Gobhi Musallam

Ingredients:

1 cup cauliflower florets
1 cup chopped onion
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chilli powder
1/2 tsp garam masala powder
1 tsp ginger garlic paste
1/2 cup tomato puree
salt to taste
1/2 cup khoya
chopped coriander for garnish

Method:

Cook the cauliflower florets in water with turmeric and salt until it is half boiled. Keep aside. Heat oil in a pan, add the chopped onion and fry until golden brown. Add ginger garlic paste, red chilli powder, coriander powder, garam masala and salt. Mix well and fry for a minute. Add tomato puree and fry some more. Add khoya, cauliflower and cook on a low flame for 15 minutes. Garnish with chopped coriander leaves.

Serves 3

Hara Bhara Pulao

Ingredients:

To be blended into a smooth paste:

1 1/2 cups chopped coriander (dhania)
3-4 green chillies
1" ginger piece
2-3 cloves of garlic
2-3 tbsp water

Other Ingredients:

1 cup long grained rice (basmati)
3 tbsp ghee
1 tsp powdered cardamom, clove and cinnamon
2 bayleaves
1/3 cup chopped onions
1/4 cup cauliflower florets
1/4 cup potato cubes
1/4 cup fresh green peas
salt to taste
2 tbsp finely chopped coriander for garnish

Method:

Clean, wash and soak the rice in enough water for atleast 10 to 15 minutes. Drain and keep aside. Heat the ghee in a pressure cooker, add the cinnamon, cloves, cardamom powder and bayleaves and sauté for a few seconds. Add the onions, cauliflower, peas, potatoes, rice, the prepared paste and salt, mix well and sauté for another minute. Add 2 cups of water, mix well and pressure cook on a high flame for 2 whistles. Serve hot garnished with coriander.

Serves 3

Khara/Masala Bun - Bakery Style

I have always loved baked goodies from an iyengar bakery. I found this particular recipe from Prathibha's blog - a huge collection of mouthwatering recipes. The buns turned out great, very happy with the taste and texture, thanks to Prathibha!

Ingredients:

1 1/2 cups all purpose flour/maida
1 1/2 tsp active dry yeast
1/4 cup milk
1/2 cup water
1 1/2 tsp sugar
2 tbsp butter
1 tsp salt

For masala:

3/4 cup finely chopped onions
5-6 green chillies finely chopped
curry leaves finely chopped
1/3 cup chopped coriander
1 tsp cumin seeds
salt to taste
1 tsp oil

Other ingredients:

1 tbsp butter, to brush the buns
1 tbsp milk, to brush the buns

Method:

Microwave water and milk together for 30 seconds until it is luke warm to touch. Pour this into a wide bowl. Dissolve in the sugar and yeast in it and mix thoroughly until dissolved. Leave this aside for 10-15 mins until the yeast mixture becomes frothy.

Heat olive oil or regular oil in a pan and crackle cumin seeds over low flame and add very finely chopped onion and fry until it is translucent, add a pinch of salt in between to ease the process. Add chillies and stir fry for a minute. Add enough salt to it and do remember that we add salt even to the dough. Keep it aside until the mixture is cooled. Add finely chopped coriander to it and mix well.

Stir in the melted butter and salt to the frothy yeast mixture and slowly add one cup of flour into it and mix well. Add the remaining flour slowly and mix until you get a lump of smooth dough. Knead the bread until you get a smooth non sticky dough. Add flour in between when the dough is sticky. Slightly press the dough with your hands to flatten it and keep the masala(fried onion mixture) in the centre and fold it from all the sides like how we do for stuffed parathas.

Start kneading again until the mixture is very well incorporated in the dough. The dough might become sticky because of the onions,so please feel free to add the flour when required while kneading the dough. Grease your hands and a empty big bowl with oil and coat the dough with oil slightly and place it in the greased bowl. Cover with a clean kitchen towel and keep it in a warm place until the dough doubles almost. Mine took about an hour and a half.



Knead the dough again gently, this process is important as it removes air bubbles formed in the dough. Divide the dough into 7-8 portions and shape them into buns and place them on a baking tray with space in between. Keep them again in the warm place for 45 mins - 1 hour for the final rise.

Preheat the oven to 180 deg celsius. Brush the top of buns with milk very gently over the nicely risen buns and bake until they turn golden brown, mine took about 22 minutes. Brush the top of buns with butter immediately after removing them from oven.This helps in giving the shine to the crust, makes the crust softer and also makes the buns smell better.

Makes 6-7 buns

Garlic Bread

For the dough:

1 tbsp active dry yeast
1/8 cup warm water
2 cups all purpose flour
1 tbsp unsalted butter, softened
1 tbsp sugar
1 tsp salt

For the topping:

2 tbsp unsalted butter, melted
1 tbsp garlic salt or 1/2 tsp salt and 1 clove fresh garlic

Method:

Place 1/8 cup warm water in the bowl of a mixer, sprinkle in the yeast and set aside until foamy, for about 5 minutes. Add the flour, butter, sugar, salt, 1/2 cup plus 1 tablespoon warm water. Mix well until a slightly sticky dough forms.

