Soft, fluffy idlis soaked in hot, aromatic sambhar-Sambhar Idli is a wholesome dish that brings together protein, lentils, vegetables, and gentle spices in one satisfying bowl. Light on the stomach yet full of flavor, it’s loved by all ages.
Ingredients
Idli batter – as required (store-bought or homemade)
For Sambhar
Toor dal (arhar dal) – ½ cup, Mixed vegetables (carrot, drumstick, potato, pumpkin, beans) – 1½ cups, Tamarind pulp – 1½ tablespoons, Sambhar powder – 2 tablespoons, Turmeric powder – ½ teaspoon, Salt – to taste, Water – as needed
For Tempering
Oil or ghee – 1 tablespoon, Mustard seeds – 1 teaspoon
Dry red chillies – 2, Asafoetida (hing) – a pinch, curry leaves – a few
Method
Grease idli moulds lightly and pour batter into each cavity. Steam for 10-12 minutes until soft and cooked. Set aside.
Wash and pressure cook toor dal with turmeric and water until soft and mushy. Mash well and keep aside.
In a pot, add vegetables with water and cook until tender. Add tamarind pulp, sambhar powder, and salt. Simmer for 5-7 minutes.
Add the mashed dal to the vegetable mixture. Adjust consistency with water and let it boil gently for another 8-10 minutes until flavours blend.
Heat oil or ghee in a small pan. Add mustard seeds and let them splutter. Add dry red chillies, curry leaves, and hing. Pour this tempering into the sambhar and mix well.
Tag: Food
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Sambhar Idli: A South Indian comfort classic
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Gajar Ka Halwa
Ingredients
Carrots – 1 kg (preferably red, juicy carrots)
Full-fat milk – 1 liter
Sugar – 200-250 g (adjust to taste)
Ghee (clarified butter) – 4-5 tbsp
Cardamom powder – 1 tsp
Nuts & dry fruits – 2-3 tbsp chopped almonds, cashews, pistachios, raisins
Optional – saffron strands for aroma and richness
Prepare the Carrots
– Wash and peel the carrots thoroughly. Grate them finely using a box grater or food processor. The finer the grate, the softer and creamier the halwa.
Cook the Carrots
– In a heavy-bottomed pan or kadhai, pour full-fat milk and bring it to a boil.
– Add the grated carrots and reduce the flame to medium. Let the mixture simmer, stirring occasionally to prevent sticking.
– Cook until the milk reduces significantly, almost evaporating. This usually takes 30-40 minutes.
Add Ghee and Sugar
– Once the milk is almost absorbed, add ghee and mix well. Add sugar gradually. The mixture will release some water again as sugar melts. Continue cooking on low flame. Keep stirring frequently to prevent the halwa from sticking to the pan or burning.
Add Flavorings
– Sprinkle cardamom powder over the mixture for aroma. Optionally, soak a few saffron strands in a tablespoon of warm milk and add for a rich color and flavor. -
Mixed sauce pasta
Ingredients
– 2 cups pasta (penne, fusilli or farfalle work best) Water (for boiling), Salt (to taste)
– 2 tablespoons butter or olive oil, 1 tablespoon oil (optional, for richness), 1 teaspoon garlic, finely chopped, 1 small onion, finely chopped (optional), 1 cup tomato puree or pasta sauce, ½ cup fresh cream, 2 tablespoons cheese spread or grated cheese, ½ teaspoon red chilli flakes (adjust to taste), ½ teaspoon dried oregano, ½ teaspoon dried basil or mixed herbs, Salt and black pepper to taste, Grated cheese, Fresh basil or parsley
Method
– Boil water in a large pot and add salt once it starts bubbling. Add the pasta and cook until al dente as per packet instructions. Drain and keep aside. Reserve some pasta water for adjusting the sauce later.
– Heat butter and oil in a pan over medium flame. Add chopped garlic and sauté until fragrant. If using onions, add them now and cook until soft and translucent.
– Lower the flame and add tomato puree. Cook for 2-3 minutes until the raw smell disappears. Stir in fresh cream and mix well. Add cheese spread or grated cheese and let it melt into the sauce, creating a smooth, creamy texture.
