Bengfort.com

Our Guest Recipe Poster- Ranjana... and me.

A big thanks to our special guest recipe contributor on Bengfort.com- Ranjana Sharma. Ranjana, or Rani as we call her at school, is a classmate of mine at NDSU. Not only is she a skilled computer scientist, chemist, polymer-magician, teacher, and student, but she is also an amazing cook! This is probably due to the fact that she has over 90 graduate degrees, most of which are chemical related, and she can therefore explain the mysterious molecular magic of masala.

Born in Madhya Pradesh (Central India), she is an expert roti maker. However, as her father was in a transferable job, she didn’t grow up in one place in India. Even though she traveled all over India’s varying cuisine geography, she was delighted to find that our own Guyana Cookbook had such similar recipes to her own “home style” food.

I was super lucky to be assigned the same office as her, because as soon as she discovered the Guyana Cookbook, she was determined to feed me her distinct version of Indian cooking to see how well it compared. After a semester of mostly taco bell, subway, and absolutely nothing spicy in North Dakota, it came as a welcome relief to warm up my frozen, flooded self. For the rest of my time at North Dakota, my classmates and I were treated to feasts that could not be found anywhere else in the Midwest, feasts that were very reminiscent of home.

Shweta & I enjoying Ranjana's Cooking

It is purely my fault, that I haven’t yet asked Rani to contribute to our growing World Cookbook. I’m truly sorry that it has taken this long to get her recipes up. As Ranjana is a strict vegetarian, I’m sure that Jaci especially is going to enjoy these recipes! I’m sure the rest of you will also recognize them as you make them, either from Nanee’s cooking, from Indian restaurants, or from your friend’s Indian cooking. The one distinct thing about them, though, is that they are cooked in a home-style that you probably won’t get elsewhere, and while the dishes are recognizable, the recipes and taste is very unique.

So, Rani has already posted 9 recipes to the blog. They aren’t on the front page, because we posted them under the auspicious date December 19, 2009. However, you can find all her recipes, and future posts under her author page: http://www.bengfort.com/author/ranjana/. (Or by looking up the Indian Cooking Tag, or the World Recipes Category, etc. etc.) I’m pretty sure she is planning on gracing us with more (hopefully). But here are links to the first few:

• Chhole
• Gulab Jamun
• Halwa
• Khatta Aloo
• Masala
• Matar Paneer
• Pao Bhaji
• Rajma
• Shahi Paneer

I know the girls especially are going to be excited by the Gulab Jamun recipe! So these recipes are still a little bare, and are missing pictures and descriptions, but don’t worry, as Ranjana and I cook them, more content will be added. Enjoy!

• 300 gms Paneer/Tofu
• 1 large onion
• 1 tbsp tomato paste
• 1 tbsp tomato ketchup
• ½ cup milk
• ½ tsp shahi paneer masala
• Salt to taste
• 1 tbsp oil

Directions:

1. Heat oil in a pan.
2. Finely chop onion and fry until brown
3. Add tomato paste
4. Fry for 2 mins
5. Add tomato ketchup and milk and stir
6. Add shahi paneer masala.
7. Add Paneer/Tofu
8. Add salt.
9. Bring it to boil. Cover for 2 mins.
10. Add milk if needed. Do not add water.

Rajma Masala

Ingredients:

• One large onion
• 3 tbsp Tomato paste/puree
• ½ tsp Ginger-garlic paste
• ¾  tsp turmeric powder
• ½ tsp Red chilli Powder
• 1 tsp coriander powder
• 1 tsp dry mango (amchur) powder
• 1 tbsp Oil

Directions:

1. Grate onion ( may be in a mixer)
2. Heat oil
3. Add ginger-garlic paste.
4. Fry until brown.
5. Add grated onion
6. Fry until brown
7. Add tomato paste, turmeric, chilli, coriander and amchur powders.
8. Fry on low heat until the mixture leaves sides.
9. Masala is Ready

Note: If ginger –garlic paste is not available, peel and grate 1-2 bulbs of garlic. Fry until brown. Grate ginger and add with tomato paste.

Grated coriander leaves can be used for garnishing.

Rajma

Ingredients:

• 2 cups Rajma (Red Kidney beans)
• ½ tsp Rajma Masala
• Salt to taste

Directions:

1. Soak Rajma for 3-4 hrs
2. Boil in a pressure cooker until soft ( about 20-30 mins)
3. Add 3 tbsp of above masala.
4. Add salt
5. Boil for 5 mins
6. Add Garam masala

Note: Additional tomato paste can make Rajma tastier.

