Cabbage Curry

Cabbage - 1 chopped

Onion - 1 chopped

Tomato - 1 chopped

Green chili - 1 chopped (optional)

Dry Red Chili - 1

Mustard Seed - 1/2 teaspoon

Peas - 1/2 cup

Ginger/ Garlic Paste - 1 teaspoon

Haldi - 1 teaspoon

Coriander powder - 1 teaspoon

Garam masala powder - 1 teaspoon

Red chili powder - 1/2 teaspoon

Salt - According to taste

Oil - 2-3 tablespoon

Method:-

Heat oil in a pan. When it is hot add mustard seed and dry red chili. When seed starts to splutter then add onions and fry the onions till it is golden brown. After that add ginger garlic paste and all the spices powder and fry the masala in the medium flame till the masala leaves some oil. Then add chopped cabbage, peas, tomatoes and salt mix it well. Cover the pan and cook it in a medium flame for about 30-35 mins. Stir occasionally.

Then serve it with roti and paratha.

Aloo Baingan Bartha

Ingredients:-

Big Baingan - 1

Boiled potatoes - 3

Onion - 1 big chopped

Tomatoes- 2 chopped

Ginger and garlic paste - 1 teaspoon

Haldi powder - 1 teaspoon

Garam masala powder - 1 teaspoon

Coriander powder - 1 teaspoon

Salt - According to taste

Oil - 2 tablespoon

Ghee/ Butter - 1/2 teaspoon

Cumin seed - 1 teaspoon

Green chili - 2 chopped

Method:-

Smoke the baingan thoroughly over the stove by using oven. Remove the skin and mash it. Mash the boiled potatoes also. Heat oil in a pan when it is hot then add cumin seed. When it starts to splutter then add onions and fry it till it become brown. Then add green chili, ginger garlic paste, tomatoes and all the spices powder and fry it in a medium flame until the masala starts leaving some oil. After that add mashed baingan and potatoes and cook till dry. Add ghee/ butter in it and mix it. Leave it for 5 mins.

Enjoy with paratha.

French Toast

Ingredients:-

Bread - 6 slices

Egg - 3

Onions - 1 small chopped

Salt - According to taste

Oil - to fry

Red chili powder - 1/3 teaspoon

Method:-

In a bowl beat the egg nicely then add onions, salt, chili powder and mix it well. In a frying pan add oil when it is hot dip the bread slices into the egg bowl and then put it in a pan in a high to medium flame. When both side of the bread is brown then it is ready to serve . Enjoy with sauce.

Puri and Aloo Curry

Ingredients:-

Atta - 2 cups

Oil - 1-2 teaspoon

Salt - 1/3 teaspoon

Ajwain seed - 2 teaspoon

Water as needed

Oil - deep fry

Method:-

Mix the all the ingredients in a large bowl except water. Add water little by little to make a smooth but firm dough (firmer than regular roti dough). Leave it for 30 mins. Take about 1 tablespoon of dough at a time.Roll it into a thin circle( using some more atta to help in the rolling process) and deep fry it on each side until the puri is puffed and golden. Drain well on some paper towel and serve hot.

Ingredients for Aloo Curry:-

Aloo - 3 medium size (peel it and cut into cubes)

Onions - 2 - 3 medium size chopped

Tomato - 1 chopped

Ginger and Garlic paste - 1 teaspoon

Cumin seed - 1 seed

Dry red chili -1

Haldi powder - 1 teaspoon

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon

Garam masala powder - 1teaspoon

Red chili powder - 1 teaspoon

Salt - According to taste

Water for gravy - 2 Cups

Garam masala seeds:-

Bay leave - 1

Cloves - 2

Cinnamon stick - 1

Cardamon seed - 1

Oil - 2 tablespoon

Method:-

Heat oil in the pan. When it is hot then add all the garam masala seed, cumin seed and dry red chili. Onces the seed starts to splutter than add onions in it and fry it until the onions become brown. After that add aloo and fry it for a min or 2 in a high flame. Then add all the masala powder, tomato and salt and fry the masala until the tomato start leaving oil in a medium flame. Then add water in the pan and turn you gas in a high flame. Cover the pan. When the water start to boil then turn your gas in a medium to low flame and cook it for 20 - 25 mins. Stir occasionally. After 20 - 25 mins aloo curry will be ready. Serve it with puri.

