KULHAD WALE PALAK CHANA CHAWAL

 

Preparation time: 30 minutes

Cooking time: 1 hour

Serves: 4-6 

Ingredients:

250 gms kabuli channa /white chick pea washed and soaked overnight

1 bunch spinach/ palak

1 big onion finely chopped

3 tomatoes pureed

1" ginger finely chopped

8-10 cloves of garlic finely chopped

2 green chilies

2 tbsp oil

2 tbsp desi ghee/clarified butter

1 tsp cumin

1/4 tsp hing/asafetida

1/2 tsp degi mirch powder

1 tsp each of dhania powder and garam masala

2 tsp channa masala

1 tsp kasuri methi /dry fenugrik leaves

1/2 tsp black pepper powder

1 black cardmom

1 tej patta

4-5 cloves

1 stick cinnamon

1 tsp sugar (optional)

1 tbsp curd

1 tbsp fresh cream

salt to taste

 Method:

1. Clean, chop and wash the spinach thoroughly.
2. Blanch the spinach and puree it using water as required. Keep aside.
3. Wash the soaked chickpeas and put them in a pressure cooker along with 4 cups of water ,black cardamom, tej patta, cloves, cinnamon and salt. Close the lid and switch on the gas. 
4. Pressure cook the chick peas till 4-5 whistles or till they become tender. Keep aside.
5. Take a kadahi/wok heat some ghee along with oil and add asafetida and cumin to it.
6. When the cumin start to crackle add finely chopped onion ,ginger and garlic and cook till they become brown in color.
7. Then add finely chopped green chilies and pureed tomatoes and cook till the oil separates.
8. Add dhania powder, garam masala powder, channa masala, degi mirch, black pepper powder, sugar and kasuri methi and stir for a while.
9. Add curd along with some water so that the spices don't get burnt.
10. Now add this masala to cooked chickpeas and close the lid and cook on low flame for 10 minutes. Then turn off the gas.
11. When the pressure releases add pureed spinach and cook further for 5-10 minutes. Add fresh cream and give it a nice mix. 
12. Serve it along with plain rice or jeera rice. You can sprinkle some chopped onions and green chilies over it for crunch and fragrance.

 

  

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BAJRE KI ROTI WITH BAINGAN KA CHOKHA

Bajre ki roti

Ingredients:
2 cups Millet Flour (Bajre ka Atta)
Warm water to knead as needed
Salt to taste optional

Method:

1. Take bajre ka aata in a bowl and gradually, add little water at a time and start kneading the dough.
2. Once the dough comes together knead it well for  2-3 minutes.
3. Dough should be medium soft.
4. Heat the tawa or griddle.
5. Take small ball from the dough depending up on the size of roti you want to make.
6. Dust it with some dry bajra or wheat flour and roll it in to a chapati with the help of a rolling pin or you can roll it by pressing and rolling  it with your palm.
7. Gently place the roti on hot tawa and cook from one side then turn the roti and cook from another side as well .
8. Now cook the roti directly on flame till it is well cooked but not burnt.
9. Grease the cooked roti with some desi ghee or clarified butter and serve hot with Gur or baingan ka chokha .

Baingan ka Chokha:

Ingredients:

1 Baingan large/egg plant/Aubergine (Bharta wala baingan)
1 boiled potato

2 Tomatoes
4-5 Garlic cloves
2-3 Green chilies
Salt to taste
Juice of 1 lemon
1 Onion, finely chopped

1 tbsp chopped coriander leaves
1 ½ tablespoons Mustard oil

Method:

1. Apply little oil over the Aubergine and tomatoes.
2. Place the Aubergine and tomatoes on direct flame and allow them to roast from all the sides until skin is charred well and they are thoroughly cooked.
3. Take them off the flame and allow them to cool for a minute.
4. Carefully, peel off the charred skin of the baingan and tomatoes . Roughly chop the baingan and keep it aside.
5. Mash the aubergine with the help of a potato masher, add the peeled boiled potato as well and mash them together.
6. Finely chop the roasted tomatoes, green chillies and garlic and add the chopped veges to the above mixture.
7. Mash all the things together along with sal till it is well mixed. 
8. Add lemon juice and mustard oil and mix.
9. Chokha is ready to be served.
10. While serving mix chopped onions and chopped coriander and serve it with Bajre ki Roti.

