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