INDIA FOOD RECEIPE

malai palak makai

2007-07-10T07:25:00.000-07:00

Ingredients

1 bunch spinach chopped
3 green chillies chopped
1" piece ginger grated
1 small onion
2 tbsp. green moong dal
1/2 cup corn kernels boiled
1/3 cup cream or malai
1/4 tsp. clove-cinnamon powder
1/4 tsp. punjabi garam masala
1/2 tsp. turmeric powder
1/2 tsp. red chilli powder
1/2 tsp. amchur (dried mango) powder
salt to taste
3 tbsp. ghee

Method

Wash moong dal. Wash and drain spinach.
Pressure cook together the following, with 1 1/2 cups water -- Spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger, chillies.
When dal is soft, mash mixture with a fork or ladle.
Heat 2 tbsp. ghee, add corn, spinach mixture, salt, amchur, garam masala.
Stir and cook till thick. Stir in beaten malai or cream.
Stir till smooth. Take in serving dish.
Heat remaining ghee, add chilli powder and pour over vegetable.
Stir and serve hot with naan, roti, etc.

punjabi lassi

2007-07-10T07:24:00.000-07:00

Ingredients

2 cups fresh curds chilled
1 tbsp. sugar
1/2 tsp. cardamom
8-10 strands saffron
2 drops vanilla essence
1/2 cup crushed ice
1 tsp. hot milk

Method

Soak saffron in 1 tsp. and rub till dissolved.
Mix sugar in curds till well dissolved.
Just before serving combine all ingredients.
Whip well with a hand or electric beater.
The lassi is ready when it is light and frothy.
Serve well chilled.

LOBIA RECIPE

2007-07-08T08:35:00.000-07:00

Ingredients:

2 cups Lobia (Black Eye Beans) 1 1/2 tsp Salt To Taste 1 1/2 tsp ground coriander 3/4 tsp ground cumin 1/2 tsp ground turmeric 2 tbsp oil 1 small onion, chopped 2 large cloves garlic, chopped 1 (3/4-inch piece) ginger root, peeled and chopped 1/2 tsp Scant cumin seeds 1 medium tomato, chopped

Preparation:
In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.
Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.
Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.
Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue to simmer, uncovered, until lobhia are soft but not completely dissolved.
Mixture should be soupy.

PUNJABI ALOO AMRITSARI RECIPE

2007-07-08T08:22:00.000-07:00

Ingredients:
250gms Aloo (potato), 2 Onions, sliced, 2 tsp Ginger-garlic paste,1/2 tsp Ajwain Salt To taste, 1/2 cup Besan, 1 tsp Corainder Powder, 1 tsp Red chilli powder, 1/2 tsp Garam masala, 1/2 tsp Annardana Powder, Oil For frying, Handful Corainder leaves .

Preparation:
Cut aloo into long pieces.
Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water. Add 1 tsp of oil and mix well.
Marinate alu pieces for 15 minutes.
Heat oil and deep fry the aloo. Keep aside.
Heat 2 tsp of oil, add onions and saute till brown. Add salt, turmeric powder, red chilli powder, annardana powder, garam masala and mix well.
Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.
Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.