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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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QUINOA PULAO

Ingredients:
1 cup quinoa
2 cups water

1/2 cup, fresh fenugreek leaves (methi), chopped or 1 tsp dry fenugreek powder
1-2 cups thinly chopped veges like potato,beans carrot,capsicum,cauliflower,peas etc.(blanched or stir fried in a little oil to make them tender)
7-8 nos, garlic cloves, finely chopped
1 large tomato, pureed
1 onion thinly sliced or chopped

1/2 tsp, black pepper powder
1-2 green chilies
1 bay leaf
2 inch stick cinnamon
10-12 nos, black peppercorns
½ tsp, garam masala powder
Juice of 1 lemon
2 tbsp, oil

Salt as per taste

Method:

1. Rinse quinoa in a colander. Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer.
2. Cook until the quinoa has absorbed all of the water, about 15 minutes,
3. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.Keep aside.
4. In Heavy bottom pan, heat oil and fry onion slices.
5. Now add bay leaf, cinnamon stick and peppercorns. Fry for few seconds.
6. Add chopped garlic and cook till golden brown in color. Add ground tomato paste and cook for 2-3 minutes on high heat.
7. Add chopped fenugreek leaves or dry fenugreek powder and cook for another 3-4 minutes.
8. Add blanched or stir fried vegetables , green chilies, black pepper powder, garam masala powder, salt and lemon juice, mix well. Cook for 2 minutes.
9. Finally add cooked quinoa over the masala and mix well.
10. Serve hot with raita and chutney of your choice or have it just as it is.

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LAUKI KI SABZI DRY

Lauki ki sabzi is a very light side dish that can be served with dal and chapati. In summers you feel like having something light to eat. Lauki is freshly available in this season , it is easy to prepare as it will be ready in 10-15 minutes and its taste is also very good.  

 

 

Ingredients:

1/2 kg lauki/bottle gourd/ghiya
1 onion chopped
1 big or 2 medium sized tomatoes finely chopped or puree
3-4 cloves of garlic finely chopped
1/2" ginger finely chpped
1-2 green chilies finely chopped
2 tbsp pure ghee/clarified butter
a pinch of asafoetida powder/ hing
1 tsp jeera/ cumin seeds
1/2 tsp turmeric powder
1/2 tsp coriander seed powder
1/2 tsp garam masala
1/4 tsp degi mirch
salt to taste 1/2 to 1 tsp
chopped coriander leaves for garnishing

Method:

1. Peel the lauki with the help of a peeler then wash it well.
2. Now chop it into small pieces, if there are any hard seeds then discard that part.
3. Heat one tbsp ghee in a cooker and add asafoetida powder then crackle cumin seeds and add chopped lauki to it , stir it for a while then add 2 tbs water and close the lid. Switch off the gas after one or two whistles. If lauki is very tender it will be done in one whistle otherwise you may need to give one or two more whistles.Keep it aside.
4. In another pan take rest of the ghee and add chopped ginger, garlic, green chilies , cook them for a while then add chopped onions and cook till they are light brown in color then add tomatoes and cook till the masala leaves the sides of the pan.
5. Now add all the spices and salt and cook for a minute or two.
6. Add the prepared masala to the boiled lauki , mix well and cook till you reach the desired consistency.
7. Garnish with chopped coriander leaves and serve hot.

 

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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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COCONUT RICE

Ingredients:

2 cups basmati rice

1 tbsp oil

1 1/2 cups water

1 cup canned unsweetened coconut milk

1 teaspoon kosher salt

Method (vidhi):

1. Rinse and drain rice in cold water. Soak the rice in water for 10 minutes. Drain the excess water and keep aside.
2. Heat oil in a pan then add water, coconut milk,soaked rice and salt. 
3. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes or till all the water and coconut milk is absorbed in the rice.
4. Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve with vegetables in thai curry.

