Stuffed Green Chilli Marwadi Style

                            "Stuffed Green chilli Marwadi Style"

Ingredients :

2 Big green chilli
2 tbsp fennel powder
1 tsp coriander powder
1/2 tsp red chilli powder
1 tsp dry mango powder (amchur)
salt as par taste
1/2 tsp mango pickle
Pinch of asafoetida
1/2 fennel seeds
2 tbsp oil

Method :

* Wash green chilli..cut from middle and take out all seeds.

* In a bowl put fennel, coriander,red chilli,mango powder, mango pickle and salt..mix well..

* Put this mixture into green chillis.

* In A pan heat oil..add fennel seeds and asafoetida..now put green chilli in it..

* Cook it on medium flame..after few mins turn their side so they cook well from all over..

* Turn Off flame and cover with lid..steam will help to cook them. 

M&M daal

                                     "M&M Daal"

Ingredients:

For boiling daal:

1/2 cup washed moong daal

1/2 cup masoor daal

1/4 tsp turmeric powder

salt as par taste

water as needed or 3-4 cups

For Tadka:

2 Tsp ghee

Pinch of asafotida

1/4 tsp cumin seeds

1/4 tsp mustard seeds

1 green chilli chopped

2-3 clove of garlic finely chopped

1 inch piece of ginger chopped

1 small size onion chopped

1 tomato chopped

1/2 tsp red chilli powder

5-6 mint leaves for garnishing

Method:

* Soak Both daal for 15 mins.

* Put both daal, water, salt and turmeric powder in a pressure cooker..and take 3-4 whistle in medium flame.

* let cooker cool and then open the lid.

* In a pan heat ghee..add cumin and mustard seed..once the splutter..put green chilli and ginger,garlic...mix well.and add onion..once onion become pinkish in color add chopped tomato

and add red chilli powder..let it cook until the become mushy..

*Now put this tadka in daal.

* Mix well and add chopped mint leaves.

your M&M Daal is ready.

Palak Paneer

                                         "Palak Paneer"

Ingredients:

250 gm paneer

250 gm spinach (palak)

1 medium size onion chopped

1 tomato

1/2 in ch piece of ginger

3-4 cloves of  garlic

1 green chilli

3-4 tsp oil

1 bayleaf

1 inch piece of cinnamon stick

1/2 tsp cumin seeds

1/4 tsp turmeric powder

1 tsp coriander powder

1/2 tsp red chilli powder

salt as par taste

Method:

For Frying paneer :- put little oil on a pan..and roast paneer from both side..or you can deep fry also.but i prefer shallow fry.

For spinach Puree :- Boil water in a pan..add spinach to it..stir it well for 2-3 mins..once spinach blanch..remove spinach leaves from hot water and put them into cold water..after 1 min remove them.

place leaves in grinder to make puree out of it.

For onion puree :- In a grinder put chopped onion and garlic..make puree.

For tomato puree :- In a grinder add chopped tomato,ginger and green chilli..make puree.

For Gravy:- 

* Heat oil in a pan..add bay leaf, cinnamon stick and cumin seeds give a nice stir..

* Add onion puree into it..mix well and let it cook until raw flavor go.add salt in it.

* Add tomato puree in it and all dry spices..cook them well until oil comes out.

* Add paneer into it..and mix well..at the end add spinach puree.

* mix well and cook for 2-3 mins..don't cover with lid..if you cover gravy then green color of spinach go away.so for batter color dont cover it.

Rajasthani Dahi Aloo

                                                         "Rajasthani Dahi Aloo"

Ingredients:

3 Medium size potatoes boiled
2 Tsp Ghee/oil
Pinch of asafoetida
1/2 tsp cumin seeds
1/4 tsp mustard seeds
5-6 curry leaves
1 tomato puree
1 cup curd
1/2 turmeric powder
1 tsp coriander powder
1/2 tsp red chilli powder
salt as par taste
Handful of coriander leaves
water as needed

Method :

. In a pan add ghee..once it hot enough add cumin and mustard seeds..give a stir add curry leaves..
. Add tomato puree in it and give a nice stir..let it cook for min or 2.
. In a bowl mix all dry spices into curd..now add this curd to curry..stir continuously..
.on medium flame let it cook until ghee comes out from it..

