vegetable handi - rich, creamy curry with mixed vegetables. restaurant style recipe

PREP TIME : 30 MIN
COOK TIME : 40 MIN
TOTAL TIME : 1 HOUR 10 MIN

author: dassana

recipe type: main

cuisine: north indian

serves: 3-4

ingredients 

for the cashew paste:

• 3 tbsp cashews or about 20 to 22 cashews
• ½ cup hot water for soaking, 125 ml hot water
• 3 tbsp water for grinding the cashews. you can also use the soaked water instead of plain water

other ingredients:

• ¼ or ⅓ cup chopped carrots, about 2 small or 1 medium carrot
• ¼ or ½ cup chopped french beans, about 8 to 10 french beans
• ¼ or ⅓ cup chopped potatoes, about 1 medium potato
• ¼ or ⅓ cup green peas (fresh or frozen)
• ¼ cup corn kernels (optional)
• ¼ or ⅓ cup chopped cauliflower
• ¼ or ⅓ cup sliced mushrooms, 6 to 8 button mushrooms (optional) * for cooking mushrooms check notes
• ¼ cup paneer cubes (optional)
• 1 medium onion, about ½ cup finely chopped onion
• 1 medium tomato, about ½ cup finely chopped tomatoes
• 3 to 4 medium garlic + ½ inch ginger, crushed to a paste or 1 tsp ginger garlic paste
• 1 tsp chopped coriander leaves/dhania patta
• 1 tsp chopped mint leaves/pudina patta
• 1 cup water, 250 ml
• 3 tbsp low fat cream, 25% to 35% fat
• 1 tbsp curd/yogurt (optional)
• ½ tsp red chili powder/lal mirch powder
• ¼ tsp turmeric powder/haldi
• ¼ tsp garam masala powder
• ½ to ¾ tsp coriander powder/dhania powder
• ½ tsp kasuri methi/dry fenugreek leaves (crushed)
• a pinch of nutmeg powder or grated nutmeg
• 2 tbsp butter
• salt as required
• sugar as required (optional), you can add about ½ tsp of sugar or as per your taste

whole spices:

• 1 small to medium tej patta/indian bay leaf
• 2 cloves/lavang
• ½ inch cinnamon/dal chini
• 2 single strands of mace/jayitri
• 2 green cardamoms/hari elaichi/choti elaichi

how to make the recipe:

1. first heat water in a pan, microwave or electric heater.
2. then soak cashews in the hot water for 30 minutes.
3. after 30 minutes, drain and add the soaked cashews to a grinder or blender.
4. add water and grind to a very smooth paste.
5. meanwhile when the cashews are soaking, rinse, peel and chop the veggies.
6. steam the veggies in a pressure cooker, steamer or electric cooker till they are cooked completely. you can also fry or saute the veggies till they are cooked.
7. heat butter in a handi or pan.
8. add whole spices - cinnamon, green cardamoms, mace, cloves and tej patta. saute the spices till fragrant.
9. add finely chopped onions.
10. stir and saute the onions on a low flame till they become golden.
11. then add ginger-garlic paste, chopped coriander and mint leaves. stir and saute for a minute.
12. add finely chopped tomatoes.
13. stir and saute till the tomatoes soften, become pulpy and you see fat leaving the sides of the mixture.
14. then add turmeric powder, red chili powder and coriander powder.
15. add the prepared cashew paste and yogurt/curd. curd is optional and does give a slight sour taste in the gravy. you can easily skip, if you do not prefer curd.
16. stir often and saute till you see fat releasing from the sides.
17. add water. stir.
18. then add slit green chilies. stir again and let the gravy begin to simmer. takes about 3 to 4 minutes on a low to medium flame.
19. season with salt. you can also add sugar for a light sweet taste. stir again.
20. add the steamed veggies.
21. stir very well and simmer the veggies in the gravy for 2 to 3 minutes. the gravy would begun to thicken by now.
22. grate a bit of nutmeg directly in the gravy. about a pinch of grated nutmeg or nutmeg powder.
23. then add crushed kasuri methi/dry fenugreek leaves and garam masala powder. stir.
24. lastly add cream. i added amul cream. use a low fat cream.
25. after adding cream, stir & switch off the flame.
26. garnish with chopped coriander or mint leaves and serve vegetable handi with tandoori rotis, naan, parathas or chapatis.

notes

* mushrooms have to be sauteed. so once the tomatoes have softened and become pulpy, add mushrooms and saute till they are cooked.
you can use a steel handi or even a regular kadai or pot or pan to make this dish.

