HENNA DESIGNS !!!

aroma from Indian kitchen!!!

DAAL MAKHNI( DHABA STYLE)

INGREDIENTS-
Black Urad dal whole 100 gms.
Rajmah 25 gms.
Cumin seeds 1 tsp.
Chopped garlic 1 tbsp.
Chopped ginger 1 tbsp.
Garam masala powder 1 tsp.
Fresh cream ½ cup
Red chili powder 1 tbsp.
Butter 50 gms.
Chopped tomato ½ cup
Chopped onion 1 cup
Salt As per taste
Oil 1 tbsp.


METHOD-
Pick, wash and soak black urad whole and rajmah overnight in 5 cups of  water.

2. Cook the soaked dal and rajmah in 5 cups of water with salt, red chili powder and chopped ginger till dal and rajmah are cooked/soft.

3. Heat oil and butter in a thick bottomed pan. Add cumin seeds, let it crackle. Add chopped onions and cook till golden brown in color.

4. Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this. Correct seasoning.

5. Add Garam Masala Powder and simmer at very slow flame for 15 minutes. ( Slower it is cooked better the taste and the consistency of the dal.

6. Add fresh cream and let it simmer for 5 minutes.

Serve it with Naan, Rice or Roti


Tip- to give the perfect Dhaba flavor , put Garam  masala slightly overcooked(burnt).




ALOO GHOBI-

INGREDIENTS -

• 400gms each of cauliflower florets and boiled potatoes cut into small pieces.
• 1tsbp of cumin seeds, coriander paste and cumin paste each.
• Chopped green chilies (according to taste)
• Salt according to taste
• Some chopped coriander leaves
• ¼ tbsp chili powder
• ½ tbsp Turmeric paste
• Garam masala (1tsp)
• some water

METHOD-
 Heat Oil in a pan and fry cumin seeds in it unit they begin to splutter.

Add green chilies and stir for a minute more
Now add cauliflower and stir fry for 5 more minutes.
When it is half done add potatoes and salt, chili , garam masala and turmeric powder.
Cook for 7-10 ( on low flame)more minutes until vegetable are tender.
Serve with naan or roti.

Tip- just add half tbsp of chicken masala to get real flavor!!!

BHINDI PYAAZA

INGREDIENTS

• 5 handfuls of medium-sized bhindi or okra
• 2 tablespoons of  cooking  oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 2 cloves garlic, chopped
• 1-inch piece of garlic, chopped
• 2 medium red onions, sliced
• 3 plum tomatoes, sliced
• 1/2 teaspoon red chilli powder
• 2 teaspoons coriander powder
• 1 teaspoon dry mango or amchur powder
• 1/2 teaspoon garam masala powder
• Fresh cilantro leaves, chopped
• Salt to taste

METHOD-


1. Wash and dry the bhindi or okra. Trim the ends of each okra and slice in half lengthwise and half crosswise. You should have 4 parts from each okra.
2. In a wok or pan, heat oil over medium heat.
3. Add in the cumin seeds.
4. Once the seeds start to sizzle, yo. .
5. Add in the chopped green chilli peppers, ginger and garlic. Sauté for about half a minute.
6. Add in the sliced onions. Lower the heat and allow them to caramelize. This should take about ten minutes or so. Add turmeric powder and salute for few seconds as it should not be burnt.
7. Add in the okra to the onions. Mix and increase the heat. Cook the okra for five minutes.
8. Add in the red chilli powder, salt and coriander powder.
9. Cover the wok or pan with a lid. Lower the heat. Allow to cook for 15 to 20 minutes. Stir every now and then to prevent the okra from burning.
10. Add in the chopped tomatoes and season with some salt. Mix well.
11. Put back the cover and cook for another 15 minutes. Stir every now and then.
12. Add the dry mango or amchur powder and the garam masala powder.
13. Add in the cilantro and turn off the heat. Mix well.
14. Serve with some roti and raita or yogurt.

INDIAN BREAKFAST

CHANNA BHATURA


Ingredients

 FOR CHANNA   

1 cup kabuli channa soaked overnight
1 large tomato
2 large onions
1 1/2 tbsp. chopped coriander
1 tsp. ginger grated
1 tsp. garlic crushed
1 lemon (juice extracted)
2 tbsp. oil, 1 tbsp. ghee
1 tsp. tea leaves (tied into a pouch in a
small piece of clean muslin cloth)
4 green chillies slit
2 bay leaves
1 tsp. sugar
1 tsp. cumin seeds

Dry masalas :-1 tsp. red chilli powder
1/2 tsp. each cinnamon - clove powder,
turmeric powder
1/4 tsp. each garam masala, pepper
powder
salt to taste

For Bhatura                                  

2 cups plain flour (maida) 2 tbsp. curds
2 tbsp. butter or oil
1/2 tsp. soda bicarb
salt to taste
Milk to knead dough
oil to deep fry

Method:
Sieve together flour, salt and soda.
Add and mix in curds and oil.
Add enough milk to knead into a soft pliable dough.
Cover with a wet cloth.
Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again.
Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round. Fry in hot oil. Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa and slices of onions and lemon.

