Potato Rolls

 

Ingredients

• 7 cups all-purpose flour
• 1/2 cup sugar
• 1 (.25 ounce) package active dry yeast
• 1 teaspoon salt
• 2 cups milk
• 2/3 cup shortening
• 1/2 cup water
• 1 cup mashed potatoes (without added milk and butter)
• 2 eggs

Directions

1. In a large mixing bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, shortening and water to 120 degrees F-130 degrees F. Add to dry ingredients; beat until moistened. Add mashed potatoes and eggs; beat until smooth. Stir in enough remaining flour to form a stiff dough. Do not knead. Place in a greased bowl, turning once to grease top. Cover and refrigerate for several hours or overnight.
2. Turn dough onto a lightly floured surface and punch down. Divide in half. With greased hands, shape each portion into 12 balls. Roll each ball into an 8-in. rope; tie into a knot. Place 2 in. apart on greased baking sheets; tuck ends under. Cover and let rise until doubled, about 2 hours. Bake at 375 degrees F for 25-30 minutes or until golden brown. Remove from pans to wire racks.

Potato samosay

 

Ingredients:

Refined flour 2 cup

Baking soda ¼ tsp

Butter 1 tbsp

Salt ½ tsp

Oil for frying+5 tsp


Filling Ingredients:-

Potatoes (boiled and mashed) 3

Onion (chopped) ½

Mustard seeds ½ tsp

Turmeric powder 1 tsp

Red chillies powder 2 tsp

Coriander seeds ½ tsp

Green chillies 3

Lemon juice 2 tsp

Salt to taste

Method:

• Mix baking soda, salt and 3tbsp oil in refined flour and knead. Set aside for 10 mins. Make balls from dough; apply little oil and roll out into rounds.
• Cover and set aside for 25 minutes. Heat 2tbsp oil in a pot and fry onion, mustard seeds and cumin seeds till golden. Add potatoes and all filling ingredients except lemon juice and fry for 5 minutes
• Add lemon juice and remove form flame.
• Cut rounds from centre and fold into cone shape.
• Seal side of cone with flour paste. Fill with potato mixture and seal from top with flour paste.
• Repeat process to make samosay.
• Heat oil in wok and fry samosay till golden, remove on absorbent paper and serve.

Fish Salan Recipe

 

Ingredients:

• 1 Kg. fish skinned and boned

• (I prefer Halibut)

• 1/3 cup oil

• 1 medium onion

• 2 tsp garlic (Lehsan) paste

• 6 tbs. yogurt

• ¼ tsp turmeric (Haldi) powder

• 1 heaped tsp. chili (Lal Mirch) powder

• ½ tsp garam masala powder

• 6 green chilies

• 2 medium tomatoes

• 1 tsp. salt

• ½ lime

• 3 tsp fenugreek (Methi) leaves

• 3 tbs. fresh coriander (Dhaniya) leaves

Serving: 3 to 4 persons

Method:

Slice the onion and fry it in oil until light brown. Add Garlic (Lehsan) paste, yogurt, Turmeric (Haldi), chili powder, garam masala, 3 coarsely chopped green chilies, finely chopped tomatoes, salt and Fenugreek Leaves (Methi)). Mix and cook covered on high heat until tomatoes are soft.
Add big pieces of fish and reduce heat slightly. Cook covered for 10 minutes. Add chopped coriander (Dhaniya) leaves, 3 green chilies, squeeze in lime juice mix then Serve with boiled rice.

Piaz ka Raita

 

Ingredients:

whisked 2 1/2 cups / 500 gm

Water 1/2 cup / 100 ml

Salt to taste

Oil 1 tbsp / 15 ml

Cumin seeds (jeera) 1 tsp / 5 gm

Onions, small, chopped 2

Red chili powder 1/2 tap / 3 gm

Turmeric (haldi) powder 1/4 tsp / 1 1/2 gm

Method:

Mix the water and 1 tsp salt into the yoghurt and keep aside.
Heat the oil in a wok (kadhai), add cumin seeds and let them crackle.
Add the onions and fry till they brown and then add the red chilli powder and turmeric powder.
Remove from the flame.
Pour this mixture into the yoghurt and mix well.
Smoke the raita with clarified butter.

Turai Ki Sabzi

 

Ingredients:

1/2 kg. Turai (Ridge gourd)
1 capsicum
1 stalk curry leaves
1 tbsp. coconut scraped finely
2 green chillies, halved
1/4 tsp. turmeric powder
1/2 tsp. coriander seed powder
1/4 tsp. amchoor (dried mango) powder
3-4 pinches asafetida
1/4 tsp. each cumin & mustard seeds
salt to taste
1 tbsp. oil

Method

1. Lightly peel ridgegourd, chop into one inch oblong fingers.
2. Heat oil in a saucepan, add seeds, asafetida, curryleaves ,allow to splutter.
3. Add ridgegourd, stirfry for a minute.
4. Add all other ingredients, stir again.
5. Cover and simmer on very low allowing cooking in its own juices.
6. Sprinkle a little water if required.
7. Cook till tender but not mushy.
8. Allow all extra moisture to evaporate.
9. Transfer to serving dish, garnish with chopped coriander.
10. Serve hot with roti, puri, paratha or rice.

