DUM ALOO

DUM ALOODUM POTATO(Without onion)

INGREDIENTS

    ·      Small sized potatoes               20nos

    ·      Tomato (paste)                        1cup

    ·      Ginger & garlic paste             1tbsp

    ·      Cashew paste                          2tbsp

    ·      Curd (fresh)                             2tbsp

    ·      Cream (fresh)                         2tbsp

    ·      Chili powder                          1tsp

    ·      Turmeric Powder                   a pinch

    ·      Sugar                                     1/2tsp

    ·      Salt to taste

    ·      Spices shown in the picture 

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    ·      Chopped coriander

     ·      Poppy seeds                        1tbsp

    ·      Red chillies (dried)                10

Process

Boil small sized potatoes in a pressure cooker. Peel the skin from the boiled potatoes. Toss all the masala items with poppy seeds and chillies (shown in the picture) in a pan and make a smooth paste by adding water. Now take a pan, oil, ginger & garlic paste, fry well. Now add masala paste fry for 3 to 4 mins, cashew paste and curd and mix well cook for few mins. Now add tomato paste, chili powder, turmeric powder, sugar and salt, saute well. Now add boiled potatoes and required amount of water. Bring the curry to boil and cook for few mins. When the gravy is medium thick, add cream and chopped coriander. Off the flame when the texture of the curry changes. Now yummy, delicious and tasty dum aloo is ready to serve with steamed rice or with roti. 

PALAK PARATHA

PALAK PARATHA
SPINACH PARATHA

INGREDIENTS

    ·      Whole wheat flour (Atta)          1cup

    ·      Palak (spinach) paste              3/4cup

    ·      Green chilli                             2nos

    ·      Oil                                           3tbsp

    ·      Sugar                                      1tsp

    ·      Salt to taste

Process

Place a mixing bowl. Take Atta, 2 tbsp oil, sugar and salt. Mix well. Take a pan, boil spinach and chilies with ½ cup of water for 7 to 8 mins. Let it cool and make a smooth paste by grinding. Now add the spinach paste to Atta. Make smooth dough by adding water if required, cover the dough and keep aside for an hour. Make small balls of the dough and spread each ball in to round shape or triangle shape paratha. Now heat tawa and fry each paratha applying oil on both sides. Now healthy palak paratha is ready to serve with special curry.

METHI MOONGDAL KA SABJI

METHI MOONGDAL KA SABJI

Ingredients

  ·      Moong dal                       1cup

  ·      Fresh Fenugreek (methi leaves)     2tbsp

  ·      Onion (chopped)           1cup

  ·      Spring onion (chopped)1/4cup

  ·      Garlic (whole)               12cloves

  ·      Tomato (chopped)       1/2cup

  ·      Chilli powder                1tsp

  ·      Haldi (turmeric)           1/4tsp

  ·      Garam masala powder 1tsp

  ·      Curd                            1tbsp

  ·      Salt to taste

Process

Place a non-stick pressure cooker on the stove. Let it heat; add oil, onion, garlic and sauté well. Add moong dal and fresh fenugreek(methi) leaves mix well and fry for few mins. Now add chopped spring onion and add chopped tomatoes, sauté well. Now add haldi powder, chilli powder and add required amount of water, close the lid. Cook till 3 whistles and off the flame. After few mins open the lid add salt and garam masala, cook for 5mins. Now healthy and delicious methi moong dal ka sabji is ready to serve.

                

CHILLI GARLIC GREEN PEAS CURRY

CHILLI GARLIC GREEN PEAS CURRY

Ingredients

  ·      Fresh green peas                     1cup

  ·      Green chillies(halves)             5nos

  ·      Garlic(crushed)                       10 to 12 cloves

  ·      Tomato(chopped)                  1/2cup

  ·      Karepatta (chopped)             few

  ·      Chilli powder                          3/4tsp

  ·      Turmeric powder                  a pinch

  ·      Cumin seeds(jeera)              1tsp

  ·      Salt to taste

Process

Take a non-stick cooker, add 1tbsp oil and let it heat. Add jeera, chopped karepatta, crushed garlic, halved green chillies and toss well. When done add chopped tomatoes, mix well cook for 5 minutes. Then add fresh green peas, haldi, chilli powder and salt. Mix well fry for few min in low flame. Add required amount of water, close the lid, cook for 10 to 15 min. Open the lid, again cook for 2 to 3 min and off the flame. Chopped coriander can be used for garnishing and hot yummy delicious green peas curry is ready to eat.

