Double Beans Pulav
Ingredients• Basmati rice – 1 cup (200 gms)• Coconut extract – 2 cups• Fresh Double-bean seeds – ¼ cup• Salt -as required• Garam masala powder – ¼ tsp• Oil and ghee – 2 to 3 tbsp• Cardamoms – 2• Bay leaf – 1• Cinnamon – 1 inch piece• Cloves – 2• Kasoori Methi – 2 tsp Grind together:• Green...
Cauliflower Pakora
North Indians frequently serve this luscious pakora selection at wedding feasts. It adds a festive touch to almost any occasion, from brunch to late-night supper. Unless the cauliflower flowerets are cut very small, parboil or half-steam them before deep-frying. Make certain that the pieces are thoroughly patted dry and room temperature before batter-dipping. If you are making the batter by hand, rather than in a food processor or...
Sliced Okra in Seasoned Yogurt
This typically Kashmiri dish, from the Srinagar kitchen of Dr. Karan Singh, is served at room temperature and assembled just before serving. For entertaining, I like to serve it garnished with toasted almonds or pine nuts. Preparation time (after assembling ingredients): 15 minutes Cooking time: under 15 minutes Ingredients • Okra – 1 pound (455 g) • Salt – 1 teaspoon (5...
Spinach Masala Pongal
Ingredients • Rice – 1 cup • Green gram – ¼ cup • Spinach – 2 bunches • Green chilies – 3 • Tomatoes – 2 • Green brinjals – 2 or 3 • Ginger – ½ inch piece • Garam masala powder – ½ tsp. • Ghee – 3 tbsp • Cumin seeds – 1 tsp. • Cashew nuts – 2 tbsp • Curry leaves – few...
Ekadashi Peanut Curry
Ingredients • 1 cup fresh curds (dahi) • 1 tbsp rajgira flour • 1 tsp ghee • 1 tsp cumin seeds (jeera) • 1 tbsp ginger-green chilli paste • 2-3 tbsp roasted peanut powder • Rock salt (sendha namak) to taste • 1/4 tsp sugar For The Garnish • 1 tsp finely chopped coriander (dhania) Method 1. Combine the curds, rajgira flour and 2 cups of water in a bowl and whisk well....