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Anjali Cooking School,

North Indian -I
Dal Fry
Ingredients:

1. Toor Dal -200g


2. Tomato, Chopped -1 No.
3. Garam Masala -1 Tea Spoon
4. Cumin Powder -1/2 Tea Spoon
5. Asafetida -1 Pinch
6. Coriander Powder -1 Table Spoon
7. Red Chili Powder -2 Tea Spoon
8. Green Chili, long cut -3-4
9. Turmeric Powder -1/4 Tea Spoon
10. Curds -2 Table Spoon
11. Lemon Juice -1 Tea Spoon
12. Salt -2 Tea Spoon
13. Curry Leaves, chopped -1 Table Spoon
14. Water -600ml
15. Ghee/Oil -50g
16. Cardamom Powder -1/4 Tea Spoon
17. Clove Powder -1 Pinch
18. Dry Ginger Powder -1/4 Tea Spoon
19. Nutmeg -1 Dash
20. Cinnamon Powder -1/4 Tea Spoon
21. Onion Chopped -1 No.
22. Ginger Chopped -1/2" Piece
23. Garlic, Crushed -3 Cloves
24. Coriander Leaves Chopped -1 Table Spoon
Method:
1. Boil toor dal till done. Heat Ghee in a pan add onion, cook for 2 minutes.
2. Add tomato, cook for 2-3 minutes, and add curry leaves.
3. Add remaining items and cook for 3 min.
4. Add boiled dal, mix well, and boil once.
5. Serve Hot.

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Anjali Cooking School,

Kulcha
Ingredients:

1. Maida -250g
2. Yeast -1 Tea Spoon
3. Salt -1/2 Tea Spoon
4. Paneer, Grated -150g
5. Mint Leaves, Chopped -8-10 no.
6. Coriander Leaves -2 Table Spoon
7. Green Chilies, Chopped -2-3 no.
8. Sesame Seeds -1 Tea Spoon
9. Curds -1/2 Cup
10. Luke Warm Water/Milk -1/2 Cup
11. Oil or Ghee -1 Table Spoon

Method:

1. Combine yeast, Luke warm milk or water, sugar in a bowl, cover and keep for 10
minutes till yeast melts.
2. Combine maida, yeast milk, salt paneer, mint leaves, coriander leaves, sesame seeds,
curds, oil, mix well and knead to a semi soft dough, keep the dough under a cloth for 2-3
hours.
3. Make round balls.
4. Roll out round kulcha.
5. Cook on a hot griddle from both sides properly.
6. Serve hot with Gravy.

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Anjali Cooking School,

NAN
Ingredients:

1. Maida -250g
2. Milk/Water[Luke warm] -1/2 Cup
3. Yeast -1 Tea Spoon
4. Oil -1 Tea Spoon
5. Salt -1/2 Tea Spoon
6. Sesame Seeds -1 Table Spoon
7. Sugar - 1 Tea Spoon

Method:

1. Combine Luke warm milk, yeast and sugar. Cover and keep for 10 minutes.
2. Combine maida, oil, salt sesame seeds and yeast, milk, mix well. Knead to a semi soft
dough.
3. Keep the dough under a cloth for 2-3 hours.
4. Make round balls. Keep for 1/2 an hour.
5. Roll out oval shape Nan.
6. Cook on hot griddle from both sides properly.
7. Serve hot with gravy.

Peas Paneer

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Anjali Cooking School,

Ingredients:
Method:
1. Peas Shelled -150g
1. Par boil peas.
2. Paneer -100g
2. Light fry paneer pieces.
3. Onion -2
3. Roast onion on direct flame.
4. Ginger -1/2" Piece
4. Roast coconut on direct flame.
5. Garlic -3 cloves
5. Combine onion, coconut, poppy
6. Coconut -2" piece
seeds, cumin seeds, cashew
7. Tomato -2
nuts and curds, grind in the
8. Poppy Seeds -1 Tea Spoon
mixer.
9. Turmeric Powder -1/2 Tea Spoon
6. Grind tomato in a mixer.
10. Coriander Seeds -1 Tea Spoon
7. Heat oil in a pan add onion
11. Cumin Seeds -1/2 Tea Spoon
paste. Cook well. Add tomato
12. Garam Masala -1/2 Tea Spoon
paste. Cook well.
13. Oil -50g
8. Add peas, paneer, water all
14. Curds -1/2 Cup
powders, caraway seeds,
15. Water -1/2 Cup
simmer for 2-3 minutes.
16. Clove Powder -1 pinch
9. Add corn flour mixed with little
17. Black Pepper Powder -1 Pinch
water. Cook for 1 minute.
18. Cinnamon Powder -1 Pinch
10. Serve hot.
19. Black Cardamom Powder -1 Pinch
20. Caraway Seeds -1/4 Tea Spoon
21. Corn Flour -2 Tea Spoon
22. Cashew nuts -5 No.

