Sattu Roti ( Roasted Gram Stuffed Roti )

Ingredients for making a dough .
Black onion seeds or Kalonji - ½  tsp ,
Ghee -1 tsp ,
Salt -1/2  tsp  ,
Atta  or wheat flour - 2 cups - 200 gms ,
Carrom or ajwain seeds - ½  tsp ,
Water for kneading ( soft dough ).

      

Ingredients for stuffing :

Sattu or roasted gram pwd - 100 gms or1 cup ,

Onion -half - 50 gms finely chopped ,

Garlic -5 finely chopped ,

Ginger -1 inch finely chopped ,

Green chilli - 1 finely chopped ,

Lemon - 1 ( small ) 2 tbsp juice ,

Mustard oil - 2 tsp ,

Black Salt - 1 tsp ,

Water - 150 ml or 3/4 cup ,

Salt to taste

                                                                                                                                        

Method ;
Take  2 cups  of Atta or Wheat flour and put ajwain , onion seeds ,salt and little ghee  .mix and then add water . Knead well and make the dough and cover  it . Leave for 15 minute or half hour .
( The dough  should be soft as hard dough will be difficult to  roll and the stuffing  will spill out ).

Divide the dough into 6 equal parts .
Fill each ball with the  sattu mixture . ( Approximate 1 tbsp or a little more )

Roll and make round rotis or chapatis .( use flour for dusting ). Use the rolling pin with a light hand for rolling the rotis on the board .
Heat the tawa and put the stuffed roti on it and  follow the same  procedure as you make  rotis.
Puff it on the gas and then put it on the plate .
Pour ghee on the hot stuffed sattu rotis .
Have it with tomato chutni or baigan ka bhurta .( mashed roasted  garlic eggplant )

Aloo Dum ( Dum Potatoes)

This is for you Bibha di !
Ingredients :

Potato - 7  ( Small size ) -400 gms 

Onion -1 -100 gms ,

Coriander pwd - 2 tsp ,

Turmeric - 1/2 tsp ,

Red chilli pwd - 1/2 tsp ,

Tomato - 1 finely chopped ,

Cumin seeds -1 tsp ,

Cardamom -3 ,

Clove -2,

Cinnamon -2 sticks ( 1 inch size ),

Black pepper - 4,

Bay leaf -1 ,

Oil -2 tbsp ,

Ghee -1 tsp,

Salt to taste .

Ingredients for dum :

Cumin pwd  - 1/2 tsp ,

Garam masala pwd - 1 tsp ,

Black pepper -1/4 tsp .

Method :

Boil the potatoes and cut into half .
Put 3 tbsp of oil in pan and stir fry them in high heat and then take out from the pan and keep aside.

In the same pan add 1 tbsp oil and 1 tsp ghee . Add the whole spices ( big cardamom ,cloves ,cinnamon stick ,pepper corn ,red chilli and cumin seeds . As the spices crackle add the sliced onion.
Raise the heat and stir fry the onions till  it is light  brown,
Lower the heat and add ginger garlic paste with little water .
fStir fry for a minute and then add coriander pwd ,turmeric pwd and red chilli pwd  with  some water


Raise the heat and stir fry the masala till oil leaves side.
Add the stir fried potatoes and  salt.
Stir fry for a minute and then add 300 ml water or 1 and half cup of water .
Stir and let the gravy come to a boiling point and then cover with a lid .
Let it cook in low heat for 5 minute .
Open the lid and add  the dum  ingredients ( cumin pwd ,pepper pwd and garam masala pwd )
Stir and cover again and leave it for dum for 2 minute .
Close the gas .

Taste salt .
Aloo dum is ready .
enjoy with hot puris and sweet tomato chutni.

Sweet Tomato Chutney

Ingredients:
Tomato - 350 gms -3  (finely chopped ),
Jaggery -100 gms  crushed ,
Ghee -1 tbsp ,
Jeera -1 tsp ,
Methi or fenugrrek seeds - 1/4 tsp ,
Bay leaf - 1,
Salt -1/2 tsp .

