Mum's Delicious Cuisine..: north indian recipes

Showing posts with label north indian recipes. Show all posts

Sonali Bhogle

Puri is an unleavened Indian bread, commonly consumed in India, Nepal, Bangladesh, Pakistan and other countries of South Asia.Puri is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam.

Watch how to make Puri / Poori on Youtube

Recipe with Photos

Ingredients :

1 cup whole wheat flour
1 teaspoon sooji ( barik rawa )
1/4 cup maida ( all purpose flour)
1/2 cup water (lukewarm)
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon oil
Oil to deep fry

Method :

Mix whole-wheat flour, maida, sooji, sugar , salt and oil.

Add water as needed and make tight dough.Dough for puri should be firm but smooth.

Set the dough aside and cover with a damp cloth. Let the dough rest for 15 minutes or longer.
Then divide dough into small ball.

Roll the balls and deep fry in oil.

Serve hot with shrikhand.

Labels: Food, Indian Cuisine, Indian Food, Indian Recipes, Maharastrian Recipe, north indian recipes, Punjabi Recipe, Puri, recipes, Roti Ki Khasiyat, south indian dishes 0 comments | |

Gajar ka Halwa / Gajar Halwa

Sonali Bhogle

Gajar (Carrot) Halwa is an indian traditional dessert made with carrots and milk/ khoya. The dessert is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi , Eid-al Fitr and Raksha Bandhan. It is served hot during the winter.

Watch how to make Gajar Halwa on YouTube.

Recipe with Photos

Ingredients :

4 Cups Grated Carrots .
1.1/2 Cup Sugar
2 Tbsp Khoya
2-3 Tbsp Dry Fruits Pieces
1 Tbsp Clarified Butter / Ghee
1/2 Tsp Cardamom Powder

Method :
Take fresh carrots and peel off the skin.

Grate the carrots.

Heat ghee in a thick-bottomed pan, add grated carrots and saute for five minutes.

Add sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously.

Now in a small pan take 1 teaspoon of ghee and saute khoya in it till it melts.

When the carrot and sugar mixture dries little bit then add khoya to the mixture and saute for 3-4 minutes.

Then add cardamom powder, dry fruits pieces and mix well and cook for 2 minutes.

Garnish with some dry fruits and serve hot or at room temperature.

Labels: carrot, Food, Gajar, Gajar Halwa, Gajar ka halwa, halwa, Indian Cuisine, Indian Food, Indian Recipes, Maharastrian Recipe, north indian recipes, recipes, Sweet Dishes / Desserts Ki Khasiyat, Sweets 0 comments | |

Stuffed Mango Oats Kulfi

Sonali Bhogle

Ingredients:

2½ cups milk (about 500 milliliters)
1 cup Oats
1.½ cup powdered Sugar or more or less as per the sweetness required
2 Tsp Milk Powder
2 Tsp Honey
Finely chopped almonds.
1 Alphonso mango

Method :

Combine Milk and Oats in a non-stick pan and mix well.

Bring this mixture to a boil and then simmer for sometime.When it starts thickening add , Powdered Sugar and Milk Powder to it , Mix well and simmer again till thickens. Cool completely.

Now take half of this mixture into grinder/mixer and grind it to form a thik paste.Mix this paste back to remaining mixture.

Add chooped almonds and honey to mixture and mix it well.

Now cut upper part of mango ,remove the seed from mango as shown in the below picture and pour the kulfi mixture into mango , cover it again with cut part as shown and freeze till set.

When kulfi gets completely set remove the peel of mango and cut into pieces and serve.

Labels: Food, Ice-creams ki Khasiyat, Icecream, Indian Cuisine, Indian Food, Indian Recipes, Kulfi, kulfi recipe, Maharastrian Recipe, mali kulfi, north indian recipes, oats, Oats kulfi, Sweets 0 comments | |

Masala Egg Omlete

Sonali Bhogle

Ingredients :

2 Eggs
1 tbsp Finely Chopped Coriander leaves
1 finely chopped onion
1 tsp red chilli powder
1/4 tsp turmeric powder
Salt to taste

Method :

Beat the eggs till frothy. Add the rest of the ingredients except the oil and whisk well.

Drizzle oil in a pan, allow it to heat up. Once hot, reduce flame, add half of the egg mixture and swirl it around the pan. Cook on low to medium flame till the sides are cooked and the underside is slightly browned. The center will appear uncooked and liquid-y. Slowly flip over and cook the other side for about 10-12 seconds.

Slide the omelet onto a plate and serve with bread or buns.

