Aaloo Gobhi Sookhi

Aaloo Gobhi Sookhi Sabji

Ingredients:-

2 medium size potato
1/2 cauliflower
1 tspn cumin
2 green chili
2 tspn coriander powder
1 tspn garam masala
1 tspn red chili powder
1/2 tspn turmeric powder
salt to taste
1 tblspn oil.
1 tomato (sliced)
coriander leaves (chopped finely)

Recipe:-

• Cut potato and cauliflower into medium size pieces .
• Heat oil in a kadhai, add green chili and cumin.
• When cumin splutter add potato and cauliflower.
• add salt and turmeric.stir well.
• Cover the pan and let it cook for few min.
• Now add all the masala(coriander,red chili and garam masala)
• Mix all the masala .
• Let it cook on a medium heat .
• at the end add sliced tomato.and cover the pan for 2 min.
• Garnish with coriander leaves.
• Serve with chapati or rice and daal.

Tamatar Ki Chutney

Tamatar Ki Chutney

Ingredients:-

3-4 ripe tomato (chopped finely )
1tspn sounf
1 tspn cumin.
1 tspn red chili powder
1/2 tspn salt
2 tblspn sugar
1 tspn oil

Recipe:-

• Heat oil in kadhai.
• add cumin and sounf.
• When splutter add chopped tomato.
• cook on a medium heat till tomatoes are soft and become very tender.
• Now add salt and red chili powder.
• Then add sugar.
• cook for few more min.
• after adding sugar chutney colour will be very bright n redish.
• Serve with parantha or kachori or as a side dish.

Note:-

You can add raisin (kishmish ) and dates for more delicious chutney.

Matar Ka Paratha (peas parantha) with tamatar ki chutney

Matar Ka Paratha (peas parantha)

Ingredients:-For filling:-

1 cup green peas
1/2 small onion (chopped)
2 green chili (chopped)
1/2 tspn cumin.
salt to taste
1/4 tspn turmeric powder
1/4 tspn red chili powder

For dough

wheat flour
water as needed
oil for frying

Recipe:-

Boil peas.
Heat oil in a pan add green chili, cumin, when cumin seed sputter add chopped onion.
fry for a min. Add boiled peas.
fry for 2 min. add all the masala.
cover and cook for few min.
now mash peas with the help of spatula.
Allow it to cool.

Making parantha:-

• Knead a soft dough using enough water.
• Take some dough and roll into small puri, put 2tsp of stuffing in the center of the puri and cover all the sides.
• Dip it in dry flour and roll it out again into a thick, round parantha.
• Heat a tava and shallow fry parantha putting some oil over it on each side until brown spots appear.
• Serve hot with Tomato Chutney.

Rajma Masala

Rajma Masala

Ingredients

1 cup dried Rajma (washed and soaked overnight)
For grinding:-
2medium sized Onions
4 medium sized Tomatoes
1 tsp. of Garam Masala
3-4 Green Chillies sliced vertically
1" ginger
3-4 cloves of garlic
1/ tspn of cumin
1 tspn of red chili powder
1/2 tspn of turmeric
2 tspn of coriander powder(dhania powder)
2-3 dried red chili
2-3 bay leaves

Salt to taste
Recipe:-

• Boil rajma in pressure cooker on a medium heat (about 25 -30 min.) with 2 cup of water and two tomato and salt.
• Grind all the other ingredients together except bay leaves and dried red chili.
• Heat oil in pressure cooker and add bay leaves and dried red chili.
• Pour the ground paste and fry on a medium heat until oil separates.
• Now add boiled rajma (without water).
• Mix with Masala.fry for 3-4 min.
• Now add rajma water.
• Cover the pressure cooker and cook for 10 minutes on medium heat so that the masala blends well with the Rajma.
• Garnish with chopped coriander leaves.
• Serve hot with roti /rice and onion with lime.

Butter Paneer

Butter Paneer

Recipe for Butter Paneer 

Ingredients

250 grams Paneer cubes
2 cups Beaten curds 2 cups
Ginger garlic paste
Tomatoes and onions 4/5 each ( for more gravy add more)
Whole cloves, small cardamoms, cinnamon stick and bay leaf
1 cup Tomato puree
Garam masala powder
Kasoori mehti 3/4 pinches
Salt to taste
turmeric powder
red chilli powder
a little sugar
3 tblspn Ghee
Cashew nuts or badam soaked in water for one hour 20 pieces.

For Marinating Paneer

• Mix the paneer cubes with curds, a spoonful of ginger garlic paste, a pinch of salt, red chili powder and a pinch of garam masala powder.
• Add the red color if desired.
• refrigerate overnight.

For Boiled Onion Paste

• Boil the onions and tomatoes with one bay leaf,
• 3/4 cardamoms and a half a tea spoon of ghee in water.
• Cool the mixture .
• Remove the bay leaf.
• Add ginger garlic paste and the cashew nuts.
• Grind to a smooth paste.

Recipe:-

• Grill the paneer, until the ends are browned.
• Heat the ghee in a vessel, and add whole garam masala.
• Fry a little add turmeric powder, red chilli powder and garam masala powder and fry.
• Now add the tomato puree, balance curds and cook till it thickens.
• Add the boiled onion paste and cook till oil separates add the kasoori mehti and cook till it resembles a thick gravy.
• Add salt and sugar.
• Now add the grilled panner and cook for a few minutes.
• serve hot with naan or chapati

.

