Puran Poli

Here is the famous karnataka's recipe of puran poli

Here is the main extract from the link....... :)

I yet to try this, will add tips and notes when I try myself....

For Kanaka/Dough:

2cups maida

2tbsps Chiroti Rave/fine semolina

A pinch of salt

A pinch of turmeric..

2tbsp oil for soaking

Mix all the ingredients with warm milk till you get soft elastic dough (almost like a chapatti dough). Keep it covered in a warm place and add oil on the dough to prevent from drying.

For Hoorna/stuffing

1 cup (1 pav) channa dal

1.5 cups soft dark brown jaggery

2tsps green cardamom powder

½ cup fresh grated coconut

Boil channa dal on stop stop with 3cups of water till the dal is soft but does not break. Strain all the water. Grind the dal to a smooth paste without any water.. In a thick kadai, add jaggery and sprinkle a handful of water and melt the jaggery.. and boil for 2-3 minutes till bubbles form. To this add cardamom powder and mix well. Now add the dal paste and mix well. In a medium flame, keep stirring this mixture for 10-12 minutes till all the water evaporates and the m ixture gets to a halwa consistency. To this add fresh coconut and keep it aside to cool.

To make Holige

Take a pingpong sized dough. Pat it on a foil greased with oil to a little disk. Now take a pingpong sized filling and place it in the poori. Close all the ends and roll out to a desired size. On a tava fry the holige with very little oil if needed.

Tip: Use rice flour for dusting when rolling out the holige. This gives a very unique flavour..

Simple Bhindi Aloo recipe

Ingredients: 

भिन्डी /Lady finger chopped into thin pieces (250 gm)

आलू /Potato chopped into small pieces (2-3)

Asafoetida/ हींग

Coriander powder/ धनिया powder

Red Chili powder

Chat masala

Salt to taste

Method 

• Heat 3-4 spoons of oil in a thick bottomed frying pan. Add granulated or powdered asafoetida to it.
• Now add the chopped potato and lady finger to it, stir properly and add salt to it as per taste.(Cut potatoes smaller as they take a lot of time to get cooked in the frying pan)
• Keep stirring in between and also cover with a lid
• When both bhindi and aloo are cooked, add all the masalas namely, Coriander powder, chilli powder and chat masala and stir
• Fry for 2-3 minutes more with lid closed after adding all masalas
• Bhindi aloo is ready to eat :)

Note : This recipe requires a little more oil than the regular amount used. If proper amount of oil is not used, aloo can stick to frying pan. A good alternative is to use a non-stick frying pan, that ways oil will be consumed less

Palak Paneer - Best from net

4 bunches spinach (Palak) -> Wash and chop the palak, fry it with little butter till it shrinks, then Grind to smooth paste once it is cooled down

10 cashews & 2 teaspoons poppy seeds -> Grind together

200 gms paneer -> Cut into cubes

2 medium onions -> cut into small pieces

dhaniya powder, red chili powder, jeera powder, turmeric powder

2 tomatoes -> cut into little big pieces (2 inch)

1/2 cup curds - Whipped curd

1 tsp sugar

cinnamon(Pattai), clove, black pepper -> fry in little ghee and powder it

Preparation:
Heat butter with little oil in pan, fry the onion till it turns brown

Add dhania powder, jeera(cumin) powder and chilli powder, fry for some time

Then add tomatoes, stir for a min and then add 1/2 cup curd

cook in sim till oil floats on top

Add salt, sugar, ground palak leaves, turmeric powder and cook for a few minutes

Mix cashew-poppy paste and pour just enough water required for the gravy

Cook on medium flame till gravy becomes thick

Add paneer pieces, stir well and remove from heat in 30 seconds

add little garam masala at the end

Paneer Butter Masala - Restaurant Recipe

Tried this recipe from net
hmmmmmm...yummy it was..it has photos for each steps....recipe is quite simple too
Here the actual one in net

Needed:
Paneer/tofu - 1 block, approx. 2 cups of cubes
Onion - 1 medium-sized one, chopped fine
Ginger-garlic paste - 1 tbsp
Dhania powder/malli podi/Coriander powder - 1 tbsp
Garam masala - 1 tsp
Red chilli powder - 1 tsp
Tomato paste- 1 tbsp (or 1 tomato, pureed)
Tomato sauce/ketchup - almost 1 tbsp
Kasuri methi/dried fenugreek leaves - 1 generous pinch
Milk - 1/2 cup
Cream - 1 cup
Oil - 3 tbsp
Salt - to taste

