Sunday, October 31, 2010


Another of my MIL's authentic UP recipes. I am a big fan of Dahi bara. So I always make that in bulk. This recipe merges with that of Dahi bara, so its like " Killing 2 birds with 1 arrow". However, you require to be careful while making this cos if the Bara gets hard, then you wont enjoy it.

Ingredients :

White Urad Dal - 1/2 cup

Ginger - 1 inch piece chopped

Garlic - 3-4 Cloves chopped

Green Chillies - 2 chopped

Onions - 2 made into a puree

Ginger Paste - 1tsp

Garlic Paste - 1tsp

Yoghurt - 1/2 cup

Jeera - 1tsp

Oil - To deep fry

Black Pepper - 1tsp

Dhaniya Powder - 1tbsp

Salt - To Taste

Soak Dal overnight. Drain water. Add ginger, garlic, green chillies. Grind it into a paste. Dont add water if possible.

Heat Oil in a Wok / Karahi. Make dumplings from the Dal paste and drop it in hot oil. Fry them till light brown. Drain and place on a tissue to remove extra oil.

Now take 1 tbsp oil in a wok. Add Jeera. Let it splutter. Add onion puree.
Saute till onions turn brown. Now add ginger & garlic paste. Saute some more. Then add the salt and spices. Mix it well.
Beat the yogurt. Now add it to the gravy. Fry till oil leaves the side.
Add water to make gravy. Give it 4-5 boils.
Then add the Dal Dumplings and give a final boil.

Remove from fire. Garnish with Coriander an serve.

Friday, October 29, 2010

Spinach Rice

I had eaten this Rice at a party in a friends house. And then I completely forgot about it. 1 day when I was looking to make something different with spinach, my hubby dear reminded me of this recipe. My friend had moved back to India so I couldn't call her at that time of the night and ask. So I have raked up my brains and tried to create the same effect. Well all I can say is that it came out al-right.

Ingredients :
Spinach : 1 bunch, finely chopped
Basmati Rice : 2 cups (400 gms)
Onions : 2 thinly sliced
Tomatoes : 2 chopped
Jeera Powder : 1 tsp
Coriander Powder : 1 tbsp
Turmeric : 1 tsp
Salt : To taste
Oil : 50 ml

Method :

Soak Rice in just enough water to cover for 1/2 hour.

Heat oil in a heavy bottom pan. Add the onions. Saute till light brown.

Now add the dry masala's and saute slightly more. Now add the rice and mix well.

Add tomatoes and spinach and again mix it. All the rice should be covered in masala.

Now add 3 cups of water. Stir it well. Bring it to a boil. Now cover the pan with a lid. Reduce the flame to the lowest. Let it cook till rice is done. Should take approx 10-15 minutes.

Remove and serve with Raita.

Kadhai Paneer

I can never have enough of Paneer. This is one of my all time favourite recipes. Easy & Quick to make.

Paneer - 200gm cubes
Capsicum - 1/3rd sliced
Onions - 2 sliced
Ginger Garlic Paste - 1 tbsp
Tomato - 1 n half (made into a puree)
Coriander - chopped (for garnishing)
Oil - 2-3 tbsp
Bay leaf - 2
Jeera - 1 tsp
Salt to taste
Haldi - 1 tsp
Chilli Powder to taste
Dhaniya Powder - 1 tbsp
Garam Masala - 2 tsp

Recipe :
Heat oil in a Wok. Add jeera and bay leaf. Let jeera crackle.
Now add onions and saute them till transculent. Add ginger garlic paste and stir for a min. Add capsicum and fry till onions turn light brown.
Add Paneer and fry till paneer turns brown. Now add the tomato puree and stir well. Add all the masala's and cook till oil is seperated frm the gravy.
Garnish with coriander.


This is a traditional dish which I have inherited from my MIL ... It belongs to UP and was mostly cooked by great grandma's. This dish seems to have been lost from recent menu's made in our kitchen. My MIL made this for me during my pregnancy when my Taste buds were at their peak. I really enjoyed it and so here it comes in.

