DHABA STYLE AALU GOBHI

Ingredients:

1 head cauliflower/Gobhi (approx.1/2 kg)
2-3 potatoes
1 onion finely chopped
2 tomatoes pured
1 inch ginger grated
5-6 cloves of garlic minced
1-2 green chilies chopped
1/2 tsp turmeric powder
1/2 tsp degi mirch
1 tsp dhania powder
1 tsp garam masala or sabzi masala
1 tsp kasuri methi
1 tbsp curd
1 tbsp cream (optional)
2 tsp ketchup
1 tsp cumin seeds
a pinch of hing (asafoetida)
salt to taste
2 tbsp oil+ for deep frying

Method:

1. Cut the cauliflower(gobhi) into flowerets and put then into boiling hot water. Let it be in the water for 3-5 minutes then drain out excess water and wash the cauliflower thoroughly with some cold water.
2. Pat dry it with the help of a kitchen towel.
3. Wash, peal and cut the potatoes into 1" cubes. Pat dry them as well.
4. Heat some oil in a wok(kadahi) and deep fry potatoes on high heat.
5. Drain out the potatoes and keep them on an absorbent paper.
6. Now deep fry the Gobhi and drain it out as well on the absorbent paper.
7. Take 2 tbsp oil in a wok and add hing and cumin seeds to it .
8. When the cumin seeds crackle add chopped onion ,garlic, green chilies and let it cook till the onions become brown in color.
9. Now add all the spices and tomato puree to it , let the pure reduce then add curd and cook till the oil separates.
10. Now add deep fried aalu and gobhi to the cooked masala and mix well.
11. If required add some water and cover it with a lid. Let it cook on low flame till it becomes soft stirring in between so that it does not stick to the wok.
12. Add cream and ketchup and mix well.
13. Cook further for 2 minutes and add chopped coriander leaves to it.
14. Serve hot with roti,paratha or naan along with dal or curd.  

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CHUKANDAR KE PATTON KA SAAG

Ingredients:

For the saag:

3 cups beetroot leaves
1 choppedbeetroot

3 medium sized tomatoes, chopped
1 inch ginger, chopped
2 green chilies, chopped
4-5 garlic, chopped

2 tbsp maize flour or chick pea flour(besan)
1 tbsp salt or as per taste

for the tempering per serving* :

1 medium sized onion, finely chopped
1 to 2 tbsp pure ghee

1/2 tsp cumin seeds

2 tbsp tomato puree or 1 tsp dry mango powder

1/2 tsp red chili powder

1/4 tsp asafoetida powder

1/2 tsp sabzi masala or kitchen king

1 tsp dry fenugreek leaves powder

Method:

1. Firstly clean and chop beetroot leaves then wash them well 
2. Put them in a pressure cooker and add all the ingredients listed under saag except for maize flour.
3. Cover the pressure cooker and after first whistle simmer the gas and cook for  half an hour.
4. When the pressure releases pour the maize flour dissolved in 1/2 cup of water in the boiled leaves.
5. Now with the help of a blender puree the saag and blend till smooth.
6. Cook for another 10-15 minutes covered with a lid stirring occasionally.
7. In another small pan, heat ghee add cumin seeds,asafoetida powder and the chopped onions and fry them till light brown.
8. Add the tomato puree and cook for 2 minutes add all the spices and stir for a while.
9. Now add the prepared saag. stir and simmer for a couple of minutes ,stirring occasionally.Check for salt and if required add some more.
10. Serve beetroot leaves saag hot with a dollop of butter on the saag with makki di roti and gur.

