Chanay ki Daal Karela (Bitter Gourd)

Ingredients

Karela /Bitter Gourd 1/2 kg
Chanay Ki Dal 1 cup
Oil 1 cup
Onion chopped 2
Tomatoes chopped 3
Ginger paste 1 tsp
Garlic paste 1 tsp
 Fresh Coriander leaves for garnishing
Salt to taste
Red Chilli powder 1 tsp
Haldi 1/2 tsp
Coriander powder 1 tsp
Cumin powder 1/4 tsp
Garam Masala 1/2 tsp

Method

Soak chana dal for 1-2 hours. Then boil in enough water, drain and keep aside. Now prepare Karela by shaving outer skin with the help of knife, removing inner seeds and pulp. Cut into semi circular rings. Apply little salt and keep in sunlight for 20 minutes. Wash in running water under tap. Squeeze and keep aside. Karela is now ready to cook. Now saute onion in oil. Then add ginger garlic paste fry for 1 minutes. Add tomatoes and spices except garam masala and fry for 5 minutes. Now add karela and fry for 5-6 minutes, then add boiled chana dal and cook for 10-15 minutes on medium flame till oil separates out. Sprinkle garam masala and fresh coriander leaves and simmer. Delicious Chnay Ki dal Aur Karela is ready. Serve with hot with Chapati,phulka or white rice.

Chanay ki Daal Karela (Bitter Gourd)

Gajar Gobhi ka Achar

Ingredients

Carrots/Gajar 1 kg thinly julienned
Cauli flower/phool gobhi 1/2 kg
Ginger thinly julienned 50 gms (optional)
Garlic 20 cloves sliced (optional)
Green chillies (optional)
(Apply 2 tbsps of salt and 2 tsp turmeric/haldi on all the vegetables and leave it for 3 to 4 hours then transfer them on a butter paper or muslin cloth lined tray let them dry completly )

Crushed Mustard seeds/Raai dana 4 tbsps
Crushed Coriander Seeds/sookha dhania 4 tbsp
Crushed Red Chilli 3tbsp
Crushed Fennel seeds/sounf 2 tbsp
nigella/kalonji 2 tsp
White vinegar 4 tbsp
Jaggery syrup/gur ka sheera 4 tbsp
Oil 1/4 cup

Method

mix all ingredients well and store in a airtight container .

Gajar Gobhi ka Achar

Qeema Bhare Karela

Ingredients

Beef or mutton mince ½ kg
Bitter gourd whole ½ kg
Salt – to taste
Ghee or oil ½ cup
Onions – 2 sliced
ginger Garlic paste 2 tsp
Turmeric ¼ tsp
Ground coriander 1 tsp
Red chilli powder 2 tsp
Cumin powder 1 tsp
Garam masala powder 1 tsp
Ripe tomatoes 2 chopped
green chillies 4
tamarind pulp 4 tbsp
Fresh coriander 2 tbsp chopped

Method

Scrape the bitter-gourds and give a slit each lengthwise. Remove the seeds. Apply salt properly outside and inside the bitter-gourd. Keep aside for ½ an hour. Then rinse and remove as much water as possible. Take a pan, put water with 1 tbsp of tamarind, and heat it up until it evaporates, then add bitter gourds and boil for 5 minutes. Then drain and heat some oil and fry the bitter gourds for 3 to 4 minutes. Drain and set aside. Now add the onions to the pan and again fry to a golden brown, then add the garlic, ginger, turmeric, coriander, red chilli powder, cumin powder and salt to the same oil and sauté for a few minutes before adding the tomato. Now add the chopped tomatoes and a little water. Cook covered until tomatoes are just about done. Then add mince, fry and cook with some water until done. Then add green chillies, tamarind pulp, fresh coriander and garam masala powder and mix well. Now stuff the bitter-gourds with this stuffing. Tie each bitter-gourd with thread properly. Now arrange stuffed bitter gourd in remaining mince and add ¼ cup of water and cook on very low heat for 5 minutes. Serve with chopped fresh coriander.

