Jeera Aloo

Jeera Aloo

 

Ingredients:

• 3 Potatotes (boiled, peeled and chopped)
• 2 Green Chillies (finely chopped )
• 1 tbsp Coriander Leaves (finely chopped)
• Juice of 1/2 Lemon
• 1 tsp Cumin seeds
• Salt to taste
• 2 tbsp Oil 

How to make Jeera Aloo:

• Heat oil and saute cumin seeds. 
• Now add chopped potatoes and chillies to it. 
• Stir and fry for about 5 minutes. 
• Add lemon juice, salt and coriander. Mix well. 
• Garnish with chopped coriander leaves. 
• Crispy Jeera Aloo is ready to serve. 

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guajarati kadhi

Guajarati kadhi

Ingredients:

• 2 Cups Sour Curd
• 4 tsp Besan
• 1/2 inch Ginger, chopped
• 2 Green chillies, chopped
• Salt To Taste
• Handful Corainder leaves
• 2 tsp Oil
• 1 Pinch Turmeric powder
• 1/2 tsp Cinnamon powder

Seasonings:

• 1/4 tsp Cumin seeds
• 1/4 tsp Mustard seeds
• Few Curry leaves
• 1 Pinch Asafoetida

Preparation:

• Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well.
• Make a paste of ginger, chillies, cinnamon and corainder leaves.
• Boil the curd mixture on slow heat and stir constinuosly. Add the ground paste, and boil again.
• Heat oil in a pan, add all seasonings. Fry until they splutter.
• Pour this seasonings over guajarati kadhi. Garnish with corainder leaves and serve hot with rice.

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Dhahi vada

Dhahi vada 

 

Ingredients: :

• For Wada:
• 1 Cup Urad daal
• Salt to taste
• Oil to fry
• For Dahi :
• 1 kg Dahi (yogurt)
• 1/2 tsp grated Ginger
• Finely chopped coriander leaves
• 1-2 green chilies chopped
• Salt to taste
• 2 tsp Roasted cumin(jeera)powder
• Red chili powder to taste

Preparation:

For Bada - Clean, wash and soak the daal overnight.

Grind it into smooth paste.

Add salt to taste.

Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.

Take the hot vadas and put in cold water for 2-3 minutes.

Now Take them out of water and squeeze the water and keep aside.

For Dahi - Blend the curd (yogurt) and little water until it is smooth.

Keep in refrigerator for an hour to get chilled.

Add salt, red chili powder and cumin powder.

Serving - In a deep dish arrange wada and pour dahi over them.

Now add imli (tamarind) chutney and green chutney.

Garnish with coriander.

Serve the dahi vadas chilled.

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Ghewar

Ingredients:

• 3 cups Plain Flour
• 1 cup Ghee
• 3-4 icecubes
• 4 cups water
• 1/2 cup Milk
• 1/4 tsp Yellow Colour
• 1 kg Ghee
• Syrup:
• 1 1/2 cups Sugar
• 1 cup Water

Topping:

• 1 tsp Cardamom Powder
• 1 tbsp Almonds chopped
• 1 tbsp Pistachios
• 1 tbsp Milk
• 1/2 tsp Saffron dissolved in milk
• Silver foil

How to make rajasthani ghever :

• Prepare sugar syrup of 1 thread consistency and keep aside.
• In a large bowl put ghee.
• Add milk, flour and 1 cup water. Mix together to make a smooth batter.
• Dissolve colour in some water and add to batter. Add more water as required.
• Batter should be of running consistency.
• Take an aluminium or steel cylindrical container.
• The height should be at least 12". And diameter 5-6".
• Fill half with ghee. Heat.
• When ghee is hot, take a 50 ml, glassful of batter.
• Pour in centre of ghee, slowly in one continuous threadlike stream.
• Allow foam to settle. Pour one more glassful in hole formed in centre.
• When foam settles again, loosen ghevar with an iron skewer inserted in hole.
• Place on a mesh to drain excessive oil.
• Keep sugar syrup in a wide flat bottomed container to fit in ghevar.
• Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup .
• Cool a little, top with silver foil.
• Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few pinches of cardamom powder.
• Ghevar is ready to be served.

