Palak Dal/Spinach in Split Pigeon peas Recipe

Palak Dal or Dal Palak is a very popular dish of North India. Palak /Spinach is cooked along with Split Pigeon peas and the fragrant and flavourful Dal is enjoyed both with Rice or with Roti. Though some people prefer using oil to season the dish, I prefer using Ghee/clarified butter, as it adds to the taste!

Ingredients :

  • 125 gms ArharDal/Split Pigeon peas
  • One small bunch of Spinach
  • 1 tomato
  • 1 large onion
  • 5 cloves of garlic
  • 1 inch piece of ginger
  • 2 green chillies
  • 1 tsp Chilly powder
  • 1/4 tsp Haldi /Turmeric powder
  • 1 tbsp Coriander powder
  • 1/4 tsp Jeera/Cumin powder
  • 4 tbsps Coriander leaves
  • 3 tbsps Ghee/clarified butter
  • 1 tsp Jeera/Cumin seeds
  • Juice of half a Lemon
  • Salt

Method :

Wash and pressure cook the Dal. Churn and keep aside. Chop the Palak roughly. Chop the onions and tomatoes fine. Grate the garlic and ginger. Mince the green chillies. Chop the coriander leaves extremely fine. Heat the Ghee in a pan. Add the Cumin seeds and after they splutter add the chopped onions, grated garlic and ginger and the minced green chillies. Roast till translucent. Drop in the Chilly, Turmeric, Coriander and Cumin powders and toss. Add the chopped Palak and salt. Sauté till the Palak wilts. Drop in the tomatoes and cook till they are mushy. Add the churned, Dal and boil well. Garnish with coriander leaves and a drizzle of Lemon juice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Aloo Matar/Potato and Peas in Gravy Recipe

Aloo Matar is a North Indian dish and every household has their own little twist added to it. Some use boiled potatoes, while some prefer to fry them. They may be peeled or left with the skin on. Whatever way it is made it is a delicious and easy to make dish, which goes well with Roti. I love mine with hot Basmathi or Jasmine rice too.

Ingredients :

  • 2 medium sizedpotatoes
  • 150 gms shelled peas
  • 3 large onions
  • 1 inch piece of ginger
  • 2 large tomatoes
  • Coriander leaves
  • 2 heaped tbsps Coriander powder
  • 1 heaped tbsp Kashmiri Chilly powder
  • A large pinch of Haldi /Turmeric
  • 5 tbsps oil
  • 1/2 tsp Jeera/Cumin seeds
  • Salt

Method :

Pressure cook potatoes. Deskin and mash one of them. Chop the other into large pieces. Slice onions. Grate the ginger. Chop tomatoes fine. Boil the peas separately with a little salt. Heat oil in a pan. Add the Cumin seeds, and after they splutter add the onions and ginger. Roast till translucent. Drop in the coriander powder, chilly powder, salt and turmeric powder. Toss for a few seconds. Add the mashed potato, boiled peas and the chopped tomatoes. Allow to simmer on a gentle flame. In another pan heat a little oil and roast the pieces of chopped potatoes till they turn a golden brown. Drop them into the boiling Aloo Matar. Mix gently, allow to boil for a couple of minutes, switch off and garnish with coriander leaves. Keep aside for about fifteen minutes for the flavours to infuse before serving.

Note: No Garam Masala has been used in this preparation. You may add a little if you wish to, though I prefer mine without it.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Simple Vegetable Pulao Recipe

This Pulao may seem a very simple one, but it is so fragrant and delicious that one can gorge on it without any accompaniment. One can serve it with a Raita or a gravy of one’s choice.

Ingredients :

  • 250 gms Basmathi rice
  • 1 carrot
  • 100 gms shelled peas
  • 2 large onions
  • 4 green chillies
  • 2 inch piece of cinnamon
  • 4 cloves
  • 3 Cardamom pods
  • 4 tbsps ghee/clarified butter
  • 5 tbsps oil
  • Salt

Method :

Peel the carrot. Wash thoroughly and chop them into desired shape. Cook them with salt along with the peas. Keep aside. Slice the onions. Mince the green chillies.

Use the double boiler method to cook the rice. Wash the Basmathi rice. Pour in 500 ml of boiling water into it. Add a tbsp of ghee and a tsp of salt and gently place this vessel in a larger vessel which has water boiling in it. Close the larger vessel with a lid and allow the rice to cook undisturbed for half an hour on a gentle flame. The double boiler method not only ensures even cooking of rice, but also the grains remain intact. Remove and invert it into a dish. Allow to cool.

Heat the remaining 3 tbsps of ghee and oil. Drop in the Cinnamon, cloves and Cardamom. After they splutter add the green chillies and onions. Roast till translucent. Toss for a minute. Add the cooked vegetables and rice. Mix gently and heat well. Alternatively you can transfer the Pulao into a microwave safe dish and heat it for five minutes. Serve with a vegetable Raita or any Raita of your choice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved

Sweet Potato Paratha Recipe

A healthy option to Aloo Parathas are the ones made with Sweet Potato. As mentioned earlier, sweet potatoes have a low Glycemic Index when cooked, so are ideal for diabetics and weight watchers.

