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.