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Dal bati

DAL BATI

Ingredients:

• For daal (Lentil Curry):
• 2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
• 3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
• 3 onions, chopped finely
• 2 tomatoes, chopped finely
• 2 tsp garam masala powder
• 2 tsp chilli powder
• 1 tsp turmeric powder
• 1 tbsp ginger-garlic paste
• 2 green chillies, slit lengthwise
• 2 tbsp cream
• 4 tbsp ghee
• 1 cup coriander leaves, chopped finely
• Oil
• Salt To Taste
• For Bati (dumplings):
• 5 cups whole wheat flour, sieved
• 1 cup ghee, melted
• 2 tbsps curd
• Salt To Taste

Preparation:

• Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them.
• Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt.Simmer till well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water.
• Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
• Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) dumplings in the daal while eating.

  

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Pitachi mirchi

Pitachi mirchi

Ingredients:

• 11/4 cup Cornmeal / Cornstarch (Makai Ka Atta)
• 2 tblsp flaked Coconut (Nariyal)
• 4-5 dried Green Peppers
• 2 tsp roasted and coarsely ground Sesame seeds (Til)
• 1 tsp Black Mustard seeds (Rai/Sarson)
• Few Curry Leaves (Kari Patta)
• 1 tsp Turmeric Powder (Haldi)
• 1 tsp Cayenne Powder
• 1 tsp Coriander Powder (Dhania Powder)
• A pinch of Asafoetida (Hing)
• To taste Salt (Namak)
• 1 tsp Lemon Juice (Nimbu Ka Raas)
• 4 tblsp Oil

How to make pitachi mirchi:

Dry-Roast the cornmeal on low heat till golden.

Heat the oil in a pan and add mustard seeds, allow them to pop.

Add asafoetida, curry leaves, turmeric, coriander, cayenne powders and salt.

Stir for a minute and add peppers.

Mix well, add little water and cook the vegetable is done but crisp.

Now add cornmeal, coconut, lemon juice and sesame seeds and mix well.

Cook until the flour has absorbed all the liquid.

Serve hot. 

 

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pavta batata

Pavta batata

Ingredients:

• 11/4 cup soaked overnight Lima Beans
• 2 medium sized peeled & cubed Potato (Aloo)
• 1tsp Black Mustard seeds (Rai/Sarson)
• 1 tsp Turmeric Powder (Haldi)
• 1 tsp Cayenne Powder
• 1 tsp Coriander Powder (Dhania Powder)
• A pinch of Asafoetida (Hing)
• To taste Salt (Namak)
• 1 medium sized finely chopped Onion (Pyaj)
• 4 tblsp fresh grated Coconut (Nariyal)
• Chopped Coriander Leaves (Dhania Patta)

How to make pavta batata:

• Cook the beans in enough water till cooked but not too soft.
• Heat the oil in a pan and add mustard seeds, allow them to pop.
• Add asafoetida and onion.
• Fry till onions become translucent.
• Now mix turmeric, cayenne, coriander, salt and potatoes.
• Add little water and cook until potatoes are soft.
• Gently mix in the cooked beans, coconut and coriander leaves.
• Serve hot.  

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Dahi bhindi

Dahi bhindi

Ingredients:

• 400 gms Bhindi
• 1 1/2 cup yogurt(whisked)
• 2-3 green chillies
• 1 inch piece Ginger
• 1/2 tsp peppercorns
• 1 tblsp besan
• 2 whole dry red chillies
• 1 tsp cumin seeds
• 1 tblsp coriander powder
• 1/4 tsp turmeric powder
• salt to taste
• cooking oil

How to make dahi bhindi:

Wash and dry the bhindi and cut the stem and the tip.