– Add red chilli flakes, oregano, basil, salt and black pepper. Mix well and adjust seasoning as needed. If the sauce feels too thick, add a little reserved pasta water. Add the cooked pasta to the sauce and toss gently until every piece is well coated. Let it cook for another 1-2 minutes so the flavours come together beautifully. -
Egg Fried Rice
Ingredients
– Basmati Rice – 2 cups, Eggs – 10, Onions – 2 Spring, Onions – 1 bunch, Beans – 10, Carrot – 2, Capsicum – 2, Cabbage – 100 gms
– Pepper Powder – 1/2 tblsp, Green Chillies – 2, Tomato Puree – 2 to 3 tblsp (or as required), Ajinomoto – 3 tsp (optional), Soy Sauce – 4 tblsp, Salt as per taste, Oil – 3 tblsp, Coriander Leaves – few, chopped
Method
– Pressure cook the rice until 1 whistle and remove.
– Chop all the vegetables finely and keep aside.
– Grind together the green chillies and mix well 2 tblsp water.
– Heat oil in a pan.
– Saute the onions for a minute.
– Add the chopped vegetables one by one and cook for a minute or two.
– Add the green chilli paste and tomato puree.
– Add salt and ajinomoto.
– Mix well and add soy sauce.
– Break the eggs into the pan and stir-fry for 3 to 4 minutes.
– Add the cooked rice and mix until all ingredients are combined.
– Garnish with coriander leaves.
– Serve. -
Moong Dal Kachori
INGREDIENTS
– 2 cup all purpose flour, 1/2 teaspoon salt, 2 cup refined oil
– 5 teaspoon refined oil, For Filling, 2 tablespoon chopped coriander leaves, 1 teaspoon coriander powder, 1/4 teaspoon red chilli powder, 1/2 teaspoon ginger powder, 1/4 teaspoon garam masala powder, 1/2 cup soaked moong dal, 2 cup chopped green chilli, 1 teaspoon fennel seeds powder, 1 gm asafoetida
– 1/2 teaspoon salt, 1/2 tablespoon cumin seeds
Method
– Take all purpose flour in a big bowl, add salt and oil. Mix well.
– Add little water at a time and knead soft dough. Cover the dough and keep it aside for 15-20 minutes.
– Preheat a pan and add 3-4 tbsp oil in it. Add cumin seeds, cumin seeds, asafoetida, green chilly, coriander powder, fennel powder and saute the spices for few minutes.
– Now add soaked dal, salt, garam masala, ginger powder and red chilly powder.
– Stir constantly and cook dal until it dries up. Allow it to cool and keep it separate.
– Now take one dough ball and flatten it with help of your fingers. Fill it with dal stuffing and make kachori. Repeat the process with other dough balls.
– Preheat oil in a wok. Fry the kachori till it turns golden brown.
– Crunchy moong dal kachori is ready.
– Serve hot with green coriander chutney or sweet chutney. -
Nawabi Kesar Koftas
Ingredients
1 tbsp milk, 1/4 cup grated low fat mawa (khoya), 1/2 cup grated paneer (cottage cheese), 1/2 cup boiled , peeled and grated potatoes, 1 tbsp roughly chopped raisins (kismis), 1 tbsp cornflour, 1 tbsp plain flour (maida), 1 tsp finely chopped green chillies, salt to taste, 3/4 cup sliced onions, 1 tbsp broken cashewnuts (kaju), 1 tbsp chopped almonds (badam), 2 tsp coriander (dhania) seeds, 2 tsp cumin seeds (jeera), 1 tbsp poppy seeds (khus-khus), 2 tsp aniseeds (vilayati saunf), 2 tbsp freshly grated coconut, 2 tsp chopped ginger (adrak), 1 tsp chopped green chillies, 4 whole dry kashmiri red chillies , broken into pieces, 2 cardamoms, 2 cloves (laung / lavang), a small stick of cinnamon (dalchini), 6 curry leaves (kadi patta), salt to taste, 1 tbsp oil, 4 tbsp tomato puree, 1/2 tsp dried fenugreek leaves (kasuri methi) salt to taste, 1/4 cup fresh cream,
Method
– Combine the saffron and milk in a small bowl and mix well. Combine all the ingredients along with the saffron-milk mixture in a deep bowl and mix well. Divide the mixture into 8 equal portions and shape each portion into a ball.
– Heat the oil in a deep non-stick kadhai and deep-fry, a few koftas at a time, on a medium flame till they turn golden brown in colour from all sides.
– Drain on an absorbent paper and keep aside.
– Heat the oil in a deep non-stick pan, add the prepared paste and sauté on a medium flame for 5 minutes.
