Russian Salad

Super healthy, super tasty super energetic and super time saver what else to say…….

Ingredients:

Sliced Tomato and cucumber: 1 bowl

Sliced Carrot: 1 bowl

Long sliced green or purple cabbage: 1 bowl

Roasted peanuts: 1/2bowl

 Dressing ingredients

Lemon juice: 2 tbsp

Honey- 1 tbsp

Salt- ½ tsp

Black pepper powder-1/4tsp

Olive oil- 1 tbsp

Red chili flakes-1/4 tsp

Dry herbs-1/4 tsp

Sliced Lemon for garnishing

Mint leaves for garnishing

 Recipe:

1. Take chopped ingredients in one large size bowl then add dressing ingredients except garnishing ingredients and mixed it properly.
2. Take one large size plate then arrange sliced ingredients then garnish with sliced lemon and mint leaves.

Ready to eat and enjoy with family and friends

 

Kacche Aam ka Aachar

Ingredients:

Pieces of Kaccha Aam (Keri or raw mango):1 bowl /250 gm.

Mustard oil or as per your choice: 125 ml or 1/4 bowl

Salt:2 teaspoons or as per your taste

Fenugreek seeds: 2 teaspoons

Fennel seeds: 2 teaspoons

Yellow mustard dal:2 teaspoons

Black seeds (Kalonji): ½ teaspoon or as per taste

Red chilli powder: 1 tablespoon or as per the taste

Turmeric powder: 1 tablespoon or as per the taste

Asafoetida (heeng): ¼ teaspoon or as per the taste

Cumin seeds (zeera): 1 teaspoon or as per your taste

[You can use readymade aachar masala (80 gm. or as per your taste) which is available in the market in place of above spices.]

Recipe

1. Ensure that you wash Kaccha Aam properly before cutting into pieces.
2. Put Kaccha Aam pieces in one bowl then add spices except asafoetida, kalonji, and cumin seeds. Mix it properly with spoon.
3. Put a pan on gas and add oil, asafoetida, kalonji, and cumin seeds then heat on medium flame. Put the gas off. Cool it.
4. Now add oil in Kaccha Aam and spices mixture and mix it properly so that oil floats on top of the pickle in the jar.
5. Fill it in air tight jar.

Serve with cold paratha, bread, mathri and khakra etc.!!

 

Lemon ka Aachar

Today I made jhatpat (quick) Lemon ka aachar which everyone in my family likes…

Ingredients:

Lemon: 250 gm

Vegetable Oil: 2 tablespoons or as per your choice

Kalonji: 1/4 tablespoon

Red Chili Powder: ½ tablespoon

Turmeric powder: ½ teaspoon

Asafetida (heeng): ¼ teaspoon

Salt: 4 tablespoons

Dardari (Semi-Grounded) Black Pepper: ½ teaspoon

Mustard seeds: ½ teaspoon

Recipe:

1. Wash the lemons thoroughly and steam them for 10-15 minutes. Take out and cool them.
2. Cut the lemons in four pieces and remove the seeds in them.
3. Now put a pan on the gas and add oil and heat it.
4. Add heeng, mustard seeds and kalonji and sauté. Then add all spices in it and mix it properly. Put the gas off.
5. Mix spicy masala with lemon pieces properly in a bowl then put them into an air tight jar.

 

Mirchi ka Achaar with Lemon

Mirchi ka achaar (pickle) with lemon without oil is made instantly and is one of the tastiest achaar that you will have…How do I know?

Because this is served every time, a guest comes to our home and till date everyone has asked its recipe at the end. The best thing about this achaar is that it can be made in 5 minutes. Here is the recipe:

Ingredients:

Chopped Green Chilli: 1 bowl

Lemon juice: 4 tablespoons

Salt: 1 teaspoon

Black Salt: 1 teaspoon

Crushed Fennel Seeds: 2 tablespoon

Cumin seeds (jeera): 1 tablespoon

Red chili powder: 1 teaspoon

Asafetida: 1/4 teaspoon

Recipe:

1. Mix lemon juice in chopped green chilli.
2. Add all the spices mentioned above.
3. Mix everything thoroughly.
4. Put it in a jar and keep it in fridge.

Use this achaar within 10-15 days.

Note: Spices can be added as per your taste and requirement.

Serve this yummy achaar with Parathas or Rajasthani Baati …Enjoy!!!!

