CHUTNEY RECIPES

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BANANA CHUTNEY RECIPE

6 Bananas (Kela), ripe
3/4 cup Vinegar (Sirka)
3 teaspoons Salt (Namak)
1/8 teaspoon of Cinnamon (Dalchini) powder
2 ground Cloves (Lavang)
2 big cardamoms (Elaichi Moti)
1/2 teaspoon Red chili pepper (Lal Mirchi)
1 1/2 cups of Sugar (Cheeni)
4 teaspoons Raisins (Kishmish)
4 teaspoons blanched Almond (Badam)

Method to make this recipe : banana chutney:

• Peel and chop bananas.
• Cook with vinegar to a pulp and then stir in sugar until it dissolves.
• Remove from the fire, mi» raisins, almonds (slit into halves), salt, chili powder and ground spices.
• Cool, stir and pour into clean jars and cork tightly.
• Serve after 2 days.

CARROT CHUTNEY RECIPE

Ingredients of this recipe:

200 gms grated carrots
2 tbsp grated coconut
1 bunch coriander leaves chopped
4 green chillies
1 tsp lemon juice
Salt To Taste
grounded pepper as per taste

Method to make this recipe : carrot coconut chutney :

• Grind all the ingredients to a smooth consistency.

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Food Recipes

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Vegetable Pulao Recipe

Ingredients
3 cups of rice, boiled
A bunch of coriander leaves.
3-4 green chillies.
2 tsp of coconut, shredded
3 medium onions,sliced fine.
1/2 an onion, chopped.
A few sticks of cinammon, a few
cardommom seeds, a few cloves.
1 1/2 tsp red chilli powder.
salt to taste.
2 flakes garlic.
1 inch piece ginger.
Ghee or melted butter for frying.
1 cup of cauliflower flowerets.
Some mixed frozen vegetables like beans, carrots and green peas.
3 tsbp ghee(clarified butter)

Method
Grind together the 1/2 onion, coconut, garlic, ginger and coriander in the blender, to make a smooth paste.
Keep aside.
Fry the onions in a the ghee or melted butter.
Also add the cloves, cinnamon and cardommom.
When onions are browned properly, add the red chilli powder and fry for 30-45 seconds.
Now add all the vegetables,including the cauliflower and sprinkle some water on it.
Keep covered and cook on a low flame till the vegetables are cooked.
This might take approximately 15-20 minutes.
Keep sprinkling water periodically to speeden up the process, but do not add excess water as it will ruin the pulao.
When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala.
Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range.It is heated again to let the salt spread across the dish.
Serve with Raita.

Aloo Gobi Recipe Ingredients :   Cauliflower         1 No. Potatoes            4 Nos. Onion               1 No chopped lengthwise. Ginger,Garlic paste 1 Tsp. Salt                Acc to taste. Tumeric             1/2 Tsp. Cumin Powder        2 Tsp. Coriander Powder    2 Tsp. Red Chilli Powder   2 tsp. Garam Masala        1 Tsp. Cilantro            Few sprigs for Garnishing. Oil                 1 Tbsp.   Method : Seperate the florets from Cauliflower. Wash & drain. Cut Potatoes into Chunks. Heat Oil in a Pan , add Onions & fry till translucent. Add ginger, garlic Paste, stir, Mix in Potatoes , cover to cook. When the Potatoes are half done , add the flowrets, tumeric & salt. Cover to Cook. Open afer a few minutes, add all the dry powders & mix. Garnish with Cilantro leaves & Serve hot with Breads, Rice, Rotis or as a side dish.

Chana Masala Recipe

Ingredients -                                   
Serves 3 - 4

kabuli chanas(chick peas) - 1 cup
butter - 2 to 3 tbsp
ginger paste - 1 tsp
garlic paste - 1 tsp
onions (medium) - 2 finely chopped
tomatoes (medium) - 2 finely chopped
garam masala - 1 tsp
turmeric pdr - 1/2 tsp
coriander - cumin pdr - 2 tsps
chilly pdr - 1tsp or accdly
coriander leaves for garnishing
salt

Method -
Soak chick peas overnight or for at least 8 to 10 hrs.
Take some butter in a cooker.
Add the chopped onions, ginger paste & garlic paste & saute till onions turn transparent.
Add the chopped tomatoes. Stir it for some time.
Add the turmeric

pdr, coriander - cumin pdr, salt, garam masala, chilly pdr & mix well.
Add the kabuli chana & add water such that all the ingredients are properly soaked.
Pressure cook till the chick peas is cooked.
Garnish it with chopped coriander leaves.

