Category: main-course

Posted in main-course, Others

Achari Baigan Recipe

Posted on by GunjanGShandilya

Achari Baigan – Baby Brinjals cooked along with melange of dry spices to give them the taste of spicy and tangy pickle. Not much oil is needed to cook delicious Achari Baigan. I have used mustard oil to give it authentic achari flavor but it can be replaced with any other edible oil in case of unavailability. This recipe is very easy and quick to prepare. Do not forget to add roasted fennel seeds powder to your spice box 🙂 as this will make recipe easier and quicker to prepare.

I have added some potato pieces but you can skip them if you like. Serve Achari baigan with paratha or phulka.

imageINGREDIENTS

  • 8-10 Small Brinjals
  • 1 Big Potato (Vertically chopped)
  • 1 Green Chilli (Slit)
  • 3/4 Tsp Asafoetida
  • 1 Tsp Fennel Seeds
  • 1/2 Tsp Cumin Seeds
  • 1/2 Tsp Turmeric Powder
  • 1/2 Tsp Coriander Powder
  • 1/2 Tsp Red Chilli Powder
  • 1/2 Tsp Dry Mango Powder
  • 3/4 Tsp Roasted Fennel Seeds Powder
  • 2 Tsp Mustard Oil
  • Salt
  • Chopped Coriander Leaves (For Garnish)

METHOD

  1. Heat oil in a kadai and add asafoetida, fennel seeds, cumin seeds and green chilli.
  2. Once seeds begin to crackle, add baby brinjals, potato, turmeric powder and salt. Mix well.
  3. Sprinkle few drops of water over brinjals and cover kadai with a lid. Cook till brinjals and potato pieces turn tender. Keep stirring in between.
  4.  Now, add dry ingredients like coriander powder, red chilli powder, dry mango powder and roasted fennel seeds powder. Mix till brinjals are well coated.
  5. Cook for additional 2-3 minutes and turn off the heat.
  6. Garnish with chopped coriander leaves and serve.
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Posted in main-course, snack

Black Chickpeas Pita Pocket Recipe

Posted on by GunjanGShandilya

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These Pita pockets have been stuffed with Black Chickpeas patties, tangy salsa and cheesy sauce. They are packed with nutrition as Black/ Indian chickpeas (Kala Chana) are a rich source of protein and iron in addition to being high in dietary fiber and low in fat. They have a low glycemic index, which means the carbohydrate is broken down and digested slowly. This helps in curbing appetite; hence it is very good for people looking to lose weight. I have deep fried patties but you can pan-fry them to make pita pockets healthier.

To add more flavor, I have combined Arrabbiata sauce along with cheese spread. You can add any sauce of your preference.

Also, I have used homemade whole wheat pita bread. This gives you one more reason to try healthy and scrumptious Black Chickpeas Pita Pockets.

Serves: 14 Pita Pockets

INGREDIENTS

For Patties

  • 3/4 Cup Black Chickpeas (Kala Chana)
  • 1/2 Onion (Chopped)
  • 1/2 Yellow Bell-Pepper (Chopped)
  • 1/4 Cup Coriander Leaves (Chopped)
  • 1 1/2 Tsp Ginger Garlic Paste
  • 1/2 Tsp Garam Masala
  • 2 1/2 Tbsp Gram Flour
  • 2 Tsp Chilli oil
  • 1/2 Tbsp Ghee
  • Oil for Deep-Frying /Pan-Frying
  • Salt

For Chilli Oil

  • 12 Red/Green Chillies (Chopped)
  • 2 Tsp Dry Garlic-Oregano Seasoning
  • 1 1/2 Tsp Sumac Powder
  • 2 Tsp Vinegar
  • 3 Tbsp Oil
  • Salt

For Assembling

  • 7 Pita Bread
  • Tangy Salsa
  • 4 Tsp Cheese Spread
  • 5 1/2 Tsp Arrabbiata Sauce
  • 6 Tsp Yogurt
  • Oil for Toasting Pita Bread

METHOD

For Chilli Oil

  1. Heat oil in a saucepan.
  2. Add chopped chillies to saucepan and turn off the heat.
  3. Add garlic-oregano seasoning, sumac powder and salt to it.
  4. Let oil rest for 30 mins.
  5. Transfer to a glass container and use as necessary.

