Foodies goodies recipies

VEGETABLE KORMA Ingredients: 1 tablespoon vegetable oil 1 onion, diced 2 cloves of garlic, minced 1 inch piece of ginger, grated 2 tablespoons korma curry powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground cloves 2 cups mixed vegetables (such as bell peppers, carrots, and peas) 1 cup coconut milk 1 cup water Salt, to taste Fresh cilantro, for garnish Instructions: Heat the oil in a large pan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger, and cook for an additional minute. Stir in the curry powder, cumin, coriander, turmeric, cinnamon, cardamom, and cloves. Cook for 1-2 minutes, until fragrant. Add the mixed vegetables and stir to coat in the spice mixture. Cook for a few minutes, until the vegetables start to soften. Pour in the coconut milk and water, and bring to a simmer. Reduce the heat to low and let the korma simm

INGREDIENTS 2 cups soya chunks 3 tsp oil 1 tsp cumin / jeera 1 medium sized onion, finely  chopped 3 cloves garlic, finely chopped 1 inch ginger, finely chopped 1 capsicum, finely chopped 2 large tomatoes, finely chopped ½ tsp turmeric powder / haldi 1 tsp kashmiri red chili powder / lal mirch  powder ½ tsp coriander powder / dhaniya powder ½ tsp cumin powder / jeera powder salt to taste ½ tsp aamchur powder / dry mango powder 2 tbsp coriander leaves, finely chopped INSTRUCTIONS firstly in a kadai heat oil and add cumin seeds. saute till the cumin seeds turn aromatic. further add finely chopped onions and continue to saute. also add garlic, ginger and saute till the raw smell disappears completely. additionally add finely chopped capsicum and saute for a minute. now add finely chopped tomatoes and saute. saute till the tomatoes turn soft and mushy. you can alternatively use tomato pulp to make slightly gravy. also add turmeric, chili powder, coriander powder, cumin powder a

INGREDIENTS 4 tsp oil ½ tsp mustard ½ tsp cumin / jeera few cur ry leaves 3 clove garlic, sliced 1 green chilli, slit 1 onion, finely chopped 1 tsp ginger paste 1 tomato, chopped 500 grams mushroom,   slice ½ tsp salt ½ tsp turmeric ¼ tsp kashmiri chilli powder ¼ tsp garam masala ½ tsp pepper, crushed 2 tbsp coriander leaves, chopped 1 tbsp lemon juice INSTRUCTIONS firstly, in a large kadai heat 4 tsp oil and add ½ tsp mustard, ½ tsp cumin, few curry leaves. also, add 3 clove garlic and 1 green chilli. saute and splutter. further add 1 onion, 1 tsp ginger paste and saute well. additionally, add 1 tomato and saute till tomatoes turn soft and mushy. furthermore, add 500 grams of sliced mushroom and ½ tsp salt. saute for 2 minutes and cover and simmer for 10 minutes. now add ½ tsp turmeric, ¼ tsp chilli powder, ¼ tsp garam masala and ½ tsp pepper. saute for a minute till masala gets cooked well. now add 2 tbsp coriander leaves and 1 tbsp lemon juice. mix well. finally, serve m

Ingredients 200 gms paneer 2 ginger, grated 1/2 tsp turmeric powder 1/2 tsp chilli powder 1/2 tsp garam masala powder 1 tomato 1/2 cup water 2 stalks coriander leaves 2 pinches powdered black pepper 4 tbsp refined oil 3 onion, chopped 1/2 cup beaten curd Method 1. Put oil in a handi, stir fry the chopped onions on medium flame, when done, reduce the flame to low. 2. Then add two pieces of grated ginger, turmeric powder, chilli powder, garam masala and mix well. 3. Add the finely chopped tomato and green chilli, and cook on low flame for about 10 minutes. 4. Add half cup beaten curd and cook till dry, before adding salt. 5.Add half cup water and bring it to a boil. 6. Mix in malai paneer and chopped coriander, cook till the masala dries. 7. Add pepper and remove from the flame.  8. Serve in a large bowl and sprinkle coriander leaves over the dish.

