Dahi Pakori, Khoya Mattar, Noorani Gobi, Ajwain Ki Puri, Jeera Rice & Chana Dal Halwa... North Indian Dishes !!!!!
Posted Apr 26 2009 10:33pm
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
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.
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
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.
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
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.
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
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.
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
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.
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
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.