This is a common masala which can be used in many recipes. Once made, it can be stored in refrigerator up to a week and can be used as required.

Ingredients:

• One large onion
• 3 tbsp Tomato paste/puree
• ½ tsp Ginger-garlic paste
• ¾  tsp turmeric powder
• ½ tsp Red chilli Powder
• 1 tsp coriander powder
• 1 tsp dry mango (amchur) powder
• 1 tbsp Oil

Directions:

1. Grate onion ( may be in a mixer)
2. Heat oil
3. Add ginger-garlic paste.
4. Fry until brown.
5. Add grated onion
6. Fry until brown
7. Add tomato paste, turmeric, chilli, coriander and amchur powders.
8. Fry on low heat until the mixture leaves sides.
9. Masala is Ready

Note: If ginger –garlic paste is not available, peel and grate 1-2 bulbs of garlic. Fry until brown. Grate ginger and add with tomato paste.

Grated coriander leaves can be used for garnishing.

• 1 large boiled potato mashed
• Sour yogurt
• ½ tsp turmeric (haldi)
• ½ tsp red chilli powder
• 1 tbsp oil
• ½ tsp cumin (jeera)
• ½ tsp mustard seeds (rai)
• ½ tsp asafetida (hing)
• Salt to taste.

Directions:

1. Add water in sour yogurt and blend well in a mixer.
2. Heat oil in a pan (kadhai).
3. Add asafetida, cumin and mustard seeds.
4. Add potatoes, and yogurt. Mix.
5. Add turmeric powder, red chilli powder and salt.
6. Boil it for 5 mins
7. Your Aloo is ready

• 1 tbsp fine Semolina (Sooji )
• 1 tbsp Chick pea flour (Besan)
• 1 tbsp Butter or Ghee
• 2 tbsp Sugar
• 1 cup water
• 1 tbsp golden raisins
• 1 tbsp cut cashews
• 1 tsp cardamom powder
• 1 tsp coconut powder
• Any other dry fruit (Optional)

Instructions:

1. Melt butter/ghee in a pan
2. Fry sooji and besan with continuous stirring until the mixture is brown
3. Add water
4. Add sugar
5. Add Raisins
6. Boil the mixture until semi-solid
7. Remove from Heat
8. Garnish with cashews, cardamom powder, coconut powder.
9. Serve hot.

Note: Halwa can also be made using only Sooji/Besan/Atta (Wheat flour).

Syrup (Chaashni)

• 1 cup sugar
• 1 cup water

1. Bring it to boil. Boil for 2 mins

Gulab Jamun

• 3 cups non fat dry milk powder
• 1 cup all purpose flour (Maida)
• 1 tsp Baking powder
• Whipping cream
• Oil for frying.

1. Mix non-fat dry milk powder, all purpose flour and baking powder well.
2. Knead it with whipping cream to medium consistency.
3. Make small balls
4. Heat oil on low heat. (Keep it at 3 if electric range)
5. Fry the balls on low heat continuously turning them for even heating
6. Fry until evenly brown.
7. Remove from pan and put directly in the syrup made above. (the syrup should be warm to hot)
8. Leave them in syrup for 15 mins. Turn them once after 7-8 mins
9. Remove from syrup.
10. Gulab Jamuns are ready to eat.

Masala

• One large onion
• ½ tsp Ginger-garlic paste
• ½ tsp cumin seeds
• ¾  tsp turmeric powder
• ½ tsp Red chilli Powder
• 1 tsp coriander powder
• 1 tsp dry mango (amchur) powder
• 1 tbsp Oil

1. Grate onion ( may be in a mixer)
2. Heat oil
3. Add cumin seeds
4. Add ginger-garlic paste.
5. Fry until brown.
6. Add grated onion
7. Fry until brown
8. Add turmeric, chilli, coriander and amchur powders.
9. Fry on low heat for 2-3 mins.
10. Masala is Ready

Note: If ginger –garlic paste is not available, peel and grate 1-2 bulbs of garlic. Fry until brown. Grate ginger and add with tomato paste.

Chhole

• 2 cups Chick peas (Chhole)
• ½ tsp Chhole masala
• 1 cup water
• Salt to taste

1. Soak chhole for 3-4 hrs
2. Boil in Pressure Cooker for 30 -40 mins. (Make sure they are soft or pressure cook for additional 15 mins)
3. Add chhole to above masala
4. Add water
5. Add salt
6. Boil on low heat for 10-15 mins
7. Remove from heat and add chhole masala

Note: Garam Masala can be added if chhole masala is not