Khaste Mathura Aloo Recipe (Spiced Potato Hashbrowns)

Ingredients: ( Serves : 6)
6 potatoes, boiled and peeled and cubed.
3 green chillies, finely chopped.
1/2 tsp. dry ginger powder.
1 tsp. mango powder (amchur).
1 tsp. red chilli powder or to taste
1 tsp. turmeric powder
2 tsp. sugar
1 tsp. cumin seeds
1/4 tsp. asafoetida
1 cup cilantro/coriander leaves, chopped
4 tbsp. oil or 3 tbsp. ghee
Salt to taste.
Method :
Heat oil/ ghee in a heavy pan or wok and add asafoetida and cumin seeds. When they pop, add
turmeric, ginger, mango powder, sugar, chilli and salt. Add potatoes and mix to coat the potaoes
with the spices. Heat till potatoes brown but turn freqently.
Sprinkle cilantro or coriander leaves. Serve hot with Indian pooris and raita.

Dum Aloo Recipe (Curry Baby Potato)

Ingredients: ( Serves : 4-5)
20 Baby Potatoes
4 tbsp. Sugar
1 tbsp. Tamarind Paste or 3 tbsp. tamarind extract
2 tbsp. chopped green coriander
Oil for deep frying

For the Gravy :

1/4 Cup Oil
1/2 tsp. Fenugreek
1 tsp. Oregano
A pinch Asafoetida
1/2 tsp. Nutmeg powder
2/3 Cup plain yogurt (dahi)
Salt to taste
1 tsp. Ginger paste
1 tsp. Mustard seeds
1/4 tsp Nigella seeds
4 tbsp. coriander powder
1 tsp. red chilli powder or to taste
1/2 tsp. turmeric powder
1/4 tsp. cumin powder
Rock salt (kala Namak) to taste
Salt to taste
Method
Peel and wash the potatoes. Deep fry them in oil till golden brown. Keep aside.
In a bowl mix ginger paste, fenugreek, mustard, oregano, nigella and asafoetida.
In a pan heat a little oil, and add the ginger paste mixture, saute for a minute or two and then add
coriander powder, red chilli powder, turmeric powder, cumin powder, nutmeg, both salts and 1/4
cup water. Cover the pan and allow to cook for a minute.
Add fried potatoes and yogurt and simmer until potatoes are done.
Add tamarind extract and sugar.
Garnish with chopped coriander.
Serve hot with parathas or pooris.

Masala Bhindi Recipe (Okra in Spicy Gravy)

Ingredients: ( Serves : 6)
1 lb. tender okra (bhindi), washed and dried and cut length wise
1 large onion, chopped finely
1 tsp. ginger-garlic paste
1 tsp. red chilli powder or to taste
1/2 tsp. turmeric powder
1 tsp. garam masala powder
2 tbsp. oil
Salt to taste

Other Seasoning
1 tbsp. fried onions from our store
4 cloves garlic, minced
1 tbsp. coconut powder from our store
1 green chilli minced
1/2 cup tamarind juice
Salt to taste

Method:
Heat oil in a pan and add the chopped onion and fry till it's brown in colour. Add ginger garlic,
turmeric, garam masala, chilli powder and salt to taste. Saute for a minute. Add other seasonings
and steam for 1 minute.
Cover and steam till the okra changes color and becomes soft. Serve hot with parathas and raita.
Khatta-Meetha Kadoo Recipe (Sweet -n- sour Hubbard Squash or
Pumpkin)
Ingredients: ( Serves : 4-5)
1 lb. or 400 gms. Yellow Pumpkin peelwd washed and cubed
A pinch of Asafoetida (Hing)
1/2 tsp. Fenugreek seeds (Meyhi Dana)
1 tbsp. grated Ginger
2 Green chillies, finely chopped
2 tsp. Coriander powder
1/2 tsp. turmeric powder
1/4 tsp. Garam masala powder
1 tsp. Red chilli powder or to taste
Salt to taste
2 tbsp. Sugar
11/2 tbsp. Lemon Juice
Fresh Coriander, washed and finely chopped
3-4 tbsp. Oil
Method:
Heat oil in a kadai or wok. Add Asafoetida, fenugreek seeds. Now add ginger. When it turns
brown add green chillies and pumpkin and mix.
Add salt, turmeric powder, coriander powder, garam masala powder and red chilli powder and
mix well. Cover and cook on a medium heat for 10-12 minutes. Stirring occasionally.
Now add sugar and lemon juice, mix well. Cover and cook for another 10 minutes or until done.
The pumpkin pieces should look like mashed.
Garnish with chopped coriander. Serve hot with pooris.

