Aloo Barbati

Ingredients

250 gm barbati
2 aloo
2 urad ki bari
2 table spoons ghee/oil
1 tea spoon jeera
1\2 innch piece of tej patta
1 onion
1\2 inch piece of adrak
2 cloves of lahsun
2-3 tomatoes
1 tea spoon haldi
1 tea spoon lal mirch
1 tea spoon dhania – jeera powder
1\2 tea spoon garam masala
Salt to taste

Process

Cut the barbati into 1 inch pieces and potatoes into longitudnaly big pieces.
Grind adrak, lahsun, onion, tamatar, haldi, mirch and dhania-jeera powder in a mixer jar.
Heat ghee/oil in a pan.
Add jeera and tej patta.
Add the ground masala and fry till it leaves the oil.
Lightly crush the bari and add it to the masala.
Add barbati, aloo,salt and a little water for gravy.
Mix well, cover and keep on low flame till the veg is cooked.

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Vrat wale Aloo

Ingredients

3-4 boiled potatoes
2 green chillies chopped
1 tablespoon of finely chopped green coriander
1 tablespoon ghee
1 tablespoon jeera
1/2 teaspoon lal mirch powder
1 tablespoon roasted peeled and crushed groundnuts
1/2 cup curd
Salt to taste

Process

Peel and cut boiled potatoes.
Heat ghee in a pan.
Add jeera till it crackles.Add aloo, lal mirch, green chillies and groundnut powder.
Mix beaten curd and salt.
Garnish with green coriander.

Enjoy as a vrat/upas dish!

Besan wali Bhindi

Ingredients

250 gms ladyfinger
2 tablespoon oil1/2 teaspoon rai
Pinch of hing
1/2 teaspoon haldi
3/4 teaspoon lal mirch
2 tablespoon besan (preferably coarse besan)
1 tablespoon aata (whole wheat flour)
Salt to taste
Pinch of sugar (optional)
1 teaspoon lemon juice

Process

Cut bhindi into half and inch long pieces.
Heat oil in a pan.
Add rai and hing.
Add bhindi, haldi, lal mirch and salt.
Mix well.
Cover and cook on low flame.
When cooked, add besan, aata and sugar.
Again cover till the besan and aata is cooked.
Sprinkle lemon juice.
Serve with phulka or parathas.

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.

Karela Fry

Ingredients

1/2 Kg karela (bitter gourd) peeled and cut into chips
2 Onions chopped longitugnally
2 Table spoons oil
1/2 Tea spoon rai
Pinch of hing
1/2 Tea spoon haldi
1/2 Tea spoon lal mirch
1 Table spoon gud (jaggery)
Salt to taste

Process

Sprinkle little salt and haldi on karela chips and mix well.
Cover and keep aside for 10-15 mins,then squeeze extra water and wash it under water to remove the bitterness.Allow the water to drain
Heat oil in a pan
Add rai and hing
Add onions and fry till soft
Add karela chips
Add haldi, mirch and salt
Mix well and keep on low flame till coooked and crisp
Add gud and mix well
Serve with hot phulka