1 cup tur dal
1 cup moong dal
1 tbs Urad dal
Salt, pinch hing, pinch turmeric
3 tbs ghee
coriander, chilli ginger garlic paste
1 tsp Jeera powder
1 tbs red chilly powder.
Wash all dals, add water, turmeric, 1 tbs ghee and boil the cooker.
Remaining fry and cloves, cinnamon, kadi patta, and Jeera add chilly ginger garlic paste in it and mix proper add onion and fry to brownish color and add tomato becomes softer add boiled dals and mix thoroughly. Sprinkle coriander seeds, jeera powder and chilly powder and cook for 5 minutes.
2 cups basmati rice
1 tbs Jeera
2 tbs ghee
4 cup water
Wash 2 cup rice add 1 tbs ghee, jeera and 4 cup water. Boil water than add rice and cook for 10 minutes.
3 boiled potatoes
3 slices bread
3 tablespoon mix vegetables boiled
salt to test
1 tablespoon Coriander leaves
Some Red Chilies + ginger finely chopped
2 tablespoon Malai
Some cashews & kismis
1/2 kg Tomatoes
4 Onions cooked upto 3 whistles
1 tbs coriander seeds
2 tbs coconut grated
2 tbs cashewnuts
2 tbs coriander leaves 8-10 pepper
1/2 tbs jeera
1 piece dalchini
2 tbs khaskhas
5 red chillies
Garlic, green chilli and ginger paste
Mash potatoes and mix the above ingredients soak bread in water, mix and make small balls and stuff the already prepared stuffing (Malai & Cashews) and deep fry in ghee on high flame.
Mix the ingredients mentioned above for Masala and grind in to paste. Chop the tomatoes finely or make a gray in mix heat ghee and fry the masala then add tomatoes, 2 cups water and salt boil add Koftas and boil for 5 minutes. remove in abow and garnish with coriander leves, malai and green peas
2 cups fine semolina(elephant brand)
1 cup curd
3 tbs onion
2 tbs capsicum
Butter or ghee for frying
Make small pieces of the semolina with hand, add curd in it. Mix it thoroughly and keep the batter idle for 1 hour. Mix finely chop Onions, Green Chillies, Capsicum and add to the semolina. Add salt and coriander leaves.
Mix it well, heat non stick pan and pancakes (like Uttappa) add a little butter keep on slow flame. Turn it upside down for sometime and roast. Serve with chutney and sauce as per your preference.
3-4 boiled potatoes
1 Bowl Mixed Vegetables(Green peas, Carrot, Beans)
1 Spoon ginger garlic green chilli paste
Salt to taste
1/2 spoon punjabi garam masala
1/2 spoon dhania-jeera(Coriander-Cumin) powder
1/2 spoon Red Chilli powder
Smash the potatoes and then mix the boiled veg. Now add salt, punjabi garam masala, red chilli powder, turmeric powder, dhania jeera powder, bread crumbs, ginger garlic paste. Now add the grated Paneer. Mix well and now give it the Kofta shape. Dip in a small amount of cornflour and fry. Garnish with Grated Paneer and Coriander. Tastes best with Tomato Ketchup and Chutney.
1 bunch spinach
½ cup Chana dal & Moong dal soaked in water for 1 hour
1 spoon ginger- garlic – green chili paste
1 spoon Punjabi Garam masala
2 spoon oil
½ spoon Jeera (Cumin Seeds)
A pinch of Hing (Asafoetida)
2 chopped Onions
Salt to taste
½ red Chili powder
½ spoon turmeric powder
½ spoon dhaniya-jeera powder (Coriander-Cumin Seeds)
2 glass water
2 tomatoes cut in two halves
Heat oil in a cooker, add Cumin Seeds and Asafoetida, chopped onions and fry for few minutes. Add a layer of Spinach, Chana dal and Moong dal. Add salt and cook on low flame for a while. Add red chili powder, turmeric powder, dhaniya-jeera powder (Coriander-Cumin Seeds), ginger-garlic-green chili paste and cut tomatoes and close the cooker lid. Let it cook up to 4 whistles. Now smash the bhaji and allow the cook on low flame. Garnish & serve hot to enjoy the delicious & mouth-watering Shahi Bhaji with smoking hot Paratha.
1 cup Maida
1 tablespoon Ghee
1 tablespoon fresh curd
1 tablespoon Besan(Gram Flour). For Syrup: 2 Cups Sugar, 1 cup Water, Lemon yellow colour, Rose water
Mix Maida, ghee, curd and warm water together. Prepare a paste and keep it for around 12 hours. Before frying the Jalebi, add besan and yellow color to it. Alongside, prepare sugar syrup and cool it. Also add color and rose water to it.
Put the Jalebi mixture in to sauce bottle, press them in heated refined oil or ghee in to deep fry on medium gas, post which dip them in the syrup. Serve hot & delicious Jalebi’s with ganthias.
1 Special Ghee
1 Spoon oil
2 Onion Paste
250 grams green peas
100 grams Mawa
1/2 spoon Punjabi Garam Masala
1/2 spoon Amchur (Dried Mango powder)
1/2 Spoon Red Chilli Powder
1/2 Spoon dhaniya-jeera powder(Coriander-Cumin Seeds)
1/2 spoon turmeric
1 spoon ginger-green chilli paste
Heat ghee and oil in a vessel, add Cumin seeds, onion paste and fry till it turns golden brown. Now add tomatoes, mawa, ginger-green chilli paste, punjabi garam masala, amchur, turmeric red chilli powder and salt to taste. Now add the boiled green peas and mix well.