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.

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.

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 Parval bari

Ingdredients

2 Aloo chopped longitudnally
5-6 Parval chopped longitudnally
1 Onion
2 Tomatoes
1/2 Inch piece of adrak
2 Cloves of lahsun
1/2 Tea spoon garam masala
1 Tea spoon dhania powder
3/4 Tea spoon haldi
3/4 Tea spoon lal mirch
1 Table spoon oil or desi ghee
1/2 Tea spoon jeera
1/2 Inch piece of tej patta
2 Urad bari(crushed)
Salt to taste

Process

Grind tomatoes,adrak,lahsun and onion in a mixer jar.
Heat ghee in a pressure pan and add jeera and tej patta.
Add the ground masala and fry till it leaves the oil.
Add haldi,mirch,dhania powder and salt.
Add urad bari. aloo and parval, mix well.
Pour warm water to get the required consistency.
Pressure cook or cover and allow it to cook.
Add garam masala.
Serve with hot phulka,puri or paratha.

Lal Bhaji

Ingredients

1/2 kg lal bhaji (lal math / red amaranthus)
2 medium onions
2 tablespoons finely chopped kairi (raw mango) (as per taste)
2 teaspoon oil
1/2 teaspoon rai
1/2 teaspoon haldi
1/2 teaspoon lal mirch
Salt to taste

Process

Pluck only the leaves of red amaranthus.
Thoroughly rinse it in salt water and then fresh water.
Chop the leaves and onions.
Heat oil in a kadhai.
Add rai and chopped leaves / bhaji, onions and raw mango.
Sprinkle haldi, lal mirch and salt.
Mix well, cover and cook on low flame.
Serve with hot phulkas or jowar/bajra bhakris.

Louki ki Sabji

1/2 kg louki (bottle gourd) chopped
1 1/2 table spoon oil
1 Tea spoon rai (mustard seeds)
Pinch of hing (asafoetida)
1 Tea spoon haldi
1 Tea spoon lal mirch
1/2 Tea spoon dhania powder
1/2 Tea spoon maharashtrian garam masala (optional)
1 Table spoon groundnut powder (dry roasted groundnuts,peeled and coarsely ground)
1 Tea spoon gud (jaggery) optional
1 table spoon finely chopped hara dhania (coriander leaves)
Salt to taste

Process

Heat oil in a pan .
Add rai and hing.
Add louki, haldi, mirch, dhania powder, garam masala and groundnut powder.
Cover and allow it to cook.
Add gud and cover and cook for 1-2 mins.
Garnish with hara dhania and serve with roti.

Chutney wale Aloo

Ingredients

250 gms of baby potatoes boiled and peeled
1 teaspoon jeera
Pinch of hing
1-2 teaspoon hari ka dam aloo masala (optional)
Salt to taste
2 tablespoon desi ghee

2 green chillies
1/2 cup chopped dhania
1/2 cup chopped fresh pudina / mint leaves

Process

Grind chillies, dhania and mint in a mixer jar to a fine paste.
Heat desi ghee in a flat pan.
Add jeera and hing.
Add baby potatoes and fry.
Sprinkle salt and dum aloo masala and mix lightly.
Pour 1/2 cup hot water and cover it and keep on low flame.
Now the potatoes are soft and ready.
While serving add the green chutney, mix well and bring to a boil.
Serve with hot and crisp kachories.

Tip : If hari ka garam masala is unavailable then 1 teaspoon dhania powder and 1 teaspoon amchur can be added