Baingan Kaloonjee

Ingredients:
900 gm brinjal (small)
4 gm panch phoran (Bengal spices)
2 gm amchur
2 gm red chilli powder
2 gm coriander powder
2 gm turmeric
2 gm garam masala powder
25 ml oil
Garnishes:
3 gm ginger julienne
5 gm chopped coriander

Procedure:
Slit the brinjal into quarters length wise. Roast the panch phoran (cumin, saunf, kalonji, methi dana, rai. 2:1:1:1:1) and powder. Mix with all the other spices and fill in the brinjal. Heat the oil and saute the brinjal until done. Garnish with ginger juliennes and chopped corriander before serving.

Mattar Samosa

Ingredients:

150 gm green peas
10 gm chopped coriander
100 gm refined flour
1 gm ajwain
1 gm salt
10 gm ghee
Water as required
5 gm corainder powder
2 gm garam masala powder
50 gm kaju (broken)
2 gm ginger and gree chilli, chopped
300 ml oil for frying
2 gm cumin
2 gm chat masala

Procedure:
Boil and mash green peas. Heat oil in a kadhai. Put cumin and when it starts crackling, add boiled and mashed green peas. Add coriander powder, garam masala, kaju, chopped ginger and green chilli, chopped coriander, and mix well. Make a tight dough using flour, ajwain, salt and oil. Roll into oblong shapes, cut into two, stuff with the mixture and fold into a conical shape. Deep fry on a slow flame till golden brown in colour. Serve hot.

Kele Ke Kofte

Ingredients:
For Kofta
6 raw bananas
10 gm ginger and green chilli, chopped
2 gm cumin
1 gm asafoetida
5 gm garam masala powder
Salt to taste
For Gravy
1/4 kg beaten curd
3 gm clove
4 bay leaves
2 gm cumin
1 gm asafoetida
5 gm ginger and green chilli, chopped
25 ml oil
1.5 gm turmeric
5 gm garam masala powder
2 gm red chilli powder
50 ml water
Garnishes
3 gm rogan
5 gm chopped corriander

Procedure:
Boil and peel raw bananas and mash them. Add rest of the ingredients and make balls and deep fry. Heat oil for the gravy, add cloves, bay leaf, cumin, asafoetida, ginger and green chilli, beaten curd, turmeric, garam masala powder, red chilli powder and water to adjust the consistency. Adjust the seasoning. Add the koftas, simmer for a few minutes before serving. Garnish with rogan and chopped corriander.

Kathal Ka Pulao

Ingredients:
5 gm cloves
5 gm small cardamom
5 gm cumin
5 gm javitri
1.5 kg cooked rice
100 ml oil
250 gm kathal (jackfruit)
1.5 litre water
5 gm salt
Garnish
5 chopped coriander
3 garam masala

Procedure:
Peel and cut cubes of kathal. Deep fry. Heat oil add cloves, cardamom, cumin, javitri and rice and saute. Add water and bring to a boil. Put on dum for 15 minutes before which kathal is to be added. Serve with corriander and garam masala powder.

Nimona

Ingredients:
1 kg green peas
200 gm potatoes
5 gm ginger, chopped
5 gm green chillies, chopped
5 bay leaves
2 green cardamoms
1 gm asafoetida
3 gm turmeric
Salt to taste
3 gm red chilli powder
3 gm garam masala powder
200 gm curd
100 ml oil
Garnish:
5 gm chopped coriander

Procedure:
Boil the green peas until half done, then coarsely mash them. Boil the potatoes. Heat oil, add bay leaves, cardamom, asafoetida, ginger and green chilli, mashed peas and rest of the masala. Cook until half done, add curd, stir vigorously and add potato cubes. When ready, serve garnished with chopped coriander.
NOTE: Goes best with steamed rice.

GOBI ALOO DAHIWALA

Ingredients:

500 gm potatoes
500 gm cauliflower
250 gm beaten curd
25 ml oil
5 gm chopped ginger and green chillies
1 gm cumin
10 cloves
10 bay leaves
1 gm asafoetida
1 gm turmeric
1gm coriander powder
1gm red chilly powder
50 ml water
3 gm garam masala powder
Garnishes:
5 gm chopped coriander

Procedure:
Take boiled potatoes, cauliflower and cut them into cubes and florets respectively. Heat oil, add cloves, cumin, bay leaf, chopped ginger and green chilli, asafoetida, turmeric, red chilli powder, and coriander powder dissolved in water, then add beaten curd and stir well. Add the potatoes, cauliflower and stir. Add salt, boiling water according to the desired consistency. Finish seasoning with the garam masala powder. Garnish with chopped coriander before serving.

