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

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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