Wednesday, August 10, 2011


1.  Mathura Ke Dubkiwale Aloo (Potato Curry)
  • 6 potatoes, boiled and peeled.
  • 3 green chillies, finely chopped.
  • 1/2 tsp dry ginger powder.
  • 1 tsp mango powder (amchur).
  • 1 tsp red chilli powder or to taste
  • 1 tsp turmeric powder
  • 2 tsps sugar
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 1 cup coriander leaves, chopped
  • Oil
  • Salt to taste.
How to make:

  1. Cut the boiled potatoes into cubes. Mash them slightly. Keep aside.
  2.  Heat 4 tbsp. oil in a heavy pan and add asafoetida and cumin seeds. When they pop, add the mashed potatoes, turmeric, ginger, mango powder, sugar and salt.Add water to make into a thin gravy. Remove from the heat.
  3. Heat 1 tbsp oil. When it is hot, pour it over the potatoes and immediately sprinkle with chilli powder and coriander leaves. Serve hot with pooris.
2.  Masala Bhindi (Okra in Spicy Gravy)

  • 1/2 kg tender okra (bhindi), washed and dried
  • 1 large onion, chopped finely
  • 1 tsp red chilli powder or to taste
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala powder
  • 2 tbsps oil
  • Salt to taste
Mixture No. 1
  • 1 Onion, paste
  • 4 cloves garlic, minced
  • 1/2 cup coconut, grated
Mixture No. 2
  • 1tsp. each ginger-garlic paste
  • 3 green chillies
  • 3 tbsp. Coriander leaves
Mixture No. 3
  • 1/2 cup tamarind juice
  • Salt to taste
How to make:

  1. Fry in oil and grind to a paste 1 onion, chopped, 4 cloves garlic, minced, 1/2 cup coconut, grated.
  2. Now Make into a paste 1/2 cup tamarind juice and Salt to taste.
  3. Thirdly, Grind into a paste 1 tsp ginger-garlic paste, 3 green chillies, chopped. 3 tbsps coriander leaves.
  4. Cut off the tips and stalks of okra. Slit each down to 3/4th of it's length.
  5. Mix all three ground pastes and stuff the bhindis with the mixture.
  6. Heat oil in a pan and add the chopped onion and fry till it's brown in colour.
  7. Add turmeric, garam masala, chilli powder and salt to taste. Saute for a minute.
  8. Arrange the stuffed bhindis over this masala. Cover with a deep lid and pour water into the lid.
  9. Cook on a low flame till bhindis get softer. Serve hot with parathas.
3.  Daal Kachori
  • 2 Cups Whole wheat flour (Atta)
  • 1/2 tsp. Salt
  • Oil for frying
  • 2 tbsp. Oil
  • Water
For the Filling :
  • 1/2 Cup Moong Dhuli Daal (Split Green Gram)
  • 1 tbsp. Ginger, finely chopped
  • 2-3 Green chillies, finely chopped
  • A pinch of Asafoetida (Hing)
  • Salt to taste
  • 1/2 tsp. Garam masala powder
  • 1 tsp. red chilli powder or to taste
  • 1/2 tsp. Amchur powder
  • 1 tbsp. Oil
How to make:

  1. Make a not too soft dough using flour, salt, oil and water.
  2. For filling : Boil the daal by adding little water to just cooked consistency, be careful  it should not get mushy.
  3. In a pan add oil and add asafoetida, ginger, chillies, salt, chilli powder, garam masala powder and amchur. saute for few seconds and add the cooked daal. Cook for a minute or two, stirring in between. Remove from heat and allow to cool.
  4. Heat the sufficient oil in a kadai for frying kachoris.
  5. Take the flour dough and divide it into even sized balls and roll into a small poori and put the filling in the center. Gather  the edges and seal. Now again roll it like a poori. Make all kachoris in the same manner.
  6. Now add the kachori to the heated oil and fry till golden and crisp (one at a time )
  7. Drain on a paper to remove access oil and serve hot with Aloo ki sabzi andkhatta-metha kadoo.
4.  Khatta - Meetha Kadoo (Sweet -n- sour Pumpkin)

