Gatte ki sabzi (Rajasthan)

• Mix besan (chickpea flour), salt, 1/2 tsp chilli powder, 1/2 tsp haldi, 1/2 tsp coriander powder, 1/2 tsp kasuri methi, 1/2 tsp garam masala and 1 tsp oil. Add lukewarm water to make a tough dough.
• Shape the dough in the form of a long cylinder around 4" diameter.
• Add water to a container, add the dough, and cook on a stove.
• When the dough rises to the top, remove it, and allow it to cool.
• Slice the dough into 1cm thick circles.
• Take 1 tsp chilli powder, 1/2 tsp haldi, 1/2 tsp coriander powder and 1/2 tsp garam masala in yogurt and mix well.
• Heat oil in a wok. Add cumin seeds, and hing. When the seeds splutter, then add curry leaves, the yogurt-spice mixture and stir well. Cook for 5-7 minutes. Add 1/2 cup water and mix well
• Cover the vessel and cook for around 5 mins on low flame.
• Garnish with coriander leaves.

Dhansak (Parsi recipe)

Dhansak is a very healthy Parsi recipe. It is essentially a non-vegetarian dish, but why should the veggies be denied their slice of heaven?
If you are traveling to Pune/Mumbai, you can get the masala from one of the Parsi shops, but if you are nowhere close, you can make the masala yourself. You cna store the masala for quite some time, and use it for other dishes too, if you like it.

Dhansak masala

Ingredients

You can leave the peppercorns and red chillies out if you prefer adding them directly to the veggies. If you have nutmeg/mace, you can add them too. Dry roast the ingredients below together, and powder them.

• 8 dry red chillies or to taste
• 2 flat tsp. cumin seeds
• 5 tsp. coriander seeds
• 2 tsp. black mustard seeds
• 2 medium bay leaves
• 6 tsp. fennel seeds
• 10 cm. or 4 inch cinnamon stick
• 24 black peppercorns
• 1/2 tsp. methi (fenugreek) seeds
• 3 green cardamom
• 8 cloves

Other Ingredients

Lentils

It doesn't matter if you do not have all the dals. Adjust the ratio accordingly

• 1/4th cup Toor dal
• 1/4th cup Moong dal
• 1/8th cup Urad dal
• 1/4th cup Masoor dal
• 1/4th cup Chana dal

Greens

• 1 medium sized bunch of spinach (palak)
• 1 small bunch of fenugreek leaves

Veggies

• 1 small brinjal/ aubergine: chopped and diced.
• Two inch square of red pumpkin
• 1 cup tomatoes with the seeds removed
• 1 large onion
• 3 inch square piece of fresh coconut ground finely.(If not available use one tablespoon of desiccated coconut or a small pack of coconut milk)
• 1small potato diced
• 1 carrot diced
• 1 tsp ginger garlic paste (optional)
• 1 tbsp tamarind paste / 1 tbsp vinegar

Procedure

• Soak the dals overnight. Pressure cook and mash to a fine paste
• Pressure cook the veggies and grind to a paste
• In a thick bottomed vessel, add 1 tbsp of oil, and heat the vessel
• When the oil is hot, add the dal
• Add ginger garlic paste and tamarind. Cook for 5 min
• Add greens and vegetables and continue cooking
• Add dhansak masala, 1 cup water, and salt to taste
• Simmer (cook in low flame) for at least 30 min. Stir occassionally, and add water to prevent the dish from getting burnt.

This dish is eaten with brown rice.

• Add 1 tbsp of ghee to the pressure cooker
• Add 1 tbsp of sugar and stir till golden brown
• Add 1 cup rice and 2 1/4 cups of water
• Cook for three whistles
• In a wok, heat ghee, and add 4-5 peppercorns, 1 stick dalchini (cinnamon), 3 cloves (laung), and 2 tez patta (bay leaves)
• Add the seasoning to the rice.