INGREDIENTS 2 tbsp oil ½ tsp cumin / jeera 1 tsp kasuri methi 1 onion, finely chopped 1 tsp ginger garlic paste 400 grams beans, chopped ½ tsp turmeric ½ tsp kashmiri red chilli powder 1 tsp coriander powder ½ tsp garam masala ½ tsp aamchur ¾ tsp salt 1 tomato, roughly chopped 2 tbsp coriander, finely chopped INSTRUCTIONS 1. In a large kadai heat 2 tbsp oil and saute ½ tsp cumin and 1 tsp kasuri methi until it turns aromatic. 2. Add 1 onion, 1 tsp ginger garlic paste and saute well. 3. Add 400 grams beans and stir fry for 2 minutes. 4. Add ½ tsp turmeric, ½ tsp chilli powder, 1 tsp coriander powder, ½ tsp garam masala, ½ tsp aamchur and ¾ tsp salt. 5. Saute for a minute or until spices are well combined. 6. Cover and cook for 5 minutes or until beans are half cooked. 7. Add 1 tomato and mix well. 8. Cover and simmer for 5 minutes or until tomatoes soften. Enjoy beans ki sabji with chapati or rice.

INGREDIENTS Spice Mix 1 tablespoon coriander seeds 1/2 teaspoon cumin seeds divided 1/2 teaspoon fennel seeds 4 green cardamom 2 cloves 1 inch cinnamon stick Curry 500 grams baby potatoes 14 baby potatoes 4 tablespoons +2 teaspoons mustard oil divided 1 large red onion 230 grams, roughly chopped 4-5 large garlic cloves roughly chopped 1.5 inch ginger roughly chopped 1 green chili 10 cashews raw, unsalted 1 teaspoon cumin seeds 1/2 teaspoon hing 1 bay leaf 1.5 teaspoon kashmiri red chili powder divided 1/4 teaspoon black pepper powder 1 cup yogurt 240 grams 3/4-1 teaspoon salt adjust to taste 1/2 teaspoon turmeric powder 1 cup water or as needed for consistency of gravy you prefer 1-2 tablespoons heavy cream 1 teaspoon sugar 1/4 teaspoon garam masala 1 tablespoon kasuri methi cilantro to garnish INSTRUCTIONS Start by boiling the potatoes. Place a pot of water on medium-high heat. Once it heats up a bit, add the potatoes to it and let the water come to a boil. When the water

INGREDIENTS FOR SAUTING: 2 tbsp oil2 tbsp oil 16 cubes paneer / cottage cheese16 cubes paneer / cottage cheese ½ capsicum, cubes½ capsicum, cubes ½ onion, petals½ onion, petals FOR ONION TOMATO PUREE: ½ tsp cumin / jeera½ tsp cumin / jeera 3 pod cardamom3 pod cardamom 4 cloves4 cloves ½ inch cinnamon½ inch cinnamon 1 onion, sliced1 onion, sliced 1 inch ginger1 inch ginger 2 clove garlic, crushed2 clove garlic, crushed 2 tomato, sliced2 tomato, sliced FOR CURRY: 1 tbsp butter1 tbsp butter 1 bay leaf1 bay leaf ½ tsp turmeric½ tsp turmeric ¾ tsp chilli powder¾ tsp chilli powder 1 tsp coriander powder1 tsp coriander powder ¼ tsp cumin powder¼ tsp cumin powder 1 tsp salt1 tsp salt 2 tbsp curd / yogurt, whisked2 tbsp curd / yogurt, whisked ¾ cup water¾ cup water 2 tbsp coriander, finely chopped2 tbsp coriander, finely chopped 1 tsp kasuri methi, crushed1 tsp kasuri methi, crushed INSTRUCTIONS PREPARATION: 1. In a large kadai heat 2 tbsp oil and roast 16 cubes paneer. 2. Roast unt

सामग्री 1 मध्यम गोभी, धोया और मध्यम-छोटे फूलों में काट दिया 1.5 कप सफेद प्याज, diced (लगभग 1 मध्यम सफेद प्याज) 6 लौंग लहसुन, कीमा बनाया हुआ 1/2 इंच अदरक, बाहरी त्वचा को हटा दिया, बारीक कसा हुआ 1/2 हरी जलपीनो, मसालेदार (मसाले के लिए कम या ज्यादा) 1/2 चम्मच सरसों के बीज 1 बड़ा चम्मच खाना पकाने का तेल गार्निश के लिए ताजा कटा हुआ सीलेंट्रो 2 बड़े चम्मच काजू क्रीम, वैकल्पिक (नोट देखें) सॉस के लिए: 3 मध्यम बेल-पके टमाटर, आधा 1 मध्यम लाल बेल मिर्च, तना और बीज निकाले 1/2 कप ताजा सीलांट्रो, शिथिल पैक 3/4 कप फुल-फैट कोकोनट मिल्क मसाला: 3/4 चम्मच गरम मसाला 1/2 चम्मच पिसी हुई धनिया 1/4 चम्मच पिसी हुई हल्दी 1/2 चम्मच पिसी हुई दालचीनी १/२ चम्मच नमक अगर स्वाद की आवश्यकता हो तो और डालें मिर्च पाउडर, मसाले के लिए आवश्यकतानुसार (वैकल्पिक) 1/2 कप कच्चे अनसाल्टेड काजू, 2-3 घंटे के लिए भिगो दें 1/4 कप पानी अनुदेश सॉस तैयार करने के लिए: 1. एक बड़े नॉन-स्टिक सॉस पैन में, मध्यम गर्मी पर 1 बड़ा चम्मच खाना पकाने का तेल गरम करें। 2.: सरसों के बीज में जोड़ें और उन्हें ~ 30 सेकंड के लिए भूनने की अनुमति

