Tinday ki Tarkari

Tinday ki Tarkari

Ingredients

• Green gourd (Sliced) ½ kg
• Tomatoes (chopped) 2
• Crushed red pepper 1 tsp
• Salt 1 tsp
• Coriander leaves chopped 2 tbsp
• Green chilies chopped 6

Ingredients for baghar

• Oil ¼ cup
• White cumin whole 1 tsp
• Whole red chilies 6
• Garlic crushed 1 tsp

Method

• Heat oil, add whole white cumin, whole red chilies with crushed garlic, and add chopped tomatoes fry well. Add salt and crushed red chilies. Add Green gourd. Cover and cook on low flame for 15 minutes. Lastly add coriander and green chilies.

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Aalu baigan ki sabzi

Aalu baigan ki sabzi

Ingredients

• Baigan ½ kg cut in square pieces and fried for 2 minutes and remove
• Capsicum 1 cut in cubes and fried for a minute
• Onion 2 cut like shashlik and fry for a minute
• Potatoes 2 cut in cubes and deep fried light golden
• Oil ¼ cup
• Chopped onion 1 cup
• Blended tomatoes 2
• Roasted and crushed cumin 1 tsp
• Roasted and crushed coriander 1 tsp
• Salt 1 tsp
• Chili powder 1 tsp
• Garlic paste 1 tsp
• Tamarind pulp ¼ cup
• Chopped coriander and green chilies to garnish

Method

• Heat ¼ cup oil add chopped onion, fry for 5 minutes, add blended tomatoes, roasted and crushed coriander and cumin, salt, chili powder, garlic, tamarind pulp, fry well, add all fried vegetables and leave it on dum for 5 minutes, lastly add chopped coriander and green chilies. Serve with roti.

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Soya daal

Soya daal

Ingredients

• Moong ki daal 250 gm wash and soaked for 1 hour in 1 cup water
• Salt 1 tsp
• Chili powder 1 tsp
• Garlic 1 tsp
• Turmeric ½ tsp
• White cumin whole ½ tsp
• Soya 1 cup chopped
• Oil ¼ cup
• Chopped onion ½ cup
• Button red chilies whole 4 to 6
• Tomatoes 2 sliced
• Chopped green chilies 2
• Coriander leaves 2 tbsp

Method

• Soak daal in 1 cup of water for 1 hour, add in a pan and boil for 10 minutes, remove foam which comes on top then add in salt, chili powder, garlic, turmeric, white cumin whole, cook till daal nearly tender and water dries. In another pan heat oil ¼ cup fry chopped onion with button red chilies, add tomato slice, chopped green chilies and fry well, add boiled daal, fold in soya, mix and leave it on dum. Lastly add chopped coriander leaves and green chilies before serving.

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Pallay pakorian

Pallay pakorian

Ingredients

• Mash ki daal ka ata 1 cup
• Moong ki daal ka ata ½ cup
• Salt 1 tsp
• Soda by carb ¼ tsp heaped
• Bondi 1 packet soaked in water
• Yogurt 1 kg whipped
• Cream ½ cup
• Caster sugar 3 to 4 tbsp
• Tamarind chatni 1 cup
• Cabbage 1 cup sliced
• Onion 1 sliced
• Papadi crushed 1 cup

Method

• Mix together caster sugar, yogurt, cream and pinch of salt, keep aside, put both the flour in bowl, add in salt, soda by carb, mix well with water, beat very well, then fry flat dahi wadas made with hands, remove and soaked in warm water, remove from water, press and remove all water.

To assemble

• In a earthenware platter, spread dahi wadas then soaked bondi, spread with whipped yogurt mixture, top with Papadi, sliced cabbage and onion, lastly sprinkle chat masala and tamarind chatni.

Ingredients for tamarind chatni

• Tamarind pulp 1 cup
• Brown sugar 2 tbsp
• Dried ginger ½ tsp heaped
• Cumin roasted and crushed 1 tsp
• Salt ½ tsp
• Crushed red pepper 1 tsp
• Pinch of red color

Method for chatni

• Cook altogether until thick.

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Chatni waly aalu

Chatni waly aalu

Ingredients

• Baby potatoes 1 kg peeled and fried light golden

Ingredients for Green chatni

• Coriander leaves 1 cup
• Raw mango 1
• Mint ½ cup
• Salt ½ tsp
• Sugar 1 tsp
• Green chilies 6
• Method for chatni
• Grind all together.

