Stuffed Spicy Okra (Bhindi)

How To Make Stuffed Spicy Okra (Bhindi)

Ingredients :

Fresh Green Okra - 250 gm (slit lengthwise)
Fresh Green Chilli - 2 nos. (slit lengthwise and cut in medium size)
Onion - 1 (medium size)
Salt - as per taste
Coriander Powder - 2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Dried Mango Powder -  1/2 teaspoon
Turmeric Powder - 1/4 teaspoon
Cooking Oil - 2 table spoon

Method :

1) Mix all the dry spices in a bowl. This mixture will use to stuff Okra.

2) Stuff Okra with this dry spices mixture and keep aside.

3) Take 2 tablespoon oil in a cooking pan and heat it.

4) Add stuffed Okra to the hot cooking oil. Stir well so that Okra should not stick to the bottom of the cooking pan.

5)  After 2 minutes, add sliced Onion and Green Chilli in it and again stir well. Let it cook on medium flame for 5 minutes. Meanwhile stir it once or twice gently so that Okra and spices should not stick to the bottom of the cooking pan.

6) If Okra starts to cut easily by spoon or spatula, it means Okra is perfectly cooked. Otherwise leave it on medium flame for another 2 minutes.

7) Stuffed spicy Okra is ready. Serve to hot.


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Bhindi Masala

How To Make Bhindi Masala

Ingredients :

Okra (Leady Finger) - 250 grams (Washed And get dry completely)
Oil - 2-3 tbsp
Green Coriender - 2-3 tbsp (finely chopped)
Coriander powder - 1 tsp
Fennel powder - 1 tsp
Mango powder - 1/4 tsp
Cumin powder - 1/4 tsp
Garam masala - 1/4 tsp
Red chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Asafoetida - 1 pinch
Salt - 1/2 tsp or as per taste
 

Method :

1) For making sabzi, chop the okras first. Remove stalk for both ends. Cut into 1/2 inch round pieces or slit from center (Lengthwise).

2) Keep like this or cut the longer ones in two more small pieces. Today we will make bhindi like this.

3) Like wise cut all bhindis. Take a microwave safe bowl and add chopped akras into it. Also add coriender powder, Salt, asafoetida, cumin  powder, mango powder, turmeric powder, fennel powder, red chilly powder (increase the quantity if you like eating spicy) And garam masala.  

4) Now add 2 tbsp or 4 tsp oil as well. Mix all ingredients really well.

5) Cover the bowl and place it in microwave. Microwave for 3 minutes on highest temperature.

6) After 3 minutes take out the bowl. Stir the bhindi.

7) Now place back the bhindi (without covering) and microwave for 2 more mins.

8) After 2 minutes take out the bowl; bhindi is now ready.

9) Add green coriander and mix well.



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Stuffed Karela

How To Make Stuffed Karela 

Ingredients :

4-5 Medium bitter gourds (Karela)
Salt to taste
1 Teaspoon Oil + for deep frying
2 Medium Onions, finely chopped
1/4 Teaspoon Turmeric powder
1 Teaspoon Coriander powder
1 Teaspoon Cumin powder
1/2 Red chilli  powder
1/2 teaspoon Garam masala powder
1/2 Teaspoon dried Mango powder (Amchur)
2-3 Tablespoons Yougurt

Method :

1) Scrape the bitter gourds and reserve the scrapings in a bowl. Slit the bitter gourds without cutting through and deseed them.

2) Add salt to the bitter gourds and set aside for 1/2 hour.

3) Squeeze the bitter gourds. Heat sufficient oil in a kadai. Deep fry the bitter gourds till golden. Drain on absorbent paper.

4) Heat 1 teaspoon oil in a non stick pan. Add onion and saute till golden.

5) Add some of the bitter gourd scrapings and mix well. Cover and cook for 2 minutes.

6) Add salt, turmeric powder, coriander powder, cumin powder, red chilli powder, garam masala powder, dried mango powder and mix well. Add yogurt, mix well and cook till dry. Remove from heat and cool to room temperature. 

7) Stuff the bitter gourds with the cooked mixture and tie them with a thread so that the stuffing is secured inside the bitter gourds. Reserve some cooked mixture.

8) Heat the reserved mixture in a non stick pan and add the stuffed bitter gourds. Cover and cook on low heat for 2 minutes.

9) Serve hot and remove the thread when ready to eat.



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Matar ka Shorba

How To Make Matar ka Shorba

Ingredients :

4 Cups Fresh green Peas, shalled
5-6 Garlic cloves, finely chopped
1 Inch Ginger, finely chopped
2 Green Chillies, finely chopped
1 Tablespoon clarified butter (ghee)
1 Teaspoon Cumin seeds
2 Bay leaves
1 Medium Onion, finely chopped
3 Cups vegetable stock
Salt to taste
A few Mint sprigs for garnishing

Method :

1) Boil 5 cups water in a non stick pan. Add green peas and boil for 5-6 minutes or till peas are tender. 

2) In a grinder jar, combine garlic, ginger and green chillies. Grind into a smooth paste using little water. 

3) Heat ghee in a non stick pan. Add cumin seeds and when the seeds  crackle, add bay leaves and saute for a few seconds.

