- Aalo Matar Baingan
Brinjal 250 gm
Onion sliced 2
Potatoes 3
Tomatoes chopped 3
Dill ½ bunch
Peas ½ cup
Oil ½ cup
Fenugreek leaves 3 small bunches
Salt 1 tsp
Turmeric powder 1/4tsp
Chili powder 1 ½ tsp leveled
Garlic paste 1 ½ tsp
Method
Heat ½ cup oil, fry 2 sliced onion till half done, add 1 ½ tsp garlic paste with 3 chopped tomatoes, 1 tsp salt, 1 ½ tsp chili powder,1/4 tsp turmeric powder and ¼ cup water, fry for 5 minutes, add 3 potatoes with 1 cup water, cover and cook for 10 minutes, then add 250 gm brinjal and ½ cup peas, cover and cook till done, lastly add 3 small bunches of fenugreek and ½ bunch of dill, mix well and remove.
- Shimla Mirch Aur Aaloo
Ingredients
Capsicum (cut in thick slices) 4
Potatoes (cut in fingers) 4
Onion chopped 3
Tomato chopped 1
Oil ¼ cup
Garlic paste 1 tsp
Salt 1 tsp
Turmeric ½ tsp
Roasted cumin crushed 1 tsp
Chili powder 2 tsp
Coriander leaves chopped 3 tbsp
Method
Heat ¼ cup oil, fry 3 chopped onion till light golden, add 1 tsp garlic paste with 1 chopped tomato, 1 tsp salt, 2 tsp chili powder, and ½ tsp turmeric, fry well adding ¼ cup water, then add 4 potatoes cut into finger, add some water, cover and cook for 10 minutes, then add 4 capsicums, cover and leave it on low flame for another 10 minutes, lastly add in 1 tsp roasted and grounded cumin seeds with 3 tbsp chopped coriander leaves. Serve hot.
- Masala Dosa
Joshi rice 250 gm
Mota rice 250 gm
White lentil 125 gm
Fenugreek seeds ¼ tsp
Salt ½ tsp
Ingredients Masala Dosa Filling
Potatoes (boiled, peeled and mashed) ½ kg
Onion chopped 2
Green chilies chopped 6
Curry leaves 12
Oil ¼ cup
Ginger finely chopped 1 inch piece
Gram lentil 1 tsp
White lentil 1 tsp
Salt 1 tsp leveled
Mustard seeds ½ tsp
Turmeric ½ tsp
Chopped coriander leaves 2 tbsp
Method
Separately soak 250gm Joshi rice, 250gm Mota rice and 125gm white lentil over night. Add ¼ tsp fenugreek seeds to white lentils till soaking, grind each separately very fine in blender, then mix all together, leave it aside, cover for 8 hours, then add in ½ tsp salt. Heat griddle, slightly grease, put one ladle spoon full of mixture in the centre and spread round and round with the help of same spoon, pour 1 tsp of oil on top and sides, when sizzling and brown add filling, turn and remove.
Method for Filling
Heat ¼ cup oil, add 1 tsp gram lentil, 1 tsp white lentil, 12 curry leaves and ½ tsp mustard seeds, fry till light golden, add in 2 chopped onions, fry till soft, add 1 inch piece of chopped ginger, 1 tsp leveled salt, ½ tsp turmeric, with ¼ cup water add ½ kg mashed potatoes, slightly mixed and remove. Lastly add 2 tbsp coriander leaves and 6 chopped green chilies.
- Chatni for Dosa
Fresh coconut grated 1 cup
Roasted gram ½ cup
Green chilies 8
Curry leaves 8
Ginger 1 inch piece
Ingredients for Baghaar of Chutney
Whole red chili 8
Curry leaves 12 to 15
Oil ¼ cup
White lentil 1 tsp
Mustard seeds ½ tsp
Method
In a blender put 1 cup grated fresh coconut, ½ cup roasted gram, 8 green chilies, 1 inch piece of ginger and 8 curry leaves with ¼ cup water, blend till smooth, give baghaar and serve with dosa.
- Sanbhar
Pigeon gram ½ cup
Gram lentils 1 handful
Tomato chopped 4
Garlic 6 cloves
White cumin 1 tsp
Turmeric ½ tsp
Onion chopped 1
Chili powder 1 tsp
National Daal Makhanni Masala 2 tbsp
Oil ¼ cup
Curry leaves 20
Onion (coarsely chopped) 1
Tomato (cut into 8 pieces) 1
Garlic crushed 1 tsp
Whole red chilies 12
Mustard seeds 1 tsp
Vegetables for Sanbhar
Brinjal 1
Carrot 1
Turnip 1
Green bean 2 to 3
Bottle gourd 1 cup
Ingredients for Sanbhar Masala
Whole red chilies 30
Black pepper whole 1 tbsp
Fenugreek seeds ¾ tsp
White cumin seeds 2 tsp
Pigeon gram 2 tbsp
Gram lentil 2 tbsp
Whole coriander seeds 1 cup
Curry leaves 20
Method
Cut all vegetables in small squares and keep aside. Boil ½ cup pigeon gram, 1 handful of gram lentil, chopped tomatoes, 6 cloves of garlic, 1 tsp white cumin, ½ tsp turmeric, 1 chopped onion, 1 tsp chili powder and 2 tbsp National Daal Makhani Masala with 2 cups of water. Cook till lentils tender, then blend lentils and add to it the chopped vegetables, again put to cook till vegetables done.
