Tuesday, February 3, 2009

PRAWAN & FISH

1. Shaahi jhinga masaledaar
2. fish (rohu) fry
3. jhor waali machhli (rohu generally)
4. prawn biryani
5. fish head biryaani



Shaahi Jhinga (Prawn) Masaledaar

Prawn - 500 gm (outer covering removed)
Oil
Mustard seeds - 1/2 tsp
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried red chilly- 2
Garam masala:
Cloves- 4
Chhotee ilaayachi – 2
Daalchini (cinnamon) – 1-inch thin strip
Tomato - 1 medium size (chopped or pureed)
Ginger Garlic paste – 1-heaped tbsp
Grated coconut - 1 tbsp
Cashewnut - 10
Special Paste:
Mustard seed - 1 tbsp
Posta daana (poppy seeds) - 1 tbsp
Cashewnut – 15
Almond - 10
Powdered masala:
Haldi powder- 2tsp
Jeera powder- 2 tsp
Dhania powder- 2 tsp
Red Chilly powder- 2tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Salt – to taste
sugar - 1 tsp.
dhania patta - 1 bunch ( chopped finely)
Desi ghee- 1 tbsp
warm water - 1/2 cup.

1. Clean the prawn well, cut a small slit sideways and marinade it in half of the powdered masala (except garam masala and tandoori masaala) and salt for 2 hours.
2. Heat oil in the non stick frying pan, fry the cashewnut till light brown, then drain off oil, transfer cashewnut to a dry vessel.
3. Drain off the excess water from the marinated prawn, and fry the prawn for 5 minutes. Transfer prawns in a dry vessel.
4. Into the hot oil, put Jeera, mustard seeds, Tejpatta, dried red chilly and garam masala. When the jeera begins to splutter, add onion... fry for 2 minutes, then add ginger garlic paste, and all the remaining powdered masalas and sauté for 3 minutes. Add the tomato, special paste, coconut, and sugar, salt and sauté everything for 5 minutes on slow flame.
5. Add the fried prawns and water. Cook on slow flame covered for 3 minutes. Garnish with fried cashewnut and some dhania patta. Serve warm with rice or garma garam chapaatis.



1. Machhli (Fish) Fry And Jhor Waali Machhli (Fish)


Fish pieces – 10 (750 gm.)
Oil (preferably mustard oil ) – 1 cup
Garlic paste – 2 tbsp
Haldi powder – 2 tsp
Red chilly powder – 2 tsp
Mustard – 4 tbsp (made into a paste)
Dhania patta – a bunch (finely chopped)
Tomato – 1 medium (chopped or pureed)
Salt – to taste
Water (boiling) – 600 ml.

1. Cut the fish and wash it thoroughly in a degchi full of water 4-5 times...not running water!
Put 1 tsp each of haldi powder, red chilly powder, 1 tbsp garlic paste and salt to the fish...marinade for 15 minutes. In a karaahi put enough oil for deep frying the fish....fry the fish on medium flame.
Meanwhile…make a paste of mustard using water, also boil water on the other flame.
When the fish has been fried, not red…but pinkish - yellow….then take the fish out of karaahi. .. drain out the oil. ( the fish can be consumed at this point as “fried fish” …it tastes fairly good ) ….
Put around 5 tbsp of oil (use the leftover oil from frying) in the karaahi…when oil is hot, put mustard paste, and rest of the masala to it along with a little water. Sauté on medium heat for 4 minutes. Put salt, tomato, dhania patta to it. Sauté for 5 minute, and then add the boiling water. When the jhor (gravy) begins to boil…put machhli pieces to it and boil for 3 min. Put off the flame.
Garnish with some more dhania patta. Serve with steaming rice.












Jhinga (Prawn) Biryaani

Prawn – 400 gm (outer covering removed)
Potato – 1 medium ( peeled and cut into 1 inch cubes)
Mustard oil – 1 cup
Tejpatta (bay leaves) – 2
Jeera – ½ tsp
Dried Red chilly – 2 (broken into halves)
Garam masala (whole)
Cloves- 4
Chhotee ilaayachi – 2
Bari ilaayachi – 1
Daalchini (cinnamon ) – 1 inch thin strip
Powdered masala
Red chilly powder – 1 tsp
Haldi powder – 1 tsp
Jeera powder – 1 tsp
Mustard paste – 2 tbsp.
Paalak ( spinach) – 100 gm ( cleaned and chopped finely)
Yellow pumpkin – 10 square pieces of 1 inch each (optional)
Basmati rice –2 cups ( washed and dried)
Desi ghee – 2tbsp
Salt
Sugar – 1 tsp
water – 4 cups

Wash the prawn well and wipe off the moisture from it using a towel. Apply ½ tsp haldi and salt to it. Then deep fry this prawn. Keep it aside.
Heat the leftover oil in the pressure cooker, put tejpatta, whole garam masala, dried red chilly and jeera. As jeera begins to splutter, add the potato cubes to it. Fry for 3 minutes, then add rice to it. Sauté the rice for 3 minutes then add yellow pumpkin pieces and spinach. Add ginger paste, mustard paste, sugar, salt, and leftover powder masalas. Also add the fried prawn, put water. Close the pressure cooker. Bring to full pressure on high flame. Reduce heat and cook for 4 minutes.
Let the pressure cooker cool down naturally, and then open it. Pour desi ghee evenly over the biryaani before serving it.

Fish head Biryaani Note : The same recipe can be used to make Fish Head Biryaani. The prawn in the above recipe is to be replaced by 2 fish heads (preferably rohu fish) and the fried fish head should be mashed and cracked to smaller pieces when adding it to rice in the pressure cooker.

CHICKEN/MUTTON

1. mutton stew (cooked with khara masalas)
2. karaahi chicken
3. mutton masala
4. mutton kaleji fry
5. tamaatar gosht
6. mutton biryaani
7. keema matar
8. chicken chops
9. mutton goli


1. mutton stu (cooked with khara ( unpowdered )masalas)

Mutton stu is an old way of cooking mutton. Its a fairly easy way of cooking mutton except the longer than usual time required for cooking. The speciality of this recipe is that all masalas used to prepare this dish are in their unpowdered form, except haldi. In olden times mutton was cooked this way to bring about the full taste of masalas to it. The cookware used were clay pots. In nearer times it got cooked on wooden flame in a brass degchi, covering the outer side of the degchi with mud paste. These methods are not practical in modern cooking but the situation can be simulated by cooking on non stick cookware, using unpowdered masalas. Water is not put in the cooking, the water provided by cooking of onion with mutton is sufficient to cook fresh meat over very slow flame.

Mutton - 500 gm ( medium size pieces)
oil – 1 cup
Jeera – 2 tsp
Tejpatta (Bay leaves) – 2
Dried red chilly- 4
Black pepper - 10 ( slightly crushed)
Dhania - 1tbsp ( slightly crushed)
Garam masala:
Cloves- 4
Bari ilaayachi – 1 ( open and expose the seed within)
Chhotee ilaayachi – 4 ( open and expose the seed within)
Daalchini (cinnamon ) – 1 inch thin strip
Jaiphal - 1/4 of the whole nut
Onion – 2 big size
Ginger flakes - 10 ( crushed)
Garlic – 1 inch ( crushed)
raw papaya - 1 inch piece ( optional: for quick tendering of mutton)
Haldi powder- 1 tsp
Salt – to taste
Desi ghee- 1 tbsp

Wash the mutton thoroughly. Heat oil in a non stick karaahi, put jeera, tejpatta, and dried red chilly.
When the jeera begins to splutter, add garam masala, onion and sauté for sometime over medium flame for 2 minutes.
Add ginger, garlic,black pepper, papaya, dhania, haldi powder, mutton, salt and sauté everything for 2 minutes. Put the flame to minimum.
Put 1 tbsp desi ghee and cover the lid of the vessel. Open the vessel after every 10 minutes, saute and cover again. After 30 minutes, start testing whether or not the mutton is cooked. it usually takes 45 minutes to 1 hour to cook mutton this way. but the wait is worth it ! (if mutton is not fresh then it takes longer, so add some boiling water and cook on medium flame for faster result for such mutton).
Add 1tbsp desi ghee when mutton is cooked. Serve warm with pulaao or garma garam pooris.






2. Jhor wala mutton

mutton pieces- 500 gm
Oil – 3/4 cup
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried red chilly- 2
Garam masala:
Cloves- 4
Bari ilaayachi – 1
Chhotee ilaayachi – 2
Daalchini (cinnamon ) – 1 inch thin strip
Onion – 2 medium size
Ginger Garlic paste – 1 heaped tbsp
chopped dhania patta. - 1 tbsp.
poppy seeds paste- 1 tbsp.
Powdered masala:
Haldi powder- 1 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Salt – to taste
raw papaya - 1 inch piece ( optional: for quick tendering of mutton)
Boiling Water – 750 ml
Desi ghee- 1 tbsp

Wash the mutton thoroughly. Heat oil in a pressure cooker, put jeera, tejpatta, and dried red chilly.
When the jeera begins to splutter, add garam masala, onion and sauté for sometime over medium flame for 2 minutes. Add ginger garlic paste and sauté everything for 2 minutes. Add powdered masalas ( except garam masala powder), mutton, salt. Saute for 3 minutes.
Cover the pressure cooker lightly with a lid, and let the mutton cook for 5 minutes on medium flame. Open the vessel, saute and put boiling water, garam masala powder, papaya, poppy seeds paste plus 1tbsp desi ghee. Cover the pressure cooker with its lid. Allow to pressure cook 12 minutes after the first whistle on medium flame.
Let the pressure cooker cool on its own and then open it. Garnish with chopped dhania patta. Serve warm with pulaao.




3. Mutton Kaleji (Liver) Fry
mutton liver pieces- 500 gm
Oil – 8 tbsp
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried red chilly- 2
Garam masala:
Cloves- 4
Bari ilaayachi – 1
Chhotee ilaayachi – 2
Daalchini (cinnamon ) – 1 inch thin strip
Onion – 2 medium size
Ginger Garlic paste – 1 heaped tbsp
chopped dhania patta. - 1 tbsp.
Tomato - 1 medium ( chopped)
Powdered masala:
Haldi powder- 1/2 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1/2 tsp
Tandoori masala powder – 1 tsp (optional)
Salt – to taste
Desi ghee- 1 tbsp

Wash the mutton liver thoroughly. Heat oil in a non stick karaahi, put jeera, tejpatta, and dried red chilly.
When the jeera begins to splutter, add garam masala, onion and sauté for sometime over medium flame for 2 minutes. Add ginger garlic paste and sauté everything for 2 minutes. Add powdered masalas ( except garam masala powder), mutton liver, salt and tomato, saute for 3 minutes.
Cover the karaahi with a lid, and let the mutton liver cook for 5 minutes on slow flame. Open the vessel, saute and put garam masala powder. Cover the lid. Allow to cook for 5 minutes on slow flame. Garnish with chopped dhania patta.
Serve warm with garma garam pooris/ parathas/roti











4. Tamaatar Gosht

This mutton preparation is very easy to cook. It consumes minimum or no oil, gets cooked fast yet tastes very good !

mutton pieces- 500 gm
Oil - 2 tbsp ( or not required at all )
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried red chilly- 2
Garam masala:
Cloves- 4
Bari ilaayachi – 1
Chhotee ilaayachi – 2
Daalchini (cinnamon ) – 1 inch thin strip
Onion – 2 medium size
Ginger - 1 inch ( chopped )
Garlic paste – 1 tbsp
green chilly - 2 (chopped)
Pepper - 10
Powdered masala:
Haldi powder- 1/2 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1/2 tsp
Tomato - 2 medium ( chopped)
chopped dhania patta. - 1 tbsp.
water - 400 ml
Salt – to taste


Put water in the pressure cooker. Add mutton, onion, ginger, garlic, green chilly, pepper, powdered masalas, tomato, salt and 1 tbsp oil. Pressure cook for 12 minutes after the first whistle on medium flame. Let the pressure cooker cool on its own.
Heat 1tbsp oil ( or more if you desire) in a karaahi. Put jeera, dried red chilly and garam masala. When jeera starts to splutter, add the whole content of the pressure cooker to the karaahi. Saute for 3 minutes on high flame. Cook for some more time till most of the water of mutton dish gets evaporated, or till you reach the desired consistency of water in the dish. Put off the flame.
Garnish with chopped dhania patta. Serve with rice or chapaatis.






5. Mughlai Mutton Biryaani

Oil – 3/4 cup
Kesar - 1 large pinch dissolved in 2 tbsp warm milk
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried red chilly- 2
Onion – 4 medium size (Biryaan onion: very thin long slices of onion )
Haldi powder- 1 tsp
daalchini (1 inch), and chhoti elaichi (2)
raw papaya - 1 inch piece ( optional: for quick tendering of mutton)
Boiling Water – 1 cup
For marinade :
mutton pieces- 500 gm
Curd – 1 cup
Paste of: Green chilly ( 4), Ginger – (1 inch ), Garlic – 12
chopped dhania patta. - 1 tbsp.
Jeera powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp
Biryani masala powder – 1 tsp (optional)
Jaayphal – ¼ (crushed)
Cloves- 4
Bari ilaayachi – 1
Chhotee ilaayachi – 2
Daalchini (cinnamon ) – 1 inch thin strip
Salt – to taste
For garnishing:
Lemon juice – 1 tbsp
chopped dhania patta. - 1 tbsp.
Chopped Ginger- garlic – 1 tbsp
Chopped green chilly – 1 tsp.

