Wednesday, February 25, 2015



:- 2 tsp coriander powder
:- 1 tsp red chilli powder
:- 1 tsp turmeric powder
:- salt to taste:- oil to fry
:- 5 -6 bitter gourd
:- 2 medium sized onions
:- 1 tsp dry mango powder

Preparation :

*Give a slit on one side and take off all the seeds.
*Cut karelas into thin slices.
*Wash and rub two table spoons salt all over the karelas and its scrapings.
*Set aside for 3-4 hours.
*Wash completely again and squeeze dry the karelas.
*Heat up oil in kadhai.
*Deep fry the cut karelas till dark brown and crisp.
*Take off the karelas and keep aside.
*Slice onions.
*Heat up 3 tblsp of oil in a kadai.
*Mix in cut onions.
*Stir fry for 3-4 minutes till onions are a little brown.
*Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder.
*Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes.
*Mix in salt if needed.
*Serve hot with chappatis.



2 - 3 green chillies

:- 1/4 cup coriander leaves
:- 1/4 cup bengal gram divide (chana dal)
:- 1/4 cup red kidney beans (rajma)
:- 1/2 cup black gram divide (urad dal)
:- salt to taste
:- 1 tblsp red chilli powder
:- 1 tblsp kasoori methi
:- 3 tblsp butter
:- 10-15 garlic flakes
:- 4 tblsp oil
:- 3 medium sized tomatoes
:- 1/2 tblsp cumin powder
:- 2 medium size onions

For Dhabey Ki Daal :

*Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.
*Take off and finely cut onion and garlic.
*Wash, take off stem and finely cut green chillies.
*Wash and finely cut tomatoes.
*Wash and cut coriander leaves.
*Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the dals are completely cooked.
*Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.
*Mix in cut onion, slit green chillies and stir fry for four to five minutes or until the onion is golden brown in colour.
*Mix in red chilli powder, cumin powder and stir-fry briefly.
*Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring continuously.
*Stir in the cooked dals and mix well.
*Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring occasionally.
*Crush kasoori methi between the palms, sprinkle on the dals and serve hot.

Amritsari Special Aloo (PUNJABI FOOD RECIPES)

:- 250gms Aloo (potato)
:- 2 Onions, sliced
:- 2 tsp Ginger-garlic paste
:- 1/2 tsp Ajwain
:- Salt To taste
:- 1 tsp Corainder Powder
:- 1 tsp Red chilli powder
:- 1/2 tsp Garam masala
:- 1/2 tsp Annardana
:- Oil For frying
:- Corainder leaves


*Cut aloo into long pieces.
*Heat oil and deep fry the aloo. Keep aside.
*Heat 2 tsp of oil, add onions fry till brown. Add salt, turmeric powder, red chilli powder, annardana, garam masala and mix well.
*Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.
*Garnish with corainder leaves and serve hot with paratha.



6 tblsp butter
:- 1 1/2 cup corn meal (makai ka atta):- 1/4 cup whole wheat up flour:- salt to taste

To make makai ki roti :

*Mix cornmeal, whole-wheat up flour and salt.
*Mix in sufficient lukewarm water, a little at a time, to make medium soft dough.
*Divide the prepared dough into eight to ten equal portions.
*Wet your hand with a little water and flatten each portion on a wet polythene sheet, into a disk of four to five inches diameter.
*Heat up a tawa, apply a little oil and transfer makai roti carefully on to the tawa.
*Spoon a little oil on the sides of makai roti and stir fry on low heat up for one minute.
*Turn the makai roti and stir fry the other side till it's light golden brown.
*Serve hot with sarson ka saag.



500gms Mustard leaves

:- 200gms Spinach
:- 200gms Bathuwa
:- 3 Garlic cloves
:- 1 inch Ginger
:- 2 Green chilli
:- 1 tbsp Maize flour
:- 2 tbsp Ghee
:- 1 Asafoetida
:- 1 Pinch Onions
:- 1 tsp Red chilli powder
:- 1 Pinch Turmeric powder


*Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
*Chop ginger, garlic cloves and chillies.
*Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
*Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric 



* Kair
* Sangri
* kumthe
* water to boil
* 1/2 tsp salt
* 1/4 tsp turmeric powder
* 1/2 tsp red chlli powder
* 1/2 tsp dry mangop powder


* Soak kair, sangri and kumthe in seperate bowls overnight
* wash thoroughly
* boil in water and cool it
* wash again and drain the water completely
* After it is cool, add salt,turmeric powder, red chilli powder.
* In a pan heat oil and add asfoetida.
* Add the kair, sangri, kumthe and after few minutes of cooking add the dry mango powder
Most popular rajasthani sabzi, mostly it is cooked during sitla ashtmi.


 For daal :

:- 2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
:- 3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
:- 3 onions, chopped finely
:- 2 tomatoes, chopped finely
:- 2 tsp garam masala powder
:- 2 tsp chilli powder
:- 1 tsp turmeric powder
:-1 tbsp ginger-garlic paste
:- 2 green chillies, slit lengthwise
:- 2 tbsp cream
:- 4 tbsp ghee
:- 1 cup coriander leaves, chopped finely
:- Oil
:- Salt To Taste

For Bati:
:- 5 cups whole wheat flour, sieved
:- 1 cup ghee, melted
:- 2 tbsps curd
:- Salt To Taste


*Pressure cook rajma and black gram till it becomes soft.
*Heat 4 tbsps oil.
*Add ginger-garlic paste and tomatoes and onions and fry.
*Add all the masalas, salt.
*Simmer till well blended. The gravy should be thick.
*Knead a soft dough with flour, ghee, curd, salt and just enough water.
*Roll into balls.
*Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
*Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) in the daal while eating.