Garlic Mushrooms

Garlic mushrooms

Ingredients:

  1. Button Mushrooms (sliced) 6
  2. Butter 1 tbsp.
  3. Onion (chopped) 1 tbsp.
  4. Garlic (crushed) 1 tsp.
  5. Salt and Pepper as required

Method:

  • In a frying pan put butter.
  • When it begins to melt add chopped onions.
  • Fry  till it gets translucent.
  • Add chopped garlic.
  • Fry for few seconds.
  • Add sliced mushrooms, salt and pepper.
  • Cook for 2 -3 minutes.
  • Take out in a dish.
  • Serve with Garlic Bread.
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Split Bengal Gram with Bitter Gourd (Chana dal aur Karelay)

Split Bengal Gram with Bitter Gourd (Chana dal aur Karelay)

Ingredients:

  1. Chana Dal  2 cups.
  2. Bitter gourd 1/2 kg.
  3. Onions (sliced) 4
  4. Tomatoes (chopped) 4-5
  5. Ginger garlic paste 2 tbsp.
  6. Green chillies finely chopped 2
  7. Salt 1  tsp.
  8. Red chilli powder 1 1/2 tsp.
  9. Coriander powder 1 1/2 tsp.
  10. Turmeric powder 1/4 tsp.
  11. Cumin seeds 1 tsp.
  12. Oil 4 tbsp.
  13. Fresh coriander for garnishing

Method:

  • Scrape the surface of the bitter gourd to make them smooth.
  • Deseed them.
  • Chop bitter gourd in the required shape (either chopped into bits or circles).
  • Soak the pieces in salted water for about 1 or 2 hrs.
  • Drain off the water and wash them with fresh water.
  • Heat oil in a pan.
  • Add onions and fry till golden brown.
  • Put ginger garlic paste.
  • Fry for few seconds.
  • Add red chilli powder, coriander powder, turmeric powder, green chillies, salt and cumin seeds.
  • Then put tomatoes.
  • Cook for  4-5 minutes or till the water dries up.
  • Add karela and chana dal with 1/2 cup water.
  • Cover and cook on low flame till the dal gets tender and water dries up.
  • Take out in a dish.
  • Garnish with fresh coriander and serve.

Stir Fried Mince Chicken with Shredded Vegetables

Stir fried mince chicken with vegetables

Ingredients:

  1. Mince chicken 1/4 kg.
  2. Carrots (shredded) 1 cup
  3. Cabbage (shredded) 1 cup
  4. Capsicum (Shredded) 1/2 cup
  5. Green chillies (sliced) 4
  6. Button Mushrooms (sliced) 6-8
  7. Garlic ((chopped) 1 tsp.
  8. Ginger (chopped) 1 tsp.
  9. Chicken powder 1/2 tsp.
  10. Salt 1/4 tsp.
  11. Black pepper 1 tsp.
  12. Soy sauce 2 tbsp.
  13. Oil 2 tbsp.
  14. Corn flour 1 tbsp.
  15. Water 1/2 cup.

Method:

  • Heat oil in a wok.
  • Add chopped ginger and garlic.
  • Fry for few seconds.
  • Then put minced chicken.
  • Cook for 3-4 minutes or until mince changes it colour and is cooked.
  • Add the vegetables and fry for few seconds.
  • Put salt, black pepper, chicken powder and soy sauce.
  • Toss.
  • Mix cornflour in the water and pour in the wok.
  • Cook till sauce gets thick.
  • Serve with boiled rice, noodles or egg fried rice.

Phool Gobi ki Sabzi (Cauliflower ki Sabzi)

Ingredients:

  1. Cauliflower (Phool Gobi) 1
  2. Onions (chopped) 2
  3. Garlic (chopped) 4 cloves
  4. Red chilli powder 3/4 tsp.
  5. Turmeric 1/2 tsp.
  6. Cumin seeds 1/2 tsp.
  7. Salt 1 tsp.
  8. Tomatoes (finely chopped) 4
  9. Yogurt 2 tbsp.
  10. Fresh coriander 2 tbsp.
  11. Green chillies (chopped) 2
  12. Oil 2-3 tbsp.

Method:

  • Heat oil in a pan.
  • Add chopped onion and fry till light brown.
  • Add tomatoes, garlic, red chilli powder, turmeric, cumin seeds and salt.
  • Cook on medium heat till the tomatoes are soft and oil separates.
  • Add cauliflower and yogurt.
  • Cover and cook on low heat till the cauliflower gets tender,
  • With the spoon break the cauliflower into small pieces.
  • Add fresh coriander and green chillies.
  • Cook for another 4-5 minutes.
  • Take out in a dish and serve with chappati or boiled rice.

