Tinday ki Tarkari

Ingredients
Green gourd (Sliced) ½ kg
Tomatoes (chopped) 2
Crushed red pepper 1 tsp
Salt 1 tsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 6
Ingredients for baghar
Oil ¼ cup
White cumin whole 1 tsp
Whole red chilies 6
Garlic crushed 1 tsp
Method
Heat oil, add whole white cumin, whole red chilies with crushed garlic, and add chopped tomatoes fry well. Add salt and crushed red chilies. Add Green gourd. Cover and cook on low flame for 15 minutes. Lastly add coriander and green chilies.

Aalu baigan ki sabzi

Ingredients
Baigan ½ kg cut in square pieces and fried for 2 minutes and remove
Capsicum 1 cut in cubes and fried for a minute
Onion 2 cut like shashlik and fry for a minute
Potatoes 2 cut in cubes and deep fried light golden
Oil ¼ cup
Chopped onion 1 cup
Blended tomatoes 2
Roasted and crushed cumin 1 tsp
Roasted and crushed coriander 1 tsp
Salt 1 tsp
Chili powder 1 tsp
Garlic paste 1 tsp
Tamarind pulp ¼ cup
Chopped coriander and green chilies to garnish
Method
Heat ¼ cup oil add chopped onion, fry for 5 minutes, add blended tomatoes, roasted and crushed coriander and cumin, salt, chili powder, garlic, tamarind pulp, fry well, add all fried vegetables and leave it on dum for 5 minutes, lastly add chopped coriander and green chilies. Serve with roti.

palak gosht

Ingredients
Spinach 1 kg wash well
Small fenugreek 4 bunches
Green chilies 6
Khoya ½ cup
Cream 3 tbsp
Milk ½ cup
Chili powder 1 tbsp
Turmeric ¾ tsp
Mutton ½ kg
Oil ¾ cup
Onion chopped 1
Ginger garlic paste 1 tbsp
Salt 1 tsp
Method
Blanched together spinach, choti methi, green chilies without water for 10 minutes, chopperized and keep aside, heat oil in a pan add chopped onion, fry till transparent, add ginger garlic paste, mutton, fry well add chili powder, turmeric, salt, fry well, add 1 cup water, cover and cook till mutton tender, add chopperized spinach mixture with milk, fry well till oil comes on top, add crushed Khoya, remove in a dish, drizzle with cream.

Kulfa gosht

Ingredients
Kulfi 1 kg (use only leaves)
Mutton ½ kg
Onion 1 ½ cup chopped
Ginger garlic paste 1 tbsp
Tomatoes 3 chopperized
Salt 1 ½ tsp
Chili powder 1 ½ tsp
Turmeric ½ tsp
Green chilies 3 chopped
Allspice 1 tsp
Coriander leaves 2 tbsp
Oil ½ cup
Method
Heat oil in a pan add onion and fry till light golden, add ginger garlic paste with mutton, chopperized tomatoes, all the dry seasonings, cover and cook for 30 minutes, add 1 cup water, cook till meat tender, now add kulfa and fry well. Leave it on dum, lastly add green chilies and coriander leaves.

Sarso ka saag

Ingredients
Sarso ka saag 1 kg
Garlic 10 cloves peeled
Green chilies 6
Water 1 cup
Ghee 3 tbsp
Crushed garlic 1 tbsp
Salt 1 tsp
Makai ka aata 3 tbsp
Whole red chilies 8 to 10
Butter 2 ounce
Method
Clean saag, remove stems, boil leaves with garlic, green chilies, 1 cup water, cover and cook for at least 45 minutes then ghoto well, heat ghee add crushed garlic, fry till garlic, add in saag, fry well, add salt, makai ka aata, fry well, lastly give baghar with 2 tbsp ghee, whole red chilies and 1 tsp crushed garlic, serve with makai ki roti and butter.

Amrit sari harisa

Ingredients
Wheat 250 gm soaked overnight and boiled
Beef boneless ½ kg
Onion 1 large
Chili powder 1 ½ tsp heaped
Salt 1 ½ tsp
Grinded green chili 1 tsp
Ginger garlic 1 tbsp
Turmeric ¾ tsp
Spinach 2 cups finely chopped, boiled and blended
Ingredients for kababs
Beef mince 250 gm
Garlic 1 tsp heaped
Salt 1 tsp
Chili powder 1 tsp
Chat masala 1 tsp
Green chilies finely chopped 2
Allspice ½ tsp
Method for kabab
Put all in a chopper, chopperized well until smooth, make into very tiny long kababs, shallow fry in frying pan keep aside. Soak wheat overnight, boil next morning until tender and blend.
Method for beef
Boil beef with all the given ingredients and 3 cups water, cover and cook until done, shred finely, mix with blended wheat mixture add boiled spinach, mix well add fried kababs to it, lastly give baghar with desi ghee. Serve hot garnished with some more kababs on top.