Qeema Bhare Karela

Chicken with Garlic and Vegetables

Ingredients

Boneless chicken 300gms
Capsicum 1
Carrot 1
Cauli flower 1 small
Green chillies 4
Garlic 12 cloves
Corriander leaves 1/4 bunch
Spring onoins 2
Crushed black pepper 1 tbsp
Chilli garlic sauce 1 tbsp
Worcestershire sauce 2 tbsp
Corn flour 2 tbsp (dissolved in 4tbsp water)
water 1 cup
salt to taste
oil 4 tbsp

Method

Cut Chicken,Garlic and all vegetables into small pieces.
Heat oil in a pan ;fry garlic till golden and add chicken.
Add vegetables when chicken changes the colour. Cook for few minutes,then add all spices and sauce.
Cook for 5 minutes;add water.When water boils add corn flour and cook on high flam for 5 minutes.
When done Serve hot with plain white rice or Garlic bread.

Chicken with Garlic and Vegetables

Bagara Baingan

Ingredients

• 250 gms small Brinjal (baingan / eggplant)
• 1 tsp Tamarind (imli)
• 1 tbsp roasted sesame seeds (til)
• 1 tbsp roasted Peanuts
• 1 tbsp grated Coconut
• 4 tbsp Oil
• 1 tsp Ginger-Garlic (adrak-lehsun) paste
• 1 cup chopped Onions
• 1/2 tsp Turmeric powder(haldi)
• 1/2 tsp Coriander (dhania) powder
• 1/2 tsp Cumin seeds (jeera) powder
• 1/2 tsp Garam masala
• 1/2 tsp chili powder
• Salt to taste 

Method

• Slit brinjals from both the sides without cutting the vegetable completely.
• Soak tamarind in 2 cups of water for half an hour.
• For the masala, make a smooth paste of seseme seeds, roasted peanuts and grated coconut. Keep aside.
• Heat 2 tbsp of oil in a pan and fry the brinjals till they become soft and keep aside.
• Heat the remaining oil in the pan; add the ginger-garlic paste and onions and fry until the onions turn light brown.
• Add the prepared masala paste and fry for 1 minute, while stirring continously.
• Add the turmeric powder, cumin seeds powder, coriander powder, garam masala and chilli powder and mix well.
• Add the tamarind juice, and salt, mix well and simmer for 5 minutes.
• Add the fried brinjals, cover and cook on a medium flame for 5 minutes or till the brinjals are completely cooked.
• Add the coriander and serve hot.

 Bagara Baingan 

Garlic Rice

Ingredients:

• 1 Cup Cooked Rice
• 3 Tablespoons Butter Or Margarine
• 4 Cloves Garlic Minced
• 1/4 Teaspoon Ground Turmeric
• 1/2 Teaspoon Garlic Salt
• 1/8 Teaspoon Sugar
• 2 Cups Hot Water
• 2 Tablespoons Of Soy Sauce [optional]

Method:

1. In a pan melt the butter on low-medium heat and stir fry the garlic until golden brown.
2. Add the ground turmeric, garlic salt and sugar wait till sugar melts then add thecooked rice, Stir fry for 2-3 minutes.
3. Add 2 Cups hot water to pan and bring to a boil.
4. Reduce heat cover and simmer cook on low for 8-10 additional minutes.
5. Remove rice from heat and let steam cook for 10-15 more minutes.
6. Garlic Rice is ready to serve.

Garlic Rice

Aaloo Gajar Kay Kabab

Ingredients

• Boiled carrot 2
• Boiled potatoes 2 – 3
• Onion chopped 1
• Salt to taste
• Black pepper ½ tsp
• Crushed red pepper 1 tsp
• Dry mango powder ½ tsp
• Coriander leaves as required
• Mint leaves as required
• Oil for fry
  
  
  

  Method

1. Mash boiled carrot and boiled potatoes in a bowl, add 1 chopped onion, salt to taste, black pepper, crushed red pepper, dry mango powder, coriander leaves and mint leaves. Mix very well.
2. Now form into patties, shallow fry till golden brown.

Aaloo Gajar Kay Kabab

Palak Paneer

Ingredients

• Spinach1 kg
• Garlic, chopped3 cloves
• Onion, chopped2
• Ginger garlic paste1 tsp
• Oil2 tbsp
• Red chili powder1 tbsp
• All spice powder¼ tsp
• Cream2 tbsp
• Yogurt ½ cup
• Tomatoes, blended2
• Salt1 tsp
• Milk¼ cup
• Cottage cheese, cubed 8 oz
  
  
  

  Method

  1. Wash spinach well and cook in its own water with a pinch of baking soda, till wilted, puree. Heat oil. Sauté onion and garlic, add in ginger garlic paste, curd, tomatoes, salt, red chili powder, all spice powder, add in spinach puree and lastly mix in cottage cheese, stir gently so they don’t break up and then stir the cream in and serve.
  