Aloo Baingan curry

Ingredients:-

Baingan - 6 to 7 nos. (cut into thick slices)

Aloo - 3 medium size ( peeled and cut into cubes)

Salt - According to taste

Dry Red Chilli - 1

Ghee/Butter - 2- 3 tablespoon

Garam masala powder - 1 teaspoon

Haldi powder - 1 teaspoon

Coriander powder - 1teaspoon

Cumin powder - 1 teaspoon

Red chili powder - 1 teaspoon ( according to your taste)

Water for gravy - 1 Cup.

Method:-

Heat the pressure cooker add ghee/butter in it. Then add dry red chili and mustard seed. When the seed starts to spullter then add aloo and baingan in the cooker and fry it in a high flame for a min. or 2. After 5 mins add all the masala powder and fry it till the masala start leaving oil in a medium flame. After that add water and salt in it and mix it well. Close the pressure cooker and turn your gas in a high flame and wait for 1 whistle. After 1 whistle turn off the gas and remove the pressure cooker from the gas and wait till it cools down. Serve it with rice, roti and paratha.

Enjoy.

Cabbage Kofta Curry

For kofta:-

2 cup of shredded cabbage

3/4 cup of besan (gram flour)

2 teaspoon coriander powder

1/2 teaspoon cumin seed

2 teaspoon ginger garlic paste

1 chopped green chilli

Salt according to taste

Oil to fry

Water few drops.

For gravy:-

2 medium onions (make puree)

2 medium tomatoes (make puree)

1 green chilli

2 tablespoon curd

1 teaspoon cumin seed

1 tablespoon coriander power, cumin powder, garam masala powder

1 teaspoon red chilli powder

1 teaspoon haldi powder

Pinch of hing

3-4 table spoon of oil

1 tablespoon ginger garlic paste

1.5 cups of water for gravy

Method for kofta:-

Mix together all the kofta ingredients. Make sure to mix this just before you are ready to fry the kofta otherwise it will become watery. Heat oil in a frying pan on a medium flame. It should have atleast 1.5 inch of oil in the pan. When it is hot slowly drop about 1 tablespoon of the kofta mix into the frying pan one at a time. Turn the kofta occasionally. Fry the koftas until they turn golden brown all around.

Method for gravy:-

Heat a oil in a pan in a medium flame. when iot is hot add hing and cumin seed. Stir fry for a minute. Add the onions and tomatoes puree , ginger garlic paste and all the masala powders and fry the masala in a medium flame until the tomatoes mixture starts leaving oil. Now add 1.5 cups of water and salt.As it become to boil reduce the heat to medium to low flame and let the gravy cook for a minute. Adjust the thickness of the gravy to your taste by adjusting the water. Add the preapred koftas and let it simmer for another 5 - 7 minutes. Turn off the heat and enjoy with paratha, roti

Thanks.

Bhindi (Okra) Fry

Bhindi - 400 gms

Onions - 200- 250 gms (cut into slices)

Haldi powder - 1 -2 teaspoon

Salt - according to taste

Dry Red Chili - 1

Oil - 2 - 3 tablespoon.

Method:-

Remove both end of the bhindi and cut into small pieces. Heat oil in a pan when it is hot add dry red chili and fry it for a second. After that add the bhindi and fry for a 1min. Then add haldi powder and salt and fry it in a medium flame. When the bhindi is half cooked then add the onions and cook it until the onions become crispy. Once it becomes crispy (both onion and bhindi) it means that it is ready to eat.

Enjoy with roti, paratha and poori.