Mix all the ingredients shown for marinade and keep in refrigerator for 2-3 hrs or overnight.
Put enough oil in the pressure cooker for deep frying of onion. Deep fry it till golden brown. Drain out the onion from oil. Drain out the onion from oil. Divide into 2 parts.
Heat the oil in pressure cooker, put jeera, tejpatta, and dried red chilly in it. When jeera begins to splutter, add the marinated mutton in the pressure cooker. Crumble one part of fried onion and add to the mutton in pressure cooker. Put haldi powder and raw papaya. Sauté for 1 minute. Put 1 cup water and close pressure cooker. Cook on high till the first whistle and then reduce flame to slow and cook further for 18 minutes. Let the pressure cooker cool on its own, then open it. Evaporate the excess water from mutton.
Cook basmati rice with daalchini (1 inch), and chhoti elaichi (2). When the rice is almost done, then put off the flame. Rice should not be cooked fully at this stage. Drain off water from rice by putting in a colander.
In a big degchi, put half of the cooked mutton. Over it put half of the rice, another layer of mutton and then the leftover rice. Garnish: spread lemon juice, add chopped ginger, garlic, green chilly, leftover fried onion, and make 3 –4 lines of kesar over the rice. Put a tight fitting lid to the degchi, seal the lid with aata dough and cook on very slow flame for 5 minutes.
On the serving table, open the lid of degchi. Turn over rice and mutton to mix well. This must be done before the people who are to consume the biryaani ! Serve with raita.






6. Keema Matar


Minced goat meat – 500 gm. ( for the NRIs who don’t get goat’s meat easily :
Grind the Boneless chicken with oil, water and haldi. Then use the same process as for goat’s meat keema.)
Matar ( green peas) – 200 gm.
Oil
Salt – to taste
For keema:
Jeera – ½ tsp
Dried red chilly- 2 ( chopped finely)
Onion – 2 medium size (chopped finely)
Ginger Garlic paste – 1 heaped tbsp
Dhania patta – 1 bunch ( chopped )
Powdered masala:
Haldi powder- 1tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Water – 1litre
For matar :
Jeera – ¼ tsp
Haldi powder- ½ tsp
Red Chilly powder- ½ tsp

In a pressure cooker, heat oil. Put jeera, tejpatta, dried red chilly in it. When jeera begins to splutter, add onion to it and fry it till golden brown. Add ginger garlic paste. Sauté for 2 minutes. Add all the powdered masalas and tomato and sauté for 5 minutes, till masala starts to leave oil. Add keema to it and sauté for 5 minutes. Add salt. Pressure cook on high till the cooker whistles. Then reduce flame and cook for 18 minutes. Let the pressure cooker cool on its own.
Put oil in a karaahi. Add jeera, when jeera begins to splutter, add matar. Saute for 2 minutes, then add the haldi powder, red chilly powder, and salt. Cover the karaahi. Let the matar cook on slow flame for 7 minutes. Put off the flame.
Open the naturally cooled pressure cooker, add the fried matar, close the cooker again and cook for 1 minute. Put off the flame. Garnish with chopped dhania patta. Serve with steaming rice or chapaatis.






7. Chicken Chops.
Oil - for deep frying chops
Chicken leg pieces – 4
Ginger paste – 1tbsp.
For chop mixture:
Ginger – ½ inch (chopped)
Besan – 4 tbsp
Methi leaves – 2 tbsp (chopped)
Dhania patta - 2 tbsp (chopped)
Ginger – 1 inch (chopped)
Garlic flakes – 10 (chopped)
Green chilly – 3 (chopped)
Powdered masala:
Haldi powder- ½ tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp
Khaane wala soda ( sodium bicarbonate) – 1 pinch
Salt

Boil chicken leg pieces with 1 tbsp ginger and salt. Separate chicken meat from bone. Mash it with you hands.
Mix all the ingredients for making chop, with the chicken. Make flat round /oval shape.
Heat oil in a frying pan and deep fry the chops till golden red and crispy. Serve with onion rings, lemon pieces and tomato sauce.




8. Mutton Goli.


Minced goat meat – 500 gm.
Egg – 2
Butter – 2tbsp
Ingredients for grinding with mutton:
Ginger – ½ inch
Dhania patta - 1 bunch
Ginger – 1 inch
Garlic flakes – 10
Green chilly – 3
Chhoti Elaichi – 2
Haldi powder- ½ tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp

Grind the above written ingredients with keema (minced mutton). In a marinating dish, transfer the above ground material. Add egg, and butter. Marinate for 2 hours.
Make round balls of keema. Heat oil in a frying pan and deep fry the keema goli till golden red.. Serve with onion rings, lemon pieces and tomato sauce.









9.Chicken Roast
Chicken – 500 gm ( boneless)
Oil – 1 cup ( whole of it will not be used)
Garlic flakes – 10 ( crushed)
Ginger – 1 inch ( crushed)
Onion – thin slices ( biryaan)
Dried Red chilly – 2
Sugar – 1 tsp
Water
Tejpatta – 2


Put a little oil to the chicken and lightly roast it on flame.
Making sugar caramel syrup: put 2 tbsp water and 1 tsp sugar in a ladle and heat the mixture till it turns brown. Put off the flame.
Put enough oil in the karaahi for deep frying of onion. Deep fry it till golden brown. Drain out the onion from oil. Take out excess oil from karaahi, leaving 8 tbsp in it. Reheat oil, put chicken pieces along with ginger, garlic, salt, dried red chilly, and tejpatta in it. Crush the fried onion in it, add 2 cups of water and let the chicken cook for 7 minutes within covered karaahi on slow flame.
Now add potato cubes to the chicken. Cover the karaahi and let chicken cook for 10 minutes on slow flame, or till it gets tender. Dry the remaining water in karaahi. Add caramel syrup, sauté and put off the flame.
Serve with chapaatis and raita.





10. Chicken Kabab


Boneless chicken – 500 gm ( cut into 3/4 inch cubes)
Curd – 50 gm. ( without water)
Onion paste – 1 tbsp.
Fried onion paste – 2 tbsp.
Garam masala powder – 2 tsp
Coconut paste – 2 tsp
chaat masala – 1 tbsp.
Red chilly powder – 2 tsp
Oil
Salt

Mix all the above except salt and oil and marinade for 3-4 hrs
Mix salt and oil, put on seekh ( skewers) and grill it till turns golden red.
Sprinkle some chaat masala. Serve with onion rings, lemon pieces, and sauce.


11. Karaahi Chicken


Chicken pieces- 500 gm. ( boneless preferably)
Oil – 3/4 cup
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried red chilly- 2
Garam masala:
Cloves- 4
Bari ilaayachi – 1
Chhotee ilaayachi – 2
Daalchini (cinnamon ) – 1 inch thin strip
Onion – 2 medium size
Ginger Garlic paste – 1 heaped tbsp
chopped dhania patta. - 1 tbsp.
Powdered masala:
Haldi powder- 1 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Salt – to taste
Water – 1litre
Desi ghee- 1 tbsp

Wash the chicken thoroughly. Heat oil in a non stick karaahi, put jeera, tejpatta, and dried red chilly.
When the jeera begins to splutter, add garam masala, onion and sauté for sometime over medium flame for 2 minutes.
Add ginger garlic paste, powdered masalas, chicken, salt and sauté everything for 2 minutes. Put the flame to minimum.
Put 1 tbsp desi ghee and cover the lid of the vessel. Open the vessel after every 10 minutes, saute and cover again. After 30 minutes, start testing whether or not the mutton is cooked. It usually takes 30- 45 minutes to cook chicken this way as we are not putting water. It is cooking in its own steam and the water provided by cooking onion with it. Garnish with chopped dhania patta.
Add 1tbsp desi ghee when chicken is cooked. Serve warm with pulaao or garma garam pooris/ parathas/roti

EGG PREPARATIONS

Egg
1.anda curry
2.omlette curry

Anda (Egg) Curry

egg – 4 ( boiled and peeled)
potato – 2 ( boiled, peeled and cut into half)
oil
tadka ingredients:
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried red chilly- 2
Whole Garam masala:
Cloves- 4
Bari ilaayachi – 1
Chhotee ilaayachi – 2
Daalchini (cinnamon ) – 1 inch thin strip
Onion – 2 medium size ( thinly chopped lengthwise)
Ginger Garlic paste – 1 heaped tbsp
Powdered masala:
Haldi powder- ½ tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Salt – to taste
Desi ghee- 1 tbsp
Water
Dhania patta – 1 bunch ( chopped )


make a small shallow cross at the tip of the egg using a knife.
Heat oil in the karaahi. When oil is hot, put egg to it and fry for 5 minutes on medium heat or till the egg starts to turn reddish. Drain off the eggs from oil.Now add the potatoes, deep fry it till reddish. Put off the flame when done.
Heat rest of the oil, put tadka ingredients and whole garam masala to it. When the jeera begins to splutter, add onion and sauté for sometime over medium flame till onion gets transparent and pinkish. Then add ginger garlic paste and sauté for 2 minutes. Then add all the powdered masalas and salt. Sauté everything for 2 minutes.Cover the vessel for 2 minutes and cook on medium flame.
Uncover the lid, add the fried egg , potatoes, desi ghee and ½ liter boiling water. Pressure-cook the subzi for 1 minute after the first whistle.
Open the pressure cooker when it is self cooled. Garnish with dhania patta and serve with hot pooris or steaming rice.



2. omelet curry
egg – 4
Oil
Milk – ½ cup
Dhania patta – a bunch (finely chopped)
Green chilly – 3 (finely chopped)
Tadka ingredients:
Jeera – ½ tsp
Dried Red chilly – 1
Mustard seeds – 1 tsp.
Whole Garam masala:
Cloves- 4
Bari ilaayachi – 1
Chhotee ilaayachi – 2
Daalchini (cinnamon ) – 1 inch thin strip
Ginger Garlic paste – 1 tbsp
Mustard paste – 2 tbsp
Haldi powder- ½ tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Tomato – 1 medium ( chopped or pureed)
Desi ghee – 1 tsp
Malai ( fresh cream) – 1 tbsp.
Salt – to taste
Water ( boiling) – 2 cups

1. Beat the eggs with salt, milk, half of dhania patta and green chilly. Heat oil in frying pan. When the oil is hot, make omelettes with the beaten egg. Put off the flame. Cut the omelettes into 1 inch squares.
2. Heat the oil, and put tadka ingredients. When the jeera begins to splutter, add whole garam masala. After a minute, add, ginger garlic paste, mustard paste, and all the powdered masalas and sauté for 2 minutes. Add the tomato and sauté everything for 2 minutes. Now add the egg squares. Put desi ghee and boiled water to the subzi. Bring it to boil. Put off the flame. Add malaai and stir.
3. Garnish with some dhania patta. Serve warm with rice or garma garam pooris.

SWEETS

Sweets
1. Suji Ka Halwa
2. Besan Ka Halwa
3. Aatta Ka Halwa
4. Gajar Ka Halwa
5. Lauki Ka Halwa
6. Halka (light) Pua
7. Maal-Pua
8. Naariyal (Coconut) Ka Pittha In Milk Syrup
9. Khajur
10. Thekua
11. Shaahi Tukra
12. Chaawal (Rice) ki kheer


1. Suji Ka Halwa


Suji (Semolina) – 1 cup
Ghee – ½ cup
Sugar – ¾ cup
Hot Milk – 1 cup
Chopped dry fruits:
Cashew Nut – 10
Raisin – 10
Almond - 5
Heat ghee in a heavy bottom pan. After a minute, put suji and sauté so that the ghee covers the suji completely. On medium flame keep sautéing till suji starts to turn golden brown.
Put sugar and sauté for a minute. Add the milk and stir vigorously to avoid any lumps. Keep stirring the mixture on a medium flame until you get a consistency like Halwa.
Put off the fire and immediately pour the mixture to a plate previously greased with ghee.
Cut the halwa into squares and let it cool. Garnish with chopped dry fruits.


2.Besan Ka Halwa

Besan ( Bengal gram flour) – 1 cup
Ghee – ½ cup
Sugar – ¾ cup
Hot Milk – 1 cup
Chopped dry fruits: (optional)
Cashew Nut – 10
Raisin – 10
Almond - 5
1. Heat ghee in a heavy bottom pan. After a minute, put besan and sauté so that the ghee covers the besan completely. On medium flame keep sautéing till besan starts to turn golden brown.
2. Put sugar and sauté for a minute. Add the milk and stir vigorously to avoid any lumps. Keep stirring the mixture on a medium flame until you get a consistency like Halwa.
3. Put off the fire and immediately pour the mixture to a plate previously greased with ghee.
4. Cut the halwa into squares and let it cool. Garnish with chopped dry fruits.