Method for Baghaar
Heat ¼ cup oil, add 1 tsp mustard seeds and 12 whole red chilies, slightly fry, add 1 tsp crushed garlic, 20 curry leaves and 1 chopped onion, fry slightly, do not brown the onion, lastly add in 1 chopped tomatoes and cook till soft. Add this Baghaar to cooked lentils and vegetables mixture, cook till boiling. Lastly add in 2 tbsp sanbhar Masala, 1 tsp salt and ¼ cup tamarind pulp.
Method
Roast 30 whole red chilies, 1 tbsp whole black pepper, ¾ tsp fenugreek seeds, 2 tsp white cumin seeds, 2 tbsp pigeon gram, 2 tbsp gram lentil, 1 cup whole coriander seeds and 20 curry leaves on a hot griddle separately. Grind all together and fill in bottle, use as required.
- Medu Wada
White lentil (soak for 2 hours) 250 gm
Onion finely chopped 1
Green chilies finely chopped 6
Curry leaves chopped 10 to 12
Salt 1 tsp leveled
Ginger finely chopped 1 tbsp
Black pepper crushed ½ tsp
White cumin (roasted and crushed) ½ tsp
Method
Grind 250gm soaked white lentil in chopper finely and beat mixture well with a spoon, add in 1 finely chopperize onion, 6 chopped green chilies and 1 tbsp chopped ginger and 10 to 12 curry leaves, mix very well and keep it in the freezer for an hour, add 1 tsp salt and soda just before frying. Deep fry till golden, serve with Chutney and sanbhar.
- Bengan ka Bhurta
Round Brinjal (boil or baked) ½ kg
Oil ¼ cup
White cumin whole ½ tsp
Chopped garlic ½ tsp
Green chili finely chopped 4
Coriander leaves chopped 2 tbsp
Salt ½ tsp
Method
Take baked or boiled ½ kg round brinjal, remove skin and take out pulp, heat ¼ cup oil, add ½ tsp whole cumin seeds with brinjal pulp, ½ tsp salt, 4 green chilies and 2 tbsp chopped coriander leaves, mix well and remove, serve with Bajray kay Laddu.
- Fried Cheese Sandwiches
Bread 8 slices
Cheese slices 4
Eggs 2 to 3 beaten
Mustard paste as required
Plain flour as required
Corn crumbs as required
Method
Remove crust from 8 slices of bread, spread slices with mustard paste, place a slice of cheese on top, cover with another slice of paste, dust sandwich lightly with flour, dip in 2 to 3 beaten egg, roll in corn crumbs, fry in fry pan till light golden, cut into quarter, serve hot.
- Khatti methi chana chat
Chick piece 250 gm soaked overnight
Soda by carb ½ tsp
Potatoes peeled, cubed and boiled 1 cup
Coriander leaves chopped 4 tbsp
Onion chopped ½ cup
Crushed papri ½ cup
Chat masala 1 tsp
Caster sugar 2 tbsp
Yogurt whipped 1 cup
Salt ½ tsp
Ingredients for chatni
Tamarind pulp 1 cup
Dates 8
Jaggery 2 tbsp
Sugar 1 tbsp
Chili powder 1 tbsp heaped
Chat masala 1 tsp
Salt ½ tsp
Whole red chili 6
Black salt ½ tsp
Method for chutney
In a sauce pan cook together 1 cup tamarind pulp, 8 dates, 2 tbsp jaggery, 1 tbsp sugar, 1 tbsp chili powder, ½ tsp salt, 1 tsp chat masala, 6 whole red chilies and ½ tsp black salt for 15 minutes, cool and blend.
Method for chat
In a dish place the boiled chick peas, add ¾ cup chutney then spread 1 cup whipped yogurt, pour remaining chutney on top, top with crushed papri, ½ cup onion chopped, 4 tbsp coriander leaves chopped, serve warm.
