Aloo Zeera

Ingredients
250 grm. potatoes-peeled and cut into small pieces.
2 clove of garlic (Lehsan)-chopped
½ tsp cumin seeds (Zeera))
2-3 whole dried red chilies
½ tsp. salt (according to taste)
1/8 tsp. turmeric (Haldi) powder
1 packet frozen spinach. (Or a 1/2 cup of blanched spinach leaves)
2 tbs. oil
1 medium sized tomato-chopped (optional)


Instructions
In oil fry the pieces of Garlic (Lehsan) till they start to turn brown.
Add Cumin Seeds (Zeera) red chili and Turmeric (Haldi).
When brown add the chopped tomato and rest of the spices.
When mixed well and the tomato has softened add the potatoes.
When the potatoes are half done add Palak and cook till water dries. Cook throughout on low heat.
Garnish with green chilies and lemon.
Serve with chapati





Aloo Palak

Ingredients
250 grm. potatoes-peeled and cut into small pieces.
2 clove of garlic (Lehsan)-chopped
½ tsp cumin seeds (Zeera))
2-3 whole dried red chilies
½ tsp. salt (according to taste)
1/8 tsp. turmeric (Haldi) powder
1 packet frozen spinach. (Or a 1/2 cup of blanched spinach leaves)
2 tbs. oil
1 medium sized tomato-chopped (optional)


Instructions:
In oil fry the pieces of Garlic (Lehsan) till they start to turn brown.
Add Cumin Seeds (Zeera) red chili and Turmeric (Haldi).
When brown add the chopped tomato and rest of the spices.
When mixed well and the tomato has softened add the potatoes.
When the potatoes are half done add Palak and cook till water dries. Cook throughout on low heat.
Garnish with green chilies and lemon.
Serve with chapati





Aloo Mattar

Ingredients
1 1/2 lb small potatoes
2 onions
3 garlic cloves
1 ginger, fresh 1/2" piece
3 Tb vegetable oil
1 Pn asafetida, crushed, opt
1/2 Ts cumin seeds
Salt
1/4 Ts cayenne pepper
1/2 Ts turmeric, ground
2 tomatoes, chopped coarsely
1 C peas
1/4 C water
1/2 Ts garam masala

 
Instructions
Cook the potatoes until tender. Peel and set aside. In the container of a blender or food processor, mince together the onions, garlic and ginger. In a large heavy-bottomed skillet over medium heat, warm the oil. Add the asafetida (if used) and cumin. When spices darken (1 to 2 seconds) add the minced onion mixture and sauté until browned (about 12 minutes). Add the salt, cayenne, turmeric and tomatoes and cook until they soften (about 5 minutes). Add the peas and water; reduce the heat to low, cover and cook for 5 minutes. Halve the cooked potatoes if they
seem too large. Add them to the pan and cook   covered for another 5 minutes. Mix in the garam masala just before serving.


 




Aloo Gobi

Ingredients
1 medium cauliflower , 4 medium potatoes , 1/4 cup oil , 1 large onion, peeled and thinly sliced , 1 inch piece fresh ginger , 1 teaspoon salt , 1/4 teaspoon turmeric (haldi) , 1 teaspoon chili powder , 1 teaspoon coriander powder , 1/2 cup water , 1 teaspoon garam masala , 1/4 cup coriander leaves, chopped , 3 green chilies chopped.



Instructions
1. Remove the stalk of cauliflower and break the rest into medium sized florets. Peel and cut the potatoes into small cubes. Keep the vegetables in cold tap water. 2. Peel and cut ginger into thin slices. Then cut the slices into thin strips. 3.Heat oil in a pan add onions and fry for 5 minutes, until transparent but not brown. Add ginger, stir once then add salt, chili powder, turmeric, ground coriander seeds and 3-4 tablespoons of water to prevent the spices from burning. Fry the onion mixture for 3-5 minutes. 4. Add potatoes and cauliflower. Stir the contents until the spices coat the vegetables well. Add water, cover and cook over low heat for about 15-20 minutes or until the vegetables are tender and damp dry. Add little more water if the vegetables are still raw. 5. Add garam masala, coriander leaves and green chilies, Stir gently and transfer to serving dish. Serve with chapati or paratha and mixed pickle.


Bhindi Piyaz

Ingredients
1 kilogram Bhindi (Okra) , 2 medium onions (thin slices) , 3 medium tomato, roughly chopped , 6-8 green chilies, sliced , 1 cup cooking oil , 1 teaspoon coriander powder , 1 teaspoon turmeric powder (haldi) , 1 teaspoon black pepper, powder , 1 teaspoon salt.