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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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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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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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PANEER PASANDA

For pasanda sandwiches:

250 gms. cottage cheese
2 tbsp crumbled or grated paneer
8-10 raisins, chopped
6 to 8 cashews, finely chopped
1 green chili, chopped
1 tbsp chopped coriander leaves
1/4 tsp degi mirch powder
12 tsp catch sabzi masala
salt as per taste
oil for shallow frying


For gravy:

2 medium sized onions, grated
2 tbsp oil
3 medium tomatoes  pureed
10 to 12 cashews
1/2 tsp  green cardamom powder
1 tbsp oil
1/2 tsp cumin seeds
1/2 inch ginger ,grated
3 to 4 garlic, crushed to a paste
1/2 tsp  deghi mirch powder
1/2 tsp coriander powder
1 tsp catch sabzi masala
1 tbsp tomato ketchup
1 tsp kasuri methi
2 tbsp cream
chopped coriander leaves to garnish
1/2 cup corn starch
4 tbsp water
salt as required


Method:

1. Heat oil in a pan and crackle cumin seeds, then add ginger,garlic and onions and cook till the onions become translucent in color.
2. Add pureed tomatoes, and cook till the masala leaves the sides of the pan.
3. Now add  1 cup water , cashew paste and all the spices and salt.
4. Simmer the gravy on a low flame till you see some oil specks on the top and the gravy thickens.
5. Add ketchup, kasuri methi, and cream.
6. Stir till the cream is mixed evenly with the rest of the gravy. Switch off the gas.
7. Mix crumbled or grated paneer , chopped raisins, chopped cashews, green chilies, chopped coriander leaves in a bowl.
8. Add degi mirch powder, sabzi masala and salt and mix well.
9. Slice the paneer in desired shape and slice each piece into two halves gently.
10. Now place some of the stuffing on the paneer slice and cover it with  the top slice gently. Press gently.
11. Make all paneer sandwiches stuffed with the filling this way.
12. In a bowl, make a paste of cup corn starch with 4 tbsp water.
13. Dip the paneer sandwich in the batter.
14. Turn over and coat from all sides and place the pasanda sandwiches in a medium hot oil on a griddle pan for shallow frying and cook from both sides till brown in color.
15. Now drain the fried paneer sandwiches on paper towels. keep aside.
16. Now  place the pasanda sandwiches in the gravy.
17. Coat the paneer pasanda in the gravy.
18. Serve paneer pasanda hot garnished with some coriander leaves with naan, tandoori roti, chapati or paratha.

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DRY BLACK CHICK PEAS / MASALA KALE CHANE / SOOKHE KAALE CHANNE

 Preparation time: 10 minutes
Cooking time: 1 hour
Serves: 6

Ingrdients:

200 gms kale chane / black chick peas
2 tomatoes roughly chopped
1" ginger roughly chopped
1-2 green chilies
2 tbsp refined oil
a pinch of hing 

1 tsp cumin seeds
1 tsp dhania powder (coriander powder)
1 tsp garam masala powder or channa masala or catch sabzi masala
1/2 tsp degi mirch powder
salt to taste

Method (Vidhi):

1. Wash and soak black gram or chick peas overnight in normal water or atleast for 3-4 hours in warm water.
2. Drain out water and add 3-4 cups water with a tsp of salt and cook the chick peas in a pressure cooker till they become soft. Simmer the gas after 2-3 whistles and cook further for 15-20 minutes. Ckeck after the pressure releases and if required cook further as required.
3. Mean while grind tomatoes,ginger and green chilies in a mixer. Keep aside.
4. Heat oil in a pan and add hing then crackle cumin seeds and add tomato paste in it.
5. Cook till half the water of tomato paste evaporates then add all the spices and cook further till the masala leaves the sides of the pan.
6. Now check the water in boiled chick peas, if there is not much water in it then you can add the cooked masala to the boiled black chick peas other wise cook till the water evaporates or you can drain out the water and make kale channe ka soup out of it.
7. After adding masala cook till you reach the desired consistency. If you like you can mash some of the chick peas.  
8. Check salt and if required add some more salt, garnish with chopped coriander and serve hot with aate ka halwa and puris. These no onion sookhe kale chane are served on durga ashtmi as prasaad.