Method :
Heat ghee in pan .As ghee heats up add cumin seeds ,methi seeds and bay leaf .
Let the spices crackle then add the chopped tomatoes .Mix and then add salt .
Cover and let it simmer for 10 minutes .
As tomatoes are softened add jaggery . Stir and then cover for 8  minutes .
Remove the lid and if there are any jaggery lumps in the sauce break it with the spatula so that it mixes with the tomato sauce. Raise the heat to high and keep stirring till the sauce is thick . (It will take only few minutes to thicken).
Sweet tomato sauce is ready.
Can have it with rice ,roti ,paratha or puri .

Shahi Chana Dal

My ma -in -law `s recipe.
Thank`s Bibha di !


Ingredients:
Chana Dal  or split chickpeas -150 gms -11 tbsp ,
Ginger- Garlic Paste-1 tsp ,
Onion- !/2 or 1 tbsp finely chopped ,
Green chilli - 1 whole ,
Turmeric pwd - 1/2 tsp ,
Big cardamom -1 ,
Cinnamon stick -1( 1 inch ),
Clove -1 ,
Bay leaf -1 ,
Black pepper - 2 or 4 ,
Dry coconut - 2 tsp- cut into small strips 1/2 inch ,
Raisin -5 ,
Cashew nuts - 3 or 4 ,
Sugar -1 tsp ,
Salt to taste ,
Ghee - 1 tsp ,
Water -400 ml or 2 cups

Soak the dal for 10 minutes and then drain the  water .
Method :
Put  cooker on heat  and  add the above ingredients . Stir it with a laddle or spoon .Close the  lid . Cooking time of the dal is ,1 whisle on high heat and 10 minutes on slow heat .
When cooker is cold ,open the lid and stir the dal  . (If the dal is too thick  add some warm water )


Tempering :
Ghee -2 tbsp ,
Onion - 1 small or 2 tbsp finely chopped ,
Cumin seeds -1 tsp ,
Dried red chilli -1 ( broken into half )

Put  ghee in a pan and as the ghee hots up add cumin seeds and the dried red chilli.Lower the heat and let the cumin crackle. 
Add the finely chopped onions .Raise the heat and let the onion turn to pink .
Add this tempering to the above cooked dal and mix it .

Taste salt .
Pour the dal in a bowl and garnish with roasted cashew nuts and crunchy coconut strips.
Shahi dal is ready .
Enjoy with Puri ,Aloo dum and Sweet Tomato Chutni .
This daal is cooked for  festivals and special occasions .

Mutter Paneer ( Green Peas With Cottage Cheese )

Ingredients :
Green Peas- 300 gms ,
Cottage cheese -200 gms ,
Onion -1 medium size -4 tbsp or 50 gms ( finely chopped )  
ginger garlic paste - 2 tsp ,
Coriander pwd -1 tsp ,
Cumin pwd - 1 tsp ,
Turmeric pwd - 1/2 tsp,
Red chilli pwd -1/4 tsp ,
Tomatoes -2 medium or 100 gms ( finely chopped ) ,
Tomato puree -1 tbsp ,
Salt to taste ,
Oil -3 tbsp.

Method:
If you are using frozen peas ,wash it with water .Dont microwave to defrost it.
Cut the cottage cheese to 1 and 1/2 inch size .
Take a pan and put oil in it.As oil heats up add  onions .Stir fry ,till it is light pink .
Add ginger garlic paste with little water .Fry for a minute ,lower the heat and then add coriander pwd,turmeric pwd ,cumin pwd ,red chilli pwd and a few tbsp of water .Raise the heat and stir fry the masala till oil leaves side .Add the chopped tomatoes and tomato puree .fry till the tomatoes are soft and oil  leaves side .