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SABUT MOONG DAAL

 

Ingredients:

1 cup saabut moong dal / whole green gram

2 tbsp pure ghee / clarified butter

1/2 tsp cumin

a pinch of asofotida

1 onion finely chopped

2 tomatoes pure

1 green chili

1 tsp ginder paste

1 tsp garlic paste

1/2 tsp turmeric powder

1/2 tsp degi mirch

1 tsp dhania powder

1/2 tsp sabzi masala/ garam masala

1 tsp rajmanh masala

Method:

1. Wash sabut moong dal 2-3 times then soak dal in water for 1-2 hours.
2. Cook moong dal in a pressure cooker along with 4 cups of water, salt, and turmeric powder.
3. Simmer the gas after first whistle and cook dal for another 3-4 whistles.
4. Turn off the gas, and wait until pressure releases by itself.
5. In the meanwhile prepare the tempering for sabut moong dal .
6. Heat ghee in a pan and add asafoetida and cumin seeds and let them crackle.
7. Add chopped green chilli, ginger and garlic paste and chopped onions. Cook them till onion are  brown in color.
8. Now add pureed tomatoes and cook the tomatoes till the masala leaves the sides of the pan.
9. Add rest of the spices to the masala and mix well.Cook further for another 3-4 minutes if required add 1-2 tbsp of water so that the spices don't get burnt.
10. Add the masala to the cooked dal, adjust the consistency , if required add some more water and close the lid and give 2-3 more whistles.
11. Take out the dal in serving bowl. Heat 2 tsp of ghee in a pan and crackle 1/2 tsp cumin seeds along with 2-3 dry red chilies and a pinch of degi mirh powder. 
12. Switch of the gas and pour the tempering over dal.
13. Serve dal with rice , roti or parantha.

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CARROT HALWA USING CONDENSED MILK

Preparation time:10 minutes
Cooking time 30 minutes
serves 3-4

Ingredients :

1 kg carrot / gajar
1 tbsp ghee / clarified butter
 1/2cup full cream milk
 1/4 cup sweetened condensed milk / nestle milkmaid/amul mithai mate
1/2 tsp cardamom  powder
a handful of chopped nuts of your choice like cashews , almonds ,pistachios


Method:

1. Peel the carrots and grate them into long threads.
2. Heat a tbsp of ghee in a kadahi and add grated carrots to it and saute for 3-5 minutes on high heat. 
3. Add half cup of milk and mix well, keep stirring occasionally.
4. Simmer for 5 minutes or till the milk is evaporated completely.
5. Once the milk evaporates, the carrots will be almost cooked.
6. Now add condensed milk / milkmaid and mix well,keep stirring occasionally. making sure carrots are completely cooked and doesn't get burnt from the bottom.
7. Keep mixing till the milk evaporates completely.check for sweetness if required you can add some sugar though condensed milk contains sugar.
8. Finally add cardamom powder and chopped nuts and give a good mix.
9. Serve carrot halwa hot garnished with few more chopped nuts .

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VEGETABLE KADHI

Preparation time: 15 minutes
Cooking time 2 hours
Serves: 6-8

Ingredients:

For kadhi
1/2 tsp cumin seeds
1 tsp mustard seeds (rai)
1/4 tsp carom seeds
1/2 tsp fenugreek seeds
1/8 tsp asafoitida powder
2 tbsp pure ghee or clarified butter
8-10 kari leaves teared with hand
1 onion finely chopped
1" ginger finely chopped or grated
1-2 green chilies finely chopped
1 ltr. salted buttermilk or lassi or masala chaas or 2 cup sour curd
4 tbsp  chick pea flour (besan)
1/2 tsp turmeric powder
1/2 tsp degi mirch powder
salt to taste
1 tsp sabzi masala or kitchen king masala
1 tsp dhania powder
1/4 tsp green cardamom powder
1/4 tsp black pepper powder
1-2 tsp dry fenugreek leaves

Vegetables:

1carrot thinly sliced as fingers
7-8 okra or lady fingers thinly sliced
1/2 capsicum thinly sliced
1 potato thinly sliced as fingers
oil for deep frying


Method:

1. Mix buttermilk with chick pea flour and blend it with a hand blender so that there are no lumps in the batter.
2. Heat clarified butter in a pressure cooker and add asafotida powder,cumin seeds,carom seeds, mustard seeds, fenugreek seeds, kari leaves, onion,ginger,green chily and cook till the onions turn pink in color.
3. Now add the chick pea mixture, 1 ltr. water and turmeric powder and cook for approximately one hour  (Simmer the gas after first boil and stir occasionally).
4. Mean while heat oil in a pan and deep fry all the vegetables or you can saute them in little oil till half done.
5. Take them out on an absorbent paper and keep aside.
6. Check the kadhi and adjust the consistency using some water if required or if you like a bit thick kadhi then cook for some more time till you get required consistency.
7. Add the fried vegetables and all the spices.
8. Cook further for 5-10 minutes and serve hot with plain rice or jeera rice.