- Makai ki Roti
Makai ka aata 2 ½ cup
Wheat flour ½ cup
Salt a pinch
Hot water as required
Melted butter as required
Method
Sieve together ½ cup wheat flour, 2 ½ cup Flour of Corn and a pinch salt, add in a hot water to make a stiff dough, knead with your palms until smooth, divide into 12 balls, take one ball and place it on lightly flat surface, press it with the palm of your hand, it should be less than ¼ inch thick, gently lift the Roti and place on a hot griddle, turn and cook on the other side, prick the Roti few times with fork and apply butter, serve with Sarson ka Saag.
- Sarson ka Saag
Mustard leaves ½ kg
Spinach 250 gm
Fenugreek 3 small bunches
Green chilies 6
Salt 1 tsp
Garlic 1 tsp
Water ½ cup
Tomatoes 2
Onion 1 sliced
Makai ka aata 2 tbsp heaped
Ingredients for Baghar
Ghee ¼ cup
Onion 1 sliced
Garlic crushed 1 tbsp
White cumin whole ½ tsp
Method
Boil together ½ kg mustard leaves, 250 gm spinach, 3 small bunches of fenugreek leaves, 6 green chilies, 1 tsp salt, 1 tsp garlic, 2 chopped tomatoes, 1 sliced onion and ½ cup of water till done, then blend to a fine puree, add in 2 tbsp makai ka aata, mix well and give baghar.
Method for Baghar
Heat ¼ cup ghee, add 1 sliced onion, 1 tbsp crushed garlic, fry till light brown, add the blended mixture and keep stirring continuously till done, put in a serving dish with 1 ounce of butter. Serve with makai ki roti.
- Vegetarian Karhai
Onion 1 sliced
Capsicum 1
Brinjal 1
Tomatoes chopped 2
Carrots 2
Potatoes 2
National Sabzi Masala 1 packet
Peas 1 cup
French beans 1 cup
Fenugreek 2 bunch
Dill chopped ½ bunch
Chat Masala ½ tsp
Ghee 2 tbsp
Butter 2 tbsp
Ginger slice 2 tbsp
Fresh cream 4 tbsp
Method
Heat 2 tbsp ghee and 2 tbsp butter in a wok, add 1 sliced onion and fry till soft, add 2 chopped tomatoes and 2 tbsp sliced ginger, ½ tsp chat Masala and 1 packet National Sabzi Masala, fry well, add 1 capsicum, 1 brinjal, 2 chopped tomatoes, 2 carrots, 2 potatoes, 1 cup peas, 1 cup french beans, 2 bunch of fenugreek leaves and ½ bunch of chopped dill, also add 1 cup of water and cook till vegetables done, lastly add 4 tbsp fresh cream, cook for 5 minutes and remove.
- Malai Kofty
Potatoes boiled and mashed 250 gm or 2 cups
Cottage cheese grated 200 gm
Egg beaten ½
Salt 1 tsp
Coriander leaves chopped 1 tbsp
All spice ¾ tsp
Chili powder ½ tsp
Mint leaves chopped 2 tbsp
Flour (to coat koftas) 2 tbsp
Flour 3 tbsp
Ingredients for Gravy
Onion (grinded) 1 large
Cashew nuts 10
Yogurt ½ cup
Fresh cream ½ cup
Milk ½ cup
Oil ½ cup
Chili powder 1 tsp
Salt 1 tsp
All spice 1 tsp
Dry Fenugreek Leaves 1 tsp
Green cardamom grinded ½ tsp
Melon seeds 2 tbsp
Method for kofta
Mix 200 gm grated cheese, 250 gm mashed potatoes, 2 tbsp finely chopped mint leaves, 1 tsp salt, ½ tsp chili powder, ¾ tsp all spice and 3 tbsp flour with ½ beaten egg, mix well and make into balls, roll each ball in dry flour. Deep fry 3 to 4 koftas at a time and keep aside.
Method for Gravy
Heat ½ cup oil, add 1 large grinded onion and cook on low flame for 5 minutes. Add 1 tsp salt, 1 tsp chili powder, 1 tsp all spice, with ¼ cup water and fry well, then add 2 tbsp grinded melon seeds and 10 cashew nut paste with ½ cup yogurt, fry for 5 minutes, now add ½ cup cream and ½ cup milk with 1 ½ cup of water for gravy, add dry fenugreek leaves and boil for 2 minutes, lastly add ½ tsp green cardamom powder and fried koftas, simmer for just 1 minute, remove in a dish, serve garnish with coriander leaves.
