How to cook amritsari punjabi aloo?

Ingredients

250gms Aloo (potato)

2 Onions, sliced

2 tsp Ginger-garlic paste

1/2 tsp Ajwain

Salt To taste

1/2 cup Besan

1 tsp Corainder Powder

1 tsp Red chilli powder

1/2 tsp Garam masala

1/2 tsp Annardana Powder

Oil For frying

Handful Corainder leaves

Method

1. Cut aloo into long pieces.

2. Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water. Add 1 tsp of oil and mix well.

3. Marinate alu pieces for 15 minutes.

4. Heat oil and deep fry the aloo. Keep aside.

5. Heat 2 tsp of oil, add onions and saute till brown. Add salt, turmeric powder, red chilli powder, annardana powder, garam masala and mix well.

6. Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.

7. Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha. 

How to make paneer taash kabab?

Ingredients

1 tblsp Fresh Cream

8 Cheese sliced

1 cup Cheese grated

1/2 tsp Peppercorns crushed

2 medium sized Tomatoes sliced

8 tblsp Mint Chutney

2 medium sized Onions sliced

400 gms Cottage Cheese

For Marinade

Chaat Masala to taste

1/3 cup Hung Yogurt

2 tblsp Mustard Oil

4 tsp Ginger Garlic Paste

1 tsp Garam Masala Powder

1 tsp Coriander Powder

1 tsp Cumin Powder

2 tsp Red Chilli Powder

Salt to taste

Method

1. Slice paneer into seven pieces.

2. Mix well all the marinade ingredients and spread evenly on the cut paneer.

3. Keep aside for 10 minutes.

4. Spread mint chutney evenly on the cut paneer.

5. Assemble cut onions and tomatoes on each cut paneer and cover with the cut cheese.

6. Stack each layer of cut paneer one on top of the other, by repeating the process.

7. Make a mixture of cream and crushed black pepper and pour out over the top layer.

8. Put the last cheese slice on top, bake at moderate temperature for 10 minutes in the oven.

9. Cut into desired equal sizes. 

How to make chilli paneer at home?

Ingredients

350 gms Paneer

2 tsp Salt

1 Egg

1/2 cup Corn Flour

1 tsp Ginger-Garlic Paste

2 cups Coarsely Chopped Onions

2 tbsp Sliced Green Chillies

1 tbsp Soya Sauce

2 tbsp Vinegar

1/4 tsp Ajinomoto

Oil for frying

Little Water

Method

1 Cut the paneer/ cottage cheese into cubes.

2 Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to

just coat the paneer pieces with the mixture.

3 Heat oil in a pan and fry the paneer pieces coated with mixture till golden in color.

4 Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.

5 Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.

6 Mix well, and garnish the chilli paneer with finely cut spring onions and coriander. 

How to make rajma rasmisa?

Ingredients

rajma (kidney beans)- 200 gms

cumin seeds - 1/2 tsp

onions ( pyaj) (medium-sized and chopped ) - 3 nos.

fresh tomato (tamatar) puree - 1 cup

ginger (adrak) paste - 1 tblsp

green chillies (chopped)- 3-4 nos.

cumin seeds powder (jeera powder) - 1 tsp

coriander powder (dhania powder) - 1/2 tsp

red chilli (lal mirch) powder -1 tsp

salt (namak) - to taste

oil (tel) - 2 tblsp

curd (dahi) - 1/4 cup

green coriander leaves (dhania patta) (chopped)- 2 tblsp

Method

1. Pick, wash and soak the rajma overnight.

2. Boil the soaked rajma till well cooked.

3. Heat oil, add cumin seeds.

4. When it crackles, add chopped onions.

5. Saute it till light golden brown in colour.

6. Add ginger paste and garlic paste and sauté it.

7. Add the tomato puree and sauté it.

8. Now add the green chillies, cumin seeds powder, coriander powder, red chilli powder, curd and salt.

9. Cook the masala for 5-6 minutes.

10. Add the rajma, mix it well and add half a cup of water.

11. Cook it for another 15- 20 minutes.

12. Garnish with green coriander leaves. 

How to cook papad ka shaak?