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SAAG CHICKEN RECIPE

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Ingredients:

3 pounds chicken pieces, skinned
5 cloves garlic, minced
2 large onions, minced
2 large tomatoes, crushed
1-inch piece ginger, minced
4 tbsp milk
4 bunches spinach, washed and chopped
2 tbsp butter
1/2 tsp cayenne pepper
1 tsp coriander powder
1/2 tsp turmeric
2 large cardamom pods
2 cloves
7 tbsp vegetable oil
1 tsp garam masala
1/2 tsp salt

How to make chicken sag :

• Fry the chicken lightly in 4 tablespoon of oil for 3-4 minutes until lightly browned and set aside.
• Put the spinach into a deep pan; add 1/4 cup water. Bring to boil and remove from heat. When cool, grind in blender and set aside.
• Heat the remaining oil and add ginger, garlic and onions; sauté until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom.
• Sprinkle with one tablespoon water. Cook for 10 minutes over low heat. Add chicken and milk. Simmer until the chicken is tender.
• Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat. Add butter to chicken saag and cover until ready to serve.

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Ghevar Recipe

Ghevar Recipe Ghevar is a Rajasthani delicacy especially prepared during the festivals of Teej & Rakhi.
Ingredients:
• 4 Cups flour • 2 Cups ghee • 4 Cups water • 1 Cup milk • 1 tbsp Almonds (chopped) • 1 tbsp Pistachios (chopped) • 1 tsp Cardamom powder • 1 tsp Saffron (soaked in milk) • 1 1/2 Cups sugar • 1/2 tsp Yellow colour
How to make Ghevar:
• Mix flour, ghee, milk and 3 cups of water to make a batter. • Dissolve colour in the remaining water. • Mix the coloured water to batter. • Take an aluminium or steel cylindrical container. • Cylinder should have a height of at least 12", and a diameter of 5-6". • Fill half of the cylinder with ghee and heat. • Once the ghee is hot, pour a glass of batter in the centre of ghee. • Allow foam to settle. • Pour a glassful of batter in ghee again. • Once the foam gets settled again, place ghewar on mesh. • Prepare sugar syrup of one tar consistency. • Dip ghevar in syrup so as to remove the extra oil. • Keep it for cooling. • Pour few drops of saffron water. • Sprinkle chopped almonds, pistachios and cardamom powder. • Ghevar is ready.

Gujia Recipe

Gujia Recipe   Ingredients:
• 1 kg Khoya • 500 gms Sugar • 500 gms Maida • 200 gms Almonds, chopped • 6 tbsp Cooking oil • 3 tbsp Raisins • 200 ml Water
How to make Gujia:
• Combine maida with 6 tbsp of oil using your fingers. • Make soft dough and knead it lightly. Add water if needed. • Cover with a wet cloth and leave aside. • In a frying pan, deep-fry the khoya till light brown in color. • Add chopped almonds, sugar and raisins and mix well. • Fry again for few minutes. Allow the mixture to cool. • Prepare a small and thick chapati from the kneaded dough. • Stuff half of the chapati with the khoya mixture. • Fold and draw the edges of chapati inwards to close. • On slow fire, deep-fry the gujia till golden brown. • Take out using a sieve and drain the oil properly. • Store them in an airtight container. • Repeat the procedure with remaining dough.

Idli Sambar Recipe

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Ingredients:
    * 1 cup Moong dal
    * 1/4 cup Thoor dal
    * 5 Drumsticks(11/2 inch pieces)
    * 1 Carrot (cut into 1/2 inch pieces)
    * 1 Medium size brinjal (cut into 1/2 inch pieces)
    * 1 Potato (cut into 1/2 inch pieces)
    * 2 Green chillies
    * 1 Medium size tomato
    * 1 Medium size onion
    * 1 Coriander powder
    * 1/2 Chilli powder
    * 1/4 Turmeric powder
    * Salt for taste

For Tempering:
    * 2tbsp Oil
    * 1 Chopped onion(chopped)
    * 1tsp Mustard seeds
    * 1/2tsp Urad dal
    * 3 Curry leaves

Method:

1. In a pressure pan fry the moong dal for 6-7 mts.
2. Add the thoor dal,vegetables,chopped tomato,chopped onion,green chillies.
3. Pressure them till 2 whistle.Then, open the pan & add coriander powder,chilli powder,turmeric powder,salt & cook for 5 mts.
4. Now,in a tempering vessel pre-heat the oil & splutter the mustard seeds,urad dal, curry leaves.
5. Add the onion & fry the till gloden brown & add to the sambar.
6. Sambar is ready serve with Idly & Dosa.