Instructions
1. Wash bhindi with plenty of water. Dry with tea cloth or just spread in a tray for some time. 2. Cut Bhindi into 1 inch pieces, discard the head and tail. 3. In a large heavy based pan, heat oil over high heat. Add okra and turmeric powder and fry for about 5 minutes. Remove from pan and put aside. 4. Fry onion in the same oil for about 5 minutes. Add okra, chopped tomatoes, green chili, black pepper, coriander powder and salt. Cover and cook over low heat for about 15 minutes. Serve with Chapati. 
 




Baingan Ka Bharta

Ingredients
2-3 medium-sized eggplants , 2-3 medium potatoes, peeled , 1 onions, skinned, and chopped , 1 teaspoon ginger paste , 1 teaspoon garlic paste , 1 teaspoon chili powder , 1 teaspoon salt , 1 teaspoon coriander powder , 1 teaspoon garam masala , 1 teaspoon turmeric powder (haldi) , 2 medium tomatoes, chopped , 2 tablespoons coriander, fresh, chopped , 2-3 green chillies, chopped.

Instructions
1. Spike each eggplant with a fork and roast over the flame or place under a grill to char the skin. Turn eggplants a few times to make sure that the skin is completely charred. 2. Put the hot eggplant in a bowl of water and remove the skin. Discard the stalk and finely chop the flesh. Cut potatoes into small dices and keep them in cold water. 3. Heat oil in a heavy based pan and stirring frequently, fry onions until soft. Add ginger, garlic chili powder, salt, coriander powder, garam masala and turmeric to onions. Stir fry for about 3-4 minutes, add a little water if mixture sticks to the bottom of the pan. 4. Add tomatoes and stirring frequently, fry the onion mixture for about 5-8 minutes or until the tomatoes are reduced to a pulp. Add a little water, to prevent it from sticking to the bottom of the pan. Keep frying until oil begin to separate. 5. Drain potatoes and add to sauce. Stir well. Add 1 cup of water, stir once and reduce heat to low. Cover with a tight fitting lid, and cook until potatoes are almost tender. 6. Add chopped eggplant, green chilies and chopped coriander. Cover and cook for 3-5 minutes on low heat, add a little water, if necessary. Serve with plain yogurt and Chapati or Nan




Dal Palak

Ingredients
½ cup split moong Dal presoaked
2-3 black pepper (Kali Mirch)
1/2 tsp chili (Lal Mirch) powder
½ tsp. salt (according to taste)
1/8 tsp turmeric (Haldi) powder
1 cup steamed Palak (spinach)

FOR BAGHAR
Pinch of cumin seeds (Zeera)
1 clove of garlic (Lehsan) chopped
2-3 whole dried red chilies


Instructions
Wash the Dal and put on low heat with 1½ glass of water.
Add spices and cook uncovered till almost done.
Add the steamed Palak and cook till thick to desired level.
Temper (Baghar) with Cumin Seeds (Zeera), Garlic (Lehsan) and whole red chilies fried in a little oil.
 

 




Khatti Dal

Ingredients
1 cup split moong dal or Masoor dal(Dhuli)
1 tsp salt
½ tsp. chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
2 tbs. tamarind (Imli) water or lemon juice (more if you like it really sour)
1 small tomato–chopped
¼ cup chopped fresh coriander (Dhaniya) leaves
3 whole dried red chilies
¼ tsp cumin seeds (Zeera)
1 clove of garlic (Lehsan) sliced
4-5 curry leaves (Karhi Patta) (optional)
3-4 tbs. oil for tempering (Baghar)


Instructions
Wash the dal well and soak for at least 15-20 minutes.
In a pot add the dal and a glass of water. Add the salt, chili powder, Turmeric (Haldi) and leave on very low heat to cook.
When the dal has softened to a paste, add the chopped tomatoes and fresh coriander (Dhaniya) leaves and lemon juice or Tamarind (Imli) water.
Cook till it attains medium consistency (is neither pasty nor very fluid). Consistency of the dal can be altered according to taste.
In a frying pan heat the oil along with the Garlic (Lehsan) and whole red chili and curry leaves. When the Garlic (Lehsan) slices turn light brown add cumin seeds (Zeera) for this to be brown. Put the hot oil (Baghar) to the hot dal and cover immediately.
Serve with plain boiled rice.