Ingredients

1/2 cup plain boondi

1/2 red chilli powder

2 -3 red chillies whole

1 tsp coriander powder

1 tblsp bengal gram flour (besan)

1 tsp garam masala powder

3 tblsp oil

2 big size papads

1/4 tsp turmeric powder

a pinch asafietuda

1/4 tsp cumin seeds

1 cup yogurt (sour)

Method

1. Roast papads and break into medium sized pieces.

2. Whisk everything the yogurt, besan and 1 cup of water.

3. Soak papads pieces and boondi in 2 cup hot water for 2-3 minutes.

4. Strain and keep aside.

5. Heat up oil add cumin seeds when they begin to crackle, mix in asafoetida and broken red chillies. Fry for a minute.

6. Mix in red chilli powder and beaten yogurt.

7. Mix in rest of the masalas and stir continuously.

8. As it begins to boil, mix in the papad and boondi.

9. Boil for a couple of minutes and decorate with cut coriander leaves. Serve hot. 

How to make rajasthani bhindi ?

Ingredients

1/2 tsp onion seeds (kalonji)

salt to taste

1/2 tsp red chilli powder

250 gms ladyfingers (bhindi)

3 tsp bengal gram flour (besan)

1 tsp cumin powder

4 green chillies

1 tsp coriander powder

1 1/2 tsp fennel seeds (saunf)

1 tsp dry mango powder (amchur)

1/4 cup oil

1 tsp garam masala powder

1/2 tsp turmeric powder

1/4 tsp cumin seeds

Method

1 Wash and wipe the ladyfingers.

2 Snip off the two ends and slit on one side.

3 Mix everything bengal gram flour, 1 tsp fennel seeds and all other dry masalas except cumin and onion seeds.

4 Mix in a tblsp of oil and salt and mix well.

5 Stuff this masala into the ladyfingers.

6 Heat up 3 tblsp of oil, mix in the remaining fennel seeds, cumin seeds, green chillies and onion seeds, fry for a minute.

7 Mix in ladyfingers and stir fry for 5 minutes, cover and stir fry stirring till they are cooked.

8 Uncover and stir fry till the ladyfingers are crisp. Serve hot. 

How to make kadhai paneer at home?

Ingredients

250 gms Cottage Cheese (Paneer)

3 Capsicum (Shimla Mirch)

4 Onion (Pyaj)

4 Tomato (Tamatar)

1 " long piece Ginger (Adrak)

1 tsp Red Chili Powder (Lal Mirchi)

2 Bay Leaf (Tej Patta)

4 Cloves (Lavang)

1 piece Cinnamon (Tuj/Dalchini)

Little Orange Color

4 tblsp Clarified Butter (Ghee)

Method

1 Cut cottage cheese, capsicum in long pieces.

2 Grind onion, tomato, ginger, salt, red chili powder and orange color.

3 Mince cloves and cinnamom.

4 Heat clarified butter in a pan.

5 Add bay leaf, cloves, cinnamon.

6 Then add onion, tomato, ginger paste.

7 Continue cooking it on medium flame till ghee/oil begins to separate.

8 Add paneer and capsicum pieces. Cook on low flame.

9 When the capsicum are done put off the flame.

10 Turn off the heat and serve hot with nan or paranthas. 

How to make aloo and mangodi ki sabzi?

Ingredients

200 gms mangodi

2- 3 red chillies whole

2 tblsp bengal gram flour (besan)

1/2 tsp cumin seeds

1/2 cup yogurt

1 tblsp oil

200 gms potatoes200 gms.

