Puri Bhaji [ Potato Masala]

Puri Bhaji is a very popular dish in India. Puri is a fried indian bread and bhaji is made with potato. It’s prepared in almost all the states of India.

Ingredients For Bhaji:

  • Potato (275 gm)
  • Onion (chopped, 1/2 cup)
  • Green Chili (slit, 1)
  • Ginger (grated, 1 tsp)
  • Curry Leaves (chopped, few)
  • Oil (3 tsp)
  • Mustard Seeds (1 tsp)
  • Chana Dal [Chick Peas] (Split, 1 tsp)
  • Turmeric Powder (1/4 tsp)
  • Urad Dal [Black Gram] (split, 1 tsp)
  • Salt (to taste)
  • Red Chili Powder (1 tsp)

Ingredients For Dough

  • Aata [ Whole Wheat Flour] (1 cup)
  • Maida (2 tsp)
  • Suji [Semolina] (1 1/2 tsp)
  • Oil (1 tsp)
  • Salt (to taste)
Prep time: 10 minutes

Cook time: 50 minutes

Total time: 1 hour

Cuisine: Indian

Category: Breakfast \ Lunch \ Dinner

Serves: 2

Method For Bhaji:

  • Pressure cook potatoes for 3-4 whistles.
  • Peel the skin and using a spoon mash partially.
  • In a skillet add oil and mustard seeds.
  • Let the seeds splutter and then add urad dal, chana dal .
  • Add the chopped onions, green chili and ginger.
  • Add salt to your taste, curry leaves, turmeric powder and red chili powder.
  • Sautee until onions are translucent.
  • Add a cup of water and allow it to boil.
  • Add the cooked potatoes and cook for 10 minutes.

Method For Dough:

  • In a wide bowl add aata, maida, suji, salt and oil.
  • Mix all the ingredients.
  • Add water slowly to make a dough.
  • Cover the dough using a wet cloth or a lid.
  • Rest the dough for 10 minutes.

Method For puri:

  • After ten minutes knead the dough again.
  • Divide the dough into small lemon-sized balls.
  • Dust the ball with the wheat flour and flatten it slightly.
  • Roll out to 3-4″ diameter.
  • Repeat the process with the rest of the dough.
  • Start frying when it is not totally dry.
  • Heat oil in a pan.
  • Deep fry the puris one after another.

Step by step pictures of bhaji recipe:

Pressure cook the potatoes.
Pressure cook for 3-4 whistles.
Peel the potatoes.
Cut using a spoon or a knife.
In a skillet add oil and mustard seeds.
After seeds splutter add urad dal and chana dal.
Add chopped onions, green chili and grated ginger, salt, turmeric and red chili powder.
Cook till onions turn translucent.
Add water and boil for 5-10 minutes.
Add cooked potatoes.
Cook for 10 minutes.

Step by step pictures of the dough:

In a wide bowl add aata, suji, maida, salt and oil.
Add water little by little to make a soft dough.
Rest for 10 minutes.

Step by step pictures of puri recipe:

Divide the dough into small lemon sized balls.
Dust the ball in wheat flour.
Roll out the ball to 3-4 inches.
Keep the puris ready before deep frying them.
Deep fry one after another in hot oil.
Press gently on the sides while frying to puff up.

Dal Makhani

Dal makhani is a popular North-Indian lentil recipe. This recipe is rich and very creamy if it’s cooked slowly it would further enhance the flavor and texture.

Ingredients:

  • Clove (1)
  • Butter (4 tbs)
  • Cardamom (2)
  • Full Cream (4 tbs)
  • Rajma [Red Kidney Bean] (1/8 cup)
  • Urad Dal [Black Gram] (Whole, 1/2 cup)
  • Coriander Leaves (chopped, fine, 4 tsp)
  • Red Chili powder ( 2 tsp, Kashmiri)
  • Kasuri Methi (1 tsp)
  • Salt (to taste)
  • Bay Leaf (1)
  • Tomato Puree (1 1/2 cup)
  • Onion (chopped, fine, 1 cup)
  • Ginger & Garlic (paste, 2 tsp)
  • Green Chili (chopped, fine, 1)

Prep time: 8 hours

Cook time: 50 minutes

Total time: 8 hrs 50 minutes

Cuisine: North Indian

Category: Lunch \Dinner

Method:

  • Wash and soak urad and rajma for 8-10 hours..
  • Pressure cook for 8-10 whistles. Check whther it’s soft.
  • In a deep skillet melt butter and add bay leaf, clove and cardamom.
  • Add chopped green chilies, ginger-garlic paste, and onion.
  • Sautee till the raw smell leaves.
  • Add tomato puree and cook till it reduces to half.
  • Add red chili powder and salt.
  • Add the cooked urad and rajma.
  • Add water to adjust the consistency.
  • Cook till they become creamy and thick.
  • Add the chopped coriander leaves.
  • Add full cream and butter. when the butter melts add kasuri methi and garam masala powder.