Aloo Capsicum

Aloo  Capsicum

Recipe for Aloo Capsicum

ingredients

2 medium size potato
1capsicum
1 tspn cumin
2 green chili
1tspn coriander powder
1 tspn garam masala
1/2 tspn red chili powder
1/2 tspn turmeric powder
salt to taste
1 tblspn oil.
coriander leaves (chopped finely)

Recipe:-

• Cut potato and capsicum into medium size pieces .
• Heat oil in a kadhai, add green chili and cumin.
• When cumin splutter add potato and capsicum.
• add salt and turmeric.stir well.
• Cover the pan and let it cook for few min.
• Now add all the masala(coriander,red chili and garam masala)
• Mix all the masala.
• Let it cook on a medium heat untill potato becomes soft.
• Garnish with coriander leaves.
• Serve with chapati or rice and daal.

Baghara Baigan

Baghara Baigan

Baghara Baigan a popular dish of Hyderabad....

Ingredients:-

8 to 10 small brinjals

1/2 cup peanuts ( roasted, when they are cooled, rub and remove the skins)
1/2 cup sesame seeds (roasted)
8 to 10 dried red chillies
1 tblspn of whole coriander seeds
1/2 tspn of cumin
4 cloves, one small piece of cinnamon stick
5 to 6 fenugreek seeds
salt to taste
1 tspn red chili powder
1 tspn turmeric powder
1 onion (cut finely)
1/2 cup of tamarind paste

Recipe:-

Roasting and grinding masala......

• Heat 1 tblspn of oil in a pan and fry onion til light brown.
• Dry roast the whole coriander,dried red chili,cumin,cloves and cinnamon and fenugreek.
• Now grind all these ingredients together except tamarind paste.

Stuffing the brinjals....

• Now cut the small brinjals in a plus shape (+).slit towards stem side but not all the way through .One vertical and one horizontal slit.
• Nnd divide the paste into 2 parts ,one for stuffing and one for gravy.
• Fill up the stuffing into the brinjals.

Final process...

• Heat oil in a deep dish pan.
• Add remaining half of the gravy.
• Fry for few minutes.
• Add some water to it.
• Now put all the stuffed baigan.
• Cover the pan let it cook until the gravy thickens and brinjals are soft n tender.
• At the end put the tamarind paste.
• Serve with hot chapati.

Dal Bati

Dal Baati

This is very popular Rajsthani dish.Rajasthani food is incomplete without the mention of daal-Bati and churma.At our home we usually make this dish during winter time or in rainy season because it is very rich.In Rajsthan bati is served dipped in ghee accompanied with panchmel daal and churma.But we used to eat with baigan bharta and Kachre ki chutney.

Ingredients

For the dal or lentil:

1/2 cup chana dal or Bengal gram lentil
1/4 cup urad daal or black gram lentil, without skin
1/2 cup moong daal
1/2 cup arhar or tuvr daal
1/4 cup red gram daal or masoor daal
1tspn turmeric powder
salt to taste
6 cups water

Tarka or tempering for daal:

2 tbs. ghee
1 tsp. cumin seeds
A large pinch of hing (asafoetida )powder
2-3 green chillies (to taste) finely chopped
1/4 tsp. (to taste) red chilli powder
2-4 dry red chili
1 badi elaichi (cardamom)
3-4 cloves
2-3 bay leaves

Recipe:-

• Clean, wash and cook dals with turmeric, salt and water until tender. It will cook in pressure cooker in 2-3 whistles or pressures. Add more water if too dry.
• Heat ghee or oil in a kadhai.
• Add bay leaves ,dry red chili,badi elaichi,cloves,green chili,cumin and asafoetida.
• When the seeds splutter, Add chilli powder and quickly add to the daal, covering the lid immediately This helps to infuse flavours.
• Keep aside
• garnish with coriander leaves.

For baati or dumplings:

5 cups whole wheat flour, sieved
1 cup ghee, melted
Salt To Taste
Water to make dough
A small bowl of melted ghee or clarified butter

Recipe:-

• Knead a firm dough with flour, ghee, and salt with enough water.
• Divide it into 16 portions and make balls.
• Bake in a pre-heated oven till light brown colour from both sides.
• Turn oven off and leave dumplings in for a further 10 minutes.
• make sure dumplings do not burn and are cooked thoroughly.
• They should be lightly browned.
• fry lighty these dumplings(bati) in ghee
• Take out
• 15. Serve hot with Dal and baigan bharta.
• They are eaten dipped in dal.

Notes:-

• You can make dumplings ahead of time.
• Then place on a greased tray, cover with a cling film and keep aside.
• Start cooking 30 minutes before serving.
• or made the dumplings and just before serving lightly fry in ghee and serve.

variations:-(stuffed baati)

• Dumplings can be stuffed with a mixture of boiled peas, grated ginger, green chillies and salt, cooked with a cumin or jeera tarka. it taste grate.and you can store this for at least 2 days.
• another stuffing is made with roasted chana (bengal gram) ,oil , garlic-chili-ginger-onion (chopped finely)with added salt,cumin and red chili powder.

Dahi Wali Bhindi

Dahi Wali Bhindi

Ingredients:

250 gm bhindi (halved lengthwise)
2 medium potatoes(cut into strips lengthwise)
1 cup yogurt
2 tsp coriander powder
1 tsp red chilli powder
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp cumin powder
2 green chili slit
1 tspn mustard seed
6-8 garlic cloves (crushed)salt to taste
oil for deep frying

Recipe:-

• Deep fry the bhindi and potatoes till they turn a golden brown. Remove from the oil and leave on absorbent paper.
• Mix the all the ground masala with the yogurt.
• Heat a kadahi .add cumin,mustard seed,geen chili and crushed garlic.
• When splutter and curd mixture and keep stirring.
• Add the fried potatoes and bhindi, stirring until the masala is absorbed.
• sprinkled with fresh chopped green coriander.
• serve with chapati or rice.

