The Daal Sabzi Thread

Lifestyle Parenting, Household Affairs and Cuisine corner
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Re: The Daal Sabzi Thread

RAJMA GALOUTI KEBAB
TARLA DALAL

A delectable vegetarian version of the traditional galouti kebab, where meat has been replaced with rajma.

Preparation Time : 10 minutes. Cooking Time :30 minutes. Makes 5 kebabs.

Oil for deep-frying
¾ cup sliced onions
2 tbsp ghee
2 tbsp finely chopped ginger (adrak)
1½ tsp finely chopped green chillies
¼ tsp turmeric powder (haldi)
½ cup paneer (cottage cheese)
1 cup soaked and boiled rajma (kidney beans)
¼ cup boiled, peeled and mashed potatoes
1 tbsp chopped coriander (dhania)
Salt to taste
½ tsp garam masala
1 tbsp oil

1.Heat the oil in a kadhai on a medium flame and deep-fry the onions till they are golden brown. Drain on absorbent paper and keep aside.
2.Heat the ghee in a pan, add the ginger and green chillies and sauté for 30 seconds.
3.Add all the remaining ingredients except the oil and cook for 3-4 minutes.
4.Divide the mixture into 5 equal portions and shape each portion into flat, round kebabs.
5.Heat the oil in a kadhai on a medium flame and deep-fry the kebabs till golden brown in colour from both sides. Drain on absorbent paper and serve hot.

**CAULIFLOWER , BEANS AND CAPCICUM SABZI
**Ingredients:

  • Cauliflower - 1
  • Beans - Chopped -2 Cups
  • Red Capsicum - 1
  • Onion - Finely Chopped - 1/2 cup
  • Red Chilli Powder - 1 Tbspn (Adjust as per your spice levels.)
  • Corriander Powder -1 Tbspn
  • Turmeric Powder - 1/4 tspn
  • Salt (to taste)
  • Cilantro (Optional) - For aroma, taste & garnishing.

For Seasoning:

  • Cumin seeds - 1 Tbspn
  • Mustard seeds - 1 Tbspn
  • Oil - 2 Tbspn

Method:

  • Place a saute pan on medium heat and add oil to it.
  • Add cumin seeds and mustard seeds once the oil is hot.
  • Once the mustard seeds start sputtering, add the finely chopped onions to the pan and saute them till the onions turn translucent.
  • Add the freshly cut beans to the pan and saute them for 5 mins.
  • Add the red capsicum pieces and the cauliflower florets to the pan.
  • Add the red chilli powder, corriander powder, turmeric and salt to the pan and mix the contents of the pan. Cover the pan and cook them till they are done.
  • Add cilantro a minute before turning off the heat.
  • Serve the curry with rotis or rice.
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*SPINACH KOFTA IN YOGURT *

Yogurt Sauce

375ml thick plain yogurt
4 tbsp besan flour
1 tsp oil
2 tsp black mustard seeds
1 tsp fenugreek seeds
6 curry leaves
1 large onion, finely chopped
3 garlic cloves crushed
1 tsp turmeric
½ tsp chilli powder

Spinach Kofta

1 bunch spinach
170g besan flour
1 red onion finely chopped
1 ripe tomato finely chopped
2 garlic cloves crushed
1 tsp ground cumin
2 tbsp corrander leaves
Oil for deep frying

Method

To make yogurt sauce, whisk the yogurt, besan and 750 ml water into a smooth paste. Heat oil in a heavy based sauce pan. Add mustard, fenugreek and curry leaves. Cover and allow the seeds to pop for one minute. Add the onions and cook for 5 minutes. Add the garlic and cook for one minute. Add turmeric and chilli powder and stir for 30 seconds. Add the yogurt mixture , bril to a boil and simmer over low heat for 10 minutes. Season with salt to taste.

To make the spinach koftas, blanch the spinach paste in boiling water for 1 minute and refresh in cold water. Drain and squeeze out any extra water. Finely chop the spinach and add with the remaining kofta mixture and add upto 60 ml of water adding a little at a time, enough to make the mixture soft but not soggy. Season with salt to taste. Shape the mixture inot balls. Lower the kofts balls into the oil and fry until golden brown. Shake off any excess oil and add it the yogurt sauce.

