Aloo tamatar

Aloo tamatar ki sabji is a delicious and popular Indian dish made with potatoes and tomatoes. Here’s the recipe:

Ingredients:

• 3-4 medium-sized potatoes, peeled and cubed
• 3-4 medium-sized tomatoes, chopped
• 1 onion, chopped
• 1-2 green chilies, chopped
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• Salt, to taste
• 2 tbsp oil
• Fresh coriander leaves, chopped (for garnish)
• Instructions:
• Heat oil in a pan and add cumin seeds and mustard seeds. Let them splutter.
• Add chopped onions and green chilies and sauté until onions turn golden brown.
• Add chopped tomatoes and cook for 2-3 minutes until they become soft and mushy.
• Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for a minute.
• Add cubed potatoes and mix well with the tomato mixture. Cover the pan and cook for 10-15 minutes on low heat, stirring occasionally until the potatoes are cooked through.
• Garnish with fresh coriander leaves and serve hot with rice or roti.
• Your aloo tamatar ki sabji is now ready to be served. Enjoy!

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Aloo Gobi

Aloo Gobi is a delicious Indian dish that features cauliflower and potatoes cooked with a blend of fragrant spices. Here’s a simple recipe for Aloo Gobi that you can try at home:

Ingredients:

• 1 medium-sized cauliflower, cut into small florets
• 2 medium-sized potatoes, peeled and diced
• 1 onion, chopped
• 2-3 cloves of garlic, minced
• 1 inch piece of ginger, grated
• 2-3 green chilies, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 2 tablespoons fresh cilantro, chopped
• Instructions:
• Heat the oil in a large skillet over medium-high heat. Add the cumin seeds and fry for 1-2 minutes until fragrant.
• Add the onion, garlic, ginger, and green chilies to the skillet. Cook for 5-7 minutes until the onions are soft and golden brown.
• Add the cauliflower florets and diced potatoes to the skillet. Mix well and cook for 10-12 minutes until the vegetables are slightly tender.
• Add the turmeric powder, coriander powder, garam masala, and salt to the skillet. Mix well and cook for another 5-7 minutes until the vegetables are fully cooked.
• Garnish with fresh cilantro and serve hot with steamed rice or Indian bread.
• Enjoy your delicious Aloo Gobi!

Fish Curry

Ingredients:

• 500g fish fillets (boneless)
• 1 onion, finely chopped
• 2-3 garlic cloves, finely chopped
• 1-2 green chillies, slit lengthwise
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 2 tomatoes, chopped
• 1 tbsp oil
• Salt to taste
• Water
• Fresh coriander leaves, chopped (optional)
• Instructions:
• Clean the fish fillets and cut them into medium-sized pieces. Keep aside.
• Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
• Add chopped onions, garlic, and green chillies. Saute until the onions turn translucent.
• Add coriander powder, turmeric powder, and red chilli powder. Mix well.
• Add chopped tomatoes and salt. Cook until the tomatoes turn mushy.
• Add water to the pan and bring it to a boil.
• Add the fish pieces and cook for 7-8 minutes or until the fish is cooked through.
• Garnish with fresh coriander leaves (optional) and serve hot with steamed rice or bread.
• Your delicious Fish Curry is ready to be enjoyed!

Aloo Paratha

Ingredients:

• 2 cups whole wheat flour
• 3-4 medium sized potatoes, boiled and mashed
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• Salt, to taste
• Oil, for cooking
• Instructions:
• In a mixing bowl, combine the whole wheat flour and salt. Gradually add water to make a soft dough. Cover the dough and let it rest for 15-20 minutes.
• In a separate mixing bowl, add the mashed potatoes and all the spices (cumin seeds, red chili powder, coriander powder, garam masala, and salt). Mix well.
• Take a small portion of the dough and roll it into a ball. Flatten it into a small disk using a rolling pin.
• Place a spoonful of the potato mixture in the center of the dough disk.
• Fold the edges of the dough towards the center, covering the potato mixture completely.
• Roll the stuffed dough ball into a flat, round paratha.
• Heat a tawa or a non-stick pan over medium heat. Place the paratha on the pan and cook for about 2 minutes.
• Flip the paratha and cook for another 2 minutes.
• Drizzle some oil on the paratha and spread it evenly.
• Flip the paratha again and cook until both sides are golden brown and crispy.
• Repeat the process with the remaining dough and potato mixture.
• Serve hot with yogurt, pickle or chutney.
• Enjoy your delicious Aloo Paratha!