Kofta palak

Ingredients
Mince ½ kg
Allspice 1 tsp
Roasted gram flour 3 tbsp
Poppy seeds 1 tbsp
Salt 1 tsp
Chili powder 1 tsp heaped
Ginger garlic 1 tbsp
Onion 1
Ingredients for gravy
Oil ½ cup
Yogurt ½ cup
Brown onion grinded 4 tbsp
Salt 1 tsp
Chili powder 1 tsp heaped
Turmeric ½ tsp
Coriander powder 1 ½ tsp
Ginger garlic 1 tbsp
Allspice ½ tsp
Green chilies 3
Milk ½ cup
Spinach ½ kg
Fenugreek leaves 2 bunches small
Dill ½ bunch
Green chilies 2
Method
Clean and wash spinach, fenugreek and dill, put in a pan with half cup water, 2 green chilies, and boil for 5 minutes and chopperized, keep aside.
Ingredients for kofta
Put mince with all the seasonings and grind well adding little water as required, remove and make into balls, keep aside.
Method for gravy
Heat oil add ginger garlic paste with all the above dry seasonings, yogurt, fry well, add koftas, cook for 5 minutes add grinded spinach mixture, add milk, cook for 10 minutes until done.

Noodles and vegetable kabab

Ingredients
Boiled noodles 2 cups
Carrots 1 cut into tiny cubes and boiled
Capsicum 1 cut into tiny cubes
Cabbage 1 cup cut into tiny cubes
Crushed red pepper 1 ½ tsp
Green chilies chopped 2
Coriander leaves chopped 2 tbsp
Potatoes boiled and mashed 2 cup
Salt 1 ½ tsp
Cumin roasted and crushed 1 tsp
Chat masala 1 tsp
Fresh bread crumbs 1 ½ cup
Egg 1 to 2
Method
Boil noodles and boil carrots, boil potatoes and mashed, mix all together except egg and crumbs, make into Pattie shape, make a hole in center like waras, dip in eggs, roll in crumbs, deep fry.

Baghary baigan

Ingredients
Fresh round brinjals 1 kg give 4 cuts from center
Sesame seeds 2 tbsp roasted and grinded
Peanuts 2 tbsp roasted and grinded
Desiccated coconut 2 tbsp roasted and grinded
Coriander powder 2 tbsp
Cumin powder 1 tbsp heaped
Garlic paste 1 tbsp
Chili powder 2 tbsp
Turmeric ½ tsp
Salt 1 ½ tsp
Tamarind pulp ½ cup heaped
Oil 1 ½ cup
Ingredients for baghar
Curry leaves 20
Button red chilies 8 to 10
Mustard seeds ½ tsp
Fenugreek seeds ½ tsp
Onion seeds ½ tsp
White cumin seeds 1 tsp
Method
Heat oil add baghar slightly fry, add all the dry seasonings with ¼ cup water, fry well add brinjals with another ½ cup water, cover and cook till nearly done lastly add tamarind pulp, leave it on dum for 10 minutes and remove.

Mutton vegetable hotpot

Ingredients
Mutton ½ kg cut into small pieces
Roti 12
Potatoes 12 large
Spinach finely chopped 2 cups
Brinjals 2 chopped into cubes
Gowar ki phalli 250 gm cut into 1 inch pieces
Chili powder 4 tsp
Coriander powder 3 tsp
Cumin powder 2 tsp
Ginger garlic 2 tbsp
Oil 1 cup
Tomatoes chopperized 4
Tamarind pulp ¼ cup
Turmeric ¼ tsp
Salt 1 ½ tsp
Onion sliced 2
Desiccated coconut ½ cup
Green chilies whole 6 to 8
Method
Boil mutton with ginger garlic paste, salt and turmeric till nearly done, heat oil in a large pan add sliced onion fry till golden. Add all the vegetables except brinjals, fry for 5 minutes, add chili powder, coriander powder, cumin powder and ½ tsp salt and fry well, add chopperized tomatoes fry well. Add in boiled meat with 4 to 5 cups of water, when the water boils breaks the roti into small pieces, put in the gravy also add brinjals and tamarind juice cover and cook. Lastly add green chilies and desiccated coconut, leave it on dum for 10 minutes.

