Murruku

Ingredients:
2 cups rice (chawal)
1/4 cup black gram split (urad dal)
1 tsp cumin seeds
1/4 tsp asafoetida
salt (namak) to taste
1/4 cup white butter
coconut (narial) oil for frying

Preparation Method:
Dry roast the rice in a warm frying pan without letting the color change.
Wash and soak for about half an hour, drain and spread on a cotton cloth to absorb the excess moisture.
Grind to a fine powder.
Broil the urad dal to light brown colour, cool and grind into a smooth powder.
Sieve both the flours together through a fine sieve.
Dissolve asafoetida and salt in one fourth cup water and add the cumin seeds, make a firm dough with the sieved flour.
Rub in the butter and knead with light hands to fully incorporate the butter.
To make the murukkus, grease your fingers and take a little dough.
Roll them between your palm to a tubular form.
Form this roll into circles, while twisting them along.
Make two circles next to each other. Press the ends into the circle to secure.
Make two batches at a time, cover with a wet cloth to prevent them from drying.
Heat oil and fry them in batches.
Take them on a plate and gently slide them into the oil and fry on both sides till it becomes light golden brown and crisp.
Drain and let it cool before serving them. Store in a dry air-tight container.

Sev puri

Ingredients:
10 - Flat Puris (crisp)
1 cup Fine Sev
1/2 cup chopped Onion (Pyaj)
1/2 cup Curd (Dahi)
3 tblsp Tamarind (Imli) Chutney
3 tblsp Coriander Leaves (Dhania Patta) Chutney
1/2 cup boiled Potato (Aloo)
1 tblsp Chaat Masala
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Cumin Seed (Jeera)

Preparation Method:
Arrange the puris on a plate make a hole in each puri in the centre.
Fill with a few chopped boiled potato cubes.
Add about 1/4 tsp of tamarind and green chutneys in each.
Sprinkle cumin powder, salt, red chilli powder.
Sprinkle finely chopped onions.
Then generously sprinkle sev all over the puris.
Garnish with finely chopped coriander.
Serve fresh...

Samosas

Ingredients:

For Cover:

    1 cup all purpose flour (Maida)
    Water to Knead dough
    2tbsp oil
    Little salt
    1/4th tsp. Ajwain (optional)



For Stuffing:

    3-4 Potatoes (boiled, peeled & mashed)
    1/2 cup Green Peas (boiled)
    1-2 Green Chilies (finely chopped)
    1/2tsp Ginger (crushed)
    1tbsp coriander finely chopped
    Few chopped Cashews (optional)
    Few Raisins (optional)
    1/2tsp Garam masala
    Salt to taste
    Red chili powder to taste
    1/2 tsp. Dry Mango powder( Amchur) (optional)

Preparation Method:

For Cover:

    Mix all the ingredients (salt, oil, ajwain) except water.
    Add a little water at a time.
    Pat and knead well for several times into a soft pliable dough.
    Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

    In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
    Add green peas, cashews and raisins and mix well.
    Add coriander and keep aside.

To Proceed :

    Make small rolls of dough and roll it into a 4"-5" diameter circle.
    Cut it into two parts like semi-circle.
    Now take one semi circle and fold it like a cone. Use water while doing so.
    Place a spoon of filling in the cone and seal the third side using a drop of water.
    Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
    Serve samosa hot with hari chutney, tamarind chutney.

Rajma Chawal Recipe

Rajma chawal is the most popular combinations in Punjab.If you ask any Punjabi or any North Indian Rajma chawal would definitely feature in their top 5 list.I must say it is a real killer combo Rajma-Chawal-Chaas,a hearty meal.It is also important to cook rajma in a right way to actually start appreciating it.If rajma is cooked nicely it would be soft and creamy,underdone rajma does not taste good.Rajma tastes best with minimal spices,even if you avoid all the spices and just add chili powder it tastes wonderful.

Ingredients:

1/2 cup Rajma/Red Kidney Beans

1 big Onion,chopped

2 big Tomatoes,chopped

1 tsp Ginger-Garlic paste

1/2 tsp Garam masala 

1 tsp Coriander powder

1/2 tsp Cumin powder

3/4 tsp Red chilli powder

1/2 tsp Amchur powder

2 tbsp chopped Coriander

1 tbsp Oil

Salt to taste

To temper:

1/2 " Cinnamon

1 black Cardamom(optional) 

1 Bay leaf

1 green chilli,slit

a pinch of Asafoetida

Method:

Soak Rajma in water with some salt for 8-9 hrs or overnight.

In a pressure cooker heat oil and add cinnamon stick,black cardamom,bay leaf,green chilli and fry for a minute.Add a pinch of asafoetida and also a pinch of garam masala powder and fry a bit.

Grind Onions and tomatoes into a smooth puree.

Add the ground onion-tomato mixture,ginger-garlic paste and fry until the raw smell disappears.I usually grind onions along with the tomatoes,you can even cut onions into fine and fry well and then add tomato puree.Either way it tastes nice.

