JEERA RICE [ PLAIN ]

Ingredients –

Rice – 1 cup [ Basmati rice ] , Ghee – 2 Tablespoon , Water – 2 cup , Cumin seeds – 2 Teaspoon  , Salt – As per taste , Coriander leaves – For garnishing [ Washed and chopped ] .

Recipe –

Wash and rinse all water from rice . Leave it for 1 – 2 hours . Heat ghee in pressure cooker . After heated add cumin seeds and 2 cup water . Add salt . Allow it to boil . When it start to boil , add rice . Put the gas flame low . Switch off the gas after 2 whistle . Jeera rice is ready . Garnish with fresh coriander leaves . Serve hot .

Note – 

1 . Use basmati rice for better result .

2 . If you like onion then add 1 onion slices after cumin seeds and fry them ; Rest is same as recipe given above .

                 This jeera rice can be cook in lunch or dinner . Combine it with dal fry or curry . You can eat this with frsh curd or raita in summer . Try this recipe and share your experience ….

DAL FRY [RESTAURANT STYLE ]

Ingredients –

Tuvar dal [ Pigeon pea lentils ] – 1 Cup , Onion – 1 Big size [ Peeled and chopped ] , Tomato – 1 Medium size [ Finally chopped ] , Green chillies – 2 [ Chopped ] , Garlic – 5 – 6 , Cumin seeds – 1 Teaspoon , Asafoetida  – 1 – 2 pinch , Coriander leaves [ Washed and chopped ] , Ghee or butter – 4 Tablespoon , Turmeric powder – Half teaspoon , Red chilli powder – 2 Teaspoon or according to your taste , Salt – As per taste .

Recipe – 

Wash tuvar dal and cook it in a pressure cooker with 3 cups of water and a pinch of turmeric powder . Switch off the gas after 2 whistle  . Put this dal in to a pan and add 1 glass of water and salt . Dal fry is usually have medium to thick consistency but you can adjust amount of water as you want . do not mash it . Now heat ghee or butter in a frying pan . After heated add chopped garlic . After that add chopped green chilies , cumin seeds , asafoetida and chopped onion . Fry them till onion becomes golden brown . Now add chopped tomato , turmeric powder and red chilli powder . Fry it till tomato cook soften . you can see ghee releasing from the sides , now switch off the gas . Put this tempering on dal . Mix well . Stir it and simmer for 4-5 minutes . Switch off the gas . Garnish with fresh chopped coriander leaves . Dal fry is ready  . Serve with a small piece of lemon and onion slices  . You can eat dal fry with chapati or rice . Serve hot .

Note –

1 . Do not over cook or mash the dal . 

2 . Keep the dal consistency medium . Making it thin spoil the taste .

3 . Add lemon water while serving according to your taste .

This recipe will give you as same taste of dal fry as you have in your favourite restaurant . You can make it as a main course dish in lunch or dinner . I usually take onion slices with this , so i suggest this to you too . This combination makes your lunch or dinner delightful . Please try it and share your experience with me . Waiting for your response…….

ALOO PALAK [DRY ]

Ingredients –

Spinach – 500 g.m. [ Wash and finally chopped ] , Potato – 2-3 [ Chopped in to small pieces ] , Mustard seeds – 1 Teaspoon , Asafetida – 1 or 2 Pinch , Turmeric powder – Half teaspoon , Red chilli powder – 1 Teaspoon or according to your taste , Oil – 4 – 5 Tablespoon , Salt – As per taste .

Recipe – 

Heat oil in a pan . When the oil gets heated , add mustard seeds and asafetida in to this . Add turmeric powder and chopped potato . Fry little and add red chilli powder . Now add chopped spinach and fry for 2 minutes and add salt . Mix well . Add half cup of water to cook . Cover the pan with a lid . Cook on a medium – low flame till potatoes are done . Dry water if remain in pan . Switch off the gas if potato cooked . Mix very well . Aloo palak is ready to eat . Serve hot . Serve aloo palak as a side dish with chapatis , parathe or puri .

Note –

1 . You can adjust ratio of potato and spinach according to your choice .

2 . Use fresh spinach for this .

            This is a side dish recipe for winter  , as fresh spinach is available in market in this season . Spinach is a good source of iron , so it’s a healthy recipe too . You can cook this for tiffin , lunch or dinner . So try this recipe and share your experience with us …

SARSON KA SAAG

Ingredients –

Sarson leaves – 500 g.m. , Gram flour – 2 Tablespoon , Ginger – 1 Big piece [ peeled and grated ] , Ghee – 4 Tablespoon ,Cumin seeds – 1 Teaspoon , Turmeric powder – Half teaspoon , Red chilli powder – 2 Teaspoon , Salt – as your taste .

