Tomato Gravy

Ingredient

• 1/2 Kg Tomato
• 1 tsp Red Chilli powder
• 1 tsp Garam Masala of Everest
• 1 tsp Salt
• 5-6 tsp Oil

 Method

1. Cut each tomato into 5-6 pieces. 
2. Take 2-3 tsp oil in a pan and add tomato to it. Cook it for 10 minutes on high flame.
3. When tomato's are cooked and they come to room temperature grind them in the mixer.
4. Again take 2-3 tsp oil in the same pan. Place prepared tomato puree into it.
5. Add Garam masala, red chilli powder and salt to it.Now cook it for 4-5 minutes on medium flame. Stir it in between so that its not over cooked.

Common Gravy

Ingredient

• 1/2 Kg Onion
• 1 Big Piece of Ginger
• 8-10 cloves of Garlic
• 6-8 pieces of Black Pepper
• 2 Cloves (Laung)
• 1 inch Dalchini
• 2 Badi Elaichi (Black Cardamom)
• 1 tsp Salt
• 1 tsp Garam Masala of Everest
• 2tbsp Oil

Method

1. Take out the skin of onion and cut it down into long pieces. 
2. Take a pan and add water to it. Now add cut onions to it. Bring it to a boil.
3. After one boil cook it for 10-12 minutes on low flame.
4. When its cooked drain out the water and wash it thoroughly with cold water so that there is no smell of onion.
5. Now grind all the ingredients together in the mixer that is, cooked onion, ginger, garlic, black pepper, cloves, Dalchini, badi elaichi, salt and garam masala.
6. Take 2 tbsp oil in a pan and cook the above paste with 1/2 cup of water for 3-5 minutes on high flame.
7. Let it cool down. When it comes to the room temperature store it in refrigerator.

Dal Baati

Dal Bati is a Rajasthani traditional dish loved by all. It is made with wheat flour, cooked in tandoor. It is served with yellow dal. You can make plain dal bati, aloo dal baati that is stuffed with aloo or of Sattu means stuffed with sattu that is Chick Pea flour. Sattu is basically a Bihari cuisine.

Ingredient

For stuffing

• 2 Large boiled and mashed potato's
• 1/2 cup green peas boiled
• 1/4 tsp Cumin seeds
• 3tbsp Oil
• Salt to taste
• 1/4 tsp Ginger Chilli paste
• Pinch of Asafoetida
• 1/4 tsp Red Chilli powder
• 1/4 tsp Garam Masala
• 1/4 tsp cumin powder
• Chat masala according to taste
• 1/4 cup Coriander leaves  for garnishing

 For dough

• 4 cups wheat flour
• 2 Tbsp Gram Flour
• 2tsp curd
• Salt to taste
• 1/2 tsp Red chilli powder
• 1 tbsp fresh Cream
• 1/2 cup oil

For Dal

• 1/2 cup Tuwar Dal
• 1/4 cup Chana Dal
• 1/4 cup Moong Dal
• 1/8 cup Udad Dal
• Salt to taste
• 1/2 tsp Turmeric powder

 For Tadka

• 2 tbsp Ghee
• 1/4 tsp Mustard seeds
• 1/4 tsp cumin seeds
• Pinch of Asafoetida
• 1/2 tsp Ginger chilli paste
• 2 Red Chillies (Akhi)
• Tejpatta
• 1/2 tsp red chilli powder

2 cups Pure ghee to dip Baati's

Method

For stuffing

1. Boil green peas and potato separately. Take 1tbsp oil in a pan. When heated up and green peas to it. Roast it on low flame till all its water evaporates. Stir in between so that it does not gets sticked up to the pan.
2. Now 2tbsp oil again in the same pan. Add cumin seeds, asafoetida, and ginger chilli paste to it. Stir it for a while.
3. Now add boiled and mashed potato's to it. Add salt, red chilli powder, garam masala, cumin powder, and chaat masala to it. Mix all the ingredients well and cook it on low flame for 5-8 minutes to roast it.
4. Stir it in between. When done add green peas and coriander leaves to it  Mix it well again and your stuffing is ready.

For Dal

1. Wash all dals properly and soak it in water for half hour.
2. Now pressure cook dal with salt and turmeric powder. After one whistle put flame on low and cook for another 10-15 minutes.

For Tadka

1. Take a pan. Put ghee. Now add mustard seeds, cumin seeds, asafoetida, and ginger chilli paste. Stir it well.
2. When mustard and cumin seeds stops spluttering then add tejpatta, akhi red chilli and red chilli powder.
3. At last add tadka to dal and mix well. Bring dal to a boil and garnish it with coriander leaves.

For Dough

1. Mix all ingredients properly and use water to prepare a soft dough of it. Add little water at a time otherwise your dough may become too soft then, your baati will not become proper.

For Baati

1. Divide the dough into equal parts. Make small balls of it of desired size.
2. Now flatten each part with hand to make it in the form of circular poori to do stuffing.
3. Take the potato filling that we have prepared above and stuff it in between as we do for paratha's.
4. Now roll it slowly from each side and make a knot at top so that while we cook it in tandoor it should not break or split.
5. Now your baati's are ready to be placed in tandoor.
6. Pre heat tandoor for 5 minutes on high flame. After it place the flame on medium low and place baati's inside the tandoor.
7. Cook them for 8-10 minutes till they become golden brown in color. Cook them from both side.
8. Now heat up ghee and melt it properly. Dip cooked Baati's in hot ghee for a minute and serve hot with Dal, Aloo ka chokha and Baigan ka chokha. I'm sure everyone will love it.

