Aloo Palak Recipe

Ingredients :

 potatoes   - 3 peeled and cubed, lightly sauteed in 1/2 tbsp of ghee/oil
 spinach - 2 bunches  blanch in hot water for 2 mts, place in cold water for few secs and make coarse paste
cumin seeds - 1/2 tsp
onions - 2 finely chopped
green chillis 4
ginger garlic paste - 1 tsp
red chilli pwd - 1 tsp
coriander pwd - 1 tsp
water - 1 1/2 cups (use the water in which spinach was blanched)
salt - to taste
garam masala pwd (make a pwd of 2 cloves, 1 cardamom and 1” cinnamon stick)
 oil - 3 Tsp.

Preparation Method :

1 Heat oil in a heavy bottomed vessel, add cumin seeds and let them splutter. Add the onions and green chillis and sauté the onions till they turn transparent.

2 Add ginger garlic paste and fry further for 3-4 minutes. Add red chilli pwd and coriander pwd and combine well.

3 Add the spinach paste and let it cook for 4-5 mts. Add the fried potato cubes and combine. Cook on low heat for 7-8 mts.

4 Add the palak water and salt and cook on medium heat for 12-15 mts or till the potatoes are fork tender. Add malai, garam masala pwd and kasuri methi and combine.

5 Reduce flame, cover and cook for a mt. Turn off heat and serve hot with rotis or steamed rice.

Note:
You could also add boiled potato directly (without frying in ghee) to the cooked spinach. If using boiled potatoes, reduce the water added to cook the potatoes.

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Capsicum Tomato Curry

Ingredients :

Green capsicums/bell peppers, - 2
(cut into big squares)

 Large onion, finely chopped - 1

Ginger garlic paste 1/4 tsp

Tomatoes - 2

Red chilli pwd - 1 tsp

Turmeric pwd - 1/4 tsp

Coriander pwd - 1 tsp

Kasuri methi/dry fenugreek leaves - 1/2 tsp
                                 (optional)
Roasted sesame seeds pwd - 1 1/2 tsps

Roasted peanuts pwd - 1 1/2 tsps

Salt   - to taste

Curry leaves  - 3 strings

 Oil  -  2 Tsp

coriander leaves - for garnish

Preparation Method :

1. Heat oil in a heavy bottomed vessel, add chopped onions and curry leaves and fry till onions turn transparent. Add the chopped capsicums and tomatoes and fry for 7-8 mts.

2. Add ginger-garlic paste and saute for 3 mts. Add red chilli pwd, turmeric pwd, coriander pwd and salt and combine.

4. Add a cup of water and cook for approx 10-12 mts with lid on low to medium flame. Allow the gravy to thicken.

5. Add the ground nut and sesame seeds pwds and kasuri methi and combine. Cook without lid for 5 mts. Turn off heat. Remove onto serving bowl and garnish with chopped coriander leaves.

* Serve with rice or rotis.

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Cabbage Chana Dal Curry

Ingredients :

Cabbage  - 1 Cup

Chana Dal ( Yellow Split Peas )

Turmeric  - 1/4 Tsp

Ginger & Garlic Paste - 1 Tsp

Mustard Seeds  - 1/4 Tsp

Cumin Seeds  - 1/4 Tsp

Curry Leaves   - 1 String

Onions  -  1

Green chilli’s  - 4

Chilli Powder  - 1 Tsp

Salt   - To Taste

Coriander Powder  - 1/2 Tsp

Garam Masala  - 1/2 Tsp

Coriander leaves  - 1 String

Tomatoes - 3

Oil  - 3 Tsp

Preparation Method :

1.Soak 1/2 cup of Chana dal for 1/2 hr & chop cabbage and keep it aside.

2. Heat 2 tbsp of oil in a pan and add 1/4 tsp of mustard seeds, 1/4 tsp of cumin seeds, let the seeds crackle, now add 1 chopped onion and 2 slit green chilli and 6 curry leaves and fry it.

