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.