Indian recipes, no one answer in recipe section :(?!
Answers: I am hosting a dinner with my future in laws as my guests soon. I would like to make Indian food for them, I have been practicing very basic (and sometimes more complicated) recipes out of cookbooks lately and would look like to make a meal for them. I do not know if they are any good though so if anyone has some vegetarian, authentic Indian recipes that you have made yourself it would be very much appreciated. They are from Udder Pradesh, so recipes from this region would be especially helpful.
I love Pav Bhaji, but it's Gujarati and more of a snack. For future in-laws, you need a proper meal. A typical Punjabi meal consists of flatbreads, dal, veg dish, raita and pulao. It's your future in-laws so you need to make more of a feast. There is nothing simple about cooking for future in-laws!
CONGRATS & Good Luck, I am sure it will be delicious! They are lucky to have a daughter in law like you who is willing to go to such great efforts to please them!
You need some Punjabi veg dishes:
Dal Maharani Recipe
Dals (also known as lentils or pulses) are an integral part of Indian cuisine. They come in many different varieties and are commonly eaten throughout India. Dals are healthy, nutritious and enjoyed by both vegetarians and non-vegetarians alike. Dals are low in fat and are also an excellent source of both protein and dietary fiber. The versatility of dals is most impressive and Indians have found many creative culinary uses for these simple lentils. Dals are used in soups, curries, snacks and even desserts. They are used to make fritters (vadai), papads, dosas, halwa… the possibilities are boundless!
Dal Maharani is a traditional Punjabi dish. It is delicious combination of various lentils and beans, delicately spiced in a rich creamy sauce. This recipe is literally fit for a queen (“maharani” is the Hindi word for queen). Any Indian grocery store will have a large selection of various dals but do feel free to used canned beans for this recipe; it’s a great time saver!
DAL MAHARANI
Ingredients:
1 large onion, finely chopped
2 medium tomatoes, finely chopped
3-4 small Thai green chilies split lengthwise
2 large garlic cloves, finely minced
1 inch piece of ginger, peeled and finely minced
? cup kidney beans (rajma)
? cup whole black lentils or black gram (whole urad dal)
salt to taste
? tsp turmeric (haldi)
? tsp ground cumin powder
? tsp ground coriander powder
1 tsp garam masala
1 tsp red chili powder
? tsp mustard seeds
? tsp cumin seeds
pinch of asafetida
1 bay leaf (either fresh or dried is fine)
? cup cream (or you can use yogurt)
ghee, butter or oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
METHOD:
If you are using dried kidney beans and whole black lentils, soak them overnight in enough water to cover. The next day, drain and rinse well before use. The kidney beans and whole black lentils will cook very quickly if you use a pressure cooker. Otherwise, cook them both together on the stovetop in a large pot of water. Simply bring the water and dals to a good boil, cover and simmer on low heat until tender but not mushy. Drain and reserve any extra liquid. When slightly cooled, take one cup of the mixed dals and mash them into a coarse paste (you can use the back of a wooden spoon, spatula or even a fork).
You can obviously omit the overnight soaking and cooking steps if you are using canned beans and lentils. But do drain and rinse the canned beans and lentils. Also, remember to mash one cup of mixed lentils and beans. Set aside until needed.
In a large pot on medium high heat, add 1-2 tbsp of ghee or oil. When hot, carefully add the mustard seeds. When the splattering stops, add the cumin seeds and a pinch of asafetida. Next, add the onions, green chilies, ginger and garlic. Stir fry for a few minutes until the onions start to brown slightly. Now add the spices (salt, turmeric, ground cumin powder, ground coriander powder, red chili powder and garam masala).
Stir fry for a few more minutes until fragrant and then add the tomatoes. Stir to combine and then add all of the cooked lentils and beans. Stir well and add the lentil and bean mash. Add any reserved cooking liquid (or water), enough to just cover. Cover and simmer 10-15 minutes, the dals should have absorbed all of the delicious flavors and thickened. Add the cream, stir well and garnish with freshly chopped cilantro leaves. Serve with warm rotis and fragrant Basmati rice.
**NOTE:
Feel free to make this recipe using canned beans. Use 1 whole 15oz can of each bean type (kidney and whole black lentils). Remember the canned beans and lentils are usually pre-cooked and ready to use.
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Kadai Paneer Recipe
Paneer is an essential component of Indian cuisine, especially in North Indian or Punjabi dishes. It is a mild cheese made usually from whole milk, similar to a Farmer’s cheese. It has a firm texture and is a non-melting cheese that can withstand prolonged cooking times and still have the ability to retain its shape, texture and flavor.
Home made paneer has a wonderful fresh taste and is also easy to make but store bought paneer is just as good and is easily available in any Indian grocery store. You can also substitute firm ricotta cheese or extra firm tofu as well. Feel free to use organic milk and make your own home made organic paneer.
HOME MADE PANEER
Yield: 8 ounces
Ingredients
6 cups whole milk (can use 2% milk also)
? cup freshly squeezed lime or lemon juice
? cup water
METHOD:
In a large heavy bottomed saucepan on medium high heat, add the water and milk and bring to a gentle boil. Add the lime or lemon juice and reduce the heat to medium low. Bring to boil and stir until the milk separates and curdles. Remove the saucepan from the heat and allow to cool.
Line a colander with a very fine cheesecloth or muslin in 3 layers. Place this in a larger bowl and drain the curdled milk/cheese mixture. Using the ends of the cheesecloth, twist into a tight ball to remove any excess whey (or liquid). Then using the ends of the cheesecloth, tie the remaining cheese into a very tight bundle and squeeze or wring out any excess liquid. Then hang the tied cheesecloth over a bowl to drain for at least 2-3 hours. The liquid (or whey) can be reserved and actually used in curries and also in making deliciously soft chapathis, phulkas or rotis.
