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KACCHE AAM KI KHATTI-MEETHI CHUTNEY

Ingredients

  • Raw mangoes – 2 bowls ( cut into pieces)
  • Jaggery – 1/2 bowl ( crushed)
  • Black pepper powder – 1/2 tsp
  • Fennel seeds – 1 tbsp
  • Salt to taste
  • Cooking oil – 1 tbsp

Procedure

  • Put a non-stick pan on flame.
  • Add oil & let it heat properly.

  • Add fennel and saute for 15-20 seconds.

  • Add mango pieces & saute for 1 minute in low-medium flame.

  • Add jaggery.

  • Cook till jaggery completely melts.
  • Do not cover with lid.

  • Add salt & black pepper powder.

  • Cook for a minute.
  • Chutney is ready.

  • Have it with paranthas.

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DAHI TADKA

Ingredients

  • Thick curd – 300gms
  • Onion – 1 medium-sized ( chopped)
  • Garlics pods – 6-7
  • Curry leaves – 8-9
  • Green chilies – 5-6 ( chopped)
  • Cooking oil – 1 tbsp
  • Salt to taste

Spices needed

  • Turmeric powder – 1/3 tsp
  • Black pepper powder – 1/3 tsp
  • Garam masala powder – 1/3 tsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp

Procedure

  • Put a tadka pan on flame.
  • Add oil.

  • Add mustard seeds & cumin seeds.Saute for few seconds.
  • Add garlic & saute till dark brown colour appears.

  • Add curry leaves & chopped onions.

  • Saute for a minute.
  • Add turmeric powder,black pepper powder & garam masala powder.Saute till oil separates.

  • Switch-off the flame.
  • Pour this tadka over the curd.

  • Add salt & mix well.
  • Dish is ready.
  • Garnish with chopped green chilies.

  • Serve it chilled.

  • Have it with plain or stuffed paranthas.
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QUICK POTATO FRY

Ingredients

  • Potatoes – 5
  • Green chilies – 2
  • Curry leaves – 15-20
  • Cooking oil – 1 tbsp
  • Salt to taste

Spices needed

  • Turmeric powder – 1/4 tsp
  • Black pepper powder – 1/2 tsp
  • Mustard seeds – 1 tsp
  • Dry mango powder – 1 tsp
  • Chilli flakes for garnishing

Procedure

  • Cut potatoes into wedges.

  • Wash them thorougly.

  • Put a wok on flame.
  • Add oil.Let it heat properly.
  • Add curry leaves & mustard seeds.Saute for few seconds.

  • Add potatoes and mix gently.
  • Saute for a minute in medium-high flame.

  • Lower the flame and add green chilies, salt, turmeric powder & black pepper powder.

  • Mix gently.
  • Cover wok with lid and cook until potatoes become tender.Stir occasionally.

  • It hardly takes 6-7 minutes.
  • Switch off the flame & add dry mango powder.Mix gently.

  • Dish is ready.

  • Garnish with curry leaves & red chilli flakes.

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KARELE-PYAZ KI SABZI

Ingredients

  • Karela/Bitter gourd – 5 (sliced)
  • Onions – 4 (sliced)
  • Green chilies – 4 (chopped)
  • Cooking oil – 3 tbsp
  • Salt to taste

Spices needed

  • Fennel – 1 tbsp
  • Cumin seeds – 1 tbsp
  • Jakhya seeds – 1 tbsp
  • Asafoetida – 1/3 tsp
  • Dry red chilies – 2
  • Turmeric powder – 1/3 tsp
  • Roasted cumin powder – 1/2 tsp
  • Roasted coriander powder – 1 tbsp
  • Roasted black pepper powder – 1 tsp
  • Dry mango powder – 1 tbsp

Procedure

  • Place an iron wok over the flame & add oil.
  • Add jakhya seeds,fennel,cumin seeds,asafoetida and red chilies.
  • Saute for few seconds.

  • Now add sliced onions & green chilies. Saute for half a minute.

  • Add bitter gourd slices,spread it and cover wok with lid.

  • Cook it for five minutes in very low flame.

  • After five minutes,stir it & again cover and cook until a bitter gourd slice breaks with spatula.

  • Remove the wok and add all spices & salt except dry mango powder.

  • Mix gently.
  • Cover and cook for 2 minutes in very low flame.
  • Add dry mango powder,mix well.

  • Switch off the gas.
  • Dish is ready.