  

CHAT PATA CHICKEN JOINT

CHAT PATA CHICKEN JOINT

INGREDIENTS

     ·      Chicken joints (leg piece)             5nos

     ·      Onion (chopped)                           1cup

     ·      Fresh curd                                      1cup

     ·      Lemon juice                                   1tbsp

     ·      Mustard oil                                   2tbsp

     ·      Ginger garlic paste                      1tbsp

     ·      Green chilli paste                         1tsp

     ·      Chilli powder                                1tsp

     ·      Dhania powder                            1tsp

     ·      Jeera powder                               1/2tsp

     ·      Pepper powder                           1/4tsp

     ·      Black salt (rock salt)                   1/4tsp

     ·      Garam masala powder              1/2tsp

     ·      Chicken masala powder             1/2tsp

     ·      Chat masala powder                   1/2tsp

     ·      Kasuri methi                                 1tbsp

     ·      Sugar                                              a pinch

     ·      Salt to taste

PROCESS

Take a mixing bowl. Take all the ingredients except chicken and chopped onion, mix well and make a smooth paste and apply on the chicken leg pieces.  Now add chopped onion to the marinated chicken. Keep the marinated chicken aside for an hour.  Take a non-stick pan, heat it and add the marinated chicken and cook by covering the lid. Cook till chicken is tender and fry the chicken in low flame till oil comes out from the chicken leg pieces (as shown in the picture). Finally chat pata chicken joint is ready to serve.

DAHI GHEE CHICKEN

DAHI GHEE CHICKEN

                                                (Grilled chicken)

INGREDIENTS

  ·      Thin boneless chicken flesh            8nos

  ·      Fresh hung curd                               1cup

  ·      Fresh ghee                                        1tbsp

  ·      Pepper powder                                1tsp

  ·      Red chilli powder                             1tsp

  ·      Garam masala powder                  1tsp

  ·      Garlic paste                                     1tsp

  ·      Ginger paste                                   1/2tsp

  ·      Sugar                                               a pinch

  ·      Salt to taste

PROCESS

Take a mixing bowl. Take curd and ghee and mix well for 5 min. Now add pepper powder, chilli powder, garlic paste, ginger paste, sugar and salt. Mix all the items well and add garam masala powder and mix well. Finally apply the masala paste on the chicken pieces, keep aside for 30 minutes and keep it in the fridge for an hour. Take out the marinated chicken from the fridge and put it in the preheated oven in grill mode or cook in the non-stick tava. Cook the chicken till done as shown in the picture. And now the tasty grilled chicken is ready to eat as starter or as snack with tea or coffee.

BUTTER NON

BUTTER NON

INGREDIENTS

·      Maida                                   250gms

·      Milk                                      1cup

·      Curd (fresh)                        1cup

·      Sugar                                  1tbsp

·      Baking soda                       1tsp

·      Kala jeera                          1tsp

·      Fresh ghee                         1tbsp                        

·      Salt to taste                   

·      Ripe banana                      (optional)

·      Egg                                    (optional)

Process

Take a mixing bowl, take maida in the bowl and add all the items except milk. Mix well and make soft dough adding milk. Cover the dough with wet cloth and keep aside for 4to5 hours. Make small balls and spread each ball in to round shaped paratha or triangle shaped paratha and bake in preheated oven or fry in tava, when done spread butter or fresh ghee on the top of the non and yummy hot butter-non is ready to serve with special curries.

ALOO KA PARATHA

ALOO KA PARATHA

POTATO PARATHA

     ·      Atta (wheat flour)                       2cups

     ·      Potatoes(boiled)                          3nos(big sized)

     ·      Fresh coriander(chopped)          2tbsp

     ·      Onion(chopped)                           3tbsp

     ·      Green chillies(chopped)             1tbsp

     ·      Garam masala(powder)            1tbsp

     ·      Aamchur(dry mango powder)  1tsp

     ·      Chat masala                                 1/2tsp

     ·      Sugar                                             1/4tsp

     ·      Oil

     ·      Salt to taste

PROCESS

Take a bowl, mix atta, sugar, salt and 1tbsp oil. Make soft daugh with the above items adding water and keep aside for an hour covering wet cloth. Take another bowl, mash boiled potatoes and mix mashed potatoes, chopped onion, chopped coriander, green chillies, garam masala, chat masala, dry mango powder and salt. Make small paratha and stuff the paratha with potato mix, close the paratha, make round ball and make big paratha. Take a non-stick tawa heat it, fry the paratha with 1tbsp oil both the sides and delicious aloo ka paratha is ready to serve.