Thanks

Khichdi

1/2 Cup - Rice

1/2 Cup - Daal (Lentil)

1/2 Cup - Green Veggies (potato, beans, cauliflower , palak)

1/2 teaspoon - Cumin Seed

1 Dry Red Chilli

3 - 4 Tablespoon - Oil/ Ghee

Salt- According to taste

3 Full Cup - Water

1 small half onion - Cut into slices

1/4 teaspoon - Ginger and garlic paste

1/4 teaspoon - Garam masala powder

1/4 teaspoon - Coriander powder

1 tablespoon - Haldi powder

Method:-

Heat ghee or oil in a pressure cooker. When it is hot add cumin seed and dry red chilli. When the cumin seeds start to splutter then add onions and fry it until the onions become light brown. Then add the green veggies and fry for a minute after that add ginger garlic paste, spices powder and salt again fry for another minute. Then add rice, daal and water in the cooker. Close the pressure cooker and turn your gass in a HIGH FLAME. Wait for 1 whistle. After 1 whistle turn off the gass and remove the pressure cooker from the gass till all the steam escapes. Then open the cooker your khichdi is ready to eat. Enjoy with mashed potatoes, curd, pickle and papad.

NOTE:- If you want thin khichdi then add 1/2 cup of hot water in the khichdi.

Lamb / Goat Curry

Meat (Lamb/Goat) -1kg

Ingredients:-

3- 4 tablespoon - Oil

3 medium onions - Chopped

1 Tomato -Chopped

1 tablespoon - Ginger Garlic paste

1 teaspoon - Red chilli powder

1 teaspoon - Haldi powder

1 teaspoon - Coriander powder

1 teaspoon - Cumin powder

1 teaspoon - Coriander powder

A pinch of black pepper

1/2 cup of water - For gravy

Salt - According to taste

Garam Masala :-

Cardamom - 3

Cloves - 2

Bay leave - 1

Cinnamon Stick - 1.

For Marinate:-

2 tablespoon - Meat Tenderizer Powder

1 tablespoon - Olive Oil

1 teaspoon - Ginger and garlic paste

1 teaspoon - Red Chilli powder

1/4 teaspoon - Garam masala powder

1/4 teaspoon - Coriander powder

A pinch of Black pepper.

Method:-

Sprinkle Meat Tenderizer powder on the meat. Mix it well then add olive oil, ginger garlic paste, red chilli powder, garam masala powder, coriander powder and black pepper. Mix it well and cover it with a plastic wrap to keep the meat moisturize. Leave it for 2- 3 hrs. Heat oil in a pan. When it is hot then put the marinated meat in the pan. Cook the meat till the outer layer of the meat is brown in a MEDIUM TO HIGH FLAME. Take out the meat onces brown. In the same pan add all the garam masala fry for a bit. Then add chopped onions, tomato, and ginger galric paste and fry it for 15 minutes in a medium flame. Add little more oil if necessary. Then add all the masala powder and a pinch of black pepper and fry it for another 10 minutes. Keep stirring so that the masala does not get burn. Then add meat and fry it for 10 minutes. Add salt in it make sure that the meat and the masala does not stick to your pan you can add 2 tablespoon of oil if you need. Keep stirring it in a LOW FLAME. Add 1/2 cup of water and cover the lid and cooked it for 40 - 60 minutes in a LOW FLAME. When the meat will kind of fall of from the bone the you know that this meat curry is ready.

Enjoy with roti, paratha and rice.

This recipe is created by my husband. He is a great cook specially in Meat. So enjoy it.

Thanks.

Aloo Palak Curry

1 Bunch - Palak (Spinach)

2-3 boiled potatoes - Cut into cubes

1 Tomato - Chopped

1 teaspoon - Ginger and garlic paste

1 teaspoon - coriander powder

1 teaspoon- garam masala powder

1 teaspoon - haldi powder

1 teaspoon - red chilli powder

1 teaspoon - cumin powder

Salt- according to taste

1 medium onion - chopped

Oil - 2 tablespoon.

1 teaspoon - cumin seed

1 dry red chilli.

