Baingan Di Kachri

INGREDIENTS:-

Brinjal - 1 medium and round
Red chilli powder - 2 teaspoon
Wheat flour - 5 tablespoon
Salt - as per taste
Oil - for shallow frying

METHOD OF PREPARATION:-

• Wash and cut the brinjal into thin slices.
• Sprinkle salt on the brinjal slices and leave to sweat for 20 minutes.
• Drain out water and pat dry.
• Spread the brinjal slices on a plate. Sprinkle red chilli powder and wheat flour on the slices.
• Overturn and sprinkle more red chilli powder and wheat flour on the other side too.
• Add little salt if required and keep aside.
• At the time of serving, heat oil in a frying pan and fry the brinjal slices till crisp on both sides. Turn with the help of a tong to brown both sides.
  
  
  

Palak Pakoras

INGREDIENTS:-

Palak leaves - 24

for the batter:

Gram flour - 1/2 cup

Semolina - 1/4 cup

Carom seeds - 1/2 teaspoon

Salt - as per taste

Red chilly powder - 1/4 teaspoon

Coriander powder - 1/2 teaspoon

Water - as required

Oil - for deep frying

METHOD OF PREPARATION:-

• Take palak leaves including a little stem of about 2 ". Wash the palak and pat dry on a clean kitchen towel.
• Put all the ingredients for the batter in a bowl, adding water to make a thick batter with a coating consistency. Do not make it thin as it will not coat the leaves properly.
• Heat the oil in a wok.
• Dip each palak leaf in the batter so that it gets well coated.
• Fry the leaves on medium heat, a few at a time, till golden and crisp on both sides. Remove and drain on an absorbent paper.

Baghaare Baingan

INGREDIENTS:-

Brinjals - 250g round ones
Onions - 2 cut into small pieces
Ginger - 2 teaspoon chopped finely
Garlic - 1 tablespoon chopped finely
Coriander seeds - 1 teaspoon
Sesame seeds - 1 1/2 teaspoon
Roasted peanuts - 3 tablespoon
Cumin seeds - 1/2 teaspoon
Poppy seeds - 1 teaspoon
Dry coconut - 1 " square
Fenugreek seeds - a pinch
Jaggery - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Red chilly powder - 1/2 teaspoon
Tamarind - 1 lemon sized ball soaked in hot water for 15 minutes
Curry leaves - a few
Oil - 1/2 cup
Salt - as per taste

METHOD OF PREPARATION:-

• Wash brinjals, make cross slits along the length of the brinjals ensuring that the brinjals are held together at the stem and keep aside.
• Roast the onions on a tawa for 8 minutes, till they soften a little and turn slightly golden brown.
• Dry roast on a medium heat, coriander seeds, sesame seeds, peanuts, cumin seeds, poppy seeds, dry coconut and fenugreek seeds till they are slightly brown and gives  out a roasted smell.
• Grind together the onions, roasted spices, ginger, garlic, salt, turmeric, red chilly powder and jaggery to a fine paste. Using only about 5 teaspoon of this paste stuff the brinjals, and keep aside. Add tamarind water to the remaining paste.
• Heat oil in a pan, add curry leaves and after a few seconds, add the stuffed brinjals. Shake the pan instead of stirring, to brown the brinjals evenly, for about 10 minutes.
• Add the ground spice paste mixed with tamarind water. Cook covered over medium heat for 7 minutes. Add 1/2 cup water and stir occasionally till brinjals get tender and oil separates.
  
  
  

Aloo ki Subji

INGREDIENTS:-

Baby potatoes - 4 cups boiled, peeled and cubed
Fresh yogurt - 1 cup
Gram flour - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Bay leaf - 1
Cloves - 2
Cinnamon - 2 sticks
Asafoetida - a pinch
Red chilly powder - 2 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander powder - 1 teaspoon
Ghee - 1 tablespoon
Coriander leaves - 2 tablespoon chopped

METHOD OF PREPARATION:-

• In a bowl combine the yogurt and gram flour and whisk well. Keep aside.
• Heat the ghee in a pan and add the mustard seeds. When they crackle, add the cumin seeds, fennel seeds, bay leaf, cloves, cinnamon and asafoetida and stir for a few seconds.
• Add the yogurt and gram flour mixture, chilly powder, turmeric powder, coriander powder and continue to stir till it comes to a boil.
• Add the potatoes and salt with 1/2 cup of water and mix well. Bring to a boil.
• Serve hot garnished with coriander leaves.
  