Method for Channa
Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves.
Pressure cook till done. (approx. 6-7 whistles).
Cool about 5 tbsp. channa for grinding.
In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Keep aside.
Chop remaining tomatoes and onions fine.
Heat oil in a large skillet.
Add cumin seeds to splutter.
Add ginger-garlic and fry for a minute.
Add chopped tomatoes, onion and fry till tender.
Add channa-paste, fry further 3-4 minutes.
Add all dry masala except cinnamon-clove powder.
Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa.
Stir and bring to boil.
Simmer for 7-8 minutes till gravy thickens.
Take in serving dish.
Heat ghee in a small sauce pan.
Add the chillies and cinnamon-clove powder.
Add chopped coriander and pour hot over the channa.
Squeeze lemon over channa.
Stir in seasoning gently.








DHOKLA

Ingredients:

1 1/2 cup gram flour (besan)
2 tsp semolina (suji)
2 tsp eno powder
1/2 tsp sugar
1 lemon (nimbu)
2 green chilly (hari mirch)
8-10 curry leaves (kadi patta)
1 tsp mustard seeds (raai)
1/4 tsp salt (namak)
1 cup water
1 tbsp oil

How to make instant dhokla:

• Mix gram flour, semolina and 1 cup water.
• Grease a container.
• Heat water in a pressure cooker and place sieve (jaali) on it.
• Now add eno powder.
• Immediately pour this mixture in the greased container.
• Place it on jaali and cover the cooker.
• Remove the whistle of the cooker.
• Let it cook at high flame for 15 minutes.
• Then take out the dhoklas out of the container and cut into pieces once it is cooled.
• Heat oil in a pan and crackle mustard seeds. Then put curry leaves.
• Finely chop green chilies.
• Pour this on dhoklas.
• Put 2 cup water, sugar and lemon juice in a container and put all dhoklas in it.
• After 5 minutes take out extra water.
• Garnish with finely chopped dhania patti.
• Serve with some chutney.

ALOO POHA 

Ingredients:

2 cups Poha (Beaten Rice)
1 Potatoes
1 Onions
2 Green Chillies
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard Seeds
1 sprig Curry leaves
2 tsp Peanuts
4 tblsp Oil
1 pinch Turmeric powder
1 Lemon
Few Corainder leaves
Salt to taste

How to make aloo poha :

• Soak the poha in water. Wash and drain all the water.
• Add some salt , turmeric powder , keep aside.
• Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.
• Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.
• Add potatoes , saute for few minutes, then add chopped onions, chillies.
• Cook till they are done. Add the poha, corainder leaves and stir.
• Keep it on slow flame for 5- 7 minutes.
• Let it cool for sometime and add then lemon juice.
• Serve with mint chutney or sauce.

ALOO / MOOLI/ GOBHI  PRANTHA

Ingredients 

Stuffing:

• 2 boiled Potatoes( for aloo prantha)
• 2 grated radish ( for mooli prantha)
• 1 cauliflower grated ( for gobhi prantha) 
• 1 small finely chopped Onion (optional for raddish prantha) 
• Coriander leaves finely chopped 
• Small piece of Ginger (very finely chopped or grated) 
• 1 or 2 green Chilies (finely chopped) 
• Salt Red Chili powder and Garam masala as per taste
• Butter

Preparation of  paratha :

• For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
• Mash the potatoes( for aloo prantha) 
• Add all the stuffing items to (mashed potatoes/ grated cauliflower/grated radish) and mix it properly.
• Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
• Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
• When top side is done change the side and keep a check (till properly baked)
• Spread butter over it. Serve  paratha hot with yogurt (curd).

ALOO PURI 

INGREDIENTS-

For Aloo:               

500 gm potato
Oil
1 tsp salt
1/4th tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp red chilly powder
8-10 cashewnuts
5-6 currants
1 tsp sesame seeds
2-3 curry leaves
1 tsp cumin seeds
1/4th tsp asafetida

For Puri:

2 cups all purpose flour (maida)
1/2 tsp salt
1 cup yogurt
vegetable oil for deep fry

METHOD -

• For the aloo             
• Peel potatoes and cut lengthwise.
• Deep fry potatoes.
• Heat oil in a pan.
• Add cumin seeds,asafetida,curry leaves,sesame seeds,cashewnuts to the oil and mix.
• Then add potatoes to it and keep aside.
• Add red chilly powder,coriander powder,turmeric powder,salt and currants and mix.
• It’s ready to serve.