Daal amrit sari

Ingredients
Black mash ki daal whole 250 gm
Chana ki daal ½ cup
Ginger chopped 1 tbsp
Garlic chopped 1 tbsp
Water 4 cups
Salt 1 tsp
Chili powder 1 ½ tsp
Ingredients for baghar
Ghee ½ cup
Chopped onion 3 tbsp
Ginger chopped 1 tsp
Garlic chopped 1 tsp
Finely chopped tomato 1
Green chilies chopped 4
Coriander leaves 2 tbsp chopped
Mint leaves 15
Method
Wash and both the lentils for 2 hours, boil 4 cups water add in it soaked lentil with chopped ginger garlic, salt and chili powder, cover and cook till tender but not mushy, remove from fire and give baghar.
Method for baghar
Heat ghee fry chopped onion with ginger garlic paste and chopped tomatoes, fry for 2 to 3 minutes add chopped green chilies pour on top of daal, serve garnish with chopped coriander and mint.

Sanbar

Ingredients for sanbar masala
Chana daal ¾ cup
Coriander seeds ¼ cup
Fenugreek seeds ½ tsp
Whole button red chilies 15
Method for sanbar masala
Roast all the ingredients in a very little oil, when cool, grind to a fine powder and save in an air tight jar.
Ingredients for sanbar
Arhar daal 1 cup
Onion 2
Carrot 1
Locky 250 gm
Tomatoes 2
Curry leaves 12
Imli pulp ½ cup
Method for sanbar
Soak daal for 1 hour, boil the daal in 4 cups water with 1 tbsp sanbar masala and cook until tender, add all the chopped vegetables to daal and cook until vegetables done, lastly add Imli pulp, give baghar of curry leaves and ¾ whole red chili, serve with bonda.

Shola

Ingredients
Rice ½ kg
Mutton mince (kutta howa) ½ kg
Moong daal with husk 1 cup
Yogurt ½ cup
Chopped spinach 2 cups
Dill chopped 2 tbsp
Onion sliced 2
Ginger garlic paste 3 tsp
Chili powder 3 tsp
Turmeric ½ tsp
Salt 2 tsp
All spice powder ½ tsp
Tomatoes 2 chopped
Coriander powder 2 tsp
Oil 1 cup
Method
Wash and soaked1/2 kg rice and 1 cup moong daal. Fry 2 sliced onions in 1 cup oil till light golden take out half the onion and oil and keep aside for garnish, add ½ kg mutton mince, 3 tsp ginger garlic paste, 3 tsp chili powder, ½ tsp turmeric powder,2 tsp salt, 2 tsp coriander powder with 2 finely chopped tomatoes and cook till mince half done add in 2 cups chopped spinach and ½ cup yogurt cook for 10 minutes then add the soaked rice and daal with 3 cups of water, cover and cook till all done, lastly add dill and mix very well with wooden spoon. Before serving garnish it well with brown onions, green chilies, ginger slice and left over oil.

Bhuna mash ki daal

Ingredients
Daal mash 250 gm soaked for 30 minutes
Ginger garlic paste 1 tsp
Salt 1 tsp
Red chili whole 6
Turmeric ½ tsp
Water 2 cups
Ingredients for baghar
Tomato 1 chopped
Onion 1 sliced
Allspice ½ tsp heaped
Mint leaves chopped 10
Coriander leaves chopped 1 tbsp
Green chilies chopped 4
Ginger julienne 1 tbsp
White cumin seeds 1 tbsp
Red chili powder 1 tsp
Ghee ½ cup
Method
Wash and soak daal for 30 minutes, boil with 2 cups water, ginger garlic paste, salt, turmeric, red chili whole on medium flame till done.
Method for baghar
Heat ghee add sliced onion when brown add cumin seeds, chopped tomatoes, allspice, fry well add all Allspice ½ tsp heaped, Mint leaves chopped 10, Coriander leaves chopped 1 tbsp, Green chilies chopped 4, Ginger julienne 1 tbsp, White cumin seeds 1 tbsp, Red chili powder 1 tsp when brown adds to daal. Mix and serve.

Chicken veggie crockets

Ingredients
Potatoes boiled and mashed 2 cups
Chicken boiled and shredded 250 gm
Ginger garlic paste 1 tsp
Salt and pepper 1 tsp each + ½ + ½ tsp
Capsicum 1 cup finely chopped
Carrot 1 grated
Sweet corn ½ cup
Coriander leaves chopped 2 tbsp
Green chilies chopped 3
Crushed red pepper 1 tsp
Egg 1 to 2
Bread crumbs as required
Method
Boil chicken with ginger garlic paste, salt and pepper 1 tsp each
1 cup water till tender and dry, cool and shred chicken finely, boiled and mashed potatoes, mix chicken and potatoes together with all the vegetables and seasoning, make into crockets, dip into eggs, roll in crumbs and deep fry.

