north recipes

north recipes

Vegetable Pakora

  • 250 grams gram floor
  • 1 tbsp cumin, garam masala, curry power, ginger garlic paste.
  • 2 stems of curry leaf
  • 2 green chillies chopped
  • 1 big onion, mix pepper, cauliflower , mushroom.
  • 1 small bunch of coriander leaves chopped
  • salt to taste
  • oil for deep frying

Make thick dough of gram floor, add green chilli, cumin and chopped curry leaf. Heat oil in a pan, once hot, drop sliced vegetable in oil. Cook un till they are golden drown.

Hara bhara tikki

  • Spinach 30 leaves.
  • half cup Green peas shelled and boiled.
  • 500 grms mashed Potatoes boiled.
  • 3 Green chillies chopped.
  • Ginger chopped 2 inch pieces.
  • Fresh coriander and mint leaves chopped.
  • Half tablespoons garam masala.
  • Salt to taste,
  • 4 tablespoons garm flour.
  • 100ml OilBlanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess water. Finely chopped Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess water. Mix spinach, peas and potatoes. Add green chillies, ginger, coriander leaves, salt to taste. Add gram flour for binding. Divide the mixture into equal portions. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape. Shallow fry on non stick pan until it turn in to brown colour.

LAMB ROGAN JOSH

Rogan josh (or roghan josh) is an aromatic lamb dish hailing from Kashmir. Rogan means “oil” in Persian, while josh means “heat, hot, boiling, or passionate”. Rogan josh thus means cooked in oil at intense heat.

  • 1kg grmsdiced lamb
  • 300 grms
  • 200grms tomatoes
  • 120 grmsfull fat plain yoghurt .
  • 3fresh red chillies
  • 2tbls sunflower oil .
  • ½ tspchilli powder
  • ½ tspturmeric powder
  • Spice paste
  • 15 grmsfresh ginger.
  • 10garlic cloves
  • 1 tspcumin seeds.
  • 1 tsppoppy seeds( if you have)
  • 1tbls coriander seeds.
  • 6cloves
  • 6redchilli dry.
  • 15 grmsdessicated coconut
  • 15 grms
  • 7cardamoms
  • 1tbls oil.
  • Fresh parsley or coriander
  • Prepare the Spice Paste:
    Roast the coriander seeds – either in a hot pan together the poppy seeds, cumin seeds, almonds, cardamoms, peppercorns and cloves. Put to one side. Roast the desiccated coconut – keep turning it and watch it carefully as it can easily burn. Grind the above roasted spices. . Crush the garlic and ginger into a paste. Mix together the roast ground spices, the garlic and ginger paste with the single tablespoon of oil.
  • Cooking
    Finely chop the onion and red chillies. Gently fry these in the oil in a large pan. Add the chilli powder, tumeric and above spice paste and stir. Add the yoghurt a little at a time stirring it in as you add it. This will stop it curdling. Add the copped tomatoes, stir in and cook for 5 mins. Add the diced lamb and cook to seal the surfaces or the meat, cover and cook in for 1 hour in a very slow heat. It should be a rich thick meaty sauce when done so extend your cooking time as necessary.

PALAK PANNER

  • 500 grms cottage cheese
  • 3 onion.
  • 500gms chopped tomatoes
  • 3 fresh chillies
  • 250grms of fresh Spinach
  • 2 tbls oil .
  • ½ tsp chilli powder
  • ½ tsp turmeric powder
  • 15 g fresh ginger.
  • 10 garlic cloves
  • 1 tsp cumin seeds.
  • 1 tbls coriander seeds.
  • 6 cloves
  • 6 redchilli dry .
  • 50gmrs oil
  • one tea spoon sugar

Cooking: Finely chop the onion, chillies. Gently fry these in the oil in a large pan. Add the chilli powder, cumin,tumeric,garam masala,curry power,coriander seeds. Add the copped tomatoes, stir in and cook for 5 mins. Add the diced Cottage cheese and spinach puree and cook in for 20min in a very slow heat. It should be a rich thick meaty sauce when done so extend your cooking time as necessary.
Spinach Puree: Blanch fresh Spinach in dash water with tea spoon sugar. Make puree once Spinach cooked.

TADKA DHAL

  • 100 grams red lentils
  • 75 grams Tomatoes,
  • Oil, 1 1tsp
  • Turmeric power half tsp
  • 1 tsp ginger paste
    1 tsp garlic paste
  • 1 small green chilli
  • Salt
  • Tamarind
  • Cumin seeds
  • Black Mustard Seeds
  • whole coriander seeds
  • 2 Dry red Chilii Peppers

Preparation

Wash and cook the lentils about 10 minutes with green chillis, tomatoes and turmeric power Meanwhile soak tamarind in hot water. Once lentils are cooked remove and puree them when they are a little cooler. Set aside.

Heat a pot, add oil, once oil is ready add mustard Seeds, coriander seeds, cumin seeds, whole red chillies and chopped ginger to the oil and wait for them to pop.

Once Mustard Seeds have popped add the tomatoes, sauté for about 1 minute.
Add the pureed Lentils and tamarind water. Simmer for about 10 minutes.

Vegetable Pulao Rice

Basmati rice – 500 grms
100grms of Potato, carrot, beans
Ginger-garlic paste – 2 tsp
Water – 3 cups
Cloves – 5 nos
Bay leaves – 2 nos

Cumin seeds 1 tbsp
Cardamoms- 4 nos
Onion – 1 no
Green chillies – 2 nos
Vegetable oil – 7 tbsp
Coriander leaves – As reqd
Salt – As reqd

Soak basmati rice in water for half an hour.

Heat oil in a pan for about 2 minutes. Add bay leaves, Cumin seeds, cardamoms & cloves, cumin seeds and stir for a few seconds.

Add onions, green chillies, ginger & garlic paste and mix vegetables, fry for about 2 minutes.

Add hot water and stir it until water boiling. Now add socked rice.

Allow it cook. Garnish the vegetables pulao rice with coriander leaves.

Roti

  • Wholemeal flour
  • ½ tsp salt. 1 tbsp vegetable oil, plus extra for brushing and frying

Sift the flour into a large bowl. Sprinkle over the oil, and add enough water to make a soft, but not sticky, dough (about 140ml/4½fl oz) – add a little more flour or water if needed. Knead gently until smooth. Cover and leave to rest for about 30 minutes.

Divide the dough into equal pieces and roll each one into a thin circle about the thickness of a 20 pence coin (2mm/1/16 in), using a rolling pin.

Heat the thick base pan. Place the rolled roti on to the pan. Brush oil, when half roasted turn over brush oil

MASALA CHAI TEA

250 ml Milk
200 ml water
50 grms loose breakfast tea
half tea spoon ginger
4 cardamoms
sugar

Boil milk and water with ginger , cardamoms and sugar. Simmer for 15 min on slow flam.