Crispy Arbi Fry(Chamagadda fry)

Arbi, also known by various aliases as arvi and taro and colacassia, is a root vegetable.Experiments with Cooking.I just love this stuff!! It's too bad we can only get it a few months out of the year In fact, it is the root of the plant whose giant leaves are used to make those delicious savory rolls called patra or alu wadi.A word of caution: the juices released when arbi is peeled can be slightly irritating to the skin, so one might want to wear food-prep gloves or coat the hands with some oil at the very least.

Ingredients:
1Lb Chamagadda

1 Onion

1tsp Mustard seeds

1tsp Cumin seeds

1stp Urad dal

10-15 Curry leaves

1tsp Coriander powder

1tsp Ginger garlic paste

5-6 Green chilies

1/4tsp Turmeric powder

Salt to taste

Chili powder to taste

Procedure:
Boil arbi till they are well cooked, drain and cool, peel the skin off and cut them into bite size pieces.Fry in medium hot oil till the color is golden brown and crispy.

In a pan add 4-5tsps oil and when it is hot add urad dal and fry till it is golden brown then add mustard seeds and cumin seeds, after they splutter add curry leaves, green chilies and chopped onions and fry them till golden brown.

Add ginger garlic paste, turmeric and add the fried arbi pieces to this. Fry them in medium flame after a while add salt, coriander powder and chili powder.

Fry for 5-10 minutes and crispy chamagadda fry is ready to eat.It goes extremely well with sambhar rice or rasam rice.

Dal makhani recipe

Dal makhani is a delicacy from Punjab.Traditionally lentils and beans are generally soaked overnight and gently simmered on low heat along with ginger, garlic and a few other spices .These are then combined with a tangy masala base which includes onions, tomatoes (chopped or puree).Dollops of fresh cream and butter lend the rich finishing touch. It is garnished with finely chopped coriander leaves and fresh cream. It is a sumptuous meal and a staple diet in Punjab and most of Northern India. It is commonly eaten with roti or rice.Dal Makhani takes longer to cook than the split dals, but the result is worth it.

Ingredients:
1 cup whole urad or black gram lentil
1/3 cup kidney beans (Rajma)
1 tbs grated ginger
2 tsp coarsely ground fennel seeds
Red chilli powder (accord to taste)
1 tsp. turmeric powder
3-4 tbs. ghee or clarified butter or oil
1 tsp. cumin seeds
A large pinch of hing (Asafoetida)
1 tbsp minced ginger & garlic
1 medium onion (thinly chopped, optional)
2-3 medium tomatoes, finely chopped
1/2 tsp. Garam Masala
1/2 cup fresh cream.
2 tbs. chopped coriander leaves (optional)
Salt to taste
5-6 cups water (to cook dal)

Procedure:
Wash and soak black urad whole and rajma overnight.Cook the soaked dal and rajma in 5-6 cups of water with salt, red chili powder, fennel seeds powder, turmeric, and grated ginger till dal and rajma are done/soft ( I pressure cooker for 10-12 whistles).

Lightly mash dal and rajma mixture, keep aside. Heat oil or butter in a thick bottomed pan. Add cumin seeds and hing, let it crackle.

Add ginger, garlic, chopped onions, and cook till light golden brown in color. Add garam masala and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala.

Add mashed dal and rajma to this mixture and little water ( desired consistency). Correct seasoning, and simmer at very slow flame for 15-20 minutes.

Add fresh cream and let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving.

Butter Paneer Masala

Every Indian loves paneer, whether it's marinated, grilled, minced or used to make a creamy rich gravy like this Paneer Masala! Paneer, also known as Indian Cottage cheese, never fails to dazzle.Butter Paneer Masala, a bright orange-colored smooth,creamy and light buttery flavored North Indian fare, is one of the most popular main course food items in Indian restaurants.Cooked in a mildly spicy and aromatic tomato, butter and creamy onion sauce, topped with fresh ginger and coriander, its a delicacy you won't be able to resist! If you are looking for a rich and festive paneer recipe to entertain friends, look no further - this Butter Paneer Masala will surely leave a lasting impression!

Ingredients:
3 big tomatoes - pureed
250 gms paneer - cubed
2 big onions(blanch for 10 mts and puree)
1 bay leaf
2 cloves
1 tbsp ginger-garlic paste
1 tsp red chilli powder
3 tbsps cashewnut paste
1/2 tsp turmeric powder
1 tsp dhania powder (dry coriander powder)
1/2 tsp kasuri methi (dry fenugreek leaves)
1 tsp tandoori masala (optional for color)
2 tsp garam masala powder
salt and lemon juice - to taste
3 tbsp butter
3 tbsp fresh cream
fresh coriander - chopped for garnish

Procedure:
Take 1 tbsp of ghee, heat in a pan for 2 mins, the saute the paneer cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.

Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins.

Add tomato puree, crushed kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.

Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.

Garnish with coriander leaves. Serve the Butter Paneer Masala with any bread of your choice, pulao or simply jeera rice.

Malai kulfi video

Kulfi is an exquisite Indian ice-cream with a rich and creamy texture. Unlike a typical ice-cream which is whipped till airy, kulfi is dense and solid in form. It is prepared by boiling down whole milk till it reduces to one-third of its original volume, adding sugar and some thickening agent and incorporating the desired flavour and freezing it.A fuss free, easy to make kulfi recipe. You won't have to slave in the kitchen for hours to reduce the milk. The condensed milk and milk powder thicken it and gives it a delicious creamy consistency.