Jodhpuri Aloo (a spicy indian curry)

Jodhpuri Aloo

Ingredients:
Baby potatoes - 10
Grated coconut - 1/4 cup
Curd - 1 cup
Onions - 1 cup finely chopped
Chilli powder - 1 tsp
Jeera powder - 1/2 tsp
Garam masala powder - pinch
Salt - to taste
Coriander powder - 1/2 tsp
Jeera - 1/2 tsp

Method:
1. Boil the potatoes & keep them aside.
2. Heat oil in a kadai.
3. When it is heated add jeera, chopped onions, grated coconut & fry them.
4. Add curd, garam masala powder, jeera powder, chilli powder, salt & coriander powder. Mix well.
5. Add the boiled potatoes to the ingredients & fry them for 5-10 minutes.
6. Take off from the heat & serve Jodhpuri Aloo in a plate.

Delicious Paneer Babycorn Biryani

Paneer Babycorn Biryani

Ingredients:
Basmati rice - 2 cups
Water - 3 cups
Baby corn - 10 pieces
Paneer - 1 piece
Onions - 2 big sized
Carrot(cut into pieces) - 1/4 cup
Beans(cut into pieces) - 1/2 cup
Green peas - 1/2 cup
Tomato - 1 big
Green chillies - 3 big
Dalchini - 1 inch
Laung(cloves) - 4
Elaichi(cardamom) - 4
Bay leaves - 3
Mint leaves - 2 tbsp
Salt - to taste
Ghee - 3 tbsp
Oil - 2 tbsp
Turmeric powder - pinch
Dry fruits - 2 tbsp
Coriander leaves - for garnish

Method:
1. Wash the rice, drain the water from it and keep it aside.
2. Cut the paneer into small cubes and fry the pieces in ghee.
3. Cut the carrots, beans and baby corn into pieces.
4. Take tomatoes, green chillies, dalchini, laung, cashew, mint leaves grind all the ingredients to a fine paste.
5. Take the ghee in a pressure cooker add onions & saute them for a minute.
6. Add carrots, beans, green peas, dry fruits, turmeric powder and salt. Mix well & fry.
7.Add baby corn, fried paneer cubes and fry them.
8. Add the paste and 1tbsp oil to the fried vegetables & fry till the oil leaves.
9. Add basmati rice and water. Pressure cook.
10. Take the paneer baby corn biryani out in a rice serving dish.
11. Garnish it with green coriander leaves.

Carrot Masala Dosa

Carrot Masala Dosa

Ingredients:

• Wheat Flour - 1/2 cup
• Chickpea Flour /Besan - 1/2 cup
• Grated Carrots - 2 medium
• Onions - 1 grated
• Tomatoes - 1 small
• Green Chillies - 2
• Ginger - 1"
• Coriander leaves - few
• Salt - to taste

Method:

1. Grate Carrot, Onions, chop tomatoes, green chillies and Coriander finely. Keep aside.
2. In a bowl, take both the flours, add salt and mix well. Slowly add water and mix well. You can use a blender or with hands, make a lump free flowing batter. To this add the vegetables.
3. Heat a tawa, smear oil, and pour a ladle full of batter as the regular dosa. Sprinkle oil, sim and cook for 2 mins or till its cooked. This might be little sticky, so ensure you cook well before flipping to the other side.
4. When both sides are cooked, remove and serve hot with coconut chutney.

Veg Momo

Veg Momo

Ingredients:
For dough:

• Maida - 2 cups
• Salt - 1/2 tsp
• Baking powder - 1/2 tsp

For filling:

• Carrots ( grated) - 1 cup
• Cabbage (grated) - 1 cup
• Oil - 1 tbsp
• Onion (finely chopped) - 1/2 cup
• Garlic ( chopped ) - 1 tsp
• Soya sauce - 1 tsp
• Vinegar - 1/4 tsp

Method:

1. Mix the maida, salt and baking powder and knead to a stiff dough with water.
2. Heat oil and add the onion and garlic.
3. Saute over high heat and add the carrot and cabbage. Turn around over high heat till glossy.
4. Take it off the heat and mix in the Soya sauce, salt, vinegar and black pepper.
5. Roll the dough thin (translucent) and cut into 4"-5" rounds.
6. Take a round, wet edges and place some filling in the center. Bring edges together to cover the filling.
7. Twist to seal and fill the rest in the same way.
8. Steam for about 10 minutes and serve with Soya sauce and chilli sauce.

Aloo mater Curry

Aloo mater Curry

Ingredients:

1. potatoes - 3
2. onion chopped - 1 large
3. tomatoes chopped - 2
4. peas - ½ cup
5. curd - ¼ cup
6. fresh ginger - 1 inch
7. red chilli powder - ½ teaspoon
8. coriander powder -1 teaspoon
9. turmeric - ½ teaspoon
10. cumin seeds - ½ teaspoon
11. salt - to taste.

Method:
1. Boil potatoes in lightly salted water and cut into big pieces.
2. Heat oil in a pan and sauté chopped onions, green chillies and ginger.
3. Take off heat and cool the mixture.
4. Grind the mixture to a fine paste with very little water.
5. Heat a teaspoon of oil and splutter cumin seeds and add the onion paste.
6. After frying for 2 minutes, add the tomato pieces, turmeric, chilli powder, coriander powder and salt.
7. When the gravy becomes dry, add yogurt and peas. Serve hot.

Paneer Masala Paratha

Paneer Masala Paratha

Ingredients:

1. Wheat flour - 2 cups
2. Grated paneer - 1/2 cup
3. Onions sliced - 2 big
4. Finely chopped dhaniya
5. Chopped fresh ginger - 1 inch
6. Garlic - 2 cloves
7. Sliced green chillies - 2
8. Red chilli powder - ½ teaspoon
9. Garam masala powder - 2 teaspoon
10. Salt - to taste
11. Cooking oil.

Method:
1. Make dough by mixing wheat flour, salt, water and oil.
2. Cover it and keep aside for 30 minutes.
3. Make a paste of ginger, garlic and green chillies.
4. Heat oil in a pan and sauté onions till translucent.
5. Add the paste and fry for a minute.
6. Add gated paneer, salt, mix well and take off the heat.
7. Add garam masala powder, red chilli powder and salt to the paneer mixture and mix well.
8. Make equal size balls of dough, roll into 2” disk and fill 2 tablespoons of paneer filling and roll into 3-4” disk.
9. While roasting, add some oil on both sides of the paratha. Serve hot.