Ingredients :
Besan (Gram Flour) : 3-4 tbsp
Onion : 3 Pureed
Ginger Garlic Paste : 1tbsp
Oil : To deep fry
Jeera : 1 tsp
Turmeric : 1tsp
Dhaniya Powder : 1 tbsp
Salt : To taste
Red chilli powder : 1 tsp
Garam Masala : 1 tbsp
Coriander Leaves for garnishing


Make a thin paste of Besan, haldi, dhaniya powder & water so that no lumps are formed.
Heat oil in a pan and add zeera. When jeera splutters, add the paste and cook till besan changes colour.
Then take a plate and grease it with oil. Pour the besan on it. Cool it competely. After its cool, cut it in pieces.
Now take oil for frying in a wok. Heat the oil and deep fry the pieces.
Keep aside.
Now take a wok and heat 2 tbsp oil. Add jeera and let it splutter. Add onion garlic paste. Saute it till light brown. Now add all the dry masala's. Saute it till oil leaves the side. Add the besan dumplings and mix lightly. Add water for gravy. Give it 3-4 boils.
Garnish with coriander leaves and serve.

Methi Mutter Malai


Methi leaves : 2 cups - Washed, Plucked & Chopped
Green Peas : 1 cup
Jeera : 1 tsp
Cloves : 2
Green Cardamom : 2
Milk : 1/2 cup
Cream : 3 tbsp
Coriander Powder : 1 tsp
Sugar : 1 tsp
Oil : 2 tbsp
Salt : To Taste

To Be Ground In A Paste :

Onion : 2
Green Chilli : 2
Cashew Nuts : 10 - Soaked in warm water for 20 minutes
Ginger : 1/2 inch piece
Garlic : 3-4 Cloves
Khus Khus : 2 tsp


Take Methi in a bowl. Mix in 1 tsp salt and leave aside for 10 min. Then squeeze out the water.

Boil the green peas. Drain and keep aside.

Heat 2 tsp oil in a wok. Add jeera and let it splutter. Then add the methi in it and stir well. Cook for 2-3 minute. Remove from the wok and keep aside.

Heat 2tbsp oil in the wok. Add the cloves and green cardamom. Let it crackle. Now add the onion paste in it. Stir it well. Fry till the oil leaves the sides. Now add the salt, sugar and coriander powder. Stir well. Now put the methi and the green peas. Cook for 3-4 minutes. Now add the milk and the cream and a little water.

Cover and cook for another 5-7 minutes or till the methi is cooked. Serve Hot.

Chicken Mughlai

This recipe is a favourite in my Household as its easy to make and doesn't need prior preparation.

Ingrediants :

Chicken : 750 grams
Yogurt : 150 grams, Beaten
Turmeric : 1 tsp
Red Chilli Powder : 1tsp
Garam Masala : 1 tsp
Green Chilli : 2
Garlic : 4-5 Cloves
Ginger : 1 inch piece
Cloves : 5 - 7
Cinnamon : 1 inch piece
Cardamoms : 4, Only seeds
Black peppercorns : 8-10
Almonds : 10-12
Jeera : 1 tsp
Coriander seeds : 1 tbsp
Onions : 2 - Sliced
Tomato : 3-4 Pureed
Oil : 3 tbsp
Salt : To taste
Fresh cream : 3-4 tbsp
Coriander leaves for garnishing


Clean the chicken and then make small cuts in it .

Make a paste of ginger, garlic and green chillies.

Take a bowl. Add half of the chilli ginger-garlic paste.Now add red chilli powder, garam masala powder, turmeric powder, yogurt and salt. Mix well. Now add the chicken in this marinade and mix it well. Keep it in the refrigerator for a hour.

Take a pan. Add cumin seeds, coriander seeds, cloves, black peppercorns, cinnamon, cardamoms and almonds. Roast it dry till they are aromatic.

Now take a wok and heat the oil. Saute the sliced onions till brown. Add the remaining chilli ginger garlic paste and salt. Also add the roasted spices. Saute for a minute more. Remove from flame and allow to cool. Now make it into a paste.

Heat some oil in a heavy-bottomed pan. Add the chicken marinade. Fry till the chicken is browned lightly. Remove the fried chicken from the pan and keep aside.

Now, in the same pan, heat 1 tbsp oil. Add the onion paste and saute it for 2 min. Add the tomato puree and fry till oil leaves the side. Add the chicken and fry it for 4-5 min. Add water for gravy. Cover and cook on low heat till the chicken is fully cooked. Now add the cream. Mix well and remove from flame.

Garnish with chopped coriander leaves.