  • 400 gms. Yellow Pumpkin
  • A pinch of Asafoetida (Hing)
  • 1/2 tsp. Fenugreek seeds (Meyhi Dana)
  • 1 tbsp. grated Ginger
  • 2 Green chillies, finely  chopped
  • 2 tsp. Coriander powder
  • 1/2 tsp. turmeric powder
  • 1/4 tsp. Garam masala powder
  • 1 tsp. Red chilli powder or to taste
  • Salt to taste
  • 2 tbsp. Sugar
  • 11/2 tbsp. Lemon Juice
  • Fresh Coriander, washed and finely chopped
  • 3-4 tbsp. Oil
How to make:

  1. Peel, wash and cut pumpkin into !" pieces.
  2. Heat oil in a kadai. Add Asafoetida, fenugreek seeds. Now add ginger. When it turns brown add green chillies and pumpkin and mix.
  3. Add salt, turmeric powder, coriander powder, garam masala powder and  red chilli powder and mix well. Cover and cook on a medium heat for 10-12 minutes. Stirring occasionally.
  4. Now add sugar and lemon juice, mix well. Cover and cook for another 10 minutes or until done. The pumpkin pieces should look like mashed.
  5. Garnish with chopped coriander. Serve hot with pooris.
Variation : In place of Lemon juice. 1 tbsp. Tamarind extract can be used. Add the extarct when pumpkin is almost cooked.
5.  Lucknowi Koftas
For Koftas :
  • 250 gms. Potatoes, Boiled, peeled and mashed
  • 1 Cup Spinach (Palak), washed and chopped
  • 1/2 Cup Methi (Fenugreek), washed and chopped
  • 1/2 Cup Coriander, washed and chopped
  • Salt to taste
  • Juice of 1 Lime
  • 1/2 cup Corn Flour or Besan (Gram flour)
  • 1/4 tsp. red chilli powder
  • Oil for frying
For Gravy :
  • 2 medium size Onions, finely chopped
  • 1 large Tomato, pureed
  • 1 cup plain non-fat yogurt (dahi)
  • 1 cup milk
  • 1/4 cup cream
  • 1/2 tsp turmeric
  • 2 tsp. coriander powder
  • 1/2 tsp. sugar
  • Salt to taste
  • 1/4 tsp. Garam masala powder
  • 4 tbsp. Oil
Grind to paste :
  • 12 Almonds, soaked and peeled
  • 3 tbsp. poppy seeds
  • 3 tbsp.  melon seeds
  • 1 tsp. each Ginger-garlic paste
  • 3-4 Green chillies
How to make:

  1. For koftas, mix all the ingedients of koftas together and divide into equal portions and shape into long rolls, deep-fry till golden in colour. Drain onto an absorbent paper and keep aside.
  2. Heat oil in a pan and fry chopped onions till golden brown. Add  the grinded ingredients and stir-fry for few minutes. Add turmeric powder, corriander powder,sugar and salt. stir-fry for few seconds. Stir in tomato puree and cook on high heat, stirring continuously till oil begins to separate.
  3. Now add yogurt, milk and cream and cook stirring continuously till oil begins to separate. Add 1 cups of water and bring to boil. Simmer  and cook for 5-10 minutes or until desired consistency.
  4. Just before eating, place the fried koftas in a serving dish and pour the hot gravy over and serve immediately garnished with garam masala powder and chopped coriander.
6.  Aloo Dum Awadhi
  • 20 Baby Potatoes
  • 4 tbsp. Sugar
  • 3 tbsp. Tamarind Extract
  • 2 tbsp. chopped green coriander
  • Oil for deep frying
For the Gravy :
  • 1/4 Cup Oil
  • 1/2 tsp. Fenugreek
  • 1 tsp. Oregano
  • A pinch Asafoetida
  • 1/2 tsp. Nutmeg powder
  • 2/3 Cup plain yogurt (dahi)
  • Salt to taste
  • 1 tsp. Ginger paste
  • 1 tsp. Mustard seeds
  • 1/4 tsp Nigella seeds
  • 4 tbsp. coriander powder
  • 1 tsp. red chilli powder or to taste
  • 1/2 tsp. turmeric powder
  • 1/4 tsp. cumin powder
  • Rock salt (kala Namak) to taste
  • Salt to taste
How to make:
  1. Peel and wash the potatoes. Deep fry them in oil till golden brown. Keep aside.
  2. In a bowl mix ginger paste, fenugreek, mustard, oregano, nigella and asafoetida.
  3. In a pan heat a little oil, and add the ginger paste mixture, saute for a minute or two and then add coriander powder, red chilli powder, turmeric powder, cumin powder, nutmeg, both salts and 1/4 cup water. Cover the pan and allow to cook for a minute.
  4. Add fried potatoes and yogurt and simmer until potatoes are done.
  5. Add tamarind extract and sugar.
  6. Garnish with chopped coriander.
  7. Serve hot with parathas or pooris.
7.  Kesari Mishthan (Kesari Kheer)

