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Mohan's Tested Recipes

Mohan's Tested Recipes

Last Updated: Sunday, 04 January 2009 Download PDF

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Mohan's Tested Recipes

Index

MOHAN'S TESTED RECIPES ................................................................................. 1 INDEX................................................................................................................. 2 FOREWORD......................................................................................................... 4 DISCLAIMER ......................................................................................................... 4 BASIC COOKING TIPS......................................................................................... 5 1 BREAKFAST ................................................................................................... 6 1.1 1.2 1.3 1.4 1.5 1.6 2 SABUDANA KHICHDI ....................................................................................... 6 UPMA ........................................................................................................ 7 POHA ........................................................................................................ 8 IDLI .......................................................................................................... 9 DOSA ...................................................................................................... 10 RAVA DOSA ............................................................................................... 11

DAILY KHANA ............................................................................................. 12 2.1 2.2 2.3 2.4 2.5 2.6 TOOR DAL ................................................................................................. 12 MOONG DAL .............................................................................................. 12 MASOOR DAL ............................................................................................. 12 SAMBAR ................................................................................................... 13 RASAM ..................................................................................................... 14 KADHI ..................................................................................................... 15

3

MAIN COURSES ........................................................................................... 16 3.1 3.2 3.3 3.4 3.5 3.6 3.7 3.8 3.9 3.10 3.11 3.12 3.13 3.14 3.15 3.16 3.17 3.18 3.19 3.20 3.21 GENERAL PROCEDURE ................................................................................... 16 STUFFED CAPSICUM ..................................................................................... 17 CHOLE ..................................................................................................... 18 EGG CURRY ............................................................................................... 18 MENTHI GUNDA DONDAKAY ............................................................................ 18 ANAPKAY PAPPU KORA................................................................................... 18 BAIGAN BHARTA.......................................................................................... 18 RAJMAH.................................................................................................... 18 TORAI KI SABJI: ......................................................................................... 18 CABBAGE WITH COCONUT ............................................................................ 18 LAUKI KA KOFTA ...................................................................................... 18 MALAI KOFTA .......................................................................................... 18 ALOO MUTTER PANEER ............................................................................... 18 ALOO DUM ............................................................................................. 18 PALAK PANEER ......................................................................................... 18 WOOD ROASTED VEGETABLES ....................................................................... 18 SADDI (PULIHARA).................................................................................... 18 KHICHDI ................................................................................................ 18 PONGAL ................................................................................................. 18 SOYABEAN NUGGETS CURRY ......................................................................... 18 PAV-BHAJI ............................................................................................. 18

4

SWEET DISHES............................................................................................ 18 4.1 4.2 4.3 SUJI HALWA .............................................................................................. 18 AMRAKHAND .............................................................................................. 18 SHRIKHAND ............................................................................................... 18

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4.4 4.5 4.6 5

GAJAR KA HALWA ........................................................................................ 18 KHEER ..................................................................................................... 18 GULAB JAMUN ............................................................................................ 18

CHUTNEYS................................................................................................... 18 5.1 5.2 5.3 5.4 5.5 TOMATO DAHI CHUTNEY ................................................................................ 18 TOMATO CHUTNEY ....................................................................................... 18 CORIANDER & TOMATO CHUTNEY ...................................................................... 18 BEETROOT CHUTNEY ..................................................................................... 18 ONION CHUTNEY ......................................................................................... 18

6

POWDERS ................................................................................................... 18 6.1 6.2 6.3 6.4 6.5 6.6 SAMBAR POWDER ........................................................................................ 18 RASAM POWDER .......................................................................................... 18 IDLI POWDER ............................................................................................. 18 NOOLGUNDA .............................................................................................. 18 KANDIGUNDA ............................................................................................. 18 RED LASOON & COCONUT POWDER ................................................................... 18

7

PICKLES ...................................................................................................... 18 7.1 7.2 7.3 7.4 7.5 DOSAKAYA PICKLE ....................................................................................... 18 SAUNF PICKLE ............................................................................................ 18 GOBI PICKLE .............................................................................................. 18 SWEET MANGO ........................................................................................... 18 SMALL PIECES MANGO .................................................................................. 18

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Mohan's Tested Recipes

Foreword

The purpose of this document is to present in a easy to refer manner, some of the simpler Indian cooking techniques and also to enable the novice cooks to get started and make delicious meals on their own. All of the recipes detailed here are vegetarian. They are not my inventions. These have been taken from my mother, expert ladies from different regions of India, various Internet sites, and compiled in this easy to reference document. Also, I have tried each and every recipe mentioned in this cookbook and hence there shouldn't be any doubt that some of them are not feasible.