3.Aatta Ka Halwa


Aatta ( wheat flour) – 1 cup
Ghee – ½ cup
Sugar – ¾ cup
Hot Water – 1 cup
Chopped dry fruits: (optional)
Cashew Nut – 10
Raisin – 10
Almond - 5
1. Heat ghee in a heavy bottom pan. After a minute, put aatta and sauté so that the ghee covers the aatta completely. On medium flame keep sautéing till aatta starts to turn golden brown.
2. Put sugar and sauté for a minute. Add the water and stir vigorously to avoid any lumps. Keep stirring the mixture on a medium flame until you get a consistency like Halwa.
3. Put off the fire and immediately pour the mixture to a plate previously greased with ghee.
4. Cut the halwa into squares and let it cool. Garnish with chopped dry fruits.

4. Gaajar (carrot) Ka Halwa
Carrot – 500 gm. (grated)
Milk – 1 liter
Khoa – 1 cup
Ghee – 4 tbsp
Sugar – 1 cup
Chopped dry fruits: (optional)
Cashew Nut – 10
Raisin – 10
Almond – 5

1. Boil the milk in a pressure cooker; let the milk evaporate to half its original quantity. Put the grated carrots, close the cooker and cook on high flame till it gives out the first whistle.
2. Cook on medium flame for 5 minutes. Upon cooling of the cooker, open it. Put it on medium flame again, add sugar, stir frequently and let the liquid dry up. Add khoa, ghee and stir till ghee starts to show on sides of pan. Garnish with chopped dry fruits and serve hot.
Alternatively:

Pressure-cook 500 gm carrot with half liter milk for 5 minutes after the first whistle. Open cooker, add condensed milk (150 gm), add ghee and stir till ghee starts to show on sides of pan. Garnish with chopped dry fruits and serve hot.



5. Lauki (Doodhi) Ka Halwa

Lauki – 500 gm. (grate it and squeeze off the water )
Milk – 1 liter
Khoa – 1 cup
Ghee – 4 tbsp
Sugar – 1 cup
Chopped dry fruits: (optional)
Cashew Nut – 10
Raisin – 10
Pistachio – 5

1. Boil the milk in a pressure cooker; let the milk evaporate to half its original quantity. Put the lauki, close the cooker and cook on high flame till it gives out the first whistle.
2. Cook on medium flame for 5 minutes. Upon cooling of the cooker, open it. Put it on medium flame again, add sugar, stir frequently and let the liquid dry up. Add khoa, ghee and stir till ghee starts to show on sides of pan. Garnish with chopped dry fruits and serve hot.

Alternatively:
Pressure-cook 500 gm lauki with half liter milk for 5 minutes after the first whistle. Open cooker, add condensed milk (150 gm), add ghee and stir till ghee starts to show on sides of pan. Garnish with chopped dry fruits and serve hot.



6. Halka (light) Pua
Aatta (whole wheat flour) – 2 cups
Sugar – 1 cup
Ghee – 1 cup
Milk – 3cups
Grated Coconut – 2 tbsp
Cashew Nut – 10 (chopped)
Raisin – (15)

Mix all the above (but only 2 tbsp of ghee) into a smooth batter. Heat the rest of ghee for deep frying the pua. Put around ¼ cup of batter in form of a round pancake into the hot ghee. Deep fry the pua till golden red, strain oil and repeat the same with rest of batter. Serve pua hot.






7. Maal-Pua
For Maal Pua batter:
Maida – 2 cups
Milk – 3cups
Banana – 2 (mashed fully)
Grated Coconut – 2 tbsp
Cashew Nut – 10 (chopped)
Raisin – (15)
Suji (semolina) – 1 tbsp
Sugar – 2 cup
Water – 3 cups
Green cardamom – 4 (peeled and mashed)
Ghee – 1 cup

1. Mix all the ingredients for maal pua batter into a smooth batter. Make the sugar syrup by boiling sugar, water, and green cardamom for 5 minutes over medium flame after the sugar has dissolved in water completely.
2. Heat ghee for deep-frying the pua. Put around ¼ cup of batter in form of a thin round pancake (4-5 inches in diameter) into the hot ghee. Deep fry the pua till golden red, strain oil and repeat the same with rest of batter. Keep the fried pua in a plate.
3. Before serving, boil the sugar syrup again, and dip the fried pua I it to soak pua in syrup completely for a minute. The pua now becomes Maal Pua. Strain from the syrup and serve hot.



8. Naariyal (Coconut) ka Pittha In Milk Syrup

Rice flour – 2 cups
Hot water
Coconut (grated) – ½ cup
Sugar – 2 cup
Ghee – 2 tbsp
Milk – 1 liter

1. Make a dough of rice flour using hot ( as hot as you can tolerate) water. In a karaahi, heat ghee and put the coconut to it. Sauté for 2 minutes, and then add 2 tbsp of sugar. Keep stirring till the coconut gets covered with sugar and starts to turn golden. Put off the flame. Cool the coconut.
2. Make small lumps of rice dough of 2 cm. diameter, and make a bowl of it using your hand, fill 1 little coconut and close the bowl from all sides. Then roll the pittha into a long, cylindrical shape. Repeat the procedure for all the pittha with rest of dough.
3. Boil half liter of water. To the boiling water on high flame, add the above made pittha. Cook for 7 minutes on medium flame. Strain water and keep the pittha aside.
4. Boil milk in a thick pan with rest of sugar till milk becomes half its original quantity on medium flame. Add the boiled pittha to it. Cook on medium flame for 5 minutes. Put off the flame. Refrigerate and serve chilled.


9. Khajoor


Maida – 500 gm
Coconut – 2 tbsp (chopped)
Water – 1.5 cups
Sugar – 300 gm
Green Cardamom – 4 ( peeled and mashed)
Ghee (or vegetable oil)
Saancha: (A Saancha is basically an embroidered surface of wood like the ones used for making block prints. This is used to give an embroidered look to the surface of khajoor when it gets pressed against it).

1. Make the sugar syrup by boiling sugar, water, and green cardamom for 5 minutes over medium flame
2. Mix 4 tbsp ghee, sugar syrup prepared above and coconut to maida and make dough of it. Use only as much sugar syrup as required to make dough like the one for making chapaatis.
3. Take a lump of dough (the size as that for making chapaatis), press it flat on your palm like a peda then press it against a saancha for making khajoor. After the khajoor has aquired the imprint from the saancha, it is deep fried in ghee till reddish brown. Ghee is strained and khajoor kept aside. Serve when completely cooled.

10. Thekua

Aatta (whole wheat flour) – 500 gm
Coconut – 2 tbsp (chopped)
Water – 1.5 cups
Jaggery (Gur) – 300 gm
Green Cardamom – 4 ( peeled and mashed)
Ghee (or vegetable oil)
Saancha: (A Saancha is basically an embroidered surface of wood like the ones used for making block prints. This is used to give an embroidered look to the surface of khajoor when it gets pressed against it).

Mix jaggery, water, and green cardamom into a watery solution.
Mix 4 tbsp ghee, jaggery syrup prepared above and coconut to aatta and make dough of it same as that for making chapaatis. Use only as much jaggery syrup as required to make dough like the one for making chapaatis
Take a lump of dough (the size as that for making chapaatis), press it flat on your palm like a peda then press it against a saancha for making khajoor. After the khajoor has aquired the imprint from the saancha, it is deep fried in ghee till reddish brown. Ghee is strained and khajoor kept aside. Serve when completely cooled.


11. Shaahi Tukra

Bread – 4 pieces
Oil for deep frying
Sugar – 2 cups
Water – 3 cups
Dry Fruits for garnishing:
Cashew Nut – 5 (chopped)
Raisin – 10
Almond – 4 (chopped)


Cut each of the 4 breads into 4 pieces.
Deep-fry the bread pieces till red and crispy. Drain from oil and place on tissue paper.
Make sugar syrup by boiling sugar, water, and green cardamom for 7 minutes.
Dip the fried bread pieces in sugar syrup for a minute, drain lightly from the syrup and place in a serving plate. Garnish with dry fruits and serve hot.


13. Chaawal (rice) ki kheer

Basmati rice – ½ cup (washed and kept in a dry vessel)
Milk – 1 liter
Sugar – 1 cup
Chopped dry fruits: (optional)
Cashew Nut – 10
Raisin – 10
Almond – 5
Rose syrup – 1tsp (optional)

Boil the milk with in a thick-bottomed deep vessel; let the milk evaporate to ¾ of its original quantity. Add rice, cook on medium flame till the rice softens, but do not allow the rice to break by overcooking. Now add sugar, stir frequently and let the liquid dry up. Keep it on flame till you get the desired consistency of milk. Add the dry fruits. Put off the flame. Add the rose syrup, stir. Serve hot with dal-poori or serve cold as a dessert.

SAAG

ü Saag:
1. Paalak Ka Saag
2. Sarson Ka Saag
3. Chane Ka Saag
4. Laal Saag


1. Paalak Ka Saag


Paalak ( spinach ) – 500 gm ( chopped)
Oil – 2tbsp
Garlic flakes – 8 ( chopped)
Ginger – ¼ inch ( chopped)
Tejpatta – 2
Green chilly – 2 ( chopped)
Onion – 1 small ( chopped)
Jeera ( cumin seeds) – ½ tsp.
Salt

Option 1 : Heat oil in karaahi, add jeera, tejpatta, garlic, ginger and onion. When garlic starts turning brownish add paalak and salt to it, sauté and cover the lid. Let it cook till paalak gets tender and its water evaporates from the karaahi. Serve with rice-daal-bhunjia and desi ghee.

Option 2 : Blanch the paalak ( put in boiling water for 5 minutes and then take it out. ) and grind it to a smooth paste using very little water. Heat oil in karaahi, add jeera, tejpatta, garlic, ginger and onion. When garlic starts turning brownish add paalak and salt to it, sauté and cover the lid. Let it cook till its water evaporates from the karaahi and you reach the desired consistency. Serve with rice-daal-bhunjia and desi ghee.


2. Sarson Ka Saag

Sarson ka saag – 500 gm. ( chopped)
Paalak ( spinach ) – 500 gm ( chopped)
Cabbage – 200 gm ( chopped)
Gawar – 50 gm (optional)
Oil - 4tbsp
Garlic flakes – 15 ( chopped)
Ginger – 1 inch ( chopped)
Tejpatta – 2
Green chilly – 2 ( chopped)
Salt
Cornflour – 2tbsp
Desi ghee – 2 tbsp
Pressure cook sarson ka saag, paalak saag, gawar, oil, cabbage and salt for 3 minutes after the first whistle of pressure cooker.
Open the pressure cooker after it is self cooled, keep stirring the content in it on slow flame using a wooden stirrer. Add ginger, green chilly and continue stirring vigorously. Then add cornflour and continue stirring till whole of water is absorbed .
Prepare tadka of desi ghee and garlic and add to the above prepared saag.

note : The above prepared saag can be kept in fridge for 3-4 days, but everyday before serving, heat it and do fresh tadka using desi ghee and garlic.



3. Laal Saag


Laal saag – 500 gm ( chopped)
Oil – 2tbsp
Garlic flakes – 8 ( chopped)
Ginger – ¼ inch ( chopped)
Tejpatta – 2
Dried red chilly – 2 ( chopped)
Jeera ( cumin seeds) – ½ tsp.
Salt


Heat oil in karaahi, add jeera, tejpatta, garlic, ginger. When garlic starts turning brownish add laal saag and salt to it, sauté and cover the lid. Let it cook till laal saag gets tender and its water evaporates from the karaahi. Serve with rice-daal-bhunjia and desi ghee.






4. Chana Ka Saag

Chana ka saag – 500 gm ( chopped)
Khaane wala soda (sodium bicarbonate) – 1 pinch
For seasoning:
Oil – 2tbsp
Garlic flakes – 8 ( chopped)
Ginger – 1 inch ( chopped)
Mustard oil – 4 tbsp
Green chilly – 2 ( chopped)
Salt

Boil the saag with salt, and khaane wala soda in 1 liter water for 7 minutes.
Squeeze out water from saag and grind it. Mix the rest of ingredients to it, and serve with rice.

SUBZI

ü subzi
1. Aalu Chana (Black Gram)
2. Methi-Baingan-Aalu-Tomato
3. Methi Dana Wali Lauki Ki Simple Subzi
4. Aalu Tomato Rasedaar In Panch Foran
5. Steamed Parwal With Coconut
6. Aalu Parwal Dum
7. Aalu Gobhi Matar Ki Sukhi Subzi
8. Jhingni/Nenua With Chana (Black Gram)
9. Nutrela Ka Dum
10. Bharwan Karela
11. Kaddu/Konhra (yellow pumpkin)Ki Mithi Subzi
12. Saim Ki Subzi (Optional: With Baingan)
13. Paneer Aalu In Mustard Masala
14. Baingan Bhaaja
15. Paalak Paneer
16. Subziyon ka Panchranga Korma
17. Shaahi Paneer



1. Aalu chana ki subzi:

These subzis are often made during the rainy season, when the green vegetables get bloated/soggy and start to lose taste owing to the increased humidity of air.