3 cups of water

Method:-

Boil a pot of water and add palak in it and leave it for 3 minutes. Drain it and set aside until it cool down. In other pan add oil onces it is hot then add cumin seed and dry red chilli. When cumin seed starts to crackle then add onion and salt and fry the onion until it is brown. After that add ginger garlic paste , tomato and all the masala powder and fry the masala in a medium flame until masala becomes brown. Then add boiled aloo and palak and fry it for a min. then add 3 cups of water for gravy. Close the pan and turn your gass to a medium to low flame and leave it for 25 - 30 minutes.

Enjoy with roti and rice

Fish Curry

1 kg - Fish

2 tomatoes - chopped

1 teaspoon - mustard seed

1 dry red chilli

2 teaspoon garlic paste

2 teaspoon garam masala

2 teaspoon coriander masala

2 teaspoon haldi powder

2 teaspoon red chilli powder (according to taste)

Salt - according to taste

Oil - as required

3 cups - Water

Method:-

Clean and wash fish pieces. Mix throughly 1.5 teaspoon haldi powder, 1 teaspoon garlic paste, 1 teaspoon red chilli powder, 1 teaspoon coriander, garam masala powder and salt in the fish pieces. Deep fry in the oil. Add oil in a pan when it is hot add mustard seed and dry red chilli. When seeds crackle then add tomatoes, haldi and salt anf fry it till tomatoes is tender. After that add garlic paste, all the masala powder , and salt and fry the masala in the medium flame till the masala leaves some oil. Then add 3 cups of water and cover the lid and let it oil for 5 minutes in a high flame. then turn your gass in a medium to low flame and add all the fried fish pieces. Leave it for 20 - 25 minutes. Remove from gass and enjoy with rice and roti.

Poha

Ingredients:-

2 cup - poha

1 onion - chopped

1 potato - chopped

1 tomato - chopped

1 green chilli - chopped

1 cup - mix veg.(any kind of green veggies.)

Half teaspoon - garam masala , coriander masala powder

1 tea spoon - haldi powder

Salt - according to taste

Oil - 2 table spoon

1 tea spoon - cumin seed

Method:-

Soak poha in water for 10 mintues. Wash and drain all the water. Heat oil in pan when it is hot add cumin seed. When cumin seed starts to sputter then add onion and green chilli fry it until they are light brown. Turn you gass in a medium flame then add all the veggies (any kind of green veggies) and potato and cover the lid. After few mintues add all the masala powders and salt and fry it for 10-15 minutes. When your veggies is done then add tomato and poha. Mix it well and fry it for 5 minutes in a medium flame.

Your Poha is ready to eat

Enjoy. with sauce and aachar (pickle).

Bread Pudding

Ingredients for bread pudding:

1/2 cup sugar
2 cups milk
2 well-beaten eggs
1/2 teaspoon vanilla extract
2 to 3 cups cubed white bread
1/4 cup golden raisins
1/4 teaspoon cinnamon

Method:-

In a large bowl, whisk sugar into milk until dissolved. Add beaten eggs and vanilla extract. Soak bread cubes in liquid mixture for several hours or overnight (in the refrigerator) until bread is saturated. Pour into a greased baking dish. Sprinkle with raisins and cinnamon. Use a spoon (or something similar) to press the raisins and cinnamon into the top layer of the bread mixture. Bake at 250 degrees for 1 hour, or until firm to the touch and golden brown.

Aloo Chana Curry

1/2 kg Chana (soaked overnight or leave it for 7-8 hrs in water)

4-5 Aloo cut into cubes

Onions - 4-5 chopped

Tomatoes - 2 chopped

Bay Leave - 1

Cinnamon - 1

Cloves -1

Cardamom -1

Dry Red Chilli -2 small, 1 Big

Cumin Seed - 1 Teaspoon

Ginger Garlic Paste - 1 Table spoon

Garam masala - 1.5 teaspoon

Coriander powder - 1.5 Teaspoon

Cumin powder - 1.5 Teaspoon

Haldi powder - 1.5 Teaspoon

Redchilli powder - 1 Teaspoon

Salt- according to taste

Oil- 2 Tablespoon

Water - 3 cups.

