Nawabi Curry (Veg) in 5 easy steps

Nawabi Curry in 5 easy steps
(Serve: 2-3)

Ingredients:

1) 100g of Soya chunks (half packet of Nutrela), soaked in water for 15-20 minutes
2) 1 small potato, sliced to medium size pieces (optional)
3) 4 tablespoons of ghee/butter/oil
4) 1 teaspoon of cumin seeds
5) 1 bay leaf
6) 2 cloves
7) 1/2 teaspoon of fenugreek seeds
8) 1 teaspoon of ginger, finely chopped
9) 2 cloves of garlic, chopped
10) 2-3 green chilies, chopped
11) 1 small onion, finely chopped
12) 1/2 teaspoon of turmeric powder
13) 1 large tomato, finely chopped
14) 1 teaspoon of red chili powder
15) 1 teaspoon of garam masala or Nawabi Meat Masala
16) 1/2 cup of cold yogurt/curd
17) Salt to taste
18) 2-3 sprigs of coriander/cilantro, chopped

Method:

Step 1: Heat ghee/butter/oil in a pressure cooker and add, cumin seeds, bay leaf, cloves & fenugreek seeds

Step 2: When seeds begin to splutter add, green chilies and onion. Saute over medium-high heat for a min.

Step 3: Add, turmeric powder, tomatoes, salt & red chili powder. Stir for 2-3 minutes over medium heat.

Step 4: Add, soaked soya chunks, potatoes & 1/2 cup of water. Pressure cook until 2-3 whistles on medium heat. Turn off the heat.

Step 5: Uncover it. On low heat, add garam masala or nawabi meat masala and cold curd/yogurt. Stir & cook till fat separates (10-15 minutes)

Garnish with cilantro and serve with roti or rice.

Nawabi Curry (Veg)

Aloo aur Gawar ke Phalli

Aloo aur Gawar ke Phalli ke Subzi (Potatoes and Cluster Beans Curry)
(Serve: 2-3)

Ingredients:

1) 2 cups of Cluster beans/Gawar ke Phalli (washed and cut into 2-3" pieces)
2) 1 medium potato, chopped to medium size pieces
3) 1 whole red chili
4) 1 tablespoon of sesame seeds/ til
5) 1 teaspoon of cumin seeds
6) 1 teaspoon of coriander seeds
7) 3 tablespoons of ghee/butter/oil
8) 1 green chili
9) 1/2 teaspoon of turmeric powder
10) Pinch of hing (asafoetida)
11) 1 teaspoon of red chili powder
12) Salt to taste
13) 2-3 sprigs of cilantro/coriander, chopped

Method:

1) In a pressure cooker, boil beans and potatoes (using 1/2 cup of water) until 3 whistles
2) Dry roast and grind - whole red chili, sesame seeds, cumin and coriander seeds
3) Heat ghee/oil in a pan. Add, green chili, dry roasted ingredients, turmeric powder and hing. Stir for a min.
4) Add, boiled beans & potatoes. Stir until all the water evaporates (3-4 minutes)
5) Add salt and red chili powder. Mix well
6) Garnish with cilantro and serve with paratha or roti

Step 1

Step 2

Step 3

After Step 6

Zucchini Coconut Rice

Ghiya/Zucchini Coconut Rice
(Serve - 2)

Ingredients:

1) 1 cup of cooked basmati rice (each grain should be separate)
2) 3 tablespoons of ghee/butter/oil
3) 1 teaspoon of mustard seeds
4) 1 teaspoon of cumin seeds
5) 3 curry leaves
6) 1 green chili, chopped
7) 1/2 medium onion, chopped
8) 1/2 cup of grated zucchini (2)
9) 1/2 cup of shredded dry roasted coconut
10) Salt to taste
11) 1 teaspoon of red chili powder
12) 2-3 sprigs of cilantro/coriander, chopped

Method:

1) Heat ghee/oil in a non-stick pan on medium heat and add mustard seeds
2) When mustard seeds pop, add cumin seeds, curry leaves, green chili and onion. Stir for 2-3 minutes
3) Add zucchini/ghiya and stir for 2-3 minutes
4) Add dry roasted coconut and stir for another 2 minutes.
5) Add cooked rice, salt and red chili powder. Mix well
6) Garnish with cilantro and serve with a tablespoon of sour cream (optional)

Grated zucchini, rice, green chili, roasted coconut & onion

Step 2 and 3

Step 4

After Step 6 - Zucchini Coconut Rice

Garlic Breadsticks

Garlic Bread sticks (10)

Ingredients:

1) 1.5 cups of all-purpose flour
2) 1/2 cup water
3) 1 teaspoon of active dry yeast
4) 1 tablespoon of sugar/honey
5) 1 tablespoon of olive oil
6) 2 teaspoons of shredded Parmesan cheese
7) 3 cloves of finely grated garlic
8) 1 teaspoon of salt
9) 3 fresh basil leaves, minced
10) 1 teaspoon of Italian seasoning
11) 1/2 teaspoon of baking powder
12) 1 teaspoon of crushed red pepper
13) 1 tablespoon of melted butter
14) Butter for brushing - 1/2 tablespoon

Method:
  
Step 1: In a coffee mug, dissolve yeast and sugar in water and let it sit for 5 minutes. 

Step 2: In a large bowl add, all purpose flour, olive oil, Parmesan cheese, garlic, salt, basil, Italian seasoning, baking powder, red pepper and butter. Mix well and use the water from step 1 for kneading. The dough should be smooth and elastic. Cover the dough and let it sit for 30 minutes.

Step 3: After 30 minutes, knead again for a minute and divide it into 10 portions. Shape each portion into a 7" rope.

Step 4: Bake at 350 degree F for 20 minutes or until golden brown. Remove from the oven and brush the bread sticks with butter.

Step - 2

After Step - 2



After Step - 3



After Step - 4



Shahi Paneer

Punjabi Shahi Paneer in 5 easy steps
(Serve 3)

Ingredients:

1) 200 gms of Paneer cut into pieces (cottage cheese)
2) 3 tablespoons of ghee/butter/oil
3) 1 small onion
4) 2-3 green chili
5) 2 medium tomatoes
6) 1" piece of ginger
7) 2 cloves of garlic
8) 2 whole red chili
9) 1/2 teaspoon of turmeric powder
10) 1 teaspoon of red chili powder
11) 1 teaspoon of shahi paneer masala or garam masala
12) 1/2 cup of cold curd
13) 1/2 cup of cold milk
14) Salt to taste
15) 2-3 sprigs of cilantro/coriander

Method:

Step 1: Grind together - onion, green chili, tomatoes, ginger and garlic to a paste (Ingredients: 3-7)

Step 2: Heat ghee in a pan on medium heat. Add, whole red chili, paste, turmeric powder, red chili powder, shahi paneer masala or garam masala and salt. Stir for 3-4 minutes or until oil separates

Step 3: In a coffee mug add, COLD curd and COLD milk. Mix well

Step 4: Reduce the heat and slowly add curd-milk solution with constant stirring. Cook until the gravy becomes thick (10-12 minutes)

Step 5: Finally, add paneer cubes and heat for a minute. Garnish with cilantro and serve with naan, roti or rice

After Step 1

After Step 2

Step 3

After Step 4

After Step 5 - Shahi Paneer

Chayote Squash and Peas

Chayote Squash and Peas / Chow-Chow and matar subzi
(Serve - 2-3)

Ingredients:

1) 2 chayote squash, washed and diced
2) 1/2 cup of green peas, washed
3) 3 tablespoons of olive/vegetable oil
4) 1 teaspoon of mustard seeds

