Aloo Sabji

Ingredients for potato curry recipe:

250gms Aloo (Potatoes)
2 tbsp Oil
1/4 tbsp Turmeric powder
2 nos. Green chillies
4-5 nos. Curry leaves
1/2 tsp Mustard seeds
Salt To Taste

How to make aloo subzi:

Boil, peel and cube the potatoes. Heat oil in a pan, add the mustard seeds, slit green chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and cubed aloo (potatoes), add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. Serve the aloo sabzi hot with roti

Palak Paratha

Ingredients:

25 - 30 leaves Spinach
3 - 4 Green Chillies
4 cup Whole Wheat Flour (atta)
Salt as per taste
1/2 cup Vegetable Fat (ghee)

How to make palak paratha:

• Wash the palak leaves. Set aside 100 gms and cut it coarsely.
• Blanch the rest and refresh in cold water.
• Wash and de-seed the green chillies. Cut roughly.
• Puree the blanched palak leaves and green chillies together.
• Sieve the atta with salt and make a soft dough with palak puree, cut palak and water if needed.
• Cover with a moist cloth and keep aside for 30 minutes.
• Divide into 8 equal portions.
• Roll out each, spread some ghee and fold into half.
• Fold again into quarter and keep aside for 5 minutes. roll out into triangles with each side of 6" approximately.
• Heat up a tawa and put the paratha over it. turn it and spread some ghee round it. turn Again and spread some ghee on the other side too.
• Stir fry till both sides are evenly cooked.
• Serve hot with yogurt.

Aloo Palak

Ingredients for palak aloo sabzi :

2lb Spinach (chopped)
1lb potatoes (quartered)
2 green chilies
1 tbsp melted butter
A pinch of asafoetida
1 tsp white cumin seeds
Salt To Taste
Garnish :
Tomato slices
Lemon wedges

How to make palak aloo recipe:

• Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes.
• Add the spinach, potatoes, salt and chilies.
• Cover and cook over a moderate heat for about 10 minutes.
• Stir several times and then arrange the tomato and lemon slices over the mixture.
• Cover, lowering the heat and cook for another 5 minutes.
• Serve the aloo palak hot as a side dish.

Til Mil Paneer

Ingredients:
For Batter:

250 gms Paneer
1/2 cup Maida
salt to taste
1/2 tsp. red chilli
1/4 tsp. white chilli
1/4 tsp. orange red colour
1 tsp. ginger garlic paste
Water for batter as required
For Coating:
1/2 cup Bread crumps
1/2 cup Til
1 tsp. suji(rawa)
1 tsp. chat masala
1 tsp. orange red colour
Oil to fry
Method:
1.Mix all the ingredients except paneer and make batter with water.
2. Mix all the ingredients of coating in a plate and keep it aside.
3. Now take paneer pieces and dip in batter, then coat it with coating neatly.
4. Keep them in refrigerator for half an hour.
5. Fry each paneer pieces before serving.

Tomato Cheese Balls

· 1 cup (125g) dried breadcrumbs

· 1 cup (125g) grated cheese

· 1 onion, chopped

· 2 cups vegetable oil for frying

· 1 cup (250ml) tomato juice

· 1 1/4 cups (340ml) condensed tomato soup

· 1 teaspoon ground cumin

· 1/4 cup (60g) grated cheddar cheese

Method:

1. in a large bowl mix bread crumbs, cheese and onion. Shape into golf ball size balls.

2. Heat oil in an electric deep fryer or heavy saucepan to 180 degrees C. Add cheese balls to hot oil and fry until brown. Fry in batches to maintain oil temperature. Transfer to a 20cm square baking tray.

3. In a medium bowl, mix together tomato juice, tomato soup and cumin. Cover cheese balls with sauce. Sprinkle additional cheese on top, if desired.

4. Bake at 180 degrees C for 15 minutes.

Nariyal Curry Patta Chutney

Ingredients:

- 1 Cup Fresh Coconut Grated
- 1 Tsp Garlic Crushed
- 6-8 Green Chillies
- 10-15 Curry Leaves
- 1/2 Bunch Coriander Leaves
- 2-3 Tbsp Yoghurt
- 8-10 Mint Leaves
- 1 Tsp Salt

Method:

Blend all the ingredients together in a blender till it forms into a fine paste. Refrigerate for at least 1 hour before serving.

Corn Pakoda

Ingredients:

Corn - 2 full size
Besan/Chick pea flour - 1 cup
Kasoori methi - 2 tea spoon
Onion - small, finely chopped
Green chilli - 2, finely chopped
Ginger paste - 1/2 tea spoon
Coriander - finely chopped
Seasoning:
1/2 tea spoon - chilli powder
1/2 tea spoon - coriander powder
1/2 tea spoon - turmeric powder
1/2 tea spoon - saunf
4-5 - cloves
5-6 black pepper [cloves and pepper are finely ground]
Salt as per taste,Oil

Method:

Method:

In a bowl mix corn, besan, kasoori methi, chopped onion, chili and ginger paste with all seasoning. Continue mixing all above ingredients to make batter of thick consistency (water added if needed).

Heat oil in a kadhai to a moderate heat, spoon the batter with a table spoon into hot oil and deep fry till it turns crispy and light golden brown. Drain on a paper towel to remove excess oil.

Serve hot with chutney.

Methi Pakoda

Ingredients

• 11/2 cup packed fenugreek leaves (fresh or frozen & thawed)
• 2 cups besan (gram flour)
• 3 tbsp. regular rava (semolina)
• 3/4 cup sour curd
• water - if needed
• 1/2 tsp. cumin seeds
• 1 tsp. saunf
• 1 tsp. ajwain seeds
• 1 big onion chopped
• 3 tsp. green chilli-ginger paste
• 1 tbsp. ginger garlic paste
• 1/2 tsp. turmeric powder
• 2 tbsp. coriander powder
• 1 tbsp. red chilli powder
• 1/2 tsp. garam masala powder
• 2 tbsp. chopped cilantro
• 1 tsp. Eno fruit salt (or baking soda)
• salt - to taste
• sugar - to taste (optional)
• 1/2 tsp. lemon juice
• 1 tsp. hing (asafoetida0
• 3 tsp. oil + more for frying

Method:

1. Mix the flours and all the ingredients in a bowl and add three spoons of hot oil. Mix the ingredients in flour very well. Taste the mixture for salt and spice, and adjust to your taste.
2. Add small quantity of water and start making the dough; keep adding water only if needed, till you get a consistency where you can drop spoonful’s into the fryer, but not like a liquid. If you take a lump in hand, you should be able to shape it into a ball, but not too hard.
3. Heat oil in a kadai and dip fry the gota.
4. Fry till they turn slightly golden brown in colour. Drain on a piece of tissue paper.
5. Serve the spicy and absolutely delicious Methi gota with a cup of hot tea, and Besan ki chutuny.