(The presentation & structure of the recipes is being improved on a daily basis)

Disclaimer

Mohan is not responsible for any illness, injury or death causing out of experimenting the recipes listed in this document. The responsibility for healthy and responsible cooking lies totally with the cook(s) concerned. This document is free to distribute and modify as per the individual wishes. I may not be contacted for any unsolicited complaints, suggestions or future editions of this document. I will release updated versions of this document at my own time and location and to people whom I wish.

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Mohan's Tested Recipes

Basic Cooking Tips

o o o Cooking requires patience. Always try and cook at Medium or Low flame. High flame cooking results in the food being burnt. The size and shape of chopped vegetables contributes a lot to the taste.

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1 Breakfast

1.1 Sabudana Khichdi

Ingredients: Name Potato Green Chillies Peanut powder Lemon Juice Ginger Cumin seeds Quantity 1 small #2 ½ cup 1 tsp 1 small piece 2 tsp Name Grated Coconut Coriander leaves Sabudana Quantity ½ tsp 2 cups

Method: · Soak sago as per the technique below: o Wash sago with water and drain. o Sprinkle little water and let sago absorb the moisture. o After 2 hrs, the seeds would have absorbed the water. Mix gently to separate stuck seeds and sprinkle water again. o Continue the above process till sago is soft and ready. Now add peanut powder, salt, sugar, lemon juice, soaked sago and mix in a bowl. Cut green chillies into small pieces and grate ginger. Heat oil or ghee in a pan. Add cumin seeds, potato pieces and chilies. As soon as potatoes are tender, add sago and stir. Cook uncovered for sometime and mix gently so that sago will not stick to the bottom. Garnish with coconut and coriander leaves. Serve hot.

· · · · · · · Tip: · · ·

As mentioned above in step 2, add all the ingredients to the soaked sago before cooking. While making khichdi, do not cover the pan; else it will turn into an elastic ball. Khichdi tastes excellent if tossed continuously while cooking. Variation: Try something different, yet tasty by adding grated boiled potato instead of the chopped one.

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1.2 Upma

Ingredients: Name Green Chillies Chana Dal Urad Dal Ginger Mustard seeds Curry leaves Quantity #2 1 tsp 1 tsp 1 small piece 1 tsp Few Name Rava (OR Sevai) Water Potato Onion Peanuts Green Peas Quantity 1 cups 2.5 cups 1 small 1 2-3 tsp 2-3 tsp

Method: · · · · · · · · · · · · Lightly roast peanuts in a kadhai and put them aside. You may add cashews also. Chop potatoes into small pieces. Take about 1.5 tablespoon of oil in the kadhai. Heat it for some time. Then split rai, chana dal, urad dal, ginger, kadi patta and green chillies for some time. Then add the onions. Keep frying everything till the onions turn slightly brown. Add green peas, chopped potatoes & peanuts and let them fry for a short time. Then add water (2.5 cups) and let everything boil for some time. Add salt in this boiling water. After boiling for some time, add rava. This has to be done carefully. Take rava in a glass and pour it slowly with one hand and at the same time stir the water with the other hand. Otherwise small moulds will be formed. Mix everything properly for 2-3 min. In the end, add 1.5 tsp of ghee and cover with a lid.

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1.3 Poha

Ingredients: Name Green Chillies Ginger Cumin seeds Mustard seeds Turmeric Powder Coriander leaves Quantity #2 1 small piece 1 tsp 1 tsp 1 tsp Name Potato Onion Peanuts Green peas Lemon Juice Rice Flakes (poha) Quantity 1 small 1 2-3 tsp 2-3 tsp 1 tsp 2-3 cups

Method: · · · · · · · · · Wash poha thoroughly. Drain water. Keep very little water in it, so that poha will become soft (10min.is enough). Chop potatoes into small pieces. Lightly roast peanuts in a kadhai and put them aside. Now heat 2-3 tbsp of oil in the kadhai. Put mustard seeds, green-chillies & ginger. Add onions and let them fry for a while. Add chopped potatoes, peas & turmeric. Turmeric should be a bit more than the usual for good yellow colour. Let this entire mix fry for a while with lid closed till potatoes become soft. Then put Poha, salt and stir well. After 3 min of stirring, squeeze 1 lemon and close the lid. Garnish with coriander leaves (& optional fresh grated coconut) before serving.

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1.4 Idli

Ingredients: Name Urad Dal Idli Rava Quantity 1 cup 2 cups Name Quantity

Method: · · · · · · · Soak urad dal in water overnight. Soak Idli rava in water for 1 hr prior to make the dough. Drain all the water from the soaked urad dal and make a thick paste. Add very little water while making paste, only if necessary. Drain all water from the soaked idli rava. Mix idli rava and urad dal paste. Add salt to this mix. Let this mix for 8 hrs in a warm place (longer if room temp is cold). Make idli the following day.