Sookhi aloo gobi

Ingredients

• 1 medium-large cauliflower (about 800 gm or 1.5 lbs), cut into 1″ size florets
• 2 medium-large potatatoes, peeled and cut into 1/2-3/4″ dice
• 1 teaspoon cumin seeds
• 1/4 teaspoon mild hing (asafoetida) - a pinch or two will do
• 3/4″ knob of ginger, grated
• 1/2 teaspoon turmeric
• 11/2 teaspoon coriander powder
• 3/4 teaspoon red chilli powder
• 1/3 teaspoon garam masalasalt
• 1 1/2 tablespoon oil (peanut or mustard)

Procedure

• Heat oil in a karahi.
• Add cumin followed by hing and grated ginger, and stir till fragrant.
• Add turmeric, coriander, and red chilli powders and stir.
• Lower heat and add the prepared cauliflower and potatoes.
• Add salt and stir to mix.
• Cover and cook for 15 minutes or to desired tenderness, stirring once in between.
• Sprinkle with garam masala, and stir.
• Cover and cook another 5 minutes till the vegetables are lightly browned.
• Take off the fire, and let rest covered. Toss to mix after a few minutes.
• Sprinkle with fresh chopped coriander and serve with a bowl of plain yoghurt with roti.

Dal Makhni

Dal makhni requires a lot of patience. If you are planning to make a quick dal, try another. This recipe (borrowed from youtube, and works very well) is Dal Bukhara, a better and more richer variant of Dal Makhni. Dal Makhni is ideal when you have guests for dinner, and you want to serve them something really special. The dal makes a perfect accompaniment to rotis/rice/pulao.
Ingredients
Lentils
Urad dal (1 cup)
Kidney beans/Rajma ( 1/4 cup)
Vegetables
Onion (2 large finely chopped)
Tomato puree (Boil three tomatoes in water, remove skin, and grind to a fine paste)
Ginger garlic paste (1 tbsp)
Coriander leaves (a small bunch cut fine)
Spices
Coriander powder (1 tsp)
Chilli powder (To taste)
Kasuri methi (1 tsp)
Garam masala (11/2 tsp)
Salt (to taste)

Butter: 200 gms
Cream: 100 gms

Procedure

• Soak the dal and rajma for six hours. Add the dal with the water, pressure cook till one whistle, lower the flame, and cook for half an hour. Do not discard the broth.
• Heat around 2 tsp oil in a flat bottomed vessel
• When oil starts smoking, add onions, and stir fry till golden brown
• Add ginger garlic paste, tomato puree, and cook for around 10 minutes on a low flame or till the oil separates from the mixture
• Add coriander powder, and red chilli powder
• Add the broth and cook on a low flame for 10 minutes. Add extra water if needed.
• Add the dal+rajma, butter, kasuri methi, and salt.
• Simmer for half an hour mixing intermittently.
• Remove from flame, and garnish with coriander and cream (optional)

Dhaas Karela (Sindhi recipe for Stuffed Karela)

The best Karela recipe, ever!

Ingredients

• Karela (Bitter Gourd) - 4 small
• Onion Large - 2 nos
• Tomatoes - 2 medium
• Ginger Garlic Paste - 3/4 tbsp
• Coriander leaves (finely cut) - 1/2 cup
• Oil - 4 tbsp
• Jeera - 1 tsp
• Hing (optional) - 1 pinch
• Coriander (dhania) powder - 1 tbsp
• Garam Masala - 1/4 tsp
• Red Chilli Powder - To taste
• Salt - To taste
• Amchur powder - 1 tbsp
• Besan - 1 tbsp
• Sugar - 1 tsp

Method

1. Peel the Karela’s,slit them in midlle and salt them for about 30 minutes. Rinse it with water.
2. Remove the insides of the karela.
3. Microwave the karela for 3-4 minutes
4. In a thick-bottomed pan, heat oil.
5. When oil is hot, add jeera. Add Hing.
6. Add onions, and fry till golden brown.
7. Add ginger garlic paste, and fry.
8. Add tomatoes and cook till tomatoes are completely done.
9. Add the scraped out karela insides and mix.
10. Add besan, and cook for a minute.
11. Add salt, coriander powder, garam masala powder, amchur powder, sugar, and red chilli powder. If you have fennel powder, go ahead.
12. Add coriander leaves, and mix.
13. Stuff the masala inside the karelas, and tie it with a cotton thread.
14. Smear the karelas with oil, and cook on a tava (adding oil if required). Shift the position of the karelas so that they are cooked on all sides.