Knead the dough by hand on a floured surface until very smooth and soft. Roll into a 2-foot-long log. Cut into 1 1/2 inch-long pieces. Knead each piece slightly and shape into a long breadstick. Arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth. Let rise in a warm spot until almost doubled, about 45 minutes.

Before:

After:


Preheat the oven to 400 deg F. Brush the breadsticks with 1 tablespoon of the butter and sprinkle with garlic salt.


Bake until lightly golden, about 13 minutes. Brush the warm breadsticks with the remaining 1 tablespoon melted butter and sprinkle with garlic salt.

Makes ~10 breadsticks

Kachori Chaat / Raj Kachori

Kachori is a popular snack in North India, mainly Uttar Pradesh and Rajasthan. Its basically small flattened balls made of flour filled with a stuffing of moong or urad dal, besan, chilli powder, salt and other spices. In Delhi, it is usually served as a chaat popularly known as Khasta Kachori or Raj Kachori. The kachoris alone make a good evening snack for kids to munch on. They can be made well in advance and stored in an airtight container.

Ingredients:

1 cup maida/all purpose flour
1-2 tbsp ghee
1-2 boiled and chopped potatoes
1/2 cup mint leaves
1 cup coriander leaves
2-3 green chillies
1 tsp cumin seeds
1 tbsp beaten yogurt
1/2 tsp chilli powder
1/2 tsp powdered ajwain(optional)
1/2 tsp black salt
1/2 tsp amchur powder(dry mango powder)
tamarind paste
salt
oil to deep fry

For the tamarind chutney:
Blend tamarind paste, jaggery,cumin seeds and water to form a smooth paste.

For the mint chutney:
Blend mint leaves, coriander leaves, salt, cumin seeds, green chillies and water to a smooth paste.

Method:

Mix the maida with ghee, salt and make a dough. The dough will be hard. Cover and set aside for 15-20 minutes. Take small balls of the dough, cut circles using a bowl/katori or a cookie cutter. Deep fry in hot oil until golden brown. Drain on a paper towel.


To assemble:

Place 3-4 puris on a plate. Add boiled chopped potatoes on top, sprinkle some mint and sweet chutney. Add few spoons of yogurt, pinch of chilli powder, black salt, amchur powder and powdered ajwain. Garnish with sev and chopped coriander leaves.

Serves 3

Kaali Mirch Paneer Tukde

Ingredients:

100 gms paneer
2 tbsp butter
1 tbsp black pepper powder
1 tsp coriander powder
1 tsp chilli powder
1/4 tsp turmeric powder
1/2 cup tomato puree
1/2 cup chopped onion
1 tsp chopped garlic
1/2 cup chopped capsicum
1 tsp cornflour
4 tsp tomato ketchup
salt to taste

Method:

Smear butter on paneer slices, sprinkle black pepper powder and keep aside. Heat a tbsp of oil, add garlic and fry for a minute. Add the chopped onion and fry until golden brown. Add garam masala, dhaniya powder, chilli powder and salt. Mix well and cook for 30 seconds. Add the chopped capsicum, tomato puree and mix well. Fry for 2-3 minutes until it gets a bit dry. Add water and cornflour. Add 4 tsp tomato ketchup and cook for 5 minutes.

Take a pan, place the paneer slices and fry on low flame until golden brown. Garnish the gravy with fried paneer.

Serves 4

Masala Puri

During college days, I remember relishing masala puri at one of the popular joints in jayanagar called saurabh's. He made the best masala puri I ever had. When I went to the US, something that I missed was having a good chaat. And then, I found this recipe on the net. I altered the recipe a bit to suit my own taste, and was very happy with the way it turned out..
The chutneys can be made ahead of time and stored in the refrigerator for 2-3 days. Though it is a bit time consuming, its totally worth it.

Ingredients:

1 pack small flat puris
1 cup dry peas
2 chopped red onions + 1 chopped onion for garnish
1 tsp powdered spices(2 cloves+2 elaichi+1 small cinnamon stick)
2 peeled and boiled potatoes
2 chopped tomatoes
1/2 tsp garam masala
1/2 tsp chat masala
1/2 tsp chilli powder
1-2 tbsp beaten curd
1-2 tbsp sev
1-2 tbsp chopped coriander leaves
1-2 tbsp oil
salt to taste

For the tamarind chutney:

tamarind paste
1/2 cup grated jaggery
1 tsp cumin seeds
1/2 cup pitted dates

Grind all the above to a smooth paste and set aside.

For the green chutney:

1 bunch coriander leaves
5-6 green chillies
1 tsp cumin seeds
1 tsp dhania/coriander powder

Method:

Soak the dry peas in water for 6-8 hours. Add salt, turmeric and pressure cook until soft. Heat oil, add the spice powder and saute for few seconds. Add the chopped onions and fry until golden brown. Add the chopped tomatoes, boiled potatoes, boiled peas and saute. Add half of the tamarind chutney and green chutney, salt and boil for 5 minutes. Switch off the heat and add garam masala.

In a plate, crush puris, add the above masala, chopped onions, tamarind chutney, green chutney, curd, chaat masala, chilli powder and garam masala. Garnish with chopped coriander leaves and sev.

Serves 5