4) Add the ground paste and Onions. Mix and saute till Onions are golden brown.

5) Drain the peas through a strainer and set aside to cool. Puree peas till smooth using little stock, if required. 

6) Add the peas puree to the sauteed onions and mix well. Saute for 2-3 minutes.

7) Add vegetable stock and keep stirring. Add salt, mix well and bring it to a boil.

8) Discard the bay leaf, garnish with mint sprigs and serve piping hot.



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Pani Puri with Pani

How To Make

Pani Puri with Pani

Ingredients :

For 5 People :

1/4 Cup All purpose Flour(Maida)
1 Cup Semolina (Suji)
Oil for frying
Water to make dough
2 Tsp oil for dough

For 4 cup tangy water :

2 tsp Mint(Pudina) Leaves
1 tsp Coriander leaves
1/4 tsp Salt
1/4 tsp black salt
4 Green Chilli
1.5 tsp Mango powder
2 Pinch Asafoetida (Hing)
4 Cup water

Method :

1) Take a big bowl, add suji, maida and oil. Mix well.

2) Now add water in small quantities gradually and make a dough.

3) Press the dough with hand for about 3 minutes, so that we'll get Crispy golgappe.

4) Make sure that your dough is not extreme tight or extreme soft. Cover the dough with a bowl and wait for 5 minutes.

5) After 5 minutes, we will take small balls of dough to roll the golgappe.

6) Roll the dough and press it a bit using your plam.

7) Using rolling pin to give the balls an ovel or round shape.  
   
8) You can make all the golgappas from the rest of the dough in the same way.

9) Heat oil in a pan. Pour golgappas in a hot oil and fry them on medium flame till become golden brown in color.

10) Now they Ready out the golgappas in a plate. Not all of them may fluff. the not so fluffy ones can be used as papri.  

11) Make a pani puri pani. Add mint, Coriander leaves, Green chilli, Mango powder, Salt, Black Salt and Asafoetida in a grinder.

12) Add 5 tsp water and grind it to a fine paste as shown.

13) Now add 4 cup water in the mint mixture and mix well.

14) Gol Gappe ka pani (Pani from pani puri) is ready to serve. We will now see how to eat gol gappas with this tangy water.

15) We need Gol Gappe ka Pani, Gol Gappe, Boiled Chick Peas (Chhole), Boiled and chopped Potatoes and Tamarind Sauce.

16) Pani Puri ready to eat & enjoy. 



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Baked Samosa

How To Make  Baked Samosa

Ingredients :

Maida - 1 Cup
Salt - 1/4 tsp (as per taste)
Suger - 1/2 tsp
Dry active Yeast - 1/2 tsp
Oil - 1 tbsp

For Stuffing :

Green Peas - 1/2 Cup (frozen)
Potatoes - 2 (boiled)
Oil - For frying Samosas
Red Chilly powder - less then 1/4 tsp
Salt - 1/4 tsp
Green chilly - 1 (finely chopped)
Geeen - 1 inch place (grated)
Green coriander leaves - 1 tbsp (finely chopped)
Mango powder - 1/4 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala powder - less then 1/4 tsp

Method :

1) For making baked samosas firstly knead dough. Add salt, suger and dry active yeast in maida. There is no need to active yeast separately in water.

2) Also add oil into it and mix well. With help of warm water knead soft dough. Add little water at a time and knead dough. We have used 1/2 cup water for kneading this much quantity of water.

3) Keep kneading the dough for 4-5 minutes more like this. Dough is ready; Grease dough and bowl with some oil.

4) And keep it aside for 2 hours in a warm place for fermenting. Dough is ready; now we will make stuffing first for making samosas. Take some oil in a pan and place it on flame for heating.

5) When oil gets hot add green chilly, ginger, cumin powder, coriander powder and green peas. Saute for 2 minutes. Peel the potatoes.

6) Finely crush the potatoes and add into pan. Also add salt, red chilly powder, garam masala, mango powder and green coriander.

7) Mix all ingredients really well. Stuffing is ready take out in a bowl. Knead the dough nicely for one more time.  
   
8) Divide dough into four equal parts and give round shape like this. Take one ball and dust it with dry flour. Roll it thinly in ovel shape.

9) Roll like that or chapatti. Now divide it into two equal parts. Take one part in your hands like this, And grease it with some water on the inner edges. 

10) Stick the other side like this giving it a cone shape. Now fill it with the stuffing.

11) Add 2-3 tsp or as much possible leaving some space. Spread some water like this all around like this and give a fold at back side. Stick from top like this.

12) Samosa is ready. Place it on baking tray greased with some oil. Like wise make rest of the samosas.

13) Preheat oven at 180 degree centigrade. Set oven at 180 degree centigrade for 10 minutes and place it in oven.

14) Samosas have become nice brown in color. Samosas are now baked and it look 15 minutes for baking samosas. Check after 10 minutes and if samosas are light brown in color.

15) Set the oven for 5 minutes more. Awesome and delicious baked samosas are ready. 



