North-Indian
Vegetatrian Recipes



North Indian Recipes




SARSON KA SAAG

Ingredients:

1 kg sarson (mustard greens), chopped finely.
1/4 kg spinach, chopped finely.
2 cms piece ginger, minced.
4 cloves garlic minced.
2 green chillies, minced.
2 red chillies.
2 tbsps gram flour, sieved.
1 tbsp butter.
Ghee.
Salt to taste.

Method:

Boil both the greens till soft. Remove excess water and mash the leafy vegetables well and reserve. Heat 4 tbsps ghee and add ginger, garlic, green chillies and broken red chillies. When the masala has been browned, add the mashed saag and salt. Mix the gram flour in a little water and add to the saag. Simmer for at least 30 minutes. Serve, topped with a spoon of butter, with makki (maize flour) ki roti.

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KHATTI MITHI CHANA DAL

Ingredients:

300 gms chana dal.
1/4 tsp mustard seeds.
1/4 tsp fenugreek seeds.
1/4 tsp onion seeds.
1/4 tsp ani seeds.
5 whole red chillies.
2 bay leaves.
1 tsp turmeric powder.
1 tsp sugar.
1/2 cup fresh coconut sliced into 2 cms long pieces.
2 tbsps raisins.
Oil.
Salt to taste.

Method:

Soak the dal for 4 hours in water. Pressure cook till soft. Add turmeric, salt and sugar. Keep aside. Heat oil. Add mustard seeds, fenugreek, aniseeds, broken red chillies, onion seeds, bay leaves, coconut chips and raisins. Fry gently till golden. Pour the cooked dal into the fried masala. Add enough water to cook and make into a thick gravy. Simmer and serve with 'loochies' or 'puris'.

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OONDHIYOON

Ingredients:

100 gms small potatoes, peeled, halved.
100 gms small papdi beans, split into two each.
100 gms peas, shelled.
100 gms small brinjals, quartered with stems intact.
2 bananas, cut into three pieces each.
2 sweet potatoes, peeled.
1/2 coconut, grated.
2 cups methi leaves, chopped.
2 cups coriander leaves, chopped.
1 small kand.
4 cms piece ginger, ground.
4 green chillies, ground.
4 tbsps gram flour, sieved.
1 tsp chilli powder.
2 tbsps coriander powder.
1 tsp turmeric powder.
1 tbsp curd.
1 lemon.
2 tsps sugar.
1/2 tsp soda bicarb.
1 tsp ajwain.
A pinch of asafetida.
Oil.
Salt to taste.

Method:

Add the methi leaves to the gram flour together with 1/3 of the masalas given in the ingredients - ginger and green chillies paste, coriander, turmeric, red chilli powder and salt. Add curds, sugar and 1 tbsp oil. Form a stiff dough. Shape into long sausage like rolls . Deep fry the rolls in hot oil till brown. Keep aside. Mix the grated coconut with the rest of the masalas. Heat 6 tbsps oil in a pressure cooker. Add asafetida and ajwain. Add soda bicarb. Put in all the vegetables, the coconut, masalas, salt and the muthiya rolls. Cover and cook till tender. Sprinkle lime juice and coriander leaves over the oondhiyoon before serving with hot puris.

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KOLHAPURI PANIR KA RASSA

Ingredients:

1/2 kg panir, cubed.
1 tsp turmeric powder.
1 tbsp ginger-garlic paste.
1 cup oil.
8 cloves.
8 peppercorns.
1 tsp poppy seeds (khus khus).
1 tsp coriander seeds.
1 tsp aniseeds (saunf).
6 red chillies.
2 large onions, chopped.
1/2 coconut, grated.
3 tomatoes, chopped.
4 large potatoes, peeled, halved.
1 cup coriander leaves.
Salt to taste.

Method:

Marinate the panir pieces in salt, turmeric and ginger-garlic paste for 1 hour. Heat 2 tbsps oil in a pan. Add cloves, peppercorns, poppy seeds, coriander seeds, aniseeds and red chillies. Brown the mixture. Add onions and brown them. Next, add coconut, tomatoes and brown. Remove from fire and cool. Grind to a paste. Keep aside. In a pressure cooker, heat the remaining oil. Add panir and potatoes. Stir fry till brown. Add the masala paste and salt. If needed, add water. Cook under pressure till done. Remove from the cooker. Garnish with coriander leaves and serve with soft chapatis.