Chana (black gram) – 1.5 cups (soaked in water overnight)
Khaane wala soda (Sodium Bicarbonate) – 2 pinch (optional)
Water – 1.5 litre
Potato – 1 big size cut into 1-inch cubes (with or without peels)
Mustard oil (or any vegetable oil) – 1 cup (whole of it will not be consumed)
For tadka
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Cloves- 4
Whole garam masala
Bari ilaayachi – 1
Chhotee ilaayachi – 2
Daalchini (cinnamon ) – 1 inch thin strip
Onion – 2 medium size
Ginger Garlic paste – 1 heaped tbsp
Powdered masala
Haldi powder- ½ tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Salt – to taste
Desi ghee- 1 tbsp


pressure cook the chana with khaane wala soda and 1 tsp salt in 1.5 litre water for 5 minutes ( suit to your pressure cooker timings) or till the chana gets a little tender but its shape is intact. It must not get so tender that it breaks.
Heat enough oil for deep frying of potaoes in a karaahi/thick frying pan. When the oil is hot, put the potato cubes and deep fry it for 5 minutes on medium flame. Put off the flame. Drain the oil from potato and place it in a vessel. Drain excess oil from the karaahi so that only 4 tbsp now remains in it.
Reheat the 4 tbsp oil remaining in the karaahi, and put tadka ingredients into it.
When the jeera begins to splutter, add onion and sauté for sometime over medium flame till onion gets transparent and pinkish.
Add ginger garlic paste and sauté for 3 minutes, then add all the powdered masalas except garam masala powder. Add the fried potatoes, 1 tsp salt and sauté everything for 5 minutes then cook it covered on low flame till potato gets tender.
Meanwhile, open the pressure cooker which has got boiled chana. If the water remaining after the boiling is more than 2 cups, then reheat the boiled chana with that water till there is no more than 2 cups of water in the pressure cooker.
The potatoes cooking in karaahi would have by now become tender and masala must have been cooked. Transfer the content of the pressure cooker, i.e. the boiled chana along with the water to the karaahi containing potatoes.
Increase the flame to high, add garam masala powder, and cook for 3 minutes or till the desired consistency of subzi is attained. Taste the salt content , add more if required. Add desi ghee, and put off the flame.
Serve warm with steaming rice or chapaatis.




No2. methi dana wali lauki ki simple subzi

Lauki – half kg.
Methi seeds- ½ tsp
Vegetable oil – 4 tbsp
Haldi (turmeric) powder – ¼ tsp
Sugar – ½ tsp
Salt – to taste



Cut lauki into small cubes, as small as you can manually, do not grind it in the mixie. Do not kaddukash it either.
Heat oil in a karaahi, add methi seeds to it.
Just when methi starts to change colour to light brown, add the lauki cubes to it.
Sauté the vegetable for 2 minutes over medium heat, add salt, and turmeric to it. Cover the lid of karaahi and cook on slow flame for 5 minutes.
Open the lid, add sugar, sauté for sometime and cover the lid again. Keep it covered till the lauki gets completely tender and starts to leave oil on the sides of karaahi, usually 10 minutes.
Put off the flame. Serve the subzi, lukewarm or at room temperature, with garma garam chapaatis that are dabbed with some desi ghee.





3. Methi-Baingan-Aalu-Tomato

baingan – 3 long (or 1/2 kg)
potato – 1 large size
tomato – 1
oil – 5 tbsp
methi leaves – a bunch ( a fistful when chopped)
panchforan ( or jeera seeds) - ½ tsp
Salt – to taste
Powdered masala:
Haldi powder- ½ tsp
Jeera powder- ½ tsp
Dhania powder- 1 tsp
Red Chilly powder- ½ tsp


1. Cut the baingan longitudinally into half and then cut each of the halves longitudinally again. Chop each piece into 2 inches size. Cut potatoes like finger chips or 1 inch cubes. Chop off the tomato as well as the methi leaves.
2. Heat oil in a karaahi, add panchforan seeds to it.
3. Just when panchforan starts to splutter, put the potato in it.
4. Sauté the potato for 2 minutes over medium heat, then add the powdered masalas to it. Sauté for 3 minutes. Then add baingan, methi leaves and salt.
5. Cover the lid of karaahi and cook on slow flame for 5 minutes.
6. Open the lid, sauté for sometime add the chopped tomatoes, and cover the lid again. Keep it covered till the all the vegetables get completely tender with their own water, and start to leave oil on the sides of karaahi, usually 10 minutes.
7. Put off the flame. Serve the subzi, with garma garam chapaatis or rice.








4. Aalu Tomato Rasedaar In Panch Foran

potato – 4 medium size
tomato – 2 medium
oil – 6 tbsp
dhania pattta leaves
panchforan ( or jeera seeds) - ½ tsp
Salt – to taste
Water ½ liter
Powdered masala:
Haldi powder- ½ tsp
Jeera powder- ½ tsp
Dhania powder- 1 tsp
Red Chilly powder- ½ tsp


1. Cut potatoes into 1 inch cubes ( with or without peels). Chop off the tomato as well as the dhania patta.
2. Heat oil in a karaahi, add panchforan seeds to it.
3. Just when panchforan starts to splutter, put the potato in it.
4. Sauté the potato for 2 minutes over medium heat, then add the powdered masalas to it. Sauté for 3 minutes.
5. Cover the lid of karaahi and cook on slow flame for 5 minutes.
6. Open the lid, sauté for sometime add the chopped tomatoes, add water and cover the lid again. Keep it covered till the potato gets tender and the subzi starts looking red with the completely dissolved tomatoes, and oil starts to float on the surface, usually 10 minutes.
7. Garnish with the chopped dhania patta, sauté the subzi and put off the flame. Serve the subzi, with chapaatis or rice.














5. Steamed Parwal With Coconut:

Parwal / Patal – ½ kg.
Grated Coconut – 1 tbsp
Dhania patta (chopped) – 1 tbsp
Oil – 3 tbsp
Mustard seed – ½ tsp
Salt – to taste


Wash the Parwal thoroughly, and scrub it with a knife to lightly remove only the upper hard part of the skin. cut off its ends till 5mm on each side. Then wash it again.
Chop off the parwal into very small cubes.
Heat oil in a karaahi, add mustard seeds to it.
Just when mustard starts to splutter, add the parwal cubes to it.
Sauté the vegetable for 2 minutes over medium heat, add salt, to it. Cover the lid of karaahi and cook on slow flame for 5 minutes.
Open the lid, sauté for sometime and cover the lid again. Keep it covered till the parwal gets completely tender and starts to leave oil on the sides of karaahi, usually 10 minutes.
Put off the flame. Put the grated coconut over the subzi.
Serve the subzi, with garma garam chapaatis that are dabbed with some desi ghee.























6. Aalu Parwal Dum
Potato – 2 medium size cut into 4 pieces each (with or without peels)
Parwal – ½ kg
Mustard oil (or any vegetable oil) – 1 cup ( whole of it will not be consumed)
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried red chilly- 2
Garam masala:
Cloves- 4
Bari ilaayachi – 1
Chhotee ilaayachi – 2
Daalchini (cinnamon) – 1-inch thin strip
Onion – 2 medium size
Ginger Garlic paste – 1-heaped tbsp
Powdered masala:
Haldi powder- ½ tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Salt – to taste
Water – 1litre
Desi ghee- 1 tbsp

Wash the Parwal thoroughly, and scrub it with a knife to lightly remove only the upper hard part of the skin. Cut off its ends till 5mm on each side. Then wash it again. Chop off the parwal into 2 halves longitudinally. Cut the potato into 4 equal pieces.
Heat enough oil for deep-frying of potaoes in a karaahi/thick frying pan. When the oil is hot, put the potato in it and deep fry it for 5 minutes or till potato starts turning red. Put off the flame. Drain the oil from potato and place the potato in a vessel.
Heat the oil again, this time for deep-frying of parwal. Repeat the above process for parwal.
Drain excess oil from the karaahi so that only 4 tbsp now remains in it.Reheat the oil, and put Jeera ,Tejpatta, dried red chilly and garam masala.
When the jeera begins to splutter, add onion and sauté for sometime over medium flame till onion gets transparent and pinkish.
Add ginger garlic paste and sauté for 3 minutes, then add all the powdered masalas except garam masala powder. Add the fried potatoes and parwal, salt and sauté everything for 2 minutes.
Put garam masala powder, desi ghee and boiled water to the subzi. Pressure-cook the subzi on high for 2 minutes and then medium for 5 minutes. Open the pressure cooker when it is self cooled.Serve warm with rice-daal-papad or garma garam pooris.

7. Aalu Gobhi Matar Ki Subzi (dry or Rasedaar)

Boiled Potato – 2 medium size (peeled and cut into 8 pieces each)
Gobhi – 1 medium size
Matar – 1 cup
Tomato – 2 medium size ( chopped finely)
Mustard oil ( or any vegetable oil) – 1 cup
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried red chilly- 2
Garam masala:
Cloves- 4
Bari ilaayachi – 1
Chhotee ilaayachi – 2
Daalchini (cinnamon) – 1-inch thin strip
Onion – 1 medium size
Ginger Garlic paste – 1-heaped tbsp
Powdered masala:
Haldi powder- 1tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Salt – to taste
Desi ghee- 1 tbsp
For Rasedaar subzi: Boiling Water – ½ litre

Heat enough oil for deep-frying of potaoes in a karaahi/thick frying pan. Sprinkle some salt on the potato pieces. When the oil is hot, put the potato in it and deep fry it for 5 minutes or till potato starts turning red. Put off the flame. Drain the oil from potato and place the potato in a vessel.
Heat the oil again, this time for deep-frying of gobhi. Repeat the above process for gobhi till it turns pinkish. Add little salt and then cook it on slow flame covered with lid for 5 – 7 minutes or tll it gets tender.
Drain excess oil from the karaahi so that only 4 tbsp now remains in it. Reheat the oil, put Jeera ,Tejpatta, dried red chilly and garam masala to it.When the jeera begins to splutter, add onion and sauté for sometime over medium flame till onion gets transparent and pinkish.
Add ginger garlic paste and tomatoes. Sauté for 3 minutes, then add all the powdered masalas. Add the fried potatoes and gobhi, and salt. Sauté everything for 2 minutes.
For sukhi subzi: put desi ghee and cover the subzi. Let it cook for 5 minutes on slow flame. Put off the flame.
For Rasedaar subzi: Put boiling water and desi ghee to the subzi. Pressure-cook the subzi on high for 2 minutes. Open the pressure cooker when it is self cooled. Garnish with dhania patta and serve with hot pooris or steaming rice.


8. Jhingni/Nenua With Chana (Black Gram)

Chana (black gram) – 1.5 cups (soaked in water overnight)
Khaane wala soda (Sodium Bicarbonate) – 2 pinch (optional)
Jhingni/ Nenua - 1 kg. (Peeled)
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried red chilly- 2
Onion – 1 medium size (chopped finely lengthwise)
Powdered masala:
Haldi powder- 1tsp
Jeera powder- ½ tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Salt – to taste

pressure cook the chana with khaane wala soda and 1 tsp salt in 1.5 litre water for 5 minutes ( suit to your pressure cooker timings) or till the chana gets a little tender but its shape is intact. It must not get so tender that it breaks. Drain out the chana.
Heat the 4 tbsp oil in the karaahi, and put Jeera ,Tejpatta into it.
When the jeera begins to splutter, add onion and sauté for sometime over medium flame till onion gets transparent and pinkish.
Add all the powdered masalas. Sauté for 2 minutes. Add the jhingni, chana, and salt. Sauté everything for 5 minutes then cook it covered on low flame till Jhingni gets tender.
Put off the flame and serve the subzi with chapaatis or rice-daal-papad-desi ghee.














9. Nutrela Ka Dum

Hard Boiled Potato – 2 medium size (peeled and cut into 1 inch cubes)
Nutrela (Soya bean ki bari) - 2 cups full
Mustard oil (or any vegetable oil) – 1 cup
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried red chilly- 2
Garam masala:
Cloves- 4
Bari ilaayachi – 1
Chhotee ilaayachi – 2
Daalchini (cinnamon) – 1-inch thin strip
Pepper - 8
Onion – 1 medium size (thinly chopped lengthwise)
Ginger Garlic paste – 1-heaped tbsp
Powdered masala:
Haldi powder- 1tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Salt – to taste
Desi ghee- 1 tbsp
Water

Boil 1.5 litre water with 1 tbsp salt in a big karaahi or degchi. When water starts to boil, add the nutrela balls to it and immerse it into water. Let it boil for 5 minutes in the covered vessel on medium heat. Put off the flame and drain off the water from nutrela by pressing it with katori/ladle against the vessel’s surface.
Heat 8 tbsp of oil in the karaahi. When oil is hot, put nutrela to it and fry for 5 minutes on medium heat.
Heat rest of the oil, put Jeera ,Tejpatta, dried red chilly and garam masala to it. When the jeera begins to splutter, add onion and sauté for sometime over medium flame till onion gets transparent and pinkish. Then add ginger garlic paste and sauté for 2 minutes. Then add all the powdered masalas and salt. Sauté everything for 2 minutes.
Then put the potato in it and fry it for 3 minutes. Cover the vessel for 2 minutes and cook on medium flame.
Uncover the lid; add the fried nutrela, desi ghee and ½ liter boiling water to the subzi. Pressure-cook the subzi for 1 minute after the first whistle.
Open the pressure cooker when it is self cooled. Garnish with dhania patta and serve with hot pooris or steaming rice.


