Home made Garam Masala

I would never use the market garam masala! This is home made garam masala suitable for all Indian curry and dry dishes. My moms recipe. #indianfood #curry

Ingredients:

1) Cumin seeds - 100 grams
2) Moti/badi Ilaychi - Black cardamom - 50 grams
3) Cloves - 50 grams
4) Black pepper - 50 grams

Grind all in a mixer and preserve in an air tight container.

Use it as a garnish or while making the curries. I use it as a garnish in the end.

Gatte Ki Sabzi

Gatte ki Sabzi in Rajasthani Style. No ginger garlic or onions used in this dish. Gatta is a besan dumpling, cooked in a boiling water or steamed and then later used in a curry as a main ingredient. #indianfood

Ingredients:

1. Gram flour - 2 cups - to make the gatta
2. Hing - 3 pinch
3. Cumin seeds - 1 tbs
4. Curd - 1 cup
5. Dry Masala - Dry chilli powder, coriander powder, turmeric powder - 1 tbs
6. Salt to taste
7. Curry leaves - 5-6 for tadka ( optional )
8. Meethi seeds - 1 tbs - for tadka
9. Salt - to taste

To make gatta:

1.Knead the gram flour by adding water,1/2 tbs salt, 1/2 chilli  make a long rope like shape and put in a boiling water to steam.
2. Cut them into small sizes as shown in the pic and keep aside.

To make the gatta curry:

1. In a small bowl, add curd and all the dry masala and keep aside.
2. In a large pan add oil and put hing, meethi seeds, cumin seeds, curry leaves and let it splatter.
3. Add the steamed gatta and cook for few 1 min and then add the curd mixture. Add salt to taste.
4. Cook it for good 15 mins on a slow flame after a boil.
5. Serve with rice bread or roties.

Mint and Raw Mango Chutney

Chutney or a dip whatever you call it.Raw mango and mint chutney. Raw mango, mint leaves , onion, garlic flakes, green chillies ( i have added more ), salt to taste. Grind all and ready to serve. You can use it for sandwiches, for salads , for pasta sauce, for making mint chaass, for Indian chaat, pani puri ka pani. Sky is the limit to use this amazing delight.

Ingredients:

1. Raw Mango - 1
2. Mint leaves - 1 bunch
3. Garlic Flakes - 8-9
4. Onion - 1 medium
5. Salt to taste
6. Green chilli - 8 ( I like hot, you can put as per your taste)

Method:

1. Peel raw mango, garlic and onion.
2. Remove the stem from the chilli.
3. Clean mint leaves.
4. Grind everything in the mixer and add salt to taste.
5. Serve.

Tomato Soup

In a pressure cooker add the 5 tomatoes , 1 spoon of moong dal and a spoon of tuar dal, 4-5 Garlic flakes, salt. Pressure cook for 5-7 mins.Once cool, blend it. In a pan, add butter and the soup. Garnish with salt and pepper. Serve.

Baigan Ka Bharta

Ingredients:
1) Brinjal - 1 big - roasted on gas flame - peel when cool
2) Onions - 2 medium size - fine chopped
3) Tomatoes - 2 medium size - Fine chopped
4) Green Chillies - 4 ( as per your taste)
5) Salt - To taste
6) Turmeric powder - 1 tbs
6) Oil - 3 big spoons
7) Coriander - for garnish

Method :
1) In a kadai/sauce pan , put oil and saute onions till they brown.
2) Add tomatoes till they soft and pureed.
3) Add salt and turmeric powder and cook for another 3 mins.
4) Add peeled roasted baigan and cook for another few mins.
5) Garnish and serve with roti or rice.

Rajma Chawal

Red Kidney Beans Curry with Steam Rice: This is an authentic rajma rice recipe cooked in almost all North Indian households and loved by everyone. Generally eaten for lunch with salads, pickle and fresh curd. My husbands and my brothers most favorite. You can eat rajma with roties, nan or any other type of breads. The amount of calorie found in rajma is moderate and can be eaten by all the age group. Adding kidney beans to a salad or low calorie soup during lunch will be a good choice. At the same time, for those who want to maintain a consistent weight can have rajma or kidney beans. Rajma is a high source of iron and vitamin K.

Difficulty Level : Easy

Cooking time : 40-50 Mins

Ingredients : 

1) Red Kidney Beans ( Rajma) - 250 grams - soak overnight 
2) Ginger Garlic Paste - 2 tbs

3) 4 medium size onion Paste
4) 4 medium size tomatoes puree.
6) Coriander for garnishing
7) Salt to taste
8) Red Chilli powder - 2 tbs
9) Turmeric powder - 1 tbs
10) Oil - 2 chamcha ( big Tbs)
11) Coriander powder - 2 tbs

Method : 
1) In a pressure cooker , add socked rajma ,onion paste, ginger garlic paste, all the dry masala and 1 tbs oil.Also add 3 glasses of water. Pressure cook for about 15 mins and switch off the gas and let it stay as it is till all the pressure comes out. Don't be in a hurry to remove the cooker lid. Let it cool. Then take off the cooker lid when cool.
2) Then in a small pan add oil and once heated add tomato puree. Add this mixture to the pressure cooker.
3) Cook this for another 25-30 mins on a slow flame.
4) Garnish with coriander and serve.

Orange Cake

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
3/4 tsp salt
2 cups sugar

1 tsp vanilla essence
1 cup unsalted butter, room temperature
4 large eggs
2 cup whole milk
1.5 cup fresh orange juice
1 orange, zested
Method:

Sift flour, baking powder and salt into medium bowl. Set aside.

In a dry microwave glass cake bowl, apply butter and dust flour. Keep Aside.

Using an electric blender/mixer, cream together butter and sugar. Add eggs one at a time, beating until well blended after each one.
Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in orange juice and zest.
Pour batter into cake microwave bowl. Microwave for 8 mins. Keep checking after 3-3 mins. And put a knife to check if it comes out clean.

Orange Syrup:

In a pan , put 2 cup wine and add orange jam or fresh orange puree. Cook till smoothie consistency.

Serve by putting the orange syrup on cake. 

You can also serve with orange /vanilla ice cream.