Potato & Paneer kofta

Ingrdients

¼  kg potatoes

100 gms panner

3 tomatoes

3 onions

2 cardamom

6 badam or cashuw net (soaked in hot water for 15 minutes)

1 green chilli

½  tsp red chilli powder

¼  tsp masala powder

A pinch turmeric powder

1 tbsp chopped garlic

1 tbsp chopped ginger

2 tbsp coriander leaves

2 tbsp corn flour

1 tbsp roasted gram flour

oil for deep fry

Salt to taste

Method

Heat a tsp of oil in pan, add cardamom, ginger, garlic and onion saute well.

Add chopped tomatoes cook till tomatoes are soft.

Add turmeric powder,red chilli powder and salt saute for 2 minutes.

Allow to cool then add soaked nuts grained to fine paste.

Now in another pan add this paste and cook for 10 minutes in low flame. 

add masala powder mix well, now your gravy is ready.

Peel the potato skin and cut in to pieces.

Pressure cook potatoes with salt.

Mash the potatoes well and set aside.

Grate the panner and set aside.

In a bowl add mashed potatoes, grated panner, green chilli,

red chilli powder, coriander leaves, corn flour, roasted gram flour

and salt mix all ingredients well.

Now take a small quantity of the mixture make small balls

from it and deep fry them in oil.

Now your koftas are ready.

Before serving add the koftas to the gravy.

Goes well with fried rice / naan /  roti /

Baingan ka salan (Brinjal gravy)

Ingredients

For grinding

1 tbsp peanuts

2 tbsp coconut 

1 tsp sesame seeds

1 tsp poppy seeds

Other ingredients

½  kg Brinjal (small)                      

¼ tsp mustard

¼ tsp cumin

¼ tsp kalonji (onion seeds - optional)

1 Red chilli and 1 green chilli 

1 tbsp ginger & garlic paste 

1 tsp coriander powder

1 tsp chili powder

1tsp masala powder

2 sliced onions

A pinch turmeric powder

2 tbsp chopped coriander leaves d

Few curry leaves

2 tbsp thick curd

Oil to deep fry

Salt to taste  

Preparation 

                                                           

Heat pan, dry roast peanuts, sesame seeds, poppy seeds & coconut.

Grind this into paste and set aside.

Wash the brinjals and wipe with towel, without any water and slit them into four.

In another pan heat oil deep fry the brinjals and set aside.

Method

Heat oil in a pan add mustard, when mustard starts spluttering

add cumin, red chilli, kalonji, sliced onions and  curry leaves.

Cook this till onions are golden brown in color.

Add ginger garlic paste cook this till raw flavor goes.

Add red chilli powder, coriander powder, turmeric powder

green chilli and salt sauté for a minute.

Now add peanut and sesame paste mix it with little water.

Cover with lid and cook in low flame for 20 minutes, stir in between.

Add curd, once it comes to boil, add fried brinjals &  masala powder mix gently.

Cover with lid on and let it cook for 10 minutes in low flame.

Then add chopped coriander leaves and serve hot.

Goes well with jeera rice/ chapatti/ poori.

Dum Aloo

Ingredients

½  kg potatoes

2 onions

1 tsp jeera

1 tbsp gram flour

¼ cup fresh & thick curd

½  cups of tomato puree

small piece of ginger

few garlic

¼ tsp coriander powder

¼ tsp saunf powder

¼ tsp turmeric powder

½  tsp kashmiri red chillie powder

¼ tsp masala powder

oil to fry

salt to taste

Preparation

Peel the skin and cut the potatoes.

Heat oil in a pan, deep fry the potato in high flame and set aside (otherwise it will be very oily)

In a pan add 1tsp oil in that add onion, ginger and garlic fry for 5 minutes.

Grind the above in to paste and set aside.

In a bowl add curd, coriander powder, saunf powder, red chili powder, and turmeric powder

mix well keep aside.

Method

Heat oil in a pan add jeera and  gram flour fry until it turns in to golden brown.

Now add tomato puree and onion paste and fry well.

Add this to curd.

Add the fried potatoes, mix it well and add 1cup of water.

After the gravy boils, let it cook on low flame for 10 minutes. (stir in between)  

Finally add masala powder and mix well.

Serve hot with poori /paratha / naan /fried rice.

Gobi Manchurian

Ingredients

        

1 cauliflower cut into florets

2 onions chopped finely

1 tbsp finely chopped garlic

2 tsp spring onion / green capsicum for garnishing

2 tbsp corn flour

2 tbsp maida

2 tsp ginger garlic paste

1 tsp soya sauce

2 tbsp tomato sauce

1 tsp red chilli powder  

Oil for deep fry

A pinch ajunamoto (optional)

Salt to taste 

                                                                               

Method

Boil water and add cauliflower florets with salt and turmeric powder.