ALOO DUM BANARASI

Ingredients:

500 gm potato
Stuffing
200 gm cottage cheese
20 gm cashewnuts, broken
20 gm raisins
2 gm jeera
5 gm green masala powder
10 gm coriander, chopped

Gravy:
250 gm tomato puree
20 gm honey
60 gm oil
250 gm jaggery
30 gm turmeric powder
120 gm coriander powder
60 gm red chilli powder
250 gm tamarind
5 gm salt
1 kg tomatoes
50 gm butter
5 gm chilli
25 gm ginger-garlic paste
3 gm small cardamons
2 gm cloves
1 gm cinnamon stick
3 gm green chilli
2 gm javitri

Procedure:

Stuffing:
Turn potatoes in a round shape, fry to golden brown. Scoop and grate the potato and cottage cheese, temper with cumin, add broken cashewnuts, raisins and add to the mixture. Put seasoning and chopped coriander. Stuff the mixture back into the scooped potatoes.
For the Gravy:
Soak tamarind, red chilli powder, turmeric, coriander power and jaggery for 5-6 hours. Strain the above through a conical strainer. Boil tomatoes with whole garam masala, green chilli and mirch for 1-1/2 hours, puree and strain. Heat oil in a thick bottom handi, add ginger-garlic paste and saute for 4-5 minutes. Add the tomato puree (canned), tamarind and spices, puree and cook for 4-5 minutes. Add the strained tomato puree and cook for 1 hour on slow fire. Before serving add the stuffed potatoes, garnish with chopped coriander, juliennes and sprinkle with garam masala powder.

KALE GAJJAR KI KANJI

Ingredients:

250 gm black carrot
1 litre water
50 gm rye
Salt for taste

Procedure:

Peel the carrots and cut small buttons of it. Take water in an earthenware dish, add salt, rye and carrots into it. Cover the dish and keep aside for minimum period of 2-3 days to get a good kanji. Serve chilled with the buttons of carrot.

MOONG DAL KI SUKHI KHICHADI

Ingredients:

200 gm rice
200 gm moong dal
50 gm ghee
10 gm cumin
4 bay leaves
8 cloves
6 small cardamoms
1 gm asafoetida
5 gm turmeric
1/2 tsp garam masala
10 gm chopped ginger and green chillies
Salt to taste

Procedure:

Put a handi on the flame, add ghee and melt it. Add cumin and when it starts crackling, add chopped ginger, green chilli, asafoetida, small cardamoms, cloves, bay leaves. Add pre-washed rice and dal and stir for 5 minutes. Add water and cook for 15-20 minutes. Serve hot garnished with chop coriander.

HARE TAMATAR KI CHUTNEYMOONG DAL KI SUKHI KHICHADI

Ingredients:

825 gm tomato, green
5 gm ginger and green chillies, chopped
3 gm salt
5 gm cumin
20 ml oil
2 gm coriander

Procedure:

Heat oil add cumin, chopped ginger, green chillies and chopped tomatoes, salt and cook till done. Serve chilled, garnished with fresh coriander sprigs.

TAWA MISSI

Ingredients:

175 gm atta
175 gm besan
1 gm asafoetida
1 gm ajwain
5 gm ghee
3 gm salt

Procedure:

Make a soft, smooth dough and make pedas of about 35 gm each. Roll them out in the shape of a roti, then cook on a hot griddle plate.

ALOO MATTAR POORI

Ingredients:

700 gm atta
100 gm green peas
100 gm boiled potatoes
5 gm amchur
3 gm salt
5 gm ginger and green chillies, chopped
1 gm asafoetida
3 gm cumin
3 gm coriander
3 gm red chilli
25 gm ghee
15 ml oil

Procedure:

Blanch the green peas and grind coarsely, temper with cumin, asafoetida, pounded coriander, red chilli, add mashed potatoes, amchoor, coriander powder and salt. Make a dough using salt and ghee. Make pedas, stuff and roll, deep fry.

KELE KI CHUTNEY

Ingredients:

50 gm tamarind
80 gm jaggery
3 gm ginger, green chillies, chopped
2 gm salt
4 whole dry red chillies
8 gm saunf
1 Banana
100 ml water

Procedure:

Soak tamarind in water for 15-20 minutes and then take out the pulp through a strainer. Add to this jaggery and salt, chopped ginger and green chillies, saunf and dry red chillies. Cook the above mixture for 30 minutes and strain. Check the seasoning. Peel the banana and cut round slices. Add to the strained chutney. Serve chilled.

GHUTI HUI GOBHI KI SUBJI

Ingredients:

500 gm cauliflower
100 gm tomatoes, chopped
100 gm ghee
10 gm cumin
5 bay leaves
5 cloves
2 small cardamoms
4 gm hing
2 gm turmeric
10 gm garam masala powder
20 gm ginger and green chillies, chopped
Salt to taste
10 gm green coriander, chopped

Procedure:

Wash the cauliflower and grate it. Put a kadhai on the flame, add ghee, cumin, bay leaf, clove, small cardamom, hing, when the masala starts crackling add turmeric, ginger, green chillies, saute for a few minutes. Now add cauliflower and cook it on slow flame for 12-15 minutes. Add chopped tomatoes, garam masala and salt. Cook it for another 7-8 minutes. Add a little water. Saute for 2-3 minutes and serve hot, garnished with chopped coriander.