Kofta Curry

Ingredients:

Kofta:

1. Lauki - 250gm grated
2. Besan - 200 gm
3. Ginger Garlic paste - 2tspoon
4. Chilly - 1 tspoon finely chopped
5. Salt to taste
6. Jeera Powder - 1/2 tspoon
7. Corriander - 1 tspoon
8. Turmeric - 1/2 tspoon
9. Kaju - 10 broken into half
10. Kismis - 20
11. Oil to fry the Kofta

Gravy:

1. Onion - 2 medium grated
2. Ginger Garlic Paste - 1tbspoon
3. Tomato - 2 medium grated
4. Turmeric - 1/2 tspoon
5. Dhaniya - 1 tspoon
6. Red Chilly - 1 tspoon
7. Fresh Cream - 2 tbspoon
8. Garam Masala Powder - 1 tspoon
9. Dalchini  -1 stick
10. Salt to taste
11. Oil - 3 tbspoon
12. Jeera - 1/2 tspoon
13. Kasturi methi - 1/2 tspoon

Method:

Kofta:

1. Mix all ingredients of Kofta excluding item 9,10 & 11.
2. Prepare small bolls of equal size and stuff 1 broken Kaju and 2 kismiss into the koft.
3. Now deep fry the kofta and keep seperately.

Gravy:

1. Heat a pan, add oil.
2. Now add Jeera & Dalchini stick.
3. Add grated onion, fry untill colour change to light brown.
4. Now add salt to taste.
5. Add Ginger and Garlic Paste, mix it properly.
6. Fry the masala untill oil seperates.
7. Now add grated tomato into the masala.
8. Now mix all the dry masala into water and add it into FryOnion masala.
9. Now fry the masala untill oil seperates.
10. Add whipped cream into the masala stir it properly and add water as required for gravy.
11. Now add garam masala and kasuri Methi into the gravy.
12. Now serve the Kofta with hot gravy along with Rice & Nan.

Onion Raita

Ingredients:

1. Onion - 1 medium

2. Curd - 1 cup

3. Corriander - to garnish

4. Black Salt - to taste

5. Roasted Jeera Powder - 1/2 tspoon

6. Green Chilly - 1/2 tspoon

Method:

Add All the ingredients into beaten curd and mix it properly. Keep it in fridge for sometime. Onion Raita is ready to server with Biryani.

Homely Chicken

Ingredients:

1. Chicken - 500 gm
2. Onion - 2 medium grated
3. Ginger Garlic Paste - 2 tspoon
4. Curd - 1/2 cup
5. Turmeric - 1 tspoon
6. Red Chilly - 1 tspoon
7. Dhaniya - 2 tspoon
8. Cloves - 6
9. Green Cardamom - 4
10. Black Cardamom - 1
11. Dal Chini - 1 stick
12. Black Pepper - 4-6
13. Salt to Taste
14. Oil - 4 tbspoon
15. Corriander to garnish

Preparation:

Marinade chicken with Curd, ginger garlic paste, 1/2 tspoon turmeric, 1/2 tspoon red chilly, 1 tspoon dhaniya and salt to taste and keep it in fridge for 1 hr.

Method:

1. Heat oil in a pan and add cloves, both cardamom, black pepper and dal chini.
2. Seperate khada garam masala from oil once it colour changed to brown.
3. Add grated onion in the oil and fry it untill colour change to light brown.
4. Now add marinated chicken into the pan.
5. Now grind the khada garam masala into paste and add it with chicken mixture.
6. Now fry the complete mixture untill the chicken cook properly.
7. Now add rest of the masala, salt and fry it again.
8. Now add Chicken king masala and corriander at the end mi it properly.
9. Homely chicken is ready to server hot with Rice or Nan.

Gatte Ki Sabji - Rajasthani Special

Ingredients:

Gatte:

1. Gram Flour - 200 gm
2. Ginger paste - 1/2 tspoon
3. Garlic Paste - 1/2 tspoon
4. Chilly Paste - 1/2 tspoon
5. Curd - 2 tblspoon
6. Salt to taste
7. Haldi Powder - 1/2 tspoon
8. Dhaniya Powder - 1/2 tspoon
9. Kasturi Methi - 2 tbspoon 
10. oil to fry Gatte

Gravy:

1. Onion - 1 medium
2. Ginger - 1 inch
3. Garlic - 6-8 cloves
4. Chilly - 3
5. Tomato - 2 medium
6. Curd - 3 tbspoon
7. Cream - 1 tbspoon
8. Red chilly powder - 1 tspoon
9. Dhaniya Powder - 1 tspoon
10. Haldi powder - 1 tspoon
11. Salt to taste
12. Oil - 4 tbspoon
13. Garam Masala powder - 1tspoon
14. Corriander - to garnish

Preparation:

Grind Onion, garic, ginger, green chily and tomato into fine paste. Grind curd, cream and red chilly powder into fine mixture.