Best served with rotis.

Rajma recipe

A lot of people have been asking me for the Rajma recipe. Here goes.

Ingredients

Vegetables
Rajma (1 cup)
Onions (2 small/1 big)
Tomatoes (2 small/1 big)
Ginger garlic paste (1 tsp)
Spices
Jeera (1 tsp)
Jeera powder (1 tsp)
Asafetida/Hing (1 pinch). This is optional.
Turmeric powder (1/2 tsp)
Coriander powder (1 tsp)
Rajma masala (1 tsp)
Garam masala (1 tsp)
Chilli powder ( to taste)
Salt (to taste)
Amchur powder (optional) - to taste
Kasuri methi (1 tsp)

Others
Butter - 1 tsp
Oil - 2 tbsp

Procedure

1. Wash and soak the Rajma in water overnight (6-8 hours)
2. Cook the Rajma in a pressure cooker. After the first whistle, lower the flame, and cook for around 30 minutes. Don't discard the water (broth).
3. Heat around 2 tablespoons of oil in a wok (Kadai)
4. Add 1tsp jeera (cumin seeds)
5. After the seeds stop spluttering, add a pinch of hing (asafetida). This is optional. Hing cuts down the gas that the beans generate.
6. Add finely chopped onions (2 small onions, or one big onion), ginger-garlic paste (1 tsp), and stir till the onions are golden brown in color.
7. Add finely chopped tomatoes, and mix well. The oil should separate from the tomatoes.
8. In a bowl, add a little water. To the water, add 1 tsp coriander powder, 1 tsp rajma powder, 1/2 tsp turmeric, 1/2 tsp jeera powder, chilli powder (to taste), 1/2 tsp amchur powder (optional)
9. Add this mixture to the wok (kadai). The water prevents the masala from getting burnt.
10. Add rajma with the water (broth), and mix well.
11. Add salt to taste, and 1 tsp sugar (optional).
12. Add 1 tsp of butter.
13. Crush Kasuri methi (1 tsp) and add to the rajma.
14. Cover and cook on low for 15 minutes to let the masala cook well.
15. Taste the broth and adjust the salt/spice as required.
16. Remove from flame, and garnish with chopped coriander and garam masala

Tinda Alu (Aloo)

Veggies
Tinda (Round Gourd) - Quarter Kilo (approx 4 nos)
Alu (Potato) - 1 big or 4 S
mallTomatoes - 4
Onions (finely chopped) - 1 big or 2 small
Green Chillies - 4
Ginger Garlic Paste - 1 tsp
Coriander leaves
Spices
Zeera (seeds) - 1 tsp
Zeera (powder) - 1 tsp
Red chilli powder - 1 tsp
Garam masala powder - 1 tsp
Tej patta - 1/2 a leaf
Dalchini (Cinnamon/Cassia) bark - 1/2 stick
Laung (cloves) - 4
Elaichi (cardamom) 1
Salt - to taste
Turmeric - 1/2 tsp
Curd - 1 tbsp

Procedure
Remove the pulp from the tinda and cut vertically into 1/2 inch strips. Cube the potatoes. In a pressure cooker, cook the tinda and the alu for 4-5 whistles.
Boil the tomatoes in water. Remove the skin. In a mixer (blender), add the tomatoes, the cardamom, and the cloves. Grind to a smooth paste.
Heat a tablespoon of oil in a wok. Add the zeera (cumin) seeds. After they stop spluttering, add the cinnamon and tej patta. Saute for 10 seconds. Add the onions, and fry till they are golden brown. Add the ginger garlic paste, and fry for thirty seconds. Add the tomato paste, and stir for thirty seconds. Add the red chilli powder, turmeric (optional), garam masala powder, and salt, and mix well. Add a little water if necessary.
Dry roast the zeera powder till it turns dark, and add it to the mixture.
Turn off the flame, and mix in the curd.
Garnish with coriander leaves.