Alu Paratha

Ingredients:
Plain flour (Aata) 2 cups
Water for kneading
Salt 1 tsp.
For Filling
Potatoes boiled 3-4 medium size
Green chilies finely chopped 2-3
Small onion finely chopped 1
Dry Fenugreek leaves 1 tbsp.
Red chilli powder 3/4 to 1 tsp.(according to taste)
Turmeric Powder 1/4 tsp.
Salt according to taste
Vegetable Oil for making the paratha

Method:
For Dough
1. Sieve flour. Add salt.
2. Add water a little at a time.
3. Knead into a medium soft dough.
4. Cover with a wet cloth and keep it for half an hour
For Filling
1. Mash the potatoes. Add dry fenugreek leaves, green chillies and onion.Mix well.
2. To this mixture add all the spices & again mix well.
For Paratha
1. Divide the dough into balls of equal portions and
2. Roll one ball at a time in the form of a small puri.
3. Now put a small quantity of above mixture (filling) over it, close it from all sides.
4. Apply some flour on both sides and roll it gently into a paratha.
5. Now cook on a tava, by applying 1/2 - 1 tsp. oil on each side, until light brown and serve hot with Chutney or Pickle or Plain Curd .

Gobi Paratha

Ingredients:
Plain flour (Aata) 2 cups
Water for kneading
Salt 1 tsp.
For Filling
Grated cauliflower 2 cups
Green chilies finely chopped 2-3
Coriander leaves finely chopped 1 tbsp.
Red chilli powder 3/4 tsp.(according to taste)
Garam Masala Powder 1/2 tsp.
Salt according to taste
Vegetable Oil for making the parantha

Method:
For Dough
1. Sieve flour. Add salt.
2. Add water a little at a time.
3. Knead into a medium soft dough.
4. Cover with a wet cloth and keep it for half an hour
For Filling
1. Add coriander leaves and green chillies to the grated cauliflower. Mix well.
2. To this mixture add all the spices & again mix well.
For Paratha
1. Divide the dough into balls of equal portions and
2. Roll one ball at a time in the form of a small puri.
3. Now put a small quantity of above mixture (filling) over it, close it from all sides.
4. Apply some flour on both sides and roll it gently into a paratha.
5. Now cook on a tava, by applying 1/2 to 1 tsp. oil on each side, until light brown and serve hot.

Serve with Chutney or Pickle or Plain Curd.

Hara Pulao

Ingredients:
Basmati rice 1 cup
Cauliflower (cut into small pieces) 250 grams
Green peas 150 grams
Thinly sliced potatoes 200 grams
Cinnamon 2 sticks
Cloves 4-5
Black pepper 7-8
Bay leaves 2-3
Green cardamom 2
Thinly sliced onions 2
Thinly sliced green chilli 2
Vegetable oil 4 tbsp.
Paste of {
green Coriander leaves,
green chillies,
ginger 1 bunch (about 100 grams)
Salt to taste
Garam Masala Powder

Method:
1. Heat 1 tbsp. oil in a pan. Fry bay leaves, cloves, cinnamon, black pepper for 1/2 minute on medium heat.
2. Add thinly sliced onions, green chillies and fry till pink. Keep this aside.
3. Take rest of the oil and fry all the vegetables for 4-5 minutes. This adds taste to pulao.
4. Add paste of coriander leaves, green chilli and ginger to it.
5. Add the fried onions, garam masala and salt. Stir and then fry it for 5 minutes.
6. Add washed rice and water (slightly more than 2 cups). Cook on medium heat. Stir rice once while its getting cooked.

Alu Gobi Masala

Ingredients:
Cauliflower 1/2 kg.
Potato ( medium size) 2
Onions finely chopped 1
Tomato finely chopped 1
Green peas 1/2 cup
Ginger paste 1/2 tsp.
Garlic paste 1/2 tsp.
Thinly sliced Green Chilli 2
Roasted Cumin powder 1 tsp.
Red chilli powder 1 tsp.
Turmeric Powder 1/4 tsp.
Garam masala powder 1 tsp.
Coriander powder 1/2 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Chopped green coriander leaves for garnishing

Method:
1. Cut cauliflower and potato into medium sized cubes and thoroughly wash it.
2. Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds.
3. Add chopped onions and fry over medium heat until light golden brown. Add chopped tomato and green peas. Cook until tender.
4. Add red chilli powder, cumin powder, turmeric powder, dry coriander powder, garam masala and salt. Mix well.
5. Add cauliflower and potato and stir. Saute for 5 minutes. Cover the pan / kadhai and cook over medium heat until tender. Ocassionally stir it to prevent sticking to the bottom.
6. Garnish with coriander leaves and serve hot.

Onion Pakoda

Ingredients:
1 1/2 cups besan (gram dal flour)
½ cup rice flour
4-5 green chillis, finely chopped
2 large onions, sliced
2 spring onions (optional)
2 tbsp melted ghee (clarified butter)
few sprigs curry leaves
salt to taste
pinch of baking soda
oil for deep frying

Method:
1. Combine both the flours with salt, soda, green chillis, curry leaves and onions. Add the melted ghee and mix well with fingers. Combine well till you have a crumbly texture.
2. Add few tablespoons of water and mix well that it forms a hard batter. Don’t add too much water.
3. Heat enough oil in a deep frying pan. It should be piping hot. Use your fingers to drop the batter in the oil to form small fritters. Reduce heat to medium and deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides.
4. Once they turn golden brown, remove them on to absorbent paper. Store in air tight containers and serve as evening snacks over a hot cup of evening tea.

Channa Masala

Ingredients:
Kabuli chana 1 cup
Onion 1
Tomato 1
Green chilli 1
Garlic 4-5
Ginger an inch
Bay leaves 2-3
Red chilli powder 1 tsp.
Turmeric Powder 1/2 tsp.
Coriander powder 1 tsp.
Garam Masala Powder 1 tsp.
Tea 1 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Coriander leaves for garnishing

Method:
1. Soak chick peas in water for overnight.
2. Take a small piece of white cloth. Place some tea leaves in the centre, gather the cloth and seal its mouth so that tea leaves don't fall out. Keep this in the pressure cooker along with chick peas. Pressure cook until tender. Tea adds brown color to the chick peas
3. Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
4. Heat oil in a pan and fry bay leaves for 30 secs. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5. Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
6. Add water enough to make thick gravy. Bring the gravy to boil.
7. Add cooked chick peas (along with the water in which it was cooked, remove tea cloth). Stir well and cook over medium heat for 5-7 minutes.
8. Garnish with chopped green coriander leaves and serve hot.

Tandoori Roti

Ingredients:
Wheat flour 2 cups
Maida 1/2 cup
Baking powder 2 tsp.
Yogurt (Curd) 1/2 cup
Milk 1/2 cup
Ghee 2 tbsp
Salt to taste

Method:
1. Sieve wheat flour, maida and baking powder.
2. Add salt, yogurt, milk and mix well. Add water a little at a time.
3. Knead the dough until it turns very smooth.
4. Set aside for atleast 1/2 hour.
4. Divide into large balls of equal portions.
5. Apply some flour and roll into thick oblong/circular shaped roti..
6. Apply ghee on both sides of the roti and then bake it in a tandoor/ oven.