Lucknow Kofta Recipe - Vegetable Balls in Indian Curry

Ingredients:
For Koftas :
2 cups shredded cabbage
1 Cup shredded carrots
1/2 Cup Methi (Fenugreek), washed and chopped
1/2 Cup Coriander, washed and chopped
Salt to taste
Juice of 1 Lime
1/2 cup Corn Flour or Besan (Gram flour)
1/4 tsp. red chilli powder
Oil for frying
For Curry Gravy :
2 medium size Onions, finely chopped
1 large Tomato, pureed
1 cup plain non-fat yogurt (dahi)
1 cup milk
1/4 cup cream
1/2 tsp. turmeric
2 tsp. coriander powder
1/2 tsp. sugar
Salt to taste
1/4 tsp. Garam masala powder
4 tbsp. Oil

Curry thickner to Grind to paste :

12 Almonds, soaked and peeled
3 tbsp. poppy seeds
3 tbsp. melon seeds
1 tsp. each Ginger-garlic paste
3-4 Green chillies

Method
For koftas, mix all the ingedients of koftas together and divide into equal portions and shape into
long rolls, deep-fry till golden in colour. Drain and keep aside.
Heat oil in a pan and fry chopped onions till golden brown. Add the grinded ingredients and stir-
fry for few minutes. Add turmeric powder, corriander powder,sugar and salt. stir-fry for few
seconds. Stir in tomato puree and cook on high heat, stirring continuously till oil begins to
separate. Now add yogurt, milk and cream and cook stirring continuously till oil begins to
separate. Add 1 cups of water and bring to boil. Simmer and cook for 5-10 minutes or until
desired consistency.
Just before eating, place the fried koftas in a serving dish and pour the hot gravy over and serve
immediately garnished with garam masala powder and chopped cilantro.

Moong Dal Kachori Recipe-stuffed wheat pastry

Ingredients
1 cup Whole wheat flour (atta)
Salt to taste
Oil 4 tbsps + to deep fry
For stuffing Green gram split skinless (dhuli moong dal, soaked) cup Oil 2 tbsps
Asafoetida a pinch
Ginger (finely chopped) 1 inch piece
Green chillies (finely chopped) 2
Garam masala powder 1 tsp
Red chilli powder 2 tsps
Dry mango powder (amchur) 1 tsp
Method of preparation
1. Take whole-wheat flour in a bowl. Add salt, four tablespoons of oil and mix. Add sufficient
water and knead into a medium soft dough.
2. Boil the moong dal in half cup of water till just cooked and dry. Mash lightly.
3. Heat two tablespoons of oil in a kadai. Add asafoetida, ginger, green chillies, moong dal,
garam masala powder, red chilli powder, amchur, salt and mix. Saut for few minutes.
4. Remove from heat and transfer the mixture into a bowl and mash slightly.
5. Divide the dough into even sized balls. Roll them slightly, put the stuffing and gather the
edges to seal. Roll into a ball again and flatten slightly. Roll as for poories with hand or rolling
pin.
6. Heat sufficient oil in a kadai and fry the kachories till light golden. Drain onto an absorbent
paper. 7. Serve hot.

Matar Aur Mangodi Ki Sabzi Recipe

Ingredients
Green peas (shelled) cup
Moong mangodi cup
Potatoes ( inch cubes) 2 medium sized
Oil 2 tbsps Asafoetida a pinch
Cumin seeds 1 tsp
Turmeric powder tsp
Salt to taste
Coriander powder 1 tsp
Red chilli powder 1 tsp
Garam masala powder 1 tsp
Tomatoes (chopped) 2 medium sized
Method of preparation
1. Heat one tablespoon oil in a pan, add mangodi and saut till reddish.
2. Heat the remaining oil in another pan. Add asafoetida, cumin seeds, turmeric powder, potato
pieces and saut for two to three minutes. Add salt, mix and cover. Cook for three to four minutes.

3. If using green peas boil them (frozen peas too can be used, no need to boil then, just thaw
them).
4. Add coriander powder, red chilli powder, garam masala powder to the potatoes. Stir and add
tomatoes and two cups of water. Stir and add mangodi and green peas. Mix and cook covered on
medium heat for ten minutes.
Sweet Rice Pudding Recipe (Kesari Kheer)
Ingredients: ( Serves : 4)
4 Cups Whole Milk
1/4 cup Sugar
1/4 cup Rice washed and soaked in 3/4cup water for an hour and kept aside with water
1/2 cup Condensed Milk
2 tbsp. Golden Raisins (Kishmish)
Small Piece of Nutmeg, powdered
15-10 Almonds, blanced and silvered
4 Green Cardamoms (Chotti elaichi), powdered
1/2 tsp. Saffron threads, soaked in little warm milk
Method
Cook the rice in the same water until the rice is fully cooked and water has dried up.
To the cooked rice add milk. when the milk starts boiling, simmer and leave the kheer to cook till
the milk starts thickening, stirring occassionally. Mash the rice a liitle, add sugar and condensed
milk.
Add raisins, almonds and saffron. Boil the mixture one more time. Remove from flame, add
cardamom powder and nutmeg powder.
Keep aside. Allow to cool and then referigerate. Serve well chilled.

Moong Dal Ka Halwa Recipe

Ingredients:
2 cups yellow gram (moong) dal, without husk, soaked overnight in water
2 cups sugar
1 cup khoya or unsweetened condensed milk
1 cup ghee
1 tsp. cardamom powder
½ cup mixed almond and pistachio slices
silver vkh/leaf
Method:
Drain dal and grind to a coarse paste. Heat ghee in a pan; add dal paste and fry, stirring
frequently on a low flame till the mixture is light brown and aromatic. Add khoya or milk and
cook for a while. Add sugar and stir till it is mostly but not fully absorbed by the dal mixture.
Add cardamom powder, mix and garnish with nuts and silver varkh (leaf).