1 tblsp red chilli powder

1 tblsp ginger paste

salt to taste

2 tblsp coriander powder

1 tsp garam masala powder

1 tblsp coriander seeds

2 tblsp tomato puree

100 gms coriander leaves

1 tsp turmeric powder

1 bay leaf

Method

1. Cream curd, mix in besan and salt, red chilli powder, coriander powder and turmeric powder to it.

2. Peel, wash and cut potatoes into 1 centimeter cubes. Keep aside in water.

3. Dry roast mangodi on hot tawa until crunchy and slightly browned.

4. Heat up oil, mix in brown bay leaf, cumin seeds, coriander seeds, whole red chillies and salt and cook.

5. Mix in potatoes and stir fry stirring constantly until golden brown.

6. Mix in ginger paste, mangodi, tomato puree and yogurt mixture, mix in 1 cup of water and mix well.

7. Mix in garam masala powder and cut coriander leaves. Stir fry for a further few minutes and serve hot. 

How to make aloo ka bharta?

Ingredients

4 -5 Boiled Potatoes (Big)

2 Onion (finely chopped)

2 Green Chilies (chopped)

Few Coriander Leaves (chopped)

1 tsp Mustard Oil

1/2 tsp Salt

1/2 tsp Red Chilly Powder

1/2 tsp Jeera (roasted and powdered)

Method

1 Peel the potatoes and mash them coarsely. Add all the other ingredients and mix well.

2 Serve aloo bharta with baati. 

How to make stuffed aloo at home?

Ingredients

8 medium Potatoes (peeled)

2 cauliflower florets (chopped)

1 tbsp chopped onion

1 capsicum (cored, seeded and chopped)

1 tbsp peas

2 green chilies (chopped)

4 medium tomatoes (cubed)

2 cloves of garlic (chopped)

Salt To Taste

2/3rd cup water

1/4th cup ghee

1tsp chopped coriander leaves

Method

1 Slice off the top from the aloo (potatoes) - a thick slice to be used as a lid later, and carefully scoop the inside.

2 Place the Cauliflower, capsicum, peas, onion, chilies, garlic and half salt in a saucepan with the water.

3 Parboil until the water is fully absorbed into the mixture.

4 Fill the mixture into the potatoes, cover with the potato lids and secure with wooden cocktail sticks (toothpicks).

5 Heat the ghee in a kadhai or saucepan and cook the tomatoes with the remaining salt over a moderate heat for 2 minutes.

6 Carefully arrange the stuffed aloo (potatoes) over the tomato mixture, cover tightly and cook potatoes in their own steam for about 10 minutes until tender.

7 Garnish the stuffed aloo with chopped coriander and serve hot with roti or paratha. 

How to make paneer bhurji at home?

Ingredients

200 gms Paneer How to make paneer

1 tbsp Oil

1/4 tsp Cumin seeds

2 Green Chillies

1 Small Onion

1/4 tsp Turmeric Powder

1/2 tsp Garam Masala Powder

1 tsp Ginger-Garlic Paste

1 medium Tomato

1/2 tsp Salt

Method  

1 Chop the onions, tomatoes and chillies finely.

2 Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown.

3 Add the chillies and tomatoes and fry till they are soft and pulpy.

4 Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.

5 Add grated paneer and fry for 5 minutes till the paneer blends into the masala.

6 Garnish with chopped coriander and serve hot. 

How to make matar paneer ki sabzi at home?

Ingredients

450gms /1lb shelled Mutter (green peas)

250gms / 1/2lb Paneer How to make paneer

2 medium onions (chopped)

6 cloves garlic (crushed)

1 tbsp grated ginger

2 green chilies (chopped)

250gms / 1/2 lb tomatoes (peeled and sliced)

Salt To Taste

1cup curd / plain yogurt

1 tsp turmeric powder

1 tbsp coriander seeds

4 bay leaves

2 cups water

1/2 cup ghee / vegetable oil

To Garnish

Garam masala powder

Chopped coriander leaves

Method

1 Make a paste by grinding together half the onions, the garlic and coriander seeds.

2 Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.

