Potato Vada

Ingredients

Potato – ½ kg

Onion - 2

Black gram dal(skinless) – 1 tsp

Mustard seeds – 1 tsp

Green chilli – 3

Ginger garlic paste – 1 ½ tsp

Curry leaves – 10 to 12

Coriander leaves – ½ cup

Chick pea flour – 2 cups

Turmeric powder – 1 tsp

Red chilli powder – 1 tsp

Salt as per taste. Oil for deep frying

Method

Boil potatoes and mash it well. Slice onion, chop green chillies. Take a pan, add 1 tbl.spoon of oil and add to it onion, green chillies, mustard seed, black urad dal, curry leaves and fry for few minutes, then add to it ginger garlic paste, stir for few minutes and tehn add mashed potato, turmeric powder and salt. Mix well and remove from fire. Add chopped coriander leaves to it.

For the batter

Mix chick pea or besan flour with salt, red chilli powder and salt with little water.  The batter should be of thick consistency and there should be no lumps.

Heat oil in a deep frying pan. Make round balls of potato and dip it in the batter and deep fry. Take pav or French bread, cut it into half, apply garlic chutney as given and place two potato vada and serve.

Mutton Kabab

Ingredients

Mutton keema – 500 gm

Green chilli -6

Ginger garlic paste – 1 tbl.sp

Onions – 2

Garam masala – ½ tsp

Cumin seed – ½ tsp

Egg – 4

Salt as per taste

Coriander leaves – 1 cup

Method

Make a paste of all the given ingredients and mix with keema. Add salt and egg also. Make round balls of it and pierce it in a rod and roast it or fry it in oil.

Shami Kebab

Ingredients

Mutton keema – 500 gm

Eggs -2

Onions – 5-0 gm

Chana dal – 10 gm ( soaked in water for 12 hours and grind to a paste)

Garlic – 10 flakes

Cumin seed – 1 tsp

Cardamom – 4

Cinnamon – 1 inch piece

Black pepper seed – 6

Red chilli, green chilli and salt as per taste

Oil for deep frying

Method

Boil keema in water and when it is completely dry, make a paste of it.

Add to it paste of garlic, ginger, cumin seed, coriander seed, black peeper, chilli, chana dal and salt.

Mix these ingredients well with keema. In a bowl take egg white. Make lemon sized balls of keema and dip in egg white and deep fry.

Corriander Chutney

Ingredients

Chopped coriander leaves – 2 cups

Ginger – 2 inch piece

Tamarind – small ball sized like lemon

Green chillies, jaggery and salt as per taste

Method

Grind all the ingredients given to a smooth paste and serve with kachorie.

Sweet Chutney

Ingredients

Tamarind – lemon sized (Soak in water)

Grated jiggery – 5 tbl.sp

Seedless dates – 5 (cooked in little water)

Salt – 1 tsp

Red chilli powder – ¼ tsp

Method

Make a paste of all these ingredients and serve with kachorie or pani puri and even samosa.

Kachorie

Ingredients

For the dough

White flour or maida – 2 cups

Oil – 6 tbl.sp

Salt – 1 tsp

Oil enough to deep fry

For stuffing

Green gram dal – 12 tbl.sp

De husked black gram – 1/3 cup

Bengal gram flour – 2 tbl.sp

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Asafoetida – 1 pinch

Aniseed – ½ tsp ( powderred coarsely)

Red chilli powder – 1 tsp

 Ginger green chili paste – 2 tsp

Salt as required

Sugar  1 tsp

 Lemon – 1

Coriander leaves – ½ cup

 Oil – 3 tbl.sp

Method

 To make the dough

Add salt and oil ot white flour or maida and mix well with finger tips till it resemble bread crumbs.

Sprinkle little water and knead to stiff dough.

Knead for 15 to 20 minutes and keep it covered in a wet muslin cloth for half an hour.

Stuffing

Soak black gram or urad dal for 5  to 6 hours.

 Soak moong dal or green dal separately for 2 hours.

In a broad frying pan add black gram dal and enough water. Cover the lid and keep for boiling.

When half cooked, add moong dal and cook till it is wholly cooked and moisture is absorbed completely. Remove from fire and cool down.

