Dil-Maange-More: ©Dil Maange More© Receipe special -2

SINDHI KADHI RECIPE

Ingredients:

oil- 5 tblsp
asafoetida (hing) a pinch
green chillies - to taste
cumin seeds - 1 tsp
fenugreek seeds (methi) - 1 tsp
gram flour (besan / chane ka atta) - 6 tblsp
coriander/cumin powder- 1 tsp
turmeric powder (hadli)- a pinch
mixed vegetables (carrots, ladyfinger, brinjal, drumsticks, bottle gourd)- 2 cups/200 gms
tamarind (imli) pulp - 2 tblsp
salt (namak) - to taste
coriander leaves (dhania patta) - 2-3 sprigs

How to make sindhi kadhi :

Heat oil in a pan.

Add asafoetida and after a few seconds, add the chopped chillies, cumin and fenugreek seeds.

Allow them to stop spluttering, then add the gram flour, stirring continuously.

Fry it, till the flour becomes brown in colour and aromatic.

Add around 5-6 cups (1 lt.) of water, stirring continuously to avoid forming lumps.

Cook on a simmering flame for at least 15- 20 minutes and then, bring it to a boil.

Stir in the vegetables and the spices.

Add the tamarind pulp and cook further, till the vegetables become tender.

Add the salt and garnish with chopped coriander.

PALAK PANEER RECIPE
Ingredients:

500gms Fresh Palak (Saag)
100gms Paneer
2 Onions grated Ginger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste

How to make sag (palak) paneer:

Clean and wash palak (spinach) nicely.

Boil the spinach in water and cool it.

Now mash it in a mixer.

Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.

Now add onions and fry till golden brown.

Add all spices except red chili powder.

Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.

Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).

Add Paneer pieces to the gravy and cook until done.

Take out in a bowl.

Just before serving, heat pure ghee in a small pan.

Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer

NAVRATAN KORMA RECIPE
Ingredients

3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
150gms - Grated paneer
3 - Tomatoes
2 - Grated onions
1 1/2 tsp -Ginger paste
1 1/2 tsp - Garlic paste
Salt To Taste
1 tsp - Turmeric Powder
1 1/2 tsp - Red chilli powder
1 tsp - Coriander powder
2 tsp - Garam Masala Powder
2 tbsp - Cream
6 tbsp - Vegetable oil
1 tbsp - Ghee
1 cup - Milk / water
1/4 cup - Dry fruits (cashew nuts, raisins)
Coriander leaves for decoration

How to make navrattan korma :

Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.

Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.

Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.

Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.

Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.

Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.

Add paneer to the gravy and stir well.

Finally add all the vegetables to the above gravy and cook for 5-7 minutes.

Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .

PINDI CHANA RECIPE
Ingredients:

1 cup chickpeas ( kabuli chana)
1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth
21/2-inch ginger, 3/4th of it shredded finely for garnish
2-3 tbsp oil
2 onions chopped
2 tsp garlic, finely crushed
2 green chilies, sliced
3 medium sized tomatoes, chopped
2 tsp ground coriander
1 1/2 tsp ground cumin
1/2 tsp turmeric powder
1/2 - 1tsp red chili powder or as per taste
Salt To Taste
1/2 tsp garam masala
finely chopped coriander leaves

How to make pindi chole:

Soak Chole in water overnight or for about 6 hr.

Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done.

Drain, reserving 1 cup of cooking liquid.

Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes.

Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the oil separates.

Add chole, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed.

Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala, coriander leaves and shredded ginger.

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