3. Once onion turns slightly transparent add 1/4 tsp of turmeric and 1/2 tsp of ginger and garlic paste and fry it until raw smell will go.

4. Now add 1 cup cabbage & soaked dal and give a stir, add 1 chopped tomato, 1tsp of chilli powder, salt to taste and mix it well.

5. Close the cooker and wait till 1 whistle. If we cook more, cabbage will be mashed up. when cooker is cooled, place it again on heat so that water which is released from cabbage is evaporated.

6. Now add 1/4 tsp of Garam Masala, 1/2 tsp of Coriander Powder, and sprinkle coriander leaves.

*  Cabbage curry is ready to serve, it goes very well with capathis and rice.

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Fish Nuggets or Fish 65

Ingredients :

Fish Pieces (Small) - 1/4 Kg
Ginger Garlic Paste - 1 Tsp
Salt - To Taste
Pepper Powder  - 1/2 Tsp
Maida  - 2 Tsp
CornFlour Powder - 2 Tsp
Chilli Garlic Sauce - 1 Tsp
Egg - 1
Soya Sauce  - 1Tsp
Garlic(chopped) - 1Tsp
Ginger(chopped) - 1Tsp
Chilli(chopped) - 2Tsp
Coriander - 1Bunch
Oil - To Fry

Preparation Method :

1. Take a Bowl and add Maida, Cornflour, Egg, Pepper Powder, Salt,and Ginger Garlic Paste,  Mix it Well.

2. Then Add Fish Pieces into that Paste.

3. Take A Kadai and Oil, after Heat oil then Fry the Fish Pieces into Light Brown Colour.OR (Take a Pan and add Oil If the Oil Hot When Fry the Fish into oil Piece by Piece and Fry into Brown).

3. Keep it Seperate.

Take another Pan Add 2 Tsp. of Oil then Add Chopped Garlic,Ginger,Chillis Fry for 3 or 4 Minutes.

4. Then Add Chilli Sauce,Soya Sauce, Tomato Sauce Fry for 2 or 3 Minutes.

5. Then Add Fried Fish Pieces into That Pan.Fry for 2 Minutes.

6.  Now The Fish Nuggets or Fish 65 is Ready to Eat.

* Serve Hot Onion Rings and Lemon.

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Preparation of Boiled Aloo Fry

Ingredients :

Potatoes-4

Onions-2

Turmeric-1/4tspn

Red Chilly Powder-1tbspn

Salt as per taste

oil     :   2 tbspn

Curry Leaves-1spring

Jeera          : 1/2 Tsp

Mustard Seeds : 1/2 Tsp

Urad Dal       : 1/2 Tsp

Channa Dal  : 1/2 Tsp

 Dry Red Chilly-1

Preparation Method :

1. First boil the potatoes and peel the skin from them ,mashed one potato and remaining all cut  them into cubes wise.

2. Now chop the onions lenth wise.

3. Now heat a pan add some oil, jeera,curry leaves,channa dal, urad dal,hing,dry red chilly,mustard seeds fry for few seconds then add onions fry until turn the onions golden brown color,add some salt, turmeric mix it well.

4. Add chopped potato cubes ,mashed potato and fry 3-4 mins then add red chilly powder and mix it well.

* This is good with Plain rice &  Pappu Chaaru combination.

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Lemon Pickle

Ingredients :

Large Lime -8

Lemon  - 6 (For Juice)

Salt -4 tsp or as needed

Red chilly Powder- 4tsp

Turmeric Powder  - 1 Tsp

Fenugreek seeds- 1/4tsp (for Powder)

For Popu/Seasoning :

Mustard  seeds-1/2tsp

Sesame oil  - 1/4 Kg

Chana Dal - 1/2 Tsp

Urad Dal - 1/2 Tsp

Dry Mirchi   -   5

Curry Leaves  -  1 String

Preparation Method :

1. Cut the lime into 8  pieces (all of same size).

2. Mix the lime with salt and Turmeric.

3. Leave it in a airtight jar 2 Days.

4.Fry Fenugreek Seeds after Cool Make Smooth Powder.