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Potli Samosa

How To Make Potli Samosa

Ingredients :

For two people :

3/4 Cup Flour (Maida)
1/4 tsp Salt
1 tbsp Oil
Some water     
2 Boiled Potatoes
2 tsp Pea
1 green chili
1/4 Tsp Amchoor
1/4 Tsp Garam masala
1/4 Tsp Red Chili Powder
1/4 Tsp Salt

Method :

1) To make potli of samosa, we need 3/4 cup of Madia (All Purpose Flour). 1/4 tsp salt, 1 tbsp oil and water to make dough.   

2) 3/4 cup maida, 1/4 Tsp salt and refined oil. Mix well, add water little by little to make dough.   

3) Dough should be bit tight to make them crispy. Prepare with little water. For filling: Grate boiled potatoes in a bowl.

4) Add finely chopped green chilies. Add boiled Pea, Salt, Red chili powder, Garam masala and amchoor (Mango Powder). Mix well.

5) Heat oil in a work. Take small amount of dough and roll it with the help of rolling pin.

6) Bring your fingers together like this and place prepared small chapati of dough over it. 

7) Now fill 1/2 tsp of potato mixture in middle of it. Now with the help of your fingers make potli. 
   
8) Join all the corners and make potli.

9) Press the neck of the potli so that Potatoes will not come out while frying.

10) Repeat the same to make mare potli's from the rest of the dough. Put all the potli's in hot oil.

11) Fry only on low flame and sprinkle hot oil on top of them, so that they can attain same color from all the sides.

12) Take them out when they achieve golden color.

13) Your potli samosa is ready to serve with Sauce and Tea. 


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Aloo Samosa

How To Make Aloo Samosa

Ingredients :

1.5 Cup All-Purpose-Flour (Maida)
2 Small Boiled potato
2 Tbsp Green Coriander (Finely Chopped)
1/2 Tsp Carom Seeds (Ajwain)
2 pinch Asafoetida (Heeng)
1/4 Tsp Mango powder
1/2 Tsp Red Chilli powder
1/2 Tsp Garam Masala
1/2 Tsp Coriander powder
1/2 Tsp Cumin seeds (jeera)
1 Tbsp Green Chilli (chopped)
Salt - To taste (Will be used in making dough as well as potato filling)
1/4 Cup peas
Suffcient water

Method :

1)Suffcient water for making Dough and oil for making Dough and frying Samosas. We need warm water for making Dough. This will help in making crispy and good Samosa. 

2) Take a bowl and add All-Purpose-flour. Add Carom seeds, Salt (1/2 Tsp) and 3 tbsp Oil. Mix it well. Do not add water now. We will add it later.

3) Mix Oil with flour in a good manner. Once Oil and flour gel with each other, add small amount of water gradully and knead to make a dough. 

4) We have used approximately 1/4 cup of water in kneading this dough. keep kneading the dough. No need to add more water. Just wet your palm with water if you feel that dough is not sticking.   

5) Ihave spent approximately 5 minutes in kneading this dough and it is ready now.

6) The dough is quite smooth and we cannot see any visible breaks in its consistency. This is the indication of its readiness.

7) The Aloo chat is now ready. Prepare Aloo chat and share your experiences with us. 
 
8) Keep it aside and cover it with a cloth. we will make the potato filling for Samosa now. For potato mixture, we will not use knife to dice them. Instead, we will use our hand to mash it.

9) Peel Potato skin and mash them with your hand. Do not mash too much or too less. some potato pieces would taste good in samosa.

10) Now, take a pan and add 1/2 Tbsp of Oil. Heat it on high flame. Once hot, add Cumin seeds and wait till they get golden brown in color.

11) Once done, Add Mango powder, Red Chilli powder, Garam Masala, Coriander powder and Asafoetida. Stir spices and add peas immediately. turn Stove on low flame. Add Coriander leaves and green Chilli. Mix well.

12) Add Potatoes and Salt (1/2 tsp). Switch off the stove. Mix it well. Spicy Potato mixture is now ready. Keep it aside to cool down to room temperature (about 5 minutes).

13) In the meen time, the Samosa dough has already spent 15 minutes on shelf. it also needs about 25 minutes of sitting time. Lets start making the Samosa with Potato mixture and dough.

14) Take a small portion of dough and make a round flatbread by rolling it wiith rolling pin. We can make 2 Samoses with 1 Chapati. Divide it into two prtions with a knife. 

15) Now, keep the round portion on your side. fold it to make a cone as shown.

16) Apply small amount of water with your fingertip on one end. Place the other end on top of this to make two ends sticks to each other.

17) Press it lightly so make them stick together. Now, hold the cone in your palm with thumb and index finger. Fill the Potato mixture (about 1.5 tsp) in this cone.

18) Do not add too much potato mixture as it might break the Samosa skin while frying.

19) Apply small amount of water with your fingertip on cone's edge. Close the cone and press it with your fingers to lock the mixture inside.

20) Make sure that there is no opening in the cone's edge else the Potato might come out while frying. We have got all our Samosa tied up in the same manner.

21) Make sure that there is no opening in the Cone's edge else the Potato might come out while frying. We have got all our Samosa tied up in the same manner.  

22) Lets start frying the Samosas now. Take a frying pan and fill it 75% with oil. This much oil is required to avoid the red/brown patches on the Samosa skin.

23) The red/brown patch comes up if the samosa touches the base of frying pan while frying. So, extra oil makes sure that Samosa floats on its surface and does not touch the base.