Method-

Heat pressure cooker. When it is hot add oil, bay leave, cinnamon, cloves, cardamom, dry red chilli and cumin seed. When it starts to splutter add onions and salt and fry it until onions become brown. After that add aloo chana and fry it for 2-3 minutes then add ginger garlic paste and all the spices powders and tomatoes. Turn your gass to a medium flame and fry the masala until it leaves oil and it turn brown it will take 10 minutes. After your masala is fried add water and cover the pressure cooker and turn your gass to a high flame. After 1 whistle turn your gass to a medium flame and wait for 2 whistle. After 2 whistle turn off your gass and wait till pressure cooker cool down. After that open the cooker and take 1 bowl of curry from the cooker and mash it so that your curry will be thick.

Enjoy it with roti, partha and rice.

Egg Curry

5 boiled eggs

3-4 small onions chopped

1.5 teaspoon - Ginger Garlic paste

1 teaspoon red chilli powder

1teaspoon garam masala powder

1 teaspoon cumin powder

1 teaspoon haldi powder

1 teaspoon coriander powder

1 teaspoon cumin seed

2 dry red chilli

salt according to taste

Oil

2.5 - 3.5 cups of water

Method

Heat oil (1- 2 teaspoon) in a pan . Fry eggs when it become golden brown take out the eggs in a medium flame.

Now again add oil in a pan add cumin seed and dry red chilli. When it starts to splutter add onions and salt. and fry it until it becomes brown. After that add ginger garlic powder, and all the spices (masala) powder and fry the masala until the it leaves oil and become dark brown in a medium flame for about 10 - 15 mintues. After the masala becomes brown add water and cover the lid in a high flame. After 2 minutes when the water starts to boil open the lid and add eggs in the gravy and cover it and turn the gass in a medium to low flame and leave it for 25-30 minutes. After that open the lid and see whether your gravy is ready or not .If not again leave it for 5 minutes. and if yes then enjoy your egg curry with rice, paratha and roti.

Meethi Paratha

1 cup Meethi leaves.

1- 2 Green Chillies

Salt - a pinch

1 teaspoon - Ajwain .

2- 3 cups Wheat flour

1.5 teaspoon - Oil

Required amount of water.

Method-

In a bowl wash the meethi leaves, add green chillies,salt and ajwain . Then add wheat flour on it and oil and required amount of water to make dough. Leave it for 30 mins.Make paratha and fry it and apply ghee or butter on both sides.

Enjoy.

Tindora Fry

Server - 3-4 persons.

Tindora - 20 -25 pieces, cut length wise into thin strips.

2 Dry Red chilli

Turmeric powder - 1.5 tea spoon

Salt according to taste

Oil.

Methos:-

Heta oil in a pan. When it is hot add dry red chilli and then after few second add tindora.Cover the lid and fry for a min or 2 mins. Then open the pan add turmeric powder and salt mix it well. Cover the pan and turn your gass from high to medium to low flame. Fry it for 25 - 30 mins. After 30 mins your tindora fry will be ready. Enjoy with your partha , roti or rice.

Thanks.

Bhindi masala

Bhindi (Okra) - 400gm

Onions fully chopped - 200 gm

Paanch phoran -- 1.5 tea spoon

2 dry red chillies

Hing - 1 pinch

1 tea spoon ginger garlic paste

1tea spoon garam masala powder

1 tea spoon cumin powder

1 tea spoon coriander spoon

Salt according to taste
Oil -4 tea spoon

1 tea spoon haldi powder

Methods:-

Remove both ends of the bhindi. Cut into 3 pieces and split in half. Heat oil in pan add hing, red dry chilli and paanch phoran. When it is hot then add bhindi, onions and all the masala powdernand ginger galric paste and salt according to your taste and fry it for a minute in a high flame. Then turn your flame in a medium and fry the bhindi for 15 - 20 mins and cover the lid. After 15 - 20 mins. your bhindi masala will be ready.

