Chatpate Aaloo

My Mom's recipe - Shel

Ingredients

   4-5 big potatoes
   1/2 tsp chilli powder (depends on your taste) (Lal mirch)
   salt to taste (namak)
   1/2 tsp cumin seeds (Jeera)
   2 tsp corriander powder (dhania)
   3-4 green chillis chopped (hari mirch)
   1/4 tsp turmeric powder (Haldi)
   4 tsp oil

Method

  1. Boil potatoes. Cut the boiled potatoes about 1 inch square pieces.
  2. Mix all spices (except jeera) together and sprinkle on potatoes. Mix them well.
  3. Heat the oil and add cumin seeds and green chillis. (optional : When oil is very hot add onion fry till light brown)
  4. Add potatoes and mix with lightly. Sprinkle some water (4-5 table spoon).
  5. Cover and cook on a low flame, cook untill spices looks done (3-4 minutes only)
  6. You can add more oil at this point fry little longer, which will taste
     better. 
  7. It goes well with paranthe. You can make sandwiches with this 
     (Please see aaloo sandwich recipe for this) 

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  Mughlai Paneer

by : Chhavi Agarwal
                         (Serves 6)
Ingredients:
_ 400 gms paneer
_ =  kg (6 big) onions - sliced finely
_ 10-12 kaju
_ 1 tbsp khus-khus
_ < cup fresh curd
_ 2 tomatoes - blanched
_ = cup milk
_ = cup water (approx.)
_ 4 tbsp , 2 tbsp oil (6 tbsp in total)
_ 1 tsp salt - to taste
_ > tsp red chilli pd.
_ < tsp garam masala
_ oil for deep frying

METHOD:

1.  Cut paneer into rectangular pieces of about 1 inch thickness.
2.  Heat oil and deep fry paneer to a light colour. Keep aside.
3.  Soak khus-khus in 2-3 tbsp water for 15 min.
4.  Heat 4 tbsp oil and fry onions till they turn golden brown.
5.  Remove from fire. Grind to a wet brown paste with < cup water
6.  Grind kaju & soaked khus-khus to a wet white paste.
7.  Heat 2 tbsp oil. Add the brownish paste & cook in low heat till
golden brown in colour.
8.  Add beaten curd & cook till the paste turns brown again. (3-4 min.)
9.  Put the tomatoes in boiling water & peal the skin to blanch them.
10.  Add the blanched , chopped tomatoes. Cook till oil seperates. Keep
mashing while cooking.
11.  Add kaju paste & cook on low heat for 3-4 min.
12.  Add milk & enough water to get a thick gravy.
13.  Add salt , pepper, red chilli pd. & garam masala.. Boil the gravy &
simmer for 3-4 min.
14.  Add the fried paneer. Serve hot.

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  Nimboo Ki Adrak

Divee

Ingredients

   2-3 inch adrak (approx. 100 grams)
   3-4 green chillis chopped (hari mirch)
   1 lemon juice
   1/2 tsp salt

Method

  1. Peel adrak (ginger) skin and cut it into small(long) stripes. 
  2. Cut green chillies into smaller pieces.
  3. Put chopped adrak and chillies in a small jar or container.
  4. Put salt and lemon juice in it and shake well.
  5. Cover the container and leave it for few hours.
  6. Its ready to eat and can be used as pickle.
  7. It last for a week to 10 days.

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  MavinahaNNena SrikaraNe (Mysore style mango milk dessert)

Vijay Nadig's Mom

Ingredients

   1 Mango (cut in small pieces)(make sure its sweet)
   2 glass milk
   1/4 tsp ground cardamom (elayichee)
   some saffron
   Sugar to taste
 
Method

  1. Put saffron in milk and boil. 
  2. Let milk cool down to room temperature.
  3. Add sugar and put in refrigerator.
  4. Add Mango to it about half an hour before serving and put it
     back in refrigerator.
  5. Sprinkle cardamom powder on the top.
  6. Serve cold.
  7. You can serve it warm(not hot) also.
     (that will save your cooling time)

Total time to prepare 5 minutes plus time to cool milk.

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  Navratan Korma

Divee
      
Ingrediants:  
  1 med. potato[ chopped into small pieces
  1/2 packet of mixed vegetables, or
  1/2 cup peas  [boiled]      
  1/2 cup carrot[boiled &chopped into smallpieces]                   
  1/2 cup french beans boiled&chopped                                                                                 
  1 onion chopped finely
  1/2cup tomato puree            
  1/2cup pineapples chopped
  1/2 cup paneer cubes
  some cashews
  1/2cup curd
  1/2 cup milk

Spices: 
  2-3 cloves , 
  1small piece of dalchini (cinamom) or1/4tsp pd.
  1/2tsp khuskhus, salt
  1/2tsp khuskhus
  1/2tsp garam masala pd.
  1/2tsp red chili pd.
  salt,
  2-3green chillies chopped
  1tsp sugar ,
  2 tsp oil

Method : 

  Fry the onions , add tomato puree to it.Then add
  all the spices and fry till it leaves
  sides also add cashews to it .  Add curd and keep
  stirring,then add milk and stir continously
  Keep the flame low.Add the  vegetables to it.Put
  one cup water to it,cover the vessel and
  let it cook for 10-15 mins.on medium low flame.
  Garnish with grated paneer& coriander
  leaves .Serve hot.

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