NAVRATRI SPECIAL DISH (KUTTU KI PURI)

INGREDIENTS:
                               KUTTU FLOUR(atta)                2 CUP

                                              BOILED POTATOES           3 NO.(MEDIUM SIZE)

                                              BLACK PEPPER POWDER     1/2 tsp

                                              SALT                                            1/2tsp

                                               OIL                                             1 CUP


METHOD:

                             1  Mash the potatoes.

                                            2.    In a bowl take kuttu ka atta,mashed potatoes,

                                                    salt black pepper powder.

                                           3.   knead into a dough dont add water as potatoes will add stickiness 

                                                   required to bind the dough.

                                           4.    Leave the dough for 15 minutes.

                                           5.    Heat oil in a frying pan.

                                           6.    Now make small balls from the dough roll them and fry.

                                           7.    Fry till both sides of the puri turns brown.

                                           8.     Serve with hot potato curry.

                                                    

NAVRATRI SPECIAL DISH ( POTATO CURRY)

INGREDIENTS:
                                          500 gms     boiled potatoes
                                          1 tabsp       mustard oil
                                          1tsp           cumin seed
                                          1tsp           ginger paste
                                           1/2tsp       fresh green chilli chopped
                                           3               medium size tomatoes finely chopped
                                           1/2 tsp      red chilli powder
                                           1/2tsp       coriander powder
                                           1/2 tsp     black pepper powder
                                            1  tabsp     fresh coriander leaves  finely chopped                                                                 salt to taste
                                            2               cups water    

                                               

METHOD
                              1. Heat  oil in a nonstick pan.
                              2. Keeping the flame low Add cumin seed.  green chillies and ginger paste saute
                                  for 1/2  a minute.  
                              3.Add tomatoes salt, turmeric powder,coriander powder,black pepper powder                                         and red chilli powder mix well add 1/4 cup water cover  the pan and cook it for
                                  5 minutes on a medium flame.
                              4.Open the lid and simmer till the gravy is thick.
                              5. Add potatoes mix well and add 1 cup water ,cook for 2 minutes.
                              6. Garnish with coriander leaves and serve hot.                     

NAVRATRI SPECIAL DISH( SINGHADE KA HALWA )

INGREDIENTS:       

                              500gms              fresh  singhade(fresh water caltrop)

                              100gm                Thickened milk(mawa)

                              1/2 or 3/4 cup     butter(pure ghee)

                               1cup                    sugar(approx. 125)

                               1/2 tsp                 cardamom powder

                                5,6 no.                 Almond(badam)

                                5,6 no.                  cashew nut (kaju)

 METHOD:

                       1.   Peel singhada and grate them

                        2.   Heat ghee(or salt free butter) on heavy base pan.

                        3.    Add grated singhada fry till  its water evaporates.

                        4.    Grate thickened milk  add 1/2  of it into the pan and saute until  its colour 

                               changes to light brown.

                         5.    Add sugar continuously stirring the content till it starts leaving oil.

                          6.    Remove it from the flame.

                          7.    Garnish with cardamom powder,1/2 of the grated thickened milk, finely 

                                chopped cashew nut and almond.

                          8.    Serve hot.

                                

                          

BUTTER PANEER MASALA

INGREDIENTS:
                            2 tabsp oil 
                            250gm paneer (cut into pieces
                             1 large onion (finely chopped)

                                        2 large tomato (finely chopped)

                                         1/2 tsp ginger garlic paste
                                               
                              100gm cashewnutpaste 
                             1 tsp red chilli powder

                                         1tsp corriander powder

                                          1/2 cup milk

                                           2 tsp butter
                                                   
                                           1/8 tsp turmeric

                                          1 clove

                                          1 cardamon

                                           1 small piece cinnamon

                                           1 dry chilli(optional)

                                            1 /2 tsp black pepper corn(optional)

                                             salt to taste


METHOD:
                    . Heat oil in a pan  to it add ginger garlic paste saute for 2 minutes in a low
                               flame.
   
                            . Add chopped onion fry till it becomes golden.
                            
                            . Add chopped tomato simmer till it  becomes smooth paste.

                             .Add cashewnut paste. simmer for 1 minute and set aside this pan.

                              .In other pan heat oil and temper with clove, cinnemon ,black pepper corn,
                               cardamon(optional)add this to the pan which we had kept aside. 

                             .Again keep this pan on a low flame
                             
                             .Add red chilli powder, corriander powder and turmeric powder stir well
                                to  mix.

                              .Add kasoori methi crushing it in between your palm.

