Cook Without Book

Masaledaar Parantha The name says it all – you can eat this parantha by itelf. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  20-25 minutes   Category:  Veg Ingredients • Wheat flour 3 cups + for dusting • Gram flour (besan) 1 cup • Red chilli powder 1/2 teaspoon + for sprinkling • Coriander powder 1 teaspoon • Garam masala powder 1/2 teaspoon • Dried mango powder 1/2 teaspoon • Turmeric powder a pinch • Salt to taste • Green chillies,finely chopped 2-3 • Ghee as required • Carom seeds (ajwain) 1/2 teaspoon • Cumin seeds 1/2 teaspoon Method 1. Mix together wheat flour and gram flour in a bowl. Add red chilli powder, coriander powder, garam masala powder, dried mango powder, turmeric powder and salt. Add sufficient water and knead into dough. 2. Heat a non stick tawa. 3. Divide the dough into equal portions and shape them into balls. Dust each ball with a little dry f...

Gujiya Curry Savoury gujiyas served in a spicy gravy. Cooking Time: Servings:  4   Preparation Time:   Category:  Veg Ingredients FOR COVERING • Refined flour (maida) 100 grams • Salt to taste • Ghee 1 1/2 tablespoons • Carom seeds (ajwain) 1/2 teaspoon • Oil to deep fry For stuffing and gravy • Oil 2 tablespoons • Asafoetida a pinch • Cumin seeds 1 teaspoon • Coriander seeds,crushed 1 teaspoon • Green chillies,chopped 3 • Ginger,finely chopped 1 tablespoon • Crushed black peppercorns 1 teaspoon • Onion ,finely chopped 1 medium • Red chilli powder 1 teaspoon • Turmeric powder 1/4 teaspoon • Coriander powder 1 tablespoon • Dried mango powder 1 teaspoon • Frozen green peas,crushed 1/2 cup • Potatoes,boiled, peeled and mashed 6-8 medium • Salt to taste Juice of ½ lemon • Fresh coriander leaves,finely chopped 1 tablespoon Method To make the covering,...

Gatte Aur Tomato Ka Pulao Tomatoes add a new dimension to these flavourful gatte ka pulao. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients Gatte • Gram flour (besan) 1 cup • Yogurt 2 tablespoons • Salt to taste • Baking soda a pinch • Ginger,chopped 1/2 teaspoon • Red chilli powder 1/4 teaspoon • Garam masala powder 1/4 teaspoon • Asafoetida a pinch • Ghee 1 tablespoon • Fresh mint leaves a few Pulao • Tomato,chopped 1 medium • Basmati rice,soaked 1 1/2 cups • Ghee 3 teaspoons • Cinnamon 2 stick • Green cardamoms 3-4 • Black cardamom 1 • Cloves 3-4 • Cumin seeds 1 teaspoon • Bay leaf 1 • Ginger 1 inch piece • Garlic 3-4 cloves • Coriander powder 2 tablespoons • Red chilli powder 2 tablespoons • Turmeric powder 1/4 teaspoon Method To make gatte, place gram flour in a bowl,...

Carrot Kheer Carrot kheer flavoured with cardamom powder and screwpine water. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients • Carrots,peeled and grated 250 grams • Ghee 3 tablespoons • Cashewnuts 15 • Milk 5 cups • Sugar 1/2 cup • Green cardamom powder 1/2 teaspoon • Screw pine (kewda) water 1 teaspoon Method Heat the ghee in a non-stick pan, add the cashewnuts and sauté till lightly browned. Drain and set aside. Add the grated carrots in the same pan and saute for two to three minutes and set aside. Bring the milk to a boil in a deep non-stick pan and simmer till it is reduced to three-fourth its original quantity. Add the sautéed carrots and mix well. Add the sugar, mix well and cook till the sugar dissolves and the mixture thickens slightly. Add the cardamom powder and screwpine water and mix well. Pour into four individual serving bowls, g...

Palak Aur Matar Ki Kachori Palak dough stuffed with green pea mixture, shaped into kachoris and deep fried. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg Ingredients • Spinach puree 3 tablespoons • Green peas 1 cup • Refined flour (maida) 1 1/2 cups • Ghee 1 1/2 tablespoons • Carom seeds (ajwain) 1/4 teaspoon • Salt to taste • Oil 2 tablespons + for deep-frying • Asafoetida a pinch • Ginger,finely chopped 2 inch piece • Green chillies,finely chopped 2 • Fennel seeds (saunf) 1 teaspoon • Fresh mint leaves,finely chopped 2 tablespoons Method Knead maida, ghee, ajwain, palak purée and salt with sufficient water into a dough. Heat 2 tbsps oil in a non stick pan, add asafoetida, ginger, green chillies and fennel seeds and sauté.Add peas, salt and mint leaves. Mix well, cool and grind to a coarse mixture. Transfer into a bowl. Divide the dough...