Aloo ki Qatlian (Sliced Potato Bhaji)

Aloo ki Qatlian (Sliced Potato Bhaji)

Ingredients:

  1. Potatoes big size (thinly sliced) 4
  2. Salt 1 tsp.
  3. Red chillies crushed 2 tsp.
  4. Cumin seeds 1 tsp.
  5. Fresh coriander (chopped) 1 tbsp.
  6. Green chillies (chopped) 2-3
  7. Oil 4 tbsp.
  8. Water 1/4 cup

Method:

  • Heat oil in a wok.
  • Add red chillies crushed and cumin seeds.
  • Fry for few seconds.
  • Put sliced potatoes with chopped green chillies and fresh coriander.
  • Sprinkle salt.
  • Stir or toss so that all the potatoes are coated with the masala.
  • Pour water on top.
  • Cover and cook for 20-25 minutes on low heat or till the water dries and potatoes are tender.
  • Take out in a dish.
  • Serve with kichri.

Bohra Style Masalay Walay Aloo

Ingredients:

  1. Potatoes (boiled and cut in small pieces) 4
  2. Red chilli powder 1 1/2 tsp.
  3. Cumin seeds 1/2 tsp.
  4. Coconut (crushed) 2 tbsp.
  5. Green chillies 4
  6. Garlic 6-8 cloves
  7. Salt 1 1/2 tsp.
  8. Tamarind pulp 1 tsp.
  9. Oil 4 tbsp.
  10. Curry leaves few
  11. Fresh coriander for garnishing

Method:

  • Grind crushed coconut, green chillies, garlic, cumin seeds, red chilli powder and tamarind pulp into a fine masala or paste.
  • Heat oil in a pan.
  • Put grinded paste in it.
  • Add little water, salt and curry leaves.
  • Cook till water dries.
  • Add boiled potatoes.
  • Stir so that all the potatoes are coated with the masala.
  • Cover and cook on a very low flame for about 2 minutes.
  • Take out in a dish.
  • Garnish with fresh coriander and serve with bohra style curry cholay.

     

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Kalay Cholay (Black Chickpeas)

Ingredients:

  1. Black chickpeas (Kalay Cholay) 1/2 kg.
  2. Baking soda a pinch
  3. Salt 2 tsp.
  4. Red chilli powder 1 1/2 tsp.
  5. Coriander powder 1 tsp.
  6. Khatai powder (Amchoor or Raw mango powder) 1 1/2 tsp.
  7. Turmeric powder 1/2 tsp.
  8. Cumin seeds 1 tsp.
  9. Gram flour (Besan) 1 tsp.
  10. Curry leaves few
  11. Oil 3 tbsp.

Method:

  • Soak black chickpeas for 6-7 hours with baking soda.
  • Wash and boil until tender.
  • Drain and keep aside.
  • In a bowl take red chilli powder, salt, turmeric powder, coriander powder, cumin seeds and khatai powder.
  • Add water and mix well to make a paste.
  • Heat oil in a pan.
  • Add masala paste in it.
  • Fry for a minute or two.
  • Add boiled chickpeas and mix.
  • Mix gram flour in 2-3 tbsp. of water and add it to the chickpeas.
  • Put curry leaves.
  • Stir and cook for another 1 or 2 minutes.
  • Take out in  a dish and serve with masalay walay aloo and mint raita.

Aloo Vada Chat

Ingredients:

  1. Aloo Vada 6-8
  2. Tamarind green chutney 4-5 tbsp.
  3. Yogurt 1/2 cup
  4. Papari 4
  5. Fresh coriander (chopped) 2 tbsp.
  6. Onion (chopped) 1
  7. Chat masala to sprinkle on top

Method:

  • Roughly break the aloo vada’s in two pieces.
  • Place them in a dish.
  • Pour yogurt on top.
  • Put tamarind green chutney.
  • Then sprinkle chopped onions and fresh coriander.
  • Roughly break the papari.
  • Put on top.
  • Sprinkle chat masala and serve.

Masalay walay Aloo (Spicy Potatoes)

Ingredients:

  1. Potatoes (boiled) 4
  2. Red chilli powder 1 tsp.
  3. Salt 1/2 tsp.
  4. Cumin seeds 1/2 tsp.
  5. Amchur (mango powder or khatai powder) 1/2 tsp.
  6. Green chillies (chopped) 2
  7. Mint leaves (chopped) 1 tbsp.
  8. Oil 4 tbsp.

Method:

  • Cut the potatoes in small pieces.
  • Put potatoes, red chilli powder, salt, amchur, cumin seeds, chopped green chillies and mint leaves in a bowl.
  • Mix them together.
  • Heat oil in a pan.
  • Add potatoes with all masala in it.
  • Sautee them for 1 minute.
  • Cover and cook on low heat for another 2 minutes.
  • Take out in a dish and serve with kalay cholay.