Traditional Indian Cousins Vegeterian
By Lalit Niranjan.
Delecious Veg Recepies
ALU METHI SAG SALAN
INGREDIENTS
¼ kg potato
1 cup finely chopped methi ki sag
½ onions finely chopped
3-4 garlic flakes finely chopped
½ tsp turmeric powder, 1 tsp dhania, powder
½ tsp methi dana (fenugreek seed)
2-3 whole red chilly, 3-4 green chilly slit
1”x4 ginger finely chopped, ½ tsp ajwine
¼ cup tomato puree, ½ tsp kasoori methi
2 tbsp beaten yoghurt
¼ cup mustard oil
A pinch of hing
PREPARATION
Wash ,boil and peel the potato and cut it into 1’x1’ square, keep aside, blanch the methi sag and chipped it very thinly, keep aside, mix all the masala except garlic, ginger, red chilly and green chilly, make thick paste of it, keep aside
METHOD
1 Heat oil in a kadahi, add methi dana, garlic flakes and hing and ajwine, sauté it, add onion and fry it till brown, pour the tomato puree and cook for some time, add red chilly, green chilly and the masala paste and cook on low heat till oil separates,
2 Add methi ki sag, red chilly, green chilly, and simmer it till the sag is almost done, add potato and cook for some time, for gravy to be of thick consistency, add water if needed.
3 Add kasoori methi and yoghurt, cook for few minutes till it is done
4 Serve hot with Roti
BESANI ALU - BOOT KALEJI
(A DELICIOUS DISH MADE OF BESAN)
INGREDIENTS
1 cup besan
2 medium size alu
1 onion finely sliced, 1 tsp onion paste
2tsp ginger paste
2 tsp garlic paste
2 tsp garam masala (Home Made)
1 tsp zeera powder, 3-4 bay leaves
1 tsp black corn pepper crushed
2 tsp red chilly powder, 1 tsp dhania powder
1 tomato finely chopped
1 cup mustard oil
METHOD
1 Take the besan in a bowl, add 1 tsp onion paste, 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp garam masala, 1 tsp red chilly powder, mix together, pour some water and knead it to make hard dough, roll it with soft hand and make one or two such rolled dough as shown in the picture
2 Peel the potato and cut into equally of ½ ‘square size
3 Heat water in a bowl, slide gently the roll dough in to the ball, also slide the potatoes and boil it on slow flame, after some time when start cooking, the roll will start floating on top of the water, cook till the roll as well as potato is done, take it out, keep aside and let it cool.
4 Cut the cooled roll in ½ ‘ equal size now known as kaleji, heat oil, deep fry the kaleji, take it out and keep aside.
FOR THE GRAVY
1 Heat the oil, add bay leaves, garlic and ginger paste, sauté it, add onion and fry it, add chopped onion, cook for some time add water from time to time to make thick paste of it
2 Now add all the remaining masala, cook till it is done, add water and bring it to boil, add the kaleji and potato, cook for 10 – 15 minutes on low heat till the gravy is of desired consistency.
3 Serve hot wit boiled rice or roti
NOTE: This is very popular dish of North India, especially in Bihar and adjoining part of Uttar Pradesh, Bengal.
For the south Indian version, while preparing gravy, add curry leaves, black mustard seed, a pinch of ajwine and fenugreek to the oil while preparing gravy, as done in South Indian cooking.
BHINDI MASALA OR BHINDI KA SALAN
IINGREDIENTS
½ kg bhindi (lady finger)
1 onion sliced in to quarter
2 tsp ginger paste, 2 tsp garlic paste
½ cup yoghurt, ½ tsp mace powder
1 tsp yellow chilly powder1/2 tsp turmeric powder
1 tsp green cardamom powder, 1 tsp jeera powder
½ tsp black cardamom powder, 1 tsp fennel powder
1 tsp dhania powder, 4-6 green chilly
¼ cup oil
A pinch of methi dana and kasuri methi and ajwine
Salt to taste
METHOD
1 Cut the bhindi in to two equal parts, also slices the green chilly (length wise), heat oil in a kadahi, fry the bhindi and green chilly, take it out and keep aside
2 Boil the quarter sized onion in water, strain and blend them into a fine paste, keep aside
3 Heat oil in a pan, add methi dana and let it splutter, ginger and garlic paste, when turns brown add the boiled onion paste and fry for some time.