Shahi Bhaji
Ingredients:

1. Gram Dal -100g

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Anjali Cooking School,

2. Spinach Leaves -100g


3. Fenugreek Leaves -50g
4. Khatti Bhaji -75g
5. Pumpkin, Orange -1 piece
6. Carrot -1 No.
7. Tomato -1 No.
8. Onion -2 No.
9. Potato -1 No.
10. Ginger, Chopped -1" Piece
11. Green Chili, long cut -2-5
12. Coriander Powder -1 table Spoon
13. Turmeric Powder -1/4 Tea Spoon
14. Salt -1 Tea Spoon
15. Red Chili Powder -3 Tea Spoon
16. Garam Masala -1/2 Tea Spoon
17. Oil -5 Table Spoon

Method:
1. Wash and chop spinach, fenugreek leaves and khatti bhaji (In Kannada: Ulli Soppu)
2. Peel and chop pumpkin, carrot, potato.
3. Chop onion and tomato. Pick and wash Bengal gram dal.
4. Combine Bengal gram dal, leaves, pumpkin, carrot, potato and cook in the pressure
cooker, mash well.
5. Heat oil in a pan add onion fry well, add tomato and cook well.
6. Add green chili, ginger, coriander powder, turmeric powder, salt, red chili powder,
garam masala, cook for 2 minutes.
7. Add dal and vegetable mixture, cook for few minutes.
8. Serve hot.

Channa Masala
Ingredients:

1. Kabuli Channa -200g


2. Salt -1 Tea Spoon

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Anjali Cooking School,

3. Baking Powder/Tea Bag -1/2 Tea Spoon/1 No


For Gravy
1. Onion -3 Nos.
2. Tomato -3 No.
3. Green Chilies -2-3
4. Red Chili Powder -1 table Spoon
5. Garlic -1 Tea Spoon
6. Coriander Leaves -1 Table Spoon
7. Cumin Powder -1 Tea Spoon
8. Ginger Paste -1 Table Spoon
9. Oil -5 Table Spoon
10. Coriander Powder -1 Table Spoon

Method:
1. Soak channa for 8-10 hours and drain.
2. Pressure cook the channa till tender.
3. Grind 1/4 channa in the mixer.
4. Heat oil in a pan add onion paste and chopped onion, cook for 2 minutes
5. Add tomato, cook for 3 minutes.
6. Add green chili, red chili powder, ginger, garlic, cumin powder, coriander powder, salt
ground channa.

Paneer Makhan Masala


Ingredients:

1. Paneer -200g
2. Curd, fresh -1/2 cup
3. Ginger Paste -1 Tea Spoon

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Anjali Cooking School,

4. Garlic Paste -1 Tea Spoon


5. Salt -1/2 Tea Spoon
6. Red Orange Color -1 Pinch
7. Butter -4 Table Spoon
8. Onion -2 nos.
9. Cashew nuts -2 Table Spoon
10. Tomato (Pulp) -2 No.
11. Salt -1 Tea Spoon
12. Garam Masala -1 Tea Spoon
13. Milk Cream -for Decoration
14. Red Chili Powder -2 Tea Spoon
15. Water as required
Method:
1. Put Paneer pieces, curds, color and salt in a plate and put on a hot tawa, cook till curds
dries.
2. Heat butter in a pan add onion paste, ginger paste and garlic paste, cook for 2-3
minutes.
3. Add tomato paste, cook for 3 minutes.
4. Add cashew nut paste, cook for 2 minutes.
5. Add paneer pieces, salt, garam masala, red chili powder, cook for 2 minutes, and mix
well.
6. Decorate with cream and serve.

Shahan Shah Alu


Ingredients:

1. Potatoes -250g
2. Coconut, grated -5 Table Spoon
3. Green Chili -4-7

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Anjali Cooking School,

4. Mint Leaves -25g


5. Coriander Leaves -40g
6. Ginger Paste -1/2 Tea Spoon
7. Garlic Paste -1/2 Tea Spoon
8. Coriander Seeds -1 Table Spoon
9. Cumin Seeds -1/2 Tea Spoon
10. Aniseeds -1/2 Tea Spoon
11. Cashew nuts -12 Nos.
12. Curd -1/2 Cup
13. Milk Cream -1/4 Cup
14. Garam Masala -1/2 Tea Spoon
15. Water -1/2 Cup
16. Onions -1 No.
17. Oil -5 Table Spoon
18. Salt -1 Tea Spoon

Method:
1. Grind item no. 2 to 16, except water.
2. Heat oil in a pan and ground masala, cook for 3-4 minutes.
3. Add potatoes, salt and water, mix well, and cook for 2 minutes.
4. Garnish with cream.
5. Serve hot with paratha.

Paratha
Ingredients:

1. Wheat Flour -200g


2. Maida -200g
3. Curds -1/2 Cup

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Anjali Cooking School,

4. Salt -2 Tea Spoon


5. Milk -1/2 Cup
6. Ghee -4-5 Table Spoon
7. Yeast -1.5 Tea Spoon
8. Sugar -1 Tea Spoon

Method:
1. Dissolve yeast in little Luke warm milk and add sugar.
2. Combine all ingredients, knead to a semi soft dough.
3. Make round balls.
4. Roll out balls into round parathas.
5. Cook the paratha on a hot griddle.
6. Serve Hot.

