Shahi Gatte Ki Sabzi Recipe

Ingredients

• 200 gm: Besan
• 250 gm: Curd
• 2 tbsp: Ghee
• 1 tsp: Dhaniya
• 1 tsp: Red chilly powder
• 1 tsp: Salt
• 2 tsp: Oil
• Haldi a pinch

Method

1. Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and ghee. Make a stiff dough.
2. Make 5-6 thin and long strips of the dough.
3. Put these strips in boiling water and cook for 5 minutes.
4. Cut these gattas into small pieces.
5. Strain the curd through a strainer.
6. Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and haldi to the curd. Mix well.
7. Add the gatta pieces.
8. Heat oil in a kadahi.
9. Put the tadka of jeera and add the curd mixture.
10. Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
11. Simmer the flame and cook for another 5-7 minutes. Turn off the gas.
12. Finally put the tadka of red chilly powder.

Paneer Pasanda

Ingredients:

500 gms Cottage Cheese (Paneer)
6 Onion (Pyaj)
400 gms Tomato (Tamatar)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Cream (Malai)
1 cup Curd (Dahi)
100 Butter
1 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1 tsp Dried Pudina Leaves
1/2 tsp Garam Masala
1/2 cup Milk

Method:

• Cut cottage cheese in samll pieces.
• Chop onion very finely.
• Grind tomato, ginger, green chilly,.
• Heat butter in a pan.
• Saute onions till pink in color.
• Then add tomato paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Put off the flame.
• Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried pudina leaves and mix well.
• Keep it aside for an hour.
• Put the pan on the flame and then add milk to the mixture.
• Simmer for 5 minutes and then finally put off the gas.
• Take off the fire and serve hot.

Kadhai Paneer

Ingredients:

250 gms Cottage Cheese (Paneer)
3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee)

Method:

* Cut cottage cheese, capsicum in long pieces.
* Grind onion, tomato, ginger, salt, red chili powder and orange color.
* Mince cloves and cinnamom.
* Heat clarified butter in a pan.
* Add bay leaf, cloves, cinnamon.
* Then add onion, tomato, ginger paste.
* Continue cooking it on medium flame till ghee/oil begins to separate.
* Add paneer and capsicum pieces.
* Cook on low flame.
* When the capsicum are done put off the flame.
* Take off the fire and serve hot.
* Serve with nan or paranthas..

Aloo Methi Veggie

Ingredients:

1 1/2 cup fresh methi (fenugreek) leaves (cleaned, washed and finely chopped)

2-3 medium peeled and cut into small pieces aloo (potatoes)

1 medium tomato (chopped)

1-2 flakes of garlic (crushed)

Salt To Taste

1/4th tsp turmeric powder

Red chili powder to taste

1/2 tsp cumin seeds (jeera)

2-3 whole dry red chilies

2-3 tbsp vegetable oil

Method:

Heat oil and add crushed garlic and fry till brown. Add cumin seeds and dry red chilies.

When cumin seeds are done and chilies turn brown add salt, turmeric, chili powder and chopped tomato. Sauté for a moment.

Now add potatoes and mix well. Cook till potatoes are half done on a medium flame.

Add methi and cook on a medium flame till done and till water is fully absorbed.

Serve the aloo methi hot with chapati or paratha.

Top Recipes..Sweet Bitter Gourd

This is a vegetarian dish.

Ingredients:

3 bitter gourds
A handful of dried mustard cabbage (fu cai)
1 slice ginger

Seasoning:

½ tbsp soy sauce
1 tsp MSG (optional)
1 tsp sugar
¼ tsp salt
1 tbsp sesame oil

Method:

1. Rinse the bitter melons and cut into big pieces (do not remove the core). Deep-fry over low heat for 5 minutes until golden brown; remove and drain.
2. Chop the cabbage. Crush the ginger. Heat the wok; add 1 tbsp sesame oil and 1 tbsp cooking oil; stir fry the cabbage and ginger lightly.
3. Add the bitter melon and 'A', and cook over low heat for 15 minutes or until the sauce is reduced to 1/3, then stir over high heat for a few seconds; remove and serve.

Top Recipes..Stuffed Bitter Guard

Ingredients:

4 bitter-gourds
151g pork
4 cloves of garlic

Marinade:

1 tsp salt
2 tsp cornstarch
1/3 tsp chicken powder
1 Tbsp dark soy sauce;
dash of sesame oil; dash of pepper

Seasoning :

1 tsp sugar
1/2 tsp chicken stock (powder)
1/2 tsp dark soy sauce
125ml chicken stock;
2 Tbsp crushed fermented black beans

Thickening :

1 tsp cornstarch
1 Tbsp water

Method:

1.Chop pork finely (or use ground pork) and marinate for 10 minutes. Set aside.
2.Wash and seed bitter gourds. Cut into ring-shapes. Put gourds in water to boil for two to three minutes. Rinse in cold water and wipe dry. Wait for gourds to cool off. Spread cornstarch on the inside ring of gourds. Then stuff in pieces of pork.
3.Sauté garlic in a wok. Put in bitter melons to fry for 2 minutes. Flip over the other side to fry for another 2 minutes. Add in seasoning and then fry a little longer until pork is thoroughly cooked. Put in thickening. Ready to serve.

Top Recipes..Straw Mushrooms with Broccoli

Serves 2

Ingredients:

8 oz. fresh broccoli

Seasoning sauce:
2/3 cups good stock
1 tsp. sesame oil
1 tsp. rice wine
1 tsp. cornstarch blended with 2 tsps. Water
Salt and pepper
4 oz. canned straw mushrooms, drained

Method:

1. Cut the broccoli into small florets and blanch in boiling water for 1 to 2 minutes. Drain well.
2. Boil the seasoning sauce, adjust the seasoning and thicken with the cornstarch paste.
3. Add the straw mushrooms and broccoli, bring back to the boil and serve.

