4 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
3/4 cup of chopped onion
1 tablespoon chopped ginger
1 tablespoon chopped green chili or to taste
1/2 teaspoon turmeric powder
1/2 teaspoon paprika
1 cup chopped tomato
1 teaspoon garam masala
1 cup masoor dal
2 cups water
1 tablespoon of lemon juice
1/2 teaspoon of salt or to taste
Heat 4 tablespoon of oil. When hot add mustard seeds, cumin seeds, when mustard seeds crackle add chopped onion and saute till onions are brown. Add ginger and green chili saute for a few seconds add turmeric powder and red chili powder mix add tomato. When the tomatoes are cooked add garam masala stir add the washed dal and water. Cook for 10 to 15 minutes until the dal is cooked. Add salt and lemon juice mix and turn the heat off. Garnish with cilantro leaves. Serves 4.
Served with rice or chapati. Masoor dal cooks very fast. Theses dals are red lentils without skin. This is the perfect dal for days you feel like eating light.
Ingredients for kofta:
1 bunch fresh spinach or use frozen spinach
1 teaspoon salt
3 tablespoon corn starch
1/2 teaspoon cumin powder
1/4 cup of chick pea flour or besan
1/4 cup of walnuts, almonds or any nuts
1 cup paneer or cottage cheese
Prepare kofta: Chop the spinach add salt mix and microwave it for 2 minutes. Allow it to cool for 10 to 15 minutes.
Squeeze the microwaved spinach to remove the water contained in it. Add cornstarch cumin powder, chick pea flour, walnuts and paneer, mix and make a dough. Divide the dough into small balls and deep fry till golden brown.
Remove and place on a paper towel.
Ingredients for Gravy:
4 tablespoon oil
1 teaspoon cumin seeds
1 cup chopped onion
1 tablespoon chopped ginger
1 teaspoon garlic
1 teaspoon green chili or to taste
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder or to taste
1 teaspoon of garam masala
1 cup tomato
1 cup milk
1 teaspoon salt or to taste
Prepare gravy: Heat oil in a pan, when the oil is hot add cumin seeds, when the cumin sizzles add chopped onions, saute until it is brown, add ginger, garlic, green chili, saute add turmeric powder, chili powder, saute, add garam masala, wait for a few seconds add the tomatoes and cook till the tomatoes are cooked. Add milk and let it come a boil add 1 teaspoon of salt. Turn the heat off and allow it to cool. When it is cool grind it to a smooth paste. Add the spinach kofta balls and serve. Serves 4.
Serve with chapati or nan. These are spinach dumplings in gravy. It is a gourmet dish. There are a variety of kofta dishes this is one of them.
Ingredients for paratha:
2 cups whole wheat flour
3 teaspoon oil
1/2 teaspoon salt
1 cup water
Ingredients for filling:
1 1/2 cups cooked and mashed potato
2 green chilies or to taste
2 tablespoon of chopped cilantro
1 teaspoon chat masala
1/2 teaspoon salt
Clarified butter
Combine whole wheat flour, oil, salt and water to form a dough. Cover and allow it to rest for 20 to 30 minutes.
Prepare the stuffing. To the mashed potato add green chili, chopped cilantro, chat masala and salt, mix and divide into 10 parts.
Divide the whole wheat dough into 10 parts. Take one of the whole wheat parts and roll it into a 3" round, put one of the potato stuffing into it seal let it rest with the sealed side down. Do the same with rest of the dough.
Start making the chapatis with the aid of some flour. With the sealed side down roll them into round 5 to 6" round disks.
Place a griddle on medium heat. Put the rolled chapati on the griddle. Let it cook until bubbles appear on top, turn the chapati over and cook the other side. Apply a few drops of clarified butter or oil on both sides, remove from griddle when they are brown.
Other stuffing can be used for paratha cabbage, cauliflower, peas etc. Everybody loves alu paratha. There are so many ways of spicing the stuffing. I have kept it simple.
4 cups granulated sugar
2 cups powdered milk
1/2 cup all purpose flour
1 stick + 2 tablespoon of unsalted butter or (1/2 cup butter + 2 tablespoon)
1/2 cup evaporated milk
3 cardamom pods
A few strands of saffron
4 cups water
rose flavoring optional
To make sugar syrup dissolve
sugar in 4 cups water. Heat the syrup till boiling point, add 1/2 teaspoon of crushed cardamom
pods, saffron, and turn heat off. Divide the cooled sugar syrup into two batches and keep aside.
Combine the
powdered milk, flour, butter and milk in a bowl. Make a soft dough. Divide the dough into large marble size balls. Inside each jamun ball insert a cardamon seed.
Heat oil for deep frying. Heat till the oil is hot. Turn down the
heat down immediately to low. Fry the jamun balls at low heat. It should
cook for a long time at very low heat. When the jamuns have floated to the top, the color is dark brown and the sizzling has reduced they are ready to come out. Let it soak in the first syrup for a couple of hours. The longer they soak the better they taste. For serving serve it in the second batch of syrup. Makes approximately 32 gulab jamuns.
Note: While making large quantities
change oil after frying two batches. If the oil is too hot the outside of the jamuns will burn and the inside will not cook.
These gulab jamuns are so good it is nirvana. It almost impossible to describe these. The smiles on kids faces when they eat these describes it best.
See also Rasgulla rasmalai recipe