24) Another point to keep in mind is that we have to heat the oil on high flame first. Once hot, turn the stove on medium.

25) Samosa needs to be fried on medium flame only. if you fry it on high flame, they might get pimples on their skin. Add Samosas in the hot oil on medium flame. 

26) Let them fry on medium flame until they turn light golden brown in color. Keep turning them upside down frequently. Also, once they are a bit cooked from one side, they will start floating in the oil. Make sure that they don't touch the frying pan base.

27) After 15 minutes of frying, the samasas have turned light golden brown. Take them out of frying pan.

28) Samosas are perfectly ready to serve hot!



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Aloo Chat

How To Make Aloo Chat

Ingredients :

Boiled Potato - 2
Oil - 2 to 3 tbsp
Sweet Chutney
Coriander Chutney
Sev
Curd
Coriander
Zeera powder
Salt
Black Salt  Chat masala

Method :

 1) To prepare aloo chat, We can shallow fry or deep fry the potatoes. Here, We have shallow fried the potato. We need all this for serve with chat. 

2) Peel the potatoes first and heat the pan. Cut the pieces of potato.

3) Spread some oil on the pan. Place pieces of potato on the pan to roast.

4) Turn the sides of potato when the lower side turns brown. Potatoes have now turned brown and we will take them out now. 

5) Now, wewill prepare the chat with these pieces of potatoes. Put these pieces in a bowl and add some salt to it.

6) Now, add black salt in it and mix it. Also add sweet chutney, green chutney, 2 to 3 tbsp curd, zeera, chat masala, coriander and sev in it.

7) The Aloo chat is now ready. Prepare Aloo chat and share your experiences with us. 
 


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Nacho Corn Chaat

How To Make Nacho Corn Chaat

Ingredients :

1 cup Boiled Sweet Corns
2 Tsp Tomato Salsa
2 Tsp plain Mayonnaise
2Tsp Tomato flavored Mayonnaise
1/2 Tbsp Chopped Onion
3/4 Cup Chopped Tomatoes
1 Cup Nacho Chips or Multigrain chips
4 Tsp Lemon juice
1/2 Tsp Oregano season ing
1/2 Tsp Red chilli flakes
1/2 Tsp Chaat masala
1/4 Tsp Salt or to taste

Method :

1) To Boil Corns. Add corns into the pressure cooker. Also add 1- 1/2 Cup of water. Close the lid of the cooker and bring to boil on high flame. Wait for 1 whistle to come.

2) After 1 whistle, boiling is done. You can take them out from the cooker.

3) Take a bowl, add boiled corns, Onion, tomato and tomato salsa.

4) Add Mayonnaise. if you want, you can either use any one flavor or mare then 2 flavor too as per you taste.

5) Crush 1/2 cup of nacho chips and add to corns mixture. Add all spices. Mix well. 

6) Add lemon juice and mix well again. Nacho Corn Chaat is ready to serve. Add it to a serving bowl.

7) Garnish chaat with the remaining 1/2 cup of Nacho chips.

 

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Dahi Papdi Chaat

How To Make Dahi Papdi Chaat

Ingredients :

For Papdi we have taken :

Plain flour - 1 cup
Oil - 3 tbsp
Cumin seeds - 1/4 tsp
Salt - 1/4 tsp
1/2 Moong dal (Green grams)
1/4 tsp black salt
1 tsp sugar 
Sweet chutney
Green chutney
Pomegranate seeds. Salt
Roasted cumin seeds
Chaat masala
Red chilly powder

Method :

1) Chat papdi is very tasty and everyone loves to eat it. Chat papdi is a very famous street food. Let's start making chaat papdi.

2) Soaked in water for 2 hours and then grinded finely. We will make pakoda;s out of this. Oil to fry.

3) Firstly we will make the dough for the papdi. Put flour in a big bowl. Add salt, cumin seeds, then add oil and mix it well. Add water from time to time and make the dough.

4) The dough is ready, the soft dough is prepared. For this much dough it took less then 1/4 cup of water. Cover the dough for 15-20 minutes and then make the papdi. 

5) Till the dough sets we will make the pakoda's. For that the grinded grams and stir it for 3-4 minutes proprely. Only then we will have a nice and fluffy pakoda ready. 

6) We have stirred it, the grams are fluffy now make pakoda's. In hot oil take some in grams your hands and make pakoda's. The pakoda's are golden brown now take it out. Don't make them too dark.

7) Take 3 cup of water and 1 tsp salt, mix them and soak pakoda's in it. Do the some with the rest. Its golden brown take them out too. You can mix black and green grams both and make the pakoda's.

8) We will soak them in water and after 15-20 minutes it will be ready. The pakoda's are done now the dough is also set. Now make the papdi. Press the dough with both hands and make it smooth.

9) Break pieces of the dough, roll it and cut out the papdi's. We are cutting it with a lid. Make the dough's pieces round. Roll it thicker then a parantha.

10) We have rolled it and taken a lid of a bottle. Now cut out the papdi's. Remove the extra dough. Roll it individually and make it thin. Take a fork and mark it 2-3 times with the fork.