10. Konhra (Yellow Pumpkin) Ki Chatpati-Mithi Subzi

Konhra (Yellow Pumpkin) – half kg.
Vegetable oil – 4 tbsp
Panchforan seeds- ½ tsp
Tejpatta – 2
Dried red chilly – 1 (broken into half)
Haldi (turmeric) powder – ¼ tsp
Red chilly Powder – ½ tsp
Gur (Brown Sugar) – 3 tbsp
Salt – ¾ tsp
Sugar – 1 tsp



Peel of the konhraa and cut it into half-inch cubes.
Heat oil in a karaahi, add panchforan seeds, tejpatta and dried red chilly to it.
Just when panchforan starts to splutter, add the konhraa cubes to it.
Sauté the vegetable for 2 minutes over medium heat; add salt, red chilly powder, gur and turmeric to it. Cover the lid of karaahi and cook on slow flame for 5 minutes.
Open the lid, add sugar, sauté for sometime and cover the lid again. Keep it covered till the konhraa gets completely tender and starts to leave oil on the sides of karaahi, usually 10 minutes.
Put off the flame. Serve the subzi, lukewarm or at room temperature, with garma garam chapaatis or rice-daal.



11. Saim (Broad Beans) Ki Subzi (Optional: With Baingan)


Saim – ½ kg.
Vegetable oil – 4 tbsp
Panchforan seeds- ½ tsp
Tejpatta – 2
Dried red chilly – 1 (broken into half)
Haldi (turmeric) powder – ¼ tsp
Red chilly Powder – ½ tsp
Mustard: 2 tbsp (made into a paste adding water)
Dhania patta- a bunch (finely chopped)
Salt – ¾ tsp


Cut the end of saim, 2 mm from one end, pull up the end towards the length thereby pulling out the thick skin at the joints of the 2 flaps of the saim. Then cut the other end as well. Wash the vegetable well. Next cut the saim into half inch pieces.
Heat oil in a karaahi, add panchforan seeds, tejpatta and dried red chilly to it.
Just when panchforan starts to splutter, add the saim to it.
Sauté the vegetable for 2 minutes over medium heat, and then add red chilly powder, mustard paste and turmeric to it. Cover the lid of karaahi and cook on slow flame for 5 minutes.
Open the lid, add salt and tomato, sauté for sometime and cover the lid again. Keep it covered till the saim gets completely tender and starts to leave oil on the sides of karaahi, usually 10 minutes.
Put off the flame. Garnish with chopped dhania patta.
Serve the subzi, lukewarm or at room temperature, with garma garam chapaatis or rice-daal-melted desi ghee.

Variation: one brinjal cut along its length into 2-inch size can also be added to the subzi along with saim.




12. Bharwan Karela
Ingredients:

Fresh Karela: 4 medium sizes, around 7-8 inches in length
Mustard oil (or any vegetable oil) – 1 cup
Jeera – ½ tsp
Dried Red chilly – 1 (broken into small pieces)
Garam masala:
Cloves- 4
Chhotee ilaayachi– 2
Daalchini (cinnamon) – 1-inch thin strip
Onion – 2 medium size (finely chopped lengthwise)
Green Chilly – 2 (chopped)
Ginger paste – 1 tbsp
Tomato – 2 medium (chopped)
Dhania patta – 1 bunch (finely chopped)
Powdered masala:
Haldi powder- 1tsp
Jeera powder- 1 tsp
Dhania powder- 2 tsp
Red Chilly powder- 2tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 2 tsp (optional)
Aamchur powder – 1 tbsp.
Lemon juice – 1 tbsp
Salt – to taste
Khaane wala soda (sodium bicarbonate) – half pinch (very little just to retain the color of
karela while boiling)
Water – 1.5 liter
Thread – to tie the karela
Cut the ends of karela 3 mm on each side. Wash it properly. Slit open the karela longitudinally in such a way that the seeds and other material inside karela can be pulled out, but the 2 pieces of karela stay intact. Wash the karela again.
Put 1 tbsp salt, khaane wala soda, and 1 tsp dhania powder to the water and let it boil. To the boiling water, add the karela that has its internals completely taken out. Boil the karela covered on medium flame for 8 minutes.
Meanwhile heat the oil, put Jeera, dried red chilly and garam masala. When the jeera begins to splutter, add onion and sauté for sometime over medium flame till onion gets transparent and pinkish.
Add ginger paste and sauté for 3 minutes, then add all the powdered masalas and aamchur powder. Add the chopped tomatoes and green chilly. Sauté for 2 minutes and then cook everything covered on slow flame for 5 minutes. Put off the flame. The stuffing masala is ready.
Take the karela out of the water, drain off the water well. Let it cool.When the karela reaches room temp, fill the karela with the stuffing masala, nicely all across its length. Then tie the 2 pieces of each karela together using the thread all across…tightly so the masala does not spill off when the karela will be fried.
Heat 4 tbsp oil in a shallow karaahi. When oil is hot, put the stuffed karela in the karaahi. Cook on one side on medium flame, then turn over put some more oil and cook it well from all sides. Put off the flame. Take the thread out of the karela.
Garnish with dhania patta, lemon juice, and onion rings and sprinkle some aamchur powder on it. Serve with steaming rice.



















13. Paneer Aalu In Mustard Masala

Paneer – 400 gm.
Potato – 2 medium (cut into 1 inch cubes)
Oil – 1 cup
Jeera – ½ tsp
Dried Red chilly – 1
Mustard seeds – 1 tsp.
Ginger Garlic paste – 1 tbsp
Mustard paste – 2 tbsp
Powdered masala:
Haldi powder – 1 tsp
Red chilly powder – 1 tsp
Garam masala powder – 1 tsp
Dhania patta – a bunch (finely chopped)
Tomato – 1 medium (chopped or pureed)
Desi ghee – 1 tsp
Malai (fresh cream) – 1 tbsp.
Salt – to taste
Water (boiling) – half liter.

1. Heat enough oil for deep-frying of potaoes in a karaahi/thick frying pan. When the oil is hot, put the potato in it and deep fry it for 5 minutes or till potato starts turning red. Put off the flame. Drain the oil from potato and place the potato in a vessel.
2. In heated oil, now put the paneer cubes and fry for 1minute. Take out the paneer in a vessel and put off the flame.
3. Drain excess oil from the karaahi so that only 4 tbsp now remains in it. Reheat the oil, and put Jeera ,Tejpatta, dried red chilly and garam masala.
4. When the jeera begins to splutter, add tomato, ginger garlic paste, mustard paste, tomato and all the powdered masalas and sauté for 3 minutes. Add the fried potatoes, salt and sauté everything for 2 minutes.
5. Put desi ghee and boiled water to the subzi. Pressure-cook the subzi on high for 2 minutes and then medium for 3 minutes. Open the pressure cooker when it is self cooled. Add the paneer cubes, malaai and stir.
6. Garnish with some dhania patta. Serve warm with rice or garma garam pooris.











14. Baingan Bhaaja

Baingan – 2 long size
Oil – 8 tbsp
Powdered masala:
Haldi powder – 1 tsp
Red chilly powder – 1 tsp
Dhania powder – 1tsp
Garam masala powder – 1 tsp
Salt – to taste
Water – 4 tbsp
Aamchur powder.
Dhania patta – a bunch (finely chopped)


1. cut the baingan into 5 mm thick round wheels. In a deep vessel, mix salt and powdered masalas except dhania powder along with water. Marinade the baigan wheels in this masala for 5 minutes.
2. Heat 4 tbsp oil in a shallow karaahi. When oil is hot, put the marinated baingan wheels in the karaahi.
3. Sprinkle some dhania powder. Cook on one side on medium flame, then turn over put some more oil and dhania powder and cook it well on both sides. When both sides are cooked to crispy red, Put off the flame.
4. Garnish with dhania patta, lemon juice and sprinkle some aamchur powder on it. Serve with steaming rice.























15. Subziyon ka Panchranga Korma

Carrot – 150 gm (cut into long thin pieces)
Beans – 150 gm (cut into long thin pieces)
Cauliflower florets – 5
Peas – ½ cup
Potato - 1 small ( cut into cubes)
Oil
Garlic paste – 1 tsp
Special Paste: (grind the following using little water)
Coconut – 2 inch
Posta Daana (poppy seeds) - 1 tbsp
Cashew Nut – 15
Almond – 10
Sugar - 1tsp.
Dhania patta - 1 bunch
Green chilly - 1
Tomato - 1 medium size (chopped or pureed)
Powdered masala:
Haldi powder- 2tsp
Red Chilly powder- 2tsp
Salt – to taste
Butter – 1 tsp


1. Boil the vegetables in 1-cup water and salt, in a covered pan for 5 minutes.
2. Heat oil in the non stick frying pan, put ginger paste and fry it for a minute, then add the special paste and fry on low heat till oil starts to show on sides of pan. Add the tomato, and powdered masala. Sauté till oil starts to show on sides of pan.
3. Add the boiled vegetables; stir into masala taking care not to break the fragile boiled veggies.
4. Bring the korma to boil, add butter and serve hot with paratha


16. Paalak Paneer


Paalak ( spinach ) – 500 gm ( chopped)
Paneer – 250 gm (cut into cubes)
Onion – 1 small (chopped)
Ginger – ¼ inch (chopped)
Tomato – 1 big size (cut into quarters)
Salt
Oil – 2tbsp
Garlic flakes – 8 (chopped)
Tejpatta – 2
Green chilly – 2 (chopped)
Jeera (Cumin seeds) – ½ tsp.
Kasoori methi – 1 tbsp (roasted on a dry tava and crushed to powder)
Besan – 2tbsp
Garam masala powder
Malai (fresh cream)– 1 tbsp
Grated paneer – 1 tbsp

Pressure cook paalak, tomato, onion and ginger with 1-cup water for 2 minutes. Let the cooker cool, and then grind the cooker’s content into a fine paste.
Fry paneer in oil till golden brown, drain and keep aside. Roast kasoori methi for a minute on a dry tava. Powder it using your hands.
In the same oil, put Jeera, Tejpatta, garlic flakes and green chilly. When Jeera begins to splutter, add the paalak paste and salt. Sauté for a minute. Put besan and stir continuously so that besan dissolves in paalak completely. Add the garam masala powder and kasoori methi.
Keep stirring on low flame till paalak thickens or till you reach the desired consistency of paalak.
Add the paneer cubes. Garnish with malai and grated paneer. Serve hot with paraatha.





17. Shaahi Paneer

Paneer – 250 gm (cut into cubes)
Dry fruit paste: (grind the following into a paste.)
Cashew Nut – 10
Almond – 5
Tomato – 1 (pureed)
Onion – 1 medium (chopped finely, lengthwise)
Ginger-Garlic paste – 1-heaped tbsp.
Ghee/ butter – 4 tbsp.
Tejpatta – 2
Powdered masala:
Haldi powder- ½ tsp
Red Chilly powder- 1tsp
Salt
Sugar – 1tsp
Raisin - 10
Malaai (fresh cream) – 1 tbsp
Paneer grated- 1 tbsp
Dhania Patta - 1 bunch (finely chopped)
Water – 2 cups

Heat half of ghee/butter in a karaahi. Put onion in it, sauté till onion turns brownish. Drain off the ghee from onion and grind this fried onion using as little water as possible.
Put ginger garlic paste in half-cup water; leave it for 3 minutes then squeeze out the juice and the water from this by pressing it against a strainer or straining thru muslin cloth.
Heat the karaahi again with rest of butter; put Tejpatta, add tomato puree, ginger garlic juice, powdered masala and the dry fruit paste. Sauté on medium flame till oil starts to show up on sides of karaahi. Add, salt and sugar and boiling water.
Bring the whole thing to boil. Then add paneer cubes. Put off the flame. Garnish with dhania patta, malaai, raisin and grated paneer. Serve with paraatha.

