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Recipes
Thekhua
By sweta
Mix jaggery, water, and green cardamom into a watery solution
- Aatta (whole wheat flour) – 500 gm
- Coconut – 2 tbsp (chopped)
- Water – 1.5 cups
- Jaggery (Gur) – 300 gm
- Green Cardamom – 4 ( peeled and mashed)
- Ghee (or vegetable oil)
- Saancha or a mould (A Saancha is basically an embroidered surface of wood like the ones used for making block prints. This is used to give an embroidered look to the surface of khajoor when it gets pressed against it).
Paneer with mustard sauce
By sweta
1. Heat enough oil for deep-frying of potaoes in a karaahi/thick frying pan
- Paneer – 400 gm.
- Potato – 2 medium (cut into 1 inch cubes)
- Oil – 1 cup
- Jeera – ½ tsp
- Dried Red chilly – 1
- Mustard seeds – 1 tsp.
- Ginger Garlic paste – 1 tbsp
- Mustard paste – 2 tbsp
- Powdered masala:
- Haldi powder – 1 tsp
- Red chilly powder – 1 tsp
- Garam masala powder – 1 tsp
- Dhania patta – a bunch (finely chopped)
- Tomato – 1 medium (chopped or pureed)
- Desi ghee – 1 tsp
- Malai (fresh cream) – 1 tbsp.
- Salt – to taste
- Water (boiling) – half liter.
Vegetable Korma
By sweta
1. Boil the vegetables in 1-cup water and salt, in a covered pan for 5 minutes
- Carrot – 150 gm (cut into long thin pieces)
- Beans – 150 gm (cut into long thin pieces)
- Cauliflower florets – 5
- Peas – ½ cup
- Potato - 1 small ( cut into cubes)
- Oil
- Garlic paste – 1 tsp
- Special Paste: (grind the following using little water)
- Coconut – 2 inch
- Posta Daana (poppy seeds) - 1 tbsp
- Cashew Nut – 15
- Almond – 10
- Sugar - 1tsp.
- Dhania patta - 1 bunch
- Green chilly - 1
- Tomato - 1 medium size (chopped or pureed)
- Powdered masala:
- Haldi powder- 2tsp
- Red Chilly powder- 2tsp
- Salt – to taste
- Butter – 1 tsp
Royal Paneer
By sweta
Heat half of ghee/butter in a karaahi
- Paneer – 250 gm (cut into cubes)
- Dry fruit paste: (grind the following into a paste.)
- Cashew Nut – 10
- Almond – 5
- Tomato – 1 (pureed)
- Onion – 1 medium (chopped finely, lengthwise)
- Ginger-Garlic paste – 1-heaped tbsp.
- Ghee/ butter – 4 tbsp.
- Tejpatta – 2
- Powdered masala:
- Haldi powder- ½ tsp
- Red Chilly powder- 1tsp
- Salt
- Sugar – 1tsp
- Raisin - 10
- Malaai (fresh cream) – 1 tbsp
- Paneer grated- 1 tbsp
- Dhania Patta - 1 bunch (finely chopped)
- Water – 2 cups
Sesame Bars
By sweta
Roast til. Heat ghee in a pan at slow flame
- 1 Cup Til (sesame seeds)
- 1.5 cup Jaggery
- 1.5 tbsp Ghee
Banana Wafers
By sweta
Peel banana and slight cut it both side ends
- 4-5 medium size Raw Banana
- Black Salt to taste
- Black Pepper powder to taste
- Oil for deep frying
Curd sauce with lentil dumplings
By sweta
Soak all dals for 4-5 hour
- 1 cup choli (cow’s pea dal)
- 1 cup urad dal
- ½ cup mung dal
- Salt to taste
- Oil for frying
- 2 pinch red chili powder
- 1 liters curd
- 2 tbsp powder sugar
- ½ tbsp roasted cumin seeds
- Water according to requirement
- For Curd (Dahi)
- Add sugar according taste in to curd
- Beat it properly.
Oil Free mutton in Tomatoes Gravy
By sweta
Put water in the pressure cooker
- This mutton preparation is very easy to cook. It consumes minimum or no oil, gets cooked fast yet tastes very good !
- mutton pieces- 500 gm
- Oil - 2 tbsp ( or not required at all )
- Jeera – ½ tsp
- Tejpatta (Bay leaves) – 2
- Dried red chilly- 2
- Garam masala:
- Cloves- 4
- Bari ilaayachi – 1
- Chhotee ilaayachi – 2
- Daalchini (cinnamon ) – 1 inch thin strip
- Onion – 2 medium size
- Ginger - 1 inch ( chopped )
- Garlic paste – 1 tbsp
- green chilly - 2 (chopped)
- Pepper - 10
- Powdered masala:
- Haldi powder- 1/2 tsp
- Red Chilly powder- 1tsp
- Garam masala powder – 1/2 tsp
- Tomato - 2 medium ( chopped)
- chopped dhania patta. - 1 tbsp.
- water - 400 ml
- Salt – to taste
Keema Matar
By sweta
In a pressure cooker, heat oil
- Minced goat meat – 500 gm. ( for the NRIs who don’t get goat’s meat easily :
- Grind the Boneless chicken with oil, water and haldi. Then use the same process as for goat’s meat keema.)
- Matar ( green peas) – 200 gm.
- Oil
- Salt – to taste
- For keema:
- Jeera – ½ tsp
- Dried red chilly- 2 ( chopped finely)
- Onion – 2 medium size (chopped finely)
- Ginger Garlic paste – 1 heaped tbsp
- Dhania patta – 1 bunch ( chopped )
- Powdered masala:
- Haldi powder- 1tsp
- Jeera powder- 1 tsp
- Dhania powder- 1 tsp
- Red Chilly powder- 1tsp
- Garam masala powder – 1 tsp
- Tandoori masala powder – 1 tsp (optional)
- Water – 1litre
- For matar :
- Jeera – ¼ tsp
- Haldi powder- ½ tsp
- Red Chilly powder- ½ tsp
Chick Pea - Sweet Tooth
By sweta
1. Heat ghee in a heavy bottom pan
- Besan ( Bengal gram flour) – 1 cup
- Ghee – ½ cup
- Sugar – ¾ cup
- Hot Milk – 1 cup
- Chopped dry fruits: (optional)
- Cashew Nut – 10
- Raisin – 10
- Almond - 5