[The above ratio makes 24 idli's]

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1.5 Dosa

Ingredients: Name Urad Dal Rice Quantity 1 cup 3 cups Name Quantity

Method: · · · · · Soak urad dal & rice in water overnight but in separate vessels. The next day, mix the two and grind them in a blender (or mixie) to make a fine paste While preparing the paste, add water in the blender as and when required. Add salt to the dough and let it stay for 8 hrs in a warm place (longer if room temp is cold) Make dosas the next day.

Potato Sabji for Dosa: Heat oil, add rai, jeera, green chillies, chana dal & onions (long cut). Fry well. Then add boiled potatoes, haldi and salt.

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1.6 Rava Dosa

Ingredients: Name Suji Rava Rice Flour Maida Coconut pieces Onion Quantity 1.5 cup 2.25 cup 1 cup Name Curd / butter milk Green Chilli Ginger Salt Quantity 1 cup 2-3 1 small piece To taste

Method: · · · · · · · Crush ginger & green chilli using a pestle. Finely chop onion & fresh coconut. Prepare buttermilk from curd by adding water. Soak maida in butter-milk for 30 min. Then add rice flour, suji, crushed chilli, ginger, salt & coconut to the mix Add water if necessary to make the consistency of the batter very thin. Let it stand for 2 hrs. Add onion to the mix just before you start making dosas.

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2 Daily Khana

This section mainly documents the procedure for the items that one would make on a daily / weekly basis. The recipes are healthy for the family and are tasty as well. One would think that there is no need to document something that you do on daily basis, but my experience shows that one tends to forget a few crucial details sometimes and this result in a very tasteless dinner.

2.1 Toor Dal

Vary your everyday dal dish by changing the seasoning and tempering (Tadka) ingredients. Try boiling the dal with salt, turmeric and tomatoes, tempering it with curry leaves, mustard and onions fried in oil, and finishing with green chillies, sambar masala and 'kokum' pieces.

2.2 Moong Dal

2.3 Masoor Dal

Name Onions Tomatoes Ginger, garlic, green chilli & onion paste Turmeric Powder Bay leaves Cardamom Cloves Cinnamon Quantity ½ large #2 25 gm ¼ tsp #1 #2 #1 #3 Name Coriander Powder Coriander Leaves Lemon Juice Quantity ½ tsp 10 gm 10 ml

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2.4 Sambar

Ingredients: Name Onions Beans Lauki Raddish (Mooli) Drumstick Grated Coconut Quantity 1 ½ ½ 3 5 tsp Name Tomatoes Tamarind Lady's Finger Tur Dal Sambar Powder Turmeric Powder Quantity 2 3 tsp 3 1 cup 4 tsp To taste

Method: · · · · Soak little tamarind in a small amount of water & keep aside. Also boil dal (1 small glass) and keep. Put finely sliced onions, drumsticks, doodhi, raddish, beans and tomato pieces in a vessel of water and heat. The water should just about cover the vegetables. Add salt and turmeric powder. Boil the vegetables till they have become soft. Put tamarind juice while boiling. Once boiled; take the boiled vegetables out in another vessel. Don't throw away the stock (boiled water). Now take the boiled dal and add the boiled vegetables. Slowly add the stock till you reach the desired level of consistency for your sambar. Heat this on medium heat. Add sambar powder & grated coconut and allow it to boil for about 5-10 minutes on medium-low heat. Keep stirring while putting sambar powder or else it will form lumps.

·

·

For popu / tadka: Heat oil (very hot) and put mustard, dry red chillies, curry leaves & hing (in that order). Add this to the prepared sambar.

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2.5 Rasam

Method: · · · Take 2 cups of water and add tomato, imli, drumsticks, coriander leaves, salt & haldi. When it boils, lower the gas & add 1 tea spoon Rasam powder & let it boil for 3 min. Then add popu / tadka.

For popu / tadka: Heat oil (very hot) and put mustard, dry red chillies, curry leaves & hing (in that order). Add this to the prepared Rasam.

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2.6 Kadhi

· · · First boil dudi & tomatoes in water. Prepare butter milk & keep aside. Take 3-4 tsp of besan & mix in plain water. Add this besan mix to butter milk. When dudi boils, add butter milk mix to dudi.Add paste of ginger, coconut, chillies, dhania seeds.(2 tsps approx.) Keep on gas till the mixture boils (besan should not smell kaccha). Now for tadka take rai, jeera, red chillies, kadhi patta, hing, 2-3 methi seeds in hot oil & add to kadhi.