After the whey has been completely drained, wrap the solid paneer in the cheesecloth and place on a large baking sheet. You will need to weigh this down; by using a heavy cast iron pan or skillet, a saucepan filled with water or even a foiled covered brick will work. Use your imagination and creativity.
After 30 minutes, your paneer is ready to use. Carefully unwrap the paneer and cut into 1-inch cubes, pan fry in a little oil or ghee until golden brown on all sides. Drain well and add to your favorite paneer recipe. The fried paneer cubes can be stored in an airtight container for up to 3 days in the refrigerator or for several months in the freezer.
Variations:
Instead of lemon or lime juice, you can use 1 cup of buttermilk or 1 cup of yogurt or 3 tbsp of white wine vinegar. Adding the buttermilk or yogurt will give your paneer a slightly tart flavor. Using fresh lemon or lime juice will give your paneer a wonderful citrus flavor and using vinegar will give you a strong tangy flavored paneer. Try them all and chose your favorite method.
TIPS:
I find the paneer much easier to cut into cubes after refrigerating for at least 30-45 minutes.
KADAI PANEER (Wok Fried Paneer with Vegetables)
Ingredients:
8 ounces of paneer (cubed and pan fried)
2 large garlic cloves, finely chopped
1 inch piece of ginger, peeled and finely minced
2 small green thai bird chilies, cut lengthwise in half
1 large onion, thinly sliced
8-10 large white button mushrooms, halved
1 medium bell pepper (red or green), diced
2 roma tomatoes, chopped
1 tbsp turmeric
2 tbsp garam masala
1 tbsp ground cumin
1 tsp red chili powder
? cup roasted unsalted cashews
salt to taste
2-3 tbsp oil (vegetable or canola)
juice of ? a lime
freshly chopped cilantro leaves for garnish
METHOD:
In a wok or large skillet on medium high heat, add the oil and the onions. Stir until slightly browned and add the green chilies, ginger and garlic. Stir and add the turmeric, garam masala, ground cumin, red chili powder and salt. Stir for an additional 4-5 minutes and add the vegetables. Stir for 2-3 minutes, reduce the heat to low and add the cashews and fried paneer cubes. Garnish with freshly squeezed lime juice and chopped cilantro leaves. Serve with fragrant Basmati rice and hot chapathis or rotis.
Variations: feel free to add your favorite combination of vegetables such as carrots, peas, baby corn, zucchini…
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Kadhi Pakoras Recipe
Kadhi Pakoras is a perfect dish for vegetarians. This delicious Punjabi recipe combines crunchy pakoras (fritters) with a mildly spicy creamy yogurt sauce.
KADHI PAKORAS
Serves 4
Ingredients:
PAKORAS:
1 cup besan (Bengal gram or chickpea flour)
1 medium onion, finely diced
2 small Thai green chilies split in half lengthwise
1 inch piece of ginger, peeled & finely minced
1 clove of garlic, finely minced
? cup of finely chopped cilantro leaves
? tsp ground cumin
1 tsp garam masala
? tsp red chili powder
1 tsp salt
water as needed
oil for deep frying (vegetable or peanut)
YOGURT SAUCE:
1? cups besan (Bengal gram or chickpea flour)
2 cups good quality plain yogurt
2-3 dried red chilies
? tsp cumin seeds
1 tsp black mustard seeds
? tsp fenugreek seeds (methi), crushed
? tsp turmeric
1 tsp salt
pinch of asafetida (hing)
4-6 fresh curry leaves
3 cups water
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
METHOD:
To make the Pakoras
In a large mixing bowl, combine all the ingredients except the oil. Add water slowly as needed to form a very thick and sticky batter. Heat the oil in a deep cast iron skillet or wok. When the oil is hot, using a spoon (a tablespoon works well), carefully drop spoonfuls of batter into the hot oil. If you coat the spoon with a little oil or nonstick cooking spray, it will be easier
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Thank you for the question
Do you know what....what about going to an Indian grocery store and buying pav bhaji masala......fry one onion and gently cook with garlic, green chilli and ginger and then add chopped mixed veg (capicum, bringal, bindhi, potato, peas and carrots with some daniya) and some fresh vine tomatoes (the other tomatoes are tasteless...or a tin of tomatoes)cook till soft (takes no time at all in a pressure cooker) then add some salt and pav bhaji masala when its cooked you can add some butter and grated cheese and make some purees. They will love it they are vegetarian.
Purees......Make some atta and add a tablespoon of oil to it and some salt. Roll into small thin balls and roll into rounds of 4inch circumferance......Put a frying pan with deep oil and heat till smoking hot. Add one puree at a time. It will bloat out like a ball.....until you finish all the atta.
Dahi riata.......chop a little cucumber, spring onion, green chilli and one small vine tomato. Add to some yoghurt and mix in a little salt and black pepper. You can also add a little thick imli water to decorate on top with a sprig of fresh daniya (coriander)
Along with this you can make some chole.....fry onion, garlic, green chilli with seeds taken out and ginger. Fry till golden brown. Add one or two tins of chola and then add tin of tomatoes and table spoon of tomato puree.Add teas[poon of daniya powder, garam masala, haldi a pinch of red chilli powder and salt. When oil comes to surface swtich off. decorate with fresh coriander and thick imili (tamarind) juice.
Well theres tons more so how much do you want. If you need any particular recipe e mail me and I will send it to you if I know it. The above are not UP recipes are are used all over India.
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