Add the tomato purée, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add ½ cup of water, dried fenugreek leaves and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Lower the flame, add the fresh cream, mix well and cook on a medium flame for 1 minute, while stirring occasionally. -
Mughlai Chicken
Ingredients
500 gms Chicken1 cup Hung Curd2-3 Green Chillies (Chopped)Salt as per taste2 tbsp Ghee2 small Tomato (Chopped)1 tbsp Ginger-Garlic paste1 tsp Cumin Powder1/2 tsp Garam Masala2 medium Onion (Roughly Sliced)4-5 Soaked Almonds1 tsp Red Chilli Powder1 and 1/2 tsp Coriander Seeds1 tsp Sugar
Method
– Start by heating ghee/oil in a handi or a large bottomed pan. Then add roughly chopped onion, fry until they turn golden and brown.
– Once done, add in the ginger garlic paste and fry again for a few mins or until the raw smell disappears.
– Now add in the chopped tomatoes, green chillies and continue frying until the tomatoes turn soft and mushy.
– Then add the dry masalas- chilli powder, turmeric powder, cumin powder, salt and half of the crushed coriander seeds mix and stir fry for 2-3 mins.
– Add in the chicken pieces and mix everything well with the masala.
– Continue stirring for 3-4 mins. The chicken will slowly start releasing water. Now cover and cook the chicken for 15-20 minutes on medium heat.
– When the chicken is almost cooked reduce the heat to low.
– Add in the whisked hung curd, nut paste, sugar, kasoori methi and the rest of the coriander seeds and mix everything well.
– Add garam masala powder and give it a good stir. Check the seasoning, add salt and sugar if required. Cook for another 8-10 minutes, stirring frequently.
– Sprinkle some coriander leaves on the top and serve it hot with rice, roti or any bread of your choice. -
Aloo keema
INGREDIENTS
2 medium onions, chopped, 450 g beef or 450 g ground chicken, 1 teaspoon gingerroot, minced, 1 teaspoon garlic, minced, 1 teaspoon chili powder, 1 teaspoon coriander powder, 1 teaspoon turmeric powder, 1 teaspoon salt, 2 tablespoons yogurt, 2 -3 tomatoes, chopped, 300 g potatoes, peeled and diced, 1 teaspoon garam masala, 2 green chilies, chopped, 3 tablespoons coriander leaves, chopped.
Method
– Fry onions in a heavy based pan over medium heat.
– when onions are soft but not brown, add meat, garlic and ginger and cook over medium heat about 3-5 mins or until all the moisture has dried from the minced meat.
– Add spices + 3 tbsp water and stirring constantly, cook another 2 minutes.
– Add chopped tomatoes and yogurt and cook for about 10 mins, stirring constantly.
– Add potatoes, mix well.
– Add 1 cup of water, cover andcook 30 mins over low heat or until potatoes are tender.
– Add garam masala , chillies and coriander right before serving.
– Mix well.
– Serve hot with naan,chapati or rice. -
Amritsari fish fry
Few dishes capture the soul of Punjab’s street-food culture like the iconic Amritsari Fish Fry. Bright, crisp, tangy, and irresistibly spiced, this legendary delicacy comes from the bustling lanes around the Golden Temple, where vendors have perfected it over generations. Light on batter yet bold in flavour, it is the perfect balance of crunch and comfort.
INGREDIENTS
For the Fish
– Fish fillets – 500 g (preferably Singhara, Sole, Colin, or Basa), Lemon juice – 1 tbsp, Salt – ½ tsp, Ginger-garlic paste – 1 tsp
For the Batter
– Gram flour (besan) – ½ cup, Rice flour or cornflour – 2 tbsp, Ajwain (carom seeds) – ½ tsp, Kashmiri red chilli powder – 1 to 1½ tsp, Turmeric – ¼ tsp, Garam masala – ½ tsp, Chaat masala – ½ tsp, Crushed black pepper – ½ tsp, Salt – to taste, Ginger-garlic paste – 1 tsp, Lemon juice – 1 tsp, Thick curd (optional) – 1 tbsp (gives light tang & softness), Water – as required to make a thick coating batter, Mustard oil or refined oil – for deep frying
For Serving
– Chaat masala, Fresh lemon wedges, Sliced onions, Green chutney
METHOD
Begin by washing the fish fillets and patting them completely dry, as excess moisture softens the crust. Rub the fish with lemon juice, salt and ginger-garlic paste, and set it aside for 10-15 minutes to absorb the flavours. Meanwhile, prepare the signature Amritsari batter by mixing gram flour, rice flour, ajwain, Kashmiri red chilli powder, turmeric, salt, garam masala, black pepper and chaat masala in a bowl. Add lemon juice, ginger-garlic paste and a spoon of curd if you prefer a slightly richer coating. Gradually pour in water to form a thick, clinging batter that sticks well to the fish without running off.
