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.

Sabudana Vada

Ingredients:

1. Sabudana - 250 gm
2. Boiled potato - 2 medium
3. Roasted Peanut - 50gm
4. Green Chilley - 2tspoon
5. Corriander - 2 tspoon
6. Salt to Taste
7. Roasted Jeera Powder - 1tspoon

Preparation:

Wash sabudana thoroughly 5-6 times, draining out the excess water. Soak it in little water for 2-3 hours or untill the water soaked completly.

Method:

1. Mix all the above ingredients and make small, flat and round vadas with moist hands from it.
2. Slide the rounds in the heated oil on medium flame. Deep fry the vadas until they turn crisp and light brown in color. 
3. Take out the vadas and drain their excess oil using tissue. 
4. Sabudana Vada is ready to eat.

Serve it hot with green chutney.

Paneer Ke Samose

Ingredients:

Cover:
1. Flour (Maida) - 250 gm
2. Baking Soda - 1 pinch
3. Salt to taste
4. Oil - 2 table spoon
5. Oil to fry
6. Onion Seed - 1 tspoon

Stuffing:

1. Grated Paneer - 100 gm
2. Grated Coconut (fresh) - 50gm
3. Salt to taste
4. Green Chilly
5. Corriander
6. Crushed Black Pepper to taste

Method:

1. Mix all the ingredients of Samosa and make a soft dough.
2. Mix all the ingredients of stuffing and keep it aside.
3. Make small rolls of dough and roll it into a 4"-5" diameter circle.
4. Cut it into two parts like semi-circle.
5. Now take one semi circle and fold it like a cone. Use water while doing so.
6. Place a spoon of Stuffing in the cone and seal the third side using a drop of water.
7. Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).

Samosa is ready serve it hot with green chutney.

Palak Kachori

Ingredients:

1. Palak - 250gm
2. Boiled Potato - 2 medium
3. Ajwain - 1tspoon
4. Onion - 1
5. Green Chilly - 2-3
6. Jeera Powder - 1tspoon
7. Besan - 1/2 cup
8. Wheat Flour - 1 cup
9. Salt to taste
10. Oil to fry

Preparation:

Finely chop the Palak, mash boiled potato. Finely chop onion, green chilly.

Method:

1. Mix all the ingedients together apart from salt.
2. Prepare a hard dough.
3. Now prepare small-small puri and deap fry it.
4. Serve the puri hot with reen Chutney.

Note:

Use the same ingredients and replace palak with Methi and prepare methi puri.

Veg Biryani

Ingredients:

1. Basmati Rice - 200 gm
2. Onion - 3 medium finely chopped
3. Beans - 25 gm cut into small pieces
4. Mutter - 25gm
5. Carrot - 25 gm cut into small pieces
6. Ginger Paste - 1tspoon
7. Garlic Paste - 1tspoon
8. Tomato - 2 big chopped finely
9. Garam Masala Khada - 2 Cardomom, 4 Clove, 1 cinamon stick, 1 bay leave
10. Jeera - 1 tspoon
11. Biryani Powder - 2 table spoon, red cilly powder - 1tspoon, corriander powder - 1tspoon, roasted jeera powder - 1/2 tspoon.
12. Corriander - garnishing
13. Butter
14. Oil
15. Salt to taste

Method:

1. Heat a pan, add oil then add jeera and all the ingridients mentioned in step 9.
2. Add onion once the oil is properly heat up.
3. Add salt and fry the onion untill golden brown.
4. Add all the vegetables in the fried onion and mix it well.
5. Add ginger and garlic paste once the vegetables are fried properly.
6. Now add chopped tomatoes, and all the powder masalas mentioned in step 11 and mix it well untill the oil starts seperate from masala.
7. Add soaked Rice into the masala and mix properly.
8. Add water accordingly to prepare the biryani.
9. Now add corriander & butter and pressure cook it.
10. Biryani is ready,server it hot with Raita.

