Baigan Bharta

Ingredients: 1 eggplant / brinjal 1/2 cup boiled Green peas 1 Onion, finely chopped 1 Tomato, finely chopped 2 Green chilli, finely chopped 1/2 tsp Garam Masala Powder 1/4 tsp Turmeric Powder 2 tbsp Vegetable oil Salt to taste Chopped green coriander leaves for garnishing

Steps: Roast the brinjal over medium heat. Once done, hold it under cold running water. Cool it and peel off the blackened skin. Mash the flesh. Heat oil in a  karai. Fry onions over medium heat until light golden brown. Add green chilli , turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender. Add green peas and mashed eggplant. Stir well. Fry for few minutes over medium heat. Put in a serving dish and garnish with coriander.

Bharwan Bhindi

Ingredients:


Okra / Bhindi / Lady Finger
2 tsp Red chilly Powder
2 tsp Coriander Powder
2 tsp Amchur Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1/2 tsp Besan
2 tsp oil
Salt to taste

Steps:

Wash the okra and pat dry. Cut the edges on both sides and make a vertical slit. Keep this aside.
Put all the spices mentioned above in a bowl. Add little besan and a little oil to bind the masalas together and mix well.
Stuff the  bhindi with this mixture. Keep the remaining mixture aside.
Heat oil in a pan and saute the bhindi. Carefully place the bhindi side by side and shallow fry those on high heat for few seconds, give the pan a shake or so, so that the bhindi do not stick to the bottom of pan. If needed, toss the bhindi carefully with a spatula, taking care not to break or mush these.. Do not put any water. Once the bhindi is cooked, add remaining mixture and salt to the sauteed bhindi. The bhindi should be crisp,
Serve  with hot Chapatis.

Peper Dalna

Ingredients:

2 large potatoes diced
equal quantity of diced green papayas
2 medium tomatoes, chopped finely.
1 bay leaf
1/2 tsp grated ginger
1/2 tsp cumin seeds
2 green chillies

Steps:

Fry the potatoes and papayas lightly and set aside.
Heat oil in pan.
Add the cumin seeds, bay leaf.
Next add the green chillies and ginger and fry for about one minute in high heat.
Add tomatoes and stir till a paste is formed.
Add potatoes and green papaya and cook over medium heat with a little water, till tender.
Sugar and salt to taste.

Vegetable Charchari

Ingredients:
Radish
Cauliflower
Cabbage
Pumpkin
Potatoes
Potol
Brinjal
Tomatoes
Mustard paste
Turmeric powder
Salt and sugar to taste.

Steps:

Cut all the vegetables into longish strips.
Put oil in a skillet over medium heat.
When the oil becomes hot, put a teaspoonful of panch-phoron and dried red-chilli.
When the seeds pops up, put all the vegetables. Add some salt and simmer covered.
Stir occasionally.
When the vegetables are half done, add mustard paste and half teaspoonful of turmeric powder and a bit of sugar.
Mix the spices thoroughly with the vegetables and cook till the vegetables are fully cooked.
You may have to add very little water if needed but usually this should not have any gravy.
So keep stirring till all the water dries up.
Serve with rice and daal.

Mixed Vegetable Bhujia

Ingredients:

Potatoes-200gm
Cabbage-100gm
Peas-100gm
Tomatoes-100gm
Onion-100gm
Turmeric-1/2tsp
Cumin-1/2 tsp
Ginger-1 inch piece
Garlic -3
Dry mango powder/amchur
Oil-3tbsp

Steps:
Wash and chop vegetables
Heat oil and fry chopped spices
Add vegetables and Salt
Sauté and mix well
Cover the pan with well fitting lid
Cook gently, shaking the pan frequently to prevent burning
Add water if necessary and cook till all vegetables are properly cooked, add mango powder and remove.
Serve with chapatis.

