How to make mango pesarel?

Ingredients

2 raw mangoes

4 green chillies

4 tblsp gingelly oil (tel)

1/2 tsp mustard seeds (raai)

1 tsp red chilli (lal mirch) powder

1/4 tsp asafoetida

1/2 tsp salt (namak)

Method

1. Wash, wipe and cut the mangoes with skin into very tiny pieces.

2. Wash and slit the green chillies and keep aside.

3. Heat the oil, temper with mustard seeds, add asafoetida, salt and red chilli powder.

4. Stir and add the green chillies and mangoes, toss well and cook for about two to three minutes.

5. Remove and cool. It is ready to serve and can be kept for 6-7 days at refrigerated temperature. 

How to make aloo gobhi?

Ingredients

450gms Potatoes

450gms Gobi (Cauliflower florets)

2 tbsp Oil

1 tsp Cumin seeds

1 no. Chopped green chillies

1 tsp Coriander paste

1 tsp Cumin paste

1/4 tsp Chilli powder

1/2 tsp Turmeric paste

1 tsp Chopped coriander leaves

Salt To Taste

Method

1. Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well and set aside.

2. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes, until they begin to splutter. Add the green chilli and fry for a further 1 minute.

3. Add the cauliflower florets and fry, stirring, for 5 minutes. Add the potatoes, the ground spices and salt and cook for 7-10 minutes, until the vegetable are tender.

4. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. 

How to cook sangri ki sabzi?

Ingredients

100 gms Sangar

1 Bay Leaf

4 tbsp Mustard oil

5 - 6 Red chilly (dry and sabut)

1 tsp Mustard (grounded)

1/2 cup Curd

1 pinch Hing

5 tsp Amchur (dry and sabut)

1/2 tsp Jeera Water for soaking

1 cup Water

1/2 tsp Red chilly powder

1/2 tsp Haldi

1 tsp Garam masala

1 tsp Amchur

1/2 tsp Dhaniya powder

1/2 tsp Sugar

Method

1 Soak the sangar in haldi water for whole night. Put it in a pressure cooker and wait for 1 whistle.

2 Turn off the gas. Strain the sangar through a strainer. Keep the strained water aside.

3 Heat mustard oil in a kadahi. Now give tadka by adding mustard (grounded), hing, jeera and sabut red chilly.

4 When the tadka is ready add the masala paste. Add curd, sangar and soaked amchur. ( soak it for a 1/2 hour).

5 Add to the kadahi. If required add the strained water. Cook it for 10-15 minutes.

6 You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Serve sangri ki sabzi hot with dal ke parathe. 

How to make shahi 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 clarified butter in a pan.

2 Fry makhana in the ghee.

3 Cut cottage cheese in samll pieces.

4 Mince onion, tomato, garlic, ginger.

5 Cut cashewnut in samll pieces.

6 Soak poppy seeds in 1/4 cup of water.

7 After 1 hour grind the soaked poppy seeds to a fine paste.

8 Chop coriander leaves very finely.

9 Heat clarified butter in a pan.

10 Add onion, tomato, garlic, ginger paste and brown it, stirring continously.

11 Add poppy seeds and fry for 2 minutes and then turn off the gas.

12 To this mixture add makhana, cottage cheese, cream , salt, red chili pepper, turmeric, dried pudina leaves.

13 Keep this mixture aside for half an hour.

14 After half an hour put the pan on the flame and add milk.

15 When it comes to a boil add 3 cups of water.

16 Simmer it till the makahana are completely done and soft.

17 Then add cashewnuts and garam masala.

18 After 1 minute put the flame.

19 Transfer the mixture to a dish and sprinkle some corainder on it.

20 Serve it hot with nan, roti or parantha. 

How to make rajasthani gatta curry

Ingredients

200 gms Besan

1 tsp Dhaniya powder

2 tbsp Ghee

250 gms Curd

1 tsp Salt

2 tsp Oil

1 tsp Red chilly powder

1 pinch Haldi

Method

1 Mix besan while adding 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and ghee. 

2  Make a stiff dough. Make 5-6 thin and long strips of the dough.

3 Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces.

4 Strain the curd through a strainer. Add 1/2 tsp. salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and haldi to the curd. Mix well.

5 Add the gatta pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd mixture.

6 Cook it for 5-7 minutes while stirring continuously till it comes to a boil.

7 Simmer the flame and cook for another 5-7 minutes.Turn off the gas. Finally put the tadka of red chilly powder. Serve shahi gatta curry with missi roti and pakori ki kadhi.

How to make Peshawari chana?

Ingredients

1 tsp garam masala powder

1/2 cup onion chopped

1 bay leaf

3/4 cup tomatoes chopped

salt to taste

2 tblsp coriander powder

1 tsp turmeric powder

1 tblsp chana masala

2 tsp tea leaves

2 green chillies slit

1 tblsp ginger paste

1 tblsp garlic paste

2 tblsp oi

1 tsp cumin powder

1 tblsp red chilli powder

1 cup chick peas

Method

1 Soak kabuli chana overnight.

2 Mix in a little water to the soaked chana, tie tea leaves in a piece of cloth and put it in

water and then boil the chana until soft and dark in colour, strain and keep aside.

3 Heat up oil mix in bayleaf and cut onion, stir fry until golden brown in colour.

4 Mix in ginger, garlic paste and slit green chillies, stir for some time, then mix in cut

tomatoes, red chilli powder, coriander powder, turmeric powder, chana masala and

cumin powder, stir fry for some time.

5 Mix in boiled chana and approximately 1 cup of water and stir fry till chana gets coated

with the thick masala.

6 Sprinkle garam masala and salt mix well and serve hot. 

Rajma (Red Kidney Beans) Recipe

Ingredients

2 cups Rajma ( Red kidney beans)

Salt To taste

1 Pinch Turmeric powder

1 Onions, chopped

5 Garlic cloves, chopped

1 inch Ginger, chopped

3 Green chillies, chopped

3 Tomatoes, chopped

1/2 tsp Corainder powder

1 tsp Red chilli powder

1/2 tsp Garam masala

2 tbsp Oil

Handful Corainder leaves

Method

1. Soak rajma overnight. Wash and pressure cook the rajma. Keep aside.

2. Heat oil in a pan, add ginger, garlic and chillies. Fry until they turn brown.

3. Add onions and tomatoes. Cook until masala separates from oil.

4. Add salt, turmeric powder and mix well.

5. Add the boiled rajma, red chilli powder, corainder powder, garam masala and stir.

6. Simmer the flame and cook until a thick gravy is formed.

7. Remove from fire. Garnish rajma with corainder leaves and serve hot with chapatis or rice.