Saboodana pakoda(vada)

Saboodana pakoda(vada)

Recipe for Saboodana Pakoda 

Ingredients:-

4-5 potatoes( boiled, peeled and mashed)
1 cup saboodana
salt to taste
1/2 cup peanuts( coarsely pounded)
1 tsp chilli powder
1 tbsp coriander leaves( chopped)
1 tsp green chillies(chopped)
1 tspn grated ginger
1/2 tspn cumin seed
1 tbsp lemon juice
oil for deep-frying

Recipe:-

• Wash the saboodana and soak covered with water for about an hour.
• Drain in a colander, and mix in potatoes, salt, peanuts, chilli powder, coriander, green chillies and the lemon juice.
• Form mixture into flat, round vadas and fry in hot oil.
• serve hot with coriander chutney

Ghughani

Ghughani

this is a very famous Bengali evening snack......

Ingrediets:-

2 Onion, finely chopped

4-5 clove Garlic, minced

1" Ginger, minced

1/2 ts Turmeric

2 ts Cumin powder

2 ts Coriander powder

4-5nGreen chili

3-4 Tomatoes, chopped

1/4 ts Salt

1 1/2 cup white peas (soaked overnight)
1/2 cup tamarind pulp

Recipe:-

• cook peas in a pressure cooker with salt until tender.
• Heat oil in skillet & add bay leaf & ginger, garlic & green chili.
• fry for a min.now add onion.
• Fry until richly browned, but not burnt,
• Stir often while cooking.
• Add tomatoes ,cook for 2 min.
• Add turmeric,cumin, coriander & salt mix well.
• Reduce heat, cover & cook until the tomatoes begin to disintegrate &
• a thick sauce forms.
• Stir occasionally to prevent sticking, adding a little water if necessary.
• Add cooked chick peas & some water and pressure cook for 5 min.
• Remove from heat & let stand for a few minutes.
• Now add tamrind pulp.mix well.
• Garnish with onion rings and coriander leaves.
• serve hot

Aaloo Matar Raseddar

Aaloo Matar Raseddar

This recipe is easy to make yet very tasty.

Aloo Matar Curry Sabji

Ingredients:-

3-4 potatoes (boiled 'n' peeled)
3/4 cup green peas
2-3 tomatoes(chopped roughly)
1 tspn cumin
2 green chili (slit)
1 tspn coriander powder
1/2 tspn red chili powder
1 tspn garam masala
1/2 tspn turmeric
salt to taste
1 tblspn oil

Recipe:-

• Peel the potatoes and cut them into 1/2" cubes
• Heat oil in a pan, add mustard seeds, cumin and slit green chili and fry till they pop up.
• Add tomatoes and let it cook for 5 min.
• Add all the masala(turmeric,coriander,garam masala and salt)
• Cook for a min.
• Add the boiled potatoes, peas.stir in.
• Add one cup of water.
• Cover and cook for few minutes.
• Cook on slow flame until a thick gravy is formed.
• Garnish with coriander leaves and serve hot with paratha or chapati.

Chaas (Namkin Lassi)

Chaas (Namkin Lassi)

Ingredients: -

1 cup plain curd (yoghurt)
1 cup crushed ice
1 tsp salt(preferably black salt)
1/8 tsp black pepper
1 tsp cumin seeds (roasted and powdered)

Recipe: -

• Blend the ingredients in a blender.
• Fill in tall glasses and serve.

Note: -

You can add chopped coriander leaves or pudina leaves for garnishing.

Cold coffee

this is a drink u enjoy on a summer evening.........

COLD COFFEE

Ingredients:

2 cups chilled milk
4 tsp coffee powder
2 tbsp sugar
1/2 cup crushed ice
1/4 cup cream (optional)
or 1/4 cup vanilla icecream

Recipe:-

• Place all the ingredients in a blender and process till well blended.
• Pour in two glasses and serve.

Falafel(chick peas)

Falafel

Recipe for Falafel

Ingredients:

1/2 kg chick peas ( soaked overnight)
2 tbsp coriander leaves (chopped)
2 tbsp coriander
1/2 green chilli
3 tbsp garlic paste
1 small onion-diced
75 ml water
25 gm flour
salt & pepper
1/2 tsp cumin powder
1/2 tsp bicarbonate of soda

Recipe:-

• Mince all ingredients together.
• Season well.
• Make small balls out of the mixture and deep fry over a moderate flame until golden in color and completely cooked.
• Drain and serve.

Note:-

These are good in a pita sandwich.
Split the pita on one side (lengthwise) to form and opening.
Place a layer of falafel, some tahini, sour cream and lettuce along with some chopped onions and serve.
Tahini is sesame paste which is used in middle eastern cooking.

Mathri(matthi)

Recipe for Mathri (matthi) -A Great evening Snacks with tea

Ingredients:
150 gm flour
1/2 tsp salt
1 1/2 tbsp oil
1/2 tsp ajwain

Recipe:-

• In a bowl mix all ingredients, to make firm dough.
• Roll out into thin(not too thin) discs.
• Fry over a gentle flame until crisp and lightly coloured

Fruit Chaat

Fruit chaat

Ingredients:-

Fruits

grapes
pineapple
banana
sweet potato
pear
orange
apples

seasoning :-

salt
roasted cumin
black pepper
lemon
Chaat masala

Recipe:-

• Cut fruits into 1/4" inch cubes. Mix all the ingredients in a serving bowl.
• add seasoning according to taste.
• Squeeze the lemon on top of it and serve.

Garlic Mushroom

Garlic Mushroom

Ingredients:-

350 gm whole mushrooms
1 tbsp butter
1 tbsp shredded spring onions
2 tsp chopped garlic
3 shredded green chilies
1 tbsp thick tomato puree
1 tbsp cream
2 tbsp shredded garden herbs(coriander leaves and pudina leaves)

Recipe:-

• Heat butter. Add spring onions, garlic and chilies.
• After a few seconds, add mushrooms to the pan. Cook for 2 minutes.
• Stir in tomato puree and cream. Season well and finish with herbs.
• Serve hot.