Grind ginger and peppercorns in a fine paste.

Dry roast besan till it gives roasted aroma and keep aside to cool.

Heat oil in a pan and add dry red chillies and cumin seeds.Let it splutter.

Add green chillies,coriander powder,turmeric powder,besan and mix well.

Add bhindi and salt.Cook on medium flame stirring continously.

Now mix the ginger and peppercorn paste and whisked yogurt.Mix well and cook for 10 minutes till bhindi is cooked.

Serve Hot

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kele (banana) ka raita

kele (banana) ka raita

Ingredients:

• 2 banana
• 2 cups curd
• 2 tsp sugar
• a pinch of salt 

How to make kele (banana) ka raita :

• 1.Cut round pieces of banana.
• 2.Mix sugar,curd and salt and mix well
• 3.It is ready to be served.

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vangi ani val

vangi ani val

Ingredients:

• 11/4 cup sprouted and skinned Val Beans
• 1 small cubed Eggplant / Brinjal
• 1 chopped finely Onion (Pyaj)
• 2 cut into 1inch pieces Drumstick leaves (Muranka bhaji)
• 4 tblsp grated Coconut (Nariyal)
• 1 tsp Mustard seeds (Rai/Sarson)
• 1 tsp Turmeric Powder (Haldi)
• 1 tsp Cayenne Powder
• 1 tsp Goda Masala
• A pinch of Asafoetida (Hing)
• To taste Salt (Namak)
• 3 tblsp Oil

How to make vangi ani val:

Boil the drumsticks until they can be easily opened.

Drain and set aside.

Heat the oil and saute the mustard seeds with the asafoetida.

When the seeds start to pop add the onions and fry till golden.

Add the val , eggplant, all spices and salt, mix well and add little water and cook until the beans are soft but not mushy.

Cook over high heat to dry the water.

Remove from heat and add coconut and drumsticks.

Stir gently and serve hot.  

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Mutter paneer

 Mutter Paneer

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

Preparation:

Make a paste by grinding together half the onions, the garlic and coriander seeds.

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.

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.

Add the turmeric and the paste mixture and fry until the ghee starts to separate.

Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.

Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.

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CHANA DAL

Chana Dal

Ingredients:

• 1 cup chana daal
• 7 cup water
• 1 tsp salt
• 1/4 tsp red chilly powder
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/4 tsp garam masala
• 1 tblsp ghee / clarified butter
• 1/2 tsp chopped garlic 1 chopped garlic clove

Preparation:

• Soak the chana daal in 4 cup water for 2-3 hours then wash and drain.
• Boil 3 cups water, ginger, turmeric and the salt in a pan.
• Add the chana dal, cover the pan and cook over medium flame for 30 min or till the dal is tender and stiring occasionally.
• Stir the dal when cooked.
• For the tempering heat ghee in a pan and when hot add cumin seeds. When the seeds begin to sputter add garlic.
• Stir well and fry till the garlic turns light brown. Add the red chilly powder and stiring it, pour it immediately over the cooked dal and cover the pot
• Chana dal is ready to be served with rice or bread.

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Tomato Onion Raita

Tomato Onion Raita

Ingredients:

• 2 cups plain curd / dahi BR> 1 cup tomatoes and onions (finely chopped)
• 1 tsp ginger (grated)
• 1/2 tsp coriander leaves (finely chopped)
• Salt to taste
• Pinch of sugar
• 2 tsp oil
• 1/2 tsp split black gram
• 1/4 tsp cumin seed, mustard seed
• 1 chili (finely chopped)
• 2-3 curry leaves

How To Make Tomato Onion Raita:

• Mix the tomatoes, onion and ginger. Add some salt and sugar to it and mix it well.
• Heat oil in frying pan, add curry leaves to it after that add split black gram fry it for few minute. As the dal turns brown add cumin seed and mustard seeds. When they start to pop add the green chili and fry for few seconds.
• Pour the above seasoning over tomato and onion mixture.
• Add the yogurt and mix it well.
• Serve it with roti or rice.

