ALOO CHOKHA

INGREDIENTS:
1/2Kg Potato
1no. Onion
4cloves Garlic
1tsp Amchur (Dry mango powder)
1tsp Cumin-corriander powder
3nos. Green chillies
Corriander leaves for garnishing
1tsp Whole corriander seeds
2-3nos. Dried red chillies.
Oil for cooking
Salt to taste

PREPARATION:
Cut the potatoes into pieces.Slice onion thin and lengthwise.Mince garlic.

1. Put oil in a skillet.Add dried red chilli and corriander seeds in the oil and let it splutter.Put the onions in it and fry till light brown.Add green chilli and garlic.



2. Fry for 1/2 a minute and then add the potatoes and fry for 3-4mins.



3. Add cumin-corrianderpowder, salt and 3/4th water.Cover and simmer.Cook till the potatoes are soft.



4. There should be no water left in the Chokha.



5. Add amchur powder and mix it with the chokha.



6. Take the chokha out in a bowl and garnish with corriander leaves and serve.

**Note:-Onions can be chopped into small pieces also.I use finely chopped onions generally.

This can be done according to your wish.In place of Amchur i added 1/2tsp tamarind paste to give it the sour taste.

KANDA-TOMATO KASHMIRI TYPE-2

INGREDIENTS:
1no. Medium size tomato
1no. Small onion
2nos. Green chillies
OR
2tsp Chilli powder
4tsp Peanut powder
Corriander leaves for garnishing
Salt to taste
1/2tsp Sugar(optional)

PREPARATION:

1. Chop tomatoes and onion finely.


2. Add finely chopped chillies or chilli powder.


3. Add peanut powder,sugar salt and mix them all.


4. Garnish with corriander leaves.


5. Chill and serve.

**VARIATION:

ADD 2tsp OF FRESH SHREDDED COCONUT.

KANDA-TOMATO KASHMIRI TYPE-1

INGREDIENTS:
1no. Medium size tomato
1no. Small onion
2nos. Green chillies
Corriander leaves for garnishing
Salt to taste
1/2tsp Sugar (optional)

PREPARATION:

1. Chop tomato,onion and chillies finely.
2. Add salt and sugar and mix well.
3. Garnish with Corriander leaves.
4. Chill and serve.

HOW TO MAKE PANEER AT HOME??

INGREDIENTS:
1litre Low fat milk
1tbsp Yoghurt
1tsp Lime juice

PREPARATION:

1. In a deep pan boil milk and add yoghurt and lime juice.Stir well.Let it boil for 5 mins.Paneer will separate.Drain off all the water.
2. Transfer the paneer in a cloth of about 1'size,and spread it in a thick layer(0.5cm thick) at the centre of the cloth.
3. Cover it with the remaining portion of the cloth.Put a weight on it for about 4-5hrs or leave it overnight.
4. Take the paneer cake out and cut it into pieces of size 1cm/1.5cm.And 0.5cm thickness.
5. Paneer is ready .

PALAKH PANEER

INGREDIENTS:
1no. Medium size bunch of palakh
1no. Small carrot chopped
1no. Small cucumber chopped
1no. onion finely chopped
2nos. Tomatoes chopped
1/2Cup Green peas
3nos. Green chillies chopped
1" Ginger chopped
3tsp Canola oil
A bowl of paneer cut into pieces

SPICES:
1tsp Red chilli powder
2tsp Corriander powder
1/2tsp Turmeric powder
1/2tsp Garam masala
Salt to taste

PREPARATION:
For Vegetables:

1. Wash Spinach and remove the thicker stems.
2. Put the Spinach in a deep skillet,add carrot,cucumber,green chillies,1 tomato and ginger to it.Add 1cup of water to it and cook till the Spinach becomes soft(5mins).
3. Remove the skillet from the gas burner and allow it to cool.Drain all the water and transfer all the contents of the skillet in a blender and blend to make a paste.
4. Put the skillet on medium heat.Add oil when the skillet is warm.When the oil gets heated,add chopped onion and cook till they turn light brown.
5. Add peas and tomatoes and cook for 5 mins.
6. Add the blended Spinach.Stir and cook for 5 mins.
7. Add the paneer pieces and stir well.
8. Ready to be served with roti or parathas or naan.

STUFFED ONION

INGREDIENTS:
6NOS Onion small
1tbsp Skimmed yoghurt
1tsp Canola oil

SPICES:
1tsp Red chilli powder
1/2tsp Turmeric powder
1tsp Corriander powder
1tsp Amchur or lemon juice
Salt to taste
Mint powder or mint leaves finely chopped.

PREPARATION:-

1. Mix all the spices,add yoghurt to it and make a paste.
2. Slit onions into halves or quater.Cut deep but do not seperate pieces.
3. Stuff the onions with spice paste.
4. Heat a frying pan and add oil.Then add the left over paste and stir for 2mins.
5. Place all the onions in the pan,Cover it and simmer for 10mins.
6. Ready to be served with rotis or parathas.