- Chana Bhatora
Chickpea (soaked overnight) 250 gm
Tea bag 1
Oil ½ cup
Whole white cumin 1 tsp
Cumin powder 1 tsp
Crushed garlic 1 tbsp
Ginger finely chopped 1 tbsp
Dry mango powder 2 tsp
Chili powder 2 tsp
Coriander powder 2 tsp
Salt ½ tsp
Turmeric ¼ tsp
National Sabzi Masala 2 tbsp
Onion chopped 4 tbsp
Ingredients for Bhatura
Potatoes boiled and mashed 1 cup
Flour 1 ½ cup
Salt ½ tsp
Oil 2 tbsp
Oil for deep frying
Method for Chana
Cook 250 gm soaked chickpeas with 1 tea bag till tender, discard the tea bag and keep aside, heat ½ cup oil in a pan, add 1 tsp white cumin seeds, 1 tbsp chopped ginger garlic paste and 4 tbsp chopped onion, fry till color of onion turn to golden brown, add in 2 tbsp National Sabzi Masala, 2 tsp chili powder, 2 tsp dry mango powder, 2 tsp coriander powder, ¼ tsp turmeric powder, 1 tsp cumin powder and ½ tsp salt with ½ cup of water, fry for 5 minutes, add in the boiled chickpeas with 1 cup of water, cover and cook for 15 minutes till done.
Method for Bhatura
Mix 1 ½ cup flour, 1 cup mashed potato, 2 tbsp oil and ½ tsp salt, knead into a firm dough without adding any water, knead very well till smooth, add little yogurt if required, cover with a wet cloth and leave it for 15 minutes, divide the dough into 8 equal parts and roll out into ¼ plate size puri , deep fry in hot oil till light golden, serve with chana.
- Daal Mash aur Qeema
Split black gram (soaked for 1 hour) 1 cup
Mince ½ kg
Green chilies chopped 4
Yogurt ½ cup
Oil ½ cup
Onion brown ½ cup
Roasted and crushed white cumin 1 tsp
Roasted and crushed coriander 1 tsp
All spice 1 tsp
Ginger garlic paste 1 tbsp
Turmeric ½ tsp
Chili powder 2 tsp
Coriander leaves chopped 2 tbsp
Salt 1 ½ tsp
Method
Heat ½ cup oil in pan, add 1 tbsp ginger garlic paste with ½ kg mince, fry for 5 minutes, now add ½ cup brown onion with 2 tsp chili powder, 1 ½ tsp salt, ½ tsp turmeric, 1 tsp of each roasted and crushed cumin and coriander seeds, fry well, add ½ cup yogurt, continuously fry till oil comes on top, add 1 cup soaked lentils, fry well, now add 1 cup water, cover and cook till lentil tender, lastly add 4 chopped green chilies, 2 tbsp chopped coriander leaves and 1 tsp all spice powder simmer for 5 minutes and serve hot.
- Green Chili Pickle
Green chilies 125 gm
Tamarind pulp ½ cup
Oil ½ cup
Sugar 1 tsp
Crushed red pepper 1 tsp
Salt 1 tsp leveled
Onion seeds ½ tsp
Turmeric ¼ tsp
Roasted & crushed cumin 2 tsp
Roasted & crushed coriander 2 tbsp
Method
Heat ½ cup oil in pan, add 125 gm green chilies with 1 tsp salt, ½ tsp onion seeds, 2 tsp roasted & crushed cumin seeds, 2 tbsp roasted & crushed coriander seeds, ¼ tsp turmeric and 1 tsp crushed red pepper, fry for 5 minutes, now add ½ cup tamarind pulp, cover and cook for 10 minutes over slow flame.
- Aalo Methi Beans
Small fenugreek leaves 2 bunches
Oil ½ cup
Potatoes cut into cubes 250 gm
Green beans 125 gm
Ginger garlic paste 1 tsp
Red chili powder 1 tsp heaped
White cumin seeds 1 tsp
Salt 1 tsp
Fenugreek seeds ¼ tsp
Turmeric powder ¼ tsp
Green chilies chopped 2 tsp
Method
Heat ½ cup oil, fry ¼ tsp fenugreek seeds and 2 bunches Small fenugreek leaves with 1 tsp ginger garlic paste, 1 tsp salt, 1 tsp chili powder, ¼ tsp turmeric, fry for 2 minutes, add 250 gm potato cubes with ½ cup water, cover and cook till potatoes half done, then add 125 gm sliced beans, cover and cook till done, lastly add chopped green chilies.
- Mixed Vegetable Bhujia
Potatoes cut in cubes 2
Carrots cut in cubes 2
Capsicum 1
Onion sliced 1 large
Tomatoes chopped 3
Whole green chilies 4
Cauliflower 1 cup
Peas ½ cup
Oil ½ cup
White cumin whole 1 tsp
Dry fenugreek leaves 1 tsp
Ginger garlic paste 1 tbsp
Chopped coriander leaves 2 tbsp
National Sabzi Masala 3 tbsp
Method
Heat ½ cup oil, fry 1 sliced onion till transparent, add 1 tsp whole cumin seeds with 1 tbsp ginger garlic paste, 3 tbsp National Sabzi Masala and 3 chopped tomatoes, fry well adding little water, then add 2 potatoes cut into cubes, 2 carrots cut into cubes, 1 capsicum cut into cubes, 1 cup cauliflower and ½ cup peas with 1 cup water, cover and cook on low flame for 20 minutes till all the vegetables done. Lastly add 4 whole green chilies, 1 tsp dry fenugreek leaves and 2 tbsp chopped coriander leaves. Remove from fire and serve hot.
