Flat puris for masala puri chaat

Recipe Type : Indian                                                         Yield : 4
Preparation Time : 6 mins                                                Cooking Time : 2 mins each


Ingredients :
1 cup all -purpose flour (maida)
1/4 cup semolina
1 tsp clarified butter
salt
water
pinch of baking soda
1 cup canola oil for frying


Method:
1. In a bowl add all ingredients (except oil). Mix well to form dough.
2. Rest the dough for half an hour.
3. Divide the dough into equal portions.
4. Flatten the dough balls using rolling pin.
5. Using round cookie cutter, cut the dough into round shapes (puris).

6. Heat a pan containing oil.
7. Deep fry small round puris until golden.

Masala chaat

Tomato dal

Recipe Type : Indian                                                              Yield : 4
Preparation Time : 5 mins                                                     Cooking Time : 20 mins

Ingredients:
3/4 cup Pigeon pea / Toor dal (soaked for 15 mins)
2 green chilies
5 curry leaves
1 tbsp clarified butter / ghee
1 tomato (chopped)
1/2 tsp cumin seeds
1/2 tsp asafoetida
3 chopped garlic pods
1 tsp turmeric powder
1 tsp mustard seeds
1 and half cups water
salt
3/4 tsp ginger (chopped)
coriander leaves

Method :
1. In a pressure cooker add 3/4 cup water, toor dal, and salt. It may take 5 pressure cooker whistles.
2. Heat sauce pan. Pour ghee. Add mustard seeds, cumin seeds, slit opened green chilies, curry leaves, asafoetida, and curry leaves for tempering.
3. Pour cooked toor dal and remaining water. Chopped tomato pieces, chopped coriander leaves and ginger-garlic. Mix well. Cook for 10 mins.

4. Serve with rice or Indian bread.

Dhaba style paneer sabji

Recipe Type : Indian                                                                              Yield : 4
Preparation Time : 15 mins                                                                   Cooking Time : 30 mins

Ingredients :
200g paneer
1 big onion
2 tomatoes
2 tsp grated garlic
2 tsp grated ginger
2 tsp chilly powder
1tsp turmeric powder
1 tbsp kasuri methi/dried fenugreek leaves
salt
1 tbsp besan/chickpea flour
1 cup water
2 tsp cumin-coriander powder
1 tsp garam masala
1/2 tsp fennel powder
2 tbsp coriander leaves
2 tbsp ghee/clarified butter
1/4 cup oil
1 tsp cumin seeds


Method :
For marination:
In a bowl add paneer cubes, 1 tbsp water, salt, 1 tsp chilly powder, 1 tsp cumin-coriander powder, fennel powder, 1/2 tsp garam masala, and 1/2 tsp turmeric powder. Mix well. Marinate for at least 15 mins.

Cooking Method:
1. Heat a nonstick pan. Add 1 tbsp of clarified butter. Put marinated paneer.
2. Cook on a low flame for at least 5 mins. Keep it aside.

3. Heat another non-stick pan. Add oil, clarified butter and cumin seeds.
4. Add chopped onion and grated ginger-garlic. Cook for 5 mins.

5. Sprinkle salt, chilly powder, besan, turmeric powder, garam masala, kasuri methi, and cumin-coriander powder. Fry for 2 mins.

6. Pour tomato puree. Cook for 3 mins.

7. Now put marinated cooked paneer. Pour water. Mix well. Cook for 8-10 mins.

8. Garnish with coriander leaves.
9. Serve with rice, Indian roti, or pancakes.

Raw mango sweet-spicy curry/Ambe Meneskayi

Recipe Type : Indian                                                                                     Yield : 4
Preparation Time : 15 mins                                                                          Cooking Time : 25 mins

Ingredients :
1 raw mango
2 tbsp coriander seeds
1 tbsp urad dal
1 tsp fenugreek seeds
1 tbsp jaggery powder
2 tbsp grated coconut
salt
2 tsp sesame seeds
1/2 tsp mustard seeds
2 tbsp oil
10 kashmiri chilies
10 curry leaves
water

Method :
1. Heat a pan. Add little oil. Fry each of the following ingredients separately for 2 mins: coriander seeds, urad dal, fenugreek seeds, kashmiri chilies and sesame seeds. Keep aside.
2. In a mixer jar add fried ingredients, water and grated coconut. Grind coarsely.
3. Heat a pan. Add oil, mustard seeds, and curry leaves for tempering.
4. Pour ground masala, mango pieces, water, jaggery and salt. Cover pan with a lid. Cook until it's done.
5. Serve with rice, pancakes or roti.