. add boiled potatoes in it..don't cut potato in pieces..if you cut them they will become hard..so just mash it slightly with hand.

. mix them well so all spices mix with potatoes..and add water in it..

. let it cook for 5-6 mins in medium flame..

switch off flame and add coriander leaves.

Kadai Baigan

                                   "Kadai Baigan"

Ingredients:

• 6 small size baigan
• 1 capsicum
• 4-5 finely chopped tomatoes
• 1 tbsp freshly made ginger garlic paste
• 1/4 tsp turmeric powder
• 1/2 tsp cumin powder
• 1 tsp coriander powder
• 1/3 tsp red chilli powder
• 1/2 tsp crushed coriander seeds
• 1/4 tsp musturd seeds
• 1/4 tsp cumin seeds
• 1-2 bay leaf
• 3-4 cloves
• 1/2 tsp garam masala powder(optional)
• 4 tsp oil
• salt as par taste
• pinch of hing
• handful of chopped coriander leaves
• oil for deep frying baigan
• 1/2 tsp butter

Method:

• Deep fry washed baigan and keep them aside.
• Take 1 1/2 onion and capsicum..cut them into medium size pieces. Take lil oil in pan and saute onions and capsicum in it.. until they get little soft and crunchy.keep them aside.
• In a same pan add remaining oil hing and cumin and coriander seeds.. bay leaf, clove..saute..once they brown add remaining chopped onions.When onions turns pink in color add ginger garlic paste and saute till raw smell goes off.
• Now add all spices like turmeric powder, cumin and coriander powder,red chilli powder and salt.cook them till they loose oil..Now add chopped tomatoes.
• Cook until tomatoes become masy..at the end add fry baigan and onion and capsicum...mix well.
• Add butter..it will give nice texture to your gravy..cook it on slow to medium flame for 4-5 mins.
• Switch off flame and add coriander leaves.  
• 

Rajasthani Pyaz ki kachori

                                      "Pyaz Ki Kachori"

Ingredients

For Dough:

1 cup maida
3 tbsp oil
salt to taste

For Stuffing:

2 large onion finally chopped
1 patato boiled and peeled
1 tbsp oil 
1/2 tsp musterd seeds
1/2 tsp cumin seeds
1tsp fennal seeds
1 tsp coriander seeds
1 tsp dry mango powder
1/2 tsp red chilli powder
1/2 tsp ginger garlic paste
1/2 tsp kasorri mathi powder
1 tsp beasan roasted

Oil for deep frying.

Method:

For Dough:

 combine all ingredients in a bowl and kneed into stiff dough. cover the dough with wet cloth for 15 mins.

For filling:

. In a pan heat oil..add cumin seeds,musturd seeds,fennal seeds and coriander seeds. saute a little.
. Add ginger garlic paste..saute for a while now add chopped onion..cook them until they become golden brown in color.
. add all spices along with boiled patatos and besan..mix well.
. mash the mixture..and cook for couple of mins.
. let it cool.

For kachori:

. divide dough in equal size of balls.

 . Take a dough ball..shape it like small bowl..add stuffing to it and cover it.

.   Roll the ball with light hands and make a circle..

. Heat oil in a pan..Deep fry kachori in slow to medium flame till golden in color.

.If you want your kacori really crisp then fry it only slow to medium heat.

Pindi Chole

                                 " Pindi Chole"

Ingredients :

2 cup white chana (soaked overnight in water)

2 tbsp oil

1 tsp carom seeds (ajwayan)

1 inch cinnamon stick

1 balck cardamom

1 bay leaves

3-4 papercorns

2 clove

1 tsp tea

muslin cloth

2 green chilli slit

1 tbsp ginger and garlic paste

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp amchur powder

salt par taste

black salt 

1 tbsp tamarind powder

Mathod:

1. In a cooker add overnight soaked chole with lots of water..with potli of muslin cloth..

    for potli....in muslin cloth put tea, clove,papercorns, bay leaf, black cardamom, cinnamon stick..and make a potli with it.