·

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3 Main Courses

3.1 General Procedure

· · · · · · · · · Take oil n & heat it slightly. Put jeera, wait for 10 sec, put green chillies. After 10 sec, put onions & pieces of ginger-garlic paste. Fry them for 2-3 mins. Put haldi, dhaniya jeera pwd & red chilli pwd. Then add potato pieces. Fry potatoes for 4min at least till they turn golden brown. You may need to add oil also. Now add tomatoes & salt. This helps in the potatoes to boil. After frying for 2min, add (beans/cauliflower/peas) Allow it to fry for 4-5mins & then put water. Let it boil till potatoes boil. Then add garam masala, coriander leaves & cover it.

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3.2 Stuffed Capsicum

Ingredients: Name Potatoes Onions Capsicum Mustard Seeds Cumin Seeds Broken Cashew Green Chilli Ginger Turmeric Powder Method: · · · · · · · · · · Peel potatoes, boil and mash. Heat oil in a pan and add mustard seeds. When they start spluttering add cumin seeds and cashew nuts. When the cashew nuts turn golden, add chopped onions, green chillies, ginger and sauté until the onions turn light brown. Add mashed potatoes, salt, turmeric & garam masala and stir for 2 minutes. Remove from heat, add the lemon juice and mix well. Cut the top part off the capsicums or cut in halves to form 2 cups. Remove the seeds and fill with potato mixture up to the brim. Place the capsicums upright in a greased baking pan with dollops of butter on top of each capsicum half. Bake for 30 to 35 minutes in an oven at about 160°C or until the capsicums are tender. Serve half portion per head. Quantity 500 gm 2 large 8 ­ 10 large ½ tsp ½ tsp 2 tsp 2 2 cm piece ½ tsp Name Lemon Juice Garam Masala Quantity 10 ml ¼ tsp

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3.3 Chole

Ingredients: Name Chick peas Onions Tomatoes Ginger, garlic, green chilli & onion paste Cumin Seeds Cumin Powder Coriander Powder Red Chilli Powder Garam Masala Method:

· · · · · · · Soak the chickpeas overnight and boil them with the tea bags and little salt. Chop the onions and the coriander leaves. Puree the tomatoes. Heat oil; add cumin seeds, bay leaves, cloves, cinnamon & cardamoms. Mix in the onions and sauté until golden. Add ginger, garlic, green chilli & onion paste (See Note 1). Sauté for about 2 minutes. Mix in the tomatoes and continuing sautéing. Add all the powders and the salt. Cook the mixture for another 5 minutes, stirring constantly. Add the chickpeas and boil, mashing a few grains with the spoon. Mix in the rest of the ingredients and simmer for 10 minutes. Serve garnished with coriander leaves, green chillies and tomatoes.

Quantity 250 gm (4 ppl) 1 large #2 50 gm ½ tsp ½ tsp 1 tsp ½ tsp ½ tsp

Name Chana / Chat Masala Coriander Leaves Lemon Juice Turmeric Powder Bay leaves Cardamom Cloves Cinnamon

Quantity ½ tsp 10 gm 10 ml ¼ tsp #3 #5 #3 #3

· ·

Note 1: Adding excess of ginger, garlic, chilli and onion paste would ruin the taste. Hence be careful with this paste

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3.4 Egg Curry

Ingredients: Name Quantity Name Quantity

Boiled Eggs Onions Tomatoes Ginger, garlic, green chilli, & onion paste Cumin seeds

#4 2 large #4 50 gms

Kitchen King Masala Coriander Leaves Lemon Juice Turmeric Powder Bay Leaves #3

1/2 tsp 10 gms 10 ml 1/4 tsp

1/2 tsp 1 tsp 1/2 tsp

Coriander powder Garam Masala

Method:

· · · · · · · · ·

Chop the onions and the coriander leaves. Puree the tomatoes. Heat oil, add cumin seeds, bay leaves, cloves. Mix the onions & saute untill golden. Add ginger, garlic, green chilli & onion" paste. Saute for about 2 minutes. Mix in the tomatoes & continuing sauteing. Add all the powders & the salt. Cook the mixture for another 10 minutes, stirring constantly. Ensure that a complete curry has been made & the tomatoes have boiled. Add the boiled eggs & simmer for 10 minutes. Garnish with coriander leaves. Serve hot.

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3.5 Menthi Gunda Dondakay

Add chopped dondakay, rai, jeera, hing to oil. Add salt & haldi(add tomatoes, optional). Put the plate & pour water on it. Do not add water inside the kadhai. Once you find that dondakay has boiled, add menthi gunda - 2 tsp. " Adding excess of ginger, garlic, chilli & onion paste would ruin the taste. Hence be careful with this paste.

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3.6 Anapkaya Pappu Kora

Boil moong dal & anapkay with salt & haldi. Moong dal should be a bit less. For tadka - Jeera, rai, green chillies, ginger, curry leaves, hing & urad dal.

