Aloo Methi...

Ingredients
2 Potatoes, peeled,boiled and cubed –
Fenugreek leaves / methi – 1 bunch,
wash, pluck and roughly chop the leaves
1/4 tsp asafoetida (hing)
1 tsp cumin seeds (jeera)
1 tsp chopped garlic (lehsun)
1 tbsp chopped ginger (adrak)
1/2 tbsp Red chilli powder
1/4 tbsp Turmeric powder
1/4 tbsp Garam masala
1/4 tbsp Cumin seeds
Salt – To taste
Oil – 1 tbsp

Method

1. Wash the fenugreek leaves and chop them finely.
2. Sprinkle some salt over them and keep aside for about half an hour.
3. Squeeze out all the water and keep aside.Heat oil in a non-stick pan.
4. Splutter cumin seeds,
5. When they crackle, add the garlic, ginger, red chillies and salt.
6. Add the potatoes and stir-fry for about 5 minutes.
7. To this add methi leaves, red chilli powder, turmeric powder and asafoetida (hing)
8. Mix well, cook and cover for 10 minutes.
9. Open the lid, sprinkle garam masala
10. Serve hot with rotis/rice.

Receipe for Bharwan Bhindi...

Ingredients

Bhindi, washed and dried
3 tbsp - oil
1 tsp cumin seeds (jeera)
1 medium sized onion, chopped
2 green chilies, seeded and chopped
3/4-inch ginger, finely chopped
A pinch of Hing powder
1 tomato chopped

Filling:

3 tsp coriander powder
2 tsp turmeric powder
2 tsp ground fennel (saunf)
2 tsp dried mango powder (amchur)
1/2tsp chili powder or to taste
Salt To Taste

Preparation of Bharwan Bhindi

• Cut the top portion of the bhindi and slit the bhindi vertically taking care not to ssplit it in two.
• Combine stuffing ingredients and mix well.
  
• Stuff each bhindi with the mixture.
• Sauté cumin with the little oil until it starts to crackle.Add onions, green chilies and ginger.
  
• Sauté till onion turns transparent, then put in asafetida(hing) and cook for a few seconds.Add tomato and cook until it turns pulpy.
• Add the bhindi and cook for 5 minutes until tender and well coated with the sauce (masala).Serve Bharwan 0bhindi hot

Rajma

Pressure Cooking Time 20 minutes

ginger 10 gms.
garlic 12 flakes
vegetable oil 1/2 cup
whole dry red kashmiri chillies 3
onions grated 2 large (300 gms.)
tomatoes chopped 3 large(450 gms.)
red chilli powder 1 tablespoon
salt 5.1/2 teaspoon
kidney beans soaked overnight
or in hot water for 2 hours and
drained 2.1/2 cups
water 4.1/4 cups
garam masala powder 1 teaspoon

1. Grind ginger and garlic into a paste.
   
2. Heat oil in cooker for about 3 minutes. Add chillies. stir for a few seconds. Add onions and fry till golden brown. add ginger-garlic paste. stir for a few seconds. Add tomatoes. chilli powder and salt. Cook till tomatoes are pulpy and oill shows separately (approximately
   5 minutes).stiming occasionally. Add beans and water stir.
   
3. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 20 minutes.
   
4. Remove cooker from heat. Allow to cool naturally.
   
5. Open cooker. Partially mash beans with back of a ladle till gravy is creamy. Add garam masala powder. stir. serve hot.
   

Matar Paneer...

Pressure Cooking Time I minute

whole milk 10 cups
lemon juice 1/4 cup
ginger 10 gms.
garlic 6.flakes
vegetable oil 1 cup
onions grated 4 medium (400 gms.)
turmeric powder 1 teaspoon
red chilli powder 2 teaspoons
coriander powder 1.1/2 tablespoons
cumin powder 1 tablespoon
salt 1 tablespoon
tomatoes chopped 2 large (350 gms.)
whey or water 2.3/4 cups
peas shelled or frozen 5 cups
garam masala powder 1/2 teaspoon
coriander leaves chopped 1 tablespoon

1. TO make Paneer: in a pan bring milk to boil.stirring occasionally to prevent skin from forming on top .Add lemon juice and stir till milk curdles (curd separates from whey ).Remove pan from heat.Place muslin over bowl . pour curdled milk into muslin and strain Reserve 2.3/4 cups whey. Gather up comers of muslin and tie about 5 cms. above curd. Hang this bag for about 30 minutes. Gently squeeze bag. take down and place between two cutting boards. Place on top board about 2.1/2 kgs. heavy object (saucepan filled with water ) for about 2 hours until paneer layer is I cm. thick .Remove weight. Untie bag and remove. Cut paneer into 2.1/2 cm. cubes.
   
2. Grind ginger and garlic into a paste.
   
3. Group paneer into 3 batches. Heat oil in cooker for about 3 minutes.Lightly brown each batch and remove. Drain off excess oil leaving 1/2 cup in cooker.
   
4. Place cooker on high heat. Add onions and fry till golden brown.
   
5. Add ginger-garlic paste. Stir for a few seconds. Add turmeric. chilli. coriander and cumin powders. salt. tomatoes and 1/4 cup whey or water. Cook till tomatoes are pulpy and oil shows separately (approximately 5 minutes). stirring occasionally.
   
6. Add peas. Stir fry for about 2 minutes. Add remaining whey or water (2.1/2 cups).
7. Close cooker Bring to full pressure on high heat. Reduce heat and cook for I minute.
   