5) 4-6 curry leaves

6) 2 cloves of garlic, chopped

7) 1 teaspoon of ginger, finely chopped

8) 1 small onion, chopped

9) 1/2 teaspoon of turmeric powder
10) Lightly crushed coriander seeds
11) 1/4 cup water
12) 2 teaspoons of shredded coconut (optional)
13) 2 teaspoons  of roasted peanuts (optional)
14) 1 green chili
15) 1 teaspoon of red chili powder
16) Salt to taste
17) 5-6 sprigs of cilantro
Method:
1) In a pressure cooker, heat oil and add mustard seeds
2) When mustard seeds pop, add crushed coriander seeds, garlic, ginger and curry leaves. Stir for a minute
3) Add, onion, turmeric powder, salt and stir for 2-3 minutes
4) Add, chayote squash, peas, red chili powder and water. Pressure cook for 3-4 whistles. Switch off the heat
5) Grind (using electric grinder or mortar & pestle) - coconut, roasted peanuts and green chili to a paste
6) Open the cooker and lightly mash the vegetables using potato masher
7) Again, switch on the heat on medium. Add coconut-peanut-chili paste. Stir until all the water evaporates (10-15 minutes)
(This step is very important with or without coconut paste. As, many squashes and baingan bartha oozes out tasty flavours after slow roasting/bhunana)
8) Garnish with cilantro leaves and green chilies

Chayote Squash

Ingredient # 10

Method: Step # 5

Final Product - Chayote Squash & Peas

Sesame Rice

Sesame Rice

Ingredients:

1) 1 cup of cooked rice (each grain should be separate)
2) 2-3 tablespoons of ghee/butter
3) 2 tablespoons of dry roasted and lightly crushed sesame seeds
4) 1 teaspoon of mustard seeds
5) 1-2 whole red chilies
6) 1 teaspoon of cumin seeds
7) 1 small onion, chopped
8) 4 curry leaves
9) 2 green chilies, chopped
10) 1 teaspoon of red chili powder (optional)
11) Salt to taste
12) 1 tablespoon of sour cream (optional)

Method:

1) Heat ghee/butter in a non-stick pan (medium heat) and add, mustard seeds
2) When mustard seeds pop, add whole red chilies, cumin seeds, onion, green chilies, curry leaves and roasted sesame seeds. Stir for 2 minutes
3) Add, cooked rice, salt and red chili powder. Mix well
4) Serve with a tablespoon of sour cream or yogurt

Roasted Sesame Seeds

Lightly Crushed Sesame Seeds

Final Product - Sesame Rice

Mango Peda / Aam Peda / Aam ka Peda

Mango peda / Aam peda / Aam ka peda

Ingredients:

1) 1 tablespoon of desi ghee
2) 1 cup of ricotta cheese
3) 1/2 cup of mango pulp
4) 4-5 tablespoons of sugar (or to taste)
5) 1 cup of shredded roasted coconut
6) 1 teaspoon of cardamom powder
7) 3 teaspoons of dry roasted poppy seeds/khas-khas
8) Raisins and dry apricots (optional)

Method:

1) In a wide non-stick pan, heat ghee
2) Add, ricotta cheese and mango pulp. Stir until it becomes thick and consistent (about 10-15 minutes)
3) Add, sugar and roasted coconut. Stir for a minute
4) Switch off the heat
5) Add, cardamom powder and roasted poppy seeds. Mix well
6) Cool the mixture and make small balls
7) Garnish with raisins and dry apricots

Aam ka Peda

Egg Curry

Egg Curry Recipe

Ingredients:

1) 3 eggs (hard boiled and halved)

2) 2 green chili

3) 1 small onion
4) 3 cloves of garlic

5) 2 teaspoons of ginger

6) 2 tomatoes

7) Pinch of turmeric powder

8) 1 teaspoon of coriander powder
9) 1 teaspoon of cumin  powder
10) 1 teaspoon of red chili powder
11) 3 tablespoons of ghee/oil
12) Salt to taste

13) 5-6 sprigs of cilantro/coriander, chopped

Method:

1) Grind green chili, onion, garlic and ginger to paste
2) Heat a pan with ghee/oil and fry the paste to golden brown in colour
3) Grind 2 tomatoes
4) Add, tomatoes, salt, turmeric powder, coriander powder, cumin powder and red chili powder to the pan. Stir for 2-3 minutes
5) Add 1/4 cup of water and stir for 2 minutes. Repeat this (adding water & stirring) 2-3 times
6) Reduce heat, add eggs and simmer for 3 minutes
7) Garnish with coriander

                              

After step-5

After step-7

Indian Chinese Fried Rice

Indian Chinese Fried Rice

Ingredients:

1) 1 cup of cooked rice (Basmati or jasmine)

2) 3 tablespoons of olive/vegetable oil

3) 2-3 cloves of garlic, chopped
4) 1 teaspoon of ginger, chopped
5) 1-2 sun-dried tomatoes, sliced thin (optional)

6) 1 small onion, chopped, sliced thin

7) 1 cup of vegetables (cabbage, carrots, green beans, corn, bell pepper etc.), chopped

8) 1 teaspoon of white vinegar
9) 1 teaspoon of soy sauce
10) 1 teaspoon of Chinese chili sauce
11) 1 teaspoon of sweet & sour sauce
12) 1 teaspoon of red and green habanero hot sauce (optional)
13) Salt to taste
14) 4-5 chopped spring onions

Method:

1) Add, oil to a hot pan on medium heat

2) Add, garlic and ginger. Cook for a minute
3) Add, onion and all vegetables. Stir for 2-3 minutes
4) Add, vinegar, soy sauce, chili sauce, sweet & sour sauce, red and green habanero hot sauce. Stir for a minute
5) Add, cooked rice, salt and mix well
6) Garnish with spring onions

Spicy Zucchini-Channa Dal

Spicy Zucchini-Channa Dal
(Serves: 3-4)
Ingredients:
1) 1 cup of channa dal (soaked in 2 1/2 cups of water for about 2 hours)
2) 2 small zucchini, cut
3) 3 tablespoon of oil/ghee
4) 1 teaspoon of mustard seeds
5) 1 teaspoon of cumin seeds
6) Pinch of asafoetida
7) 3 cloves of garlic, finely chopped
8) 1 teaspoon of ginger, finely chopped
9) 2-3 green chillis, chopped
10) 1 small onion, chopped
11) 1/2 teaspoon of turmeric powder
12) 1 medium tomato, chopped
13) 1/2 teaspoon of garam masala/goda masala
14) 1 teaspoon cumin-coriander powder
15) 5-6 sprigs of cilantro/coriander
Method:
1) Heat ghee in a pressure cooker
2) Add, mustard seeds, cumin seeds, asafoetida and garlic. Stir for a minute
3) Add, ginger, green chillis, turmeric powder and onion. Saute till it gets light brown in colour
4) Add, tomato, garam masala, cumin-coriander powder and stir for 2-3 minutes
5) Now add, channa dal along with its water, salt and zucchini. Stir and pressure cook for 3 whistles
6) Open the pressure cooker, check the salt, garnish with cilantro and its ready to serve with roti or rice

Recipe by Geetanjali S. Mahadik

Cheddar Cheese Puffs

Cheddar Cheese Puffs
(12-15 puffs)
Ingredients:
1) 1 cup shredded cheddar cheese (at room temperature)
2) 1/2 cup all purpose flour
3) 1/4 cup butter (at room temperature)

4) 1/2 teaspoon of salt (optional)

5) 1/2 teaspoon of red chili powder (optional)
6) 1/2 teaspoon of baking powder
Method:
1) In a bowl, add cheddar cheese, all purpose flour, butter, salt, red chili powder and baking powder

2) Knead into a soft dough

3) Roll it into small balls
4) Bake at 350 degree F for 20-25 minutes or until golden brown in colour
5) Serve them with tea

Recipe by Geetanjali S. Mahadik

Homemade Khoya/mawa/khawa/khova

Homemade Khoya/mawa/khawa/khova
Ingredients:
1) 3 tablespoons of butter/clarified butter (ghee)
2) 15 oz (425 g) unsalted ricotta cheese
Method:
1) Heat a non-stick heavy bottom pan
2) Add, butter/ghee and ricotta cheese
3) Keep stirring on medium heat, until it reaches a thick consistency (7-10 minutes) and use it for making delicious Indian sweets like modak, burfi and gulab jamuns.
Note:
You can store it in refrigerator for a week or so.