Jelebi or Fried Spirals in Syrup Recipe

Ingredients:
2 cups white flour
3 cups sugar
1 tbsp. lemon juice
1/2 tsp. orange water and color
1 tsp. cardamom powder
½ tsp. saffron
ghee as needed
Method:
Mix flour with water enough to make a sticky pouring batter. Beat well and leave covered for 24
hours. Boil 3 cups of water add sugar and simmer till the syrup is thick. Remove the scum on top
of the syrup with a wire sieve or spoon and add lemon juice, crushed saffron, orange water and
colour and cardamom powder.
Heat ghee in a wok and when hot, lower the flame. Beat the overnight batter and pour it through
a piping bag or a similar device into the hot ghee in a circular motion, making four or five circles
for each jalebi.
Fry on both sides till just crisp and remove with a slotted spoon, draining out all ghee. Soak in
the syrup and remove after five minutes. Serve Hot.

Gatte Ki Subzi Recipe

Ingredients:
1 cup Besan
1 tsp. coriander powder.
2 tbsp. Ghee
1 cup yogurt
Salt to taste
2 tbsp. oil
Red chilly powder 1 tsp..
pinch of turmeric
METHOD
Mix besan while adding ½ tsp.. salt, ½ tsp. red chilly powder, ½ tsp.. dhaniya powder and ghee.
Make a stiff dough.
Make 5-6 thin and long strips of the dough.
Put these strips in boiling water and cook for 5 minutes.
Cut these gattas into small pieces.
Strain the yogurt through a strainer.
Add ½ tsp.. salt, ½ tsp. red chilly powder, ½ tsp.. dhaniya powder and turmeric to the yogurt.
Mix well.
Add the gatta pieces.
Heat oil in a kadahi.
Put the tadka of cumin seeds and add the yogurt mixture.
Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
Simmer the flame and cook for another 5-7 minutes.Turn off the gas.
Finally put the tadka of red chilly powder.
Chicken Makhani Recipe (Butter Chicken/Chicken Tikka
Makhanwala)
Ingredients:
2 pounds of skinless boneless chicken cubed
1 cup yogurt (dahi)
1" piece of ginger
8 cloves garlic
2 tbs lime juice
4" stick of cinnamon + 8 cloves + 4 green cardamoms crushed in a coffee grinder
10 black peppercorns
1 tbsp. oil
1 lb. crushed tomatoes
1 tsp. dried fenugreek leaves
1 tbs. white pepper powder
1 ounce cream
1 stick butter.
salt to taste
coriander (cilantro) for garnish
Method:
Make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms,
peppercorns and the oil. Marinate the chicken in this for 4 hours. Bake the chicken in a preheated
oven for 10 minutes at 250 F (130 C). Put it aside.
Take a sauce pan, start heating the tomatoes, add the butter. When the butter is melted, add the
white pepper powder, salt, fenugreek leaves and cream. Mix the chicken pieces into this sauce.
Garnish with chopped cilantro.

Shammi Kebab Recipe

Ingredients:
2 oz (25 g) channa dhal, split
10 oz (225 g) minced meat
1 brown cardamom, ground
1/2 large onion, chopped
1 bay leaf
1 inch (2.5 cm) fresh ginger, chopped
1/4 teaspoon black pepper, ground
1 large clove garlic, chopped
salt to taste
1/2 teaspoon paprika
ghee or oil
1/2 teaspoon garam masala
1/4 cup chopped fresh coriander or parsley
fine breadcrumbs
Method:
1.Soak the dhal overnight, then boil in twice its volume of water. Strain off any excess water.
2.Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste.
3.Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a *little* water if it
dries up too much. Leave aside for about 3 hours or overnight to thicken and dry.
4.The next day, add gram flour to thicken or water to thin. Add fresh coriander or parsley.
5.For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over
charcoal (best), under the grill, or fry in a frying pan.
6.For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.

Methi Aloo or Potatoes seasoned with green fenugreek Recipe

Ingredients:
2 cups potatoes peeled and cubed
4 tbsp. dry fenugreek leaves
3-4 flakes garlic
1/2 tsp. red chilli powder
1/2 tsp. turmeric powder
4 tbsp. mustard oil
salt to taste
Method:
Heat oil. Add garlic, when it changes colour, add potatoes. Stir potatoes so they are coated with
the oil. Cook for 5 minutes and then add fenugreek leavees, turmeric powder salt, garam masala
and red chilli powder and mix well. Cook with some water added covered for 15-17 minutes, till
the potatoes are cooked.

Kahva Recipe (Kashmiri Green Tea Chai)- 4 cups

Ingredients
5 ½ cups water
5 teaspoons sugar or to taste
½ teaspoon cinnamon powder
½ teaspoon green cardamom powder (5 green cardamon, bruised)
pinch saffron (6 strands)
2 teaspoons kahva (green) tea or Lipton Green Label tea
1-2 tablespoons almonds, powdered
Method
Boil the water with sugar, cinnamon and the green cardamom powder for 5-10 minutes till
the color of the water is brown and the water emits a good fragrance.
Add the tea leaves, remove from flame, cover with lid and let stand for 3-5 minutes till the
tea brews.
Pour into warmed cups and add ¼ teaspoon powdered almonds in each cup.
Serve immediately.
Indori Puri Palak Ki Recipe- Spinach Bread
Ingredients:
2 cups plain flour
2 tbsp.. ghee
1 cup fresh spinach chopped
1 tsp.. ginger
5 green chillis
1/2 tsp.. cumin seeds crushed coarsely
2 tsp. plain yogurt
Salt to taste
Ghee for deep frying
Method :
Wash and boil spinach in very little water. Grind ginger into a paste. Blend spinach with its water
and mix till smooth. Sieve flour with salt. Make well in centre. Add all other ingredients in well
except ghee for frying. Knead into a slightly stiff but pliable dough. Cover and set aside for 30
minutes. Knead again till smooth. Divide into small portions. Roll into 4" diameter rounds. Heat
ghee, then add two puris at a time. Puff by pressing gently with back of flat slotted spoon. Flip
and fry other side.