Anapkaya: Option 2 for 0.5 kg sabji nuvulu pappu 1-2 tsp rice soaked, paste

1 small piece cocnt, nuvulu, 2-3 chilles - make paste

boil anapka with salt n water

after this, add paste to anapkaya. The south indian tadka.

======== Pathauli

Small glass chana dal, soak and make paste like chana daal vada.

finely choopped onions, dry chilli, add oil, avalu, and onions from above. Then add chana daal paste

Once this has fried, then add boiled beans. cook for sometime. Ready.

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3.7 Baigan Bharta

Roast 1 brinjal nicely, peel the cover, mash it nicely & keep aside. In oil ,add rai, jeera, chopped ginger, garlic, green chillies. Fry nicely. Now add chopped onions, haldi. When they turn golden brown, add 1 tomato. Also add some peas & fry everything nicely for a while (till tomatoes turn puree type). Then add little bit of dhaniya powder, amchoor pwd. After 1 minute mix the brinjal paste & stir nicely, cook for a while (7-8 min). Garnish with coriander.

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3.8 Rajmah

Ingredients: Rajmah: 200 gms Chopped Onions : 1 cup Chopped Tomatoes: 11/2 cup Ginger Paste: 1 tbsp Red chilli pwd: 1 tsp Coriander pwd: 1 tsp Turmeric pwd: 1 tsp Chopped coriander leaves: 1 tbsp Cumin pwd: 1 tsp Bay leaf: 3 Garam masala pwd: 1 tsp Salt to taste

Method: 1. Soak rajmah (red kidney beans) overnight in 5 cups of water. 2. Boil or pressure cook soaked rajmah until soft & fully cooked. 3. Heat oil, add bay leaves, chopped onions & saute till golden brown. Add ginger-garlic paste. Cook for a minute. 4. Add red chilli pwd, coriander pwd, turmeric pwd & cumin pwd. Stir & add chopped tomatoes, cook till tomatoes are fully mixed with the masala. 5. Add boiled rajmah & cook on slow flame for 15 minutes. Add garam masala pwd & garnish with chopped coriander. 6. Cook till gravy is thick & rajmah coated with it. 7. Serve hot with steamed rice or chapaties.

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3.9 Torai Ki Sabji:

Ingredients: 3/4 kg Torai (Snake Gourd) 2 tbsp Clarified Butter 1/8 tsp Asafoetida 1 tsp Cumin Seeds 1 tsp Chopped Ginger 1/2 tsp Chilli Powder 2 tsp Coriander Powder 1/4 tsp Garam Masala 1/2 tsp Mango Powder 1/2 tsp Sugar 1 tbsp Coriander Leaves - to garnish Salt to taste.

Peel & chop the vegetables into pieces about 1 cm thick. Discard hard seeds if any. Place the chopped vegetables in water till ready to use.

Heat the clarified butter in a kadhai & add asafoetida & cumin seeds. Add ginger, saute & add chopped snake gourd; stir fry over high heat till it looks glossy.

Add chilli powder, coriander powder, salt, garam masala, mango powder, & sugar, mix well & lower the heat. Cover & simmer till cooked, stiring a few times to avoid scorching. Add little water if it sticks to the pan.

When soft & cooked through, serve garnished with fresh coriander leaves.

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3.10

Cabbage with coconut

1. Boil cabbage in microwave for 8mins (see occasionally if it needs more boiling) 2. Heat oil in kadhai,put mustard,hing,chana dal,urad dal,green-chillis.fry all thes for 2mins. 3. Now add cabbage n fry for 2mins. 4. Add coconut or 'noolgoonda' whichever you like.Stir for 1-2mins. 5. Off gas and cover.

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3.11

Lauki Ka Kofta

INGREDIENTS:

Besan (approx) Ginger paste,garlic paste,Onion paste Tomatoes(3) Dhania pwd - 1/2 tsp Mirchi pwd (approx) Garam masala - 1/2 tsp Coriander

METHOD ------Grate lauki.It will be a little watery.So,squeeze the water properly or else u'll have difficulty in making balls. Now, Take dry besan in such a qty that lauki mixes with it well.Then add grated lauki.Also add garam masala,mirchi pwd n little of salt. Don't add too much of salt or else water will start coming out.u can add it later if u want. Now mix everything well n make small balls,deep fry them n keep aside.

Gravy: Take oil n fry onion paste. when it turns brown, add Ginger ,garlic paste.Agn fry for a while n add tomato pieces.Fry all these well n then add dhania n mirchi pwd. Fry agn n then add 1-2 glasses(med sized) of water.Decide the qty of water according to the consistency that u want.When water begins to boil, add the balls n let them boil for 2 min.(add salt if u want) In the end, put coriander.