11) Make it thin and put the mark. The papdi's are ready. With the leftover dough break it into pieces and roll it and make the papdi's. Make it round and roll it. Mark it with the fork.

12) The oil has heated now fry the papdi's. We dont's need much hot oil to fry, we can have medium hot oil. Put the papdi's in it. Papdi's have  turned brown now flip it. 

13) They're golden brown, now take them out. For the chaat papdi. We have soaked the moong dal pakoda's and the prepared the papdi's. After this, we need a lot of other things, which we have taken already.

14) Fresh curd - 1 cup. Add 1/4 tsp black salt and 1 tsp sugar and mix it, The curd is ready. Sweet chutney. Green chutney. Pomegranate seeds. Salt, Roasted cumin seeds. Chaat masala. Red chilly powder.

15) So, we have taken all this to prepare the chaat papdi. Now, let,s serve it. Firstly, add moong dal pakoda's in a bowl. Squeeze out the extra water from it.

16) Now, add 3-4 pakoda's in the bowl. After this, add 2 papdi. Crush it a little. Now, Add 5-6 spoon curd. 1 teaspoon sweet chutney. 1 or 1/2 teaspoon green chutney.

17) Now, add the masalas. A little bit of red chilly, chaat masala, cumin powder, salt and pomegranate seeds. Pomegranate seeds tastes very good, and look good too.

18) Now, add some more curd. Then cumin seeds, 2-3 pomegranate seeds, salt and sweet chutney.

19) The chaat papdi is ready. Avery nice chaat is ready.     



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Moong Dal Puri

How To Make Moong Dal Puri

Ingredients :

1/2 Cup spllit skinless green gram (Dhuli moong dal), soaked
1 12 Cups Whole Wheat Flour (Atta)
1 Teaspoon Ginger Paste
1 Teaspoon Red Chilli Powder
1/2 Teaspoon Coriander Powder
1/4 Teaspoon Cumin Powder
1/4 Teaspoon Garam Masala Powder
Salt to taste
Oil for deep frying

Method :

1) Drai and coarsely grind the moong Dal.

2) Heat two tablespoon oil in a non stick pan. Add ginger paste and saute for half a minute on medium heat. Add chilli powder,coriander powder,cumin powder and garam masala powder and saute for half a minute.

3) Add salt and ground moong dal and saute for three to four minutes. Set aside to cool.

4) Take whole wheat flour ihn a deep bowl. Add salt and sufficent water and knead into a soft dough. Cover with a damp cloth and rest the dough for fifteen minutes. 

5) Divide both the dough and the stuffing into eight portions each. Take one porrtion of dough in your plam, spread it slightly, place a portion of stuffing and gather in the edges and roll into a ball. Roll out into a purl of three inch diameter. Simillarly make the rest of the puris.

6) Heat sufficient oil in a Kadai and deep fry the puris, one by one,  till lightly browned. Drain on absorbent paper. Serve hot.



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Dhal puri

How To Make Dhal puri

Ingredients :

Dough :

2 lbs flour
1 tbsp baking powder
1 tbsp salt
4 cups of water at room temperature (more if needed)

1 1/2 lbs yellow split peas
1/2 tbsp turmeric powder
2 hot Scotch bonnet peppers (or as much as you like!)
12 cloves of garlic (or to suit your taste)
2 tbsp ground geera (cumin)
Salt to taste

Method :

Cooking the dhal puri :

a) 1 1/2 cups canola or vegetable oil (more if needed)

Kneading the dough :

a)  Place all dry ingredients and water into a large bowl, and begin kneading until all ingredients combine. The dough should not be too soft or too stiff.

b)  Place dampened cheesecloth or paper towel on dough and let stand for 45 minutes.

Boiling and grinding the dhal :

a)  Place split peas in a pot and fill with water (enough to cover peas), and add turmeric powder.

b)  Boil dhal on high heat for about 15 minutes, or until peas soften, but are still grainy. Do not over boil or it will be difficult to grind. Then let the boiled dhal cool down before grinding.

c)  Using a grinding mill (or food processor), grind the boiled dhal along with the garlic and peppers. Then season the ground dhal with the ground geera and salt.

Loya and filling of loya :

a) Place risen dough onto lightly floured surface and re-knead (~ 1 min).
b)  Divide dough into about 12 loya (balls)
c)  Take a loya and flatten it into a circle.
d)  Place a heaping handful of ground dhal in center of the flattened loya. Then pull edges of dough together and twist, and then gently roll to form a ball.

Cooking the dhal puri :

a)  Place tawa (griddle) on stove top on medium heat and let it heat up until hot.
b)  Roll out the filled loya into a large thin circle (big enough for the tawa), and place on hot tawa and cook on that side for ~1 minute; flip the puri and grease with oil, and let cook for ~1min; flip the puri again and grease with oil and let cook for another minute.
c)  Serve with delicious tarkari or eat just as it is.


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Dal Fry With Tadka

How To Make Dal Fry With Tadka

Ingredients :

3 Cup Tuver Dal

1/4 cup channa dal
Ghee (clarified butter)
Dry Whole Red Chilis ( Lal mirch)
Mustard seeds (rai)
Cumin seeds (jeera)
Asafoetida (hingh)
Turmeric powder (Haldi)
Curry leaves (Mitho Limbdo)
Onion (dungri) chopped
Tomato chopped
Ginger (Adrak)
Garlic (lasan)
Green chili (hari mirch)

 Salt (namak)
Coriander (dhaniya) powder
Water

Method :

1) Wash and soak both dals for 4-6 hours. Drain out water just before coking.

