Recipes

Indian Masala Tea

Masala Chai traditionally is made with a strong black tea base and addition of different spices. There is no fixed recipe or preparation method for masala chai and many family households have their own versions of this beverage.  Masala within the Chai is also diverse as each area of India prefers some spices over others.  So, there are potentially a million ways to make Chai which are continuously practiced and prepared in India and all around the world. However, the base of an authentic Indian Masala Chai is tea, spices, milk and sweetener.

Ingredients

  • 2 1⁄2 cups water (for 2-3 people)
  • 1 Cup Milk
  • 3 Black Teabags
  • 2 whole black peppercorns, crushed in a mortar
  • 1⁄8 teaspoon ginger powder (optional)
  • 2 Cloves
  • Sugar, to taste

How to Make

  1. Once the water begins to boil add the cardamom, peppercorns, cinnamon sticks, ginger (if using), and cloves.
  2. Simmer over medium heat 2 to 3 minutes.
  3. Add milk.
  4. Add black tea bags and simmer 4 to 5 minutes or until the desired strength of tea is reached.
  5. Strain, serve, and enjoy!
  6. If you would like to sweeten things up a bit, add enough sugar (or sugar substitute) to suit your taste.

Besan Ke Pakode

Chic Pea/Horse Gram Fritters

Pakora is a dish from Indian subcontinent. Traditional Indian fritter made with vegetables that are coated with spicy and crispy chick pea flour batter and deep fried, known as pakoda. Monsoons (Rainy season) are synonymous to hot tea and pakodas. Onions, potatoes, paneer, palak, etc., the list is endless.

Ingredients

  • 2 cups Bengal gram flour (Besan (Chick Pea/Horse Gram Flour)– Common name in India)
  • 1 big onion finely chopped or whatever shape and size you like
  • One or two eggplant/Aubergine – cut in rings or any shape you like but not very big pieces
  • Potatoes (round shapes)
  • Cauliflowers – one inch florets (not too big and not too small)
  • 6 green chilies finely chopped (as per your choice)
  • 1/2 tsp red chili powder
  • Fresh cilantro chopped
  • Oil to deep fry
  • Salt to taste

How to Make

  1. Combine besan, onion, green chilies, salt, red chili powder and lots of fresh cilantro in a mixing bowl.
  2. Mix all the ingredients well and add water to make a medium-thick batter.
  3. Heat a pan and add an adequate quantity of oil to deep fry.
  4. As the oil heats enough, then add a big spatula of prepared batter.
  5. Turn to fry from both the sides and when half fried, then take out from the oil. Leave to cool.
  6. Now again pour a spatula of batter in the hot oil and take out from the oil when half fried. Leave to cool.
  7. After a few minutes when the half fried big pakoda is cool enough, then make small-small pakode from that big pakoda.
  8. Again deep fry in hot oil for a few seconds, lower the flame.
  9. Turn and fry from all the sides.
  10. Take out from the oil and keep on absorbent paper.
  11. In this way make small-small pakode from each big pakoda.
  12. Serve hot with Indian flatbread or puri and accompanied by green chutney or tomato sauce.

Palak Paneer

Spinach with Cottage Cheese

The famous Punjabi Recipe made with blanched Palak (Spinach) and soft Paneer (Indian Cottage Cheese), both palak and paneer are full of iron and hence a healthy recipe to eat. Paneer can be deep-fried and then added in spinach gravy, but I prefer to add as it is. Here soft paneer or cottage cheese cubes are cooked in rich, creamy and smooth spinach curry. This restaurant-style spicy Punjabi palak paneer recipe can be prepared in aromatic ghee too, and for bringing the rich and creamy texture, I added Yogurt (Dahi) and Fresh Milk Cream.

Ingredients

  • 1 ½ Cups Spinach, pureed
  • 500 Gram Paneer (Cottage Cheese) (cubed and lightly fried)
  • 1/4 Cup Oil
  • 1 tsp Cumin seeds
  • 1 Bay leaf
  • 1 tsp Ginger, finely chopped
  • 1 tsp Garlic, finely chopped
  • 1/2 Cup Onions, grated
  • 1 Cup Tomatoes, finely chopped
  • 2 tsp Salt
  • 1/4 tsp Garam masala
  • 1/2 tsp Red pepper, powdered (Chilly Powder)
  • 1 tsp Coriander seeds, powdered
  • Yogurt or fresh cream

How to Make

Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saute till a light brown. Add onions and saute till a golden brown, then add tomatoes and stir fry over medium heat. When fat separates, add the salt, garam masala, powdered coriander seeds and the red pepper and stir till well mixed. Add spinach and saute for 2-3 minutes and add paneer. Turn around a few times and serve hot.