Now add all the dry masalas like red chili powder, coriander powder,cumin powder,garam masala,amchur powder and salt and fry until the oil leaves the edges.

Add rajma and fry for another 2 mins.Mix everything and cover it and pressure cook for 1 whistle and reduce the flame and cook for 30 mins on a low flame.

Once the pressure is dropped,open the cooker and check the gravy consistency.Add required amount of water and boil for another 5-7 mins.Add chopped coriander leaves and mix.

Serve it hot with plain steamed basmati rice,onion rings,papad and a glass of chaas/lassi.You can even serve it with roti/chapati or Jeera rice.

Matar Paneer Dry

Paneer is the desi cottage cheese that is prepared at home too! In Indian cuisine, there are many paneer recipes. From snacks to main course, you can find many recipes with this exotic ingredient. From all, matar paneer is one of the most popular main Course recipe. Matar paneer is a gravy masala that is prepared with fried paneer cubes, matar (green peas) and lots of spices. However, if you want to try a different variety of the delicious and filling paneer matar, you can make the dry version. Matar paneer dry is another side dish recipe for the main course. Every time you do not want to prepare the rich and spicy matar paneer. So, this is a healthy alternative. Moreover, matar paneer dry is easy to make and requires less ingredients. Check out the recipe to make matar paneer dry. 

Serves: 3 

Preparation time: 5 minutes 

Cooking time: 20-25 minutes 

Ingredients 

Paneer cubes- 1 cup 

Green peas/matar- 1 cup 

Onion- 2 (chopped), optional 

Tomato- 1 (chopped) 

Milk- ½ cup 

Ginger- 1 inch (minced) 

Garlic pods- 5-6 (chopped) 

Turmeric powder- a pinch 

Red chilli powder- 1tsp 

Garam masala- ½ tsp 

Coriander powder- 1tsp 

Cumin seeds powder- ½ tsp 

Bay leaf- 1 

Salt- as per taste 

Water- ½ cup 

Oil- ½ cup

Procedure 

1.Heat 3tbsp oil in a frying pan. Season with bay leaf. Add the onions (if using), ginger and garlic. Saute on a medium flame for a minute. 

2.Add the green peas and stir fry for 2 minutes on a medium flame. 

3.When the green peas are half cooked, add the chopped tomatoes, turmeric powder, paneer cubes and salt. Mix well and let the paneer cubes get fried. If you want, you can add little more oil to prevent the paneer cubes from sticking to the pan. 

4.Sprinkle red chilli powder, cumin seeds powder and then add milk and water. Mix well and simmer for 3-4 minutes till the gravy thickens. 

5.Add the garam masala once the paneer cubes look fried and the gravy has dried. Cook for another 1 minute. 

Matar paneer dry is ready to eat. If you don't want to use milk or water, you can remove them from the ingredients list. However, adding little water and milk helps get the exotic flavour of this side dish.

Fish Tikka Recipe

Ingredients: 

600g - boneless fish 

200g - yoghurt 

A pinch of red chilli powder

1/2 tsp - garam masala or 1/4 tsp each of red chilli, cumin & pepper powders

Juice of 1 lemon

2 cloves garlic 

Salt to taste

1/2 inch - ginger 

Pinch of chaat masala

Method

Wash and clean the fish, cut into cubes, apply salt, red pepper and lemon juice and keep aside for 10 mins.

Add yoghurt & mix well.

Add the fish and let it marinate for 6-8 hrs (the more the better)

On a thin skewer gently put the fish tikkas and cook in a hot tandoor/oven for 15 minutes turning once.

Garnish with lemon, chaat masala and serve with cold mint-yoghurt chutney/sauce.

Onion Uttapam Recipe

Uthappa deserves to be called the indian pizza as it lends itself to several toppings, the most popular being crisp cooked onions. You may also try other combinations such as onion and tomatoes. Usually vendors spread the topping over the uthappam batter and press it in well with their wet fingers. But, to avoid hurting your fingers, use a spatula if you’re a novice!

Ingredients

3 cups dosa batter

8 tbsp finely chopped onions

2 tsp finely chopped green chillies

4 tsp finely chopped coriander (dhania)

1 tsp garam masala (optional)

salt to taste

4 tsp butter for greasing and cooking

Method

1.Combine the dosa batter with little water and salt in a bowl and mix well.

2.Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.

3.Pour ¾ cup of the batter on the tava (griddle), spread in a circular motion to make a 150 mm. (6") thick uttapa and cook on a medium flame for a minute.

4.Add 1 tsp of butter in the centre, smear evenly and cook for 2 minutes.

5.Sprinkle 2 tbsp onions, 1 tsp coriander, ½ tsp of green chillies and ¼ tsp of garam masala over it.

6.Turn over and cook on the other side till it turns light brown in colour.

7.Repeat with the remaining ingredients to make 3 more uttapas.

8.Serve immediately with sambhar, coconut chutney and green garlic chutney.