Note:

• You can use any vegetables as per choice and availability like french beans, cauliflower, brinjal,taro root (arbi) broccoli etc.

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LOBHIA MASALA / RONGI MASALA

Preparation time: 15 mins.
Cooking time: 45 mins.
Serves: 6


Ingredients:

2 cups black eyed beans(Rongi/lobhia) soaked overnight
1.5 tsp salt or to taste
3 tbsp refined oil
1 tsp cumin seeds
2 medium sized finely chopped onions
1 inch piece ginger finely chopped
6-8 cloves garlic
1 green chili finely chopped
3 medium tomatoes pureed
1 tsp coriander powder
1 tsp rajma masala or garam masala
1/4 tsp red chilli powder (degi mirch)
1/2 tsp turmeric powder (optional)

Method:

1. Pressure cook rongi with five cups of water , salt and turmeric till totally cooked and soft.
2. Heat oil in a deep pan. Add cumin seeds and onion (you can grate the onion if you wish). Add ginger and garlic and continue to saute till the mixture turns golden.
3. Add chopped chilis and tomato puree, mix and continue to cook. Add coriander powder, red chilli powder,rajma  masala  and cook till the oil leaves the masala. 
4. Add rongi along with the cooking liquor and mix. Adjust salt . Lower the heat and simmer for about fifteen to twenty minutes or till you reach the desired consistency.Garnish with chopped coriander leaves. Serve hot with steamed jeera rice .

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JHATPAT AALU PYAZ KI SABZI

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves : 3

Ingredients:

2 large potatoes peeled and diced
1 onion sliced
1-2 green chilies chopped
1/2 tsp cumin seeds (jeera)
1/4 tsp degi mirch powder
1/2 tsp dhania powder
1/4 tsp turmeric powder
1/2 tsp sabzi masala or gram masala
salt to taste
1/2 lemon (optional)
chopped coriander leaves
oil for deep frying


Method (Vidhi):

1. Heat oil in a kadahi and deep fry diced potatoes in hot oil till they become tender.
2. Remove from oil and keep aside.
3. Take 1 tbsp. oil in another kadahi and crackle cumin seeds.
4. Then add sliced onions and green chilies saute for 1-2 minutes then add all the spices and salt, stir a while and add fried potatoes stir a while and add chopped coriander leaves and lemon juice.
5. Serve hot with roti, parantha or poori.

Note:

1. You can make this with boiled potatoes as well then you need not fry the potatoes. Just peel them dice them and use them in the recipe.

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DAAL KA PARANTHA

Preparation time: 10 minutes
Cooking time: 20 minutes
serves: 4

Ingredients:

2 cups wheat flour
1-1.5 cup left over dal* (depending upon the consistency of dal)
1 small onion finely chopped
1 green chili finely chopped
1 tsp dry fenugreek leaves or 1 tbsp chopped coriander leaves
salt to taste
1/2 tsp sabzi masala or garam masala
oil for shallow frying

Method (vidhi):

1. Take All the ingredients in a bowl except for oil and dal and mix well.
2. Now add dal little by little and knead a soft dough as you knead for chapati.
3. Keep it under cover for 10-15 minutes.
4. Heat tava and take a medium size ball dust it with some dry flour and roll it with the help of a rolling pin.
5. Spread 1/2 tsp oil in the center and gather the edges in the center..
6. Again dust it with some flour and roll it with the help of a rolling pin.
7. Place it on a hot griddle pan (tava)and turn the side after 1 minute.
8. Cook from the other side for 2-3 minutes or till you see spots.
9. Now spread some oil on first side and turn the side spread some oil on the other side as well.
10. Cook pressing with a spatula from both sides till well cooked from both sides.
11. Serve hot with butter and pickle or green chuttney.