  

Palak Paneer

Spicy Roast Potato

Ingredients

• Potatoes4 big
• Oil1 – 2 tbsp
• Chickpeas boiled1 cup
• Coriander powder1 tsp
• Cumin powder1 tsp
• Coriander leaves¼ bunch
• Yogurt125 gm
• Saltto taste
• Crushed black pepper1 tbsp
• Tomato chopped1
• Onion chopped1
• Fresh red chilies chopped3 – 4
• Cheddar cheese100 gm

Method

1. Boil 4 big potatoes, cut each into halves, remove a little pulp from centre to make a cavity.
2. Now put the removed pulp in a bowl, add in 1 cup boiled mashed chickpeas, 1 chopped onion, 1 chopped tomato, 125 gm yogurt, ¼ bunch of coriander leaves, 1 tsp cumin powder, 1 tsp coriander powder, 3 – 4 chopped red chilies, salt to taste and 1 tbsp crushed red pepper. Mix well.
3. Stuff the cavity of boiled potatoes with prepared mixture.
4. Top each stuffed potato with some grated cheese.
5. Put in a baking dish and bake in a preheated oven on 200 degrees for 8 – 10 minutes.
6. Remove from oven and serve hot.

Spicy Roast Potato

Four Seasons Pizza

 Ingredients

• Olive oil2 tsp
• Cheddar cheese, grated½ cup
• Mozzarella cheese, grated1 ½ cups
• Ingredients for BBQ Chicken
• Onion chopped1 tbsp
• Chicken chunks, boiled½ cup
• BBQ sauce3 tbsp
• Margherita Pizza Square
• Parmesan cheese, grated1 tbsp
• Tomato, sliced1
• Thin fresh basil strips1 tbsp
• Hawaiian Pizza Square
• Pizza sauce2 tbsp
• Smoked sausages, sliced½ cup
• Pineapple tidbits, drained¼ cup
• Pepperoni Pizza Square
• Pizza sauce2 tbsp
• Pepperoni4 slices
  
  

  Method

  1. Place pizza dough on cookie sheet. Starting at center, press out dough into a rectangle. Brush dough with olive oil. Bake 6 to 8 minutes.
  2. Sprinkle Cheddar cheese in the shape of a “plus sign” on crust, dividing the crust into four squares. Top each square with 1 of the 4 variations listed above to make 4 different squares. Top entire pizza with mozzarella cheese. Bake 10-13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly.
  
  

Four Seasons Pizza

Vegetable Kadhi

ingredients

Besan \ chickpea flour - 1\2 cup
Sour yogurt - 2 cup 
Water - 5-6 cups 
Oil - 2 tbsp
 Methi \ fenugreek seeds - 1 tsp
 Mustard seeds - 1 tsp
 Zeera \ cumin seeds - 1 tsp 
Heeng \ Asafoetida - 1\4 tsp 
Curry leaves - 10-12 
Dry red chilies - 3-4 
Onion - 1 cup ( thinly sliced ) 
Green peas - 1\4 cup
 Lady's finger - 6-8 ( slit into 3-4 pieces ) 
Cauliflower - 1\4 cup ( broken into small florets ) 
Potato - 1\4 cup ( cut into small pieces ) 
Salt to taste 
Turmeric powder - 1\2 tsp 
Red chili powder - 1\2 tsp
 Coriander powder - 2 tsp

 For tadka Oil - 1 tbsp 
Mustard seeds - 1\2 tsp 
Curry leaves - 8-10
 Red chili powder - 1\2 tsp -

Method

Vegetable Kadhi

Whisk the yogurt. Add chickpea flour in it and mix well. Add water and make a thin mixture. Heat oil in a heavy bottom pan. When the oil is hot, add fenugreek seeds. When the seeds starts to splatter, add mustard seeds, cumin seeds, asafoetida, dry red chilies and curry leaves. Add onion and fry for a minute. Add the vegetables and cook for a minute. Add salt, turmeric powder, red chili powder and coriander powder. Fry for a minute. Add the yogurt and chickpea flour mixture in the pan. Bring the mixture to a boil. Simmer the heat and cook the kadhi for 30-40 minutes on low heat. Adjust water accordingly. For the tadka Heat oil in a pan. When the oil is hot, add mustard seeds and curry leaves. Switch off the heat. Add red chili powder. Add the tadka in the kadhi. Serve hot with rice or chapati.