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kohlapuri rassa

kohlapuri rassa

Ingredients:

• For Marinade:
• 2/3rd cup Curd (Dahi) / plain Yogurt
• 2 tsp minced Ginger (Adrak)
• 2 tsp minced Garlic (Lasun)
• 1 tsp Cayenne Powder
• 1 tsp Garam Masala Powder
• 1 tsp Turmeric Powder (Haldi)
• To taste Salt (Namak)
• For Curry :
• 11/4th lb trimmed and cubed Lean Lamb
• 2 Onion finely chopped (Pyaj)
• 1 chopped Tomato (Tamatar)
• 3 cup grated fresh Coconut (Nariyal)
• 1-inch piece of Cinnamon (Tuj/Dalchini)
• 6 Cloves (Lavang)
• 8-10 crushed Black Pepper corns (Kalimirchi)
• 1 tsp Aniseed (Saunf)
• 2/3 cup Oil

How to make kohlapuri rassa:

• rice.
• Mix all marinade ingredients and add lamb pieces.
• Stir well and set aside for 30 minutes.
• Heat 2 tblsp oil in a heavy pan and add cinnamon, cloves, peppercorns and aniseed.
• Saute for a minute and add onions and fry till golden and add coconut.
• Saute until brown.
• Add chopped tomatoes and stir and take off from the heat.
• Allow to cool.
• Grind the mixture in a processor.
• Heat the remaining oil and add marinaded lamb pieces and marinade mixture and add little water, cover and cook until done.
• Now add the grinded mixture and simmer for 5-6 minutes.
• Remove from the heat.
• Serve hot with boiled

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Baigan ka raita

Baigan ka raita

Ingredients:

• 250 gm curd (dahi)
• 1 brinjal (baingan)
• a pinch asafetida (hing)
• 1 tsp oil
• 1/2 tsp salt (namak)
• 1/2 tsp black pepper powder (kali mirch)
• 1/2 tsp roasted cumin powder (bhuna jeera powder)

How to make baigan ka raita

• Beat curd and keep aside.
• Grease oil on brinjal and pierce a hole with a knife. Sprinkle hing in the hole. Fry baingan on a gas until cooked well.
• When it cools, peel the outer layer and mash properly.
• Mix it with curd along with salt, kali mirch and jeera powder.
• Serve baingan ka raita chilled.

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bharwan baingan

Bharwan baingan

Ingredients:

• 8 small Egg plant, Brinjal (Biangan)
• 8 peeled baby Potato (Aloo)
• 2 large sliced Onion (Pyaj)
• 2/3rd cup grated Coconut (Nariyal)
• 4 tblsp unsalted chopped Cashews
• 8 Cloves (Lavang)
• 8 Black Pepper corns (Kalimirchi)
• 1/2 tsp Sugar (Cheeni)
• To taste Salt (Namak)
• 1 tsp Cayenne Powder
• 1 tsp Turmeric Powder (Haldi)
• 1 tsp Tamarind Paste (Imli Pate)
• 8 tblsp Oil
• 2 tblsp Coriander seeds (Dhania)
• 3 tblsp chopped finely Coriander Leaves (Dhania Powder)

How to make bharwan baingan:

Heat 2 tbsp oil in a pan and add cloves, coriander seeds and peppercorns.

Saute for a minute..

Now add sliced onions and fry until brown.

Add coconut and stir fry until browned, remove and allow to cool.

Grind the mixture to a paste using blender.

Add little water if needed.

Slit each eggplant lengthwise into four, keeping the stem end intact.

Now in the grinded mixture mix cayenne powder, salt, sugar, tamarind paste, cashews and turmeric powder.

Stuff the eggplants with this mixture, reserving some.

Roll the potatoes in the remaining mixture.