3 Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.

4 Add the turmeric and the paste mixture and fry until the ghee starts to separate.

5 Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5- 6 minutes over low heat.

6 Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander. 

How to make paneer at home?

Ingredients

1 litre Milk

11/2tsp vinegar or 1/2tsp lemon juice or citric acid

Method

1 Boil the milk in a pan.

2 When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while stirring.

3 If citric acid is being used, dissolve it in 2-tbsp water before adding.

4 When milk curdles full turn off the gas and keep aside for 5 minutes.

5 Pour it on to a cotton/muslin cloth and tie it with a tight knot.

6 When all the water is drained from the paneer shape it into a rectangular block.

7 Now place the cloth under heavy weight for 2-3 hours before using it.

How to make aloo methi ki sabzi at home?

Ingredients

1 1/2 cup fresh methi (fenugreek) leaves (cleaned, washed and finely chopped)

2-3 medium peeled and cut into small pieces aloo (potatoes)

1 medium tomato (chopped)

1-2 flakes of garlic (crushed)

Salt To Taste

1/4th tsp turmeric powder

Red chili powder to taste

1/2 tsp cumin seeds (jeera)

2-3 whole dry red chilies

2-3 tbsp vegetable oil

Method

1 Heat oil and add crushed garlic and fry till brown. Add cumin seeds and dry red chilies.

2 When cumin seeds are done and chilies turn brown add salt, turmeric, chili powder

and chopped tomato. Saute for a moment.

3 Now add potatoes and mix well. Cook till potatoes are half done on a medium flame.

4 Add methi and cook on a medium flame till done and till water is fully absorbed.

5 Serve the aloo methi hot with chapati or paratha. 

How to make lauki ke kofte at home?

Ingredients

For the koftas

4 cups (500 gms) Ghiya or Lauki (bottlegourd), peeled and grated

1/2 tsp Ginger paste

1/2 tsp Sendha namak (rock salt)

1/2 tsp Kali mirch, pissi (black pepper powder)

2 tbsp Singhare ka atta (waterchestnut flour)

Oil for deep-frying

For the gravy

2 tbsp Ghee (clarified butter)

1 tsp Jeera (cumin seeds)

1 tsp Ginger, finely chopped

1/4cup (50 gms) Dahi (yogurt), beaten smooth

1/4 cup Khus-khus (poppy seeds) soaked in milk for 1/2 hour

1 1/2 tsp Dhania (coriander) powder

1 1/2 tsp Sendha namak (rock salt)

1/4 tsp Chilli powder

Hara dhania (green coriander), chopped for garnishing

Method

1 Squeeze water out of the ghiya; mix in salt, ginger and black pepper. Sauté over high flame, to dry up excess liquid and leave to cool.

2 Add singhare ka atta, mix well and shape into walnut sized balls.

3 Deep-fry koftas to a golden brown over high flame and keep aside.

4 Heat ghee; add jeera followed by ginger and sauté to a light brown.

5 Grind the khus-khus into a paste. Add dhania powder, salt and chilli powder and sauté till oil separates.

6 Add 2-3 cups water and bring to a boil, then simmer for about 10 minutes. Add koftas and dahi, simmer for another 2 minutes, and serve hot. Garnish the lauki ke kofte with hara dhania. 

How to make stuffed bhindi at home?

Ingredients for stuffed bhindi

1 pound Okra (Bhindi), washed and dried

3 tbsp - oil

1 tsp cumin seeds (jeera)

1 medium sized onion, chopped

2 green chilies, seeded and chopped

3/4-inch ginger, finely chopped

A pinch of Asafetida powder

1 tomato chopped

Stuffing

3 tsp coriander powder

2 tsp turmeric powder

2 tsp ground fennel (saunf)

2 tsp dried mango powder (amchur)

1/2tsp chili powder or to taste

Salt To Taste

Method

1 Cut the stalk of each okra and make lengthwise slit.

2 Combine stuffing ingredients and mix well. Stuff each okra with the mixture.

3 Sauté cumin with the little oil until it starts to crackle.

4 Add onions, green chilies and ginger. Sauté till onion turns transparent, then put in asafetida and cook for a few seconds.

