Aloo Dum

Ingredients

• Baby potatoes (parboiled in salt water)
• Onion choped(1-2)
• Tomatoes chopped(3-4)
• Whole  Garam masala( 2-3 black pepper,1-2 cloves,1 stick cinnamon,2 green cardamom,1 black cardamom,fennel seed,cumin seeds)
• Cumin powder(1teaspoon)
• Coriander powder(1-2 teaspoon)
• Salt to taste
• Curd 1 big spoon
• Green chilli
• Red chilli powder
• Green coriander leaves
• Oil

Method of Preparation

• Take parboiled potatoes and deep fry it.
• Next take pan 1-2 drop of oil add whole garam masala and roast it add chopped onions and saute till it become light brown.
• Now take onions in a grinder add tomatoes,green chilli,cumin powder and coriander powder and grind it in a fine paste.
• Next heat oil in pan and pour the paste prepared above and add red chilli powder (deggi powder for red color) 2 teaspoon and curd and cook till oil separates.
• When oil separate add water, salt and baby potatoes fried and again cook it for 10-15 minutes.
• Garnish with coriander leaves and eat with roti, paratha or puri

Mawa (khoya) Gujhiya

Ingredients

• Maida 
• Khoya
• Sugar
• Grated dry coconut
• Cashew
• Almond
• Cardamom powder
• Nutmeg powder
• Raisins
• Ghee

Method

For Dough 

• Take maida in bowl mix ghee and add little water and make hard dough and cover with cloth.

For Fillings

• Heat the pan and add khoya and cook for while and then cool.
• Add cashew, almond, coconut, sugar, raisin, cardamom and nutmeg powder.
• Now take small portion of dough and make small puri size and fill the stuffing with help of water.
• With help of gujhiya shaper make gujhiya and fry to light brown.

Bhangare Baigan

Ingredients

• Small Eggplant cut and slit crossly from bottom
• Peanut  
• Sesame seed
• Dry coconut 
• Poppy seeds(optional)
• Green curry leaves
• Mustard seeds
• Cumin seeds
• Fenugreek (methi) seeds
• Onion seeds (kalonji)
• Fennel seeds (saunf)
• Cumin powder
• Corriander powder
• Red chilli powder
• Turmeric powder
• Onion 
• Ginger garlic paste
• Tamarind paste
• Jaggery
• Oil
• Salt

Method of preparation

• Roast peanut,sesame, coconut, and poppy seeds together and grind with water and make thick sauce.

• Heat oil in pan and deep fry the brinjals for 2-3 minutes or until it soft.

• Heat oil in other pan and add cumin seeds,mustard,curry leaves ,onion seeds(optional), methi seeds,fennel seeds.
• Add chopped onions stir till golden brown,add ginger garlic paste,red chilli powder,turmeric,cumin powder and coriander powder stir till oil separates.

• Add the sauce we prepared above, add water and simmer.

• Cook for 10-12 minutes till gravy separates from oil.
• Add tamarind paste and small piece of Jaggery, salt to taste and fried eggplant and simmer.

• Cook for 1-2 minutes or till the gravy is ready.
• Serve hot with rice.

 

Sabundana khichdi (Vrat recipe)

Ingredient

• Sabundana  (soaked in water)
• Potato cut and sliced
• Roasted peanut and crushed
• Green chillies
• Cumin seeds
• Black pepper
• Sendha Salt
• Ghee
• Green corriander leaves
• Lemon juice 

 Method of Preparation

• Heat ghee in pan and add cumin seeds.
• Add potato and let it cook for 2-3 min than add green chilli chopped.
• Add Sabundana, salt, black pepper and crushed peanut.
• Cook for 2 -3 minutes when sabundana is cooked add lemon juice and garnish with coriander leaves.

Chole and Bhature

Ingredients

For chole

• Kabuli chana (chickpea)  soaked overnight
• 2-3 Dry red chilli
• 1-2 Black cardamom
• 1 Bay-leaf
• Coriander seeds
• Cumin seeds
• 1-2 Cinnamon sticks
• 2-3 Cloves
• 4-5 Black pepper
• Chole masala
• Onion chopped
• Ginger Garlic paste
• 2 Tomatoes
• Anardana powder or Tamarind paste
• 2-3 Green chillies
• Green coriander leaves
• Oil
• Salt 
• Asafoetida

Method of preparation

•   Take small pan and dry roast all spices mention above and grind in fine powder.

• Boil the chana with tea bag in it.
• Heat oil in pan, add asafoetida than chopped onions and saute.
• Add Ginger garlic paste and simmer than add  tomatoes.

• Add the roasted masala and chole masala and  cook till the oil seprates.

•  Add Boiled chana ,salt, tamarind paste and water.
• Cook for 4-5 minutes and serve with green corriander leaves and onion

For Bhature

• Maida (All Purpose flour)
• Oil
• Salt
• Curd
• Water

Method of preparation

• Take 2-3 cups maida in bowl ,add little salt,1-2 spoon oil and make dough with help of water and curd.
• Now cover the dough with wet clothe for 3 hours.
• Take small ball size of dough and make medium size puris.
• Fry Bhature in hot oil.
• And serve hot with Chole.

Chocolate Cake

Ingredient

• All purpose unbleached flour
• Cocoa powder
• Butter cubes
• Granulated sugar
• 3-4 Eggs
• Milk
• Baking Powder
• Vanilla essence
• Strawberry

For Frosting

• Dark chocolates
• Cream

Method of preparation

• Take soft cubes of butter and sugar in a bowl and mix it properly with electric beater.
• Now add 3 to 4 egg and mix it again with egg beater.
• Add All purpose flour,cocoa powder and mix it again.
• Add baking powder and vanilla essence and mix it thoroughly.
• Now take two baking pan and pour mixture equally in both pan.
• Preheat oven  to 200-250 and kept it for 40-50 minutes.
• For frosting melt chocolate in microwave and add cream in it mix it with spoon.
• Now When base is ready than take lower half base, spread chocolate frosting over it.
• Cut strawberry into small piece sprinkle on the frosting and now cover with second pair.
• Now shape cake and pour the frosting over it and decorate with strawberry.

Methi Matar Malai

Ingredients

• Methi (Fenugreek) leaves (Boiled and Drained)
• Frozen Peas
• Finely chopped onions
• Ginger Garlic paste 
• Red chilli powder
• Mango powder
• Cream
• Salt 
• Cashew and Raisins

Method of  Preparation 

• Chopped boiled methi leaves.

• Heat oil in pan add chopped onions and saute than add ginger garlic paste.

• Add red chilli powder, methi leaves, matar and mango powder and cook for 2-3 minutes.

• Add 3-4  roasted cashews and raisins.

• Add cream and water to the gravy and salt according to the taste.