This is an exotic delicious main dish. Just the smell of aloo dum can make you hungry! To make this dish, potatoes are fried and then soaked in the spicy aromatic gravy. This is a perfect dish for any dinner party.

Recipe serves 4.

Ingredients:

• 4 medium size russet potatoes
• 2 tablespoon oil
• 1 teaspoon cumin seed (jeera)
• 1/8 teaspoon asafetida (hing)
• 1 tablespoon gram flour (basen)
• 6 whole red chili
• 1/4 cup yogurt
• 1 tablespoon sesame seeds
• 1 tablespoon coconut powder
• 1/4  inch of ginger
• 1 green chili adjust to taste
• 1 tablespoon coriander powder (dhania)
• 1 tablespoon funnel seed powder (saunf)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon red chili powder adjust to taste
• 1/2 teaspoon paprika (dagi or kashmiri mirch)
• 1 teaspoon salt adjust to taste
• 1/2  garam masala
• about 2 tablespoons of chopped cilantro
• oil to fry

Method:

1. Peeled and cut the potatoes into ½” cubes.
2. Heat the oil in a frying pan over medium high heat.
3. Frying pan should have at least 1inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If potatoes are fried on low heat they will be very oily.
4. Fry the potatoes till they are cooked through; turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel. Keep aside.
5. Heat the pan on medium heat and stir-fry the sesame seeds for about a minute until seeds lightly change color. Take them out and keep aside.
6. Blend sesame seeds, coconut, ginger, green chili, and make it into a paste. Use water as needed to blend into paste.
7. In a small bowl mix, sesame paste, yogurt, ginger, green chili, coriander powder, funnels seed powder, paprika, red chili powder, and turmeric into a paste. Keep aside.
8. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
9. Add the cumin asafetida and cumin seeds. After the cumin seeds crack, add whole red chili and besan (gram flour). Stir-fry for about half a minute until the besan (gram flour) is golden-brown.
10. Add the spice paste and stir-fry for about 2 minutes on medium heat until the spices starts to separate from the oil.
11. Add the potatoes, mix it well and add about 1cup of water. After the gravy boils, let it cook on low-medium heat for 8 to 10 minutes. Adjust the water in gravy to your liking.
12. Add the cilantro and garam masala cover the pan and turn off the heat. Let it sit for few minutes before taking of the cover. This helps bringing the color on the top of the dish.
13. Serve with any bread.

This is a popular north Indian dish. Potatoes and peas with spicy gravy makes a great main dish.

Recipe will serve 3 to 4.

Ingredients

• 3 medium boiled potatoes
• 3/4 cup frozen green peas
• 2 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1/8 teaspoon asafetida (hing)
• 1 teaspoon ginger paste
• 1 minced green chili
• 2 tablespoons coriander (dhania)
• 1 teaspoon fennel seed powder
• 1/4 teaspoon turmeric
• 1 teaspoon paprika (dagi mirch)
• 1 teaspoon salt adjust to taste
• 1 teaspoon mango powder amchoor
• 1/2 teaspoon garam masala
• 2 medium tomatoes sliced
• About 2 tablespoons chopped cilantro (hara dhania)

Method

1. Peal the potatoes cut them in byte size pieces.
2. In a small bowl mix ginger, green chili, coriander, fennel seed, turmeric, and paprika with ¼ cup of water.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
4. Add the cumin seeds, and asafetida, after cumin seeds crack add the spice mix cook until spices start leaving the oil this should take about one minute.
5. Next add green peas and half a cup of water and let it cook until they are tender.
6. Add potatoes and salt mix it well, while mixing mash few pieces of potatoes that will give thickness to gravy.
7. Add about 2 cups of water after it comes to boil lower the heat to medium and let it cook for about five minutes.
8. Add mango powder, garam masala, chopped cilantro, and slice of tomatoes mix it gently after gravy comes to boil turn off the heat and cover the pot. Tomatoes will cook with the steam.
9. Aloo matter is ready to serve.

Aloo matter can be served with any bread or rice.

Enjoy it!

This is a popular cuisine from the state of Rajasthan in India. Steamed gram-flour dumplings, cooked in spicy gravy. This mouth-watering dish will complement any meal.

Recipe will serve 4 people.