Gobi-Cheese paratha

Recipe Type : Indian                                                                     Yield : 3
Preparation Time : 20 mins                                                          Cooking Time : 3 mins each


Ingredients :
3 cups chopped cauliflower florets
2 green chilies
salt
chilly powder as required
3 tbsp chopped coriander leaves
1 tsp cumin seeds
little garam masala
1 tsp cumin-coriander powder
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 cup queso fresco cheese or any other cheese
2 cups wheat flour
water


Method :
Preparation of bread dough:
1. Prepare chapati dough mixing following ingredients: wheat flour, salt, and water.
2. Mix well and make a soft dough.
3. Pinch out a nice big ball out of the dough. Make a round shape.

Preparation for the stuffing:
1. Grate the cauliflower.
2. Add salt to the grated cauliflower. Keep it for 15 mins.
3. Squeeze and remove water content from cauliflower.
4. Now add cumin seeds, cumin powder, coriander powder, asafoetida, garam masala, chopped coriander leaves, chilly powder, and turmeric powder. Mix well.
5. Divide the stuffing into equal lemon-sized balls.

Preparation for Bread (paratha):

1. With help of rolling pin flatten the dough into a small (thick) round shape.

2. Stuff with shredded cheese and cauliflower stuffing.

3. Close the opening at the top.
4. Roll out to a 5" roundel.

5. Heat a griddle. Add oil. Put paratha and cook on both sides.

6. Serve with chutney. 

Multi flour Roti

Recipe Type : Indian                                                                Yield : 2
Preparation Time : 10 mins                                                     Cooking Time : 4 mins each


Ingredients :
1/2 cup curd
1/2 tsp chilly powder
1 chopped onion
1/4 tsp turmeric powder
2 tbsp chopped coriander leaves
1/2 tsp grated ginger
1tsp crushed coriander seeds and cumin seeds
water
1/2 cup finger millet flour
1 cup wheat flour
1/2 cup pearl millet flour
salt
3 tbsp coconut oil

Method :
1. In a bowl add all ingredients except water and oil.

2. Knead dough, adding water as needed. Keep aside for 15 mins.
3. On a plastic sheet or butter sheet, apply little oil.
4. Place medium-sized dough ball on sheet.

5. Wet your hand in water and press the dough to flatten it into a round shape.

6. Heat a griddle. Sprinkle little oil. Place roti on griddle. Cover pan with a lid. Cook roti on both the sides.
7. Serve with curry or chutney.

Tomatillo-corn chips Burrito

Yield : 2

Preparation Time: 15 mins                                                                  Cooking Time : 30 mins

Ingredients :

For roti

1 cup wheat flour

1/2 cup all-purpose flour

salt

water

Stuffing:

3 tomatillo

5 green chilies/ 2 jalapeño (as required)    

salt

2 cups chopped corn chips

water

1 onion

1 tsp sugar

3 garlic cloves

2 tbsp oil

1/2 cup queso fresco cheese

1/2 cup cotija cheese

1/4 cup grated carrot

1 chopped tomato

1/4 cup cucumber

1/4 cup curd/sour cream

Method :

For stuffing:

1. Roast the tomatillos, and green chilis on a gas stove for 5 mins. Let it cool.

2. Peel it's skin. Mash it. 

3. Now heat a pan. Add oil. Put chopped onion and garlic. Fry for 4 mins.

4. Put mashed tomatillo and green chilis. Mix well.

5. Sprinkle little salt and sugar. If required add water.

6. Add chopped corn chips. Mix well. 

7. Now add 2 types of Mexican cheese. Once water evaporates, switch off flame.

For Roti:

1. In a bowl add all ingredients and mix well. 

2. Prepare a dough.

3. Divide dough into equal portions. 

4. Flatten the dough into round shapes.

5. Using griddle cook on both sides.

Burrito:

1. Place one roti on plate. Put stuffing on one side.

2. Put fresh chopped veggies (carrot, tomato and cucumber). 

3. Add sour cream or curd on top. 

4. Now fold the edges and role it. 

Vegetable Biryani

Recipe Type : Indian                                                                        Yield : 7
Preparation Time : 30 mins                                                             Cooking Time : 2 hours

Ingredients :
For curry:
2 tomatoes
1/2 cup peas
4 green chilies
2 tsp grated ginger
2 tsp grated garlic
3 onions
1 tbsp chilly powder (as required)
salt
1 cinnamon stick
1 tsp turmeric powder
1 tbsp cumin-coriander powder
1/4 cup clarified butter/ghee
10 cashew nuts (soaked in warm water for 15 mins and grind to paste)
1 tsp fennel powder
1 tsp fennel seeds
1 tsp garam masala
3 black cardamoms
4 green cardamoms
2 tsp cumin seeeds
1 tsp black cumin seeds/shahi jeera
2 star anise
4 cloves
3 bay leaves

For Marination:
1 cup curd
1 cup chopped beans
1 cup chopped potato
10 cauliflower florets
15 chopped carrot pieces
salt
1 tbsp chilly powder
1 tbsp besan
1/2 tsp turmeric powder
1 tsp garam masala
2 tsp cumin-coriander powder
1 tbsp ginger-garlic paste
5 chopped mint leaves
1/2 cup chopped coriander leaves


For Rice:
2 cups basmati rice (soak in water for 30 mins)
2 slit opened green chiles
5 cups water
salt
1 cinnamon stick
4 cloves
2 tbsp clarified butter/ghee
3 bay leaves
5 mint leaves
1 tsp cumin seeds
1 tsp fennel seeds
2 star anise
2 black cardamoms
3 green cardamoms

For garnish:
1/2 cup oil for frying
1 and half bunch of coriander leaves
1/4 cup cashew nuts
1/4 cup clarified butter
1/2 cup mint leaves
1/4 cup hot milk and 10 saffron strands (dip saffron stands in hot  milk)

Method:
Marination:
1. In a bowl add all veggies (carrot, cauliflower, beans, and potato).
2. Add all marination ingredients. Mix well.
3. Keep for marination at least 2 hours in refrigerator.

For Rice:
1. Heat a thick bottom pan containing water. Bring to boil.
2. Put all ingredients. Mix well.

3. Cook until rice i 90% done. Switch off flame and keep aside.

For Curry:
1. Heat a pan containing clarified butter, cloves, cinnamon stick, cumin seeds, black cumin seeds, fennel seeds, slit opened green chilies, star anise, black cardamoms, green cardamoms, bay leaves and cashew nuts. Fry for few seconds.
2. Put chopped onions and grated ginger-garlic. Fry for few mins.

3. Add chopped tomatoes. Fry for 3 mins.
4. Now add marinated veggies, peas, cashew paste and salt. Cook on a medium flame. Cover pan with a lid.

5. Sprinkle spice powders. Occasionally mix well.
6. Once vegetables are cooked, switch off flame.

                                               

7. Add chopped coriander leaves and mint leaves. Mix well.

For deep frying:

1. Heat a oil.
2. Put chopped onions.

3. Deep fry to golden and keep side.
4. Separately fry cashew nuts to golden.

Final steps:
1. Heat a thick bottom pan. Add clarified butter. Place a layer of potato slices (to avoid burning of curried veggies that shall be added in the subsequent step).
2. Put half the amount of curry, little coriander leaves and mint leaves.

3. Put rice, clarified butter, sprinkle saffron milk, coriander leaves, mint leaves, fried onions and cashew nuts.

4. Now put remaining curry, mint leaves, fried onions, cashew nuts and coriander leaves.

5. Repeat step 3.
6. Cover pan with a lid. Cook on a low flame for 15 mins.

    7. Serve with raita.