Ingredients for gravy

• Oil ½ cup
• Onion 2 ground to a paste
• Ginger garlic 2 tbsp heaped
• Chili powder 1 tsp
• Yogurt 1 cup
• Salt 1 tsp
• Cumin seeds 1 tsp
• Cashew nuts 10 grinded to a paste

Method

• Heat oil add cumin seeds then onion paste fry till transparent. Add ginger garlic paste fry for 2 minutes add yogurt, cashew nut grinded, fry well add chili powder, cook till oil comes on top. Add water 1 cup, grinded green chatni, fried potatoes, cover and cook till gravy thick, lastly add allspice and remove.

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Karhai bhindi aur aalu

Karhai bhindi aur aalu

 

Ingredients

• Bhindi 250 gm cut the top and tail
• Potatoes 2 cut into thin fingers
• Garlic crushed 1 tsp heaped
• Tomato puree 2 tbsp
• Ketchup 2 tbsp
• Chili sauce 2 tbsp
• Kasori methi 1 tsp
• Coriander powder 1 ½ tsp
• Allspice ½ tsp
• Salt 1 tsp
• Crushed red pepper 1 tsp
• Sugar 1 tsp
• White cumin roasted and crushed 1 tsp
• Oil for frying

Method

• Heat oil and fry bhindi on low flame, fry potato fingers to a golden color, remove all the oil, fry garlic till golden, remove from fire add in all the sauces, kasori methi and dry seasonings with ¼ cup water. Cook for 2 minutes, add fried bhinids, fried tomatoes, cover and leave it on dum for 10 minutes, serve with puri.

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Hash browns

Hash browns

 

Ingredients

• Potatoes 4 peeled and grated
• Egg 1
• Flour 1 tbsp heaped
• Salt ½ tsp
• Black pepper ½ tsp
• Garlic powder ¼ tsp
• Spring onion 1 finely chopped

Method

• In a bowl mix Potatoes 4 peeled and grated, Egg 1, Flour 1 tbsp heaped, Salt ½ tsp, Black pepper ½ tsp, Garlic powder ¼ tsp, Spring onion 1 finely chopped, grease fry pan with very little oil put 2 tbsp heaped mixture flatten it with a back of a spoon, cook on low flame for 2 minutes, turn and cook the second slice, cook till light golden and potatoes tender.

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Veg taka tak

Veg taka tak

Ingredients

• Cauliflower 250 gm (blanched)
• Peas ½ cup
• Capsicum 1 cubed
• Onion 1 chopped
• Tomato 2 sliced
• Cumin seeds 1 tsp
• Ginger garlic 1 tsp heaped
• Turmeric ¼ tsp
• Roasted and crushed cumin 1 tsp
• Chili powder 1 tsp
• Salt 1 tsp
• Suree chili garlic sauce 2 tbsp
• Yogurt ½ cup
• Green chilies 2
• Coriander leaves 2 tbsp

Method

• Heat oil add cumin seeds with chopped onion fry for 2 minutes, add tomatoes fry for 5 minutes, add ginger garlic paste, turmeric, roasted cumin, salt and chili powder, add blanched cauliflower, boiled peas and capsicum. Mash well add yogurt, suree chili garlic sauce, cover and cook till done, lastly add chopped coriander leaves and green chilies.

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Nan Channay

Nan Channay

Ingredients For Channay

• Chick Peas 250 gm soaked overnight with 1 tsp soda bi-carbonate
• Red Lentil half cup
• Gram Lentil handful
• Chili Powder 1 ½ tsp
• Salt 1 tsp
• Black Pepper Powder ½ tsp
• White Cumin (roasted and crushed) 1 tbsp heaped
• All Spices ½ tsp
• Oil ½ cup

Ingredients For Nan

• Flour 4 cups
• Onion Seeds 1 tsp
• Baking Powder 1 tbsp leveled
• Soda Bi-carbonate ¼ tsp
• Egg 1
• Salt 1 tsp
• Caster Sugar 1 tbsp
• Yogurt 1 cup
• Oil ¼ cup
• Luke Warm water to knead
• Sesame Seeds 1 tbsp

Method For Nan 

• Sieve flour, baking powder and soda. Add in all the rest and knead to smooth soft dough. Leave it covered for 1 hour in a greased bowl. Grease baking tray well. Knead the dough once again. Make into 4 to 6 balls; roll in to quarter plate size, spread into a well greased oven tray. Brush with milk, sprinkle sesame seeds. Bake in a preheated oven in 200 degree C for 15 minutes, remove from oven, and cover immediately with napkin.
  

