Khazana of Indian Recipes

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20 INGREDIENTS Split green grain, skinless (moong dal)... 1 cup Chopped onion % cup Cumin seeds 1 tspn Chopped tomato V2 cup Green chillies 2 Chopped coriander leaves 2 tblspns Asafoetida a pinch Red chilli powder V2 tspn Salt as per taste Oil to shallow fry Cottage cheese (paneer) 100 gms METHOD OF PREPARATION X. Pick, clean and wash moong dal. Soak moong dal in two cups of water for two hours. Grind soaked moong dal with cumin seeds and green chillies. Dissolve asafoetida in two tablespoons of water and mix it into the dal batter. Add salt and mix well. "2, Grate paneer and mix chopped onion, chopped tomato and chopped coriander leaves with this. Season with salt and red chilli powder. Keep aside. .3 Heat oil in a tawa or a frying pan. Spoon about one % katori of batter onto the tawa and spread it to make a pancake with a diameter of about four to five inches. Shallow fry for about half a minute. Sprinkle about two tablespoons of the paneer topping over the chillah. Spoon a little oil on the sides of the chillah and cook for fifteen seconds on medium heat. Turn the chillah over and let it cook on the other side for two minutes on low to medium heat. Spoon oil on the sides of the chillah and turn it over. Cook for another minute on moderately high heat. Serve hot with mint chutney or chutney of your choice.
Cottage cheese (paneer)....300 gms Gram flour (besan) V2 cup Cumin powder V2 tspn Yogurt 2 tblspns Kashmiri red chilli powder.....2 tspn Salt as per taste INGREDIENTS METHOD OF PREPARATION Ginger paste 1 tblspn Garlic paste 1 tblspn Lemon juice 2 tblspns Oil to fry Chaat masala V2 tspn X Cut the paneer into finger size pieces (3" x V2" x V2"). Prepare a thick batter with besan, cumin powder, yogurt, red chilli powder, salt, ginger paste, garlic paste and lemon juice. 3 Marinate the paneer pieces in this batter for half an hour. Heat oil in a kadai and deep fry the paneer pieces till crisp on the outside. £> Serve hot, sprinkled with chaat masala. Chef's Tip : To make Paneer koliwada extra crisp, add a tablespoon of cornstarch/ cornflour to the batter. 21
Page 1 and 2: i®ii #1 ' National Bestseller i r-
Page 3 and 4: IN ASSOCIATION WITH ALYONA KAPOOR P
Page 5 and 6: mil Cooking food is an art which co
Page 7 and 8: flrsl All the recipes in this book
Page 9 and 10: Almonds Asafoetida (hinpj) Baking p
Page 11 and 12: Beans foos?ath Baingan bharta Bhind
Page 13 and 14: Beetroots 600 gms Orange juice V4 c
Page 15 and 16: INGREDIENTS Green peas 500 gms Ghee
Page 19 and 20: Onions 2 medium sized Red pumpkin (
Page 21 and 22: Grated coconut 1 cup Garlic 6 clove
Page 23 and 24: INGREDIENTS Potatoes 600 gms Salt a
Page 25 and 26: Gramflour (besan) 2 cups Yogurt 1 c
Page 29 and 30: Gram flour (besan) 1 Vi cups Ginger
Page 31: INGREDIENTS Large green chillies 16
Page 35 and 36: INGREDIENTS Gram flour (besan) V2 c
Page 38 and 39: •
Page 40 and 41: 28 Sago (sabudana) 1 V2 cups Potato
Page 42 and 43: INGREDIENTS Lady finger (bhindi) 50
Page 44 and 45: INGREDIENTS Colocasia (arbi) 700 gm
Page 46: 34 INGREDIENTS Cauliflower (small s
Page 50 and 51: 38 Bitter gourd (karela) ...5-6 med
Page 52 and 53: 40 For koftas Potatoes 4-5 medium s
Page 54 and 55: 42 INGREDIENTS Fenugreek leaves (me
Page 56: INGREDIENTS Potatoes 2 medium sized
Page 60 and 61: Green chillies (large) 18-20 Oil 2
Page 62 and 63: 50 For kofta Spinach 600 gms Green
Page 64 and 65: 52 INGREDIENTS Small sized potatoes
Page 66: 54 White gram, split (urad dal)....
Page 70 and 71: INGREDIENTS White gram, split (urad
Page 72 and 73: 60 Chick peas (kabuli chana) 1 '/>
Page 74 and 75: INGREDIENTS Split gram (chana dal)
Page 76 and 77: INGREDIENTS Split green gram skinle
Page 78 and 79: INGREDIENTS Whole wheat flour (citt
Page 80 and 81: 68 Rice lYz cups Salt as per taste
Page 82 and 83:
INGREDIENTS Ginger 2 one inch piece
Page 84 and 85:
INGREDIENTS Refined Wheat Flour (rn
Page 86 and 87:
74 INGREDIENTS Whole wheat flour (a
Page 88 and 89:
76 INGREDIENTS Basmati rice 1 Vi cu
Page 90 and 91:
78 Almonds V2 cup Charoli seeds (ch
Page 92:
80 INGREDIENTS Mawa (khoya) 1 V2 cu
Page 96 and 97:
84 INGREDIENTS Mawa (khoya) 2 cups
Page 98 and 99:
86 INGREDIENTS Shelled green peas 1
Page 100 and 101:
INGREDIENTS Split green gram, skinl
Page 102 and 103:
90 INGREDIENTS Chenna 250 gms Sugar
Page 104 and 105:
92 Cottage cheese (Indian) Cumin se
Page 106 and 107:
94 Rose water Gulab jal Rose water
Page 108:
96 Katori Patila Tandoor Tawa Tawi
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Khazana of Indian Recipes

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