5 Add tomato and cook until it turns pulpy.

6 Add the okra and cook for 5 minutes until tender and well coated with the sauce (masala).

7 Serve stuffed bhindi hot with chapati, paratha or rice. 

How to make hara chana masala at home?

Ingredients

1.4 kg Hara Chana

50ml oil

4gm ginger and green chilly, chopped

1gm asafoetida

10gm cloves

10gm bay leaf

10gm salt

3gm sugar

Lemon juice

5gm garam masala powder

5 gm chopped coriander

Method

1 Heat oil, add cumin, cloves, bay leaf, chopped ginger, green chilli, and saute for 2 minutes.

2 Add hara channa and cook until done.

3 Add lemon juice, chopped coriander and garam masala powder.

4 Garnish the hara chana masala with chopped corriander and serve hot. 

How to make pindi chana at home?

Ingredients

1 cup chickpeas ( kabuli chana)

1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth

21/2-inch ginger, 3/4th of it shredded finely for garnish

2-3 tbsp oil

2 onions chopped

2 tsp garlic, finely crushed

2 green chilies, sliced

3 medium sized tomatoes, chopped

2 tsp ground coriander

1 1/2 tsp ground cumin

1/2 tsp turmeric powder

1/2 - 1tsp red chili powder or as per taste

Salt To Taste

1/2 tsp garam masala

finely chopped coriander leaves

Method

1 Soak Chole in water overnight or for about 6 hr.

2 Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done.

3 Drain, reserving 1 cup of cooking liquid.

4 Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes.

5 Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the oil separates.

6 Add chole, the reserved cooking liquid, salt and half of the coriander leaves.

7 Simmer, uncovered until the liquid has been absorbed.

8 Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala, coriander leaves and shredded ginger. 

How to make makhani arbi masala at home?

Ingredients

Arbi (medium size) - 250 gms

Besan (gram flour) - 2 tblsp

Oil (tel) (tel) - 3 tblsp

Ajwain - 1/2 tsp

Onion (pyaj) (chopped)- one

Green chilli (slit) (deseeded and chopped)- one

Red chilli (lal mirch) powder - 1/2 tblsp

Chopped coriander - 1 tblsp

Salt (namak) - 1/2 tsp or to taste

Lemon juice - 1/2 tblsp

Garam masala - 1/4 tsp

Makhani Gray

Tomatoes (tamatar) (chopped roughly) - 250 gms

Ginger (adrak) paste - 1/2 tsp

Garlic (lasan) paste - 1/2 tsp

Green chilli - one

Red chilli (lal mirch) powder - 1/2 tsp

Laung (cloves)- 2

Choti elaichi (green cardamom)- one

Salt to taste

Butter - 2 tblsp

Honey- 1 tsp

Kasoori methi - 1 tblsp

Method

1. Pressure cook the whole arbi with three cups of water to give one whistle.

2. Keep on low flame for 2-3 minutes.

3. Remove from fire. Cool and drain.

4. To prepare makhani gray, put tomatoes in a bandi, add one cup of water, ginger and garlic paste, green chilli, red chilli powder, laung and chot elaichi.

5. Boil. Cover and cook on low heat till it is reduced to a saucy consistency.

6. Remove from fire. Blend in a mixer. Strain into a clean pan. Add butter. Stir in honey. Add salt to taste. Keep on fire. Boil. Simmer on low flame for 1-2 minutes.

8. Add kasoori methi and remove from fire. Keep the makhani gray aside.

9. Peel and flatten each piece or arbi. Sprinkle some salt and red chilli powder on it. Sprinkle dry besan.

Overturn the pieces and sprinkle salt, red chilli and besan on the other side too, mix well, so as to coat lightly.