                                 Kala Jamun Black is beautiful as you will see when you fry regular gulab jamun till they turn a fierce black, but lose none of their sumptuous charm! Cooking Time:  30-40 minutes Servings:  4   Preparation Time:  20-30 minutes   Category:  Veg Ingredients • Hariyali khoya/mawa 3/4 cup • Paneer (cottage cheese) 1/2 cup • Refined flour (maida) 3 1/2 tablespoons • Cornflour/ corn starch 3 1/2 tablespoons • Sugar 1 1/2 cups • Milk 1 tablespoon • Green cardamom powder 1/4 teaspoon • Ghee to deep fry • Silver warq as required Method Grate the khoya and cottage cheese separately and mix. Add the refined flour and cornflour, and knead well till smooth. Divide into twenty-five equal portions. Take each portion in your palm, press and roll into a smooth ball. Ensure there are no crac...

Jau ki Kheer Barley kheer made special with rooh afza. Cooking Time:  20-25 minutes Servings:  4   Preparation Time:  20-25 minutes   Category:  Veg Ingredients • Barley,soaked 1 cup • Milk 4 cups • Ghee 1 teaspoon • Almonds 3 tablespoons + for garnishing • Khoya/mawa,grated 1/2 cup • Sugar 5 tablespoons • Green cardamom powder a pinch • Rooh Afza 2 tablespoons Method Heat ghee in a non stick pan, add 3 tbsps almond slivers and sauté for a minute. Add barley and milk, mix and let it come to a boil. Cover and cook for 20-25 minutes, stirring at intervals, till the barley is completely cooked. Add khoya, sugar and cardamom powder and mix till sugar dissolves. Cook till the kheer comes to a boil.Switch off the heat, add rooh afza and mix well. Cool and transfer into a serving bowl. Garnish with almond slivers and serve chilled.

Aloo and Capsicum Parantha Masaledar aloo and capsicum stuffed paranthas. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg Ingredients • Potatoes,boiled, peeled and mashed 2 medium • Green capsicum,chopped 1 • Whole wheat flour (atta) 3 cups • Salt to taste • Onion ,chopped 1 medium • Ginger,chopped 1 teaspoon • Green chillies,chopped 1 teaspoon • Coriander powder 1 teaspoon • Red chilli powder 1/2 teaspoon • Dried mango powder 1 teaspoon • Carom seeds (ajwain) 1/2 teaspoon • Fresh coriander leaves,chopped 2 tablespoons • Pure ghee as required Method Sieve flour and into a bowl. Slowly add three-fourth cup of water and knead into soft dough. Cover with a damp cloth and set aside for fifteen minutes. Heat oil in a non-stick pan, add onions and sauté till light brown. Add ginger, green chillies, coriander powder, red chilli powder, dr...

Akhrot Kaju Sheera Cashew nuts enhance the taste and consistency of this quick-to-make walnut sheera. Preparation Time:  10 mins Cooking Time:  12 mins Makes 4 servings Ingredients 1 cup   walnuts (akhrot)  , coarsely powdered 1/4 cup   broken cashewnuts (kaju) 1 tbsp   ghee For The Sugar Syrup 1/4 cup   sugar For The Garnish 2 tbsp   pistachio slivers Method   For the sugar syrup Combine the sugar and ¼ cup water in a broad non-stick pan and cook on a slow flame for approx. 2 to 3 minutes, stirring continuously. Remove from the flame and keep aside to cool. How to proceed Heat the ghee in a non-stick pan. Add the walnuts, mix well and sauté on a slow flame for approx. 4 to 5 minutes, till it is light brown in colour, stirring continuously. Add the prepared sugar syrup, mix well and cook on a medium flame for 2 to 3 minutes, stirring continuously. Serve immediately garnished with pistachio slivers.

                        Shahi Navratna Korma                                                       A mouthwatering, rich, creamy indian vegetable. . Straight from the royal palaces of jaipur. A hit in parties and full of vegetables. . . Taste, looks and nutrition. . All in one! Preparation Time:  10 mins Cooking Time:  10 mins Makes 4 to 5 servings Ingredients 2   chopped carrots 1 cup   chopped french beans 1/2 cup   chopped potatoes 1 cup   chopped cauliflower 2 tbsp   poppy seeds (khus-khus) 5 tbsp   cashewnuts (kaju) 4 to 5   bayleaves (tejpatta) 2   whole dry kashmiri red chillies 2 tbsp  fresh  cream 1 tsp   turmeric powder (haldi) 1 tsp   coriander (dhania) powder 1 tsp   sugar 1 tsp   saffron (kes...

Sweet Rice Try this simple version of the popular meetha chawal. You do not need to prepare any syrup for this version of sweet rice, as the rice and sugar are cooked together. With the addition of saffron, cinnamon, cloves and bayleaves, a sweet, spicy aroma fills the whole house kindling everybody’s appetite! Preparation Time:  5 mins Cooking Time:  6 mins Makes 6 servings Ingredients 7 cups   cooked rice (chawal) 1 1/2 cups   sugar 4 tbsp   ghee 50   cinnamon (dalchini) 2   cloves (laung / lavang) 2   bayleaves (tejpatta) 2  pinches of  saffron (kesar) strands  dissolved in 2 tbsp warm  milk a few drops of  saffron colour For The Garnish 1 tsp   almond (badam) sli vers    1 tsp   pistachio slivers Method Combine the rice and sugar in a bowl, mix well and keep aside. Heat the ghee in a broad non-stick pan, add the cinnamon, cloves and bayleaves and sauté on a mediu...