Indian Recipes Archives - Ranjus Kitchen

Lemon Rice

By Ranju | September 21, 2017

Time To Cook	Serving	Measures
Preparation Time = 15 mins. Cooking Time = 10 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Boiled Rice – 3 Cups
Oil – 2 Tablespoons
Mustard Seeds – ½ Tablespoon
Curry Leaves – 10-15 Nos.
Peanuts – 1 Fistful
Ginger, Chopped – ½ Teaspoon
Chana Dal, Roasted – 1 Teaspoon
Turmeric Powder – ½ Teaspoon
Urad Dal, Split – 1 Teaspoon
Red Chilli Powder – ½ Teaspoon
Lemon Juice – 2 Tablespoons
Green Chillies, Split – 2 Nos.
Coriander Leaves, Chopped – 2 Tablespoons
Whole Red Chilli, Chopped into 3-4 pieces – 2 Nos.
Salt to taste

Method
• Heat oil in a wok
• Chop red chillies in 2-3 pieces and separate the seeds
• Add red chillies and sauté for 5 seconds
• Add mustard seeds, curry leaves and then peanuts
• Add chana dal urad dal and sauté till it turns brown
• Add red chilli powder, turmeric powder, salt and rice
• Stir well and add lemon juice
• Add coriander leaves and serve hot

Video

Palak Paneer

By Ranju | September 14, 2017

Time To Cook	Serving	Measures
Preparation Time = 15 mins. Cooking Time = 10 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Paneer – 250gm
Spinach Leaves – 200gm or 1 Bunch
Onion, Chopped – 1 No.
Tomato Chopped or Pulp – 1 No.
Ginger Paste – 1 Teaspoon
Garlic, Chopped – 1 Teaspoon
Cumin Seeds – 1 Teaspoon
Malai or Cream (optional) – 1 Tablespoon
Red Chilli Powder – 1 Teaspoon
Green Chilli, Chopped – 1 Teaspoon
Oil – 2 Tablespoons
Ice Cubes in Water

Method
• Blanch spinach leaves for 5 minutes Transfer in ice cold water and strain.
• Make a paste of spinach leaves and keep aside
• Cut paneer in cubes and keep aside
• Heat oil in a wok
• Add jeera. When it starts spluttering add garlic and sauté for a few seconds
• Put onion and cook till it becomes translucent
• Put tomato pulp and cook till oil separates
• Add red chilli powder and salt
• Put palak paste and mix well
• Add malai and mix well. Add water if required
• Put paneer and cook for 5-7 minutes On low flame
• Serve hot

Video

Tomato Rice

By Ranju | August 2, 2017

Time To Cook	Serving	Measures
Preparation Time = 15 mins. Cooking Time = 10 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Boiled & Cooled Rice – 3 Cups or Bowls
Tomato Pulp – 2 Nos.
Onion Chopped – 1 No.
Mustard Seeds – ½ Teaspoon
Jeera – ½ Teaspoon
Green Chilli, Chopped – ½ Teaspoon
Curry Leaves – 10-15 Nos.
Pav Bhaji Masala – 2 Teaspoons
Kashmiri Red Chilli Powder – ½ Teaspoon
Salt to Taste
Oil – 2 Tablespoons
Coriander Leaves – 1 Tablespoon
Ginger Paste – 1 Teaspoon

Method
• Make the pulp of tomato in a mixer grinder
• Heat oil in a wok
• Put mustard seeds. When it starts spluttering put curry leaves
• Put onions and sauté till it turns translucent
• Put tomato pulp and cook it till oil separates
• Put kashmiri red chilli powder, pav bhaji masala and salt.
• Cook for a few seconds
• Put boiled rice and mix it well
• Garnish with coriander leaves
• Transfer in a serving bowl and serve hot

Video

Aam Ka Chunda

By Ranju | July 13, 2017

Time To Cook	Serving	Measures
Preparation Time = 15 mins. Cooking Time = 15 – 20 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Raw Mango, grated – 500 gm
Sugar – 2 Cups
Cumin Seeds – 2 Teaspoons
Red Chilli Powder – 1 Teaspoon
Roasted Cumin Powder – 2 Teaspoons
Kalonji (Onion Seeds) – ¼ Teaspoon
Salt to taste

Method
• Wash, peel and grate Raw Mangoes.
• Put grated mangoes and sugar in a thick bottomed kadai.
• Heat it. Stir till sugar melts.
• Cook on medium flame till sugar turns 1-tar chasni (thick syrup).
• Mix salt, jeera, roasted jeera powder, red chilli powder and kalonji.
• Remove from flame and let it cool.
• After cooling store chunda in a sterilized glass jar.
• It can be served with roti, paratha and bread.

