Alu , Methi curry

potatoes - 300 gms
onion - 1
methi leaves - 1/4 cup
palak leaves - 1/2 cup
ginger   - 1 " peice
oil - 3 tbsp
rai - 1/4 tsp
jeera - 1/4 tsp
turmeric - pinch
salt - to taste
red chillie powder - 1 tsp

Boil potatoes, peel the skin and cut into peices. cut the cleaned methi and palak leaves .Heat oil in a pan and add rai, jeera . when they splutter , add finely cut onions and fry till they are soft. Add ginger juliens, cut methi and palak leaves and fry a little. now add potato peices, turmeric, red chilliepowder, salt and mix well. Fry till all the water is evaporated and curry is dry.  goes well with rice and chapathis..

Stuffed Bajra Roti

2 Teacups bajra flour
A pinch salt
Stuffing ingredients:
1 Chopped green chili
1 Chopped large tomato
1/2 Teacup crumbled paneer
2 tbsp Chopped fenugreek leaves
Salt to taste

Add hot water and salt to the bajra flour and make dough.Knead the dough well.Divide it into 16 parts and roll out thin rotis.Put a little stuffing on one roti and cover with another roti.Press it properly so that it becomes one roti.Repeat the procedure for the remaining rotis.Cook these stuffed rotis on a griddle without using oil.
Apply a little butter.Bajra Roti is ready to serve.

Beancurd Vegetable Soup

Silken beancurd (tofu) 200 grams
Milk 2 cups
Eggs 4
Salt to taste
White pepper powder ½ teaspoon
Vegetable stock 2 cups
Corn niblets ½ cup
Small onions, halved 10
Cabbage, chopped ¼ small
Bird's eye chillies, sliced 2-3
Green capsicum, seeded, ½ inch pieces 1 medium
Red capsicum, seeded, ½ inch pieces 1 medium
Yellow capsicum, seeded, ½ inch pieces 1 medium
Purple basil a few sprigs
Spring onion greens, sliced 1 stalk



Puree beancurd with milk. Whisk eggs in a deep bowl, add salt, white pepper powder and mix.Add beancurd puree and mix.Strain the mixture into individual soup plates and cover them with aluminium foil.Steam till set.This may take fifteen to twentyminutes.Heat vegetable stock in a deep pan. Add corn niblets and small onions and cook for two to three minutes.Add cabbage, bird's eye chillies and salt and mix. Add three coloured capsicums and continue to cook.Add purple basil and stir. The soup is ready.Pour the hot soup over the set custard and serve immediately garnished with spring onion greens.Alternatively, you can cut a round slice of beancurd and place it in a serving bowl. Pour the hot soup over it and serve garnished with spring onion greens.

Mixed Vegetable Soup with Spinach

Cabbage, chopped ¼ medium
Carrot, chopped 1 medium
Cauliflower, grated 4-5 small florets
French beans, chopped 6-8
Potato, boiled and chopped 1 medium
Spinach, shredded 1 small bunch
Butter 1 tablespoon
Onion, chopped 1 medium
Refined flour (maida) 2 teaspoons
Vegetable stock or water 2 cups
Salt to taste
White pepper powder to taste
Cream 2 cups

Heat butter in a pan, add onion and sauté for two minutes over medium heat.Add cabbage, carrot, cauliflower and French beans. Stir and cook on high heat for three to four minutes.Sprinkle refined flour and cook for two minutes, stirring continuously over medium heat or till flour starts giving a cooked aroma. Stir in the vegetable stock (or water) and salt. Stir and bring to a boil. Add potato and white pepper powder and cook till the vegetables are cooked.Add spinach and simmer for three to four minutes. If the mixture is too thick you can add a little more vegetable stock and adjust the consistency.Add cream and switch off the heat. Serve hot.
tip: You can add whole wheat flour (atta) instead of refined flour (maida). You can add skimmed milk instead of vegetable stock and then there is no need to add any cream.

