BRINJAL POTATO SABJI ( for 4 servings )

Ingredients ;

• 250 gm brinjal

• 2 big potato

• 1 tomato ( big )

• 1-2 green chilli ( cut lengthwise )

• 1 tbsp ginger ( grated )

• 1/2 tsp fenugreek

• 1/2 tsp jeera ( cumin seed )

• 1 onion ( chopped )

• 2 tsp coriander powder

• 1/2 turmeric powder

• 2 tsp saunf ( pounded )
  

• 1/2 tsp red chilli powder

• 1 tbsp oil

• 2 tbsp coriander or curry leaves ( chopped for garnishing

• salt to taste
  

METHOD ;

Cut the potatoes into small pieces. Cut the brinjal into big pieces. Chop the tomato. Heat the
oil in a pan. Put fenugreek, jeera, chopped onion , green chilli ,ginger.Saute for a while until its
turn golden brown. Now put turmeric powder and the pieces of brinjal and potato . Add salt
and mix it well .Cover the pan with a lid until they become soft .Add chopped tomato and
cook for few minutes .Now put coriander powder , chilli powder, and saunf. Garnish with
coriander or curry leaves .Serve hot. Relish with chapaati .

VEGETABLE UPAMA ( serving for 4 persons )

INGREDIENTS ;

• 500 gm cauliflower

• 250 gm green peas

• 100 gm carrots

• 100 gm potatoes

• 2 green chillies ( chopped finely )

• 2 tbsp coriander leaves ( chopped )

• 2 tbsp oil

• 1 tsp mustard seeds

• 1/2 tsp hing (asafoetida )

• 1 tsp red chilli powder

• 1/2 tsp garam masala
  

• 1/2 tsp black salt

• 1 lime

• curry leaves

• salt to taste

METHOD ;

Boil the potatoes and peel them .Little boil the peas . Grate the potatoes ,
carrots and cauliflower separately .Heat the oil in a pan and put mustard
seeds .Let them splutter then put hing and curry leaves in it. Now add peas
grated cauliflower ,potatoes and carrots .Put salt and all the above spices .
Mix well and cook for 2-3 minutes on a low flame .Squeeze the lime juice on
it . Garnish with coriander leaves and green chillies .

ALOO CHATPATE ( for 2 to 4 servings )

Ingredients ;

• 5oo gm aloo ( potato )

• 2 tbsp oil

• 1/2 tsp hing (asafoetida )

• 1/2 tsp jeera ( cumin seed )

• 2 tsp coriander powder

• 1 tsp turmeric powder

• 2 tsp lime juice

• 1 tsp ginger paste

• 1 tsp garlic paste

• 1 tsp garam masala

• 2 -3 green chilli ( cut lengthwise )

• 1/2 tsp red chilli powder
  

• salt to taste

• 2 tbsp coriander leaves or curry leaves ( for garnishing )

METHOD ;

Wash and boil the potatoes .Peel them and cut into pieces .Heat the oil in a
pan. Put jeera , hing ,turmeric powder , green chilli ,ginger and garlic paste.
Saute for a while .Now add the pieces of boiled potatoes , red chilli powder,
coriander powder, garam masala, lime juice and salt .Mix well and saute
for 2 minutes on a slow flame . Garnish with chopped coriander leaves or
curry leaves .

KADAI PANEER ( for 6 servings )

INGREDIENTS ;

• 500 gm paneer

• 100 gm capsicum

• 3 tsp coriander seeds

• 5 whole red chilli

• 2 tbs kasoori methi

• 2 chopped green chilli

• 4 chopped tomatoes

• 2 tbs ginger ( finely grated )

• 3 tbs oil

• 2 tbs chopped coriander leaves

• salt to taste

For paste ; 6 clove of garlic in a little water ;

METHOD ;

1. Slice the paneer and capsicum into thin long strips .
2. pound the coriander seeds and red chilli together .
   
3. Heat the oil in a pan , add the garlic paste and cook on a slow flame .
4. Add the capsicum and pounded spices and cook on a slow flame for 1 minute.
5. Add the green chilli , ginger and cook again .
6. Add the tomatoes , kasoori methi and salt .
7. Finally , add the sliced paneer and cook for a few minutes .
8. Garnish with coriander leaves . Serve hot .
   

Jeera Aloo

Ingredients;

• 500 gms potatoes

• 2 tbs oil

• 1 tsp cumin seed ( jeera )

• 1/2 tsp hing ( asafoetida )

• 3 tsp coriander powder

• 2 -3 green chillies ( finely chopped )

• 2 tsp mango powder

• 1 tsp red chilli powder
  

• 25 mm ginger ( finely grated )

• a bunch of coriander leaves ( finely chopped for garnishing )

• salt to taste
  

METHOD ;

Boil the potatoes. Peel them and cut into small pieces or mash them. Heat oil in a pan, put jeera , hing, grated ginger and green chilli in it.Then boiled potato and fry for a whilNow put coriander powder, red chilli powder , mango powder and salt. Mix well all the spices with potatoes and saute for few minutes . Garnish with coriander leaves.

Servings: 3-5

SPINACH HARYALI ( for 2 to 4 persons )

Ingredients ;

• 500 gm spinach ( palak )

• 2 - 3 potatoes

• 1/2 tsp jeera ( cumin seed )

• 1/2 tsp asafoetida ( hing )

• 1 tbs oil

• 25 mm ginger ( grated )

• 1 tsp lime juice

• 2 -3 green chilli ( chopped )

• a pinch of sugar , salt to taste

METHOD ;

Cut the potatoes into small pieces . Chop the spinach .Heat oil in a pan .Put jeera , hing,
ginger and green chilli . Then add the pieces of potatoes , saute .And cover the pan with
the lid till the potato becomes soft .Remove the lid and put the chopped spinach in it .
Sprinkle a pinch of sugar , lime juice and salt .Saute for few minutes . Serve hot .

MASALA CHANE ( for 4 to 5 persons )

Ingredients ;

• 2 cups kabulee chane

• 1/2 tsp soda bicarb

• 1 tsp tarmarind pulp

• 1 tsp jeera ( cumin seeds)

• 2 tbsp coriander seeds

• 1 tbsp mango powder

• 2 big cardamoms

• 1 tsp caraway ( ajwain )

• 2 cloves

• 3 black pepper

• 1 tsp ginger paste

• 1 tbsp refined oil

• 1 tbsp coriander leaves ( chopped )

• salt to taste

METHOD ;

Soak chane overnight in water .Put soda bicarb in it . Boil the chane in pressure cooker and
keep aside . Take a pan , roast , jeera , coriander seeds , caraway , cloves, cardamoms ,
black pepper and grind them in mixi . Heat the oil in a heavy pan or pressure cooker
Put ginger paste and saute .Then add boiled chane and grinded ingredients . Put the pulp
of tarmarind and salt. Cook on a low fire till it becomes dry. Garnish with coriander leaves.