North Indian Cuisine - Vinaya's Culinary Delights

Kashmiri Mix Vegetable/ Korma Recipe

Posted on July 20, 2018July 16, 2020 by vinaya

This Kashmiri Mix Vegetable or what is also known as Korma is a family favourite. The blend of spices and the Cashew paste that adds texture is absolutely perfect! Non vegetarians may substitute it with Chicken though the Kashmiris usually make it with lamb meat.

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.

Dum Aloo/Baby Potatos in piquant gravy Recipe

Posted on July 1, 2018 by vinaya

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.

Chole Bature Recipe

Posted on May 7, 2018 by vinaya

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

Sweet Lassi /Yoghurt Recipe

Posted on April 6, 2018April 6, 2018 by vinaya

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.

Vegetable Gravy Recipe

Posted on April 2, 2018April 2, 2018 by vinaya

Vegetable Gravy is a popular accompaniment to all kinds of Pulao which are basically bland. One can add any vegetable of choice to the gravy. Here I have added only potatoes, Drumstick and peas to it. It goes equally well with Roti and Bread too.

Ingredients :

1 Drumstick
2 potatoes
100 gms of shelled peas
1 tomato
2 onions
2 inch piece of ginger
5 green chilles
1/2 tsp chilly powder
A large pinch of turmeric powder
4 tbsps Besan/ Chickpea flour
1 inch piece of dalchini /cinnamon
3 lavang / cloves
1 elaichi /cardamom
1 heaped tsp jeera / Cumin seeds
1/4 tsp methi/Fenugreek seeds
1 tsp tamarind paste
2 sprigs curry leaves
Coriander leaves
Salt
2 tbsps Ghee/ clarified butter
5 tbsps oil

Method :

Deskin the potatoes and cut them lengthwise. Chop the Drumstick into bite sized pieces. Grate the ginger. Slit the green chillies. Chop the onions and tomatoes fine. Cook the potatoes, Drumstick and peas together with half of the grated ginger and green chillies and salt. Heat the ghee and oil mixture. Add the jeera. After it splutters add the Methi, lavang and dalchini to it. Add the remaining green chillies and ginger along with the onions and roast till translucent. Drop in the Besan and roast till it gives an aroma and turns golden brown. Add the chopped tomatoes, tamarind paste and curry leaves. Roast till the tomatoes are mushy. Add the Boiled vegetables, salt and three glasses of water. Boil well. Garnish with coriander leaves.

Cauliflower Delight Recipe

Posted on March 15, 2018July 25, 2018 by vinaya

The sight of the fresh and luscious Cauliflower is simply tantalizing!!! Everyone in the family is fond of it, be it fritters, a simple stir fry, an Ambat or even a North Indian Aloo Gobhi. I had decided to make a Gobhi Paratha, and then realized that there was a bowl of peas lying in the freezer. So……. instead of the Paratha I made Rotis and rustled up a subzi which was loved by all. Hence the name Cauliflower Delight.

Ingredients :

300 gms Cauliflower
2 large potatoes
1 bowl of peas
2 large onions
10 medium sized garlic cloves
1 inch piece of ginger
2 tsps chilly powder
1/4 tsp turmeric powder
2 tbsps Coriander powder
1tsp Garam masala
2 tomatoes
Coriander leaves
1tsp jeera/Cumin seeds
5 tbsps oil

Method :

Chop the Cauliflower and potatoes into bite sized pieces. Slice the onions. Chop the tomatoes. Crush the garlic, and grate the ginger. Heat the oil in a pan. Add the jeera. After it splutters add the onions, ginger and garlic. Roast till the onions turn translucent. Drop in the potatoes, peas and salt. Sprinkle water and cook on a gentle flame, till three fourth done. Add the Cauliflower, chilly, turmeric and coriander powder. Mix well. Sprinkle water and when the Cauliflower is three fourth done add the tomatoes. Cover and cook. When the tomatoes have turned mushy add the garam masala. Toss for a few minutes. Garnish with finely chopped coriander leaves. Serve hot with Roti.

Eggplant/Brinjal Masala Curry Recipe

Posted on March 14, 2018 by vinaya

This simple Eggplant Masala Curry is a family favourite. The only Masalas used in here are chilly powder and turmeric, thus keeping the flavours of all the vegetables intact. Goes well with Rotis and even with bread.

