PEAS-POTATO-CAPSICUM BHAJI........

INGREDIENTS:

250 gms capsicum
100 gms potato.
½ cup shelled green peas.
2 small onions roughly chopped
4-5 cloves onions finely chopped.
A little red chilli powder
Haldi powder
And dhania jeera powder .
A pinch of sugar,
1 tsp lemon juice
salt to taste
you can garnish it with freshly chopped coriander.

METHOD:

Heat oil in a pan
Put onions and garlic together.
Let them change colour and turn light brown
Add potatoes stir for sometime.
Add the freshly shelled green peas.
Let this cook for sometime.
Now add the capsicum ,you can add the masalas at this time.
Add the red chili powder,haldi,dhania jeera and the rest of the ingredients
Cover and cook without water.
You can keep some water on the cover.
When the vegetable gets cooked garnish with coriander.

Paneer Makhan Wala recipes

Ingredients
paneer - 100 gms
onion - 100 gms
tomato - 100 gms
oil - 1/4 cup
cashew / kuskus paste - 80 gms
milk - 1 cup
chilly pdr - 1 tb spn
dhaniyapdr - 1 tb spn
turmeric pdr - 1/2 tsp
tomato sauce - 2 tb spn
ginger paste - 1 tsp
garlic paste - 1 tsp
butter - 1 tb spn
jeera - 1 tsp
kasuri methi - 1 tb spn
pudina chopped - 1 tsp
coriander chopped - 1tb spn

Method
1. Chop onion and tomato finely.
2. Fry paneer and keep aside (optional).
3. Pour oil in a kadai, season jeera ,kasuri methi, chopped pudina and chopped onion.
4. Fry till golden brown, add tomatoes and saute till it becomes pulpy.
5. Then add ginger, garlic paste and stir for few secs.
6. Then add all powders and when oil shows separate, add milk and tomato sauce.
7. Add salt. When the gravy thickens, add paneer.
8. Allow it to boil for few secs. Garnish with coriander leaves.
9. Serve hot with any type of Indian bread.

Indian Cookery( style of recipes)

Indian cuisine is popular all over the world for its variety, mouthwatering tastes and aroma. It is as diverse as the country itself with its numerous styles of cuisine and its typical regional variations.

In almost every country in the world you can find Indian restaurants and hotels representing every kind of Indian cuisine. Some of the most famous among them are the Mughalai, Chettinadu, Hyderabadi Cuisine etc.

Indian Cooking is known for its use of spices, herbs and flavorings. The common ingredients in Indian Cuisine are rice or bread (rotis), a variety of dals (lentils), regional vegetables, pickles, ghee, chutneys, a meat or fish dish. Spices are an essential element to Indian cuisine. The cooking medium is generally oil. The type of oil used differs in different regions. Sweets are usually milk based. Many popular sweets such as Gulab jamun, Ladoo are common throughout India, while many others like Rasbari, peda, burfi, halwa, Malpuwa, Rasgula etc are local favorites. Food is often eaten with fingers, rice or breads are accompanied by vegetables and curries.

The tastes and variety of the multiple cuisines from Kashmir in the north to Kanya Kumari in the south, is absolutely mind blowing. Indian cuisine can be divided into two, Northern and Southern Indian cuisine



South Indian Cuisine



Mostly vegetarian, Rice is the basis of every meal in a South Indian Cuisine and the cooking medium could be either gingelly, coconut or sunflower oil. Coconut is one of the main ingredient in all South Indian food and spices are abundant in south Indian cooking. Spices commonly used are mustard, Asafetida, pepper, curry leaves, peppercorns etc. Other fragrant spices added are cardamom, clove, cinnamon and star aniseed. Areas with access to waterways rely more heavily on seafood. Saturated with ghee, rice is served with Sambhar, Rasam, lentils, vegetables etc. South Indians are great lovers of filter coffee especially the Madras coffee is popular in South Indian restaurants throughout the world. Made of fermented rice and dal batter, the dosa, vada and the idli as well as puttu made of rice flour are inexpensive south Indian snacks which are popular all over the country. The popular south Indian dishes are Appam and Stews, sea food dishes (Kerala), Mysore Pak, basundhi, jangiri, the semolina-based upma, Milk or wheat based Payasams/ kheers, Hyderbadi Biryani and the Goan vindaloo curry etc.



North Indian Cuisine

North Indian Cooking is often called Mughal Style Cooking which is similar to the food of the Middle East and Central Asia. With its rich uses of sauces, butter-based curries, dried fruits and nuts, ginger-flavoured roast meats and mind-blowing sweets, it is one of the world’s popular cuisines. A typical North Indian meal consist of chappatis, roti, parantha, pooris and tandoori baked breads like nan etc. made of wheat. Rice is also popular and is made into biryanis and pulaos. Kashmiri pulao is one of the famous north Indian food. The cooking medium is generally oil, cream, butter or ghee. Sunflower and canola are mostly used vegetable oils used in north Indian cooking. Garam masala is a spice mixture used mainly in northern Indian cuisine.

Mutter Paneer (a curry made with cottage cheese and peas), Bengal's Rasagulla, sandesh, Rasamalai, gulab jamuns, Biryani, Pulaos, Daal Makhani, Dahi Gosht, Butter Chicken, Kheer, Chicken Tikka, Kebabs, Fish Amritsari, Samosas (snack with a pastry case with different kinds of fillings), Chaat (hot-sweet-sour snack made with potato, chick peas and tangy chutneys), 'makki ki roti' and 'sarson ka sag', Motichoor laddoo are some of the delicious north Indian foods.