Heat mustard oil or any preferred frying oil in a deep pan until moderately hot. The flavour of mustard oil gives an authentic Punjabi touch, but refined oil also works well. Dip each marinated fish fillet into the batter, ensuring every piece is well coated. Shake off excess batter and gently slide the pieces into hot oil. Fry on medium flame until the coating turns crisp, golden and textured. Avoid overcrowding the pan to maintain the oil temperature, and fry in batches if needed.
Once uniformly crisp, remove the fish onto absorbent paper. Sprinkle a pinch of chaat masala on the hot fish to enhance the flavour instantly. Serve immediately with lemon wedges, sliced onions and a refreshing green chutney. -
Pav Bhaji
Ingredients
For the Bhaji
– 2 large potatoes (boiled & mashed)
– 1 cup cauliflower (boiled & mashed)
– ½ cup green peas (boiled)
– 1 large onion (finely chopped)
– 2 tomatoes (finely chopped)
– 1 green capsicum (finely chopped)
– 1 tbsp ginger-garlic paste
– 2-3 green chillies (finely chopped)
– 2 tbsp Pav Bhaji Masala
– 1 tsp Kashmiri red chilli powder (for colour)
– ½ tsp turmeric powder
– Salt to taste
– 2-3 tbsp butter
– 1 tbsp oil
– 1½ cups water
– Fresh coriander (finely chopped)
– 1 lemon (to squeeze on top)
For the Pav
– 6-8 pav buns
– 2 tbsp butter
– A pinch of pav bhaji masala for toasting
Instructions
– Prepare the Vegetables
– Boil the potatoes, peas and cauliflower.
– Mash them lightly and keep aside.
– Make the Bhaji Base
– Heat oil + butter in a large pan.
– Add chopped onions and sauté until light golden.
– Add ginger-garlic paste and green chillies. Cook for 1 minute.
– Add capsicum and sauté for 2-3 minutes.
– Add tomatoes and cook until soft and mushy.
– Add Spices
Mix in: Turmeric, red chilli powder, pav bhaji masala, salt.
Cook until the masala releases oil.
Add the Mashed Vegetables
– Add boiled potatoes, peas and cauliflower.
– Mix and mash everything well.
– Add water gradually and mash/cook until it becomes smooth and thick.
– Add 1-2 tbsp butter and simmer for 5-7 minutes.
Taste and adjust salt, masala or butter.
Toast the Pav
– Heat a tawa.
– Spread butter on the buns.
– Sprinkle a pinch of pav bhaji masala.
– Toast until golden and crisp.
Serve hot with:
– A big dollop of butter on the bhaji
– Chopped onions
– Lemon wedges
– Fresh coriander
– Toasted pav -
Chilli Garlic Mushroom
Ingredients
For the Mushrooms (Frying):
Button mushrooms – 200 g (cut in half if large), Cornflour – 3 tbsp, Maida (all-purpose flour) – 2 tbsp, Black pepper powder – ½ tsp, Salt – to taste, Water – as required (to make a thick batter), Oil – for deep or shallow frying
For the Sauce:
Oil – 2 tbsp, Garlic – 10-12 cloves (finely chopped), Green chillies – 2 (slit or chopped), Onion – 1 (diced into petals), Capsicum – ½ (diced into cubes), Spring onions – 2 tbsp (chopped, for garnish), Soy sauce – 1½ tsp, Red chilli sauce – 1½ tbsp, Tomato ketchup – 1 tbsp, Vinegar – 1 tsp, Crushed black pepper – ½ tsp, Salt – to taste, Sugar – ½ tsp (optional, balances spice)
Preparation Steps
– Coat and Fry the Mushrooms
– Clean and pat dry the mushrooms.
– In a bowl, mix cornflour, maida, salt, and pepper.
– Add a little water to make a thick batter.
– Coat the mushrooms evenly and deep-fry (or shallow-fry) until golden brown and crisp.
– Drain on kitchen paper and set aside.
– Prepare the Chilli Garlic Sauce
– Heat oil in a wok or large pan.
– Add chopped garlic and sauté till golden and fragrant.
– Add green chillies, onion, and capsicum; stir-fry on high heat for 1-2 minutes (keep them crunchy).
– Add soy sauce, red chilli sauce, ketchup, vinegar, sugar, salt, and pepper.