Add peas to the pan and  mix it with the sauce ,then add the cheese pieces .mix and add salt .
Stir fry for few mintute and then transfer it to the cooker.
Cooking time for cooker is 1 whisle in high heat .
If you plan to cook in the pan then add 1/2 cup of water and let it simmer for 10 minutes till peas are tender .
Cottage cheese takes only 5 minutes to cook .
Mutter paneer is ready 

Ma Ki Dal ( Creamy black and red beans )

Amitesh`s favourite dal

Ingredients :
Black bean lentil  or whole urad daal - 100 gms or 12 tbsp,
Red beans  or Rajma - 50 grams -5 tbsp ,
Tomato -100 gms - 1 big ,finely chopped ,
Tomato puree -1 tbsp ,
Onion  - 50 gms -medium size finely chopped ,
Ginger garlic paste -1 tsp,
Cumin seeds or jeera -1/2 tsp ,
Red chilli pwd -1/4 tsp ,
Garam masala - 1/2 tsp,
Ghee -3 tbsp ,
Cream -100 ml ,
Salt to taste .
Water -700 ml or

Method :
Soak both beans in water for 4  hours to 5 hours .
Put the soaked daal or beans in cooker with 700 ml water .Add ginger garlic paste and a tsp of salt. mix and put on high heat .
Cooking time of daal or beans  is 1/ 2 hour .( 1 whistle in high heat and 1/2 hour in low heat ) .
When you open the cooker stir the beans with a laddle .If the beans is of thick consistency  you can add little water to make it to your liking .


Heat ghee in pan . When ghee is hot add cumin seeds , as  the colour of the cumin  changes add onions and stir fry in medium heat till light brown .Add the chopped tomatoes and puree with 1 or 2 tbsp of water . Stir till the tomatoes are soft and when  oil leaves side,add red chilli pwd and garam masala pwd .Mix .

Add the cooked dal or beans to the tomato sauce and stir .Taste salt .Leave the dal for 1 minute but keep on stirring as this daal is very thick . Close the gas and  then pour 75 ml of cream . Use 25 ml of cream when you serve it  .You can put butter if you want it more creamy .
Ma ki daal or Creamy beans is ready .
Serve it in a bowl with a dash of cream .
Enjoy with tandori roti or rice .

Seviyan ( Vermicelli Pudding )

Ingredients :

Sevai  - 50 gms  ( roasted and thin variety ),

Milk full cream -1/2 litre ,

Sugar  - 50 gms or Half katori ,

Ghee  -1 tsp ,

Cashew nuts  -4 (chopped into small pieces ),

Almonds  - 4 ( chopped ),

Raisins -8 ,

Green Cardamom pwd -1/2 tsp pwd .

Method  :

Boil milk in pan and leave it on gas  to simmer. as we roast the vermicelli in another pan .

Crush the vermicelli with hand so it is easy to  roast and easy to eat .

Heat 1 tsp oil and  roast the vermicelli for 2 or 3 minutes till light brown.

Be careful not to burn it .

Put the roasted vermecelli in the boiling  hot milk and stir for 7 to 8 mintues    on medium heat.Keep stirring  in between .

Close the gas and then add sugar . Stir again  so that the sugar dissolves in the thickened milk.

Leave it to cool .

As it cools it will thicken more .Mix again .

Transfer the sweet sevai to a bowl and mix dry fruits and sprinkle cardamom powder.

Enjoy the sweet dish post dinner .

Aloo Parwal KI Tarkari (Potato Parwal Curry)*

Bibha di `s recipe 

Ingredients :
Boiled Potatoes -300 gms ,
Parwal - 200 gms ,
Tomato -1 (chopped ),
Onion -1 medium size ( sliced ) ,
Ginger garlic paste -2 tsp ,
Corriander pwd -2 tsp ,
Cumin pwd - 1 tsp ,
Red chilli pwd - 1/4 tsp 
Turmeric pwd - 1/2 tsp,
Garam masala pwd - 1 tsp
Oil for stir frying  parwal and potatoes - 3 tsp ,
Salt to taste .

Ingredients for Tempering :
Whole spices -
Big cardamom -3 ,
Cloves - 4 ,
Cinnamon Stick - 1 inch ,
Bay leaves -2 ,
Dried red chilli  -1 (broken into two ),
Pepper corn -5 .
Oil -2 tbsp .

