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Recipe of Ultimate North indian style bhog

By Easy Recipes 20 December 2019
Recipe of Ultimate North indian style bhog
Recipe of Ultimate North indian style bhog

Hey everyone, welcome to my recipe site. Today I’m gonna show you how to prepare a distinctive dish, North indian style bhog. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

North indian style bhog Recipe. Sweet INDIAN STREET FOOD Tour in North India! Mohan Bhog is a common Indian Dessert, made mostly in every part of India and is also very special to Bengali Cuisine.

You can have North indian style bhog using 65 ingredients and 20 steps. Here is how you achieve that.

Ingredients of North indian style bhog

  1. Prepare For of GREEN PEAS PULAV.
  2. Take 2 cups of Rice.
  3. Make ready 4 cups of Hot water.
  4. You need 1 cup of Green peas.
  5. Take 1 of big Onion, chopped.
  6. It’s 2 cloves of Garlic.
  7. It’s 1 inch of Ginger.
  8. It’s 3-4 of Green chillies.
  9. Make ready 2 tbsp of Dry mint powder.
  10. You need 2 tbsp of Dry fenugreek powder.
  11. It’s 2 of Bay leaves.
  12. You need 2 inch of Cinnamon stick.
  13. You need 4-5 of whole Pepper.
  14. Take 3-4 of whole Clove.
  15. It’s 3 tbsp of Oil.
  16. Make ready 1-2 tbsp of Ghee.
  17. It’s As required of Rock salt.
  18. It’s For of PALAK PANEER.
  19. Take 1 bunch of Palak.
  20. Make ready 200 gms of Paneer.
  21. You need 1 of medium Onion.
  22. You need 1 of medium Tomato.
  23. Take 3 of Green chillies.
  24. You need 6-7 cloves of Garlic.
  25. You need 1 tsp of Coriander powder.
  26. Make ready 1 tsp of Cumin seeds.
  27. It’s 1 tsp of Red chilli powder.
  28. You need 1/2 tsp of Turmeric powder.
  29. It’s 1 tsp of Garam masala.
  30. You need 1/2 tsp of Dry mango powder (Amchur powder).
  31. Take 1/2 cup of Full cream.
  32. Make ready For cooking and frying of Oil.
  33. You need As required of Salt.
  34. Take of POTATO AND ONION ROAST.
  35. It’s 3 cups of Potato, long strips.
  36. Prepare 1 cup of Onion, thick sliced.
  37. You need 1/2 tbsp of Chilli powder.
  38. You need 1 tbsp of Coriander powder.
  39. Prepare 1 tbsp of Garam masala powder or meat masala powder.
  40. Prepare 1/2 tsp of Turmeric powder.
  41. You need 1 tsp of Cumin seeds.
  42. Take 1/4 tsp of Asafoetida powder.
  43. You need 1/4 tsp of Mustard seeds.
  44. Prepare 1 tsp of Kasuri methi (dry fenugreek leaves).
  45. Prepare 2 tbsp of Oil.
  46. Prepare Some of Coriander leaves.
  47. You need As required of Salt.
  48. Take For of LOBIA CURRY (cowpea curry):.
  49. Make ready 1 cup of Cowpea beans.
  50. Make ready 1/2 cup of Onion, chopped.
  51. Prepare 1/2 cup of Tomatoes, chopped.
  52. Make ready 1 tsp of Ginger, paste.
  53. Make ready 1 tsp of Garlic, paste.
  54. It’s 1 tbsp of Chilli powder.
  55. Prepare 1 tbsp of Coriander powder.
  56. Take 1/2 tbsp of Cumin seeds powder.
  57. Make ready 1/2 tbsp of Shahi jeera powder.
  58. Prepare 1 tsp of Garam masala.
  59. It’s 1 tsp of Dried fenugreek leave.
  60. It’s 2 of Bay leaf.
  61. Take 1 inch of Cinnamon stick.
  62. Make ready 1/2 cup of Yogurt.
  63. You need leaves of Coriander.
  64. Make ready As required of Salt.
  65. Prepare As needed of Oil.