10. Heat oil on a large tawa, add half the arbi and sauté over medium heat till golden.

11. Shift the fried arbi from the center to the sides (periphery) of the tawa.

12. Add the rest of the arbi, fry and shift to the sides.

13. In the same oil, add ajwain, when it turns golden, add chopped onions, grated ginger and green chilli and sauté for three minutes. Add 1/2 tsp salt.

14. Return the arbi to the center, add red chillies and half of the coriander. Fry for a minute.

15. Add the prepared makhani gravy and fry until the arbi is coated with the gravy. Adjust seasoning.

16. Sprinkle lemon juice, garam masala and the remaining coriander. Stir and serve immediately. 

How to make kashmiri dum aloo at home?

Ingredients for dhum aloo

900gms Aloo (Potatoes)

3/4th cups water

Salt To Taste

Ghee or oil for deep-frying

1 cup ghee

1 large Onion (finely chopped)

4 tbsp tomato puree

140 ml curd

4 tbsp hot water

1 green pepper (seeds removed and sliced)

1tsp garam masala powder

Spices

4 cloves

4 bay leaves

6 black peppercorns

4 green cardamoms

1 brown cardamom

1piece cinnamon stick

Paste

1 large onion (chopped)

12 flakes garlic

2 tbsp ginger

6black peppercorns

1 tsp poppy seeds

1 tbsp coriander seeds

1 tsp cumin seeds

2 dry red chilies

1 tsp turmeric powder

A pinch of ground mace

A pinch of ground nutmeg

Method

1. Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.

2. Dry the potatoes on a cloth and heat the ghee or oil.

3. Deep fry the potatoes until golden brown. Drain and set aside.

4. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.

5. Grind the paste ingredients to a fairly smooth paste and stir into the onions.

6. Cook for 10 minutes. Stir in the tomato puree, curd and salt.

7. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.

8. Sprinkle the dum aloo with pepper and garam masala and cook for few minutes. 

How to make stuffed tomato at home?

Ingredients

5-6 medium size Tomatoes / Tamatar

100-150gms Paneer grated or mashed

1 Onion finely chopped

Finely chopped Coriander leaves

2 Green chili (finely chopped)

Salt, Red chili powder to taste.

Gram Masala to taste

1/2 tsp turmeric powder

1 tbsp grated cheese

1 tbsp oil

How to make bharwan tamatar:

1 Wash the tomatoes and set dry.

2 Cut the top of tomato (tamatar ) like a cap. Gently scoop out the centers . Keep aside the scooped portion and chop the cut tops .

3 Heat oil in a kadhai add chopped onions and green chilies till tender.

4 Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more.

5 Add paneer ,mix well and cock for a minute.

6 Fill tomatoes with the mixture.

7 Top with grated cheese and chopped coriander.

8 Place tomatoes in a cooker container . put little butter and pressure cook for one whistle. (or you can also bake it in a hot oven at 200 degree c for 20 minutes.

9 Serve the stuffed paneer tomato hot. 

How to make sindhi kadhi?

Ingredients

Oil- 5 tblsp

Asafoetida (hing) a pinch

Green chillies - to taste

Cumin seeds - 1 tsp

Fenugreek seeds (methi) - 1 tsp

Gram flour (besan / chane ka atta) - 6 tblsp

Coriander/cumin powder- 1 tsp

Turmeric powder (hadli)- a pinch

Mmixed vegetables (carrots, ladyfinger, brinjal, drumsticks, bottle gourd)- 2 cups/200 gms

Tamarind (imli) pulp - 2 tblsp

Salt (namak) - to taste

Coriander leaves (dhania patta) - 2-3 sprigs

Method

1 Heat oil in a pan. Add asafoetida and after a few seconds, add the chopped chillies, cumin and fenugreek seeds.

2 Allow them to splutter, then add the gram flour, stirring continuously.

3 Fry it, till the flour becomes brown in colour and aromatic.

4 Add around 5-6 cups (1 lt.) of water, stirring continuously to avoid forming lumps.

5 Cook on a simmering flame for at least 15- 20 minutes and then, bring it to a boil.

6 Stir in the vegetables and the spices.

7 Add the tamarind pulp and cook further, till the vegetables become tender.

8 Add the salt and garnish with chopped coriander. 

How to make stuffed capsicum at home?