Cook till half boiled, drain water and keep aside.

Now sprinkle corn flour, maida and a pinch of chilli powder to

boiled cauliflower mix well.

Marinate the boiled cauliflower florets for 10 minutes.

In a pan heat oil deep fry the above cauliflowers and set aside.

In another pan add 2 tsp of oil in that add garlic, and onions sauté.

Now add ginger & garlic paste and salt fry for 2 minutes.

Add soya & tomato sauce mix well.

Add ½ cup water to the above allow to boil.

In a small cup take 1 tbsp of corn flour and mix it with little water.

Add this to the above and cook well.

Finally add fried cauliflower and ajunamoto to this and mix well and

cook on low flame for 5 minutes.

Garnish with spring onions / green capsicum.

Serve hot.

Baigan Bharta (Egg plant)

Ingredients

1 Big branjal (Baigan / egg plant)

1 Finely chopped tomato

1 Finely chopped onion

½ tsp red chilli powder

½ tsp masala Powder

¼ tsp turmeric Powder

3 tbsp  oil

Few chopped coriander leaves

Salt to taste

Method

Grease oil over the brinjal. (Baigan )

Roast it on a gas burner over medium heat.

Rotate the brinjal around to cook evenly.

Once done, allow to cool and then remove the outer skin slowly. 

(or you can dip brinjal in a bowl full of water)

Mash the flesh of brinjal well and set aside.

Heat oil in a pan add onion and fry until light golden brown.

Add red chilli powder and  turmeric powder mix well.

Add tomatoes and cook until tender.

Now add mashed brinjal and salt stir well.

Cover with a lid and cook on low flame for 10 minutes, stir in between.

Finally add masala powder and mix well.

Garnish baigan bharta with coriander leaves and serve hot.

Goes well with roti / naan.

Dhal Makhni

Ingredients

1 cup black urad dhal 

2 tsp red kidney beans (rajma)

1 tsp red chilli powder

1 tsp ginger finely chopped

1 tsp garlic finely chopped

3 tbsp Butter                        

1 tbsp oil

1 tsp jeera

2  onions chopped  

1 slit green chilli

2 tomatoes chopped

1 tsp masala powder

1 tsp red chilli powder

¼ tsp dhania powder

Salt to taste

Method

wash and soak urad  dhal and rajma overnight in  water.

Pressure cook urad dhal and rajma in three cups of water. (5 whistles)

Heat butter and oil in a pan, add jeera, ginger, garlic and onion fry till golden brown.

Add slit green chilli, tomatoes and sauté till tomatoes are soft.

Now add turmeric powder, red chilli powder, dhania powder and salt sauté for a minute.

Now add the boiled urad and rajma mix well.

Allow to boil and cook on low flame for 10 minutes.

Finally add masala powder &  butter and mix well.

Ready to serve hot dhal makhni.

Goes well with rice / roti / naan.

Vegetable dhal kichadi

Ingredients

1  cup  rice

1  cup  toor dhal

1 tomato chopped

1 onion chopped

2 bay leaves

1 cup mixed vegetables (potatoes, green peas, beans & cauliflower)

4 spoons oil or ghee

1 spoon finely chopped garlic

1 spoon red chilli powder

A pinch turmeric powder

1 spoon masala powder

½ spoon black salt

salt to taste

1  red chilli

2 pieces of cloves

2 pieces of cinnamon

Few cashew nuts (optional)

Method

Mix rice and dhal cook with 3 ½ cups of water and a pinch turmeric powder.

Pressure cook it for 5 whistles.

Boil mixed vegetables with little water, turmeric powder and salt.

In a pan add ghee once it’s hot add bay leaves, cinnamon, cloves, red chill

and cashew  nuts sauté for a minute.

Now add onions sauté, add red chilli powder and masala powder mix well.

Finally add tomatoes, black salt and normal salt sauté.

Now add this with cooked rice and dhal mixture and the mixed boiled vegetables.

Add 4 or 5 spoons of water and cook on a low flame for 5 more minutes.

Ready to serve hot vegetable dhal kichadi.

Pav baji

Ingredients

¼ kg Potatoes (boiled and mashed)

¼ kg tomatoes chopped

¼  cup green peas

3 onions chopped

½ cup capsicum

1 cup grated cauliflower

1 spoon chopped ginger & garlic

½  spoon Pav bhaji masala powder

¼  spoon red chilli powder

5 spoons butter

2 spoons oil

10 Pavs

½  bunch chopped coriander leaves

1 Lemon 

Salt to taste

Method

Heat oil and 1 spoon butter in a pan and add onions, ginger and garlic sauté well.

Now add tomatoes, red chilli powder and cook well till oil separates from the pan.

