NORTH  INDIAN

KARELA MASALEDAR

Ingredients: 2 tsp coriander powder, 1 tsp red chilli powder, 1 tsp turmeric powder, oil to fry, 5 -6 bitter gourd, salt to taste, 2 medium sized onions, 1 tsp dry mango powder

Preparation: Take off and reserve the scrapings of the karelas.  Give a slit on one side and take off all the seeds. Cut karelas into thin slices. Wash and rub two table spoons salt all over the karelas and its scrapings. Set aside for 3-4 hours. Wash completely again and squeeze dry the karelas. Heat up oil in kadhai. Deep fry the cut karelas till dark brown and crisp. Take off the karelas and keep aside. Slice onions. Heat up 3 tblsp of oil in a kadai. Mix in cut onions.  Stir fry for 3-4 minutes till they are transluscent. Mix in scrappings of karela and let it stir fry till onions are a little brown. Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder. Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes. Mix in salt if needed.  Serve hot with chappatis.


RAJASTHANI MARWADI GATTA KADHI

Ingredients: 1 tblsp vegetable fat (ghee), 1/2 tsp coriander seeds, oil for deep frying, a pinch baking powder, 2 cup coriander leaves chopped, 1 tsp red chilli powder, 1 tsp turmeric powder, 1 tsp turmeric powder, 2 cup bengal gram flour (besan), 4 curry leaves, salt to taste, 1 tsp red chilli powder, 1/4 tsp cumin seeds, 2 cup yogurt, 1 tsp green chillies chopped.

Preparation: Keep 2 tblsp besan aside for kadhi. Mix remaining besan with baking powder, turmeric powder, red chilli powder and salt. Mix in water little at a time to make hard dough. Knead well, rest it for 10 minutes and then divide into four equal portions, roll them in cylindrical shape and then boil in salted water until cooked. Take off and cut into small pieces. Deep-fry these pieces in medium hot oil until lightly browned. Remove and leave aside. Mix remaining besan with curd thoroughly. Heat up ghee, mix in coriander seeds, cumin seeds, green chillies, curry leaves and stir fry for a moment. Mix in besan and curd mixture, red chilli powder, turmeric powder and stir fry on low heat, stirring continuously, for a few minutes. Mix in water, adjust salt and stir fry until it returns to medium thick consistency. Mix in fried gatte, bring to a boil, top with cut green coriander leaves and serve hot.


ONION ADAI RECIPE

Ingredients: 2 cups Parboiled Rice (ukda Rice), 1/4 cup Red Gram Split (masoor Dal), 1/4 cup Bengal Gram Split (chana Dal), 1/4 cup Pigeon Pea Split (arhar Dal), 1/2 cup Black Gram Split (urad Dal), 4 Green Chillies, 1 inch Ginger, 1/4 cup Coriander Leaves (chopped), 10-12 Curry Leaves, 8 Red Chillies Whole, Salt to taste, 1/4 tsp Asafoetida, 1 Onion, 1/4 cup Coconut (scraped, Refined Oil to fry

Preparation: Wash and soak the rice and the dals for about 4 hours. Wash and grind the green chillies, ginger, coriander leaves, curry leaves with red chillies and salt to a coarse paste. Peel and chop the onion finely and keep aside. Drain and grind the rice and dal to a coarse batter. Rest the batter for about an hour. Mix the paste, asafoetida, onion and coconut to this batter and mix well. Check for salt and keep aside. Heat a heavy dosa griddle, smear oil and spread one ladle full of this batter to a thick circular shape. Make a few holes in the center. Pour oil on the sides and in the center, cover and cook over low heat. Turn over and pour the oil and let it cook till it is crisp all around and golden brown in color. You can make about 8-10 adais. Serve hot with the chutney of your choice.


