RAJMA

Preparation Time : 25-30 minutes

Cooking Time : 20-25 minutes

Servings : 4

INGREDIENTS:

• 1 ½ cups Red kidney beans (rajma), soaked overnightSal to taste
• 3 tablespoons oil  
• 2 Bay leaves
• 1 pod Black Cardamom (Badi Elaichi)
• 1 stick Cinnamon
• 2 medium Onions, finely chopped           
• 1 tsp Ginger Garlic paste
• 3 medium Tomatoes, pureed        
• 1 tsp fenugreek (kasuri methi)
• 1 tbsp Coriander powder 
• 1 tsp Cumin powder        
• 2 tsp Red chilli powder
• ½ tsp Turmeric powder
• 1 tsp Garam masala powder

METHOD:

• Pressure cook rajma with five cups of water and salt till totally cooked and soft.
• Heat oil in a deep pan.
• Add bay leaves, cardamom and cinnamon
• Add onions and sauté for 3-4 minutes.
• Add ginger garlic paste and continue to sauté till the mixture turns golden.
• Add tomato puree, mix and continue to cook.
• Add fenugreek, coriander powder, cumin powder and turmeric powder and cook till the oil leaves the masala.
• Add rajma along with the cooking liquour and mix.
• Adjust salt and add garam masala powder.
• Lower the heat and simmer for about fifteen to twenty minutes on low heat.
• Serve hot with steamed rice. 

MATTAR PANEER

Mattar paneer is a popular dish of North India consisting of paneer and peas. Tastes best with paranthas, roti and rice.

Preparation Time : 15-20 minutes

Cooking Time : 20-25 minutes

Servings : 4

INGREDIENTS:

·         1 cup Green peas

·         A pinch of Sugar

·         1 cup Paneer (cubed)

·         2 tsp Oil

·         2 tsp Ghee

·         1” stick Cinnamon

·         3 Cloves

·         4 Cardamom (crushed)

·         1 tsp Cumin seeds

·         2 Onions (sliced)

·         ½ tsp Red chilli powder (optional)

·         1 tsp Coriander powder

·         ½ tsp Turmeric powder

·         1 tsp Ginger Garlic paste

·         3 Green chillies (optional)

·         2 Tomatoes (finely chopped)

·         ½ cup Yogurt

·         1 tsp Garam masala powder

·         Coriander leaves

·         1 tsp Lemon juice

·         Salt to taste

METHOD:

·         Boil the green peas with a cupful of water and a pinch of sugar.

·         Cook till tender and keep aside.

·         Heat a pan and add one tsp each of oil and ghee.

·         When smoking hot, deep fry the paneer pieces in oil until light golden colour

·         Remove from heat and keep aside.

·         In the same oil when very hot, add cinnamon, cloves, cardamom, cumin seeds, and finally onions and fry till onions are golden brown.

·         Add the coriander powder, red chilli powder, and turmeric powder and fry for a minute. Remove from heat and allow it cool.

·         Grind the onion mixture to a smooth and thick paste.

·         Heat the remaining ghee and oil.

·         Add ginger, garlic, and green chillies and fry for 2 minutes.

·         Add the ground onion paste and fry for a minute.

·         Add the tomatoes and fry until the oil separates from it.

·         Add yogurt, boiled peas, paneer pieces and salt. Allow it to simmer for 10 minutes.

·         Add the garam masala a minute before removing mattar paneer from the heat.

·         Garnish with coriander leaves.

·         Serve hot with chappathis or plain white rice.

FALAFEL

Falafel is a popular chickpea (garbanzo been/ kabuli chana) dish in the Mediterranean. This recipe that I’m going to share with you, is for Arabic falafel.

Preparation Time : 1-2 hours

Cooking Time : 20-25 minutes

Servings : 4

INGREDIENTS:

·         2 cups of dried chickpeas, soaked in water for 12 hours

·         Crumbs from 2 slices of white bread

·         5 cloves of garlic

·         2 tsp baking soda

·         1/2 cup chopped coriander

·         1/2 small onion (quartered)

·         1 tsp of sesame seeds (til)

·         1 tsp cumin spice

·         1 tsp paprika (deghi mirch)

·         Salt, pepper to taste

·         Oil for deep frying

METHOD:

·         Wash the soaked chickpeas and put them in a food processor with the garlic, onion and spices. Grind until you get a rough moist texture. Add a little water if needed.

