A

Aloor Dum

Onion = 1 medium (chopped)

Ginger = 5 gm

Cloves = 4

Cinnamon = 3 sticks

Water = 2 Cups

Potatoes = 1 1/2 kg (small size)

Turmeric Powder = 1 3/4 tsp

Mustard Oil = 2 Cups

Bay leaves = 2

Cumin Seeds = 1 tsp

Tomato = 1 large(chopped)

Red Chilli Powder = 3 1/2 tsp

Cumin Powder = 2 1/2 tsp

Coriander Powder =1 1/2 tsp

Sugar = 1 tsp potatoes

Ghee  = 2 tsp

Salt to taste

Methods of preparation

1. Grind cloves and cinnamon into a powder.
2. Put 1 cup water and potatoes in cooker.
3. Close cooker, bring to full pressure on high flame then  reduce flame and cook for 2 
4. minute.
5. Remove cooker from flame. And release pressure from the cooker.
6. Open cooker, then remove and peel potatoes. Sprinkle 3/4 tsp turmeric powder on potatoes. And mix it well
7. Group potatoes into 3 batches. Heat oil in a deep frying pan for about 5-10 minutes. Fry each batch till gets golden brown color.
8. In a large pan, heat 1/4 cup oil. Add bay leaves and cumin seeds. Saute for a few seconds. Add chopped onion and fry till golden brown colour.
9. Add ground paste. Saute fry for 3 minutes.
10. Add tomato ,chilli, cumin powder, coriander powder, salt, sugar and turmeric powder 1 tsp. Cook till oil separate from masala, continously stiring it.
11. Add potatoes. Saute gently to mix potato well with masala add powdered spices and 1 cup water. Saute and reduce the flame and simmer till potatoes are hot.
12. Spray ghee evenly over potatoes and serve hot.

Allahabadi Tehri

Mustard Oil = 100 ml

Cinnamon = 2 sticks

Bay leaves = 2

Brown Cardamom = 4

Green Cardamom = 8

Black pepper = 8-10

Cloves = 8

Onions = 2 (Chopped)

Garlic = 50 gm (chopped)

Ginger = 50 gm (chopped)

Green Chilies = 3-4 (chopped)

Cumin Seeds = 2 tbs

Coriander Seeds = 2 tbs

Turmeric Powder =1/2 tsp

Red Chili Powder = 1/2 tsp

Heeng = 1/2 tsp

Potatoes = 5 (boiled and chopped)

Carrots = 3 (chopped)

Green Beans = 100 gm

Cauliflower = 100 gm

Curd = 200 gm

Basmati Rice = 2 1/2 Cups

Vegetable Stock = 6 Cups

Ghee = 50 ml

Bunch of fresh coriander

1 lime

Salt to taste

Methods of Preparation

Take a pressure cooker put oil in it to heat up, add bay leaves, cinnamon sticks, green cardamom, brown cardamom, cloves, peppercorn, onions, garlic,ginger and green chilly. Saute for 2-3 minutes.

Add ground coriander seeds and ground cumin seeds, turmeric powder, red chili powder, heeng and cook the spices for 5-6 minutes.

Now add chopped potatoes, chopped carrots, chopped green beans and cauliflower.

Add salt according to taste. Cover it and cook for 15 minutes.Then add curd and stir it well to cook.

Then add basmati rice and stir it wwell till rice mixed with vegetables and masala.

Now add vegetable stock, put the lid cook it over low flame and bring 2-3 whistle of pressure cooker.

Garnish with drizzle ghee or butter,coriander leaves and lime juice and serve hot.

Gunjhiya

Ghee / Oil to fry

Flour (Maida) = 500gm

Milk = 1/4 cup

Oil / Ghee (melted) = 6 tblsp

Khoya = 2 cups

Semolina (suji) =1 cup

Green Cardamom Powder =1/2 tsp

Chopped Almond nuts = 25 g

chopped Cashew nuts = 25 g

Raisins (Kishmish) = 25 g

Dried Coconut (shredded) = 25 g

Sugar (Cheeni) = 350 g

Methods of preparation

1. Mix the ghee with the maida,then mix it with milk.
2. Now add some water and mould the flour and make a tight dough.
3. When flour get mouled, then cover it with damp clothe.
4. Now mash the khoya and fry it in a deep pan till light brown in color.
5. Grill suji till it becomes light brown in colour.
6. Add cardamom powder and sugar   into the khoya and mix it well.
7. Add raisins, coconut, cashews  and almonds .
8. Fry for 2 minutes and remove from the flame.
9. Let them cool down.
10. Divide the dough into small balls.
11. Roll each dough ball of 5 diameter.
12. Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards. to wet the edges. (You use water sealling the edges)
13. Take care that the filling does not come out.
14. Heat oil/ghee in a deep fry pan and deep fry the gujiyas in batches on a medium flame..
15. When golden brown in colour, drain and remove.
16. Store for use in an airtight glass jar.