- Greek Musaka
Butter 3 ounces
Egg 1 beaten
Onion cut into rounds 2 large
Brinjal cut in rounds 2
Tomatoes cut in slices 2
Potatoes cut in rounds 3
Roasted Mince ½ kg
Cheddar cheese grated ½ cup
Oil 2 tbsp
Coriander leaves 2 tbsp
Ingredients for White Sauce
Milk 1 cup
Water 1 cup
Salt ½ tsp
Black pepper ½ tsp
Mustard powder ½ tsp
Butter 2 tbsp
Flour 2 tbsp
Method
Heat 3 ounce butter and 2 tbsp oil, fry 2 large sliced onion for 2 to 3 minutes, remove and keep aside, in the same butter and oil fry 2 brinjal slices, remove and keep aside, then fry 3 potatoes till tender, remove and keep aside, make white sauce with 2 tbsp butter, 2 tbsp flour, 1 cup milk, 1 cup water, ½ tsp salt, ½ tsp black pepper and ½ tsp mustard, cook stirring all till thick.
To Assemble
Grease a dish, arrange a layer of potatoes and brinjals, top with roasted mince, then onion and slice tomatoes, top with white sauce, spread with beaten egg sprinkle with grated cheese, dot with butter and bake on 180 degree C for 20 minutes, garnish with coriander leaves and serve.
- Handi Malka Masoor
Sabot masoor 250g, soak for 1 hour
Onion 2 tbsp, chopped
Tomatoes 2, blended
Garlic 1 tsp, crushed
Tandoori masala 1 tbsp
Khatai powder ½ tsp
Cumin roasted 1 tsp
All spice ½ tsp
Chilly powder 1 tsp
Salt 1 ¼ tsp
Curd 1 tbsp, beaten for garnishing
Skimmed milk ½ cup
Coriander leaves & green chilies sliced
Method:
1. Soak lentil for 1 hour.
2. Cook lentil in handi with 4 cups water, onion & garlic on low flame for ½ an hour.
3. When lentil, nearly tender, add blended tomatoes, milk & cook for another 10 minutes.
4. Lastly add in chilly powder, tandoori masala, khatai powder & salt.
5. Cook till well mixed. Keep mashing occasionally.
6. At serving time heat lentil & mix in slit green chilies all spice, roasted cumin.
7. Remove in a serving dish & pour 1 tbsp curd beaten for garnish & spread in cut coriander leaves in the center.
- HANDI MALKA MASOOR
Ingredients:
Sabot masoor 250g, soak for 1 hour
Onion 2 tbsp, chopped
Tomatoes 2, blended
Garlic 1 tsp, crushed
Tandoori masala 1 tbsp
Khatai powder ½ tsp
Cumin roasted 1 tsp
All spice ½ tsp
Chilly powder 1 tsp
Salt 1 ¼ tsp
Curd 1 tbsp, beaten for garnishing
Skimmed milk ½ cup
Coriander leaves & green chilies sliced
Method:
1. Soak lentil for 1 hour.
2. Cook lentil in handi with 4 cups water, onion & garlic on low flame for ½ an hour.
3. When lentil, nearly tender, add blended tomatoes, milk & cook for another 10 minutes.
4. Lastly add in chilly powder, tandoori masala, khatai powder & salt.
5. Cook till well mixed. Keep mashing occasionally.
6. At serving time heat lentil & mix in slit green chilies all spice, roasted cumin.
7. Remove in a serving dish & pour 1 tbsp curd beaten for garnish & spread in cut coriander leaves in the center.
- Chane Ki Dal With Lauki
Chane ki dal 250g, boiled
Pumpkin 250g, cut into small cubes
Onion 1 sliced
Tomatoes 2 chopped
Garlic paste 1 tsp
Coriander leaves 2 tbsp, chopped
Green chilies 2 chopped
Cumin powder 1 ½ tsp
Coriander powder 1 ½ tsp
Chilly powder 1 ½ tsp
Turmeric ½ tsp
Salt 1 tsp
Oil ½ cup
For baghar:
Mustard seed ½ tsp
Fenugreek seed ½ tsp
Curry leaves 20 leaves
Method:
1. Heat oil, add baghar, then add onion & fry till light golden.
2. Add garlic paste with all powdered masala.
3. Fry by sprinkling little water at a time.
4. Add in chopped tomatoes & fry well.
5. Add pumpkin with ½ cup water, cover & cook for 15 minutes.
6. Add in the boiled lentil & cook for 10 minutes.
7. Lastly add chopped green chilies & coriander leaves.
- Stuffed capsicum
Mince Meat ½ kg
Capsicum 6
Onion 2 chopped
Tomatoes 2 sliced
Ginger garlic paste 2 tsp
Green chilies 4 chopped
Coriander leaves ½ bunch
All spice powder 1 tsp
Turmeric ½ tsp
Chilly powder 2 tsp
Salt 1 tsp
Oil ½ cup
Method:
1. Heat oil, fry onion light golden.
2. Add all seasonings with little water fry well.
3. Add tomatoes fry well.
4. Add mince, cover and cook till done.
5. Cut capsicum from top.
6. Scoop out the seeds from inside.
7. Fill with mince cover with cap.
8. Cook and slow fire till capsicum soft.
- Spicy Mexican salad
Sweet corn 1 cup
Kidney beans 1 cup
Onion 1 cut into tiny cubes
Capsicum 1 cut into tiny cubes
Chicken tikka chunks 1 cup
Cucumber 2 cut into tiny cubes
Tortillas chip brushed for garnish
Ingredients for dressing
Chili sauce 2 tbsp
Ketchup 1 tbsp
Lemon juice 1 tbsp
Salt ½ tsp
Black pepper crushed ½ tsp
Sugar 1 tsp
Garlic paste ½ tsp
Mayonnaise ¾ cup
Method for dressing
Mix all together in a bowl.
Method for salad
Place all the vegetables and tikka chunks in large bowl, mix lightly, just before serving mix with dressing, serve garnish with tortillas chips.
- Coleslaw
- Curry pasta and bean salad
Red kidney beans 1 cup
Pasta shells boiled 2 cups
Chopped dill 2 tbsp
Garlic paste ½ tsp
Salt ½ tsp
White pepper ½ tsp
Curry powder 1 tsp
Mayonnaise 6 tbsp
Red croutons 1 cup for garish
Method
In a large bowl mix all together 1 cup Red kidney beans, 2 cups Pasta shells boiled , 2 tbsp Chopped dill , ½ tsp Garlic paste , ½ tsp Salt , ½ tsp White pepper , 1 tsp Curry powder and 6 tbsp Mayonnaise. Garnish with red croutons and serve.
- Russian chicken salad
Boneless Chicken breast 2 boiled and chopped
Eggs 3 hard boiled
Potatoes 2 cut in cubes and boiled
Cucumber 2 peeled and cubed
Carrots 2 cubed and boiled
Apple 1 peeled and cubed
Sweet corn ½ cup
Mayonnaise 6 tbsp
Salt ½ tsp
Pepper ½ tsp
Sugar 1 tbsp
Method
Mix 2 boiled and chopped Boneless Chicken breast, 3Eggs hard boiled, 2Potatoes cut in cubes and boiled, 2Cucumber peeled and cubed, 2 cubed and boiled Carrots, 1Apple peeled and cubed, ½ cup Sweet corn, 6 tbsp Mayonnaise, ½ tsp Salt, ½ tsp Pepper, 1 tbsp Sugar in a bowl, serve over a bed of salad leaves, decorate with hard boiled eggs.
- American corn salad
Sweet corn 1 cup
Spring onion 1 cup finely chopped
Capsicum chopped into tiny cubes ½ cup
Tomatoes chopped into tiny cubes ½ cup
Cucumber chopped in tiny cubes 1 cup
Mayonnaise 6 tbsp
Salt ½ tsp
White pepper ¼ tsp
Sugar 1 tbsp
Method
Mix all together 1 cup Sweet corn, 1 cup finely chopped Spring onion cup, ½ cup Capsicum chopped into tiny cubes, ½ cup Tomatoes chopped into tiny cubes, 1 cup Cucumber chopped in tiny cubes, 6 tbsp Mayonnaise, ½ tsp Salt, ¼ tsp White pepper, 1 tbsp Sugar in a bowl; serve over a bed of salad leaves.
- Achari Bhindi
Lady finger ½ kg
Tomatoes chopped 3
Curry leaves 15
Garlic paste 1 tsp
Oil 3 tbsp for cooking
National Achaar Gosht Masala 3 tbsp heaped
Oil to deep fry lady finger
Method
Heat oil in a wok, deep fry ladyfinger on medium flame in two batches, drain and keep aside, heat 3 tbsp oil in another wok, add 1 tsp garlic paste, 15 curry leaves, 3 chopped tomatoes and 3 tbsp national Achaar Gosht Masala, fry well till oil separate, lastly add ½ kg fried ladyfinger, cover and simmer for 10 minutes. Serve with puri.