Note:
1*. I used left over moong daal.  any left over daal can be used like channa dal, mah chole ki dal , sabut moong dal or daal makhni etc.

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KADHI PAKODI

Preparation time: 15 minutes
Cooking time 2 hours
Serves: 6-8

Ingredients:

For kadhi
1/2 tsp cumin seeds
1 tsp mustard seeds (rai)
1/4 tsp carom seeds
1/2 tsp fenugreek seeds
1/8 tsp asafoitida powder

2 tbsp pure ghee or clarified butter
8-10 kari leaves teared with hand
1 onion finely chopped
1" ginger finely chopped or grated
1-2 green chilies finely chopped
1 ltr. salted buttermilk or lassi or masala chaas or 2 cup sour curd
4 tbsp  chick pea flour (besan)
1/2 tsp turmeric powder
1/2 tsp degi mirch powder
salt to taste
1 tsp sabzi masala or kitchen king masala
1 tsp dhania powder
1/4 tsp green cardamom powder
1/4 tsp black pepper powder
1-2 tsp dry fenugreek leaves

For pakodi:
1 potato grated
1 onion thinly sliced
1 green chili finely chopped
1 cup chick pea flour
a pinch of baking powder
1/4 tsp turmeric powder
1/4 tsp degi mirch powder
1/2 tsp (coriander seed) dhania powder
1/2 tsp. sabzi masala
salt to taste
oil for deep frying

Method:

1. Mix buttermilk with chick pea flour and blend it with a hand blender so that there are no lumps in the batter.
2. Heat clarified butter in a pressure cooker and add asafotida powder,cumin seeds,carom seeds, mustard seeds, fenugreek seeds, kari leaves, onion,ginger,green chily and cook till the onions turn pink in color.
3. Now add the chick pea mixture, 1 ltr. water and turmeric powder and cook for approximately one hour  (Simmer the gas after first boil and stir occasionally).
4. Mean while heat oil in a pan and mix rest of the ingredients listed in pakodi list.
5. Make a thick batter using the required water and make pakodis by dropping a tsp full of batter in hot oil. 
6. Fry till they become brown in color from both the sides . Take them out on an absorbent paper and keep aside.
7. Check the kadhi and adjust the consistency using some water if required or if you like a bit thick kadhi then cook for some more time till you get required consistency.
8. Add the fried pakodies and all the spices.
9. Cook further for 5-10 minutes and serve hot with plain rice or jeera rice.

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DUM AALU

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For stuffed aalu
6 medium sized potatoes
1/2 cup crumbled cottage cheese
1 green chili finely chopped
chopped coriander leaves
salt to taste
1/2 tsp catch sabzi masala
oil for deep frying

For gravy:
2 tbsp refined oil
1 tsp cumin seeds
2 medium sized onions
1 cup tomato paste/puree
1 green chili
1/4 cup cashew paste
½tsp red chili powder
½ tsp turmeric powder
1 inch ginger
4-5 cloves garlic
2 cups water
½ cup fresh cream
1 tsp salt or as per taste
1 tsp sugar /2 tsp tomato sauce(optional)
1 tsp catch sabzi masala or kitchen king masala
1 tsp coriander powder
2 green cardamoms

Method:

1.  Boil potatoes till just tender. Peel the skin when the potatoes become cold. Scoop out the centre of the potatoes with the back of a teaspoon and deep fry the potatoes in hot oil.
2. Mix all the ingredients of stuffing coriander leaves, green chilies, grated paneer,salt,sabzi masala, and the scooped out portion of potatoes.
3. Stuff the paneer filling in the cavity of the potatoes.
4.  Prick the potatoes with fork, making the surface rough so that potatoes hold the gravy well.
5. Put sliced onions, green chili,ginger and garlic in a mixer and make a fine paste 
6. Take oil in a pan. 
7. Add cumin seeds and cardamoms and fry till the oil becomes fragrant. 
8. Add the onion, ginger and garlic paste and cook till it becomes brown. 
9. Add the tomato puree and saute for 2-3 minutes. 
10. Add the turmeric powder, red chili powder, kitchen king masala powder, coriander powder and mix well. 
11. Add cashew paste. 
12. Stir and saute till the oil starts to leave the sides of the masala paste. 
13. Add water and stir then . 
14. Simmer and cook on low flame for 10-15 minutes till the gravy becomes thick. 
15. Add the stuffed potatoes and cook further for 5 minutes add the cream and salt and mix well. 
16. You can also add sugar or tomato sauce if you want a light sweet taste in the gravy. 
17. Garnish with chopped coriander leaves and serve hot with chapati, parantha or naan.

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VEGETABLE KHICHDI

Preparation time: 10 minutes

Cooking time : 10 minutes

Serves: 4

Ingredients:

1 cup basmati rice (chawal)
1/2 cup split moong dal
2 green chillies
1 onion chopped 

1/2" ginger chopped

coriander (dhania)
cumin seeds (jeera)
salt and garam masala to taste
1 tbsp +1 tbsp desi ghee for tempering
1/4 tsp degi mirch

1 tsp garam masala
2 cup finely chopped vegetables carrot,french beans,cauliflower,broccoli, peas,capsicum or any other vegetables as per choice and availability.

salt to taste

Method :

1. Heat 1 tbsp desi ghee in a pressure cooker, add jeera and then add finely chopped ginger,green chillies and onions .
2. Stir them all till the onions become light brown in color.
3. Now take rice & dal and wash them together.
4. Add the rice & dal  mixture to the cooked onions masala along with 3 cups of water and salt to taste.
5. After 1 whistle simmer the gas for ten minutes then, switch off the gas.
6. Don't open it till the cooker itself releases the pressure.Then take it out in the serving bowl.
7. In another vessel heat the remaining ghee and add finely chopped vegetables along with some salt and stir till the vegetables become tender.
8. Add degi mirch and garam masala powder and immediately pour this tempering over the khichdi and mix well ,sprinkle chopped corriander leaves over it. 
9. Now the khichadi is ready to be served.
10. Serve the khichadi hot along with curd,papad lemon pickle etc.

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DHABA STYLE CHANNA MASALA/ PUNJABI CHANA MASALA/ CHANA PINDI

Preparation time: 20 minutes
Cooking time: 1 hour
Serves: 4

Ingredients:
250 gms white chick peas (Kabuli chana)
2 tbsp desi ghee (clarified butter)
a pinch of asafoetida powder
1 tsp cumin seeds
1 big onion finely chopped
2 big or 3 medium sized  tomatoes pureed
5-6 cloves of garlic minced or chopped
1" garlic minced or chopped
2 green chilies finely chopped
1 tsp dhania powder
1/2 tsp catch sabzi masala
1/2 tsp degi mirch powder
1/4 tsp black pepper powder
1/4 tsp dry mango powder (amchoor) or 1 tsp thick tamarind pulp
1 tsp chana masala
1 tsp kasuri methi
1/2 tsp turmeric powder (optional)
1 tbsp fresh cream (optional)
1 tbsp curd
100 grams cottage cheese cut into small cubes
Chopped coriander leaves and ginger Julians for garnishing 
salt to taste

Method (vidhi):

1. Wash and soak chick peas overnight or at least for 4-5 hours . Add sufficient water (approx. 3-4 cups) and 1/2 tsp salt and turmeric powder and pressure cook till they become soft.
2. Mean while in another pan add desi ghee and crackle cumin seeds, add a pinch of asafoetida powder and then add ginger, garlic and finely chopped onion to the ghee.
3. Cook till the onions become brown in color then add tomato puree and green chilies and cook till the masala leaves the sides of the pan.
4. Now add all the spices and curd if required add some water so that the spices don't get burnt.
5. Cook for a while and then switch off the gas.
6. Add the cooked masala to boiled chick peas and give 2-3 whistles in the pressure cooker.
7. Add cream and  cottage cheese and cook further for 5 minutes or till you reach the required consistency. Check for salt if required add some more.
8. Garnish it with chopped coriander leaves and ginger julians and serve hot with garlic naan, plain naan, bhatura, poori or simply chapati or rice.