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BROCCOLI TIKKIS

Ingredients for Broccoli Tikkis (makes 8 of medium size)

For the crust
1 onion chopped
3 green chillies chopped
2-3 garlic pods grated
3/4 cup broccoli finely chopped
5 small potatoes boiled and peeled
2 tbsp. corn starch
1 tsp. white pepper pwd
2 tsp. oil
salt to taste
For the filling
100gms cottage cheese grated
50gms mozzarella cheese grated
2 tsp. chilli flakes
2 tsp. oregano seasoning
and
oil for shallow frying

Method For Outer Crust

Heat 2 tsp. oil and add garlic followed by onion. Add salt to taste and tip in the broccoli and saute for 2 mins. Cool it.
Add the broccoli mix to mashed potatoes and add corn starch, white pepper, green chillies and mix thoroughly. Adjust the salt if required.
Divide this into 16 equal portions.

Method for Filling

Mix all the ingredients under the heading properly and divide into 8 portions.

Assembling the tikkis

Flatten each portion of the potato-broccoli mix and sandwich one portion of the filling between two flattened potato-broccoli portions, seal the edges and give it the shape of a tikki.
Shallow fry on a medium flame in oil till golden brown in colour from both the sides.

Remove on a kitchen towel.
Serve with sauted capsicum, zucchini and tomato ketch up.

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RICE AND ROTI CUTLETS

Ingredients

Left over rotis 7-8
rice about 1-1/2 cups
5-6 chopped green chilies
3 tbsp chopped cilantro
2 tbsp chopped mint
1 small carrot chopped
1 onion chopped
hand full of peas
2 tsp ginger garlic paste
1 tbsp butter
oil for shallow frying
salt to taste

Spices
a tsp of cumin pwd
2 tsp coriander pwd
a tsp of amchoor pwd
1/4 tsp garam masala

Method

In a food processor first put the roti and run it to make it fine and then add the rice and let the two ingredients mix properly.
Heat about 2 tsp of oil in a pan and first saute the onions and green chilies followed by peas and carrots. Add the spices and mix this in the roti-rice mix.
Add the chopped cilantro, mint, butter and salt. Adding the butter makes the cutlet soft inside. The mix should not be too hard or too soft.
Mix all ingredients thoroughly and then shape them into small cutlets and shallow fry.

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DAHI WALLI BHINDI

Ingredients

5oo gms Okra/Lady’s Finger cut into thick slices
1-1/2 cups yogurt
2-1/2 tbsp besan roasted
2 tsp red chili pwd
3-4 tsp coriander pwd
2 tsp cumin pwd
1/2 tsp turmeric pwd
salt to taste
3 dry red chilies
1 string curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
2 tbsp chopped coriander
sugar 1/2 tsp
1/4 tsp fenugreek seeds (methi dana)
oil for cooking

Method

Heat oil and add mustard and cumin seeds. After they splutter add fenugreek seeds, curry leaves and dry red chilies. Add turmeric powder and immediately add the okra and mix. Add salt, red chili, coriander and cumin pwd
Meanwhile roast the besan on low flame till you get a nice aroma. add this to the okra, mix properly and leave it for a few minutes on low flame.

Mix the curds properly, add 2 cups of water in it and mix again. Remove the pan from fire and pour the yogurt on it. Mix properly and then put it back on fire. Bring the curry to a boil and add sugar and chopped coriander. Simmer and cook till the okra is done and the curry thickens a little.

Serve with hot rice

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*****Panchratna Dal or Panchmel dal:*

  • 1/4 cup whole Urad dal (black lentils)
  • 1/4 cup Chana dal ( Bengal gram split)
  • 1/4 cup moong (whole green grams)
  • 1/4 cup masoor dal (Egyptian lentils)
  • 1/4 cup Toover dal ( Arhar/ pigeon peas )
  • 2 small onions chopped finely
  • Ginger garlic paste 1 tbsp (Garlic is optional )
  • Green chillies 2-3
  • Tomatoes 2 large
  • Salt as per taste
  • Turmeric powder 1/2 tsp
  • Coriander powder 1 tsp
  • Ghee/oil 1 1/2 tbsp
  • Cumin seeds 1 tsp
  • A pinch of asafoetida powder (Hing)
  • Coriander leaves to garnish

