Matar with Peanut gravy

Ingredients:

• peas (matar) - 2 cup
• peanuts - 1 cup
• onion paste - 1 cup
• tomato paste - 1 cup
• ginger garlic paste - 1 tbsp
• turmeric powder - 1 tbsp
• red chilli powder - 1 tbsp 
• garam masala powder - 1/2 tbsp
• cumin seeds - 1/2 tbsp
• coriander powder - 1 tbsp
• salt - to taste
• oil - 2 tbsp
• water - 1 cup

Method of preparation:
Roast and grind peanuts.
Heat a pressure cooker ,add oil,when oil heated up add cumin seeds.
Now add onion paste , when onion start leaving oil add ginger garlic paste and keep stirring.
Take some water in a bowl and add turmeric powder,coriander powder ,red chilli powder ,garam masala powder  mix well.
Pour this mixture in cooker,saute till the water evaporated and the masala starts leaving the bottom of cooker.
Now add grinded peanuts, peas and mix well.
Add salt as required to taste and water.
Place the lid of cooker and cook on medium flame  till 2 whistle comes .
Matar with peanut is ready.
You can add more water if you like thin gravy.
serve with chapati,naan or any kind of Indian bread.

Baingan ka bharta

A North Indian speciality of roasted brinjals, skinned and made into a simple but exotic preparation

Ingredients:

1. Bringals - 1/2 kg

2. oil-2 tbsp

3. cumin seeds  -1/2 tbsp

4. onion chopped - 2 medium

5. ginger garlic paste - 1 tbsp

6. green chilli chopped-2

7. red chilli powder-1/2 tbsp

8. salt to taste

9. tomato chopped-2 large

10. fresh coriander leaves ,chopped

Method of preparation:

1.Wash, pat dry and prick eggplants.

2. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and eggplants start to shrink.

3. Let them cool. You can cool them by dipping them in water.

4. Remove skin and mash the pulp completely. 

5.Heat oil in a kadai. Add cumin seeds. Cook for half a minute and add onions and sauté until translucent.

6. Add ginger garlic paste and green chillies and cook for a minute.

7. Add red chilli powder and mashed roasted eggplants.

8. Cook for seven to eight minutes over medium heat, stirring continuously,Add salt to taste.

9. Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates.

10. Garnish with chopped coriander leaves and serve hot with roti ,parantha or naan.

Simple Bottle Guard sabzi

Prep Time: 10 min
Cook Time: 25 min
Serves: 4

Ingredients:

• Bottle Gourd (Ghia, Doodhi, Lauki, Opo Squash) – 2 lbs (approx 1/2 kg), peeled and cubed
• Onion – ½ small, sliced
• Green Chilies – to taste, chopped
• Tomatoes – 1, medium, cubed
• Ginger – 1 tbsp, minced
• Cilantro – 12-15 sprigs, finely chopped
• Oil – 1 tbsp
• Turmeric Powder – ½ tsp
• Water – ¼ cup
• Salt – to taste
• Coriander Powder – 1 tsp
• Cumin Powder – ½ tsp

Method:

• 1. Peel and cube the Bottle Gourd.
• 2. Prep all the ingredients ahead.
• 3. In a pressure cooker, heat Oil on medium heat.
• 4. Add in the Ginger and stir for 30 sec.
• 5. Add in the Turmeric Powder and mix in.
• 6. Add in the Onions, mix and allow them to turn translucent. Mix frequently.
• 7. Add in the Green Chilies, Bottle Gourd, Water and Salt. Mix.
• 8. Cover and close the Pressure Cooker and allow it to whistle once.
• 9. Turn off the flame and allow the pressure to release by itself.
• 10. Open and stir and turn the stove on medium heat again.
• 11. Add in the Tomatoes, Coriander Powder, Cumin Powder and 1/2 the Cilantro.
• 12. Allow the liquid to reduce and the tomatoes to soften, approx. 5-7 min.
• 13. Depending on your personal preference, mash down the cubes with a potato masher or the back-side of the ladle.
• 14. Cook till it reaches the desired consistency of thickness.
• 15. Check the Salt and spices and adjust if needed.
• 16. Serve hot with Chapatis with balance of the Cilantro as garnish.

Paneer Makhani

Ingredients

• Paneer – 14oz (approx. 1/2 kg)
• Oil – 2 tsp.
• Butter – 4 tbsp (50 gm)
• Garlic Paste & Ginger Paste: 1.5 tsp each
• Crushed Tomatoes – 1 cup
• Paprika or Kashmiri Mirch – 1/2 tsp
• Red Chilli Powder – 1/2 tsp
• Coriander Powder – 1 tsp
• Garam Masala – 1 tsp
• Salt – to taste
• Heavy Whipping Cream – 1/2 cup
• Water – 1 cup or to taste
• Sugar (optional) – 1 tsp or to taste
• Cilantro – to garnish

Method

• 1. Cut panir to desired shape.
• 2. Heat a pan and add Oil and then Butter.
• 3. Once hot, add Ginger and Garlic paste & saute for 2 min.
• 4. Add in the Crushed Tomato.
• 5. Add the dry spices – Coriander Powder, Garam Masala, Paprika, Red Chili Powder and the Salt.
• 6. Mix and cook till oil separates.
• 7. Add Paneer and mix gently.
• 8. Pour 1 cup water and simmer for 5 mins.
• 9. Lower heat and add Cream.
• 10. Allow it to come to another boil.
• 11. Add Sugar and mix well.
• 12. Garnish with Cilantro and serve hot.