Method:
Peel the potatoes and slice into cubes ( 1 inch size),
Take a knife and slightly scrape the skin of the parwal and discard the ends.
Cut the parwal into half . Then cut each half into three parts .
Heat oil in pan and stir fry the potato and parwal seperately in high heat for few minutes till  brown spots appear .Keep aside .

 In the same pan heat  2 tbsp oil  .
As the oil heats up lower the heat and add all the ingredients of  tempering( whole spices ).
As the spices crackle ,raise the heat and add the sliced onions.
Stir fry till onions are light brown ,then lower the heat and add ginger garlic paste with little water .
Stir and raise the heat and fry for a minute and then add the powdered masalas one by one with little water  so that masalas dont burn .Stir fry till oil leaves side and masala is evenly browned .

Add the tomatoes with little water and let it simmer till they are soft and oil leaves side .
Add the stir fried parwal and fry with the masala till evenly coated .
Add the boiled potatoes and bhunno again .Add salt .
After a few minute add 250 ml of water and let it come to boil.
Mix and then cover and lower the heat .
Let it simmer for 25 minutes  Check if  parwal is cooked or not .
Taste salt.
Aloo parwal is best when eaten with rice and dal .

* Potato Cauliflower or  Potato Jackfruit can be cooked the same way .

Chutnees

Green Coriander Chutni 

Ingredients :
Coriander leaves - 100 gms  (chopped ) ( Discard only the root and lower thick stem ) ,
Small green  chilli - 2 or 3  ,
Garlic gloves -8 ( small ), 
Lemon - 1 small or 2 tbsp  ,
salt - to taste ,
Oil -1 tsp ,
Water -100 ml .
                                                                                                             

Method :
Put all the ingredients in the grinder except oil .
Run the grinder for a minute  to make a smooth paste .
Take out in a bowl and pour a spoon of oil and mix .
Taste salt .
chutni is ready.


Tangy Mango Chutni 

Ingredients :
Raw mango - 2  ( small )- After pealed and deseeded  Nt . Wt- 200 gms ,
 Small green chilli - 2  ,
Garlic - 10 ( small ) ,
Salt to taste ,
Oil -1 tsp .

Method :
Grind all the ingredients in the grinder for a minute .
Taste salt .
Chutni is ready .


Pudina Imli Sweet Chutni ( Mint Tamarind Sweet Chutni )

Ingredients: 
Pudina or mint - 100 gms or 1 cup chopped mint ( pluck the leaves and discard the stem ).
Imli or tamarind -1 tbsp paste soaked  in 100 ml water ,
Sugar -2 tsp ,
Small green Chilli -1,
Garlic cloves -5 Small ,
Salt -1/2 tsp .

Method :
Grind all the ingredients in the grinder for a minute .
Take out in a bowl .
Chutni is ready 


Pudina Mango Chutni ( Mint Mango Tangy Chutni )

Ingredients :
Pudina or Mint - 50 gms (  pluck the leaves and discard the stem ) ,
Raw Mango Pulp - 100 gms ,
Garlic cloves  -4 (small ),
Green Chilli - 1 ,
Salt to taste ,
Oil -1 tsp ,
Water - 150 ml .

Method :
Put the above ingredients in the grinder except oil and run the grinder for a minute or till smooth .
Take out in a bowl and adjust seasoning and pour a tsp of oil .
Chutni is ready .

Mango Jelly

 This is my mother -in - law `s recipe .

Ingredients :
Raw mango - 1.250 gms  - ( pealed and grated - 600 gms ) ,
Sugar - 600 gms ,
Fennel seeds or anise seed or sauf - 1 tsp ,
Salt - 2 pinch ,
Ghee -4 tbsp .


To make in less  quantity  the ratio of sugar will always be equal to  the weight  of the grated mango .  