For Assembling

  1. Soak black chickpeas overnight. Alternatively, they can be soaked in hot water for 5-6 hours.
  2. Transfer them to a pressure cooker. Add salt and water.
  3. Boil them for 20-25 mins. Lower the flame after one whistle.
  4. Once black chickpeas cool down, grind them using a mixer-grinder.
  5. Transfer chickpeas paste to a big bowl. Add chopped onion, chopped yellow bell pepper, chopped coriander leaves, ginger garlic paste, garam masala, gram flour, chilli oil, ghee and salt.
  6. Now mix all ingredients and divide mixture into 14 portions.
  7. Take each portion and shape into oval form.
  8. Heat oil in a frying pan and deep fry all portions. You can pan-fry patties by flattening them.
  9. Prepare cheesy sauce by mixing cheese spread, arrabbiata sauce and yogurt together in a bowl.  Add more yogurt to adjust consistency, if necessary.
  10. Cut pita bread into halves.
  11. Toast them on a non-stick tava using minimal oil.
  12. Assemble pita pockets by arranging lettuce on the inside.
  13. Put tangy salsa , chick pea patty, cheesy sauce inside the pocket. Again put some tangy salsa on cheesy sauce.
  14. Pita Pockets are ready to be served.

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Posted in Cottage Cheese/ Paneer, main-course

Cottage Cheese in Herbed Red Bell-Pepper Gravy Recipe

Posted on by GunjanGShandilya

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Cottage Cheese in Herbed Red Bell-Pepper Gravy- Cottage cheese cubes cooked in spicy red bell- pepper gravy seasoned with basil herb. I have used roasted red bell-peppers and dry basil. Fresh basil can also be used. This recipe utilizes very less oil, still tastes like any restaurant-style dish.

This dish tastes similar to Italian style pasta sauces and blends very well with cottage cheese cubes.

Relish lip-smacking Cottage Cheese in Herbed Red Bell-Pepper Gravy with any Indian Flat-bread / rice.

Do try other red bell pepper recipes of my collection- Roasted Red Pepper Hummus, Pasta in Roasted Red Bell-Peppers Sauce and Muhammara/Red Bell-Pepper and Walnut Dip.

Serves: 3-4

Cooking Time : 30 Minutes

INGREDIENTS 

  • 200 Gms. Cottage Cheese Cubes
  • 2 Medium Red Bell-Pepper
  • 2 Medium Onion (Chopped)
  • 2 Medium Tomatoes (Chopped)
  • 1 Green Chilli (Chopped)
  • 2 Tsp Ginger-Garlic Paste
  • 1/2-3/4 Tsp Black Pepper Powder
  • 1 1/2 Tsp Basil
  • 1 1/2 Tsp Tomato Ketchup
  • Salt
  • 2 1/2 Tsp Oil

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METHOD

  1. Roast Bell-peppers on a gas burner. Keep changing the sides so that bell pepper is roasted on all sides.
  2. Once bell-peppers cool down, remove their skin.
  3. Chop them roughly.
  4. Heat oil in a kadai and add chopped green chillies, chopped onion along with ginger-garlic paste.
  5. Cook for 3-4 minutes till onion turns translucent.
  6. Now add bell-peppers and cook again for 3-4 minutes.
  7. Finally, add tomatoes, black pepper and salt. Cook till tomatoes turn tender.
  8. Turn off the heat and let mixture cool down.
  9. Transfer contents of kadai and dry basil to a grinder-jar.
  10. Blitz the mixture for a few seconds. Do not make a puree.
  11. Transfer contents to kadai along with a few tablespoons of water/milk.
  12. Cover kadai with a lid and cook for 5 minutes.
  13. Add cottage cheese cubes and cook for a couple of minutes.
  14. Turn off the heat and transfer contents to a serving bowl/plate.
  15. Garnish with dry basil/coriander leaves.
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Posted in main-course, Uncategorized

Masala Chana Dal With Lauki Recipe

Posted on by GunjanGShandilya

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Masala Chana Dal With Lauki – Wholesome and scrumptious dish combining various health benefits of dal and vegetable.