4 Now whisk well the yoghurt with yellow chilly powder, jeera powder, coriander powder, turmeric powder, cumin seed powder, kasuri methi and ajwine and add this paste to the cooking mixture, add salt to taste and cook for few minutes
5 Add green and black cardamom powder, mace powder and fennel powder, sauté well
6 Add the bhindi and green chilly and simmer on low heat, cook for some time till it is done
& Serve hot
CHATPATI ACHARI BAINGAN
INGREDIENTS
6 small sizes of the brinjals
½ tsp turmeric AND RED CHILLY POWDER
FOR THE CHATPATI ACHARI MASALA
1 tsp coriander seed, 1 tsp fennel seed
1 tsp cumin seed, 1 tsp fenugreek seed
1 tsp mustard seed/ ½ tsp onions seed
½ tsp ajwain, 3-4 tsp aamchoor powder
½ tsp turmeric powder, ¼ cup mustard oil
2-3 bay leaves, 3-4 cloves, 2 tsp anardana seed
A pinch of hing soaked in eater, 5-6 curry leaves
Salt to taste
METHOD
1 Cut the baingan half way to fill the chatpati achari masala, mix salt, red chilly and turmeric powder together, fill the inside and apply on the body of the brinjal and keep aside for 15 minutes.
2 Roast coriander fennel and cumin seed, now add fenugreek seed, mustard seed, black onion seed, anardana seed, ajwain, aamchoor, turmeric and chilly powder and grind to makethick powder, fill the brinjals with this mixture
3 Heat mustard oil in a kadahi, add bay leaves and curry leaves, let it splutter, add cloves and hing soaked in water, cook for a while, add the fried brinjals, cook for few minutes, add grinded masala and salt, cook till it is finally done.
CRAEAMY ALU DUM
INGREDIENTS
½ kg dum alu
2 onion paste
1 tsp garlic paste, 1 tsp ginger paste
1 tsp zeera, 3-4 green cardamom
2 bay leaves, 1 tsp black pepper corn crushed
¼ cup whisked yoghurt, ¼ cup fresh cream
2 tbsp cashew nut paste,
¼ cup oil
1 onion finely sliced
A bunch of coriander leaves finely chopped
PREPARATION
Wash the dum alu, boil, peel and keep aside, Heat some oil in a kadahi, deep fry the onion, take it out and keep aside.
Mix the fresh cream, yoghurt and cashew nut paste together and blend it to make thick paste.
METHOD
1 Heat oil again, add bay leaves, zeera, green cardamom and sauté, add ginger, garlic paste and cook for some time
2 Add dum alu and cook for a while, pour the paste of fresh cream. Cashew nut and yoghurt, cook till it is done ( oil will start separating)
3 Garnish with fried onion, coriander leaves and green chilies, serve hot with Nan, Paratha or Roti.
DAHI KADHI BADI
INGREDIENTS
1 cup besan
1 cup yoghurt
½ tsp turmeric powder, ½ tsp red chilly powder
3-4 bay leaves, 6-8 curry leaves
½ tsp methi (fenugreek) seed, a pinch of azwine (carom seed)
A pinch of hing (asafetida), 2 tsp jeera (cumin seed)
½ tsp Rai (black mustard seed)
3-4 akhkha red chilly (whole)
3-4 green chilly silted length wise
½ cup oil
Salt to taste
PREPARATION & METHOD
FOR BADI
1 Take a bowl, add besan with little water to make thick paste of it, add a pinch of salt and whisk it thoroughly either with hand or hand mixture for some time (This is a very important process, the more you whisk, better result you will get and this will make the badi to be made very soft.)