Malai Kofta
Ingredients:

For Kofta: Method:


1. Mixed Vegetables, boiled -250g For Kofta
1. Mash well vegetables.
(Potatoes, Carrot, Peas, Beans etc.)
2. Make maida and water paste.
2. Cardamom Powder -1/4 Tea Spoon 3. Combine mashed vegetables,
cardamom powder, turmeric, salt,
raisins, mix well. Make round or
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oval shaped koftas.
4. Dip Kofta in maida paste, roll over
bread crumbs and deep fry in hot
oil till golden brown, keep aside.
Anjali Cooking School,

3. Cardamom Powder -1/4 Tea Spoon


4. Turmeric Powder -1 Pinch
5. Salt -1/2 Tea Spoon
6. Maida -2Table Spoon
7. Raisins -25g
8. Bread Crumbs -50g
9. Oil - for deep frying
For Gravy:
1. Onion -2 Nos.
2. Tomato -2 Nos.
3. Curds, Fresh -100g
4. Green Chili, chopped -2
5. Garlic, Crushed -1 Clove
6. Ginger -1" Piece
7. Garam Masala -1/2 Tea Spoon
8. Turmeric Powder -1/4 Tea Spoon
9. Red Chili Powder -1/2 Tea Spoon
10. Cashew nut/Almond -20 No.
11. Milk Cream -100g
12. Water -1/2 Cup

Navratan Kurma
Ingredients:

1. Mixed Vegetables, boiled -200g Method:


(Potatoes, Carrot, Peas, Beans etc) 1. Par boil vegetables.
2. Paneer -100g 2. Heat ghee/oil in a pan, add 1st
3. Apple -1 (Chopped) ground masala, cook well.
4. Pine Apple -2 Slice 3. Add garam masala.
5. Almonds -10 Nos. 4. Add cashew paste fry for 2-3
6. Cashew nuts -10 Nos. minutes
7. Raisins -20g 5. Add vegetables, fry well.
8. Walnuts -2 6. Add little water and milk, cook
well.
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7. Add fruits, dry fruits, cook for
2-3 minutes.
8. Add saffron, dissolved in little
Anjali Cooking School,

9. Ghee/Oil -5 Table Spoon


Masala to Grind:
1. Coconut, Grated -75g
2. Onion -1
3. Garlic -3 Cloves
4. Coriander Seeds -1 Table Spoon
5. Cumin Seeds -1/2 Tea Spoon
6. Green Chili -5-6
7. Turmeric Powder -1/4 Tea Spoon
8. Poppy Seeds -1.5 Tea Spoon
9. Curd, Fresh -1/2 Cup
10. Ginger -1” Piece
Garam Masala to grind:
1. Cinnamon -3 Pieces
2. Cloves -3
3. Cardamom -3
4. Pepper -4
For Gravy:
1. Almonds/ Cashew nuts -20
2. Saffron -1 Pinch
3. Milk -1/4 Cup
4. Salt -1 Tea Spoon
5. Lemon Juice -1/2 Table Spoon

Palak Paneer
Ingredients:

1. Spinach -200g
2. Paneer, 1/2'' Cubes -250g
3. Ghee -3 Table Spoon
4. Oil -for frying paneer
5. Salt -1 Tea Spoon
6. Garam Masala -1/2 Tea Spoon
7. Water -50-75ml

Masala To Grind:

1. Coriander Seeds -2 Table Spoon

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Anjali Cooking School,

2. Cumin Seeds -1/2 Tea Spoon


3. Cashew nuts -10-12 No.
4. Poppy Seeds -1 Table Spoon
5. Coconut, Grated -2 Table Spoon
6. Onion -1 No.
7. Green Chilies -2-4 Nos.
8. Curd -1/2 Cup

Method:

1. Boil Spinach for 4-5 minutes.


2. Cover spinach and keep for 10 minutes.
3. Grind Spinach without water and keep aside.
4. Heat oil in a pan. Fry paneer and keep aside.
5. Add Ground Masala.
6. Fry till golden brown.
7. Add garam masala.
8. Fry for one minute.
9. Add Spinach paste and fry till oil comes separate. Add Paneer, Salt, and Little Sugar and
add water. Cook for 2-3 Minutes. Garnish with butter and serve hot.

Kesari Bhat
Ingredients:

1. Semolina ( Medium) -1 cup


2. Water -2 cups(hot)
3. Milk -1/2 cup(hot)
4. Cashew nuts -20g
5. Sugar -1 cup
6. Raisins -25g
7. Saffron -few drops
8. Cardamom -1 tea spoon
9. Ghee -50g
10. Almonds -10 no.

Method:

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Anjali Cooking School,

1. Heat Ghee in a kadai, add rava, roast till golden brown.


2. Add hot water, hot milk, saffron, and sugar, cook till ghee comes on the top, stir all the
time.
3. Add nuts, and cardamom.
4. Serve hot.

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