Step by step pictures of the recipe:

Wash and soak rajma and urad.
Soak for 8-10 hours.
Transfer to a pressure cooker.
Pressure cook for 8-10 whistles.
Check whether it’s cooked soft.
In a deep skillet melt butter add bay leaf, clove, cardamom, chopped green chilies, onion and ginger-garlic paste.
Add tomato puree.
Add chili powder and salt.
Add cooked dal.
Add required water to adjust the consistency.
Add the chopped coriander leaves and full cream.
Add butter
Wait for the butter to melt and add garam masala and kasuri methi powder.

Notes:

  • Ensure both the dals are cooked soft.

Hara-Bhara Paratha

Hara-bhara paratha is very nutritious and filling meal. This paratha doesn’t need any side dish but can be eaten with either curd or pickle or chutney.

Ingredients for the dough:

  • Wheat Flour (1 cup)
  • Mint Leaves (1 Cup)
  • Cilantro (1 cup)
  • Green Chili (1)
  • Salt (1/2 tsp)

Ingredients for the filling:

  • Peas (1/2 cup)
  • Carrot (diced, 1/2 cup)
  • Cabbage (chopped, 1/2 cup)
  • Capsicum (chopped, 1/2 cup)
  • Beans (chopped, 1/2 cup)
  • Ginger (chopped, 2 tsp)
  • Potato (diced, 1/2 cup)
  • Onion (chopped, 1/2 cup)
  • Spinach (chopped, 1 cup)
  • Red Chili (powder, 2 tsp)
  • Salt (to taste)
  • Jeera (1 tsp)
  • Oil (8 tsp)
Ingredients for filling
Ingredient for the dough

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Cuisine: Indian

Category: Breakfast \ Lunch \ Dinner

Serves: 3

Method to make the dough:

  • In a grinder bowl add mint leaves, cilantro leaves, green chili, salt and water.
  • Grind to a fine paste.
  • In a bowl add wheat flour and half a cup of ground paste.
  • Knead the flour to a soft dough. If required add the paste or plain water.
  • Add oil and allow it to rest for an hour.

Method to make the filling:

  • In a grinder bowl add cut spinach, potato, cabbage, beans, peas, capsicum, carrot, onion, ginger and grind to a fine paste.
  • In a skillet add oil and jeera then add the ground paste.
  • Add salt and red chili powder and cook for 10 minutes or until the excess water is fully absorbed.
  • Cool the mixture.
  • Divide the mixture into lemon sized balls and set aside.
  • Knead the dough again and make equal sized balls.
  • Dust the ball with the wheat flour and roll out to 4-5″ diameter.
  • Place the stuffing at the center and seat it tightly.
  • Dust again with the wheat flour and roll out to 6-7″ diameter.
  • Heat a griddle to medium and place the paratha.
  • Cook partially on both the sides and then add oil.
  • Cook both the sides or until the brown spots appear.
  • Apply butter on both the sides if you prefer.
Add wheat flour in a bowl.
Add ground paste to the wheat flour to make a dough.
Add oil to make a soft dough.
Divide the lemon sized balls.
Grind the chopped vegetables to a fine paste.
Cook until the water is absorbed.
Divide the mixture into lemon sized balls.
Dust the ball with the wheat flour.
Roll out to 4-5″ diameter.
Place the ball at the center.
Seal tightly.
Dust again and roll out gently.
Roll out to 5-6″ diameter
Cook partially on both the sides.
Add oil on both the sides.
Cook until brown spots appear.

Notes:

  • For the dough if the wheat flour is 1 cup the ground paste is 1/2 a cup. Knock down the dough using your fist.
  • Knead the flour till the dough is soft and pliable.
  • The dough as well as the filling should be soft. This step is very essential to ensure smooth and soft parathas.

Yam And Sweet Potato Curry

Yam and sweet potato curry is a very delicious, simple and easy to make recipe. I used tomatoes as a base for the gravy but legumes can also be substituted for tomatoes.