Put this potli into cooker along with lil salt. take 2-3 whistle...After some time cooked chole will look like this.

2. Put this chole into fire..allow them to boil..

 Add all spices to chole..like turmeric powder, red chilli powder,coriander and cumin powder, amchur.

3. In a pan add oil..after heating oil..add ajwain.ginger and garlic, add slit green chilli..

add put this tadka to chole.

4. allow this mixture to boil..add little water into it..add little black salt and salt. let them boil for 5-6 mins in medium flame.

5. Add tamarind pulp into it.again cook it for 2-3 mins.

chole is ready to eat.

Instant Dhokla Idli

                          

 "Instant Dhokla Idli"

Ingredients:

250 Gm Besan

250 gm Rava

1 tsp chopped ginger

2 green chillis chopped

1 tsp oil

2 Tbsp curd

1 tsp Eno salt

salt par taste

water as needed

For Temparing :

1 tsp oil

1/2 tsp musturd seeds

10-12 curry leaves

2 tsp sugar

1/3 cup water

Method:

1. In A bowl add besan, rava, ginger, green chilli, salt, oil and mix well.

2. Add curd into it and with the help of water make smooth batter out of it. cover it with lid..for 10 mins.

3. Now check your batter if its too dry then add some more water and add eno salt into it.

4. mix well.

5. Grease idli pan with little oil..put batter into it.

On medium flame cook it for 5 min.

check with thoothpick if its comes dry then your dhokla is ready.

6. Switch off flame and let it cover for another 2-3 mins.

7. Take out dhoklas with help of spoon.

For Tempering:

1. In a pan put oil. once oil become hot add musturd seeds when seeds begin crackle add curry leaves.saute them.

2. Add 2 tsp sugar and water..let it boil for 1 min.

3.Pour it over dhoklas.Make sure each dhokla is coated well with tempering.

Garnish with coriander leaves.

Sprout Moong Dal Paratha

Sprout Moong Dal Paratha

1 Cup of chapati Dough.

Ingredients for stuffing:

1. 1 Cup moong sprouts
2. 1 tsp Ginger and Garlic Paste
3. 1 Green chilli nicely chopped
4. 1/4 tsp turmeric powder
5. 1/4 tsp coriander powder
6. 1/4 fennel powder
7. 1/4 tsp chat masala
8. Salt par taste
9. 1tsp oil 
10.  ghee for frying parathas

Mathod :

1. Cook the sprouted moong in a pressure cooker for 2 whistles. Allow the steam to escape before opening the lid.
2. Heat oil in a pan.add turmeric powder, coriander powder,fennel powder in it.
3. Mix well now add chopped green chilli and ginger garlic paste.mix well.
4. Add boiled moong sprouts and chat masala..mix them and make a dry mixture of it.
   

 5.  Take a dough ball..shape it like small bowl..add stuffing to it and cover it.

6.    Roll the ball and make a circle shape paratha.

7.   Heat the tawa and grease some oil now place paratha on tawa put some oil..Roast from both side one by one until it become golden brown in color.

Your Paratha is ready to serve.

   

Medu vada

                  

                     "Medu Vada ( Sambhar Vada)"

Ingredients:

1 Cup Urad Daal

1-2 green chilli chopped

10-12 curry leaves chopped

1 medium size onion chopped

1 cup coriander leaves chopped

3-4 peppercorns 

salt to taste

oil for deep frying

Method :

Clean and wash urad dal. Soak it for at least for 2-3 hours.

Blend in a mixer  with little water to make smooth batter out of it .

In this batter add chopped green chillis,onions, coriander leaves, curry leaves,peppercorns and salt.

Mix well.

Heat oil in pan.

Wet your hand..take little batter on your hand..make hole with your thumb in center. Drop vada in pan.

Deep fry vada until it become golden brown from both side.