Amritsari Kulcha ~ Punjabi Specia

PREP TIME : 40 MIN
COOK TIME : 30 MIN
TOTAL TIME : 1 HOURS 10 MIN

author: dassana

recipe type: breakfast, Lunch

cuisine: north indian, punjabi

serves: 3 - 4 kulchas

ingredients  All purpose flour / Maida - 2 cups

Baking powder - 1 tsp
Baking soda - 1/2 tsp
Salt to taste
Sugar 1 tsp
Oil - 3 tbsp
Curd/ Yoghurt -  1/4 cup
Warm Milk - 1/4 cup

For the filling

Boiled and mashed potatoes - 1 cup
Chopped green chilies, finely - 1
Chopped onions - 1
Red chili powder - 1/2 tsp
Cumin powder - 1 tsp
Chat Masala - 1/4 tsp
Chopped coriander leaves - 1/4 tso

                                                                                                         

For making the outer layer:

In a bowl, take the flour with baking soda, baking powder and sieve the flour couple of times. Then add curds, oil, curds, sugar and salt in the same order.
Add the warm milk and knead into a soft dough. Make sure to add the milk gradually and not make the dough sticky.
Cover the dough with damp cloth and keep aside for an hour.

For making the filling:

MW the potatoes for 8 mins, soak in water and peel the skin.
Take the mashed potatoes, chopped onions, green chilies, red chili powder, cumin powder, chat masala and coriander leaves in a bowl. Mix everything and make 4 medium sized balls.

Take out the dough, pinch out a medium size ball. Flatten and place the filling ball in the centre.
Enclose on all sides and make a ball. Dust with flour and roll out to a flat and thick disc.
Heat few drops in a deep frying pan, and gently drop the kulcha into the hot oil.
Cook on both sides, until the kulchas turn brown.

serve these AMRITSARI KULCHA hot or warm with butter, curd or mango pickle or punjabi chole.

Notes: 

The dough can be frozen as well, just thaw for 10 mins before making. Since this is made on tawa, it works out best. 
The filling can be made even more spicy and served as such with just butte

PANEER TIKKA PIZZA RECIPE

PREP TIME; 2 HOURS 20 MIN
COOK TIME ;20 MIN
TOTAL TIME ; 2 HOURS 40 MIN

author: dassana

recipe type: snacks

cuisine: world

serves: 3-4

ingredients

for the pizza bread base:

• 3 cups whole wheat flour/atta
• 1 to 1.25 cups water
• ½ tsp sugar
• 1.5 or 2 tsp dry active yeast
• 2 tbsp olive oil
• ½ tsp salt or as required

for the paneer tikka:

• 125-150 gms paneer, cubed
• 4 tbsp thick yogurt or hung curd
• 1 medium red, green or yellow bell pepper, diced or cubed
• 1 medium onion, quartered and layers separated
• 1 medium tomato, diced or cubed (optional)
• 3-4 garlic cloves + ½ inch ginger - made into a paste in a mortar-pestle
• ½ tsp coriander powder
• ½ tsp red chili powder
• ¼ tsp turmeric powder
• ½ tsp garam masala powder or tandoori masala
• ½ tsp carom seeds/ajwain
• ¼ to ½ tsp lemon juice
• ½ tsp chaat masala
• rock salt + black salt or regular salt, as required

for the pizza sauce:

• 2 medium tomatoes, pureed - yields approx 1 cup of tomato puree
• 3-4 garlic cloves
• 1 tbsp chopped fresh basil leaves
• ½ to 1 tsp dry oregano or 1 tbsp chopped fresh oregano
• 2 tbsp olive oil
• salt and pepper as required - i added ½ tsp black pepper powder

topping extra:

• mozzarella cheese, grated - as required
• 7-8 pitted black olives, sliced (optional)

how to make the recipe:

preparing the pizza bread base:

1. warm 1 cup water in a bowl.
2. stir and dissolve the ½ tsp sugar in it.
3. sprinkle the yeast and stir.
4. cover and keep this mixture for 10-12 minutes at room temperature.
5. after 10-12 minutes when the yeast mixture bubbles and froths, add 1 cup
6. flour, salt and olive oil.
7. stir the mixture well.
8. then add another cup of flour and stir again.
9. the flour mixture would begin to leave the sides of the flour.
10. add the last cup of flour and begin to knead the bowl.
11. working with your hands, knead the mixture, till you get a soft, smooth
12. and elastic dough.
13. if the dough appears dry, then add some water.
14. if the dough is little sticky, its alright. but if too sticky then sprinkle some
15. flour and continue to knead.
16. rub some water all over the pizza bread dough and keep in a covered bowl for 1:30 to 2 hours.

preparing the paneer tikka:

1. whisk the yogurt in a bowl till smooth and creamy.
2. add all the ginger-garlic paste, carom seeds, salt, lemon juice and all the
3. spice powders mentioned above.
4. check the taste of the marination and add more salt or lemon juice or the
5. spice powders if required
6. chop the paneer into cubes.
7. dice the onions, bell pepper and tomatoes.
8. add the paneer cubes and the diced veggies to the yogurt sauce marinade.
9. fold in gently so that the paneer and veggies are evenly coated with the
10. marinade.
11. cover and keep aside for minimum for 1 hour at room temperature. if
12. keeping for more than 2 hours, then refrigerate.