Dal Tadka

Dal Tadka is a popular Indian lentil soup that is made with a combination of lentils, spices, and ghee (clarified butter). Here’s a simple recipe for making Dal Tadka at home:

Ingredients:

• 1 cup yellow or red lentils (masoor dal)
• 3 cups water
• 1 medium onion, chopped
• 2 medium tomatoes, chopped
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 2 cloves garlic, minced
• 1 inch piece of ginger, grated
• 2 tbsp ghee or oil
• Salt, to taste
• Fresh coriander leaves, chopped (optional)
• Instructions:
• Rinse the lentils in cold water until the water runs clear, then drain the water and set aside.
• In a large pot or pressure cooker, heat the ghee or oil over medium heat.
• Add cumin seeds and mustard seeds and let them splutter for a few seconds.
• Add chopped onion, ginger and garlic, and sauté until the onion turns translucent.
• Add chopped tomatoes, turmeric powder, and red chili powder. Stir well and cook until the tomatoes become soft and mushy.
• Add the lentils and water to the pot. Stir well and bring the mixture to a boil.
• Reduce the heat to low and let the dal simmer for 20-25 minutes or until the lentils are soft and cooked through.
• Add salt to taste and stir well.
• Using a hand blender, blend the dal until it becomes smooth and creamy. Alternatively, you can mash the dal with a potato masher or the back of a spoon to get a chunky consistency.
• Heat 1 tbsp of ghee in a small pan. Add a pinch of cumin seeds and let them splutter. Pour the tadka over the dal.
• Garnish with chopped coriander leaves (optional) and serve hot with rice or naan.
• Enjoy your homemade Dal Tadka!

Lachha Paratha

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon oil or ghee
• 3/4 cup warm water
• Extra flour for dusting
• Ghee or butter for cooking
• Instructions:
• In a large mixing bowl, combine the flour and salt.
• Add in the oil or ghee and mix well, until the mixture becomes crumbly.
• Slowly add in the warm water, a little at a time, and mix well to form a soft and pliable dough.
• Knead the dough for about 5-7 minutes, until it becomes smooth and elastic.
• Cover the dough with a damp cloth and let it rest for 30 minutes.
• After 30 minutes, divide the dough into 6-8 equal-sized balls.
• Dust a ball of dough with flour and roll it out into a thin circle, about 6-7 inches in diameter.
• Spread a small amount of ghee or butter over the surface of the rolled-out dough.
• Using a knife or pizza cutter, make long cuts from the center of the dough to the edges, making sure not to cut all the way through.
• Pick up one end of the dough and start rolling it tightly, like a Swiss roll, until you reach the other end.
• Coil the rolled dough tightly into a spiral, tucking the end underneath.
• Repeat with the remaining dough balls.
• Dust each spiral with flour and roll it out into a thin circle again, about 6-7 inches in diameter.
• Heat a tawa or griddle over medium-high heat.
• Place a rolled-out paratha on the tawa and cook until bubbles appear on the surface, about 30 seconds.
• Flip the paratha over and spread a small amount of ghee or butter over the surface.
• Cook for another 30 seconds or until both sides are golden brown and crispy.
• Repeat with the remaining parathas, stacking them on top of each other as they cook.
• Serve hot with your favorite curry or chutney.
• Enjoy your delicious Lachha Parathas!