Masala Chole

Ingredients:

1. Chole(Kabuli) - 250 gm
2. Onion - 3 medium
3. Garlic - 10 cloves
4. Ginger - 2 inch
5. Curd - 1 cup
6. Khada Garam Masala - 4 cardamom, 6 Cloves, 2 Badi elaichi, 1 inch Cinamon Stick, 1 Bay Leave, 6-8 Black Pepper, Jeera
7. Garam Masala Powder - 2 tspoon
8. Turmeric - 1 tspoon
9. Corriander Powder - 2 tspoon
10. Red  Chilly - 2 tspoon
11. Almonds- 4
12. Roasted Peanut - 10
13. Kaju - 5
14. Corriander - garnshing
15. Roasted Jeera Powder - 2 tspoon
16. Oil & Butter
17. Salt - To Taste
18. Kasturi Methy - garnishing

Preparation:

Partially boil the chole. Grind onion, ginger and garlic to a thick paste. Grind Almonds, Roasted Peanut & Kaju into paste.

Method:

1. Heat a pan, pour oil and add all the ingredients of step 6.
2. Add the paste mentioned in the preparation into the hot oil.
3. Fry the masala in low flame and add salt, mix it well.
4. Once the masala colour is changed to light brown and onion smell is gone.
5. Add all the powder masala of step 8, 9 & 10 with water and mix with masala and fry it.
6. Add the Almonds, Roasted Peanut & Kaju paste into the masala and fry it untill oil seperated.
7. Now add beaten curd into the masala and mix it in low flame.
8. Once theoil is seperated masala is ready.
9. Now mix the masala and chole and put it into pressure cooker.
10. After 5 wistle remove the pressure and put it into kadhai.
11. Now add garam masala powder, Kasturi Methi and corriander and give boil for 2 min add butter on the top.
12. Masala chole is ready to server with Nan or Rice.

Gajar Ka Halwa

Ingredients:

1. Gajar - 1Kg

2. Milk - 11/2 litre
3. Milk Maid - 1 Cup
4. Dry Fruits - 1 Cup Mix
5. Sugar - According to Taste
6. Khaya - 200gm
7. Ghee - 50 gms

Preparation:

Grate Gajar, chop dry fruits and reduce the milk to 1/4 th.

Method:

1. Heat a pan, pour ghee and add grated gajar and fry it untill water reduces (40min).

2. Add reduced milk and mix it for 30 min.

3. Now add milk maid and mix again.

4. Now check the sweet and add sugar accordingly.
5. Now when water is completly dry and gajar is cooked properly add the khoya and dry fruits and mix it properly.

 

Moong Dal Mangodi & Tamarind Chutney

Ingredients:

Mangodi:

1. Moong Dal (Dhuli) - 250gm

2. Rice - 1table spoon                                                                                                                                 

3. Ginger - 1 inch

4. Green Chilley - 2-3

5. Corriander - 2 table spoon(finely Chopped)

6. Salt - To Taste
7. Oil - to fry

Chutney:

1. Tamarind Pulp - 1 cup
2. Jaggery - 1 cup
3. Mustard seed - 1 teaspoon
4. Roasted Jeera Powder - 1 teaspoon
5. Red Chilley Flakes - 1 teaspoon
6. Sugar - To Taste

Preparations:

Soak dal & rice for 4 hrs, and dry it with the help of cloth. Soak jaggery in water.

Method:

Mangodi:

1. Grind soaked dal, rice and ginger.
2. Mix Salt, green chilly and Corriander in the paste and mix it properly.
3. Now heat pan and pour oil to deep fry the Mangodi.
4. Now pour the paste in heat oil in shape of mangodi and fry untill golden brown.

Chutney:

1. Heat a pan, pur 1 teaspoon of oil.
2. Add mustard when oil starts burning.
3. Pour the tamarind paste into the pan and also add the soaked jaggery.
4. Pour 1 cup of water and boil it untill the water reduces.
5. Add Roasted Jeera Powder and Red Chilley Flakes at the end when chutney is ready

 

Serve Hot Mangodi with Yummy Chutney.

Mango Ice Cream - Kids Special

Ingredients:

1. Badami Mango - 1 medium

2. Milk - 1 litre

3. Condensed Milk - 1/2 tin

4. Dry fruits - 1/2 cup (almonds, Cashew nut, Pista)

5. Cardamom - 4

Preparations:

Reduce the milk to 1/4th and keep it in cool place. Also make pulp of the mango. Chop the dry fruits.