Dum Aloo

INGREDIENTS:-

Baby potatoes - 16
Cashew nuts - 2 tablespoon
Oil - 6 tablespoon
Cardamom - 2
Cinnamon - 1
Onion - 2 chopped roughly
Ginger - 2  " piece chopped
Green chillies - 1
Tomato - 3
Turmeric powder - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Red chilly powder - 3/4 teaspoon
Garam masala powder - 3/4 teaspoon
Salt - as per taste
Coriander leaves - 3 tablespoon chopped
Curds - 3 tablespoon

METHOD OF PREPARATION:-

• Soak the cashew nuts in curds for 15 minutes
• Peal potatoes. Prick them all over with a fork. Soak in salt water for 15 minutes.
• Drain and wipe dry the potatoes. Deep fry potatoes on medium flame till golden brown and till they are soft. Remove from oil and dry on an absorbent paper.
• Grind the onion and ginger to a paste. Keep it aside.
• Grind the tomatoes and green chilly to a fine paste.
• Heat oil in a kadai. Add cardamom and cinnamon. After a minute add the onion paste. Stir for 7 minutes till oil separates and onions turn golden brown.
• Add turmeric powder, coriander powder, red chilly powder, garam masala powder and salt. Cook on low heat till well browned.
• Add the tomato puree and cook till oil separates.
• Add the curd and cashew nut paste. Cook for 5 minutes till dry.
• Add enough water to get a thick gravy.
• Boil well, add the fried potatoes and keep on low heat for 5 minutes till the oil separates and the potatoes are well cooked and coated with the masala.
• Garnish with chopped coriander leaves.

Chicken Cafreal

INGREDIENTS:-

Chicken - 1 Kg
Oil - 3 tablespoon and for deep frying
Onion - 2 thinly sliced
Coriander seeds - 1 tablespoon
Cumin seeds - 1 teaspoon
Cloves - 6
Cardamoms - 8
Peppercorns - 8
Cinnamon - 1 " stick
Ginger - 1 " piece roughly chopped
Garlic - 5 flakes roughly chopped
Salt - as per taste
Vinegar - 3 tablespoon

METHOD OF PREPARATION:-

• Wash the chicken pieces and make deep incisions using a sharp knife.
• Heat oil in a kadai and deep fry onions till crisp and golden in colour. Drain on an absorbent paper and reserve for garnishing.
• Dry roast coriander seeds, cumin seeds, cloves, cardamoms, peppercorns and Cinnamon.
• Grind ginger, garlic, green chillies and roasted spices to a fine paste using little water.
• Add salt to the paste and apply to the chicken and refrigerate for 3 hours.
• Heat 3 tablespoons of oil in a pan, add the marinated chicken and cook covered on medium heat stirring occasionally. Add a little warm water if required to avoid scorching. Cook for 10 minutes.
• When almost done add vinegar and cook for 2 minutes.


• Serve hot garnished with the fried onions.

Palak Roti

INGREDIENTS:-

Palak leaves - a bunch washed and chopped
Salt - as per taste
Green chillies - 2 small chopped
Cumin Seeds - 1 teaspoon
Water - as required
Salt - as per taste
Turmeric powder - 1/2 teaspoon
Wheat flour - 2 to 3 cups

METHOD OF PREPARATION:-

• Wash the palak leaves and chop them
• Heat a pan and fry the palak leaves along with green chillies and cumin seeds and allow them to cool.
• Grind the above fried ingredients in a mixer by adding a little water
• In a mixing bowl add the above ground mixture, turmeric powder, salt, wheat flour and water and mix to form a dough.
• Make small lemon sized balls of the dough and roll them into rotis and fry them in a griddle to get fresh rotis.
• Add ghee on both sides and serve hot with curries.