Video

Sooji Dhokla

By Ranju | June 28, 2017

Time To Cook	Serving	Measures
Preparation Time = 15 mins. Cooking Time = 20 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Sooji – 1 cup
Curd – ½ cup
Mustard Seeds – ½ teaspoon
Curry Leaves – 15 -20 nos.
White Till – 1 tablespoon
Coriander Leaves, chopped – 2 tablespoon
Red Chilli Powder – ½ teaspoon
Fruit Salt – 1 teaspoon
Ginger Green Chilli Paste (optional)
Vegetable Oil – 1 tablespoon
Water – ½ cup
Salt to taste

Method
• • In a bowl, mix sooji, curd, salt, ginger green chilli paste and make a battler with water.
• Keep the batter aside for 10-15 mins.
• Grease a thali.
• Add fruit salt and mix it till bubbles form.
• Transfer batter in greased Thali and steam it for 15 -18 min.
• Check the dhokla with knife. If the knife comes clean, dhokla is ready.
• For tampering –
o Heat a frying pan. Put oil, mustard seeds, curry leaves,, white till and red chilli powder.
o When mustard seeds and white till start spluttering, put the mixture on dhokla.
o When cool, cut it into pieces and transfer in serving dish.
o Garnish with coriander leaves and serve hot.

Video

Badam Sharbat

By Ranju | June 26, 2017

Time To Cook	Serving	Measures
Preparation Time = 20 mins. Cooking Time = 40 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Almonds, soaked in water (5-6 hrs.), peeled – 200g.
Poppy Seeds, soaked in water – 50g.
Green Cardamom, soaked in water – 10-15 nos.
Sugar – ½ kg.
Saffron – ¼ teaspoon

Method
• In a mixer grinder blend almonds, poppy seeds and cardamom to a smooth paste with little water.
• Strain it. Keep aside.
• In a pan mix sugar and 2 cups of water and boil for 5-10 min. to make a sugar syrup.
• Add saffron in it. Add almond paste in it and cook for 5 mins.
• Remove from flame. Cool it completely.
• And, pour in a glass jar or a bottle.
• Store in refrigerator.
For serving
• Mix badam sharbat with water or milk.
• Add ice cubes and serve chilled.

Methi Malai Paneer

By Ranju | June 24, 2017

Time To Cook	Serving	Measures
Preparation Time = 25 mins. Cooking Time = 25 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Paneer (Cottage Cheese) – 250g.
Onion, chopped – 1no.
Ginger, paste – 1 teaspoon
Garlic, paste – ½ teaspoon
Tomatoes, pureed – 1 no.
Cashew, soaked – 10-12 nos.
Methi Leaves – ¼ cup
Malai – ¼ cup
Milk – ¼ cup
Kashmiri Red Chilli Powder – 1 teaspoon
Jeera (Cumin) – 1 teaspoon
Haldi (Turmeric) Powder – ½ teaspoon
Dhania (Coriander) Powder – 1 teaspoon
Vegetable Oil – 3 tablespoon
Laung (Cloves) – 2-3 nos.
Green Chillies, slit lengthwise – 1 no.
Salt to taste

Method
• Heat oil in pan. Add jeera, clove and sauté.
• Add ginger, garlic, green chilli and onion. Sauté for few minutes.
• Add tomato puree.
• Add red chilli powder, turmeric powder, dhania powder and sauté till it thickens and oil separates.
• Let it cool.
• Transfer it in a mixer jar. Add some water. Add soaked cashews and puree it.
• In same pan heat 1 tsp oil. Add methi leaves and sauté it till it wilts.
• Add the paste from the mixer jar and sauté it for a min.
• Mix malai and milk well.
• Add milk and malai. Sauté it on a low flame while stirring continuously so that milk doesn’t curdle.
• Add salt to taste. Add paneer in it. Mix well. Add garam masala powder.
• Cover and simmer it for 2 mins.
• Transfer it in serving bowl and serve with chapatti or paratha.

