Recipe of broccoli

Ingredients:

Broccoli: 1 medium

Chana dal or bengal gram: 1 tbsp

Urad dal or split black gram: 1 tbsp

Cumin seed: ½ tbsp

Turmeric powder: ½ tbsp

Garam mashala powder: ½ tbsp

Red chilli powder: 1 tbsp

Cumin seed: ¼ tbsp

Bay leaf: 2 leaves

Chopped onion: 3 tbsp

Potato: 2 medium (cut into square pieces)

Salt as per taste

Method:

Take chana dal,urad dal and cumin seeds and dry roast them and pour in a grinder jar and grind to make powder. Take a bowl and make a paste with the powder and little water and keep aside. Boil water with salt and pour broccoli pieces in it, cover and keep aside.  Heat oil in a wok and add cumin seed and bay leaf. Now add chopped onion, fry it and add potato and cover. Cook for 2 to 3 minutes. Open the lid and add broccoli and turmeric powder and cover again. After few minutes add red chilli powder, garam mashala powder, cana dal paste and salt and fry it. Now add some water and cook till the gravy becomes thick. Garnish with butter cube and serve hot.

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Recipe of Methi Chaman

Ingredients:

Paneer: 200g

Ghee: 2 big tbsp

Refined oil: 3 big tbsp

Finely chopped onion: 3 big tbsp

Ginger garlic paste: 1 ½ tbsp

Tomato puree: ½ cup

Cashew nut paste: 2 tbsp

Methi leaf: 1 brunch (finely chopped)(optional)

Kashuri methi: ¾ cup

Fennel seed powder: 1 tbsp

Red chilli powder: 1 tbsp

Coriander powder: ½ tbsp

Turmeric: ¼ tbsp (optional)

Salt as per taste

Sugar: 1 tbsp

Process:

Take a wok and heat oil and ghee together. Add chopped onion and fry it for 1 minute.  Now add ginger garlic paste stir well then add tomato puree. Cook for few minutes. Add cashew nut paste. (if u want now u can add finely chopped methi leaf (fenugreek leaves) in it). Now add kashuri methi (dried fenugreek leaves), fennel seed powder, turmeric (optional), red chilli powder, coriander powder, sugar and salt and mix all the ingredients properly. Now add grated paneer and stir well.  Sprinkle kashuri methi on it. Serve it hot with roti or parantha.

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Recipe of Dhania Aloo

Ingredients:

Potato: 500g

Coriander leaf: 2 bunches

Tomato: 2 pieces

Garlic:  5 cloves

Green chilli: 2 pieces

Pea: ½ cup

Kashmiri red chilli powder: 1 tbsp

Turmeric powder: ½ tbsp

Salt as per taste

Sugar: ½ tbsp

Cumin seed: ¼ tbsp

Red chilli: 1 big

White oil: 4 to 5 tbsp

Method:

Cut the potatoes into half and boil. Keep aside. Wash the coriander leaves and take it into a jar, add tomatoes, green chilies and garlic cloves. Grind all the ingredients to get paste of all. Heat oil in a wok, add red chilli and cumin seed and fry for few seconds. Now add the coriander-leave paste and fry for 3 to 4 minutes. Now, add peas, turmeric, kashmiri red chilli powder, salt and sugar and mix all the ingredients properly. Fry until oil is oozing out. Add boiled potato slices into the gravy. Add ½ cup of water and cook it until the gravy becomes thicker.

Dhania Aloo is ready to serve. Garnish the preparation with butter cubes to the taste.  

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Recipe of Paneer Makhni

Recipe of Paneer Makhni :

Ingredients:

Cashew nut: 8 to 10pcs

Tomato: 400 g

Paneer: 200 g

Butter: 1 tbsp

Green cardamom: 2pices

Cinnamon stick: ½ inch

Clove: 2 pieces

Green chilli: 1 (deseeded)

Ginger garlic paste: 1 tbsp

Red chilli powder: 1 tbsp

Sugar: ½ tbsp

Garam masala powder: 1 tbsp

Kashuri methi (): ¼ tbsp

Cream: ¼ cup

Salt as per your taste

Process:

Soak the cashew nut in hot water for 5 minutes. Deseed the tomato and cut it into small square pieces. Now make a paste with those soaked cashew nuts and chopped tomatoes together. Take a wok and heat 1 tbsp butter. Add sliced green chilli, cardamoms, cinnamon stick and cloves. Now add ginger garlic paste and stir it, when the raw aroma will be dissolve then add the tomato cashew nut paste. Cook it for 5 minutes. Now, add salt, red chilli powder, garam masala powder and coriander powder (1/2 tbsp optional) stir it for 2 minutes. Now add 1 cup of water and sugar. Now simmer the flame, cover the wok and cook until the gravy turns thicker. Now add the square pieces paneer into the gravy. Sprinkle kashuri methi leaves on it and cook for 2 minutes. Garnish with cream and serve it with roti, parantha or any type of rice dishes.

