Pindi Chana

Ingredients:

1) kabuli channa - 1 cup(soaked overnight)
2)tomato - 1 large(chopped)
3) onion - 1 large (chopped)
4) garlic - 1 teaspoon (finely chopped)
5) ginger - 1 teaspoon (finely chopped)
6) green chilies - 3 (chopped)
7)coriander leaves - 1 tablespoon (chopped)
8)cumin seed - 1/2 teaspoon
9) mustard seeds - 1/2 teaspoon
10)Amchur powder - 1/4 teaspoon
11) red chili powder - 1 teaspoon
12)garam masala powder - 1/2 teaspoon
13) turmeric powder - 1/4 teaspoon
14) Chole Masala - 1 teaspoon
15) oil - 2 tablespoon


Method :

1)Wash & soak chole overnight. Boil it with salt in cooker for approximately 20 minutes or 7-8 whistles.
2)Heat oil in a pan put seeds in the pan and cook till they splutter.
3) Now add garlic, ginger and chopped onions and fry till onions turn light brown.
4)Then add chopped tomatoes, turmeric, red chilli powder, garam masala, chole masala and fry till tomatoes become soft and it leaves the oil.
5)When tomatoes become soft, add 1 cup water, cover with lid and cook for 10 mins on medium flame.
6)After 10 mins, add boiled chole along with its water, salt, amchur, coriander and cook for another 10 mins.
7) Pindi chana is ready to be served.

ALOO GOBHI MATAR KI SABJI(LANGAR WALI SABJI)

Ingredients-

Cauliflower-500gms(cut into large florets)
Potatoes-4(peeled n quartered)
Peas-1 cup
Onion-2(chopped finely)
Ginger_1tbsp(shreaded)
Turmeric powder-1/2 tsp
Red chilli powder-1tsp
Coriander powder-1tsp
Garam masala-1tsp
Green chilli-1(chopped finely)
Coriander leaves-2tbsp chopped)
Oil-2tbsp
Method-

1.Heat oil in a heavy bottomed kadhai.
2.Add onions and sauté till brown.
3.Add ginger and Green chillies.
4.Now add cauliflower,potatoes n peas.
5.Add turmeric powder,chilli powder,coriander powder and a little powder.
6.Cover wid lid n stir occasionally till done.
7.Garnish with coriander leaves n garam masala.
8.Serve hot.

GOBHI MASALA

Ingredients:---

Cauliflower - 1 floret,
Onion - 3 (finely chopped),
Ginger - 1" (finely chopped),
Tomatoes - 3 (1 chopped finely and 2 grated),
Green chillies - 1(chopped finely)
turmeric powder - 1/4 tsp
red chilli powder - 1/2 tsp
amchur - 1/2 tsp
chaat masala -1/2 tsp
salt to taste
garam masala - 1/2tsp
moti elaichi - 1
sabut kali mirchi - 5-6
laung - 2-3
chopped corinder - 2 tsp

Method

1. Cut the cauliflower into medium sized florets with stalks.
Wash and dry.
2. Heat oil in a kadhai, shallow fry the florets to get a
light brown color. Remove from oil.
3. Heat oil in another kadhai. Add chopped onion. Cook till onions turn brown.
4. Add moti elaichi, laung and kali mirch. Add tomatoes and coriander.
5.Add salt,turmeric powder,red chilli powder,garam masala and chaat masala.Saute till oil separates.
6.Add cauliflower florets and chopped green chillies.Mix.
7.Serve hot with roti or paratha by garnishing chopped coriander.

SUKHE ALU BAINGAN

Ingredients:---

Brinjals - 7-8 (long ones),
Potaotes - 4,
Red chilli powder - 2 tsp,
Turmeric powder - 1/2 tsp,
Coriander powder - 2 tsp,
Amchur powder - 2 tsp,
Salt to taste,
Coriander leaves - 2 tbsp (chopped),

Method

1. Wash, cut the brinjals in length wise. Cut the potatoes in the same pattern. (Don't cut them in advance because brinjals turn black and bitter).
2. Heat oil in a pan. Add brinjals and potatoes. Saute.
3. Keep stirring them occasionally so that they don't stick to the bottom of the pan.
4. Add turmeric powder, red chilli powder, salt and coriander powder. Saute.
5. When the veggies are cooked properly, add amchoor powder. Mix thoroughly and cover with a lid.
6. Transfer it to a serving dish, serve hot with chapati adding the chopped coriander.