  • 3 Cups full cream Milk (Whole Milk)
  • 1/4 cup Sugar
  • 1/4 cup Rice
  • 1/2 cup Condensed Milk
  • 2 tbsp. Golden Raisins (Kishmish)
  • Small Piece of Nutmeg, powdered
  • 15-10 Almonds, blanced and silvered
  • 4 Green Cardamoms (Chotti elaichi), powdered
  • 1/2 tsp. Saffron threads, soaked in little warm milk
How to make:
  1. Wash and soak rice in 1/2 cup of water for 1 hour. Cook the rice in the same water until the rice is fully cooked and water has dried up.
  2. To the cooked rice add milk. when the milk starts boiling, simmer and leave the kheer to cook till the milk starts thickening, stirring occassionally. Mash the rice a liitle, add sugar and condensed milk.
  3. Add raisins, almonds and saffron. Boil the mixture one more time. Remove from flame, add cardamom powder and nutmeg powder.
  4. Keep aside. Allow to cool and then referigerate. Serve well chilled.
  5. Note : Left over boiled rice can be used in place of uncooked rice. But make sure the leftover rice  should not have salt in it.
8.  Raj-kachori 

  • 100 gm kidney beans (Rajma)
  • 200 gm flour (ata)
  • 1 cup of gram flour (besan)
  • 2 tablespoon sugar
  • 1 tablespoon ginger paste
  • 1 tablespoon cumin seed paste
  • 1 teaspoon mace powder
  • 1 teaspoon garam masala powder
  • A pinch of saffron
  • Salt according to taste
  • 1/2 kg clarified butter (ghee)
  • 2-3 cup of milk
How to make:
  1. Boil the kidney beans, drain the water.
  2. Grind the boiled beans in a mixi and make a paste & keep aside.
  3. Take flour, beans paste, gram flour, ginger-cumin paste, mace-garam masala powder, saffron, salt and sugar according to taste, 2 tablespoon ghee and milk in a big bowl.
  4. Make a soft and smooth dough.
  5. Make small balls from dough and flat the balls .
  6. Heat the ghee in a pan and deep fry the purees and keep it in a paper napkin to soak the excess oil.
  7. Enjoy Raj puree with Dhania chutney.
9.  Mangsher Singara (mutton samosa)

For stuffing:
How to make:
  1. Heat the oil in a pan, sauté the chopped onion.
  2. Then add ginger-garlic paste, turmeric-chilli-cumin powder, salt
    and sugar according to taste & fry the spices properly.
  3. Add mutton keema and cook it well.
  4. Sprinkle the garam masala powder and keep aside.
  5. Stuffing is ready.
10.  Paratha (Fried bread)

  • 500 gm maida (refined flour)
  • A pinch of salt and 1 spoonful sugar
  • 2 spoonful refined oil or ghee
How to make:
  1. Add the refined oil or ghee, salt and sugar to the whole of maida and mix it homogenously
  2. Knead a medium dough
  3. Divide the dough into 16 balls.
  4. Roll the dough balls flat with oil or flour.
  5. Bake it lightly on chatu or tawa, add a little amount of refined oil or ghee and fry it until it becomes golden and crispy
  6. You can make stuff parathas with whatever stuffing you like (e.g.. potato or cauliflower stuffing)
11. Sultani Dal (Spicy pulses)

