URLA KIZHANGU ROAST ,POTATO DRY (TIFFIN RECIPE)

INGREDIENTS:

1. AALOO 500 GRAMS BOILED AND PEELED
2. HING 1/2 TSP (ASAFOETIDA)
3. RAI 1/2 TSP (MUSTARD SEEDS)
4. ZEERA 1/2 TSP (CUMIN SEEDS)
5. HALDI 1/4 TSP (TURMERIC POWDER)
6. RED CHILLI POWDER 1/2 TSP
7. GREEN CHILLI SLIT 3
8. OIL 2 TBSPS
9. SALT ASPER TASTE
10. KADI PATTA 5 TO 6 (CURRY LEAVES)

METHOD:

1. IN A BOWL MIX BOILED, PEELED, DICED POTATOES ,HALDI,RED CHILLI POWDER,SALT 
2. IN A PAN HEAT OIL ADD ZEERA,RAI WHEN CRACKLES ADD CURRY LEAVES,HING SAUTE
3. ADD POTATOES STIR WELL,LET POTATOES WELL COATED
4. COVER AND SIM THE GAS LET IT COOK FOR 5 MINUTES
5. ROAST THE POTATOES TILL LIGHT BROWN,SLIGHTLY CRISPY TEXTURE 
6. SERVE HOT WITH DAL  ROTI/RICE
7. ENJOY............GOD BLESS

MASOOR KI DAL ,DAL TADKA LEHSUN

INGREDIENTS:

1. MASOOR DAL 3OO GRAMS (RED LENTILS)
2. HALDI 1/2 TSP (TURMERIC POWDER)
3. RED CHILLI POWDER 1/2 TSP
4. SALT AS PER TASTE
5. HARA DHANYA (FRESH CORIANDER LEAVES)1 TBSP 
6. GINGER & GARLIC PASTE 1/2 TBSP
7. ZEERA 1 TSP
8. DRIED RED CHILLIES 3 
9. HING 1/3 TSP
10. GARLIC CLOVES 5 CHOPPED 
11. TOMATO 1 MEDIUM CHOPPED (OPTIONAL)
12. GREEN CHILLIES 3 CHOPPED
13. OIL 1 TBSP

METHOD:

1. BOIL DAL WITH HALDI,SALT,RED CHILLI POWDER,GINGER & GARLIC PASTE IN PRESSURE COOKER (2 WHISTLE) OR IN PAN,ADD TOMATO & CHOPPED GREEN CHILLIES COOK AGAIN TILL TOMATO TURNS TENDER NOW ADD HARA DHANYA LEAVES MIX 

FOR TADKA:

1. HEAT OIL IN A PAN ADD ZEERA WHEN CRACKLES ADD DRIED RED CHILLIES   CHOPPED GARLIC FRY TILL GOLDEN BROWN ADD HING FRY ADD THIS TADKA TO DAL
2. SERVE HOT WITH RICE/ROTI
3. ENJOY...............GOD BLESS

KADAHI PANEER

INGREDIENTS:

1. PANEER 250 GRAMS
2. ONION 1 SMALL DICED
3. CAPSICUM 1 DICED
4. GINGER 1 TSP GRATED
5. GARLIC PASTE 1 TSP
6. TOMATOES 2 MEDIUM CHOPPED
7. BROWN ELAICHI 1 (OPTIONAL)
8. HALDI POWDER  1/2 TSP (TURMERIC POWDER)
9. CUMIN POWDER 1 TSP
10. RED CHILLI POWDER 1 TSP
11.  BLACK PEPPER CORNS POWDER  1/3 TSP
12. KASURI METHI 1 TBSP (DRIED FENUGREEK LEAVES)
13. OIL 1 TBSP
14. BUTTER 1 TBSP
15. SALT AS PER TASTE
16. CARDAMOM POWDER  1/2 TSP

METHOD:

1. IN A PAN HEAT OIL,ADD GINGER & GARLIC SAUTE
2. ADD ONION FRY TILL ONION ARE TRANSLUCENT NOW ADD TOMATOES,HALDI POWDER,RED CHILLI POWDER,BLACK PEPPER POWDER,CUMIN POWDER MIX WELL COOK TILL LEAVES OIL ON MEDIUM FLAMES
3. NOW ADD CAPSICUM STIR & COVER COOK TILL CAPSICUM HALF DONE
4. ADD BUTTER,SALT,CARDAMOM POWDER,BROWN ELAICHI AND MIX WELL COOK FOR 2MINUTES
5. ADD PANEER AND KASURI METHI MIX WELL COOK FOR 3 MINUTES 
6. SERVE HOT WITH ROTI/NAAN/PARATHA
7. ENJOY....................GOD BLESS

AALOO KI TIKKI

INGREDIENTS:

1. AALOO 500 GRAMS (POTATO)
2. SALT AS PER TASTE
3. GREEN CHILLIES 5 CHOPPED FINELY (OPTIONAL)
4. HARA DHANYA LEAVES (FRESH CORIANDER LEAVES)
5. RED CHILLI POWDER 1/3 TSP
6. GARAM MASALA 1/3 TSP
7. OIL/GHEE TO FRY THEM 

METHOD:

1. BOIL AALOO ,PEEL & MASH THEM
2. MIX ALL MASALA ,SALT ,RED CHILLI POWDER,GARAM MASALA POWDER,GREEN CHILLIES CHOPPED,HARA DHANYA LEAVES CHOPPED, MIX WELL ALL
3. MAKE SMALL BALLS OF EQUAL SIZE ,FLATTEN THEM WITH YOUR PALM 
4. ON A HOT TAWA/GRIDDLE FRY THEM BY ADDING AS MUCH OIL/GHEE AS YOU LIKE TILL THEY BECOME CRISPY BROWN
5. SERVE THEM HOT WITH CHUTNEYS OF YOUR CHOICE ,USE YOUR IMAGINATION YOU CAN SERVE TIKKI IN MANY WAYS
6. ENJOY...........GOD BLESS

METHI MALAI PANEER

INGREDIENTS:

1. PANEER 500 GRAMS (COTTAGE CHEESE)
2. ONIONS 2 MEDIUM
3. GREEN CHILLIES 4
4. GINGER 1 1/2 INCH PIECE
5. TOMATOES 3 SMALL
6. FRESH METHILEAVES FINELY CHOPPED 3/4 CUPS (FENUGREEK LEAVES OR KASURI METHI)
7. KAJU 12 (CASHEWNUTS )
8. DHANYA POWDER 2 TSP (CORIANDER POWDER)
9. RED CHILLI POWDER 1 TSP
10. HALDI POWDER A PINCH(TURMERIC POWDER)
11. GARAM MASALA POWDER 1/3 TSP
12. DESI GHEE/BUTTER/OIL 2 TBSPS
13. FRESH CREAM 1/2 CUP
14. SALT AS PER TASTE
15. BAY LEAVES 2
16. CLOVES 5
17. CHOTI ELAICHI 4 ( GREEN CARDAMOM)
18. CINNAMON SMALL PIECE 1 INCH

METHOD:

1. WASH AND CUT PANEER IN CUBES /RECTANGLE IN A PAN ADD LITTLE GHEE SAUTE THESE PIECES AND  KEEP ASIDE
2. MAKE PASTE OF ONION ,GINGER & GREEN CHILLIES KEEP ASIDE
3. ALSO MAKE PASTE OF TOMATOES
4. MAKE PASTE OF KAJU ALSO (SOAK THEM FOR 2O MINUTES IN WARM WATER BEFORE MAKING PASTE)
5. NOW IN A PAN HEAT  GHEE ADD ALL WHOLE MASALA,BAY LEAVES,CLOVES, CARDAMOM,CINNAMON AND SAUTE 
6. ADD ONION,GINGER,GREEN CHILLI PASTE
7. FRY TILL RAW SMELL ENDS AND OIL SEPARATES
8. ADD METHI LEAVES,MIX WELL & ADD RED CHILLI POWDER,DHANYA POWDER,HALDI SAUTE ,ADD LITTLE WATER IF MASALA IS DRY
9. ADD KAJU PASTE MIX AND COOK FOR 2 MINUTES KEEP STIRRING 
10. ADD TOMATO PASTE AND COOK ON MEDIUM FLAMES TILL OIL SEPARATES KEEP STIRRING
11. ADD FRESH CREAM AND 1 CUP OF WATER MIX WELL COOK  IT FOR 5 MINUTES ON LOW FLAMES
12. ADD SALT AND PANEER MIX ALL WELL COOK FOR COUPLE OF MINUTES MORE ADD GARAM MASALA POWDER MIX
13. SERVE HOT WITH NAAN/ROTI/PARATHA
14. ENJOY..........GOD BLESS