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Mawae Ki Kachori Recipe

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Nirav Sp. Kachori 255g 
Ingredients:

1. 1 cup plain flour (maida)
2. Khoya (mawa), 1/2 cup
3. a pinch of salt
4. ghee or oil for deep frying
5. For filling
6. Almond, silvered, 1 Tbsp grated
   
7. Pista (pistachios), 1 Tbsp pigratedces
   
8. Cardamom, freshly powdered, 1 tsp
9. Cinnamon (Dalchini), powdered, 1/2 tspn [See <"/hindinames-spices-pictures.html">Cinnamon dalchini picture]
10. a few saffron strands
11. 1 cup sugar
12. 1 cup water for syrup

Preparation

1. Take plain flour and add a pinch of salt and 1 Tbs ghee or oil. Knead into a firm dough using enough water. Use enopugh water and knead well for about 5 minutes to make a firm dough. Divide the dough into 10 equal balls and keep aside by coverfing with a damp muslin cloth for 15 minutes.
2. Procedure for Filling: Combine all the ingredients of filling and mix well.
3. Procedure for Kachori:
4. Roll one ball to a size of about 3 inch diameter roti. Place 2 tsp of filling stuff at its center. Dampen the edge of the roti with water and hold at 4-5 points at its rim, bringing close at the center. Press the points tightly so that the filling is sealed inside. Press this ball with your palm gently. Repeat with other balls.
   
   Filled Mawa Kachori             Mawa Kachori   
5. Bake or deep fry all the balls and keep aside to cool.
6. Prepare a chasni syrup of 2 threads by dissolving 1 cup sugar in 1 cup water.
7. Make a hole of size 1 cm at the top center of each kachori and pour approximately 2 tsp of the chasni into it. Pour some chasni outside on the kachori also.

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Spicy Tomato Rice

Spicy Tomato Rice - perfect for a cold autumn dinner.

Let's get to the recipe.

Ingredient Check list:

Basmati Rice - cook 2 cups with 3 cups water.
Onions - chopped finely
Ginger, Garlic, Green Chilli - chopped finely
Tomatoes - lots of it - again cut into really small pieces.
Salt
Turmeric Powder
Rasam Powder
Sambar Powder
Ghee - 2 tsps

In a wide pan, add about 1 tsp of oil. Fry the ggg stuff - the green chilli, ginger and garlic. Then, add the onions and fry for a couple of minutes.

When the onions are done, add the chopped tomatoes and mix well.

 

Now comes the best part.

Add 1 tsp of turmeric powder. Add salt to taste. Now, add 3 tsp of Rasam Powder and 2 tsp of Sambar powder - that's right - its 5 tsp totally - I told you it was spicy! Don't be a sissy! Well..if you insist, cut it down to half! And write down 100 times in a paper - "I am a sissy"

Look at that - don't your eyes just water looking at all this awesome spice?

 

Mix well and let this cook on medium for a while. Add about 2 more tsps of oil at this point. 

 

Keep cooking until most of the moisture evaporates.

 

You can see the tomato paste getting thicker. Keep stirring it so it does not stick to the bottom.

 

 

Cool down the cooked rice so that they don't stick together.

 

When the tomato paste is done, mix the rice little at a time with the tomato paste. Add salt if required. At this point, add about 2 tsp of ghee - that just brings out all the flavor and cuts down the heat a little bit.

 

There - that's done!

 

Here's an aerial view from the sky chopper camera! LOL!

 

For a quick side dish for the tomato rice, I made a raitha with bell peppers and cucumbers. Cut bell peppers into really small pieces and fry in a tsp of oil with some mustard seeds tadka.

 

Add the cucumbers and the sauteed bell peppers in a bowl. Add a little bit of salt for taste. 

 

Add fresh curds to this and mix well. Add some chopped cilantro and Raitha is ready!

 Serve tomato rice hot with raitha!

 

Here's a up close and personal look at the rice! 

 

This one is almost invading into its personal space. But hey..what the hell. I can't resist!