Heat the remaining oil in a pan and add the vegetables.

Cook over low heat without burning, add little water if necessary, until done.

Keep an eye.

Serve hot with roti.

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puneri daal

Puneri daal

Ingredients: 

• 1 cup split Yellow Lentil (Toor dal)
• 4 tblsp fresh grated Coconut (Nariyal)
• 1 tsp Turmeric Powder (Haldi)
• 1 tsp Cayenne Powder
• 2 tsp Goda Masala
• 2 tsp grated Jaggery
• 1 tsp Black Mustard seeds (Rai/Sarson)
• To taste Salt (Namak)
• 1 tsp Cumin Seed (Jeera)
• A pinch of Asafoetida (Hing)
• Few Curry Leaves (Kari Patta)
• 2 tblsp chopped Coriander Leaves (Dhania Patta)
• 1 tblsp Oil

How to make puneri daal:

Clean, wash and drain the lentils.

Si2.mmer the lentils in double their quantity of water until soft.

Add all the spices, coconut, jaggery and salt.

Simmer for a minute and remove from the heat.

Heat oil in separate pan and add mustard seeds, allow them to pop and then add cumin seeds, asafoetida and curry leaves.

Stir for few seconds.

Pour this over the cooked lentil, mix well.

Serve hot, garnished with chopped coriander leaves.

Goes well with boiled rice.

Serve hot with tamarind chutney.  

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pineapple raita

Pineapple Raita

Ingredients:

• 1 cup pineapple /ananas chunks
• 2 cup thick curd
• 1/2 tsp cumin powder
• 1/2 tsp finely chopped green chili 1 tsp sugar
• 1 tsp coriander leaves (finely chopped)
• 1 tsp black pepper
• Salt to taste

How to make pineapple raita :

• 1.Take th curd in a bowl. Add sugar, cumin seed powder and salt. Beat the curd until it becomes smooth.
• 2.Add chopped green chili in it and mix well.
• 3.Add pineapple chunks in it and mix well.
• 4.Take out pineapple raita in a serving bowl and garnished with chopped coriander leaves and the sprinkle black pepper.

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Dahi bhindi:

Ingredients:

• 400 gms Bhindi
• 1 1/2 cup yogurt(whisked)
• 2-3 green chillies
• 1 inch piece Ginger
• 1/2 tsp peppercorns
• 1 tblsp besan
• 2 whole dry red chillies
• 1 tsp cumin seeds
• 1 tblsp coriander powder
• 1/4 tsp turmeric powder
• salt to taste
• cooking oil

How to make dahi bhindi:

Wash and dry the bhindi and cut the stem and the tip.

Grind ginger and peppercorns in a fine paste.

Dry roast besan till it gives roasted aroma and keep aside to cool.

Heat oil in a pan and add dry red chillies and cumin seeds.Let it splutter.

Add green chillies,coriander powder,turmeric powder,besan and mix well.

Add bhindi and salt.Cook on medium flame stirring continously.

Now mix the ginger and peppercorn paste and whisked yogurt.Mix well and cook for 10 minutes till bhindi is cooked.

Serve Hot

 

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kurkuri bhindi

kurkuri bhindi

 

Ingredients:

• 500 gms bhindi
• 3-4 tblsp besan (gram flour)
• 1 tsp red chilly powder
• 1 tsp garam masala
• 1/2 tsp amchur powder
• salt to taste
• oil for frying

How to make kurkuri bhindi:

• Wash and dry the bhindi and then cut them lengthwise into four thin pieces.
• Now spread the cut bhindi on a tray and sprinkle salt,red chilly powder, garam masala,amchur powder.Mix gently.
• Now sprinkle besan and spread it evenly so that all the cut pieces are covered.
• Heat oil in a wok or kadai on high flame.
• Then add half of the coated bhindi and fry till they are crisp and brown. Repeat this with the other half.
• Serve Hot

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