Jeera Aaloo

Recipe for Jeera Aaloo

Ingredients:-

4-5 gm potatoes
2 tspn gm cumin seeds
1/2" ginger
1/4 tspn turmeric
1 tspn red chilli powder
1 tspn garam masla
1 1/2 tspn coriander powder
coriander leaves
salt to taste
oil

Recipe:-

• Boil the potatoes and dice them.
• Heat oil and saute the cumin seeds until they crackle. Add green chili and ginger and sautefor a sec.
• add the potatoes.
• Sprinkle turmeric and salt.cover it for 2 min.
• add all the masala (chilli powder,coriander powder and garam masala) and stir.
• simmer for about 5 minuteson a low flame.
• take out in a serving bowl and garnish with coriander leaves.

begun bhaja (fried eggplant)

This is a Bengali recipe..i learn t it from my husband..:)

Eggplant dish

Ingredients:-

1 eggplant (brinjal)
salt to taste
1 tsp turmeric powder
2 tbsp mustard oil


Recipe:-

• Wash and pat dry the eggplant. Cut into 1" thick disc (shape)..then cut into half
• Rub in salt and turmeric.
• leave it for at least 1/2 an hour (This will remove the bitter juices).
• Drain water and pat dry the pieces with a paper towel.
• Heat the mustard oil in a frying pan. Add the pieces of eggplant to it and keep turning the sides to cook evenly on either side.
• Serve hot.
• Taste great with hot chapati.

sweet n sour vege corn soup

Sweet n Sour veg corn soup

Ingredients:-
1 cup mixed vegetables - chopped fine1/2 diced onions
2 tsp garlic paste
1/2 cup boiled corn
1/2 cup boiled noodles
4 cups stock or water+ 2 soup cubes
1 tsp salt or to taste
1/2 tsp soya sauce
1 tbsp vinegar
2 tsp sugar or to taste
2 tbsp tomato puree
1/4 tsp powdered black pepper
2 tsp cornflour
1/4 cup water ]mixed together

Recipe:-

• Heat oil. Add onions, garlic and spices. Cook for 5 minutes.
• stir in all the boiled vegetables, corn and stock.
• simmer till vegetables are bite-like.
• Add the cornflour solution, simmer for 5 minute,.
• garnish with coriander leaves and serve.

Malai Kofta

Recipe for Malai Kofta

deep fired potato and cheese balls dipped in light gravy..this is wonderful recipe....

Ingredients:-

For the Kofta:

4-6 potatoes
1 cup crumbled paneer,
2 tblspn thick malai
4-5 cashewnuts chopped
2-3 finely chopped green chillies
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
2 tblspn all purpose flour (for binding)
Salt To Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas


For the gravy:-
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,(boiled and pureed )
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(coriander) powder
1/2 tsp cumin powder
2 tsp poppy seeds
1/2 tsp sugar
1 tbsp cashew nuts
milk as needed
salt to taste

Recipe for kofta :-

• Boil the potatoes till tender.
• Peel, mash and add salt to taste.
• Keep aside.
• Mix all the other ingredients for the kofta .
• Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
• Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.

Recipe for gravy :-

• Blend together the onions, ginger, garlic,coriander,red chili,cumin and garam masala powder and fry in 3 tbsp of oil till brown and the oil begins to seperate.
• grind cashew nuts and poppy seeds together into a fine paste.
• add this paste to onion gravy and fry for some time.
• Add the boiled and pureed tomatoes and salt.
• add milk to the gravy and let it boil for some time.
• The gravy will begin to thicken.
• You can also add some malai to thicken it some more.
• When the gravy comes to a boil, add the koftas.
• Heat through and serve the malai kofta.

Note:-

Kofta should be put in just before eating the dish or else they will turn soggy.

Tofu Pakora

Tofu Recipe

Ingredients:-

150 gm tofu
1 cup gram flour
2 tbsp curd
red chilli powder - to taste
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1/2 tbsp garam masala
salt- to taste
refined oil

Recipe:-

• Cut tofu into cubes or rectangular pieces as desired. Apply a little salt on tofu pieces and keep aside for 15 minutes.
• Mix gram flour, curd, red chilli powder, ginger paste, garlic paste, garam masala, salt and water to make a thick batter.
• Dip the tofu pieces in the batter and deep fry in hot oil.
• Serve hot with tomato ketchup

Chilli Sauce for Momos

Recipe for chilli sauce

Ingredients:-

100 gm garlic-peeled
25 gm dried whole red chillies-cut up and soaked in some vinegar
1/4 cup oil
salt to taste

Recipe:-

• Grind all the ingredients together to a smooth paste.
• serve with Momos.

Vegetable Momo

Vegetable Momos

This is one of my favorite recipes.Try this you will also love it.

Ingredients:-For dough:

2 cups maida
1/2 tsp salt
1/2 tsp baking powder

For filling:

1 cup carrots ( grated)
1 cup cabbage (grated)
1 tbsp oil
1/2 cup onion (finely chopped)
1 tsp garlic ( chopped )
1 tsp Soya sauce
1/4 tsp vinegar

Recipe:-

• Mix the maida, salt and baking powder and knead to a stiff dough with water.
• Heat oil and add the onion and garlic.
• Saute over high heat and add the carrot and cabbage. Turn around over high heat till glossy.
• Take it off the heat and mix in the Soya sauce, salt, vinegar and black pepper.
• Roll the dough thin (translucent) and cut into 4"-5" rounds.
• Take a round, wet edges and place some filling in the center. Bring edges together to cover the filling.
• Twist to seal and fill the rest in the same way.
• Steam for about 10 minutes and serve with Soya sauce and chilli sauce.