Enjoy your Dal Baati....:)

Aaloo ka Chokha

Ingredient

• 3-4 large boiled Potato's
• 1 Onion finely chopped
• 3 large Tomato's
• Salt to taste
• 1/2 tsp Red chilli power
• 1/2 tsp Cumin powder
• 1/2 tsp masala of mango pickle or red chilli pickle
• 1/4 tsp Garam masala (adjust according to taste)
• 1/4 cup coriander leaves for garnishing

Method

1. Mash the boiled potato's.
2. Take out the skin of tomato. Cut it into pieces and cook in a kadai with little water (1/4cup). Cover it up with a lid.
3. Cook tomato's for 10-15 minutes. In between check so that it does not get sticks at the bottom of the pan. If its sticking up add little more water.
4. After its cooked mash it properly and cook on high flame till all its water evaporates.
5. Now mix mashed potato's, tomato, salt, cumin powder, red chilli powder, pickle masala and garam masala. Mix it well.
6. At last add onion and coriander leaves. Serve it with roti, chapati, Dal Baati, rice etc.

Baingan Ka Chokha

Generally, very few people like baingan (Brinjal). Most often kids don't like eating baingan at all and mother's are worried as brinjal is healthy and nutritious.

Now you need not to worry about you kids that they don't eat baingan. Try out this recipe and i'm sure that kids will love it.

Ingredient

• 1 large Brinjal (Bharte wala)
• 1 Onion finely chopped
• 3 large Tomato's
• Salt to taste
• 1/2 tsp Red chilli power
• 1/2 tsp Cumin powder
• 1/2 tsp masala of mango pickle or red chilli pickle
• 1/4 tsp Garam masala (adjust according to taste)
• 1/4 cup coriander leaves for garnishing

Method

1. Cut brinjal into pieces and wash it thoroughly. Now cook it in a cooker on medium flame and after one whistle cook it on low flame for another 5-8 minutes.
2. Now drain out excess water and mash it properly.
3. Take out the skin of tomato. Cut it into pieces and cook in a kadai with little water (1/4cup). Cover it up with a lid.
4. Cook tomato's for 10-15 minutes. In between check so that it does not get sticks at the bottom of the pan. If its sticking up add little more water.
5. After its cooked mash it properly and cook on high flame till all its water evaporates.
6. Now mix brinjal, tomato, salt, cumin powder, red chilli powder, pickle masala and garam masala. Mix it well.
7. At last add onion and coriander leaves. Serve it with roti, chapati, Dal Baati, rice etc.

Paneer Tikka Masala

Ingredients

For Marination

• 200gms of Paneer
• 2tbsp Yogurt
• 1/4 tsp Red Chilli powder
• 1 tsp Corriander powder
• 1/2 tsp grated Ginger
• Salt to taste

 For Gravy

• 3-4 Tomato's
• 1-2 Green Chillies finely chopped
• 1tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Garam Masala
• 1/2 tsp Cumin seeds
• Pinch of Asafoetida
• 1/2 tsp Paprika powder
• 1-2 Bay leaves
• 1/4 tsp Sugar
• Salt to taste

Method

For Marination

1. Mix all ingredients in a bowl and keep it for 1-2 hours for marination in refrigerator.
2. Now heat up a skillet. Take 1 tbsp oil and cover the skillet with oil by spreading it up evenly.
3. Now take marinated paneer cubes coated well and cook it evenly on skillet till golden brown. Turn them to cook from each side.

For Gravy

1. Grind tomato's and green chillies to prepare a fine paste.
2. Now take oil in a pan and add cumin seeds when it splutters add asafoetida and bay leaves to it.
3. Now add tomato green chilli paste and cook it on medium-low flame.
4. Now it starts leaving oil add coriander powder, paprika powder, turmeric powder, salt and sugar. Mixx all well and cook for another 3-4 minutes.
5. When masala is all cooked add yogurt to it to thicken up the gravy.
6. When you achieve your desired consistency, add paneer cubes to it and cook for 1-2 minutes on medium-low flame.
7. Now when paneer cubes are well coated up and cooked add garam masala to it and cook again for a minute. Garnish it with coriander leaves.

Gazar Ka Halwa

Gazar Ka Halwa is freat dessert loved by all. In winter's in every home people love to eat this dessert after having lunch or dinner. Its very easy to make and is very healthy. In winter's we get fresh carrots available in market and halwa made by it tastes awesome and mouth watery. I simply love it.

I use to wait for winter's so that as soon as carrots are available in the market i can make it. :)

Ingredients

• 1 kg Fresh Carrots
• 3/4 Ltr Milk
• 1 cup Sugar (adjust according to taste)
• 6-7 Cardamom powder (Elaichi powder)
• 100 gms Khoya
• 2-3 tbsp Cashew nuts and Raisins

Method

1. Wash the Carrots and grate them. Keep milk to bring up the boil in a non-stick pan.
2. When milk comes to a boil add grated carrots to it
3. Let it simmer at medium/low flame till carrots become soft and no milk is left in the pan.
4. Add Khoya and mix it well on high flame.
5. Now add sugar and cardamom powder to it. (Sugar should be adjusted according to carrot left in the pan after it becomes soft and no milk is left. Remember quantity of sugar should be equal to little less then the 1/2 the quantity of gajar or little less than it.
6. Turn the flame on high and keep on stirring till the sugar dissolves and the halwa thickens. Now add 1 or 2 tbsp ghee, cashews and  raisins as per your liking. Cook for another 2 minutes.