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METHI PARANTHA

Preparation time: 10 minutes
Cooking time: 30 minutes
serves: 4-5 paranthas

Ingredients:
2 cups wheat flour
1 cup fenugreek leaves
1-2 green chilies finely chopped
2 tsp gram flour
1/4 tsp turmeric powder (optional)
1/2 tsp sabzi masala
salt to taste
oil or ghee for shallow frying

Method:

1. Mix all the ingredients in a bowl except oil and knead a soft dough using water as required.
2. Keep the dough for rest under a damp cloth for 10 minutes.
3. Divide the dough into small portions and roll into balls. Heat a tawa/griddle. Roll a dough ball in flour and roll it into a roti. 
4. Spread a little ghee on it and sprinkle some flour. Then gather all the edges in center and press lightly. Roll it out into a small thick parantha using flour as required. 
5. Place the parantha on the hot tawa and cook. Turn it over and apply some ghee or oil. 
6. Turn over once again and apply some more ghee and cook till both sides are golden. Serve hot.

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AALU PAKODI

Preparation time: 15 minutes
Cooking time : 15 minutes
Serves: 4

Ingredients:

3 medium sized potatoes, peeled and chopped into dices
70-80 gms besan ki pakodi (ready made) available in grosser's shop or in confectioner's shop 
2 medium sized tomatoes, pureed
1" ginger grated
1 green chili chopped
1.5 tbsp desi ghee or refined oil
1/2 tsp cumin seeds
1 tsp mustard seeds
a pinch or asafoetida (hing)
7-8 curry leaves or 1 tsp kasoori methi (dry fenugreek leaves)
1/2 tsp degi mirch
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp catch sabzi masala or kitchen king
1 tsp fennel seeds powder sounf powder
1/2 tsp dry mango powder (amchoor powder)
1 tsp sugar (optional)
salt to taste
chopped coriander leaves for garnishing

Method:

1. Heat ghee or oil in a pressure cooker and add asafoetida,cumin seeds,mustard seeds,curry leaves,ginger and green chilies.
2. Stir for a while and add pureed tomatoes.
3. Cook till the mixture leaves oil and then add degi mirch, turmeric powder, coriander powder,
4. sabzi masala or kitchen king,sugar and salt and cook for a minute.
5. Add 4 cups of water , potatoes  and pakodis and pressure cook for 3-4 whistles on high flame then simmer the gas for 10-15 minutes or till the potatoes and pakodis are cooked completely.
6. Open the lid and simmer the gas, press a few cooked potatoes with the ladle on the sides of the cooker.
7. This is to get a slightly thicker consistency of the gravy. the starch from the potatoes makes the gravy a little thick.
8. Now add fennel powder and dry mango powder and cook till you get the desired consistency. 
9. Sprinkle chopped coriander and serve hot with ajwain ki crisp puri or urad dal puri , methi puri , tri colored puris ,chapaati. parantha ,onion,green chili and pickle.  

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LAUKI KOFTA CURRY

Ingredients:

For making the koftas:
2 cups grated lauki (ghia or bottle gourd or doodhi)
3 to 4 tablespoon besan (gram flour)
1/4 teaspoon catch sabzi masala
1/4teaspoon degi mirch powder (lal mirch powder)
1 green chili (hari mirch) - finely chopped
1/8 tsp. or a pinch of baking powder
1/2 tsp salt or as per taste
oil for deep frying the koftas