5. 3 rd day Separate Lime Peaces from Lime Juice, and Dry It into sun Light.

6. On Evening Take Lime Pieces into a Bowl and Add Methi Powder and Mirchi Powder and remaining Lime Juice.

7.Now Take Kadai ,after Heat Oil add Chana Dal, Urad Dal, Garlic, Mustard Seeds, Mirchi and Curry Leaves.

8. After Get Cool the popu add into Lemon Pickle.

* Lime pickle is ready, store this in airtight container and keep it aside.

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Tamrind and Red Chilli Chutney

Ingredients :

Red chillies – 100 – grams

Tamrind – Lemon Size

Cumin seeds – 1/2 – tsp

Garlic – 5 – number

Turmuric powder – 1 – tsp

Salt – (25 grams) - To Taste

For Seasoning / Popu :

Channa dal – 1/2 -tsp

Urad Dal  - 1/2 Tsp

Murstad seeds – 1/2 – tsp

Oil – 2 – tbsp

Red chilli dry – 2 – number

Curry leaves – 8 – number

Preparation Method :

1. Take Tamarind remove the seeds blend to corse paste and keep a side.

2. Now blend red chillies corse and mix tamarind past, salt,turmuric,garlic,cumin seeds and blend again do With Some water.

3. For tempering in a pan add oil, murstard seeds,cumin, uradal,channa dal, garlic, mix will cook till the dal are slight brown colour,add hing,curry leaves.

4. Now add the tempering to blended pickle.

* Serve Hot With Hot Rice, Idly or Dosa.

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Dal Menthi Preparation

Ingredients :

Toordal-1cup

Methi/fenugreek leaves-1cup

Tomato-1

Onion-1

Green chillies-2

Tamarind pulp(Optional)-2tbsp

Turmeric-1/4tsp

Salt to taste

Red chilly powder-2tsp

Oil-1tbsp

For Popu: 

Crushed garlic-1tsp

Dry red chillies-4

curry leaves-1spring

mustard seeds-1/2tsp

jeera-1/4tsp

urad dal-1tsp

Preparation Method :

1. Wash  the toor dal with adding much water .

2. Clean and chop the methi leaves and keep aside. Chop tomato,onion& green chilies.

3. Now take  dal cooker , then add the chopped methi leaves,tomatoes,onions,green chillies and stir well.
Add tamarind pulp(if you Want) ,turmeric, red chilly powder, salt and mix well.

4. Cover with lid and cook it for 10-12 mins on medium flame.(or 3 to 4 Wstiles).

5. Heat a pan add 1tbsp oil or ghee , when it is hot add dry red chillies,curry leaves, jeera ,urad dal,mustard seeda,,crushed garlic and fry for a minute.

6. Add cooked dal  to the frying pan ,mix well and cook it for 2 more minutes.

* Switch off the flame and serve hot with plain rice & ghee.

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Rava dosa Preparation

Ingredients :
Maida/Alpurpose Flour - 1 Cup
Rice Flour - 1 Cup
Suji/Rava - 1/2 or 3/4 Cup
Gram Flour - 1/4 Cup
Curd - 1/2 Cup
Onions - 2
Green Chilies - 5
Jeera/Cumin seeds - 1 Tsp
Oil - To Fry
Salt - To Taste

Preparation Method :

1. Mix All The Ingredients One by one, Like Dosa Batter. Then  Heat a flat pan. Take a ladle and mix the batter to check the consistency.

2.  If it is too thick add some water. Add water little by little and mix. If more water is added and the batter become thin we wont get good dosas.

3.  When the pan is hot take a ladle full of batter and pour in the center of the flat pan. Then immediately start spreading it in circular motion to get a thin layer.

4.  Now add oil and spread this over the dosa with a flat dosa ladle. All this you have to do in few seconds otherwise the dosa will be like a lump in the center of the pan because it is getting heat from the bottom. So fry nicely till golden brown .

* Serve Hot With Ginger Chutny.