Kofta

Finely Chopped Carrot 4tbsp
Finely Chopped Beans 4tbsp
Finely Chopped Cabbage 4tbsp
Cauliflower Florets 4tbsp
Finely Chopped Coriander Leaves 4tbsp
Boiled Green Peas 4tbsp
Boiled and mashed Potato 2tbsp
Diced Capsicum 2tbsp
Chopped Cashew Nuts 2 tbsp
Chopped Raisins 2 tbsp
Sattu ( Roasted Gram Flour) 2tsp
Chopped Green Chillies 2tsp
Ginger Paste 2tsp
Dry Fried Jeera Powder 1tsp
Garam Masala Powder 1tsp
Salt & Sugar
Ghee 1tsp
Refined Oil
2 tsp Besan

Steps:

In a large mixing bowl add all the ingredients except the oil and 2tsp Besan and mix them well with your hand. Make the Koftas -- big balls say 3 inches diameter . Next roll the koftas in the Besan and then fry them slowly in a high flame in refined oil.
Now make the gravy . Heat the oil and add the chaunk of garama masala and bayleaf followed by ginger paste, red chilly powder, tomato puree, a little beaten curd followed by a paste of poppyseeds and cashew nuts. Saute for a few minutes. Add salt and sugar and then a little water. Place your previously fried koftas on this gravy and bring them to boli for a while. Sprinkle fresh coriander leaves , green chillies and ghee on top. Pour 2 tbsp milk. Serve with roti/ paratha.

Doi Begun

Ingredients:

Two medium sized brinjals : cut length wise into 8 pieces.
Fresh curd : 100 gms.
Mustard and green chilly paste : 2tsp.
Salt and sugar to taste.
Mustard oil : 4tsp
Fresh coriander leaves and green chillies : finely chopped.

Steps:

Marinate brinjal with salt. Fry the brinjals in oil on a low flame till soft . Add well beaten curd, mustard paste, salt and sugar into it. Add a little water if necessary. Bring it to boil . Add fresh, finely chopped coriander and slit green chillies on top.

Serve with roti/or rice.

Malai Kofta

Ingredients:

 For kofta 
4 large boiled potatoes
50 gms paneer mashed
50 gms Khoya
1/2 cup chopped nuts
1 tsp garam masala powder
Salt to taste
Oil to deep fry the koftas

For the sauce/gravy:

3 tbsps cooking oil
2 large onions grated
1 tomato pureed
2 tbsps garlic garlic paste
2 tsps coriander powder
2 tsp kashmiri red chilli powder
1/4 tsp turmeric powder
2 tsp garam masala powder
1 cup milk
1 tbsp khoya
1 tbsp fresh curd
Salt to taste
Fresh cream to garnish

Method:

Grate the potatoes(so as there's no lumps and its even thoroughly). Add salt.
Mix all the other ingredients separately for koftas, add salt to taste and make small small balls out of it.
Shape the potato mixture like a bowl and put the paneer mix balls in the center and then roll into perfect rounds.
Heat the oil to fry the koftas, on a medium flame. Deep fry these rounds till light golden brown in colour. Keep aside.
If the potatoes are sticky, and are not manageble, add a bit of cornflour in the mix

For the gravy, first heat the 3 tbsps of oil in a deep pan and add ginger garlic paste to it.
Then fry the onions till it is light brown in color and the oil begins to separate from the onions.
Then first add red chilli powder and then all other dry spices and then immediately add tomato puree to it. Fry till oil separates.
Add khoya ,a bit of salt and curd. Fry .
Then add milk slowly and water to get a desired thick consistency , and cook. Mix well.
Bring the gravy to a boil and then reduce the fire to a simmer.

At the time of serving, place the kofta's in the dish, and pour hot gravy over it. And then garnish each kofta with the whipped cream and cilantro leaves.Serve with hot naan.

Dum Aloo / Alur Dum

Ingredients:
Small potatoes 1/2 kg
Medium size onion 1
Fine yogurt  2 cup
Ginger garlic paste 1 tsp.
Turmeric Powder 1/2 tsp.
Chilli powder 1 tsp.
Asafoetida a pinch
Bay Leaves 4-5
Milk 1/2 cup
Ghee/oil 4 tbsp.
1 tsp sugar
Salt to taste
Coriander seeds 1 tbsp.
Cardamoms (brown) 4
Cloves 4-5
Black pepper 7-8
Cinnamon 1 small piece
Caraway seeds 1/4 tsp.
Cardamom (green) 2
Few coriander leaves
 
Steps:

Take all the spices and grind it in a blender to make fine powder.