Method
Peel the raw mango and grate it .Discard the pit .
Measure the grated mango and  then  measure the same amount of sugar and keep it in a bowl .
Heat ghee in a deep pan and add fennel seeds . Let it turn light and then add the grated mango .
Stir for a minute and then add sugar .Mix .
Leave it cook on medium heat .Keep stirring in between and then  add salt .
After 15 minutes raise the heat  and keep stirring till the jelly starts leave side and is thick .Close the gas .
Leave it to cool .
Store in a clean jar .

Delicious when eaten with Hot Parathas !
  

Vadas With Coconut Chutni

  

Ingredients :
Urad dal or white split lentils - 100 gms ,
Green chilli -1 finely chopped ,
Ginger grated -1 tsp ,
Onion - 1 finely chopped ,
Black pepper grounded -1/2 tsp or whole -5 ,
Cumin seeds  -1 tsp ,
Corriander leaves - 1 tbsp chopped,
Curry leaves -6-7 chopped ,
Salt to taste ,
soda or baking pwd -1/4 tsp ,
Oil for frying .

Method :
Soak  dal  for 4 hours . Drain  the water and grind to a smooth paste in a grinder .(add  little water for the right consistency )
Keep in the fridge for few hours  or over night for best result .
Add baking pwd or soda and beat for 2  minutes.
Add ginger paste ,onion  ,pepper ,cumin seeds and green chilli ,corriander leaves
and curry leaves .Mix and add salt .
Heat oil in deep pan or wok and fry the vadas in hot oil .
The shape of vadas  -( wet your palm and put 1 spoonful of vada mix on your palm and with a wet finger  make a hole in the middle  and then fry them in hot oil .
Enjoy  hot vadas with coconut and onion chutni .

Coconut Chutni :
Ingredients :
Coconut - 110 gms -11 tbsp ,
Curry leaves - 5 or 6 ,
Corriander leaves -2 tbsp ,
Ginger grated -1 tsp ,
Green chilli -1 ,
Roasted gram flour -1 tbsp ,
Curd -1 tbsp ,
Salt - to taste ,

Ingredients for tempering :
Mustard seeds -1 tsp ,
Dried red chilli -1 ,
Hing -a pinch ( optional )
Curry leaves -4 ,
Water -125 ml ,
Oil - 1 tsp.
Method :
Grate  the  coconut  and then add the above ingredients and run  the grinder for a minute to make a paste .
Take out in a bowl and do the tempering .Taste salt .
Best eaten with dosa ,idli and vadas .

Khare Masale ka Murg ( chicken in whole spices )

Ingredients :
Boneless chicken - 500 gms ,
Ghee or clarified butter -4 tbsp ,
Green cardamom -8 ,
Cloves - 6,
Bay leaves - 1 ,
Cumin seeds - 2 tsp ,
Kashmiri red chilli pwd -1 tsp,
Ginger garlic paste -3 tsp 
Onion Paste - 3 medium size-250 gms ,
Curd - 100 gms -4 tbsp ,
Green chilli - 3 ( deseeded  and cut half lengthways ) .
Haldi or turmeric pwd -1/2 tsp,
Salt to taste .

Method :
Heat ghee in a pan. Add green cardamom, clove ,bay leaves and cumin.
Stir over medium heat until cumin begin to pop up,add chicken ,increase the heat and sear for 1 -2 minutes .Reduce to medium heat  Add ginger garlic paste ,turmeric  pwd and red chilli pwd and salt .
Stir fry until oil leaves side .
 Add 2  cup of water and onion paste .Bring to boil ,reduce to low heat, cover and simmer for  40 minutes .Onion paste thickens the gravy but it  sticks at the bottom if not  stired . So as the chicken cooks on slow heat keep stirring in between .
Uncover and take the  pan  away from  the heat . Stir- in  the curd in a steady trickle . Put the pan on high heat and stir . Keep stirring for a few minutes and close the gas when specks of fat begin to appear on the surface. Add green chilli .
Adjust seasoning.
Garnish with corriander leaves and sprinkle pepper.
Serving  for 4 .