Ingredients:

  • Yam (cubes, 1/2 cup)
  • Brinjal (cubes, 1/2 cup)
  • Carrots (cubes, 1/2 cup)
  • Tomato (Puree, 1 1/2 cups)
  • Green Chili (chopped, fine, 1)
  • Sweet Potato (cubes, 1/2 cup)
  • Coriander Powder (2 tsp)
  • Turmeric Powder (1/2 tsp)
  • Red Chili Powder (Kashmiri, 1 1/2 tsp)
  • Oil (4 tsp)
  • Ghee (1 tsp)
  • Salt (to taste)
Ingredients

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Category: Lunch \ Dinner

Cuisine: Indian

Serves: 3

Method:

  • Add oil and jeera to a pressure cooker.
  • Add chopped green chilies, coriander, turmeric and red chili powders.
  • Cook for 5 minutes.
  • Add tomato puree, salt and chopped cilantro and cook for 10-12 minutes.
  • Cook till the oil separated from the gravy and Stir occasionally to prevent from burning.
  • Add cubed yam, carrots, sweet potatoes and brinjal.
  • Add half a cup of water and pressure cook for 4-5 whistles.
  • Garnish with ghee and chopped cilantro.

Step by Step Pictures of the recipe:

Add oil, jeera, and chopped green chilies.
Add coriander, chili, turmeric powders.
Add tomato puree.
Add salt and cook for 12 minutes.
Add chopped cilantro.
Add the cubed vegetables.
Add water to the vegetables.
Pressure cook for 4-5 whistles.
Garnish with ghee.
Garnish with chopped cilantro.

Notes:

  • Finely Chopped tomatoes can be substituted for puree.
  • All the spice powders should be sauteed constantly. Burnt spices will spoil the taste.
  • Cinnamon sticks, cardamom pods can be added along with jeera.

Low-Carb Stuffed Okra [Bharwa Bhindi]

Okra is a very popular vegetable in India. All the children in our family love okra stir fry, stuffed okra and okra sambar. Stuffed okra goes well with chapati, bread, naan, paratha and rice.

Ingredients:

  • Baby Okra (250 gm)
  • Cumin powder (1/8 cup)
  • Coriander Powder (1/8 cup)
  • Onions (chopped, 1/2 cup)
  • Turmeric Powder (1/2 tsp)
  • Red Chili Powder (kashmiri, 2 1/2 tsp)
  • Salt (to taste)
  • Oil (8 tsp)
Ingredients

Cook time: 40 minutes

Cuisine: North \ South Indian

Category: Lunch \ Dinner

Serves: 2

Method:

Recipe for Stuffing:

  • In a bowl add coriander, cumin, red chili powder and salt.
  • Mix all the powders and add 2 teaspoons of oil.
  • After adding oil mix again.

Stuffed Okra recipe:

  • Cut off the crown of okras.
  • Make a vertical slit and fill the okras with the spice mixture.
  • Refrigerate for 10 hours.
  • In a deep skillet add oil, chopped onions and turmeric powder.
  • Add salt only for the onions.[Remember already added salt for the okras]
  • Place the okras gently and flip every 4-5 minutes until they are cooked.
  • It should be cooked uncovered and on a low heat.
  • Avoid flipping the okras too often to keep the stuffing intact.
  • Add leftover spice mixture if needed.
  • Cook until okras absorb all the flavors of spices, and crispy.

Step by step pictures of the recipe:

Add coriander, red chili, cumin powder and salt in a bowl.
Add oil and mix all the ingredients.
Cut the crown off and make a vertical slit.
Fill the okra with the spice mixture.
Refrigerate the okras for 10 hours.
Add oil, onions, turmeric and salt.
Place the okras on the onion mixture.
Flip the okras gently and cook the spices are absorbed and crispy.

NOTES:

  • Short and stout okras are preferred for this recipe.
  • Wash the okras and dry using a kitchen towel.
  • While placing the okras lay in a single layer in the skillet.
  • Garam masala can be added to the spice mixture.
  • Be careful while making a slit. Do not cut the way through. If the okras are long make a long slit and cut it into half.
  • I used heavy bottom cast iron skillet but non-stick pan can be substituted for the iron one.

Baingan [Eggplant] Bharta

Baingan bharta is a dish made of fire roasted eggplant and cooked with onions, tomatoes and other spices. It goes well with rice and all types of breads. In southern part of India smoked eggplants are used to make chutney and in northern part bharta is made out of it. We live in the middle east and here baba ghanoush is very popular and can be compared to our bharta.

