Travel Inspiration Style 01

Palak Paneer Palak Paneer is a north Indian dish , especially made in Dhabas .Dhabas are mini restaurant on the highway especially found in the north of India the best ones being in Punjab. According to nutritionists Palak and Paneer is an excellent combination of proteins and vitamins. It is also an extremely tasty combination. Ingredients 1 bunch Palak. 2 tomatoes large. 2 tbsp. ginger garlic paste. 1 tsp. dhania powder. 1 tsp. jeera powder. 1 onion 3 green chillies 200 g Paneer. Salt to taste. 2 tbsp. oil or butter. To garnish 1 tbsp. of cream. Methodology Blanch the spinach in hot water Keep it covered for 10 mins When done, blend it with green chillies and water to make the Palak pulp. Boil the tomatoes. Remove the skin and make tomato pulp by grinding in a mixer Heat oil/butter , put onions and when they turn brown add the ginger garlic paste Add the masalas and tomato pulp Now add the Palak pulp and salt. Cover and cook for 7-10 minutes Add the Paneer pieces and turn off the flame Garnish with cream and serve with roti.  

Halwa Poori Recipe Poori Halwa is a popular vegetarian dish. The combination of both gives a scrumptious taste to every light meal, snack or lunch. Served in small portions this duo can be largely served during occasions or festivals. Ingredients:- For making Halwa 1 Cup- Rava (semolina) 1 Cup- Sugar 1 Cup- Milk 1.5 Cup- Water 1 gram- cardamom powder Dry fruits (if preferred) Pinch- Saffron 2 tsp- Ghee (clarified butter) For making Poori 3 cups- Wheat flour 2 tsp- Oil To taste- Salt Method For Halwa- In a deep vessel, roast semolina for 2-3 minutes on low flame Add ghee and then roast again for 4 minutes on medium flame Stir the Rava well and keep it aside in a dish. Now in the same vessel, add milk, sugar and water. Add Cardamom powder, saffron and dry fruits and bring the mixture to boil on low flame. Stir the Rava continuously to avoid lumps. When the mixture forms a solid mass consider it as done and well roasted. You can use dry fruits for garnishing and then serve with hot pooris.  For Poori- In sieved flour add salt and oil. To make dough add water to knead. From the dough make small balls and make into discs measuring 8 centimeters. Deep fry them until they are golden brown. Serve with the Halwa.

  Idlis Recipe   Idli is a very famous dish in India. It is originally from South India but is made everywhere and relished by everyone. It’s a breakfast recipe edible for old age to children as it is very soft. Diet conscious people have idlis as a first on their list. Ingredients: 1 cup – split black gram 1 cup –rice 1 tsp – fenugreek seeds (optional ) Salt to taste Methodology: Soak rice, split black gram, and fenugreek seeds in lots of water. Leave it overnight. Grind the mixture and leave it to ferment for a day. It should have the consistency of a batter after grinding. Grease the idli molds and set the batter into them. Heat water in the idli cooker till it starts boiling. Steam cook for about 12-15 minutes on a high flame. Turn off the gas and leave it for 15-20 minutes as it’s difficult to remove the idlis when extremely hot. Serve it with hot sambhar.  

Dosa Sambhar Recipe   Dosa is a South Indian dish which is popular worldwide for its unique taste and the crisp feeling. It is eaten as a main course meal in most of South India. Anyone can cook this recipe with ease. It has been sold all over India in restaurants and on the roadside. Some people even sell this recipe on cycles accompanied with Sāmbhar. Now please note down the ingredients to prepare this. For Dosa: Rice- 1 cup Par boiled rice- 1 cup Black gram- ¼ cup Fenugreek seeds Soda Curd Clarified butter Some water For Sāmbhar: Fresh tamarind Sāmbhar powder Fresh onion Fresh tomatoes Fresh coriander leaves Fresh garlic cloves Pigeon peas Butter or oil Mustard seeds Salt Asafoetida Method to make Dosa: Prepare a dal and rice mixture by adding water and fenugreek seeds to it. Now grind all of them together with the help of a food processor. Do not make the mixture is not smooth. It must have some amount of grainy texture. Now add some soda to fragment it and salt for taste. Now leave the mixture for a fortnight or for at-least 8 to 10 hours. The batter must be consistent enough to cover the spoon completely. Now prepare the griddle to make the dosa. With the help of a spoon, pour the dosa mixture in the centre of the griddle in a thin oval shape. Now pour some clarified butter or oil on it. Once the color changes to golden brown, you can remove it with a spatula. Method to make  Sāmbhar: Take some toor dal with water in a pressure cooker and let the whistle sound 5 to 6 times. Grind 1 onion, 2 garlic cloves and 4 tomatoes together. Use tamarind juice to give a nice flavour with the help of water. Now add the main ingredient, Sāmbhar powder in it with all the finely chopped vegetables. Keep it on high boil, adding cooked dal and let it boil for a few minutes. Once it has come to the boil, add the onion, garlic paste to it. You also add some salt and asafoetida. Take a pan and place 2 teaspoons of ghee to it. Add mustard seeds to this pan and let them sputter Next add it to the Sāmbhar. Now garnish the Sāmbhar with fresh coriander leaves and serve it with the dosa.  

Recipe of Parantha One of the most famous dishes in North India is parantha which is loved by most of the people. When you will visit North India, you will find parantha streets everywhere around the region. This is a very popular dish which is highly popular worldwide and people from all over the world come here to enjoy it. To bring in the taste of the typical North Indian parantha, this dish is been prepared under a special process. One has to make arrangements for firewood with burning coal so that the parantha can get a smoky flavor. One can even use a griddle to prepare parantha at home. Now follow the ingredients to make this recipe: You will needs around 2 cups of wheat flour Around 2 spoons of ghee Around 1 spoon of chilli powder Water as per requirement Salt as per taste Utensils: Rolling board to make the parantha Rolling pin Method: Now mix all the ingredients given above with water to make soft dough. Leave the dough for 10 minutes. Prepare three to four balls of the dough for later use. Place the dough ball on the rolling platform and roll on it. Now apply some ghee on top of it. Fold it in a shape of a crescent and apply ghee and fold it in a triangle shape. With the help of rolling pin, roll the dough into triangle or circle. Now fry with ghee on tava and eat it with your favorite side dish.  

DUM AALOO Dum Aaloo is the most popular Kashmiri potato recipe which is well known for its appetizing flavor. This dish is popular all across the world. This dish has originated from Kashmir and is prepared almost in every household in India. Dum Aaloo tastes excellent served with chapattis, Nan or parantha. So let us learn how to prepare this delicious dish in following recipe. Ingredients: Baby small potatoes – 10 nos. Take 3 tablespoon of mustard oil Two tablespoons of tomato puree Half teaspoon of sugar One large onion sliced Two large cloves of garlic Cashewnuts – 6 Salt as per taste Half a teaspoon of turmeric powder Half a teaspoon paprika chilli powder Half a teaspoon of garam masala – this you can get ready made from the market Preparation method Take a heavy bottom pan and heat the oil. Let the oil be hot enough so that you can easily fry the ingredients Now fry the sliced onions until they are golden brown. Remove them and keep them aside Next fry the baby potatoes until they are brown; now remove them and keep it aside Grind the fried brown onions and the garlic into a fine paste and add to the hot oil Next add all the masalas such as turmeric powder, chilli powder, salt, sugar and garam masala along with a bit of sugar These masalas have to be fried on a low flame for some time until the oil leaves the sides of the gravy. Now add tomato puree, cashew paste and let is simmer for some time. Serve hot with roti or rice.