  • Garnish with coriander sprigs.

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ALOO KA BHARTA

Ingredients

  • Boiled potatoes – 4 (medium-sized)
  • Garlic pods – 7 (chopped)
  • Grated ginger – 1 tbsp
  • Green chilies – 4 (chopped)
  • Onion – 1 medium-sized (sliced)
  • Tomatoes – 1 medium-sized (chopped)
  • Coriander leaves – 2 tbsp
  • Curry leaves – 10-12 (chopped)
  • Salt to taste
  • Cooking oil – 2 tbsp

Spices needed

  • Red chilli powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Aamchur powder – 1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Dry fenugreek leaves – 1 tbsp
  • Mustard seeds – 1 tsp
  • Fenugreek seeds – 1/2 tsp
  • Asafoetida – 2 pinches

Note- If possible use roasted potatoes for increasing the taste of aloo-bharta.

Procedure

  • Mash all potatoes & keep them aside.

  • Put a wok on flame & add oil.
  • Once the oil heated, add mustard seeds,cumin seeds, fenugreek seeds & asafoetida.Saute for few seconds.

  • Add sliced onions & chopped green chilies. Saute till translucent.

  • Add garlic,ginger & curry leaves. Saute for 4-5 minutes in low-medium flame.

  • Saute the mixture till onions turn light brown in colour.
  • Add tomatoes & 1 tbsp coriander leaves. Saute till they turn soft.

  • Add turmeric powder, red chilli powder & dried fenugreek leaves.Saute till oil separates from the sides.

  • Now add mashed potatoes & salt.

  • Mix well.
  • Add garam masala powder & aamchur powder.Mix well.

  • Cover wok with lid & cook for 2 minutes in low flame.

  • Switch off the flame.Mix well.
  • Dish is ready.

  • Garnish with chopped coriander leaves.

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ALOO-CHOKHA/Spicy mashed potatoes

Ingredients

  • Boiled potatoes – 2 (big-sized)
  • Onion – 1 medium-sized (finely chopped)
  • Green chilies – 4 (finely chopped)
  • Coriander leaves -2 tbsp (finely chopped)
  • Salt to taste

For Tempering

  • Mustard cooking oil – 2 tbsp
  • Asafoetida – 1 pinch
  • Cumin seeds – 1 tsp
  • Dry red chilies – 2-3

Procedure

  • Take a mixing bowl,mash all potatoes.

  • Add chopped onion,coriander leaves,green chilies & salt.

  • Mix well.
  • Now for Tempering, heat a tadka pan on medium flame.
  • Add oil.
  • Lower the flame & add asafoetida,cumin seeds & dry red chilies.

  • Saute till red chilies turn crispy.Do not burn.
  • Pour this tadka over the mixing bowl.Mix everything well.Crush the red chilies also.

  • Aloo-Chokha is ready.
  • Mix well before serving.

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ALOO-HARE PYAZ KI SABZI/Spring onions with potatoes

Ingredients

  • Spring onions – 500 gms
  • Potatoes – 2 medium-sized ( diced)
  • Green chilies – 4 (chopped)
  • Ginger – 1 tbsp (chopped)
  • Garlic pods – 4 (chopped)
  • Garlic leaves – 6 (chopped)
  • Cilantro – 2 tbsp (chopped)
  • Cooking oil – 2 tbsp
  • Salt to taste

spices needed

  • Turmeric powder – 1/2 tsp
  • Kashmiri red chilli powder – 1 tsp
  • Black pepper powder – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Jakhya seeds(optional) – 1 tsp

Procedure

  • Cut white & green part of spring onions separately.
  • Put a wok on flame & add oil.
  • Once the oil heated, add cumin seeds & jakhya seeds.Saute for few seconds.

  • Add diced potatoes & saute for 2 minutes in medium flame.

  • Add chopped ginger, garlic pods,garlic leaves & green chilies.

  • Saute for 1 minute in low-medium flame.
  • Add turmeric powder & kashmiri red chilli powder,saute for few seconds.

  • Now add chopped spring onions (green part) & chopped cilantro, saute for 1 minute in medium flame.

  • Add salt & mix well.
  • Cover wok with lid & let it cook for 5 minutes in low flame.Stir occasionally.

  • Add white part of onions & mix well.

  • Cover with lid & cook for 2 minutes in low flame.

  • Dish is ready.

  • Garnish with coriander sprig.