RAITA

raita
1. anaar ka raita
2. paalak saag ka raita
3. kheera/kakri+onion+tomato+green chilly ka raita
4. aalu ka raita (called kachaalu !)
5. lauki ka raita
6. shimla mirchi ke pakode wala raita

Raita is curd preparation, mainly consumed as a side dish with the main vegetarian or non vegetarian course. The basic method of making raita remains more or less same…just a few minor changes at some places. In Bihar we keep a raita powder prepared in an airtight container which can be used along with kaala namak, white salt , and the desired fruits/vegetables in the curd. If you don’t have time to make it, then chaat masaala can be used in its place.
Milk is boiled for a while to make it thick for better quality curd. A little sugar is mixed into the milk for making curd, so that it does get soured soon. Biharis prefer making curd in a clay pot to bring about the “sondha khushboo” in the curd which comes through the clay pots. That’s the traditional way of making curd…a well made curd looks pinkish in color, is thick in consistency, and has very little water in it.

Raita Masala :
On a heated tava, put 2 tbsp dhania seeds, 2 tbsp pepper seeds, 4 dried red chillies and 2 tbsp jeera. Sauté everything dry on slow flame till masalas start to give out their smell and jeera turns brownish. Keep in mind not to burn the masalas. These masalas can then be crushed or ground in a completely dry mixie. Store this prepared masala in an airtight container…preferably transparent on the dining table, along with bottles of common salt and kaala namak. These three can be used to make instant raitas. Make sure you close the raita masala container tightly after use.


Anaar ka raita. ( red raita !!!)

Anaar (pomegranates) – 2
Thick Curd – 2 cups
Raita masala ( or chaat masala + pepper powder ) – 2 tsp
Kaala namak – to taste
Common salt - to taste
Peel off the anaar, separate the small fruitlets (juicy seeds ) from it, and keep it in container. Mix the curd well to make it smooth, put the anaar and refriferate. Mix all the masalas and salts to the raita just before serving the raita.






Paalak Saag Ka Raita. ( Green Raita !!!)

Paalak leaves : 250 gm. ( washed and chopped )
Thick Curd – 2 cups
Raita masala ( or chaat masala + pepper powder ) – 2 tsp
Kaala namak – to taste
Common salt - to taste
Green chilly – 2 ( chopped finely)
Boiling water – 500 ml.

Put the chopped paalak in boiling water for 2 minutes. Then drain off the water and mash the paalak using hands or a ladle. You can also grind it in a mixie as a course paste. Mix the curd well to make it smooth, put the paalak and green chilly and refrigerate. Mix all the masalas and salts to the raita just before serving the raita.


Kheera/Kakri+Onion+Tomato+Green Chilly Ka Raita

Chopped vegetables:
Tomato – 1
Kheera – 1 medium
Onion – 1 small
Green chilly - 2
Thick Curd – 2 cups
Raita masala ( or chaat masala + pepper powder ) – 2 tsp
Kaala namak – to taste
Common salt - to taste

Mix the curd well to make it smooth, put the chopped vegetables and refrigerate. Mix all the masalas and salts to the raita just before serving the raita.


Aalu Ka Raita (Called Kachaalu !)

Boiled potato – 2 medium size
Thick Curd – 2 cups
Raita masala ( chaat masala + pepper powder ) – 2 tsp
Kaala namak – to taste
Common salt - to taste

Chop off the potatoes into 1 cube pieces or a little smaller. Mix the curd well to make it smooth, put the chopped potatoes and refrigerate. Mix all the masalas and salts to the raita just before serving the raita.



Lauki Ka Raita

Lauki – 400 gms
Thick Curd – 2 cups
Green chilly – 2 (chopped)
Ginger – 1 inch ( finely chopped)
Garlic flakes – 8 ( finely chopped)
Dhania patta – 1 bunch ( finely chopped)
Mustard (for powdering ) – 2 tbsp
Mustard for tadka – 1 tsp
Oil – 2 tsp
Raita masala ( or chaat masala + pepper powder ) – 2 tsp
Kaala namak – to taste
Common salt - to taste

Peel off the lauki and Kaddukash it. Boil the lauki in 500 ml water and salt for 10 minute. Drain off excess water from lauki. Let it cool.
On a dry tava, heat the mustard seed ( for powdering) till it starts changing color. Put off the flame. Grind this mustard without water.
Mix the curd well to make it smooth, add the lauki, chopped chillies, ginger, garlic dhania patta and mustard powder, raita masala, salt, kaala namak to it.
Heat oil and put mustard for tadka in it. Heat till mustard begins to splutter. Add to raita and refrigerate the raita.


Shimla Mirchi Ke Pakode Wala Raita

Capsicum ( Shimla mirch) – 6 medium size ( choose thin capsicum for ease in frying)
Aamchur powder – 2 tbsp
Besan – 4 tbsp
Raita masala ( or chaat masala + pepper powder ) – 2 tsp
Kaala namak – to taste
Common salt
powder masala :
haldi – ½ tsp
red chilly powder – 1 tsp
dhania powder – 1.5 tbsp
jeera powder – 1 tsp.
Khaane wala soda ( sodium bicarbonate) – 1 pinch

cut a slit into the capsicum across its length taking care that the capsicum is not broken into half. Take out all the seeds. Put capsicum into boiling water with 1 tsp salt in it for 3 minutes. Drain off water from capsicum.
Prepare a mixture of aamchur powder and 1tbsp dhania powder. Coat the inside of capsicum fully with this mixture.
prepare a batter of besan, leftover powdered masala, salt and khane wala soda. Dip capsicum into the besan batter covering it fully, and fry it in hot oil, turning over so it gets crisp on all sides.
Mix the curd well to make it smooth, put the raita masala, salt, kaala namak in it. Put capsicum pakoras in a plate spread the masala curd over it. Put some tomato ketchup or other mithi chatni ( e.g tamarind sweet chatni) . Garnish with dhania patta and serve as evening snacks.

BHUNJIA

Introduction to Bhunjia:
Bhunjia of Bihar must not be confused with ‘bhajia’ of other regions.
Bhunjia is a vegetable preparation, prepared by cutting thin slices of the vegetable and frying (not deep fry) them with jeera/ panchforan/onion, and light spices. The bhunjia is allowed to it get tender inside...and crispy on the outside. This is done by alternating sauté of the vegetable and covering the cooking vessel by a lid. Water is not used in this preparation at all. This process is called ‘bhoonjna’ in bihar, so the resultant vegetable being called bhunjia !
Owing to the crispy exterior and tender interior of the vegetable, the bhunjia is a favourite accouterment with rice and dal. Due to it being a dry preparation of vegetables, bhunjia is also packed in lunch boxes (along with puri/paratha) of kids as well as adults.


ü bhunjia
1. aalu ka bhunjia
2. parwal ka bhunjia
3. bhindi ka bhunjia
4. karela ka bhunjia
5. kacchaa kela ka bhunjia

Method of cooking:

1.Aalu (Potato) ki Bhunjia

Ingredients:
Potato – 3 medium sized
Mustard Oil (or any vegetable oil) – 4 tbsp
Panchforan- quarter tsp ( jeera can be used in its absence)

( note: Panchforan is a mixture of 5 seeds namely saunf, sarson, methi, ajwain and
mangraila and is kept as a mixture in bottles along with other masalas )

Haldi(turmeric)- half tsp
Red chilly powder- 1 tsp
Dhania powder-1 tsp
Jeera powder- 1tsp

1. Wash the Potato thoroughly, peel it off if desired. Most people do not peel off the potato for making bhunjia.
2. Cut the Potato into half along its length, laterally, and then cut each half further into 2mm thin long slices.
3. Heat oil in a karaahi/thick frying pan,
4. Into the heated oil, sprinkle the panchforan.
5. As the panchforan begins to splutter, put the washed potato slices also into the karaahi.
6. Increase the flame to high and sauté the potato for 2 minutes. Now put the powdered masalas into the preparation. Continue to saute for next 3 minutes.
7. Cover the karaahi by its lid, and reduce the flame to low. Leave it covered for 5 minutes.
8. Next, lift the lid, add salt to the preparation and sauté the vegetable on medium flame for 5 minutes. Then reduce the flame to minimum and cover the karaahi.
9. After 5 minutes, the kalchhi can be pressed against a potato slice to find if it has become tender internally. It usually gets tender by now, but if not then cover the lid again and keep it on low flame for some more time.
10. The bhunjia gets externally crispy as well as internally tender by now. It must be served hot with steaming rice and dal.



2. Parwal/Patal ki Bhunjia

Ingredients:
Parwal/Patal- 500 gm
MustardOil (or any vegetable oil) – 4 tbsp
jeera – half tsp
onion – 1 mediun size cut into thin long slices
Haldi(turmeric)- half tsp
Red chilly powder- 1 tsp
Dhania powder-1 tsp
Jeera powder- 1tsp



1. Wash the Parwal thoroughly, and scrub it with a knife to lightly remove only the upper hard part of the skin. cut off Parwal’s ends till 5mm. Then wash it again.
2. Cut the Parwal into half along its length, and then cut each half further into 4 thin long slices.
3. In a karaahi/thick frying pan, heat the oil.
4. Into the heated oil, sprinkled the jeera.
5. As the jeera begins to splutter, put onion into it and sauté it for 2 minutes, and then put the Parwal slices also into the karaahi.
6. Increase the flame to high and sauté the Parwal for 2 minutes. Now put the powdered masalas into the preparation. Continue to saute for next 3 minutes.
7. cover the karaahi by its lid, and reduce the flame to low. Leave it covered for 5 minutes.
8. Next, lift the lid, add salt to the preparation and sauté the vegetables on medium flame for 5 minutes. Then reduce the flame to minimum and cover the karaahi.
9. After 5 minutes, the kalchhi can be pressed against a parwal slice to find if it has become tender. It usually gets tender by now, but if not then cover the lid again and keep it on low flame for some more time.
10. The bhunjia gets externally crispy as well as internally tender by now. It must be served hot with steaming rice and dal.



3.Bhindi (Lady’s finger) ki Bhunjia

Ingredients:
Bhindi - 500 gm
Mustard Oil (or any vegetable oil) – 4 tbsp
jeera – half tsp
onion – 1 medium size cut into thin long slices
Haldi(turmeric)- half tsp
Red chilly powder- 1 tsp
Chhoti ilaichi -1 (crushed.)


1. Wash the Bhindi thoroughly. Chop off Bhindi’s head.
2. Cut the Bhindi slices as 5 mm. thin round wheels.
3. In a karaahi/thick frying pan, heat the oil.
4. Into the heated oil, sprinkle the jeera and ilaichi.
5. As the jeera begins to splutter, put onion into it and sauté it for 2 minutes, and then put the Bhindi wheels also into the karaahi.
6. Increase the flame to high and sauté the Bhindi for 2 minutes. Now put the powdered masalas into the preparation. Continue to saute for next 3 minutes.
7. Cover the karaahi by its lid, and reduce the flame to low. Leave it covered for 5 minutes.
8. Next, lift the lid, add salt to the preparation and sauté the vegetables on medium flame for 5 minutes. Then reduce the flame to minimum and cover the karaahi.
9. After 5 minutes, the kalchhi can be pressed against a Bhindi wheel to find if it has become tender internally. It usually gets tender by now, but if not then cover the lid again and keep it on low flame for some more time.
10. The bhunjia gets externally crispy as well as internally tender by now. It must be served hot with steaming rice and dal.
















4. Kachcha kela ki Bhunjia

Ingredients:
Kachcha kela- 4 in no.
Mustard Oil (or any vegetable oil) – 4 tbsp
jeera – half tsp
Haldi(turmeric)- half tsp
Red chilly powder- 1 tsp



1. Peel off the Banana and remove its tail.
2. Cut the Banana slices as 5 mm. thin round wheels.
3. In a karaahi/thick frying pan, heat the oil.
4. Into the heated oil, sprinkle the jeera.
5. As the jeera begins to splutter, put the Banana wheels into the karaahi.
6. Increase the flame to high and sauté the Banana for 2 minutes. Now put the powder masalas into the preparation. Continue to saute for next 3 minutes.
7. Cover the karaahi by its lid, and reduce the flame to low. Leave it covered for 5 minutes.
8. Next, lift the lid, add salt to the preparation and sauté the vegetable on medium flame for 5 minutes. Then reduce the flame to minimum and cover the karaahi.
9. After 5 minutes, the kalchhi can be pressed against a Banana wheel to find if it has become tender internally. It usually gets tender by now, but if not then cover the lid again and keep it on low flame for some more time.
10. The bhunjia gets externally crispy as well as internally tender by now. It must be served hot with steaming rice and dal.


















5. Karela (bitter gourd) ki Bhunjia

Ingredients:
Karela (bitter gourd) - 2 medium size.
Mustard Oil (or any vegetable oil) – 4 tbsp
jeera – half tsp
onion- 1 medium size chopped into thin long slices
Haldi(turmeric)- half tsp
Red chilly powder- 1 tsp
Aamchur powder- 1tsp



1. Remove the tails from both side of karela till 5 mm length.
2. Cut the karela slices as 3mm. thin round wheels.
3. In a karaahi/thick frying pan, heat the oil.
4. Into the heated oil, sprinkle the jeera.
5. As the jeera begins to splutter, add the onion and karela wheels into the karaahi.
6. Increase the flame to high and sauté the Karela for 2 minutes. Now put the powdered masalas and aamchur powder into the preparation. Continue to saute for next 3 minutes.
7. Cover the karaahi by its lid, and reduce the flame to low. Leave it covered for 5 minutes.
8. Next, lift the lid, add salt to the preparation and sauté the vegetable on medium flame for 5 minutes. Then reduce the flame to minimum and cover the karaahi.
9. After 5 minutes, the kalchhi can be pressed against a Karela wheel to find if it has become tender internally. It usually gets tender by now, but if not then cover the lid again and keep it on low flame for some more time.
10. The bhunjia gets externally crispy as well as internally tender by now. It must be served hot with steaming rice and dal.