Ingredients:

For the Gattes

• 1 1/4 cup besan (gram flour)
• 1/2 teaspoon chili powder adjust to taste
• 1/2 teaspoon salt
• 1/8 teaspoon turmeric (haldi)
• 3 tablespoons yogurt (dahi)
• 3 tablespoons oil

For the kadhi

• 1 cup yogurt (dahi)
• 1 tablespoon besan (gram flour)
• 1/4 teaspoon turmeric powder (haldi)
• 1/4 teaspoon chili powder adjust to taste
• 1 tablespoon coriander powder (dhania)
• 1 teaspoon salt adjust to taste
• 2 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon mustard seeds (rai)
• 1/8 teaspoon asafetida (hing)
• 4 whole red chilies
• 1 bay leaf (tejpat)
• 1 black cardamom optional
• 1/2 teaspoon paprika (dagi mirch)

For Garnish

• 2 tablespoons chopped cilantro

Method

For Gattes

1. Mix all the ingredients in a mixing bowl and make soft dough. A little amount of water can be used if needed. At this point the dough will be a little sticky; wetting your fingers with oil or water will help.
2. Divide the dough into 4 or 5 parts and roll each one between your palms into a long smooth log. Each log should be approximately 5 inches in length and ¾ inches in diameter. You will need to oil your palms to prevent the dough from sticking.
3. Bring 3 cups of water to a boil in a large pot. Gently drop the Gatte logs into the boiling water and cook until they begin to float up to the surface. This should take about 4 to 5 minutes.
4. Remove the cooked Gatte logs from the water and let them cool.
5. Slice the logs into approx. ¾ inch pieces. Set the Gatte aside.

For The Kadhi

1. Mix yogurt and gram flour into a smooth paste.
2. Add turmeric, chili powder, and coriander powder to the yogurt paste.
3. Pour the oil into a saucepan over medium heat. A quick tip: Test the heat by adding one cumin seed to the oil. If the cumin seed splatters immediately, the oil is ready!
4. Add the cumin seeds, mustard seeds, and asafetida.
5. After the cumin seeds splatter, add whole red chilies, bay leaf, cardamom, and paprika and stir for a few seconds.
6. Pour in the yogurt paste and stir for approx. 2 minutes.
7. Add 3cups of water and stir until the gravy comes to a boil.
8. Add salt to taste.
9. Add the Gatte to the gravy, cover and let it cook on low-medium heat for 20 minutes or longer. Turn off the heat.
10. Add cilantro and cover the pot for a few more minutes.
11. Now you are ready to serve!

Other Suggestions

1. Gatte can be cooked in advance and added to the gravy later. Gatte can be frozen up to a month or refrigerated for a few days.
2. Gatte are used to make a wide variety of dishes like subji, pulao etc.
3. Gatte can be fried and served as a snack.
4. Gatte can be used to make yogurt raita.

Zucchini pasta is a whole-wheat egg less pasta, freshly made and taste great. This is a healthy recipe and easy to make. This is an old recipe from my grandmother but she used turai instead zucchini (turai is from same family as zucchini) and the dish is known as nanua ka petha in Bihar.

Recipe will serve 2.

Ingredients:

• 3 cup finely chopped zucchini about 2 medium size zucchini
• 1 tablespoon oil
• Pinch of asafetida
• ½ teaspoon cumin seeds (jeera)
• ¼ teaspoon turmeric (haldi)
• 3-4 dried whole red chili
• 1-2 bay leaf
• 1 teaspoon salt adjust to taste
• 1/8 teaspoon sugar
• 1 teaspoon fresh lemon juice
• 2 tablespoons melted butter or ghee

For Pasta

• ¼ cup whole-wheat flour
• Pinch of salt
• Approx. 2 tablespoons of water use as needed
• ½ teaspoon of oil to knead the dough

Method

1. Mix flour, salt and water together to make a firm dough (add water as needed).
2. Knead the dough on a lightly greased surface to make the dough smooth and pliable.
3. Let the dough rest for at least five minutes or more.
4. Divide the dough into 2 equal parts.
5. Make smooth ball and roll into about 5-inch circle like roti or tortilla.
6. Cut them in approx. 1” squares. Set aside.
7. Wash and peel the zucchini and cut them in small pieces.
8. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
9. Add the cumin seeds as they crack add asafetida, whole red chilies, bay leaf, and turmeric stir for few seconds.
10. Add zucchini, salt and about 2 cups of water. After it comes to boil let it cook for 2-3 minutes. Add the pasta lower the heat to low medium cover the pan and let it cook for approx. 20-25 minutes.
11. Turn off the heat and add sugar.
12. Before serving squeeze lemon juice and add the clarified butter.
13. Serve hot and enjoy!