Method:
Heat 2 tbsp oil in a pan and fry the paneer/tofu cubes until golden brown. Keep aside in paper napkin covered plate.
In the same pan, add 1 more tbsp oil and fry the onions until golden brown.
Add the ginger garlic paste and fry for some time (smell should go off)
Next, add the dhania powder, garam masala, chilli powder and some salt (I added little ghee too :P) and fry for a min
To this, add the tomato paste/puree, tomato sauce and little methi leaves(I didnt add methi leave as I didnt have it).
Mix well and add 1/2 cup milk.
Lower fire and cook covered for 5 mins.
Open lid, add the fried paneer/tofu.
Mix well and simmer for 2 mins.
Then add the fresh cream and simmer for 3-4 mins (till the gravey becomes little thick)
Garnish with fresh coriander leaves if you have any.

Cabbage Curry(Very Light)

Heat oil and put some mustard seed in it (put less oil, cabbage will cook in its own water)
then kari pata
Add some chopped green chillies
Then put cut cabbage in it, fry till its soft
Add some salt
then put in grated cocunut and fry for few minutes more

it tastes goood & very very light :-)

Well, Sangamitra's Recipe :))

Heena's Update:

A variation of this could be like, add onino (fry till it turn pink), then add tomoto and ginger

Yummy Gobi

Take 1 Medium Size Gobi, cut it into pieces (Put into water and clean it)
2 Onions - Finely chopped
2 Tomotoes - Finely chopped
Green Chillies & little Ginger+Garlic (grated or paste)

Method:
Deep fry Gobi and keep aside
Put little oil in pan,
add zeera, then onion, green chilli and ginger+garlic -> Fry it well
add tomoto, stir for 2 mins
add spices like dhania powder, haldi, red chilli and amchur powder and fry for 2 mins
then add the fried Gobi pieces, let it get mixed well with gravy
remove it from stove once it is made (Can add little garam masala once all done and just before removing from stove, if required)

Urundai Kolambu

Preparation For 2 People :-
Channa dal - 50 gms (Soaked)
Dhoor dal - 50 gms (Soaked)
Red Chilli, Salt, Zeera, Saunf, garlic
Make paste(coarse) of above, add chopped onion, curry leave and grated coconut to the mix
Make small balls out of these mix & steam it

Now we are ready to go for the main dish....

Put oil in pan for datka, add saunf, chopped oninon, curry leave, cinnamon(pattai) and leaves
one it is splattered, add sambar powder, thick tamarind paste and salt(as per need)
When it boils well, add the steamed balls and coconut paste(little), let it boil for 2 mins and then remove from stove

Its ready to eat now :-)

Modhagam

Non boiled(Pacharisi) rice - 1 Cup
Moong dal - 1 Katchi(karandi)
Jaggeri - 200 gms

Fry rice in dry pan, powder it like rava
Boil moong dal(Consistency had to be quite thick)

Add 1/2 litter water to jaggery, heat it till it gets melted, fileter it out to remove dirts
Keep the jaggery water on gas, add rice+moong dhal to it. cook it till it turns like upma(also rice should get half boiled)

Add Elaichi, Grated coconut, Dill(Ellu) to the dough

Make balls like modhag, steam it till they get boiled

Paal Kolukattai

Boiled rice (Puzhunkal Arisi)- 1 Cup
Coconut - 1
Moong Dal - 1 Katchi(Karandi)
Jaggery - 200 gms
Elaichy

Soak the rice for 2 hours.
Grind it to thick consistency (Add half grated cocounut and very very little salt while grinding. Dough should be thick enough to make balls kind)

Make fine ball of dough.

Boil moong dal
Add 3/4 litter water to jaggery, heat it till it gets melted, fileter it out to remove dirts

Keep a big vessel on gas, add this jaggery
When it boils well, add the rice balls and let it cooked well in jaggery water

Note: Dont add all the balls together, add little and add further little once previously added get cooked

Once everything is cooked well, add boiled moong dal, remaining 1/2 grated coconut and elaichi
Stir it well and remove it from flame

Kollaanam

Kollu - 1/2 glass
Urad dal - 1 tsp
Vegetables can be used: Podalankai(Snake gaurd)/bottle guard/Raw mango/Brinjal
Tamarind paste

2 Spoon oil - Zeera and chopped small onion - Fry it little
Add tamarind water, sambar powder, vegetable(any one of the above listed) and salt

Let it boil till vegetable get cooked

Mean time, fry Kollu and urad dal on dry pan and make powder of it and make paste by adding water

