TASTY LAUKI DAAL

INGREDIENTS:

1)Lauki cut into 68, 2inch cubes
2)Onion paste 1/2 medium size.
3)Gingergarlic paste 1 teaspoon (tsp) full
4)Coriander powder1 tsp
5)Cumin (zeera) pwd 1/2 tsp
6)Salt, red chilli pwd as per taste
7)Black pepper pwd (kaali mirch) 1/2 tsp
8)Oil 1/2 cup
DAAL:
1) Chana Daal 1 cup or 11/4 cup
2) Salt1/2 tsp
3)Tomato chopped, 2 small  
Chopped coriander leaves, chopped green chillies.
Khatayi/aamchoor powder 1/2 tsp (recommended)

PROCEDURE:

For this recepie, lauki & daal are prepared seperately, and then mixed together.
Daal: In a vessel, take chana daal, water, salt, & tomatoes, & boil the mixture till the daal is done. Once done, stir it for a mintue with a spoon so that the tomatoes blend well in the daal.Keep aside.
Lauki: In a karhai, take 1/2 cup oil, heat it on mediumhigh flame, & add onion paste, gingergarlic paste, and all the ingredients listed under 'lauki.'
Fry till the oil seperates from the masala, stirring continously.
Add lauki pieces, 1/4 cup water and cover the karhai and cook on a medium flame till done.
Once done, add the lauki in the daal mixture and mix well with a spoon. Check the salt; add more if needed. In 23 tablespoon water, make a paste of khatayi powder. Add this paste to the prepared daal. (Its good to make a paste of the khatayi powder, as this will prevent lumps if mixed directly in the daal!)
Garnish with coriander leaves, green chillies.

Chicken Shashlake

INGREDIENTS:

2 lbs boneless chicken
2 tsp Salt
1 tsp chili powder
2 Green Bell peppers
3 Medium Onions
6 Small green chilies
1 lbs canned whole/diced tomatoes
1/2 Cup Ketchup
3 tbs Soy Sauce
3 tbs Oil

PROCEDURE:

Cut the chicken into cubes andfry it in oil on lowmedium heatuntil the chicken is white. (15 minutes) Dice the tomatoes if you're using whole ones. Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well. Throw in the rest of the ingredients and cook this on lowmedium heat for about half an hour or until the bell peppers are slightly soft. Serve with boiled rice.

Tinda Karhai

Ingredients:

tinda : 1/2 Kg.( small size)
onion : 1/2 cup , chopped.
garlic paste : 2 teaspoons.
ginger paste : 1 teaspoons.
tomatoes :45 medium size &
chopped. (paste).
salt :1 teaspoon full for marination.
oil : 1/2 3/4 cup.
corriender powder:2 teaspoons.
red chilli powder:3/4 teaspoon.
red crushed chillies : 3/4 teaspoons i.e lal kuti mirch.
haldi : 3/4 teaspoon.
black pepper : 1/4 teaspoon.
salt : 1 teaspoon or according to your taste.
white zeera : 2 teaspoons.
vinegar :34 tablespoons.
corriender leaves : for garnish.(dhanya)
green chillies whole : for garnish.
kasoori methi 1 tablespoon.


Procedure:

First of all peel off the tinda & prick them with a fork now add salt for marination & put aside for 10 15 minutes. Now in wok heat oil & fry tindas till light golden brown, now take them out & put them aside .In the same oil add onions finely chopped like in omlete,
suate them, keep stirring & when they are transparent and soft then add garlic paste, stir & add garlic paste stir well for 2 minutes .
Now add corriender powder,red chili powder & red crushed chillies ,stir continuously, and add zeera, haldi, black pepper, add tomatoe chopped & keep stirring till the water of tomatoes dries & changes its colour & oil separates from the paste . Now add fried tindas , vinegar, salt & green chillies, corriender leaves, & kasoori methimethi" align="absmiddle" border="0" hspace="2"> & mix well & put it for simmer for about 10 15 minutes till the excess water dries .The masala should not be thin or liquidy ,it should be thick & stick to the tindas .