– Mix well and let the sauces blend for 30 seconds.
– Combine Mushrooms
– Add the fried mushrooms into the sauce and toss quickly on high flame.
– Mix till all pieces are well coated.
– Garnish with chopped spring onions.
– Serve hot as an appetizer with schezwan sauce or green chutney.
– Or enjoy it as a side dish with fried rice, hakka noodles, or steamed jasmine rice.
– For a gravy version, add ½ cup water + 1 tsp cornflour slurry and simmer till thickened.
– Add more garlic and a bit of chilli oil for extra spice.
– You can use baby corn, paneer, or tofu instead of mushrooms for variation.
– For a healthier twist, air-fry or sauté the mushrooms instead of deep frying. -
Malai Kofta
Ingredients
For Kofta (Dumplings)
Paneer (cottage cheese) – 200 g, grated, Potatoes – 2 medium, boiled and mashed, Cornflour – 2 tbsp (or as needed for binding), Green chilli – 1, finely chopped, Cashews – 6-8, finely chopped, Raisins – 1 tbsp (optional, for sweetness), Salt – to taste, Garam masala – ½ tsp, Oil – for deep frying
For Gravy
Onions – 2 medium, roughly chopped, Tomatoes – 3 medium, roughly chopped, Cashews – 10-12, Ginger-garlic paste – 1 tbsp, Green chillies – 1-2 (optional), Fresh cream – 3 tbsp, Milk – ½ cup (or water, as needed), Turmeric powder – ¼ tsp, Red chilli powder – 1 tsp, Coriander powder – 1 tsp, Cumin powder – ½ tsp, Garam masala – ½ tsp, Kasuri methi (dried fenugreek leaves) – 1 tsp, crushed, Butter or oil – 2 tbsp, Salt – to taste
Method
Step 1: Prepare the Kofta
– In a bowl, mix grated paneer, mashed potatoes, green chilli, garam masala, and salt.
– Add cornflour gradually to bind the mixture.
– Shape into small balls. You can insert a few chopped cashews and raisins inside each for a rich center.
– Heat oil and deep-fry the koftas on medium flame until golden brown.
– Drain on paper towel and set aside.
Step 2: Make the Gravy Base
– Boil chopped onions, tomatoes, and cashews together in a little water for 8-10 minutes.
– Let it cool, then blend into a smooth paste.
– Heat butter or oil in a pan, add ginger-garlic paste, and sauté until fragrant.
– Add the prepared puree and cook for 7-8 minutes till the oil starts separating.
– Add turmeric, red chilli, coriander, and cumin powders; mix well.
– Pour in milk and simmer for 2-3 minutes.
– Add cream, salt, garam masala, and crushed kasuri methi. Mix and cook for 2-3 more minutes until the gravy thickens.
Step 3: Assemble
– Just before serving, place koftas in the serving bowl.
– Pour the hot gravy over them (do not simmer koftas in gravy or they may break).
– Garnish with cream and a sprinkle of kasuri methi or chopped coriander. -
Aloo Tikki: Crispy on the outside, soft at heart
Few dishes capture the essence of Indian street food like Aloo Tikki – the golden, crispy potato patties that tempt you with their aroma at every corner. Served hot with tangy tamarind chutney or spicy green chutney, this simple yet irresistible snack is loved across India – from Delhi’s bustling lanes to Mumbai’s chaat stalls.
Ingredients
For the Tikki:
– 4 large potatoes – boiled and mashed
– 2 tablespoons cornflour (or rice flour)
– 1 teaspoon ginger paste
– 1-2 green chilies, finely chopped
– ½ teaspoon red chili powder
– ½ teaspoon garam masala
– ½ teaspoon cumin powder
– ½ teaspoon chaat masala
– Salt to taste
– 2 tablespoons finely chopped coriander leaves
– Oil for shallow frying
Preparation
Step 1: Prepare the Potato Base
– Boil the potatoes until soft, peel them, and mash thoroughly. Add cornflour, salt, chili powder, garam masala, cumin powder, chaat masala, green chilies, ginger paste, and coriander leaves. Mix well until a smooth, firm dough-like mixture forms.
Step 3: Shape the Tikkis
– Take a portion of the potato mixture, flatten it on your palm, and if using filling, place a spoonful of the pea mixture in the center. Gently seal the edges and form round, flat patties.
Step 4: Fry to Perfection
– Heat a non-stick pan or tawa. Add a few tablespoons of oil and shallow fry the tikkis on medium flame until golden brown and crisp on both sides. Drain on absorbent paper.