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Upma Preparation

Ingredients :

Suji - 1cup
Onion - 1 no
Green Chillies - 2no
Mustartd Seeds - 1/2 spn
Chana Dal - 1 Tsp
Coriander leaves
Blackgram Dal - 1/4 Tsp
Salt to your taste
Oil - 3 Tsp
Water - 2 Cups

Preparation Method :

1. Take a Pan Add 1 Tsp Of Ghee /Oil Then Fry Suji/Rava for 5 Minutes On Low Flame.

2. Then In a tawa heat 1spn oil Chana Dal and Blakgram Dal then  add mustard seeds ones they splutter add finely chopped green chillies , onions, curry leaves.

3. Add 2 cups of water and let them boil by adding salt.

4. Now add suji to the boiling water by continously stirring water with spatula, ones you add the suji stop stirring it and let it cook until water evaporates.

* Serve Hot with Chutny.

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Spicy Curry Leaves Powder

Ingredients :

Tamrind Piece 1Small
Curry Leaves 1Cup
Pepper Corns 1Tablespoons
Fenugreek Seeds 1Tablespoons
Cumin Seeds 1/4Cup
Corainder Seeds 1Lbs
Salt To Taste
Red Chilli Whole 8Piece
Garlic 2Piece

Preparation Method :

1. take a frying pan and add all the ingredients except TAMRIND PEICE,SALT,GARLIC & CURRY LEAVES to the pan, roast them stilll u observe nice roasted aromatic smell of them.roast them in a medium flame,mix well while roasting...

2. then add curry leaves roast them still all the moisture of curry leaves goes out then let all the contents cool .

3. (NOTE: garlic means 2 pieces of garic from 1 whole garlic ,generally a garlic contains 10 t0 12 pieces) then take a mixer grinder and powder all the ingredients along with salt,garlic n tamrind.

4. Then store it in a air tight container,if u want to add oil add some to the powder and store it...........sesame oil.

* Tastes good for this powder.

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Chicken Biryani

Ingredients :

Basmati rice-2cups
Chicken-500gms
Green chillies-4(Slit length wise)
Onions-2(chopped long slices)
Ginger & Garlic paste-1 tbsp
Red chilli powder-1/2tbsp
Coriander powder-1 tbsp
Tomato-1
Yogurt/Curd-1/4cup
Dry coconut powder-1 tbsp
Turmeric-1/2tbsp
Salt as required
Oil-5tbsp
Chicken masala powder-1/2 tbsp(optional)
Lemon-1
Cloves-3
Cinnamon stick-1″
Cardamom-2
Shah jeera-1tbsp
Pepper corns-8 to 10

Ingredients to cook rice:

Basmati Rice-2cups
Cloves-2
Cardamoms-1
Cinnamon stick-1/2″
Bay leaves-2
Marathi mogga-1
Star anise-1
Mint leaves-1tbsp(chopped)
Oil-1tbsp
Salt-1tbsp
Water as required

Preparation Method :

1. Wash and soak the rice in water for 30 mins.

2. Cook the rice in lots of water along with bay leaves,cloves,cinnamon,cardamom,marathi mogga, star anise,chopped mint & coriander leaves,oil &salt till its almost cooked.

3. Wash the chicken pieces and drain it.

4. Now add the red chilli powder,turmeric,biryani masala powder,salt,yogurt and ginger & garlic paste.Mix well.

5. Marinate the chicken pieces for about 2 hours.

6. Heat a pan add 2 tbsps of oil. Add some of the finely chopped onions and fry them till golden brown.keep aside.If you want to add any nuts,you can fry them with onions.

7. To prepare the curry ,take 4 spoons of oil in an another pan. Add the shahjeera,green chillies,finely chopped onions,tomato,tumeric powder and fry them.

8. After they start spluttering add the cloves,cinnamon, and bay leaves.Now add the marinated chicken pieces and stir well.Add coriander powder,dry coconut powder, salt as per your taste.

9. Cover the pan with a lid and cook for about 15 minutes or till water evaporates.
(If you want to add any biryani masala which you can get it in the market,add it now. This is optional.)