Method :
Mix, pick, rinse several times and soak the lentils in water for 1-2 hours.
In a pressure cooker ( or slow cooker ) add the mix of lentils and pour some water, till the water level reaches above the level of lentils. Add salt and turmeric and pressure cook ( or cook it, if using slow cooker) till 3-4 whistles of cooker. If cooking in a pan, let the water reach the boiling point and then simmer on low heat for 30 -40 minutes.Be sure to cover the pan and to stir the dals occasionally. Add some more water if needed.
Meanwhile in a frying pan or kadahi, pour 1 1/2-2 tbsp of ghee or oil and let it heat up. Carefully add a pinch of hing and some cumin seeds.
When cumin is brown, add ginger garlic or just ginger paste, saute well, then add onions and saute again till slight brown in colour.
Add tomatoes, green chillies, coriander powder and cook well till oil separates out or till tomatoes are cooked well.
Now just whisk the dal slightly and pour it in the pan or kadahi ( you can pour the onion- tomato mixture in the cooker if your frying pan cannot accommodate the dal).
Mix well, add some water if needed and cook on low flame for atleast 15 minutes or pressure cook it till 3 whistles of cooker.Simmer for 5 more minutes
Adjust the consistency of dal. This dal is supposed to be of creamy consistency.The longer you cook it on low flame , the more creamy texture is obtained.Garnish with coriander leaves.
Serve it with rice/ roti and enjoy a hearty meal. We had it with plain roti , along with Tawa aloo (Recipe coming up next), on the bed of salad .

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Wow, Payal-ji! Lots to try! Thanks!

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Re: The Daal Sabzi Thread

MASALA KULCHAS

Ingredients for the covering:
Maida/APF - 500g
Salt to taste
Soda bi carb - a pinch

Method:
Sift maida salt and soda-bi-carb together in a wide bowl. Make a well, add enough water to make a soft elastic paratha dough. Cover and rest the dough for an hour.

Ingredients for the masala filling:
Paneer - 100g (This may be replaced with potatoes for an all potato masala)
Potatoes - 4 big ones, boiled and peeled (Replace with paneer for an all paneer masala)
Coriander seeds - 1/2tsp.
Ajwain or Carom seeds - 1/2tsp.
Green chillies - one or more if you can bear
Coriander leaves - chopped - about a tbsp.
Red chilli powder - to taste

Method:
Crumble paneer, mash potatoes.
Add all the masala ingredients and mix well.

Method to make kulchas:
Pinch out dough as big as a tennis ball. Flatten into a small roti. Place about a tbsp. of the masala. Bring the periphery together in the centre and pinch together. Roll out a thick roti sprinkling flour as required. Bake in a preheated oven for about 10 minutes till the top is dry to touch. Remove and roast applying ghee/butter/vanaspati pressing the corners with a spoon to help the kulcha raise. Be generous with the fat:), turn over and roast the other side. Remove. Prepare the rest in a similar manner.

SPICY PANEER NUGGETS
Ingredients:
A
Paneer prepared from 1 litre milk. – Cut into big chunks
Potatoes – cut into thick roundels and pricked with a fork.
Capsicums – Cut into rough chunks
Onions – Quatered and layers separated
Sauce:
B
Water – 1 + 1 cup
Ginger (Grated) – 1 tsp.
Ready spiced garlic powder – 1 tbsp.
Soya sauce – 1 tsp. + 1 tsp.
Red Chilli powder – ½ tsp.
Vinegar – 1 tsp.
Black pepper – ¼ tsp.
Corn flour 2 to 3 tbsp.
Salt to taste

Method:
Thin sauce: Mix 1 cup water with the rest of the ingredients using 1 tsp. soya sauce. Heat it and add the ingredients at A. Cook for a minute and drain ‘A’ ingredients. Set aside the residue.
Grill the drained 'A' till crunchy in a hot oven.

KUMBH HARA BHARA ~ Mushrooms in greens

Ingredients:
2 packets of button mushrooms, washed well to remove dirt and halved if big in size. Most of mine were pretty small so I kept them whole.
1 cup fresh, cleaned and picked coriander leaves, packed
2 sprigs of mint leaves, picked, washed and patted dry
2 green chillies, finely chopped (as per taste)
6 cloves of garlic, chopped fine (I slit them laterally, make three longitudinal cuts, place together at 90 degrees and chop fine)
1" ginger, julienne and place at 90 degrees and chop fine
1/8th tsp., red chilli powder (optional)
2 tbsp. sunflower or olive oil or mustard oil for those who like it

Using a mortar and pestle crush the ginger, garlic and green chillies together lightly. We want the juice but some character retained. Remove the mixture and wash the mortar with a quarter cup of water and set the juice aside to use it in the gravy.

