Vegetable Uttappam Ingredients
3-4 tbsp oil 1 cup suji (rawa) 1/2 cup curd 1/2 cup milk
Chopped vegetables of our choice !alt taste "#o
Method
$i% suji& curd a#d milk to create a batter eas e#ough to pour o# the pa#' (dd more milk if ou wa#t to smooth out the batter' (dd salt a#d e#o' )eat the pa# a#d add oil e#suri#g that the e#tire circumfere#ce of the pa# has bee# greased with oil' !pread the batter i# circular motio# a#d *uickl add the fi#el chopped veggies' +#ce the base tur#s golde# brow#& flip a#d cook the other side' !erve hot with gree# or coco#ut chut#e '
Upma Recipe: How to make South Indian Upma Recipe
Prep time 5 mins Cook time 15 mins Total time 20 mins
Ingredients
1 cup roasted semolina (sooji, rava) 1 medium sized onion, chopped finely 1 green chilly, chopped 1 tbsp chana dal/spilt and s inned bengal gram ! tbsp urad dal/spilt and s inned ! inch ginger grated or chopped finely 2 to 21/" cups #ater
1 tsp mustard seeds ! tsp cumin seeds 1 sprig of curry leaves $%& cashe#nuts 2 tsp sugar (optional) 2 tbsp oil or ghee salt as re'uired
Instructions
1( 2( +( "( 5( /( $( &( 0( 10( 11( )n a pan, heat oil or ghee( *dd mustard seeds( ,hen you hear the crac ling sound of mustard seeds, it means they are getting fried( -o# add the cumin along #ith chana dal and urad dal( .ry till they start to bro#n a little( *dd cashe#s and by the time, the cashe#s get bro#ned the dals #ould also get bro#ned(( no# add onions and fry till they become transparent( no# add the green chilly, ginger, curry leaves( .ry for a minute( -o# add #ater to this mi1ture and let it come to a boil( *dd salt and sugar( )f you #ant a more s#eeter taste, you can add more sugar( ,hen the #ater comes to a rolling boiling, lo#er the flame and add the roasted semolina to it( 12( 2eep on stirring #hile you add the semolina( 1+( 3he semolina should be added not once but in +%" batches #ith a spoon( 1"( )f you add it at once, lumps #ill be formed(
15( 1/( 1$( 1&( 10( 20( 21(
2eep on stirring( 3he semolina #ill absorb #ater and s#ell and begin to coo ( )f the mi1ture loo s dry, then add some more #ater( 4educe the flame and simmer the upma for 2%+ minutes( 2eep stirring so that the upma does not stic to the pan( 5arnish upma #ith coriander/cilantro leaves( 6erve upma hot #ith slices of lime or coconut chutney or lime pic le(
Punjabi Chole Masala Recipe
Prep time 0 hours Cook time "5 mins Total time 0 hours "5 mins 1(
Ingredients
1 and half cup chic peas (5arbanzo 7eans, 2abuli 8hana or 8hole) 2 medium sized onions, finely chopped + medium sized tomatoes, finely chopped 1 tsp ginger paste or coarsely ground ginger or grated ginger 9 to ! tsp garam masala po#der ! to 1 tsp ashmiri chilly po#der or deghi mirch (if using a hot variety, then just add 9 to ! tsp) 1 tsp amchur po#der/dry mango po#der red chillies
2 green chillies, slit 2 to + tbsp oil salt spices for the punjabi chole masala: "%5 blac cardamoms/elaichi 1 inch cinnamon/dalchini 5%/ peppercorns + cloves 1 bay leaf/tez patta 1 and half tsp cumin seeds (jeera) 1 and half tsp coriander seeds (dhania) 1 and half tsp fennel seeds (saunf) 2 dry