Ingredients :

  • 200 gms Sweet potato
  • 9 green chillies
  • 5 garlic cloves
  • 1 inch piece of ginger
  • 1/3 tsp Haldi /Turmeric powder
  • 1tsp Dhania/Coriander powder
  • 1/2 tsp Jeera/Cumin powder
  • Salt
  • 1 tbsp oil
  • Coriander leaves
  • Wheat flour as required
  • Ghee /clarified butter for roasting the Paratha.

Method :

Pressure cook the sweet potatoes and peel them. Mash them well with a masher. Grind the green chillies, ginger and garlic to a smooth paste. Tip it into the sweet potato mash. Add the coriander, cumin, turmeric powders and salt. Add finely chopped coriander leaves. Mix well. Add wheat flour as required to make a soft dough. Add oil and knead well. Pinch small balls of this dough and roll out into five inch diameter circles which are neither too thick nor thin. Heat a tava/Skillet. Drizzle with a little Ghee. Place the Paratha over it and roast till you see bubbles appearing on the surface of the Paratha. Drizzle with a little ghee on top if the Paratha. Flip and roast till done. Serve with fresh onion, sings and a blob of butter with Curd and pickle.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Garlic Naan /Flattened Bread Recipe

Naan and Batura are to North India what Poori and Chapati are to the South. Naan is the Indian version of bread and is eaten with a variety of vegetarian or non vegetarian dishes. It can be made with or without the addition of garlic depending on one’s choice. Posting a Garlic Naan today.

Ingredients :

  • 500gms Maida/All Purpose Flour
  • 200 ml milk
  • 1 tsp sugar
  • Salt
  • 1/2 tsp soda bi carb
  • 2 heaped tsps chopped garlic
  • 1 tsp Black sesame seeds
  • 2 tbsps oil
  • Coriander leaves chopped fine
  • Butter

Method :
Pour the milk, sugar, salt and soda bicarb in a broad bowl and mix thoroughly. Drop in the Maida and the oil. Crumble. Add enough water to make a neither too tight nor loose dough. Knead well, cover and keep aside for a minimum of two to three hours. Again knead the dough well for a few minutes. Pinch lemon sized balls of the dough. Dust them with Maida and roll out into oblong shaped Naans. Sprinkle with chopped garlic, coriander leaves and the sesame seeds. Gently roll it one more time with the, rolling pin for the garlic, coriander leaves and sesame seeds to adhere to the dough. Heat a griddle /tava. Apply water over the tava to make the Naan stick to it and immediately place the Naan over it. Roast for a couple of minutes till bubbles appear on the open side of the Naan. Invert the griddle over the flame directly for a few seconds to roast the open side of the Naan. Check to see if the Naan, the garlic and sesame seeds are roasted. Remove the Naan and apply butter. Serve hot with gravy of your choice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Baingan Ka Bhartha/Roasted Aubergine with Tomatoes Recipe

Baingan Ka Bhartha is an ever popular dish made all over North India. The Aubergine /Brinjal used for making this dish is large and fleshy and with hardly any seeds. Preparations of roasted Aubergine are common throughout India, but the spices added vary depending on the region where they come from. North Indian cuisine does not make use of coconut as the South does, and one finds more of onions, ginger, garlic and tomatoes used in their cuisine. This Baingan Ka Bhartha goes well with Roti or even as a side dish with Rice.

Ingredients :

  • 500 gms Aubergine
  • 3 onions
  • 3 tomatoes
  • 7 cloves of garlic
  • 2 inch piece of ginger
  • 1 green, chilly
  • 1 heaped tsp Kashmiri Lal Mirch powder
  • A large pinch of Haldi /turmeric powder
  • Salt
  • 4 tbsps oil
  • Coriander leaves

Method :

Wash and pat dry the Aubergine thoroughly. Apply a tsp of oil all over it and roast it over an open flame till the skin is charred. A knife inserted should go in smoothly. Keep aside and allow it to cool. Chop the onions fine. Grate the ginger and garlic. Mince the green chilly. Chop the tomatoes and coriander leaves fine. Remove the charred skin of the Aubergine. Discard it and mash the fleshy portion with a masher. Heat oil. Add the onions, ginger, garlic, green chilly and salt. Roast till the onions are translucent and the raw smell of the ginger garlic is gone. Add the tomatoes and roast till they are mushy. Drop in the turmeric and chilly powders. Toss. Add the mashed Aubergine and cook thoroughly for a few minutes till all the flavours are absorbed. Garnish with coriander leaves. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Kashmiri Mix Vegetable Recipe

This Kashmiri Mix Vegetable Recipe is a family favourite. I am indebted to Mr. Ramesh Chittal who is an IHM graduate for having shared it with me. The blend of spices and the Cashew paste that adds texture is absolutely perfect! Non vegetarians may substitute it with Chicken.

