Fenugreek leaves paratha(Methi ka paratha)

Methi Ka Paratha

Ingredients

 1cup fresh methi leaves coarsely chopped

1/2 cup coriander leaves chopped

3 green chilies finely chopped

2 tbsp ginger garlic paste

1/2 tsp turmeric powder

1tsp fennel seeds coarsely pounded

1tsp cumin seeds coarsely pounded

1 tbsp oil

2 cups of whole wheat flour

salt to taste

1/2 cup butter milk

water for making the dough

Method

• mix 1/2 tsp salt in chopped methi,coriander leaves, chopped green chilies and ginger garlic paste.
• In a mixing bowl mix wheat flour,salt,turmeric powder fennel seeds and cumin seeds  powder.
• mix very well flour and methi leaves mixture.
• add butter milk little by little and knead the flour add water till it binds properly.
• add oil and knead a little more to make smooth dough.
• cover it and let it rest for 15 minutes.
• divide the dough in 6 small size balls.
• roll each ball like thick roti.
• place it on hot tava(griddle)and roast it on both sides.
• put some clarified butter or ghee while flipping.
• serve them with curd,pickle or any chutney.

Sweet potato kheer

Ingredients

1.    250 g sweet potatoes grated

2.    1 liter milk

3.    1tsp ghee

4.    200 g sugar or to taste

5.    ½ cup dry fruits(almonds, cashew nuts ,pistachios, raisins)

6.    2 tbsp grated coconut

7.    ½ tsp cardamom powder

8.    1tbsp kewara water with saffron

Method

·       Wash, peel and grate sweet potatoes.

·       Heat a saucepan add ghee and 2cardamom seeds then add grated sweet potatoes stir well and cook 1 minute until  sweet potatoes become translucent.

·       Add hot milk, stir and bring to boil, lower the heat and let it simmer for 20-30 minutes.

·       Add sugar, dry fruits, coconut flacks and cardamom powder.

·       When kheer becomes of desired consistency remove from stove.

·       Add kewara water and saffron( dissolve in little warm milk)

·       Serve hot or cold of your choice.

LOKI (bottle guard) ka Raita

Loki ka Raita

Ingredients

1.     2 cups grated bottle guard

2.     3 cups thick yogurt

3.     1 tsp refined oil

4.     ¼ tsp rai

5.     ½ tsp roasted cumin powder

6.     2 green chilies chopped fine

7.     ¼ tsp black salt

8.     ½ cup chopped coriander leaves

Method

·        Heat oil in a pan add rai when stop spurting add grated loki stir well ,

·        Add ½ cup of water cook till tender and water evaporates.

·        Cool it then mash

·        Now add all the ingredients and mix very well.

·        Refrigerate for 15 minutes.

For variation add

·        1tbsp dried mint leaves

·        2tbsp grated fresh coconut flacks/pomegranate seeds or

·        Heat 1 tbsp of oil  add rai, 4 curry leaves and pinch of asafetida

·        Pour this seasoned oil on loki raita and mix well

·        Refrigerate for 15 -20 minutes

CHICKEN CHAPLI KABOB

CHICKEN CHAPLI KABOB

INGREDIENTS
CHICKEN CHAPLI KABOB

1. 1/2 kg chicken mince meat
2. 1 onion chopped
3. 2 springs of green onions
4. 1 bunch of coriander leaves
5. 2 medium tomatoes chopped
6. 3 green chillies chopped
7. 2 tbsp ginger garlic paste
8. 1 tbsp finely chopped ginger
9. 1 tsp roasted cumin seeds coarse powder
10. 1 tsp roasted coriander seeds powder
11. 1 tsp anar dana powder
12. 1 tsp garam masala powder
13. 1 tbsp pounded red chillies 
14. salt to taste
15. 2 tbsp corn flour
16. oil for frying

METHOD

• Mix all the ingredients in chicken mince very well.
• Make patties (kabab) and shallow fry them on both sides.
• serve them hot with chutney ,they are very tasty.