Recipe –

First wash  sarson leaves and cut it . The leaves needs to be cut thinner . Now heat a pan and put this leaves in a pan with some water , salt and some turmeric powder . Cover the pan and allow it to cook . It takes 6 – 8 minutes . Till it cooks make a paste of gram flour with water . Stir well to make a smooth mixture without lumps . Now add 1 cup of water in to this . Add this mixture in to pan in which we cooked sarson leaves . Mix well . Stir continuously . If it become more thick than put some more water in to this . Cook it for 4 – 5 minutes . Switch off the flame . Put frying pan on heat for tadka . Put ghee in to this . Once the ghee starts melting add grated ginger . Saute the ginger for a minute in ghee . Then add cumin seeds ,turmeric powder and red chilli powder . switch off the gas . Add this tadka on saag . Sarson ka saag is ready to eat . Serve hot with makka or bajra roti and enjoy winter season .

Note –

1 . The sarson leaves needs to be cut thinner but if you can not then cook sarson leaves in to pressure cooker .

2 . You can adjust consistency of  this saag according to your choice .

MIX VEG [Fried]

Ingredients –

Potatoes – 2 ,Carrot – 1 or 2 [ peeled and chopped ] ,Cauliflower florets – 8-10 , Beans – 8-10 [ finally chopped ],Capsicum – 1 [chopped in big pieces ] , Peas – 1/4 cup [ fresh or frozen ] ,Chopped Cabbage – 1 cup ,Chopped Tomato -2 ,Ginger -1 big piece [peeled and grated ],Green chilies – 2 [ finally chopped ] ,Clove powder – half teaspoon , Black  pepper powder – 1/4 teaspoon ,Cumin seeds – 1 teaspoon , Coriander powder – 2 teaspoon , turmeric powder – half teaspoon , Red chili powder – 1 teaspoon , Oil – 4 tablespoon , Fresh Coriander[washed and chopped] – For Garnishing , Salt – As per taste .

Recipe –

Heat oil in a pan . Add Cumin seeds , grated ginger and chopped green chilies . Fry for half minute . Now add coriander powder and do not fry it more . After that add all vegetables except chopped cabbage ,capsicum and tomato . Add turmeric powder , chili powder and salt . Mix well . Add some water to cook vegetables . Cover the pan . After some time open the pan . Stir the vegetables and let it cook again .When vegetables are about to cook add chopped tomato , cabbage and capsicum . Mix well and let it cook for 5 minutes more . Now add clove powder and black pepper powder . Mix well and switch off the gas . Garnish with fresh coriander . Fried mix veg is ready to eat.

Note –

1 . Cut the vegetables in big size .

2 . You can choose or remove vegetables according to your taste .

3 . This recipe is no onion no garlic recipe but if you like to make it with onion and garlic ,You can add chopped onion and garlic after cumin seeds . Fry well and continue as above .

4 . We add water in this recipe only for cooking vegetables properly . So please keep in mind that no extra water should remain after mix veg is ready .

 

FRUIT RAITA

Ingredients –

Curd – 1 medium cup ,Apple – 1 medium peeled and chopped ,Banana -1 sliced and the arils removed ,Sugar-1 tbsp ,Roasted cumin powder -1 pinch [optional ] ,Black pepper -1 pinch [optional] ,Salt -as par taste .

Recipe –

Take curd and whisk it till smooth . Add salt ,sugar and spice powders .Mix well .Add chopped fruits Fruit raita is ready .Serve immediately .

Note –

1. You can increase or decrease the quantity of fruits as your choice .

2. You can use raw salt,when you want this raita in fast .

Methi puri

Ingredients –

Fenugreek -250 g.m. ,garlic -5-6 , Green chillies – 4-5 ,Wheat flour – 3 cup ,Salt – as per taste ,Oil -As required

Recipe 

Clean and wash fenugreek leaves .Take a mixure jar . Put fenugreek leaves in to jar .Add chopped garlic and green chillies in this .Put some water to grind [as required ].Make a fine paste of this . Take wheat flour an add some salt . Mix well .Now add fenugreek paste and knead in to a smooth soft dough .Add more water if required while kneading .Cover and keep aside for 10 minutes .Heat the oil in a pan . After this make puris from the dough .Deep fry this puris from this dough .Deep fry this puris .Methi puri is ready to serve .Serve hot with green chutney or potato bhaji .