BENGALI Aloo

Phulkopir Dalna

Ingredients: 1 tblsp red chilli powder, 1 tblsp cumin powder, 1/2 tsp garam masala whole, 500 gms potatoes, 2 tblsp ghee, 2 tblsp ghee, 1 tsp turmeric powder, 1 kg cauliflower, 2 tblsp coriander powder, 4 medium tomatoes, 2 medium onions, 2 bay leaves, oil to deep fry ,4 tblsp mustard oil

Preparation: Take off and cut the potatoes into quarters, cut the cauliflower into medium sized florets, cut tomatoes into quarters. Take off and cut the onions. Heat up oil in a pot and when very hot fry the potatoes lightly and drain. Then fry the florets of cauliflower till they turn a little brown. Remove and keep it aside. Take off the oil. In the same pot heat up ghee and mix in the bay leaves and the whole garam masala and stir fry for 30 seconds.  Mix in cut onion and fry till golden in colour. Mix in the masala powders and stir fry for a minute taking care that the masala does not stick to the bottom. Mix in a tblsp of water if necessary. Mix in the potatoes, cauliflower and the tomatoes. Stir fry for a while. Mix in a cup of water, cover and stir fry over medium heat Stir from time to time. Take off from heat up when the vegetables are cooked and nearly dry.


Punjabi Daal Maharani

Ingredients: 1/4 cup Rajma, 1/4 cup Whole Urad dal, 1/4 cup Chana dal, 1 Onions, chopped, 2 Tomatoes, chopped , 3 Green chillies, sliced, 1/2 inch Ginger, Grated , Salt To taste, 1 Pinch Turmeric Powder, 1 tsp Red chilli powder , Corainder leaves,1 tbsp Handful Butter, 1/4 cup Cream, 1/4 tsp Cumin seeds, 1/4 tsp Mustard seeds

Preparation: Soak rajma, urad daal and chana dal overnight. Pressure cook the urad dal, chana dal and rajma. Mash them a little. Keep aside. Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter. Add ginger and chillies.  Fry for few minutes. Add chopped onions and tomatoes. Cook until done. Add salt, red chilli powder, turmeric powder and stir well.  Add the mashed dals and boil for few minutes. Add cream, corainder leaves and mix well. Serve the dal maharani hot with roti.


MAKKI PANEER PAKORA

Ingredients: 1/2 tsp cumin powder, 2 tblsp coriander leaves chopped, oil for deep frying, 6 tblsp bengal gram flour besan, salt to taste, 2 tsp ginger chopped, 2 tsp garlic chopped, 2 green chilli chopped, 1 cup milk, 1 3/4 tsp dry mango powder amchur, 1 onion chopped, 100 gms cottage cheese (paneer), 200 gm corn fresh (makki)

Preparation: Crush the corn in a blender. Grate the cottage cheese. Heat up oil in a pan, mix in cut ginger and garlic and stir fry till pink. Mix in crushed corn and stir fry. Mix in salt and mix. Mix in milk and stir fry to get a creamy texture. When the corn is cooked, transfer to a round dish and cool. Mix in grated paneer, cut onion, cut green chillies, cumin powder, amchur powder and cut coriander leaves. Adjust salt and mix well. Mix in besan for binding and mix in a little milk if the mixture is too thick. Make even sized balls with hand or tablespoon.  Heat up oil and deep fry the pakoras on medium heat up till golden brown. Remove and keep on an absorbent paper to soak excess oil.  Serve hot.


BHINDI CURRY

Ingredients: 1 kg Bhindi(okra), 1 large sized onion (chopped) , 2 medium sized tomatoes (chopped) , 1 tblsp ginger garlic paste, 1 tsp cumin seeds, 1 tsp red chilly powder, 2 tsp coriander powder , 1 tsp garam masala, 1/4 tsp turmeric powder, salt to taste, Oil

Bhindi Curry:- Wash and dry bhindi.Cut them in two halves. Heat oil in a wok or kadai.Add cumin seeds to it and let it splutter. Add chopped onions and ginger garlic paste.Fry till they are golden brown. Now add chopped tomatoes, turmeric powder, red chilly powder, coriander powder and mix well. Let it cook till the oil separates. Add little water and let it simmer. Now add the cut bhindi, alt and garam masala and cook till bhindi is done. Serve hot okra curry with chapatis.