How to make:
  1. Wash the dal and soak it for 10 minutes.
  2. Strain the milk, cream and curd through a muslin cloth and keep in a cool place.
  3. Grind the cloves and cardamoms to a paste. 
  4. Cut fine slivers of garlic for "baghar". 
  5. Boil the dal in a pressure cooker with salt, chili powder and cups of water. (The quantity of water should be such that there is no surplus of it after the dal is done). 
  6. Cover and cook on slow flame till the dal is done. 
  7. Drain off extra water and mash the dal thoroughly with a heavy ladle to a smooth consistency. 
  8. Place a betel leaf on the dal and put a small piece of live charcoal on it. 
  9. Pour 1 teaspoon of pure ghee and immediately cover and keep for 10 minutes for "dhungar"
  10. Add the strained cream  and the clove-cardamom paste, saffron mixture and blend well.
  11. Then cover and simmer on a very slow flame for 5 minutes or to desired consistency. 
  12. For the "baghar", heat the remaining ghee in a small metal bowl , sauté the cumin seeds and chopped garlic, as it turns to a pink colour, immerse in the utensil containing the dal and cover immediately. 
  13. Stir lightly and turn off the gas.
  14. Garnished with the chopped green chilies and mint leaves and serve hot with Plain rice.
12. Lazeez Lauki (Delicious Bottle-gourd)

How to make:
  1. Wash and peel the gourd (if it is too long, then cut in two halves). 
  2. Remove the pith with a knife with a thin and long blade. 
  3. Prick the outside with a fork, apply a teaspoon of salt all over and keep aside for 15 minutes. 
  4. After that, fry the finely sliced onions to a golden brown and grind to a paste. 
  5. Fry cashew nuts and chironji separately in same ghee to a pink colour and remove. 
  6. Chopped cashew nuts and keep in a separate pan. 
  7. Crumble khoya and keep stirring till it turn to a pinkish hue, mix the fried nuts in it and keep aside. 
  8. Grind cloves, cardamoms and mace to a paste. 
  9. Lightly roast the poppy seeds on a griddle and grind to a paste using some of the curd. 
  10. Pat the gourd dry and fry it in the ghee previously used, evenly brown all over, drain the ghee. 
  11. Now in the khoya, add 1/2 teaspoon of salt and 2 tablespoon of curd, blend well, stuff the mixture inside the gourd.
  12. In the curd, mix the onion paste, poppy seed paste, garam masala paste and the saffron dissolved in kewra water. 
  13. Also add the chilli powder and salt and blend well. 
  14. Grease the pan, spread the curd mixture and the remainder of the ghee on it, then cover with lid and place live charcoal fire on it. 
  15. Also apply low heat from below, Cook it for 30 minutes or till the gourd is done. 
  16. Serve hot on a platter garnished with sprigs of coriander. 
  17. Cut the round sliced while serving.
  18. Enjoy the tasty, delicious Gourd dish with Roti or Paratha.
13. Dum Vindi (Spicy Okra)
How to make:
  1. Wash the bhindi and dry well, cut off the top and keep aside.
  2. Chopped the onions, capsicum and tomatoes. 
  3. Heat the oil in a pan and deep fry the okras, keep aside. 
  4. Heat the oil in a pan, sauté the chopped onions till they turn to a golden pink colour. 
  5. Then add tomatoes and capsicum and cook it for 5 minutes. 
  6. Add the fried okras, salt, chili powder and turmeric powder, and mix well. 
  7. Put the lid on the pan, seal with wheat dough and place some live charcoal on top. 
  8. Put the kadhai on a very slow flame or slow charcoal fire and cook for 15 minutes. 
  9. When done, keep it in a serving dish and serve hot with Roti.
14. Gobi Musallam (Spicy Cauliflower)