In a separate pan, heat oil, add powdered aniseed, ginger chilli paste, dhania powder, red chilli powder and then gram flour. Stir for a minute and add salt, sugar, turmeric and cooked dal.

Mash and stir it well, till the whole mixture becomes dry. Add lemon juice and chopped coriander leaves and remove from fire.

Make small balls from the dough and roll into thick circles. Put little stuffing in the circle and make like a ball. Gently press on top. Heat oil and deep fry this until crisp and golden brown. Serve with sweet chutney and coriander chutney as given.

Kofta Curry

Ingredients for kofta

Mutton keema – 250 gm

Chick peas flour – 2 tbl.sp

Turmeric powder – ½  tsp

Yoghurt – 2 tsp

Eggs – 10

Onion – 2 small

Garlic ginger paste – 2 .tsp

Garam masala – 1 tsp

Red chilli powder and salt as per taste.

Water – 2 cup

For curry

Onions – 2

Garam masala – 1 tsp

Ginger garlic paste – 1 tsp

Mint and coriander leaves – ½ cup

Turmeric powder – 1 tsp

Tomato – 2 big

Yoghurt – 2 tsp

Red chilli and salt  as per taste

Almonds – 7 to 8 soaked and sliced

Method

For kofta

Mix kheema, onion, ginger garlic paste, salt, turmeric, garam masala and red chilli powder. Add water to it and cook for half an hour. Remove from fire and add chick peas flour, mix well and cook for more 15 minutes. When the masala becomes dry, mix one boiled egg to it and make a paste of 6 boiled eggs and keep aside.

Take keema in your palm. Make a deep flat circle, place little mashed boiled egg in between and close it. Make keema balls in the same way and deep fry in hot oil

For curry

In a pan, heat ghee, add onion, ginger garlic paste, black pepper, turmeric, salt, chilli and mix well. Fry for few minutes. Then add chopped tomatoes and garam masala powder, then add yoghurt to it. Add hot water and boil it. When done, remove from fire. Very carefully, cut the kofta in half and put in the curry.

Decorate with coriander and mint leaves,  and sliced almonds to it.

King Samosa

Ingredients

For the dough

Maida  or white flour– 1 cup (heaped)

Baking powder – ¼ tsp

Butter – 2 tbl.sp

Salt – ½ tsp

Ice cold water to mix the dough

Oil enough to deep fry

For masala

Chopped onions -1 cup

Potatoes – 4

Cooked peas – ¼ cup

 Aniseed – ½ tsp

Coriander powder – 1 tbl.sp

Turmeric powder – ¼ tsp

Garam masala powder – ½  tsp

Dry mango powder or amchur – 1 tsp

Black pepper powder – ½ tsp

Black salt – ½ tsp

Ginger green chilli paste – 1 ½ tsp

Sugar – ½ tsp

Salt as required

Method

For the dough

Sieve maida with baking powder and salt. Blend butter evenly with finger tips to the flour. Sprinkle ice cold water and knead to stiff dough. Apply little oil and knead for 15 to 20 minutes. Cover it under a wet cloth for half an hour.

Masala

Boil potatoes, peel the skin and mash it. Cooked green peas and keep aside.

Heat oil in a deep fry pan, add aniseed and coriander seed. Then add ginger chilli paste and then onions. Fry till crisp and add sugar, garam masala powder. Add mashed potatoes and green peas. Fry for few minutes, then add salt, turmeric powder, pepper and at the end black salt and dry mango powder. Remove from fire.

Method

Make small balls from the dough, roll it out into thick circles. Cut into half. Place little filling in the centre. Apply little water around the edges. Fold straight line edges to the center to form a cone. Seal overlapping edges with water. Press all the edges well. Prepare all samosas in the same way and keep under a wet cloth or in refrigerator.

Heat oil and fry in medium flame till crisp and brown.  Serve with tomato ketchup or mint chutney as given.

Mint Chutney

Ingredients

Mint leaves – 1 cup

Onion - 1

 Ginger – ½ inch piece

Garlic – 2 flakes

Green chillies – 2

Lime juice – 1 tbl.sp

Salt as required

Method

Grind  everything to smooth paste and use as a sandwich spread or as a chutney for samosa.

