Dum Aloo

Recipe to make Dum Aloo

Dum Aloo

Ingredients for Dum Aloo to serve 4 adults:

1.      200 grams of small round potato

2.      2 medium sized onion.

3.      1 big tomato.

4.      Small piece of ginger.

5.      2 green chillies.

6.      5 grarlic pieces.

7.      1 tea spoon cumin seeds, Jeera.

8.      1.5 teaspoon salt or to taste.

9.      1 teaspoon red chilli powder.

10.  ½ teaspoon Haldi, turmeric powder.

11.  1 teaspoon Dhania Powder, powdered coriander seed.

12.  ½ teaspoon garam masala.

13.  Oil to fry.

How to prepare Dum Aloo:

1.      Boil the potatoes, drain the water and peel these potatoes.

2.      Pierce their surface 2-3 times with a fork

3.      Deep fry the potatoes till golden. Keep aside the fried potatoes covered.

4.      Finely grind onion, tomato and ginger-garlic and green chili separately.

5.      Heat 2 table spoon oil in a frying pan.

6.      Add cumin seeds, Jeera and fry.

7.      Add onion paste and fry till golden pink.

8.      Add ginger garlic paste.

9.      Add salt, red chili, turmeric and dhania powder and fry till golden brown.

10.  Add tomato paste and fry for another 1 minute.

11.  Add fried potatoes to the fried paste.

12.  Add two cups of water and boil for 15 minutes.

13.  Add garam masala and stir.

14.  Garnish with coriander, cream and serve hot.

Rajma Chawal

Recipe to make Rajma Chawal

Rajma

Ingredients for Rajma:

1.      1.5 cups rajma, kidney beans.

2.      1 big onion

3.      1 inch piece of ginger.

4.      4-5 pieces of garlic.

5.      1 teaspoon salt, or to taste.

6.      ½ teaspoon turmeric, haldi and red chili powder.

7.      1 teaspoon dhania powder.

8.      1 big tomato.

9.      Small piece of cinnamon.

10.  2 cloves.

11.  4-5 black peppers.

12.  1 black cardamom.

13.  2 tej paans, Bay leaves.

14.  ¼ cup curd or yogurt.

15.  1.5 table spoon cooking oil or ghee.

16.  2 table spoons of smooth cream for decoration.

How to prepare rajma:

1.      Soak rajma for 8-10 hours.

2.      Coarse grind cinnamon, black peppers, cardamom and cloves.

3.      Cook rajma in a pressure cooker, with the ground spices in step 2 and bay leaves (tej paan), until 5 whistles or they are thorough cooked and are soft to bite.

4.      Grind garlic, ginger to a fine paste. If you are using ginger-garlic paste instead, add 1 teaspoon of paste in ingredients.

5.      Now grind onion and tomato separately.

6.      Heat the oil/ghee in a frying pan.

7.      Add ground or paste of ginger-garlic.

8.      Fry till paste is mild pink.

9.      Add onion paste.

10.  Fry till light brown.

11.  Add tomato paste/puree.

12.  Fry further till brown.

13.  Add salt, turmeric, dhania powder and red chili powder.

14.  Pour cooked rajma in this gravy.

15.  Add ¾ glass of water.

16.  Boil for 5-7 minutes or until the gravy is thick as desired.

17.  Decorate with cream and coriander and serve with steamed jeera rice.

How to prepare steamed jeera rice:

1.      1 cup basmati rice.

2.      1 table spoon pure ghee.

3.      1 teaspoon salt.

4.      1 tea spoon jeera.

5.      2 cups of water.

6.      Wash and soak rice in 2 cups of water for three hours.

7.      Add salt and cook in a rice cooker.

8.      If cooked in a pressure cooker, cook for 1.5 whistles, that is, complete 1 whistle and switch off the flame just before 2^nd whistle.

9.      Heat ghee in a small frying pan.

10.  Fry jeera in the hot ghee,

11.  Pour is over cooked rice.

12.  Serve steaming hot.

Dahi Vada

Recipe to make Dahi Vada

Dahi Vada

Ingredients for making 5 plates Dahi Vada:

1.      1 cup moong ka mogar.

2.      ½ cup urd mogar.

3.      Pinch of heeng (asafoitida).

4.      ½ a jug of hot water salted with 1 teaspoon salt.

5.      Oil to fry.

6.      2 cups Beaten curd.

7.      Imli ki Chutney.

8.      ½ teaspoon red chili powder.

9.      Roasted Jeera powder (roated and ground cumin seeds).

How to make Dahi Vada:

1.      Mix moong and urd ka mogar.

2.      Wash and soak for 3 hours.

3.      Grind to a fine paste.

4.      Add heeng and beat thoroughly.

5.      Put a drop of beaten dal in a cup of water. If the drop sinks to bottom, beat more. Beat until, the drop of dal paste floats in the cup.

6.      Heat oil for frying.

7.      Fry small vadas from this paste of dal.

8.      Once fried, soak the vadas in hot salted water.

How to serve Dahi Vada:

1.      Squeeze vadas in palms to drain out water from soaked vadas.

2.      Place them in a serving dish.

3.      Cover them with beaten curd.

4.      Garnish with imli ki chutney, salt, laal mirchi and jeera.

5.      Serve.

Mangochhi

Recipe to make Mangochhi:

Mangochhi

Ingredients for making Mangochhi:

1.      1 cup moong ka mogar.

2.      Pinch of heeng (asafoitida).

3.      ½ a jug of hot water salted with 1 teaspoon salt.

4.      Oil to fry.

5.      1 teaspoon red chili powder.

Ingredients for making kadhi:

1.      2 cups beaten curd or butter milk.

2.      ½ teaspoon Haldi (Turmeric).

3.      1 Teaspoon red chili powder.

