PINDI CHANA RECIPE

Ingredients:

1. 1 cup chickpeas ( kabuli chana)
2. 1 tea bag
3. 4-5 tbsp ginger paste
4. 4tbsp oil
5. 3 onions chopped
6. 4 tsp garlic, finely crushed
7. 3 green chilies,
8. 3 tomatoes chopped
9. 3 tsp coriander powder
10. 2 tsp cumin powder
11. 2 tsp turmeric powder
12. 1 1tsp red chili powder
13. Salt as per taste
14. 2 tsp garam masala
15. finely chopped coriander leaves

Preparation

• Soak Chole in water overnight or for about 8 hr.
• Cook the chole with salt and enough water in the cooker for about 30 minutes or till fully done.
• Reserve 1 cup of water and drain the excess water.
• Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Stir for 5 minutes and then put tomatoes, coriander, cumin, turmeric and chili powder and cook until the oil separates.
• Add chole, the reserved water, salt and
• When the liquid has been absorbed by chole add garam masala
• Serve pindi chana sprinkled with the remaining garam masala, coriander leaves

STUFFED ALOO RECIPE

Ingredients:

1. 8-10 mediumpeeled Potatoes
2. 3 cauliflower florets chopped
3. 2-3 chopped onion
4. 1 capsicum (cored, seeded and chopped)
5. 1 cup peas
6. 2 green chilies chopped
7. 4 medium tomatoes cubed
8. 4-5 tbsp of garlic paste
9. Salt To Taste
10. 2/3rd cup water
11. 1/4th cup oil
12. some chopped coriander leaves

Preparation

• Slice off the top from the potatoes - a thick slice to be used as a lid later, and carefully scoop the inside.
• Parboil the Cauliflower, capsicum, peas, onion, chilies, garlic and salt in a saucepan with the water
• When the water is fully absorbed into the mixture,put the mixture into the potatoes
• Cover with the potato lids and secure with toothpicks
• Heat the oil in a saucepan and cook the tomatoes with salt for 2 minutes.
• Arrange the stuffed potatoes over the tomato mixture, cover tightly and cook potatoes in their own steam for about 10 minutes until tender.
• Garnish the stuffed aloo with chopped coriander and serve hot with roti or Paratha

STUFFED BAIGAN RECIPE

Ingredients:

1. 8 Baingan / Brinjal
2. 3 green chilies finely chopped
3. 2 onion finely chopped
4. 1/2 cup oil
5. 3 tbsp lemon juice
6. salt as per taste
7. 4 tbsp coriander seeds
8. 2 tbsp aniseeds
9. 2 tbsp cumin seeds
10. 2 tbsp fenugreek seeds
11. 2 tsp turmeric powder

Preparation

• Slit brinjal lengthways withoutcutting them in 2 pieces
• Roast coriander seeds,aniseeds,cumin seeds ,fenugreek seeds and then grind them to powder and add the turmeric powder, salt, lemon juice and green chilies to make a stuffing
• Stuff the mixture between bringal and tie them back together with cotton thread to prevent stuffing escaping.
• Heat the oil in a pan and fry the onions until golden brown. Add the brinjal and cover tightly.
• Occasionally keep turning the brinjals until cooked properly
• Serve the stuffed baigan (bringal) hot with roti or parathas

STUFFED BHINDI RECIPE

Ingredients

1. 1 kgBhindi, washed and dried
2. 3 tbsp - oil
3. 1 tsp cumin seeds
4. 2 medium sized onion, chopped
5. 3 green chilies, chopped
6. 3/4-inch ginger, finely chopped
7. A pinch of Asafetida powder
8. 2 tomato chopped

For Stuffing :

1. 4 tsp coriander powder
2. 3 tsp turmeric powder
3. 3 tsp ground fennel
4. 3 tsp dried mango powder
5. 2tsp chili powder
6. Salt To Taste

Preparation

• Slit bhindi lengthwise
• Mix all the stuffing ingredients well.
• Stuff the mixture.
• Take a pan and sauté cumin until it starts to crackle.
• Then add onions, green chilies and ginger. Sauté till onion turns transparent, then put in asafetida, tomato and cook for a few seconds.
• Add bhindi and cook until tender and well coated with the masala
• Serve stuffed bhindi hot with chapati, paratha

STUFFED CAPSICUM RECIPE

Ingredients:

1. 6 Capsicum
2. 3 boiled potatoes
3. 4 tbsp boiled green peas
4. 2 Onion finely chopped
5. 1 tsp turmeric powder
6. 1 tbsp Red chili powder
7. 1tsp Garam masala
8. 1 tsp Dry mango powder
9. Salt To Taste
10. Oil for frying

Preparation:

• Boil capsicum till they are tender , drain water and keep aside to cool.
• Mash the boiled potatoes.
• Take a pan and put oil, let it heat, then add chopped onion and fry till it turns golden brown.
• After that add all spices, mashed potatoes and peas and fry for few moments.
• Cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it.
• Then fry the stuffed capsicums on all sides.
• Garnish with chopped coriander leaves and thinly sliced rings of tomato.