2 Now heat oil in a kadahi, pour 1 tsp of the whisked besan at a time and pour it into the oil, repeat the process 5-6 time and fry the badi till it is done from all the side and of golden brown color. Remove it and keep aside.
3 Repeat the process with remaining whisked beasn and keep aside. Take out the oil and keep aside
FOR KADHI
1 Take a bowl, add yoghurt, turmeric powder, azwine, red chilly powder and salt to taste, whisk it thoroughly and keep aside.
2 Heat the kadahi again and add 3-4 tsp oil, add jeera, rai, bay leaves, curry leaves, methi dana, a pinch of hing and azwine, let it splutter, now add reed chiily, green chilly and cook for few minutes, take out the kadahi from the flame and let it to be cool
3 Now add whisk curd and badi together, heat the kadahi again on flame and cook on slow flame till the gravy is of desired consistency.
Serve hot with Roti or Rice.
NOTE:
It is a very popular dish in North India, is eaten with rice or roti, no need of daal, when the curry leaves and black mustard seed are added, it make the dish as South Indian recipe.
The yoghurt must be added in cool condition other wise if added in hot kadahi, the curd will split
The kadahi and badi should be cooked on low to medium flame to give the best result
DAHI WALI BHINDI (LADY FINGER)
INGRDIENTS
½ kg bhindi
¼ beaten curds
1 onion finely chopped
3-4 green chilies finely chopped
4-5 curry leaves1/4 cup oil
4 whole red chilly
½ tsp of each of turmeric, mustard seed and methi dana
3-4 garlic flakes
Salt to taste
METHOD
1 Cut the bhindi into ½”equal size of length, mix the curd with turmeric powder and whisk well
2 Heat oil in kadahi, season it with curry leaves, mustard seed, red chilly and let it splutter, add onion and green chilly, sauté it, add bhindi and cook on low heat for few minute
3 Now add curd and cook till gravy of desired consistency is achieved
Serve hot with Roti
KHHATI MITHHI BAINGAN (BRINJAL)
INGREDIENTS
6-8 small size baingan
¼ cup beaten curd
1 tbsp besan
1 tsp garlic paste, 1 tsp crushed ginger
4-5 curry leaves
1 tsp red chilly powder, 1 tsp turmeric powder
1 tsp chat masala
1 tsp aamchoor (mango powder)
1 tsp sugar or honey, 1 tsp lemon juice
½ tsp black mustard powder
½ tsp zeera powder, ½ tsp dhania powder
¼ cup oil
Salt to taste
METHOD
1 Wash the baingan, make fine cut with a sharp knife and keep aside, take a bowl, add curd and besan, whisk toughly, add salt to taste, keep aside.
2 Heat oil in a kadahi, fry the baingan till light brown and take it out and keep aside
3 Add zeera, black mustard powder and curry leaves to the kadahi, let it splutter, add garlic paste and ginger, fry it, add all the masala and cook till oil separates.
4 Now add the curd and besan mixture, bring it to boil, cook till the gravy is thick, add fried baingan, cook till the baingan is well covered with the gravy, add sugar or honey and lemon juice, and cook for a while.
5 Serve hot.
Note: In place of Baingan you can cook pumpkin (Lauki) in the same manner
MIXED VEGETABLES CURRY
INGREDIENTS
2 small baingan (brinjal)
2 green (kuchcha) kela
2 carrots
¼ cup French beans
¼ cup pumpkin (lauki)
2-3 drum sticks
½ cup grated coconut, 1 cup soured curd
1” crushed ginger
4-6 green chilies, 4-5 curry leaves
1 tsp turmeric, ½ tsp zeera powder
2 whole red chilly, 5-6 garlic flake chopped finely
2 tbsp oil
Salt to taste
METHOD
1 Wash all the vegetables and cut 2”x2’ size, heat a pan, add all the vegetables, turmeric powder, salt and water allow it to boil
2 Mix the grated coconut, green chilies and zeera and grind to make a thick paste, add this paste to the vegetables and cook for some time.