Wash and prick the potatoes all over with a fork and soak in the water with little salt for 2 hours.
Boil  till half done.
Peel the potatoes and dry them on a cloth. Then heat the oil.
Deep fry the potatoes, remove immediately. This is just to give them a crispy texture on the outside, till it gets golden brown.
 
Add bay leaves, asafoetida, ginger-garlic paste, grated onion to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil.
Add the garam masala prepared initially to this mixture and cook for 2-3 minutes.
Add turmeric powder, chilli powder and salt. Fry it about a minute.
Now add milk to make the gravy. Then add yogurt (fine) and continuously stir it.
If you find the gravy too thick, you can add some water.
Finally add pricked fried potaoes to the gravy and pressure cook it. Switch off the gas before whistle.
Garnish it with green coriander leaves and serve hot with parathas, roti or rice ..

Fulkopir Tarkari

- Cauliflower- medium sized, cut
- Peas- half cup
- Potatoes- 2 cut into medium size pieces
- Ripe Tomato- 2, chopped
- Masala (Cardamom pods- 2, Clove- 2 and Cinnamon sticks 2. All should be grinded together)
- Bay Leaves- 2
- Chilli Powder- 1 teaspoon
- Salt to taste
- Turmeric Powder- 1 teaspoon
- Ginger Paste- 1 teaspoon
- Cumin paste- 1 teaspoon
- Sugar- 1 teaspoon
- Cooking oil- 5 tablespoon

Steps:

Heat oil in a round bottomed frying pan. Lower the heat slightly and fry the potato and Cauliflower pieces Remove the Cauliflower and potatoes from the oil once they are brown in colour and tender.
Add the Bay leaves. Now add the cumin paste, ginger paste, tomatoes , chilli powder, sugar and salt. Stir fry it for about 5 minutes. Add the masala.Finally add the fried cauliflower, potato pieces and the peas and thoroughly stir it again. Add half cup of water and cover the lid of the pan. Allow it to cook until the potatoes and the cauliflower pieces are well cooked.
Serve with hot rice.

Begun Bahar

Ingredients:
 Brinjals: 250 gm
Peanuts: 50 gm
Finely chopped Fenugreek leaves (Methi):500 gm
Finely chopped Tomatoes: 1 tbsp
Ginger paste: 1/4 tbsp
Turmeric powder : 1/2 tsp
Chilly powder : 1/2 tsp
Cumin powder : 1/2 tsp
Coriander powder : 1/4 tsp
Finely grated Khoya : 3/4 tbsp
Oil : 2 tbsp
Salt & Sugar to taste

Prepararion:

1.First of all chop the brinjals into medium pieces.
2. Crush the peanuts with 1 tbsp of water into fine paste.
3. Heat oil in a kadai and fry the brinjal pieces over medium heat until half done.
4. Add the fenugreek leaves or the methi pata and mix well.
5. Then prepare a paste with ginger, turmeric, chilly, cumin, coriander powder and water.
6. Pour the above prepared paste to the fenugreek leaves with tomatoes, mix well and fry until the masalas are well blended.
7. Add the peanut paste, salt and sugar, mix well.
8. Cook until the brinjals are soft and it becomes a little dried up.
9. When done, remove from the fire and sprinkle with khoya.

Hara bhara Kabab

Ingredients:
500 gms boiled potatoes
100 gms boiled green peas
100 gms boiled spinach
2 tbsps chpped coriander (dhania)
1 tbsps chopped green chillies
1 tbsp chopped ginger
1 tsp chaat masala
salt to taste
2 tsp cornflour
oil for deep frying

Steps:

Peel and grate boiled potatoes.
Mash boiled green peas.
Squeeze out excess water from spinach and chop finely.
Mix grated potatoes , peas and spinach.
Add chopped green chilies, chopped coriander,ginger, chaat masala and salt.
Add cornflour for binding.
Divide the mixture into 25 equal size portions.
Shape them into a ball and then press it between your palms to flatten it. Heat oil in a kadhai deep-fry in hot oil for 3-4 minutes.
Serve hot.