I never liked this dal in my hostel days but recently tried it at my sister’s place and liked it . So finally, I decided to cook it at home and to my surprise, I loved it so much that I repeated it again in the same week. 

It is completely fuss-free recipe and gets prepared within 30 minutes.

Masala Chana Dal with Lauki can be had with either phulka or rice.

Serves : 3-4

INGREDIENTS

  • 1/2 Cup Chana Dal (Soaked for 30 Mins)
  • 1 Cup Lauki/Bottle Gourd (Chopped)
  • 1 Small Onion (Chopped)
  • 2 Large Tomatoes (Chopped)
  • 5-6 Garlic Cloves (Chopped)
  • 1/2 Tsp Asafoetida
  • 3-4 Dry Kashmiri Red Chillies
  • 1 Tsp Cumin Seeds
  • 1/2 Tsp Turmeric Powder
  • 1/2 Tsp Red Chilli Powder
  • 1/2 Tsp Coriander Powder
  • 2 Tsp Oil
  • Salt
  • Chopped Coriander Leaves ( For Garnishing)

imageMETHOD

  1. Transfer soaked chana dal, lauki and tomatoes to a pressure cooker.
  2. Add turmeric powder, salt and water. Cover the lid and cook at high flame for one whistle.
  3. Lower the flame and cook for 10-12 minutes.
  4. In the meantime, heat oil in a frying pan.
  5. Add asafoetida, cumin seeds, kashmiri dry red chillies and garlic cloves to frying pan.
  6. Saute for a minute or two.
  7. Now, add onion and cook till it turns translucent.
  8. Subsequently add turmeric powder, red chilli powder and coriander powder to frying pan.
  9. Mix all the ingredients. Cover frying pan and cook for 2-3 minutes.
  10. Transfer dal to frying pan and stir. Cook for 2-3 minutes.
  11. Turn off the heat and transfer dal to a serving bowl.
  12. Garnish with coriander leaves and serve hot.

 

 

Posted in international, main-course

Vegetables in Hot Garlic Sauce Recipe

Posted on by GunjanGShandilya

imageVegetables in Hot Garlic Sauce- Assorted vegetables of your choice cooked in hot garlic sauce.

I have added vegetables like onion, green bell-pepper, carrot and babycorn. You can add vegetables like red/yellow bell-pepper, bok choy, sweet corn, broccoli, zucchini etc. as per your preference. So, if you do not know what to do with vegetables lying in your refrigerator, try this recipe and utilize those vegetables to create a healthy and sumptuous dish.

As the name suggests, this dish contains a lot of garlic cloves and dry red chillies. I have added a bit of honey to balance the chilli factor. 

Relish Vegetables in Hot Garlic Sauce with rice or noodles.

Serves : 3-4 

INGREDIENTS

  • 1 Big Onion ( Cut into Cubes)
  • 1 Big Green Bell-Pepper ( Cut into Cubes)
  • 1 Big Carrot (Sliced)
  • 4-5 Boiled Babycorn ( Cut into Slices)
  • 5 Garlic Cloves
  • 2 Tbsp (Minced) Garlic Cloves
  • 1/2 Tbsp (Grated) Ginger
  • 4 Dry Red Chillies
  • 1 Tbsp Cornflour Powder
  • 1 1/2 Tsp Soya Sauce
  • 1 Tsp Red Chilli Flakes
  • 1 Tsp Tobasco Sauce
  • 1 Tsp Honey
  • 1/4-1/2 Tsp Toasted Sesame Seeds (For Garnishing)
  • 2 Tbsp Oil
  • Salt

METHOD

  1. Make a paste with five garlic cloves and dry red chillies.
  2. Heat oil in a frying-pan and add minced garlic cloves. Cook for a minute or so.
  3. Add onion along with grated ginger and saute for a couple of minutes.
  4. Add carrots and sprinkle some salt to fasten cooking.
  5. Now add chopped green bell-pepper and saute at medium-high flame for a couple of minutes.
  6. Make a slurry with cornflour powder and 2 tbsp water.
  7. Add babycorn, chilli-garlic paste, slurry, soya sauce, red chilli flakes, tobasco sauce,salt and 1 1/2 cup of water to vegetables.
  8. Bring to a boil and lower the heat.
  9. Add honey and stir the contents of frying-pan.
  10. Cook till sauce turns thick and turn off the heat.
  11. Transfer to a serving bowl and garnish with toasted sesame seeds.