Yakhni

Ingredients

Mutton – ½  kg

Onion – 2 big

Bay leaf - 3

Cinnamon – 1 inch piece

Cloves – 3

Cardamom – 2

Black cardamom - 1

Tomatoes - 2

Garlic – 6 flakes

Ginger – 50 gm

Black pepper powder – 1 tsp

Green chilli – 3

Red chilli powder as per taste

Salt as per taste

Lemon juice 1

Coriander and mint leaves – 1 cup

Oil – 2 tbl.sp

Method

Wash mutton pieces and boil it or steam in pressure cooker.

Wash and soak rice in water for 3 to 4 hours. Slice onion into fine pieces, heat oil in a vessel, and add onions, bay leaf, cloves, cinnamon, cardamom and black cardamom to it. When the onion turns golden brown, add ginger garlic paste, chopped tomatoes, chopped green chilli, black pepper powder, red chilli powder, salt, lemon juice, coriander and mint leaves. Mix well and cook for few minutes on a low flame. After two minutes, add mutton pieces to it, cook for 2 minutes, then add water. Use water, in which you have boiled mutton pieces. For 250 gm rice, add 500 gm water. Cover the lid. When water starts boiling, add rice. When rice starts losing moisture, slow the flame, keep a pan under it. Close it tightly and cook for few minutes. Yakhni is ready. Serve this with raita.

You can even add 500 gm green peas to this recipe.

For raita recipe, you can see my site http://exoticvegetarianrecipes.blogspot.com

Raita

Ingredients

Coriander leaves – 1 cup

Mint leaves – 1 cup

Garlic – 2 to 3 flakes

Cumin seed = ½ tsp

Yoghurt – 500 gm

Black pepper – 1 tsp or green chillies - 2

Salt as per taste

Method

Make a paste of all the ingredients given coarsely. Mix it with yoghurt and salt and serve this with pulao, biryani or just have it. Very tasty and very healthy raita.

Vegetable Pulao

Ingredients

Rice – 500 gm

Onion – 2 big

Cauliflower – 250 gm

Carrot – 2

Peas – 250 gm

French beans – 100 gm

Tomatoes – 2

Ginger/garlic paste – 1 ½ tsp

Garam masala powder – 1 tsp

Oil or ghee – 1 tbl.sp

Cumin seed – 1 tsp

Bay leaf – 3 to 4

Lemon juice of 1 or yoghurt ½ cup

Turmeric -  1 tsp

Chopped coriander leaves – 1 cup

Salt and red chilli as per taste.

Method

Wash and soak rice in water for 3 to 4 hours. Chop onions. Cut tomatoes and keep aside. Cut all the vegetables in small pieces.

In a vessel, add oil or ghee, then add chopped onions, cumin seed and bay leaf to it and fry for two minutes. Then add ginger/garlic paste and keep on frying on a low flame. Then add tomatoes, lemon juice or yoghurt, turmeric, garam masala, coriander leaves, red chilli, chopped vegetables, peas and salt. Fry for few minutes, then add water to it. For 500 gm rice, use 1000 gm water, cover the lid.  When water starts boiling, add rice to it. Mix it well. When water starts evaporating, low the flame, keep a pan under the vessel and let it cook for 5 minutes, till the whole moisture is lost. Serve with raita.

The ingredients for raita are given , it is very simple to make and very delicious.

Mughlai Chicken Pulao

Ingredients

Chicken – 1 kg

Ghee or butter – 200 gm

Onion – 200 gram

Yoghurt – 250 gm

Cumin seed – 1 tsp

Cinnamon – 1 inch piece

Cardamom – 10

Cloves - 12

Black peeper – 18

Garlic – 3 bulbs

Ginger – 50 gm

Red chilli – 2 tsp

 Corianderpowder  – 2 tsp

Basmati rice – 500 gm

Turmeric – 1tsp

Kesar – 3 pinches

Almonds sliced and fried –100 gm

Method

Clean and wash chicken and cut into medium pieces. Make a paste of ginger, garlic and cumin seed. Then add to this turmeric, red chilli powder, coriander powder and mix well. Keep 1/4^th of this masala for rice.