Vegetarian kata kat

Ingredients
Cauliflower 1 small 125 gm
Peas ½ cup
Capsicum 1
Potatoes 1 cut in cubes and boiled
Oil ¼ cup + ½ cup
Onion 1 chopped
Tomatoes 2 chopped
Cumin seeds 1 tsp
Ginger garlic 1 tsp
Turmeric ¼ tsp
Cumin powder 1 tsp
Chili powder 1 tsp
Salt 1 tsp
Yogurt ½ cup
Chili sauce 1 tbsp heaped
Kata kat masala 1 tbsp
Kasori methi 1 tsp
Chopped coriander and green chilies as required
Method
Par boiled cauliflower and potatoes, heat oil on a tawa add cumin seeds, fry for 2 to 3 minutes add chopped onion fry or 2 to 3 minutes add chopped tomatoes cook for 5 minutes add ginger garlic paste, turmeric, cumin, chili powder, boiled cauliflower and potatoes, peas and capsicum, do kata kat add yogurt, chili sauce, kata kat masala, kasori methi, cover and cook until done, lastly add chopped coriander, serve hot.

Achaari loki

Ingredients
Locki ½ kg peeled and sliced
Onion 2 medium peeled and sliced
Kalongi ½ tsp
Sounf ½ tsp
Fenugreek seeds ¼ tsp
Roasted and crushed cumin 1 tsp
Curry leaves 10
Whole red chilies 6
Tomatoes 2 chopped
Salt 1 tsp
Crushed red pepper 1 tsp
Turmeric ½ tsp
Coriander leaves 2 tbsp
Oil ¼ cup
Method
Heat oil fry onion, add whole red chilies, curry leaves, all the seeds with turmeric, red pepper, salt add tomatoes and fry well add lockey with ½ cup water, cover and cook till done, lastly add chopped coriander leaves.

Aloo ki tarkari

Ingredients:
Potatoes 250 grams
Turmeric ¼ tsp
Red chili powder ¼ tsp
Coriander powder ¼ tsp
Onion seeds ¼ tsp
Water 1- ¼ cup
Oil as required
4 button chilies
Method:
1. Boil potatoes and keep aside.
2. Heat oil in a pan and fry turmeric, reed chili powder, coriander powder and onion seeds.
3. Add 1 ½ cup of water and cook till it gets a boil
4. Then add crushed potatoes in it, cook for some time and remove
5. Now give it and tarka and serve

Daalcha kaddu wala

Ingredients
Moong ki daal ¼ cup
Masoor ki daal ¼ cup
Toar ki daal ¼ cup
Chanay ki daal ¼ cup
Kaddu ½ kg
Onion 1
Oil ½ cup
Ginger garlic paste 2 tsp
Turmeric ½ tsp
Salt 1 tsp
Chili powder 1 tsp
Allspice ¼ tsp
Tamarind pulp ½ cup
Curry leaves 25
Daalcha masala
Whole red chilies 20
Whole white cumin 2 tbsp
Whole coriander seeds 2 tbsp
Method for Daalcha masala
Heat ¼ cup oil fry each ingredient separately, remove and grind together.
Method for Daalcha
Boil all the daals together with ½ tsp turmeric and 4 to 5 cups of water till tender, cool and blend, heat oil add curry leaves, chopped onion and fry till light golden add ginger garlic paste with all the grinded masala, kaddu, salt, chili powder and fry well, add 6 cups water and cover and cook till kaddu tender, add in the blended daals, tamarind pulp, whole green chilies, cook on slow flame for 10 to 15 minutes, remove sprinkle all spice.

Turai aur aalu

Ingredients
Turai ½ kg peeled and cut into small cubes
Potatoes 1 peeled and cut in small cubes
Onion 2 sliced
Green chilies 2 to 3 chopped
Oil ¼ cup
Tomatoes 2 finely chopped
Salt 1 tsp
Chili powder 1 tsp
Turmeric ½ tsp
White cumin seeds ½ tsp
Method
Heat oil fry onion light golden add onion seeds with all the dry masala, fry by sprinkling little little water, add chopped tomatoes and fry well, add chopped green chilies with chopped turai and aalu, cover and cook on medium flame till tender, lastly sprinkle coriander leaves and remove.