Eggless Indian Cookie Recipe (Naan Khatai)

Ingredients

Refined flour/maida – 1 cup or ½ cup refined flour and ½ cup wheat flour

Sugar – ½ cup

Butter – ½ cup

Coarsely powdered cashew nuts and almond along with ½ tsp of cardamom powder

Baking soda – ¼ tsp

Method

Combine sugar and butter and whisk till it becomes soft and fluffy.

Then add baking soda, powdered cashewnuts, almonds and cardamom powder along with baking soda.

Mix well and add refined flour and knead to make a soft dough.

Make small balls and decorate with pistachio.

Bake at 160 degree celcuius for 10 to 12 minutes.

As they cool down, they becomes little hard.

Bengali Cholar Dal

Ingredients

Chana dal/gram dal – 1 cup

Turmeric powder – ½ tsp

Asafoetida – a pinch

Freshly grated coconut – 1 tbl.sp

Sugar – ½ tsp

Salt as per taste

Green chilli – 2

Grated ginger – 1 tsp

For tampering

Few pieces of coconut sliced

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Red chilli- 2

Cardamom – 1

Cloves – 2

Cinnamon – 1 inch piece

Bay leaf – 1

Method

Wash and cook dal by adding water, turmeric powder and asafoetida till the dal becomes soft and tender.

Heat oil in a pan and fry sliced coconut till golden brown in color. Remove and keep aside.

In the same pan, add one tsp of ghee and fry cardamom, cinnamon, cloves and bay leaf. Then add mustard seeds and cumin seed and when it splutters add red chilli. Then add cooked dal. Mix well and add salt, sugar, grated ginger and coconut  and leave it to simmer on a low flame for 10 minutes. Garnish with green chilli and sliced coconut.

Serve hot with poori or rice.

Fruit Cream Jelly

Ingredients

Any fruit finely chopped

Gelatin – 1 pkt.    

Fresh cream – ½ cup

Method

Make gelatin as per the instruction given on the gelatin packet.

Add cream and fruit pieces and keep this to set.

It taste very good when served with ice cream.

Bellpepper Sandwich

Ingredients

Garlic cloves – 3 to 4 flakes

Thinly sliced Green pepper

Thinly sliced Yellow pepper

Thinly sliced Red pepper

Grated Carrot

Sandwich spread

Tomato ketchup

Salt and pepper as per taste

Slices of bread

Method

Heat oil in a pan, add chopped garlic flakes and sauté for few seconds (the color should not change), add all the vegetables and salt and pepper and cook on a high flame for 2 minutes. The vegetables should remain crunchy.

Take another pan, put little butter and toast the bread till light golden brown in color. On one slice of bread  spread tomato ketchup and on another slice of bread spread sandwich spread. Keep the stuffing on one bread and close it with another. Serve hot.

Stuffed Keema In Capsicum

Ingredients

Minced keema cooked – ½ kg (chicken or mutton)

Onion - 2

Ginger garlic paste – 1 tsp

Tomatoes - 2

Corriander powder – 1 ½ tbl.sp

Red chilli powder – 2 tsp

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Salt as per taste

Capsicum – 4 to 5

Method

Wash and cut the top of the capsicum/bell pepper. Remove all the seeds from inside and keep aside.

Boil keema and keep aside.

For the stuffing

Heat oil in a pan, add onion and fry till golden brown in color, then add ginger garlic paste and sauté for few minutes til the raw smell goes.

Add tomato and cook till it is completely mashed up.

Add all the powder masala and salt. Add keema, mix well and cook till the masala becomes dry.

Stuff this in the capsicum and cover it with the top of bell pepper.

Heat oil in a pan, and place this capsicum and cook on a low flame for few minutes. Serve hot.

Achari Bhindi

Ingredients

Okra/bhindi – 500 gm

Red chilli powder – 1 tsp

Turmeric powder – ½ tsp

Ginger – ½ tsp

Yoghurt – 3 to 4 tbl.sp

Salt as per taste

Coriander leaves for garnishing  

Roast and make a powder of

Mustard seed – 1 tsp

Fennel seed – 1 tsp

Nigella seed – ½ tsp

Fennel seed – ¼ tsp

Method

In a pan, dry roast all the ingredients and make a powder of it.

Heat 1 tbl.sp of mustard oil in a pan; add ginger and sauté till raw smell goes, then add bhindi and stir fry on a low flame till the sogginess is removed.

 

To the yoghurt, mix turmeric powder, powder masala and red chilli powder and keep aside.

When bhindi is cooked, add this yoghurt mixture, stir fry and cook on a low flame for 2 to 3 minutes.

