Moon Daal Ki Kadhi

Cooking Time 25 Minutes

Ingredients:

Moong Dal Dhuli
Sour Curd
Kadhi Masala
Turmeric powder
Red chilly Powder
Salt
Coriander Powder
Garam Masala
Oil
Onion
Kali Sarson
Curry Patta
Jeera

Method:

Soak the moong dhuli daal overnight and later make a paste (as for chila) by blending in the blender. Divide this mixture in two halves. In one half add bit of salt and red turmeric powder and mix it well to make balls (pakodi) of it.

Heat the oil in a wok and deep fry these balls. Keep them aside.

In the remaining half of the mixture add sour curd and a pinch of salt.

In the pre heated oil put the masalas (Turmeric, red chilly coriander and garam masala and kadhi masala) fry for 3 - 4 minutes.

Add the batter of moong dal (the one with sour curd) when the oil comes on surface.

Mix it well and after 5 minutes add the balls you have made.

Let it cook for another 5 to 10 minutes.

Add well chopped and fried onion.

Season it with (Spluttered) Kali sarson, jeera and kurry patta.

Methi Matar Malai

Preparation Time: 30 min.

Serving For: 4

Ingredients	Quantity
Methi	½ kg.
Matar (Green Peas)	½ kg.
Tomato	2
Onion	1
Ginger Garlic Paste	2 teaspoon full
Salt	To taste
Green Chilly	1
Coriander Powder	1.1/2 teaspoon
Red Chilly Powder	½ teaspoon
Butter	50 grams
Garam Masala	¼ teaspoon
Turmeric Powder	¼ teaspoon
Cheese	Grated
Curd	¼ bowl
Fresh Cream	To season

Recipe:

1) Boil and make a puree of methi leaves and green peas.

2) Heat butter in a pan and add cumin seeds and finely chopped onions.

3) They will turn brown when fried. Add green chilly and ginger garlic paste to it.

4) After frying the paste add the tomato puree along with salt, red chilly powder, coriander powder, turmeric powder. Fry it. Later add curd to it.

5) Add the puree of methi and peas at last. Let it cook for at least 10 – 15 min. on dim flame.

6) Pour it in and season it with fresh cream and grated cheese.

Sarso Ka Saag

Preparation Time: 30 - 45 min.

Serving For: 3 - 4

Ingredients	Quantity
Sarso	500 grams
Paalak (Spinach)	250 grams
Onion	1
Ginger	½ inch
Garlic	2 buds
Salt	To taste
Green chilly	1
Red chilly powder	½ teaspoon
Coriander Powder	1 teaspoon
Turmeric Powder	½ teaspoon
Garam Masala	½ teaspoon
Oil	To cook

Recipe:

1) Wash and boil sarso and paalak thoroughly.

2) Mash and blend it in a mixer.

3) Heat oil in the pan, fry green chilly and later add ginger garlic paste to it.

4) Add onion paste and pinch of salt.

5) When the oil comes on surface add the remaining spices – coriander powder, turmeric powder, red chilly powder and garam masala.

6) Let the spices gel with oil. When they leave oil, add the blended paste of spinach and sarso.

7) Let it boil on low flame for 15 mintutes.

8) Season it with butter.

9) Serve hot with makke ki roti.

Swati

Egg Paranthas

Preparation Time: 30 – 45 min

Serving For: 1 – 2

Ingredients	Quantity
Eggs	2
Wheat Flour	2 bowls
Chopped Onion	1 (medium sized)
Chopped Green Chilly	2
Red Chilly Powder	Pinch
Refined Oil
Milk	½ bowl
Ginger	½ inch
Salt	To Taste
Coriander leaves	To garnish
Garam Masala	Pinch

Recipe

1) Knead the dough of wheat flour with adding a pinch of salt in it and milk. Keep it aside.

2) Blend the egg with bit salt in it.

3) Prepare the stuffing of eggs fr paranthas.

4) Heat oil in a pan.

5) When it starts getting warm, add onions to it.

6) Fry the chopped onion till it turns pinkish brown.

7) Now add crushed garlic and fry it.

8) Then put the blended egg in the pan to make the bhurji.

9) Add garaam masala, green chillies, red chilly powder to it.

10) Crush it into small pieces. Your Bhurji is ready.

11) Now take a ball of dough. Fill the bhurji stuffing and Roll it.

12) Make parantha and serve them with curry.

Swati

TASTES OF INDIA

India is a mystical land and equally mystifying are its attributes. The Indian Culinary cauldron is noting short of being remarkable. The delicacies of India are redolent and mouthwatering. Indian meals are as different as regions, cultures, geography and climate of India. Each state of India is a proud chef of unique savories. With each changing season mother nature gives us new vegetables specific to that particular season. Traversing in India is incomplete without trying out the local delicacies of the place. Indian cuisines are considered to be one of the tantalizing cuisines in the world.


There are restaurants - small and big and local food joints that take care of gourmets. And giving a treat to your taste buds by the road side food joints has been one of the most exciting things to while traveling in India. The spices in Indian cuisines exhilarates the appetite. The overwhelming flavor and aroma of a dish is just intensified by the liberal use of spices and condiments. But these spices are not just for adding taste but they also have nutritive and gastronomic values. Besides spices, the concoction of an Indian platter also includes medium of cooking. Indian meals are prepared in various mediums like ghee, oil, butter, curd and coconut milk.



Mughlai, Tandoori, Charcoal Barbeque Grill and Indian Curries are some of the specialty dishes of India. The influences of foreign culinary arts have been liberally adopted and assimilated in culinary delights of India. Feasting is a major element during any occasion – whether it is a child's birth, his annprashan ceremony (a ceremony held when a child is given solid food for the first time), his mundan ceremony (a ceremony when a child's birth hair are cut), even at a death. No festival and festivity goes without feasting in India.

Let me now name some of the most popular and most delectable delicacies of India. Visit the state of Jammu and Kashmir and you will have the elaborate Wazwaan. Travel in Punjab and try Sarso ka saag and makke ki roti, lassi, chole kulche. Come to Bengal and enjoy dishes of rice and fish. Coming to Rajasthan, you can relish Daal-bati-churma, Laal Maans,khasta Kachori, moong ki daal ka halwa (brimming up with desi ghee). The Awadhi delights like Tunde Kebbabs, Nargisi Kofta, rumali roti are not less popular. Who can forget the famous chatt, samosa and parathanas of Delhi.


The snacks of Maharashtra like Bhel puri, Paav Bhaji, Misal Paav, Bangda Fry are worth trying. Going to Andhra Pradesh! Do check out Hyderabadi Biryani besides other veg and non-veg preparations, for sure. The spicy Goan cuisine is well moderated with feni. Traveling in Southern part of India like Tamil Nadu and Kerala will serve you with Idli, Dosa, Sambhar, Rasam, dishes of coconut and rice. The pickles, papad, chutneys, salads and buttermilk go by almost every serving of Indian meal.

Your visit to India will undoubtedly pep up if you try the delicacies of India. So here is “India on a Platter” for you.

Swati