ALOO SABZI RECIPE / Potato curry recipe

Ingredients

1. 250 gms Potatoes
2. 3 tbsp Oil
3. 1 tbsp Turmeric powder
4. 2 -3 Green chillies chopped
5. 4-5 Curry leaves
6. 2 tsp cumin seeds
7. Salt To Taste

Preparation

• Boil, peel and cube the potatoes.
• Heat oil in a pan, add the mustard seeds, green chillies, curry leaves
• When the seeds crackle add salt and turmeric powder and cubed potatoes and little water
• When the potatoes absorb the masala and when it is well blended,Serve hot
• You can eat it with roti or paratha
  

RECIPE FOR ALOO GOBI

Ingredients

1. 500gms Potatoes
2. 500gms Gobi (Cauliflower florets)
3. 3tbsp Oil
4. 2 tsp Cumin seeds
5. 2-3 green chillies Chopped
6. 2 tsp Coriander paste
7. 2 tsp Cumin paste
8. 1 tsp Chilli powder
9. 1tsp Turmeric paste
10. some coriander leaves to garnish
11. Salt To Taste

Preparation

• Par boil the potatoes and set aside.
• Heat the oil in a pan and fry the cumin seeds until they begin to crackle ,then add the green chilli and fry for a further 1 minute.
• Add the cauliflower florets and fry, stirring, for 3-4 minutes.
• Add the potatoes, spices and salt and cook for 15minutes, until the vegetable are tender.
• Garnish with coriander and serve with onion and pickle.

ALOO DAHI WALE RECIPE

Ingredients:

1. 500gm potatoes boiled and peeled
2. 1 tbsp ginger paste
3. a pinch asafoetida
4. 1 tsp cumin seeds
5. 1 tsp garam masala
6. 2 tsp coriander powder
7. 2 tsp salt
8. 1 tsp chilli powder
9. 1 tsp turmeric powder
10. 1/2 cup yogurt (curd)
11. 3 green chillies
12. coriander leaves-chopped

Preparation:

• Break the potatoes, by holding each in the palm and closing the fist. Keep these unevenly broken potatoes aside until further use.
• Heat the ghee, add cumin and asafoetida ,after crackles, add ginger and sauté till slightly fried.
• Then add yogurt stirring vigorously until it is well blended.
• Add garam masala, coriander, salt, turmeric and chilli powder
• Add potatoes and green chillies, turn around over high heat, until they look slightly fried.
• Add about 2 cups water, bring the mixture to a boil, and then simmer uncovered for about 20minutes.
• Garnished with coriander leaves and serve

STUFFED TOMATO RECIPE

Ingredients:

5-6 medium size Tomatoes

150gms Paneer grated

2 Onion finely chopped

Chopped Coriander leaves

3 Green chili chopped

Salt as per taste

2 tbspRed chili powder

2 tbsp Gram Masala

2 tsp turmeric powder

1 tbsp grated cheese

1 tbsp oil

Preparation

• Cut the top of tomato and Gently scoop out the centers . Keep aside the scooped portion and chop the cut tops .
• Heat oil and add chopped onions and green chilies.
• Now add the pulp and chopped tomato and fry for 2 minute and put all dry masalas and fry then add paneer and cook it for 4 mins
• Fill tomatoes with the mixture.
• Garnish it with grated cheese and chopped coriander
• Put tomatoes in a cooker container and put little butter and pressure cook for one whistle.
• You can also bake it in a hot oven at 200 degree c for 20 minutes.
  

