1 cup rice
2 cups water
1 chickpeas, canned
2 tbsp oil
1 tsp cumin seeds
1/8 tsp asafoetida
1 bay leaf
1 tsp shredded ginger
1 green chili
1/4 tsp garam masala
1/4 tsp turmeric
1/2 tsp mango powder
Salt to taste
1. Wash and soak the rice.
2. Wash the chickpeas well, keep aside.
3. Heat oil, add asafoetida and cumin seeds, let crackle. Add onion and fry till golden brown.
4. Add ginger, green chili, and turmeric and saute for 2 minutes.
5. Add tomatoes and cook till oil leaves sides of pan.
6. Add chickpeas and potatoes and cook for 4-5 minutes.
7. Add rice and water, bring to boil. Cover the pan and let it cook for about 12-15 minutes over low heat.
8. Add mango powder and garam masala, take care that you don’t over stir, so rice isn’t mushy.
9. Serve with yogurt or pickle.
2 cups cooked rice
Mustard seeds – 1/2 tsp
1 Onion – chopped
2 Green chillies slitted
1/4 tsp Turmeric powder
Salt to taste
1 tbsp oil
Cilantro – chopped
Cumin seeds – 1/2 tsp
Urad dal – 1 tsp
Curry Leaves – 1 strand
Coriander seeds – 1 tsp
Dry red chillies – 3-4
Peanuts – 1 tblsp
Grated Coconut – 2 tsp
1. Cook the rice separately and keep it to cool.
2. Heat oil in a pan and splutter tempering ingredients.
3. Add the chopped onions and green chillies and fry for 2-3 minutes.
4. Add turmeric powder and finely chopped tomatoes and fry for another 2-3 minutes.
5. Mix the rice and salt.
6. Heat 1 tsp of oil in a small pan and fry the masala ingredients until they turn golden brown.
7. Coarsely grind it and toss this powder along with the rice.
8. Garnish with finely chopped cilantro and tomato slices and serve with yogurt and/or pickle.
Ingredients For Kofta
Paneer, grated – 1 Cup
Potatoes – 4
Bread crumbs – 3 tbsp
Garam masala – 1/4 tsp
Chat masala – 1/4 tsp
Pepper powder – 1/4 tsp
Salt – As needed
Chopped coriander leaves – 2 tbsp
Oil – For deep frying
Ingredients For Gravy
Tomato puree – 1 cup, from 3-4 tomatoes
Oil/Ghee – 1 tblsp
Jeera/Cumin seed – 1 tsp
Cinnamon – 1 small piece
Cardamom – 1
Clove – 1
Ginger chopped – 2 tsp
Garam masala Powder – 1/2 tsp
Red chilli powder – 1 tsp
Coriander powder – 1 & 1/2 tsp
Turmeric powder – 1/8 tsp
Salt – As needed
Coriander leaves,chopped – 2 tbsp
Milk – 1/2 cup
Cream – 1/2 cup
1. Pressure cook potato for 3 whistle with little water. Drain, cool, peel and mash it.
2. Boil water and immerse paneer cubes in it until its soft. Drain, cool and crumble it.
3. You can crumblie it using mixer by running it once. You can do with your hands as well. If using block paneer, thaw it and grate it in a fine grater. Mix all the ingredients needed for kofta in the ingredients table.
4. Form it to a dough. Make small equal sized balls out of it.
5. Arrange everything in a plate and heat oil meanwhile. Deep fry in oil in medium flame in batches.
6. Cook until golden in colour. Turn occasionally in between to ensure even browning and cooking. Drain in a paper towel.
7. For gravy, grind 3 large tomatoes to get 1 cup puree. Depending on the size of the tomatoes adjust the number of tomatoes using.
8. Heat a pan with oil and temper with the whole garam masala followed by jeera. Add chopped ginger and just give it a fry. Add the pureed tomato.
9. Add the garam masala powder, red chilli powder, turmeric, salt and coriander powder. Mix and cook covered in medium flame with a lid as it will splutter a lot.
10.Mix in between to avoid burning. Once water evaporates, you can continue cooking without lid. Add more oil if need and fry.Once oil oozes out and masala becomes thick, add milk little by little and mix in low flame.
11.Do not add all at once, keep stirring and add little by little. Lastly add cream also same way little by little. Never let the gravy boil on high flame at any point as it would lead to curdling.
12.Lastly add coriander leaves and koftas. Do not mix. Let it stand as is.
1/2 cup sugar
1/4 teaspoon ground cinnamon
1 large egg
1 large egg white
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cups milk
5 slices of bread
1/8 cup semi-sweet chocolate
5 oz frozen raspberries in light syrup, thawed
1. Preheat oven to 375°.
2. Lightly coat a baking dish with cooking spray.
3. Mix sugar and cinnamon in a bowl.
4. Add eggs, egg whites, vanilla extract and salt; mix gently. Stir in milk, mixing lightly.
5. Cube bread slices. Add the bread cubes and chocolate. Let stand 5 minutes.
6. Pour mixture into the baking dish.
7. Bake for 45-50 minutes or until done. Let stand 8-10 minutes.
8. Blend raspberries with their syrup in a blender.
9. Strain the mixture to remove seeds.
10.Serve pudding into dessert bowls or glasses, garnish with raspberry sauce.
10-12 baby eggplants
Ghee or oil of choice
Pinch of asafoetida
1.5” cinnamon stick
4 green cardamom
3 medium tomatoes
1 tbsp coriander powder
1 tsp chilli powder
1 tsp turmeric powder
1 tsp dried ginger powder
1 tsp fennel powder
1 tsp tamarind paste or 1 tsp dry mango powder
1 cup water
Salt to taste
1 tbsp chopped coriander and thin strips of fresh ginger for garnish
1. Fry chopped onions in oil of choice until light brouwn. Blend onions in a food processor to make a thick paste, adding a little water, if needed.
2. Slit eggplants lengthwise, without removing the stem, and fry them in a pan for 3-4 minutes. Keep aside.
3. Heat oil in a pan, add asafoetida, cloves, cinnamon, and cardamom. Add tomatoes and fry on medium heat till soft.
4. Add the onion paste and fry for 2-3 minutes. Add coriander, chilli, turmeric, fennel, and ginger powders and fry for 2-3 minutes, stirring constantly.
5. Add water, bring to a boil and add the tamarind paste or dry mango powder.
6. Simmer on low heat for 4-5 minutes.
7. Add eggplants and continue to simmer with the lid on for 10 minutes.
8. Garnish with fresh chopped cilantro and ginger and serve hot with rice or roti.