Final product (After 7-10 minutes)

Recipe by Geetanjali S. Mahadik

Modak Recipe

Modak
(For 7-8 modaks)
For the dough/cover/pastry:
1) 1 Cup maida/all purpose flour
2) 2-3 teaspoons of sooji/cream of wheat
3) Pinch of salt
4) 2-3 teaspoons of oil/melted ghee
5) Water
For the filling/stuffing:
1) 2 cups of freshly grated coconut
2) 1 cup of sugar
3) 1 cup of Khoya/Mawa/Khawa (Check next recipe for homemade Khoya)
4) 1/3 cup of dry fruits - raisins, pistachio and cashew nuts
5) 1 teaspoon of cardamom powder
6) 4-5 saffron strands
7) 3 teaspoons of dry roasted poppy seeds/ khas khas
8) 2 teaspoons of ghee
Method:
For cover:
In a bowl, add maida, sooji, salt, oil/ghee and knead using proper amount of water to make stiff and smooth dough.
For stuffing:
1) In a pan, heat 2 teaspoons of ghee
2) Add, coconut and stir for about 4-5 mins.
3) Add, sugar, dry fruits and khoya. Stir for 1-2 mins.
4) Switch off the heat.
5) Add, cardamom powder, saffron strands and  dry roasted poopy seeds
For modak:
1) Take small balls of the dough and roll it into a circle of about 3 inches in diameter (poori size)
2) Add a spoonful of khoya-coconut mixture (stuffing)
3) Bring all the ends together and seal it by making a small peak on the top
4) Make 7-8 modaks

5) Heat the oil and deep fry the modaks

Before frying

Deep fried MODAK

Recipe by Geetanjali S. Mahadik

Moong-Masoor dal recipe

Moong-Masoor dal
(Serve: 2-3)
Ingredients:
1) 1/2 cup moong dhuli dal ( lemony yellow lentils), washed
2) 1/2 cup masoor dal (red lentils), washed
3) 3 cups water
4) 1/2 teaspoon turmeric powder
5) 1 teaspoon cumin seeds (jeera)
6) 2-3 chopped green chilies
7) 1 teaspoon chopped ginger (1/2 inch piece)
8) 1/2 small onion, chopped
9) 1/2 teaspoon fenugreek seeds (methi seeds)
10) Salt to taste
For Seasoning/Tadka:
11) 3-4 tablespoon ghee/butter/oil
12) 1 teaspoon mustard seeds
13) 2 whole red chilies
14) Pinch of hing powder
15) 3-4 curry leaves
16) 1/2 teaspoon cumin powder
17) 1/2 teaspoon coriander powder
18) 1 teaspoon red chili powder
19) 1/2 teaspoon garam masala/goda masala
20) 5 sprigs of cilantro/coriander, chopped
Method:
1. In a pressure cooker, add both well washed dals, water, turmeric powder, cumin seeds, green chilies, ginger, onion, fenugreek seeds and salt to taste. (Ingredients 1 to 10).
2. Cook for 3 whistles.
3. For seasoning or tadka: In a hot pan, add ghee, mustard seeds, whole red chilies, hing, curry leaves and boiled dal mixture.
4. Add cumin powder, coriander powder, red chili powder and garam masala.
5. Allow it to boil for 3-4 minutes.
6. Garnish with chopped green cilantro and serve it with rice, roti or paratha.

Recipe by Geetanjali S. Mahadik