Lobia/Rajma

Ingredients
1 1 cups red kidney beans , 3 cloves , 1 small onion finely chopped , 1 1 teaspoons garlic paste , 1 1 teaspoon salt , 1 1 teaspoon red chili powder , 1 teaspoon turmeric (haldi) , 1 teaspoon garam masala powder , 1.00 teaspoon zeera , 1 cup ghee or cooking oil , 2 garlic cloves, chopped , 1 teaspoon cumin seeds, zeera.

Instructions
1. Soak the beans over night in plenty of water. Next day, wash the beans thoroughly, put in a skillet and cover with 4 inches of water. 2. Add onion, garlic, salt chili powder, turmeric and garam masala. Boil rapidly for 10 minutes then reduce heat and cook for a further 3-4 hours or until very tender. (Alternatively the process can be speeded up in a pressure cooker. Use half the quantity of water. Follow the manufacturer's instructions.) 3. Mix well and mash some of the beans with the back of a wooden spoon against the side of the pan. For tarka, heat oil or ghee in a frying pan, add the finely chopped garlic and fry till brown, add cumin seeds. They should pop and splutter at once. Transfer beans to a serving dish and pour and pour tarka over it. Stir a little with a spoon. Garnish with coriander leaves and serve.


Kabli Chana/Spicy White Chickpeas

Ingredients
225 g.   chick peas, soaked overnight and drained
1 litre water plus 2 cups water
1 cup oil
2 medium onions, skinned and finely chopped
1 inch piece fresh ginger, peeled and finely chopped
7-8 garlic cloves, skinned and finely chopped
1 level tsp. chili powder
1 level tsp. ground turmeric
1 level tsp. ground coriander
1 level tsp. salt

2 medium tomatoes, roughly chopped
1 level tsp.  garam masala
2-3 tbsp. finely chopped fresh coriander leaves


Instructions
1. Put the chick peas in a large heavy-based saucepan, add the water, onions, garlic, ginger, tomatoes, salt, chili powder, turmeric, and coriander. Bring to the boil.  Cover the pan and boil the chick peas for about 2 hours until they are tender but still retain their shape. (This process can be speeded up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer,s instructions for timing.)
2.When the chickpeas have become tender, add oil, stirring frequently, fry the mixture for 10-15 minutes until all the water has evaporated. Oil should start to separate at this point.
3.Add two cups of water to the chickpeas and bring to boil. Cover with a lid. Reduce the heat and simmer for 10 minutes or until the sauce is thickened.. 
4. Transfer the chick peas to a serving dish, sprinkle with the garam masala and the finely chopped fresh coriander leaves and serve hot with Chapati, Nan or boiled rice.





Vegetable Jalfrezi

Ingredients
1 lg Onion
2   Green peppers
2  lg Tomatoes
1/2  lb  Broccoli
1/2  lb  Cauliflower
4     tb  Butter
1 ts Red chili powder
1/2  ts Turmeric
Ginger, fresh - 1"
3  Garlic clove
2  tb  White vinegar
2  tb  Tomato puree

 
Instructions
Chop onion; cut green peppers, tomatoes, broccoli, and   cauliflower into 1 in. cubes. Melt butter and saut‚
onion.  Add all the remaining vegetables and stir-fry
for about 5 minutes over medium heat. Add the spices
and vinegar.  Stir in the tomato puree, and simmer for
about 5 minutes. Season to taste with salt and
fresh-ground pepper.


 




Palak Paneer

Ingredients
15 oz pack ricotta cheese
450 g. fresh or 8oz frozen, chopped spinach
1 small onion finely chopped
1/4 cup sour cream
1 inch piece ginger, finely chopped
4 clove garlic, crushed
1 tsp. cumin powder
1/2 tsp. coriander powder
1/4 tsp. turmeric powder
1 tsp. chili powder
1/4 cup oil
salt to taste

 
Instructions
1. Empty the ricotta cheese into an oven-proof dish and bake at 350F for about 40 minutes. Cut it into 1/2 inch square and keep aside.
2. Thaw the frozen spinach or thoroughly wash and finely chop fresh spinach. ( Or place the spinach in a blender or food processor and blend to a puree.)  
3. Heat oil in a saucepan. Add onions and stirring frequently fry for 8-10 minutes or until light brown. Add garlic and ginger. Fry for few more minutes, add little water if the mixture sticks to the bottom of the pan.
4. Add chili powder, salt, cumin, coriander and turmeric powder. Fry for few minutes, add 2-3 tablespoons of water if necessary. Add sour cream and spinach. Mix well, cover and cook over medium heat until the liquid has evaporated.
5. Add cheese, cover and cook for 5 more minutes.
6. Serve with boiled rice or Naan


