Sev And Tomato Ki Subzi

Ingredients:-

1,1/2 besan ki sev

1 large onion chopped

4 tomato chopped

1tbsp ginger garlic paste

2 green chillies chopped

1tbsp chopped green coriander

1/4tsp turmeric powder

1/2tsp red chili powder

1/2tsp cumin seeds(jeera)

1/4tsp sugar

Salt to taste

1tsp malai

1tbsp tomato sauce

                  PROCEDURE:-

Heat oil in a pan add cumin seeds when seeds splutter add onion and sauté until it becomes transparent, then add green chili, ginger garlic paste, tomato sauce and tomato mix well. Cover by lid until the tomatoes becomes soft. Then add red chili powder, turmeric powder and salt stir well then add two cup of water mix well add sugar and boil it after 2-3 boiling mix malai in it and add sev. Flame off. Cover by lid for 2-3 minutes. Garnish with coriander. Serve hot.

Gatte Ki Subzi

Ingredients for gatte:-

1 cup besan

1tbsp oil

1/4tsp red chili powder

1/4tsp turmeric powder

1/4tsp oregano(ajwain)

Pinch of hing

Salt to taste

Ingredients for sabji

1 onion chopped

1 tomato chopped

2 green chillies chopped

1/4tsp red chili powder

1/4tsp turmeric powder

Pinch of garam masala

Pinch of mango powder

1/4tsp jeera

Salt to taste

1tbsp chopped green coriander

Oil for frying

                             PROCEDURE:-

Mix all ingredients of gatte and kneed hard dough with little water as required. Divide dough into equal balls and roll into cylindrical shape approximate 3-4 inch long with the rub little oil on your palm. Take a kadai pour 3 cup of water and boil it then put all roll of gatte in boiling water. When the  gatte start floating on the surface of water, after 2 minute take out from water. Keep aside for 3-4 minutes

Roll of gatte cut into size of gatte and deep fry them keep aside. Heat oil in a kadai add oregano, green chillies, onion and tomato sauté for 3-4 minutes add gatte, red chili powder and salt sauté for 2 minutes. Sprinkle garam masala and mango powder mix well. Garnish with coriander. Serve hot.

Cabbage With Chana Dal

Ingredients:-

2 cup chopped cabbage

½ cup chana dal, soaked in water for one hour

1 large onion chopped

2 green chillies chopped

1 large tomato chopped

1 inch piece of ginger grated

1tbsp chopped coriander

1tsp cumin seeds ( jeera)

Salt to taste

1/2tsp turmeric powder

1/2tsp red chilli powder

1tbsp oil

                                 PROCEDUR:-

Heat oil in a kadai add jeera when jeera crackle add green chili and onion sauté until onion becomes transparent add ginger and tomato sauté for 2 or 3 minutes add soaked chana dal , chopped cabbage ,salt , haldi and red chili powder mix well and cover by lid on low flame when dal and cabbage becomes soft fry for 2 minutes. Garnish with coriander. Serve hot.

Paneer Paratha

Ingredients:-

For dough:-

200gms wheat flour

1 cup milk

Salt to taste

For Stuffing:-

200gms grated paneer

2 boiled potatoes peel and mashed

Salt to taste

½ tsp red chilli powder

1 pinch of garam masala

1 pinch of mango powder

1 tbsp finely chopped green coriander

For frying:-

Ghee

                            PROCEDURE:-

For dough:-

Wheat and salt mix together and knead soft dough with milk and water and keep aside for 10-15 mins. Divide dough in equal lemon sized balls.

For stuffing:-

All ingredients mix together to make stuffing. Stuffing divide in equal lemon sized balls.

For paratha:-

Take a ball of dough and stuff with stuffing ball and close the dough ball. Roll this stuffed dough ball by roll pin in shape of paratha. Heat griddle (tawa) and fry paratha on it by applying ghee until it becomes golden brown and crispy. Serve hot with curd and pickle.

Besani Yellow Chilli

Ingredients:-

8 yellow chillies chopped

1 cup gram flour (besan)

1 tsp saunf

Salt to taste

1 tsp lemon juice

1 tsp sugar

1 cup water

2 tbsp oil           

1 tbsp chopped green coriander

1 tbsp grated fresh coconut

                                    PROCEDURE:-

Heat oil in a pan, add half tsp saunf then add besan and fry until it becomes light brown. Keep aside. Take a kadai, add 1 tbsp oil heat it, add saunf, chopped chillies and salt, mix well and cover by lid on low flame. When it becomes soft mix besan, salt and sugar stir well. Now, sprinkle water and lemon juice on it. Mix well. Then again cover by lid for 2-3 mins. Garnish with chopped coriander and fresh coconut. Serve hot with puri or paratha.

Aloo Chat Masala

Ingredients:-

4 medium sized potatoes

1 tsp oil

1 tbsp chat masala

Salt to taste

1 tsp lemon juice (optional)

2 tbsp chopped green coriander

                                     PROCEDURE:-

 Peel and wash potatoes and cut into long slices. Take a microwave safe bowl and mix oil and salt  in apotatoes slices. And microwave for 6-7 minutes with lid. Mix chat masala, lemon juice and green coriander. Serve hot.