For Curry:
2 large tomatoes pured
1 medium sized onion finely chopped
1 green chili finely chopped
1 inch ginger grated or finely chopped
4 to 5 garlic finely chopped
2 tablespoon broken cashews ground to paste(optional)
1/2 teaspoon cumin (jeera)
1/2 teaspoon degi mirch powder
1/2 teaspoon turmeric powder (haldi)
1 teaspoon coriander powder (dhania powder)
1 teaspoon catch sabzi masala 
2 tablespoon oil  or desi ghee
salt as per taste

Method (vidhi):

1. Wash and peel the lauki/bottle gourd and  grate it. 
2. Squeeze the grated lauki  by pressing it between both of your palms and discard the juice or collect the juice and use it in curry. 
3. Mix grated lauki,gram flour, catch sabzi masala  degi mirch powder  green chili,baking powder and salt in a bowl and make lemon sized balls out of it. 
4. Deep fry the balls in medium hot oil till golden brown. drain on absorbent paper. 
5. Heat  2 tbsp oil in a pan or kadahi and crackle the cumin seeds then add finely chopped ginger,garlic,green chilies and onions and stir and continue to fry the masala paste till it starts leaving oil from the sides. 
6. Add tomato puree and all the spices and salt and cook further till the water evaporates.(At this stage you can add cashew paste if you like a thick gravy but I don't prefer to use it in this dish).
7. Now add about 1.5 cup water to the paste. stir and simmer for 10-12 minutes. lastly add the fried lauki koftas and let them be in the lauki curry for a few minutes. 
8. Switch off the gas, garnish with coriander leaves and serve lauki kofta hot with rotis, naan or jeera rice.

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PANEER TIKKA MASALA

Ingredients:
paneer tikka

2 tbsp refined oil
1 tsp cumin seeds
2 medium sized onions
1 cup tomato paste/puree
1 green chili
1/4 cup cashew paste
½tsp red chili powder
½ tsp turmeric powder
1 inch ginger
4-5 cloves garlic
2 cups water
½ cup fresh cream
1 tsp salt or as per taste
1 tsp sugar /2 tsp tomato sauce(optional)
1 tsp kitchen king masala or catch sabzi masala
1 tsp coriander powder
2 green cardamoms

Method:

1. Put sliced onions, green chili,ginger and garlic in a mixer and make a fine paste 
2. Take oil in a pan. 
3. Add cumin seeds and cardamoms and fry till the oil becomes fragrant. 
4. Add the onion ginger and garlic paste and cook till it become brown. 
5. Add the tomato puree and saute for 2-3 minutes. 
6. Add the turmeric powder, red chili powder, kitchen king masala powder, coriander powder and mix well. 
7. Add cashew paste. 
8. Stir and saute till the oil starts to leave the sides of the masala paste. 
9. Add water and stir. 
10. Simmer and cook on low flame for 10-15 minutes till the gravy becomes thick. 
11. Add half the cream and salt. 
12. You can also add sugar or tomato sauce if you want a light sweet taste in the curry.
13. Add paneer tikka pieces along with the veges and serve hot with chapati, parantha or naan.

 

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MOONG DAL HALWA

Ingredients:

250 gms, dhuli moong dal(split green gram without skin)

4 cups cup, full cream milk

300 gms, ghee
300 gms, sugar 

a pinch of saffron

1 tbsp, cardamom powder

cashews,pistachios and almonds, chopped for garnishing 

Method:-

1. Wash and soak the moong dal for 6 to 7 hours.
2. Soak saffron in 1/4^th cup of warm milk.  Keep it aside.
3. Drain and blend it in a blender to a coarse paste without water
4. In a heavy bottom pan or kadhai, add ghee and moong dal paste, mix.  Cook on a low heat till the dal turns light golden brown. Stir constantly.
5. Once the dal turns golden brown, add milk and mix well.
6. Cook on low heat till 3/4^th of the milk quantity dries up.  Keep stirring intermittently.
7. Add cardamom powder, sugar, saffron milk, chopped cashew and almonds. Combine well.
8. Cook on a low flame, stirring continuously throughout till the halwa takes a beautiful dark brown color and releases all the ghee flowing in the pan.
9. Dish out in a serving bowl, garnish with chopped almonds, pistachios, saffron and silver worq.
10. Serve hot. 