When done, garnish with coriander leaves and serve hot with rice or roti.

 

Masoor Dal In Bengali Style

Ingredients

Masoor dal – 1 cup

Ginger – 1 tsp grated

Garlic flakes – 1 tsp chopped

Turmeiic powder – ½ tsp

Red chillies – 2 to 3

Green chillies – 2 slit open

Panchphoron – 1 tsp

Onion – 1 chopped

Sugar – ½ tsp

Salt as per taste

Coriander leaves for garnishing

Panch phoron

Cumin seed – 1 tsp

Fennel seed – 1 tsp

Mustard seed – 1 tsp

Nigella seed – 1 tsp

Fenugreek seed – ½ tsp

Mix all together and take 1 tsp for tampering

Method

Soak masoor dal in water for few minutes and then pressure cook it by adding green chilli, ginger, garlic and turemeric powder.

For tampering, heat mustard oil in a pan, add panchphoron. When it starts to splutter, add red chilli and onion. Cook till onion becomes soft. Add dal and cover immediately so that all the flavor is absorbed by the dal. Garnish with coriander leaves and serve hot.

Achari Chana Masala

Ingredients

Black gram/kabuli chana – 1 cup

Onion - 1

Green chillies – 1

Ginger grated – ½ to 1 tsp

Turmeric powder – ½ tsp

Red chilli powder – 1 tsp

Salt as per taste

Coriander leaves for garnishing

Lemon - 1

Roast together

Cumin seed – 1 tsp

Coriander seed – ½ tsp

Nigella seed – ½ tsp

Mustard seed – ½ tsp

Fennel seed – ½ tsp

Method

Boil chana till soft. Roast together all the ingredients and make a fine powder of it.

Heat mustard oil in a pan, add ginger and green chillli, sauté till the raw smell goes. Then add onion and cook till it turns soft. Add cooked chana, turmeric powder, red chilli powder and salt. Add little water, cover and cook till all the moisture is absorbed.

Add lemon juice and garnish with coriander leaves.

Chaat In A Tart

 How to make Tart

All purpose four – 1 cup

Salt – a pinch

Oil/butter – 1 tbl.sp

Ice cold Water for kneading

For the chaat

Boiled black gram/kabuli chana

Chopped onion

Chopped tomato

Chopped boiled potato

Green chutney

Dates and tamarind chutney

Nylon sev

Method

Make a dough by using all the ingredients given for making tart. Leave it to set for about 10 minutes Take a muffin mould

grease it lightly with oil. Take a small portion of the dough and roll into small circle. Very gently place it in the muffin mould and give a shape of the mould, make more such tart. Bake this in the oven at 180 degree celcius for 10 to 12 minutes.

Remove the tart from the mould. First put boiled chana, then potato, onion, tomato and then pour dates and tamarind chutney, green chutney and in the last nylon sev. Serve this.

Dabeli Recipe

Ingredients

Potatoes – 4

Dabeli masala – 3 tbl.sp or as per taste

Salt, sugar and lemon as per taste

Dates and tamarind chutney

Garlic chutney

Nylon sev

Grated coconut

Roasted peanuts

Pomegranate seeds

Chopped onion

Coriander leaves

Freshly grated coconut

Pav/bread

Butter

Method

Mix dabeli masala with grated and boiled potatoes along with salt, sugar and lemon. Add little water if you want.

Heat oil in a pan and cook this mixture for few minutes. Remove and spread on a flat plate.

Garnish with with grated coconut, roasted peanuts, pomegranate seeds, chopped onion, coriander leaves and nylon sev.

 Take pav, cut into half horizontally, on one slice spread garlic chuney and on the other dates and tamarind chutney, put the potato stuffing in between and close it.

Take a pan, put little butter and toast this dabeli on both the sides.

Decorate this with nylon sev and pomegranate seedsD

Sweet Boondi

Ingredients

Besan/chickpeas flour – 1 cup

Sliced almonds

Food color – orange and green optional

Sugar syrup

Sugar – ¾ cup

Water – ¾ cup

Cardamom powder – ½ tsp

Few strands of saffron

Method      

Make a sugar syrup and keep aside.

Take besan in a bowl, add water and mix till all the lumps are removed and the batter is of pouring consistency. Divide the batter into half and add green color in one batter and orange in another. Mix well.

Heat oil in a pan,

Take a perforated ladle, pour one spoon of this batter, the batter will drop like small balls in a pan, fry this for few minutes and put this in the sugar syrup. Mix it and garnish with sliced almonds.

