Mattar Paneer Masala (Mom's Recipe)

Ingredients

Paneer-500 grams
Mattar-500 grams

Masala

Onions-1
Tomotoes-2
Dhaniya powder-2 tsp
Ginger -1 inch piece

Garlic - 1/2 full clove( 7-8)
Red chilly powder- 1 tsp

Tumeric powder-1/2 tsp( optional- not recommended)

Malai/yogurt- 1 small katori (optional)

Curry

Salt- 1 tsp
Cumin seeds-1tsp
Water
Fresh coriander
Oil-2 cooking spoon

Recipe

1. Boil paneer with a cup of water so its done. Strain it from water and keep water aside.

2. Take ingredients of masala in a blender and blend it nicely.

3. Take oil in a cooker and then add cumin seeds till it splutters and then add the masala ingredients with salt to it. Cook masala till it leaves oil. Do masala on high flame if u wanna do fast and pan open and keep adding water to it. One can use a closed pan with some outing to escape air too to do it and use low flame if u want to leave for some time. Add malai at this time and fry nicely.

4. Add peas to the done masala and fry it nicely by adding few drops of water. Add more water about 2 cup water or more depending on curry one wanted and paneer water and then give 2-3 whistles so peas gets done.

5. Add coriander leaves and let it boil and then add paneer in end and cook for 1-2 minutes and close lid for it to be done.

6. Mattar paneer is ready.

Home made paneer

Take milk and boil it and when its boiling sqeeze a lemon in it. Once it breaks , collect the milk in a muslim cloth and tie it and then press the cloth and shape with one hand and then use a marble or heavy object to press and make it thin. then place the cloth in a utencil and play a heavy object like the chakla on it and stay it overnight. In the morning take it out and cut according to desired pieces.

Aloo Shimla Mirch Sabzi

Ingredients

> I Kg shimla Mirch (Capscicum)-5-6

>1 tbs. cooking oil

>1 tsp. Panch Pooran

>Onions-1

>Potatoes-2

>1/4 tsp rai(Mustard seeds)

>Salt to taste

>Chilli powder to taste (optional)

>1-2 Green chilly

Instructions

1. Heat oil in a wok, non-stick is better.

2. Add panch-pooran and rai and allow the seeds to splutter.

3. Add onions and let it fry and then add sliced potatoes and fry it a bit and then add turmeric, green chilly stir for a couple of seconds .

4. Add salt and let potatoes get cooked with pan closed and then add shimla mirj when potatoes are almost done.

5. Stir thoroughly and cook covered on low medium heat, until tender.

7. Serve hot with a dal of choice and Chapatti.

Note: Add potatoes immediately after onions in vegetables which get done faster so as to give time for potatoes to be done.

Mutton Curry

Ingredients

Cumin seeds- 1 tbsp
Onions-1-2
Mutton-1 kg
Tomotoes-2
Green chilly-2-3
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2

Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1/2tsp
Coriander powder-1 tsp
Tumeric powder-1/2 tsp
Water-1 cup
Oil-1 cooking spoon

Potatoes-2
Fresh coriander.

Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes.

4. Add about a cup of water( or 2 if you want bit curry) and potatoes and close the lid and let it whistle 2-3 times and then close the flame.

5. Open it when steam releases and then fry on flame if water still there and fry till all water evaporates and its nicely done.

6. Decorate with fresh cut coriander and mix well.

P.S. If one is to make mutton stew add all raw ingredients and about 5-6 onions and no powder ingredients and no coriander powder.

Aloo Gost

Ingredients

Cumin seeds- 1 tbsp
Onions-1
Goat meat-1 kg
Tomotoes-2
Green chilly-2-3
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2

Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1tsp
Coriander powder-2 tsp
Water-2-3 cups
Oil-2 cooking spoon

Potatoes-2-3
Fresh coriander.

Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes.