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RECIPE OF DHOKLA OR SALTED SPONGY CAKE

Ingredients:

FOR DHOKLA MIXTURE:

·       Gram flour: 1 cup

·       Semolina or suji: ¼ cup

·       Lemon juice: 1 piece’s

·       Ginger: ½ inch grated

·       Eno fruit salt: 1 tbsp

·       Sugar: 2 tbsp

·       Salt: ¼ tbsp

FOR TADKA:

·       Green chilli: 2 pieces chopped

·       Green coriander leaves: 2 tbsp chopped

·       Coconut: 2 tbsp grated

·       Mustard seeds: ½ tbsp

·       Curry leaves: 5-6

METHOD:

Take a bowl and add gram flour, semolina and little water at a time. Stir until all lumps get dissolved. The batter should not be too thick or too thin in consistency. Add grated ginger, salt and sugar in the gram flour batter. Also add lemon juice and keep it aside for 20 minutes. Now add 1 tbsp of Eno fruit salt so that the batter becomes puffy. DHOKLA mixture is ready.

Take 7-8 inch diameter microwave safe bowl and grease it with refined oil. Now pour the batter in the bowl. Cover the bowl and place it in microwave. Set temperature to maximum. Keep the bowl inside for 3 minutes and microwave the batter. For checking, insert a knife in the batter. If it sticks to the knife, microwave for 1 more minute. Now give 2 minutes standing time. Insert knife again, it comes out clean. DHOKLA is ready.

METHOD FOR TADKA:

Take some oil in a pan and place it on flame for heating.  Add mustard seeds and curry leaves and sauté for one minute. Now add green chilli, fry for few seconds then add half cup of water and rest of the sugar and cook it till water starts boiling and sugar melts. Turn off the flame.

Run knife all around the DHOKLA for separating it from the bowl. Place a plate of bowl and flip it. Cut it into square pieces. Now pour the TADKA-WATER on DHOKLA pieces by using a spoon. DHOKLA absorbs the water and become spongy. Garnish with coriander leaves and grated coconut.

Now micro-wave DHOKLA is ready. Serve it hot as breakfast or any time as snack.

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Recipe of Dahi Vada / Lentil dumplings in yogurt:

Ingredients:

·       Urad dal – 300g

·       Green Chilli – 4 to 6

·        Ginger – 1 inch

·       Roasted cumin powder- 2 tbsp

·       Curd – 500 g

·       Chat Masala – 2 tbsp

·       Bhujia – 100 g

·       Refined oil – 200  ml

·       Rock Salt as per taste

·       Asafoetida – 2 pinches

Method:

Soak the lentils overnight. Drain and add the lentils in a wet grinder and add ginger paste, chilli paste, asafoetida and salt and grind to a smooth batter. If necessary, some water can be added. Take the batter in a bowl. Stir the batter briskly for a couple of minutes and keep aside. Heat a wok with oil for deep frying. When the oil becomes medium hot, add spoonfuls of the batter in the oil. When the vadas become pale golden from the base and sides, the vadas are to be turned upside down. Fry the vadas till they become golden and crisp. Take another bowl and pour water and place the vadas for 10 minutes to soak water. Take each vada and press between your palms to remove the excess water as well as to shape them flat. Place the vadas in a serving bowl. Whisk yogurt for a smooth feeling. Pour the yogurt over the vadas. Sprinkle the red chilli powder, chat masala, roasted cumin powder and rock salt. The vadas may be topped with green chutney and tamarind chutney (optional). Garnish dahi vada with bhujia (a popular crisp savory snack). Serve it immediately or refrigerate it to serve later.

