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.

How to make aloo baingan ki sabzi at home?

Ingredients
Potatoes.............................................4-5 medium (pealed and cut into pieces)
Eggplant.............................................2-3 medium (cut into pieces)
Green chili..........................................2 (chopped)
Ginger................................................1 tsp (paste)
Garlic.................................................1 tsp (paste)
Garam masala.....................................1/2 tsp
Mustard seeds....................................1 tsp
Red chili powder.................................1 tsp
Turmeric powder.................................1 tsp
Coriander powder...............................1 tsp
Asafoetida...........................................a pinch
Coriander leaves..................................2 tbs (chopped)
Lemon juice.........................................1 tbs
Oil......................................................4 tbs
Salt to taste

Method
1. Heat oil in a cooking pan, add mustard seeds, add asafoetida stir for a min.
2. Add chopped potato, eggplant and green chilies, stir for 4-5 min.
3. Add red chili powder, coriander powder, turmeric powder, ginger garlic paste, salt and garam masala, stir for 2 minutes.
4. Add 1 cup water and lemon juice, mix well and cover the pan, cook on low heat till the vegetables are cook. Stir occasionally.
5. Transfer into a serving bowl garnish with coriander leaves and lemon wedges. Serve hot with chapatti and daal rice.

How to make aloo tuk?

Ingredients
Potatoes....................................................6-7 medium (peeled and cut into round)
Black pepper powder................................1/4 tsp
Aamchoor (dried mango powder)..............1 tsp
Red chili....................................................11/2 tsp (coarsely pounded)

Salt...........................................................1 tsp
Coriander leaves.......................................2 tbs
Oil for deep frying

Method

1. Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Fry the potato rounds on a medium heat till its color changes to creamish, with little darker edges.

2. Remove the potato rounds from oil. Keep aside to cool a little.

3. Once cool, flatten by pressing between palms.

4. Just before serving, re-fry potatoes to a golden brown, over high flame to make them crispy on the outside and fully cooked inside.

5. Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and garnish with coriander, serve hot aloo took. 

How to make curd rice?

Ingredients
Rice.......................................................1 cup (boiled)
Curd......................................................2 cup
Milk.......................................................1/4 cup
Chana daal (gram daal)...........................1 tsp
Urad daal...............................................1 tsp
Mustard seeds........................................1 tsp
Coconut.................................................2 tbs (grated)
Green chili..............................................2 (chopped)
Coriander leaves....................................2 tbs (chopped)
Ginger....................................................1 tbs (finely chopped)

Oil..........................................................2 tbs

Method

1. Heat 2 tbs oil in a cooking pan. Add mustard seeds, when it starts popping add chana and urad daal. Stir for 2-3 mins.

2. Add in the ginger, coriander and green chilies. Stir for a min.

3. Take the pan off the gas and add in the rice. Add salt and coconut and mix well.

4. Just before serving, mix all the ingredients with curd and milk. Curd rice is ready to be served. 

How to make kakdi (cucumber) ka raita?

Ingredients
Curd.......................................................2 cup (blended)
Cucumber...............................................2 medium (peeled and grated)
Green chilies............................................2 (chopped)
Cumin seeds............................................1 tbs (roasted and powdered)

Coriander leaves......................................2 tbs  (chopped)

Salt to taste

Method

1. Put grated cucumbers in a muslin cloth and remove extra water.

2. Take curd in a bowl, add roasted cumin powder, salt, green chilies, coriander leaves and mix well.

3. Add grated cucumbers just before serving. Serve chilled with meal.