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North Indian

PALAK CORN KI SUBJI

(Spinach cooed with sweet corn kernels) Preparation time—10 minutes                                               Cooking time—25 minutes Serving—4                                                                              Category—veg. INGREDIENTS Spinach (cleaned, washed and roughly chopped)-500gm Sweet corn kernels(boiled)-1 cup Onions, chopped-½cup Ginger, garlic paste-2tsp Green chillies, chopped-2 Red chili powder – ½tsp Tomato puree-½ cup Jeera (cumin) powder-     ½ tsp Garam masala powder-½ tsp Roasted kasoori methi powder-1tsp Cream-2tbsp Juliennes of ginger-1tsp Salt-to taste ...

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NALLI GOSHT

( Awadhi lamb shanks preparation) Preparation time-25 minutes                                                  Cooking time—45 minutes Serving—4                                                                               Category—non-veg. INGREDIENTS Shanks of Lamb -1kg Black cardamoms-2 Green cardamoms-5 Bay leaves-3 Cloves-5 Cinnamons-2 Black pepper corns 5-6 Onions,sliced-1 ½ cup Ginger,garlic paste -2tbsp Yoghurt- 1¼ cup Red chilli powder- 2tsp Coriander powder- ½ tbsp Garam masala-1tsp Nutmeg powder- a large pinch Oil -¾ cup Salt- to taste ...

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VEGETABLE TAHARI

   (Assorted veg. cooked with rice) Preparation time—20 minutes                                   Cooking  time—25-30 minutes Serving—4                                                                        Category—veg. INGREDIENTS Rice(basmati)- 2 cups Potato-1 medium Cauliflower, florets-½ medium Green peas, ...

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RAJMA KI GALOUTI

(Mouth watering veg. version of  galouti kebab prepared with boiled kidney beans) Preparation time—20-25 minutes                            Cooking time—25-30 minutes Serving—4                                                                  Category—veg.(kebab) INGREDIENTS Boiled kidney beans, pass through puree machine-2cups Cashew nut paste-1 ½tbsp Brown onion paste-2tbsp Roasted chana powder-4tbsp Red chilli powder-1tsp Saffron-a few strands Rose jal-a few drops Desi  ghee-1tbsp Oil or ghee-for shallow frying Salt-to taste FOR GALOUTI MASALA ...

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KEEMA GURDA KALEJI

[Lamb cooked with lamb kidneys and liver] Preparation time—20 minutes                                               Cooking time—30 minutes Serving—4                                                                              Category—non-veg. INGREDIENTS Lamb mince                                                                               250gm Lamb kidneys ...

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