Serving Suggestions
Serve hot with:
– Green chutney (mint-coriander)
– Tamarind chutney
– A sprinkle of chaat masala and finely chopped onions
– For a street-style twist, top with yogurt, chutneys, chopped onions, sev, and pomegranate seeds to make Aloo Tikki Chaat.
The Final Bite
Crunchy on the outside, melt-in-the-mouth inside – Aloo Tikki is comfort food that never fails to please. Whether as an evening snack, festive treat, or chaat centerpiece, it’s a timeless Indian favorite that brings pure joy with every bite. -
Vermicelli Pulao
Ingredients
1 cup roasted vermicelli, 2 tbsp oil or ghee, ½ tsp mustard seeds, ½ tsp cumin seeds, 1 sliced onion, 1 tsp ginger-garlic paste, 1 green chili, 1 cup mixed veggies (carrot, beans, peas), 1 chopped tomato, ¼ tsp turmeric, salt to taste, 2 cups water, lemon juice, and coriander leaves for garnish.
Method
Heat oil, add mustard and cumin seeds. Sauté onions, green chili, and ginger-garlic paste until golden. Add vegetables, tomato, turmeric, and salt; cook till veggies soften. Pour in water and bring to a boil. Add roasted vermicelli, stir well, and cook covered on low flame till the water is absorbed. Fluff with a fork, drizzle lemon juice, and garnish with coriander.
Tip: Add a few cashews, curry leaves, or a pinch of garam masala for extra flavor. Serve hot with curd or pickle for a comforting, homely meal. -
Malpua
Ingredients
200 gm all purpose flour, 1 teaspoon fennel seeds, 1 teaspoon powdered green cardamom, 1 cup ghee, 250 ml water, 50 gm khoya, 100 gm semolina, 1/2 teaspoon baking powder, 500 ml milk, 250 gm sugar, 1 pinch saffron.
Method
For making the sugar syrup, place water in a pan over medium flame. Add sugar in it and stir until fully dissolved. Then add 2-3 tsp milk and stir again, after a few minutes remove the scum that rises to the top. Once the sugar syrup is thick, remove the pan from the flame and keep aside. Mix maida, rava, khoya, baking powder, fennel seeds, cardamom powder and milk. Ensure the mixture is of pouring consistency and not too thick. Once the batter is ready, keep it aside for few minutes so that the flavour of spices and herbs gets absorbed. Now heat ghee in a pan over low flame. Pour a ladleful of the mixture and spread evenly. Keep the flame low and cook till it is light brown on both sides. Remove the cooked malpua and drain the excess ghee. Drop the malpua in sugar syrup and allow it to soak for 10 minutes. Repeat the same with the remaining batter. Drain the malpuas from the syrup, garnish with pistachios. -
Moong dal idli
Moong Dal Idli is a healthy twist on the traditional South Indian idli – soft, fluffy, and made without rice. It’s light, protein-rich, and perfect for breakfast or a quick meal.
Ingredients
Yellow moong dal – 1 cup, Ginger – 1 tsp (grated), Green chilli – 1 (finely chopped), Curd – 2 tbsp, Eno fruit salt – ½ tsp, Salt – to taste, Water – as needed, (Optional: 2 tbsp semolina for texture)
Method
Wash and soak moong dal for 2-3 hours. Drain. Grind it with ginger, green chilli, and curd to make a smooth, thick batter. Add salt and mix well. Just before steaming, add Eno and mix gently. Pour into greased idli molds and steam for 10-12 minutes. Remove, cool slightly, and serve warm. Enjoy with coconut chutney, tomato chutney, or sambar.
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Handi paneer
Ingredients
200 gms paneer, 2 ginger, grated, 1/2 tsp turmeric powder, 1/2 tsp chilli powder, 1/2 tsp garam masala powder, 1 tomato, 2 stalks coriander leaves, 2 pinches powdered black pepper, 4 tbsp refined oil, 3 onion, chopped, 1/2 cup beaten curd
Method
– Put oil in a handi, stir fry the chopped onions on medium flame, when done, reduce the flame to low. Then add two pieces of grated ginger, turmeric powder, chilli powder, garam masala and mix well. Add chopped tomato and green chilli, and cook on low flame for about 10 minutes. Add half cup beaten curd and cook till dry, before adding salt. Add half cup water and bring it to a boil. Mix in malai paneer and coriander, cook till the masala dries.