PAYA MUTTON NIHARI

Paya Mutton Nihari

Ingredients

1.   500 g mutton cubed (leg piece)

2.   3 Paya cut into small pieces

3.   ¾ cup of oil

4.   1 tbsp garam masala whole

5.   2 large onion chopped

6.   3 tbsp garlic paste

7.   3 tbsp ginger paste

8.   1 tbsp red chilli powder

9.   1 tsp turmeric powder

10.                     1 tsp roasted cumin powder

11.                     1 tsp mace powder

12.                     1 tbsp garam masala powder

13.                     2 tbsp wheat and gram (besan)flour

14.                     2 tbsp Nihari powder(optional)

15.                     Salt to taste

16.                     4 cups of hot water

For garnishing

4 green chillies chopped

1 cup chopped coriander leaves

1 tbsp Juliennes of ginger

METHOD

·       To clean paya, rub them with flour and wash with water

·       Heat oil in pressure cooker and fry onion light brown

·       Add cinnamon, cloves, black and green cardamoms, pepper corns, bay leaves.

·       Add paya and mutton pieces and cook for 2 minutes.

·       Add ginger garlic paste fry until color of mutton changed then add chills , turmeric , coriander cumin powders keep stirring.

·       Add ½ cup of curd cook it until all the moisture evaporates and oil separates.

·       Add hot water stir it, close the cooker, cook on high heat, after one whistle lower down the heat and cook approximately half an hour.

·       Roast wheat and gram flours in 2tsp ghee cool it, dissolve it in ½ cup of water.

·       Open the pressure cooker if meat is tender separate the meat pieces from gravy .In gravy add the flour mixture and boil for 2-3 minutes .now put back the meat and paya  add garam masala powder ,mace and cardamom powder let it simmer for 10 minutes.

·       Dish out and garnish with chopped coriander, green chilies and juliennes of ginger.

·       Serve with nan /roti.

  

Galavati Kebab

Galavati kebab

Ingredients

1. 1/2 kg mince meat
2. 1tbsp raw papaya paste
3. 2 tbsp ginger garlic paste
4. 1tbsp red chilli powder
5. 1 large onion chopped finely
6. 1tbsp oil/ghee
7. salt

dry roast following ingredients and grind them

1. 1 tsp cumin seeds
2. 1tsp coriander seeds
3. 1tsp fennel seeds
4. 6 green cardamoms
5. 1/4 tsp kebab chini
6. 4 ani star(pathar ke phool)
7. 1'' Cinnamon stick

Method

• In food processor put mince meat,papaya,ginger garlic paste onion,ghee and salt.grind all the ingredients .
• Add roasted and grind spices to mince meat mixture very well.
• Put this mixture in a covered container in refrigerator for an hour.
• Add 4 tbsp roasted gram flour in mince meat mixture
• Add finely chopped coriander leaves and green chillies
• Make one patty and shallow fry it.
• taste it and adjust the seasoning  according to your taste
• Now make all the patties and refrigerate them for 1 hour
• Heat the Ghee/oil in a heavy bottom frying pan on medium heat .
• Shallow fry all the patties till golden on both sides.
• Put them on paper towel to remove excess oil.
• serve kebab with kachumer,onion rings and chutney.
• Kebab can be served with varki Paratha.

POTATO VADA

Potato Vada

INGREDIENTS

1. 1/2 kg potatoes boiled
2. 1tbsp red chilli powder
3. 1 tbsp ginger garlic paste
4. 1tbsp lemon juice
5. 1tbsp chat masala
6. salt to taste
7. 2tbsp chopped coriander leaves
8. oil for  frying

for batter
1 cup chick pea flour(gram flour)
1tsp chilli powder
tsp turmeric powder
1tsp cumin seeds coarsely crushed
salt
1tsp ajwain coarsely crushed
pinch of soda bi-carb
water

METHOD

• Peel and mash potatoes,
• Mix all the ingredients in mashed potatoes.
• Make lemon size balls from potato mixture.
• Mix all the batter ingredients and make smoth paste of pouring consistency.
• Heat oil  in wok(karahi)
• Dip each ball in batter and carefuly deep fry until golden brown in colour.put them on paper towel.
• Serve hot with green coriander chutney or ketchup.