida and fry them in oil until it turns to golden brown colour.
4. In the remaining oil fry the masala paste, tomatoes and add all the mentioned Powders.
5. Add 1 cup of water and leave it for 10 mins
6. Add cabbage and boil it on a low flame for 5 mins.
7. Finally garnish with finely chopped cilantro.
Dish goes well with chapathi (flat Indian bread made with wheat flour) and rice.
BRINJAL MASALA CURRY (Bengali dish)
Ingredients:
Eggplants – 1 kg
Ginger – 2 to 3 Pieces } Make into a fine paste
Green chillies – 6}
Garlic – 6 Pieces
Jeera (cumin) Powder – 1 TSP
Dhaniya (coriander) Powder – 1 TSP
Turmeric Powder – 1 TSP
Salt
Red chilli Powder – 1 TSP
Curd – 1 Cup
Oil – 1 cup
1/2 Bunch Cilantro.
Preparation:
1. Cut each eggplant into 4 pieces, fry them in oil and keep it aside.
2. In the remaining oil fry onions, ginger – garlic past, all the powders and add sufficient salt and cook it for 10 mins
3. Add the fried egg plants in the above mixture and leave it for 5 mins
4. Finally add 1 cup of curd and garnish with finely chopped cilantro
MUTTER PANEER
Ingredients:
Paneer -250 g
Green peas – ¼ kg { Soak in water for 4 – shrs brfore Preparation }
Ginger -2 Pieces
Green – 2 Pieces { Make those ingredients three in to paste (Masala Paste) }
Green chillies -6
Onions -2
Tomatoes -5 {Grind onions & Tomatoes into paste (Gravy)}
Garam masala – 1TSP
Dhaniya Powder -1 TSP
Jeera powder – 1TSP
Sugar – 1 TSP
Turmeric Powder – ½ TSP
Oil -4 TSP
Badam -10, Cashew nuts – 10
Cilantro –bunch
Preparation:
1. Grind badam and cashew nuts into a paste
2. Fry paneer(indian cottage cheese) pieces and keep it aside
3. Heat 4 TSP of oil and fry masala past , add masala Powder, Dhaniya, Jeerfa, turmeric red Chilly, sugar and sutticient salt,
4. Add onion – Tomato gravy and boil it for 5 mins
5. Add green peas to the above mixture along withbadam – cashew paste and boil it 10 mins
6. Add fried Paneer and finally garnish with cilantro.
PALAK PANEER
Ingredients:
Palak (spinach) – 4 Bunches
Onions -2
Tomato -3 { make it into Gravy }
Ginger -2 Pieces
Garlic -6 Pices { make the three in to masala paste}
Green chillies -5
Garam masala -1 TSP
Cashew nuts – 12 ( Soak them in water for an hour and make it a paste )
Cream -4 TSP
Dhaniya Powder – 1TSP
Jeera Powder – 1 TSP
Salt
Red Chilly Powder – 1 TSP
Preparation.
1. Fry paneer pieces in oil and keep it aside
2. Boil finely chopped cilantro in one cup of milk and grind it and keep it aside
3. Heat 3-4 TSP of oil, fry masala paste, add Dhaniya powder, jeer powder, Red chilly powder and salt
4. Add onion – Tomato paste and boil it for 5 mins
5. Add cashew paste also, then add boiled spinach and heat the mixture for 10 mins
6. Finally add a cup of cream to the boiled mixture
MAKHAN PANEER
Ingredients
Tomatoes -10
Paneer – ½ kg
Garam Masala powder – 1TSP
Jeera powder -1 TSP
Red chilly powder – 1 TSP
Butter – 8 TSP
oil – 4 TSP
Onions -3 { finely Chopped }
Ginger – 2 Pieces
Garlic – 6 Pieces
Sugar – 1 TSP Finely chopped
Cilantro – Finely Chopped – ¼ Bunch
Preparation:
1. Grind Tomatoes into thick paste
2. Fry paneer pieces in oil and keep it aside
3. Take 4 TSP oil and fry oninons, Ginger & Garlic
4. Add Garam Masala, Dhaniya powder, Jeera powder, Sugar, Sufficient Salt, turmeric powder and also tomato paste and boil the mixture for 10 mins
5. Add fried paneer to the above mixture and finely garnish with cilantro
BAGARA BAINGAN (Brinjal Masala Curry)
Ingredients:
Egg plants – 1 kg
oil – 6 TSP
Tamarind Juice – 3 TSP
Ground nuts – 50 g
Dhaniya powder – 1 TSP
Jeera powder – 1 TSP
Garam Masala powder – 1 TSP
Red Chilly powder – 1 TSP
Green Chillies – 5
Ginger – 2 pieces
Garlic – 6 pieces
cilantro -1/4 bunch{ make the four ingreolients in to a masala paste}
coconut powder – 6 TSP
Preparation : 1. Fry groundnuts and make it a powder
2. Take the masala paste, to it add sufficient salt, garam masala powder, jeera powder Dhaniya powder, groundnut powder and coconut powder
3. Stuff all the eggplants with the above mixture
4.. Heat oil in a pan and fry all the stuffed egg plants in a low flame.
