Samosa

                                                                 

Preparation Time:   15 mins

Cooking Time:       30 mins

Ingredients:

Mashed Boiled Potatos            4 Medium Size

Chopped Onion                       1 Medium Sized

Cumin Seeds                           1 tbsp

Green Peas                              ½ Cup

Pepper Powder                       1 tbsp

Chopped Green Chili               3-4

Coriander Powder                   1 tbsp

Garam Masala                         1tbsp

Red Chilli powder                   1 tbsp

Coriander Seed                       ½ tbsp

All purpose flour                     2 Cup

thymol seed                            ½ tbsp

Ghee                                      1 and ½ tbsp

Oil                                          4 tbsp & to fry

Salt                                         As per taste

Preparation:

In a big mouthed pan, pour the oil.

Add cumin seeds, chopped chili, onion and sauté for 5 mins.

Add green peas and cook for another 5 minutes..

Add salt, pepper powder, coriander powder, Coriander seed, red chili powder and cook for another 5 mins

Add the mashed boiled potatoes and cook for another 5 mins

Add salt and cook on low to medium flame for another 5 mins

Take it off the flame.

Add thymol seed and Ghee in all purpose flour and prepare dough.

Take small amount of dough, and place it on a lightly floured surface.

Flatten it into a small disc.

Roll it into a small circle, slightly bigger than your palm.

Cut it from middle and make a cone (funnel).

Put the potato mixture in cone and seal it with the help of water.

Prepare five to six samosa (cones)

In a big mouthed pan, pour the oil.

Put all samosa in pan and deep fry it until they are golden brown.

Serve it hot with coriander chutney

Pav Bhaji

Preparation Time:   20 mins

Cooking Time:       45 mins

Ingredients:

Grated Beetroot/Gardenbeet  1 Medium Size

Chopped Onion                      3 Medium Sized

Chopped Tomato                    3 Medium Sized

Mashed Boiled Potato             4 Medium Sized

Chopped Capsicum                 1

Chopped Carrot                      2-3

Green Peas                              ½ Cup

Chopped Coriander                 4 tbsp

Pepper Powder                       1 tbsp

Chopped Green Chili               3-4

Oil                                           6 tbsp

Salt                                          As per taste

Butter                                      50 gms

Lemon                                     1

Pav Bhaji Masala                     3 tbsp

Pav / Buns                              

Preparation:

In a big mouthed pan, pour the oil.

Add the chopped chili, onion and sauté for 5 mins.

Now add beetroot, carrot and capsicum and cook slowly for 10 mins on medium flame.

Add green peas and cook for another 5 minutes.

Add tomato and cook for 10 minutes.

Add salt, pepper powder and pav bhaji masala and cook for another 5 mins

Add the boiled potatoes well and cook for another 5 mins

Cook on low to medium flame, and keep it covered with a lid all the time to avoid loss of moisture content.

Add half of the butter and mix it well and the bhaji is ready.

Cut the pavs/buns from between.

On a hot skillet put a tea-spoon of butter and they put the pav/buns on it.

Heat it on both sides, until they turn slightly golden brown.

Serve with a spoon of butter on the bhaji... 

Enjoy it hot!!

Paneer Bhurji (Scrambled Cottage Cheese)

Preparation Time:   15 mins

Cooking Time:       30 mins

Ingredients:

Paneer \ Cottage Cheese         200gms

Chopped Onion                      2 medium

Chopped Tomato                    2 medium

Chopped Capsicum                 ½

Chopped Coriander                4 tbsp

Pepper Powder                       1 tbsp

Chopped Chili                         2 tbsp

Turmeric powder                     ¼ tbsp

Oil                                          6 tbsp

Salt                                         As per taste

Preparation:

In a big mouthed pan, pour the oil.

Add the chopped chili and onion.

Cook on low to medium flame, and keep it covered with a lid.

Once the onion turns translucent, add the chopped capsicum, turmeric powder, pepper and salt

Sauté, until the capsicum is semi cooked.

Add chopped tomato, and sauté for another 5 minutes

Add the paneer and cook for another 15 minutes, on low flame.

Keep the pan covered with a lid all the time while cooking to avoid loss of moisture content.

Turn it into a glass bowl, and generously sprinkle the chopped coriander leaves on it.

Paneer Paratha

Preparation Time:   15 mins

Cooking Time:       20 mins

Ingredients:

Wheat Flour                            4 Cups

Paneer \ Cottage Cheese         200gms

Chopped Onion                      1 medium

Chopped Tomato                    2 medium

Pepper Powder                       1 tbsp

Chopped Chili                         2 tbsp

Turmeric powder                     ¼ tbsp

Oil                                           6 tbsp

Salt                                          As per taste

Preparation:

In a big mouthed pan, pour the oil.

Add the chopped chili and onion.

Cook on low to medium flame, and keep it covered with a lid.

Once the onion turns golden brown, add the chopped tomato, turmeric powder, pepper and salt

Sauté, until the tomato is cooked and forms sort of paste with onion.

Add the paneer and cook for another 15 minutes, on low flame.

Keep the pan covered with a lid all the time while cooking to avoid loss of moisture content.

Keep the cooked paneer aside.

Prepare the dough, using flour.

Take small amount of dough, and place it on a lightly floured surface.

Flatten it into a small disc.

Roll it into a small circle, slightly bigger than your palm.

