Alu Poha Recipe

Ingredients 

2 cups Poha (Beaten Rice)

1 Potatoes

1 Onions

2 Green Chillies

1 tsp Chana dal

1 tsp Urad dal

1/4 tsp Mustard Seeds

1 sprig Curry leaves

2 tsp Peanuts

4 tblsp Oil

1 pinch Turmeric powder

1 Lemon

Few Corainder leaves

Salt to taste

Method

• Soak the poha in water. Wash and drain all the water.
• Add some salt , turmeric powder , keep aside.
• Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.
• Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.
• Add potatoes , saute for few minutes, then add chopped onions, chillies.
• Cook till they are done. Add the poha, corainder leaves and stir.
• Keep it on slow flame for 5- 7 minutes.
• Let it cool for sometime and add then lemon juice.

Methi Thepla Recipe

Ingredients 

1 cup Wheat Flour

2 crushed Green Chillies

1 tsp Red Chilli Powder

1/2 tsp Haldi (turmeric)

1 tbsp Ginger & Garlic paste

1 tsp Ajwain

1 pinch Hing

1/2 bunch Methi Leaves

1 tsp Coriander powder

1 tsp Cumin Seeds powder

Salt to taste

Oil as needed

Method

• Put wheat flour in a flat vessel bowl.
• Mix all the ingredients into it including the methi leaves.
• Add 1 tsp oil and knead it. Let it stay for 15 minutes.
• Then make even size small balls of the dough.
• Roll them separately with a rolling pin into a round shape.
• Heat the griddle and roast each of the rolled out theplas one by one.
• First roast one side,turn it upside down.
• Then put 1/2 tsp oil on the turned side and again it upside down.
• Repeat the same with the other side.
• When evenly roasted remove it from griddle.
• Repeat this for all the balls.
• Serve them hot with butter or chutney or curd raita.

Chana Dal Paranthas

Ingredients 

Maida 500 gms

Salt & Red chilly powder to taste

200 gms Oil

1/2 tsp Dhaniya powder

250 gms Chana dal

1/2 tsp Garam masala

Method

• Add salt and 2 tbsp oil to maida. Add water and make a soft dough. Soak chana dal for 6 hours.
• Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle. Turn off the gas.
• Drain away the water and grind the dal. Heat 2 tbsp oil in a kadahi. Add dal paste and roast it for 3-4 minutes.
• Add all the masala powder. When it cools down stuff this paste into maida balls. The paranthas should be as thin as a papad.
• Make soft paranthas an hour before serving. Serve chana dal paratha with aloo dum , raita and chutney.

Yoghurt Fish Curry - Doi Machh Recipe

Ingredients 

500 gms fish

2 cups curd blended smooth

4 tbsp mustard oil

a little flour

1 bay leaf

1 cinnamon

1 cardomom

2 ginger grounded to paste

1 onion grounded to paste

2 tsp red chilly powder

1 tsp turmeric powder

1 tsp cummin powder

1 tsp sugar

Salt To Taste

chopped coriander leaves for garnishing.

Method

• Cut fish onto cubes, or as traditional cross-section.
• Roll pieces separately in flour.
• Heat 2 Tbl.sp oil.
• Fry fish till pale golden.
• Drain and keep aside.
• Add remaining oil and fry bay leaf, cardamom and cinnamon.
• Add ginger, onion, chilli powder turmeric and cummin.
• A little water may be added if it becomes too dry.
• Fry for a while.
• Add blended curd.
• Simmer on slow fire till oil comes up on top.
• Add fish with a little water,salt and sugar.
• Simmer till gravy is thick golden.
• Serve yogurt fish with plain rice.
• garnish with coriander leaves.

Fish Korma Recipe

Ingredients 

1 kg fish

1/2 cup curd

1/2 cup onion paste

2 tsp ginger paste

1 tsp garlic paste

1 tbsp coriander paste

6 cardamom

1 inch cinnamon

2 tsp salt

3/4 cup ghee or oil

6 green chilli

2 tbsp kewra

1 tbsp sugar

1 tbsp lemon juice

Method

• Use large fish for korma.
• Do not cut the fish into too small pieces.
• Carp is great for Korma.
• Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat.
• Turn over the fish once (be careful).
• When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.
• When the oil begins to float on top, you are done.
• Serve fish korma hot with tandoori roti or rice.