Jeera Aloo

Potato with Cumin Seeds

Jeera Aloo is a classic North Indian recipe which is a staple for lunches and dinners. This side dish recipe can be served with rice, chapati or paratha. It is an extremely simple and easy-to-make dish which can be prepared in just 2 easy steps. You can pack this lunch recipe in your kids’ lunchbox as it is non-messy yet filling. Just stuff the dish in a paratha and roll it. Aloo Jeera is full of flavours and tastes good when paired with piping hot pooris. You can also pair this potato recipe with pickles of your choice. Garnish it with fresh coriander leaves and relish its scrumptious flavours.

Ingredients

  • 200 gm chopped, peeled, boiled potato
  • 1/4 teaspoon powdered turmeric
  • 1/2 piece chopped, peeled ginger
  • 2 teaspoon cumin seeds
  • Pinch of Black Pepper Powder​
  • 2 pieces chopped green chilly
  • 1 tablespoon mustard oil
  • 6 curry leaves
  • Green Coriander leaves chopped for garnishing

How to Make

To make this delicious lunch recipe, take a pan and add oil in it. Heat it over medium flame. Once the oil is sufficiently hot, add the cumin seeds and fry for a minute. Once the cumin seeds start to splutter, add the green chilies, ginger and curry leaves. Fry the ingredients for 30 seconds and then add the chopped potatoes.

 

After a minute or so, add salt and turmeric powder. Mix the ingredients well and cover the pan with a lid. Reduce flame to low and cook the dish for 4 to 5 minutes. Make sure that you stir once or twice in between till well combined. Once the potatoes are properly cooked, the dish in a serving bowl and garnish with fresh coriander leaves. Serve hot and pair with roti or paratha.

Chole (Chickpea) Recipe

Indian chick pea curry is a dish originating from Indian subcontinent; it is a quintessential North Indian dish originating from the Punjab region, relished by one and all can now be easily cooked at home. Enjoy your little time in the kitchen and relish this dish in the comforts of your home with your family & friends.

Ingredients

  • 2 Cup White Chickpeas or Kabuli Chane
  • 1 Medium Sized Onion
  • 1 Medium Sized Tomato
  • 2-3 Green Chilies
  • ~1 Inch Piece of Ginger
  • 1 Teaspoon Jeera (Cumin Seeds)
  • 2 Laung (Cloves)
  • 2 Inch Dalchini (Cinnamon Stick)
  • 1 Badi Elaichi (Black Cardamom)
  • 3-4 Sabut Kali Mirch (Black Peppercorn)
  • 1 Tej Patta (Bay Leaf)
  • 1 Pinch Asafoetida (Heeng)
  • ½ Teaspoon Turmeric Powder (Haldi)
  • 1 Teaspoon Red Chili Powder
  • 2 Teaspoon Chana Masala
  • ½ Teaspoon Garam Masala
  • 1 Teaspoon Salt, or to Taste
  • Oil for cooking as per choice

How to Make

Wash and rinse 2 cups of white chickpeas. Soak them overnight for 7-8 hours. Be sure to add sufficient amount of water as the chickpeas will expand in size when they are soaked.

Heat oil in a pressure cooker and add 1 teaspoon Jeera (Cumin Seeds) and a pinch of Hing (Asafoetida). Also add 2 Laung (Cloves), 2-inch sticks of Dalchini (Cinnamon Stick), 1 Badi Elaichi (Black Cardamom), 3-4 Sabut Kali Mirch (Black Peppercorn) and 1 Tej Patta (Bay Leaf). Then add ~1-inch piece of grated ginger, 2-3 finely chopped Green Chilies and 1 medium-sized finely chopped Onion. Sauté till the onions turn golden brown or translucent.

Then add 2 teaspoons Chana Masala, 1/2 teaspoon Garam Masala, 1/2 teaspoon Turmeric Powder (Haldi) and 1 teaspoon Red Chilli Powder, 1/2 teaspoon Amchur (Dry Mango Powder) and 1 teaspoon Salt, or according to taste. If you do not have Amchur, you can replace it with 2 teaspoons Tamarind Paste or even Lemon Juice.

Cook for a couple of minutes to roast all the spices. Add 1 finely chopped medium-sized tomato to the tempering. Sauté till the tomatoes are cooked and the gravy starts to leave the oil on the sides.

Add the chickpeas to the cooker along with 3 cups of water and cook on high heat till you get one whistle. Then turn the flame to low and let them cook for around 30 minutes. Open the pressure cooker after all the steam has been released. The consistency should not be too thin but not too dry also. Simmer them for 4-5 minutes to thicken the gravy if it’s too thin. Or add a little water if dry to adjust the consistency. Chole is ready. You can garnish them with coriander leaves, chopped or sliced onions and tomatoes and lime wedges. Serve them hot with Bhatura or Poori.

Dal Tadka

Yellow Lentil (Split Beans) with Indian Tempering.