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METHOD

Posted in Cottage Cheese/ Paneer, main-course

Lehsuni Paneer Masala Recipe

Posted on by GunjanGShandilya

imageLehsuni Paneer Masala– A simple yet scrumptious Paneer/Cottage Cheese recipe packed with garlic flavor. Lehsuni Paneer Masala is a semi-dry gravy dish cooked with onion, tomatoes, ginger, garlic and a few powdered spices.

It is an ideal dish for times when you have to cook in a jiffy yet you want the dish to be different than the regular recipe. Garlic marks its presence very well in this dish. Use of milk and kasoori methi powder helps to mellow garlic flavor and balance the taste.

Ingredients used in this recipe are usually stocked in our Indian kitchens. All you have to do is assemble them and follow simple cooking steps.

Serves: 3

INGREDIENTS

  • 200 Gms. Paneer Cubes
  • 1 1/2 Medium Onion (Chopped)
  • 3 Medium Tomatoes (Grated)image
  • 18-20 Garlic Cloves (Finely Chopped)
  • 1 Tbsp Ginger-Garlic Paste
  • 1/2 Tsp Asafoetida
  • 1 Tsp Cumin Seeds
  • 1/2 Tsp Turmeric Powder
  • 1 Tsp Coriander Powder
  • 1/2 Tsp Red Chilli Powder
  • 1 Tsp Kasoori Methi Powder
  • 1 Tsp Sugar
  • 1/3 Cup Milk
  • 1/4 Cup Water
  • Salt
  • 2 Tbsp Oil
  • Chopped Coriander Leaves (For Garnishing)

METHOD

  1. Heat oil in a kadai and add asafoetida plus cumin seeds.
  2. Once cumin seeds begin to crackle, add garlic cloves and cook for a couple of seconds.
  3. Add chopped onion and cook till it turns translucent.
  4. Add ginger-garlic paste and tomatoes.
  5. Continue to cook for 3-4 minutes.
  6. Add turmeric powder,coriander powder, red chilli powder and salt and cook for 2-3 minutes.
  7. Add milk, water and sugar. Mix.
  8. Cover kadai with a lid and let gravy simmer for 8-10 minutes.
  9. Sprinkle kasoori methi powder and add paneer cubes. Mix and cook for 2-3 minutes.
  10. Turn off the heat and transfer to a serving bowl.
  11. Garnish with coriander leaves at the time of serving.

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Posted in main-course, Uncategorized

Bedmi Poori Recipe

Posted on by GunjanGShandilya

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Bedmi Poori – A popular north indian dish prepared with whole wheat flour and split black gram lentil (Urad dal) along with a few spices. Dough is rolled out and deep-fried till pooris are puffed up and cooked on both sides.

Some people prefer to use moong dal instead of urad dal. Bedmi poori is traditionally served with a potato curry (with or without tomatoes). Bedmi Poori tastes delicious with tomato and onion-seeds dip as well. I usually knead extra dough and make delicious parathas with left-over dough for next day breakfast.

imageINGREDIENTS

  • 3/4 Cup Urad dal Split
  • 2 Cups Whole Wheat Flour
  • 1″ Ginger Piece (Grated)
  • 1/2 Tsp Turmeric Powder (Optional)
  • 3/4 Tsp Red Chilli Powder
  • 3/4 Tsp Garam Masala
  • 1 1/2 Tsp Fennel Seeds (Saunf)
  • 1/2 Tsp Fennel Seeds Powder
  • Salt
  • 1 Tbsp Oil (For kneading)
  • Oil (For deep-frying)