SUKHE ALOO (UNCOOKED)

Ingredients:---

Potatoes - 2 (cut into cubes),
Asafoetida powder - 1/2 tsp,
Cumin seeds - 1 tsp,
Coriander powder - 1 tbsp,
Red chilli powder - 1 tsp,
Turmeric powder - 1/4 tsp,
Amchur - 1 tsp,
Green chilli - 1 (chopped finely),
Coriander leaves - 1 tbsp (chopped),
Salt to taste,
Oil - 1 tbsp,

Method

1. Heat oil in a havy bottamed kadhi. Add asafietuda and Cumin seeds saute for a few seconds.
2. Add potatoes. Keep stirring continuously.
3. Now add turmeric powder, red chilli powder, amchur, coriander powder, salt and green chilli.
4. Mix well and cover with a lid. Shut off the gas.
5. After a few minutes, dish out the potatoes by adding coriander leaves to it.

SUKHE ALOO (BOILED)

Ingredients:---

Potatoes - 3 (boiled and cut into cubes),
Cumin seeds powder - 1 tsp,
Coriander powder - 1 tbsp,
Chilli powder - 1 tsp,
Chaat masala - 1 tsp,
Green chilli - 1 (chopped finely),
Coriander leaves - 1 tbsp (chopped),
Salt to taste,
Oil - 1 tbsp,
Lemon juice - 1 tsp,

Method

1. Heat oil in a kadhai. Add Cumin seeds, coriander powder, chilli powder, chaat masala, salt and green chilli with 1 tsp water.Saute for a few seconds.
2. Add the boiled potatoes and mix well.
3. Mix in lemon juice and dish out by garnishing chopped coriander.
4. Serve hot.

STUFFED CAPSICUM (POTATO FILLING)

Ingredients:---

Capsicums - 4 (medium size),
Potatoes - 3 (boiled and mashed roughly),
Grated ginger - 2 tsp,
Green chilli - 1 (finely chopped),
Turmeric powder - 1/4 tsp,
Red chilli powder - 1/2 tsp,
Coriander powder - 1 tsp,
Chaat masala - 1 tsp,
Salt to taste,

Method

1. Wash and cut a slice from the top of each capsicum like a small lid keep the liks with their respective capsicums.
2. Heat 2 tbsp oil in a kadhai. Add onions. Stir fry till brown. Add ginger. Saute.
3. Add turmeric powder, coriander powder, chaat masala, red chilli powder and salt.
4. Add mashed potatoes.Mix well.Cool.
5.Fill the potato mixture in the capsicum.
6.Heat oil in a kadhai.Put all the capsicums in hot oil.Fry them on each side stirring occasionally.Don't let them burn.
7.Stuffed capsicum is ready.
8.Serve hot with roti or paratha.

LAUKI (GHIYA) KA KOFTE

Ingredients:---

For the Kofta...
Lauki - 1/2 kg,
Gram flour - 3/4 cup,
Coriander leaves - 1 tbsp (chopped),
Salt to taste,
Green chilies - 2 (finely chopped),
Red chilli powder - 1 tsp,
Turmeric powder - 1/4 tsp,
Anardana powder - 1 tsp,
Oil for frying -

For the Gravy...
Onions - 2 (grated),
Ginger-garlic paste - 2 tsp,
Tomato - 4 (pureed),
Beaten curd - 1 tbsp,
Red chilli powder - 1 1/2 tsp,
Coriander powder - 2 tsp,
Turmeric powder - 1/2 tsp,
Dry fenugreek leaves - 1 tsp,
Salt to taste,
Garam masala powder - 1 1/2 tsp,
Coriander leaves - 2 tbsp (chopped),

Method

For the Koftas...
1. Peel and grate the lauki.
2. In a bowl, mix together lauki gram flour, green chillis, coriander leaves, turmeric powder, red chilli powder, salt, anardana powder and 2 tsp oil mix well.
3. Make small round balls and deep fry till the koftas are golden. Keep aside.

For the Gravy...

1. Heat the oil. Saute grated onion on a low flame till brown.
2. Add ginger-garlic paste. Saute till the raw smell is over.
3. Add the tomato puree. Add turmeric powder, red chilli powder, coriander powder and salt. Saute till oil separates.
4. Add beaten curd. Saute.
5. Add water and give one boil to make the gravy. Simmer for 10 minutes.
6. Add the Koftas, put fenugreek leaves and garam masala powder to it. Simmer for a white.
7. Garnish with coriander leaves and serve hot with rotis or parathas.

