cooking time : 2 minutes
preparation time : 15 minutes
serve:6-8
ingredients :
mint leaf 1 bunch stem removed
coriander leaf 1 bunch stem removed
black salt 1/2 tsp
jagery /sugar 1 big jaggry / 1 tbsp sugar
tamarind paste 3 tbsp
green chilly 2
paani puri masala 1 tbsp
chilled water 3 cup
roasted cumin 1/2 tsp
roasted fennel seed 1/2 tsp
dry roast carom seed 1/4 tsp
method :
- in a mixer jar take mint leaf , coriander leaf , black salt tamarind paste , green chilly , and 1/2 cup water grind well make fine paste .
- in a pan dry roast fennel seed , cumin seed , and carom seed altogether for 30 seconds , when nice aroma comes out from it grind it too . add this to mint water . mix well .
- add jaggery , paani puri masala and 2 cups of water . mix well .
- with the help of tea strainer . drain water in a big jar . taste it . add sugar or black salt if needed .
- serve chilled with paani puri .
cooking time : 10 minutes
preparation time : 15 minutes
serve: as required
ingredients :
okra 200 grams
white vinegar 1/3 cup
lemon 2 chopped in cubes
red chilly powder 1 tbsp
turmeric powder 1 tsp
mustard seeds 1 tbsp crushed
Nigel seeds 1 tbsp
cumin seeds 2 tsp
fenugreek seeds 2 tsp
lemon juice 1 tbsp
oil 1/2 cup
asefetida pinch of
salt 1 tsp
method :
- wash okra nicely and place it on a clean kitchen towel for 20 minutes when water dries cut the edges of okra .
- heat oil in a pan and deep fry okra for 2 to 3 minutes . close the flame .
- in a bowl take white vinegar salt , lemon juice , mustard seeds , fenugreek seeds , asefatida , cumin and Nigel seeds turmeric and red chilly powder mix well .
- add this into okra being fried . and mix well .
- place it over the flame and give it a gentle toss . cook until it get a boil .
- remove and allow it to cool down . place in jar and serve when ever required
cooking time : 20 minutes
preparation time : 15 minutes
serve:4-6
ingredients :
bottle gourd 1 peeled chopped medium size
split chickpea gram 1/2 cup soaked in water for 1 hour
onion 1 chopped
tomato 2 -3 chopped
green chilly 4
ginger 1/2 inch finely chopped
cumin seed 1/2 tsp
turmeric powder 1/2 tsp
tara garam masala 1/2 tsp
red chilly powder 1/2 tsp
water 1 cup
oil 3 tbsp
green coriander chopped 1 tbsp
curry leaf 3 to 5
salt to taste
method :
- in pressure cooker heat oil add cumin seed , ginger and curry leaf saute for few seconds . add turmeric tomato red chilly powder, chopped green chilly , tara garam masala and saute for 2 minutes .
- add soaked split chickpea grams (chane ki daal ) and salt . and a cup of water and cover and cook till lentil get fully done .
- add bottle gourd and again cover and pressure cook it .
- in the end add chopped fresh coriander .
cooking time : 20 minutes
preparation time : 15 minutes
serve:5
ingredients :
chick pick kabuli (500 g ) 2 cup soaked in water for 3 hours
turmeric powder 1 tsp
salt to taste
green chilly 3
onion 1 sliced
oil 5 tbsp
tomato 250 grams chopped
cumin seed 1 tbsp
fenugreek leaf (kasoori methi) 1 tbsp
crushed red pepper 1 tsp
for tempering:
butter 4 tbsp
garlic clove 4
method :
- boil chick peas with salt , and turmeric powder and baking soda .make sure chick peas fully get cooked .
- in a pan heat 4 tbsp oil add onion and saute for a second add tomato , fenugreek seed, green chilly , crushed red pepper , salt , and lemon juice .
- add boiled chick peas and cover and cook for 5 minutes .
- remove in a bowl .
for tempering :
- in a tempering pan heat butter add garlic clove and stir for few second .pour this over the cooked chana/chick peas . serve with poori as delicious healthy breakfast .
cooking time : nil
preparation time : 15 minutes
serve:5
ingredients :
tomato 2 finely chopped
onion 1 small chopped
cucumber 1 finely chopped
lemon juice 2 tbsp
white vinegar 1 tbsp
salt to taste
green chilly 2 finely chopped
olive oil 3 tbsp
pepper crushed 1/2 tsp
garlic 1 clove finely chopped
method :
- chop garlic , cucumber , tomato onion and put them all in a bowl .
- add garlic chopped pepper crushed , lemon juice white vinegar , salt , olive oil and toss them all together .