Dal Makhani

By Ranju | June 24, 2017

Time To Cook	Serving	Measures
Preparation Time = 10-15 mins. Cooking Time = 2 hrs.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Whole Black Gram (Sabut Urad Dal) – 1 cup
Red Kidney Beans – 2 tablespoon
Ginger, grated – 2 tablespoon
Garlic, chopped – 1 tablespoon
Onion, chopped – 1 large
Tomato, pureed – 2 nos.
Green Chillies, chopped – 2 nos.
Red Chilli Powder – 1 teaspoon
Bay Leaves – 2 nos.
Cloves – 5-6 nos.
Big Cardamom – 1 no.
Kasuri Methi – 1 teaspoon
Malai – ¼ cup
Milk – ¼ cup
Garam Masala Powder – 1 teaspoon
Desi Ghee – 4 tablespoon
Jeera – 1 tablespoon
Hing – ⅛ teaspoon
Coriander leaves – 3 tablespoon
Ginger, cut into thin strips – ½ tablespoon
Salt to taste

Method
• Mix urad dal and rajma and soak it overnight.
• Cook mixed dal with ginger, garlic, green chillies and salt in a pressure cooker for 4-5 whistles.
• Remove it from gas stove and let it cool.
• Open the cooker. Mix water and cook it on a low flame for 1 – 1 ½ hr. stirring occasionally.
• Heat desi ghee in a pan. Add hing, jeera, tej patta, cloves and saute for ½ min.
• Add chopped onion and saute till it becomes translucent.
• Add pureed tomatoes, kasuri methi and red chilli powder.
• Cook it until ghee separates.
• Add milk and malai and cook it on low flame while stirring continuously.
• When it starts boiling transfer tadka in dal and mix well. Adjust consistency with water.
• Cook it for another 15 – 20 min. until it becomes smooth.
• Add garam masala powder and transfer it in serving bowl.
• Garnish with chopped coriander leaves, ginger strips and white butter.
• Serve with laccha paratha or tandoori roti.

Aam Panna Concentrate

By Ranju | June 3, 2017

Time To Cook	Serving	Measures
Preparation Time = 15 mins. Cooking Time = 15 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Raw Mangoes – ½ Kg.
Sugar – ½ kg.
Black salt – 2 teaspoon
Roasted jeera powder – 2 teaspoon
Black pepper – 1 teaspoon
Mint leaves – 1 cup
Salt to taste

Method
For Concentrate
• Make sugar syrup with 1 cup water. Cook on low flame till sugar dissolves.
• Peel and cut mangoes. Separate seeds and skin.
• Take the pulp and pressure cook it with little water till 2 whistles.
• Let it settle. Open the pressure cooker.
• Put mango pulp in mixer jar. Put all the remaining ingredients.
• Add churn it.
• Add little water. Sieve it.
• Cook it for 10 mins.
• Let it cool. Strain it and keep in a bottle or a jar in a refrigerator.
For Drink
• Take 2-3 tablespoon concentrate in a glass.
• Mix cold water and ice. Serve chilled.
• Garnish with mint leaves.
• You can keep the concentrate for upto 1 week in refrigerator.

Tandoori Aloo Paratha

By Ranju | June 3, 2017

Time To Cook	Serving	Measures
Preparation Time = 20 mins. Cooking Time = 25 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
For dough
Wheat flour – 2 cup
Refined oil – 1 tablespoon
Water for kneading.
Salt to taste.
For stuffing
Potatoes, boiled – ½ kg
Onion, chopped – 1 no.
Garlic, chopped – ½ teaspoon
Ginger, chopped – 1 teaspoon
Green chilli, chopped – 1 tablespoon
Red chilli powder – 1 teaspoon
Garam masala powder – 1 teaspoon
Jeera – 1 teaspoon
Ajwain – 1 teaspoon
White till – 1 teaspoon
Ground anardana – ½ teaspoon
Coriander leaves, chopped – ¼ cup
Kasuri methi – 1 teaspoon
Salt to taste
For serving
Butter – 3 tablespoon
Dahi – 2 cup
Mango pickle as per liking

Method
For dough
• Knead atta with little oil, salt and sufficient water.
• Make a soft dough.
• Cover it.
• Keep it for 15 mins
For stuffing
• Boil potatoes. Peel and mash them with potato masher properly.
• In a deep bowl put potatoes and add all ingredients for stuffing.
• Mix well. Taste the mixture. If you need you can add more masala according to your taste.
For rolling
• Divide dough in 8 equal portions. Make round balls. Dust them with wheat flour.
• Flatten each ball and shape them into 3” disc with rolling pin in such a way that the edges are thinner than the centre.
• Place the potato stuffing in the centre. And, seal the edges.
• Roll the stuffed balls into rotis.

Apply little water with hand on the upper side of the rotis for shinning.
Place the rotis in electric or gas tandoor. Cook on the medium heat on both sides till it is done.
Serve it with butter and dahi. You can serve mango pickle with it.
Note – parathas can be made on tava with little ghee or oil.