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Dahi Pakori, Khoya Mattar, Noorani Gobi, Ajwain Ki Puri, Jeera Rice & Chana Dal Halwa... North Indian Dishes !!!!!

Posted Apr 26 2009 10:33pm


DahiPakori

Ingredients

600 g thick curd
1/2 cup uraddal
1 teaspoon sugar
Salt to taste
A pinch of asafoetida
1 tablespoon raisins
1 teaspoon cumin seeds ( roasted and powdered )
1 teaspoon chilli powder
1/2 cup tamarind chutney ( sweet )
1/2 cup mint chutney
1 tablespoon coriander leaves ( reserve 1 teaspoon for garnishing )
3 - 4 green chillies , chopped
8 - 10 blanched almonds , finely sliced
Cooking oil

Method

Soak dal in water overnight. Drain and grind with salt , asafoetida, green chillies and coriander leaves. Heat oil and fry small balls of dal mixture stuffed with raisins till they are golden brown. Drain , dip in water , squeeze excess water and keep aside. Beat curd , add sugar and salt. Dip pakoris in curd. Sprinkle cumin powder , green chillies, coriander leaves and almonds. Serve cold , garnish with both chutneys.

KhoyaMattar

Ingredients

2 cups green peas ( boiled )
1/2 cup khoya ( grated )
2 green chillies ( chopped )
2 tomatoes ( blanched and chopped )
2 tablespoon oil
1/2 teaspoon salt
1/2 teaspoon red chilli powder
2 teaspoon coriander powder
1/2 teaspoon garammasala powder
1/2 teaspoon turmeric powder
A few cashew nuts and chopped coriander leaves for garnishing

Method

Pour oil into a pan with a thick base, add khoya and keep stirring till khoya changes its color. Reduce the flame, add all dry masalas, salt, mix well. Add green peas, a little water , green chillies and tomatoes and cook till oil leaves out. Serve hot, garnished with cashew nuts and coriander leaves.

NooraniGobi

Ingredients

1 cauliflower
100 g paneer ( crumbled )
1 tablespoon curd
2 tomatoes ( chopped )
2 green chillies ( chopped )
1 - inch piece ginger ( chopped )
1 teaspoon salt
1/2 teaspoon garammasala powder
1 tablespoon chopped coriander leaves
1 tablespoon oil
Oil for frying

Method

Cut cauliflower into florets, deep - fry in oil till they are soft and golden. Mix tomatoes , green chillies, ginger , curd , salt andgarammasalapowder and make a smooth paste in a mixer. Heat oil in a pan andmasalapaste and crumbledpaneer. Cook for 4 -5 minutes or till oil separates from the sides. Add friedgobiand mix well. Cook uncover for 2 minutes . Serve hot , garnish with coriander leaves.

AjwainKiPuri

Ingredients

2 cups whole wheat flour ( atta )
1 tablespoon semolina ( suji )
1 1/2 teaspoon salt
2 teaspoon ajwain ( thyme )
Water for mixing
2 teaspoon oil
Oil for frying

Method

Mix flour, semolina , salt and ajwain. Add 2 teaspoon oil and make a stiff dough with water. Keep for half an hour. Make small balls from the dough. Roll out puris on a greased board and fry till they are golden in color. Serve hot.

JeeraRice

Ingredients

2 cups basmati rice
4 cups water
2 teaspoon cumin seeds
1 teaspoon peppercorns
4 black cardamom, crushed
1 teaspoon sugar
2 bay leaves
4 cloves
Salt to taste
2 teaspoon oil or ghee

Method

Soak rice for 30 minutes in water. Heat oil or ghee in a pan , fry all the spices for a minute. Add rice along with water , salt and sugar. Cover and cook on a low flame till all water has evaporated and rice is done. Serve hot.

ChanaDalHalwa

Ingredients

250 g chanadal
3 - 4 cups water
250 g sugar
3 tablespoon poppy seeds
1/2 cup coconut , grated
3 - 4 green cardamoms
1 cup pure ghee ( desi ghee )
1 tablespoon cashew nuts ( split ) and raisins for garnishing

Method

Soak chanadal for 1 hour. Add 3 - 4 cups water to it cook in a pressure cooker for 15 - 20 minutes. Mash well and allow to cool.

Powder poppy seeds and grated coconut in a grinder. Heat ghee inakadai and deep fry the cashew nuts and raisins. Drain and keep aside.

Add the cardamoms in the ghee. When it crackles , add the boiled chanadal, powdered poppy seeds and coconut and mix well.

When it starts boiling , add sugar. Keep on stirring till it becomes thick and brown in color and all water has evaporated.

Transfer it to a serving dish . Serve hot garnished with fried cashew nuts and raisins.
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