Soya Keema Paratha

Ingredients

Soya keema – ½ kg

Onion – 1

Tomato – 1

Ginger garlic paste – 1 tsp

Red chilli powder – 1 tsp or as per taste

Turmeric powder – ½ tsp

Mutton masala/garam masala – 2 tsp

Egg – 2

Salt as per taste

Coriander leaves for garnishing

Wheat flour dough for making paratha

Method

Make a dough of wheat flour and keep aside.

Heat oil in a pan, add ginger garlic paste and sauté till the raw smell goes and then add onion and fry till it becomes translucent. Then add tomatoes and cook till it is mashed up.

Add powder masala and cook till oil separates from masala.

Add soya keema, mix well and cook till the masala is totally dry. Add eggs, mix well and cook for 2 minutes.

Garnish with coriander leaves.

Keep flat pan to heat.

Make a chapatti from the dough and put on the pan. Place one tbl.sp of soya keema and fold  it from all sides. Drizzle little oil and cook on both the sides. Serve hot.

Khara Boondi

Ingredients

Besan flour – 1 cup

Rice flour – 1 tbl.sp

Chilli powder – 1 tsp

Salt as per taste

Oil for frying

Method

In a bowl, mix together all the ingredients, add enough water and make a batter of pouring consistency.

Heat oil in a pan.

Take a perforated ladle with lot of holes in it. Pour one big spoon of this batter on it. When oil is hot, let the batter drop into the oil like small round balls.

Deep fry in oil till golden brown in color. You can store this in an airtight container. You can even make boondi raita from it, it taste very good. You can watch my video on how to make boondi raita here.

Boondi raita  http://youtu.be/zjjScECkKIs

Chorchori Recipe (Mixed Vegetable Recipe)

Ingredients

Mixed vegetable – ½ kg (potato, cauliflower, french beans, green peas, carrot, eggplant, red pumpkin)

Turmeric powder – ½ tsp

Red chillli – 2 to 3

Ginger – 1 tsp

Asofoetida – ¼ tsp

Sugar – ½ tsp

Salt as per taste

Mustard oil

Coriander leaves for garnishing

Panchphoron

Mustard seed – 1 tsp

Fennel seed – 1 tsp

Cumin seed – 1 tsp

Nigella seed (kalonji) – 1 tsp

Fenugreek seed – ½ tsp

Mix together all and take 1 tsp for tampering

Method

Wash and cut all the vegetables into small pieces and keep aside.

Heat one tbl.sp of mustard oil in a pan, add 1 tsp of panchphoron and fry till it splutters.

Then add grated ginger, red chilli and asofoetida. Sauté for a minute and then add mix vegetables and stir fry in oil for 2 to 3 minutes. Add a cup of water along with salt and turmeric powder. Cover and cook on a low flame till the vegetables are cooked. Garnish with coriander leaves and serve hot.

Amritsari Murgh Makhani

Ingredients

For marinating chicken

Chicken -300 gms

Yoghurt – 2 tbl.sp

Ginger garlic paste – 1 tsp

Red chilli powder – 1 tsp

Coriander powder – 1 tbl.sp

Roasted cumin powder – 1 tsp

Salt as per taste

For the gravy

Onion – 1 big

Ginger garlic paste – 1 tsp

Tomato puree – ½ cup

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Red chillli powder – 1 tsp

Turmeric powder – ½ tsp

Milk – 3 to 4 tbl.sp

Green chillies – 2 slit

Salt as per taste

Coriander leaves and fresh cream for garnishing

Method

Marinate the chicken with the given ingredients and keep it aside for an hour.

Take a pan and heat about 1 tbl.sp of butter, add these marinated chicken, stir and cover it and leave it to cook till it becomes soft and tender.

In another pan, heat 1 tbl. Of ghee or butter, add onion and stir fry till it becomes light brown in color.

Add ginger garlic paste and sauté till the raw smell goes. Add coriander powder, cumin powder, red chilli powder, turmeric powder and salt. Stir fry for few seconds and then add tomato puree and milk. Fry till masala seprates from oil.

Add cooked chicken, green chilli, mix well and leave it to simmer on a low flame for 7 to 8 minutes.

Garnish with coriander leaves and fresh cream and serve hot with roti or paratha.

Chicken Pasta with Spinach

Ingredients

Pasta boiled – 2 cups

Thinly sliced chicken – 3 tbl.sp

Onion – 1

Tomato – 1

Flakes of garlic – 3 to 4 chopped

Chilli flakes and salt as per taste

Soya sauce – 1 tsp

Mixed herbs/oregano – 1 tsp

4 to 5 spinach leaves finely chopped

Grated cheese

Method

Take a pan, add garlic flakes and saute for a minute and then add onion and cook till it turns translucent. Then add thinly slicked chicken and tomatoes and cook till the chicken has become soft and tomatoes are mashed up. add chilli flakes, soya sauce and spinach leaves. Cook for 2 minutes and then add mixed herbs or oregano and grated cheese. Serve hot.