Variations

To make spicy add ¼ teaspoon of garam masala.

This is good Vegan recipe if you do not use Butter.

Kadhi Paneer is a great main dish for any special occasion. Paneer and colorful bell peppers are sauteed in spicy tomato gravy.

Recipe serves 4.

Ingredients:

• 1/2 pound paneer
• 1 medium red bell pepper (shimla mirch, capsicum)
• 1 medium green bell pepper (shimla mirch, capsicum)
• 3 tablespoons oil
• 3 medium tomatoes
• About 1/4 inch piece of ginger
• 1 green chili
• Pinch of asafetida (hing)
• 1 teaspoon cumin seed (jeera)
• 1 and 1/2 tablespoons coriander powder (dhania)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon cayenne pepper
• 2 tablespoons chopped fenugreek leaves (methi) or dry fenugreek leaves (kastoori methi)
• 3/4 teaspoon salt, adjust to taste

Method:

1. Cut paneer and bell peppers into ½ inch cubes.
2. Blend the tomatoes, ginger, and green chili to make a puree.
3. Heat the oil in frying pan on medium heat and stir fry paneer for about 2 minutes – take them out before paneer starts changing color.
4. Next stir-fry bell pepper until they are tender. Do not over cook the bell pepper. Take them out and drain on a paper towel.
5. Using the same frying pan, Test the oil by adding one cumin seed to the oil; if seed cracks right away oil is ready.
6. Add the asafetida and cumin seeds.
7. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, fenugreek leaves and cayenne pepper.
8. Cook for about 4 minutes on medium heat.
9. Tomato mixture will reduce to about half in volume.
10. Add about 2 spoons of water, and the salt.
11. Wait till gravy comes to boil add paneer and bell pepper and let it simmer for about five minutes on low medium heat.
12. Now it is ready to serve.

Kadhi is a very popular dish throughout India. Kadhi is a blend of yogurt and besan (gram flour) with besan pakoras. Kadhi is served with plain white rice.

Serves 2-3.

Ingredients:

Kadhi:

• 1 cup yogurt
• 2/3 cup gram flour (besan)
• 6 cups water
• 2 tablespoons ghee (clear butter)
• Pinch of asafetida (hing)
• 1/2 teaspoon fenugreek seeds (mathi)
• 1/2 teaspoon cumin seeds
• 1 teaspoon turmeric
• 4 whole red chilies
• 2 bay leaves
• 1/2 teaspoon red chili powder
• 1 teaspoon salt
• Pinch of citric acid if needed

Pakoras:

• 3/4 cup besan (Gram flour)
• About 2/3 cup water

Garnish:

• 1 teaspoon of ghee or clear butter
• 1/4 teaspoon of red chili powder or paprika

Method:

Kadhi:

1. Beat the yogurt. Mix in 2/3 cup of gram flour and turmeric. Mix until there are no lumps. Add 3 cups of water slowly and mix well.
2. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready.
3. Add the asafetida, fenugreek seeds, and cumin seeds. When the cumin seeds crack, add the bay leaves, whole red chilies, and red chili powder. Stir for a few seconds.
4. Add the yogurt mixture and keep stirring until the kadhi comes to a boil.
5. Add 3 cups of water and let it boil and turn the heat to medium low. Stir occasionally and let the kadhi cook for between 1 to 1 1/2 hours. When the kadhi is cooked, add salt. Adding the salt after the kadhi is cooked will prevent the yogurt from breaking. Tip: You can adjust the thickness of the kadhi to your liking by adding water.