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Recipe of Mutton Do-Pianga

 Ingredients:

·       Boneless Mutton – 1kg

·       Garlic – 8-10 cloves

·       Chopped onion – 450g

·       Ginger Paste – 2tbsp,

·       Onion paste - 4 tbsp

·       Chilli powder – 1tbsp

·       Turmeric powder – ½ tbsp

·       Garam masala – 4 pieces each(green cardamom and cloves)

·       Cinnamon – 2 inch

·       Jaifal (Nutmeg) powder  – ¼ tbsp

·       Javitri (Mace) powder – ¼ tbsp

·       Curd – 150g

·       Sugar to taste

·       Ghee

·       Oil

·       Salt to taste

Method:

Take a bowl and mix ginger paste, salt, turmeric and chilli powder with the curd and mix it well. Next put the mutton pieces in it. Marinate carefully and keep it for one hour in room temperature. Heat a wok with ghee in it. Now fry half of the chopped onion till it becomes golden brown and keep aside. Now take another wok and heat oil and rest of ghee, saute the bay-leaf and whole garam masala. Add garlic paste, rest of the chopped and paste onion. Fry for few seconds. Sense the aroma to come out from the spices and add the marinated mutton. Stir it for 8 to 10 minutes and pour some water for boiling and cover it. Cook till the mutton is fully boiled and become soft. Watch over the mutton, when the excess water is soaked; add jaifal and javitri powder over it. Your Mutton-do-Pianga is ready to serve. Serve it with hot boiled rice or roti.

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Recipe of Chicken Biryani

 Ingredients:

·          Chicken: 4 pieces (big)

 Beresta: golden brown crunchy fried onion 1 cup

·       Ginger paste: 2 tbsp

·       Garlic paste: 2 tbsp

·       Red chilli powder: 1 tbsp

·       Kashmiri red chilli powder: 1 tbsp

·       Curd: ½ cup

·       Rose water: ½ tbsp

·       Kewra water: ½ tbsp

·       Mitha ittar: 1 drop

·       Bay leaf: 2 leaves

·       Pepper corn: 6 to 8 cloves

·       Green cardamom: 4 to 5 cloves

·       Cinnamon stick: ½ inches

·       Cloves (lung): 5 to 7 cloves

·       Saffron: ¼ tbsp

·        Biryani masala: 4 tbsp

·       Half cooked long basmati rice: 4 cups

·       Boiled egg: 4

·       Fried and cooked potato: 2 pieces (cut into half )

·       Milk: 4 tbsp

·       Ghee: 4 tbsp

·       Refined oil: 4 tbsp

·       Salt as per your taste

Method:

Deep fry the onions on medium flame until they turn a golden brown. This should take about 10 to 20 minutes for the beresta to be ready. Place the chicken pieces in a bowl. Then add ginger garlic paste, curd, red chilli powder, kashmiri red chilli powder, biryani masala, turmeric powder and salt one after another. Mix all the ingredients until they are dispersed thoroughly. Marinate the chicken for 6 to 7 hrs or over night to ensure the chicken pieces absorb all the flavors. Place the marinated chicken in the refrigerator. Add green cardamom, ¼ of cinnamon stick, bay leaf, cloves and salt at the time of cooking the rice. Now prepare the saffron milk by adding ¼ tbsp of saffron to 4 tbsp of warm milk and let it soak for 15 minutes. Take a wok and heat the oil and add the marinated chicken. Now add ¼ tbsp of rose water, ¼ tbsp of Kewra water and 1 drop and  mitha ittar and cook it until the chicken pieces become soft. Keep it aside. Take a non stick thick pot or handi, place the chicken pieces and spread them. Make a layer of rice by adding about half of the rice on top of the chicken. On top of the rice, sprinkle fried onion (half of the whole), 2 tbsp of biryani masala, boiled eggs and potatos. Following the same procedure now prepare the second layer with rest of the rice, spread evenly, add rest of the fried onion, saffron milk and ghee. Now add rose water, kewra water on the top of the biriyani. Put the lid tightly and place some weight (a small piece of rock or an iron bar) on the lid to ensure that it stays sealed. Cook the biryani for 10 to 20 minutes on low flame. Make sure that the biryani doesn’t burn. After about 20 minutes turn off the flame, but don’t open the biryani lid. Let the biryani be given cooling period of another 10 minutes in normal temperature. Your chicken biryani is ready to serve.

Kewra water is an extract that is distilled from pandanus flowers.

Ittar or Attar is a natural perfume oil derived from botanical sources. 

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