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.

Poha (chura matar)

Ingredient

• Chura/poha(rice flat flakes)
• Peas
• Onion
• Ghee
• Roasted Peanut
• Cumin seeds
• Red chilli powder
• Turmeric powder
• Garam masala powder
• Green curry leaves
• Green chillies
• Green Coriander leaves
• Sugar
• Salt 
• lemon juice(optional) 

  
Method of preparation

• Heat oil  in a pan ,add cumin seed ,green curry leaves and add peanut.
• Add chopped onions and saute till golden brown
• Add green chilli, green pea,turmeric,red chilli powder and cook it for 2-3 minutes.
• Mean while wash poha with water and drain.
• Now add poha,salt and little sugar and mix it.
• At last add corriander leaves and little lemon juice.
• Before serving put little ghee on it.

Sarsoon da saag and makki di roti

Ingredients:

For Saag
Mustard leaves
Palak (spinach )
Butter or Ghee
Aestofetida
Tomatoes
Onion
Ginger
Green chillies
Besan or corn flour
Salt

For Roti
Cornflour (makki ka atta)
Water
Salt
Ghee

Method for Saag preparation:

• Chopped spinach and mustard leaves,put in a pressure cooker with 2-3 green chillies cut in half, ginger and salt.
• After 1-2 whistle cool and blend half mixture in blender and half mashed.
• Heat Ghee in pan, add aestofetida and chopped onions till golden brown,add besan or cornflour than add grated ginger and chopped tomatoes.
• When tomatoes get soften add boiled mustard mixture and let it cook for for 6-7 minutes.
• Saag is ready to serve with makki ki roti.

Method for Roti:

• Mix warm water and cornflour with little salt and  make dough.
• Keep it for 20-30 minutes.
• To prepare chapaties/roti  wet your hand and take small portion of dough.
• Start giving it a shape by flipping between hands in a circular motion.
• You may have to practice a little before making good ones.
• Put it on tawa pan and cook it on low heat.
• Before serving apply some ghee or butter and serve it hot.

Banana chips

Ingredients:
 Green banana
 Salt
 Oil
 Chaat masala
 Grated ginger
 Red chilli powder

 Method :

1.Peel off the bananas.
2.Microwave for 2 min or steam it for 5 min.
3.Cut into thin slices.
4.Let it dry and refrigerate for one hour.
5.Heat oil in a pan, add some turmeric powder and grated
   ginger.
6.Add banana and fry at medium heat to make crispy.
7.Sprinkle chilli powder,chaat masala and salt on it.

Shaam Savera

Spinach Paneer dumplings in tomato gravy

For gravy
Ingredients:

• Oil,Butter
• 2-3 Cardamom seeds
• 1-2 Bay leaf
• 1 spoon ginger garlic paste
• 6-7 Red tomatoes
• Red chilli powder
• Kasoori Methi (Fenugreek leaves)
• Garam Masala
• Cream or Milk
• Honey
• Cardamom powder
• Raisin
• Salt (According  to taste)

For dumplings

• Spinach boiled
• Paneer or Cottage cheese Grated
• Turmeric powder
• Garlic and Green chillies choped
• Coriander powder
• Salt
• Corn starch
• Oil

Method:

• Heat oil in a pan with some butter cubes in it. Add cardamom seed and bay leaf.
• Add ginger garlic paste and saute, then add tomatoes cut in pieces and then let it cook for a while till it  become soft. Now take out the bay leaf and puree the whole thing.
• For dumplings put little oil in a pan, add chopped garlic saute and then add green chilli, coriander,turmeric  powder and boiled spinach and little salt and let the spinach dry.
• Now take grated paneer in bowl put some corn starch ,cardamom powder, raisin and little salt and  make  balls.
• Add corn starch to  spinach paste for binding, dust your palm with corn starch powder, take some spinach and press it all over and put paneer ball in it and cover it  and roll over with corn starch and fry  the balls one by one till nice and crispy.
• Now strain tomato puree in other pan and add  red chilli powder and add some butter and  simmer  gravy for some time, meanwhile you roast fenugreek leaves and crush it to make powder, add  to gravy, salt to taste and little gram masala.
• At last add honey and cream. Now gravy is ready, cut balls in  half and serve it hot.