3 Heat oil in a kadahi, add garlic, ginger, curry leaves, red chilly, let it splutter, temper the vegetables with this and cook on low heat for 2-3 minutes.
Serve hot
Note: This dish is very popular in Andhra Pradesh, it is cooked in coconut oil, and however in Northern part of India and it is cooked in refined or mustard oil
Selection of oil is very important according to the region of the country
NAVRATNA KORMA
INGREDIENTS
1/3 cup mixed nuts (cashews, pistachios, almonds)
1 onion finely sliced
1 tsp garlic paste, ½ tsp ginger paste
1 cup tomato sauce
1 tsp cayenne pepper, ½ tsp turmeric powder
2 tsp coriander powder, 1 tsp garam masala
½ cup carrots finely sliced and chopped
½ cup green bell pepper finely sliced
¼ cup fresh green beans finely chopped
½ cup green peas, 1 cup chopped potatoes
250 gm paneer cubes
½ cup milk, 15 – 20 raisins
½ cup fresh cream
½ cup oil
Salt to taste
METHOD
1 Heat 1 tbsp oil in a kadahi. Add mixed nuts and cook and stir until golden brown, keep aside. Add onion and fry till it is tender, now add garlic paste and ginger paste, and cook for a while.
2 Add the tomato sauce, cayenne pepper, turmeric, coriander, and garam masala, cook for few minutes, add raisins, carrots, green bell pepper, beans, peas, and potatoes and water, bring it to a boil, now cook simmer it and cook for 15 – 20 minutes on low heat
3 Heat remaining oil in a separate pan, shallow fry the paneer, add it to the korma
4 Add milk in to the vegetables and paneer, cook for few minute till the thickness of the gravy is of desired consistency
5 Garnish with fresh cream and serve hot
PALAK (SPINACH) - MUSHROOM CURRY
INGREDIENTS
1 packet musroom
¼ kg palak or a gaddi of palak
½ cup yoghurt (duly whisked)
1-2 tomato
1 tsp dhania powder
1 tsp red chilly powder
3-4 garlic flakes finely chopped
1 tsp garam masala
4-6 green cardamom
1 black cardamom, 1x1” cinnamon stick
½ tsp roasted & crushed zeera seed
1 tsp zeera, a pinch of hing
1 onion finely chopped
¼ cup butter, 2 tbsp fresh cream
½ cup oil
METHOD
1 Wash the mushroom thoroughly, cut into two equal parts, heat oil, fry the mushroom, take it out and keep aside
Blanch the spinach (Palak), now take ¼ part of the palak and mix with curd, tomato, and grind together to make a fine paste. Add chopped onions and blend again
2 Heat oil and add garlic flakes, sauté it, now add zeera, hing and sauté it, add the mixture of palak, curd onion and tomato and cook it for some time till this is done (Oil will start separating)
3 Now add the other ingredients like dhania, red chilly, cinnamon stick, cardamom and cook for a while
-
Add the spinach into it and cook on slow flame till the spinach is thoroughly dissolved and cooked, and the gravy is almost too desired consistency, add the mushroom and cook for 5 minute on slow flame, add butter and cook for few minutes, finally add fresh cream and remove from the heat
-
Serve hot.
