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What's Cooking? Indian recipes

Share recipes and cooking tips. Every fortnight, a selected entry will be featured in What’s Cooking? and its sender crowned NRI Pulse’s Gourmet Chef. Pls. send contributions to contact@NRIPulse.com with What’s Cooking? in the subject line.

Veggie Flavors

<<What's Cooking? Main

Veggies can be tasty and fun! Try these easy-to-make vegetarian delights and you'll agree with us. 


Malai Vegetables

Ingredients:
3 onions
5 carrots
15-20 French beans
3 potatoes
1 cup green peas
100 gms cauliflower
1-cup fresh cream
1-cup milk
4 tbsp tomato ketchup
2 tbsp butter
½ tsp red chili powder
Salt to taste
Ghee for frying

Method:
Cut vegetables into big, long pieces. Boil beans, carrots, cauliflowers and green peas. In a pan, fry sliced onion in butter until pale in color. Separately, fry potatoes in ghee and keep aside. Mix cream, milk and tomato ketchup. Add the veggies to the fried onions, then the prepared sauce, potatoes salt and chili powder, and cook on a slow fire for about 10 minutes. Serve hot.


Chana Dal Kababs

Ingredients:

500 gms chana dal
½ litre milk
4-5 cloves garlic
1-inch piece ginger
1 tbsp poppy seeds
1 tbsp cumin seeds
3 black cardamoms
6 cloves
1 tsp red chili powder
8 pepper corns
1 tbsp raisins
7-8 cashew nuts
2-3 sticks of cinnamon
1 bunch cilantro
2 onions cut and fried
Salt to taste
Oil to fry

Method:
Wash and soak the dal in milk for two to three hours. Grind the dal with all the ingredients excluding fried onions, cilantro and raisins. Heat two tsp oil in a pan and add the dal, along with a little bit of water. Cook on medium flame until thick. Remove and cool. Knead it with a little oil. Make small balls of the mixture, stuffing each one with raisin, cilantro and fried onions. Deep fry kababs and serve hot with pudina chutney or tomato sauce.

Aloo Ka Raita

Ingredients:
2 cups of yogurt
2 potatoes boiled
Salt
Pepper
Chili powder
Chaat masala
Small bunch of cilantro

Method:
Beat the yogurt until soft and creamy. Add salt, pepper and chili powder. Peel and chop potatoes. Add to the yogurt. Sprinkle coriander powder, chili powder and chaat masala. Garnish with chopped cilantro. Refrigerate till chilled. 

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