Dal Makhani

Dal Makhani is a very delicius dish and also rich in texture.

Ingredients:

Urad whole - 1 cup

rajma - 1/4 cup

salt - to taste

chopped onion - 2 medium size

chopped tomato - 2 medium size

whole garam masala (2 Bay leave , 4-5 clove, few Black pepper, 1 cardamam , 1 cinneman stick )

cumin seeds - 1/2 tbsp

Red chilli pdr - 1/2 tbsp

Turmeric pdr -1/4 tbsp

coriander pdr - 1/2 tbsp

Butter - 1/2 cup

fresh cream - 1/2 cup

oil - 2 tbsp

Heeng - a pinch

Method:

*cook both dal (urad and rajma) with 5 cup water and salt in a pressure cooker.

*After 15 min turn off the flame and wait till the pressure finish off.

*Now take a pan , heat oil , add cumin seeds , whole garam masala , now add chopped onion and saute them ,add little salt and turmeric, due to salt the onion fry faster , now add chopped tomato and coriander pdr , heeng.

*pour this mixture in a blender and make a fine paste.

*Now take some oil in a pan , pour the paste in it , cook for 5 min, add the boiled dal and mix.

*Add some water if required, add butter and simmer the dal for about 15 min .

* Now add garam masala pdr and after all these add fresh cream.

*our Dal makhani is ready ,serve with roti or naan ................

Bathue ke patode

Ingredients:

• Bathua - 250 gm
• Besan(gram flour) - 250 gm
• Red chilli pdr - 1/2 tbsp
• Coriander pdr - 1/2 tbsp
• Garam masala pdr - 1/4 tbsp
• Asefatieda(Heeng) - 1/8 tbsp
• Oil - for frying
• cumin seeds - 1/2 tbsp
• Salt - To taste

Method:

• Wash bathua thoroughly , chop and boil.
• Now the bathua is boil , cool it , take the bathua in a bowl and keep the water of boiled bathua aside.
• Add all the masalas, besan and salt to bathua and mix it , now we got a nice dough .
• Take a cooker , put some water including that water which we have got from boiled bathua and start heating it .
• Now comes to our dough ,divide it into small portions , make a cyliderical long and thin structure like a very thin cucumber and put in the boiling water in the cooker , do the same with all the small portions of the dough.
• cook for 15 min on medium flame, and check by toothpick or knife that the patode cooked or not, if the knife comes clean ,then its done ,switch off the flame and let the patode cooled .
• Take a patoda and cut into thin slices, take a pan , add oil and then cumin seeds now add the slices in it ,roast them for a few min.
• Now our patode is ready to eat , serve it with hot tea .............

mooli ki bhujji

Ingredients:

Raddish with leaves - 1/2 kg

Water - 2 cups

Salt - as taste

onion - 1 medium size (chopped)

Green chilli - 3-4

cumin seeds - 1/2 tbsp

Garam masala - 1 tbsp

oil - 3 tbsp

Method:

* separate the leaves and mooli , wash the leaves thoroughly.

*cut them and boil in a cooker without pressure.

*cool and squeeze out all access water.

*now heat the oil in a pan , add cumin seeds and then onion ,fry them now add green chilli and the bhujji , garam masala , salt ,mix all the content.

* fry for 5 min.

Mooli ki sabji

Raddish is full of iron and it is eaten in a lot of ways . Here i am telling a quick sabji of raddish . I learn it from my mom, papa love it very much and always ask mummy to cook this sabji.


Ingredients:

Raddish (mooli chopped as fingerchips) - 1/2 kg
onion - chopped
coriander pdr - 1 tbsp
red chilli pdr - 1/2 tbsp
cumin seeds - 1/2 tbsp
Garam masala pdr - 1/2 tbsp
oil - 2 tbsp
salt - to taste

Method:
*Boil the raddish , drain the access water.
*Heat oil in a pan , add cumin seeds ,when cumin seeds starts crackle add onion ,fry onion till they turn golden brown.
*Add all the masalas, and mooli , stir slowly that the raddish does'nt mash.
* serve with paranthas.

