How to make vada at home?

Ingredients

1/2 cup Urad Daal

1/2 cup Moong Daal

1 Onion finely chopped

1 tsp Ginger

1-2 Green Chilies finely chopped

Salt to taste

1/4 tsp Baking Soda

Method

1. Pick, wash and soak daals for 3-4 hours.

2. Grind them coarsely in a blender.

3. Now add onions,ginger, green chilies salt and baking powder and mix well and set aside for 5 minutes.

4. Heat oil in a pan or kadhai and deep fry a spoonful of batter till golden.

5. Serve with chutney as a breakfast or sambhar or rasam as a meal. 

How to make potato curry?

Ingredients

250gms Aloo (Potatoes)

2 tbsp Oil

1/4 tbsp Turmeric powder

2 nos. Green chillies

4-5 nos. Curry leaves

1/2 tsp Mustard seeds

Salt To Taste

Method

1. Boil, peel and cube the potatoes. Heat oil in a pan, add the mustard seeds, slit green chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and cubed aloo (potatoes), add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. Serve the aloo sabzi hot with roti or paratha.
2. For a different taste in aloo sabzi , you can substitute mustard seeds with cumin seeds. 

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. 

Punjabi Kadhi Recipe

Ingredients

1 cup Gram flour

1/4 cup Chopped onion

1/4 cup Chopped potato

1 tsp Ajwain.

1 tsp Red chili powder.

1 tsp Chopped ginger.

1/2 tsp Baking powder.

Oil for deep frying

1 cup Kadhi Curd (yogurt)

1/4 cup Gram flour

2 no. Dry red chili whole

1 tsp Turmeric powder.

A pinch Asafetida

1 tsp Fenugreek seeds.

2 tbsp Oil.

Salt As per taste

Method

1. Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.

2. Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown. 

3. Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.

4. Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.

5. Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.

6. Serve punjabi kadhi hot with steamed rice.

How to cook jaiselmeri chane?

Ingredients

3 - 4 green chillies chopped

1 tsp garam masala powder

2 tblsp oil2 tbsps.

2 inch cinnamon

1/4 tsp asafoetida

1 cup bengal gram, black (kale chane)1 cup

1 1/2 cup yogurt

2 tsp coriander powder

1 tsp red chilli powder

4 tsp bengal gram flour (besan)

salt to taste

1 tsp turmeric powder

1 tsp cumin seeds

1 medium sized onions

2 tsp chaat masala

2 -3 black cardamoms

1 cup coriander leaves chopped

2 tblsp pure ghee2 tbsps.

5 - 6 cloves

Method

1 Soak bengal gram overnight in 4 cup water.

2 Drain, mix in 6 cup of water and pressure stir fry till done.

3 Mash the grams slightly.

4 Heat up ghee and oil, mix in cumin seeds, when they crackle mix in the whole garam masala, fry for 1-2 minutes.

5 Mix in asafoetida and choped green chillies, saute.

6 Mix yogurt, gram flour, 1 cup water and dry spices and mix in to the sauted whole garam masala.

7 Keep stirring till it boils. Mix in the grams along with the water they were boiled in.

8 Mix in salt to taste. Mix well. Cover and simmer (boil slowly at low temperature) for 8-10 minutes.

9 Serve hot decorated with cut coriander leaves and onion rings. 

How to cook pakodi ki kadhi?

Ingredients:

100 gms Mung Dal

1 1/2 tsp Salt

200 gms Curd

1 tsp Red chilly powder

2 Red chilly (sabut and dry)

1 tsp Dhaniya

3 - 4 Curry Leaves

1 pinch Haldi

1 pinch Soda

2 cup Oil for frying pakories

1/2 tsp Mustard seeds (motti)

2 tbsp Oil (for tadka)

Method

1 Soak the dal for 5-6 hours. Strain it and grind in a grinder. Strain the curd through a strainer.

2 Add 1tsp salt, 1/2tsp. red chilly powder, 1/2 tsp. dhaniya, 2 tsp. mungdal paste and haldi. Mix well and keep aside.

3 Now take the dal and add 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya and soda. Mix well.

4 Heat oil in a kadahi and fry pakories of small size to a golden brown color. Now heat oil in

a kadahi and put the tadka of mustard seeds, hing and kari patta.

5 Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for3-4 minutes.

6 Finally put the tadka of red chilly powder on pakodi kadhi. Serve hot it with shahi gatte and missi roti. 

How to make methi ke gatte?