Pakoras:

1. Mix besan with about 2/3 cup of water and mix well until there is smooth.
2. Whip the basen batter using a spoon in a circular motion for about 2-3 minutes. Batter wii become light and fluffy.
3. Heat the oil in a flat pan. The oil should be about 1/2 inch deep.
4. To check if the oil is ready put one drop of batter in oil, the batter should come up but not change color right away,
5. Place about 1 tablespoon of batter into the oil. Batter should not be covered wiyj oil. This will allow the pakoras to expand. The pakoras will be softer if they are shallow fried.
6. Fry the pakoras in small batches. Fry the pakoras until golden-brown.
7. After the pakoras are fried, soak pakoras in room temperature water for about 10 minutes.
8. Next, squeeze the pakoras gently to takeout the water, without breaking the pakoras.
9. Add the pakoras to the hot kadhi and let it boil on low-medium heat for approximately 10 minutes.

Garnish:

Heat the ghee(clear butter) lightly in a small saucepan. Add chili powder and/or paprika (adjust to taste). Pour over the kadhi when ready to serve.

Variations:

1. Add 1 cup of chopped spinach to the kadhi just before adding the pakoras for extra flavor and gives good color.
2. Try adding 1 tablespoon of dry fenugreek leaves (mathis) in the batter for the pakoras.

This is a delicious sweet and sour dish, and only takes few minutes to prepare. Kela Ki Sabji makes a great side dish. You will be amazed with the simplicity of this dish.

Recipe will serve 3.

Ingredients:

• 3 ripe bananas peeled and sliced 1/2 inch thick approx. 3 cups of sliced banana
• 1 tablespoon oil
• 1/2 teaspoon cumin seeds (jeere)
• 1/8 teaspoon asafetida (hing)
• 1 green chili minced, adjust to taste
• Pinch of turmeric (haldi)
• 1 teaspoon finely chopped ginger
• 1/2 teaspoon salt adjust to taste
• 1/2 teaspoon mango powder (amchoor)
• Approx. 2 tablespoons chopped cilantro (hara dhania)
• 2 tablespoon water

Method

1. Heat the oil in a sauce pan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
2. Add cumin seeds after seeds crack add asafetida, green chili and turmeric, stir for a few seconds.
3. Add bananas, ginger, mango powder and water stir gently and cook only for a minute, don’t overcook otherwise banana will become mushy and watery.
4. Turn off the heat and add salt and cilantro mix gently and serve.

Malai kofta is a delicious and rich main dish for any special occasion.

Recipe serves 4 to 6.

Ingredients:

• Kofta:
  • 1 cup boiled mash potatoes
  • 1 cup mash paneer
  • 2 tablespoon minced cilantro (hara dhania)
  • 1/2 teaspoon cumin seed (jeera)
  • 1/4 teaspoon salt
  • 1 small finally chopped green chili

  For Batter:

• 2 tablespoon all purpose flour (maida, plain flour)
• 4 tablespoon water

      Also needed:

• Oil to fry
• Gravy:
  • 2 tablespoon oil
  • Generous pinch asafetida (hing)
  • 1 teaspoon cumin seed (jeera)
  • 2 medium tomatoes
  • 1 tablespoon shredded ginger (adrak)
  • 1 green chili
  • 1 tablespoon coriander powder (dhania)
  • 1/2 teaspoon turmeric (haldi)
  • 1/4 teaspoon red chili powder
  • 1 teaspoon all purpose flour (maida, plain flour)
  • 1/4 cup cream
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon garam masala
  • 2 tablespoon minced cilantro (hara dhania)

Method

Kofta

1. Mix all the ingredients together for kofta,
2. With oiled hands, divide the mixture into 14 to 16 equal parts.
3. Make them in round balls.
4. Mix flour with about 4 tablespoons of water and mix well until batter is smooth.
5. Heat the oil in a frying pan on medium high heat.
6. The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put one small piece of mix in the oil, it should come up right away but not change color.
7. Dip the paneer balls in the batter one at a time and slowly drop into the frying pan.
8. Turn them occasionally. Fry koftas until golden-brown all around.

Gravy:

1. Blend the tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
2. Mix cream and flour and keep aside.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
4. Add the hing and cumin seeds.
5. Add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat.
6. Tomato mixture will start leaving the oil and will reduce to about half in quantity.
7. Add milk and flour mix, salt and one cup of water and let it cook covered for 7 to 8 minutes on medium heat.
8. Add the garam masala, salt and cilantro. Let it cook for another minute.
9. Add koftas as soon it comes to boil turn off the heat. Note: koftas will expand to about 11/2 times, if you like more gravy this is the time to add some more boiled water and adjust salt.
10. Koftas are very soft they should be added to the gravy when you are ready to serve, otherwise koftas will break.

