DUM ALOO

DUM ALOO

Ingredients:

small potatoes--1/2 kg
onions --3
tomatoes--2
green chilli--2
cashewnuts --6(optional)
ginger garlic paste --1 tsp(optional)
curd --3/4 cup
oil   5 tbsp
dhania powder--2tsp
turmeric powder
salt
dhania leaves


Method

Wash and cook small potatoes in a pressure cooker adding some salt.. Allow it to cool and take out the skin.Prick each and every aloo with a fork.Now shallow fry these potatoes with 2tbsp of oil on a low flame.
fry until all potatoes are little bit brown. Take one more pan and put a tbsp of oil and when oil becomes hot
put slit green chillies and onions (cut into big pieces) and some salt. when onions are translucent add dhania powder and fry and add tomatoes
and fry for 2 to 3 mins. take out of the flame and let it cool.

Grind onions and tomatoes to paste.if using cashewnuts make it into paste.
Place a pan add 2tbsp of oil put turmeric powder and fry the ground paste. add cashewnut paste and add
fried potatoes to this mixture and fry well. 
when potatoes are fried with this masala add curds to this . add some water to the curry and place a lid
and let it cook for 10 mins.on a lo w flame. Put off the flame after 10 mins keep the curry like that only
for 15 mins. then you can add fresh coriander leaves and serve.



 Variation-- when u r not adding cashewnuts add 1/4 tsp of sugar to it.here i did nor used ginger garlic paste
and cashewnut paste.

GAJAR METHI SABJI

GAJAR METHI SABJI

GAJAR--3 (CUT INTO SQUARE PIECES)
METHI LEAVES (CHOPPED)--1 CUP
ONION --1
GREENCHILLI --1
JEERA 1/2 TSP
SALT
OIL
HALDI
DHANIA JEERA POWDER (OPTIONAL)



HEAT I TSP OF OIL IN A KADAI FRY JEERA AND THEN GREEN CHILLI. THEN ADD
CHOPPED ONIONS AND SAUTE WITH A LITTLE SALT.  AND HALDI.
THEN ADD GAJAR AND SALT. PLACE A LID OVER THE KADAI AND WHEN IT IS HALF
DONE ADD METHI LEAVES AND AGAIN PLACE THE LID.

REMOVE FROM FIRE WHEN GAJAR IS DONE FULLY. ADD DHANIA JEERA POWDER WHEN
GAJAR IS HALF DONE.

SERVE WITH ROTIS / PARATHAS/ RICE.


SIMILARLY YOU CAN MAKE WITH POTATO ALSO.

paneer ki sukhi sabji

PANEER KI SUKHI SABJI

CARROTS--2
GREEN PEAS--1/2
BEANS --10
ONION --1 (SMALL)
GREEN CHILLI --1
GRATED PANEER --1 CUP
SALT
OIL
CHAAT MASALA POWDER OR GARAM MASALA



PLACE A PAN AND PUT 1 TSP OF OIL AND FRY CHOPPED ONIONS AND SLIT CHILLI.
ADD GREEN PEAS , CHOPPED BEANS , CHOPPED CARROTS TO IT. PUT SOME SALT AND
FRY FOR A MINUTE OR TWO AND PLACE A LID OVER IT. ADD WATER IF NECESSARY.
WHEN THE VEGETABLES ARE DONE ADD GRATED PANEER TO IT AND MIX WELL ADD
CHAAT MASALA OR GARAM MASALA ACCORDING TO YOUR TASTE. NOW YOUR PANEER SABJI
IS READY , YOU CAN DISH IT OUT AND SEVE WITH PARATHAS.

YOU CAN ALSO USE THIS AS A FILLING IN SANDWICH

VARIANTS-- IF YOU ARE PREPARING FOR YOUR KIDS AVOID MASALA AND ADD
1/2 TSP OF SUGAR TO THE CURRY. IT TASTES GREAT.

BHENDI MASALA CURRY

BHINDI MASALA CURRY

1. Bhindi(lady's finger)--1/4 kg(cut into small pieces)
2. Onions --3 medium sized
3. tomato--3
4. ginger garlic paste--1 tsp
5. chilli powder --2tsp
6. cumin powder--1tsp
7. methi powder--1/2 tsp
8. turmeric powder--1/4 tsp
9. salt
10. oil
11. lemon juice 
12. handful of dhania leaves

Grind to a paste-- 2 onions and 3 tomatoes and dhania leaves

heat oil and fry bhendi until half done. remove from fire. place a pan and slice an onion and fry well

add ginger garlic paste, chilli powder, cuminpowder,methi powder and turmeric powder, fry for a moment and add ground masala . fry well until it is a little bit dry and now add bhendi pieces to it. place the lid

and cook till done. when the curry is done remove from fire and  add lemon juice to the curry.your tasty

behdi madsala curry is ready. serve with hot rice.