 


Sarsoon ka Saag

Ingredients
750g. fresh or 450 g. frozen mustard greens (Sarson ka saag)
1 tbsp. ginger, chopped
6 green chillis, finely chopped
1 tsp. salt, or to taste
2-4 tbsp. Cornmeal (Makkai ka atta)
1 cup ghee or butter
2 cloves of garlic, sliced
1 tsp. ginger, roughly chopped
2 green chilies, chopped
butter for topping


Instructions
1. If fresh mustard greens are used, remove any coarse stalks, chop finely and wash thoroughly in a few changes of water. Thaw the frozen mustard greens, if used.
2. Place mustard greens, chilies, ginger and salt in a heavy based saucepan and cook over low heat for about an hour or until the leaves are very tender, stirring occasionally. ( The leaves will release water during cooking. Add more water if it dries up quickly.)
3. During cooking mash the leaves with a saag masher or a wooden spoon against the sides of the saucepan. (alternatively put the cooked greens in batches in a food processor or blender and blend to a puree without adding more water.
4. Add cornmeal and stir hard to mix the ingredients. Stirring continuously cook for 10-15 minutes or until thick and creamy. 
5. Heat ghee or butter in a small frying pan add finely sliced garlic and ginger and fry to a light golden color, Add green chilies, stir once and add to saag. Cook over low heat for 5-8 minutes, stirring constantly.   
6. Transfer saag to serving dish, add butter, if wished, stir once to melt the butter with the heat of the saag Serve at once.  
7. Serve with hot Makkai ki Roti





Dum Aloo

Ingredients
600 gms Baby Potatoes , 1 Cup Tomato Puree , 1 Cup Curd/Yogurt, beaten , 1 tbsp Dry Ginger Powder , 1 tsp Aniseeds , 4 tbsp Mustard Oil , 3 tbsp Kashmiri Mirch Powder (Red Chili Powder) , 1 tsp Coriander powder , 1 tsp of Hing (Asafoetida) water , Salt to taste.

Instructions
Boil the Potatoes and deep fry till they are done. Keep aside. Heat oil in a handi (pot), put Tomato Puree and spices into it. Bhunno(stir-fry) till the moisture evaporates. Remove handi from fire. Add beaten curds and cook again on low flame. Cook, stirring all the time until the gravy thickens. Add Potatoes to it.  Serve Hot.


Aloo Baingan

Ingredients
1 kilogram eggplant, baigaan , 1 kilogram potatoes , 1 cup oil , 2 medium onion, peeled and thinly sliced , 1 teaspoon ginger paste , 2 medium tomatoes, roughly chopped , 1 level teaspoon coriander powder , 1 level teaspoon garam masala , 1 level teaspoon chili powder , 1 level teaspoon turmeric (haldi) , 1 teaspoon salt , 2-4 green chillies, chopped.

Instructions
1. Wash the baingan. Cut them into half lengthwise and then slice crosswise. Peel and cut the potatoes into dices. Keep the baingan slices and potato dices in cold water. 2. Heat oil in a heavy based pan and stirring frequently, fry the onions to a light brown color. Add the ground ginger to the onions. Stir fry for another few minutes then add the tomatoes, chili powder, salt, coriander powder, garam masala and turmeric. Stir well. Still stirring frequently, fry the onion mixture for about 7-8 minutes or until the tomatoes are reduced to a pulp. Add a little water, to prevent it from sticking to the bottom of the pan. Keep frying until the oil begin to separate. 3. Drain the baingan and potatoes, and add to the sauce. Stir well to coat the gravy. Add 1 cup of water, stir once and reduce the heat to low. 4. Cover with a tight fitting lid, and cook until the potatoes and baingans are really tender and all the moisture has dried up. 5. It may be necessary to add extra water to prevent the vegetables from sticking to the bottom of the pan. 6. Serve with Chapati. or boiled rice.





