Traditional Indian Cousins Vegeterian
By Lalit Niranjan.
ALU - MATAR - GOBHI PULAO
INGREDIENTS
½ kg (2 cup) basmati rice
½ cup alu (potato) skin peeled
½ cup gobhi (cauli flowers) cut into 1”X1” size
¼ cup matar (green Pease)
2 tsp jeera, 6-8 pepper corns
2 bay leaves, 4-6 green cardamom
1-2 black cardamom, 3-4 cloves
1”x1 cinnamon stick, 1 tsp gram masala
4-6 green chilly
A pinch of saffron soaked in milk or water
¼ cup desi ghee, ¼ cup refined oil
FOR GARNISHING
A bunch of coriander leaves finely chopped
8-10 raisins, ¼ cup cashew nuts
PREPARATTION & METHOD
1 Soak the rice in water for 45 minutes, strain the excess water, and keep aside
2 Heat oil in a handi, sauté the alu, gobhi and matar, take it out and keep aside
3 Add desi ghee in the handi, add bay leaves, jeera, let it splutter, now add both the cardamom, cloves cinnamon stick and green chilly, sauté for a while
4 Add the soaked rice, stir and fry till the water contain of the rice is dried, add 4 cups of water and all the fried vegetables, let it boil; add soaked saffron and garam masala powder. Cover it with the lid
4 Cook on medium heat, when the water start bubbling, simmer it and cook till all the water is absorbed and rice is done, ( the lid can be taken out if necessary for water to be completely absorbed.)
5 Garnish with coriander leaves, raisins and cashew nuts,
6 Serve hot.
NOTE: The best combination with this type of pulao is mutton or chicken for non vegetarian and chana dal, alu dum for vegetarian.
BENGALI PULAO
INGREDIENTS
½ kg rice, soaked for 45 minutes in water
2 bay leaves, 1 tsp jeera
2 tsp raisins, 12-14 cashew nuts
6 cloves, 6 cardamoms1" piece cinnamon
1 onion finely sliced, 1 tsp. ginger paste
½ tsp. sugar, saffron soaked in a tbsp. of milk
¼ cup desi ghee
Salt to taste, Hot water
METHOD
1 Clean, wash and soak rice for 45 minutes in water.
2 Heat a handi add desi ghee, add cloves, cinnamon, cardamom, cashews add bay leaves, let it splutter, take it out and keep aside.
3 Now add jeera and sauté it, add onion and fry till golden brown, add ginger paste cook till light brown.
4 Add soaked rice, salt and sugar, fry for a few minutes, and add raisins, saffron-milk mixture, fried cloves, cinnamon, cardamom and cashew nuts
5 Add hot water, (quantity of water should be 1” over the level of rice), first cook on medium heat with lid on, then when the bubbles start coming, DUM it till it is cooked, finally remove the lid and cook for some extra time to allow extra water to completely evaporate.
6 Garnish with nuts and fried onions, serve hot.
NOTE: For measurement of quantity of water to be added, measure the rice in any container by volume, double the quantity of water and extra bit of water as per quality of rice. It is very
DUM: Cooking on low flame of heat with lid on is known as DUM
PLAIN JEERA PULAO
INGREDIENTS
½ kg basmati rice (2 cup)
2 tsp jeera (cumin seed)
1 medium size onion finely sliced
1 tsp bhunna (fried) crushed jeera
4-6 green cardamom, 1 black cardamom
3-4 cloves, ½ tsp mace
A pinch of saffron soaked in milk or water
3-4 bay leaves, 1”x1 cinnamon stick
2 tbsp beaten yoghurt
¼ cup desi ghee
Salt to taste
FOR GARNISHING
A bunch of coriander leaves finely chopped
¼ cup cashew nut
¼ cup almonds
8-10 raisins soaked in water
PREPARATION
Soak rice in water for 45 minutes, rinse the excess water and keep side
METHOD
1 Heat ghee in a handi, add jeera and bay leaves, let it splutter, add green and black cardamom, cloves and mace, fry for a minute, add rice and fry it for few minutes till the grains of the rice is done (all water is absorbed and grains are dried), add yoghurt and cook for few minutes
2 Add about 4 cups of warm water, let it boil on medium heat, when the bubbles start appearing, simmer it with the lid cover, cook till all the water is absorbed and rice is done
3 Garnish with coriander leaves, cashew nut, almonds and raisins
4 Serve hot
ALU PARATHA
INGREDIENTS
2 cups wheat flour
¼ kg potatoes boiled and mashed
6-8 green chilies finely chopped
¼ cup coriander leaves finely chopped
1 onion finely chopped
1 tbsp anardana or ½ tsp amchur powder
½ tsp coriander powder
¼ tsp garam masala powder
½ tsp ajwaine, a pinch of hing
½ cup milk
1 tsp chat masala
¼ cup desi ghee
Salt to taste
PREPARATION & METHOD
1 knead flour in milk, add salt to taste and make dough of it, keep aside for 45 minutes, make small ball of dough, keep aside.