Note-

1.You can adjust fenugreek and wheat flour quantity as per your taste or requirement .

2.Dough should not be more tough or more loose .

 

Sev Tamatar Ki Sabzi

INGREDIENTS –

Sev – 3 cup , Tomato – 2 big size , Turmeric powder – half teaspoon ,Mustard seeds -1/4 teaspoon , Red chilli powder – half teaspoon , Salt – as per taste , Oil – as required , Fresh coriander leaves – 1 tablespoon [chopped ]

RECIPE –

Heat a pan. Put oil in the pan. After heating oil add mustard seeds, turmeric powder and chilli powder. Add tomato and cook till it becomes soft. Now add water and salt. Add sev when water starts to boil. Boil this till sev becomes soft. Consistency of the sabji should be thick. Switch off the gas. Garnish with chopped green coriander leaves .Serve hot.

Note-

1. You can add cumin seeds in place of mustard seeds as you like this .

2. Consistency of this sabji you can adjust as your choice.

3. You can add lemon juice when served .

Curd Rice

INGREDIENTS –

Fresh Curd – 1 cup , Rice  -Half cup , Ghee or oil -1-2 tablespoon ,Coriander leaves [chopped ] -2 tablespoon , Cumin seeds – 1 teaspoon , Mustard seeds -1 teaspoon , Urad dal (split black gram)-half teaspoon ,Curry leaves – 10-12 , Dry red chilli -2 ,Salt – as your taste .

RECIPE –

Soak rice for 30 minute ,and cook .Rice should be soft for curd rice .Take these cooked rice in to a big bowl .Add curd, salt and chopped coriander leaves in to bowl and mix well.

Heat a pan .Take Ghee or oil in this pan. Add cumin seeds, mustard seeds, urad dal, curry leaves, and dry red chilli in the hot oil or ghee. Switch off the gas. Add this to the rice .Curd rice is ready .Serve hot .

NOTE –

1.Cooked rice should be soft for curd rice .

2.Usually i used oil for tempering because ghee will be dry after sometime and you may not like this .

Malai Kofta

Ingredients –  

For Kofta-

Mawa(Milk solids) -250 g.m. ,Paneer(fresh cheese) – 250 g.m. ,Cornflour – 100 g.m. ,Salt – half teaspoon ,Oil -for deep fry .

For Gravy-

Mawa(Milk solids) – 200 g.m. , Tomato -4 [ medium size ] , Green chillies – 2 [ medium size ] , Black paper -1 tea spoon , Clove – 4 ,Black cardamom powder -half tea spoon , Cumin seeds – 1 tea spoon , Coriander powder – 1 tea spoon ,Turmeric powder – half tea spoon , Red chilli powder – 1 tea spoon , Grated ginger – 1 tea spoon ,Sugar – 1 tea spoon , Salt – as your taste ,Coriander leaves – for garnish , Fresh cream – 1 table spoon ,Garam masala (mixture of Indian spices) – half tea spoon .

Recipe –      

For Kofta –   Take grated paneer , mawa, half amount of cornflour , salt in a plate.Mix all until you get a soft dough . Mixture for making kofta balls is ready . Take little amount of mixture and make round shape balls of lemon size .Coat the balls with cornflour gently and place on the plate .Like this make all the balls . Heat the oil in a pan, make sure the oil should not too hot or cool .In medium hot oil deep fry all balls till golden color. Koftas are ready .

For Gravy – Cut the tomatoes and green chillies . Put it into a grinder jar . Add grated ginger , clove , black paper ,coriander powder ,turmeric powder , chilli powder and cumin seeds .Grind it and make a fine paste .Heat the oil in a pan . After heating oil add this paste and fry it on medium flame . After frying it add mawa in to the pan and fry .Now add some hot water into this gravy .Consistency of this gravy should not be more thin . Now add sugar and salt .Switch off the gas .Add koftas into gravy when served .Sprinkle garam masala and black cardamom powder . Garnish with chopped  coriander leaves and whipped fresh cream. Serve hot .

Notes –

1. You can make koftas with filling of dry fruits .

2. Koftas should not be fry on high flame .

3. Koftas should be put into gravy when served .

4. Gravy should not be more thin or more thick .