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BESAN KA PITHLA

Ingredients:

3 drumsticks, peeled and cut into 5 cms pieces.
2 1/2 cups gram flour, sieved.
2 tbsps oil.
1 tsp cumin seeds.
1/2 tsp mustard seeds.
1/2 tsp asafetida.
8 curry leaves.
2 onions, chopped finely.
2 tomatoes, chopped.
6 green chillies, chopped.
1/2 tsp turmeric powder.
1 tsp sugar.
1 cup coriander leaves, chopped.
Salt to taste.

Method:

Boil drumstick pieces in water till the centres and seeds are soft. Mix gram flour with water to make a thin paste. Heat oil. Add cumin seeds, mustard seeds, asafetida and curry leaves. When the seeds pop, add the onions. Fry till the onion is translucent. Add tomatoes and drumsticks. Stir fry gently for 2 minutes. Add gram flour mixture, green chillies, turmeric, salt and sugar. Stir gently till cooked and creamy. There should be no lumps. Garnish with coriander leaves and serve with rice or rotis.

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DUM ALU KASHMIRI

Ingredients:

1 kg medium size potatoes, peeled.
1/2 tsps cumin seeds.
l 1/2 tsps chilli powder.
1 tsp turmeric powder.
1/2 tsp garam masala powder.
1 1/2 tsps coriander powder.
1/4 tsp asafetida.
2 cloves.
2 cardamoms.
1 bay leaf.
1(2 cms) stick cinnamon.
1 1/2 cups beaten curds.
2 tbsps cashew nuts, crushed.
Oil.
Salt to taste.
Method:

Prick the potatoes with a fork. Heat oil and fry them to a golden brown. Keep aside. Heat 2 tbsps oil in a pan and fry cumin seeds. Add all the masala powders, asafetida, cloves, cardamoms, cinnamon and the bay leaf. Cook till golden brown. Put in the fried potatoes and the beaten curd. Add the salt and 1 cup of water. Cook in a tightly covered vessel till potatoes are tender. Sprinkle water occasionally if required. Serve garnished with crushed nuts.

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DUBKIWALE ALOO

Ingredients:

6 potatoes, boiled.
3 green chillies, chopped.
1/2 tsp dry ginger powder.
1 tsp mango powder (amchur).
1 tsp chilli powder.
1 tsp turmeric powder.
2 tsps sugar.
1 tsp cumin seeds.
1/4 tsp asafetida.
1 cup coriander leaves, chopped.
Oil.
Salt to taste.
Method:

Peel and cube the potatoes. Mash them slightly. Keep aside. Heat 4 tbsps oil. Add asafetida and cumin seeds. When they pop, add the mashed potatoes, turmeric, ginger, mango powder, sugar and salt. Add water to make into a thin gravy. Remove from the fire. Heat 1 tbsp oil. When it is hot, pour it over the potatoes and immediately sprinkle with chilli powder and coriander leaves. Serve with puris.

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BHINDI MASALEWALI

Ingredients:

1/2 kg tender okra (bhindi).
1 large onion, chopped finely.
1 tsp chilli powder.
1/2 tsp turmeric powder.
1 tsp garam masala powder.
2 tbsps oil.
Salt to taste.
Method:

Fry in oil and grind to a paste 1 onion, chopped. 4 cloves garlic, minced. 1/2 cup coconut, grated. Make into a paste 1/2 cup tamarind juice. Salt to taste. Grind into a paste 1 tsp ginger-garlic paste. 3 green chillies, chopped. 3 tbsps coriander leaves. Wash and dry the bhindis. Cut off the tips and stalks. Slit each down to 3/4th of it's length. Mix all three ground pastes and stuff the bhindis with the mixture. Heat oil in a pan and add the chopped onion. Brown. Add turmeric, garam masala, chilli powder and salt to taste. Brown. Arrange the stuffed bhindis over this masala. Cover with a deep lid and pour water into the lid. Cook on a low flame till bhindis are tender. Serve hot with parathas.