BAINGAN KA BHARTA

Ingredients:---

Brinjal - 2 pcs. (Big round ones)
Onions - 3 (chopped finely),
Tomatoes - 4 (chopped finely),
Green chilli - 2 (Chopped finely),
Salt to taste,
Red chilli powder - 1 tsp,
Coriander leaves - 1 tbsp (chopped),
Oil - 2 tbsp,
Ghee - 1 tbsp,

Method

1. Wash, prick and put oil all over the brinjals.
2. Roast them on gas turning them occasionally till the skim starts peeling off and brinjals start to shrink.
3. Put them in colod water and remove the black skin.
4. Check the brinjals if there are seeds, discard them mash the brinjals.
5. Heat oil in a kadhai add onions and saute till translucent. Don't let them brown.
6. Add tomatoes and green chillies saute. Add salt and red chilli powder.
7. Add mashed brinjals and saute for 8-10 minutes. At the end add ghee and saute for a few seconds.
8. Garnish with chopped coriander and serve hot.

DANA METHI KI SABJI (FENUGREEK SEEDS)

Ingredients:---

Fenugreek seeds - 1 cup,
Raisins (kismish) - 1/2 cup,
Red chilli powder- 1 tsp,
Turmeric powder - 1/2 tsp,
Coriander powder - 1 tsp,
Amchur powder - 1 tsp,
Salt to taste,
Sugar - 3 tsp,
Asafoetida - 1/4 tsp
Oil - 2 tsp,

Method

1. Soak fenugreek seeds over night, wash them thoroughly and strain out the water, keep aside.
2. Heat oil in a pan, put asafoetida and add fenugreek seeds and fry for a minutes.
3. Now add turmeric powder, chilli powder, coriander powder and salt. Stir and add about 1/4 cup water. Cover and cook on medium heat stirring continuously till water is evaporated.
4. Add raisins, amchur and sugar. Cover and cook for 2 minutes.
5. Serve with parathas.

PYAJ TAMATAR KI SABJI

Ingredients:---

Onion - 4 (sliced),
Tomatoes - 4 (sliced),
Green chillies - 2 (finely chopped),
Ginger - 1/2" inch (sliced),
Chopped coriander - 1 tbsp,
Salt to taste,
Turmeric powder - 1/4 tsp,
Chilli powder - 1/2 tsp,
Sugar - 1 tsp,
Tomato ketchup - 1 tbsp,
Oil - 1 tbsp,

Method
1. Heat oil in a kadhai. Add sliced onions. Saute till light brown.
2. Add ginger, green chilli and tomato. Saute till tomatoes become pulpy and dryup.
3. Add turmeric powder, chilli powder, salt sugar and tomato ketchup. Saute. Garnish with chopped coriander.
4. Serve hot.

CORN PALAK

Ingredients:---

Spinach - 1 bunch (chopped),
Corn kernels - 1 cup,
Onions - 2 (chopped),
Ginger-garlic paste - 1 tsp,
Green chillies - 2 (chopped finely),
Tomatoes - 2 (grated),
Turmeric powder - 1/4 tsp,
Chilli powder - 1 tsp,
Salt to taste,
Sugar - 1/2 tsp,
Garam masala - 1/2 tsp,
Kasoori methi - 1/2 tsp,
Milk - 1/2 cup,
Oil - 1 tbsp,

Method

1. Blanch spinach in boiling water for 1 minute and refresh in cold water. Drain and puree it in a blender.
2. Heat oil in a kadhai. Add onion till light pink. Add ginger-garlic paste and stir. Add green chillies and saute.
3. Add grated tomato and saute till oil separates.
4. Add turmeric powder, chilli powder, and salt. Stir.
5. Add spinach puree, milk, and corn kernels and mix well.
6. Add sugar, kasoori methi and garam masala.
7. Serve hot with lacha paratha.