2 Mix all the ingredients thoroughly for stuffing in a bowl (except ghee), add this mixture to the mashed alu and mix thoroughly; this is the mixture for stuffing
3 Roll the small ball it in to circular roti; brush it with ghee on top,
Place about 2 tbsp stuffing mixture in the center and close the ends of the roti and seal it from all ends nicely so that stuffing doesn’t come out while rolling
4 Now make the roti of the stuffed ball, heat the tawa put the rolled paratha on it cook both side till it is done, brush it with 1 tbsp of ghee on both the sides, and cook it till crispy brown
5 Serve hot with chutney and raita.
CHANA DAL BHARI KACHODI
INGREDIENTS
½ cup chana dal
2 cup wheat flour
½ cup milk
½ tsp turmeric powder
½ red chilly powder
½ tsp ginger paste
½ tsp garam masala powder
¼ cup coriander leaves finely chopped
1 tbsp desi ghee, 1 cup refined oil
1 tsp lemon juice
Salt to taste
PREPARATION AND METHOD
1 Soak the dal in water for about 2 hrs, heat a pan, add desi ghee and sauté the dal, add salt to taste, add water and cook till dal is softened and done
2 Blend the dal in a mixer and make thick paste of it, add lemon juice and keep aside
3 Knead flour in milk, add salt to taste and make dough of it, keep aside for 45 minutes, make small ball of dough, and keep aside
4 Add all the ingredients to the blended dal and mix thoroughly; this is the mixture for stuffing
5 Roll the small ball in to circular roti; brush it with ghee on top,
Place about 2 tbsp stuffing mixture in the center and close the ends of the roti and seal it from all ends nicely so that stuffing doesn’t come out while rolling
4 Now roll and make about 2’ to 3” round shaped kachodi of the stuffed ball, heat oil in a kadahi, gently slide this kachodi and deep fry, repeat this procedure with all the balls,
5 Serve hot with any vegetable sabji and salads and curds.
MOONG DAL BHARI KACHODI
INGREDIENTS
½ cup moong dal
2 cup wheat flour
½ cup milk
½ tsp turmeric powder, ½ red chilly powder
½ tsp garam masala powder
A pinch of hing, ½ tsp crushed black pepper corns
¼ cup coriander leaves finely chopped
1 tbsp desi ghee, 1 cup refined oil
1 tsp lemon juice
Salt to taste
PREPARATION AND METHOD
1 Soak the dal in water for about 1hr, heat a pan, add desi ghee and sauté the dal, add crushed black pepper corns and salt to taste, add water and cook till dal is tender, softened and done
2 Blend the dal in a mixer and make thick paste of it, add hing, lemon juice, mix well and keep aside
3 Knead flour in milk, add salt to taste and make dough of it, keep aside for 45 minutes, make small ball of dough, and keep aside
4 Add all the ingredients to the blended dal and mix thoroughly; this is the mixture for stuffing
5 Roll the small ball in to circular roti; brush it with ghee on top,
Place about 2 tbsp stuffing mixture in the center and close the ends of the roti and seal it from all ends nicely so that stuffing doesn’t come out while rolling
4 Now roll and make about 2’ to 3” round shaped kachodi of the stuffed ball, heat oil in a kadahi, gently slide this kachodi and deep fry, repeat this procedure with all the balls,
5 Serve hot with any vegetable sabji, salads and curds.
SATTU BHARI PARATHA
What is sattu?
It is like besan but there is difference in making the sattu, the chana dal prepared from Bengal grams are roasted in sand in a clay utensils and then grinded to make a fine powder known as sattu. It is widely used in Bihar, Utter Pradesh and Begal, Because of its Sondhapan, a kind of flavor generated by virtue of being roasted in clay utensils, has a unique taste, it is highly recommended to make this recipe
INGREDIENTS
2 cups wheat flour
½ cup milk
1 cup sattu
6-8 green chilies finely chopped
¼ cup coriander leaves finely chopped
1 onion finely chopped
½ tsp mangraila or kalaunji
½ tsp ajwaine, a pinch of hing
¼ cup desi ghee
Salt to taste
PREPARATION & METHOD
1 knead flour in milk, add salt to taste and make dough of it, keep aside for 45 minutes, make small ball of dough, keep aside.
2 Mix all the ingredients thoroughly for stuffing in a bowl (except ghee), add this mixture to the sattu and mix thoroughly; this is the mixture for stuffing
3 Roll the small ball it in to circular roti; brush it with ghee on top,
Place about 2 tbsp stuffing mixture in the center and close the ends of the roti and seal it from all ends nicely so that stuffing doesn’t come out while rolling
4 Now make the roti of the stuffed ball, heat the tawa put the rolled paratha on it cook both side till it is done, brush it with 1 tbsp of ghee on both the sides, and cook it till crispy brown
5 Serve hot with chutney and raita.
SATTU KI LITTIE (SUFFED SATTU)
What is sattu?