Instructions
,ash and soa the chole (chic peas) in enough #ater overnight( *dd enough amount of #ater as the chole increase in size after soa ing it( 2( )n a pressure coo er add the chole, enough #ater, salt and pressure coo for 5%/ #histles( 3he chole should be soft #hen you mash it #ith a spoon( +( )n a pan, dry roast all the spices mentioned above till bro#n( ;on<t burn them( "( =n a slo# or moderate flame you can roast the spices( 2eep on tossing it other#ise they may get burnt( =nce they are cooled, grind them into a fine po#der( 5( -o# in the same pan, add oil( =nce the oil becomes hot, add the chopped onions( .ry till they become transparent( /( -o# add the ginger paste( =nce the ra# smell of the ginger disappears, then add the chopped tomatoes( *dd a little salt so that the tomatoes gets coo ed fast( $( 6aute the tomatoes till the oil starts to leave the sides of the onion%tomato%ginger mi1ture( &( 3he #hole mi1ture #ould clump together and oil #ould be clearly seen leaving the sides( 0( 3hen add the po#dered spices that #e made, along #ith the red chili po#der, garam masala po#der and green chilies to the onion%ginger%tomato mi1ture( 6aute for a minute( 10( -o# add the boiled chole #ith a little 'uantity of its stoc ( >ou can add more stoc if you #ant more gravy( 11( 8hec the salt first as the #hile boiling the chole #e added salt and #e are using the same broth( 12( 6immer for &%10 minutes on a lo# to medium flame till the gravy thic ens a bit and become smooth( 1+( .inally, add the amchur po#der( 1"( 5arnish 8hole ?asala #ith chopped onions and cilantro leaves( 15( 6erve the punjabi chole #ith ulchas, bhaturas, pooris, rotis, along #ith sliced onions and lime( 8hole also tastes good #ith rice(
Kashmiri Dum Aloo
Preparation time-15 minutes Cooking time-approx-1.5 hour Main course Serve-4 ING !"I!N#S $a%& potatoes-12 ' (ogurt-)*4 cup kashmiri re+ chi,i po-+er- 2.5 tsp .ho&a*Ma-a*so,i+i/ie+ mi,k- 1.5 t%sp0optiona,1 2enne, po-+er*Saun/-4 tsp 3sa/oeti+a *hing- 1*4 tsp Ginger po-+er*saunth-1.5 tsp Corian+er po-+er-2 tsp Shahi 4eera-1*2 tsp Sugar-1*2 tsp Sa,t-to taste #empering C,oves-2 Green car+amom-4 Cinnamon-1*2 inch $a&,eaves-2 Pure ghee-2 t%sp Cooking oi,-2 t%sp5to +eep /r&
P 6C!"7 !1. 8ash potatoes an+ par %oi, in an open pan9 a,so a++ some sa,t in the -ater. 2. Pee, the potatoes 0pee,ing the skin is optiona,1 an+ prick them -e,, -ith a toothpick. #his shou,+ %e +one per/ect,& an+ proper,&: so the potatoes -i,, a%sor% a,, the /,avours an+ masa,as. ). ;eat enough oi, in a -i+e an+ +eep pan an+ then a++ potatoes: an+ +eep /r& ti,, go,+en re+ in co,our.0see note1 4. 8hen the potatoes are +one: the& -i,, /,oat on the sur/ace o/ the oi,. 5. 8hen +one: +rain on a tissue paper an+ keep asi+e. <. In a sma,, %o-, :take 1*4 cup -ater an+ a++ kashmiri chi,i po-+er an+ asa/oeti+a:mix031 =. ;eat ghee an+ oi, in a heav& %ottom pan. >. 3++ c,oves:green car+amom:cinnamon:%a& ,eaves an+ the chi,i paste 031 ?. Saute /or /e- secon+s an+ then a++ -hiske+ &ogurt an+ saute /or /e- secon+s 1@. 