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VEGETABLE KURMA

Ingredients:

2 cups Vegetables
2 Onions cut length-wise
2 Green chilies cut length-wise
1 tsp Coriander powder
1 1/4 tsp Salt
one pinch Turmeric powder
1/2" Cinnamon stick
2 Cloves
2 Cardamom
1/2 Cup Coconut grated
1/4 tsp (3 cloves) Garlic
1/4 tsp powder (or 1/2" fresh) Ginger
Method:

Wash and cube all the vegetables and cook. Meanwhile grind together cinnamon, cloves, cardamom, onions, green chilies, garlic and ginger. Take a pan and add some oil and then some jeera. Add the groung masala and cook till the done. Add vegetables and salt. If desired you can add a bit of cream. Add Water (about a cup or two, if required). Garnish with coriander leaves and serve with rotis.

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ALOO GOBI

Ingredients:

1 medium Cauliflower
2 medium Potatoes
1 Onion
1 Tomato
1 clove Garlic
1" piece Ginger
pinch Turmeric
to taste Salt
to taste Pepper
to taste Garam Masala
Method:

Make Masala with onion, garlic, ginger, and tomatoes. Add turmeric and spices. Break the cauliflower in flowerettes and cut the potatoes into cubes (8 pieces each). Add both to Masala and lower heat to simmer. Cover the pot until the cauliflower and potatoes are coated.

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BHAIGAN BHARTHA

Ingredients:

2 lb Eggplant {Brinjal}
4 medium Tomatoes
3 t Fresh chopped coriander
1/2 c Ghee
1/2 c Finely chopped onion
Method:

Preheat oven to 450 deg F. Bake in the middle level of the oven for 1 hour or until very tender. While they are still warm, peel and crush the eggplants. Heat oil and fry onions until soft and clear. Do not brown. Add the tomatoes and fry for 2 minutes. Add the eggplant and stir until almost all liquid disappears and the mixture leaves the side. Place into a bowl, sprinkle on coriander and serve at once.

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CURRIED MUSHROOMS

Ingredients:

1/2 lb Mushrooms
1 large Onion
1/4 t Turmeric
to taste Salt
to taste Chili
2 large Tomatoes
Oil
Method:

Wash and finely slice mushrooms. Slice onion fine. Heat oil and add turmeric and onions. Fry until soft. Add the sliced tomatoes and cook for 3 minutes, stirring all the time. Add the mushrooms, cover and simmer for 15-20 minutes. Remove cover and dry out all the water. Serve hot.

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BAKED PANEER IN WHITE SAUCE

Ingredients:

300 grams paneer
1 onion, chopped
1 capsicum, chopped
1 carrot, par-boiled and chopped
1 1/2 teacups white sauce
A pinch sugar
1 tablespoon butter
Oil for frying
Salt and pepper to taste
For the baking.
2 tablespoons grated cheese
Method:

Cut the paneer into flat thin pieces. Deep fry lightly in oil. Heat the butter and fry the onion for 1 minute. Add the capsicum and carrot and fry again for 2 minutes. Add the white sauce, paneer, slices sugar, salt and pepper. Spread the mixture on a greased baking dish.Cover with the cheese and bake in a hot oven at 230 *C (450 *F) for 10 minutes.

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CHANA PALAK

Ingredients:

1 1/4 teacups chick peas (Kabuli chana)
250 grams brinjals
3 tomatoes
1 teaspoon cumin seeds
2 sticks cinnamon
2 cloves
2 bay leaves
1 teaspoon garam masala
2 teaspoon chilli powder
1 teaspoon amchur powder
1 teaspoon coriander-cumin seed(dhana-jira) powder
2 teacups chopped spinach
A pinch soda bi-carb
6 tablespoons oil
Salt to taste

To be ground into a paste.
8 cloves garlic
25mm. piece ginger
3 onions
For decoration.
2 onions
1 tablespoon chopped coriander

Method:

Soak the chick peas overnight. Next day, boil in a pressure cooker with a little water and the soda bi carb. Drain. Skin the brinjals and cut into small pieces. Heat 1 tablespoon of oil and cook the brinjal pieces on a slow flame until soft. Put the tomatoes in hot water for 10 minutes. Then grate into a pulp. Blend the brinjal pieces and tomato pulp thoroughly in a mixer. Heat the remaining 5 tablespoons of oil and fry the cumin seeds for 2 minutes. Add the paste, cinnamon, cloves and bay leaves and fry again for a few seconds. Add the tomato-brinjal mixture, garam masala and chilli powder and fry for 5 minutes. Add the chick peas, amchur powder, coriander cumin-seed powder and salt and cook for a few minutes. Add the spinach and cook for 3 minutes.