Chhole Bhature

                                                                                  

Preparation time : 20 mts
Cooking time : 30 mts
Serves : 4 to 6 people

Ingredients:

For Bhatura

• 2 cup All Purpose flour 
• 1/4 cup Semolina 
• Salt to taste
• 1 tsp Sugar
• 1/4 tsp Baking Soda
• 1/4 cup Yogurt
• 1/4 cup water

Chhole Masala

• 1 cup Chana, soaked in water overnight
• 4 tbsp Oil
• 1 tsp Cumin seeds
• 2 Bay Leaves
• 1 Big Onion finely chopped
• 1 tbsp Ginger garlic paste
• 2 Tomatoes Finely chopped
• 1 tbsp Chana Masala
• 1 tsp Red Chilli powder

Method

To Make Bhatura

• Take maida in a deep bowl, add sooji, baking soda, salt to taste. Mix well.
• Add yogurt and mix well.
• Add water and start to knead in to stiff dough.
• Once dough is ready, cover and keep it to rest for 4 hours.
• After 4 hours divide dough in small balls. Roll in big size poori.
• Deep fry until gets golden color from both sides.

To make Chhole

• Heat up oil, add cumin seeds, onion and cook until onion gets golden brown.
• Add ginger garlic paste and cook for 2 mts.
• Add chana masala and cook for 2 mts.
• Add tomatoes, red chilli powder, mix, cover and cook for 5 mts.
• Add soaked chana, mix, add salt, water, cover and pressure cook until 7 to 8 whistles.
• serve with onion rings and pickle. its yumm..

Matar Mashroom

Ingredients:

• 2 cups of sliced mushrooms
• 1 cup green peas
• 1 cup diced tomatoes
• 1 teaspoon shredded ginger
• 2 tablespoon chopped fenugreek leaves or dry fenugreek leaves (also known as kastoori mathi)
• 2 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon turmeric (haldi)
• 2 teaspoons coriander powder (dhaniya)
• 1 teaspoon red pepper (adjust to taste)
• 3/4 teaspoons salt (adjust to taste)
• 1/2 teaspoon lemon juice (optional)
• 1 finally chopped green chili (optional)

Method:

1. Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
2. Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
3. Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.
4. Add mushrooms, and peas. After coming to a boil reduce the heat to medium.
5. Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes.
6. Cook until mushrooms and peas are tender. Close the heat.
7. Add lemon juice and green chili if you like. Serve hot.

Notes:

1. Dicing the tomatoes will give a different texture to the curry then tomato puree.
2. Fenugreek leaves can be replaced with chopped cilantro (hara dhaniya).
3. To add heat to this dish, garnish with finely chopped green chilies.

Gatte ki sabzi

Ingredients
For Gatte
Besan (Chick Pea Flour) - 1 cup
Haldi (Turmeric Powder) - 1/2 tsp
Mirch (Red Chilli) Powder - 1/2 tsp
Ajwain (Carom Seeds) - 1 tsp
Dhaniya (Coriander) Powder - 1/2 tsp
Sal - as per taste
Dahi (Yogurt) - 1/4 cup
Oil - 1/8 cup
For Gravy
Onion - 1 cup finely chopped
Tomato - 1 cup finely chopped
Ginger - 1 inch piece grated
Garlic - 4 cloves crushed
Dahi (Yogurt) - 1 cup
Dhaniya (Coriander) Powder - 1 tsp
Jeera (Cumin) Powder - 1 tsp
Mirch (Red Chilli) Powder - 1 tsp
Amchur (Mango Powder) - 1/2 tsp
Garam Masala - 1/2 tsp
Rai (Mustard Seeds) - 1 tsp
Jeera (Cumin Seeds) - 1 tsp
Salt - as per taste
Oil - 2 tsp
Preparation
For Gatte

• Mix all dry masalas in besan
• Add oil to the besan and mix
• Slowly add dahi and mix it. Remember not to add all together as otherwise besan tends to get sticky. You may not use all the dahi.
• Make it into a firm dough (firm enough to roll it into cylinderal shapes
• Now, take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape (about 6 inch long or so.
• Now take a pot and boil water in it. Take enough water to put all the above made rolled gatte in it.
• Now, add the gatte in the boiling water. They should be fully merged in water.
• It should take about 10-15 min. Check by inserting a knife in one of the gatte shaped roll and make sure knife comes out clean.
• Once all are done, drain the gatte rolls out of water. Do not throw water as we will use it for the gravy.
• Cut about 1/2 - 1 inch thick gatte at an angle (based on how big you would like them).

Gravy and Mixing

• Add all dry masalas (except salt, add salt at the end as needed) to dahi and mix it well till smooth.
• Take a wide pan, add oil
• Add rai, jeera and let them splutter
• Now, add ginger and garlic and fry for a minute
• Add onion and fry till it is translucent
• Add tomato and fry till it is all mushy (cover the lid, it will be quicker)
• Add the dahi and mix till the gravy starts boiling and separating oil
• Now, add the gatte pieces in it, cover and cook for5 more min.
• Add saved water (and more) as needed.
• The sabzi is ready !!!

Serving
This is best served with either ghee chupdi roti or paratha. It is preferred to eat with ghee roti though more than paratha.

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 ................

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.