Place some stuffing in the center.

Bring the edges together, and pinch them at the top.

Flatten them using your palm, and roll them to form a circle.

Heat the skillet, and place the paratha on it.

Put some oil all around, and allow it turn into golden brown.

Turn it the other side and do the same.

Serve hot with a spoon of butter or it!!

Dal Makhni

Preparation Time:   3 hrs

Cooking Time:       40 mins

Ingredients:

Whole Masoor Dal \ Black Lentil                1  Cup

Rajma \ Kidney Beans                              ¼ Cup

Jeera \ Cumin Seeds                                1 tbsp

Dal Chini \ Cinnamon                                1 medium size piece

Laung \ Clove                                           2 pieces

Elaichi \ Cardamom                                  3 pieces

Garam Masala                                         ½ tbsp

Turmeric Powder                                      ¼ tbsp

Chopped Onion                                        1 Large

Ginger Garlic Paste                                  ½ tbsp

Fresh Cream                                           100 gms

Unsalted Butter                                        25 gms

Chopped Green Chili                                 2 tbsp

Chopped Coriander \ Cilantro                     4 tbsp

Salt                                                         To taste

Preparation:

Soak masoor dal and rajma separately for 3hrs.

Boil the rajma, drain the water and keep it aside.

Now boil masoor dal in 3 cups of water along with dal chini, elaichi and laung. (Do not drain the water, this will be used further for cooking)

In a big mouthed pan, heat 2 tbsp of oil and then add the butter.

Add jeera and on a medium flame and heat, until crackling sound is heard.

Add green chili chopped onion and sauté, until the onion turns golden brown.

Add turmeric powder, garam masala, ginger garlic paste and sauté, until oil is seen at the edges.

Take the rajma, in a bowl and slightly blend it.

Now add the masoor dal and rajma to the pan and let it cook on medium to high flame, until the first boil comes.

Add half of the cream and let it cook on low to medium flame for another 5 minutes.

Switch off the gas.

Turn the dal makhni in a serving vessel and generously spread the remaining fresh cream and chopped coriander on it.

Note:
The water used to boil masoor dal should be used for cooking as it has the extracts of the masala.
The rajma and masoor dal should be absolutely cooked after boiling, such that if pressed between thumb and finger it feels soft.

Dhaniya Amla Chutney (Cilantro and Gooseberry Dip)

Preparation Time:   10 mins

Ingredients:

Coriander/ Cilantro Leaves:            1 bowl

Chopped Gooseberry:                    2 pcs

Chopped Ginger:                            2 tbsp

Chopped Chili:                               1 tbsp

Water:                                           50 ml

Salt:                                               As per taste

Olive Oil:                                       2 tbsp

Lemon Juice:                                  1 tbsp

Preparation:

Blend the coriander leaves in small quantity at a time.

Add water while blending, it smoothens the process.

Add the chopped Ginger, Chili, Gooseberry, salt and blend one last time, so everything mixes uniformly.

Turn the chutney into a bowl, add the lemon juice, olive oil and mix well.

Matar Chuda / Poha (Beaten Rice with Green Peas)

Preparation Time:  30 mins

Cooking Time:       30 mins

Ingredients:

Basmati Chuda Thick (Beaten Rice):      250 gms

Cumin Seeds:                                        ½ tbsp

Garam Masala:                                      1 tbsp

Green Peas:                                           300 gms

Tomato Chopped:                                 3 medium Sized

Cauliflower Chopped:                           150 gms

Coriander Leaves (Chopped):               100 gms

Chopped Ginger:                                   1 tbsp

Green Chili (Chopped):                         1 tbsp

Lemon Chopped:                                  4 pcs  

Salt:                                                      As per taste

Desi Ghee:                                            100 gms  

Milk:                                                     ½ lt

 Preparation:

Boil the milk.

In a bowl, take the Basmati Chuda(Beaten Rice), pour the milk in the bowl and mix it evenly.

Allow the chuda to soak the milk, so that it softens a bit.

 

 

Add chopped coriander leaves, green chilli, ginger, garam masala, salt to the soaked beaten rice and mix it well.

In a big mouthed vessel, take 1 tbsp desi ghee and melt it.

Add the cumin seeds, and on medium flame, heat it, until you hear crackling sound.

Add the peas and cook for 5 minutes.

Then cover the vessel with a lid, and allow it to cook for another 5 mins. It should be in semi-cooked state.

Keep the semi-cooked peas aside.

In a vessel, take ½ lt of water and bring it to boil, add 2 tbsp of salt in it, and then add the chopped cauliflower in it and let it cook for 3-4mins.

Drain the water and keep the cauliflower aside.

In the pan take 1 tbsp of desi ghee and add the semi-boiled cauliflower in it, and let it cook on medium flame, until the edge turns golden brown.

In a big mouthed heavy bottomed vessel add the remaining desi ghee and heat it on medium flame, until it melts.

Add ½ tbsp of cumin seeds, and heat until crackling sound is heard.

Add chopped tomatoes, and let it cook, until raw small it disappears and oil is seen at the edges.

Add the soaked beaten rice, semi-cooked peas and cauliflower and mix it well.

Cover it with a lid and let it cook for 15 minutes. Stir after every few minutes, so that it does not stick to the bottom.

Add the lemon juice before serving.

Serve hot.