 

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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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DOODH WALI TORAI / MILKY SPRING GOURD

Preparation time: 10 minutes
Cooking time : 10 minutes
Serves: 4

Ingredients:
250 gms torai / spring gourd
1 tbsp pure ghee
1/4 tsp carom seeds (ajwain)
1/2 tsp turmeric powder
1/2 tsp catch sabzi masala or black pepper powder to  taste
1 cup milk
salt to taste

Method(vidhi):

1. Peel, wash and cut spring gourd in desired shape. Keep aside.
2. Heat pure ghee in a pan and crackle carom seeds (you can use cumin seeds if you don't like carom seeds, i have used carom seeds),
3. Add spring gourd, salt and turmeric powder stir for a while and add approximately 1/2 cup water to it.
4. Let it cook till the water evaporates and the spring gourd becomes soft.
5. Now add milk and cook till you reach desired consistency.
6. Add sabzi masala or black pepper and mix well.
7. Serve hot with chapaati or parantha. 

Note:

1. You can make the same recipe with bottle gourd as well.

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CLUSTER BEANS / GAWAR KI PHALI

Ingredients :

250 gms cluster beans (gavarfali) , cut into 25 mm. (1") pieces
2 tsp pure ghee or oil
1/2 tsp cumin seeds (jeera)
1/2 cup chopped onions
1 tsp ginger garlic paste

1 tomato, pureed

a pinch of asafotida

1/4 tsp turmeric powder (haldi)
1/4 tsp dry mango powder

1 tsp coriander powder

1 tsp sabzi masala
1 tsp degi mirch powder
1-2 tsp ketchup (optional)

salt to taste

Method :

1. Boil 4-5 cups water in a pan,add 1/4 tsp salt and chopped cluster beans to it.
2. Boil for 3-4 minutes and drain out the water, keep the beans aside.
3. Heat the pure ghee or oil in a pan and add asafotida powder and cumin seeds.
4. When the seeds crackle, add the onions, ginger garlic paste and saute on medium flame till the onions become brown in color.
5. Add the cluster beans, salt,turmeric powder and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 5 to 6 minutes or till the beans become soft, while stirring occasionally.
6. Add pureed tomato and rest of the spices and mix well. Cover with a lid and again cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
7. Add ketchup or 1 tsp sugar if you like it to be khatti mithi.
8. Serve hot with chapaati or parantha.

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MASALEDAAR BHINDI

Preparation time: 15 minute
Cooking time : 10-15 minutes
Serves: 4

Ingredients:

250 grms bhindi/okra/lady finger
2 tbsp oil
1 tsp jeera (cumin seeds)
1/2 tsp turmeric powder
1/2 tsp dhania powder
1/2 tsp catch sabzi masala
1/4 tsp degi mirch powder
1/4 tsp amchoor powder (dry mango powder)
1-2 tbsp bhuna masala
salt to taste

Method (Vidhi) :

1. Wash the bhindi/okra well in water. dry them on a big steel strainer on their own or wipe with a kitchen towel.
2. Remove the base and stalk while chopping the bhindi. Chop in desired shape or just slit it lengthwise.
3. Heat oil in a kadai/wok or pan and crackle cumin seeds.
4. Add the bhindi ,salt and turmeric powder and saute till bhindi is completely cooked. 
5. Add bhuna masala and rest of the spices, mix well and cook further for 2-3 minutes.
6. Serve hot with chapati or parantha.

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