Geetika's Recipes!

a collection of practical recipes

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.

Zucchini and Vegetable Salad

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Ingredients

  • 2 handfuls of spinach leaves
  • 1 zucchini, sliced
  • ½ sliced red and yellow pepper
  • 1 cucumber cut in cubes
  • 2 sliced radishes
  • 1 sliced carrot
  • 3 tbsp. sunflower seeds
  • A dash of salt & ¼ tsp. chili powder
  • ½ tsp.crushed garlic
  • 2 tsp.Olive oil
  • lemon pepper or 1 tblsp. Italian dressing

Method

  • Put sliced zucchini in a zip lock bag, & season with oil, garlic, salt and chili powder
  • Shake bag to distribute seasoning
  • Then lay zucchini flat on a microwave-proof plate. Microwave on high for 3 minutes
  • Allow to cool
  • Mix with the other salad ingredients on a platter and add zucchini on the sides
  • Add dressing or serve on the side for individual taste

BADAM KHEER

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Ingredients:
1/2 cup Almond (Badam)
2 cups Milk
3 tblsp Sugar
5 crushed Cardamoms
a pinch of Saffron (Kesar), soaked in lukewarm milk
How to make badam kheer:
  • Boil half a litre of water in a sauce pan . add the almonds when the water is boiling and cook for 2 minutes. remove from the flame and drain.
  • Remove the skin of the almonds and grind to a fine paste.
  • Boil the milk in a thick bottomed pan. when the milk begins to boil add the almond paste and the sugar and cook for 5 minutes over a low flame stirring continuously.
  • Remove from the flame.. add the dissolved saffron and the crushed cardamoms.
  • Allow to cool and serve chilled.

Muesli Coated Fruits

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Ingredients

3/4 cup muesli, lightly crushed
1 small sized banana, cut into pieces
1 small sized apple, cut into cubes
1 orange, seperated into segments

For the butterscotch sauce
1/2 cup sugar
2 tbsp fresh cream
1/4 cup milk

Method

For the butterscotch sauce

1. Heat a non-stick pan, add the sugar and allow it to caramelize to a light brown colour.
2. Remove from the flame, add the cream and milk and simmer on a slow flame to get a smooth syrup.
3. Allow it to simmer for 2 minutes till the sauce thickens. Keep aside.

How to proceed

1. Add the fruits to the sauce and mix well till the sauce coats each piece evenly.
2. Divide into 4 equal portions and keep aside.
3. Divide the muesli into 4 equal portions and keep aside.
4. Just before serving, place a portion of muesli in an individual serving bowl, top it with a portion of fruits and refrigerate to chill.
5. Repeat with remaining ingredients to make 3 more servings. Serve chilled.

Ingredients

3/4 cup muesli, lightly crushed
1 small sized banana, cut into pieces
1 small sized apple, cut into cubes
1 orange, seperated into segments

For the butterscotch sauce
1/2 cup sugar
2 tbsp fresh cream
1/4 cup milk

Method


For the butterscotch sauce

  1. Heat a non-stick pan, add the sugar and allow it to caramelize to a light brown colour.
  2. Remove from the flame, add the cream and milk and simmer on a slow flame to get a smooth syrup.
  3. Allow it to simmer for 2 minutes till the sauce thickens. Keep aside.


How to proceed

  1. Add the fruits to the sauce and mix well till the sauce coats each piece evenly.
  2. Divide into 4 equal portions and keep aside.
  3. Divide the muesli into 4 equal portions and keep aside.
  4. Just before serving, place a portion of muesli in an individual serving bowl, top it with a portion of fruits and refrigerate to chill.
  5. Repeat with remaining ingredients to make 3 more servings. Serve chilled.