Bharwan Karela(Bitter Guard)

Ingredients:

Karela (medium size) - 250 gm

for filling:

onion(chopped) - 2 big size

coriander pdr - 2 tbsp

fennel pdr - 2 tbsp

amchur pdr - 1 tbsp

cumin seeds - 1/2 tbsp

turmeric pdr - 1/2 tbsp

red chilli pdr - 1 tbsp

Salt - To taste

Oil - 3 big spoon

Method:

*First wash the bitter guard, peal the above skin roughly , remov ethe seeds inside it ,apply some salt on them and leave for 1/2 hr.

*Heat the oil in a pan , fry the shell of karela till they turn to golden.

*Now heat som eoil in a frying pan , add cumin seeds and then chopped onion, fry them till the onion turns golden ,add coriander pdr , turmeric pdr,fennel pdr, amchur pdr, salt, red chilli, and add some water .

*we add water to prevent the masalas from burning.

*let the the mixture cool, now fill the mixture in karelas and put all the karelas in the pan , add some water and cook them for 10 min.

*Now the sabzi is ready ,enjoy with pori or paranthas.

Mix Vegetable Raita

Ingredients:

Yogurt - 2 cup

Salt - to taste

Sugar - 1/2 tbsp

Tomato (chopped) - 1medium size

Onion (chopped) - 1 medium size

Kheera (chopped) - 1 small size

Green chilli (chopped) - 2

Roasted Cumin pdr - 1 tbsp

Chaat masala - 1/2 tbsp

Fresh coriander leaves - 2 or 3 springs

Method:

*Place yogurt to a bowl, add salt , suger , chaat masala , cumin pdr.

*Add all the vegetables and mix well.

*Sprinkle coriander leaves and serve chilled.

Boondi Raita

Ingredients:

Yogurt - 2 cup

Salt - to taste

Plain Boondi - 1/2 cup

Cumin pdr - 1/2 tbsp

Red chilli pdr - a large pinch

Black pepper pdr - a pinch

Fresh coriander leaves

Method:

* Place yogurt into a bowl ,add some water , salt , cumin pdr , black pepper pdr.

* Add boondi and red chilli pdr, mix well.

* Sprinkle fresh coriander and serve.

Grapes and Walnut Raita

Ingredients:

yogurt - 2 cup

Salt - to taste

Suger - a little

Roasted cumin pdr - 1 tbsp

Green Grapes -15 nos

Walnut(roughly chopped) - 1/4 cup

Banana(small pieces) - medium size

Fresh coriander leaves (chopped) - few springs

Red chilli pdr - 1/2 tbsp

Chaat masala - a pinch

Method:

*Place yogurt in to a bowl , add cumin pdr , chaat masala , salt , suger .

*Now add walnut ,grapes and banana, mix well , put in refrigerator.

*Sprinkle red chilli and fresh coriander and serve.

Amla ki Chuteny

Ingredients:

200 gms Green Corainder (Cilantro)

250 gms Amla

100 gms Green Chillies

1 small Ginger

1 tsp Salt

Method:

*Clean and wash the corainder.
*Chop the amla into small pieces and remove the seed.
*Chop green chillies and ginger.
*Put all the ingredients in a mixer and make it into a fine paste.

Cranberry Chuteny

Ingredients:

• 3/4 pounds tart apples chopped
• 1/4 pounds cranberries
• 2 cups light brown sugar
• 1/4 cups cider vinegar
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 3/4 tsp ground cloves
• 3/4 tsp pepper flakes
• 1/2 pound dark raisins
• salt to tatse

Method:

• Put all the ingredients in a pan and cook for 30 minutes.

Coconut-Garlic Chutney

Ingredients:

• Fresh Coconut Grated - 1/2 cup
• Roasted Gram -1 cup
• Long Red Chillies - 12
• Garlic - 2 Flakes
• Tamarind - littile
• Salt - As require to taste
• Seasoning:
• oil -1/2 tbsp
• Musturd seeds -1/2 tbsp
• Heeng - a pinch
• curry Leaves - 4 to 5

Method:

• Grind all the ingredients in a grinder.
• Heat oil in a season pan and add musturd seeds and heeng.
• Add the seasoning and curry leaves.