Lemon Pepper Soup

Lemon juice 1½ tablespoons
Black pepper powder ½ teaspoon
Olive oil 1 teaspoon
Green capsicum, seeded and chopped ½ medium
French beans, finely chopped
Carrot, chopped ¾ medium
Cabbage, chopped ¼ small
Salt to taste
White pepper powder ¼ teaspoon
Vegetable stock 3-4 cups
Beans sprouts ½ cup



Heat oil in a pan, add green capsicum, French beans, carrot and cabbage and stir. Add salt, white pepper power and black pepper power and stir.Add vegetable stock and bring it to a boil. Add lemon juice and bean sprouts. Let it come to a boil and simmer for three to four minutes.Serve piping hot.

Mooli ka Kadhi

2 cups sour curds
1/2 cup gram flour
salt to taste
4 cups water
1 tbsp sugar
1 1/2tsp chilli P ginger paste
1/2 cup small pieces of white radish
pinch of asafoetida
Few coriander leaves chopped.

For tempering

2 tbsp melted ghee
1/2tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
2 sprigs of curry leaves


Take curds and gramflour in a vessel and beat them together. Add water and all the spices. Mix well. Add white radish pieces. Prepare tempering. Separate curry leaves and wash them. Heat ghee, add mustard seeds, cumin and fenugreek seeds. When they stop spluttering, remove from fire and hold over the kadhi mix. Add curry leaves and pour in it. Now put the vessel to heat. Stir often for even mixing and thickening. Simmer for 10 minutes. Serve hot with few coriander leaves in it.

Kashmiri Spinach

* 500 gm: Spinach
* 2 spring: Sliced spring onions
* 2tbs: Mustard oil
* 1 tsp: Yellow mustard seeds
* ¼ tsp: Kashmiri garam masala

Remove the tough stalks from the spinach.Heat mustard oil in a pan. Season mustard seeds and add garam masala, spring onion and stir in the spinach until wilted. Cook spinach over a medium heat for 10-15 minutes until most of the water has evaporated. Do not cover the pan until cooking. Serve hot.

Dudhi ka Kofta

For the kofta

Grated dudhi 250 gm
Gram flour (besan) 80 gm
Ginger 8 gm
Salt to taste
Garam masala 3 gm

For the gravy

Tomato 50 gm
Onion 50 gm
Cashew paste 25 gm
Garam masala 10 gm
Cumin powder 10 gm
Coriander powder 10 gm
Coriander leaves 10 gm



Mix all the ingredients and make kofta balls from them. Fry in oil till golden brown. Keep aside. Heat ghee in a pan and add asafoetida to it, followed by the chopped onion. Then add the ginger-garlic paste, cashew paste, garam masala, chopped tomatoes, coriander powder, cumin powder and salt. Add the fried koftas when the gravy is well-cooked. Serve hot garnished with cream and coriander.

Methi Muthia ka Sag

For the muthia

Methi leaves 250 gm
Green chillies 100 gm
Coriander leaves 250 gm
Asafoetida a pinch
Coriander powder 10 gm
Soda a pinch
Salt to taste
Oil 50 gm
Water

For the gravy

Ghee 100 gm
Garlic 10 gm
Green chillies 10 gm
Chopped green coriander 10 gm
Sugar 10 gm
Cumin powder 5 gm
Turmeric 3 gm
Narial (desiccated coconut powder): 30 gm



Mix all the muthia ingredients, press them into small cylindrical shapes and deep fry them. Keep aside. Heat ghee in a pan and add ajwain. Then add garlic, green chillies, coriander, narial, cumin powder, salt, coriander powder, sugar and other masalas. Finally, add the muthias and allow them to cook. Serve hot garnished with chopped coriander.

Walni Khichdi

:
Rice 500 gm
Wal 150 gm
Salt to taste
Haldi 3 gm
For the tadka
Ghee 100 gm
Cumin seeds 3 gm
Asafoetida 2 gm
Chopped onion 25 gm
Garlic 25 gm
Coriander powder 10 gm
Cumin powder 10 gm

Soak wal for two hours, wash the rice and keep aside. Heat ghee in a pan and add the cumin seeds. Then add garlic, followed by the onions and coriander powder, salt and turmeric. Put in the rice and stir-fry for 5-6 minutes. Add water and simmer till cooked. Serve hot with ghee.