- remove in a serving bowl and serve chilled .
cooking time : 30 minutes
preparation time : 15 minutes
serve:6-8
ingredients :
gram flour 1/2 cup
curd 2 cup
turmeric powder 1 tsp
cumin powder 1 tsp
garam maala powder 1/2 tsp
ginger garlic pat 1 tsp
green chilly pat 1 tsp
salt to tat
tempering :
cumin d 1 tsp
whole dry rd chilly 5
curry leaf 6
fenugreek d d
oil 1/2 cup
clove 3
bay leaf
for fritter :
onion 1/2 kg
gram flour 3 tbsp
ginger garlic pat 1/2 tsp
cumin powder 1 tsp
turmeric powder 1 tbsp
green chilly 6 chopped
green coriander leaf 4 tbsp
alt to tat
baking soda 1/2 tsp
oil to deep fry
method :
- in a pa take curd add gram flour alt rd chilly powder , turmeric powder,garam masala powder cumin , ginger garlic pat and whisk . bay leaf add cup water and mix well .
- place this on flam and allow it to gt a oil . stir continuously . when it gt oil low down hat ad cook o very low flam for 20 minute .
- in a separate bowl take chopped onion , chopped chilly , ginger garlic pat , turmeric powder , cumin powder , salt , baking coda ad gram flour . mix well . add tsp water ad mix .
- hat oil i a pa ad deep fry . flip when get golden brown color .
- after that put it i kadhi being cooking .
to tempering :
- hat cup oil i a turmeric pa ad add curry leaf , fenugreek d , chilly , cumin and pour it over the kadhi .
- serve it with rice or with roti .
cooking time : 15 minutes
preparation time : 15 minutes
serve:5
ingredients :
potato 2 medium size peeled and chopped in cubes
cauliflower chopped in 2 inches size
red chilly flakes 2 tbsp
salt to taste
oil ( prefer mustard oil ) 1 cup
mustard seed crushed 2 tbsp
green chilly chopped 5
turmeric powder 1 tsp
white cumin 1 tsp
chopped garlic 1 tsp
chopped ginger 1 tbsp
coriander leaf 2 tbsp
method :
- heat oil in a pan add chopped garlic, cumin seed cook for a while add potato and sauté for a minute .
- add salt , cauliflower , green chilly , turmeric powder , chilly flakes and cover and cook on slow flame .
- in the end add chopped ginger , coriander leaf and stir . remove in a platter serve .
cooking time : 20 minutes
preparation time : 15 minutes
serve:6
ingredients :
brinjal(eggplant or aubergine) 2 (chopped in large size cubes )
potato 2 peeled ( and chopped in cubes )
green chilly 6 finely chopped
ginger garlic paste 1/2 tsp
chopped garlic 7 cloves
curry leaf 5
cumin seed 1 tsp
mustard seed 1/2 tsp
tomato 2 medium size chopped
coriander powder 1/2 tsp
garam masala powder 1/2 tsp
salt to taste
oil 4 tbsp
green coriander 2 tbsp
preparation :
- take a pan and half fill it water . now wash brinjal and cut it in cubes in 1/2 filled pan .
- peel and cut potato in cubes in same pan .
- cut tomato , onion ,finely cut garlic cloves , green chilly ,and put all in separate separate platter .
method :
- heat oil in a pan add chopped garlic ,onion , curry leaf and cumin seed . saute for a minute . add potato, ginger garlic paste , and brinjal and saute for 2 to 4 minutes .
- add salt , green chilly ,ginger coriander powder , garam masala powder , tomato and saute again for 2 to 4 minutes .
- add 1/2 cup of water and cover and cook till it get fully done . this may take about 15 minutes .
- in the end add chopped fresh coriander leaf / parsley . and green chilly slices .
- serve with rice or with roti .
cooking time : 40-45 minutes
preparation time : 15 minutes
serve:6-8
ingredients :
milk 2 liters
sugar 1/2 cup
condense milk 1 tin
evaporated milk 1 tin
green cardamom powder 1/2 tsp
saffron strands few
fried chopped almonds 1 tbsp
fried chopped pistachio 1 tbsp
fried vermicelli 2 tbsp
clarified butter 1 /2 cup
mava 1 cup
method :
- heat clarified butter in a pan add mava and sauté continuously till mava get nice golden color , fry on slow flame . add milk , 1/2 of fried pistachio , fried almonds , green cardamom powder , sugar and boil for 10 minutes .
- add vermicelli saffron strands condense milk , evaporated milk and boil on slow flame till butter comes out . that process take 1/2 hour .
- remove in a serving bowl and garnish with left of almonds and pistachio . best to serve when it is little hot .
cooking time : nil
preparation time : 10 minutes
serve:
as required
ingredients :
mint leaf 1 bunch
garlic clove 8
cumin crushed roasted 1 tsp
tamarind paste 4 tbsp
jaggery 2 tbsp
salt to taste
green chillies 4
method :
- put all the ingredients( mint leaf , garlic cloves , cumin crushed , jaggery , green chillies , , and tamarind paste ) in mixture jar and run it . make fine paste.