Grind the coriander and mint leaves together till almost coarsely blended. We do not want a fine paste. Do not add much water. 1/4 cup should be enough. Remember that mushrooms sweat a lot of water.

Heat oil. Add the ginger-garlic-green chillies and fry till brown.

Add the coriander-mint blend and residual water from washing the mortar and cook with salt till aromatic and bubbling. At this stage, taste and adjust heat if needed. 1/8th tsp. of red chilli powder makes it nicer.

Add the mushrooms and a little more salt. Stir to coat. Cover and cook till the mushrooms are done. Do not over cook the mushrooms. You might end up having no curry if they keep exuding juice and the mushrooms might turn rubbery. Keep taking off the lid and checking in between to see whether the mushrooms are done. They should still have a shine, reduce a little in size but not by half and have some juice left in them.

When they are done you will find that there is still a lot of thin gravy in the vessel. If this happens, remove the mushrooms with a slotted ladle onto a clean vessel. Let the gravy simmer till left with just a quarter cup of green, maddeningly aromatic, liquid.

Pour the green liquid over the mushrooms. Serve with hot Indian flatbreads or with pulav.

The taste of the dish comes from the way mushrooms tend to take in the flavours of the gravy. You could substitute oven baked, pierced baby potatoes or soya nuggets instead of the mushrooms. Anything that is porous enough to absorb the flavours of the gravy will taste good

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Re: The Daal Sabzi Thread

ALOO CAPCICUM

Ingredients:
Potatoes ..... 4 small
Capsicums .. 2 small
Tomato ....... 1 sliced
Asafoetida .... a pinch
Cinnamon ... 1 inch piece
Turmeric powder ... 1/4 tsp.
Cumin seeds .......... 1 tsp.
Cumin powder ...... 1 tsp.
Salt ............... to taste
Oil.

Method:

  1. Slice the potatoes, rub a little salt and deep fry till done.
  2. Slice the capsicums.
  3. In a pan heat a little oil and add cumin seeds, cinnamon and asafoetida.
  4. Put the sliced capsicums, a little salt and stir fry for a minute. Add the tomato slices and simmer for a minute again.
  5. Now put the fried potatoes, turmeric and cumin powders. Mix well. Serve with puris or rotis.
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CAULIFLOWER KORMA

Get Ready:
· 2 cups cauliflower florets
· 1 cup chopped red onions
· 1 large tomato chopped
· 1 tbsp chopped ginger
· 2 green chillies slit
· 1 tsp coriander powder
· 1 tsp red chilli powder
· 1 tsp Khus khus
· 1 tbsp cashews
· salt to taste
· 3 tsp olive oil.
Go:

· Soak cashew and khus khus in 2-3 tbsp of water for 20 mins.
· In a large pot, boil water. Add a pinch of salt, turmeric powder to the boiling water. add the cauliflower florets, cover the pot and turn the heat off.
· Drain the water after 10 mins and keep the cauliflower aside.
· In a pan, add 1 tsp oilve oil and sayte the onions till brown. add the ginger, green chilli, chopped tomatoes and saute till they are soft.
· Turn the heat off. Once cooled, grind the onion, tomatoes into a pulp. Set aside
· Grind the cashew khus khus with the soaked water into a fine paste.
· In the same pan that you fried the onions, add 2 tsp of oilve oil, add the pureed tomato, onion mixture.
· Add all the masala powders and fry till the oil separates out.
· Add the cauliflower, salt to taste, ground cashew khus khus paste and mix well.
· Add water to a desired consistency and let it come to a boil.
· If less spicy add some garam masala.
· Once it boils, cover and simmer for 5 mins. turn the heat off.
· garnish with cilantro and serve hot.

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Re: The Daal Sabzi Thread

PANEER KAJU PASANDA AND GARLIC NAAN

Ingredients you will need to make Paneer Kaju Pasanda

400 gms of Cottage cheese (Paneer) - cut into cubes
18-20 Cashewnuts

For the Onion Paste
2 medium onions roughly chopped
2 inch piece of coconut
1 inch piece of ginger
3-4 garlic pods
few coriander leaves (I did not use as coriander is not readily available these days)
5-6 Kashmiri Mirch
1 tbsp poppy seeds paste
1 tsp cumin seeds
1 tbsp coriander seeds
2 cloves
an inch of cinnamon
2 tbsp watermelon seeds (magaz)
Oil for shallow frying + 2 tbsp
1 cup tomato puree
1/2 cup cream
1/2 tsp sugar
salt to taste
1/2 tsp garam masala (can be omitted)

How I made the Paneer
Shallow fry the paneer and cashewnuts. Soak the poppy seeds in a little water for an hour and then grind it to make a smooth paste.
Grind all the contents of onion masala together with a little water. Heat 2 tbsp oil in a non stick pan and add the masala and cook it on low flame till the raw smell of onion disappears and the oil leaves the edges.