 

 Enjoy. Peace Out!

Tomato Rice Recipe

Tomato Rice Recipe

Ingredients:
• 2 cups Rice • 5 to 6 Tomatoes (cut into pieces) • 2 medium Onion (cut into pieces) • 6 to 8 Green chilies (slit) • 1 tsp Chilly powder • 1/2 tsp Turmeric • 1 piece Ginger (grated) • 4 flakes Garlic (grated) • 4 Cloves • 1 piece Cinnamon • 3 Cardamons • 3 tbsp Oil/butter/ghee
How to make Tomato Rice:
• Wash and soak rice for 15 minutes in water. Drain water and keep it aside. • In a frying pan, add cloves, cinnamon, cardamon and fry for a minute. • Add ginger & garlic to it, fry for a minute and add green chilies and onions. • Fry till onion turns light brown. Add tomato pieces to it. • Now add salt, chilly powder and turmeric to it. • After tomatoes are cooked for 3 to 4 minutes, add rice to it and stir. • Now pour down 3 to 3 1/2 cups of water and cook properly.

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Dal Bati Recipe

निशा मधुलिका


दाल बाटी (Daal - Batti) जितना राजस्थान में पसंद किया जाता है उतना ही दाल बाफला (Dal Bafla) के नाम से इंदौर-मालवा के इलाके में पसंद किया जाता है.
जब भी कभी छुट्टी हो, घर में मेहमान हों, और आप गप शप में दिन बिता रहे हों तो दाल बाटी (Daal Baati)  यानी दाल बाफला (Dal Bafla)  बनाईये. इसे बनाते समय आप बीच बीच में अपनी गप शप भी करते रहिये.  आपको इन्हें बनाते समय बातचीत के लिये भरपूर समय मिलेगा और आप स्पेशल खाना भी तैयार कर सकेंगे.

बाटी के लिये आवश्यक सामग्री ( For bati or dumplings)

• गेहूँ का आटा- 400 ग्राम( चार छोटी कटोरी )
• सूजी ( रवा ) - 100 ग्राम ( एक छोटी कटोरी )
• घी - 100 ग्राम ( 5 टेबिल स्पून )
• जीरा - आधा छोटी चम्मच
• अजवायन- आधा छोटी चम्मच
• बेकिंग पाउडर- आधा छोटी चम्मच
• नमक - स्वादानुसार

विधि
आटा और सूजी को एक बर्तन में मिला कर 3 टेबिल स्पून घी, बेकिंग पाउडर, जीरा, अजमायन और नमक मिला दीजिये. गुनगुने पानी की सहायता से आटे को कढ़ा पूरी जैसा आटा गूथ लीजिये.  आधा घंटे के लिये गुथे हुये आटे को ढककर रख दीजिये. आधे घंटे के बाद इस आटे से मध्यम आकार के गोले बना लिजिये.
आप चाहें तो इसके अन्दर मटर की पिठ्ठी, आलू की पिठ्ठी, पनीर की पिठ्ठी या मेवे की पिट्ठी बनाकर भर सकते हैं.
बाटियाँ 2 तरीके से बनाई जाती हैं.
बाटी को पहले पानी में उबालकर बनाना
1 लीटर पानी भगोने में भर कर गैस पर गरम करने के लिये रख दीजिये और जब पानी में उबाल आ जाय तब ये गोले उबलते पानी में डाल दीजिये. 15 मिनिट तक इन गोलों को उबलिये.
पानी से उबले हुये गोले निकाल कर प्लेट में रखिये और अब इनको तन्दूर या ओवन में ब्राउन होने तक सेक लीजिये. सेकी हुई बाटियों को पिघले हुये घी में डुबा कर निकालिये. तैयार बाटियाँ प्याले या प्लेट में रखिये.
बाटी को बिना उबाले बनाना
इस तरीके से बाटी उबाले बिना ही बनायीं जाती हैं. तन्दूर को गरम कीजिये, तन्दूर में आटे के गोले सिकने के लिये रखिये, इन गोलों को तन्दूर में पलट पलट कर सेकें. बाटियाँ फटने लगेंगी और ब्राउन हो जायेंगी. अब इन्हैं ओवन से निकाल कर प्लेट में रखें. बचे हुये घी को पिघला कर रख लीजिये. सेकी हुई बाटियों को फोड़ कर घी में डुबा कर निकाल कर प्लेट या प्याले में लगाइये.
दोनों तरह की बाटियां अच्छी होतीं है. आप इनमें से किसी भी तरीके से बाटी बनाइये और बताइये कि आपको कौन सी तरह से बनी बाटी ज्यादा अच्छी लगी.
दाल

