Rajma Madhra Recipe

Ingredients


Rajmah {red beans) 250 gms 
Haldi {turmeric powder)1 tsp
Dahi {yoghurt) 1 kg
Oil /ghee  200 ml
Dalchini {cinnamon)   2 sticks (2" each)
Methi seeds {fenugreek) 1/2 tsp
Chhoti elaichi (green cardamoms) powdered 5-6
Garam masala, powdered 1 tsp
Badi elaichi {black cardamoms) 4-5
Laung {cloves) 3-4
Salt to taste

Method

1. Soak the rajmah totally immersed in water, overnight.
2. Boil the beans in water, till they become tender.
3. Drain the water and keep aside.
4. Take a thick heavy-bottomed pan and put the dahi in. Whisk it. Add the oil and also the dalchini, chhoti elaichi, badi elaichi, laung, salt and haldi. Stir well. Keep the pan on high heat and bring to a boil.
5. Go on cooking and stirring till the gravy is golden brown in colour. Keep scraping the bottom and the sides of the pan to prevent the gravy irom sticking and burning.
6. Add warm water, a little at a time to prevent burning.
7. When the gravy is fully cooked it will have a rich brown colour and the oil will separate. Add methi seeds and continue stirring.
8. Put in the boiled rajmah, a little warm water and stir the gravy and rajmah together. Keep the pan on low heat till the water evaporates. Before taking the pan off the stove, add powdered garam masala and cover with a lid.

Paneer Masala Recipe

Ingredients

Paneer  250g
Onion  500g, Sliced
Tomato 250g, Sliced
Ginger small pieces, Crushed
Garlic 10 cloves, Chopped
Mint leaves  few
Green chillies  4-5, Chopped
Green Corriander For garnish
Green cardamom  1
Cloves 2no
Butter 25g
Salt
Red chilly powder

Method  

1. Deep fry the panneer cubes in oil.
2. Heat butter in a pan.
3. Allow it to melt. Then add the clove and cardamom. Fry for a second.
4. Add finely cut Garlic, Ginger, Chillies and onions. Fry all these things nicely.
5. When the onions turn golden brown and gives a nice aroma, Add salt and red chilly powder then add the tomatoes and fry.
6. Fry all the ingredients nicely for 15 minutes making sure that nothing sticks to the bottom of the pan.
7. After frying well, remove the pan from stove.
8. Add mint leaves just before removing the pan. And cool the masala.
9. Grind the masala well in a mixie with water . Masala should be of medium consistency.
10. Heat the pan, and add the ground masala. To this add salt to taste and the fried paneer cubes.
11. Cook this in slow fire for 15 - 20 minutes.
12. Garnish with Corriander and serve with hot Parathas.

Healthy Ayurvedic (Amla Garlic) Paratha Recipe

Ingredients

Flour 300gms
Sufficient water to make the dough
Salt to taste
Amla 100g
Spring / Green /Young garlic 50g
Fresh coriander leaves (finely chopped) 20 g
Green chillies (finely chopped) 4 no
Ginger (crushed) 1-inch piece
Ajwain 5g
Ghee or butter 50 ml

Method

1. Knead semi-soft dough with wheat flour, sufficient water and salt to taste.
2. Grate the amla and squeeze out the water.Chop spring garlic.
3. Add finely chopped coriander leaves, green chillies, and ginger, ajwain and salt to taste.
4. Mix well.Divide the mixture into equal rounds.
5. Similarly do the same with the dough. Roll out the portion of the dough into small chapati, spread a tsp of oil evenly on the rolled out chapati,place a portion of the Amla & garlic mixture in the centre of the chapati.
6. Gather the edges to make a round flat peda. Lightly dust the surface with flour and roll out the peda into an evenly spread out paratha.
7. On a hot griddle roast both sides of the paratha till they turn a shade of golden.
8. Grease with ghee or butter.
9. Serve hot with pickle and curd.

Pommes marquise

Ingredients

Potatoes 200g
Butter 25g
Egg yolk 1
Tomato concasse 50ml
Seasoning
Egg wash

Method

1. Wash, peel and cut potatoes into even size.
2. Cook in lightly salted water.
3. Drain off the water, cover and return to low heat to dry out the potatoes.
4. Pass through a medium sieve
5. Add one egg yolk and mix well.
6. Mix butter. Correct the seasoning.
7. Pipe mixture in the shape of an oval nest.
8. Place in a hot oven at 230°C for 2-3 minutes.
9. Remove from the oven and brush with egg wash and brown lightly in hot oven.
10. Place a cooked tomato concasse in the centre, sprinkle with chopped parley.