• For the puri     

                                    

• Place the flour in mixing bowl with the salt.
• Make a well in the middle of the flour and gradually stir in yogurt, mix well to form a supple dough.
• Add water if needed.
• Knead the dough for 7-10 minutes until it is soft.
• Leave it for 20 minutes to get more soft.
• Make balls out of this dough.
• Roll out each piece on the well floured surface into a big circle (usually it will be bigger than a normal poori)
• Heat oil in a Kadhai or wok (frying pan).
• Deep-fry the pooris in hot oil for a minute, turn the side and fry till it is puffed and golden in colour.
• Serve hot with aloo 

tasty snacks from leftover food!!!

LEFTOVER NOODLES ( SNACK)


Ingredients
2 cups of leftover noodle dish
2 tbsp. cornflour
2 tbsp. rice flour
1 tbsp. wheat flour
2 cup bread crumbs
chilli garlic sauce as per taste


Method
Mix all flours, bread crumbs in a large plate. Break noodles a little, add to plate. Mix, check
taste, add sauces,chilli as required.
Mix shape into pingpong sized balls. Mix semolina and cheese in a plate. Roll balls in
cheese, press gently with palms, to secure cheese on balls.
Refrigerate for 30 minutes, or till required. Heat oil, add in a few balls at a time. Deep fry
in hot oil, till golden brown all over.Serve hot with tomato sauce or chutney!!


ALOO CUTLET 



Ingredients
2 cups leftover dry potato vegetable
green chillies to make filling spicier, if desired
salt to taste
oil to shallow fry
fine semolina or breadcrumbs


Method
Mash potato well, if chunks are very large. Adjust seasoning by adding more salt, chillies,
etc.
Make round pingpong sized balls, keep aside. Flatten and shape balls into heart or oblong
shapes.
Heat a flat bottomed pan or griddle, drizzle some oil onto it. Roll each cutlet into a plate of
crumbs or semolina to cover all over.
Place on heated griddle, shallow fry till golden and crisp, flip side and repeat till golden.
Drain, serve hot with chutney or sauce.


 POHA CUTLETS

Ingredients

1 cup leftover poha
1 onion finely chopped
1 tbsp. spinach leaves finely chopped
1/2 cup corn kernels crushed
1 potato boiled, mashed
3 green chillies finely chopped
salt to taste
oil to deep fry

Method

Squeeze out excess water from onion and spinach.
Add to poha, along with all other ingredients.
Bind into soft mixture. Drop small lumps of mixture in very hot oil.
Deep fry in hot oil, on low till golden and crisp.
Serve hot with tomato ketchup or chutney!!!


DAAL PANCAKE


Ingredients:

For stuffing-

• Leftovers dal 2 cup
• 2 chopped onion
• 2-3 chopped green chilli
• 1-teaspoon chopped ginger
• 1-teaspoon chopped garlic
• 1chopped tomato
• Salt & sugar to taste
• 2-tablespoon mustard Oil
• Lettuce for garnishing

For pancake-

• 100 gm white flour (maida)
• 200 ml milk
• 1 egg
• 1-teaspoon pepper powder
• Salt according to taste.
• Vegetable oil for fry
• Water if needed

Preparation:

1. Pancake - Make a thick batter with the whole pancake ingredients (if the batter become too tight then use the excess water for diluting) & keep it for 30 min.
2. Heat the oil in a frying pan and give 2-tablespoonful of mixture.
3. Fry both side of pancakes in low flame and keep aside.
4. Pancake is ready.
5. Stuffing - Heat the oil in a pan, add chopped onion, chilli, ginger, garlic, tomato and fry it for few min.
   Add dal, salt and sugar to taste and mix well.
6. Cook it for few min until the dal become dry.
7. Take the pancakes and pour the stuff & roll it finely.
8. Dal pancake garnishing with lettuce and serve hot

BREAD DELIGHT

Ingredients:-

 5-6 bread slices or as per requirement(cut them in any shape of your choice but do not remove the corners of the bread)
2-3tbsp of butter(Use the unsalted butter if you have.It taste better with this recipe)
2-3tbsp of sugar

Method and preparation:-

Step1-Take a pan and 1tbsp of butter in it and let it melt.

Step2-Add the bread slices and roast them till they get brown which will hardly take 2-3 minutes.Add more butter if you require.

Step3-Now when the bread gets little brown close the gas and add sugar in it and mix it properly.You can use powder sugar also if you want but crystal sugar works well too.

Your toasted bread with sugar is ready to be served.

RICE  MUFFINS

Ingredients:

1 Cup leftover rice

1 1/2 cup whole wheat flour

2tblspoon sugar

2tspoon baking powder

2eggs

1/2 cup skim milk

1/4 cup vegetable oil

1/4 tsp almond extract

Method:

Mix flour with sugar and baking powder.

Beat the eggs and add all the other ingredients, rice goes last.

Add the rice mixture to the flour mixture and blend well.

Spoon the mixture into 12 pre-greased muffin cups

Bake at 350 degrees F for 30 min.

Serve with tea, coffee.