Ingredients

2 - 3 pinch asafoetida

1 tsp red chilli powder

2 cup fenugreek leaves (methi) chopped

1 tsp coriander powder

3 cup bengal gram flour (besan)

salt to taste

3 1/2 tblsp mustard oil

Tempering

3 1/2 tblsp Mustard Oil

1 tsp Mustard Seeds

1 Red Chilli crushed

1 tsp Coriander Powder

1 tsp Dry Mango Powder (amchur)

1 tsp Garam Masala Powder

1 -2 pinch Asafoetida

Method

1 Mix everything methi, gram flour, asafoetida, red chilli powder, coriander powder and salt.

2 Mix in mustard oil and enough water to knead into a firm dough.

3 Divide into equal parts and roll into cylinders.

4 Boil some water in a pot and mix in these cylinders (gattes) for 15 - 20 minutes.

5 Drain, cool and cut into 1" long pieces.

6 Heat up oil to smoking point.

7 Take off the heat up and cool slightly.

8 Heat up again, mix in asafoetida, mustard seeds and when the seeds crackle, mix in the gattes and saute.

9 Mix in coriander powder, crushed red chillies, garam masala powder and amchur powder.

10 Stir to mix well. Serve hot. 

How to make paneer korma?

Ingredients

250 gms Cottage Cheese (Paneer) How to make paneer

4 Tomato (Tamatar)

3 Onion (Pyaj)

1 " long piece Ginger (Adrak)

2 Green Chilly (Hari Mirch)

1 cup Mava

1 cup Cream (Malai)

1/2 tsp Red Chili Powder (Lal Mirchi)

1/4 tsp Turmeric (Haldi)

1/2 tsp Garam Masala

2 tblsp Clarified Butter (Ghee)

 Method

1. Cut paneer in square pieces.

2. Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).

3. Grate mava. Heat clarified butter (ghee) in a pan.

4. Add onion (pyaj), tomato (tamatar) paste.

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

6. Add mava, cream (malai).

7. Simmer for 2 minutes.

8. Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.

9. Add cottage cheese (paneer) pieceswith 1/2 cup of water

10. When the gravy thickens turn off the flame and serve hot. 

How to cook paneer kofta?

Ingredients

For Koftas

200 gms Cottage Cheese (Paneer) How to make paneer

2 Potato (Aloo)

1/2 tsp Red Chili Powder (Lal Mirchi)

1/4 tsp Garam Masala

2 tblsp Cornflour

Oil for frying

Paneer For Gravy

4 Onion (Pyaj)

4 Tomato (Tamatar)

Coriander Leaves (Dhania Patta)

1/2 cup Curd (Dahi)

1/2 cup Cashewnut (Kaju) Powder

1/2 tsp Cumin Seed (Jeera)

1/2 tsp Salt

1/2 tsp Red Chili Powder (Lal Mirchi)

1/4 tsp Turmeric (Haldi)

1/4 tsp Garam Masala

1 Bay Leaf (Tej Patta)

2 tblsp Clarified Butter (Ghee)

Method

1. Boil potatoes and peel them.

2. Grate paneer and potatoes. Add salt, red chili powder, garam masala, cornflour and mix well.

3. Make round balls of this mixture. Now heat oil in a pan.

4. Fry balls in the oil till brown in color.

5. Grind onion and tomatoes together.

6. Chop coriander leaves very finely. 
7. Heat oil in a pan. Add cumin seed and bay leaf, onion, tomato paste and brown it, stir continuously.

8. When it leaves oil add curd, cashew-nut powder, salt, red chili powder, turmeric, garam masala.

9. Stir it continuously for a minute, then add 2 cup of water. Cook on a low heat for 5 minutes.

10. While serving reheat the gravy and then add koftas to it. Garnish it with chopped coriander leaves. 

How to make paneer pasanda?

Ingredients

500 gms Cottage Cheese (Paneer) How to make paneer

6 Onion (Pyaj)

400 gms Tomato (Tamatar)

1 " long piece Ginger (Adrak)

2 Green Chilly (Hari Mirch)

1 cup Cream (Malai)

1 cup Curd (Dahi)

100 Butter

1 tsp Red Chili Powder (Lal Mirchi)

1/4 tsp Turmeric (Haldi)

1 tsp Dried Pudina Leaves

1/2 tsp Garam Masala

1/2 cup Milk

Method

1 Cut cottage cheese in samll pieces.

2 Chop onion very finely.

3 Grind tomato, ginger, green chilly,.

4 Heat butter in a pan.

5 Saute onions till pink in color. 

6 Then add tomato paste.

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

8 Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried pudina leaves and mix well.

9 Keep it aside for an hour.

10 Put the pan on the flame and then add milk to the mixture.

11 Simmer for 5 minutes and then finally put off the gas.

12 Take off the fire and serve hot.