2) Dals cooked in ghee, also hrlp to digest faster. Ghee 2 table spoons in a cooker. Ghee is corted over in to the path.

3) Add a Dry whole red chilis. the special use for dal tadka and all indian cooking.  

4) Add a Mustard seeds, Cumin seeds, Asafoetida, Turmeric powder, Fresh  curry leaves. And some vegetables onion (chopped) & Tomatoes (chopped)  and staring again.

5) Add Ginger, Garlic, Green chili, adjust your taste and salt to taste, coriander powder and mixer the salted all the masala in vrey well.
   
6) Add to my tuvar daal and now the chana dal and going to add water.

7) This is bececully my though is ready to cover. So i am going to cover pressure cooker. pessure cookre is cooks hourly. cooked is medium heat.

8) Cooked the dal is sepretly. The pressure is open it. Look at this very nice Dal. For easy. we have very most spicy dal.

9) Dal fry is ready .
  


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Famous Dal Baati

How To Make Famous Dal Baati

Ingredients :

2 Cups Wheat Flour (Atta)
1/2 Cup of Sooji
2 Tbsp Oil
Salt as per taste
4 Tbsp Yogurt
Some Water
1 Cup Tuver Dal

Fry Daal Ingredients :

1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1 Tsp Red Chili powder
1/2 Tsp Turmeric
1/4 Tsp Hing
1 Chopped Onion
1 Chopped Tomato
4 Green Chili
2 Cloves of Garlic chopped
1 Cup Pressure cooked Dal
1 Tbsp Ghee

Method :

1) Mix all the Ingredients  in mixing bowl or a wide plate. Add 4 tbsp of yogurt to this mixture. After all the Ingredients it will look as shown.

2) Add water or yogurt to make a tight dough. Add yogurt to make soft and fluffy baatis.I am adding yogurt. I am also cooking 1 cup tuver dal in pressure cooker. 

3) Make Sure dough is tighter then chapati/poori dough. Preheat your oven at 350 fahrenheit. If your dough gets too soft, add more Sooji or atta. 

4) You will have to apply a lot of effort to knead. It means the dough is tight enough for baati. Divide the dough in equal parts as shown.

5) Make smooth ball (round shape) using your palms. Once done press it in the center... Another One...
   
6) Baatis are ready to go in the oven. You can keep them on a foil or directly on the rack. Oven is pre- heated at 350 F. Meanwhile we'll fry the dal (lentils).

7) To fry dal, We need - 1/2 tsp mustard, 1/2 tsp cumin seed, 1 tsp red chili powder, 1/2 tsp turmeric, 1/4 tsp hing, 1 chopped onion, 1 chopped tomato, 4green chili and 2 cloves of garlic chopped, 1 cup pressure cooked dal.

8) Take 1tbsp of ghee in a pan and heat on medium flame. Add musterd seeds. Add cumin seeds. Add chopped onions. Add green chili and garlic.

9) Let the cook for about 3 minutes. The dal for this recipe is prepared somewhat spicy. So add little extra red chilli powder and green chilies.  

10) Dal should also have strong flavor of garlic. The onions are cooked. Lets add red chili powder, turmeric and asafetida. Mix it.

11) Add tomatoes. Add some water. Lets this cook for 2 minutes. Tomatoes are cooked. Add dal (lentils).

12) After mixing the dal, add more water. Boil dal for only 3-4 minutes after adding water.

13) Add oil from pickle to give it a great colar and flavor. Its 20 minutes since baaties are placed in oven... Keep them for another 30 minutes.

14) After 50 minutes, the baatis are golden brown. Turn off the oven. Take the baatis out of oven.

15) Break the battis dip them in Ghee. Dip the baatis in ghee immediately after taking out. This baatis are ready to serve.

16) Serve with green chutney, pickle and lemon. Garnish dal with coriander.

  

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Rajma Curry

How To Make Rajma Curry

Ingredients :

Kidney beans - 1 cup (washed and soaked overnight or 8-10 hours)
Fine paste of 4 Tomatoes, 2 Geeen chilies, 1 Inch Ginger
Oil - 2-3 tbsp
Green coriander - 2-3 tbsp (finely chopped)
Cumin powder - 1/2 tsp
Garam masala powder - 1/4 cup
Coriander powder - 2 tsp
Turmeric powder - 1/2 cup
Asafoetida - 1-2 pinch
Cumin powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Salt - more then 1 tsp
Baking soda - 1/3 tsp (Is optional)

Method :

1) Firstly boil rajma. Place soaked rajma in pressure cooker, baking soda, salt and 2 cup water. Cover the cooker and cook for 6-7 minutes.

2) After it simmers once on medium or low flame. Rajma are of three types light brown or chitra rajma, dark brown rajma. they both are equal in size, different in color and also have similar taste.

3) The third type of rajma is Kashmiri or Jummu rajma. They are little sweet in taste but are flavorful.

4) Use any of rajama beans which are easily available in market.