Chhole Masala
Ingredients

 1 tablespoon: Coriander Seeds

 2 tablespoons: Cumin Seeds

 2/3 teaspoons: Black Cardamom Seeds

 1/3 teaspoons: Yellow Cardamom Seeds

 1 2/3 teaspoons: Black Peppercorns

 2 - 3: Dried Red Chillies

 1/3 teaspoons: Whole Cloves

 1/3 teaspoon: Ground Cinnamon

 1/3 teaspoon: Amchoor Powder

 Pinch: Ground Ginger

 Pinch: Nutmeg

 Pinch: Mace

Method

Dry roast the peppercorns, seeds, chillies and cloves in a large frying pan over low heat until
they begin to brown.

Transfer to an electric coffee grinder with the ground spices and grind to a fine powder.

Makes about 1/3 cup.

Palak Paneer (Spinach Cottage Cheese Dish)

Ingredients

 1 ½ cup: Pureed spinach

 500 gm: Paneer (cubed and lightly fried)

 1 tsp: Finely chopped ginger

 1 tsp: Finely chopped garlic

 1/2 cup: Onions (grated)

 1 cup: Tomatoes (chopped fine)

 1 tsp: Cumin seeds

 1-2: Bay leaf

 1/4 tsp: Garam masala

 1/2 tsp: Powdered red pepper

 1 tsp: Powdered coriander seeds

 2 tsp: Salt

 1/4 cup: Oil

Method

 Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and sauté
till a light brown.
 Add onions and sauté till a golden brown, then add tomatoes and stir fry over medium
heat.

 When fat separates, add the salt, garam masala and the red pepper and stir till well mixed.

 Add spi nach and sauté for 2-3 minutes and add paneer.

 Turn around a few times and serve hot.

Dal Makhni
Ingredients (Serves: 2)
1 1 cup: Whole black gram
2 2 tsp: Split Bengal gram
3 2 tsp: Kidney beans
4 1 cup: Tomato(puree)
5 1" piece: Ginger
6 4 Cloves: Garlic
7 2 : Whole dry red chillies (soaked for 15 minutes)
8 3 tsp: Ghee
9 2 tsp: Dhania (coriander) powder
10 1/2 tsp: Garam masala
11 1 tsp: Butter
12 1/4 cup: Fresh cream beaten well and mixed with 1/4 cup milk
13 1 tsp: Ghee
14 5 cups: Water
15 Salt to taste

Method

 Soak kidney beans, black gram and split Bengal gram together in a pressure cooker for six
hours.

 Grind ginger, garlic and dry red chillies together to a paste.

 Drain out all water from the pulses and add six cups of fresh water.

 Pressure cook with 1 tsp ghee, salt and half of the ginger-garlic paste. After the first whistle,
reduce the flame and cook for about 45 minutes. Remove from fire.

 Open the cooker and mash the contents.

 Prepare tadka (tempering) with tomatoes, leftover ginger-garlic paste, garam masala and
coriander powder. Add this to the dal.

 Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the dal
occasionally with a ladle against the sides of the cooker.

 Add beaten cream mixed with milk. Simmer for 15-20 minutes more and serve hot.

Sarson ka Saag
Ingredients
1 1 kg: Sarson (green mustard)
2 250 gm: Spinach
3 2 fresh: Shalgam (turnips) (peeled and chopped (optional)
4 3-4 flakes: Garlic (finely chopped)
5 2" piece: Ginger (finely chopped)
6 2-3 Green chillies (finely chopped)
7 2 tsp: Makki ka atta (maize flour)
8 11/2 tsp: Powdered gur (jaggery)
9 Salt to taste

Tadka (tempering)

 3 tsp: Desi ghee

 1/2 tsp: Red chilli powder

 2-3: Green chillies (finely chopped)

 1" piece: Ginger (finely chopped)

Method

 Wash, clean and chop the mustard and spinach leaves.

 Pressure cook the leaves with garlic, ginger, green chillies and shalgam. Add salt and 1/2
a cup of water. The saag will be done in 15-20 mins. Remove from fire and cool.

 Grind the spinach to a rough paste. Add makki ka atta and cook for 15 minutes on low
heat.

 Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag
and mix lightly.

 Serve hot with Makki ki Roti.

Hyderabadi Biryani
Ingredients
 1 kg: Meat

 750 gm: Semi cooked rice

 Sautéed brown onions to taste

 1 tbsp: Ginger garlic paste

 1 tbsp: Red chilli paste

 1 tbsp: Green chilli paste

 ½ tbsp: Cardamom powder

 3-4 sticks:

 Cinnamon

 1 tbsp: Cumin seeds

 4-5: Cloves

 2 tbsp: Lemon juice

 250 gm: Curd

 4 tbsp: Clarified butter

 A pinch: Mace

 Mint leaves to taste

 1 tsp: Saffron

 ½ cup: Water

 1 tbsp: Salt

 ½ cup: Oil

Method

 Clean the meat.

 Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste,
sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and
lemon juice. Mix it well.

 Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.
 Now apply sticky dough on the sides of the pan.

 Cover with lid to seal it and cook for about 25 minutes.

 Hyderabadi Biryani is ready to eat.

 Garnish with boiled eggs, sliced carrot and cucumber.

 Serve hot.

Dahi Bhalle
Ingredients

 250 gm: Maa ki dal, washed

 Curd

 1/2 cup: Onion, chopped finely

 1 inch piece: Ginger, chopped, small pieces

 2-3: Green chillies, chopped

 1/2 tsp: Cumin seed

 1/2 tsp: Salt

 1/4 tsp: Soda-bi-carb

 15-20: Raisins-

 750 gm: Oil for frying,

 Green coriander, chopped, for garnish

 Water to soak dal

Method

Wash and soak daal in enough water to cover the dal. Soak it for three hours.

Drain water and grind.

Add chopped onion, ginger, coriander-chillies-salt, cumin seed and soda.

Heat oil. With moistened hands, make Bhalla with daal batter into 2" discs.

Deep fry - each Bhalla - light brown.

 Drain oil, keep aside.

Soak in hot water for ten minutes. Press out water lightly.

Beat curds, add salt, 1/2 tsp cumin seeds.

Soak-raisins in water for ten minutes. Add to the curd.

Lay Bhallas in a flat dish-pour curds on it.

Garnish with red chilli powder-chopped coriander, powdered cumin seeds.

Serve with imli chutney and extra beaten curd.

TAMARIND CHUTNEY RECIPE

Ingredients:

200gms Tamarind (Imli)

300gms Jaggery (Gur) grated
2 tsp Roasted cumin (Jeera) Powder
2 tsp Red chili powder
Salt To Taste
1 tsp Black salt
1 tsp Garam masala

How to make imli ki chutney (tamarind chutney):

 Add 5 cups of water to tamarind and bring to er the flame and cook for 10 minutes.

 Strain it and add the jaggery, chilli powder, cumin powder, salt, garam masala and mix
well.

 Cook again on medium flame till jaggery dissolves completely and the chutney gets semi
thick(not too thick)

 Take out the pulp from the tamarind mixture.This Chutney thickens more on cooling so
check for consistency when using.

Saunth (mithi imli chutney) Recipe

Ingredients :

 1/2 cup seedless imli (tamarind), 2 cups water

 3/4 cup gur (jaggery) powder or sugar, to taste

 1/4 tsp red chilli powder

 1/2 tsp saunf powder

 1/2 tsp dry ginger powder(saunth)

 1/2 tsp jeera powder (cumin powder)

 1/4 tsp garam masala

 1/4 tsp kalanamak or to taste

Method :

 Wash imli 2-3 times. Soak imli in 2 cups of water for 10 minutes

 Add red chilli powder and bring to a boil, simmer for 2 minutes. Remove from fire and
strain. Mash well to extract all the juice

 Add all the other ingredients and mix well. Boil. Simmer for 5-7 minutes till thick.
Remove from fire and cool. Store in a bottle in the refrigerator

Imli Chutney (Red Tamarind Chutney) Popular

Ingredients:

250 gms. tamarind (Imli)

2 cups sugar or (Gur) Jaggery 200 grams
Salt according to taste
1/2 tsp chili (Lal Mirch) powder
½ inch piece of ginger (Adrak)
Jeera (Cumin Seeds) 1 tablespoon

Instructions:

Dry roast the Jeera seeds on a fry pan until they turn brown.
Soak the imli in lukewarm water so that it softens.
Rub well to remove the seeds.
Strain out all the juice into a container.
Put on low heat and bring to boil.
Add sugar ( or Jaggery), salt and chili powder , roasted jeera seeds and keep stirring and cooking
on low heat till it starts to become thick.
A small piece of ginger can be added and later removed for an extra flavor.
When desired consistency achieved remove from heat and allow to completely cool before
storing in a jar with a lid.
TIP: Gur or Jaggery gives the best result for this chutney as it thickens it up .

Once it gets cooled down it will thicken up.

Roomali Roti
Ingredients

 11/2 cup: Whole Wheat Flour (Atta)

 50 gm: Maida

 ½ tsp: Baking powder

 2 tbsp: Oil

 Water to knead

Method

Mix wheat flour, maida, salt and baking powder and sieve them together.

Pour oil in the flour and add water bit by bit and make a smooth and elastic dough and set
aside covered with moist muslin cloth for 1/2 an hour.

Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle
using little dry flour (it should be thin as a tissue).

Heat an inverted griddle (tawa).

Place the roti carefully over it and cook till done.

Fold it like a handkerchief.

Serve hot with hot vegetables.

Sookhi Roti ki Subzi

Ingredients

 6 pcs: Sookhi roti

 1 cup: Tomatoes(chopped)
 50 gm: Green coriander

 20 gm: Amchoor powder

 5 gm: Red chilli powder

 5 gm: Coriander powder

 2 gm: Cumin

 2 gm: Mustard seeds

 A pinch of turmeric

 A pinch of asafoetida

 Salt to taste

 50 ml: Oil

Method

Dissolve red chilli powder, amchoor powder, turmeric, coriander powder in water.

Take oil in a kadahi, heat it and add asafoetida, cumin and mustard seeds. Now add water
with the masalas and allow to boil.

Add the sookhi roti crushed into small pieces and cook till it gets soft.

Add the chopped tomatoes. Top with chopped green coriander and serve hot.