5. Dish goes well with Rice and chapathi
POTATO CAULIUFLOWER CURRY
Ingredients:
Cauliflower – ½ kg
Potatoes -5
Ginger – 2 Pieces à finely chopped
Green Chillies – 5
Cilantro – ¼ bunch à finely chopped
Lemon Juice – 3 TSP
Seasoning ingredients:
Turmeric Powder – ¼ TSP
Salt
Red Chilly Poiwder – ¼ TSP
oil – 3 TSP
Case hew nuts – 15
Chana dal – 1 Tsp
Urad dal - 1 TSP
Mustard seeds – ½ TSP
Preparation:
1. Heat 3-4 TSP oil and fry Chanadal, Urad dal, mustard seeds, them fry ginger, green chillies.
2. Add turmeric powder, red chilly powder, salt
3. Add potato and gobi, boil the contents for 10 mins on a Low flame
4. Finally add lime juice and garnish with cilantro
Kanda Bacchali (Indian Root with greens)
The old saying goes that a man and woman should mix well like Kanda and Bacchali.
2 cups of cut Kanda pieces
2 cups of chopped Bacchali
½ tsp turmeric
Thick juice from ½ lime size tamarind
Paste:
Soak 1 Tsp water: 1 tsp mustard seeds and 1 tsp raw rice (OR 2 red chilies)
1 Tsp grated coconut
½ inch piece of ginger (optional)
Grind all of the above in 1-2 Tsp water to a fine paste, add 1 tsp sesame seed oil and set aside. Otherwise it will turn bitter.
Garnish
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
2-3 red chilies
1-3 cut green chilies
1 sprig curry leaves
Salt to taste
Cook cut vegetables, greens and ¼ tsp turmeric in ½ a cup of salted water till soft. Drain excess water.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
mustard seeds
chana dal
urad dal
red chilies
cut green chilies
1 sprig curry leaves
Add cooked vegetables and toss.
Add tamarind juice. Let it cook for a couple of minutes.
Add mustard paste and turn off heat. If electric stove, remove pot from heat.
Mamdikaya Kandi Pappu (Mango and toor dal)
1 green mango – peeled and cut into small pieces
1 cup toor dal
½ tsp turmeric
Garnish:
2 small red chilies
½ tsp mustard seeds
½ tsp fenugreek seeds
½ tsp cumin seeds
Pinch of asafetida
1 sprig curry leaves
2 Green chilies
½ tsp red chili powder
Salt to taste
Dry roast toor dal lightly until slight aroma comes off – optional.
Cook toor dal and turmeric 2 cups of water till it is soft.
Heat 1 Tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
Fenugreek seeds
Mustard seeds
cumin seeds
red chilies
asafetida
curry leaves
Add green chilies, mango pieces and red pepper. Let them cook.
Add cooked dal, cook for another 5-10 minutes in low heat..
Majjiga Pulusu – 2 (Buttermilk with Vegetables)
½ Liter Buttermilk – skim
2 Tsp moong dal
1 Tsp coriander seeds
1 tsp rice
1 red chili
3-4 Tsp grated coconut
Use any and all of these vegetables: the numbers are for about 3/4 pieces.
Anapa Kaya– 12
Vankaya – 6
Benda Kaya – 4
Potato - 6
Cauliflower – 4 flowerets
2-3 green chilies
½ tsp turmeric
Salt to taste
Paste:
Soak 2 Tsp water: moong dal, coriander seeds, rice, red chili,
Grind all of the above and grated coconut in 1-2 Tsp water to a fine paste.
Garnish:
½ tsp fenugreek seed
½ tsp mustard seed
2-3 red chilies
½ tsp cumin
pinch of asafetida
Cook all the vegetables along with turmeric in salted water till the vegetables are tender but firm.
Thoroughly mix the paste with buttermilk. Add this to the cooked vegetables.
Heat 1 tsp ghee and fry fenugreek seeds, mustard, red chilies and cumin -- add about 10-15 seconds apart. Add hing in the end and add this garnish to the main dish.
When it starts to boil, turn off heat.
Add finely chopped cilantro.
