North Indian Recipes

1.Cabbage Kofta

INGREDIENTS

1.Cabbage- Chopped- ( half of a small cabbage, to serve 5 people)
2.Gram Flour ( Besan in hindi or kadalamavu in malayalam)
3.Chilly powder
4.Turmeric powder
5.Coriander powder
6.Garam masala
7.Oil
8.Salt to taste
9.Shahi jeera ( saajeera in malayalam)
10.Onion- Chopped
11.Onion paste ( Raw onions grinded with water)
12.Tomato paste ( Raw tomatoes grinded with water)
13.Coriander leaves
14.Pudina leaves ( mint leaves)
15.Coconut powder ( Maggi coconut milk powder can be used)

Preparation

For the cabbage balls : Blench the chopped cabbage in hot water for 10 minutes or microwave it for 10 minutes. Remove the water. Add ½ cup besan,1 teaspoon chilly powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala and salt to the cabbage and mix well. Make it into small round balls and deep fry in oil.

1.Heat oil in a pan and add shahi jeera, chopped onion, coriander leaves, pudina and sauté.
2.Now add the onion paste and tomato paste, simmer until the oil separates.
3.Add the 1 teaspoon chilly powder, ¼ teaspoon turmeric powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala and salt.
4.When the masalas are cooked, add a little water and the coconut powder. Mix well. Remove from the gas
5.Leave the gravy to cool and then add the cabbage kofta balls.





2.Kadai Paneer ( Served with Roti's )

INGREDIENTS

1.Capsicum ( Mixed pepper of red, green or yellow in colour )- sliced as cubes
2.Paneer cubes
3.Tomato-2
4.Ginger
5.Green chilli-2
6.Oil
7.Hing ( Kayam in malayalam)
8.Jeera
9.Onion- sliced as cubes
10.Turmeric powder-1/4 teaspoon
11.Red chilli powder-1/2 tablespoon
12.Coriander powder-1/4 teaspoon
13.Garam masala powder-1/4 teaspoon
14.Coriander leaves
15.Salt to taste

Preparation

Paneer if not available can be made at home : Add 1 cup lemon juice to 8 cups of milk and simmer it until the milk thickens. Sieve the milk and wash the paneer obtained in cold water. To make this paneer into shape, put the filtered pieces on a thin cloth and put a heavy pan over it. After 1 hour or so we get the solid piece of paneer, which now can be cut into desired shapes.

Tomato paste : Grind the tomaotes, ginger and green chilli into a fine paste.

1.Heat a little oil in a pan and shallow fry the paneer and capsicum separately.
2.Heat some more oil, add hing, jeera, chopped onion and the tomato paste.
3.Now add the chilly,turmeric, coriander powder and the garam masala.
4.Cook the masalas until the oil separates. Add the fried paneer and capsicum.
5.Add salt and garnish with coriander leaves. Kadai paneer is ready to serve.


3.Chilly Gobi ( Served with roti's, chappathi's or paratha's)

INGREDIENTS

1.For batter : Besan ( Gram flour-3 tablespoon), Maida ( Plain flour)- 1 tablespoon, Cornflour 1/2 tablespoon, Crushed ginger, Chilly powder ½ tablespoon, and salt. Make a thick batter by mixing the ingredients with water.
2.Cauliflower ( gobi)
3.Oil
4.Chopped ginger
5.Chopped garlic
6.Chopped green chilli -3
7.Onions- chopped as cubes
8.Capsicum- chopped as cubes ( Green,Red or Yellow pepper will do)
9.Soya sauce- 2 tablespoon
10.Tomato sauce- 3 tablespoon
11.Chilly sauce- 1 tablespoon
12.Sweet chilly sauce.- ½ tablespoon
13.Coriander leaves
14.Salt to taste.

Preparation

1.Deep fry the gobi dipped in the thick batter prepared and set aside in a news paper to drain the excess oil. ( Paper absorbs more oil compared with tissue.)
2.Heat 2 tablespoon oil in another pan, add chopped green chilli, chopped garlic and chopped ginger and sauté.
3.Now add the chopped onions and capsicum and stir fry.
4.Now add the fried gobi. Add the soya sauce first.
5.Then add the tomato, chilly and sweet chilly sauce. Add salt to taste.
6.Garnish with coriander leaves and chilly gobi is ready to serve.