Achari Paneer

Achari Paneer Recipe

Ingredients:-

1 kg cubed paneer
200 ml oil
8 tsp fennel seeds
4 tsp black mustard seeds
2 tsp fenugreek seeds
4 tsp cumin seeds
8 ground onions
16 chopped green chillies
4 tsp turmeric
6 tsp ginger paste
400 ml whipped curd
6 tsp dry mango powder
4 tsp kashmiri mirch
4 tsp sugar

Recipe:-

• Heat the oil and fry the fennel, fenugreek and cumin seeds. After 15-20 seconds, add onions and green chillies. Stir and fry until golden.
• Add turmeric powder, garlic and ginger pastes. Fry for a minute. Pour in the yoghurt, dry mango powder, chilli powder, sugar and salt. Cook until oil separates.
• Add paneer with about 150 ml water. Allow it to heat through.
• Garnish and serve hot with chapati or parantha

Tomato Mushroom

Mushroom recipe

ingredients:-

1 cup Mushroom (sliced)
1 medium size Onion (chopped finely)
3 medium size Tomato
2 kali Garlic
1/2" Ginger
1 tspn Garam masala
1/4 tspn Elaichi powder
1/2 tspnTurmeric powder
1/2 tspn red chili powder
1 tspn coriander powder
Salt to taste
oil

Recipe:-

• Take a pan and heat two tsp oil in it.
• Add the chopped onions and fry till they are pink in color.
• grind tomato,Garlic,ginger ,green chili and all the masala(except garam masala) together.
• add this paste to onion.
• Let simmer for a few minutes and then add the mushrooms.
• Cover the frying pan for about 10 minutes.
• Before removing from the stove add garam masala and stir well.
• Add elaichi powder towards the end
• Garnished with coriander leaves
• Serve hot with chapati.

Garlic Cheese Bread

Recipe for Garlic Bread 

Ingredients

1 french loaf
1 pod garlic - flaked, peeled and ground
100 gm Butter
1/2 tsp salt
1/2 tsp pepper powder
1/2 tspn chili flackes
cheese (grated)
40 cm x 30 cm cooking foil


Recipe:-

• Slice diagonally the loaf in 1/2 " slices but do not slice through. Leave a 2 cm base undisturbed.
• Mix the butter with garlic paste, salt and pepper.
• Butter the half cut clices on both sides with 80 gm of the butter - garlic paste.
• Place the loaf on cooking foil and spread the rest of the butter on it.
• Close the foil to cover the loaf completely and bake in a hot over (200 C) for 10 minutes.
• Open the foil the top with grated cheese and rebake for 5 minutes.
• sprinkle red chili flakes
• Serve hot .

Tomato n Bell Pepper Pasta

Recipe for pasta

Ingredients:-

1 cup Pasta
1 onion medium size
1 tomato medium size
1/2 can tamato paste
3- 4 garlic(chopped)
1" ginger(grated)
1/2 Bell pepper
6-8tspPasta sauce
1/2 tspn black pepper powder
Olive oil
Salt to taste

Recipe:-

• Cook pasta in a pan with water by adding 1tsp of oil and salt.
• After pasta is fully cooked, if there is excess water remove it.
• Keep the pasta aside.
• Cut onion, tomato & bell peper into thin slices of similar sizes.
• In a pan add olive oil. Heat it add grated garlic and ginger and green chili (sliced).
• Now add onion fry till it is looking like glass,add tomato and fry for 2 minutes, then add bell pepper fry for few minutes.
• Then put pasta & add salt and pepper powder mix together.
• Keep the flame in low, then add pasta sauce. Mix everything together, keep in heat for 30sec.
• Take out in a serving plate.
• Garnish with grated cheese and serve.

palak paratha

Palak Paratha

Ingredients:-

2 cups wheat flour
1 cup spinach 'palak'(washes and chopped)
1/2 medium size onion(chopped)
2 green chili
1" ginger grated
1/2 tspn cumin
1/2 tspn red chili powder
salt to taste
water as needed

Recipe:-

• Mix all the ingredients together except water.
• Make a soft dough using water.
• Cover with a moist cloth and keep aside for thirty minutes.
• Divide the dough into equal-sized portions.
• Roll out each, spread some ghee or oil and fold into half.
• Fold again into quarter.Roll again into triangle.
• Heat a tawa and place the parantha over it. Turn it and spread some ghee or oil round it.
• Turn again and spread some ghee on the other side too. Cook till both sides are evenly cooked. Similarly cook the rest of the paranthas.
• Serve hot with dum aaloo and yogurt.

dum aaloo

Recipe for Dum Aaloo

Ingredients:-

10 small potatoes
1/2 medium size onion
2 small tomatoes
1" ginger
2 garlic
2-3 green chili
1/2 tspn cumin
1/2 tspn red chili powder
1 tblspn coriander powder
1/2 tspn turmeric powder
1/2 tspn garam masala
salt to taste

1 tblspn kasoori methi
1/ 2 cup geen peas
oil

Recipe:-

• Half boil potatoes ,peel and cut in half.
• Heat oil in a pan shallow fry potatoes keep aside.
• Grind onion,tomato,ginger,garlic,green chili,cumin,red chili powder,turmeric,coriander,garam masala powder and salt together.Make a smooth paste.
• Heat 1 tblspn oil in a pan.
• Add the ground paste and fry until oil leaves from sides.
• Add the fried potatoes stir for a few seconds and sufficient water so that the potatoes are just covered.add green peas and kasoori methi to it.
• Cook on high flame until the gravy thickens.
• Serve with hot parantha or jeera rice

Bharwa Karela

Bharwa Karela

For this recipe you will need.....