Shahi Paneer

                        

                         

                        "Shahi Paneer"

Ingredients :

250 gm Paneer

1 medium size onion chopped

3 medium size tomato chopped
1 inch piece of ginger
2-3 clove of garlic
1 green chilli

2 tsp cashew nut

3 tbsp butter

1/4 tsp turmeric powder

1/2 tsp red chili powder

1 tsp coriander powder

1/2 tsp cumin powder

2 clove

1 bay leaf
1 small cinnamon stick
2-3 black paper
1/2 cup water
1 tsp Dry fenugreek leaves
salt to taste

Mathod :

 Cut the paneer in a cubes and keep them aside

Heat 2 tsp butter in a pan. once butter become hot add clove, black pepper, bay leaf, cinnamon stick.

Add chopped onions ,garlic and ginger and green chilli..once onion turn pink into color then add chopped tomato.add cashew and salt..cover the lid and let them cook for 4-5 mins.

once they cook turn off flame and let them cool..after that add water and grind them into smooth paste. After grinding strain the mixture..so it become smooth and without any lumps.

Again in a pan add remaining butter and pour onion tomato mixture in it and let it cook for 4-5 mins until oil starts to come out then add red chili powder, turmeric powder,coriander and cumin powder in it. crush fenugreek leaves on curry..and mix well.

add fresh cream and stir well and last add paneer.

mix well until they are nicely coated with the gravy.

Now its ready to serve. :)

Paneer peas wala

                                     

                                "Paneer Peas wala"

Ingredients:

250 gm Paneer

1 cup peas

1 green chilli

3-4 clove of garlic chopped

1 inch piece of ginger

8-10 cashew

1 medium size onion roughly chopped

2-3 tomato roughly chopped

3 Tbsp oil

1 tsp ghee

1 bay leaf

2 clove

1 cardamom

1 small piece of cinnamon

1 tsp coriander powder

1/2 tsp red chilli power

1/4 tsp turmeric powder

1/2 tsp garam masala powder

Salt to taste

2 tsp curd

1 hand full of coriander leaves for garnish

Method :-

Take a pan add 1 tbsp oil in it.Once oil hot add chopped ginger,garlic and green chilli to it mix well now add onions and cashew. give a nice stir.

once onion change color add chopped tomato and mix well.

cover with lid. let them cook until they become soft and mushy. switch off flame and let them cool down.

In a pan pour water and add peas to it and let them boil until they become soft after that add panner cubes and switch off flame.

Put the onion tomato mix in mixture and make smooth paste out of it.If you need little water you can add.

Take a pan put remaining oil in it..add whole spices and cumin seeds once they change color

add onion tomato mix into it.mix well on medium flame.

Add salt,turmeric,red chilli and coriander powder into it.give a nice stir..let them cook until oil comes out from gravy..

Add water into it..you can check consistency..if you need more water you can add..

once gravy start boil and 2 tsp curd into it..

mix well and cook for a min.

now add mater and paneer into it...give  a nice stir..cook for a min or 2..

finally add 1 tsp ghee..it will give nice texture to your gravy.

At the end garnish with coriander leaves.

 

 

Aloo Paneer Tikkis

                

                                  "Aloo Paneer Tikkis"

Ingredients:

2 cup boiled and mashed patato

1 cup grated paneer

1 cup finely chopped onions

2 medium size finely chopped green chilii

1/2 cup finely chopped coriander leaves

1/2 finely mint leaves

2 bread crumb

1/2 tsp red chilli power

1/4 tsp turmeric powder

1tsp chat masala powder

1/2 tsp garam masala powder

salt to taste

oil for shallow fry

Mathod:

Take a bowl..Put all ingredients in it..mix them well.

Knead to make a dough.

Divide dough in equal part and make same size of tikkis out of it.

Heat non stick pan on medium high heat.Nicely greased the pan. place tikki on pan.. put oil on top of tikkis.

cook them from one side till golden brown in colour and then turn tikki to other side..cook them until they become crispy and golden brown in color from both side.

Tikkis taste more yumm when you served them hot.

Hot and crispy Tikkis are ready to serve.