4.      Pinch of heeng (asafoitida).

5.      Few leaves of kadhi patta.

6.      1 tablespoon ghee.

7.      I teaspoon jeera (Cumin Seeds).

How to make Vada:

1.      Wash and soak moong ka mogar for 3 hours.

2.      Grind to a fine paste.

3.      Separate ½  a cup of this paste for kadhi.

4.      Add heeng and beat thoroughly.

5.      Put a drop of beaten dal in a cup of water. If the drop sinks to bottom, beat more. Beat until, the drop of dal paste floats in the cup.

6.      Heat oil for frying.

7.      Fry small vadas from this paste of dal.

8.      Once fried, soak the vadas in hot salted water.

How to make kadhi for Mangochhi:

1.      Mix well curd and ½ cup moong batter.

2.      Add 4-5 cups of water, salt haldi and kadhi patta.

3.      Boil for 15-20 minutes. Keep stirring continuously.

4.      The longer the boil, the tastier the Mangochhi.

5.      Squeeze vadas in palms to drain out water from soaked vadas.

6.      Dip them in boiling kadhi.

7.      Boil for another 2 minutes.

8.      Stir carefully to not break the vadas.

9.      Heat ghee in a frying pan.

10.  Add jeera, heeng and red chili powder.

11.  Put this tadka to garnish mangochhi.

12.  Serve with steamed rice.

Pav Bhaji

Ingredients for making Pav Bhaji to serve 4 adults:

1.      2 cups of chopped and boiled cauliflower, green peas, carrot, cabbage.

2.      2 potatoes boiled, peeled and mashed.

3.      1 capsicum cut in small pieces.

4.      2-3 green onion with leaves, chopped finely.

5.      2 onions cut into 8-10 pieces

6.      1 tomato, cut into 8-10 pieces.

7.      1 inch piece of ginger.

8.      5 pieces garlic.

9.      3-4 green chilies.

10.  Readymade pav bhaji masala.

11.  1/4 teaspoon garam masala.

12.  1 teaspoon salt.

13.  Salted butter.

14.  12 Pav (similar to burger buns), cut into horizontal halves like in burger.

How to make Pav Bhaji:

1.      Grind ginger, green chilies and garlic.

2.      Empty the crushed contents and grind onion pieces into a fine paste.

3.      Empty the crushed contents and grind tomato pieces into a fine paste.

4.      Uniformly mash the boiled vegetables in a plate.

5.      Heat 2 tablespoon butter in a frying pan.

6.      Add chopped ginger-garlic paste and fry till golden.

7.      Add chopped green onion and capsicum. Fry for 2 minutes.

8.      Add onion paste, fry till brown.

9.      Add tomato paste and fry for 2 minutes.

10.  Add mashed vegetables and potatoes, salt and pour ½ a cup of water.

11.  Bring it to a thorough boil.

12.  Add 1.5 teaspoon pav bhaji masala and ¼ teaspoon garam masala.

13.  Decorate with coriander and lump of butter.

14.  Serve hot with roasted pav.

Bhel Poori

Recipe to make Bhel Poori at home:

Bhel Poori Served

Ingredients for bhel poori:

Make pooris first!!!

Ingredients for Poori:

1.      1 cup wheat flour.

2.      1/2 cup fine wheat flour, Maida.

3.      1 teaspoon salt.

4.      ¼ cup oil.

5.      Oil for deep frying

How to prepare poori:

1.      Mix wheat flour and maida.  knead tough dough, although it should be easily rollable with a rolling pin.

2.      Roll the dough in thin rotis.

3.      Apply little oil on the surface of rotis and perforate it with a fork.

4.      Now cut the roti in small square pieces. You can use different shapes of cookie cutters for desired shapes.

5.      Keep the small squares aside, making sure that no two pieces remain stuck to each other.

6.      Deep fry the pieces and keep aside.

Ingredients for imli ki chutney (red sauce).

1.      50 grams tamarind (imli).

2.      50 grams dates (Khajoor).

3.      100 grams sugar.

4.      ½ teaspoon salt.

5.      ½ teaspoon black salt (kala namak).

6.      ½ teaspoon readymade chaat masala.

7.      ½ teaspoon red chili powder.

8.      100 grams jiggery (Gud).

How to make imli ki chutney (red sauce):

1.      Boil khajoor and imli in a pressure cooker for 2 whistles.

2.      Dissolve gud in half a cup of water.

3.      Mash pressured imli and khajoor into a smooth paste.

4.      Strain and separate seeds.

5.      Add strained paste to dissolved gud.

6.      Add salt, chili powder, chaat masala, kala namak and boil till the consistency is like sauce.

7.      Cool it to room temperature.

Ingredients for  hari chutney (coriander sauce)

1.      200 grams coriander leaves.

2.      6 green chilies.

3.      2 teaspoons of lemon juice.

4.      1 teaspoon salt.

How to make hari chutney (coriander sauce)

1.      Chop coriander leaves and green chilies.

2.      Wash thoroughly with clean water.

3.      Mix salt and lemon juice.

4.      Grind to a very smooth paste.

5.      Add water if required.

6.      Keep aside.

How to serve bhel poori.

Ingredients for serving bhel poori:

1.      Pooris

2.      Imli ki chutney (red sauce).

3.      Hari chutney (Corriander sauce).

4.      Boiled and finely cut potatoes.

5.      Finely cut onion

6.      Red chili powder.

7.      Barik sev.

8.      Chaat masala.

How to serve:

1.      Place pooris in a dish.

2.      Top each poori with pieces of potatoes and onion.

3.      Sprinkle hari chutney and imli ki chutney.

4.      Cover all pooris with barik sev.

5.      Garnish with red chili powder, chaat masala and coriander leaves.