Method For Channay

• Soak chick peas over night with 1 tsp soda bi-carbonate, next morning boil them with red lentil, gram lentil, salt, chili powder and keep stirring till all tender. Add in oil, black pepper, cumin, allspice and cook till right consistency. Serve with boiled eggs and nan.

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Daal Ki Kachori

Daal Ki Kachori

Ingredients for Dough

• Flour 2 cups
• Clarified Butter 2 tbsp
• Oil to fry
• Salt to taste

Ingredients for Filling

• Boiled Gram Lentil 1 cup
• Roasted Cumin 1 tbsp
• Whole Red Chilies 5-6
• Salt to taste

Method

• Take a mixing bowl and add in 2 cups flours, 2 tbsp clarified butter and some salt. Mix it well and knit the dough. Chop together 1 cup boiled gram lentil, 1 tbsp roasted and crushed cumin, 5-6 whole red chilies and some salt in the chopper. Make small balls of the dough and fill in grinded gram lentil and leave it for some time. Roll them and fry them at a low flame. When fried serve them with chutney

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Baghary Cholay

Baghary Cholay

Ingredients

• Chick Peas (soaked overnight, boiled next morning) 250 gm
• Potatoes 2 cubed and boiled
• Onion (chopped) ½ cup
• Curry Leaves 25
• Khatai Powder 1 tbsp
• Chat Masala 1 tbsp
• Salt 1 ½ tsp
• Chili Powder 1 ½ tsp
• Cumin (roasted and crushed) 1 tbsp

Method

• In a bowl, mix together all the dry spices with half cup water into a thick paste. Heat half cup oil add chopped onion ½ cup, fry till light golden. Add curry leaves, then the mixed spices paste. Fry for 5 minutes, add boiled chic piece, boiled potatoes. Lastly add chopped coriander, green chilies and remove.

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Dhora ji k Khattey Aloo

Dhora ji k Khattey Aloo

Ingredients

• Baby potatoes 1 kg peeled and boiled
• Salt 1 tsp
• Khatai powder 1 tsp
• Roasted and crushed cumin 1 tsp
• All spice ½ tsp
• Chat masala 1 tsp
• Tamarind pulp ½ cup
• Sambal oleak 4 tbsp
• Oil ½ cup
• Curry leaves 20

Method

• Peel and boil baby potatoes, heat oil add curry leaves, grinded Kashmiri chili paste, salt, khatai powder, cumin, chat masala, all spice, lemon juice, tamarind pulp, cook for 10 minutes and remove.

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Aloo K Samosay

Aloo K Samosay

 

Ingredients

• Fried Channa Dal 100 grams
• Fried Moong Dal 100 grams
• Roasted Peanuts 30 grams
• Green Chilies 5-6
• Boiled Potato 1 Large
• Chopped Onion 1 Medium
• Chaat Masala 1 teaspoon
• Lemon Juice 1 tablespoon
• Fresh Coriander As per taste
• Fresh Mint As per taste

Method

• Mix all the ingredients for filling. Use the all-purpose patti to make the samosas.

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Guar ki sabzi

Guar ki sabzi

Ingredients

• Guar ki phalli ½ kg cut into 1 inch pieces and par boiled
• Tomato 1 chopped
• Chili powder 1 tsp heaped
• Turmeric ¼ tsp
• Coriander powder 1 tsp heaped
• Salt 1 tsp
• Tamarind pulp ¼ cup
• Sugar 1 tbsp
• Oil ¼ cup
• Crushed garlic 1 tbsp
• White cumin whole 1 tsp
• Rai dana 1 tsp
• Onion 1 large chopped

Method

• Heat oil ¼ cup add crushed garlic, white cumin, rai dana with 1 chopped onion, fry till onion soft, add chopped tomatoes with salt, chili powder, turmeric and coriander powder, fry well add boiled guar ki phalli, fry for 2 minutes add 1 cup water, cover and cook till guar done, lastly add tamarind juice, sugar, cook for 5 minutes, serve with bajry ki roti.