MALAI KOFTA
Malai Kofta is a delicious vegetarian dish prepared on special occasion, it is the perfect combination for Naan, Jeera Rice Pulao
INGREDIENTS: FOR THE KOFTA
2 boiled potatoes, peeled and diced
¼ cup each carrots, beans, peas, caulis flower (Boiled)
¼ kg paneer, 2 tbsp of fresh cream
KOFTA SPICES
1 tsp cumin powder, 1 tsp coriander powder
1/2 tsp red chilly powder, 1/4 raisins chopped fine
1/4 cup chopped nuts (almonds, walnuts and cashew nuts)
Salt to taste
½ cup oil
FOR THE SAUCE
2 large onions finely chopped
2 tomatoes finely chopped
1 tsp garlic paste, 1 tsp ginger paste
1 tsp coriander powder, 1 tsp cumin powder
1 tsp red chilly powder
1 tsp poppy seeds lightly roasted, grinded to powder
¼ cup paste of cashews and almonds
Salt to taste
1 tsp garam masala
PREPARATION
1 Mash the potatoes, mixed vegetables, paneer and cream together. Add the kofta spices to this mash and mix well, season with salt, knead it to make dough, the dough should be hard.
2 Make balls from this dough and put 1/2 a tsp of the nut and raisin mix in the center of each ball. Roll into perfect rounds shape of equal sizes
3 Heat oil, fry the koftas, on a medium flame till golden color, keep on paper towels, drain extra oil and keep aside.
METHOD
1 Heat oil in a kadahi, fry the onions till light brown.
2 Mix the tomatoes, onions, ginger, garlic, coriander, cumin and red chilly powders together and make a thick paste of it
3 Add this paste back to the kadahi and fry till the oil separates
4 Add the poppy seeds powder and nut paste and cook on low heat for another 2-3 minute, now add water and cook till the gravy is thick, Season with salt.
5 Gently add the koftas to this sauce/gravy and cook uncovered for minutes, turn off the fire and sprinkle the garam masala all over the top of the dish.
SABJI KA SALAN (VEGITABLE CURRY)
INGREDIENTS
½ kg sabji
(Carrot, caulis flower, potato. Green peas and French beans)
2 tomatoes
1 coconut milk
1 onion, 3-4 green chilies
½ tsp turmeric powder, 1 tsp red chilly powder
¼ cup tomato puree
1 cup fresh beaten curd
2-3 cloves, 4-6 black pepper corns grinded to powder
1”x1 cinnamon stick, ½ tsp nutmeg
3-4 garlic flakes finely chopped
1’x3 ginger finely chopped
¼ cup oil
METHOD
1 Heat oil in a pan or kadahi, add garlic and zeera, sauté it till golden brown, add onion and fry till golden brown, add green chilly and tomato puree till it is done
2 Add curd and simmer it for few minutes till oil separates, add ginger and cook, add all the vegetables and simmer it till the gravy is achieved of desired consistency, sprinkle the masala powder and serve hot.
SARSON KA SAAG
1 kg. sarson ka saag ,salt (as per taste),1tbsp urad ke dal , couple for 2 minutes and boiled .let it cool and press the saag from hands to get as much of the moisture out.
Heat oil in fry pan add green chili and cumin seeds when they color change then add sarso ka saag couple for 2 minutes ,mix red chili powder ,coriander powder,and salt .Roast for 5 minutes .
Sarso ka saag is ready.you can serve saag and makka ki roti with butter
Ingredients
1 bunch sarson greens
1 bunch spinach
1 onion grated
1/2 tsp. each ginger & garlic grated
3 green chillies
1 tbsp. grated cheese or paneer (optional)
1/2 lemon juice
salt to taste
2 tbsp. ghee
1 tbsp. oil
1/2 tsp. garam masala
1 tbsp. maize flour
Method
Chop both greens, wash, drain.
Heat oil in the pressure cooker direct.
Add both greens, green chillies, stir.
Add ginger, garlic, stir.
Add few pinches salt, 1 cup water.
Pressure cook till done. (2 whistles).
Mash well.
Heat ghee in a pan, add onion, saute till brown,
Add all other ingredients, except cheese.
Stir well and cook till oil separates.
Garnish with cheese.
