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.