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.