- and serve with kabab pav .bun kebabs ,tandoori chicken ,pani puri , sev puri , laddu pethi .and with salads etc .
note: if you dont have jaggery you can use sugar . or brown sugar to sweeten the chutney . you can use 1/4 cup of water while grinding .
this vegetarian recipe is too common at all dhabas ( small town restaurant ) . in other parts of country also known as bawli handi .
cooking time : 20 minutes
preparation time : 15 minutes
serve: 5
ingredients :
potato 3
carrot 3 chopped
peas 1 cup
tomatoes 2 chopped
eggs boiled ( optional )
crumbled cottage cheese 1 cup
cumin 2 tsp
onion 2
turmeric powder 1 tsp
chicken cubes 2
oil 1/2 cup
butter 1 tbsp
cauliflower 1 cup
ginger garlic paste 1 tsp
coriander powder 1 tsp
red chilly powder 1 tsp
salt to taste
method :
- heat oil in a pan add chopped potato , cauliflower , and sauté for 2 to 4 minutes . remove in a platter and set aside .
- in same oil add chopped onion , and sauté till it get nice golden color , add 1 tsp ginger garlic paste and sauté , add chopped tomato , turmeric powder , red chilly powder , coriander powder , and chicken cubes , salt to taste and sauté for 1 minutes .
- add fried vegetables. green peas , and 1/2 cup of water and cover and cook for 10 minutes .
- in the end add crumbles cottage cheese and fresh green chopped coriander chopped chilly . and mix well .
- remove in a platter and garnish it with butter , boiled eggs and crumbled cheese .
cooking time : 15 minutes
preparation time : 15 minutes
serve: 6
ingredients :
yellow lentil 1 cup
red lentil 1 cup
salt to taste
ginger garlic paste 1 tsp
tomato chopped 3-4 chopped
turmeric powder 1 tsp
red chilly powder 1 tsp
spinach 1 cup ( chopped )
green chillies 7
for tempering :
onion 1 finely chopped
garlic cloves 10-14
oil 1/2 cup
cumin seeds 1 tbsp
curry leaf 10-15
others:
cream 1 cup
chilly green 4
method :
- wash yellow lentil ,and red lentil nicely . then add chopped spinach i it and 2 cups of water .
- add salt to taste , turmeric powder , ginger garlic paste ,chopped green chillies , chopped tomato ,red chilly powder an cover and cook till lentil get cooked . ( better to pressure cook it )
- mash the cooked lentil gently then add cream and again cover and cook till it get a boil . remove in a platter .
for tempering :
- heat 1/2 cup of oil in a tempering pan add chopped garlic , onion , and sauté till onion get nice golden color , then add cumin seeds , and curry leaf when it starts cracking pour this over the prepared daal . add 2 tbsp cream on the top .
- serve with rice , or with naan .
khatti daal is specialty of Hyderabad ( a state in India ), people prefer it to serve with rice and papad . how ever basically its made of tamarind pulp but if yo don't have tamarind pulp you can squeeze 1/2 lemon juice instead of adding tamarind pulp .
cooking time : 15 minutes
preparation time : 15 minutes
serve: 4
ingredients :
red lentil(masoor daal ) 1 cup
salt to taste
curry leafs 2 stem
turmeric powder 1 tsp
ginger garlic paste 1 tbsp
red chilly powder 1 tsp
tamarind pulp 3 tbsp
green chillies 2 chopped
for tempering/tarka :
oil 4 tbsp
button red chillies 6
mustard seeds 1 tsp
cumin seeds 1 tsp
curry leaf 4 -7
method :
- wash red lentil (masoor daal ) gently then boil it with 2 cup water ,salt to taste , and curry leaf with stem , and green chillies .
- when it get cooked set aside .
- to prepare tarka heat 4 tbsp oil in a tempering pan add cumin seeds , mustard seeds , curry leaf , button red chillies and ginger garlic paste stir for a while then add 1 tbsp of water and red chillies powder and again stir for 1 minute .
- pour this over the daal . add tamarind pulp and allow it to get a boil .
- serve with steam rice .
cooking time : 2 minutes
preparation time : 10 minutes
serve: as required
ingredients :
garlic boiled 7
white pepper powder 1 tsp
sesame seeds 2 tbsp
yogurt 200 grams
salt to taste
method :
- put the unpeeled whole garlic cloves in microwave oven and bake it for 2 minutes at 180 degree .
- squeeze it in blender jar . add sesame seeds , salt , yogurt and blend it well. so that all the mixture get blend well .
gathiya popularly know as chakli or sew in India and usually people make it on the occasion of diwali , few people know that we can make a nice dip of the leftover gathiyaa .
cooking time : nil
preparation time : 5 minutes
serve: as required
ingredients :
gathiyaa 1 cup
salt pinch
coriander leaf 1/2 cup
green chilly 5
lemon juice 2 tbsp
crushed garlic 1 tsp
water 1/4 cup
method :
- to make gathiyaa ki chutney ( gathiyaa sauce ) put gathiyaa , salt , lemon juice , chillies , ,coriander leaf , with 1/4 cup of water in a blender jar and run it . make fine paste .
- remove in a bowl and serve with any kebabs , such as nawabi kebabs , chicken reshmi tikka .