Papad ki Sabzi
Ingredients

 200 gm: Papad (fried and broken into 2/3 inch pieces)
300 gm: Yogurt

 4 tbsp: Ginger-garlic paste

 1 tsp: Chopped ginger

 1 tbsp: Chopped green chillies

 2 tbsp: Chopped fresh coriander

 1 tsp: Red chilly powder

 1 tsp: Cumin seeds

 2 tbsp: Coriander powder

 6 tbsp: Ghee

 Salt to taste

Dal Bati (Puffed Dough Dumplings with Lentil Curry )

Ingredients (Serves: 6)

 For Dal:

 3/4 cup: Whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)

 2 cups: Rajma beans (soaked in water overnight with a pinch of soda bicarb)

 1 cup: Onions, chopped finely

 3/4 cup: Tomatoes, chopped finely

 1 tbsp: Ginger-garlic paste

 2 tsp s: Garam masala powder

 2 tsp: Chilli powder

 1 tsp: Turmeric powder

 2-3: Green chillies, slit lengthwise

 1 cup: Coriander leaves, chopped finely

 2 tbsp: Cream

 4 tbsp: Ghee

 Oil

 Salt to taste

 For Dumplings:

 5 cups: Whole wheat flour, sieved

 1 cup: Ghee, melted

 2 tbsp: Curd

 Salt to taste

Method

Pressure cook rajma and black gram till it becomes soft.

Heat 4 tbsp oil. Add onions. Brown them. Add ginger-garlic paste and tomatoes. Fry. Add all
the masalas, beans and salt. Simmer till well blended. The gravy should be thick. Pour
over cream and ghee.

Knead a soft dough with flour, ghee, curd, salt and just enough water.

Roll into lemon-sized balls. Cover and keep for one hour.

Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.

Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal
while eating.

Maharani Dal

Ingredients (Serves: 4)

 1/4 cup Rajma

 1/4 cup Chana dal

 1/4 cup Whole Urad dal

 1 chopped Onion

 2 chopped Tomatoes

 1/2 inch Grated Ginger

 1 tsp Red Chilli powder

 1 Pinch Turmeric Powder

 Corainder leaves

 1 tbsp Handful Butter

 1/4 cup Cream

 1/4 tsp Mustard Seeds

 1/4 tsp Cumin Seeds (Jeera)

 Salt To taste

Method

Drench urad daal, rajma and chana dal overnight.

Pressure cook the urad daal, rajma and chana dal.

Mash them a little and keep aside.

In a pan,heat some butter and add mustard seeds along with cumin seeds and fry until they
splutter.

Add GINGER and chillies.

Fry for few minutes and add chopped onions and tomatoes. Cook until done.

Add salt, red chilli powder, turmeric powder and stir well.

Add the mashed daals and boil for few minutes.

Add cream, corainder leaves and mix well.

Maharani Dal is ready to be served

Punjabi Lachha Paratha

Ingredients (Serves: 3)

 1 cup: Atta (wheat flour)

 Salt to taste

 Ghee or oil

 Water for kneading

Method

Take atta in a basin. Add ghee or oil and salt to taste. Add water gradually and knead to a
smooth dough.

Divide the dough into 3 equal portions. Shape each portion a rope of 12" in length. place the
rope-shaped dough on a flat surface. coat the inner side of the rope with ghee or oil. coil
 into a jalebi shape so that the oil-smeared surface forms the inside of every circle.

Flatten the jalebi-shaped coil and roll out the parathas into a round,5" diameter. place it on a
pre-heated tava.

Cook for a few seconds till slightly roasted. Then turn it over and let it roast.

Now, smear the top surface with ghee as well as the sides.

Allow to cook for a few seconds before turning it over again.

Repeat process of smearing ghee until the paratha is golden brown on both sides. Serve hot.

Rajma
Ingredients (Serves: 4)

 2 cup: Red Kidney Bean

 1 large: Onion

 1 inch: Ginger

 3 medium size: Tomatoes

 1 tsp: Garam masala

 A pinch: Turmeric

 1/4 cup: Oil

 3 quarts: Water

 1 tsp: Salt

 Coriander leaves small bunch

Method

Wash beans and boil for 2 - 3 hours or 1/2 hour in pressure cooker.

In the meantime make masala of onions, garlic, ginger and tomato.

Add to the beans and cook again till most of the liquid dries up and the beans are soft and
thoroughly cooked.

Garnish with coriander leaves and serve.

Aloo Jeera (Potato and Cumin)

Ingredients

 200 gm: Potatoes

 50 ml: Oil

 10 gm: Cumin seeds

 20 gm: Ginger

 30 gm: Garlic

 10 gm: Turmeric

 20 gm: Red chilli powder

 100 gm: Tomatoes

 05 gm: Garam masala

 20 gm: Coriander powder

 10 gm: Coriander leaves

 Salt to taste

Ingredients

Boil potatoes and dice them. Chop garlic, ginger, coriander and the tomatoes.

2eat oil and sauté cumin seeds until they crackle. Add garlic and ginger and sauté until
golden.

Stir in chopped ginger and add the potatoes. Sprinkle turmeric and chilli powder and stir. Add
tomatoes and simmer for about 5 minutes.

