ACHAARI GOBHI

INGREDIENTS:

1. 1 Medium cauliflower

2. 11/2 Tablespoon mustard oil

3. 1/2 Teaspoon mustard seeds (Buy here)

4. 1/2 Teaspoon cumin seeds (Buy here )

5. 1/4 Teaspoon fenugreek seeds (Buy here)

6. 1/2 Teaspoon fennel seeds (Buy here )

7. 1/4 Teaspoon onion seeds/kalonji/nigella seeds (Buy here )

8. 1 Teaspoon coriender seeds (Buy here )

9. 1/4 Teaspoon asafoetida powder (Buy here )

10. 1/2 Teaspoon turmeric powder (Buy here )

11. 1 Medium onion chopped

12. 1 Teaspoon ginger paste

13. 1 Teaspoon garlic paste

14. 3 Green chillies, chopped

15. Salt to taste

16. 3/4 cup skimmed milk yogurt

STEPS TO FOLLOW:

1. Separate the cauliflower into large florets

2. Heat the mustard oil to smoking point in a non-stick kadai (Buy here )

3. Add the mustard seeds, cumin seeds, crushed coriender seeds and asfoetida, and saute till they begin to change colour

4. Add the onion and saute till translucent. Add the ginger paste, garlic paste and green chillies and saute till the onion turns light brown

5. Add the cauliflower and salt and saute over medium heat till brown

6. Add turmeric powder and one cup of water and cook, covered,for ten to fifteen minutes, or till cooked

7. Add the yogurt and continue to cook till the water evaporates and the gravy coats the cauliflower

8. Serve hot

SOONTH AND PIPARAMUL KI GOLI

This goli helps in cold, cough and fever. Also very useful in winter season to fight some common ailments.
Preparation time: 10 minutes.
INGREDIENTS
1. 50 Grams dried ginger powder (soonth powder) (Buy here)
2. 50 Grams dried piparamul powder (Buy here)
3. 50 Grams powdered sugar (peethi shakkar) (Buy here)
4. Ghee as per use (Buy here)
STEPS TO FOLLOW
1. Mix soonth, piparamul and sugar powder well.
2. Add warm ghee in it.
3. Mix all the ingredients.
4. Add ghee until it makes a smooth paste.
5. After mixing , make small normal size round golis from the paste.

CABBAGE THOREN

INGREDIENTS:
1. 1 medium cabbage, finely shreded
2. 3 dry red chillies (Buy here)
3. 1 tsp cumin seeds (Buy here)
4. 2 clove garlic
5. 1 small onion chopped
6. 1 cup greated coconut (Buy here)
7. 1 1/2 tsp salt
8. 1/2 tsp turmeric powder (Buy here)
9. 1 tbsp coconut oil (Buy here)
10. 1/2 tsp mustard seeds (Buy here)
11. 1 tsp black gram dal (Buy here)
12. 6-7 dry curry leaves (Buy here)
13. 1 small onion finely sliced
14. salt to taste
STEPS TP FOLLOW
1. coarsely grind the chillies, cumin seeds, garlic and onion.
2. add coconut and turmeric and crush so that it mixes with the coarsely ground ingredients.
3. put cabbage in a pan.
4. make a well in the center and the ground ingredients.
5. cover it with a little cabbage.
6. sprinkle three tbsps of water, add salt and cover the pan .
7. cook over moderate heat for five minutes.
8. stir well and remove.
9. heat oil.
10. add mustard seeds and black gram dal.
11. when mustard seeds sputter add curry leaves and onion.
12. brown the onion slices.
13. pour over the cooked cabbage.
14. stir well and serve with rice or chapatis.