Dhabe Di Daal

Ingredients:
2 - 3 green chillies
1/4 cup coriander leaves
1/4 cup bengal gram divide (chana dal)
8 - 10 garlic flakes
4 tblsp oil
3 medium sized tomatoes
1/2 tblsp cumin powder
1/4 cup red kidney beans (rajma)
1 tblsp red chilli powder
2 medium size onions
1 tblsp kasoori methi
3 tblsp butter
1/2 cup black gram divide (urad dal)
salt to taste


Instructions
Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.
Take off and finely cut onion and garlic.
Wash, take off stem and finely cut green chillies.
Wash and finely cut tomatoes.
Wash and cut coriander leaves.
Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the dals are completely cooked.
Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.
Mix in cut onion, slit green chillies and stir fry for four to five minutes or until the onion is golden brown in colour.
Mix in red chilli powder, cumin powder and stir-fry briefly.
Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring continuously.
Stir in the cooked dals and grease and mix well.
Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring occasionally.
Crush kasoori methi between the palms, sprinkle on the dals and serve hot.

 


Kerala

Ingredients
4 karela, chopped , 1 onion, finely chopped , 1 green chilli, finely chopped , ½ inch ginger, finely chopped , 2 garlic cloves, finely chopped , 1 tsp fresh coriander, chopped , 3 tsp canola oil , 2 tsp besan * Spices : ½ tsp red chilli powder , 4 tsp salt to taste , 1 tsp coriander powder, ¼ tsp haldi powder , 1 tsp amchur , ½ tsp cumin seeds ,hing

Instructions
1. Wash kerala thoroughly with water. If keralas are of longer variety, cut them into pieces of 3 inch size. 2. Remove skin of all the pieces by scraping with a sharp knife. Keep the skin aside. Slit the karelas length wise. Remove the seeds. 3. Discard the seeds if very hard, otherwise mix them with the skin scrape. 4. Take 1 tsp salt and apply it thoroughly to all the pieces of karelas. Keep aside for about 1 hour. Mix 1 tsp salt to karela skin and keep aside for 1 hour. 5. Heat a non-sticking frying pan and add 2 tsp oil. When the oil becomes hot, put cumin seeds and hing. 6. When the seeds become dark, put onion, green chilli, ginger and garlic. 7. Cook for 2 to 3 minutes and add all the spices and besan. 8. Stir well and cook for 5 to 7 minutes until the mixture turns light brown. 9. Mix half the coriander leaves. Take the karela skin in a sieve and wash thoroughly with water. 10. Add it to the washed skin scrape above mixture and stir. 11. Wash the karelas with water. Fill the above mixture in each karela. 12. Heat a non sticking frying pan and spray oil. 13. Place all the karelas in the pan, cover with a lid and reduce the stove to low. Allow them to cook for 5 to 7 minutes. 14. Change the side of karelas and again cover with the lid. 15. Cook for 5 to 7 minutes. Sprinkle coriander leaves. • Serve Hot.





Punjabi Pakora Karhi

Ingredients:
1 cup of Gram flour(Basan)
1 kilo Yougurt(Dahi)
1tsp Red Chillies powder or to taste
1tsp Salt or to taste
2or3 Curry leaves
Oil 3tbs
1tsp Coriander seeds
1/4tsp Tamarind Paste(Imli)
1tsp Green chillies
1tbs Coriander leaves
1tsp White Zeera
1 Medium Onion
2 or 3Cloves of garlic
1 inch piece of Ginger

For Pakoras:
1 cup basan
1tsp of Red Chillies powder
1tsp of Salt
1 tbp of Coriander leaves
1tbs of Mint leaves
1/4tsp Baking powder
1 small onion
1tsp Green chillies
1tsp white zeera
Oil for frying pakoras


Instructions
Chop onion in thin slices .Heat the Oil and put onion in it .
Make the paste of Garlic,Ginger and green chillis and then put in onion.
Lightly grind Zeera&Coriander seeds and mix in onion and galic mixture and cook on medium heat.
Put Red chillies,Salt,Curry leaves and Tamarind paste and cook until oil appears on top.
Meanwhile,Mix 1 cup of Basan in Yougurt and make a smooth paste by adding small amout of water.
Add this yougurt mixture in onion mix and cook by mixing it well.Don't stop mixing till it becomes boil.Then turn heat level low and leave it cook slowly till it becomes thicken.
Method for Pakoras: 

Chop the onion in the way we chop for an Omlette.and mix it with basan and water to make smooth paste.lightly ground coriander and zeera seeds with green chillies and them mix in basan mixture.add all ingrdiente in the paste and set a side for 1/2 an hour.
Fry Pakoras in deep fry pan and take them out in a plate.

When karhi becomes thick add 1 cup boiling water and let it cook again,when it comes to boil add pakoras in karhi and then cook on low heat for 10minutes.Garnish with coriander leaves.
Serve with Rice or Chappati.