Once the vegetable is cooked well, pour this dal paste
Remvoe it once its boiled well

Ennai Kathirikai Kolambu

Brinjal - 1/2 Kg
Onion small - 20 Pieces
Garlic - 10 pieces
Tamarind - 1 Lemon size
Sambar powder - 1 Katchi(Karandi)
Coconut - 1/2 (Take milk two times from grated coconut, First one-Thick, second-little wately)

Slit a brinjal in vertical to have 8 pieces (should not cut into seperate pieces, slits should still stick to the brinjal's base, will look like a flower)

Keep enough oil in pan, fry the brinjal till they get cooked well

Once its done, keep 2 sppons of oil in pan, make datka of mustard, methi, asafoedita(Perungayam/Hing)
Add onion, green chilly and garlic => Fry it well

Add tamarind paste(Watery), sambar powder, salt and fried brinjals => Let it boil for 5 mins

Finally add coconut milk and keep in gas for 1 more min

Paal Paniyaram

non boiled rice - 200 Gms
Boiled rice - 1 Katchi
Urad Dal - 50 Gms
Methi - 1 Spoon

Soak all the above for 2 hours. Grind it to fine paste (Consistency should be thicker than dosa)

Add very very little salt

Deep fry it till it turn to golden brown

Take coconut milk, heat it till it gets little warmness (should heat for very few secs, it should not get boiled, else coconut milk will turn watery)

Take the milk out of gas, add sugar and elaichi
Add the fried balls to milk, serve it once they get soaked little

Urundai (Fried)

non boiled rice - 200 Gms
Boiled rice - 1 Katchi
Urad Dal - 50 Gms
Methi - 1 Spoon

Soak all the above for 2 hours. Grind it to fine paste (Consistency should be thicker than dosa)

Add finely chopped onion, green chilly, curry leave, Pepper+Zeera powder and Salt, mix it well

Deep fry it till it turn to golden brown

Besan Capsicum curry

Take 2 large Capsicums, cut into to small pieces and keep aside

Preparation:

Put oil in kadai (add little more oil for capsicum get cooked well)

Add little asafoetida(heeng), mustard and cumin(zeera) seeds and let it splatter

Add the capsicum pieces and fry till they get half cooked. Later, add 2 tsps of basan flour and Raw Mango(amchur) powder. Let the mixture to get cooked well by covering it up with lid.

Note: We should not add water since it is dry curry. To avoid capsicum+besan gets sticking to the pan, cover it with lid so it will get cooked well in the steam

Dhokla

Gram Flour - 350 Gms
Curd - 1 Cup
Green chilly paste - 1 Tsp
Ginger paste - 1 tsp
Salt
Eno Fruit salt - 1 tsp
Lemon juice - 1
Turmeric powder - 1/2 tsp
Oil - 1 tsp
Curry leaves
Mustard
Oil
Coriander leaves
Green chilly - 3 (Vertically Slit)

Mix Gram flour, curd, water and salt (Thick consistency) - Keep it for 4-5 hours covered with Lid

After 4 hours, add ginger+green chilly paste and turmeric powder

Eno + 1 tsp oil + Lemon Juice => Mix it seperately and add to batter

Apply oil in a plate, pour the batter into greased place and steam it for 10-12 minutes

Once its done, cut that into pieces

Make tatka of Oil+Mustard seeds+Curry leaves (Add little water and sugar to it), pour this on dhokla pieces

Garnish with Coriander and Green chilly

Gobi Manchurian

Cauliflower - Wash it and cut it into pieces. Stem should be very short in the pieces

Make paste of following:
Maida - 1 Cup
Corn Flour - 2 tsp
Ginger Garlic paste
Salt

Fry cauliflower pieces into golden brown with the above made batter, keep them seperately

Take little oil in pan, add Green chilly and onion(finely chopped), ginger garlic paste and little salt => Fry it
Add required amount of Soya sauce and tomoto sauce

After 2 Mins, add the fried cauliflower, Remove it from gas after 1 Min

Rajma

Rajma - 200 gms
Onions - 3
Tomotoes - 3
Garlic - 6-7 pieces
Ginger - Little
Green chillies - Few

Soak Rajma overnight, Boil it with salt (Add 3 Bowls of water for 1 Bowl Rajma to boil)

Make paste of: 1. Onion + Garlic (Seperate)
2. Tomoto + Ginger + Green chilly (Seperate)

Heat little oil in pan, add Zeera then add Paste(1)
Keep on frying till it turns dark brown (kind of burnt)