INGREDIENTS 260 grams bhindi / okra260 grams bhindi / okra 1 tsp kashmiri red chilli powder1 tsp kashmiri red chilli powder ¼ tsp turmeric¼ tsp turmeric ½ tsp coriander powder½ tsp coriander powder ½ tsp cumin powder½ tsp cumin powder ½ tsp chaat masala½ tsp chaat masala 1 tsp lemon juice1 tsp lemon juice ½ tsp salt½ tsp salt ¼ cup besan / gram flour¼ cup besan / gram flour ¼ cup rice flour¼ cup rice flour 2 tsp oil2 tsp oil oil, for fryingoil, for frying chaat masalachaat masala INSTRUCTIONS 1. Take 260 grams bhindi. make sure to wash and pat dry before slicing. 2. Slice into thick strips and remove off the seeds. 3. Add 1 tsp chilli powder, ¼ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder and ½ tsp chaat masala. 4. Mix well making sure spices are well coated. 5. Add 1 tsp lemon juice and ½ tsp salt. mix well. 6. Marinate for 10 minutes making sure the flavours are absorbed. 7. Add ¼ cup besan and ¼ cup rice flour. 8. Mix well coating the flour uniformly. also, a

INGREDIENTS ¼ cup besan / gram flour¼ cup besan / gram flour 2 tbsp oil2 tbsp oil 1 tsp mustard1 tsp mustard 1 tsp cumin / jeera1 tsp cumin / jeera 1 tsp fennel / saunf1 tsp fennel / saunf pinch hing / asafoetidapinch hing / asafoetida 1 chilli, slit1 chilli, slit 2 capsicum, cube2 capsicum, cube ½ tsp turmeric½ tsp turmeric 1 tsp kashmiri red chilli powder1 tsp kashmiri red chilli powder ½ tsp cumin powder½ tsp cumin powder ¾ tsp coriander powder¾ tsp coriander powder 1 tsp aamchur1 tsp aamchur ¾ tsp salt¾ tsp salt INSTRUCTIONS 1. Roast on low flame until the besan turns aromatic and golden brown. keep aside. 2. In a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, 1 tsp fennel, pinch hing. 3. Add 1 chilli and saute on low flame. further, add 2 capsicum and stir fry without overcooking. 4. Keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ¾ tsp coriander powder, 1 tsp aamchur and ¾ tsp salt. 5. Saute on low flame unt

Ingredients: Tomato - 3 Green Chilli - 1 Ginger - 1/2 inch Oil - 1 tbsp Cumin Seeds - 1 tsp Cinnamon - 1-inch stick Cardamom - 2 Cloves - 3 Black Pepper - 6-7 Cashews - 10 Melon Seeds - 2 tbsp Butter - 2 tbsp Ginger - 1 tsp, chopped Dry Fenugreek Leaves - 1 tbsp Turmeric Powder - 1/2 tsp Coriander Powder - 1 tsp Red Chilli Powder - 1.5 tsp Milk Cream - 1/4 Cup Paneer - 50 grams, grated Salt - a little less than 1 tsp Paneer - 200 grams, cubed Fresh Coriander - 2 tbsp Sugar - 1/2 tsp Cream - 1 tsp Recipe: 1. To prepare Paneer Lababdar, take 3-tomatoes, 1-green chili, and ½ inch ginger baton. Cut them into big pieces. 2. Heat 1 tbsp of oil in the pan. When the oil is hot, add 1 tsp of cumin seeds, 1-inch cinnamon stick, 2-cardamoms, 3-cloves, 6-7 black pepper, and roast the masala briefly. 3. Add the chopped tomatoes, green chili, and ginger to the pan. Cashews are a must in paneer Lababdar, so add 10-cashews to the pan. 4. add 2 tbsp of melon seeds or any other seed you want