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PUNJABI RAITA

Preparation time: 10 minutes
Serves: 4

Ingredients:
2 cups hung curd
1/2 cup milk or water
1 onion medium sized
1 tomato medium sized
1/2 cucumber
1-2 green chilies
5-6 mint leaves
salt  and degi mirch to taste
1/2 tsp roasted cumin powder

Method: 

1. Beat hung curd along with milk or water till it becomes smooth. 
2. Peel, wash and finely chop onion.
3. De- seed tomato,cucumber and chili and chop them as well.
4. Add chopped veges to the curd and mix well.
5. Add chopped mint leaves.
6. Keep the curd in the fridge till the time of serving.
7. Add salt while serving and mix well.
8. Sprinkle roasted cumin powder and degi mirch powder and serve chilled.

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KHATTI MEETHI ZUCCHINI / ZUCCHINI PETHA STYLE

Preparation time: 15 minutes

Cooking time : 20 minutes

Serves: 6

Ingredients:
2-3 green zucchini weighing 1 kg approx.
1 onion sliced  if not making during fasting
1 or 2 green chilies as per taste
1/2" ginger finely chopped
1/2 tsp mustard seeds (rai)
10-12 fenugreek seeds/methi seeds
1 tsp cumin seeds/jeera
1/2 tsp red chili powder/lal mirch powder
1/2 tsp turmeric powder/haldi
1/2 tsp catch sabzi masala powder/garam masala
1 tsp dry mango powder (amchur) or juice of one lemon
1 tbsp sugar or crushed jaggery
2 tbsp oil
rock salt/sendha namak or common salt as per taste if not making during fasting

Instructions:

1. Wash the zucchini and chop it into desired shape.
2. Heat oil in a kadahi and add the fenugreek seeds,rai and cumin seeds and let them crackle.
3. Now add onion,ginger and green chilies and cook for 2-3 minutes.
4. Add the chopped zucchini,salt and turmeric powder and cook under lid on low flame stirring occasionally till the zucchini becomes soft.If required you can add a little water during the above process.
5. Now add  all the dry spices and mix well.
6. Add the sugar or jaggery and cook the sabzi till, the water left by sugar is reduced by cooking it without lid.
7. Garnish with coriander leaves and pomegranate seeds and serve hot along with crispy puries or soft puries.

Note:

1. If you are using lemon juice in place of amchoor powder then add the same after switching off the gas because the lemon juice becomes bitter in taste after cooking.

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DUM ARBI

Preparation time: 15-20 minutes
Cooking time : 30 minutes
Serves: 4

Ingredients:

300 gms arbi (taro root)
2 tbsp oil + oil for deep frying
1/2 tsp cumin seeds
1 big onion finely chopped
2-3 tomatoes pureed
1" ginger grated
5-6 garlic cloves
1 green chili
1/2 cup hung curd
1 tbsp cream
1/2 tsp turmeric powder
1/4 tsp degi mirch powder
1 tsp dhania powder
1 tsp catch sabzi masala
salt to taste

Method (vidhi):

1. Boil Arbi in pressure cooker  in 1 cup water for 2-3 whistles. It should be half cooked. Let it be cool then remove the peel.
2. Cut the Arbi into 1-1.5" pieces.
3. Heat oil in a pan and deep fry the arbi in hot oil. Prick the Arbi pieces with the help of a fork from all the sides.Keep aside.
4. Take 2 tbsp oil in another pan and crackle cumin seeds.
5. Add finely chopped onions,grated ginger and minced garlic to it and cook till the onions become brown in color.
6. Add tomato puree and chopped green chilies and cook till the masala leaves the sides of the pan.
7. Add salt and all the spices and two cups of water to the masala. Let the gravy come to a boil then add fried Arbi pieces to the gravy and simmer the gas.
8. Cook under lid till Arbi becomes soft.
9. Add curd and cream and cook further till you reach the desired consistency.
10. Garnish with cream and coriander leaves and serve hot with chapati or parantha.

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