MALAI KOFTA

Ingredients:---

For Koftas
Potatoes - 4-5 (boiled and mashed),
Paneer (cottage cheese) - 100 gms,
Cornflour - 2 tbsp,
Cashew-nuts - 7-8 (broken),
Raisins - 7-8 (broken),
Salt to taste,
chaat masala - 1 tsp,
Oil for frying,

For gravy
Onion paste - 1 cup,
Ginger-garlic paste - 1 tbsp,
Tomato puree - 1 cup,
Green chillies - 2 chopped,
Turmeric powder - 1/2 tsp,
Red chilli powder - 1 tsp,
Garam masala - 1 tsp,
Mawa - 1/2 cup,
Cream - 1/2 cup,
Kasoori methi - 1 tsp,
Oil - 3 tsp,

Method
1. Mix potatoes, paneer, cornflour, salt and chaat masala, make balls. Stuff raisins and cashew-nuts into each ball and shape them.
2. Heat oil in a kadhai and fry the balls till golden brown.
3. Heat oil for gravy. Add onion paste, saute till pinkish brown.
4. Add ginger-garlic paste and saute for 1 minutes.
5. Add tomato puree and turmeric powder, salt, red chilli powder and green chillies. Saute till oil begins to leave the masala.
6. Mix mawa in 1 cup water and add to the gravy. Simmer for 10 minutes on low heat stirrng continuously.
7. Add cream, garam masala and kasoori methi. Boil for 1 minute.
8. Place koftas in a serving dish and pour hot gravy on top and serve.

STUFFED TOMATO (WITHOUT GRAVY)

Ingredients:---

Firm tomatoes - 6,
Paneer - 100 gms (crumbled),
Onion - 1 (chopped finely),
Ginger - 1/2" (grated),
Salt to taste,
Cumin seeds - 1/2 tsp,
Red chilli powder - 1/2 tsp,
Kasoori methi - 1 tsp,
Oil - 4 tsp,
Chopped coriander leaves - 1 tbsp,

Method

1. Slice a small piece from the top of each tomato, scoop out carefully, chop the scooped out portion, set aside.
2. Heat 2 tsp oil in a pan, add cumin seeds. When they splutter, add onion and ginger. Saute.
3. Add scooped tomato salt, chilli powder. Cook till pulp turns dry.
4. Add paneer and kasoori methi. Mix and let the masala cool.
5. Fill the scooped tomatoes with this paneer mixture. Arrange these tomatoes on a greased baking tray.
6. Pour 2 tsp oil mixed with salt on all tomatoes and bake at 180 ⁰ c for 15 minutes in a pre heated oven.
7. Serve hot garnished with chopped coriander leaves.

KAIRI KI SABJI (RAW MANGO CURRY)

Ingredients:---

Kairi (raw mango) - 4 (cut into cubes),
Turmeric powder - 1/4 tsp,
Cumin seeds - 1/2 tsp,
Red chilli powder - 1/2 tsp,
Salt to taste,
Gur/Sugar - 2 tbsp,
Fennel seeds - 1/2 tsp,
Fenugreek seeds - 1/2 tsp,
Kalaunji - (onion seeds) - 1/2 tsp,
Bay leaf - 1,
Asafoetida - a pinch,
Oil - 1 tbsp,
Water - 1 cup,
Method

1. Take oil in pan. Add bay leaf, cumin seeds, fennel seeds, onion seeds, fenugreek seeds and asafoetida.
2. When they change colour, add kairi pieces and all dry masalas.
3. Saute for 2-3 minutes, add water and simmer till kairi softens.
4. Now add gur/sugar and simmer again for 4-5 minutes stirring occasionally.
5. Serve hot or cold as per taste.
Note: You can use this tangy curry as a spread on your toast.

MASALA MATAR

Ingredients:---

Green Peas - 2 cups,
Onions - 2 (grated),
Ginger - 1/2" piece (crushed),
Green - chillies - 2 (finely chopped),
Tomatoes - 2 (finely chopped),
Cumin seeds - 1/2 tsp,
Turmeric powder - 1/4 tsp,
Red chilli powder - 1/2 tsp,
Garam masala powder - 1/2 tsp,
Salt to taste ,
Coriander leaves - 1 tbsp (chopped),
Oil - 1 tbsp,

Method
1. Heat oil in a pan. Add cumin seeds. When crackle, add onions. Saute till pinkish brown.
2. Add ginger and green chillies and saute.
3. Add tomatoes and saute till oil separates. Add a cup of water and boil.
4. Add peas, salt, turmeric powder, red chilli powder and garam masala to it. Saute.
5. Cook covered on low heat stirring occasionally until green peas are cooked.
6. Serve hot garnished with chopped coriander.