Masoor Dal

Masoor dal 100 gm
Rajma 50 gm
Onion 100 gm
Ghee 50gm
Chopped tomatoes 100 gm
Garlic 50 gm
Green chillies 25 gm
Red chilli powder 10 gm
Chilli paste 20 gm
Turmeric 3 gm
Coriander powder 10 gm

Wash masoor and rajma properly, soak overnight and cook well. Heat ghee in a kadhai and add the cumin seeds. After a little while, add the hing, garlic, onion, chilli paste, tomatoes, green chillies, coriander powder, chilli powder and turmeric, and stir-fry it. Then add dal and cook till well done

Methi Gota

Gram flour (besan) 100 gm
Chopped methi (fenugreek) leaves 50 gm
Saji ful (citric acid) 2 gm
Lemon juice 5 ml
Sugar 5 gm
Crushed black pepper 3 gm
Chopped coriander leaves 10 gm
Coriander seeds 3 gm
Sounth 3 gm
Oil to fry
Salt to taste
For the kadhi
Curd 100 gm
Water 50 ml
Turmeric 2 gm
Salt to taste
Sugar 10 gm
Mustard seeds 5 gm
Oil for tempering
Gram flour 10 gm

Make a batter of the gram flour and other ingredients and fry them in small roundels till golden brown. Serve hot along with the kadhi.
To make the kadhi, mix water, curd and gram flour well. Heat oil in a pan and put the mustard seeds. After the seeds begin to splutter, add it to the mixture along with the other ingredients. Cook till you get a thick consistency. This is a dish that¢s usually made during the monsoon.

Hara bhara kabab

Spinach 10 leaves
Green peas, boiled and mashed ¾ cup
Potatoes, boiled and grated 3-4 medium
Green chillies, chopped 3
Ginger, chopped 2 inch piece
Fresh coriander leaves, chopped 2 tablespoons
Chaat masala 1 teaspoon
Salt to taste
Cornflour 2 tablespoons
Oil to deep fry


Method


Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh and squeeze out excess water. Finely chop.Mix spinach, peas and potatoes. Add green chillies, ginger, coriander leaves, chaat masala and salt to taste. Add cornstarch for binding.Divide the mixture into twenty-four equal portions. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape. Heat sufficient oil in a kadai. Deep-fry the tikkis on medium heat for three to four minutes. Drain onto an absorbent paper.Serve hot with a sauce of your choice.

Tip: You may also shallow-fry the Hara Bhara Kabab on a griddle plate or a tawa. It is recommended that you do not use colour in this recipe. If you feel you may increase the quantity of spinach leaves to give a dark green colour. In that case add a little more cornstarch for binding.

Rajasthani baati

Whole wheat flour (atta) 2 cups
Salt 2 teaspoons
Baking powder 1/4 teaspoon
Desi ghee 1/2 cup + for soaking


Take atta in a bowl. Add salt, baking powder and half a cup of desi ghee. Mix well. Add sufficient water and knead into a stiff dough. Preheat oven to 180°C.Take lemon sized portions. Press firmly and roll into round balls.Grease a baking tray. Place the baatis on it. Press them slightly. Place the tray in the preheated oven and bake at 180°C till done. It may take fifteen minutes to half an hour. When done, serve it hot with a bowl full of pure ghee to soak baatis and Rajasthani dal. if u dont hv oven u can deep fry in oil or ghee..