PARATHA / POORI

ü bharva parathas/pooris
1. Mughlai paratha (keema stuffed paratha with a layer of egg)
2. matar stuffed paratha
3. sattu ( gram flour) ka paratha
4. gobhi stuffed paratha
5. muli paratha
6. palak paratha
7. methi paratha
8. dal-puri with kheer
9. paneer paratha
10. aalu ka paratha
ü

1.Mughlai paratha (keema stuffed paratha with a layer of egg)

Wheat flour –1/2 kg
Minced goat meat – 250 gm. ( for the NRIs who don’t get goat’s meat easily :
Grind the Boneless chicken with oil, water and haldi. Then use the same process as for goat’s meat keema. Chicken keema does not require boiling.)
Oil
Jeera – ½ tsp
Green chilly- 2 ( chopped finely)
Onion – 1 small size (chopped finely)
Ginger Garlic paste – 1 heaped tbsp
Dhania patta – 1 bunch ( chopped )
Powdered masala:
Haldi powder- 1.5 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Salt – to taste
Milk
Water – 1litre
Butter – 100 gm.


1. Put 4 tbsp oil in the flour, add 1 tsp salt and make a soft smooth dough using water or milk.
2. Boil the minced mutton with salt and 1 tsp haldi powder in half liter water. Pressure cooking for 10 minutes after the first whistle of the pressure cooker is a good measure of time for boiling the mutton. Dry the excess water from the boiled keema.
3. Beat the egg with salt, and half cup milk. Keep it aside.
4. Put oil in a karaahi. Add jeera, chopped green chilly. When jeera begins to splutter, add onion. Saute for 2 minutes, then add ginger garlic paste, and saute for 2 minutes. Then add rest of the masalas and keema. Saute everything for 5 minutes on medium flame. Put dhania patta and cover the karaahi. Let the keema cook on slow flame for 7 minutes.
5. The stuffing for the mughlai paratha is now ready.
6. Stuff the keema in a lump of dough, and roll to make a round paratha.
7. Cook the paratha on the tava, when both sides are cooked, put oil and spread it to both the surfaces. Next put 4 tbsp of the beaten egg on the paratha. Spread it all over on both sides. Put some more oil and cook the paratha on slow heat till the egg is cooked properly over the paratha.
8. To serve the paratha, put 1 tsp butter on the paratha. Serve with raita and sweet chatni or sauce.



2. Matar (peas) stuffed paratha

Matar (Peas ) – 400 gm.
Wheat flour –1/2 kg
Oil
Jeera – ½ tsp
Powdered masala:
Haldi powder- 1.5 tsp
Red Chilly powder- 1tsp
Salt – to taste
Milk
Water
Butter – 100 gm.

1. Put 4 tbsp oil in the flour, add 1 tsp salt and make a soft smooth dough using water or milk.
2. Put oil in a karaahi. Add jeera, when jeera begins to splutter, add matar. Saute for 2 minutes, then add the powder masalas and salt. Cover the karaahi. Let the matar cook on slow flame for 7 minutes. Put off the flame and mash the matar nicely using a ladle or bowl or by your palms if you can withstand some heat. The matar stuffing is now ready. This can be consumed at this stage with rice-daal. But we plan to make stuffed parathas with it !
3. Stuff the mashed matar in a lump of dough, and roll to make a round paratha.
4. Cook the paratha on the tava, when both sides are cooked, put oil and spread it to both the surfaces. Cook till paratha turns golden red.
5. To serve the paratha, put 1 tsp butter on the paraatha. Serve with aaloo tomato ki subzi cooked with panchforan.












3. sattu ( gram flour) ka paraatha


Sattu ( roasted gram flour) – 250 gm.
Wheat flour –1/2 kg
Vegetable Oil
Mustard oil – 2 tbsp
Red Chilly powder- 1tsp
Ajwain – ¼ tsp
Mangraila – ¼ tsp
Salt – to taste
Green chilly- 2 ( chopped finely)
Onion – 1 small size (chopped finely)
Ginger – 1 inch (chopped finely)
Garlic flakes – 7 (chopped finely)
Lemon juice – 2 tbsp
Pickle masala ( of chilly or mango pickle) – 1 tsp
Water
Milk ( optional)
Butter – 100 gm.


Put 4 tbsp oil in the flour, add 1 tsp salt and make a soft smooth dough using water or milk.
Mix mustard oil, red chilly powder, salt, green chilly, onion, ajwain, mangraila lemon juice, pickle masala, ginger and garlic to sattu. Add half cup water to mix all the above properly, thus making a stuffing for the paratha.
Stuff this sattu filling in a lump of dough, and roll to make a round paratha.
Cook the paratha on the tava, when both sides are cooked, put vegetable oil and spread it to both the surfaces. Cook till paratha turns golden red.
To serve the paratha, put 1 tsp butter on it. Serve with baingan ka bharta or teen ratan bharta.















4. Gobhi ( cauliflower) stuffed paratha

Cauliflower – 1 medium size
Wheat flour – 500 gm.
Oil
Jeera – ½ tsp
Powdered masala:
Haldi powder- 1.5 tsp
Red Chilly powder- 1tsp
Salt – to taste
Milk
Water
Butter – 100 gm.

1. Break/chop the cauliflower into small pieces leaving very little stem attached to it.
2. Put 4 tbsp oil in the flour, add 1 tsp salt and make a soft smooth dough using water or milk.
3. Put oil in a karaahi. Add jeera, when jeera begins to splutter, add cauliflower. Saute for 2 minutes, then add the powder masalas and salt. Cover the karaahi. Let the cauliflower cook on slow flame for 7 minutes. Put off the flame and mash the cauliflower nicely using a ladle or bowl or by your palms if you can withstand some heat. The cauliflower stuffing is now ready.
4. Stuff the cauliflower in a lump of dough, and roll to make a round paratha.
5. Cook the paratha on the tava, when both sides are cooked, put oil and spread it to both the surfaces. Cook till paratha turns golden red.
6. To serve the paratha, put 1 tsp butter on the paratha. Serve with aaloo matar ki subzi or baingan bhaaja.


















5. Muli (Radish ) ka Paratha

Mooli (radish ) – 1 medium size Wheat flour – 500 gm.
Wheat flour – 500 gm.
Oil
Jeera – ½ tsp ( roasted on dry tava)
Aamchur powder – 2 tsp
Green chillies – 2 (chopped finely)
Ginger – ¼ inch (chopped finely)
Garlic flakes – 5 (chopped finely)
Dhania patta (coriander leaves) – 1 bunch (chopped finely)
Powdered masala:
dhania powder- 1.5 tsp
Red Chilly powder- 1tsp
Salt – to taste
Butter – 100 gm.

1. Grate the mooli without adding water or as little water as possible.
2. Put 4 tbsp oil in the flour, add 2 tsp salt, roated jeera, powdered masala, aamchur powder, grated mooli, coriander leaves, green chillies, ginger, and garlic. Make a soft dough without using water, the water content of grated mooli is enough to make the dough.
3. Roll a lump of dough, to make a round paratha.
4. Cook the paratha on the tava, when both sides are cooked, put oil and spread it to both the surfaces. Cook till paratha turns golden red.
5. To serve the paratha, put 1 tsp butter on the paratha. Serve with aaloo chana ki subzi or baingan bhaaja or rajmah.





















6. Palak Paratha

Palak ka saag ( spinach) – 500 gm
Wheat flour – 500 gm.
Oil
Jeera – ½ tsp
Aamchur powder – 2 tsp
Green chillies – 2 (chopped finely)
Ginger – ¼ inch (chopped finely)
Garlic flakes – 5 (chopped finely)
Dhania patta (coriander leaves) – 1 bunch (chopped finely)
Powdered masala:
dhania powder- 1.5 tsp
Red Chilly powder- 1tsp
Salt – to taste
Butter – 100 gm.

1. Wash the palak, chop it off. Boil some water and salt. Put palak in boiling water for 5 minutes, then drain off water. Grind the palak using as little water as possible.
2. Put 4 tbsp oil in the karaahi. Add jeera, green chillies, ginger, and garlic. Cook till garlic turns brownish. Put off the flame. Add wheat flour to it. Put the ground palak as well. Add salt, powdered masala and aamchur powder. Make a soft dough without using water.
3. Roll a lump of dough, to make a round paratha.
4. Cook the paratha on the tava, when both sides are cooked, put oil and spread it to both the surfaces. Cook till paratha turns crispy and golden.
5. To serve the paratha, put 1 tsp butter on the paratha. Serve with aaloo gobhi matar tomato ki subzi.















7. Methi Paratha

Methi leaves – 100 gm ( finely chopped)
Wheat flour – 500 gm.
Jeera – ½ tsp ( roasted on dry tava)
Aamchur powder – 2 tsp
Green chillies – 2 (chopped finely)
Ginger – ¼ inch (chopped finely)
Garlic flakes – 5 (chopped finely)
Anaar daana – 1 tsp.
Powdered masala:
dhania powder- 1.5 tsp
Red Chilly powder- 1tsp
Salt – to taste
Butter – 100 gm.


Put 4 tbsp oil in the flour, add 2 tsp salt, roated jeera, powdered masala, aamchur powder, chopped methi leaves, green chillies, anaar daana, ginger, and garlic. Make a soft dough using little water.
Roll a lump of dough, to make a round paratha.
Cook the paratha on the tava, when both sides are cooked, put oil and spread it to both the surfaces. Cook till paratha turns golden red.
To serve the paratha, put 1 tsp butter on the paratha. Serve with aaloo chana ki subzi or aaloo gobhi matar tomato ki subzi.



















8. dal-puri with kheer


Chana ( or moong) daal – 250 gm
wheat flour - 500 gm
oil
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried Red Chilly – 2 ( broken into small pieces)
Ginger Garlic paste – 1 tbsp
Powdered masala:
Haldi powder- ½ tsp
Red Chilly powder- 1/2 tsp
Jeera powder- 1/2 tsp
Dhania powder- 1/2 tsp
Salt – to taste
Dhania patta – a bunch ( chopped finely)

Boil the daal with salt and haldi powder in 500 ml water, pressure cooking on medium flame 8 minutes after it whistles is a good measure of time. Daal should become tender that it can break easily after boiling. The daal must also become fairly dry and if it is not, then the water should be evaporated from it.
In a karaahi, heat 2 tbsp oil, put jeera, tejpatta, dried red chilly to it. when jeera begins to splutter, add ginger garlic paste to it. saute for 3 minutes. put the dried boiled daal to it , add the powdered masalas and fry for 5 minutes. put off the flame. Mix the chopped dhania patta.
Mash the above preparation. the stuffing for dal- puri is ready. This can be stuffed in a paratha or puri. We are making puri of it.
in 1 inch diameter flour lump, fill the above preparation. Deep fry in oil till golden red. Serve with rice kheer.
















9. chhena ( paneer) stuffed paratha

Fresh chhena - 250 gm.
Wheat flour – 500 gm.
Oil
Jeera – ½ tsp
onion - 1/2 small size (chopped finely)
Green chillies – 2 (chopped finely)
Ginger – ¼ inch (chopped finely)
Garlic flakes – 5 (chopped finely)
Dhania patta (coriander leaves) – 1 bunch (chopped finely)
Powdered masala:
dhania powder- 1.5 tsp
Red Chilly powder- 1tsp
Salt – to taste
water/milk
Butter – 100 gm.

1. Put 4 tbsp oil in the karaahi. Add jeera, green chillies, ginger, and garlic. Cook till garlic turns brownish. Add the fresh paneer to it , put the powdered masalas, salt. Put off the flame. Add the dhania patta.
2. Add 4 tbsp oil to the wheat flour. Make a soft dough without using water or milk. Stuff the above prepared chhena filing in a lump of dough, and roll to make a round paratha.
3. Cook the paratha on the tava, when both sides are cooked, put oil and spread it to both the surfaces. Cook till paratha turns crispy and golden.
4. To serve the paratha, put 1 tsp butter on the paratha. Serve with aaloo parwal ka dum or karaahi mutton/chicken.


