METHOD

  1. Wash and soak split black gram lentils/ urad dal for 3-4 hours in water.
  2. Drain water and blend dal into a coarse paste using a grinder jar.
  3. Transfer whole wheat flour, coarse dal paste, grated ginger, turmeric powder, red chilli powder, garam masala, fennel seeds, fennel seeds powder and salt.
  4. Add water and knead a soft dough. Add water only after dal has been properly kneaded into dough so that too much water is not added to dough.
  5. Add oil and give dough a final knead for a couple of minutes.
  6. Rest dough for 30 minutes.
  7. Divide dough into equal portions and shape them into balls.
  8. Flatten these balls and roll them gently using a rolling pin and board.
  9. Fry poori at medium to high flame till it is cooked on both sides. Repeat the process for remaining dough.
  10. Transfer pooris to a kitchen towel for absorbing excess oil.
  11. Serve them hot with potato curry.

NOTES

  1. You can add chopped green chillies to dough.

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Posted in main-course, Uncategorized

Urad and Chana Dal Recipe

Posted on by GunjanGShandilya

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This is a simple and healthy dal/ lentil recipe. Dals/Lentils are rich in dietary fibre, lean protein, folate and iron along with being a good source of potassium, calcium and Vitamin K.

Urad and Chana dal can be included in any regular indian meal but tastes extremely delicious with baigan ka bharta. During my childhood days, my mother used to prepare this combination and we used to simply relish it.

Tandoori roti (stuffed with paneer ) also pairs extremely well with urad and chana dal.

INGREDIENTS

  • 1/2 Cup Sabut Urad Dal / Whole Black Lentils
  • 1/4 Cup Chana Dal
  • 1 Medium Onion
  • 2 1/2 Medium Tomatoes
  • 4 Garlic Cloves
  • 1″ Ginger Piece
  • 1/2 Tsp Turmeric Powder
  • 1/2 Tsp Red Chilli Powder
  • 1/4 Tsp Garam Masala
  • Salt
  • 3/4 Tbsp Ghee
  • Fenugreek Leaves Powder (For Garnishing / Optional)

METHOD

  1. Soak urad dal and chana dal for 5-6 hours. You can also soak it in slightly hot water for 2 hours.
  2. Boil soaked dal for 15-20 minutes using a pressure cooker.
  3. Make a paste with onion, ginger and garlic using a grinder jar.
  4. Heat ghee in a frying-pan and add asafoetida.
  5. Add cumin seeds. Once cumin seeds begin to crackle, add onion paste.
  6. Cook for 2-3 minutes till paste turns light golden.
  7. Make a paste with tomatoes and add to frying-pan.
  8. Also, add turmeric powder, red chilli powder and garam masala.
  9. Cook for 3-4 minutes till ghee starts to separate. Turn off the heat.
  10. Transfer this paste to pressure cooker and mix with dal.
  11. Cook dal again for 2-3 whistles and turn off the heat.
  12. Transfer urad and chana dal to a serving bowl and garnish with jeera tadka / fenugreek leaves powder.

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Posted in main-course, Uncategorized

Vegetable Melange Recipe

Posted on by GunjanGShandilya

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Vegetable Melange : A mix of fresh vegetables chopped and cooked with onion, ginger-garlic paste and a few basic spices. It is an extremely nutritious and delicious vegetable recipe. This dish can be prepared in any season but tastes best when you use fresh seasonal vegetables instead of frozen ones. You can opt for tomato puree instead of dry mango powder for slight tanginess. Cottage cheese cubes can be added to increase nutritive value of vegetable melange.

Use of fenugreek leaves powder makes a lot of difference to its taste, so do not skip it.

Easy as well as quick to prepare dish. Enjoy delectable Vegetable Melange with paratha/phulka.