Ingredients :

250 gms Eggplant /Brinjal
2 large potatoes
2 large onions
3 tomatoes
I heaped tsp chilly powder
A large pinch of turmeric powder
Salt
Coriander leaves
3 tbsps oil
1 tsp mustard

Method :

Chop the Eggplant into bite sized pieces. Cube the potatoes and slice the onions. Chop the tomatoes and coriander leaves fine. Heat the oil in a pan. Add the mustard and after it splutters add the onions. Roast till translucent. Add the Eggplant, potatoes and salt. Toss for a couple of minutes and then add a glass of water. When half cooked add the salt and tomatoes. Cook till done. Garnish with coriander leaves. Serve hot.

Besan/Gram Flour and Vegetable Kadhi Recipe

Posted on March 10, 2018 by vinaya

This Gram flour and vegetable Kadhi goes well with both Rice or Pulao. Though in a Kadhi vegetables of choice are used, I prefer making one with potato, carrot and drumstick. One can even eat it as a soup.

Ingredients :

1 carrot
2 potatoes
1 drumstick
100 gms Besan/Gram Flour/Chickpea flour
2 tbsps ghee/clarified butter
5 tbsps oil
2 tsps jeera/Cumin seeds
1/2 tsp methi/Fenugreek seeds
4 sprigs curry leaves
6 green chillies
2 inch piece of ginger
1 tbsp tamarind paste
A pinch of turmeric powder

Method :

Deskin the carrot and potato and wash them thoroughly. Chop lengthwise. Chop the Drumstick into bite sized pieces. Grate the ginger. Slit the green chillies. Cook all the vegetables with salt and keep aside. Heat the oil and ghee mixture. Add the jeera and methi. After the jeera stops crackling drop in the curry leaves, green chillies and ginger. Toss. Add the Besan and roast on a slow flame to a deep golden brown. Add the turmeric powder. Toss. Add the cooked vegetables and pour in as much water as required to make a gravy like consistency. Add the tamarind paste. Adjust salt and boil well. Serve with rice, pulao or as a soup.

Vegetable Pulao Recipe

Posted on February 22, 2018 by vinaya

Vegetable Pulao with the aroma of freshly ground spices, is a one pot meal that is not only delicious but also quick and easy. Accompanied by a mix vegetable Raita it is sheer bliss!

Ingredients :

250 gms Basmathi rice
1 carrot
2 potatoes
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
A pinch of turmeric
Salt

Method :

Peel the carrot and potatoes. 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. Powder the spices.

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. Add the green chillies and onions. Roast till translucent. Add the powdered spices and turmeric. 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.

Green Peas and Potato Curry Recipe

Posted on February 20, 2018November 19, 2020 by vinaya

This Green peas and Potato Curry goes well with almost everything. Not to be mistaken for the traditional Aloo Matar, this curd/yoghurt based dish laced with a pinch of spices is aromatic and delicious.

Ingredients :

2 large potatoes
250 gms shelled peas
2 large onions
1 large tomato
3 tbsps oil
1/2 tsp mustard
1/2 glass thick curds/yoghurt
1 inch piece of cinnamon
3 cloves
2 tbsps coriander seeds
1 tbsp chilly powder
A pinch of haldi/turmeric powder
Coriander leaves for garnish

Method :

Chop the potatoes into tiny cubes. Boil the peas and potatoes with salt till done. Slice the onions fine. Powder the coriander seeds, cinnamon and cloves. Chop the tomatoes fine. Churn the curds and keep aside. Heat the oil in a pan. Add the mustard and after it splutters add the onions. Roast till translucent. Drop in the powdered spices and toss for a couple of minutes. Add the chilly and turmeric powders. Toss and immediately add the tomatoes. Roast for a couple of moments till they wilt. Add the cooked peas and potato mixture. Adjust the consistency of the gravy by adding as much water as required. It should be neither too thick nor thin. Boil well for a few minutes on gentle heat so that the flavours infuse and leave behind a thick gravy. Add the curd and give one boil. Garnish with coriander leaves. Mix well and serve hot with rotis, rice or bread.