8- 10 medium size karela (bitter gourd)
1 tspn salt
1 tspn turmeric
Thread to wrap and tie

Ingredients for stuffing-

3 tblspn coriander powder
1/2 tspn turmeric
1 tspn garam masala
1 tblspn musturd oil
1 tblspn dry grated coconut(coconut powder)
1tspn dry mango powder
1tspn red chili powder
1tspn pickle(mango) masala
salt to taste
Musturd oil for frying

Recipe-

• Wash Karela. Scrape the skin with a knife.
• slit the karela on one side. Remove the seeds and rub with salt and turmeric.
• keep aside for at least an hour.
• you will see a lots of water as a result of salting.
• wash karela. squeeze water and pat dry.

Now stuffing-

• Mix all the 'ingredients for stuffing ' together.
• Stuffing mixture should be chatpata.
• Fill the belly of the Karela with stuffing.
• Wrap Karela with thread so that the stuffing does not fall out.
• Heat musturd oil in a kadhai or pan.
• Put karela and cover the pan .
• Cook on a medium heat till it becomes light golden brown in colour from both sides.
• serve with daal and rice.

Matar Curry(peas curry)

Recipe for Matar Curry

Ingredients:-

2 cup green peas
1 medium onion
2 tblspn ginger garlic green chili paste
4 tblspn thick curd
1 tspn garam masala
coriander leaves
1/2 cup cottage cheese (paneer)
salt to taste
oil

Recipe:-

• Cut paneer in long stripes.
• Grind peas coarsely.
• Cut onion in square shape.
• Heat oil in a pan or kadhai.
• Add onion, fry until light golden brown.
• Add ginger garlic chili paste,salt ,turmeric.
• Fry until oil leaves from sides
• Now add thick curd,cook for 2-3 min.
• Add peas and garam masala .
• Cook for 5 min.stirring continuously
• Add 1/2 cup water.
• Cover the pan and cook for 8-10 min on medium heat.

Masala Puri

Masala Puri

a spiced whole wheat flat bread..

Ingredients:-

3/4 cup wheat flour
1/4 cup gram flour(besan)
2 tbspn rava (suji)
1 tspn red chili powder
1/2 tspn cumin
1/2 tspn sounf
1/4 tspn ajwain
1/2 tspn turmeric
1/4 tspn hing
1/2 cup coriander and pudina leaves(cut finely)
salt to taste
1 tblspn oil
water as needed
oil for frying

Recipe:-

• Mix all the ingredients (wheat flour, gram flour, rava , red chili powder, cumin, sounf , ajwain turmeric, hing, coriander and pudina leaves,salt and oil.
• Make a soft dough using water.
• Keep this dough in a tight container for 1/2 an hour.
• Heat oil in a kadhai.
• Make small balls of the dough.
• Divide into small balls , and roll out into small puries on an oiled board
• Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown.
• Serve hot with chhole or dum aaloo or potato curry and raita

Akbari Paneer

Akbari Paneer

Ingredients :-

250 grams paneer (cootage cheese)
2 Onion (medium) cut in long thin pieces
Ginger 1" piece cut in long thin pieces
Garlic 8 kali cut in long thin pieces
3 Small cardamom
Cinamom 1" piece
Ghee or oil 4 tbs
3 Tomato (medium size)
Salt to taste
Red chilli powder 1 tea spoon
Milk 1 to 2 glass

Recipe:-

• Heat the ghee in a pan.
• Put onion, ginger, garlic, cinamom and cardamom.
• Fry it till the onion becomes light brown.
• After that keep out all the things from ghee and make a smooth paste with tomato in mixer.
• Then again fry for 4 to 5 minutes the paste in ghee and add salt and chilli powder.
• Add paneer pieces and fry for two to three minutes.
• Add milk and cook till the gravy become thick.
• Garnish with chopped coriander .
• Serve hot with paratha or rice.

Egg Biryani

Egg Biryani

Ingredients:-

3 cups Basmati Rice (pre-soaked for atleast ½ hour)
6 Eggs (hard-boiled)
2 potato(half boiled,cut into half and shallow fry)
2 large Onions (finely chopped)
1 medium Onion (chopped)
1 (2-inch) piece Ginger (peeled and chopped)
4 cloves of Garlic (chopped)
8 Green Chillies
1 tsp. Red Chilli Powder (or to taste)
1 tblsp. Garam Masala Powder
1 tsp. Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
2 Bay Leaves (Tezz Pattay)
10 Cardamom Pods (Choti Ilaichi)
1 stick cinnamon stick
½ tsp. Plain Yogurt
½ cup Coconut (Khopra) (grated)
Salt (to taste)
6 tsp. Clarified Butter (Ghee) or Cooking Oil
chopped coriander leaves for garnishing.

Recipe:-

• Wash and soak rice for atleast ½ hour.
• Blend garlic, ginger, green chillies, onions and coriander leaves, red chili powder,garam masala ,salt in a blender into a smooth paste (Add a bit of water if necessary).
• Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it..
• half boil potatoes,cut in half and shallow fry.
• In a kadai or pot, heat the clarified butter or oil. And fry the onions until they become golden brown and set aside.
• In the same clarified butter or oil, add the blended paste and fry until oil leaves from the sides. Then add boiled potato and eggs and fry until the eggs and potato get coated with the spices. Remove the eggs and potato and set aside.
• To the same spice paste, add the drained rice, garam masala powder , cardamoms, bay leaves and fry until the rice starts to change color. Add sufficient water and bring to a boil.
• When the air holes appear on the rice surface, reduce the stove heat to low and then add the plain yogurt , coconut and mix well with the rice. Cook until all of the water has absorbed and the rice is tender.
• Cover the biryani with a heavy lid, reduce heat and allow to cook for 30 to 45 more minutes.
• Cut the eggs into halves and garnish with the fried onions and coriander leaves.
• serve with raita or curd.

mooli ka parantha

Delicious stuffed mooli parantha.............

mooli ka parantha

Ingredients:-

mooli(radish)
(grated)
green chili (chopped finely)
1/4 tspn cumin
1/4 tspn sounf
1/4 tspn red chili powder
a pinch of turmeric
garam masala (very little)
salt to taste
coriander leaves (chopped finely)

For dough

wheat flour
water as needed
oil for frying

Recipe:-

• knead a soft dough using enough water.
• Peel and grate the radish.
• Squeeze and drain all the water.
• Heat oil in a pan add green chili, cumin, sounf when cumin seed sputter add radish.
• fry the radish to light brown. Add salt, red chili powder, coriander leaves and mix well.
• Allow it to cool.