Ingredients :

  • 50 gms Peas
  • 50 gms Sweet corn
  • 1 large potato
  • 1 carrot
  • 15 French Beans
  • 20 peeled cashews
  • 1/4 cup water to blend the cashews
  • 1 inch piece ginger
  • 10 garlic cloves
  • 15 pepper corns
  • 10 dried Kashmiri red chillies
  • 1 tsp Jeera/cumin seeds
  • 3 tsps coriander seeds
  • 2 inch piece of cinnamon
  • 6 cloves
  • 3 Cardamoms
  • 1 black Cardamom
  • 2 large onions
  • 1/2 tsp Haldi /turmeric powder
  • 3 tomatoes
  • 4 tbsps oil
  • 2 tbsps Ghee/clarified butter
  • Salt
  • Coriander leaves.
  • Method :

    Deskin the carrot and potatoes. String the beans. Wash all the vegetables and chop them into tiny cubes. Pressure cook the corn. Boil the vegetables in three glasses of water with a little salt till done. Slice the onions thinly. Puree the tomatoes. Blend the cashews into a paste with one fourth glass of water. Grind the ginger, garlic, coriander seeds, cumin seeds, dry red chillies, pepper corns, Cardamom, cinnamon and cloves fine. Heat the ghee and oil mixture in a pan. Drop in the sliced onions and roast them to a golden brown. Add the ground spices and sauté till the raw smell is gone. Add the Haldi, toss and then add the tomato puree. Boil well. Add the cooked vegetables along with the water in which they were cooked, adjust salt and boil thoroughly. Tip in the Cashew paste. Mix thoroughly. Boil and garnish with coriander leaves.

    Copyright © 2018 by Vinaya Prabhu. All rights reserved.

    Dum Aloo/Baby Potatos in piquant gravy Recipe

    Dum Aloo is a popular dish in North India. Baby potatoes are boiled, peeled, roasted or fried and then dunked in an aromatic gravy of onions and curds with selected spices. Best enjoyed with Roti or Naan.

    Ingredients :

    • 1/2 kg baby potatoes
    • 4 large onions roughly chopped
    • 2 inch piece of ginger
    • 1heaped teaspoon red chilly powder
    • 1 tsp jeera/ cumin seeds
    • 2 tbsps coriander seeds
    • 5 cloves
    • 2 inch piece of cinnamon
    • 7 pepper corns
    • 3 cardamom
    • A pinch of haldi/turmeric
    • Salt
    • 1/2 cup curds
    • 2 tsps Sugar
    • 4 tbsps ghee/clarified butter
    • 5 tbsps oil
    • Coriander leaves

    Method :
    Pressure cook the potatoes. Peel, apply salt n deep fry to a golden brown. Grind the onion, ginger, coriander seeds, cumin seeds, red chilly powder, cloves, cinnamon, Cardamom and haldi to a smooth paste. Heat a mixture of 4 tbsps ghee and 5 tbsps oil. Add the masala and roast till the raw smell disappears and the oil leaves at the sides. Add the fried potatoes, sugar and salt and boil well. Add the curd, give one boil and switch off. Garnish with coriander leaves.

    Copyright © 2018 by Vinaya Prabhu. All rights reserved.

    Chole Bature Recipe

    Who can resist a Chole Bature with the sliced onions and lemon wedges in tow? The fragrance of the Masala being roasted, the fluffy softness of the Batura and the crunch of raw onions with every bite of this delicious dish is simply out if this world!! Posting the recipe for Batura today as I have already posted the recipe of Chole on this website.

    Ingredients :

    • 500 gms Maida/All purpose flour
    • 1/4 tsp soda bicarb
    • 1/4 tsp baking soda
    • Curds
    • 2 tbsps oil
    • Salt
    • Oil for frying the Batura

    Method :

    Sieve the Maida, baking soda and baking powder together. Add salt and bind a hard dough as for poori with the curds. Knead well for about five minutes. Drizzle oil and knead again for a minute. Cover and keep aside for 6 hours. Pinch 18 balls of the dough. Grease the rolling board with a little oil and roll out the Batura neither too thick nor thin. Heat oil. Drop in a little piece of dough to check if it the right temperature. The dough should immediately rise to the top. Slide in the Batura gently into the hot oil. Fry to a rich golden brown. Flip. Fry on the other side too. Drain on a kitchen towel and serve with Chole.

    Chole Recipe

    Copyright © 2018 by Vinaya Prabhu. All rights reserved.

    Sweet Lassi /Yoghurt Recipe

    Lassi though a Punjabi delicacy, is now popular in even the remotest parts of India. It is nothing but Yoghurt churned and sweetened with sugar or with salt. Fruit Lassi in a variety of flavours too is available but my most favourite is the Kesar Elaichi Lassi that is the Sweet Lassi flavoured with Saffron and Cardamom and garnished with Pistachios. The traditional Rajasthani churner is a gift from a very dear friend Ramesh Chittal.

    Ingredients :

    • 1 litre thick curd/Yoghurt
    • 15 tsps sugar
    • 9 Cardamom pods
    • A large pinch of Saffron
    • 12 Pistachios shelled and slivered.

    Method :

    Churn the curds well. Powder the sugar, saffron and Cardamom and tip it into the churned yoghurt. Mix well. Pour in tall glasses or even tiny earthenware and serve chilled garnished with pistachios.

    Copyright © 2018 by Vinaya Prabhu. All rights reserved.