– Add pepper and remove from the flame. Serve in a large bowl. -
Banana Burfi
Ingredients
5 banana, 100 gm sugar, 1/4 cup butter, 1 teaspoon pistachios, 1/4 cup milk powder, 1 tablespoon cocoa powder, 1 teaspoon crushed lightly cashews, 50 gm ghee
Method
– To make this delicious Navratri special recipe, heat 1 tsp ghee in a pan over moderate flame. Add crushed pistachios and cashews to the pan. Lightly fry them till they turn golden in colour.
– Now take another heavy bottomed pan and heat it over medium flame. Add the remaining ghee and the bananas in it. Mix well. Add sugar and stir well. After a minute, add cocoa powder, milk powder and butter. Reduce the flame and gently stir till all ingredients are evenly combined.
– When the mixture starts to leave the sides of the pan and the bananas are well mashed, remove and transfer to a greased plate. Allow it cool.
Doodhi Ka Halwa
Ingredients
Lauki 300 gms, Milk 500 ml, Sugar 20 gms, Khoya 5 gms, Kishmish 2 gms, Cashewnuts 2 gms, Saffron 5 strands, Desi ghee 5 gms, Cardamom powder 1 gm
Method
– Remove the outer skin of bottle gourd (lauki) and grate it. Squeeze to remove excess water.
– Heat 3 grams of desi ghee in a handi.
– Add the grated lauki and saute for few minutes till it starts to get translucent.
– Now add milk and stir, till the milk boils and starts reducing. Keep stirring as the lauki has to be mashed in the milk and the milk gets completely reduced, this might take 20-30 minutes.Now add sugar and stir till the sugar dissolves completely. Soak the saffron in luke warm water for 10 minutes and add to the halwa.
– Heat the remaining desi ghee and once it is heated, pour over the halwa , mix moderately so that the desi ghee flavor gets infused.
– Finish with cardamom powder. -
Paneer chaman
Ingredients
500 gm paneer, 40 gm crushed coriander leaves, 40 gm garlic paste, 2 de seeded green chilli, 1 teaspoon thymol seeds, 3 clove, 1 teaspoon, turmeric, 150 gm fresh cream, 40 gm crushed to paste mint leaves, 30 gm ginger paste, 150 gm sliced onion, 50 gm ghee, 1/2 cup beaten yoghurt (curd)
Method
n Heat ghee in a deep-bottomed pan. Deep fry the paneer pieces and keep aside. They should be lightly golden in color and not completely browned. In the remaining ghee, add ajwain (thymol seeds), clove and allow them to splutter. Now add onions and cook on low flame till the oil separates. Add turmeric, coriander, salt and green chilies at this point.
n You can always adjust the amount of green chilies depending on whether you like to have your food spicy or mild. Now, when the onions are almost cooked, add ginger-garlic paste, mint and cook for 2-3 minutes more. Once the raw smell of the spices disappear, add beaten curd.
n But it is very important to keep the flame low or the curd will curdle. Once the curd is partially absorbed, add the paneer and cream. Mix well and garnish with coriander leaves/mint leaves or kasoori methi.
n The gravy should neither be too thick nor too thin, so you can accordingly adjust the amount of water. In fact you can even use some milk to make the gravy richer. Serve hot. -
Chilli Garlic Noodles
Ingredients
Noodles – 1/2 cup, cooked, Onions – 1/2 cup, chopped, Carrot – 1/2 cup, grated, Ginger Garlic Paste – 1 tblsp, Chilli Paste – 1/2 tblsp, Coriander Leaves – handful, chopped, Oil – 2 tblsp, Salt – as per taste
Method
– Heat oil in a pan over moderate flame.
– Add the onions, carrot, ginger garlic paste, salt and chilli paste.
– Stir to mix well.
– Add the noodles and mix well to combine all ingredients.
– Garnish with coriander leaves. -
Seviyan Kheer
Ingredients
70 gms vermicelli, 25 gms pure ghee, 400 ml milk, 50 gms grain sugar, 5 gms green cardamom, 2 gms cloves, 20 gms whole almonds, 10 gms sultanas / kishmish, for garnishing fresh rose petals
Method
Roughly crush the vermicelli. Cut the almonds into thick slices. Soak the sultana/kismis in hot water and set aside.
Heat the ghee and fry the almonds. Drain and keep aside. Lightly fry the cloves and the cardamom and add the vermicelli. Allow to brown lightly.