Making parantha:-

• Take some dough and roll into small puri, put 2tsp of stuffing in the center of the puri and cover all the sides.
• Dip it in dry flour and roll it out again into a thick, round parantha.
• Heat a tava and shallow fry parantha putting some oil over it on each side until brown spots appear.
• Serve hot with curd or raita or indian curry.

pakodi ki kadhi

Kadhi chawal is a very famous dish in North India.almost everyone love kadhi chawal.

it looks like custard .it also have 'besan pakora'. Easy to make but very delicious.

kadhi should cook on a medium heat at least for 1/2hour to 45 min.

my Mom always says that 'kadhi jitna pakegi utani hi achchhee banegi'.

The longer it cooke the more tastier it will be,

Ingredients:-

for kadhi(gravy)

2 cups yogurt(sour curd will be better)2-3 tblspn gram flour(besan)

2 green chili (split)

6-7 curry leaves

1/2 tspn musturd seeds

1/2 tspn cumin

A pinch of asafoetida ( hing powder )

1/4 tspn chili powder

1/2 tspn coriander powder

1/2 tspn turmeric powder

salt to taste

1 tspn oil

For tadka:-

1 tblspn ghee
1 tspn cumin seeds
few curry leaves

a pinch of asafoetida ( hing powder)

1/2 tsp. chilli powder

For pakore:-

1/2 cup gram flour (besan)

salt to taste

green chili cut finely

1/4 tspn chili powder

a pinch of baking soda

water to make batter

oil for deep frying

Recipe:-For making pakore

• Place all ingredients for 'pakore' in a bowl and make a batter using water.
• Beat it well with spoon.
• There should not be any lumps.
• Heat oil to a medium heat in a kadhai.
• When right temperature is reached, a drop of batter dropped in the oil should float sizzling to the top.
• Drop small amount of batter to the oil using your finger or a smaal spoon.
• Fry until golden brown.
• place on a paper towel to soak extra oil.Keep aside.

Recipe:-for making kadhi(gravy)

• Place yogurt in a bowl, beat it well
• add water, now add besan and mix together, to make a smooth batter.
• Add salt, chili powder, turmeric,coriander powder.Mix well.
• Heat oil in a pan and add curry leaves,green chili,asafoetida powder,cumin. As soon as the cumin seeds,curry leaves begin to splutter add the yoghurt-besan mix.
• stir continuously until it boil over.
• Turn heat down to medium.
• Let it simmer on a medium heat, Stirring from time to time, until the kadhi(gravy) reaches to a desired thickness.
• add pakoda to kadhi .let it cook for another 2 min. turn heat off.

Tadka for kadhi--

• Heat ghee in small pan. Add cumin and asafoetida.
  when cumin splutter, add chilli powder .
• Pour it over the kadhi.
• garnish with chopped coriander leaves.
• serve hot with rice.
  
  

Aaloo methi

Recipe for Aaloo methi

Ingredients:-

3-4 medium size potato
1 bunch methi leaves
(washes ,finely chopped)
1/2 medium size onion (chopped)
1 tspn cumin
2 green chili
1 tspn coriander powder
1 tspn garam masala
1/2 tspn red chili powder
1/2 tspn turmeric powder
salt to taste
1 tblspn oil.

Recipe:-

• Half boil potatoes and peel the skin off. Cut potato into medium size pieces .
• Heat oil in a kadhai, add green chili and cumin.
• When cumin splutter add potato.
• Add salt and turmeric cover the pan let it cook for 5 min.
• Potato will be golden brown.
• Now add chopped onion and methi leaves.
• Stir well.
• Add all the masala(coriander,red chili and garam masala)
• Let it cook on a medium heat until potato is done.
• Serve with chapati or rice and daal.

l

Moong Daal chila(indian pancake)

This is dish of North India.....they call it "Moong daal chila".
a very tasty and healthy breakfast.
Here goes the recipe:--

ingredients:-

1 cup moong daal
1 green chili
1' ginger
1 tspn cumin
salt to taste

for filling

1 medium onion (chopped finely)
1 medium tomato(chopped finely)
1/2 cucumber (chopped finely)
salt to taste
Mix all these together.

Recipe:-

• Soaked moong daal overnight.
• Grind all the "Ingredients" together.
• Mixture should not be very thick or thin.
• Add chopped coriander leaves to the mixture.
• Heat a tava or pancake pan on medium high.
• Pour 1 1/2 tblspn of batter on to the pan, and spread it out with the back of a spoon.
• Drizzle with oil on the sides of pancake.
• Cook till golden brown, then flip and cook for a min.
• Now flip the pancake and fill the mixture of onion,cucumber and tomato in center of pancake
• Fold the pancake.
• Serve with green chutney or lasun chutney and tomato sauce.

Repeat the same for remaining batter.

Notes:-

You can mix the onion cucumber and tomato to moong daal mixture.
Add green chili too if you like to have spicy chila.
You can add whole moong to moong daal for more healthy and tasty pancake.