Tomato Rasam
Ingredients

 3-4 tbsp: Red Gram Dal

 4 (large & finely chopped): Tomatoes

 1/2 tsp: Garlic paste

 1-inch piece: Ginger (finely chopped)

 1 tsp: Garlic grated

 1-2: Green chilies finely chopped

 Coriander leaves, finely chopped

 1/2 tsp: Turmeric powder

 1tsp: Mustard seeds

 1tsp: Cumin seeds

 1-2 : Whole dried red chili (halved)

 A pinch: Asafoetida

 Curry leaves few

 Chili or pepper powder to taste

 2 tbsp: Oil

 21/2 cups: Water

 Salt to taste

Method

Pick, wash and pressure cook the dal and keep side.

Heat 2 tbsp oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and
asafetida. When mustard seeds start to splutter add garlic, ginger, tomatoes and green
chilies. Add salt, chili & turmeric powder and a cup: of water. Simmer for 5-6 minutes
and add the cooked dal and 11/2 cup of water and bring to boil.

Serve hot garnished with coriander leaves.

Kesari Bhath (Dessert)

Ingredients

 1 cup: Semolina (rava)

 1 cup: Sugar

 5 pcs: Almonds, slivered

 5 pcs: Pistas, slivered

 10-12 : Raisins

 1/4 tsp: Cardamom powder

 2 pinches: Saffron, soaked in 1 tbsp warm milk

 Few drops yellow colour (optional)

 3 tbsp: Ghee

 2 1/2 cups: Water

Method

Heat ghee in a large heavy pan, add rava.

Stir and roast on low for 7-8 minutes or till aroma exudes.

Side by side, put water to boil, add sugar, bring to a boil.

Add boiling water to the rava, little at a time stirring continuously. Take care to protect hands
from the spluttering.

When well mixed, check rava grain between fingers and taste for sweetness.

Adjust sweetness, and add more boiling water if grain is hard.

Add the remaining ingredients, cover and simmer till ghee separates. Save a small amount of
almonds and pistas for garnishing.

Add colour if desired and mix well.

Grease a katori or steel cup. Press hot bhath inside it, and unmould onto a plate.

Garnish with a few slivers of almonds and pistas, serve hot.

Moong Dal Ka Halwa (Lentil Pudding)

Ingredients

 1 1/2 cup: Moong dal (Soaked)

 1 1/2 litre: Milk

 1 cup: Sugar

 3/4 cup: Mawa (well crumpled)

 1/2 tsp: Saffron soaked in a little milk

 5-6: Cardamoms (powdered)

 6 tbsp: Ghee

Method

Grind moong dal coarsley.

Heat ghee in a thick bottomed dekchi and fry the dal till golden.

Add milk and cook till the milk has been absorbed.

Add mawa and cook on a low fire, stirring continuously till the dal and the mawa are well
blended. Remove from the fire and keep aside.

Make sugar syrup of one thread consistency, add saffron and cardamom powder to it.

Add the fried dal to the syrup and stir quickly till it mixes well.

If you want you can add thin silvers of blanched almonds.

Soybean Curry

Ingredients:

 200 gm Soybean nuggets (soak into hot water)

 2 Potatoes ( cut into medium size)

 100 gm Onion (chopped)

 2-tablespoon ginger paste

 2-tablespoon garlic paste

 1 tomato (chopped)

 1-teaspoon turmeric powder

 1-teaspoon red chilli powder

 1-teaspoon cumin powder

 1-teaspoon coriander powder

 Salt & sugar according to taste

 1/2 cup of mustard oil

 2 cup of water

Preparation:

Squeeze the excess water of soybean & keep aside.

Heat the oil in a pan, shallow fry the soybean and keep aside.

Fry the potato pieces same as soybean and keep aside.

Heat the oil in a pan, give onion & fry until light brown.

Add ginger-garlic paste, turmeric, chilli, cumin, coriander powder and tomato.

Add salt & sugar according to taste & 2-3 tablespoon of water.

Fry the masala properly and add pre-fried potato & stir well.

Add pre-fried Soya nuggets and water & cook it for 10 min.

When the gravy becomes thick, the dish is ready.

Egg Curry (egg in spicy gravy)

Ingredients:

 4 hard-boiled eggs

 2 medium size boiled potato (cut into medium size)

 2 chopped onion

 1 tablespoon ginger paste

 1-tablespoon garlic paste

 1 bay leaf

 1-teaspoon turmeric powder

 1-teaspoon cumin powder

 1-teaspoon coriander powder

 1 teaspoon red chili powder

 1 chopped tomato
 1 pinch of sugar

 Salt according to taste

 Coriander leaf for garnishing

Preparation:

Heat the oil in a pan & medium fry the eggs and keep aside.

Add bay leaf in the hot oil.

Add chopped onion and cooked for sometime.

When onions become brown in colour, add other spices (ginger-garlic paste, turmeric, chili,
cumin, coriander powder).

Add sugar & salt according to taste.

Add chopped tomato and add 2 tablespoon water & cook for a minute.

When the spices turn into thick gravy add the potatoes & cook for a second.

Add the fried eggs and a cup of water & cover the pan then cook it in low flame for 5 min.

Egg curry is ready.

Garnish with coriander leaf & serve it with steamed rice.