5) Now reduce the flame and cook for 6-7 minutes more. Now prepare masala for rajma in a pan. Add oil in the pan. When oil gets hot.
   
6) Add Asafoetida, Cumin seeds, Turmeric powder. Add Tomato-geeen chilly-ginger paste, Coriander powder, Red chilly powder and Cumin powder.

7) Keep stirring occasionally and cook masala until oil starts floating on the surface. 

8) Masala is ready; now mix rajma into it. Also add salt, garam masala and mix nicely. Add more water if you prefer not having thick gravy.  

9) Also add chopped coriander leaves and reduce the gas to minimum. Now cover the pan and cook for 2-3 minutes more so that spices, And aroma is absorbed in rajma. 

10) Rajma curry is ready, take it out in a bowl. Rajma is ready and smells heaven.



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Dal Makhni

How To Make Dal Makhni

Ingredients :

For 2 Poeple :

1/2 Cup Black Gram Whole
1/4 Cup Kidney Beans (Rajma)
1 Cup Tomato paste
3" Inch chopped Ginger
1/2 Tsp Red chilli Powder
1/4 Tsp Garam Masala
1 Tsp Salt
1/2 Tbsp Oil
100gm Butter
1 Piece Mace
2 Inch Cinnamon
2 Black Cardomom
3 Cloves
3 Tsp Coriander Leaves

Method :

1) Add Black gram into a bowl and soak in water properly. Also soak kidney beans separatly. Cover the bowls and keep aside for about 6hrs.

2) Add Soaked black gram and kidney beans in a pressure cooker with water.

3) Add mace, cinnamom, cardomom, cloves, chopped ginger and green chilies. Add 1/2 tbsp oil and salt.

4) Add water and its quantity should be 1 litre in total. Cover the cooker with the lid.

5) After 4 whistles (on high flame), keep the stove on low flame for about 30 minutes.
   
6) After 30 minutes take out all whole spices like cloves, Mace, cardomom, cinnamon.

7) Melt the butter in a pan. In melted butter, add tomato paste. Add red chili powder and garam masala. 

8) Cook on medium flame for about 4 minutes. Add the tomato paste in cooker.

9) Cover the lid and keep it on high flame. After 2 whistles,keep it on low flame for about 30 minutes. 

10) After 30 minutes, mash  the Makhni dal with the help of a spatula as shown, to make it thick.

11) Dal Makhni is ready. Garnish it with Coriander leaves and serve hot. Enjoy the tasty Dal Makhni.



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Stuffed Rajasthani Masala Baati

How To Make Stuffed Rajasthani Masala Baati

Ingredients :

Wheat flour - 2 cup
Semolina - 1/2 cup
Ghee - 1/4 cup
Salt- 3/4 tsp (as per taste)
Baking soda - 1/4 tsp
Carom seeds - 1/2 tsp

Stuffing Ingredients :

Potatoes - 2
Green Peas - 1/4 cup
Green coriander - 2 tbsp
Oil - 1 tbsp
Asafoetida - 1 Pinch
Cumin seeds - 1/4 tsp
Garlic paste - 1/2 tsp
Green chilly - 1 (finely chopped)
Mango Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Salt - 1/2 tsp (as per taste)
Turmeric Powder - less then 1/4 tsp
Red chilly Powder - 1/4 tsp

 Method :

1) For making batti knead dough first. Add Semolina, salt, carom seeds and baking soda in the flour. We are using 1/4 tsp baking soda. Mix all ingredients nicly.

2) Add half amount of ghee and keep rest for greasing the baati. Now knead hard dough then that of chapatti. Add little waterat a time and knead dough.

3) Don't keep kneading the dough as we don't want it to be soft. Keep it aside for 1/2 hour for fermenting. We have less the 1 cup of water for kneading this much amount of dough.
 
4) After 1/2 hour start making batti. Turn on the gas. Add oil in the pan and place it on flame for heating. Peel the potatoes. When oil gets hot add cumin seeds and asafoetida.

5) Saute for few minutes. Now add green chilies, ginger, turmeric powder, coriander powder and green peas. Saute green peas for 2 minutes.
   
6) We are using frozen peas but you can also use fresh peas. If using fresh peas then boil them in water first. crumble the potatoes finely. Add potatoes, salt, mango powder, red chilly powder and green coriander leaves.

7) Mix all Ingredients and cook for 2 minutes. Meash the potatoes fienly. Stuffing is ready. Knead the dough again.

8) Now divide dough into small balls for making batti. Make small balls (guava size) like this. Take one ball and with help of fingers flatten it.

9) Fill it with 1-1.5 tsp stuffing. Seal it from all sides like this. Rll it giving a round shape. Like wise make all baatis.

10) We have used potato- paes stuffing for making stuffing. but you can also use paneer- peas, dry fruits, green vegetables, Like beans, cauliflower, cabbage, carrot and so on.

11) Use any stuffing of yur choice. Preheat oven at 230 degree  centigrade. Place baati in oven for baking.

12) Place it on middle rack and set oven at 230 degree centigrade for 10 minutes. Check after 10 minutes.

13) Baati is ready. After cooking for 10 minutes, set the ovenfor 2 more minutes and cook baati again. Now deep piping hot baati in ghee.