MUSHROOM SOUP

INGREDIENTS:
1 Cup Mushroom
1 tsp Corn flour
1 tsp Garlic paste
1 tsp Onion(finely chopped and fried golden brown)
1/2 tsp Corriander(for dressing)
Salt to taste
Pepper to taste

METHOD:

1. Take 1/2 cup of mushroom in a skillet and boil till it is cooked(2-3mins).
2. Dilute the corn flour in a bowl using water.Add this mixture to the boiled mushroom.
3. Simmer on low heat for 2-3 mins till the soup thickens to its consistency.
4. Add salt,pepper and onion.Dress it with the corriander leaves.
5. Ready to be served hot.

TOMATO SOUP

INGREDIENTS:
2 cups Tomato juice
1 tsp Ginger paste
1/2 cup Skimmed milk
1 tsp Corn flour
Salt to taste
Black pepper to taste
1 tsp Roasted cumin seeds powder
1/2 tsp Powdered mint leaves

METHOD:

1. Combine all ingredients (except milk) in a deep skillet and boil on medium heat for 3-4 mins.
2. Add milk and stir well.Simmer on low heat for about 2-3 mins.
3. Ready to be served.

CORN AND VEGETABLES CHAPATTI

INGREDIENTS:
1 and 1/2 teacups Corn flour
1/2 teacup Cauliflower(semi boiled)
1/2teacup Methi leaves(finely chopped)
1/2 teacup Corriander leaves(finely chopped)
2nos Green chillies(finely chopped)
1nos Potato boiled
Salt to taste.

METHOD:

1. Seive the flour.Add the cauliflower,methi,green chilies,coriander and salt.
2. Grate the boiled potatoes and out it in the mixture.
3. Add some warm water and make a dough.
4. Knead the dough properly.
5. Divide the dough into 8-10 equal parts.
6. Roll out by applying a little flour on its surface.
7. Cook on a tava,applying a little oil and turning both sides.
8. Ready to be served.

MINT KI ROTI

INGREDIENTS:
2teacups Gehun ka atta(flour)
5teacups Ghee or refined oil
1/2tsp Salt

For the stuffing:
1teacup Mint(finely chopped)
2nos Green chillies(chopped)
1/2tsp Amchur powder
1tbsp Dried bread crumbs
1/2tsp Salt

METHOD:
For the stuffing:
Prepare the stuffing by mixing all the ingredients.

For the dough:

1. Combine all the ingredients and mix them using water(even the stuffings).
2. Knead the above into a semi stiff dough.Keep it aside for 1/2 an hour.
3. Again knead the dough properly.Divide it into 8 equal parts.
4. Take a little flour and roll it out intoa thick round roti.
5. cook it in a tava,till light brown patches appear on its surface.
6. Apply ghee on both sides .
7. Ready to be served hot with a side dish.

** THIS ROTI CAN ALSO BE DONE BY PLACING THE STUFFING IN THE CENTRE AND CLOSING THE EDGES BEFORE ROLLING INTO ROTIS.

KHUS KHUS KI PURI

INGREDIENTS:
For the dough:
2teacups Maida
4tbsp Hot melted ghee
1/2tsp Kalonji
3/4 tsp Salt

For the stuffing:
4tbsp Khus khus
1/4tsp Asafoetida
2tsp Jeera
4Nos Big red kashmiri chillies
4Nos Cardamoms
4Nos Cloves
2Stalks Cinnamon
1/2tsp Kalonji
1/2tsp Ground ginger
2tsp Ghee
Salt to taste

For the puris:
Ghee or oil for deep frying.

METHOD:

1. Seive the flour properly.
2. Add ghee,kalonji and salt to make a stiff dough for puri by using water.
3. Knead the dough properly.

For the stuffing:

1. Soak the khus khus in a very little water and make a very thick paste of it.
2. Heat a tava and roast the asafoetida,jeera,chillies,cardamoms,cloves and cinnamon for atleast 2mins.
3. Powder the roasted spices properly.
4. Heat ghee in a vessel and saute the ginger and kalonji for 1/2min.
5. Add the khus khus and saute again for a minute.
6. Take the vessel out of fire and add the powdered spices and stir properly.

HOW TO PROCEED?

Divide the prepared dough into 20 balls.Roll out each ball a little.put the filling in the centre.Seal it and roll again into puris.Deep fry them in oil.

Serve hot with a side dish.

GREEN PEAS PARATHAS

INGREDIENTS:
2 tea cups Boiled green peas
5Nos Green chillies,finely chopped
1tsp Jeera
1tbsp Ghee
salt to taste

For the dough:
3Teacups Whole meal flour
2tbsp Ghee
1/2 tsp Salt

For the parathas:
Ghee or oil for frying

METHOD:
For the stuffing:

1. Mash the boiled green peas.
2. Heat oil in a vessel and saute the jeera for one minute.
3. Add the green chillies,peas and salt.
4. cook for 1min.
5. Allow the mixture to cool.