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Chany ka salan

Chany ka salan

Ingredients

• Chic piece 250gms soaked overnight
• Soda by carb 1 tsp
• Salt ½ tsp
• Cumin seeds roasted ½ tsp
• Crushed red chili ¾ tsp
• All spice ½ tsp
• Onion 2 tbsp
• Coriander crushed 1 tsp
• Oil ¼ cup

Method

• Soak chic piece overnight with soda by carb next morning boil in the same water, heat ¼ cup oil fry 1 onion chopped add all the spices Salt ½ tsp, Cumin seeds roasted ½ tsp, Crushed red chili ¾ tsp, All spice ½ tsp, Coriander crushed 1 tsp fry well add boiled chic piece with left over stock, cover and cook till done, lastly add chick piece with left over stock, cook till tender, slightly mash, and lastly add chopped coriander and green chilies. Serve with puri.

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Aalo ki bhujia

Aalo ki bhujia

Ingredients

• Potatoes 250gms
• Salt ¾ tsp
• Crushed chili powder 1 tsp
• Turmeric ¼ tsp
• Onion seeds ¾ tsp
• All spice ¼ tsp
• Tomato 1 chopperize
• Ginger finely chopped 1 tsp

Method

• Cut potatoes into small, thin slices add Salt ¾ tsp, Crushed chili powder 1 tsp, Turmeric ¼ tsp, Onion seeds ¾ tsp, all spice ¼ tsp, Tomato 1 chopperizes, and Ginger finely chopped 1 tsp with 2 cups of water, cook cover till potatoes tender when soft mesh slightly.

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Dhaba Daal

Dhaba Daal

Ingredients

• Gram lentil 250gm soak for 3 hours then drain, wash well
• Salt 1 tsp
• Chili powder 1 tsp
• Turmeric ½ tsp
• Spinach 1 cup finely chopped
• Garlic paste 1 tsp
• Green chilies 2 chopped
• Crushed chili powder ½ tsp
• Ghee ½ cup

Method

• Soak gram lentil for 3 hours, drain and wash thrice in fresh water, put in a pan with salt, chili powder, turmeric, and 1 cup of spinach, cover and cook for 45 minutes, in another pan heat ½ cup ghee fry garlic paste, crushed red pepper, and put on top of the daal, stir fry till oil comes on top, serve garnished with green chilies.

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Besan ki Qatlian

Besan ki Qatlian

Ingredients

• Gram flour 1 cup dissolved in 1 ½ cup water
• Onion brown 1 cup
• Oil ¼ cup
• Turmeric ½ tsp
• Garlic paste 1 tsp
• White cumin seeds roasted and crushed 1 tsp
• Whole cumin ½ tsp
• Whole coriander ½ tsp
• Poppy seeds for garnishing
• Coriander leaves chopped 2 tbsp for garnishing
• Chili powder 1 tsp
• Salt 1 tsp

Method

• Dissolved gram flour in water add in it whole cumin and whole coriander, heat oil add ½ cup of brown onion and all the above dry seasonings, fry well, add the gram flour mixture, stirring well with a wooden spoon continuously, then leave it on dum for 10 minutes, grease a tray, put mixture in it, level properly, sprinkle top with poppy seeds, brown onion, chopped coriander leaves, cut into pieces and serve.

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Baingan Subzi

Baingan Subzi

Ingredients

• Brinjals ½ kg cut in round slices and pan fry
• Tomatoes 4 sliced
• Onion seeds 1 tsp
• Fennel seeds 1 tsp
• Chili powder 1 tsp heaped
• Coriander powder 2 tsp
• Turmeric ½ tsp
• Roasted and crushed cumin 1 ½ tsp
• Oil ½ cup
• Salt 1 tsp

Method

• Heat oil add onion seeds and fennel seeds, when brown add rest of seasonings with sliced tomatoes, cover and cook till soft, add in fried slices of brinjals, leave it on dum for 10 minutes.

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Aalu ki Qatli Hary Dhanya Wale

Aalu ki Qatli Hary Dhanya Wale

 

Ingredients

• Potatoes ½ kg sliced into rounds
• Garlic 1 tsp
• Turmeric ¼ tsp
• Coriander leaves chopped ½ bunch
• Green chilies 6 chopped
• Salt 1 tsp
• Oil ¼ cup

 Method

• Heat oil, add potatoes sliced, fry for 5 minutes, add in garlic, turmeric and salt, fry for 5 minutes, add 1 cup water, cover and cook till potatoes nearly done, open up add green chilies, coriander leaves, cover and cook till potatoes tender and oil comes on top.

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