4. Add about 2-3 cups of water or and potatoes to it and let water boil and then close the lid and let it whistle 2-3 times and then close the flame. If its young goat meat just 2 whistles will do.

5. Open it when steam releases and then add more salt if its less. Add more water if you want more curry

6. Decorate with fresh cut coriander and mix well.

Note: if you wanna make mutton korma- khaskhas, nuts, curd, etc are added like in chicken korma.

Chatpate 'chote' Baigan!

Ingredients

Small baigan( baby eggplant)- 10-12

Onions- 2-3

Tomotoes-4-5

Green chilly-1-2

Panch Phoran-1/2tsp

Rai(Mustard seeds)-1/2 tsp

Tumeric powder-1/4 tsp

Red chilly powder-1 tsp

Coriander powder(Dhaniya)-2 tsp

Ginger garlic paste-1 tsp

Aam chur(Mango powder)-1 tsp

Salt-1 tsp

Water- 3-4 cups

Fresh coriander

Oil-2 cooking spoon

Recipe:-

1. Wash the small baigan and remove the leaf parts near the tails.

2. Cut the baigan into 4 parts and put in water to avoid it going black.

3. Take oil in a pan and put panch and rai in it. Add onions, green chilly and ginger garlic paste and fry the onions to become brown.

4. Add tomotoes, tumeric powder, red chilly powder, Dhaniya powder and salt to it and fry the masala nicely by adding few drops of water till the smell of masala goes and it leaves out oil.

5. Add the baigan to the masala and mix it nicely and add aam chur and fry it nicely for few minutes(2-5)

6. Add water to the baigan. Add enough water to cover above the baigan. Baigan soakes off all water so even if you add more it will turn into a dry curry.

7. Cover the pan and allow baigan to cook till it becomes soft and tender. Turn the baigan once so it gets cooked from all side. It takes about 30 minutes for them to cook.

8. Garnish with fresh coriander and serve.

Variation

1. One can make bharwa hyderabadi baigan by taking all ingredients of masala in a mixer and adding graded cocunut and grated khas khas(poppy seeds) to it and then filling baigan with it.

2. Then one can add only zeera in oil and cook them by adding little water.

Turai ki Sabzi!

Ingredient:-

Turai(zucchini) -1/2 kg(8-10 pieces)

Oil-1 cooking spoon

Onions-1-2

Tomotoes-2-3

Green chilly-1

Panch Phoren(5 spices)-1/2 teaspoon

Rai(mustard seeds)-1/4 teaspoon

Tumeric powder(Haldi)-1/4 teaspoon

Salt-1/2 teaspoon

Red chilly powder-1/4 teaspoon(optional)

Ghee-1 teaspoon(optional)

Masher

Recipe

1. Wash the turai nicely and cut into small circular pieces.

2. Take oil in a cooker and put oil to heat.

3. Once oil is heated, add panch and then rai in it.

4. Add onion to be fried till golden brown and then add tomotoes, Tumeric and salt. Also add red chilly powder if you want. Mix it properly for few minutes.

5. If you want add ghee at this stage and then add turai in it. Mix it properly and cook for 1 minutes.

6. Close the lid and keep it at low flame and let it cook for 5-7 minutes till it let 2-3 whistles.

7. Open the lid and mash the turai with a spoon or masher so it get diluted in the curry.

Turai ki sabzi is ready!

Gatte Ki Sabzi(Rajasthani)

Ingredients

Cumin seeds- 1 teaspoon

Asafoedita(Hing)-1-2 pinch

Oil-2 cooking spoon

Salt to taste

Gatte

Gram flour(besan)-1-2 cups

Ginger garlic paste-1teaspoon

Carom seeds (Ajwain)-1/2 teaspoon

Coriander powder-1/2 teaspoon

Fennel seeds(Saunf)-1 teaspoon (optional)