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3.12

Malai Kofta

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3.13

Aloo Mutter Paneer

Chop onions finely. make garlic ginger paste. chop 2 tomatoes. Cut small pieces of aloo. Cut paneer into small pieces and fry them lightly - light brown colour

Now, in a pan, put jeera, chopped onion and salt. Fry it till golden colour. Then add garlic ginger paste. Then add aloo, haldi and red chilli powder, dhanya powder and salt. Put lid so that they boil fast. [u can also use boiled aloo]. Now add tomato and allow it to fry for a while. Put peas n add water. Then when everything is cooked, add paneer at the end.

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3.14

Aloo Dum

Boil potatoes. Then fry them in little oil, till they change their colour slightly (golden).Now put this aside.

Make: Ginger-garlic paste. onion paste.

Take sufficient oil in kadhai. First fry onion paste till it becomes golden. Then put ginger-garlic paste and fry all. Then put salt, haldi, dhania pwd, mirchi pwd, tomatoes (4). Fry everything nicely till it turns into gravy type.(u shd see the oil coming out at the sides) Now, put quarter tsp of garam masala and fry again for 1-2 min. Now put 1 big glass of water and let it boil. When they start boiling put the potatoes and stir everything for 2min.

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3.15

Palak Paneer

Ingredients: 3 Bunches of palak 1 Onion (finely chopped) 1 Tbsp Ginger-garlic paste 10 Green chillies 1 Cup Milk 2 Tbsp Cream 1 Tbsp Garam masala powder 1 Tbsp Kasuri methi (dry fenugreek leaves) 500 gms Diced paneer 2 Big tomatoes (finely chopped)

Method: 1. Clean and wash palak nicely. Chop palak. 2. Boil palak and green chillies for 10 mins. Cool and grind to a fine paste. Roast kasuri methi on a tava for half a min (see that you don't burn it) and powder it by rubbing it between your palms. 3. In a kadhai fyr onions till brown. Add ginger-garlic paste and fry for 1 min. 4. Add chopped tomatoes and fry till oil separates. Add palak paste & kasuri methi and fry. Add milk, garam masala powder, cream and paneer. Add salt. Cook for 5 mins. 5. Before serving add butter (optional). 6. Serve hot with paratha or naan.

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3.16

Wood Roasted Vegetables

Tomatoes, garlic unpeeled, herb, sea salt, black pepper, extra virgin olive oil, peppers (capsicum) [cut like a boat & add pepper, salt, oil, herb] add oregano.

Wash asparagus and dry it, basil (sliced), finely sliced garlic, olives, sea salt, black pepper, olive oil, toss together, put in a tray and roast in an oven at 220 C for 5-10 min.

Zuchini - trip the ends, make paste of garlic, sea salt and olive oil, smear the paste on th zuchini. Put it in oven.

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3.17

Saddi (Pulihara)

Variation 1: With Tamarind Wash rice and boil it in an open vessel. Add haldi, salt & some butter / ghee / olive oil to it at the begining. Transfer the boiled rice to a vessel with a wide mouth (e.g. mixing dish) & cover it. Ensure that it remains hot so that the tadka can be added. Popu: Take some oil in a kadhai, heat it & put rai, dry red chilli's, peanuts, chana dal, urad dal, hing, curry leaves & diluted tamarind paste - in that order. Once the popu has fried well, transfer it to the rice dish. Add some lime juice to the rice. Mix well - it takes about 5 min for the entire thing to get mixed well. You may add "nuvul-gunda" to add taste to it as well.

Variation 2: With Lemon

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3.18

Khichdi

Ingredients: Rice - 1 glass Moong dal - 3/4 glass Jeera Tej patta Onions Potatoes - 1 Tomatoes - 1 Green chillies - 1-2 (slit vertically) Ginger paste Cauliflower (optional) Beans (")

Procedure:

Take cooker and put some oil in it.Add jeera,tej patta,onions,chillies, Ginger paste and fry for some time.Then add the potatoes,beans and cauliflower also. Fry all these together for some time. When they turn little brown,add tomatoes. Fry everything for some more time and then add rice and dal(after washing both).Stir all properly for some time and then add water(4.5 glasses).Add salt. Cover the cooker and boil till 2 whistles.Then put the gas in SIM for 10 min. Open only after 1/2hr.