preparing the basic pizza tomato sauce:

1. rinse and then chop the tomatoes.
2. puree the tomatoes in a blender or with a hand blender.
3. heat olive oil in a small pan.
4. then add the chopped garlic and saute for 10-12 seconds.
5. add the tomato puree and saute for 3-4 mins.
6. when the tomatoes are cooked, add the chopped basil, dry oregano, salt and pepper.
7. simmer for 2-3 minutes more.
8. keep the pizza sauce aside.

assembling the paneer tikka pizza:

1. when the dough has doubled up and nicely leavened, then divide the dough into 2-3 parts. 2 parts of the pizza dough will give you a medium
2. pizza and 3 parts will give you a small pizza.
3. you can refrigerate the remaining dough if not using it immediately.
4. grease the baking pan with olive oil and sprinkle some flour on it.
5. preheat your oven to 250 degrees C atleast 20 minutes before you begin
6. baking.
7. roll the dough on a dusted work flour surface
8. place the rolled dough on the greased baking pan or tray.
9. brush some olive oil on the pizza base.
10. next spread the tomato pizza sauce evenly.
11. now top the pizza with the marinated paneer cubes, bell pepper, onions
12. and tomatoes
13. arrange the olive slices if using.
14. sprinkle grated mozarella cheese on the top.
15. bake the pizza in the oven for 15-20 minutes or more till the cheese has
16. browned from top and the pizza base has been cooked.
17. the paneer would also be cooked by then.
18. remove and serve the paneer tikka pizza hot with tomato sauce

Kothimbir Vadi Recipe

PREP TIME: 5 MIN
COOK TIME : 15 MIN
TOTAL TIME : 20 MIN

AUTHOR: DASSANA

RECIPE TYPE: SNACKS

CUISINE: INDIAN

SERVES: 2-3

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 1 or 1½ cups of chopped coriander/cilantro leaves
• 2 cups of besan - chickpea flour (add more if required)
• ½ tsp turmeric powder
• ½ tsp red chili powder
• 1 tsp ginger chilli paste
• 1 tbsp sesame seeds
• ¼ cup roasted crushed peanuts (optional)
• 1¼ or 1½ cups water
• a pinch of hing
• salt as required

INSTRUCTIONS

1. Mix together all the ingredients with water to form a smooth and thick batter.
2. Apply oil at the base and sides of a microwave safe cooker or bowl.
3. Add the batter mixture in the microwave safe bowl or cooker.
4. Cover it with its lid or a microwave safe lid.
5. Microwave on high for 3 mins or till done.
6. The mixture should be cooked and firm.
7. Insert a knife or toothpick and if it comes out clean, the vadi is cooked well.
8. If after 3 mins, the batter has yet not cooked, then microwave for a minute or two.
9. Let it cool.
10. Then remove the steamed cake on a tray.
11. Cut it into diamond shaped or square shaped slices.
12. Shallow fry or deep fry or pan fry in hot oil till crisp and browned.
13. Serve Kothimbir Vadi hot with green chutney or tomato sauce..

NOTES

you can steam in the pressure cooker also like you steam idlis or dhoklas.

BREAD PAKORA

PREP TIME : 10 MIN
COOK TIME : 20 MIN
TOTAL TIME : 30 MIN
SERVING SIZE : 4

AUTHOR:DASSANA

RECIPE TYPE: BREAKFAST

CUISINE: INDIAN

SERVES: 4

INGREDIENTS 

• 4 to 5 slices of bread
• 1 cup besan/gram flour, about 185 gms
• ½ tsp ajwain/carom seeds
• ½ tsp red chili powder/lal mirch powder
• ¼ tsp garam masala powder
• ½ tsp oil
• 2 pinches of baking soda
• ⅔ to ¾ cup water or as required
• salt as required
• oil for deep frying

INSTRUCTIONS

1. in a mixing bowl, take all the dry ingredients - 1 cup besan, ½ tsp ajwain, ½ tsp red chili powder, ¼ tsp garam masala powder and two pinches of baking soda.
2. add the wet ingredients - ½ tsp oil and water to make a medium thick batter. add water in parts and about ⅔ to ¾ cup water or as required.
3. whisk to a smooth batter without any lumps.
4. slice the bread slices in rectangles or triangles.
5. dip each slice in the batter and evenly coat it with the batter.
6. place the batter coated bread slice in medium hot oil for frying. also add a few more batter coated slices.
7. fry the pakoras on medium hot oil turning over a couple of times to ensure even cooking and browning.
8. fry the bread pakoras till crisp and golden.
9. remove with a slotten or perforated spoon and drain as much oil as possible.
10. place the fried bread pakoras on kitchen paper towels to drain excess oil.
11. sprinkle a bit of chaat masala on the bread pakoras. serve these bread pakoras hot with tomato ketchup or coriander chutney or sweet tamarind chutney.