- Daal Fry Delhi Style
Gram lentil ¾ cup
Split Pigeon peas ¼ cup
Dry fenugreek leaves 1 tsp
Ghee 1 tsp
Turmeric ½ tsp heaped
Salt 1 ½ tsp
Ingredients for tarka
Ghee ½ cup
Tomatoes finely chopped 2
Green chilies 4 whole
Crushed garlic 1 tsp
Chili powder 1 tsp
Ginger finely chopped 1 tsp
Coriander powder ¼ tsp
Dry mango powder ¼ tsp
Cumin seeds ½ tsp
All spice ½ tsp
Onion chopped 2 tbsp
Method
Soak both the lentils for 15 minutes, add 4 cups water to it with 1 ½ tsp salt, ½ tsp turmeric, 1 tsp dry fenugreek leaves and 1 tsp ghee, cook for ½ hour till tender, slightly mashed the lentils.
Soak both the lentils for 15 minutes, add 4 cups water to it with 1 ½ tsp salt, ½ tsp turmeric, 1 tsp dry fenugreek leaves and 1 tsp ghee, cook for ½ hour till tender, slightly mashed the lentils.
For Tarka
Heat ½ cup ghee in a wok; add ½ tsp cumin seeds, with 1 tsp chopped garlic fry for 1 minute. Add 2 tbsp onion and fry till golden, add 2 chopped tomatoes, 1 tsp ginger, 1 tsp red chili powder, ½ tsp coriander powder and ¼ tsp dry mango powder, cook for 3 to 4 minutes till tomatoes tender add 4 green chilies mix well, pour over hot lentils with ½ tsp all spice powder and mix well. Serve hot.
Heat ½ cup ghee in a wok; add ½ tsp cumin seeds, with 1 tsp chopped garlic fry for 1 minute. Add 2 tbsp onion and fry till golden, add 2 chopped tomatoes, 1 tsp ginger, 1 tsp red chili powder, ½ tsp coriander powder and ¼ tsp dry mango powder, cook for 3 to 4 minutes till tomatoes tender add 4 green chilies mix well, pour over hot lentils with ½ tsp all spice powder and mix well. Serve hot.
- Chany ki Daal Karela
Gram lentil boiled 250 gm
Bitter gourd 250 gm
Onion 2 sliced
Whole red chilies 6
Yogurt ½ cup
Coriander seeds 1 tsp
Onion seeds 1 tsp
Salt 1 tsp
Fennel seeds 1 tbsp
White cumin seeds 1 tbsp
Turmeric ½ tsp
All spice ½ tsp
Ginger garlic paste 2 tsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 2 tbsp
Chili powder 1 ½ tsp
Method
Dry roast together 1 tsp coriander seeds, 1 tbsp fennel seeds, 1 tsp onion seeds, 1 tbsp white cumin seeds and grind finely, keep aside. Boil 250 gm gram lentil till slightly tender, peel and sliced 250 gm bitter gourd. Heat oil fry, 2 sliced onion till light golden, add 2 tsp ginger garlic paste, ½ tsp turmeric, 1 tsp salt, 1 ½ tsp chili powder, fry well, add ½ cup yogurt, fry well and add 250 gm boiled gram lentil with sliced bitter gourd. Mix well, simmer for 10 minutes. Lastly sprinkle the dry roasted Masala and ½ tsp all spice. Garnish with chopped coriander leaves and green chilies
Dry roast together 1 tsp coriander seeds, 1 tbsp fennel seeds, 1 tsp onion seeds, 1 tbsp white cumin seeds and grind finely, keep aside. Boil 250 gm gram lentil till slightly tender, peel and sliced 250 gm bitter gourd. Heat oil fry, 2 sliced onion till light golden, add 2 tsp ginger garlic paste, ½ tsp turmeric, 1 tsp salt, 1 ½ tsp chili powder, fry well, add ½ cup yogurt, fry well and add 250 gm boiled gram lentil with sliced bitter gourd. Mix well, simmer for 10 minutes. Lastly sprinkle the dry roasted Masala and ½ tsp all spice. Garnish with chopped coriander leaves and green chilies
- Baingan Patiyala
Ingredients
Brinjals ( Small round ones, give 4 cuts and leave them whole) ½ kg
Red chili whole 8
Curry leaves 15
Oil ½ cup
White cumin whole 1 tsp
Onion seeds 1 tsp
Garlic paste 1 tsp
Salt 1 tsp
Coriander seeds 1 tbsp
Sugar 1 tbsp
Mango pickle with Masala 1 tbsp
Fennel seeds ½ tsp
Mustard seeds ½ tsp
Brown onion grinded 2 tbsp
Desiccated coconut 2 tbsp
Tamarind pulp 4 tbsp
Brinjals ( Small round ones, give 4 cuts and leave them whole) ½ kg
Red chili whole 8
Curry leaves 15
Oil ½ cup
White cumin whole 1 tsp
Onion seeds 1 tsp
Garlic paste 1 tsp
Salt 1 tsp
Coriander seeds 1 tbsp
Sugar 1 tbsp
Mango pickle with Masala 1 tbsp
Fennel seeds ½ tsp
Mustard seeds ½ tsp
Brown onion grinded 2 tbsp
Desiccated coconut 2 tbsp
Tamarind pulp 4 tbsp
Method
On a tawa dry Roast together, 1 tbsp coriander seeds, 8 red chili whole, 2 tbsp desiccated coconut, 1 tsp white cumin, ½ tsp fennel seeds, 1 tsp onion seeds and grind together. Heat ½ cup oil, add ½ tsp mustard seeds and 15 curry leaves, also add 1 tsp garlic paste with all dry roasted and grinded Masala, fry well adding ¼ cup water, add brinjals with ½ cup water and 1 tsp salt, cover and cook till done about 15 minutes. Lastly add 1 tbsp sugar, 4 tbsp tamarind pulp and 1 tbsp mango pickle. Simmer for 5 minutes.