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3.19

Pongal

1 SMALL GLASS OF RICE. 3/4glass of moong dal (means yellow dal). Mix it wash and then pour in to cooker with3 glass of water and one glass of milk or yu can take 1 and half glass of milk. close the lid and give two whistle then slow the gas and keep the cooker on a gas for 10 min. Now for seasoning take cashew nuts pepper little jeera and 1 or 2 green chillies. In a kadhai take one table spoon of ghee first put jeera green chillies then nuts and pepper etc. fry all till little rose colour. then pour in to cooker. Eat hot with curds or coconut chatani. one thing more abt pongal add salt also in the cooker and if u find more water left in the rice when u open lid then place the lid agn and boil sometime. sorry do not put the lid agn only put cooker on stove without lid and let that extra water evaporate

pepper means "whole pepper" - black round ones

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3.20 Soyabean Nuggets Curry

Ingredients: 15 Soyabean Nuggets 1 Medium Onion 4 Cloves of Garlic 1/2 inch Ginger 4 Tbsp Tomato Puree 1/2 tsp Dhania Powder 1/4 tsp Haldi Powder 1/2 tsp Garam Masala 1 Tbsp Oil Salt to taste

Method: Soak Soyabean Nuggets in hot water for 10 minutes till soft. Squeeze out all the water from the nuggets. Heat oil & fry finely chopped onions, garlic, ginger & green chillies. Add dhaniya powder, haldi powder, garam masala, salt & then add tomato puree. Stir for 3 minutes. Add soyabean nuggets. Stir & keep it covered on medium flamefor 5 minutes. To serve, garnish with 1 tbsp curd & chopped coriander leaves.

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3.21

Pav-Bhaji

Ingredients: Name Green Chillies Ginger Garlic Turmeric powder Red chilli powder Pav bhaji masala Amchur powder Quantity #3 1 small piece 3 cloves Name Green Peas Potato Onion Cauliflower Capsicum Tomatoes Carrots Quantity

Finely chopped Finely chopped

Method: · · · · · Boil potato separately, peel and mash into pieces.

Boil cauliflower, peas & carrots together in the cooker.

In a kadhai, take some oil, add finely chopped onions & chillies and let it fry well. The onions should take brown colour. Add ginger and garlic paste and let it fry for a short time. Add finely chopped capsicum and let this fry well as well. The capsicum will let out water and you will need to allow the moisture to evaporate and then allow the capsicum to fry well. Add 1 tsp of red chilli powder, turmeric, amchur powder and pav bhaji masala each. Stir the mixture well and allow it to cook for 2 min. You may need to add oil at intervals. Add finely chopped tomatoes and allow the mix to loose moisture & get fried well. The tomatoes need to be very well fried. Add the remainder of pav bhaji masala & salt. Mix it well. Add all boiled vegetables except potato and mix well. Allow the mix to cook for a short time. Add the mashed potatoes. Cook the mix & keep mashing with a masher till it becomes a coarse paste. Add

some more pav bhaji masala and salt till you get good taste.

· · · · · · · ·

Serving Suggestion:

Pav bhaji is traditionally based on a tomato base. So before serving, you should serve it up with a tomato puree fried in oil on a tava. Mix this cooked puree with the bhaji and serve with pan roasted bread.

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4 Sweet Dishes

4.1 Suji Halwa

Ingredients: Name Sooji Milk Water Sugar Method:

· · · · · · · · Roast sooji in a kadhai with little ghee till it turns golden brown. Keep it aside. Mix milk, water & sugar in a saucepan and heat it till it boils. Take the roasted sooji in the kadhai and keep it on slow flame. Now add this heated milk slowly into the roasted sooji kadhai ensuring that no lumps are formed. Keep stirring this paste till all the milk is added. At this stage the paste should look slightly watery. This is so that the sooji will cook properly. Once it has reached the desired consistency, cover it with a lid and let it remain for about 10 minutes. Fry cashews in ghee till they turn golden and at this point add the raisins. Quickly remove them from heat and add them to the halwa. Make a coarse powder of the cardamom and add them to the halwa as well.

Quantity 1 part 1.5 parts 0.5 part 1 part

Name Cardamom (Elaichi) Cashew Nuts Raisins

Quantity

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4.2 Amrakhand

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4.3 Shrikhand

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4.4 Gajar ka Halwa

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4.5 Kheer

Take 1 small glass of rice. Wash it and keep it aside. Take 2 glasses of milk and boil it first. Once boiled, put the washed rice in it. Keep stirring else the rice will stick at the bottom. You may need to add more milk if rice doesn't boil. Once rice gets close to being boiled, add 1 glass of granulated sugar. Keep stirring else it'll get stuck at the bottom. That's it...its ready. Now take little ghee and slightly fry chopped kaju, badam. Also add crushed elaichi. TIP: You've to keep stirring every 5 min

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4.6 Gulab Jamun

Tip: The gulab jamun dough should be slightly on the softer side. The dough dries up very quickly & hence becomes hard, so you have to keep adding little quantities of water and make it soft for the next 10-20 batch of jamuns.