Ingredients

5-6 Capsicum (simla mirch)

2 boiled potatoes

2 tbsp boiled green peas

1 Onion finely chopped

1/4th tsp turmeric powder

Red chili powder to taste

1/4th tsp Garam masala

1/4th tsp Dry mango powder (amchur)

Salt To Taste

Oil/ghee for frying

Method

1 Wash the capsicum and boil them whole till they are tender (not too much), drain water and keep aside to cool.

2 Mash the boiled potatoes.

3 Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown.

4 Now add all spices, mashed potatoes and peas and fry for few moments.

5 With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it.

6 Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides.

7 Garnish the bharawan shimla mirch (stuffed capsicum) with grated paneer, chopped coriander leaves and thinly sliced rings of tomato. Serve hot. 

How to make khajoor karanji (khajoor na ghugra) ?

Ingredients

1/4 cup milk

1/2 cup ghee

2 tsp poppy seeds ground

6 green cardamoms powdered

200 gm dates (seeded and coarsely grounded)

1 cup refined flour

1/4 cup coconut desiccated

ghee for frying

salt to taste

1/2 cup sugar

Method

1. Rub 1/2 cup ghee into the flour. Mix in a pinch of salt and milk and prepare dough.

2. Smoothen and knead the dough well for 15 minutes.

3. Make small balls and keep covered.

4. Prepare a smooth mixture of poppy seeds, desiccated coconut, ground dates, green cardamom powder and sugar.

5. Make small balls of even size. Roll out maida balls into small rounds.

6. Put the date stuffing on one side, fold to look like semi circle and seal the edges.

7. Cut edges with fluted cutter. Make all the gujiyas similarly.

8. Heat up ghee in a deep frying pan and deep fry gujiyas in batches till golden brown.

9. Drain. Serve as sweet snack. 

How to make gunda?

Ingredients

500 gms gunda (a kind of berry)

oil as required

1/4 cup salt

3/8 cup turmeric powder

3/8 cup fenugreek seeds coarsely grounded

a big size pinch asafoetida

1/8 cup mustard seeds coarsely grounded

150 gms mango pieces

1/4 cup red chilli powder

Method

1. Cut the gunda and scrape the seeds with a salted knife.

2. Mix in a little salt and turmeric powder.

3. Wash the mangoes completely and wipe them completely dry.

4. Cut into cubes and take off the soft seeds.

5. Mix everything fenugreek, mustard and turmeric powders.

6. Heat up 2 cup oil in a pan.

7. Set it aside till it cools down to lukewarm.

8. Pour out the oil over the powders and mix well.

9. Heat up salt slightly in a dry pot on low heat.

10. Take it off and in the same pan, heat up red chilli powder similarly.

11. Mix in both these ingredients to the oil masala.

12. Mix in the gunda and the mango pieces cubes to the masala mixture and mix till all of them are well coated with the masala.

13. Transfer into a dry ceramic or a glass jar.

14. Set it aside for 4 – 5 days without mixing.

15. Heat up enough oil to completely cover the pickled gunda and mango cubes.

16. When the oil has cooled down completely mix in to the jar.

17. Keep the jar covered tightly.

18. The pickle will be ready to serve in about a week. 

How to make rava uppma?