Bhatura

For Bhatura u will need these

Bhatura

Ingredients:-

2 cups all purpose flour(maida)
1 tblspn oil
2 boiled potato(mashed)
salt to taste
soda water
(i use soda water instead of using curd).
oil for frying.

Recipe:-

• Mix all these ingredients together except soda water.
• Now knead a dough using soda water.
• Dough should not be very tight or very soft.
• Leave this on room temperature for about 3-4 hr.
• Heat oil in kadhai.
• Make small balls from the dough and flatten them like thick chapaties (but in oval shape)
• Deep fry.
• serve hot with chhole .

side dishes are..
salad , green chutney and raita.

Chole recipe

For chhole you will need 1 1/2 cup chole(chick pea or kabuli chana) soaked overnight.
Now pressure cook chhole on medium heat for 30-35 min. using salt ,tea bag and dry aamla.

For gravy you will need...

Onion paste

2 onions (grind separately)

Masala for chola

1/4th onion

1/2 tomato

3to 4 cloves of garlic

1" ginger

2 dry red chiili 2

2- 3 green chili
cilantro leaves ( v little)

1/2 tspn cumin seeds

3-4 cloves

1/2 " cinnamon stick

4 -5 black pepper

1 tspn haldi

1/2 tspn chiili powder

1 tblspn coriander powder

1 tblspn garam masala

2 tblspn oil
salt to taste
tamrind water (according your taste)

Recipe:-

• grind all thease together to a thick paste.
• put oil in a kadhai or pressure cooker(i prefer pressure cooker).
• Add bay leaves then add onion paste,fry untill oil starts separating.
• now add masala for chhola and fry on a medium heat until oil starts separating from masala.
• this will take some time (have patience).
• Add chhola(chick pea) to masala, mix well.
• add chhola water and cover the lid of pressure cooker.
• Let it cook for another 10 min. on a low medium heat.

open the cooker you will feel the aroma of spices.
add tamrind water according to your taste.
Now chhole is ready to serve


Take out in a seving bowl
Garnish with fresh coriander leaves and Enjoy with Bhatura or paratha.

Side dishes can be salad ,raita and green chutney.

chana daal chaat

 Chaat

Ingredients:-

200 grm chana daal
1 boiled potato
50 grm paneer
2 green chili (cut thinly)
1 medium onion (chopped)
1/2 tomato (chopped)
coriander leaves( chopped)
1/2 tspn kala namak (black salt)
1/4 tspn black pepper powder
1/2 tspn roasted cumin powder
1/2 tspn chaat masala
1 tblspn tamarind water
2 tspn green chutney
1/2 tspn lemon juice
1 tblpn oil

Recipe:-

• wash and soak chana daal overnight.
• remove water and put the soaked chana daal in a muslin cloth.
• bind it and leave this for overnight.
• now shallow fry chana daal .
• mix all the other ingredients together with chana daal
• chatpata chaat is ready.

Hara bhara kabab

Hara Bhara Kabab

Ingredients:-

400 grm potato(boiled)
250 grm green peas(boiled)
100 grm paneer
1 tspn cumin
100 grm boiled spinach leaves
50 grm boiled fenugreek (methi) leaves
2 tblspn bread crumbs
2 tblspn cornflour
salt to taste
oil for deep frying

Masala to grind

1/2 bunch coriander leaves
1/4 bunch mint leaves
1/2 lemon juice
1" ginger
2-3 green chili

Recipe:-

• Grind all thease (coriander,mint,ginger,green chili) in a blender.

Now...

• Mash boiled potato, green peas and paneer.
• Add all the other ingredients (cumin,boiles spinach leaves,methi,bread crumbs, corn flour,salt and ground masala) and chat masala.
• Divide the mixture into equal portions. Shape each portion into a lemon size ball and then press it in between your palms to give it a semi flat tikki shape.
• Heat oil in a Kadhai.
• Deep fry till crisp.

for serving:-

• place kaju (cashew) on the top of every kabab.
• serve hot with khajur(dates) chutney or green chutney

Tips:-

• you add can more cornstarch and bread crumbs for binding.

Gobhi Manchurian

Gobhi Manchurian

Ingredientsfor gobhi balls

1 cup cauliflower (cut)
1/2 cup all purpose flour(maida)
1/4 cup cornflour
1/2 tspn salt
1 tspn oil
1 tspn soy sauce
1 tspn red chili powder
1 tblspn ginger garlic paste

Recipe:-

• First cut the the flowerettes from the Cauliflower.
• wash the flowerettes , sprinkle some salt and keep aside for 10 min.
• mix all the other ingredients together,mix well to a thin paste.
• Dip Gobi pieces in the batter completely and fry them until light brown.
• Spread them on a paper towel so that the extra oil soaks into the towel.

Ingredients for gravy:-

2 tblspn cut green onion
2 tblspn ginger garlic paste
green chili
2 tblspn soya sauce
1 tspn cornflour
1 tspn chili sauce
1/2 tspn black pepper
salt to taste
2 tblspn oil
1 cup vegetable stock
chopped coriander leaves

Recipe:-

• Heat oil in a pan.
• put green chili and ginger garlic paste, fry until fry them until they start to turn brown.
• Now add white part of green onions.fry for a min.
• Then add vege stock (if you don't have vege stock normal water will do) and let it boil for a min.
• Mix.1 tblspn of cornflour with 1/2 cup water, add this to the gravy.
• Stir well
• Now add soya sauce, chili sauce , black pepper,salt.
• add fried gobhi.
• let it cook for 2 3 min.
• Pour in a serving bowl.
• Garnish with chopped coriander leaves and cut green onions(green part)

Tip:-

• you can add soya sauce .chili sauce according to your taste.