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5 Chutneys

5.1 Tomato Dahi Chutney

Ingredients:

Method: · Boil 2 tomatoes in water (take med sized steel glass full water for this) · Add salt & haldi. · Boil till tomatoes become soft, then remove from gas & let it cool completely. · Then mash the tomatoes fully n separate the skin from the pulp. · Add 1 tbsp of curd or little more if u req. · Now (for 'popu') heat little oil, put mustard, then hing, red chilli powder n mix it in the pulp. Cover it immediately.

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5.2 Tomato Chutney

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5.3 Coriander & Tomato Chutney

Take 1 tsp of oil in a kadhai. Add 1 chopped chilli, 3 chopped tomatoes, haldi & salt and let it fry.When it becomes paste, add washed coriander. Let it also fry and cook for 2 minutes. Switch off gas. When the entire paste is cold, make a paste of it in a mixer grinder. For tadka, add rai, hing & urad dal.

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5.4 Beetroot Chutney

· · · · · Grate raw beetroot. Fry / boil it with jeera, salt & turmeric powder, chilli powder. Add water. Once water goes dry, add grind coconut. Then add yogurt Then put tadka ­ standard south Indian tadka.

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5.5 Onion Chutney

2 chopped onions Dried chilli & salt ­ to taste Blend all the above well. Put tadka (rai & hing). After this, fry the paste / chutney in little oil so that chutney will not have the taste of raw onions.

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6 Powders

6.1 Sambar Powder

100gm Dhanya seeds 2 tsp Jeera 3 tbsp Chana daal 1 tbsp Urad dal Little quantity of hing 1 tsp Black whole pepper (8-10 number) 1 tsp Methi seeds 100gm Red dry chilli. 1 tbsp Khus khus. Roast all these separately in very little oil. Then blend all these together to make a fine powder. This will make approx 230gm sambar powder.

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6.2 Rasam Powder

All measurements related to the small glass at home. ½ glass sun-dried dhanya seeds. 1 tbsp Tur dal. 1 tbsp Black whole pepper ½ tbsp jeera ½ tsp Methi seeds Small quantity of hing. Roast all these separately without oil (ideally these should be sun dried). Then blend all these together to make a fine powder.

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6.3 Idli Powder

All measurements related to a 250gm cup at home. 1 cup Urad dal Less than ¼ cup chana dal. ¼ cup Til seeds. 20-25 dried red chilli. ½ tsp hing. Roast all dals separately. Blend everything except `til' well. Towards the end, add the till and blend it again. Ensure that the texture remains coarse. If you blend more, the til will start getting oily.

Bhel Puri Place the Bhel Mix (mumra, sev) in a bowl, add chopped onions, chopped boiled potatoes, and then drizzle with a selection of 3 sauces (tamarind, chilli, garlic). Mix well & garnish with sev & puri's. Alternatively, add boiled sweet corn, churned yoghurt, coriander leaves & lime juice.

Roti & Puri ka Atta Take 1 glass atta. Add little water at times and keep mixing. It'll take max 0.2 glass water. For puri, add little water, salt, ajwain (thyme seeds). The dough is hard for puri's and soft for chappatti's.

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6.4 Nuvulugunda

Take kadhai n roast til and dry red chillies (don't put oil at all) roast till til becomes light brown (a typical smell will come). Let it cool (not completely). When it is warm put in mixie for making powder, grind it only for a fraction of second (or else oil will be squeezed out). The powder should be very coarse. (If red chillies are not available, then take chilli powder and roast it a little. Then mix it with til powder)

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6.5 Kandigunda

Hing Tur Dal: 1 glass Chana Dal: ½ glass Moong Dal: ¼ glass Dry red chilli: 15 pieces Roast all these dals. Add hing, jeera to this. Take dry chilli and fry with little oil (just a drop). Grind the dals and add salt. Then add dry chilli in the end and grind again. Keep the powder slightly coarse, don't make it very fine.

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6.6 Red Lasoon & Coconut Powder

Ingredients: Name Peanuts Dry desiccated coconut Red Chilli powder Garlic Quantity 1 part 1 part 0.75 parts 1 whole Name Quantity

Method: · Dry roast peanuts in a kadhai. Don't add any oil or salt. · Similarly, also roast desiccated coconut lightly so that it becomes dry and slightly crisp. · Put peanuts and half of the garlic cloves in a blender and mix them. Ensure that the peanut powder is coarse. Keep it to one side. · Similarly, put roasted desiccated coconut and the remainder of the garlic cloves in the blender and mix them. Ensure that you don't make a paste. · Now add red chilli powder, salt and the peanut + garlic mixture into this jar and turn it just once in the blender so that all of it mixes well. · Store in a dry bottle. Ideal For: Filling in vada-pav & with Idli.

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7 Pickles

7.1 Dosakaya Pickle

7.2 Saunf Pickle

7.3 Gobi Pickle

7.4 Sweet Mango

7.5 Small Pieces Mango

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