Cucumber Raita
Ingredients:
Cucumber - 2
Tomatoes - 2
Onions - 2
Black pepper - 2 tsp
Curd - 3 large curry bowlful
Chopped coriander leaves
Sugar to taste
Salt to taste
Recipe:
Peel the skin off the cucumber.Chop into fine pieces.
Make thin slices of tomatoes and onions.
Beat curd. Add sugar, salt and pepper. Mix well.
Add cucumber, tomato and onion pieces.
Garnish with chopped coriander leaves.
Palal Paneer (Cottage Cheese with Spinach)
Ingredients:
Spinach Pulp/puree (Palak) - 1 large curry bowlful
Cottage Cheese (Paneer) - 15 small rectangular sized pieces
Green Chillies - 3 large or 4 small pieces
Asafotida (Hing) - 1 pinch
Ginger garlic paste - 1 tbsp
Fresh Cream - ½ large curry bowlful
Butter (Ghee) - 2 tbsp
Oil
Salt to taste
Recipe:
Deep fry cottage cheese pieces in oil till they turn radish brown.
Chop chillies in long pieces.
Beat the cream.
Heat butter, add Asafotida, Ginger garlic paste, Chopped chillies and Spinach Pulp to it.
After it thickens add salt and cream.
Add fried cottage cheese pieces.
Rajma (Kidney Beans)
Ingredients:
Kidney Beans (Rajma) - 250 gms
Onions - 100 gms
Tomatoes - 100 gms
Red chillies - 2 large
Garam masala powder - 1 tsp
Ginger - 1 inch piece
Garlic - 4 pieces
Water - 1 cups
Oil
Chopped coriander leaves
Salt to taste
Recipe:
Soak beans overnight. Grate onions.
Cut tomatoes into small pieces.
Make a paste of ginger garlic.
Heat oil in a pressure cooker. Add tomatoes, ginger garlic paste and keep frying till tomatoes are mashed.
Add soaked beans, whole chillies, salt and water.
Close lid. Place cooker on maximum heat and bring to full cooking pressure.
Reduce to medium heat and cook for 20 minutes.
Garnish with garam masala powder and chopped coriander leaves.
Paneer Makhaani (Cottage Cheese with cream)
Ingredients:
Cottage Cheese (Paneer) - 300 gms
Tomato - 2
Fresh Cream - ½ large curry bowlful
Curd - 1 cup
Onion - 2
Poppy seeds (khaskhas) - 1 tsp
Grated coconut - 1 tsp
Cinnamon Sticks (Dalchini) - 2 pieces
Cloves (Lavang) - 4 pieces
Black pepper - 10
Red chillies - 10
Coriander seeds (Dhane) - 3 tbsp
Cumin Seeds (Jeera) - 2 tbsp
Garlic - 7 small pieces
Cashew nuts - 6
Ginger - medium sized piece
Chopped coriander leaves
Oil
Salt to taste
Recipe:
Cut cottage cheese into long pieces. Fry till they turn pinkish.
Chop tomatoes in small pieces.
Pound Poppy seeds, Cinnamon Sticks, Cloves , Black pepper, Coriander seeds and Cumin Seeds into fine powder.
Make a paste of ginger, garlic and red chillies.
Fry chopped onions and grated coconut in oil. Add water and make a paste using mixer.
Heat oil. Add onion-coconut paste, ginger-garlic-chilli paste and then the spicy powder made in step 3.
After 5 minutes add tomato pieces and cook on low flame.
Add curd, mix well and after 5 minutes add cottage cheese pieces.
Add salt and chopped coriander leaves.
Cook on low flame for 5 to 10 minutes.
Add fresh cream before serving.
Gajar Ka Halwa (Sweet Dish Of Carrots)
Ingredients:
Carrots - 5 to 6 small
Milk - 1 large curry bowlful
Whole Dried Milk (Khawa) - ½ large curry bowlful
Cream - ½ large curry bowlful
Sugar - ½ large curry bowlful
Butter (Ghee) - 4 tsp
Dry Fruits - Cashewnuts, Raisins, Almonds
Cardamom Powder
Recipe:
Wash carrots thoroughly and grate them.
Wash grated carrots again. Remove water.
Heat butter in a pan. Add grated carrots.
Put lid on the pan and cook for 2 minutes.
When the carrots soften, add milk and sugar.
When the milk thickens and carrots are fully cooked, add beaten cream.
Heat dried milk a little in a pan.
When the cream thickens, add heated dried milk to it.
Remove from the stove top and add cardamom powder. Mix well.
Garnish with dry fruits. Serve hot or cold as desired.