8. Remove cooker from heat. Press finger-tip control lightly to release pressure.
   
9. Open cooker. place cooker on medium heat. Add paneer and simmer for about 5 minutes. Add garam masala powder.stir.
   
10. Serve hot. gamished with coriander leaves.
    

Masala Gobi

Pressure Cooking Time 2minutes

water 6 1/2 +3 tablespoons
salt 4 1/2 teaspoons
cauliflower stem removed and
stump scored 1 large (800 gms.)
poppy seeds 1 tablespoon
cashew nuts broken into pieces 2 tablespoons
ginger 10 gms.
garlic 6 flakes
green chillies 2
vegetable oil 1/2 cup
onions grated 2 large (300 gms.)
tomatoes peeled and chopped 2 medium (1/4 kg.)
turmeric powder 1/2 teaspoon
coriander powder 1 teaspoon
cumin powder 1/2 teaspoon
red chilli powder 1 teaspoon
curd beaten 1/2 cup
coriander leaves chopped 1tablespoon


1. Mix 6 cups water and 2 teaspoons salt in a bowl. Immerse cauliflower for about 1/2 hour and drain .
2. Grind poppy seeds and cashew nuts into a paste. adding a little water (3 tablespoons) from time to time.
3. Grind ginger, and green chillies into a paste.
4. Heat oil in cooker for about 2 minutes. Add onions and fry till golden.
5. Add ginger- garlic paste. tomatoes, turmeric, coriander, cumin and chilli powders and remaining salt (2.1/2 teaspoons).Cook till tomatoes are pulpy, stirring occasionally.
6. Add 1 tablespoon curd. Stir fly till curd is well blended (approximately 1/2 minute). Add remaining curd in the same way. a tablespoon at a time till all curd is used. Stir fry till oil shows separately (approximately 3 minutes).
7. Add cauliflower. Reduce heat. Fry for about 3 minutes turning on all sides to coat with masala:ending with cauliflower stump down. Add remaining water (1/2 cup ) all around cauliflower.
8. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 minutes.
9. Remove cooker from heat. press finger- tip control lightly to release pressure.
10. Open cooker. Place cauliflower on serving dish. Return cooker to heat. Add cashew nut paste. Cook about 2 minutes, stirring constantly. Pour masala over cauliflower. Serve hot ,garnished with coriander.

Sukha Chana

coconut grated I.1/4 cups
sambar powder 4.teaspoons
tamarind soaked in 1/2 cup hot
water for 10 minutes and pulp
extracted 10 gms.
water 2.1/2 cups
whole Bengal gram soaked
ovenight or in hot water for
2hours and drained 4. cups
salt 4.1/2.teaspoons
vegetable oil 1/3.cup
garlic crushed 6.flakes
onion sliced I. small (75gms.)
curry leaves 2. sprigs
tapati jaggery 30 gms.

1. Mix together coconut, sambar powder and tamarind pulp .
2. .put water, Bengal gram and 3 teaspoons salt in cooker. stir .
   
3. Close cooker. Bring to full pressure on high. high. Reduce heat and cook for 20 minutes.
   
4. Remove cooker from heat. Allow to cool naturally.
   
5. Open cooker. Transfer gram to a colander and drain .
6. In a large pan. heat oil for about 2 minutes. Add garlic and onion. fry till onion is golden brown.Add curry leaves. Stir for a few seconds. Add coconut-tamarind mixture,gram, remaining salt (1.1/2 teaspoons) and jaggery. Mix.Continue frying for about 3 minutes. stirring occasionally. Serve hot.
   

Dum Aloo (दम आलू)

Ingrediants:-

brown cardamoms peeled 2
cloves 4
cumin seeds 1teaspoon
poppy seeds 1tablespoon
onion 100gms
ginger 15gms
garlic 15flakes
water 3,3/4cups
potatoes 1,1/2kgs.
vegetable oil 1,1/2cups.
whole dry red kashmiri chillies 2
cinnamon 2,1/2cm
bay leaves 2
onions grated 2medium (1/4kg.)
tomatoes pureed 2mediurm (1/4kg.)
salt 4teaspoons
red chilli powder 1teaspoon
turmeric powder 1teaspoon
curd beaten 1 cup
garam masala powder 1/2 teaspoon

1. In a pan, roast together brown cardamoms. cloves, cumin and poppy seeds .Grind roasted ingredients together with onion, ginger and garlic into a paste. adding a little water (1/2cup) from time to time.
   
2. Put I cup water and potatoes in cooker.
   
3. Close cooker.Bring to full pressure on high heat.Reduce heat and cook for 3 minutes.
4. Remove cooker from heat.Press finger-tip control lightly to release pressure.
5. Open cooker.Remove potatoes.Peel and prick each potato all over with a fork.Wash and wipe dry cooker.
6. Group potatoes into 3 batches.Heat oil in a deep-frying pan for about 5 minutes.Fry each batch till golden brown and remove.Strain oil and put tablespoons into cooker.
7. Place cooker on high heat.Add whole chillies,cinnamon and bay leaves.Stir for a few seconds.Add grated onions and fry till golden brown.Add ground paste,tomato puree,salt,chilli and turmeric powders.Stir for a few seconds.
8. Add 1 tablespoon curd.Stir fry untill curd is well blended(approximately 1/2 minute)Add remaining curd in the same way,a tablespoon at a time till all curd is used.Stir fry till oil shows separately(approximately 3 minutes).Add potatoes and stir gently to coat the potatoes with masala.Add remaining water(2 1/2)cups).Simmer on low heat for about 5 minutes,stiring occasionally.
9. add garam masala powder.Stir.Serve hot.