Mattar Paneer is a popular main course Indian dish, made with green peas, paneer, and a creamy blend of spices.

Serve 2 to 4.

Ingredients:

• 1 16 oz. bag of frozen green peas
• 3 medium size tomatoes
• 1/2 lb paneer
• 3 tablespoons oil
• Pinch of asafetida (hing)
• 1 teaspoon cumin seeds (jeera)
• 2 bay leaves (tajpat)
• 1/2 inch of cinnamon stick (dalcheene)
• 1 tablespoon chopped ginger
• 1 tablespoon coriander powder (dhania)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1 teaspoon salt or adjust to taste
• 1/2 teaspoon sugar
• 1 tablespoon cornstarch

Method:

1. Cube the paneer into half inch pieces and deep-fry them on medium high heat. Fry until the paneer becomes a light golden color. Take the paneer out and place on a paper towel so the extra oil is absorbed.
2. Mix cornstarch with three tablespoons of water and keep aside.
3. Blend the tomatoes and ginger to make a paste.
4. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
5. Add the asafetida (hing), cumin seeds, bay leaves and cinnamon and stir-fry for a few seconds.
6. Add the tomato paste, coriander, turmeric, chili powder and paprika. Cook until the mixture reduces to half.
7. Add the green peas and 1/4 cup of water. cook on medium heat pan should be covered. When the peas are tender, add the salt and paneer.
8. To thicken the gravy add corn starch mix. Cover the pan and let it cook for 3-4 minutes.

Suggestion:

Add 1 tablespoon fresh chopped fenugreek leaves or 1/2 tablespoon dried fenugreek leaves to the gravy when cooking.

Paneer Tikka Masala is a gourmet dish which is simple to cook but very flavorful. Marinated paneer with tomato gravy makes a delightful dish for a formal dinner.

Recipe will serve 4.

Ingredients

• 1/2 pond of paneer
• 1/2 teaspoon salt
• 1/4 teaspoon red chili powder
• 1 tablespoon minced ginger or ginger juice
• 1/2 teaspoon coriander powder
• 1 tablespoon yogurt
• 1 tablespoon oil

For Gravy

• 3 medium size tomatoes
• 1 green pepper adjust to your taste
• 1 tablespoons oil
• 1/2  teaspoon cumin seeds (jeera)
• Pinch of asafetida
• 2 bay leaves
• 1 tablespoon coriander powder
• 1/2 teaspoon paprika (dagi or kashmiri mirch)
• 1/4 teaspoon turmeric
• 1/2  teaspoon sugar
• 1 teaspoon corn starch (arrow root)
• 2 tablespoons finely chopped cilantro
• 1/4 teaspoon garam masala

Method

1. Slice the paneer in about 1/8 inch thick and about in one inch squares.
2. Mix ginger, salt, pepper, coriander, and yogurt with sliced paneer in a bowl, cover it and let the mixture marinate for at least an hour. It is better to have the paneer marinate in a refrigerator.
3. Blend tomatoes and green chilies to make a puree and keep aside.
4. Dissolve the corn starch in 2 tablespoons of water and keep aside. Corn starch is used to give thickness to gravy.
5. Heat 1 tablespoon of oil in flat frying pan on medium heat, making sure to oil the entire surface of the pan.
6. Next put the marinated paneer in frying pan and gently stir-fry for about 3 to 4 minutes until paneer becomes light brown.
7. Take out the paneer in a bowl and use the same frying pan to make the gravy.
8. To prepare the gravy, add 1 table spoon of oil in a frying pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready
9. Add cumin seeds and asafetida after seeds crack add bay leaves and stir for a few seconds.
10. Add the tomato puree, coriander powder, turmeric, red chili powder, sugar, and cook for about 4 minutes on medium heat.
11. Add the corn starch mix stir for few minutes till the sauce thickens.
12. Add the stir-fry paneer in the tomato gravy and let it cook for 3 to 4 minutes on low medium heat.
13. Turn off the heat and add cilantro and garam masala stir slowly and cover the pan for few minutes.
14. Serve hot with your choice of Indian bread or over the rice.
15. Enjoy!