North indian style bhog
North indian style bhog

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, north indian style bhog. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Sweet INDIAN STREET FOOD Tour in North India! Bhog (n. 'pleasure' or 'delight', v. 'to end' or 'to conclude') is a term used in Hinduism and Sikhism. In Sikhism, it is used for observances that are fulfilled along with the reading of the concluding part of the Guru Granth Sahib. Welcome to The Bhog Redefined Indian Cuisine.

North indian style bhog is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. North indian style bhog is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have north indian style bhog using 65 ingredients and 20 steps. Here is how you can achieve that.

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

North Indian Style - Free download as PDF File (.pdf), Text File (.txt) or view presentation slides online. A Further the Northern Hindu Style was extended to Rajputana, Gujarat and Deccan. N Characteristic Features of Orissa Temples I The Orissa temple is remarkable for its plan and elevation. Nothing fancy, these are joints whose primary.

Instructions to make North indian style bhog:
  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.

N Characteristic Features of Orissa Temples I The Orissa temple is remarkable for its plan and elevation. Nothing fancy, these are joints whose primary. Thukpa - Noodle Soup (North-East Indian Style). This is a very popular street food from the North Eastern regions of India. The North East Indian recipe is for sure short going to be a super hit as its easy on your palette and not spicy at all.

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