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Subz Nazakat

Ingredients:

2 teacups mixed boiled vegetables (french beans, carrots, potatoes, cauliflower, green peas)
200 grams paneer
2 tomatoes, chopped
1/2 teacup fresh milk
2 pinches sugar
3 tablespoons ghee
Oil for deep frying.
Salt to taste
To be mixed into a paste. 1 large onion
1 tablespoon khus-khus (poppy-seeds)
1 tablespoon grated fresh coconut
2 sticks cinnamon
2 cloves
10 peppercorns
6 Kashmiri Chillies
3 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
5 cloves garlic
25mm. piece ginger
Method:

Deep fry the paneer lightly in oil. Place in warm water. Heat the ghee and fry the paste for at least 3 to 4 minutes. Add the tomatoes and fry again for 3 to 4 minutes. Add the vegetables, paneer, cream, sugar, salt and 1 teacup of water and cook for 10 minutes.

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MALAI KOFTA CURRY

Ingredients:

For the Koftas:
100 grams green peas
100 grams cauliflower, finely chopped
100 grams french beans, finely chopped
100 grams carrots, finely chopped
250 grams potatoes, boiled and mashed
2 tablespoons bread crumbs
1 bread slice, soaked in water
1 teaspoon garam masala
1 teaspoon chilli powder
1 1/2 teaspoons lemon juice
Salt to taste
Oil for deep frying

To be ground into a paste for the koftas:
9 cloves garlic
25 mm. (1") piece ginger
7 green chillies
For the gravy:
750 grams tomatoes
3 onions
4 cloves
2 small sticks cinnamon
1 tablespoon cornflour
1 teaspoon sugar
1 teaspoon garam masala
1 teaspoon chilli powder
4 tablespoons butter
Salt and pepper to taste
To be ground into a paste:
15 cloves
25 mm. (1") piece ginger
5 green chillies
For baking:
1 tablespoon fresh cream
1/2 tablespoon grated cheese

Method: For the Koftas:

Boil the peas. Steam the cauliflower, french beans and carrots in a pressure cooker without adding water. Add the vegetables and peas to the potatoes and make a dough. Add 1 tablespoon of bread crumbs and the bread slice. Add the paste, garam masala, chilli powder, lemon juice and salt and form into kofta balls. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.

For the gravy:

Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree. Blend the onions in a liquidiser with very little water. Heat the butter,add the onions and stir fry for 5 minutes till light brown. Then add the cloves, cinnamon and paste and fry again for 2 minutes. Add the tomato puree and cook for 2 minutes. Add 1 teacup of water and boil for 3 to 4 minutes. Pour the mixture into a blender, add the cornflour and sugar and blend. Put to cook again and add the garam masala, chilli powder, salt and pepper and cook for 5 minutes.

Arrange the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas. Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 *C (400*F) until the cheese melts.

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DAL DHOKLI

Ingredients:

1 cup tuvar dal.
2 tbsps peanuts, soaked in water for 30 minutes.
1 tsp cumin seeds.
5 cloves garlic, chopped.
4 cocums.
1/2 tsp turmeric powder.
l/2 tsp chilli powder.
2 tsps sugar.
1 cup coriander leaves,.chopped,
6 curry leaves.
1/4 tsp asafetida.
Ghee.
Salt to taste.

For the dhokli:

1 cup wheat flour (aata).
1/2 tsp turmeric.
1/2 tsp chilli powder.
l/2 tsp asafetida.
Oil.
Salt to taste.

Method:

Boil the dal and the peanuts in a pressure cooker till soft. Keep aside. Heat 1 tbsp ghee in a pan and add cumin seeds, garlic, asafetida and finally, the boiled dal. Add cocum, turmeric powder, chilli powder, sugar and curry leaves. Boil and add salt to taste. To make the dhokli, mix the flour, salt, turmeric, chilli powder, asafetida and a little oil and make a stiff dough with water. Knead well and roll out into 10 cms discs. Cut the discs into diamonds or squares with a knife and drop them into the boiling dal mixture. When all the dhokli pieces are put in, boil the dal for a further 15 minutes on a low fire. Garnish with coriander leaves and serve hot.