( Small round ones, give 4 cuts and leave them whole)
On a tawa dry Roast together, 1 tbsp coriander seeds, 8 red chili whole, 2 tbsp desiccated coconut, 1 tsp white cumin, ½ tsp fennel seeds, 1 tsp onion seeds and grind together. Heat ½ cup oil, add ½ tsp mustard seeds and 15 curry leaves, also add 1 tsp garlic paste with all dry roasted and grinded Masala, fry well adding ¼ cup water, add brinjals with ½ cup water and 1 tsp salt, cover and cook till done about 15 minutes. Lastly add 1 tbsp sugar, 4 tbsp tamarind pulp and 1 tbsp mango pickle. Simmer for 5 minutes.
( Small round ones, give 4 cuts and leave them whole)
- Rajhistani Daal
Split green lentil ½ cup
Split gram lentil ½ cup
Split pigeon peas ¼ cup
Split red lentil ¼ cup
Split black lentil 2 tbsp
Turmeric ½ tsp
Salt 1 ½ tsp
Ginger garlic paste 1 tsp
Tomato 1
Water 5 cups
Ingredients for Baghar
Chili powder 1 tsp heaped
Green chilies chopped 3
White cumin seeds 1 tsp
Ginger chopped 1 tsp
Curry leaves 12
Cinnamon 1 stick
Black cardamom 1
Cloves 4
Coriander leaves 2 tbsp for garnish
Ghee 4 tbsp
Lemon juice 3 tbsp
Chat Masala ½ tsp
Method
In a pan put together ½ cup Split green lentil, ½ cup Split gram lentil, ¼ cup Split pigeon peas, ¼ cup Split red lentil, 2 tbsp Split black lentil, ½ tsp Turmeric, 1 ½ tsp Salt, 1 tsp Ginger garlic paste, 1 Tomato and cook with 5 cups Water till tender. Now blend mixture and give baghar, lastly add 2 tbsp coriander leaves, 3 tbsp lemon juice and ½ tsp chat Masala.
In a pan put together ½ cup Split green lentil, ½ cup Split gram lentil, ¼ cup Split pigeon peas, ¼ cup Split red lentil, 2 tbsp Split black lentil, ½ tsp Turmeric, 1 ½ tsp Salt, 1 tsp Ginger garlic paste, 1 Tomato and cook with 5 cups Water till tender. Now blend mixture and give baghar, lastly add 2 tbsp coriander leaves, 3 tbsp lemon juice and ½ tsp chat Masala.
- National Tandoori Aaloo Matar
Onion sliced 3
Tomatoes chopped 3
Boiled Potatoes cut into medium cubes 4
Green chilies chopped 4
Oil ¼ cup
Peas 1 ½ cup
Cumin seeds 1 tsp
Ginger garlic paste 1 tsp
Salt ½ tsp
National Tandoori Masala 2 tbsp heaped
Coriander leaves chopped 2 tbsp
Method
Heat ¼ cup oil add 1 tsp cumin seeds with 3 sliced onion fry till light golden, add 1 tsp ginger garlic paste with 3 chopped tomatoes, fry well for 10 minutes with ¼ cup water, add ½ tsp salt and 1 ½ cup peas, cook cover for 10 minutes, add 4 boiled potatoes with 2 tbsp tandoori masala, cook on low flame till oil comes on top. Serve garnish with 2 tbsp chopped coriander leaves and 4 chopped green chilies.