(It is like besan but there is difference in making the sattu, the chana dal prepared from Bengal grams are roasted in sand in a clay utensils and then grinded to make a fine powder known as sattu. It is widely used in Bihar, Utter Pradesh and Bengal, Because of its Sondhapan, a kind of flavor generated by virtue of being roasted in clay utensils, has a unique taste, it is highly recommended to make this recipe)
INGREDIENTS
2 cups wheat flour
½ cup milk
1 cup sattu
6-8 green chilies finely chopped
¼ cup coriander leaves finely chopped
1 onion finely chopped
½ tsp mangraila or kalaunji
½ tsp ajwaine, a pinch of hing
¼ cup desi ghee
Salt to taste
PREPARATION & METHOD
1 knead flour in milk, add salt to taste and make dough of it, keep aside for 45 minutes, make small ball of dough, keep aside.
2 Mix all the ingredients thoroughly for stuffing in a bowl (except ghee), add this mixture to the sattu and mix thoroughly; this is the mixture for stuffing
3 Roll the small ball it in to circular roti with your hand, add few quantity of stuffing mixture into it, seal it from all the ends so that stuffing does not come out, repeat this procure wit all the all the ball, keep aside, this stuffed mixture is known as LTTIE
4 Make fire of imali ka koila (charcoal from tamarind tree) with Cow dung Goetha (specially used in making fire in festivals), place the stuffed mixture in the fire, cook for some time, in between turn it in side the fire so that it is cooked from all ends, a little of desi ghee may also be added while cooking, it may be added that it is cooked in low fire, when done, take it out and keep aside
5 Now heat oil in a bowl, putt all the little and serve with specially made chutney of baingan and tomato
STUFFED GOBI PARATHA
INGREDIENTS
½ cup grated caulis flowers
2 cups wheat flour
6-8 green chilies finely chopped
¼ cup coriander leaves finely chopped
1 onion finely chopped
1 tbsp anardana or ½ tsp amchur powder
½ tsp coriander powder,
1tsp crushed black pepper corns
½ tsp ajwaine, a pinch of hing
½ cup milk
¼ cup desi ghee
Salt to taste
PREPARATION & METHOD
1 knead flour in milk, add salt to taste and make dough of it, keep aside for 45 minutes, make small ball of dough, keep aside.
2 Heat some ghee in a pan, sauté the caulis flowers with crushed pepper corns and little bit of salt, keep asides.
2 Mix all the ingredients thoroughly for stuffing in a bowl (except ghee), add this mixture to the fried caulis flowers and mix thoroughly; this is the mixture for stuffing
3 Roll the small ball it in to circular roti; brush it with ghee on top,
Place about 2 tbsp stuffing mixture in the center and close the ends of the roti and seal it from all ends nicely so that stuffing doesn’t come out while rolling
4 Now make the roti of the stuffed ball, heat the tawa put the rolled paratha on it cook both side till it is done, brush it with 1 tbsp of ghee on both the sides, and cook it till crispy brown
5 Serve hot with chutney and raita.
GREEN PEAS KACHODI
INGREDIENTS
1 cup matar (green peas)
2 cup wheat flour
½ cup milk
½ tsp turmeric powder, ½ red chilly powder
½ tsp ginger paste, ½ tsp kasuri methi
½ tsp garam masala powder
A pinch of ajwine and mangraila
¼ cup coriander leaves finely chopped
1 tbsp desi ghee, 1 cup refined oil
1 tsp lemon juice
Salt to taste
PREPARATION AND METHOD
1 Boil the green peas in water till it is tender, take it out, blend it in a mixture and make a thick paste, keep aside.
2 Knead flour in milk, add half of the blended peas to the flour, add salt to taste and make dough of it, add lemon juice and keep aside for 45 minutes,
3 Make small ball of dough, and keep aside
4 Now add all the ingredients to the blended green peas and mix thoroughly; this is the mixture for stuffing
5 Roll the small ball in to circular roti; brush it with ghee on top,
Place about 2 tbsp stuffing mixture in the center and close the ends of the roti and seal it from all ends nicely so that stuffing doesn’t come out while rolling
4 Now roll and make about 2’ to 3” round shaped kachodi of the stuffed ball, heat oil in a kadahi, gently slide this kachodi and deep fry; repeat this procedure with all the balls,
5 Serve hot with any vegetable sabji and salads and curds.
LACHCHEDAR PARANTHA
(A parantha prepared in many layers is known as lachchedar prantha. The upper layer of the parantha is crispy and the inside layer is soft),
INGREDIENTS
1 cup wheat flour
1 cup white flour (maida)
½ cup desi ghee or refined oil
½ cup milk
Salt to taste
PREPARATION & METHOD
1 Mix wheat flour and maida together, add 1-2 tbsp of ghee and knead it in milk till the dough is very pliable.
2 Make small balls of lemon size roll the ball to make round shape of the roti
3 Now apply little ghee on the inside surface, shape this roll into a coiled circle, then flatten with hand
4 Roll out each coiled circle into a of round roti (about 4” disc), repeat this entire procedure (2-4) once again
5 Heat a tawa, place this parantha on the tawa, cook it on both side, spread ghee on the top side, cook for a while, then gently flip over and apply ghee once again, gently press the parantha, rotating it, for about a minute, flip and repeat the process. ,
6 Serve hot