How to Make Yummy North indian style bhog

North indian style bhog. As we say North meets South or Opposite poles attract. So I am very fond of north Indian cuisine. Here I have presented my north combo meal using all the favourite.

North indian style bhog Bhog Indian Restaurant prepares everything fresh using the best quality ingredients and the freshest vegetables. Imarti is a North Indian style preparation of jalebi and is made using urad dal flour, which requires no fermentation and can be made quickly and is very tasty, available at Maakhan Bhog. I only took off a star for service, as an order of papadam from the kitchen arrived near the end of our meal. You can cook North indian style bhog using 65 ingredients and 20 steps. Here is how you achieve it.

Ingredients of North indian style bhog

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

They bring tandoori chicken and nan fresh from the kitchen for buffet diners, and it was the best tandoori chicken. A hearty yet simple North Indian meal that you can prepare for lunch or even breakfast and also include in the chappan bhog thali. Puris are Indian breads made of whole wheat flour, semolina, carom seeds and salt, deep fried in oil. These are served with flavourful gravy of potatoes simmered in a host of spices like cumin, asafoetida, turmeric.

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..

Raj Bhog is a Pure Vegetarian North Indian restaurant which has a variety of innovative and curated foodstuff and many of them are unique and must try. The food menu her includes fast food, Chaats, North Indian, Chinese, Mexican and Fusion Delicacies that their Chef has come up with. Welcome to The Bhog Redefined Indian Cuisine If ever there were a showplace for authentic Indian and Indian-fusion dining experience in Connecticut, it is Bhog of Rocky Hill. Mohan Bhog is a common Indian Dessert, made mostly in every part of India and is also very special to Bengali Cuisine. It is made during the special occasions in the family or festivals.

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