MASALA GOBHI

1 medium sized cauliflower (approx 500 gms) (cut into bite sized florets)
  1 large onion chopped finely
 2-3 midium tomatoes pureed
6 cloves garlic +1/2" piece ginger +2 green chilies grind together to paste
  1 tsp red chili power
1 tsp haldi(turmerice) 
1/2 tsp garam masala 
1/4 cup milk+1tbsp fresh cream
Kasoori Methi - 1/4 tsp
Coriander leaves - just to garnish
Salt to taste
i ladle refined oil 


.Heat oil in a pan  add ginger garlic paste, onion and saute till light brown , add tomato pureealong with powdered spices cook till oil separates, add milk cream mix well add cauliflower mix well cook covered on low till 7o percent done keep sauting in between , add kasoori methi mix well again cook covered till done about 3-4 minutes garnish with coriander leaves serve hot with roti or pratha...
 















 

ZAMIKAND KA ACHAAR

1kg zmikand washed peeled and cubed

100gms garlic crushed

250gms ginger crushed

Haldi 1tbsp

50gms gurh (jaggarey)

2tbsp citric acid

Salt and chili to taste

500ml mustard oil

Heat oil in a heavy bottom pan fry zamikand till golden in colour, in the same oil add garlic for 2 minutes ,add ginger sauté for 5-6 minutes add spices mix well add zamikand mix properly cook on medium heat for 3-4 minutes on cooling transfer to air tight jar..

HALDI KA ACHAR

1kg fresh haldi( turmeric)
250gms ginger
100gms garlic crushed
2tbsp citric acid , alternatively you can use vinegar oe lime juice
 4tbsp red chili powder
salt to taste
500 ml mustard oil
clean wash haldi and ginger scrap well , cut haldi in to fingers type pieces , take out 250 gms haldi  it together with ginger to paste, heat oil in a heavy bottom pan when reaches smoking point  reduce the heat add garlic saute for 2-3 minutes on medium heat , add ginger haldi paste and salt saute for 7-8 minutes add red chili and haldi cook for another 10 minutes keep sauteing on regular intervals lastly add citric acid mix well cook for 1-2 minutes remove from fire , on cooling transfer to air tight jar, keep in mind that oil should float over the pickle if its less you can add more ....serve as you required.

CHICKEN PAKODA'S

500gms boneless chicken sliced thinely into bite size pieces

100gms besan(gram flour)

2tbsp corn flour

6 garlic cloves 1/2" ginger piece 3-4 green chilies grind together to paste

1 big onion sliced thinely lengthwise.

2tbsp coriander or methi leaves chpped

1big pinch heeng(asafeotida)
1tbsp dhania and zeera (coriander& cumin) coarsely grounded in stone grinder
1/2tsp haldi(turmeric)
itbsp amchoor(dry mango powder)
salt and chili to taste
oil for frying
water as requitred
mix all the ingredients together except oil with the help of water to medium consistency...heat oil in a thick bottom pan when it reaches to smoking point reduce the flame take out approx . 2tbsp oil and add to pakoda mixture mix well. now on medium heat fry pakodas till golden brown, place  on absorbent paper to remove extra oil serve hot with the chuttney of your choice...

SAAG

2bunches of mustard leaves
1 bunch of spinach
1 bunch bathu (chenopodium album)
1 bunch methi leaves( fenugreek)
6-8 green chilies or asper taste
2" ginger piece
8-10 cloves garlic
4-5 medium green tomatoes
6tbsp maize flour
3-4 red chilies whole
2tbsp mustard oil
salt to taste
2 medium onions chopped
4 tbsp pure ghee
2 tbsp butter( optional)
wash all green properly chop them finely , chop ginger, garlic and green chilies, put all in pressure cooker along with salt and mustard oil  cook on low for 5-6 minutes so that leaves release the water then on high flame  upto one whistle. on cooling grind to paste in a blender with maize flour. heat ghee in heavy bottom pan add onion saute till pink add saag mix well cook on simmer for 10-15 minutes. remove from fire place in a serving dish top with butter ...serve hot as you like 

HARI MIRCH KA ACHAAR

750gms Jalapenos wash dry and cut into halves or as you like

250gms green chilies

1tso heeng (asafetida powder)

500gms ginger

250gm garlic

2tbsp citric acid

2tbsp haldi( turmeric

500 ml mustard oil

Salt to taste

Make paste of ginger garlic and green chilies. Heat oil in a heavy bottom pan when reaches smoking point reduce the heat add heen immediately add ginger chili paste and salr sauté till its little brown in colour and leaves the oil add haldi and citric acid mix well add jalapenos mix well cook on low for 3-4 minutes keep stirring , remove from fire on cooling shift to air tight jar, oil should float over if its less then heat extra oil on cooling top it on pickle…..serve as you required.