Labels: egg, Egg Ki Khasiyat, egg masala omlete, Indian Cuisine, Indian Food, Indian Recipes, Maharastrian Recipe, Non-veg, north indian recipes, omelete 0 comments | |

Tamarind Chutney

Sonali Bhogle

Ingredients :

1/4 cup tamarind
1 cup Jaggery
1/2 tsp roasted cumin powder
1/2 tsp red chilli powder
2 cups water
salt to taste

Method :

Remove seed from tamarind. Soak it in 1¼ cup hot water for 60 minutes.Mash tamarind in water and strain through a metal colander and discard fibers. Press mashed tamarind with spoon while straining to get more pulp out.Transfer tamarind pulp to pan and add jaggery in it. Bring it to boil and cook on medium flame until jaggery dissolves completely.Add red chilli powder, cumin powder and salt, mix well. Taste for sweetness and add more jaggery if you want to make sweeter chutney.Turn off flame and allow it to cool at room temperature.

Jaggery (Molasses

Ingredients:

Dates – 1/2 cup
Tamarind – 1/4 cup
Jaggery (Molasses) – 1/2 cup
Red chili powder – 1/2 tsp
Roasted Cumin powder – 1/2 tsp
Dry Ginger powder (sonth / sukku) – 1/4 tsp
Black salt – 1/4 tsp
Water – 2 cups

- See more at: http://www.ticklingpalates.com/2013/05/date-tamarind-chutney-recipe-sweet.html#sthash.hCFo7Lz0.dpuf

Ingredients:

Dates – 1/2 cup
Tamarind – 1/4 cup
Jaggery (Molasses) – 1/2 cup
Red chili powder – 1/2 tsp
Roasted Cumin powder – 1/2 tsp
Dry Ginger powder (sonth / sukku) – 1/4 tsp
Black salt – 1/4 tsp
Water – 2 cups

- See more at: http://www.ticklingpalates.com/2013/05/date-tamarind-chutney-recipe-sweet.html#sthash.hCFo7Lz0.dpuf

Labels: Chutney ki khasiyat, cuisine, dates, Food, Indian Cuisine, Indian Food, Indian Recipes, Maharastrian Recipe, north indian recipes, recipe, recipes, south indian dishes, Tamarind, Tamarind Chutney 1 comments | |

Apple Milkshake

Sonali Bhogle

Ingredients:

Apple - 1 (small)

Milk - 1/2 litre

Sugar - to taste

Crushed ice / ice cube - according to your preference

Method:

In a juicer / blender add all the ingredients except ice cubes and blend it well. transfer it to the serving glass and top it with crushed ice / ice cubes. Serve chilled.

Malai Kulfi

Sonali Bhogle

Ingredients:

2½ cups milk (about 500 milliliters)
¼ cup milk powder
½ cup condensed milk (I used sweetened condensed milk)
¼ cup sugar

Method :

Combine all the ingredients in a non-stick pan and mix well. Bring this mixture to a boil and then simmer for 10 minutes till thickens. Cool completely.

Pour the mixture into individual kulfi moulds and freeze till set.

Unmould the Kulfi. You can easily do that by placing it under running water for few seconds. It will come out.

Labels: Food, Ice-creams ki Khasiyat, Icecream, Indian Cuisine, Indian Food, Indian Recipes, Kulfi, kulfi recipe, Maharastrian Recipe, mali kulfi, north indian recipes, Sweets 10 comments | |

Stuffed Mango Kulfi

Sonali Bhogle

Ingredients:

2½ cups milk (about 500 milliliters)
¼ cup milk powder
½ cup condensed milk (I used sweetened condensed milk)
¼ cup sugar
1 Alphonso mango

Method :

Combine all the ingredients except mango in a non-stick pan and mix well. Bring this mixture to a boil and then simmer for 10 minutes till thickens. Cool completely.

Now cut upper part of mango ,remove the seed from mango as shown in the below picture and pour the kulfi mixture into mango , cover it again with cut part as shown and freeze till set.

When kulfi gets completely set remove the peel of mango and cut into pieces and serve.

Labels: cuisine, Food, Ice-creams ki Khasiyat, Icecream, Indian Cuisine, Indian Food, Indian Recipes, Kulfi, kulfi recipe, Maharastrian Recipe, Mango Kulfi, north indian recipes, recipe, recipes, Stuffed Mango Kulfi 10 comments | |

Ambat Varan / Sweet & Sour Dal

Sonali Bhogle

Ingredients :

1 cupToor / Tuar dal ( Split pigeon peas )

1/4 tsp turmeric powder

2 cupswater

Pinch of Hing - Asafoetida
1 tsp Sugar
2 tsp tamarind pulp

1/2 tsp coriander powder

1/2 tsp cumin powder

Salt to taste

For Tadka

1 tbsp Ghee

5-6 curry leaves

1/2 tsp cumin
1-2 chopped garlic

2-3 Dried Red Chillied

For Garnish

1 tbsp coriander leaves chopped

1 tbsp grated coconut

Method :

Wash tuar dal and add turmeric powder , hing, water and pressure cook.When dal is cooked add cumin powder, coriander powder, salt, sugar and tamarind pulp to it. Let it boil.For tadka heat ghee and add cumin seeds. Let it splutter and then add curry leaves, chopped garlic and chillies.Pour this tadka on Dal

Garnish with chopped coriander and grated coconut. Enjoy it with steamed rice.