For the dough:

1. Seive the flour with salt.
2. Add ghee to the flour.Use water and knead into dough.
3. Divide the dough into 10-12 small parts.

HOW TO PROCEED?

1. Take a small part of the dough flatten a little and put 1tsp of the green peas mixture in the centre.
2. Cover the mixture by drawing up the edges towards the centre.
3. Press on a floured board and roll out into a paratha as large as a saucer.
4. Heat the tava and cook the parathas turning both sides till brown patches appear on it.
5. Apply ghee or oil.
6. Serve hot with a side dish.

COOKER NAAN

INGREDIENTS:
500gms Maida(refined flour)
1 and1/2tsp Sugar
20gms Fresh yeast
OR
2tsp Dry yeast
2tbsp Fresh curd
25gms Ghee or magarine or butter
1tsp Salt

METHOD:

1. Seive the flour properly.
2. Put the sugar and yeast in one tea cup of warm water and mix till the yeast dissolves.
3. Cover and wait for 5-7 mins until the mixture is full of froth.
4. Put this liquid along with the curd,ghee and salt to the flour,and make soft dough by using some more warm water.
5. Knead dough for atleast 6-7 min.
6. Keep the dough under a wet cloth for 30min.
7. Knead again for a minute.
8. Divide the dough into 20 small parts and roll into naan.
9. Grease the pressure cooker very lightly with oil.
10. Remove the lid and heat the pressure cooker upside down.
11. Take each naan apply little water on one side of the naan and stick the wet side around the inside of the pressure cooker,till brown spots appear.Turn the naan and do the same.
12. Continue same procedure for the remaining naan.
13. 3-4 naan can be done at a time
14. Take out each naan and apply butter.
15. Ready to be served hot with a side dish.

ALOO KI PURI

INGREDIENTS:
2 Teacups maida
2 Potatoes. boiled
2 Pinches pepper powder
1/2 Teacup milk
2 Pinches saffron
2tbsp Melted ghee
1/2tsp Salt
Ghee OR Oil for deep frying

METHOD:
Peel and grate the potatoes and make a fine paste.Mix the flour,pepper,ghee and salt properly.
Put the saffron in the milk and mix with the flour.If want a little colour,add a little saffron colour in the milk.Mix it with the flour and knead dough properly and leave aside for an hour.
Roll into small puris and deep fry them in oil or ghee.

MOONG DAL CHILAS

INGREDIENTS:
For the chilas-
2Tea cups moong dal with skin
4Green chillies chopped
A pinch asafoetida
Salt to taste
Oil for cooking

For the stuffing-
2Boiled potatoes,cut into cubes
1Teacup steamed green peas
1tsp Cumin seeds
2Green chillies chopped
2tsp Amchur powder
1tbsp Oil
Salt to taste

For serving-

1. Green chutney
2. Sweet chutney

METHOD:

1. For making chilas,soak the moong dal for atleast 3hrs.
2. Add green chillies to the moong dal and a tea cup of water and grind well in a blender.
3. Add the asafoetida and salt.
4. For the stuffing, heat the oil,fry the cumin seeds until they crackle.
5. Add the remaining ingredients and cook for a few minutes.Mash the potatoes before adding.
6. To proceed,spread a little moong dal mixture on a hot tava(preferably Non-stick of about 125mm diameter)
7. Smear a little oil around the mixture and cook for a few seconds.Turn over and cook the other side till light brown.
8. Put some stuffing in the centre and fold.
9. Repeat for the remaining mixture.
10. Serve hot with green and sweet chutneys.

NAAN

INGREDIENTS:
500gms Maida(Refined flour)
50gms Curd
50ml Milk
2tsp Baking powder.
2tbsp Oil
Apinch of cooking soda
Salt to taste.

METHOD:
Seive flour,salt,soda and baking powder together.Mix sugar,curd and milk well.Add little water if required to the curd-milk mixture.Pour this mixture over the seived flour to bind to a soft dough.Cover and keep aside for 10mins.Again punch the dough by using oil and keep aside for atleast 2hrs for fermentation.Divide the dough into eight equal size portions.Roll them into balls and flatten each with the palm to give it a round thick chapatti like shape.Then stretch on one side to form oval shaped naan.Bake in a hot tandoor or in a pre heated oven till done.Serve hot with butter, raitha,dal or any other side dish.

MASALA THEPLA

INGREDIENTS:
100gms Flour
50gms Gram flour
5gms Carom seeds
5gms Cumin seeds
5gms White sesame seeds
5gms Red chilli powder
5gms Turmeric powder
3gms Asafoetida
15ml Oil
50ml Water
20gms curd

METHOD:
Take the flour in a dish.Add all the above ingredients(except oil)and knead into dough.
Take a small ball of this dough and roll it into chapatti.Cook it on a tava on a low flame,
while adding oil on both sides.Serve hot with pickles,curd and fried green chillies.