My Recipe Book
My Recipe Book
Welcome to my collection of recipes! Choose a recipe below:
[Masala Dosa]
[Paneer Butter Masala]
[Gulab Jamun]
Masala Dosa
Masala dosa is a famous South Indian dish made with rice-and-urad-dal batter and a spicy potato filling. It is crispy on the outside and soft on the inside.
Ingredients
- Rice batter (prepared) - about 2 cups
- Potatoes - 3 medium, boiled and mashed
- Onion - 1 medium, finely chopped
- Oil - 3 tablespoons
- Spices and aromatics:
- Mustard seeds - 1 tsp
- Curry leaves - a sprig
- Green chilies - 2, chopped
- Turmeric powder - 1/2 tsp
- Salt to taste
Cooking Steps
- Heat oil in a pan and add mustard seeds until they splutter.
- Add curry leaves, green chilies and chopped onion; sauté until translucent.
- Add turmeric and the mashed potatoes; mix and season with salt. Cook for 3-4 minutes.
- Heat a griddle, pour and spread a ladle of rice batter thinly to form a dosa.
- Place some potato filling on the dosa, fold/roll and serve hot with chutney and sambar.
- Repeat for remaining batter and filling.
Cooking Terms
- Sauté
- Cooking quickly in a small amount of oil over relatively high heat.
- Garnish
- Decorating a dish with herbs, spices or small edible items for appearance and flavor.
- Griddle
- A flat pan used to cook dosa or pancakes evenly.
Paneer Butter Masala
Paneer Butter Masala is a creamy, mildly spiced North Indian curry featuring cubes of paneer in a rich tomato-butter gravy.
Ingredients
- Paneer - 250 g, cut into cubes
- Tomatoes - 4 medium, pureed
- Butter - 3 tablespoons
- Onion - 1 small, finely chopped
- Spice mix:
- Garam masala - 1/2 tsp
- Chili powder - 1 tsp (adjust)
- Coriander powder - 1 tsp
- Fresh cream - 3 tablespoons
- Salt to taste
Cooking Steps
- Lightly fry or sear paneer cubes in a little butter until golden; set aside.
- Melt butter in a pan, sauté onions until soft and lightly brown.
- Add tomato puree and cook until the oil separates from the masala.
- Stir in the spice mix and simmer for a few minutes to blend flavors.
- Add paneer cubes, pour in cream, simmer gently for 3–4 minutes and adjust seasoning.
- Garnish with a swirl of cream and serve with naan or rice.
Cooking Terms
- Simmer
- Cooking slowly at low temperature so that liquids are just below boiling.
- Puree
- Blending ingredients into a smooth paste or liquid.
- Reduce
- Evaporating liquid to thicken and concentrate flavors.
Gulab Jamun
Gulab Jamun is a beloved South Asian dessert made from milk solids (khoya) or milk powder, shaped into balls, fried and soaked in fragrant sugar syrup.
Ingredients
- Khoya (milk solids) or milk powder - 250 g
- Maida (all-purpose flour) - 2 tbsp
- Baking powder - a pinch
- Milk - as required to form a soft dough (about 2–3 tbsp)
- Sugar syrup:
- Sugar - 2 cups
- Water - 1 1/2 cups
- Cardamom - 3–4 pods, crushed
- Rose water - 1 tsp (optional)
- Oil or ghee for deep frying
Cooking Steps
- Prepare sugar syrup by boiling sugar and water until slightly sticky; add crushed cardamom and rose water, keep warm.
- Combine khoya, maida and baking powder; add milk little by little to form a smooth, soft dough.
- Divide and roll the dough into small, crack-free balls.
- Heat oil/ghee to medium heat and deep fry the balls until golden brown on all sides.
- Remove and immediately transfer the fried balls into warm sugar syrup; soak for at least 30 minutes.
- Serve warm or at room temperature, garnished with chopped nuts if desired.
Cooking Terms
- Knead
- Working the dough with hands to develop a uniform texture and structure.
- Syrup
- A sugar-and-water mixture cooked to a desired consistency for soaking or glazing.
- Soak
- Allowing food to sit in a liquid so it absorbs flavor and moisture.