Rajasthani daal

Split green gram (moong dal) 1/2 cup
Split Bengal gram (chana dal) 5 tablespoons
Salt to taste
Turmeric powder 1 teaspoon
Ginger, finely chopped 2 one inch pieces
Ghee 2 tablespoons
Cumin seeds 1 teaspoon
Asafoetida a pinch
Whole dry red chillies, halved 3
Onion, finely chopped 1 large
Red chilli powder 1 tablespoon
Dry mango powder (amchur) 1 1/2 teaspoons



Soak moong dal and chana dal together in about three cups of water for an hour. Drain. Boil dals in four cups of water adding salt, turmeric powder and ginger till cooked.Heat ghee in a pan. Add cumin seeds, asafoetida and red chillies and as cumin seeds begin to change colour, add onion. Cook till onion turns light brown. Add red chilli powder and cooked dal to this. Add half a cup of water and bring to a boil. Reduce heat and simmer for ten minutes. Add amchur and adjust salt. Mix well.
Serve hot with baati.

Tomato salad

4 large tomatoes, sliced
2 tbsp cucumber, chopped
? tbsp cumin seeds
? tbsp fennel seeds
1 tbsp dried hot chilli powder
1 tbsp lime juice
2 tbsp olive oil
1 tbsp salt
1 tbsp pepper


Arrange tomato slices on a platter and sprinkle with
lime juice.Warm the oil in a small pot over moderate heat.
Add cumin seeds, fennel seeds and chilli powder and fry
for 30 seconds. Remove from heat and cool. Add the cucumber
and mix well. Spoon in the seasoned oil over the tomatoes.
Season with salt and pepper and serve.
The longer you let the dressing sit, the more the flavour
will intensify.

dal with spinach

tuar dal 200 gm

spinach 1/2 cup

tamarind pulp 2 tbsp

green chillies 3

onion 1

garlic pods 5

red chilli powder 1 tsp

turmeric 1/2 tsp

red chillies 2

mustard seeds 1/4 tsp

cumin seeds 1/2 tsp

oil 2 tsp

cook tuar dal with half the turmeric and half a tsp of

oil till half cooked. now add cut onions,green chillies,

spinach, turmeric, red chillie powder,salt, tamarind

pulp and cook till done. heat oil and add mustard

and cumin seeds. when they splutter add crushed

garlic and red chillies and add to the cooked dal.u can

add a tsp of ghee to it to enhance the taste.

yellow dal

tuar dal 100 gm

green chillies 2

curry leaves 1 tsp

coriander leaves 2 tsp

mustard seeds 1/4 tsp

cumin seeds 1 tsp

crushed garlic 1 tbsp

oil 1 tsp

ghee 1 tsp

cook the dal in pressure cooker till soft. heat oil and

ghee together. add mustard and cumin seeds, when

they splutter add crushed garlic,slit green chillies

and curry leaves .fry a min and add the cooked dal

with salt as required and bring it to boil. remove

from fire and garnish with coriander leaves.

raw banana curry

2 raw Bananas
1 tsp Mustard seeds
1tsp Udad dal
1tsp Chana dal
A pinch of Hing
1/4 tsp Turmeric Powder
Finely chopped Coriander Leaves
Salt as per taste



. Boil raw bananas in a pressure cooker & cut into small

cubes.. Heat oil & add mustard seeds, udad dal, chana

dal & hing. When it splutters, add cooked banana cubes

& 100 ml water. Then add turmeric powder & finely

chopped coriander leaves. Mix well & cook for 2 min.

on low flame. Add salt and cook till water evaporates.

Serve hot with Rice or Chapatis

vegetable jalfreji

Mixed boiled vegetables 3 teacups. (cut the beans, carrot &
potatoes into small pieces).
Onions-2.
Spring Onions- 3
Tomatos-2.
Green Chillies-4
.Ginger-1 inch piece.
Coriander leaves-1 tbsp
.Tomato ketchup-1/4 teacup
.Chilli powder-1 tsp.
Ghee /Oil-3 tbsp.
Salt to taste.


. Chop the onions into small pieces. Chop spring onions

with leaves. Chop the tomatoes, ginger, green chillies

& coriander all into small pieces & keep seperately.

Heat the oil / ghee in a kadai. Fry the onions till golden

brown in colour . Now add the tomatoes, green chillies,

ginger, & coriander leaves and fry for 3 mins. Then add

the ketchup, boiled vegetables, spring onions,

chilli powder, salt & a little water & cook for 8 mins