3++ ) cups o/ -ater:/enne, po-+er:ginger po-+er:corian+er po-+er an+ sa,t an+ ,et it %oi,.keep stirring. 11. 8hen -ater start %oi,ing a++ /rie+ potatoes:grate+ kho&a an+ shahi 4eera an+ mix. 12. Cover the pan -ith a ,i+ an+ simmer /or approx 2@ minutes:keep stirring in %et-een. 1). 8hen the grav& thickens an+ potatoes -i,, a%sor% a,most a,, the grav& an+ oi, start /,oating on the si+es an+ top.then its +one. 14. No- a++ sugar: garam masa,a: choppe+ /resh corian+er an+ mix. 15. Cover an+ simmer /or a minute . 1<. Serve -ith naan:paratha or rice M( N6#!S 1-"onAt use ver& sma,, %a%& potatoes :choose me+ium siBe %a%& potatoes . 2- Pricking the potatoes ver& -e,, is important so a,, the /,avours can seep insi+e the potatoes :other-ise the& -i,, taste %,en+ /rom insi+e. )- #ra+itiona,& kashmiris use mustar+ oi, in their cooking %ut &ou can use an& oi, o/ &our choice i/ &ou +onAt -ant to /r& in mustar+ oi,. )
4- "onAt /r& the potatoes on high or me+ium /,ame:a++ on high /,ame an+ then re+uce to me+ium an+ then ,o-: on,& then the potatoes -i,, /r& -e,, an+ %ecome ,ighter:I /rie+ them together in a %ig pan an+ it take )@ minutes to get a nice re+ co,our. 5-3s I ,ike ,itt,e sourness in m& grav&s :I a,so a++e+ /e- +rops o/ ,emon 4uice at step 14. <- 3++ition o/ kho&a is optiona,.
Gobi Masala Recipe
Prep timeC 15 min Cook timeC 45 min (ie,+C 4 Main IngredientsC go%i tomato e+ Chi,i po-+er -1 tsp Ingredients Corian+er po-+er - 1 tsp Cau,i/,o-er - ha,/ hea+: soak /,orets in sa,te+ hot Cumin po-+er D 1*4 tsp -ater /or 15 mts .asuri Methi - 1*2 tsp 2resh green peas - 1*) cup 0matar1 0optiona,1 Garam masa,a po-+er - pinch 6nion - 1: ,arge: /ine,& choppe+ Sa,t to taste #omatoes - 1: me+ium: /ine,& choppe+ 6i, - 2 1*2 t%sps Ginger D Green Chi,,i paste 02 or ) green Make a pasteC chi,ies51*2E ginger piece1 Popp& see+s D 1 tsp 0+r& roast /or 4 mts1 Cur+ - 1*4 cup: %eaten Cashe- nuts #urmeric po-+er - 1*4 tsp D 1*4 cup Method ;eat a t%sp o/ oi, in a heav& %ottome+ vesse,: a++ the +raine+ cau,i/,o-er /,orets an+ saute on me+ium /,ame /or ? to 1@ mts. emove /rom the vesse, an+ set asi+e. Grin+ the roaste+ popp& see+s an+ cashe-nuts to a paste a++ing ,itt,e -ater. Set asi+e. ;eat the remaining oi, in a heav& %ottome+ vesse,. 3++ the /ine,& choppe+ onions an+ saute /or 4 mts. 3++ ginger green chi,i paste an+ saute /or a mt. 3++ the turmeric po-+er: re+ chi,i po-+er: cumin po-+er: corian+er po-+er an+ sa,t an+ mix -e,,. 3++ the choppe+ tomatoes an+ saute /or <-= mts or ti,, oi, separates. 3++ the sautee+ cau,i/,o-er an+ green peas an+ mix -e,,. Cook /or 4 mts -ith ,i+. 3++ the %eaten cur+ an+ keep mixing ti,, the oi, separates. 3++ the groun+ paste a,ong -ith a cup o/ -ater an+ %ring to a %oi,. e+uce /,ame an+ p,ace ,i+ an+ cook /or 1>-2@ mts or ti,, &ou achieve the +esire+ grav& consistenc&. 3++ garam masa,a an+ mix. #urn o// /,ame an+ remove to a serving %o-,. Garnish -ith /resh corian+er ,eaves. #ipsF (ou can garnish -ith /resh cream at the time o/ serving. F I/ &ou -ant more grav&: increase popp& see+s %& 1*2 tsp an+ a++ 2 cups o/ -ater instea+ o/ one cup