SERVES : 4

INGREDIENTS

  • 2 Medium Potatoes (Chopped)
  • 1/2 Cup Beans (Chopped)
  • 1/2 Cup Carrot (Chopped)
  • 1/2 Cup Peas
  • 1/2 Cup Cauliflower Florets
  • 1/2 Cup Green Bell Pepper (Chopped)
  • 1 Medium Onion (Chopped)
  • 1 1/2 Tsp Ginger-Garlic Paste
  • 1 Tsp Asafoetida
  • 1 1/2 Tsp Cumin Seeds
  • 1/2 Tsp Turmeric Powder
  • 1 Tsp Coriander Powder
  • 1/2 Tsp Red Chilli Powder
  • 3/4 Tsp Dry Mango Powder
  • 1 Tsp Fenugreek Leaves Powder
  • Salt
  • 2 Tbsp Oil
  • 1 Tbsp Coriander Leaves ( For Garnishing )

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METHOD

  1. Heat oil in a kadai and add asafoetida and cumin seeds.
  2. Once cumin seeds begin to crackle, add onion and ginger-garlic paste.
  3. Cook for 2-3 minutes and add remaining vegetables.
  4. Sprinkle turmeric powder and salt.
  5. Add 1/3 cup of water. Cover kadai with a lid and cook for 12-15 minutes.
  6. Sprinkle coriander powder, red chilli powder, dry mango powder and fenugreek seeds powder. Mix and cook for 2-3 minutes till all water has been dried up.
  7. Transfer to a serving bowl and garnish with chopped coriander leaves.

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Posted in main-course, Uncategorized

Dum Aloo Recipe

Posted on by GunjanGShandilya

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Dum Aloo , popularly known as Kashmiri Dum Aloo, is prepared with small potatoes. Pricked potatoes are deep-fried, then simmered in a gravy loaded with aromatic spices.

In this version of Dum Aloo, I have boiled potatoes, subsequently pan-fried in a non-stick pan with a little bit of oil. Pan-fried baby potatoes have been further cooked at a low flame in an onion-tomato gravy along with aromatic spices and cashew-nut paste. If you are looking for a Dum Aloo recipe without onion and garlic , click on Dum Aloo/Spicy Baby Potatoes (Without Onion and Garlic).

Enjoy scrumptious Dum Aloo with any Indian flat-bread/ Rice.

INGREDIENTS

  • 18 Baby Potatoes (Boiled)
  • 1 Big Onion
  • 3 Medium Tomatoes
  • 1 1/4 ” Ginger
  • 10-12 Garlic Cloves
  • 2 Kashmiri Red Chillies
  • 10 Cashew-Nuts
  • 1/2 Tsp Asafoetida
  • 1 Tsp Cumin Seeds Powder
  • 1 Tsp Coriander Powder
  • 1/2 Tsp Degi Mirch Powder
  • 3/4 Tsp Cardamom Powder
  • 3/4 Tsp kasoori methi powder
  • 1/2 Tbsp Sugar
  • 2 Tbsp Yogurt
  • 1/2 Cup Milk
  • 1 1/2 Tbsp plus 1/2 Tbsp oil

 

METHOD

  1. Soak cashew-nuts along with kashmiri red chillies in warm water for 15-20 minutes.
  2. Boil baby potatoes in salted water for one whistle in a pressure-cooker.
  3. Peel the skin once baby potatoes are cooled down. Prick them 2-3 times with the help of a fork.
  4. Heat oil in a non-stick pan and pan-fry till they turn golden brown.
  5. While potatoes are being pan-fried, make one paste with onion, garlic and ginger and another paste/puree with tomatoes.
  6. Heat oil in the same non-stick pan/ another kadai and add asafoetida.
  7. Subsequently, add onion paste and cook for 3-4 minutes.
  8. Add tomatoes paste/puree and cook for 2 minutes.
  9. Now, add yogurt, cashewnuts-red chillies paste , cumin seeds powder, coriander powder, cardamom powder and degi mirch powder. Cook for 2 minutes.
  10. Add milk, baby potatoes and salt to kadai and let baby potatoes cook in simmering gravy.
  11. Cover kadai with a lid and cook till oil starts to surface on gravy ( It should take around 10-15 minutes).
  12. Add sugar and kasoori methi. Cook for additional 2-3 minutes and turn off the heat. Add 1/4 cup of water if gravy becomes too thick.
  13. Serve with any Indian flat-bread/rice.

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