                              .Add oil if needed.When it becomes shiney add required milk slowly while 
                                stirring

                               .Add salt

                      .Meanwhile keep the paneer cubes immersed in hot water.Fry for 2-3 
                                minutes.

                               .When desired consistency reaches add paneer drained from water and      
                                 butter
                      .Serve hot with tandoori roti
                   
                                                                                                              
      
                         

HERBS AND SPICES OF INDIA

 STANDARD ENGLISH        INDIAN ENGLISH

 ALKANET                                                                             RATIN JOT

ANISEED                                                                                SAUNF 

ASAFOITIDA                                                                         HING

BASIL                                                                                     TULSI

BAY LEAVES                                                                         TEJ PATTA 

BLACK CARDAMON                                                         MOTI ELAICHI     

 BLACK PEPPER                                                                KALI MIRCH

BLACK SALT                                                                        KALA NAMAK

BROWN MUSTARD SEED                                                RAI

CARDAMON (GREEN)                                                      CHHOTI  ELAICHI

CAROM                                                                                  AJWAIN

CELERY SEED                                                                      AJMUD

CHAROLI                                                                               CHIRONJI

CHILLI                                                                                     MIRCH

CINNAMON                                                                            DALCHINI

CORIANDER SEED                                                               DHANIA

CORIANDER (FRESH)                                                       HARA DHANIA

CUMIN SEED                                                                        JEERA

CLOVE                                                                                   LAUNG

DILL                                                                                       SOA

FENUGREEK                                                                     METHI SEED

FENUGREEK LEAF                                                         KASOORI METHI

FENNEL                                                                               SAUNF SEED

GINGER                                                                              ADRAK

GINGER(DRIED)                                                              SAUNTH

GARLIC                                                                             LAHSUN

GREEN CHILLI PEPPER                                            HARI MIRCH

GOOSEBERRY                                                                AMLA

GUM TRAGACANTH                                                     GOOND KATIRA

INKNUT                                                                             HARAD

KALONJI                                                                         KALONGI 

LONG PEPPER                                                              PIPPALI

MACE                                                                                JAVITRI

MANGO POWDER                                                      AMCHOOR POWDER

MINT                                                                               PAUDHINA

MUSTARD SEED                                                          SARSON KE  BEEJ

NUTMEG                                                                        JAYAPHAL

ONION                                                                             PAYAJ
  
PAPRIKA                                                                       LAL MIRCH
    
PEPPER CORNS                                                         KALI MIRCH SABUT

POMEGRANATE SEED                                             ANARDANA

POPPY SEED                                                                 KHAS KHAS

RED CHILLI PEPPER                                                  LAL MIRCH

SAFFRON                                                                        KESAR

SESAME SEED                                                               TIL

STAR ANISE                                                                    CHAKRA PHOOL

SWEET NEEM LEAF                                                    KARI PATTA

TAMARIND                                                                       IMLI

TURMERIC                                                                     HALDI
  
WHITE PEPPER                                                        SAFED MIRCH

CHAT MASALA

INGREDIENTS

3 tsp Amchoor(dried mango powder) 

4 tab cumin seed

4 tab coriander seed

1/2 tsp carom seed(ajwain)

 3 tsp red chilli powder

3 tabsp black salt

1/4 tsp asafoetida ( hing)

1/2 dried ginger powder

1.1/2. tsp  ground black pepper

METHOD 

Roast the cumin seeds,coriander seeds and the carom seed on a dry griddle at low flame till they  are little darker in shade and starts to get aromatic.Remove from heat and let it cool.Then mix all the ingredients and grind into a fine powder .Store in airtight container.

 

 

 

CHICKEN TIKKA

 INGREDIENTS:  

 1)    1Kg boneless chicken

 2)   100 gms ginger garlic past 

 3)    Juice of 4 lemon 

 4)    2 cups hung curd 

 5)     1 tsp  cardamon powder  

 6)    3 tsp kashmiri mirch powder

 7)     4 eggs

 8)    1 tsp garam masala(curry powder) 

 9)    1/4 cups coriander leaves(chopped) 

10)   1/4 cup oil     
 
11)   4 tbs butter 

12)   4 tsp chat masala
  
13)  Salt to taste 

METHOD:

                             Marinate chicken with ginger garlic paste,lemon juice and salt and keep aside      for 1 hour. Mix all ingredients except butter and  chat masala.Now add the pre-marinated  chicken to it.Put on a skewer and cook in a tandoor .Sprinkle butter and chat masala on top of cooked chicken tikka.Serve hot.