Fry two slicked onions in ghee or oil, put 6 cardamom, 6 cloves, little cinnamon piece and 12 black pepper seeds and chi ken pieces. Then add grind masala to it along with salt. Add two cups water, cover the lid and let it cook for few minutes.

Mix yoghurt with kesar and add to the gravy. After 10 minutes, remove from fire.

In another vessel, heat ghee, add the remaining spices, ground masala , 1cut onion and rice to it. Mix well. Add 1000 gm hot water and salt. When cooked, remove from fire. While serving, first spread rice, then on top of it, chicken masala and garnish with fried almonds.

 

Cauliflower Manchurian

Ingredients

Cauliflower – 1 kg

Onions – 3

Garlic – 10 flakes

Spring onions – 5

Tomatoes – ½ kg

Cumin seed – ½ tsp

Salt as per taste

Make a paste of

Red chillies – 10

Red chilli powder – 1 tsp

Garlic – 4 flakes

Method

Cut cauliflower into big flowerets. Take water in a pan, add 1 tsp salt and 1 tsp turmeric powder, add this pieces of cauliflower and boil for two minutes. Drain the water, and deep fry in oil till golden brown.

Blanch tomatoes, peel the skin and make into pulp. Cut onions and garlic into thin long slices. Cut spring onions into thin long pieces and fry till crisp and keep separately to garnish.

 Heat oil in a pan, add cumin seeds, garlic and then onion and fry till golden brown. Pour tomato pulp and cook till oil separates. Add ground chilies, salt and sugar to taste and then fried cauliflower. Sprinkle water if needed. Fry for few minutes till the gravy coats cauliflower. Garnish with fried spring onions.

Chicken Noorjahani

Ingredients
Chicken – 1 kg
Ghee or butter – 300 gm
Yoghurt – 2 cup
Raisins – 14
Almonds – 12
Boiled egg – 4
Cardamom – 8
Cloves – 8
Cinnamon – 1 inch piece
Cumin seed – 1 tsp
Kesar – 1 pinch
Onion – 3 (Make a paste of these onions)
Ginger – 25 gm
Garlic – 8 flakes
Green chilli – 4
Salt as per taste

Method
Clean and wash the chicken and cut into pieces. Make a paste of ginger, garlic, green chilli, cloves, cinnamon, and cardamom and cumin seed. Apply this paste on the chicken and leave it three to four hours for marinating.
In a pan, heat ghee, add onion paste to it, when it is fried, add chicken,yoghurt, salt and kesar and cook on a low flame.
When it is cooked, add sliced eggs, sliced almonds and raisins to it.

Pav Bhaji

Ingredients
Potatoes – 250 gram
Peas – 100 gm
Carrot – 3
Cauliflower – 250 gm
Beans – 100 gm
Tomatoes – 3 big
Onions – 2
Capsicum -  2 medium sized
Brinjal – 250 gm
Turmeric powder – ½ tsp
Ginger – ½  inch piece
Garlic – 6 flakes
Butter – 50 gm
Sugar – ½ tsp
Coriander leaves for garnishing – ½ cup
½ cup sliced onion for garnishing
Salt as per taste

For pav bhaji masala
Coriander seed – 1 tbl.sp
Red chilli – 3 whole
Green chilli – 2 whole
Onion – 1 small
Black pepper seed – 7
Aniseed – 1 tsp
Cumin seed – 1 tsp
Roast all these ingredients in a pan with ½ tsp oil and then grind to a fine paste with water.

Method
Chop all the vegetables into small pieces, except potatoes and peas. Boil potato, peel and mash. Cook all the vegetables except capsicum. Make a paste of ginger and garlic. Chop tomatoes finely and keep aside.
Heat butter in a pan, add onions and fry. When it is golden brown, add ginger, garlic paste to it and fry. Add tomatoes and fry till it is mashed properly. Add mashed potatoes, boiled vegetables and capsicum. Add salt, turmeric powder, little sugar, ground paste of pav bhaji masala. Pour enough water to make thick gravy. When it is boiling, take ladle and mash the vegetables. When the gravy becomes thick, Serve hot with lime and coriander leaves and sliced onion.
For pav
Cut bun horizontally into half and apply butter on both the sides. Heat on a pna and serve with bhaji.