Alo Chatni

Ingredients:

potato
black pepper
turmaric powder
salt to tast

green chilies
(white zeera)
kari patta
table spoon of oil
hara dhaniya
we need 5 medium potato
finely cut

Procedure:

Heat table spoon of oil in pan put zeera kari pata and cut green chillies in it then add finely cut pieces of potato in it add salt to taste and blackpepper in pan and add ahalf teaspoon of turmaric powder cover the lid and lower the flame after 5 minutes turn off the stove when potato become tender
the dish is ready.sprinkle corrainder leaves(haradhaniya)

Aaloo Aur Sabut Lal Mirch Ke Bhujia

Ingredients:

1/4 cup Oil
250 gms Potatoes peeled and finely sliced
2 Onions sliced2 Tomatoes finely chopped
10 12 Red Chillies whole
1 tsp Salt

Procedure:

Heat the oil. Fry the onions and red chillies together. When the onions are brown, remove them and the red chillies with a slotted spoon. Let them cool slightly, then crush them lightly with your hands. In the same oil fry the potatoes till they are light golden in colour. Add the tomatoes and salt, stir and fry till the oil seperates.Return the crushed onions and red chillies to the pan. Cover the pan and simmer over a low heat.

Labnani Kababs

Ingredients:


POTATO 5/6(MEDIUM SIZE BOILED)
PEAS 1/2KG( BOILED)
SPEGETTI 1/2( PACKET BOILED)
SALT 1 1/2TSP.
SOYA SOUCE 1 1/2 TSP.
VENEGER 1 TSP.
CHINESS SALT 2TBSP.
BLACK PEPPER 3 TSP.
EGG 1.
BREAD CRUMBS 2 CUPS.
OIL (FOR FRYING)

Procedure:

FIRST BOIL POTATO,PEAS AND SPEGETTI.AFTER BOILING MASH ALL THINGS TOGETHER.ADD SALT,BLACK PEPPER,SOYA SOUCE,CHINESS SALT,VENEGER AND MIX WELL.AND MAKE LONG SHAPE KABABS(LIKE SHEEKH KABAB).THEN YOU SPREAD EGG AND BREAD CRUMBS,THEN FRY IN LOW HEAT TILL GOLDEN BROWN.SERVE WITH SAUCE OR KETCHUP.

Dahi Aloo

Ingredients:

10oz. / 11/4 cups natural(plain) lowfat yogurt / curd
12 new Potatoes, halved
11/4 cups water
Salt to taste (optional)
1/4 tsp. turmeric
1/2 tsp. chilli powder or to taste
1 tsp. coriander (dhania) powder

1/2 tsp. cumin (jeera) powder
1 tsp soft brown sugar
2 tbsp oil
1/2 tsp. cumin seeds
2 fresh green chillies, sliced (optional)
1 tbsp. finely chopped corriander (cilantro)

Procedure:

Boil Potatoes in salted water with their skin until they are just tender. Drain and set aside.
Mix together yogurt / curd, water, turmeric, chilli powder, corriander powder,cumin powder,salt and sugar in a bowl. Set aside.
Add oil in a medium saucepan and add cumin seeds.
Reduce the heat , stir in the yogurt mixture and cook for about 3 min. over a medium heat.
Now add potatoes. Blend everything and cook for 56 min., stirring occasionally.
Simmer and cook till gravy thickens.
Add green chillies and corriander.
Serve hot with Chapatis.

Aachari Aloo

Ingredients:

potatoes 1/2 kilo
onion 1 sliced
red chillies 1 sliced
salt 1 tsp
garam masala 1 tsp
lemon juice 1/4 cup
zera a pinch
hara dhina 2
green chillies 2
yoguet 1/2 cup
kolangi 1/2 tsp
soaff 1/2 tsp

Procedure:

boil the potatoes and after this mash them .now mix the red chillies,salt,onion,in it.now i another pan heat the 1/2 cup of oil.now add the kalongi and suaoff in it.after this add the potatoes.fry for few min.now add the yoguat in it.and cook for 5 min.after this add lemon juice and green chillies in it.and remove from fire.place it in the dish and decorate it with hara dhina and garam masala.serve it with garam parathas

Beansprouts With Noddles

Ingredients:

250g fresh beansprout
2to3 spring onions(scallions)
2to 3 carrotes (cut in match sticks form)
1 medium red chilly pepper(optional)
3 tbs oil
2 packets noddles
1/2tsp salt
1/2tsp sugar
1tsp of butter
1tbs light soy sauce
few drops of sesame oil(optional)

Procedure:

1)Rinse beansprouts in cold water,drain well on on papper towels.
2)Cut spring onions (scallions) in short sections.thinly shred red peppper,if using,discarding the seeds.
3)Boil noddles in hot wter as directed on packet and drain the water from noddles when they prepared.add 1 tsp of butter in noddles.
4)Heat the oil in preheated wok.add beansprouts,spring onions, carrots and chilly pepper,if using.and stir fry for 2 minutes.and add salt,sugar ,soy sauce and sesame oil,if using to the mixture in wok.stir well to blend.
5)Add all ingredients in nodddles and serve immidiately hot.

TASTY BAINGAN KA BHARTA

Ingredients:

2-3 medium sized eggplants
2 boiled potatoes
1 tsp. red chili powder
2 onions
2 tomatoes
2-3 green chilies
Salt according to taste
2 tsp. chat masala
350 ml yogurt
Few fresh mint leaves finely chopped

Procedure:

Roast the eggplant in hot oven or over the flame till the skin gets slightly burnt and shriveled.
Put the hot eggplant in a bowl of water and remove the skin. Mash the eggplant into pulp. Cut the potatoes into dices.
Whip the yogurt with a beater or fork to make it smooth. Add all the ingredients and the eggplant pulp into the yogurt and stir with a wooden spoon.

TASTY BHINDI PYAZ

Ingredients:

1/2 kg Okra/ bhindi slice into 1/2" pieces. Discard top and end.
2 med. onions
2 med. tomatoes
3 large hot green chilli cut in thing stripes
1/4 cup cooking oil
1/2 ts coriander powder
1/2 ts mustard powder (Huldi)
1/2 ts black pepper powder
salt to taste

Procedure:

In a large heavy base pan, heat the oil over high heat. Add okra and mustard powder and fry for about 5 minutes. Remove from pan and put aside.
Fry onion in the same oil for about 5 minutes.
Add okra(bhindi), chopped tomatoes, green chilli and rest of the ingredients. Cover and cook over low heat for about 15 minutes. Serve with Chapati.

TASTY BAGHARE BAINGUN

Ingredients:

250 gm small brinjals
1 tablespoon tamarind puree
1 tablespoon sesame oil or ghee
onion
small dry coconut roasted and roasted to a paste
1 teaspoon chirongi
1 teaspoon sesame seeds
1 teaspoon poppy seeds
teaspoon corriander powder
teaspoon chilli powder
teaspoon salt
a few curry leaves
teaspoon cumin seeds
GRIND TO PASTE
teaspoon ginger paste
teaspoon garlic paste
1 sprig corriander leaves
1 green chilli

Procedure:

Make two deep cuts into the brinjals leaving the 4 sections held together only by the stem, 'Mix all the prepared spices together with the, salt. Stuff the brinjals with the spices.
Heat oil in a pan on the fire. Fry curry leaves and, cummin till dark brown. Slice and fry the onions and then drop the stuffed brinjals into the pan as well as any left over spice mixture and keep stirring, but taking care not to damage the brinjals. When the brinjals get somewhat shriveled up, add tamarind puree and cook on a low fire till the oil shows on top.

TASTY PALAK PANEER

Ingredients:

3 bunches spinach
1 onions
1 piece ginger
3 green chilies
1tsp turmeric powder
1/2 kg paneer (cheese)
2 tbs ghee
little oil for frying
1/4tsp soda bicarbonate
salt to taste
Fresh cream for garnishing

Procedure:

Chop spinach finely, add cup water and soda bicarbonate, cook till done.
Blend in a liquidiser and leave aside.
Cut paneer into cubes and deep fry them, after frying set them aside.
Fry chop onions, ginger & chilies.
Add turmeric powder fry again.
Add the spinach, cheese and salt, cook for 5 to 10 minutes.
Garnish with fresh cream.