Add the milk and bring to a boil. Simmer on a slow fire till the milk thickens. Add sugar and sultanas. Remove from the fire. Allow to cool completely. Adjust the consistency to a kheer. Transfer a portion to a serving bowl and garnish with the fried almonds. -
Samosa Chaat
Ingredients
2 Samosas, 6 Flat & crisp papdis, 3 Tbsp Curd, 1/4 Onion, finely chopped, 1/4 Tomato, finely chopped, Coriander leaves, finely chopped, 2 tsp Mint coriander chutney/Green chutney, 2 tsp Tamarind chutney, 1/2 tsp Red chilli powder, 1/2 tsp Chaat masala, 1 Cup Sev
Method
– Take 2 hot samosas, and roughly break it into small pieces and place in a plate.
– Crush the papdis and spread over the samosas.
– Whisk the yogurt using a fork to make sure there are no lumps. Now, pour the yogurt over the samosas. Top with the chutneys. If you like the chaat a little more sweet than spicy, then add more tamarind chutney.
– Top the plate with chopped onion and tomatoes for garnish. Sprinkle sev over the chaat. -
Chilli Garlic Noodles
Ingredients
Noodles – 1/2 cup, cooked, Onions – 1/2 cup, chopped, Carrot – 1/2 cup, grated, Ginger Garlic Paste – 1 tblsp, Chilli Paste – 1/2 tblsp, Coriander Leaves – handful, chopped, Oil – 2 tblsp, Salt – as per taste
Method
– Heat oil in a pan over moderate flame.
– Add the onions, carrot, ginger garlic paste, salt and chilli paste.
– Stir to mix well.
– Add the noodles and mix well to combine all ingredients.
– Garnish with coriander leaves. -
Green Shrimp Pulao
Ingredients
1 cup (180 g) Basmati rice rinsed and soaked for 30 minutes, ½ lb (226 g) Shrimp peeled and deveined, ½ cup Cilantro leaves tightly packed, 2 Green chilies chopped, ½ inch piece of Ginger chopped, 3-4 large Garlic cloves, 1/2 cup Yogurt, 1 Onion thinly sliced, 2 tbsp Ghee or oil, 1 tsp Cumin seeds, 2-3 green cardamom pods, 2-3 cloves, 1 med cinnamon stick, ½ tsp Salt to taste, 2 cups Water as needed
Instructions
– Cilantro Paste – Combine cilantro leaves, green chilies, ginger, garlic, and yogurt in a blender. Blend until smooth to make a paste. Set aside.
– Sauté – Heat ghee or oil in a heavy-bottomed pan. Add cumin seeds, cardamom pods, cloves, and cinnamon stick. Sauté for a minute. Add sliced onions and sauté until they turn golden brown. Add the prepared cilantro paste and cook for 2-3 minutes.
– Combine – Drain the soaked rice and add it to the pan. Stir well to coat the rice with the cilantro mixture.
– Simmer – Add 2 cups of water and salt to taste. Bring it to a boil, then reduce the heat to low, cover the pan, and let it cook for about 15-20 minutes, or until the rice is cooked and the water is absorbed.
– Pan fry shrimps – While the rice is cooking, season the shrimp with salt and any other desired spices. Heat a little oil in a separate pan over medium-high heat. Add the shrimp in a single layer and cook for about 2-3 minutes per side, or until they are pink and opaque.
– Assemble – Once the rice is cooked, fluff it with a fork. Serve the rice in a plate or bowl, topped with the pan-fried shrimp. Garnish with fresh cilantro leaves and serve hot. -
Peach almond suji halwa
Ingredients
1/2 cup almonds, 1/2 cup suji, 2 tsp ghee, 1/2 cup sugar, 1 1/2 cups water, 8 peach halves, chopped, 1-2 peach halves, sliced for garnish
Method
– Blanch the almonds in boiling water for 5 minutes, peel, and slice. Place sugar and water in a saucepan and bring to a boil. Stir to mix sugar. Simmer until suji is ready, 2-3 minutes
– In the meantime, roast the suji in a heavy bottom kadhai/wok over low heat until light golden brown. Reserve in a bowl
– Heat ghee in the same wok and add the almonds and roast for 2-3 minutes. Next add the suji and continue to roast for 1-2 minutes over low heat
– Gently pour in the boiling sugar syrup, keeping heat to low, and stir to mix
– Increase heat to medium, and stir until the water is absorbed and the halwa begins to thicken and leave the sides of the wok, Add the peaches and stir well until the halwa leaves the sides, 1-2 minutes, Transfer peach almond suji halwa to serving dish, Serve hot garnished with peach slices and slivered almonds.