Asafoetida(hing)-1-2 pinch

Red chilly powder-1/4 teaspoon

Salt-1/2 teaspoon

Water

Curry

Onion- 1

Tomotoes-2

Coriander powder(Dhaniya)-2 teaspoon

Red chilly powder-1/2 teaspoon

Tumeric powder(Haldi)-1/2 teaspoon

Green chilly- 1

Recipe:-

Gatte

1. Mix all the ingredients of making gatte and make it into a stiff dough (like that used for making chappaties)

2. Make long and thin strips from this dough.

3. Take some boiling water(1-2 cups) and put these strips in them and boil them for 5-6 minutes.

4. Strain the water out from the gatte and keep the water aside.

5. Cut these strips into small pieces.

6. Take 1 spoon oil in a kadai and heat it.

7. Put the gatte in it and fry till golden brown and then remove it into a plate.

Curry

1. Take all the ingredients of the curry and mix in a blender.

2. Take oil in a pan and heat it.

3. Put cumin seeds in the oil.

4. Add the masala in the oil and fry it. Cook the masala nice by adding few drops of water now and then. Make it a bhuna masala. Also add hing during this time. Fry the masala till its cooked and leave out oil.

5. Add the fried gatte to the done masala along with the strained gatte water. Mix it properly.

6. Add some water according to consistency.

7. Close and lid and let gatte to cook for 4-5 minutes.

8. Garnish with fresh coriander(optional)

The rajasthani gatte ki sabzi is ready.

Chicken Curry!

Ingredients

Chicken-1 Kg

Oil-1 cooking spoon

Ginger garlic paste- 1 Tablespoon

Small cardimon- 2

Salt-1/2 teaspoon

Masala

Onion- 3-4

Tomotoes- 2-3

Coriandar Powder(Dhaniya)- 2 teaspoon

Red chilly powder- 1 teaspoon

Curry

Oil- 2 cooking spoon

Tumeric-1/2 teaspoon

Cardomom- 2

Cinnamon stick-1

Indian bay leaf-1

Salt- 1 teaspoon

Curd- 2 tablespoon

Fresh coriander

Water

Recipe

1. Take 1 cooking spoon oil in a cooker and let it heat.

2. Wash the chicken and put in the oil to fry.

3. Put the ginger garlic paste and 2 cardomoms. Put the cardomoms with mouth open to it . Add salt to taste too.

4. Fry the chicken nicely by mixing with spoon and then leave it with the cover on top for sometime so it leaves some water. Do it on low flame.

5. Fry it till it soaks all water and leave out nice smell.

Curry

1. Mix all the ingredients of the masala in a blender.

2. Put 2 cooking spoon of oil and put the masala mixture in it.

3. Add some tumeric, cardomom,cinnamon stick,indian bay leaf and salt to it.

4. Fry the masala nicely by adding water once a while till it gets cooked nicely.

5. Once the masala is done, add the chicken to it and fry it with it nicely.

6. Add curd blended with a fork at this time to give a nice flavour. You can add few spoon of water to make it bhuna masala.

7. Fry it nicely to make it give out more flavour before adding water.

8. Add the water according to consistency and let it boil.

9. Once boiled, put on the cooker lid and cook for about 10 - 15 minutes or till 1 -2 whistle.

10. Add salt if less and boil for 1-2 minutes. Garnish with fresh coriander.

Variations to make it into a Korma

The onions used in korma is less and tomotoes is optional. Water to be added is less too. Coriander powder is optional too or just about 1 teaspoon.

1. In the masala also add 1 tablespoon of fennel seeds(Saunf), nuts(optional) and blend. You can also add 1 tablespoon grinded poppy seeds( khaskas grinded with pestel) when frying this masala. .

2. Another variation is to use blend only Sauf in masala. After the chicken is fried with masala, take a 1 tablespoon curd, 1 spoon cooking chicken masala, 1 tablespoon grinded kaskas and 1 teaspoon kewda and mix them using pestle and then put it in the cooker. Then cook the chicken with lid closed and cook for 10 minutes. This gives a flavor of korma.