BUTTER CHAKLI

INGREDIENTS
1. 250g Rice flour (Buy here)
2. 2 and 1/2 Tbsps Butter
3. 3 Tbsps Sesame seeds (Til) (Buy here)
4. 2 Tsps Green Chilly- Ginger paste
5.3 Tsps Yoghurt
6. 1 Tsp Red Chilly Powder (Buy here)
7. Oil ( For frying)
8. Salt ( As per taste)
STEPS TO FOLLOW
1. Mix together rice flour, butter, sesame seeds, chilly-ginger paste, yoghurt and salt and make a soft dough using water.
2. Grease the Kitchen Press (Buy here) using oil.
3. Fill the Kitchen Press with the dough and make spiral shaped chaklis on a plastic sheet.
4. Deep fry till golden brown over medium flame.

BAALUSHAHI

INGREDIENTS
For Baalushahi Balls:
1. 250g Maida (Buy here)
2. 4 Tbsp Yoghurt
3. 100g warm Ghee (To mix in the baalushahi dough) (Buy here)
4. Ghee ( for frying) (Buy here)
For the Syrup:
1. 1 and1/2 cups Sugar
2. Cardamom powder (Buy here)
3. Water
STEPS TO FOLLOW
1. Dissolve sugar in water and heat it till a two-string syrup is prepared.
2. Mix all the ingredients for baalushahi balls and prepare a dough using yoghurt.
3. Cover this dough with a muslin cloth and set aside for 10 minutes.
4. Make small balls of this dough n slightly flatten them.
5. Fry these balls on low flame.
6. Soak these balls in the sugar syrup for 15 minutes and serve.

HOT MASALA TEA ( For four cups)

INGREDIENTS
1. 2 Cups water
2. 2 Cups milk
3. 4 tsp sugar
4. 3 tsp tea powder (Buy now)
5. 1/2 tsp Everest tea masala (Buy here)
OR
Powder together following items
1. 2 inch piece of dry ginger (Buy here)
2. 4 cardamoms (Buy here)
3. 4 cloves (Buy here )
Take 1/2 tsp from above mixture.

STEPS TO FOLLOW
1. Take water in a pan
2. Add sugar, tea powder and tea masala
3. After boiling the water add milk
4. Again bring to boil
5. Strain it with strainer (Buy here )
6. Serve hot

MIXED VEGETABLE CURRY

INGREDIENTS
1. 1Tbsp coconut oil (Buy here)
2. 1Cup grated coconut (Buy here)
3. 1 Tbsp coriander seeds (Buy here)
4. 1 Tsp cumin seeds (Buy here)
5. 3 Tsp poppy seeds (Buy here)
6. 6 Black pepper corns (Buy here)
7. 3 Cloves (Buy here)
8. 1 5cm piece cinnamon (Buy here)
9. 6 dry red chillies (Buy here)
10. 6 Cloves garlic
11. 1 Medium onion sliced

FOR THE CURRY
1. 2 Medium potatoes diced
2. 2 Medium carrots diced
3. 2 French beans diced
4. 1/2 Cup shelled peas
5. 1 Cup cauliflower pieces
6. 2 Tbsp coconut oil
7. 1 Tsp mustard seeds (Buy here)
8. 2 Medium tomatoes blanched and chopped
9. Salt to taste

STEPS TO FOLLOW : FOR THE MASALA
1. Heat coconut oil and roast all the ingredients together for five minutes
2. Grind to a smooth paste in a grinder with a little water

FOR THE CURRY
1. Boil the vegetables in salted water
2. Heat oil and add mustard seeds
3. When they sputter add the masala and fry for another two minutes
4. Add the tomatoes and fry for another two minutes
5. Then add the boiled vegetables and one cup water
6. Simmer for five minutes
7. Serve hot

PANEER PULAV

PANEER PULAV

INGREDIENTS
1. 200 Grams paneer
2. 1/4 cup ghee for deep frying (Buy Here)
3. 2 bay leaves (Buy Here)
4. 6 cloves (Buy Here)
5. 8 cardamoms (Buy Here)
6. 3 cm. piece cinnamon (Buy Here)
7. 2 cups basmati rice (Buy Here)
8. 4 cups water
9. salt to taste
TO BE GROUND INTO A PASTE
1. 2 onions
2. 6 cloves of garlic
3. 3 cm. piece ginger

Grind onion, garlic and ginger with a little water.