Potoler Dorma

Ingredients:
 
4 large potol
Oil to fry
Salt to taste
1 tsp Sugar
1 tsp turmeric

Ingredients for filling:

½ cup of grated coconut
2 tbsp chopped cashew nut
1 medium size potato
1 tbsp roasted powder of cumin 1 tsp mango powder (amchur)
Sugar to taste
Salt to taste

Ingredients (for gravy):
½ tsp of asafoedita/ hing powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chili powder
3 tbsp curd
1 tsp garam masala powder
Salt to taste
Sugar to taste

(Mix all ingredients to a smooth paste and keep aside)

Steps:

Scrape potol well.
Cut one side of mouth of potol and scoop out pulp with the help of a tea spoon or knife.
Marinate potol with salt and turmeric for 2 mints
Heat 1 tbsp oil and fry grated coconut lightly
Mash boiled potato
Mix fried coconut with mashed potato, chopped cashew nut, mango powder, roasted spice powder, salt and sugar to taste.
Stuff mixed ingredients in each of every potol.
Close the mouth with gram flour dough and tie a thread (if necessary)
Heat oil and fry them in slow four till potol turn golden brown.
Keep stuffed and fried potol aside.
Heat oil and put the fire slow.
Add mixed gravy paste and sauté.
Add half cup of water and let the gravy boil.
Add fried stuffed parwal and mix well with gravy.

Bok Ful Bhaja

Ingredients:
4 Bok-Ful
1/2 cup Besan

Salt to taste
1/2 cup Rice Flour

Steps:

Take the good pieces of bokful.
Make a paste of besan, salt, rice flour and water and apply it
Heat oil in pan and fry it.
Serve it hot.

Mochar Ghonto

Ingredients:

Mocha (Banana Blossoms) - 1 large
Potato - 1 medium (100 grams), diced in small cubes
 Jeera seeds - 1/4 tsp
Bayleaf/ tej patta - 1 medium
Cinnamon - 2 inch, broken in 2-3 pieces
Cardamom / elaichi - 4 broken
Ginger - 1 tsp, grated
Cumin powder - 2 tsp
Turmeric - 1/4 tsp
Salt - to taste
Sugar - 1tsp
Green chillies - 2 slit
Ghee - 1 tsp
Oil

Steps:

Remove the blossoms after peeling away the outer leaves and clean. Chop finely.

Bring to boil 2 cups water with a pinch of salt and turmeric. Add the chopped blossoms and cook covered for 15 minutes.

Drain water and using a slotted spoon squeeze out the water completely on a colander. At this stage the quantity of blossoms is approximately equal to 1 cup. Keep this aside.

Fry potatoes till light brown and keep aside.

Heat 4 tbsp oil in a kadhai. Add bay leaf, cardamom, cinnamon, and cumin seeds. Fry till the cumin seeds turn dark brown.

Add ginger, turmeric, and the cumin powder (dissolved in 2 tbsp water). Fry for 1 minute.

Add the blossoms, mix well and fry for 2 minutes on medium heat.

Add the fried potatoes, salt, and sugar. Mix well and add in 1/4 cup of water. Simmer for few minutes .

Let cook for another 3 minutes. Then add the green chillies and ghee, remove from the heat.


 

Aloo Gobi (north Indian style)

Ingredients:

   1  large onion, peeled and cut into small pieces 
   1  bunch fresh coriander, separated into stalks and leaves  chopped

    1 small green chilies, chopped into small pieces  

   1  large cauliflower, leaves removed and cut evenly into eighths 
   3  large potatoes, peeled and cut into even pieces 

   2  cans diced tomatoes,fresh ginger, peeled and grated

   fresh garlic, chopped 
1 tsp cumin seeds 

2 tsp turmeric 

1 tsp salt 
2 tsp garam masala
1/4 Cup Vegetable Oil

          Steps :

Heat vegetable oil in a large saucepan.

Add the chopped onion and one teaspoon of cumin seeds to the oil.

Stir together and cook until onions become creamy, golden, and translucent.

Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.

Add chopped chillis. Stir tomatoes into onion mixture.

Add ginger and garlic; mix thoroughly.

Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the

mixture doesn't stick to the saucepan).

Ensure that the potatoes and cauliflower are coated with the curry sauce.

Cover and allow to simmer for twenty minutes (or until potatoes are cooked).

Add two teaspoons of Garam masala and stir.

Sprinkle chopped coriander leaves on top of the curry.

Turn off the heat, cover