Spicy Aaloo Brinjal Bhaji

Today, I cooked aaloo baingan ( potato brinjal) bhaji in lunch which is my hubby’s favourite.

Ingredients:

Chopped Potato (Aaloo): 1 bowl

Chopped Brinjal (Baingan): 1 bowl

Chopped Onion: ½ bowl

Chopped Tomato: ½ bowl

Ginger Paste: 1 tablespoon

Chopped Green Chili: 1 tablespoon

Oil: 4 tablespoons

Coriander Leaves for garnishing

Spices as per taste: Salt, Red Chilli Powder, Turmeric powder, Coriander Powder, Garam Masala Powder, Kasuri Methi, Asafoetida, Cumin Seeds.

Recipe:

• Put a pan on gas, add oil then heat it on medium flame and add cumin seeds and asafoetida.
• Add ginger paste and sauté it.
• Add chopped onion and tomato and cook on medium heat for 8-10 minutes.
• Add salt, red chilli powder, turmeric and coriander powder to the pan and mix them well then add ½ bowl water. Cook it till the oil separates out.
• Add chopped potato and brinjal then mix it and cover it with plate. Cook it for 15-20 minutes on low flame. Check it a few times in between.
• Take out the Aaloo brinjal bhaji in the bowl and garnish with coriander leaves

Spicy Aaloo brinjal bhaji is ready to serve with parantha phulka, rice or tandoori roti

Potato Soya chunks

Potato Soya chunks……with gravy…

 

Ingredients:

Soya Chunk: 1 bowl

Boiled Potato cubes: ½ bowl

Chopped Tomato: ½ bowl

Chopped onion: ½ bowl or as much you like

Chopped garlic: 1 teaspoon as you like

Chopped coriander leaves and green chili: 2 teaspoons each or as per taste

Spices: Salt: 1/2 teaspoon

Red chilli powder: 1/2 teaspoon

Turmeric powder: 1/2 teaspoon

Coriander powder: 2 teaspoons

Garam masala: 1/4 teaspoon

Cumin seeds: 1/2 teaspoon

Asafoetida: one pinch

Kasuri Methi: 1 teaspoon

Vegetable oil: 2 tablespoons

Recipe:

1. Boil soya nuggets for 8-10 minutes then squeeze the water out from the nuggets.
2. Put pan on the gas then add vegetable oil.
3. Heat the oil on medium flame and add cumin seeds and asafoetida, then add chopped onion, garlic and green chili and sauté it for 5-7 minutes.
4. Add all other spices and sauté them for 2-3 minutes
5. Add potato cubes in it and mix it properly.
6. Add one bowl of water in it, then add soya nuggets (if pieces are large size after boiling then cut them in small pieces). Mix it properly and cook it on slow flame for 10-12 minutes.
7. Sprinkle kasuri methi and mix it properly then put the gas off.
8. Take it out in a bowl and garnish with chopped coriander leaves.

Rajwadi Paneer

Ingredients:

Paneer Cubes: 200 gm

Cashew nut and almond paste: ½ bowl

Chopped Onion: ½ Bowl

Chopped Ginger: 1 small piece

Chopped Green Chili: 1 piece

Milk: ½ cup

Curd: 1/2 cup

Pure Ghee or Butter: 4 tablespoons

Coriander Leaves

Salt: 1/2 teaspoon

Red chili powder: 1/2 teaspoon

Cummin Seeds: 1/2 teaspoon

Coriander Powder: 2teaspoons

Asafoetida: one pinch

Whole Garam Masala (cinnamon, Cardamom: small and large size) Cloves

Kasuri Methi: 2 tablespoons

Cumin powder: 1/2 teaspoon

Turmeric powder: ¼ teaspoon or as per taste

Recipe:

1. Take 4 tablespoons pure ghee in a pan and heat it on medium flame then add asafoetida and cumin seeds. When started to sprinkle, add whole garam masala, then coriander powder, turmeric powder, red chilli powder and kasuri methi and sauté it
2. Add chopped onions, green chilli and ginger then cook it for 8-10 minutes on medium flame
3. Add cashew nuts and almond paste and sauté it for 2-3 minutes.
4. When ghee separates from sides then add milk. Mix it properly
5. Add curd and mix it properly then bring the medium flame down to low flame.
6. Add paneer cubes to the mixture. Mix it properly.
7. Now garnish with chopped coriander.

Serve Rajwadi Paneer with garma garam tandoori roti or paratha or naan to your family and friends.