VEGETABLE CURRY RECIPE

Ingredients:

1. 1/2 medium-sized aubergine (eggplant) cut into 2cm x 1cm
2. 2 small carrots peeled and cut into 2cm x 1cm
3. 1 cup peas
4. 1 cup French beans, cut into fine pieces
5. 1 potato peeled and cut into 2cm x 1cm
6. 3/4 cup freshly grated coconut
7. 3 green chillies
8. 3 tbsp white poppy seeds
9. salt
10. 3 tomatoes, chopped
11. 1 tbsp plain yogurt
12. 2 tsp garam masala
13. coriander chopped

Preparation

• Boil aubergine (eggplant), carrots, peas, French beans and potato in a saucepan.
• Add 1 cup water. and cookuntil the vegeatbles are just tender.
• Put the coconut, chillies, poppy seeds and salt in the blenderto form a paste
• When the vegetables are cooked, add the spice paste and another water. Stir and simmer gently for 5 minutes.
• Then add the tomatoes, the yogurt and the garam masala andmix well. Bring to the boil
• Serve with the fresh coriander at the top

MAKHANI ARBI MASALA RECIPE

Ingredients:

1. 300gms Arbi
2. 250 gms gram flour
3. Oil
4. 4 tblspAjwain
5. 2 tspOnion chopped
6. 2 Green chilli chopped
7. 1 tbsp Red chilli powder
8. 2 tblsp Chopped coriander
9. Salt
10. 2 tsp Lemon juice
11. 1 tblsp Garam masala
12. 2Tomatoes chopped
13. 250 gmsGinger paste
14. 2 tsp Garlic paste
15. 1/2 tspGreen chilli
16. 1 Red chilli powder
17. 1/2 tsp cloves
18. 2 green cardamom
19. Salt to taste
20. Butter - 2 tblsp
21. Honey- 1 tsp
22. Kasoori methi - 1 tblsp

• Pressure cook the arbi with three cups of water and give one whistle. Cool and drain.
• To prepare makhani gray, put tomatoes in a bandi, add one cup of water, ginger and garlic paste, green chilli, red chilli powder, laung and cardamom.
• Boil. Cover and cook on low heat till it is reduced to a saucy consistency and bleand it in a mixer
• Add butter , honey and salt , Simmer on low flame for 1-2 minutes
• Then add kasoori methi and remove from fire.
  Keep the makhani gray aside.
• Peel and flatten each piece or arbi.
• Put salt and red chilli powder on it.
  Sprinkle dry besan.
• Overturn the pieces and sprinkle salt, red chilli and besan on the other side too.
  mix, so as to coat lightly.
• Heat oil on a large tawa, add half the arbi and sauté over medium heat till golden.
• Shift the fried arbi from the center to the sides (periphery) of the tawa.
• Add the rest of the arbi, fry and shift to the sides.
• In the same oil, add ajwain, when it turns golden, add chopped onions, grated ginger and green chilli and sauté for three minutes.
• Add 1/2 tsp salt.
• Return the arbi to the center, add red chillies and half of the coriander.
• Fry for a minute. Add the prepared makhani gray and fry until the arbi is coated with the gravy.
• .Sprinkle lemon juice, garam masala and the remaining coriander.
• Stir and serve immediately.

RAJMA RECIPE

Ingredients:

1. 250 gms rajma (kidney beans)
2. 1 tbsp cumin seeds
3. 2 tsp onions chopped
4. 3 tomato puree
5. 2tbsp ginger paste
6. 1 tblsp green chillies chopped
7. 2 tbsp garlic paste
8. 3-4 tbsp.cumin seeds powder
9. 2 tspcoriander powder
10. 2 tsp red chilli powder
11. salt as per taste
12. oil
13. 2 tblsp curd
14. coriander leaves to garnish

Preparation

• Soak the rajma overnight, it should be soaked atleast for 8 hrs.
• After that boil the rajma till well cooked, it approx takes 45 min to become tender.
• Heat oil, add cumin seeds, and when crackles, add chopped onions, Saute it till light golden brown in colour.
• Then Add ginger paste and garlic paste , tomato puree , green chillies, cumin seeds powder, coriander powder, red chilli powder, curd and salt.
• Cook the masala for 5-6 minutes.
• Now put rajma, mix it well and add half a cup of water.
• Cook it for another 10 minutes.
• Garnish with green coriander leaves.

NAVRATAN KORMA RECIPE

Ingredients

1. 3 cups Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
2. 150gms Grated paneer
3. 2 Tomatoes
4. 2 Grated onions
5. 2 tsp Ginger paste
6. 2 tsp - Garlic paste
7. Salt To Taste
8. 2 tsp Turmeric Powder
9. 2 tsp Red chilli powder
10. 2 tsp Coriander powder
11. 2 tsp Garam Masala Powder
12. 2 tbsp - Cream
13. 6 tbsp oil
14. 1 cup - Milk / water
15. some Dry fruits (cashew nuts, raisins)
16. Coriander leaves To sprinkle