Now add the tomato puree ( I used the tetrapak version) and mix. Cook for 2 mins on high flame and then add about a cup of water.
Let the gravy simmer for a few more mins till the fat separates. Simmering is a process in which the liquid is not let to reach the boiling point and is cooked on low heat. This is important technique especially for making curries/gravies as the spices get nicely cooked and blend with each other on low heat.
Once the gravy starts realeasing it's aroma (check that, it will make you feel more hungry) add the paneer and cook for about 3 mins first on high and then on low heat.

Now add the cream (keep 2 tsp of it for garnishing) and garam masala (the original recipe does not ask for it), mix properly. Remove the pan from the flame.

Add the Cashewnut and garnish the curry with cream and its ready to be served with hot Garlic Naan.

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GARLIC AND PEPPER VEGETABLE BALLS

Ingredients:
Potatoes - 3 Medium
Sweet Potato - 1 Medium
Peas - 1/2 Cup Frozen
Carrots - 3 medium
Long Squash - 1/2 Medium size
Cumin Seeds - 1/4 tsp
Cashew Nuts - 1 Tbsp
Chili Powder - 1 Tsp
Coriander Powder - 1 tsp
Black Pepper Powder - 1/2 tsp
Salt - 1 tsp
All Purpose Flour - 1/4 tsp
Egg - 1
Oil - 1 Tbsp
Coriander Powder - 1/4 Cups

Manchurian Sauce:
Soy Sauce - 1Tbsp
Garlic - 5 to 6 cloves
Ginger - 1 inch stick
Chilies - 3 to 4 long chilies
Hot Chili Sauce - 1 Tbsp
Garlic Red Chili Sauce- T Tbsp
Red Pepper Flakes - 1 tsp
Black Pepper Powder - 1/4 tsp
Salt - 1/2 tsp
Red Onion - 1/2 medium
Oil - 1 Tsp
Soy Sauce - 1 Tbsp ( based on the consistency)

Method:
1. Take water in a big bowl and boil the Potatoes and Sweet Potatoes for 13 minutes in the microwave.
2. Mean while grate carrots and long squash and keep them separately.
3. Take the Oil in the pan add Cumin Seeds and then Grated Carrots
4. Squeeze the Long squash and take out the water and add that to the pan ( save this water and add it to the Manchurian sauce)
5. Add Chili Powder, Coriander Powder and Salt to the mixture in the pan
6. Mean while grate the Potatoes and Sweet Potatoes keep them aside
7. Once the raw smell of the vegetables is gone add the cashew nuts and potato mixture to the pan
8. Add the chopped coriander to mixture and take it off the stove
9. Add the egg to mixture and all purpose flour. Keep it aside for 15 minutes.
10. Make the balls (small dumplings) and arrange them in the baking pan . Bake them at 350 F for 20 minutes and Broil them at the end for 5 minutes.

Preparation for Manchurian Sauce:
1. Take the Pan and add oil and put it on the stove
2. Add Chopped Chilies, Garlic and Ginger and fry for 1 minutes
3. Add the Chopped Red Onions to the pan, once the onions becomes translucent add the soy sauce
4. Add the salt, black pepper and red Pepper flakes
5. Add the Ketchup, chilie Sauce and Garlic Sauce.
6. Mix all the ingredients in the pan on high flame
7. Taste and add any other salt or chili sauce accordingly.
8. Add the Chopped Cilantro and Spring Onions.

Once the Vegetable balls cool enough add them to the Sauce and mix them gently ( with out breaking) so that the manchurian sauce gets coated on to the balls evenly. Transfer them to the platter and garnish with Spring Onions.