Chole Bhature

kabli chana = 1 cup

cumin seeds = ½ tsp

onion = 1 large chopped

Garlic = 2 cloves

chole masala = 2 tsp

chili powder = 2 tsp

mango powder (Amchoor) = 2 tsp

Turmeric powder = ¼ tsp

coriander powder = 1 tsp

oil = 3 tbs

flour = ½ Cup

Boiled and grated potatoes = ½ Cup

Sliced ginger pieces

Salt as required

Methods of Preparation

Soak kabli chana for over a night, then boiled it in a pressure cooker until the chole chane get soft.

Then drain the water from the chole chane.

Take a deep fry pan over low flame put oil to heat in it, and add cumin seeds,onions,ginger and garlic, then stir this mixture until it comes golden colour.

Now add chole masala, cumin seed powder, turmeric powder, chili powder, coriander powder and then stir it for 2 or 3 minutes.

Shahi Paneer

Paneer 400 grams
Onion   2 large
Oil        2 tbs
Cloves   3
Black peppercorns   4-5
Cinnamon  2 (1 inch sticks)
Bay leaf  1
Green chillies  2
Ginger paste  1 tsp
Garlic paste  1 tsp
Cashewnut paste  1/4 cup
Yogurt 1/2 cup
Cream 1/2 cup
Saffron (kesar)  1pinch
Garam masala powder  1/2 tsp
Salt to taste
Green cardamom powder 1/4 tsp

Method of preparation

Cut the paneer into cubes (half inch wide and one inch long pieces). Boil the onions in 1/4 cup of water. Drain the water and allow to cool. Grind onion to a fine paste. Heat the oil in a deep fry pan/ kadai, add the bay leaf , cinnamon, peppercorns  and cloves and stirr till fragrant. Add the green chillies and boiled onion paste and stirr for three to four minutes on low flame so it does not get coloured. Add the garlic paste and ginger paste  and continue to stirr for half a minute. Add the cashewnut paste and stirr for another 2 minutes. Add the yogurt and stirr till the water from the yogurt gets absorbed. Stir in the saffron, cream and garam masala powder and salt as per your taste. Add the paneer and stir gently to mix. Spritz green cardamom powder and serve hot.

Paneer Kofta

Ingredients:

Cheese (Paneer) = 200 gm

Potatoes         = 2 medium

Red Chili Powder = 1 tsp

Garam Masala = ½ tsp

Cornflour = 2 tbs

Oil for frying

Onion  = 4

Tomato = 4

Coriander Leaves (Dhania Patta)

Curd (Dahi) = ½ cup

Cashewnut (Kaju) Paste = 1/2 cup

Cumin Seed (Jeera) = 1/2 tsp

Salt to taste

Turmeric (Haldi) = 1/4 tsp

Bay Leaf (Tej Patta) = 1

Clarified Butter (Ghee) = 2 tbs

Methods of preparation

1. Boil potatoes then peel them.
2. Now Grate paneer and potatoes.
3. Add red chili powder,salt,  cornflour, garam masala and mix them well.
4. Make round balls (ladoo) of this mixture.
5. Now take a pan and heat oil in it.
6. Fry balls (ladoo) in the oil till it get brown in color.
7. Make fine paste of onion and tomatoes.
8. Chop coriander leaves very finely.
9. Take another deep fry pan for making gravy and add in it to get heat.
10. Then add cumin seed and bay leaf.
11. Add onion, tomato paste and saute it till it get brown in colour.
12. When it start leaving oil then add curd, cashewnut paste,red chili powder, turmeric,garam masala and salt.
13. Saute it continously for a minute.
14. Then add 2 cup of water.
15. Put on the lid and cook it for 5 minutes.
16. Now add fried balls in the gravy shut down the flame then garnish it with coriander leaves.
17. Then serve it with Rice, Naan, Prathas or any other side dish which you like