Ingredients:

Eggplant (200 gms)
salt (to taste)
Oil (4 tsp)
Ginger (grated, 1 tsp)
Carrots (grated, 2 tbs)
Onions (chopped, 1/2 cup)
Tomatoes (chopped, 1/2 cup)
Coriander Leaves (2 tbs)
Coriander Powder (1 tsp)
Turmeric Powder (1/4 tsp)
Cumin Seeds Powder (1 tsp)
Garam Masala Powder (1/2 tsp)
Red Chili Powder (medium hot, 1 1/2 tsp)

Ingredients

Cook time: 45 minutes

Cuisine: North Indian

Category: Lunch \ Dinner

Serves: 2

Baingan Bharta recipe video

Method:

  • Smear eggplant with oil before roasting.
  • Pierce the eggplant with a skewer and place it on the flame.
  • Turn the eggplant till the skin is completely charred and the pulp should be soft.
  • Remove the skin when it’s warm and cut off both the ends.
  • Mash the eggplant using a fork or a spoon until smooth.
  • Heat a deep skillet to medium and add oil.
  • Add chopped onions, tomatoes, grated ginger and salt.
  • Sautee till the oil separates from the mixture.
  • Add turmeric, red chili, coriander, and cumin powder.
  • Mix and stir well.
  • Add the mashed eggplant and garam masala powder.
  • Add required water to adjust the cosistency.
  • Garnish with coriander leaves and grated carrots.

Step by step pictures of the recipe:

Apply oil all over and skew the eggplant.
Roast the eggplant directly on the flame. and turn it over every couple of minutes.
Roast till the skin is completely charred.
Peel off the skin when it’s warm and cut off both the ends.
Mash the eggplant with a spoon to a smooth consistency.
Add chopped onions, tomatoes and grated ginger,salt and sautee till the vegetables are soft.
Add turmeric, red chili, coriander and cumin powder.
Add the mashed eggplant and garam masala powder.
Add required water to adjust the consistency.
Garnish with coriander leaves and grated carrots.

Notes:

  • While selecting eggplants select the lightweight ones.
  • Immerse the roasted eggplant in water as soon as it’s removed from fire and Peel off the skin or the skin can be peeled off as mentioned in the video.
  • Eggplant roasted on fire is more tastier than eggplant roasted in oven.
  • Garlic paste can be added if preferred.

Paneer Butter Masala (no onion-garlic)

a rich, delicious and creamy dish made with indian cottage cheese and spices. It can be eaten with all kinds of bread.

Ingredients

  • Paneer (cubes, 1 1/4 cups or 200 gms)
  • Butter (3 tsp)
  • Cloves (2)
  • Cardamom (pods, 3)
  • Cashews (soaked, 12)
  • Red chilies (kashmiri, 12)
  • Cooking Cream (3tbs) or Full Fat Milk (6 tbs)
  • Oil (4 tsp)
  • Jeera [Cumin] (seeds, 1 tsp)
  • Ginger (chopped, fine, 2 tsp)
  • Fresh Cream (2-3 tsp)
  • Tomato (chopped, fine, 2 cups)
  • Salt (to taste)
  • Kasuri Methi [Dried Fenugreek Leaves] (2 tsp)

Prep time: 10 minutes

Cook time: 50 minutes

Cuisine: North Indian

Category: Curry

Serves: 4

Paneer butter masala recipe video

Method:

  • Soak chilies, cashews, cloves and cardamom in three separate bowls in hot water.
  • Let it rest for 30 minutes at least.
  • Heat a deep skillet to medium and add 2 teaspoons of oil.
  • Add chopped ginger and sautee for 2-3 minutes and set aside.
  • Add tomatoes and cook till they turn mushy.
  • Grind red chilies, cashews, ginger, tomatoes to a fine paste.
  • Heat a deep skillet to low and add butter and oil.
  • Add cumin seeds and then add the ground paste.
  • Add the required salt.
  • Cook for about 15-20 minutes.
  • Add the clove-cardamom water extract.
  • Add the cooking cream and then add paneer cubes.
  • Mix gently.
  • Add kasuri methi leaves while adding the leaves crush it with your palms to enhance the flavor.
  • Add the fresh cream.

Step by step pictures

  1. Soak chilies in hot water.

2. Soak cashews in hot water.

3. Soak cloves and cardamom in hot water.

4. Add chopped ginger.

5. Add tomatoes and cook for 10- 15 minutes.

6. Cooked tomatoes.

7. Add soaked chilies, ginger and cashews in a grinder bowl.

8. Add cooked tomatoes to the ginger, cashew and chilies.

9. Add jeera in the butter-oil mix.

10. Add the ground paste.

11.Add the filtered cardamom-clove water.

12. Add fresh cream to make the gravy rich and creamy.

13. Add the paneer cubes.

14.Add kasuri methi.

15. Add fresh cream.