4.Bhindi Masala ( Okra masala can be served with rice or with chappati's )


INGREDIENTS

1.Bhindi ( Okra )- chopped
2.Oil
3.Chopped garlic
4.Jeera
5.Hing ( kayam in malayalam)- a pinch
6.Chilly powder-1/2 tablespoon
7.Turmeric powder-1/4 teaspoon
8.Coriander powder- ½ teaspoon
9.Tomato purée ( Cooked tomatoes with skin peeled out, grinded into a paste) -3 tablespoon
10.Coriander leaves
11.Salt to taste

Preparation

1.Heat oil in a pan. Add hing, jeera, chopped garlic, bhindi, salt and stir fry.
2.When the bhindi is half cooked, add turmeric, chilly and coriander powder.
3.When raw smell of masala's are gone, add the tomato purée and cook the bhindi.
4.Garnish with coriander leaves and serve hot.


5. Potato- Bhindi Sabzi

INGREDIENTS

1.Potato- chopped
2.Bhindi- chopped (Okra)
3.Oil
4.Hing ( kayam in malayalam) -a pinch
5.Jeera
6.Crushed chilli- 2 teaspoon ( If not available : heat whole red chilli in a pan and make a coarse powder of it in a mixey, when cooled. )
7.Turmeric powder- ¼ teaspoon
8.Salt to taste

Preparation

1.Deep fry the potato and bhindi separately. Drain the excess oil from the fried vegetables by using newspaper. ( Paper absorbs more oil compared with tissue.)
2.Heat oil in a pan. Add hing, jeera, fried potato-bhindi and sauté.
3.Add the crushed chilly, turmeric powder and salt. Cook the sabzi with the pan closed with lid. The potato - bhindi sabzi is ready to serve when cooked.

6.Rajma curry ( Kidney beans curry)

INGREDIENTS

1.Rajma ( Kidney beans )- soaked overnight in water
2.Oil
3.Jeera
4.Hing (Kayam in malayalam)
5.Garlic- chopped
6.For tomato paste : make a paste of tomato, green chilly and ginger.
7.Onion- finely chopped
8.Chilly powder- ½ tablespoon
9.Garam masala- ½ teaspoon
10.Coriander leaves
11.Salt to taste

Preparation

1.Cook the rajma in a pressure cooker with added salt and water.
2.Heat oil in a pan. Add jeera, hing, chopped onion, Chopped garlic and the tomato paste. Stir fry until the oil separates.
3.Add chilly powder, garam masala and salt to taste and stir fry the masala.
4.Mix this masala in the pan into the cooked rajma in the pressure cooker and simmer for 2 minutes. Garnish with coriander leaves and serve hot.


7.Dal curry

INGREDIENTS

1.Dal ( Parippu in malayalam)
2.Salt to taste
3.Oil
4.Mustard seeds
5.Hing ( kayam in malayalam)
6.Jeera
7.Onion – chopped
8.Garlic- chopped
9.Tomato purée ( Cooked tomatoes with skin peeled out, grinded into a paste)
10.Turmeric powder -¼ teaspoon
11.Chilly powder - ½ tablespoon
12.Coriander leaves

Preparation

1.Cook the dal with salt in a pressure cooker.
2.Heat oil and add the mustard seeds, hing, jeera and garlic.
3.Add chopped onion and stir fry.
4.Add tomato purée, turmeric powder, chilly powder and salt if required. Cook the masala.
5.When cooked add the cooked dal into it and mix well.
6.Garnish with coriander leaves and serve with rice or chappathi.


8.Mushroom curry mixed with potato

INGREDIENTS

1.Mushroom – sliced and soaked in hot water.
2.Potato -2 - sliced
3.Onion – chopped
4.Chopped garlic
5.Chopped ginger
6.Green chilli- 2- Slit
7.Tomato puree
8.Jeera
9.Turmeric powder- ¼ teaspoon
10.Chilly powder – ½ tablepoon
11.Coriander powder- ½ teaspoon
12.Garam masala ¼ teaspoon
13.Salt to taste
14.Coriander leaves

Preparation

1.Heat oil in a pan. Add jeera and chopped onion. Stir fry
2.Add Chopped ginger, garlic, green chilly and sauté.
3.Add the sliced potato and mushroom and stir fry. Add the turmeric, chilly powder and salt and cook the vegetables, adding some water until half done.
4.Add the garam masala, coriander powder and the tomato purée into the curry.
5.Bring the curry to a boil and garnish with coriander leaves.