Recipe of Machli ka Saalan

Ingredients:

½ kg boneless singhada fish

6-7 tbs mustard oil

½ tsp methi seeds

1 tsp ginger – finely chopped

1 tsp turmeric powder

3 tsp coriander powder

1 small bowl curd

¼ tsp red chili powder

3 tsp almond paste

Salt to taste

5-7 tbsp water

½ tsp kasuri methi

½ tsp sugar

3 tsp cream

2-3 tsp coriander leaves

Method:

Lightly roast the badam and soak it in water for a while. Then grind it to paste and keep it aside. Heat oil in a pan and add the methi seeds and ginger paste. When it turns brown in color, mix the turmeric powder, coriander powder and red chili powder with the curd and pour it in the pan. Cook for two minutes, then add the almond paste and stir. Now mix in the fish and salt. Pour in the water and cook for 4-6 mins or till done. Add the kasuri methi, sugar and cream and stir again. Garnish with coriander leaves and serve. 

Recipe of Besan Halwa

Ingredients:

Besan

Sugar

Desi ghee

Water

Dry fruits

Method:

Heat ghee, add besan and cook till golden brown. Add water double the amount of besan. Add sugar. Keep stirring till it dries. Add cardamom and dry fruits.

Recipe of Lauki ki Kheer

Ingredients:

Lauki – 500 grams

Desi ghee

Milk – 1 liter

Sugar – 250 grams

Dry fruits – chopped

Method:

Grate lauki and boil it. Hang it in muslin cloth to ensure that not water is left in the lauki. Fry till golden brown in ghee. Boil milk and when the lauki cools down add to milk. Cook together till 10 minutes. Add sugar and dry fruits. 

Recipe of Tawa Grilled Eggplant Chakli

Ingredients:

2 Tsp Oil
3 tsp coriander powder
1 tsp red chili powder
1 tsp chili powder
1 tsp Kasur methi powder
4 tsp amchur
salt to taste
1 big eggplant, cut into 2 cm slices
6 tomatoes chopped
1 onion chopped
2 ½ tbsp. sugar
3 tbsp vinegar
2 tsp saunf
1 tsp kalaunji
2 tbsp curd
1 tsp garlic paste
1 tbsp green coriander, chopped
½ cup golden apples, chopped

Method:

Add dry spices and salt to oil, rub on the eggplant slices. Keep it aside. To prepare for chutney add tomatoes, vinegar, onion, sugar, saunf, kalaunji and salt in a pan and cook for 12 minutes. Keep it aside. Now to make yoghurt dip add garlic paste and coriander leaves to curd. Keep it aside. Now cook marinated eggplant slices on tawa till golden brown. Remove from fire. Add Yoghurt dip and chutney and garnish with apple. 

Recipe of Sukhiyan

Ingredients:

200 grams green gram (moong dal)
salt to taste
2 cups water
2 tsp ghee
200 grams coconut (grated)
½ tsp cardamom powder
200 grams maida (all-purpose flour)
water as required
jaggery – 1 piece
oil to fry

Method:

Pressure cook dal till done. Heat ghee in a heavy bottom pan, add jaggery and when it starts to melt add grated coconut, cardamom powder and moong dal. Cook till all the ingredients are mixed well. When it is done, removed from fire and let it cool. Make small rounds. Now add 2 cups of water and salt to the all-purpose flour and prepare a dip. Dip the round shapes in the dip and fry till golden brown. Serve hot. 

Recipe of Aaloo Tikki

Ingredients:

oil 30 ml
oil to fry
4 tsp cumin
a pinch of asafetida
2 tsp ginger, chopped
100 grams green peas, coarsely grounded
4 green chilies chopped
¾ tsp cumin powder
4 tsp chaat masala
salt to taste
400 grams boiled potatoes, grated
20 grams chopped coriander leaves
100 grams corn flour

Method:

To prepare the stuffing heat 30 ml of oil in pan and add cumin. When it starts to crackle add asafetida, green peas, ginger and green chilies. Fry till the peas are golden brown. Add cumin powder, chaat masala and salt. Now to make tikki add rest of the spices, corn flour, coriander to grated potatoes and make small balls. Now fill these small portions with pea’s mixture. Shape them as tikki. Fry in oil till golden brown. 

Recipe of Madhur Vada

Ingredients:

1 cup – Maida (all-purpose flour)
1 ¼ cup – rice flour
1 onion chopped
½ cup semolina (roasted)
4 ½ peanut or vegetable oil
1/3 cup peanut, coarsely grounded
15 red chilies, chopped
1/3 cup green chilies, chopped
2 bunches curry leaves
2-3 cups water

Method:

Mix maida, rice flour, semolina, onion and salt and keep it aside. Heat oil in pan and fry peanuts and red chilies for 2 minutes. Add green chilies and currey leaves, remove from fire. Let it cool and then add to the flour mixture. Now add water and knead the mixture. Now make small balls and flatten them then fry them till golden brown. Serve hot. 

Recipe of Bhindi Chaat

Ingredients:

Oil to fry
500 grams – Bhindi ( cut into thin long slices)
100 grams – Onion ( cut lengthwise into thin slices)
100 grams – green bell pepper ( cut lengthwise into thin slices)
100 grams – tomato chopped
2 tsp red chili powder
¾ tsp garam masala powder
4 tsp chaat masala
2 tsp ginger chopped
20 grams chopped coriander leaves
4 tsp lemon juice
salt to taste
tamarind and mint chutney to serve with

Method:

Heat oil in pan and fry bhindi till crisp. Keep on tissue paper to let it absorb the extra oil. Put bhindi in a bowl and mix all the ingredients and add garnish with the chutneys. You can have it as chaat or it can also be eaten with rice or roti.

Recipe of Amritsari Machchi

Ingredients:

For Amritsari Masala roast and grind the following:
1 Tbsp coriander seeds
1 tsp Cumin
1 tsp fenugreek
½ tsp black pepper
½ tsp Ajwain (carom seeds)

For Fish:
4 tsp ginger-garlic paste
1 tsp red chili powder
Salt to taste
2 tsp lemon juice
500 grams bone less fish, cut into square pieces
50 grams rice flour
100 grams besan
2 tbsp red chili paste (mix red chili in water to make paste)
½ tsp carom seeds
1 tsp chopped ginger
1 tsp chopped coriander leaves
1 tsp black salt
1 tsp green chili chopped
Oil to fry

Method:

Marinate fish by applying half of ginger-garlic paste, red chili powder, salt and lemon juice.
Add rest of the ginger-garlic paste, amritsari masala and rest of the ingredients.
Wrap the fish pieces in the mixture and fry. Serve hot with lemon.  

Recipe of Saaboodana Vada

Ingredients: 

Saaboodana – 1 cup (soaked throughout the night)
Boiled potatoes – 2 (mashed)
Peanuts – ½ cup, roasted and grinded
Cumin – 1 tsp
Green Chilies – 3 (chopped)
Lemon juice – 1 tsp
Coriander – chopped ¼ cup
Rice flour – 1 tsp
oil to fry

Method: 

1. Mix all the ingredients except rice flour and oil.
2. Rub flour in your hand and then give shape of small round patties to the mixture.
3. Heat oil and then fry.
4. Serve hot with mint chutney.