Top Recipes..Stir Fried Beansprouts

Serves 2

Ingredients:

10 oz. beansprouts
2 tbsps oil
1 tsp sugar
½ tsp salt
2 tbsps light soy sauce
1 tsp. sesame oil

Method:

1. Trim the beansprouts, blanch and drain.
2. Heat the wok with oil and stir fry the beansprouts for 30 seconds. Season with salt and sugar.
3. Lift the wok from the heat, add the soy sauce and mix well.
4. Sprinkle with sesame oil and serve.

Top Recipes..Sweet and Sour Beansprouts

Serves 2

Ingredients:

12 oz. beansprouts
4 oz. green pepper
3 tbsps oil

Seasoning sauce:
½ tsp sugar
½ tsp salt
2 tsps white vinegar

Pinch of MSG (optional)

Method:

1) Wash and pick over the beansprouts. Blanch in boiling water for 1 minute, then dip in cold water before draining well.
2) Wipe, deseed and cut the green pepper into thin strips.
3) Heat the wok and add the oil.
4) Stir fry the green pepper strips for 30 seconds, then add the beansprouts and continue to stir fry for another 30 seconds.
5) Stir in the seasoning sauce and a little MSG to taste. Serve at once.

Top Recipes..Fried Mixed Vegetables

Ingredients:

8 oz round cabbage, cut into small pieces
5 dried mushrooms, soaked stemmed, and halved
3 oz bamboo shoot, cut into 1 ½ inch strips
1 oz snow peas, strung and boiled
3 inches carrot, sliced and boiled
1 cucumber, sliced
5 tbsp chicken oil (or salad oil)
5 tbsp soup stock
1 tsp salt
1 tsp sugar
2 tsp soy sauce
½ tsp MSG

Method:

1. Prepare vegetable ingredients as indicated above. Bamboo shoot should be sliced into thin strips. Then make slits in edge of each strip so that it looks like a comb.
2. Heat 5 tbsp oil and fry cabbage first. Then add bamboo and other vegetable ingredients and fry mixture for 5 minutes.
3. Add soup stock and seasonings and mix. Do not cook too long. This dish may be served either hot or cold.

Top Recipes..Broccoli with Garlic Sauce

Ingredients:

1 cup beef broth
1 bay leaf
1 onion, minced
1/4 tsp salt
1/4 c. heavy cream
1 c. water
1 clove garlic, peeled
2 tbsp celery leaves, minced
1/8 tsp. pepper
3 thin slices lemon

Method:

1.Simmer all ingredients but the cream and lemon slices, covered for 20 mins. Strain into another saucepan.
2.Add cream, and heat over lowest heat, for 3-5 mins.
3.Add salt and pepper, to taste. Serve hot with lemon slices on top of your cooked broccoli.

Top Recipes..Stir fried Mixed Vegetables with Water Chestnuts

Serves 4 to 6

Ingredients:

1/4 cup vegetable oil
1 2-inch fresh ginger root, peeled and finely chopped
1 lb. snow peas, cut into 2-inch lengths
2 oz. bamboo shoots, drained and sliced
4 water chestnuts, sliced
1 tbsp. rice wine or dry sherry
1/4 tsp sugar

Method:

1. Heat the oil in wok.
2. Add the ginger and stir fry for 30 seconds.
3. •Add snow peas and bamboo shoots and stir fry for 4 minutes.
4. Stir in all the remaining ingredients until they are thoroughly mixed.
5. Serve at once.

Top Recipes..Bean Sprouts with Ginger

Ingredients:

3 tbsp. vegetable oil
1 large onion, thinly sliced
1 1-inch fresh root ginger, peeled and finely chopped
1 tsp salt
1 lb. bean sprouts

Method:

1.Heat the oil in a wok.
2.Add onion and fry until soft.
3.Add ginger and stir-fry for 3 minutes.
4.Stir in the remaining ingredients, increase the heat to moderately high and stir fry for 3
minutes, or until the bean sprouts are cooked through but still crisp.
Served at once.

Top Recipes..Kashmiri dum Aloo

Ingredients:

200g Walnut sized potato
100g curd
Salt to taste
1/4 tablespoon chili powder
1/2 tablespoon ginger garlic paste
1/2 tablespoon poppy seeds
1/2 tablespoon coriander seeds
1/2 tablespoon cumin seeds
2-3 cloves
2-3 cardamom
Salt to taste
1/2 tablespoon red chilli powder
1/2 tablespoon turmeric powder
1 small sliced onion
1/2 tablespoon garlic paste
100g curd
1/2 tablespoon garam masala
1 tablespoon oil

Method:

Take the potatoes and peel them properly.
Now prick the peeled potatoes all over with a fork.
Mix curd, salt, chilli powder and ginger garlic paste
and marinate potatoes for about an hour.
The next step consists of arranging the potatoes neatly
on the baking sheet. Now roast the potatoes at the temperature
of 375' F for about 40-45 minutes, or till the time the potatoes
get completely cooked.Take a non-stick pan and heat some oil.
Add sliced onion to it and fry till the color turns light brownish.
Add on garlic paste and stir for 2 minutes.
While onions are frying, roast coriander seeds, poppy seeds,
cloves and cardamom and grind.
Combine the onion paste and whole spice paste and blend properly.
Add roasted potatoes in the mixture and stir well for about 3-4 minutes.
Add the remaining curd along with 3-4 tablespoons of water.
Simmer for about 20-25 minutes and your Kashmiri dum aloo dish
is ready to be served.