Luchi & Dum Alu or Aloor Dum (for 4 persons)

Ingredients:

For dum alu:

 500 gm small and similar sized potato (alu)

 2 spoonful ginger paste

 1 medium sized chopped onion

 1 spoonful jeera paste

 1 small tomato

 1 spoonful chopped coriander leaf

 1/2 spoonful amchur masala

For luchi:

 500 gm of flour

 2 spoonful refine oil or ghee (clarified butter)

 1/2 spoonful kalojeera

Preparation :

dum alu:

Peel off the potatoes and immerse it in brine for some time

Then marinate it into haldi powder and salt for 5 minutes

Fry the potatoes and keep aside

Fry the chopped onion until golden, add the ginger paste and cook in low flame for 2-3
minutes

Mix the jeera paste in cup of water with a spoonful of haldi powder

Add the mixture and sauté it in low flame

Add the chopped tomatoes

When the mixture starts boiling add 2 cups of water (add salt according to taste)

Cook it until the potatoes become soft

Add the amchur masala and sugar according to taste

Dum alu is prepared, now sprinkle the chopped coriander leaves on dum alu and wait for the
preparation of luchi

Preparation (luchi):

Mix the whole amount of flour with the refine oil, kalojeera pinch of salt and sugar

Knead a dough

Make 16 equal sized balls of dough

Roll the balls flat and fry it in refined oil

Now enjoy luchi with dum alu

Aam Dal (lentil with mango)
Ingredients:

 200 gm arhaar dal (lentil)

 2- cup sliced green mango

 1-teaspoon rai (black mustard seeds)

 2 dry red chilli

 1-teaspoon turmeric powder

 2-tablespoon mustard oil

 Salt and sugar according to taste

Preparation:

First wash the dal properly and boil it in a pressure cooker.

When the dal is half cooked add the mango slices & cooked it for 5 min.

Heat the oil in a pan adds the rai & dry red chilli for sauté.

Add the mango mixed dal and add turmeric powder.

Add salt and sugar to taste.

Aam dal is ready to serve with steamed rice.

Aloo Torkari (easy potato curry-with medium gravy)

Ingredients:

 250 gm potato (cut into medium cubes)

 1-2 dry red chilli

 1-teaspoon kalonji

 1-teaspoon turmeric powder

 1-tablespoon mustard oil

 Salt according to taste

 2-cup water

 2-tablespoon chopped coriander leave

Preparation:

Heat the oil in a pan, add kalonji and chilli for sauté.

Add potato, and fry it for few second.

Add turmeric powder, salt, & stir well.

Add water and cook it for few min with cover.

When gravy becomes medium, the aloo torkari is ready.

Sprinkle the coriander leave on top.

Serve it with roti, paratha, luchi.

Nababi Motor (Masala Peas)

Ingredients:

 500 gm Motor (Green peas) (washed)

 100 gm khoya-kheer (dried milk) (cut into small cubes)

 2 big tomato (chopped)

 1 teaspoon cumin seeds

 1 teaspoon coriander seeds

 1 teaspoon turmeric powder

 1 teaspoon red chilli powder

 1 tablespoon ginger paste

 1/2 cup of ghee (clarified butter)

 Salt & sugar to taste

 1 teaspoon garam masala powder

 1/2 cup of water

 2 tablespoon coriander leaves (chopped)

Preparation:

Boil the peas, drain the water and keep aside.

Roasted the cumin & coriander and grind for make powder.

Heat the ghee in a pan and lightly fry the khoya cubes & keep aside.

Heat the ghee in a pan, add ginger paste, turmeric-chilli powder, tomato and salt & sugar to
taste.

Fry the masala properly, then add pre-boiled peas, pre-fried khoya and water & cook it for 10
min in a medium flame.

When the gravy becomes thick, add garam masala powder and stir it properly.

Sprinkle the chopped coriander leaves.

Serve Nababi Matar with Paratha, Luchi

Alu-Barbati Vaja
Ingredients:

 200 gm Barbati (string bean) (wash & cut into medium pieces)

 2-3 Potatoes (cut into medium long pieces)

 1-teaspoon Kalonji

 1-2 dried red chilli

 1-teaspoon turmeric powder

 Salt & sugar according to taste

 2-3 tablespoon mustard oil

 2-tablespoon of water

Preparation:

Heat the oil in a pan, give kalonji & chilli for sauté.
 Give the potato & barbati pieces.

Add turmeric powder, salt & sugar to taste and water & stir well.

Cook it in low flame for 5 min with cover.

Spread the vegetables in a pan and fry it properly.

Serve Alu-borboti vaja with Plain rice, Masoor dal or Mung dal.

Dahi Alu

Ingredients:

 500 gm baby potatoes

 150 gm plain hung curd

 3-4 tablespoon raisins

 1 bay leaf

 1/2 teaspoon hing (asafoetida)

 2 teaspoon turmeric powder

 1 tablespoon ginger paste

 1 tablespoon cumin seeds paste

 1 tablespoon pepper powder

 1 tablespoon garam masala powder

 1/2 cup of mustard oil

 Salt & sugar to taste

Preparation:

Half boil the potatoes, peel them and keep aside.

Rub a pinch of turmeric powder and salt with potatoes.

Heat the oil in a pan, fry the potatoes till light golden and keep them aside.

Heat the oil in a pan, sauté the bay leaf and hing.
Add ginger paste, cumin seeds paste and fry it well.

Add pre-fried potatoes, salt & sugar to taste and a cup of water and cook it till done.

Beat the hung curd properly.

When the gravy becomes thick, add beaten curd, raisins and cook in a low flame for 3-4 min.

Remove from gas and sprinkle garam masala on top.

Serve hot.