Geetika's Recipes!

a collection of practical recipes

Main Course

Dalia Usili

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Ingredients
1 cup broken wheat (dalia)
1/2 cup moong dal (split green gram)
1/2 cup chana dal (split bengal gram)
2 to 3 whole dry kashmiri red chillies
a pinch of turmeric powder (haldi)
1/4 cup grated carrot
1/4 cup grated cucumber
1/4 cup finely chopped onions
1/4 cup freshly grated coconut (optional)
a few curry leaves (kadi patta)
few coriander (dhania) leaves
1 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
1/2 tbsp lemon juice
salt to taste
2 to 3 tsp oil

Method

1. Combine both the dals together and soak in enough water for 1 hr.
2. Drain and blend in a mixer along with red chillies, turmeric and salt to a coarse paste.
3. Pour the mixture in a thali and steam for 5-10 minutes.
4. Keep aside.
5. Combine the broken wheat with salt and enough water and pressure cook till done. Keep aside.
6. Heat oil in a kadai, add mustard seed, asafoetida and curry leaves.
7. When the seeds crackle, add the cooked dal and saute till the paste becomes powdery.
8. Add the cooked dalia and saute for 5 minutes.
9. Remove from flame, add the lemon juice, grated carrot, cucumber, coconut and onion and mix will.
10. Garnish with coriander leaves and serve.

Pindi Chole Roll

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Ingredients

For The Pindi Chole Stuffing
3/4 cup kabuli chana (white chick peas)
1 1/2 tsp chana dal (split Bengal gram)
1 black cardamon
25 mm (1″) stick cinnamon
1 teabag
4 tbsp oil
3/4 cup chopped onions
1 1/2 tsp pomegranate powder
3/4 cup chopped tomatoes
1 tsp chopped ginger (adrak)
1 1/2 tsp chopped green chillies
1 tsp coriander (dhania) powder
1/2 tsp chilli powder
1/2 tsp garam masala
3/4 tsp chole masala
salt to taste

Other Ingredients
1 cup onion rings
chaat masala to taste
4 rotis
4 tsp readymade carrot ka achaar
4 tbsp finely chopped coriander (dhania)

Method
For the pindi chole stuffing

1. Wash and soak the kabuli chana and chana dal for 6 to 8 hours or overnight.
2. Drain, wash again, add 1½ cups of water, big cardamom, cinnamon and teabag and pressure cook on a high flame for 3 whistle.
3. Lower the flame and pressure cook for another 3 whistles.
4. Allow the steam to escape before opening the lid.
5. Discard the tea bag and strain the kabuli chana.
6. Heat the oil in a kadhai, add the onions and sauté till they turn translucent.
7. Add the pomegranate powder and cook on a medium flame till the onions turn dark brown, while stirring continuously
8. Add the tomatoes, ginger and green chillies and sauté on a medium flame for another 3 to 4 minutes.
9. Add the coriander powder, chilli powder and garam masala and cook on a medium flame for 4 to 5 minutes or till the tomatoes are cooked and the mixture leaves oil.
10. Add the cooked kabuli chana, chana masala, 2 tbsp of water and salt and mix well.
11. Cook on a medium flame for another 3 to 4 minutes till the liquid dries up. Keep aside.
12. How to proceed
13. Combine the onion rings with chaat masala in a bowl, mix well and keep aside.
14. Place a roti on a clean dry surface and place ¼th of the chole in a row in the centre of the roti.
15. Arrange ¼ cup of onions and spread 1 tsp of gajar ka achaar over it.
16. Finally sprinkle 1 tbsp of coriander over it and roll it up tightly.
17. Repeat with the remaining ingredients to make 3 more rolls.
18. Wrap a tissue paper around each roll and serve immediately.

TANDOORI CAPSICUM

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INGREDIENTS
Capsicum 4 medium 

Oil  3 tablespoon

Salt to taste

Ginger, chopped  1/2 inch piece

Garlic, chopped 2 clove

Green chilli, chopped 2

Onion , chopped 1 medium

Carrot, finely chopped 1 small

Red chilli powder 1/2 teaspoon

Cashewnuts, chopped 4-5

Potato, boiled AND GRATED1 medium

Chaat masala 1 teaspoon

Raisins, chopped 3/4 tablespoon

 

METHOD
Halve the capsicums vertically keeping the stems intact. Remove the seeds. Rub one tablespoon oil and salt inside and outside the capsicum halves and set aside for ten minutes.Heat two tablespoons of oil in a pan; add the ginger and garlic and sauté for half a minute. Add the green chillies and onion and sauté for a minute. Add the carrot and sauté for two minutes. Add the chilli powder, cashew nuts, potato, cottage cheese, chaat masala and raisins and mix well. Cook for a minute over low heat and remove. Preheat the oven to 180°C/350°F/Gas Mark 4. Fill each capsicum half with the potato and cottage cheese mixture, place the capsicums on a greased baking tray and bake in the preheated oven for fifteen minutes, or till capsicums have softened slightly. Serve hot.

Garlic Roti

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Ingredients
1/4 cup jowar (white millet) flour
1/4 cup bajra (black millet) flour

1/4 cup whole wheat flour (gehun ka atta)

1/4 cup quick cooking rolled oats

2 tbsp finely chopped fresh green garlic (hara lehsun)
1/2 tsp chilli powder
salt to taste

1/4 tsp oil for kneading and greasing

1 tsp oil for cooking

Knead all ingredients with water. Roll rotis and cook on tava using little oil.

Palak Bahar

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INGREDIENTS
Spinach, blanched 2 medium bunches
Carrots ,thin diagonal slices 2 medium
French beans ,diamonds 5-6
Cauliflower 1/2 medium florets
Green chillies 3
Oil 1 1/2 tablespoons
Ginger, chopped 1 inch piece
Garlic, chopped 4 cloves
Onions, chopped 1 large
Nutmeg powder 1/4 teaspoon
Cumin seeds 1/2 teaspoon
Tomatoes, chopped 2 medium
Lemon juice 1 teaspoon
Salt to taste
Red chilli powder 1 1/2 teaspoons
Garam masala powder 2 teaspoons
Fresh coriander leaves, chopped 2 tablespoons

METHOD
Puree the blanched spinach along with one green chilli. Chop the remaining green chillies. Heat half the oil, add ginger and garlic and stir fry. Add onion and green chillies and stir fry till onions are pinkish in colour. Add nutmeg powder and continue cooking on medium heat for a couple of minute, stirring frequently. Add pureed spinach, cook it for a minute and add salt. Set it aside. Blanch carrots, French beans and cauliflower. Heat the remaining oil in a frying pan, add cumin seeds and when it starts to change colour, add tomatoes. Cook on medium heat for three to four minutes, stirring continuously. Add blanched vegetables and stir-fry lightly. Add lemon juice and season with salt and red chilli powder. Lastly add garam masala powder and coriander leaves. Spread prepared spinach on a flat serving dish and place cooked vegetables in the center and serve hot.