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Gatte Ki Sabzi

Ingredients

For making gatte

Besan/chickpeas flour – 1 cup

Yoghurt – ¼ cup

Turmeric powder – ½ tsp

Red chilli powder – ½ tsp

 Baking soda – ¼ tsp (optional)

Ajwain – ¼ tsp

Salt as per taste

For the gravy

Yoghurt – 1 cup

Chickpeas flour/besan – 1 tbl.sp

Onion – 1

Tomato – 1

Ginger garlic – 1 tsp

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Red chilli powder – 1 tsp

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Salt as per taste

Coriander leaves for garnishing

Method

First make a dough from the ingredients given for making gatta. Roll into oblong shape and then poach it in hot boiling water for about 10 to 15 minutes. Remove and keep aside. Do not discard the water. Cut it into 1 inch pieces.

 For the gravy

In a bowl take yoghurt; to it add chickpeas flour, coriander powder, cumin powder, red chilli powder and salt. Mix well till all the lumps are removed.

Heat one tbl.sp of oil in a pan, add mustard seeds and cumin seed, when they splutter, add ginger garlic paste. Sauté till the raw smell goes. Then add onion and cook till it becomes soft. Add tomatoes and cook till it is totally mashed up.

Add yoghurt, mix well and cook till it starts boiling. Then add chopped gatte and cook more for 2 to 3 minutes on a low flame. Garnish with coriander leaves and serve hot with roti or paratha.

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Corn Salad

Ingredients

Corn kernels – 1 cup

Red pepper chopped – 2 tbl.sp

Yellow pepper chopped – 2 tbl.sp

Spring onion chopped – 3 to 4 tbl.sp

Mayonnaise – 3 tbl. Sp or as per taste

Basil herb – ½ tsp

Black pepper and salt as per taste

Method

Boil corn kernels for 3 to 4 minutes if you are using fresh one. Drain the water and keep aside.

In a bowl, take corn kernels, red pepper, yellow pepper, spring onion. Mix well and add mayonnaise, basil herb or fresh basil, salt and pepper. Mix well and serve.

Lemon Bhel

Ingredients

Rice puffs – 3 to 4 cups

Fried chana dal – 1 cup

Nylon sev – 1 cup

Turmeric powder – 1 tsp

Red chilli powder and salt as per taste

Lemon - 1

Method

Take a heavey bottom pan, add one tbl.sp of oil. When hot, add salt, red chilli powder and turmeric powder.

Fry for 2 to 3 seconds on a medium flame, and then immediately add rice puffs and mix till each rice puff is very well coated with the masala.

Then add nylon sev and fried chana dal and again cook for 5 minutes.

In the last squeeze out lemon juice and add to it. Mix well and cook for 2 to 3 minutes.

You can store this in a container.

Pepper Pasta Salad

Ingredients

Pasta – 2 cups

Olive oil – 2 tbl.sp

Basil herbs – 1 tbl.sp

Red pepper – 1 cup

Green pepper – 1 cup

Yellow pepper – 1 cup

Chopped spring onion- 1 cup

Olives – 1 cup

Lemon juice – 2 tsp

Grated cheese

Salt and pepper as per taste      

Method

Cook pasta in water and salt and 1 tsp of oil. When soft, drain the water and keep aside.

Cut red, yellow and green pepper into thin long stripes.

In a bowl,  take 2 tbl.sp of olive oil, to it add pepper, salt, lemon juice and basil.

Whisk it well and keep aside.

In another bowl, take pasta, to it add all the three pepper, olives, spring onion and cheese. Mix it well and add prepared salad oil. Mix well, garnish with cheese and serve

 

Murgh Saagwala

Ingredients

Chicken pieces – 250 gm

Onion – 2

Ginger garlic paste – 2 tsp

Tomato – 3 small

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Garam masala – ½ tsp

Turmeric powder – ¼ tsp

Few spinach leaves chopped finely

Red chilli powder and salt as per taste

Method

Heat oil in a pan, add chopped onions and fry till golden brown in color. Then add ginger garlic paste and sauté till the raw smell goes, then add chopped tomatoes, coriander powder, cumin powder, turmeric powder, garam masala and salt. Stir fry for 2 minutes and then add chicken pieces, stir fry till oil separates from masala. Add a cup of water and cook on a low flame till chicken becomes soft and tender.

Add chopped spinach leaves and cook for 2 to 3 minutes.

Remove from fire and serve hot with roti. Naan or paratha.