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.

Kande-Bhat

Ingredients

1 Cup basmati rice washed, drained and kept aside for 10-15 mins
4-5 onions
2 table spoons  oil
1/2 inch piece tej patta
1/2 tsp rai
1/2 tsp jeera
Pinch  hing
1/2 tsp haldi
1/2 tsp lal mirch
1 tsp dhania powder
1/2 tsp garam masala (maharashtrian type) optional
Salt to taste

Process

Cut onions into 4 pieces (if they are small then 2 pieces)
Heat oil and add rai, jeera and tej patta
Add onions and fry a little
Add haldi, mirch, hing, dhania powder and garam masala
Add rice and salt and fry for a minute.
Pour hot water,keep on low flame till cooked.
Garnish with hara dhania and grated coconut.

 

Khara Bhat

Ingredients

1 Cup basmati rice, wash and drain water,keep aside for 15-20 mins
1 Table spoon oil
2 Small potatoes peeled, chopped and deep fried till cooked well on low flame
Salt to taste
Spices: 3 cloves, pinch of shah jeera, 5 kali mirch, 1 badi ilaichi, a fist ful of dagad phool.
Boil the spices till the water becomes coloured brown and strain.

Process

Heat oil in a pan .
Add rice and fry for a minute.
Add the water (boiled spices and strained) and salt to taste.
Cook on low flame. Add hot water if required.
Garnish with deep fried potatoes.
Serve with curd or raita.

Kakdi che Parathe

Ingredients

1 kakadi (cucumber)
2 cups aata
1/2 tsp lal mirch
1/2 tsp haldi
2 tsp oil
2-3spnoonfull of finely chopped hara dhania
Salt to taste
Oil for shallow frying

Process

Mix aata, mirch, haldi, 2 tsp oil, hara dhania and salt thoroughly.
Grate the kakadi and mix it in aata.
Ideally knead the dough without using water, but if required small quantity can be added .
Divide it into balls.
Roll out the ball and smear a little oil, fold into a triangle and roll again to make paratha.
Cook it on both sides,now apply oil on both sides and make crisp parathas.
Serve hot with nimbu ka achar, ghee, dahi, chutney, or any achar.

Stuffed Naan

Ingredients

For Naan cover

1/2 kg Maida (refined flour)
2.5gm Fruit salt (ENO)
Dahi for kneading the flour
Butter

For Stuffing

1 boiled and mashed potato
1 cup crumbled paneer
Pinch of haldi
Salt to taste

For garnishing

Finely chopped coriander leaves
1/2 teaspoon mangarel

Process

Mix maida and ENO.
Knead a hard dough adding little dahi at a time.
Allow it to rest for 5-6 hours or more so that it ferments nicely.
Heat oil for frying.
Divide the dough into small parts and make balls.
Mix all the ingredients and make the stuffing.
Make a small bowl shape of the dough and fill a spoonful of stuffing.
Seal properly.
Press the ball, sprinkle coriander and mangarel.
Roll lightly to make a naan.
Cook it on both sides on non-stick tawa.
Apply butter and serve hot.

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