NOTE:YOU MAY ALSO FIRST COOK ALL MASALA THEN BLEND AND COOK INSTEAD MAKING ALL PASTE ONION ,TOMATOES ETC. CHOP THEM COOK THEM LIKE WE DO IN RAJMA THEN BLEND IT 

AAM KA PANNA

INGREDIENTS:

1. RAW MANGO 1 LARGE
2. ZEERA  1 TSP (CUMIN ROASTED & POWDERED)
3. KALA NAMAK  (ROCK SALT A PINCH)
4. SUGAR AS PER TASTE
5. ICE CUBES 
6. CRUSHED PEPPER CORNS 3-4

METHOD:

1. WASH AND BOIL MANGOES,LET THEM COOL
2. PEEL, MASH AND STRAIN THE PULP
3. ROAST THE ZEERA AND MAKE POWDER
4. ADD THIS TO MANGO PULP,ADD SUGAR,KALA NAMAK,CRUSHED PEPPER CORNS,LITTLE WATER 
5. MIX THIS WELL TILL SUGAR DISSOLVED,ADD ICE CUBES
6. SERVE CHILLED.........ENJOY.............GOD BLESS

SHAHI MAANH DAAL (WHOLE BLACK LENTILS) (URAD SABUT)

INGREDIENTS:

1. URAD SABUT 250 GRAMS (WHOLE BLACK LENTILS)
2. 1 MEDIUM ONION DICED
3. 3 CLOVES GARLIC
4. GINGER 1 TSP GRATED 
5. MUSTARD OIL 1 TSP
6. 75 ML GREEK YOGURT
7. RED CHILLI POWDER 1/2 TSP
8. SALT AS PER TASTE
9. DESI GHEE 2 TBSPS (CLARIFIED BUTTER)
10. HING 1/4 TSP (ASAFOETIDA)
11. 10 TO 12 PRUNES ,PITTED
12.  GREEN CHILLIES 3 CHOPPED

FOR TEMPERING (TADKA/BHANGAAR)

1. 1 SMALL ONION DICED 
2. 1 TSP GINGER CHOPPED
3. KASHMIRI RED CHILLI POWDER 1/2 TSP
4. 1 DRY RED CHILLI
5. DESI GHEE 1 TBSP (CLARIFIED BUTTER)

METHOD:

1. TAKE A HEAVY BOTTOM PAN ,ADD URAD ,ONION ,GARLIC,GINGER ,MUSTARD OIL AND 2 LITRE WATER 
2. BRING WATER  TO BOIL AND TURN DOWN THE HEAT TO SIMMER UNTIL THE LENTILS HAVE SOFTENED AND LOST THEIR SHAPE
3. NOW  WHISK IN THE YOGURT ,RED CHILLI POWDER , GREEN CHILLIES & SALT CONTINUE COOKING FURTHER FOR 10 MINUTES
4. NOW IN A SEPARATE PAN,ADD 1 TSP OF DESI GHEE WHEN HOT ADD HING FRY FOR 1 MINUTE ADD TO DAL
5. NOW ADD  WHOLE PRUNES TO THE DAL STIR WELL AND CONTINUE COOKING ON SIMMER FOR 5 MINUTES
6. HEAT THE REMAINING DESI GHEE TO A SMALL PAN ADD DRY RED CHILLIES,ONION CHOPPED ,FRY TILL ONION TURNS GOLDEN 
7. ADD GINGER FRY FOR 1 MORE MINUTE
8. WHEN DONE TAKE OFF FIRE , ADD RED CHILLI POWDER MIX AND ADD THE EVERYTHING TO THE LENTILS STIR WELL
9. SERVE HOT WITH ROTI/NAAN/GARLIC NAAN/PARATHA
10. ENJOY................GOD BLESS