Note: In a pan roast cumin seeds, coriander seeds, cinnamon, cardamoms and cashew nuts until a faint aroma arises.
Fry the sliced onions on medium flame till brown, allow to cool.
Grind together browned onions, roasted spices, green chillies and chopped ginger-garlic with a little water.
How to make:
  1. In a pan pour some water and bring to boil along with some salt, place the cleaned cauliflowers in hot water about 10 min. 
  2. After sometime remove from water, wash well and wipe dry.
  3. Heat the half of oil in a heavy-bottomed pan, add the cauliflowers (flower side in oil). 
  4. Cover and cook while stirring occasionally on medium flame till the cauliflowers are browned lightly and cooked. 
  5. Remove fried cauliflowers from the pan and keep aside.
  6. Add the remaining oil, heat it till hot and fry the paste on medium flame till the oil separates. 
  7. Add the turmeric powder, hot spice mix, red chilli powder and fry for a few seconds.
  8. Add the tomato puree, water and sprinkle salt to taste, mix well. 
  9. Simmer and add the milk slowly whilst stirring to get a thick gravy. 
  10. Stuff a little of this gravy between the cauliflower florets and stems. 
  11. Add some water to the remaining gravy to get a desired consistency. 
  12. Add some of the chopped fresh coriander, grated paneer and simmer about 5-10 minutes.
  13. Pour the gravy into a bowl, Now place the stuffed cauliflowers in the same pan and pour the gravy over it evenly.
  14. Cover tightly and keep on low flame for 5 minutes or till it is heated through. 
  15. Alternatively arrange the cauliflowers topped with gravy on a serving plate and heat through in a preheated oven.
  16. Garnish with fresh cream and finely chopped cilantro.
15. Murg Musallam (Stuffed Spicy Chicken)
How to make:
  1. Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste. 
  2. Make small cuts in the chicken flesh and rub the paste all over and also in the cavity and keep it for 2 hours.
  3. Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff the chicken. 
  4. Heat the ghee in a saucepan and fry the chicken until brown all over, be careful not to let the stuffing out.
  5. Drain the chicken. 
  6. In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden. 
  7. Add the remaining turmeric and chili powder, make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
  8. Cook, stirring, for 5-10 minutes, until the ghee starts to separate, add the remaining curd, the tomato and salt to taste.
  9. Add the chicken to the pan and with the spice mixture.
  10. Pour 11/4 cups of water, cover and cook in a moderately hot oven for 1 hour. 
  11. Sprinkle the saffron in the remaining garam masala powder and coriander leaves before serving murg musallam.
16. Chicken Reshmi Kebab /kabob
How to make:
  1. Cover and refrigerate the meat mixture to marinate at least 2 hours. 
  2. About 25 minutes before serving, shape the meat mixture into long 'tubes'
    around the skewers (seeks) and place the kebabs on to a grill over a drip tray,
    or into the pre-heated oven (also on a drip tray).
  3. If you are cooking over a charcoal grill, you will have to keep rotating so that it
    will turn brown and cook evenly. 
  4. It should take 10-15 minutes to cook.
  5. Brush them with oil and cook another 2 minutes. 
  6. Garnish with chat masala, onions and the lemon and serve with a green chutney.
17. Nargisi Kofta (Meat balls with Spicy gravy)
How to make:
  1. Clean the pre-boiled eggs and keep aside.
  2. Cook the minced meat about 20 minutes with the half of onions, green chilies, chopped ginger and garlic. 
  3. Once cooked beat 1 egg into the mixture. 
  4. Coat the boiled eggs with cooked minced meat. 
  5. Heat the oil in a pan and fry the coated eggs & keep aside. 
  6. To the remaining oil in the pan, add the chopped onions and ginger, fry until the onions turned brown.
  7. Add 1 teaspoon red chili powder, coriander powder, yogurt, tomato puree and the garam masala.
  8.  Simmer until the gravy turns thick. 
  9. Slice the fried eggs in half and serve with the spicy gravy.
18. Malpoa (a sweet & juicy dish of coconut)

  • 1 litre Milk
  • 200 gm Maida (white flour)
  • 100 gm Suji (semolina)
  • 2-3 cup coconut (grated)
  • 1-2 teaspoon souf
  • 250 gm Ghee (clarified butter)
  • 2-3 cups of water
  • 1/2 cup of almond (chopped)
Make a sugar syrup with 500 gm sugar and 500 gm water and keep aside.
How to make:
  1. Boil the milk properly & keep aside.
  2. Take a big bowl, add maida, suji, coconut and mix well.
  3. Give the milk and make a thick & sticky batter but there without any lumps.
  4. Heat the ghee and take the batter in a small bowl.
  5. Pour in circular movement into the ghee and make a small pancake.
  6. Turn over and fry it in a low flame (don't fry it hard or crispy).
  7. Dip the small pancake in the syrup and lay out on a plate.
  8. Garnish the Malpoa with chopped almond & enjoy it hot or cold.

1 comment:

  1. Hi Abhishek Singh,

    Whoaa! “Jadoh”…whif of earthly flavors of Meghalaya bringing in the beauty of pork blended with bay leaves and ginger…yummm!

    Triumphed in our tryst at “Aloo dum Awadhi”! We’re tempted to come in here often ;)

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    Bon Appetite!


    Thanks & regards,
    Hamida, Content Manager, Sulekha US