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. 

How to make vegetable korma?

Ingredients
Mix vegetable...........................................................2 cup (finely cut)
(carrot, beans, potato, cauliflower, babycorn, green peas)
Onion.......................................................................2 medium (sliced)
Tomato.....................................................................1 medium (finely cut)
Green chilies.............................................................2 (sliced)
Garlic........................................................................1 tsp (paste)
Ginger.......................................................................1 tsp (paste)
Red chili powder.......................................................1 tsp
Coriander powder.....................................................1 tsp
Turmeric powder.......................................................1 tsp
Green Cardamom......................................................2
Cinnamon stick..........................................................1/2"
Clove.........................................................................2
Fresh coconut............................................................2 tbs (paste)
Poppy seeds (khuskhus).............................................1 tsp
Coriander leaves........................................................2 tbs
Salt to taste
Oil as needed

Method
1. Heat oil in a cooking pan, add cinnamon, cloves and cardamom, stir for 2-3 mins.
2. Add sliced onions and green chilies, stir till onions turn brown. Add tomatoes and cook for a minute.
3. Add ginger and garlic paste, turmeric powder, coriander powder, red chili powder, salt and stir for about 2-3 minutes.
4. Add mix vegetables and stir for 2-3 minutes. Add 1 cup water, coconut paste and poppy seeds, mix well and cover the pan, cook on low heat till vegetables are cooked.
5. Transfer into a serving bowl garnish with green coriander leaves, tomato slices and lemon wedges. Serve hot with naan, chapatti or puri.

How to make aloo pakal ki sabzi?

Ingredients
Spinach.............................................1 bunch (washed and chopped)
Potatoes............................................4-5 medium (cut into pieces)
Onion................................................2 medium (finely chopped)
Green chilies......................................2 pc
Cumin seeds......................................1 tbs
Butter................................................1 tbs
Asafoetida.........................................a pinch
Salt to taste

For Garnish

Tomato slices

Lemon wedges

Method

1. Heat butter in a cooking pan and add asafoetida and cumin seeds, stir for 2 minutes.
2. Add onion and stir till onions are transparent. 

3. After 5-6 min add spinach, potatoes, salt and green chilies.

4. Cover and cook on low heat for about 10 minutes. Stir occasionally.

5. Transfer aloo palak ki sabzi in a serving bowl and garnish with tomato slices and lemon wedges. Serve hot with naan or chapatti or makke ki roti.

How to make osaman (masoor daal south indian style)?

Ingredients
Masoor daal (red gram)........................1 cup
Peanuts.................................................2 tbs (roasted)
Jaggery.................................................2 tb (grated)
Tamarind pulp.......................................2 tb (pulp)
Mustard seeds......................................1 tbs
Fenugree seeds.....................................1/2 tbs
Cumin seeds.........................................1 tbs
Turmeric powder..................................1/2 tbs
Green chilies.........................................4 pc (sliced)
Asafoetida............................................1/3 tsp
Coriander leaves...................................2 tbs (chopped)

Curry leaves.........................................12

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

Method
1. Wash and boil masoor daal on low heat with 2 cup of water. 

2. In a bowl take tamarind pulp and add 4 tbs water, mix well till no lumps are left. Keep aside.

2. When daal is nearly done, add turmeric powder, tamarind water, green chillies, jaggery, peanuts and salt.

4. Boil slowly at low heat until daal is cooked.

5. Heat up the oil in a small pan, add mustard seeds, when they crackle, add cumin seeds, asafoetida, fenugreek seeds and curry leaves.

6. Take off the pan from heat and pour out the oil and spices into the daal.

7. Garnish with coriander leaves and serve hot.