Method:

1. Mix All the ingredients in a blender apart from the fry fruits and blend it for 5 min.

2. Pour the mixture in an air tight container and keep it in refrigerator for 4 hrs.

3. Take out the Mixture and blend it again in blender untill smooth paste.

4. Repeat step 2 & 3 for 4 times minimum for a soft and smooth icecream. Also add the dryfruits at last time of the blend.

Server for 3-4

Note to give the icecream butterscotch effect, caramalize the sugar and add dry fruits after frying them in butter and then mix them at the end.

Kachori & Aloo Curry

Ingredents:

Kachori:

• Maida - 250 gm
• Salt - Pinch
• Oil - To fry
• Onion Seed (Kalongi) - 1/2 ts spoon

Stuffing:

• Urad Dal: 100 gm
• Asafoetida: pinch
• Salt - To Taste
• Ginger - 1/2 inch
• Jeera - 1/2 teaspoon

Aloo Curry:

• Aloo - 4 medium,boiled
• Tomato - 2
• Green Chilly - 2
• Corriander for dressing
• Turmeric - 1/2 teaspoon
• Salt - To taste
• Mustard Seed - 1/2 teaspoon
• Amchur - 1/2 teaspoon
• Curry Leaves - 6 to 8

Preparation:

Soak dal for 6 hours and after that dry it with the help of cotton cloth. Grind dal with ginger into a fine thick paste.

Method:

Kachori:

1. Mix all the materials of Kachori Ingredients and prepare a soft dough.

2. Now for stuffing heat a pan put oil 4 ts spoon add jeera and Asafoetida.

3. Add the dal paste and fry it untill it gets dry add salt according to taste.  

 

Note dough also has salt so add salt accordingly. Now cool the stuffing. 

4. Divide the Dough into equal small balls  for kachori.

5. Fill the stuffing on the dough balls carefully so that it should not get broken when you will prepare poori to fry.

6. Heat the pan and pour Oil to fry the kachori. Prepare small shape of kachori and fry it untill golden brown when the oil is ready.

Aloo Curry:

1. Heat pan add oil, add mustard seed when oil is heated.

2. Add chopped green chilly and curry leaves after 1 min.

3. Add fine chopped tomatoes and salt to taste.

4. Cover it for some time on low fame.

5. Once the tomato is cooked add boled potatoes mix it properly fry it for sometime.

6. Add turmeric and water as much liquid you want in the curry.

7. Boil it for 5 min and add corriander along with Amchur powder and you aloo curry is ready to enjoy with Kachori.

Palak Paneer - Mom Special Desi Style

Ingredents:

1. Palak - 1 Bunch
2. Paneer - 150 gm
3. Onion - 1 Medium
4. Ginger - 1 Inch
5. Garlic - 6-8 cloves
6. Tomato - 4
7. Whole Garam Masala - 4cloves, 4 cardamom, 1 inch Cinamon, 1 Bay Leaves, 1 tspoon Cumim Seed.
8. Turmeric Powder - 1/2 ts spoon
9. Coriander Powder - 1 tb spoon
10. Red Chily Powder - 1 ts spoon
11. Garam Masala Powder - 1 Table Spoon
12. Oil -
13. Salt - To Taste

Preparation:

Grind onion, garlic and ginger into a thick paste and keep aside. Prepare a paste of palak in grinder (Raw Palak) and keep aside. Also grate all tomatoes. Fry the paneer upto golden brown ad keep in a plate and dry the access oil.

Method:

1. Heat a pan, pour oil add all the whole garam masala mentioned in point 7 of ingredents.
 2. Add the onion, garlic and ginger paste once the whole garam masala colour changesto brown with nice smell.
3. Add Salt according to and mix it untill the raw smell of the onion disappear.
4. Once the masala changes the colour add the grated tomato into the fried masala and cover it after mixing.
5. Fry the masala again the access water reduces.
6. Mix all the dry masalas mentioned in point 8,9 , 10 in ingredents with water and add it to the fried masala.
7. MIx the masala untill oil seperated.
8. Add Palak paste into the fried masala and cover it after mixing.
9. Remove the cover after 5 min and mix it again. You can see the colour change of the palak and also the perfect smell.
10. Now add paneer and let it for 5 min untill the paneer get soften.
11. Add garam masala powder and 1 inch butter cube. Mix it well. Delicious Palak Paneer is ready to Server.

Server For 2-3 people.

Server it Hot with Chapati or White Rice.