Lauki Ki Sabji:

 

Ingredients for Lauki  Ki Sabji:

    Bottle Guard (Lauki) - 1/2 Kg cut into small cubes
    Bengal gram (Channa dal)  - 1 cup
    Onion (Piyaz) - 1 no's chopped
    Green chillies (Hari mirch) - 2 no's chopped
    Tomatoes (Tamatar) - 2 no's chopped
    Garlic (Lehsun) - 4 cloves
    Ginger (Adrak) - 1 inch piece
    Red chilli powder - 1/2 teaspoon
    Turmeric powder (Haldi) - 1/4 teaspoon
    Coriander leaves (Dhaniya patte) - A bunch
    Oil - 2 tablespoon
    Salt to taste

Method for Lauki Ki Sabji:

    Soaked chana dal in water and keep aside for 1 hour.
    Heat oil in a pressure cook, saute garlic, ginger and onion.
    Add tomatoes and fry a little, then add lauki pieces and channa dal.
    Add chilli and turmeric powders, salt and enough water to cover the vegetables.
    Pressure cook the above till done and garnish with fresh chopped coriander leaves .
    Enjoy hot Lauki chana dal Sabji with rotis or rice.

PALAK PANEER RECIPE

Ingredients:

   

500gms Fresh Palak (Saag)
100gms Paneer How to make paneer
2 Onions grated Ginger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste

How to make sag (palak) paneer:

    Clean and wash palak (spinach) nicely.
    Boil the spinach in water and cool it.
    Now mash it in a mixer.
    Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
    Now add onions and fry till golden brown.
    Add all spices except red chili powder.
    Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
    Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
    Add Paneer pieces to the gravy and cook until done.
    Take out in a bowl.
    Just before serving, heat pure ghee in a small pan.
    Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.
    Caution: Don't allow chili powder to burn

Palak Ki Subzi

 

Ingredients:

    2 bunches spinach (approximately 1 lb or 500 gms)
    2 tbsps vegetable/ canola/ sunflower cooking oil
    1 tsp cumin seeds
    2 dry red chillies broken into 1" bits
    8-10 cloves of garlic chopped very fine
    1 large onion sliced very thin
    1/2 tsp red chilli powder (reduce if you want less heat)
    1/2 tsp turmeric powder
    1/2 tsp raw mango powder (amchoor)
    Salt to taste

Preparation:

    Chop off the stems on the spinach close to the roots and throw roots away. Wash the spinach very well under running water till absolutely clean.
    Drain fully (use a salad spinner if necessary) and then chop coarsely. Keep aside.
    Heat the oil in a deep pan on a medium flame. When hot, add the cumin seeds and cook till they stop spluttering. Now add the dry red chilli and allow to cook for 30 seconds or till darker.
    Add the finely chopped garlic and fry till it starts to turn a pale golden color. Now add the onions and fry till soft.
    Add the spinach and mix well. Cook uncovered till the spinach wilts slightly.
    Add all the spices and salt to taste. Stir well to mix all ingredients. Cook for another 3-4 minutes and turn fire off.
    Serve hot with a lentil dish like Masala Daal and Chapatis (for a vegetarian meal) or Dahi Gosht (lamb in yoghurt sauce) and Chapatis (for a non-vegetarian meal).

Mixed Vegetables Recipe

 

ingredients

1 tsp fenugreek (Methi) leaves
1 tomato
1 medium onion-chopped
1 tsp cumin seeds (Zeera)
½ tsp. salt to taste
1/4 tsp turmeric (Haldi) powder
3-4 green chilies chopped
2-3 tbs. oil
½ cup cauliflower -chopped
4 pcs. Arvi
2 potatoes
1 capsicum
1 radish
½ cup all type of beans-chopped
1 turnip (Shaljam)
1 beetroot (Chuqandar)
½ cup cabbage chopped
½ cup peas
1 eggplant (Bengan)
1 carrot

Instructions

This dish is made with as many vegetables as you like. Their quantity should be adjusted according to your needs and the size of the vegetable available. The following is a list of the vegetables that make a great dish, but you can adjust it according to your own personal likes/dislikes:
Potato, Cabbage, Cauliflower, Eggplant, Radish, Bell peppers, Carrot, Peas, assorted beans, beetroot. All chopped.
Heat the oil and add all the ingredients and spices.
Cover and cook on very low heat till the water has dried and all the vegetables have become soft. It is better if they are a little bit crunchy.
DO NOT ADD EXTRA WATER. LET THEM COOK IN THEIR OWN JUICES.
Serve with naan or boiled rice
Serving: 4 persons

PYAAZ KA ACHAR (Onion pickle) RECIPE

 

Ingredients:

1 cup Mustard oil
4 tbsp Black mustard seeds
2 tsp red chili powder
1 tsp ground turmeric
3 tbsp vinegar
2 1/2 tbs. sugar
1/2 tbs. salt
3 tbsp dry mango powder
15-18 green chilies
30 cloves of garlic (peeled)
11/2 tbs. Ginger (crushed)
900 gms Onions (sliced)
1/2 tsp ascorbic acid

Preparation:

• Heat oil to smoking point, then set aside to cool.
• Grind or blend the mustard seeds, chili powder, turmeric, vinegar, sugar, salt and dry mango powder together to make a paste.
• Add this paste to the oil, then all the other ingredients.
• Stir to mix well and store in sterilized jars covered with a film of oil.
• Keep for 3-4 weeks refrigerated.

Keri ki Chatni

 

 

Ingredients
Raw Mango (Keri)                                                        1 kg
White vinegar                                                                1 cup
Water                                                                              3 cups
Sugar                                                                              1 kg
Salt                                                                                  1 tsp leveled 
Chili powder                                                                  1 tsp
Ginger chopped                                                            2 tbsp
Garlic finely chopped                                                    2 tbsp
Whole red chilies (washed in vinegar and dried)   15

Method:

-       Peel and cut raw mangoes into thin slices. Soak in water for 1 hour. Remove in a strainer.

-       Cook sugar and water till boil. Then add the sliced raw mangoes, cook for 30 minutes on slow flame. When raw mangoes are half done, add finely chopped ginger and garlic. Cook for 10 minutes. Then add vinegar, chili powder, salt, and whole red chilies. Cook on low flame, till bubbles come on top and thick syrup is formed.