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RAJASTHANI DAL BATI

Ingredients:

For dal:

2 cups rajma beans.
soaked in water overnight with a pinch of soda bicarb,
3/4 cup whole black gram (urad), soaked in water overnight with a pinch of soda bicarb,
3 onions, chopped finely.
2 tomatoes, chopped finely.
2 tsps garam masala powder.
2 tsps chilli powder.
1 tsp turmeric powder.
1 tbsp ginger-garlic paste.
2 green chillies, slit lengthwise.
2 tbsps cream. 4 tbsps ghee.
1 cup coriander leaves, chopped finely.
Oil.
Salt to taste.
For dumplings:
5 cups whole wheat flour, sieved.
1 cup ghee, melted.
2 tbsps curd.
Salt to taste.

Method:

Pressure cook rajma and black gram till soft. Heat 4 tbsps oil. Add onions. Brown them. Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water. Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot. Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.

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LENTILS WITH FRIED SPICES

Ingredients:

2/3 cup red split dhal
1/3 cup bengal gram or split yellow peas
4 green chillies
1 tsp ground turmeric
1 large onion
11/2 cups water
3 tomatoes chopped fine
4 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 garlic clove crushed
6 curry leaves
2 dried red chillies
1/4 tsp hing
salt to taste
3 tbsp deep fried onions
1 tbsp fresh cilantro for garnish

Method:

Place the lentils, split peas, green chillies, turmeric, onion and water in a pan and brng to a boil. Simmer covered till cooked and dry. Mash the dhal. Whern nearly smooth add salt to taste and the tomatoes and mix well. If necessary thin with hot water. Heat the oil in a pan and add the rest of the ingrdients and add this over the lentils and garnish with fresh cilantro and deep fried onions.

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SABAT MANH

Ingredients:

12 oz. whole black lentils
1 onion sliced fine
3 cups water
1 cup milk
2” pc ginger grated
1 pod garlic
4 green chillies
1 tbsp garam masala
2 dry red chillies
2 tbsp ghee
1 tbsp fresh cream
salt to taste
Cilantro for the garnish

Method:

Boil the dhal with ginger, garlic, green chillies and salt. Add the milk and cook till thick and then add cream and garam masala. Heat ghee and fry the onion and red chillies. Add this to the dhal as a garnish along with fresh cilantro.

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Dal Makhani

Ingredients:

For boiling with the dhal:

250g whole urad dhal
2 red chillies
A pinch of hing
1/4 tsp soda bi carb
2” pc ginger
4 flakes garlic(optional)
5 cups water
Salt to taste

For the Dhal:

4 small tomatoes
1 cup milk
3/4 cup beaten curd
2 tsp dhania powder
2 green chillies
1 tsp tandoori masala
1/2 tsp garam masala powder
3-4 tbsp butter
3 tbsp ghee
A few coriander leaves for the garnish

Method:

Pressure cook the dhal with all the remaining ingredients. Blend tomatoes and green chillies together. Heat ghee and the puree and saute till done. Add the curd and coriander powder. Cook for a few seconds and add th etomato mixture to the boiled dhal. Add mi9lk, butter, garam masala powder and tandoori masala to the dhal. Simmer on low heat stirring occasionally.

To Serve: Beat the curf till smooth Put in a bunch of corinader leaves in the middle and then pipe the curd through a bag in white circles around the coriander. Serve with rotis or parathas.

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THREE-IN-ONE DHAL

Ingredients:

3/4 cup moong dhal
1/4 cup urad dhal
1/4 cup green gram dhal
1/2 onion chopped
1/2 potaot peeld and cubed
6 flakes garlic chooped fine
1 tsp ginger paste
1/2 tsp haldi
1 green chilli
salt to taste
2 tbsp oil

Method:

Soak all the dhals and then wash them and pressure cook along with the rest of the ingredients(except garlic and oil). Heat oil and add the seasoning and the chopped garlic. When the garlic turns red add to the dhal and serve hot with rice.

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