Well, not necessary to use desi ghee. You could also use the ghee that you get in stores close to you
Ingredients : (Makes: 5-6 rotis)
Sarson ka Saag
* 1 kg: Sarson (green mustard)
* 250 gm: Spinach
* 2 fresh: Shalgam (turnips) (peeled and chopped (optional)
* 3-4 flakes: Garlic (finely chopped)
* 2" piece: Ginger (finely chopped)
* 2-3 Green chillies (finely chopped)
* 2 tsp: Makki ka atta (maize flour)
* 11/2 tsp: Powdered gur (jaggery)
* Salt to taste
Tadka (tempering)
* 3 tsp: Desi ghee
* 1/2 tsp: Red chilli powder
* 2-3: Green chillies (finely chopped)
* 1" piece: Ginger (finely chopped)
Method
1. Wash, clean and chop the mustard and spinach leaves.
2. Pressure cook the leaves with garlic, ginger, green chillies and shalgam. Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins. Remove from fire and cool.
3. Grind the spinach to a rough paste. Add makki ka atta and cook for 15 minutes on low heat.
4. Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
5. Serve hot with Makki ki Roti
SHAHI MALAI KOFTA
(This is the another type of preparation of the Malai Kofta, it is a delicious dish prepared on special occasion, and is the perfect combination with Naan, Jeera or Rice Pulao)
INGREDIENTS FOR KOFTA
1 kg potatoes
2 tbsp crumbled paneer,
2 tbsp khoya or thick malai
4-5 cashew nuts chopped, 1 tbsp raisins
2-3 finely chopped green chilies
1 tsp coriander powder, 1 tsp cumin powder
1 tsp red-chilly powder, ½ tsp cardamom powder
2 tbsp desi ghee, 1.2 cup oil
Salt To Taste, 1tsp sugar
INGREDIENTS FOR GRAVY
2 medium onions, chopped
3 flakes garlic, crushed, 1”crushed ginger
1 tsp red-chilly powder, ½ tsp garam masala powder
½ tsp dhania(coriander) powder
½ tsp cumin powder
½ cup tomato, puree, 2 tsp powdered poppy seeds
1 tbsp cashew nut paste, 1 tsp sugar
METHOD
1 Boil the potatoes till tender. Peel, mash and add salt to taste. Keep aside. 2 Mix all the other ingredients for the kofta into a paste. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. Seal the edges and shape into stuffed rounds.
2 Deep fry each kofta till golden brown. Drain and keep aside.
3 Blend together the onions, ginger, garlic and the poppy seeds, heat oil in a kadahi, sauté the mixture, cook for some time on low heat, till the oil begins to separate.
3 Now add the tomato puree and the masala powders, add the sugar and the ground peanuts, cook for few minutes till the gravy is of desired consistency some malai may be added to thicken the gravy. Add in between some water if required.
4 Slide the koftas into the gravy, simmer for 1-2 minutes, remove from heat, the malai kofta is ready to be served
5 Serve hot with butter Nan
SHAHI MIXED VEGITABLES
INGREDIENTS VEGETABLES
1 onion finely chopped 50 gm carrot
2 tsp crushed black pepper 50 gm panner
1 tsp garlic paste, 50 gm caulis flower
1 tsp ginger paste 50 gm beans
1 tsp each of turmeric, red chilly, powder 50 gm potato
1 tsp garam masala powder
1 tsp lemon juice, ½ cup tomato puree
2 tbsp paste of mint and coriander leaves
¼ cup oil
Salt to taste
2 tbsp grated cheese, 2 tbsp cashew nut paste
PREPARATION AND METHOD
-
Wash all the vegetables, cut in equal size, keep aside, heat little oil in a kadahi, add zeera and sauté, add the vegetables and water, cook till the vegetables are tender.
-
Heat remaining oil in another pan, add onion and fry it till golden brown, add garlic and ginger paste, cook for some time
-
Ass tomato puree, cook till it’s color changes, add all the masala, mint and coriander paste, add water as required and cook till it is done.