14) Tempting and luscious Rajasthani stuffed baati is ready.

  

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Chhole Kulche

How to make Chhole Kulche

Ingredients :

For 4 People :

1-1/2 Cup Drty Peas (matar)
1/4 Cup Lemon Juice
1 Tsp Salt
1/4 Tsp Turmeric Powder
1 Cup chopped Tomato
1/2 Cup Chopped Fresh Coriander Leaves
1 Cup Chopped Onion
2 Tsp Chopped Green Chillies
1/2 Mango Powder
2 Tsp Chaat Masala
3 Pinch Sweet Soda Powder (Meetha soda)
750ml Water (for boiling)

Method :

1) Soak the Dry Peas in water for about 6 hrs. They will fluff and become double in size as well as in quantity. Add dry Peas, 750 ml water, 1/2 Tsp salt & Turmeric Powder in a pressure cocker.

2) Now add 3 Pinch Metha Soda mix well. Now  bring it to a boil high flame. Wait until you get 1 whistle.

3) After a whistle turn the stove on low flame for about 10 minutes. After 10 minutes Switch off the stove.

4) Do not open the lid till it has steam in it. After 10 minutes all steam would have vanished. open the lid you can see that they are now in boiled state. 

5) Mash boiled chhole a bit with the help of a spatula. Take them out in a big bowl. Add chopped Onion, Tomato, Green Chilli & Mango Powder.  

6) Now add chaat masala, chopped fresh coriander leaves. mix well. Add the left over Salt and Lemon juice. Mix well once again.

7) You can more add Salt and chaat masala if you feel the need as per your taste anytime before serving.

8) They are ready to enjoy with Khulche and cucumber & tomato salad. Enjoy with your loved ones.



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Punjabi Chole

How to make Punjabi Chole

Ingredients :

For 4 people :

300gm Chick Pea(White Kabuli Chana)
Wash them and soak overnight in water.
1 Tsp salt
1.5 Litre water
7 Dry pieces of Amla

Make Chole masala :

1-1/2 tsp Roasted Cumin seed
1 Tsp Saunth (Dry Ginger Powder)
1 Tsp Mango Powder
1 Tsp Red chilli Powder
1/2 Tsp Black Salt
1 Tsp Dry Fenugreek Leaves (Kastoori Methi)
3 Pinch Asatoetida
1/2 Tsp Garam masala
1-1/2 Tsp Pomegranate seeds Power(Anaar Dana)
1/4 Tsp Black papper powder
5 Green Chillies slices from center
3 "inch finely vertically sliced Ginger
1 cup Tomato Paste
2 Bay leaves (tej patta)
3 Tsp coriander Powder
4 Black Cardamom
3 Cloves
1/4 Tsp Carom Seeds(Ajwain)
2"Cinnamon
1 Mace (javitri phool)
1/2  Cup finely grated Onion
1 Tsp Salt
2 Tbsp Oil

Method :

1) First of all, lets start with boiling them. Here are theIngredients for boiling: 1 tsp salt and 1.5 Litre water. 

2) 7 Dry pieces of Amla. they help in making the Chhole Black in color and add a tangy flavor.

3) Rinse water from soaked chickPea. Add ChickPea to apressure cooker. Add salt and 1.5 liter water. Add the Amla. Cover the lid of pressure cooker. Put it on high flame and make 2 whistle.

4) After 2 whistles on high flame, keep it on low flame for 30 min. Switch off the stove after 30 min. Do not open the until it has pressure/steam in it.

5) After full steam has vanished, open the lid and check ChickPea for its boiled state. Press the ChickPea with fingers and if it breaks down easily it has boiled. You should remove the Amla pieces now. they have played their part.

6) Take a pan. Add mace, Black Cardamom, Cloves, Cinnamon and Carom Seeds. Put stove on medium flame and roast until they turn light golden brown.

7) Now Grind the roasted raw spices to make a fine powder. Take a bowl, add grinded spices and chilli powder and Mango Powder. Add dry Ginger Powder, roasted Cumin seeds, Coriander powder and Salt. Add black Salt,  dry Fenugreek leaves mix all the spices well.

8) Heat 1/2 tbsp of oil in a pan. In hot oil, add Asafoetida & Bay leaves. Cook for 30 seconds. Keep the stove on medium flame, add grated Onion.

9) Onions have turned golden brown in color, now add tomato paste. Cook tomatoes on medium flame for about 5 minutes.

10) Rinse the boiled ChickPea water. Keep 1/4 cup of this water for use later. Take a pan and boiled ChickPeas. Keep the grated Ginger & Chopped Green chili over ChickPeas as shown.

11) Tomatoes are roasted in 5 min, put them over Chhole as shown. Heat oil pan and keep stove on high flame.

12) Sprinkle the prepared Chhole masala all over the Chhole. Pour the hot Oil over the chhole as shown. Mix well so that each ChickPea is marinated well with the spice/masala.

13) Take 1/4 Cup of the boiled chhole water (which we took out from the boiled chhole) and boil it.

14) Keep the ChickPea pan on high flame for 2 min. Mix well to add the flavor of spices to each ChickPea.

15) panjabi chhole is ready and enjoy for eat.



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