Labels: Ambat Varan, cuisine, Curry, Curry ki Khasiyat, Food, Indian Cuisine, Indian Food, Indian Recipes, Maharastrian Recipe, north indian recipes, recipe, recipes, Varan 4 comments | |

Palak Moongdal Curry

Sonali Bhogle

Ingredient :

250gms Palak (clean wash and chop) -Spinach
1/2 cup moong dal (Split and Husked GreenGram)
2 to 3 green chillies
few curry leaves
5 garlic pods mashed
1 onion chopped
2 red chillies
1/4 tea spoon turmeric powder (haldi )
1/4 tea spoon Asafoetida (hing)
1 tsp Mustard ( Rai )
1 tsp Cumin Seeds ( Jeera )
1 tsp urad dal ( spilt black gram )
salt to taste
1 tbsp oil or ghee ( clarified butter )

Method :
Fry moong dal in a kadai / pan without oil in a medium flame until golden brown. Add 2 cups of water to it and boil.When the dal is half cooked add chopped onions, green chillies, chopped spinach, salt and turmeric powder.Mix well and close the lid. Cook for 8 to 10 mins in a medium flame until the curry is done. Heat a table spoon of oil/ ghee in a pan. Add mustard seeds, cumin seeds and split black gram. When mustard seeds starts spluttering add curry leaves, Asafoetida, mashed garlic and red chillies. Fry for few sec. and add the thadka to the curry. Mix well and serve hot wtih rice or rotis.

Labels: cuisine, Curry ki Khasiyat, Food, Indian Cuisine, Indian Food, Indian Recipes, Maharastrian Recipe, moong, north indian recipes, palak, Palak Moongdal Curry, Punjabi Recipe, recipes, sabji, south indian dishes 7 comments | |

Methi Malai Mutter

Sonali Bhogle

Ingredients :

2 1/4 cups chopped fenugreek (methi) leaves
1/2 tsp cumin seeds (jeera)
1 onion, chopped
2 large tomatoes
3/4 cup boiled green peas
3/4 cup milk
2-3 tsp fresh cream
a pinch of sugar
3 tbsp oil
1-2 tsp garam masala
salt to taste

To be ground into a paste

1 onion
4 green chillies
1 piece of ginger
3 cloves of garlic
3-4 cashewnuts
2 tsp poppy seeds

Method :

Wash the fenugreek leaves. Add 1/2 teaspoon of salt. Wait for 15 minutes and then squeeze out the water. Put the tomato in hot water for 10 minutes. Remove and blend into a puree. Heat 2 tablespoons of oil, add the cumin seeds and fry until they crackle. Add the fenugreek and cook for 3 to 4 minutes. Remove the fenugreek. Add the balance 1 tablespoon of oil and heat again. Add the onion and fry until golden. Add the paste and fry for 1 minute. Add the tomato puree and garam masala and fry again. Add the peas, fenugreek, milk,cream, sugar, salt and a little water and cook for a few minutes.Serve hot.

Labels: cuisine, fenugreek, Food, Indian Cuisine, Indian Food, Indian Recipes, Maharastrian Recipe, methi malai mutter, north indian recipes, Punjabi Recipe, recipes, sabji, Sabji Ki Khasiyat, south indian dishes 2 comments | |

Palak Paneer

Sonali Bhogle

Ingredients :

1 kg spinach
250 gms of cottage cheese (cut cubes and lightly fried till brown in a tsp of clarified butter)
1 tsp cumin seed
4 tomatoes (blanched in hot water, peeled and pureed)
2 onions
1 1 inch piece of ginger
7-8 garlic flakes
2 green chili
Pinch of sugar granules
1/2 tsp salt
1/2 tsp turmeric powder
3/4 tsp red chili powder
1/2 tsp coriander powder
3/4 tsp garam masala
3/4 tsp dry mango powder
3 tsp oil
1 tsp butter
1 tsp fresh cream

Method :
Remove spinach leaves from stem and wash leaves well.Take 2 glasses of water when it starts to boil, then add spinach, onions, green chili, garlic and ginger with a pinch of sugar granules to it. Let it boil for 6-8 minutes.Switch of the heat and let the spinach cool down.Blend the spinach mixer in a blender and make a thick spinach paste.Heat a heavy bottomed wok; add oil and butter to it, when the oil is hot add cumin seed .When a cumin seed starts to crackle add the tomato paste and let it cook for 5-6 minute on medium heat. Then add spinach paste along with spices like turmeric powder, red chili powder, coriander powder, garam masala and dry mango powder; let it cook further for another 5 minute.Add the fried pieces of cottage cheese and mix it well. Cook and cover on low heat for 4-5 minute.Take it out in a serving bowl and garnish with fresh cream.Serve hot with rotis or steamed rice.

Labels: cuisine, Food, Indian Cuisine, Indian Food, Indian Recipes, Maharastrian Recipe, north indian recipes, palak, palak paneer, paneer, recipes, sabji, Sabji Ki Khasiyat, south indian dishes, vegetables 2 comments | |

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