CHHOLE MASALA

500 gmsWhite chana  soaked for 6-8 hrs

2 dry amla(gooseberry)

2 big pinches of heeng( asafeotia

2tsp haldi (turmeric)

2tsp red chili powder

1 tsp amchoor (dry mango  powder

Salt to taste

 Mustard Oil 2 ladle or any oil of your choice

2 tbsp Hara dhania(coriander leaves

 1/2 piece ginger juilinned

3-4 medium green chilies slit lengthewise

For gravy

2 medium onion , 2 green chilies , 1’piece ginger, 8 clove garlic ground to paste

3 medium tomatoes pureed

For chana masala

1/4tsp each dhania and zeera and anardan 2 cloves 5-6 back pepper,1 brow cardamom.1/2 tsp black salt roast dry all except salt and anar dana on cooling powder them together.

In a pressure coocker add chana with 2-3 cups of water along with heeng amla and ½ tsp of salt boil them upto 3-4 whistlearound 20 minutes.  On cooling remove amla and mash chana little with the back of the ladle .Heat oil in a pand add onion mixture cook till brown in colour add tomatoes salt haldi chili and amchoor cook till oil separated now add this masal to chana bring to boil add chana masala  cook covered for 5-6 minutes add chopped ginger and green chilies mix well  garnish with dhaina serve with rice chapatti kulcha or bread of your choice .

METHI PANEER.

One bunch of fresh  methi leaves(fenugreek)washed properly and chopped

250 gms paneer(cottage cheese)cubed to 1”pieces

3medium green tomatoes, 3-4 green chilies or as per your taste , ½ “ ginger 4-5 cloves of garlic ground to paste

4tbsp curd

2tbsp fresh cream

4 tbsp oil

Salt to taste

Heat oil in a pand add ground masala and salt sauté till oil separates add curd stir well add methi mix well cook covered on low till almost done add paneer mix well add cream mix properly cover for 2 2 minutes on low serve hot with prathata or chapati

BUTTER PANEER

250 gms pneer ( cottage cheese)

2tbsp butter

20gms ceshewnuts make pastewith water

200gms tomatoes pureed

            1 inch ginger 6 garlic cloves crushed

1 inch ginger(adrak)  juliennedand 2 green medium chilies slit length wise

1 bay leaf(tej pataa)

1 tsp kasuri methi

1tbsp fresh cream

1 tsp tandoori masala

1tsp degi mirch

1/2 tsp sugar

            salt to taste

            1 cup water

heat butter  add bay leaf and saute for some 10-15 seconds add ginger-garlic paste and saute for 1minute,add the tomato puree and salt stir well. add red chili powder  and stir again saute till the oil starts to leave the sides .add cashew paste ginger green chilies and stir well,add water and stir. simmer on a low flame,  and sugar and simmer till the curry begins to thicken,add the paneer cubes and cook them for 2 to 3minutes add cream and  kasuri methi. Stir well cover for one minute serve hot with rice chapatti or prantha….

CHICKEN CUTLETS

 

500 gms chicken keema

250 gms potatoes boiled peeled and mashed(boil then 3-4 hrs before and refrigerate for one hour before peeling)

2 green chilies chopped finely

4tbsp red bell pepper chopped

1medium onion chopped finely

4 cloves garlic and 1/2'” piece ginger crushed

1tbsp each  coriander leaves and mint leaves chopped

1tsp dry mango powder

4 tbsp corn flour

 4 tbsp all purpose flour

1cup bread crumbs for coating

Salt and chili to taste

Oil for deep frying

Mix together all the  ingredients to a smooth dough

except bread crumbs and oil.. make small patties like tikkies or rolls what ever shape you like then roll them over bread crumbs and deep fry on medium till golden brown remove on absorbent towel to remove excess oil..serve hot with sauce or chutney of your choice.