Ingredients

1 cup Rava / Sooji (Semolina)

25 gms fried Cashew Nuts (optional)

1 inch Ginger chopped

1 chopped Onion

3 Green Chillies slit sideways

1 Potato chopped

1 Capsicum chopped

1 Carrot chopped

1/4 cup Green Peas frozen or fresh

1 tsp Mustard Seeds

1 tsp Urad Daal

1 tsp Channa Daal

Salt to taste

1/2 tsp Turmeric Powder

Chili powder to taste (optional)

2 tblsp Oil

Few curry leaves

Finely chopped corianderleaves

1 tblsp Ghee

Lemon juice to taste

Method

1. Sift rava through a muslin / cheese cloth or very fine sieve.

2. Heat 1tbsp pure ghee / unsalted butter and fry rava ,on a moderate heat, stiring constantly to light brown color and set aside.

3. Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.

4. Add the channa & urad daal & curry leaves to it and fry till they turn red.

5. Add onion, ginger and green chilies. Saute for 2-3 minutes.

6. Add all the vegetables, turmeric & chili powder, and salt to taste.

7. Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.

8. Add the fried rava to it stirring constantly till it becomes little thick.

9. Take off from the heat and lemon juice if desired.

10. Serve hot garnished with cashews and coriander. 

How to make paneer makhana curry?

Ingredients

2 cup Makhana

250 gms Cottage Cheese (Paneer) How to make paneer

4 Onion (Pyaj)

4 Tomato (Tamatar)

1 " long piece Ginger (Adrak)

4 - 5 cloves Garlic (Lasun)

1/2 cup Cream (Malai)

2 cup Milk

1 tsp Red Chily Powder (Lal Mirchi)

1/4 tsp Turmeric (Haldi)

1/2 tsp Dried Pudina Leaves

1 cup Cashewnut (Kaju)

1/2 tsp Garam Masala

1 tblsp Poppy seeds (Khuskhus)

Coriander Leaves (Dhania Patta)

4 tblsp Clarified Butter (Ghee)

Method

1. Heat ghee (clarified butter) in a pan and fry makhana in the ghee.

2. Cut cottage cheese and cashew-nut in small pieces.

3. Mince onion, tomato, garlic, ginger.

4. Soak poppy seeds in 1/4 cup of water. After 1 hour grind the soaked poppy seeds to a fine paste.

5. Chop coriander leaves very finely.

6. Heat ghee (clarified butter) in a pan.

7. Add onion, tomato, garlic, ginger paste and brown it, stirring continuously.

8. Add poppy seeds and fry for 2 minutes and then turn off the heat.

9. Add makhana, cottage cheese, cream , salt, red chili pepper, turmeric,dried mint leaves (pudina) leaves into this mixture.

10. Keep this mixture aside for half an hour. After half an hour put the pan on the heat and add milk.

11. When it comes to a boil add 3 cups of water. Simmer it till the makhana are completely done and soft.

12. Then add cashewnuts and garam masala. After 1 minute turn off the heat.

13. Transfer the mixture to a dish and garnish with coriander.

14. Serve it hot with nan, roti or parantha. 

How to make bhindi do pyaza at home?

Ingredients
Bhindi (okra).........................................1 kg (wash and remove the top and bottom tip)
Onions..................................................2 medium (chopped)
Tomato.................................................3 large (chopped)
Ginger-garlic paste................................1 tsp
Green chilies..........................................3 (sliced)
Turmeric powder...................................1 tsp
Cumin seeds..........................................1 tsp
Coriander powder.................................1 tsp
Garam Masala.......................................1 tsp
Coriander leaves...................................2 tbs
Oil........................................................2 tbs
Salt to taste

Method
1. Heat oil in a cooking pan, add cumin seed, stir for 1-2 min, add onion and cook till onion turns brown.
2. Add ginger garlic paste, coriander powder, turmeric powder, green chilies, garam masala and cook for 3 mins. Add tomatoes and saute for 3-4 mins.  
3. Add bhindi (okra) and mix well, cook for 6-8 mins.
4. Serve hot, garnish with coriander and tomatoes.