ALOO GOBI METHI TUK

Crispy potaotes and cauliflower make a wonderful combination with methi leaves.This tasty vegetable is sure to perk up any meal and it is one of my personal favourites.

Preparation Time : 15 mins.

Cooking Time : 25 mins.

Serves 4.

Ingredients

2 medium potatoes

1½ cups cauliflower, cut into florets

1 teaspoon cumin seeds (jeera)

¼ teaspoon asafoetida (hing)

1½ teaspoons ginger-green chilli paste

1 cup fenugreek (methi) leaves, finely chopped

2 teaspoons chaat masala

1 tablespoon

oil, salt to taste

Other ingredients:

oil for deep frying

Method

1. Cut the potatoes into thick wedges (lengthwise) with the skin on.

2. Deep fry the potatoes and cauliflower separately till they are golden brown. Drain on absorbent paper and keep aside.

3. Heat the oil in a non-stick pan, add the cumin seeds and asafoetida and heat.

4. When the seeds crackle, add the ginger-green chilli paste and sauté for 1 minute.

5. Add the fenugreek leaves and sauté till the leaves are crisp and lightly browned.

6. Add the fried potato and cauliflower pieces, chaat masala and salt and mix well.

7. Serve hot.TipsAn easy way to make a simple version of chaat masala at home is to mix equal parts of black salt, roasted jeera powder and amchur powder.

Tomato Biryani

Ingredients

* basmati rice - 1 cup

* tomato (ripe) - 4 nos

* garlic - 4 small pieces

* green chilli - 4 big nos.

* cinnamon - 2 nos

* cloves - 2nos

* cummin seeds - 1/2 tsp

* cardamom - 2 nos

* onion (big) - 2 nos (chopped)

* turmeric powder - 1/2 tsp

* cooking oil - 4 tabs

* salt - to taste

* curry leaves - to taste and

coriander leaves - for garnishing.

Method

1. Grind green chilli and garlic separately and keep aside and grind tomato separately.

2. In a kadai heat oil and put cummin seeds, cardamom , cloves, cinnamon and add garlic -chilli paste and stir for a minute until it becomes golden colour.

3. And then add chopped onion fry it until it becomes brown.

4. Then put curry leaves and tomato paste then add turmeric powder and salt.

5. Let it cook until the oil is seen on the top in simmer flame and keep separately.

6. Cook rice in pressure cooker as you cook for biryani.

7. Mix the rice in the tomato masala above and garnish it with coriander leaves.

Ginger Curry

Ingredients :-

30 grams Ginger
Green chillies 2-3
Coconut 30-40 gm
Salt to taste
Coconut oil 20-30 ml
Mustard seed a pinch
Red chillies 10-20 gm
Fenugreek 2-3 gm
Tamarind 10-15 gm
Molasses or sugar 5-10 gm
Curry leaves a few

Method :-

1. Peel and chop the ginger finely and soak in a little hot water. Chop the green chillies. Slice and chop coconut into small pieces. Drain ginger.
2. Put ginger, chillies, curry leaves, coconut into a pan. Add a little water and salt. Cook over a slow fire till dry. Roast red chillies fenugreek seeds and powder fine. Soak tamarind in a little hot water. Heat oil in a pan. Add mustard seeds; when they crackle add cooked ginger mixture. Sauté as the mixture turns reddish brown, remove from fire. Add red chilli and fenugreek powder. Add tamarind water. Return to fire. Add salt. Add molasses and bring to boil.
3. Simmer for a few minutes. Remove from fire.

Cuisine :- Indian

Besan dhokla

Ingrdients :-

1 Gram Flour (Besan) 2 cup
Green chili4
Butter milk4 cup
Mustard seeds1/2 tsp
Curry Leaves8
Cooking soda1/4 tsp
Sugar1/2 tsp
Coconut grated5 tbsp
Lemon juice1/2 tsp
Coriander leaveschopped
Salt
Oil

Method :-

1. Mix besan in the buttermilk, add finely chopped green chilies, cover it for about 2 hours. Then add sugar, salt, lemon and cooking soda, mix well.
2. Transfer the mixture into a pan greased with oil. The mixture should be around 1 inch thick in the pan.
3. Steam cook this mixture for 15 minutes in the pressure cooker or idly maker by boiling a cup of water.
4. Take out the dhokla from the pan and cut it into desired shape.
5. Heat the pan with oil, add mustard seeds, kari patta and sliced green chilies.
6. Garnish with chopped coriander leaves.
7. Take 1 cup of hot water and add 1/4 tsp of sugar, Sprinkle this on the dhokla just before serving. This will make dokla very soft.

Serving Ideas :- Serve with coriander chutney.

Cuisine :- Indian