Now add Paste(2) and fry it

Once it got fried, add red chilly powder, Dhania powder, Methi Powder, Haldi + Amchur Powder

When the gravy leaves oil, add the boiled Rajma
Keep it in sim till rajma gets mixed well with the gravy

Add garam masala and Dhania leaves at the end

Dum Aloo

Aloo - 4
Onion - Big 3

Medium size aloo -> Peel the skin, poke it with knife(or thick needle kind) and then cut it to pieces
(A medium size aloo can be cut into 2 pieces maximum)

Cut the onion and grind it (Keep it aside)

Fry Aloo pieces with lot of oil (Not deep fry but enough oil should be there for aloo to get fried) - Fry it till they turn little brownish (Do it in medium flame)

Once Aloo is fried, remove them. Take out Extra Oil,keep how much ever is necessary for frying Onion. Fry the onion paste in that. We have to fry till it turn to dark brown (kind of burnt)

Note: More the onion more the taste, so use enough onion for the recipe

Now, add red chilli powder, salt, dhania powder and haldi

Add sieved curd to this mixture

Mix it well and let it be for few secs. Then add Aloo + little water

Let it get cooked for 30-45 mins. Finally add little garam masala and dhania leaves

Baigan Bharta

Big Baigan: 1
Onion: 4-5 (According to baigan size)
Tomotoes Big: 3
Green peas: 15-20
Green chillies, Ginger, Coriander

Apply Sunflower oil on Baigan and toast it on gas.
Once it is done, Wash it off to remove skin.
Mash it very finley without any lumps

Onion, tomoto, Green chilly - Cut into fine pieces
Ginger - Grate it

In the pan, Heat oil(Enough amount of oil should be there)
Add Cumin seeds, then Onion + Green chilly + Add salt also => Fry it till onion get fried well
Then add Green peas, later add Ginger+Tomoto => fry it well

Once it is fried, Add Red chilli powder(2 Spoon), Dhania(4 table Spoon) and Haldi Powder

Now add the baigan and let it cooked well


At the end, add little garam masala when it is completely ready. Finally garnish with coriander leaves

Should not add water at all in this recipe. If it becomes sticky after sometime, add hot oil *NOT* Water

Authentic Panjabi Kadi

Sieve the curd and mash it so that its very smooth

Add 3 times of water to curd and mix it well(Water should only be added when curd is completely smooth otherwise small balls will get formed)

Take 1 Kadchi(Big Spoon) of Besan flour and make paste of it with water, add this to curd
Add Salt, Red Chilli Powder, Turmeric powder and Dhania powder, Mix it well

Let this mixture boil completely 1 - 2 times and then keep it on sim

Note:
One kadchi of beasn will be good for only 300-400 gms of Curd.
After 15 mins of keeping the kadi on sim, if you see consistency is very thin, mix around 1/2 kadchi besan + water beat together and then add to kadi.

For Pakoda:
Besan, Big pieces of onion, Salt, Red chilli powder, Ajwain, Dhania powder => Make paste of it (Put less besan, onion pieces should be more prominent in the paste).Consistency should not be very thin, besan should stick to onion.

Make like pakodas and Fry it in Mustard Oil

Tadka:
Till we make the pakodas, keep the curd mixture in sim only (Almost 30- 45 mins)

Once done with pakodas, keep 1 Spoon of oil in the pan. add Curry leaves + Zeera(1/2 tsp) + Ajwain(1/2 tsp) + Methi Powder+Dry Red Chilllis(2-4)

Now, add the tadka to boiling curd mixture,mix well, leave the same for another 2-3 mins.
Then add pakodas


** DO NOT COVER THE VESSEL DURING WHOLE PROCESS **

Delicious Kheer

What to use:

Half Big Spoon(kadchi) rice
Milk - 1 Litre
Sugar ( 1 kadchi for 1 Litre)
Cashewnut, Badam and Dry grapes(kishmish)
Elaichi - 4-5

How To Make:

• Soak the rice for 1/2 hr, crush it using hands,should become very fine particles


• Crush Cardamom in pieces(better crush in mixer)


• Boil the milk, add rice and broken cardamom to it, let it simmer for 45 mins so the rice get cooked well in the milk , keep on mixing it after every 5 -10 mins.


• Consistency should become such that rice and Milk are seen togther


• Add sugar, Grated cashewnut+badam, dry grapes and elaichi powder
  

Keep it in Fridge and serve cold

Note: If consistency turns thick, add milk (Boiled but cold milk)