Oats Khichdi

OATS KHICHDI

INGREDIENTS

OATS--2CUPS
CHOPPED ONIONS--1/4 CUP
CHOPPED CARROTS--1/2 CUP
GREEN PEAS --1/4 CUP
COOKED MASOOR DAL --1 CUP
GREEN CHILLI  --2
TOMATO --1
SALT
JEERA
GINGER GARLIC PASTE --1 TSP(OPTIONAL)
 OIL--1TSP
 BUTTER  2TSP(OPTIONAL)
1.HEAT OIL IN A PAN AND ADD JEERA AND GREEN CHILLI AND GINGER GARLIC PASTE AND ONIONS.
FRY FOR A MOMENT
2.NEXT ADD GREEN PEAS AND STIR WELL AND ADD CARROTS
3.ADD A LITTLE BIT SALT AND CLOSE THE LID
4.WHEN THE VEGETABLES ARE HALF COOKED ADD TOMATOES AND ADD SOME WATER
5.LET THE VEGETABLES COOK WELL AND ADD 5 CUPS OF WATER .
6.ADD COOKED DAL AND SALT TO THIS
7WHEN WATER STARTS BOILING ADD OATS TO THIS AND STIR WELL TILL EVERYTHING MIXES WELL.
8. TAKE CARE WHILE STIRRING OTHERWISE LUMPS ARE FORMED.(TO AVOID LUMPS YOU CAN FRY THE OATS IN A DRY PAN FOR A MINUTE AND THEN ADD)
9.PLACE THE LID AND COOK TILL OATS ARE DONE.
10. WHEN OATS ARE DONE , REMOVE GROM THE FIRE AND DISH OUT THE KICHIDI
11. SERVE HOT WITH SOME BUTTER ON TOP


VARIANTS--YOU CAN ADD ANY VEGETABLES YOU LIKE.
                      YOU CAN ALSO USE ANY DAL YOU LIKE .

Sweet corn creamy sandwich

SWEET CORN CREAMY SANDWICH

INGREDIENTS
BROWN BREAD
SWEET CORN  BOILED  --1 CUP
MALAI OR CREAM-- 2 TSP
TOMATO KETCHUP--2TSP
SALT AND CHILLI POWDER
BUTTER


1. HEAT KADAI AND PUT 1/2 TSP BUTTER IN IT.

 WHEN IT MELTS PUT BOILED SWEET CORN, JUST SPRINKLE SOME SALT AND CHILLI POWDER ON IT. MIX WELL

ADD FRESH CREAM AND TOMATO KETCHUP TO IT.

MIX WELL

THIS IS THE FILLING FOR SANDWICHES.

USE THIS MIXTURE TO PREPARE SANDWICHES.


TASTY SANDWICH IS READY

Bathua paratha

BATHUA PARATHA

INGREDIENTS--

Bathua leaves--1/4 kg
whole wheat flour--2 cups
chopped onion  1/2 cup
salt
turmeric
jeera
chopped green chilli 1 or 2

1. Detach the leaves from the stems, u can use tender stems also.
Wash the leaves well with water throughly twice or thrice and put them in a
colander.
2.Pressure cook the leaves with little bit of salt , just one whistle is enough

3.Let it cool and remove the extra water and mash it well .

4. Heat a kadai and put 1 tsp of oil and add jeera.

5. When jeera splutters add chopped green chilli and turmeric and mashed bhatua .

6. When the mixture becomes little bit dry remove from stove and keep aside.

7.Let the mixture cool and add  wheat flour and knead it well so as to make
   parathas. Now your dough is ready .

8. Roll out parathas from the dough and fry them on a heated  tava with very little oil.


9.Enjoy these parathas with any raita or simple curd .


Variants-- you can take this bhatua mixture as a side dish along with rice or
phulkas . but in break fast paratha is best.

Bathua leaves are available in our local sabji market in winters only.
It is called Pappukura in Telugu, Paruppukkirai in Tamil, Kaduoma in Kannada, Vastuccira in Malayalam, and Chakvit in Konkani and goosefoot in English