Amritsari stuff kulcha…..

Ingredients:

Dough Preparations:

Whole wheat flour: 2 bowl

Salt as per taste

Baking soda: 1/4tsp

Filling Preparation

Grated boiled potato: 1 bowl

Chopped onion: 1/2 Bowl

Chopped Green Coriander: 2tbsp

Chopped Green Chili: 2 pieces

Kalonji: 1 tsp

Butter: 2 tbsp

Spices ( as per taste): Salt, Red Chili Powder, Roasted Cummins powder, Chaat Masala, garam masala and Black salt.

Recipe:

Potato mixture

1. Mixed Potato, chopped onion, green chilli, green coriander (1 tsp) and spices in large size bowl  properly

Kulche ka Dough

2. Mix salt and whole wheat flour then add baking soda to prepare soft dough with water then keep it aside for 60 minutes covered with muslin cloth.
3. Make round balls from the dough and  stuff  with the  potato mixture.
4. Wet your fingers with water and press the fingers on circular balls lightly on one side then spread kalonji and chopped coriander and press it.
5. Now roll them into circular shape for Kulcha
6. Cook then on a gas tandoor.
7. Apply butter on one side.

Now stuff Amritsari Kulcha is ready to serve

 

Butter Garlic Tawa Naan

Butter Garlic tawa naan…..

Restaurant style paneer ke saath tawa roti?? No no!! then what to do…..

Try this tawa naan with your favorite restaurant style gravy and enjoy your dinner!!!!

Don’t forget to post your experience with this naan….

Ingredients:

Dough Preparations:

All purpose flour: 2 bowl

Spices: Salt (as per taste)

Milk: ½ bowl

Curd: 1/2 bowl

Baking soda: 1/2tsp

Sugar: 3/4 tsp

Vegetable Oil: 3 tbsp

All purpose flour: 2 tbsp and vegetable oil-1 tsp for dusting

Filling Preparation

Chopped Garlic: 2 tbsp

Chopped Green Coriander: 1tbsp

Chopped Green Chili: 2 pieces

Black sesame seeds: 1 tbsp

Butter: 4 tbsp

Recipe:

1. Mix salt, oil and baking soda in all purpose flour then add milk, sugar and curd. Prepare soft dough with water then keep it aside for 4-5 hours covered with thick cloth.
2. Put pan on the gas and add butter in it then heat it to melt the butter. Put off gas. Add filling preparation and mixed it properly.
3. Now take small portion of dough and dust with all purpose flour then give shape of naan or oval shape.
4. Wet your fingers with water and press the fingers on naan lightly on one side.
5. Put tawa on the gas and heat it on full flame. Put water side of naan on tawa then cook it on slow flame. When cook one side then change it other side. When cook both side then take it out from tava.
6. Now cook the naan on directly on medium flame.
7. Put Naan on plate then brushing the butter garlic mixture on one side

Now Butter Garlic Naan is ready to serve with any gravy subji

 

Jodhpur Special : Mouthwatering Dahi Mogar

Dahi ki mogar ki sabji…… this is  a Jodhpuri special sabzi and very famous . Very easy recipe and no need to mention its yummylicious in taste!

Ingredients:

Moong Lentils (Mogar Dal): ½ bowl

Fresh Curd: 4 tablespoon

Chopped Tomato, Ginger and Green Chili: 1/2 bowl

Chopped Coriander for garnishing

Spices: Salt: 1 teaspoon, Red Chili Powder: 1/2 teaspoon, Coriander Powder: 2 tablespoon, Turmeric Powder: 1/2 teaspoon, Garam Masala: 1/2 teaspoon, Cummins seeds-1/2 teaspoon and asafetida- pinch)

Pure Ghee or Butter: 2 tablespoon

Recipe:

1. Wash the moong dal or lentils properly and soak in water for 10-15 minutes.
2. Put pan on the gas. Add ghee and heat on medium flame. Add asafetida and cumin seeds. Sauté it till it starts to crackle.
3. Now add turmeric and coriander powder. Add chopped tomato mixture and cook it till ghee is separated from it.  Add red chili powder and salt . Mix it properly.
4. Add soaked moong dal, 1.5  glass water and cover it with plate. Cook it on low flame for 25 -30 minutes.
5. Add curd and mix it properly and put off gas. Add garam masala and garnish with chopped coriander leaves.

Dahi Mogar is ready to serve with butter roti or naan or phulka or lachha parantha!!