Preparation

• Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree.
• You can also use readymade tomato puree
• Take 1 tbsp oil and slightly fry the dry fruits for about 1 min on medium heat.
• Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
  Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for some time then add tomato puree and dry fruits.
• Mix all the ingredients well and cook for 5 minutes.
• Add milk/ water alternatively, Bring it to boil.
• Cook until the gravy becomes thick. then add paneer to the gravy and stir well.
• Now add all the vegetables to the above gravy and cook for 5 minutes.
• Garnish it with cream and coriander leaves on the top
• Serve it hot.

sandesh recipe

Ingredients:

1. 500gms Paneer
2. 270gms sugar
3. 2tbsp rose water
4. 1 tsp green cardamom seeds powder
5. 10 pistachios thinly sliced
   Preparation

• Mix sugar and paneer and put the mixture over the gas and stir constantly to avoid lumps.
• When the mixture solidifies, put rose water on it and remove the pan from the heat.
• After removing, keep Stirring for few more mins.
• Sprinkle cardamom and pistachios in two separate plates.
• Now divide the mixture into several portions of the required size and flatten them to give the desired shapes.
• Dip each piece into both plates in turn so that the front of the sandesh is coated with crumbs.
• Serve it cold

Shrikhand recipe

Ingredients:

1. 1 container plain yogurt
2. 1/2 cup sugar powdered
3. 2 tsp rose water
4. 1 tsp cardamom powder
5. some ground nutmeg
6. 4 threads of saffron
7. 6-7 pistachios chopped
   Preparation

• Mix all ingredients ,dont mix pistachios,then Cover and refrigerate at least 2 hours.
• After that ,remove it and keep stirring for 5 mins.
• Sprinkle shrikhand with pistachios.
• Serve cold.

Burfi recipe

Ingredients:

1. 5 cup Whole Milk
2. 5 tsp fresh Lemon Juice
3. 5 tblsp dried Milk Powder
4. 6 tblsp powdered Sugar
5. 7 tbsp Ghee
6. 2 tsp Cardamom Powder
7. 3 sheets Edible Silver Foil

Preparation

• Heat the milk slightly and addthe lemon juice.
• Then hang it up in a muslin cloth to drain for 2 hours.
• TNow it will become like a cheese
• Kneed this well with the milk powder and sugar.
• Heat the ghee in a heavy pan and add the cheese mixture.
• Keep stirring over very low heat until the ghee separates.
• Remove and mix in the cardamom powder, and let it cool down
• Knead again to blend.
• Cut into squares and decorate with silver foil.

Badam kheer recipe

Ingredients:

1. 1/2 cup Almond
2. 3 cups Milk
3. 4 tblsp Sugar
4. 5 -6 Cardamom finely chopped
5. 5-6 threads of Saffron , soaked in lukewarm milk
   Preparation

• Boil the milk in a thick bottomed pan.
• when the milk begins to boil add the almond paste and the sugar and cook over a low flame
• stirring continuously.
• When the milk becomes thick, like a kheer remove from the flame and add the dissolved saffron and the crushed cardamoms.
• Allow to cool and serve chilled.

besan ke ladoo

Ingredients

1. 2 cups besan
2. 2 cup sugar powdered
3. 1 cup ghee
4. 4-6 almonds finely chopped
5. 4-6 pistachios chopped
6. 4-6cashew nuts chopped
   Preparation

• In a kadhai mix gram flour and ghee over a low heat and keep constantly stirring to avoid lumps.
• When it releases a aroma, it is ready.
• Now remove from the gas and allow it to cool.
• Add all the remaining ingredients, sugar ,nuts and mix thoroughly.
• Now form ping-pong size balls of the mixture.
• They are ready to be served

Badam phirni

Ingredients:

1. 3 cups milk
2. 3 tbsp rice
3. 4 tbsp sugar
4. 10-15 almonds (sliced)
5. 2 tsp green cardamom (crushed)
6. 1 tsp kewra essence
7. silver foil paper (varak)

Preparation

• Soak rice in water for few hours, then drain water and grind rice into a smooth paste.
• Bring milk to boil in a moderatly low heat and add rice, sugar and cardamom and stir constantly till milk turns thick.
• Remove from heat
• Put in serving bowl and chill.
• Garnish the badam phirni with silver foil paper and almonds and serve.

Badam halwa recipe

Ingredients:

1. 2 cups Badam
2. 4 cups Sugar
3. 2 drops Kesar Colour
4. 1 cup Ghee
5. 2 cup Milk

How to make badam halwa:

• Leave the almonds in hot water for 1 hour.
• Take out the outer skin and grind to a paste with the milk.
• Make sugar syrup and boil till it reaches a one string consistency.
• Add the badam paste and kesar colour ,cook till it thickens.
• Then add ghee stirring continuously on low heat.
• Badam halwa is ready to eat.