·         Put the mixture into a large bowl, add the rest of the ingredients and put aside, covered, for an hour.

·         Add the baking soda to the mixture and knead a little.

·         Warm the oil – it should be hot, not boiling.

·         Wet your hands and shape little balls.

·         Fry until you get a deep brown shade.

·         Serve hot

TAMATAR DHANIYA KA SHORBA

Preparation Time : 5-7 minutes

Cooking Time : 20-25 minutes

Servings : 4

INGREDIENTS:

·         2 Tomatoes (chopped)

·         4 tbsp Fresh coriander leaves (chopped)

·         1 tbsp oil

·         1Bay leaf

·         1 Onion (chopped)

·         1 clove Garlic (chopped)

·         1 tsp Coriander Powder

·         Salt to taste

·         3-4 Black peppercorns (crushed)

METHOD:

·         Heat oil in a deep pan.

·         Add bay leaf, onion, garlic, ginger and fry till well browned

·         Add tomatoes and stir.

·         Add a pinch of salt, crushed black peppercorns, coriander powder, good amount of chopped coriander and mix.

·         Stir in one and a half cups of water and let it cook for three to four minutes.

·         Discard the bay leaf.

·         Cool it down and blend to make a fine puree. Strain it properly and transfer it back into the pan.

·         Adjust the consistency if required

·         Add salt and the remaining chopped coriander. Simmer for two minutes.

·         Garnish with a small sprig of coriander and serve hot

JEERA ALOO

A simple dish of potatoes spiced with cumin seeds

Preparation Time : 5-7 minutes

Cooking Time : 20-25 minutes

Servings : 4

 INGREDIENTS:

·         4-6 potatoes (boiled and peeled)

·         4 tbsp Oil

·         1 tbsp Cumin seeds

·         1 tsp Red chilli powder (optional)

·         1 tbsp Coriander seeds

·         1 tsp Roasted cumin powder

·         ½ tsp Dry mango powder (amchur)

·         2 tbsp Fresh coriander leaves

·         Salt to taste

METHOD:

·         Cut potatoes into pieces.

·         Heat oil in a pan.

·         Add cumin seeds and stir till it changes colour.

·         Add salt and stir.

·         Add red chilli powder, coriander seeds, roasted cumin powder and dry mango powder.

·         Add potato cubes and stir carefully till the masala covers all the potato cubes well.

·         Add coriander leaves and stir. Serve hot. 

MATAR KACHORI

Matar kachori is a fried poorie or kachori recipe with mashed peas and spices as filling. Enjoy the matar kachori as snack with tomato ketchup or chutney.

Preparation Time : 30-35 minutes

Cooking Time : 15-20 minutes

Servings : 4

INGREDIENTS:

·         1 ½ cup maida

·         Salt to taste

·         Desi ghee 5 tablespoons

·         Oil to deep fry

·         1 tsp Cumin seeds

·          1 tsp Coriander seeds

·         ½ tsp saunf

·         1 cup Green peas (boiled and crushed)

·         A pinch of Hing

·         1 tsp Garam masala powder

·         ½ tsp Chaat masala

·         Salt to taste

METHOD:

·         Knead maida, salt and 1 tbs ghee into a smooth dough using sufficient water.

·         Cover with a moist cloth and set aside for half an hour.

·         Heat oil in a pan,

·         Add cumin seeds, coriander seeds and saunf and cook for half a minute

·         Add crushed green peas and hing and mix.

·         Add garam masala powder, chaat masala and salt. Mix well and remove from heat.

·         When cool divide mixture and dough into twelve to sixteen equal sized portions each.

·         Flatten the dough balls slightly and place a portion of the stuffing.

·         Cover, seal edges and flatten.

·         Roll out lightly with a rolling pin.

·         Heat sufficient oil in a kadai

·         Deep fry kachoris on medium heat till brown and crisp.

·         Drain and serve with tomato ketchup or chutney