Enjoy with roti, paratha and rice

Aloo Beans Curry

3 Aloo (cut into pieces)

10 pieces of beans (cut into pieces )

2.5 small onions chopped

1 tomatoes

1tea spoon ginger and garlic paste

1table spoon coriander powder

1tablespoon garam masala powder

1 tablespoon cumin powder

1 tablespoon haldi

1 tea spoon cumin seed

1 dry red chilli

1 tea spoon red chilli powder (according to your taste)

salt (according to your taste)

oil.

Method:-

Heat oil in a pan. When it is hot add cumin seed and dry red chilli ,fry it for a while .Then aad chopped onions and add salt mix it well and fry it until the onions becomes brown/golden brown.

After that add aloo and beans . Close the pan and fry it for a while like for 5 mins in a high flame.

Now open the lid add all the masala powders and ginger garlic paste and tomatoes and turn your high flame to the medium flame cover the pan and fry the masala until the masala leaves some oil and it become brown. Now when your masala is ready add 1.5 cup of water for a gravy cover your pan and turn your flame in high mode. After 2-3 mins you will see that the gravy is boiling now turn your falme into medium to low flame and cover the pan. After 20-25 mins your curry will be ready.

Enjoy with rice , and roti

Mixed Vegetable Fried Rice

ERVES:
4-5 People.
PREPARATIONS TIME:
40-45 MINS.

INGREDIENTS:
Rice - 1 cup
Vegetables - 2 to 3 cups (carrot, beans, potatoes, peas , cauliflower and veggies of your choices)
Eggs - 2
Salt to taste
Cumin Seed - 1 tea spoon
Red chilli powder - 1 tea spoon (according to taste)
Coriander powder - 1 tea spoon
Haldi (turmeric) powder - 1 tea spoon
Garam masala - 1 tea spoon
Cashew and Raisins - 10 each
Oil

Recipe:
Cook rice and keep aside. Each cooked rice should be well separated. Let this cool completely onces it is cooked.
Add oil in a pan. When it is hot then add cumin seed, when it starts to splutter add onions and fry till they are transparent. Then add all the mixed veggies and cook it in a high flames and cover the pan. After 3 mins open the lid and add all the spices in the veggies. Mix it well and cover the pan and turn the flame into the medium flame.
Cook it for 5 - 10 mins.
Add oil in another pan . when it is hot put eggs and cook it like egg burji (scrambled) . Onces it done switch off the gas.
While in another pan see if the veggies are done or not if it is done then add the egg and fry it for 2 mins in a medium flame.Then add cooked rice in the pan and mix it well .After that add the cashew and raisins mix it well and fry it for 4- 5 mins.Then switch off the gass
ENJOY

Sukha Aloo Gobi Sabzi

1 Gobi - Cut into florets
2- 3 Boiled potatoes cut into cubes
1 tomato
1dhaniya patta (cilantro leave)
2- 3 medium onions chopped
1 tables spoon haldi (turmeric powder)
1 table spoon garam masala powder
1 table spoon cumin powder
1 table spoon coriander powder
1 tea spoon red chilli powder (according to taste)
1 tea spoon cumin seed
1 dry red chilli
1 tea spoon ginger
1 tea spoon garlic
salt according to taste

Method -
In a pan add 1 tea spoon of oil and fry the gobi in a medium to high flame. fry until it become golden brown.
After that take out the gobi and put it in a plate. Now add oil in a pan when it is hot add cumin seed and dry red chilli
when it is hot add chopped onions and fry until it becomes golden brown. after that add ginger and garlic fry for a mintue and then add all the masala powder and fry it in a medium to low flame for about 5 mins. After that add tha fried gobi in that pan and fry it .Cover the pan and fry it for about 10 - 15 mins or until the gobi is done..
After the gobi is done add the boiled potatoes and 1 tomato and 1 cilantro leave , cover the pan and fry it for about 5 - 10 mins in a medium flame. After 5 - 10 mins switch off the gas.
Enjoy with paratha , roti aur fried rice
Please tell me how it is.
Thanks