Geetika's Recipes!

a collection of practical recipes

Main Course

Gobhi Matar

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NGREDIENTS
Cauliflower, separated into florets 1 medium
Green peas, shelled 1 cup
Olive oil 2 tablespoon
Cumin seeds 1 teaspoon
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Coriander powder 2 teaspoon
Red chilli powder  1/2 teaspoon
Turmeric powder 1/2 teaspoon
Tomato puree 1/4 cup
Salt to taste
Garam masala 1 teaspoon
Dry mango powder (amchur) 1/2 teaspoon
Green chilli, slit 1
Fresh coriander leaves, chopped 1 tablespoon

METHOD
Heat olive oil in a kadai (wok) and add cumin seeds. When they begin to change colour add ginger paste and garlic paste. Sauté for half a minute. Add coriander powder, red chilli powder and turmeric powder. Sauté for another half a minute. Add cauliflower florets, green peas, half a cup of water and tomato puree. Add salt and mix. Cover and cook for eight to ten minutes, stirring occasionally Add garam masala powder and amchur and mix. Garnish with green chilli and coriander leaves and serve hot.

Dal Makhni

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INGREDIENTS
Whole black gram (sabut urad) 1/2 cup
Red kidney beans (rajma) 2 tablespoons
Salt to taste
Tomatoes, roughly chopped 3 medium
Garlic, roughly chopped 8-10 cloves
Ginger, roughly chopped 1 1/2 inch piece
Oil 2 teaspoons
Cumin seeds 1 teaspoon
Red chilli powder 1 teaspoon
Garam masala powder 1 teaspoon

METHOD
Soak sabut urad and rajma overnight in three cups of water. Drain. Pressure cook sabut urad and rajma in three cups of water with salt till completely cooked and soft. Grind together tomatoes, garlic and ginger to a smooth puree. Heat oil in a non-stick deep pan. Add cumin seeds. When they begin to change colour add the tomato puree and stir. Simmer for five minutes. Mash the urad and rajma slightly and add to the tomato mixture. Add red chilli powder, garam masala powder and mix. Simmer for fifteen minutes. Serve hot.

Paushtic Parathas

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Ingredients

1 1/2 cups whole wheat flour (gehun ka atta)
1/4 cup besan (Bengal gram flour)
3/4 cup peeled, boiled and grated potatoes
1 cup chopped spinach (palak)
1/4 cup grated carrot
2 tsp finely chopped green chillies
4 tbsp curd
2 tsp oil
salt to taste

Other ingredients
whole wheat flour (gehun ka atta) for rolling
1 tsp oil for cooking

Method

1. Mix all the ingredients and make a soft and smooth dough.
2. Divide the dough into 8 equal portions and roll out each portion into triangles with the help of a little whole wheat flour.
3. Cook on a non-stick tava (griddle) using a little oil on both sides till they turn golden brown.
4. Serve hot.

Baked Tofu

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Ingredients:

* 1 brick firm tofu

* 4 tsp. dijon mustard

* 1/2 cup soy sauce

* 4 cloves garlic, minced

Directions:

1. Whisk together mustard, soy sauce and garlic

2. Cut the tofu into 1/2-inch thick slices

3. Pour the marinade over the tofu and mix gently to cover

4. Place tofu on a baking sheet and bake at 350 degrees until brown and firm (about 10 minutes)

5. Serve warm or let cool. Can be severed with cabbage & pomegranate salad.

Dal Paratha

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Ingredients:

1. 1 cup channa daal.
2. 1/4 tsp turmeric.
3. 1 tsp cumin seeds.
4. 2 tsp coriander powder.
5. 1 tsp red chilli powder (optional).
6. Salt to taste.

The Dough:

I kneaded the dough in curd. If you don’t want to use curd then use milk or water. Curd/milk gives a white texture to the dough and the taste of the dough becomes almost like a white flour (maida).

The dough should neither be very soft nor be very stiff. Always remember that the chapathi dough is the softest, puri dough is the stiffest and the paratha dough is in between.

For 1 cup wheat flour, mix 2 tsp ajwain seeds (carom seeds). They impart the kachori flavor to this paratha.

Procedure.

1. Pressure cook 1 cup channa dal in 1 and a half cup water. Do add in little salt.
Cook for 3 -4 whistles.

When dal is done we do not require excess water. So if water is there then just cook the dal without the lid and evaporate all the water. You can also strain the water and keep it aside. You can use this water to make chapathi dough but don’t use it to make dough for this particular paratha.

2. In a pan, take 1 tsp oil and add cumin seeds. When they splutter add the dal mixture. Add turmeric, coriander power, red chili powder and salt. Mix well. You need to cook the mixture till it becomes completely dry and forms a dry dough. Also mash the dal so that any whole grain is not left. While stiring keep pressing and mashing it to make it smooth.

It cooks very fast, so all is done within 5 minutes. You need to keep moving the spoon else the mixture will stick. Use a non stick pan for this.If you feel like adding any other spices to this, feel free to do so. Let the mixture cool down completely.

3. Now roll the dough, put a heap of the mixture. The mixture should be more. Make a ball and then roll out the paratha.

4. Grill the paratha. Once it is grilled. Add ghee on both sides and cook well. Don’t make the mistake of avoiding ghee. If you use 1/2 tsp of ghee per paratha its good enough. I never gave up on ghee and there no need for you to do so. If you don’t like ghee you can use oil. One trick for oil/ghee is to dip the spoon and let the oil fall back in the container, now use the back of the spoon on the paratha. This way less oil/ghee is used to make the paratha.
5. Serve hot with curd.

They can be put in the fridge as everything in these paratha is cooked well. They taste good even when they are cold and they freeze beautifully. What else one need for a meal.