Add mashed potatoes, peas, cauliflower and capsicum mix well. 

Now add  salt and 1 cup of water, allow to boil and simmer for 2 minutes.

Now add Pav bhaji masala and cook on low flame for 2 more minutes.

Switch of the gas and finally squeeze the lemon juice and mix well.

Garnish with onions & coriander leaves.

Heat butter in a pan, keep a slice of pav and fry in butter

for a minute. Apply bhaji on the pav with chopped onions.

Ready to serve hot pavbaji.  

Mooli Paratha (stuffed radish)

Mooli  paratha (stuffed radish)

Mix wheat flour, salt, oil, warm water, milk and knead in to soft dough for parathas.

Ingredients for stuffing

2 cup greated radish (squeeze out all the excess water)

Kasuri methi / Small bunch of coriander leaves

¼ spoon ajwai / Jeera

¼ spoon red chilli powder

¼ spoon masala powder

Salt to taste

Oil / butter

Method for stuffing

In a pan add 2 spoons of oil in that add jeera, red chilli powder, masala powder, salt and radish

saute for 2 minutes finely add kasuri methi or chopped coriander leaves mix well set aside.

Method for paratha

Roll out into round shapes using little wheat flour for dusting.

Fatten it fill the radish stuffing and cover it.

Roll out in to round shape by dusting wheat flour.

Heat a tawa, place the prepared paratha on the hot tawa and cook on low flame.

Apply a tsp of oil or butter flip it over and add another tsp of oil or butter.

Cook till brown spots appear.

Mooli Paratha is ready to serve.
Enjoy these parathas with curd, sauce or pickle.

Option II For stuffing

Grated radish with little salt squeeze all the extra water and mix with coriander leaves.

Sprinkle few pav bhaji masala power or any other masala powder.

Other producer are same as above.

 

Health benefits

Radish is rich in folic acid, Vitamin C and it contain zinc, B-complex vitamins and phosphorus.

These are very effective in treating skin disorders such as rashes and dry skin.

Good for treating jaundice and urinary infection.

Aloo Mutter

Ingredients

½ kg potatoes

¼ cup green peas

¼ spoon saunf / jeera

¼ spoon masala powder

¼ spoon turmeric powder

½ spoon red chilli powder

1 spoon chopped ginger

1 spoon chopped garlic

1 chopped tomatoe

2 spoons oil

½ spoon butter (optional)

Few coriander leaves

Salt to taste.

Method

Pressure cook potato, peel the skin and cut into pieces.

Boil the green peas separately. 

Heat oil in pan add sanuf, garlic, ginger and saute well.

Now add tomatoes and cook for 2 minutes.

Add all the above powders one by one and mix well.

Add boiled potatoes and salt mix it well.

Mash few pieces of potatoes, so that will give thickness to gravy.

Now add green peas to this and add 1 cup of water.

After it comes to boil cook it for 5 minutes in low flame.

Finally add coriander leaves and butter. (optional)

Aloo mutter is ready to serve.

Goes well with naan / paratha/ poori / jeera rice.

Gobhi Paratha (stuffed cauliflower)

Method for dough

Mix wheat flour, salt, oil, warm water, milk and knead in to soft dough for parathas.

Ingredients for stuffing

2 cup shredded cauliflower

Kasuri methi / Small bunch of coriander leaves

¼ spoon ajwai / Jeera

¼ Spoon red chilli powder

¼ spoon masala powder

Salt to taste

Oil / butter

Method for stuffing

In a pan add 2 spoons of oil in that add jeera, red chilli powder, masala powder, salt and cauliflower.

Saute for 2 minutes finely add kasuri methi or chopped coriander leaves mix well set aside.

Method for paratha

Roll out into round shapes using little wheat flour for dusting.

Fatten it fill the cauliflower stuffing and cover it.

Roll out in to round shape by dusting wheat flour.

Heat a tawa, place the prepared paratha on the hot tawa and cook on low flame.

Apply a tsp of oil or butter flip it over and add another tsp of oil or butter.

Cook till brown spots appear.

Enjoy these parathas with curd, sauce or pickle.

Aloo Paratha

Ingredients for making dough

1 Cup wheat flour
1/2 Cup warm water with little milk
2 spoons of oil
Salt to taste

Method for dough

Mix wheat flour, water, milk,oil and salt together to make soft dough.
Cover it and keep aside.

Ingredients for filling

1/4 kg. Potatoes
1/4 Spoon of jeera / Ajwain
1/4 Spoon of  red chilli powder
A pinch garam masla powder
2 Spoons of oil
Coriander leaves / Kasuri methi
Salt to taste

Method for filling

Pressure cook potatoes with turmeric powder and salt.
Peel the skin and mash well and keep aside.
Heat 2 spoons of oil add jeera , red chilli powder, garam masala.
Now add mashed potatoes and salt saute for 2 minutes.
Finally add coriander leaves and mix well.
Potato stuffing is ready.

