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NO ONION - NO GARLIC |
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Books by Niru Gupta
Publishers: Bookwise(India) Pvt. Ltd.
Distributors: niru_gupta@hotmail.com
‘No Onion No Garlic’, Published by
Bookwise (India) Pvt. Ltd. A great answer for
those who wonder how food is cooked without
onions and garlic! As in the previous books,
recipes are tried and tested to ensure
successful results. The author believes in
simple recipes which do not frighten the cook!
For the rest, the book explains itself.
To purchase this book contact:
Mrs. Niru Gupta
16, Sector 15 A, Noida, 201301, UP, India
or
write to:
niru_gupta@hotmail.com
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Daal Makhani |
| Just as tasty without Onions and Garlic ! |
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- 2 cups (360 grams) Sabut urad daal
(black gram lentils)
- 8 cups (almost 2 lts.) Water
- 2 tbsp Salt
- 1 tbsp Ginger, finely sliced
- 2 tbsp Butter
- 1 tsp Oil
- 2 tsp Shahi zeera (black cumin seeds)
- 1 tsp Kasoori methi
(dried fenugreek seeds)
- 2 cups Tomato purée
- 1 tsp Chilli powder
- 1 tsp Sugar
- 1½ cups(360 gms)
- 2 Green chillies, slit lengthwise
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To the daal, add water, 1tbsp salt and ginger.
Cook until daal becomes tender.
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In a heavy based pan, heat butter and oil, add
shahi zeera and kasoori methi. When they begin to splutter, add
tomato purée, remaining salt, chilli powder and sugar. Stir fry
over high flame, till the oil separates.
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Add cooked daal and bring to a boil. The
consistency should be such that the daal should move around freely
when stirred, otherwise add a little water. Leave to stimmer,
uncovered, till well blended.
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Stir-in cream and once it gets heated through,
serve immediately, garnished with green chillies.
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Khatta Meetha Baingan |
| Even those who do not eat this vegetable, will fall in love with it ! |
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- 10 to 12 Baigan (brinjal / aubergine)
- Oil for frying
- 1 tsp Zeera (cumin seeds)
- 1 tbsp Ginger, finely chopped
- ½ cup Tomato, finely chopped
- 1 cup (125 gms) Tomato purée
- 2 tsp Dhania (coriander) powder
- ½ tsp Haldi (tumeric powder)
- ½ tsp Garam Masala
- 2 tsp Salt
- 1 tsp Chilli powder
- 1 tbsp (or to taste) Sugar
- 1 tsp Vinegar
- ¼ cup Hara dhania (green coriander), chopped
- 1 tsp Green Chillies
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Wash and wipe the baigan, slit them.
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Heat oil and fry baigan over high flame, till slightly soft but Still retain their shape and colour.
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Take ¼ cup oil in a another pan, add zeera an once it splutters, add ginger. Sauté to very light brown colour.
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Add tomato and tomato purée, mix well and add dhania, haldi, garam masala, chilli powder, salt and vinegar. Sauté to a very light brown colour.
- Add baigan, green chillies and half of the hara dhania. Cook further for about for about 5 minutes.
- Garnish with remaining hara dhania and serve hot.
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Pindi Channe |
| We used to go to a particular restaurant to have these, till I
started making them at home ! |
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Time to make: 10 minutes
In a Pressure Cooker: 15 minutes after the
pressure starts making a sound
In an Ordinary Pan: 1
hour 15 minutes |
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- 2 cups (360 gms) Kabuli chana
(chick peas)
- ¾ tsp Baking soda, adjustable
- 2 tbsp Salt
- 2 tbsp Ginger, finely shredded
- 3-4 Green chillies, slit a little
- 2 Potatoes, large-boiled, peeled,
quartered
- 2 tbsp Dhania (coriander) powder
- 1 tbsp Zeera (cumin seeds)
roasted, powdered
- 1 tsp Garam masala
- 1 tsp Kali mirch (black pepper),
powdered
- 1 tbsp Anardana (pomegranate seeds),
powdered
- ¾ cup (180 gms) Oil
- 1 Lemon, quartered
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Add baking soda to channe and soak for atleast
3-4 hours.
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Cook channe in minimum amount fresh water with
tea leaves and 1 tbsp salt.
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Remove tea leaves and excess water (should be
enough to coat channe). Add dhania, zeera, garam masala, kali mirch,
anardana, 1 tbsp salt to the channe. Mix well together.
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Heat the oil, add ginger, stir a few times, until
slightly brown. Add green chillies and stir few times, add the
channa mixture, and potatoes stirring continuously till well mixed
and slightly fried.
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Serve hot, garnished with lemon quarters.
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Paneer Achari |
| Yes, you've guessed right, it does taste like a chaar |
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- 500 gms Paneer, cut
into cubes
- 2tbsp Sarson ka tel (mustard oil)
- 1½ tsp Kalonji (onion seeds)
- 1½ tsp Rai (mustard seeds)
- 1½ tsp Saunf (fennel seeds)
- 1½ tsp Lal mirch (red chillies),
coarsely pounded
- 3-4 Sabut lal mirch (whole red chillies)
- 1½ cup Cabbage, thickly sliced
- ½ tsp Tomato purée
- 1 tbsp Salt
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In a heavy based pan, heat the oil, add kalonji,
rai, saunf, lal mirch and sabut lal mirch. Sauté over high heat, till
they begin to splutter.
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Add cabbage and continue cooking till the cabbage
looks glossy. Remove the mixture form the pan and keep aside.
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In the same pan, add tomato purée and salt, sauté
till the oil separates.
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Add the cabbage mixtures followed by the paneer
pieces. Sauté further for 2-3 minutes, just to allow the flavours to
blend, before serving.
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