Dahi Pohe

Ingredients

2 cups poha (parched rice)
2 cups fresh curd
2 tablespoon oil
1/2 teaspoon rai
1/2 teaspoon jeera
Pinch of hing
1 finely chopped green chilli
5-6 curry leaves
1/2 tablespoon finely chopped coriander leaves
Salt to taste

Process

Wash poha and drain the water instantly an keep aside for 10 mins.
Add curd and salt in poha and mix.
Heat oil in a small kadahi.
Add rai, jeera, hing and curry leaves.
Pour it on dahi pohe.
Sprinkle coriander leaves and green chillies.
Mix well.
Enjoy as a quick and cool snack.
Great way to beat the heat in summer!

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Jeera Aloo

Ingredients

4-5 boiled potatoes
2 tablespoon ghee
2 teaspoon jeera
Pinch of hing
2 green chillies finely chopped
2 table spoon finely chopped coriander leaves
1/2 teaspoon lemon juice
Salt to taste

Process

Peel and coarsely mash the potatoes.
Heat ghee in a pan.
Add jeera and hing till it crackles.
Add potatoes and salt.
Fry for 2 minutes.
Add coriander, chillies and lemon juice.
Mix well.
Serve hot with hot phulka.

Paneer Bhurji

Ingredients

Paneer made from 1.5 litre of cow milk
1/2 cup finely chopped capsicum
1/2 cup very finely chopped onion
1 cup finely chopped tomatoes
2 tablespoon oil
1/2 teaspoon haldi
1/2 teaspoon lal mirch
1/2 teaspoon garam masala
Salt as per taste

Process

Scramble the paneer and keep aside.
Heat oil in a pan.
Add onion and fry till it is soft.
Add tomatoes, haldi, mirch and salt.
Saute for a minute.
Add scrambled paneer, capsicum and garam masala.
Mix well.
Serve hot with naan, paratha or hot phulka.

Aloo Dum

Ingredients

250 grams boiled and peeled baby potatoes
2 medium onions
2-3 tomatoes
1/2 inch ginger
2 cloves garlic
1 teaspoon dhania powder
1 teaspoon saunf
1/2 teaspoon haldi
1/2 teaspoon lal mirch
Pinch of hing
1/2 inch piece of bay leaf
2 tablespoon oil
Salt to taste
Finely chopped coriander leaves for garnishing

Process

Gently fork the baby potatoes.

Grind all the ingredients expect potatoes and bay leaf in a mixer jar.
Heat oil in a pan.
Add bay leaf and masala.
Fry till it leaves the oil.
Add forked potatoes.
Add little water as per required consistency of gravy.
Cover and boil on low flame for 2 minutes.
Garnish with coriander leaves.
Serve hot with poori, paratha, roti or naan.

Moong Dal Paratha

Ingredients

For Stuffing

1.5 cup chilke wali moong ki dal (green gram dal)
1 tablespoon saunf (fennel seeds)
1 tablespoon khada dhania (coriander seeds)
0.5 teaspoon jeera (cumin seeds)
1/2 inch piece of adrak (ginger)
2 green chillies
2 tablespoon of finely chopped coriander leaves
2 cloves of lahsun (garlic)
1/2 teaspoon haldi
1/2 teaspoon lal mirch
Salt to taste

For cover

3 cups of atta (whole wheat flour)
A pinch of salt
2 teaspoon oil
1/2 teaspoon mangrel (black onion seeds)

Process

Soak moong dal for 2 hours.
Remove the green chilka of the dal.
Grind all ingredients of stuffing in a mixer jar with almost no water.

Heat 1 tablespoon of oil, add a pinch of hing and then add the ground masala.
Fry for a minute and turn off the flame.
Cover it and keep aside till it cools down.

Knead the flour with salt and oil into a soft dough.
Divide dough and the fried masala into 8 parts.
Fill the masala in dough balls. Seal and flatten the stuffed balls.
Roll out parathas and cook nicely on both sides on a tawa.
Apply oil to get a crisp cover.
Serve with tomato chutney.