Dal tadka is one of the most basic, common, simple and most loved recipe from Indian cuisine. This creamy Arhar dal made with an onion tomato tadka is a great with anything, rice, sabzi, roti or just on it’s own. 

Ingredients

  • 1 cup arhar dal or (Split Beans) beans
  • 2-3 tablespoon clarified butter/ghee or any oil of your taste
  • A pinch of Asafoetida – Optional
  • ½ tsp cumin seed
  • 1 dried red chili (broken)
  • ¼ tsp turmeric powder
  • ¼ tsp red chili powder
  • Salt to taste
  • 1 green chili – only if you like spicy Dal
  • 1 or two tomatoes (finely chopped)
  • 1 or two onion (finely chopped) – the quantity of onion, garlic & tomatoes will depend upon the amount of Dal we are cooking
  • ½ tsp minced garlic
  • 2 tsp lemon juice
  • 1 tablespoon coriander leaves (finely chopped)

How to Make

Wash and soak the arhar dal in 2 cups of water for ½ hour. Soaking the dal reduces the cooking time.

Cooking with Pressure Cooker – Drain out the water and put dal with 3 cups of water, salt and turmeric in a pressure cooker. Close the lid and cook the dal. After the first whistle turns the heat down and cooks on a medium flame for 3 – 4 minutes. Turn off the flame. Once the pressure ends open the lid and check if the dal is cooked or not and if it requires some more water. If the dal is thick in consistency then add some water for the desired flow.

Cooking without Pressure Cooker – Drain out the water and boil dal with 5 -6 cups of water, salt and turmeric in a pan. Once it starts to boil close the lid and turn the flame to medium and simmer till the dal gets little mushy. Adjust the water according to your desired consistency.

Now move the dal to a serving bowl and begin tempering.

Karela (Bitter Gourd) Masala

Bitter gourd is a treat to taste buds. A side dish made with equal quantity of bitter gourd and onions. You can eat it with bread or with rice as a side dish.

Ingredients

  • 3-4 bitter gourd
  • 3 tablespoon refined oil
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala powder
  • 3 tomato (as per liking/taste) – Optional
  • 1/2 teaspoon dry mango powder
  • 1 teaspoon ginger paste
  • 1 teaspoon red chili powder
  • 1/2 tsp red chili powder
  • 4 green chilies
  • 1 teaspoon coriander powder
  • 2 onion
  • salt as required
  • 1 teaspoon garlic paste
  • 1 teaspoon cumin seeds

How to Make

To start with chop onions, green chilies, tomatoes, bitter gourds and wash them properly. Take a saucepan and keep it on medium flame.

Add oil to the pan and heat it. Now add cumin seeds to the pan and stir it for 2 minutes. Stir in onions and green chilies to the pan. Fry the onions and green chilies till they turn golden brown.

Then add red chili powder, turmeric powder, coriander powder, salt to the pan and sauté the mixture. Stir in tomatoes, ginger-garlic paste and dried mango powder to this mixture and fry for around 5-6 minutes.

Add salt and sliced bitter-gourd to the pan and cover the pan with a lid. Cook the dish for 10 minutes. Serve hot by sprinkling garam masala on the top.

Baingan Ka Bharta

Roasted & mashed Aubergine/Egg Plant - Side Dish

Baingan Bharta is basically fire roasted eggplant mash cooked with spices. There several versions of this classic side dish in India, it originated in the Punjab region. Baingan Bharta is typically cooked by char-grilling a large eggplant on the stove till the skin blackens and the flesh within starts falling apart.

Ingredients

  • 02 or 03 big size eggplants /Aubergine
  • 5-6 garlic cloves, quartered
  • 02 tablespoon oil – cooking oil can be of your choice
  • 02 large red onions – if red ones are not available then you can use white ones also
  • 1 green chili pepper, chopped
  • 03 big sized tomatoes, chopped
  • ¼ tsp Kashmiri red chili powder
  • ½ tsp salt and more to taste

How to Make

  1. Make a few small slits in the eggplant /(Aubergine and stuff the slits with the garlic cloves.
  2. Roast the eggplant over the open flame on the stove (if you have a gas stove) or in the oven for about 10-15 minutes. Turn often to make sure it’s thoroughly roasted. When it’s roasted on all sides, cover with foil and let cool.
  3. When the eggplant has cooled, peel the skin off and chop roughly until you get a light mash.
  4. Heat the ghee in a saucepan and add the onion. Season with salt. Once the onions are slightly browned, add chopped green chilli pepper and chopped tomatoes.
  5. Season with chilli powder. Cook for 5 minutes or until the tomatoes begin to break down. Add water if needed, but only a little.
  6. Add eggplant mash, season with salt and cook for another 2-3 minutes with the lid on.
  7. Garnish with fresh cilantro/Coriander leaves.