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PEAS CARROT CURRY WITH RAJASTHANI SPICES

Ingredients:

2 large carrots or about 12-15 baby carrots, cut into small pieces (I used baby carrots so i just chopped them into rounds)
1 cup green peas (I used frozen)
1 medium onion, diced
2 tsp Rajasthani garam masala (recipe follows)
1/2 to 1 tsp paprika or other red chilli powder
1/2 tsp turmeric
1 tbsp canola or other vegetable oil
1/4 cup coconut milk
Chopped dill or coriander for garnish

Heat the oil in a skillet.

Add the onion and saute over medium heat until the onion softens, but doesn't brown, about 5 minutes.

Add the carrots and cook, stirring occasionally, until the carrots are quite tender. Now add the peas and stir well to mix.

When the peas are cooked, which will be pretty soon if you use frozen, thawed peas, add the powdered spices. Stir well to combine. Add the salt.

If using coconut milk, add it and turn off heat. Garnish with dill or coriander leaves, if desired.

Serve hot with any bread. It goes great with Missi Roti, the recipe for which follows.

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Re: The Daal Sabzi Thread

***CARROTS AND SHIMLA MIRCH KI SABZI*

**Here's what u need:
4 carrots peeled and cut into thick diagonal pieces
2 cloves of garlic
1/2 teaspoon sugar
salt to taste
1/2 teaspoon chilli powder
2 bell peppers ( recipe asks for red i used green)
3/4 cup cream

· Cut the bell peppers in large chunks. Smear oil on the skin side of the bell pepper and cook in microwave for 3-4 minutes on high.
· Allow them to cool and grind the bell peppers with cream into a soft paste.
· In a small pan, add oil and fry garlic for a minute. Add the carrots, sugar and salt and cook for 5 minutes on high heat.
· Add a cup of water and cook covered until the carrots are soft.
· Add the red chilli powder and cream paste to the cooked carrots and cook for 5 min.
· Serve hot with rice or roti.
**
**

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Re: The Daal Sabzi Thread

KOFTA BIRYANI

Ingredients:

Rice:

240 grams / 8oz tilda basmati Rice
1 teaspoon salt
½ teaspoon turmeric
Few drops red food colouring
Few strands saffron
1 tablespoon milk warm milk

Vegetable masala:

120 grams / 4 oz baby corn sliced
1 carrot peeled and diced
1 potato peeled and diced
60 grams / 2oz peas
1 small onion finely diced
1 teaspoon salt
½ teaspoon turmeric
2 tablespoons tomato paste
2-3 cardamom pods
1 stick cinnamon
2-3 cloves
4 bay leaves
1 tablespoon olive oil
1 red dried chilli
½ teaspoon black pepper
2 tablespoon natural yoghurt.

For Kofta:

90 grams / 3oz besan (chickpea flour)
1 small zucchini finely grated with skin on
2 tablespoons fresh fenugreek chopped
½ teaspoon fresh ginger paste
½ teaspoon green chilli paste
¼ teaspoon bicarbonate of soda
½ teaspoon salt
1 teaspoon sunflower oil

Sun flour oil for deep frying

Method:

  1. Wash and soak the rice for 1 hour.
  2. Place the rice in a large pan and add 1 teaspoon salt and bring to boil. Turn heat to medium and cook till rice is ala dente. Drain the rice in a colander, when drained spread rice on a tray and sprinkle with few random drops of red food colouring and leave aside to cool. Do not mix the colour in.
  3. Soak the saffron in the warm milk and keep aside.
  4. In a bowl add the besan, zucchini, fenugreek, and chilli and ginger paste. Add the teaspoon of oil, salt and mix.
  5. Add 1-2 tablespoon water to make a stiff batter.
  6. Heat the oil in a pan when it is hot drop small teaspoonful drops of batter into the hot oil, deep fry on medium heat till Kofta’s are golden brown.
  7. Drain on kitchen paper and repeat for remaining batter. Keep aside.
  8. Place the corn, peas, carrots and potatoes in a microwaveable dish and add two tablespoons of water, cook on high for 5 minutes or until vegetables are tender.
  9. Heat oil in a pan when it is hot add the onion and sauté till translucent. Add the bay leaves, cinnamon, cardamom, cloves, red dried chilli and sauté till the flavours release. Add the tomato paste and salt and the turmeric and black pepper and sauté for few more minutes.
  10. Add 4 tablespoons of water and the precooked vegetables.
  11. Cook the vegetables and spice mixture till all flavours infuse together. Turn off heat and stir in the yoghurt.
  12. In a deep oven proof dish, add a layer of rice, next add a layer of vegetable masala and next a few Kofta’s.
  13. Repeat with a layer of rice followed by the vegetable masala and more Kofta’s.
  14. Finish with a final layer of Rice and few Kofta’s on top for decoration.
  15. Sprinkle the top of rice with the saffron soaked milk. Cover and place the rice in a hot oven 200 º C for 15 minutes.
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CRISPY BHINDI RAITA