STEPS TO FOLLOW
1. cut paneer into diamond shaped pieces and deep fry till golden brown.
2. set aside
3. heat 1/4 cup ghee and fry the ground paste till light brown
4. add bay leaves, cloves, cardamoms and cinnamon
5. fry for a minute
6. add rice and fry until all the rice is coated with ghee and masala
7. add water and salt
8. when the water boils add paneer pieces
9. turn heat to lowest point and cook till all the water is absorbed.

Aloo Dum

INGREDIENTS

1. 16 small potatoes.
2. 2 medium onions.
3. 6 cloves garlic.
4. 1 3 cm piece ginger.
5. 4 tbsps ghee. (Buy Here)
6. 1 tsp cumin seeds. (Buy Here)
7. 2 bay leaves. (Buy Here)
8. 2 cardamoms. (Buy Here)
9. 3 medium tomatoes blanched and chopped.
10. 3 tbsps tomato ketchup.
11. 1 tsp chilli powder. (Buy Here)
12. 1 tsp cumin powder. (Buy Here)
13. 1 tsp sugar.
14. 2 tsp salt.

STEPS TO FOLLOW

1. Boil potatoes.
2. Peel and set aside.
3. Grind onion, ginger & garlic.
4. Heat ghee in a pan.
5. Add cumin seeds, bay leaves & cardamoms.
6. Fry for 30 seconds.
7. Add the ground paste & over medium heat, fry till it gets brown.
8. Add tomatoes, chilli powder & cumin powder.
9. Fry until the tomatoes turn to pulp.
10. Add ketchup, sugar, salt & potatoes.
11. Toss gently till well coated with masala.
12. Serve hot with paranthas or bread.

Cauliflower Masala

INGREDIENTS

1. 1 cup grated coconut. (Buy Here)
2. 1 cup coriander leaves.
3. 3 cm. piece ginger.
4. 4 cloves garlic.
5. 6 green chillies.
6. 1 tbsp tamarind. (Buy here)
7. 1 tsp chilly powder. (Buy Here)
8. 1 tsp coriander powder. (Buy Here)
9. 1 tbsp vinegar.
10. 2 tsp salt.

FOR THE CAULIFLOWER

1. 1 Large cauliflower.
2. 2 tbsp salt.
3. 1 Cup grated coconut.
4. 1/2 Cup blanched and chopped tomato.
5. 2 tbsp Ghee. (Buy Here)
6. 1 Large onion, finely chopped.

STEPS TO FOLLOW

For the masala: Grind to a paste with a little water.

For the cauliflower:
1. Soak the coconut in 1 1/2 cups warm water and extract milk.
2. Boil the whole cauliflower in salted water for 10 minutes or until stems are cooked.
3. Drain water.
4. Grease a deep casserole dish.
5. Put the cauliflower in it.
6. Stuff half the ground masala in between the flowerettes.
7. Mix the other half of the masala with the coconut milk.
8. Heat ghee and fry the onion till transparent. Add tomatoes and fry for one minute.
9. add the coconut milk mixture.
10. Stir well and remove from fire.
11. Pour over the cauliflower.
12. Bake at 200 degrees C for 30_35 minutes.

The Big Indian Store - Teaching the use of Ingredients

Providing you with the Indian Spices and Groceries is not the only motto.

Our aim is to not only give you the best spices but also a know how how to use them to make a best meal .

A best meal is made when the food has been prepared using the right method using the right amount of spices and cooked for a optimum amount of time.

You may want to know many recipes and their mode of prepartion and all that goes into it to make it a grand success.

Our chef at The Big Indian Store Mrs. Nalini Mishra who has an exquisite experience of cooking for past 30 years hails from Luckhnow - The heart of Indian Cuisine.

We will have you sent a perfect recipe for any occasion.

You can visit our vast store of Indian Spices.

We plan to publish simple, easy to use Indian recipes for your use. Easy to make and healthy, good to eat..

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We will send you the required spices to you along with the best reasonable price.

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