Potato in Curd Gravy

Ingredients:

3 medium. potatoes boiled and peeled

1 cup curd or yogurt beaten

1 tsp. red chilli powder

1 tsp. salt

1/2 tsp. dhania powder

1/4 tsp. turmeric powder

1/4 tsp. garam masala

2 pinches asafoetida

1 stalk curry leaves

1 tbsp. coriander leaves chopped

1 1/4 cup water

1/2 tsp. each ginger, garlic grated

2 green chillies slit

1 tsp. each cumin, mustard seeds

1/4 tsp. wheat flour

1 tbsp. oil

Method:

Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.

Mix all the dry masala in 1/4 cup water.

Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.

Add the masala mixture and fry for 2 minutes.

Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.

Add the remaining water and all the potato and flour. Stir well.

Boil and simmer for 10 minutes or till gravy thickens

Garnish with chopped coriander.

Serve hot with thin wheat chappaties and rice.

Shahi Panner

Ingredients:

250 gms. paneer (cottge cheese)

3 tbsp. ghee or butter

1 onion chopped into strips

1/2" piece ginger chopped fine

2 green chillies chopped fine

4 tomatoes chopped fine

2 cardamoms crushed

1/4 cup beaten curd

1/2 tsp. red chilli powder

1/2 tsp. garam masala

salt to taste

1/2 cup milk

2 tbsp. tomato sauce

To garnish:

2 tbsp. grated paneer

1 tbsp. chopped coriander

Method:

Chop the paneer into 2" fingers.

Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.

Add tomatoes and cook for 7-8 minutes, covered.

Add curd and cook for 5 minutes.

Add 1/2 cup water and cool.

Blend in a mixie till smooth.

Heat remaining ghee, add gravy and other ingredients except milk and paneer.

Boil to get a very thick gravy.

Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.

Garnish with chopped coriander and grated paneer.

Dhal Bhaati

Ingredients :

Wheat flour – 4 cups, Semolina ( rava ) – 1 ½ cups, cumin seeds – 2 tablespoon,  ghee – 9 tablespoons,  Green grams (moong dal) boiled  - 2 cups , Garlic flakes – 3, green chilles – 3 red chilli powder – 1 teaspoon,  garam masala – 1 teaspoon,  tomatoes chopped  -1,  oil as required,  salt to taste, water as required.

Method  :

For the Bhaati :

      Make a dough of flour, semolina, salt, ghee and water. Prepare small balls from the dough. Roast these balls till it turns brown.

For the Dhal :

     Heat the oil , add cumin seeds, green chilles, garlic flakes, red chilli powder, garam masala & chopped tomatoes.  Stir well. Add the boiled dhal and pour four cups of water & allow it to boil for ten miniutes. Serve dhal bhaati with ghee.

Green / Spring Onion Rice

Ingredients :

Basmati Rice           1 Cup

Water                  2 Cups

Green/spring Onions    2 Bunches.

Salt                   To taste.

Oil                    1 Tbsp.

Butter/ghee            1 Tsp.

Grind to Powder 

Channa Dal             1 Tbsp.

Urad Dal               1 Tbsp.

Coriander Seeds        1 Tbsp.

Red Chilies            4 Nos or Acc to taste.

Cumin Seeds            1 Tsp.

Copra(dry coconut)     1 Tbsp (optional)

Fry these in a tsp of oil , cool & grind to powder.

Seasoning :

Mustard Seeds       1 Tsp.

Urad dal            1 Tsp.

Raw Peanuts         1/4 Cup.

Method: 

Cook the Rice & cool. Chop the Onions including
the green part.

Heat a pan/wok with oil & do the seasoning.

Mix the Onions & stir. Add salt, powder & cook for a
couple of minutes.

Mix in the rice. Add Ghee, adjust the seasoning & serve.

Mint / Pudina Rice

Ingredients

Pudina / Mint Leaves

Turmeric Powder

Salt

Green Chillies

Oil

Mustard

Urad dhal

Chana Dhal

Garam Masala

Boiled Rice

Method :

Grind pudina leaves, salt, turmeric powder, garam masala n green chillies.

Heat oil n fry mustard, urad dhal n chana dhal

Add the grounded mixture and add lil salt and fry till it get cooked.

Mix it with boiled rice.