Ingredients for 2 people]
Bhindi /Okra 8-10 washed, dried and thinly sliced
Curd/Yogurt 1 cup
Water 1/4 cup + 1 tbsp
Salt
Red chili powder
Rai [mustard seeds] 3/4 tsp
Fennel Seeds 3/4 tsp
Curry leaves 4-5
Dried Red chilli
Oil fro frying
oil/ghee for Baghaar

Preparation
1. Deep fry the thinly sliced bhindi till it is slightly brown and crispy. Keep aside.
2. In a bowl, mix water to curd to thin it.
3. Add salt,red chili powder.
4. When you are ready to serve, add the crispy bhindi to the curd mix. To maintain the crispiness this step should be done just before serving
5. For the *baghaar */tempering , In a small pan [bowl size], heat 2 tsp oil/ghee. Add mustard seeds,fennel seeds,curry leaves,dried red chilli. when mustard splutters and fennel seed browns, add this to curd mix. You can use any *baghaar *recipe of your choice.

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Re: The Daal Sabzi Thread

Where's the recipe for Rajasthaani masala?

Truly, these are some varied and interesting-looking/sounding recipes! Not the same ol same ol ginger-garlic-cumin-chili deals! Thank you so much, payal-ji!

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Re: The Daal Sabzi Thread

^ oops sorry, thanks aurchaepiyo for pointing it out, here you go :

Rajasthani Spice Blend

Ingredients:

1 tbsp cumin seeds

1 tsp coriander seeds

1 tsp fennel seeds

1 tsp ajwain seeds (carom seeds)

1 black cardamom pod (these are large and tougher-looking than regular green cardamom pods)

Roast the spices on a dry skillet over medium heat, about five minutes or until the spices turn a few shades darker and fragrant.

Grind to a powder in a spice grinder and store in an air-tight container.

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******Credit : The Spice who loved me*

A VERY VERY POPULAR GUJJU DISH

Tikhi Puris**

· *** 1.5 cups- Wheat Flour
· 1 tsp: Oil
· Salt, Turmeric, red chili powder - to taste
· Enough water or milk to knead a stiff dough.
· Oil - for deep frying
Mix the flour with the salt, turmeric, red chili powder. Make a well in the center. Add the Oil. Slowly rub the dough into the oil. Slowly add hot water or milk, kneading the dough. Make sure to knead a stiff dough....if it is too soft, it will be hard to roll the puris. Cover for at least half an hour. Knead the dough again taking a little oil in your hand. Tear off little pieces of dough and make small rounds. Roll the rounds into puris and deep fry in hot oil till puffy. Drain on paper towels and serve.

This goes amazing with masala chai for breakfast. For lunch we serve it with " raswalley potato ki sabzi". Recipe below.

I also just tear the poori's into small bite size pieces and mix it with curd and "lasan ni chutney" have have it . Yummmmmmm

Raasavaalu Batata nu Shaak:

  • 3 large potatoes- boiled, cooled and chopped roughly
  • 1 large- jalapeno or green chilies - chopped
  • 1 large Juicy Tomato - chopped
  • 1 tbsp- Oil
  • Mustard Seeds, Jeera Seeds, Curry leaves, Dry red chili, Asafoetida - for tempering
  • Salt, Sugar, turmeric powder,dhania-jeera powder to taste, Cilantro to garnish.
  • Water - as needed

Cool the boiled potatoes and chop them roughly. Chop the tomato and jalapeno, set aside. In a pan, heat the oil, add the jeera, mustard seeds, curry leaves, and asafoetida. Add the jalapeno and tomato along with the turmeric. Stir well. Add some water for the gravy. Add the potatoes now, stir gently...now add the seasonings....Bring to a boil, add cilantro for garnish. Serve hot with Puris.

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Re: The Daal Sabzi Thread

I also just wanted to mention , none of these recipes are mine, I love collecting recipes so these i have with me for quite some time.

I am not sure if moderators will allow me to post the websites against each recipe ?? can I ??