10. Aaloo Ka Paratha


Boiled Potato – 3 medium
Wheat flour - 5oo gm
Garlic flakes – 7
Ginger – ½ inch ( finely chopped)
Dried red chilly – 2
Dhania patta – 1 bunch (finely chopped)
Jeera – ½ tsp
Oil – 2 tsp ( mustard oil preferably)
salt


Peel off the boiled potatoes and mash it up. Heat oil, jeera, ginger, garlic in a ladle. When jeera begins to splutter and change colour, put off the flame. Transfer the content of ladle to the mashed potatoes.
Roast the dried red chilly over slow fire. This might smoke, so switch on your kitchen ventilator. Break the roasted dry chilly in the mashed potato. Put salt and 1 tbsp uncooked mustard oil. Add the dhania patta. Mash everything well, leaving no lumps of unmashed potato.
Add 4 tbsp oil to the wheat flour. Make a soft dough without using water or milk. Stuff the above prepared potato stuffing in a lump of dough, and roll to make a round paratha.
Cook the paratha on the tava, when both sides are cooked, put oil and spread it to both the surfaces. Cook till paratha turns reddish and golden.
To serve the paratha, put 1 tsp butter on the paratha. Serve with pickle, raita or malai kofta.

KOFTA

ü koftas
1. Besan Ka Kofta ofta
2. Malai kofta
3. Kachcha Kela (Banana) Ka K
4. Lauki Ka Kofta
5. Patta Gobhi Ka Kofta
6. Kathal Ka Kofta



1.Besan ka Kofta Rasedaar

Ingredients:
For making koftas:
Besan – 2 cups
Dhania patta ( finely chopped) – 1 tbsp
Anaar daana –1 tbsp ( optional)
Oil – 2 tbsp
Salt - to taste
Water – very little…just to bind all the others.
Onion – 1 medium ( finely chopped)
Green chilly – 1 (finely chopped)
Jeera (mashed) – 1 tsp
For the gravy:
Paste of : Tomato (1), green chilly (1), ginger ( 1 inch).
Powdered masala:
Haldi powder- ½ tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala – ½ tsp
Water – 1.5 liter
Salt – 3/4 tbsp or to taste
For tadka:
Oil – 4 tbsp
Mustard seeds – 1 tsp
Dried red chilly – 2
Garnishing : Dhania patta

Bind all the ingredients of the kofta with little water and make round koftas of 1 inch diameter.
Gravy: In a thick hot karaahi or frying pan, boil the water with all the other ingredients for the gravy.
When this gravy mixture has boiled for 2 minutes, add the koftas to it and keep boiling everything on medium flame for 5 minutes and then on low flame for 7 minutes with the lid covered.
Open the lid and take out one kofta to check whether or not it has cooked properly till inside. It usually does till time, but if not… then boil it further for some more time in the gravy till it is cooked properly.
Check the consistency of gravy. If it is too watery then make a thin paste of flour and cold water and put in the gravy continuously stirring, for thickening the gravy. If gravy is too thick, then add some boiling water to it and stir. Put off the flame when it is done.
Tadka : heat oil along with other things for tadka in a pan. When the mustard begins to splutter, put off the flame and add the tadka to the kofta and its gravy.
Garnish with fresh dhania patta and serve hot with steaming rice or puris.




2. Shaahi Malai Kofta

Ingredients:
Arrowroot powder (or maida )– 2 tbsp
Salt – to taste
Whole Garam masala:
Cloves- 4
Chhotee ilaayachi– 2
Daalchini (cinnamon ) – 1 inch thin strip
Oil – 1 cup
Tejpatta – 2
For making koftas:
Paneer ( grated) – ½ cup (fresh, dry chhena can be used in its place)
Malaai ( freshly whipped cream) – ½ cup
Boiled potato – 2 medium size
Ginger – 1 tsp ( finely chopped)
Green chilly - 1 tsp ( finely chopped)
Dhania patta – 1 bunch (finely chopped)
Kofta Stuffing Mixture: (Mix all the following)
Kaju (Cashew nut) – 1 tbsp ( broken into small pieces)
Kishmish (Raisin) – 1 tbsp
Baadaam ( almond) – ½ tbsp ( grated or finely chopped)
Sugar – 1 tsp
Jeera – ½ tsp
Dried Red chilly – 1
Pepper – 10
Onion – 2 medium ( finely chopped)
Powdered masala:
Haldi powder- ½ tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala – ½ tsp
Tandoor masala powder – 1 tbsp
Ginger garlic paste – 1 tbsp
Paste of : Tomato (1), green chilly (1)
Water – half liter
Garnishing : Dhania patta


1. Mix all the ingredients for making kofta, and keep it in the fridge for 30 minutes. after 30 minutes, put salt, arrowroot powder to the mixture and make round balls of 1.5 inches diameter, then make a bowl of it.
2. Into the kofta bowl, fill 2 tsp of the Kofta stuffing Mixture. Close the kofta bowl from all sides, so it becomes a ball again…but of a bigger size than earlier.
3. heat oil in a karaahi for deep frying of the malai kofta. In hot oil, deep fry the kofta till it has a red and crispy exterior, then keep aside after draining off excess oil from it.
4. Heat rest of the oil, put Jeera ,Tejpatta, dried red chilly and whole garam masala to it. When the jeera begins to splutter, add onion and sauté for sometime over medium flame till onion gets transparent and pinkish. Add ginger-garlic paste, tomato- green chilly paste and sauté for 2 minutes. Then add all the powdered masalas and salt. Sauté everything for 5 minutes.
5. Add boiling water to it. Bring the gravy to boil and let it boil for 5 minutes. To thicken the gravy: use a cold mixture of 1 tbsp arrowroot powder in 3 tbsp water and mix it to the boiling gravy stirring continuously to avoid lumps. Garnish the gravy with dhania patta. Keep it aside.
6. At the time of serving the koftas, reheat the gravy and transfer it into a bowl containing koftas. Dash the kofta with a tbsp of fresh malai over the it.

Note: Do not mix the gravy to the kofta much ahead of serving it.















3. Kachcha Kela (Banana) Ka Kofta

For making koftas:
Kachchaa kela (raw banana) – 4 (boiled)
Besan – 2 tbsp (optional)
Dhania patta ( finely chopped) – 1 tbsp
Ginger – ½ inch (chopped)
Salt - to taste
Green chilly – 1 (finely chopped)
Jeera (1 tsp), whole Dhania (1 tsp), dried Red Chilly (2). Roast these on a dry tava and then grind them .
whole Garam masala:
Cloves- 4
Chhotee ilaayachi– 2
Daalchini (cinnamon ) – 1 inch thin strip
Jeera – ½ tsp
Dried Red chilly – 1
Tejpatta – 2
Oil – 1 cup
Onion – 2 medium ( finely chopped)
Powdered masala:
Haldi powder- ½ tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala – ½ tsp
Tandoor masala powder – 1 tbsp
Ginger garlic paste – 1 tbsp
Paste of : Tomato (1), green chilly (1)
Boiling Water – half liter
Garnishing : Dhania patta

peel and mash the boiled raw banana. Add the other ingredients listed for making kofta. Mix everything well. Use the besan only if the koftas can not be bound without it.
make round koftas (balls) of the above mixture. Deep fry the koftas in oil till golden red. Store the koftas in a dry vessel.
Heat rest of the oil, put Jeera ,Tejpatta, dried red chilly and whole garam masala to it. When the jeera begins to splutter, add onion and sauté for sometime over medium flame till onion gets transparent and pinkish. Add ginger-garlic paste, tomato- green chilly paste and sauté for 2 minutes. Then add all the powdered masalas and salt. Sauté everything for 5 minutes.
Add boiling water to it. Bring the gravy to boil and let it boil for 5 minutes. Put off the flame. Add the koftas and garnish with dhania patta. Serve hot with rice.







4. Lauki Ka Kofta

For making koftas:
Lauki ( bottle gourd) – 500 gm (grated)
Besan – 2 tbsp
Dhania patta ( finely chopped) – 1 tbsp
Ginger – 1 inch (chopped)
Garlic flakes – 8 (chopped)
Salt - to taste
Green chilly – 1 (finely chopped)
Jeera (1 tsp), whole Dhania (1 tsp), dried Red Chilly (2). Roast these on a dry tava and then grind them .
whole Garam masala:
Cloves- 4
Chhotee ilaayachi– 2
Daalchini (cinnamon ) – 1 inch thin strip
Jeera – ½ tsp
Dried Red chilly – 1
Tejpatta – 2
Oil – 1 cup
Onion – 2 medium ( finely chopped)
Powdered masala:
Haldi powder- ½ tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala – ½ tsp
Tandoor masala powder – 1 tbsp
Ginger garlic paste – 1 tbsp
Paste of : Tomato (1), green chilly (1)
Garnishing : Dhania patta


boil the grated lauki with salt and chopped ginger for 4 minutes. Squeeze out water from lauki after it has boiled. Store the water for gravy. Add rest of the ingredients listed for making kofta to the boiled lauki. Mix well.
make round koftas (balls) of the above mixture. Deep fry the koftas in oil till golden red. Store the koftas in a dry vessel.
Heat rest of the oil, put Jeera ,Tejpatta, dried red chilly and whole garam masala to it. When the jeera begins to splutter, add onion and sauté for sometime over medium flame till onion gets transparent and pinkish. Add ginger-garlic paste, tomato- green chilly paste and sauté for 2 minutes. Then add all the powdered masalas and salt. Sauté everything for 5 minutes. add the water left after boiling grated lauki.
Bring the gravy to boil and let it boil for 5 minutes. Put off the flame. Add the koftas and garnish with dhania patta. Serve hot with rice.






5. Patta Gobhi Ka Kofta
For making koftas:
Cabbage – 500 gm (grated)
Besan – 2 tbsp
Dhania patta ( finely chopped) – 1 tbsp
Ginger – 1 inch (chopped)
Garlic flakes – 8 (chopped)
Salt - to taste
Green chilly – 1 (finely chopped)
Jeera (1 tsp), whole Dhania (1 tsp), dried Red Chilly (2). Roast these on a dry tava and then grind them .
whole Garam masala:
Cloves- 4
Chhotee ilaayachi– 2
Daalchini (cinnamon ) – 1 inch thin strip
Jeera – ½ tsp
Dried Red chilly – 1
Tejpatta – 2
Oil – 1 cup
Onion – 2 medium ( finely chopped)
Powdered masala:
Haldi powder- ½ tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala – ½ tsp
Tandoor masala powder – 1 tbsp
Ginger garlic paste – 1 tbsp
Paste of : Tomato (1), green chilly (1)
Garnishing : Dhania patta


Boil the grated cabbage with salt and chopped ginger for 4 minutes. Squeeze out water from lauki after it has boiled. Store the water for gravy. Add rest of the ingredients listed for making kofta to the boiled lauki. Mix well.
Make round koftas (balls) of the above mixture. Deep fry the koftas in oil till golden red. Store the koftas in a dry vessel.
Heat rest of the oil, put Jeera ,Tejpatta, dried red chilly and whole garam masala to it. When the jeera begins to splutter, add onion and sauté for sometime over medium flame till onion gets transparent and pinkish. Add ginger-garlic paste, tomato- green chilly paste and sauté for 2 minutes. Then add all the powdered masalas and salt. Sauté everything for 5 minutes. Add the water left after boiling grated cabbage.
Bring the gravy to boil and let it boil for 5 minutes. Put off the flame. Add the koftas and garnish with dhania patta. Serve hot with rice.






6. Kathal (Jackfruit) Ka Kofta
For making koftas:
Kathal (Jackfruit) – 500 gm
Besan – 2 tbsp
Dhania patta ( finely chopped) – 1 tbsp
Ginger – 1 inch (chopped)
Aamchur powder – 1tbsp.
Garlic flakes – 8 (chopped)
Salt - to taste
Green chilly – 1 (finely chopped)
Jeera (1 tsp), whole Dhania (1 tsp), dried Red Chilly (2). Roast these on a dry tava and then grind them .
whole Garam masala:
Cloves- 4
Chhotee ilaayachi– 2
Daalchini (cinnamon ) – 1 inch thin strip
Jeera – ½ tsp
Dried Red chilly – 1
Tejpatta – 2
Oil – 1 cup
Onion – 2 medium ( finely chopped)
Powdered masala:
Haldi powder- ½ tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala – ½ tsp
Tandoor masala powder – 1 tbsp
Ginger garlic paste – 1 tbsp
Paste of : Tomato (1), green chilly (1)
Garnishing : Dhania patta


remove the peel of kathal and cut it into 1 inch cubes. Boil the kathal cubes with salt and chopped ginger for 4 minutes. Squeeze out water from kathal after it has boiled. Store the water for gravy. Add rest of the ingredients listed for making kofta to the boiled kathal. Mix well.
Make round koftas (balls) of the above mixture. Deep fry the koftas in oil till golden red. Store the koftas in a dry vessel.
Heat rest of the oil, put Jeera ,Tejpatta, dried red chilly and whole garam masala to it. When the jeera begins to splutter, add onion and sauté for sometime over medium flame till onion gets transparent and pinkish. Add ginger-garlic paste, tomato- green chilly paste and sauté for 2 minutes. Then add all the powdered masalas and salt. Sauté everything for 5 minutes. Add the water left after boiling kathal.
Bring the gravy to boil and let it boil for 5 minutes. Put off the flame. Add the koftas and garnish with dhania patta. Serve hot with rice.