10. Add the coriander leaves and turn off the stove.

11. Now take an Aluminium tray.Grease the tray with some oil or butter.Layer the rice first followed by a layer of curry and some coriander leaves.And also add some lemon juice.Repeat this step to make the other layers.

12. If you want you can also add the food color.Now cover the tray with a foil.

13. Finally keep it in oven at 400F for 20 mins and 300F for 10 minutes.Total time is 30 mins to bake the biryani in oven.

14. Turn off the heat and do not open the lid for 10 mins.After 10 mins, open the lid , mix it gently.

15. Garnish with boiled eggs and the fried onions.

Serve hot with raita.

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Moong Dal Rasam (Pesara Pappu Charu)

Ingredients :

Pesara pappu-1cup
onion-1medium size
green chilles-5 to 6
Tomato-1 cut into 4parts
Turmeric  - 1/4 Tsp
Salt as per taste
Tamarind - Lemon size

For Popu / Tadka :

Jeera - 1/2 Tsp
Mustared seeds - 1/2 Tsp
curryleaves - 1 String
oil-1tbspn
Garcic Cloves - 6
Dry red chillies-2


Preparation Method :

1. Take a pressure cooker , add 1cup moong dal and 2cups water, pressure cook it till until comes 2whistels.

2. Now takeout from pressure, allow to cool and grind it with adding some water.

3.Now Add Onions, Green Chilies, Tomatoes, and Turmeric into Dal. Heat for 5 Minuts.

4. Then add 4 Tamarind Juice, If you Want thick add Less Water.( 1 Cup Dal 4 Cups Water).Heat in 5 to 10 Minutes.

5. For Popu, Then Take a Pan and Heat Oil add Garlic Cloves,after Mustard Seeds Cracjled, add Cumin Seeds,Curry Leaves, and Red Chily add into Dal.

* Sercve Hot With Rice, Roti or Chapatis.

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Dosa Preparation / Dose

Ingredients :

Urad Dal-1cup

Rice-2cups

Fenugreek Seeds-1tspn.

Preparation Method :

1. First soak the urad dal, rice and fenugreek seeds for 4 hours  then after grind all those things  into a smooth batter.

2. Next add some salt and mix well the batter again. Ferment For 3-4 Hours.

3. After 4 Hours Now Dosa Batter is ready to make dosa.

4. Heat the dosa pan ,when the pan is hot then take some batter and spread it round layer and cook both sides with sprinkle some oil. Take Dosa into a Plate.

* Serve with Coconut Chutny or Ginger Chutny.

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Chicken Biryani Restaurant Style

Ingredients :

Basmati Rice 500Grams

Chicken 1000Grams

Yogurt 1Cup

Turmeric 1/4Teaspoons

Salt To Taste

Ginger Garlic Paste 1Tablespoons

Cumin Powder 1Teaspoons

Coriander Powder 1Tablespoons

Red Chilly Powder 2Tablespoons

Golden Fried Onions 150Grams

Mace 2Numbers

Pepper Corn 6Numbers

Lichen (kalpasi) 1Teaspoons

Shahi Jeera 1Teaspoons

Cardamom 6Numbers

Cloves 3Numbers

Cinnamon Sticks 2Numbers

Star Anise 3Numbers

Bay Leaf 3Numbers

Coriander Chopped 1Bunch

Mint Chopped 1Bunch

Green Chilly 5Numbers

Oil 1/2Cup

Lime Juice 2Tablespoons

Preparation Method :

1. First make a powder of all the spices.

2.  Take a bowl add chicken pieces and add made masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator over night.

3. Heat water in a vessel and let it come to a boil add oil, salt, Shahi jeera, bay leaf and add Basmati rice (soak the rice 1 hour) cook the rice till 70 %, add layer of chicken marinate and then this layer of rice.

4. Sprinkle fried onions, and add dissolved saffron strands in milk , then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum.

5.  First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 min and switch off the flame.

6.  After 40 minutes this is ready for opening the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.

* Serve Hot.

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