Achari Aloo

Ingredients:---

Baby Potatoes - 1/2 kg.(boiled n peeled),
Onion - 1(chopped finely),
Tomato - 2(chopped),
Ginger-garlic paste - 2 tsp,
Asafoetida - a pinch,
Fennel seeds - 1/2 tsp,
Fenugreek seeds - 1/2 tsp,
Kalaunji(onion seeds) - 1/4 tsp,
Mustard seeds - 1 tsp,
Turmeric powder - 1/4 tsp,
Chilli powder - 1 tsp,
Coriander powder - 1/2 tsp,
Salt to taste,
Lemon juice or vinegar - 3 tsp,
Mustard oil - 2 tbsp,
Coriander leaves - 1 tbsp(chopped),

Method

1. Ground fennel seeds,fenugreek seeds,kalaunji n mustard seeds coarsely.
2. Heat oil in a kadhai. When starts smoking,shut off the flame.
3. Now heat again,add asafoetida n grounded masala.
4. Let them crackle.
5..Add onions n sauté.Add ginger-garlic paste n sauté for 1 minute.
6..Add tomatoes n turmeric powder,chilli powder,coriander powder n salt.Saute till tomatoes become pulpy.
7..Add potatoes n cover .Cook till masala coats properly.
7.Add vinegar n ¼ cup water.Cook till dry.
8.Serve hot garnished with chopped coriander.

Mawa Matar

Ingredients:---

Green peas - 1 cup(boiled),
Mawa - 1 cup,
Onion - 1(grated),
Ginger-garlic paste - 1 tsp,
Tomato - 3(pureed),
Turmeric powder - 1/2 tsp,
Red chilli powder - 1/2 tsp,
Coriander powder - 1 tsp,
Salt to taste,
Cashew-nuts - 1 tbsp(broken),
Raisins - 1 tsp,
Garam masala - 1 tsp,
Milk - 1 cup,
Oil - 1 tbsp,
Chopped coriander - 1 tbsp,

Method,

1. Fry mawa in a clean kadhai till light brown.
2. In another kadhai,heat oil.Add onion n sauté till light brown.
3. Add ginger-garlic paste n sauté .
4. Add tomato puree n sauté till oil separates.
5. Add coriander powder,red chilli powder,turmeric powder n salt.
6. Mix in boiled peas n mawa,stir.
7. Add milk n stir for a while.
8. Add cashewnuts n raisins.
9. Add garam masala n mix.
10.Serve hot garnished with chopped coriander.

NAVRATAN KORMA

Ingredients:---

Boiled vegetables - 2 cups (cauliflower, peas, potato, capsicum, carrot, french beans),
Paneer - 100 gms. (Cut into cubes n fried)
Onions - 2(grated),
Tomatoes - 3(pureed),
Ginger-garlic paste - 2 tsp,
Turmeric powder-1/2 tsp,
Chilli powder - 1/2 tsp,
Coriander powder - 1 tsp,
Garam masala powder - 1 tsp,
Cream - 3 tbsp,
Milk - 1 cup,
Cashewnuts - 1 tbsp (fried),
Raisins - 1 tbsp,
Tinned fruits - 1/2 cup
Oil - 2 tbsp,
Ghee - 2 tbsp,
Salt to taste,

Method

1. Heat the ghee and oil in a pan. Add grated onions and sauté till golden brown.
2. Add ginger-garlic paste n sauté.
3. Add the tomato puree. Add turmeric powder, coriander powder, chilli powder, salt n garam masala. Fry till oil separates.
4. Add milk n cook till gravy thickens.
5. Add boiled vegetables n fried paneer pieces.
6. Add cream and tinned fruits and cook for 2-3 minutes.
7. Serve hot garnished with dry fruits and chopped coriander.

SWEET AND SOUR PUMPKIN

Ingredients:---

Pumpkin - 1 kg (cut into cubes),
Cumin seeds - 1 tsp,
Asafoetida - 1 pinch,
Coriander seeds - 1 tsp,
Turmeric powder - 1/2 tsp,
Chilli powder - 1 tsp,
Salt to taste,
Sugar - 1 tbsp,
Lemon juice - 1 tbsp,
Green chilli - 1 (finely chopped),
Coriander leaves - 1 tbsp (chopped),

Method

1. Heat oil in a pan. Add cumin seeds, asafoetida and coriander seeds saute for 1 minutes.
2. Add pumpkin and stir-fry for 2 minutes.
3. Mix in turmeric powder, chilli powder and salt cook covered on low heat till done.
4. Add sugar lemon juice and green chillies. Cover and cook for 5 minutes. Mix well.
5. Garnish with coriander leaves and serve.