• अरद की दाल - 100 ग्राम ( 1 छोटी कटोरी )
• मूंग की दाल - 50 ग्राम ( आधा छोटी कटोरी )
• चना की दाल - 50 ग्राम ( आधा छोटी कटोरी )
• घी- 2 टेबिल स्पून
• हींग - 1-2 पिन्च
• जीरा- 1 छोटी चम्मच
• हल्दी पाउडर- आधा छोटी चम्मच
• धनियाँ पाउडर - एक छोटी चम्मच
• लाल मिर्च पाउडर - आधा छोटी चम्मच
• टमाटर - 2 - 3
• हरी मिर्च- 3 - 4
• अदरक - 2 इंच लम्बा टुकड़ा
• गरम मसाला - एक चौथाई छोटी चम्मच
• हरा धनियाँ - छोटी आधा कटोरी ( बारीक कटा हुआ )
• नमक स्वादानुसार ( एक छोटी चम्मच )

विधि
दालों को 1-2 घंटा पहले धो कर पानी में भिगो दीजिये.
भीगी हुई दालों को कुकर में, दुगने पानी (2 छोटी कटोरी दाल में 4 छोटी कटोरी पानी) डालकर और नमक डाल कर पकने के लिये गैस पर रख दीजिये. एक सीटी आने के बाद 4-5 मिनिट तक धीमी गैस पर पकायें. गैस बन्द कर दीजिये.
टमाटर, हरी मिर्च और 1 इंच अदरक का टुकड़ा मिक्सी से बारीक पीस लीजिये.
कढ़ाई में 2 टेबिल स्पून घी डाल कर गरम करें. हींग और जीरा डाल दें. जीरा भुनने के बाद हल्दी पाउडर और धनियाँ पाउडर डालें. 2-3 बार चमचे से चलायें और पिसा हुआ टमाटर का मिश्रण, लाल मिर्च पाउडर और 1 इंच लम्बे अदरक को बारीक काट कर डाल दें. मसाले को तब तक भूनें जब तक कि मसाले के ऊपर तेल न तैरने लगे, ये मसाला कुकर में पकी हुई दाल में मिला दीजिये आवश्यकतानुसार पानी (दाल को आप जितना पतला चाहें) मिला दीजिये, उबाल आने पर गरम मसाला डालिये और नमक को टेस्ट करके आवश्यकतानुसार थोडा़ सा और डाल दीजिये. आधा हरा धनियाँ डाल कर मिला दीजिये. 
आपकी दाल तैयार हो गयी है.  दाल को बाउल में निकालिये और बचे हुये हरे धनिये और घी डाल कर सजाये.
दाल और बाटियाँ तैयार है. गरमा गरम दाल बाटी परोसिये और खाइये.
6 लोगों के लिये.
बनाने में समय : लगभग 90 मिनट.

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Aloo/Arvi ki Chaat

Ingredients:
100 gm Tamarind
250 gm Potatoes or Arwi
2 tsp Cumin seeds
2-3 no Red dry chillies
1/2 tsp Dry ginger powder
125 gm Jaggery or sugar
1/2 tsp Salt
Chaat masala, chilli powder and salt to taste

Method of Preparation :
1. Soak imli/tamarind in lukewarm water for 1-2 hours or you can do this a day before.
2. Then with your fingers mash them and throw the stones. If you are using stoned tamarind/imli just mash with your fingers.
3. Now put crushed jaggery or sugar along with 1/2 teaspoon of salt and ginger powder.(If you want to use this sauce for few days, boil the sauce and use when it cools down.
4. Roast cumin seeds along with dry chillies in a dry frying pan. When the colour turns brown put them on a plate. Now crush them with a rolling pin or pestle and mortar. Sprinkle this on tamarind sauce. Taste it. If you like you can mix a few teaspoons of mint sauce in it or crushed mint leaves.
5. Boil aloo or arwi(bhuiyan)and peel them. Dice them and keep aside.
6. When you serve, put diced aloo or arwi in a small bowl for each individual person. Sprinkle salt, chat masala, red chilli powder, a table spoon of beaten natural yoghurt and tamarind sauce.
This is yummy and suitable for fast.

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