-
Now add all the boiled vegetables, cook for some time, add cashew nut paste and cook for a while till the gravy is of desired consistency.
-
Sprinkle lemon juice, grated cheese, garnish with coriander leaves and serve hot.
SINDHI CURRY
INGREDIENTS
1 cup besan
½ cup oil
1 tsp zeera
½ tsp each of methi dana, turmeric powder
½ tsp red chilly powder
¼ cup pulp of tamarind (Imali ka Pani)
A pinch of hing, 3-4 garlic flakes finely chopped
2 spring curry leaves
½ tsp cloves finely cut
1 tsp mint leaves finely chopped
3-4 green chilies
1x1’ ginger finely chopped
1 cup seasonal vegetables
(Potato, carrot, caulis flower, brinjal etc)
METHOD
1 Wash and cut all the vegetables, half boil it and keep aside.
Heat oil in a kadahi or pan, add garlic, methi dana, curry leaves, sauté it till splutter, add besan and stir it continuously till it is of golden brown color, add 3-4 cup hot water, and bring it to boil till the gravy is thick.
2 Now season it with salt, add ginger, green chilly, all the masala and pulp of the tamarind, cook for few minute, add the boiled vegetables, and simmer it for 5 minutes till it is done.
3 Add mint leaves and serve hot with rice.
STUFFED KARAILA (BITTER GOURD MELON)
INGREIENTS
4 medium size karaila
For stuffing
2 tomatos finely chopped
1 tbsp curd
2 tsp aamchoor (Mango Powder)
½ tsp turmeric powder, 2 tsp red chilly powder
½ tsp cinnamon powder, ½ tsp black pepper powder
½ tsp dhania powder, 2 tsp chaat masala
½ tsp roasted zeera powder
1” x1 ginger finely sliced, ½ onion
3-4 garlic flakes finely chopped
¼ cup oil
A pinch of ajawine and methi
A pinch of kasuri methi powder
PREPARATION
Extract the inside seeds from the karaila with the help of a round knife, cut the karaila into two equal parts, boil it with water till it is softened, remove and keep aside.
METHOD
1 Heat some oil, add all the ingredients except curd, aamchoor and chat masala along with the extracted seeds of the karaila, sauté it for a while, take out and blend it to a coarse powder
2 Now add curd, aamchoor and cook for few minutes till the masala is ready, finally add chaat masala
3 Fill the mixture in the billed karaila, tie it if necessary with a string, heat oil and fry till golden brown. Remove from the kadahi and put on a plate and the remaining masala.
4 Serve hot with main course of the food.
TRADITIONAL SHAHI ALU DUM
(A NORTH INDIAN DELICIOUS DISH)
INGREDIENTS
½ kg dum alu
1 tomato finely sliced
¼ cup home made tomato puree
¼ cup whisked yoghurt
2 tbsp red chilly paste or kutti red mirch
½ tsp turmeric powder, ½ tsp dhania powder
1 tsp roasted zeera, 1 tsp chat masala
½ tsp cinnamon powder,
½ tsp black pepper corn powder
1 tsp garam masala (home made)
¼ cup fresh cream (Optional)
A pinch of hing, 2-3 bay leaves
For garnishing 2 tomatos a bunch of coriander leaves finely chopped
METHOD
1 Boil the potato and peel, heat oil in a kadahi, fry (Light) the alu, take it out and keep aside.
2 Add a punch of hing to the oil and bay leaves, let it splutter, add the sliced potato and cook for a while, add tomato puree, cook till the tomato is cooked, Now add all the masala except garam masala, cook for few minutes. Remove from the heat and allow it to cool.
3 Now add whisked curd and cook till oil start separating, cook for few minutes, add some water and let it boil, add fried alu and cook till it is done and the gravy is of desired consistency.
4 Add fresh cream, garnish with tomato diced in decorative style and coriander leaves. Serve hot.