Method:

Gatte:

1. Mix all the ingredients of Gatte and prepare a tight dough using little bit of water.
2. Make 5-6 thin and long strips of the dough
3. Put these strips in boiling water for 15 min
4. Remove the Strips from boiling water and cut into 1/2 inch peices after it became cold
5. Fry the Gatta Peices and keep it aside.

Gravy:

1. Heat a Pan and add oil
2. Now add the paste of onion prepared in method into the pan.
3. Fry the paste untill the colour changes
4. Now add the curd paste with cream into the fry masala and mix it well.
5. Now all the dry masalas and fry untill oil seperates
6. Now add the water used while Boiling Gatte as much required.
7. Now let the Gravy boil for 2 min at high flame.
8. Add fried Gatte and let the gravy boil untill it reduces to thick.
9. Add garam masala and corriander on the top mix it well.
10. Gatte ki sabji is ready to server hot with Rice or Chapati.

Paneer Methi Wala

Ingredients:

1. Paneer - 250 gms
2. Onion - 2 mediums
3. Garlic - 10 cloves
4. Tomato - 2 medium
5. Green Chily - 4
6. Jeera - 1 tspoon
7. Haldi Powder - 1tspoon
8. Dhaniya Powder - 1tspoon
9. Red Chily Powder - 1tspoon
10. Cream - 3 tspoon
11. Fresh Methi Leaves - 5 tbl spoon finely chopped
12. Salt to Taste
13. Oil - 5 tbl spoon
14. Jeera Powder - 1 tspoon
15. Garam Masala - 1 tspoon

Preparation:

Grind onion, grarlic, tomato, green chily and half of Jeera to a fine paste. Cut the peice of Paneer in big cubes and fry into light golden brown.

Method:

1. Take a fry pan, add oil and heat it.
2. Add rest of the Jeera and once it starts crackling add the paste prepared in the above method.
3. Fry the paste untill it starts separating oil.
4. Add whipped cream and fry again.
5. Add salt, turmeric, dhaniya, and red chilly powder into the masala and fry again.
6. Now add the finally chopped Methi into the gravy and fry untill you feel the aroma.
7. Add little a water into the gravy as much required and check the salt.
8. Add fried paneer once the gravy starts boiling.
9. Add Jeera powder and Garam Masala Powder at the end mix it well.
10. Delicious Paneer Methi wala is ready to server hot with Chapati or Rice.

Mast Maggi - Kid's Special

Ingredients:

1. Maggie Noddles - 2 packet
2. Onion - 2 medium
3. Potato - 1
4. Cabbage - 50 gm (shredded)
5. Green Peas - 25gm
6. Carrot - 25 gm
7. Tomato - 1
8. Jeera - 1tspoon
9. Ccoriander - garnishing
10. Salt to taste
11. Oil - 1 tablespoon

Preparation:

Boil Maggi in 4 cups of water and drain the access water. Now add cold water and wash it again now drain the water again. Now add few drops of oil and mix it to make it non sticky.

Method:

1. Add oil to a pan and add jeera when oil is hot.
2. Now add finely chopped onion into the oil and little bit of salt.
3. Now add potato, carrot and green peas and cover it.
4. fry t for few min, once the potato is cooked add cabbage and fry it in high flame.
5. Now add tomato and fry again.
6. Add Maggi masala and mi it well.
7. Now add boiled Maggi mentioned in preparation steps and mix it well with help of 2 spatula.
8. Garnish it with coriander and serve it hot.

Payas (Kheer) - Bengoli Special

Ingredients:

1. Basmati Rice - 2tbspoon
2. Milk - 2 litre
3. Milk Maid - 1/2 cup
4. Khajur Gur (Date Jaggery) - 2 spoon crushed (Optional)
5. Sugar - 2 spoon (Optionl)
5. Dry Fruits

Method:

1. Reduce the milk to half, then add soaked rice into it.
2. Cook the rice in low flame and milk will be reduce.
3. Cook it untill it became thick and rice cooked properly.
4. Add jaggery or sugar and mix it properly
5. Add milkmaid and mix it.
6. Add dry fruits and Keep it in fridge.

Payas is ready server it cold.