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North indian style bhog step by step

  1. MAKING OF GREEN PEAS PULAV: Soak the rice for 20 – 25 minutes. Wash and drain it.
  2. Make a paste of garlic, ginger, green chilli in a grinder or motor pestle..
  3. Heat a big non stick vessel, add 3 tbsp oil. When the oil is hot, add bay leave, cinnamon stick, pepper and clove. Add in the chopped onions and crushed paste. Saute until the onions become transparent, add turmeric powder and the drained rice. Saute for 3 to 4 minutes on medium heat till the rice is dry. Add four cups of hot water. Allow it to boil..
  4. Upon boiling, add in rock salt, mint, fenugreek powder and green peas, mix well and cover with lid. Allow it to cook on medium to low heat. This may take around 12 – 14 minutes. Before the rice in completely done, add in ghee from the sides of the pan..
  5. Off the heat and let the rice remain covered for few minutes. Then gently give a mix, if required squeeze some lime juice..
  6. MAKING OF PALAK PANEER : Boil water and immerse the washed Spinach leaf for hardly a minute, then take out the leaves and immerse into iced /cold water. This process is called Blanching. This way the greens will retain it's bright colour..
  7. In a pan 1 tbsp oil and saute the half of the onions, tomato, green chillies, garlic. Satue until the onions become transparent. Now grind this mixture to smooth paste and keep aside. Grind the blanched leaves with salt to smooth paste and keep aside..
  8. And the same pan heat 2 tbsp oil, once hot add cumin seeds, remaining chopped onions and saute it. Add in the chilli powder, turmeric powder and garam masala and saute it. Pour the grinded 1st mixture of onion tomato and keep stirring. Cook it until the oil starts to separate..
  9. Cut Paneer into 1 inch cube (paneer shallow fry is optional, I have not fried it, instead I want to retain the paneer moisture and softness). Add the leafy paste, dry mango powder and stir well. Check for salt and other spices, if required you can add little more chilli powder or slice green chilli. If you feel that your gravy is too thick add in a dash of water to meet your gravy consistency. Cook for another 2 to 3 minutes until both the pastes mix well..
  10. Add in cream and stir well. Finally, drop in the paneer cubes, stir well. Garnish with Onions, fresh cream and coriander leavesServe it with your choice Jeera Rice, Naan or Roti..
  11. MAKING OF POTATO AND ONION ROAST: Cut the Potatoes in long strips (like French fries) and par boil 50% with salt. Drain the water..
  12. Heat oil in a pan, add in mustard seeds to splutter, immediately add in cumin seeds and asafetida. Drop in the drained potatoes and sautee well on medium flame for 2 to 3 minutes. Now add remaining dry spices, chilli powder, coriander power, turmeric powder and Kasuri methi powder..
  13. Add in the Onions and sautee for another minute. Sautee well, cover the pan and let it cook for some time. If you feel that the spices are getting burnt add a spoon of water and cover the pan. Check for salt. Keep stirring occasionally. The potatoes should retain it's shape, it should not be smashed..
  14. When the potatoes are fully cooked, add in the garam / meat masala and chopped coriander leaves. The potatoes should be roasted in the pan on small flame until the spices turn dark brown, coated all around and finally the oil starts coming out..
  15. The meat masala takes the roast to another flavour level. This can be used a starter by itself or as an accompaniment with Chapathi, Parantha and Rice..
  16. MAKING OF LOBIA CURRY (cowpea curry): Rinse thoroughly the beans and soak in water for at least 6 hours..
  17. In a pressure cooker, medium flame add 1 tbsp oil, add bay leaf, cinnamon stick, ginger – garlic paste, half quantity of the onion. Saute until the onions turn light brown..
  18. On a low flame Add in the dry spices – chilli, coriander, cumin, shahi jeera powder and saute well, if required add a dash of water to avoid spice to burn. Add in the yogurt and stir fry well, until the oil oozes out on the side. Add the soaked beans along with 3.5 cups of water. Add little salt at the moment, because adding too much salt will not allow the legumes to cook fast. Close the lid and allow to give 3 to 4 whistles..
  19. In a small pan add 2 tbsp oil, saute the remaining onions until brown, add tomatoes with required salt, saute well until the tomatoes gets mushy, add the crush the dried fenugreek leave with hand and garam masala..
  20. Saute well and drop this mixture (tadka) into the pressure cooker. Check for salt. Combine all the ingredients together and allow it to boil, until your required consistency of gravy. Garnish with coriander..

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