Method for paratha

Roll out in to round shapes using little wheat flour for dusting.
Fatten it, fill the potato stuffing and cover it.
Roll out in to round shaped and flatten it by dusting wheat flour.
Place the prepared paratha on the hot tawa and cook on low flame.
Apply a tsp of oil / butter, flip it over and add another tsp of oil / butter.
Cook till brown spots appear.
Enjoy these paraths with curd / sauce / pickle.

Cabbage parathas

Parathas can be made plain or stuffed with many different fillings.

Ingredients for dough

Wheat flour as much you required.
Water, salt as required and
2 spoons oil.

Method for dough

Add warm water, salt and 2 spoons of oil to wheat flour and knead in to soft dough for parathas.

Ingredients for stuffing

1 cup shredded cabbage
Kasuri methi / Small bunch of coriander leaves
Small piece of ginger
¼ spoon Jeera/ajwain
¼ Spoon red chilli powder
¼ spoon masala powder
Salt to taste
Oil / butter/ ghee

Method for stuffing

In a pan add 2 spoons of oil in that add jeera, red chilli powder, masala powder, ginger and cabbage.
Saute for 2 minutes finely add kasuri methi or chopped coriander leaves mix well, set aside.
Don’t add salt now otherwise it will become watery.

Method for parathas

Roll out into round shapes using little wheat flour for dusting.
Fatten it fill the cabbage stuffing, sprinkle salt on it and cover it.
Roll out in to round shape by dusting wheat flour.
Heat a tawa, place the prepared chapatti on the hot tawa and cook on low flame.
Apply a tsp of oil or butter flip it over and add another tsp of oil or butter.
Cook till brown spots appear.

Our tasty & healthy cabbage Paratha is ready to serve.
Enjoy these parathas with curd, sauce or any pickle.

Aamras

                                                                

Ingredients

2 Alphonso mangoes

1/4 cup milk 

2 tbsp. powdered sugar

Method

Mix all the ingredients and blend well with blender and refrigerate.

Simple, delicious and healthy aamras is ready.

Serve cool along with one scoop of vanilla ice cream.

Dhal Recipe

Ingredients

1/2 cup Toor dal ( or moong dal )

1/2 cup chopped onions

1/2 cup chopped tomatoes

2 green chillies slit lengthwise

Turmeric powder and red chili powder – a pinch

4 tsp Oil

1/2 tsp mustard seeds and jeera

2 red chillies

Few curry leaves
salt to tast

Method

Lightly roast the moong dal until it changes color.

Wash the dhal add turmeric and red chillie powder pressure cooker.

In a pan add 2 spoon of oil add onions cook till transparent then add tomatoes.

Then add green chili and salt, fry till tomatoes are cooked well.

Season with spluttering mustard seeds, jeera , red chlli and curry leaves.

Easy side dishes for Roti / Chapathi / poori.

Easy tamato onion sabji

Ingredients

Big onions 4

Tamatoes 4 or 5

Green chili  1

Jeera – ¼ spoon

Chili powder   ¼ spoon

Turmeric powder – a pinch

Coriander leaves for garnishing

Any cooking oil – 2 spoons

Salt to taste

(1/2 spoon ghee or butter optional)

Method :

Cut tomatoes and green chili into small pieces and keep aside

In a pan, add about 2 tbsps of oil then add jeera , green chili  and curry leaves.

Add onions to the above, cook till transparent then add red chili powder and turmeric and mix well.

Add tomatoes and let it cook for a while. When the tomatoes are cooked and dried, add salt.

(1/2 spoon ghee or butter ) Optional for those who are not calorie-conscious

Garnish with chopped corriander leaves.

Serve with Rotis/ phulkas / poori or as an accompaniment with Rice. 

Variation I:  same cooking method as above

Finally add 2 spoons of any of the following corn flour / wheat flour / rice flour/ gram flour.

Mix with little water, allow to boil till the flour is cooked well and gives you a glossy look.

Serve with Rotis/ phulkas / poori or dosa. (It won’t be nice with rice, so avoid)

Variation II

Same cooking method  as above .

Add to ingredients 1 cup of any of the below boiled vegetables
Carrot, potato, Cauliflower, green piece. 

Finally add 2 spoons of any of the following corn flour / wheat flour / rice flour/ gram flour

Mix with little water, allow to boil till the flour is cooked well and gives you a glossy look.

Serve with Rotis/ phulkas / poori or dosa. ( It won’t- be nice with rice so avoid )

Garnish with curry or coriander leaves.  

Finally add 1/2  spoon of butter or ghee, for those who are not calorie-conscious