Yummy Paneer Kofta Recipe

Ingredients

For Koftas:

200 gms Cottage Cheese (Paneer)

2 Potato 

1/2 tsp Red Chili Powder 

1/4 tsp Garam Masala

2 tblsp Cornflour

Oil for frying

For Gravy

4 Onion 

4 Tomato

Coriander Leaves 

1/2 cup Curd 

1/2 cup Cashew nut Powder

1/2 tsp Cumin Seed 

1/2 tsp Salt

1/2 tsp Red Chili Powder 

1/4 tsp Turmeric 

1/4 tsp Garam Masala

1 Bay Leaf 

2 tblsp Clarified Butter 

Method

• Boil the potatoes and peel them.
• Grate paneer and potatoes.
• Add salt, red chili powder, garam masala, cornflour and mix well.
• Make round balls of this mixture.
• Now heat oil in a pan.
• Fry balls in the oil till brown in color.
• Grind onion and tomatoes together.
• Chop coriander leaves very finely.
• Heat oil in a pan.
• Add cumin seed and bay leaf.
• Add onion, tomato paste and brown it, stirring continously.
• When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.
• Stir it continously for a minute.
• Then add 2 cup of water.
• Put on the lid and simmer for 5 minutes.
• While serving reheat the gravy and then add koftas to it.
• Garnish it with finely chopped coriander leaves.

Mushroom Matar Curry Recipe

Ingredients 

1 1/2 cups - Green peas (Mutter)

200gms - Mushrooms

4 - Cardamon(green)

1" - Cinnamon

2 - Onions

1 1/2 tbsp - Ginger paste

1 tbsp - Garlic paste

3-4 - Tomatoes

1 tbsp - Chilli powder

1 tbsp - Coriander powder

1 tsp - Turmeric

1 tsp - Garam masala powder

1/2 cup - Cashewnut paste

4 tbsp - Oil

Salt To Taste

Method

• Clean, wash and cut the mushrooms into medium pieces and chop onions finely.
• Heat oil in pan. Saute green cardamoms, cinnamon stick & onions till golden brown.
• Add ginger garlic paste and cook for 1/2 a minute.
• Add tomatoes and cook till oil leaves the sides.
• AddChilli powder, coriander powder, turmeric, garam masala, salt and cook for 2 minutes.
• Lastly dissolve the cashewnut paste in one cup of water and mix well and add it to the pan. Add one more cup of water and bring it to boil.
• Add the mattar (green peas) and mushrooms and cook till the peas are fully cooked. Once done, serve the mushroom matar with rice or roti.

lauki k koftey

Ingredients

For the kofte:

4 cups (500 gms) Ghiya or Lauki (bottlegourd), peeled and grated

1/2 tsp Ginger paste

1/2 tsp Sendha namak (rock salt)

1/2 tsp Kali mirch, pissi (black pepper powder)

2 tbsp Singhare ka atta (waterchestnut flour)

Oil for deep-frying

For the gravy:

2 tbsp Ghee (clarified butter)

1 tsp Jeera (cumin seeds)

1 tsp Ginger, finely chopped

1/4cup (50 gms) Dahi (yogurt), beaten smooth

1/4 cup Khus-khus (poppy seeds) soaked in milk for 1/2 hour

1 1/2 tsp Dhania (coriander) powder

1 1/2 tsp Sendha namak (rock salt)

1/4 tsp Chilli powder

Hara dhania (green coriander), chopped for garnishing

Method

• Squeeze water out of the ghiya; mix in salt, ginger and black pepper. Sauté over high flame, to dry up excess liquid and leave to cool.
• Add singhare ka atta, mix well and shape into walnut sized balls.
• Deep-fry koftas to a golden brown over high flame and keep aside.
• Heat ghee; add jeera followed by ginger and sauté to a light brown.
• Grind the khus-khus into a paste. Add dhania powder, salt and chilli powder and sauté till oil separates.
• Add 2-3 cups water and bring to a boil, then simmer for about 10 minutes. Add koftas and dahi, simmer for another 2 minutes, and serve hot. Garnish the lauki ke kofte with chopped coriander .

Potato Curd Curry Recipe

Ingredients 

500gm aloo (potatoes) boiled and peeled

1 tbsp ginger-finely sliced

a pinch asafoetida

1 tsp cumin seeds

1/2 tsp garam masala

2 tsp coriander powder

2 tsp salt

1/2 tsp chilli powder

1/2 tsp turmeric powder

1/2 cup yogurt (curd)

3-4 green chillies

2 tbsp clarified butter

1 tbsp coriander leaves-chopped

Method

• Break the potatoes, by holding each in the palm of your hand and closing the fist. Keep these unevenly broken potatoes aside until further use.
• Heat the ghee, add cumin and asafoetida. When the cumin splutters, add ginger and sauté till slightly fried.
• Lower the flame, add yogurt 1 tbsp at a time, stirring vigorously until all of it is well blended.
• Add garam masala, coriander, salt, turmeric and chilli powder. Stir a few times until well mixed, 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 15 minutes.
• Serve aloo dahi wale hot, garnished with coriander leaves.