Green Chutney

"Green Chutney"

Ingredients:

1 bunch of coriander leaves

1/2 bunch of mint leaves

1 medium size tomato

2 green chills

1 small piece of ginger

2 cloves

1/4 tsp of black salt
1/2 tsp cumin seed

2 tsp lemon juice

salt per taste

Method:

*Wash coriander and mint bunch nicely and remove all hard stalks from them and roughly chop them.

*Add chopped tomato,green chilli,clove and ginger in blender jar grind them to fine a paste.

*Now add cumin seeds and chopped leaves with the help of water grind them to paste.

*Add black salt,salt and lemon juice. Grind for few sec. just to mix paste evenly.

*Chutney is ready.

Peas(Mater) Pulao

Peas Pulao

Ingredients:

Basmati Rice-1 cup washed ans soaked
Green Peas-1 cup
Onion-1 medium size Sliced
Ghee-2 tbsp
Cumin seeds-1/2 tsp
Cloves-2-3
Cardamom-1 piece
Bay Leaf-1
Cinnamon stick-1 piece
Ginger Garlic paste-1 tsp
Salt As per taste
Water-2 cups
Coriander leaves for Garnish

Method:

*Soak Rice for at least 20 mins.

*In A Cooker heat ghee add cumin seeds,cloves,cardamom,cinnamon and bay leaf. let them cook for 30 secs.
*Add ginger garlic paste,stir well, add sliced onions,mix well.
*Add Peas and mix well,add salt. Cook for 4-5 mins.
*Add rice and give a mix,cook for 2-3 mins.
*Add water in mix,cover the cooker and cook till 2 whistle.Remove cooker from flame.
*Once Cooker cool down open it add coriander leaves.
*Peas Pulao is ready.

Bharwa Baigan

                                 "Stuffed Brinjal Curry"

Ingredients:

Brinjal-8-10 
Roasted Sesame seeds-2 tbsp
Coconut grated-2 tbsp
Roasted Peanut-2 tbsp
Red chili Powder-1tsp
Coriander powder-1 tsp
Sauf powder-1/2 tsp
turmeric powder-1/2tsp
Amchur-1/2tsp
mango pickle-1/2 tsp
Cumin seed-1/8 tsp
Mustard seeds-1/2 tsp
salt as per taste
Oil-2 tbsp

Method:

*Wash the brinjals thoroughly with water,separate the stems from the brinjals and cut them from the stem side in a way that it remains joined from other end.

*Put roasted sesame seeds,peanuts and coconut in a mixer jar,grind them. In a plate take that powder and all other spices:coriander powder,fennel powder,red chili powder,turmeric powder,salt,amchur and mango pickle.mix them well.

*Take a brinjal add as much spice as you can,In this way prepare all brinjal.

*Heat oil in the cooker,Add cumin and musturd seeds. Put remaining spice mix in oil.Fry the spices a bit and put the brinjal in the cooker.

*mix Brinjal well in spices and put 1 cup of water in it,you can keep gravy thick or thin according to your choice.

*Close the cooker and let the brinjal cook on high flame until it gets a 2 whistle,after whistling,remove the cooker from heat and open lid only after the pressure of cooker is over.

Paneer Butter Masala

Paneer Butter Masala

Ingredients:

Paneer-250 grms cut in cubes
Ghee-2 tbsp
Cumin seeds-1/4 tsp
Cloves-2
Cardamom-1
Bay leaf-1
Cinnamon-1 stick
Tomato-2 Puree
Ginger Garlic paste-1 tsp
Milk - 2 cups
Turmeric powder-1/4 tsp
Coriander powder-1 tsp
cumin powder-1/2 tsp
Red chili powder-1/2 tsp
Garam masala-1/2 tsp
Salt as per taste
kasuri methi-1tsp

Method :

*In a heavy bottom pan on medium heat add ghee,once it become hot, add cumin seeds,cloves,cardamom,cinnamon,bay leaf. Cook them for 30-40 secs.
*Add ginger garlic paste,stir well.
*Add tomato puree in it,mix them well,let it cook.add red chili powder in it.
*Take one cup of milk add turmeric powder,coriander powder,cumin powder and salt in it.whisk until all spices mix in milk.
*Add this milk in tomato puree,stir well,let it boil.
*Take Another cup of milk and mix it slowly in mixture and keep stir.until it start boil.
*let it cook,add paneer cubes in it.cook on low flame for another 4-5 mins
*Switch off the flame and garnish with kasuri methi.

*Paneer Butter Masala is Ready.

Marwadi Papad Ki Sabji

Papad Ki Sabji

Ingredients:

Papad -2 roasted
oil-2tbsp
Cumin seeds-1/4 tsp
Hing-pinch of
Curry leaves-3-4
Onion-medium size chopped
Coriender powder-1 tsp
Cumin powder-1/2 tsp
Turmeric powder-1/4 tsp
Red chili powder-1/2 tsp
Chana Masala-1/2 tsp
Curd-1 cup
Salt as per taste
Water as needed

Method:

*Heat oil in pan,add cumin seeds and hing.
*Add curry leaves,chopped onions,cook till onion become translucent.

*Add red chili powder,mix well.
*In a curd mix turmeric powder,coriander powder,cumin powder and salt.
*Put curd mix in oil,mix and cook well until oil separates.

*Add water and bring the curry to boil and simmer for 4-5 mins.
*Add broken roasted papad, switch of the flame.

*garnish with coriander leaves.

Traditional Marwadi Style Carrot Halwa

Gajar Ka Halwa

This is a very traditional way to make gajar ka halwa,i know its time consuming but trust me its worth.

Ingredients:

Carrot-10-12 medium size
Milk-1 liter
Khoya-1 cup
Sugar- 3/4 cup
Ghee-1 tbsp
Cardamom-2-3
Nuts As per your choice

Method:

* Rinse,peel and grate the carrot.

*In a heavy bottom pan add milk,let it boil on high flame,then put flame on medium heat.

*Add khoya in it,stir well,let it cook until it become 3/4 in quantity.
* Add grates carrot into it,mix well.

*keep stir after every 2-3 mins to avoid burning.until it come on halwa shape.

* Add sugar and let sugar dissolve in it properly.
*Add ghee,cardamom powder and chopped nuts.mix well,
*Halwa is ready.

lemon Rice

                                          "lemon Rice"

Ingredients:

Uncooked Rice- 1/2 cup
Water-1 cup
Oil-2 tbsp
Urad daal-1 tsp
Mustard seeds-1/2 tsp
cumin seeds- 1/2 tsp
Peanuts-10-12 crushed
Cashews-7-8
Onion- chopped medium size.
Curry leaves-5-6
Green Chili-2chopped
Turmeric Powder-1/4 tsp
Salt as per taste
Lemon Juice as needed
Coriander leaves chopped for garnishing

Method:

*In a cooker add 1/2 cup rice and 1 cup of water and cook till 2 whistle come,keep them aside.
*In A pan heat oil on medium flame..when it turns hot add peanuts and cashews when they are half roasted add urad daal,when daal turns golden add mustard and cumin seeds. allow them to crackle.
*Add Onion,green chili,curry leaves,saute them nicely until onion become translucent.
*Add turmeric powder,salt and rice mix well,add lemon juice.
*Mix them nicely and allow them to cook for 2-3 mins.

*Garnish with chopped coriander leaves.