Kulcha

Kulcha is a type of Indian bread that is typically made with all-purpose flour and yeast. Here’s a recipe for making kulcha at home:

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 cup plain yogurt
• 2 tablespoons oil
• 1/2 cup warm water
• 1 tablespoon sesame seeds or nigella seeds (optional)
• Butter or ghee for serving
• Instructions:
• In a large mixing bowl, combine the flour, salt, sugar, baking powder, and baking soda.
• Add the yogurt and oil, and mix well.
• Slowly add warm water to the mixture, a little at a time, and knead the dough until it is smooth and elastic. Cover the bowl with a damp cloth and let it rest for 2-3 hours.
• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Divide the dough into 8-10 equal portions and shape them into balls.
• Roll out each ball into an oval shape, about 1/4 inch thick.
• Sprinkle some sesame seeds or nigella seeds on top of each kulcha and gently press them into the dough.
• Place the kulchas on the baking sheet and bake them for 8-10 minutes, or until they are lightly browned and puffed up.
• Remove from the oven and brush with butter or ghee while still hot.
• Serve the kulchas hot with your favorite Indian curry or chutney.
• Enjoy your homemade kulchas!

Butter Naan

Butter naan is a popular Indian bread that is soft, fluffy and delicious. Here is a simple recipe for making butter naan at home:

Ingredients:

• 2 cups all-purpose flour
• 1 tsp instant yeast
• 1 tsp sugar
• 1/2 tsp salt
• 2 tbsp melted butter
• 1/2 cup warm milk
• 2 tbsp yogurt
• 2-3 tbsp butter, melted (for brushing)
• Instructions:
• In a large mixing bowl, combine the flour, yeast, sugar, and salt. Mix well.
• Add the melted butter, warm milk, and yogurt to the dry ingredients. Mix until a soft dough forms.
• Knead the dough for 5-7 minutes until it becomes smooth and elastic.
• Place the dough in a greased bowl, cover it with a damp cloth and let it rest in a warm place for 1-2 hours or until it doubles in size.
• Preheat a skillet or a griddle over medium heat.
• Divide the dough into equal-sized balls and roll each ball into a flat, oval-shaped naan.
• Place the naan on the skillet or griddle and cook for 1-2 minutes until small bubbles start to form on the surface.
• Flip the naan over and cook for another 1-2 minutes until the other side is golden brown.
• Brush the naan with melted butter on both sides and serve hot.
• Enjoy your homemade butter naan with your favorite Indian curry or as a delicious side dish!

Vegetable Pulao:

Here’s a simple recipe for Vegetable Pulao that serves 4 people:

Ingredients:

• 2 cups of basmati rice
• 4 cups of water
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 1 tablespoon of grated ginger
• 1 cup of mixed vegetables (carrots, peas, green beans, cauliflower)
• 2 tablespoons of ghee or oil
• 1 teaspoon of cumin seeds
• 2 bay leaves
• 4 cloves
• 2 cardamom pods
• 1 cinnamon stick
• Salt, to taste
• Instructions:
• Rinse the rice in a colander under cold running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
• Heat ghee or oil in a large pot over medium heat. Add cumin seeds, bay leaves, cloves, cardamom pods, and cinnamon stick, and fry for a few seconds until fragrant.
• Add chopped onions, minced garlic, and grated ginger to the pot and fry for a few minutes until the onions become translucent.
• Add mixed vegetables to the pot and stir-fry for 3-4 minutes until they are lightly cooked.
• Add the soaked rice to the pot and stir well to coat the rice with the vegetables and spices.
• Pour 4 cups of water into the pot and add salt to taste. Stir well and bring to a boil.
• Reduce the heat to low, cover the pot with a lid, and simmer for 18-20 minutes until the rice is cooked and the water has been absorbed.
• Turn off the heat and let the pulao sit for 5-10 minutes. Fluff the rice with a fork before serving.
• Serve hot with raita or any other side dish of your choice.
• Enjoy your delicious Vegetable Pulao!

Kadhi Pakora

Ingredients:

For Pakoras:

• 1 cup gram flour (besan)
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• Salt to taste
• Water as needed
• Oil for frying
• For Kadhi:
• 1 cup sour yogurt (dahi)
• 2 tbsp gram flour (besan)
• 1 tsp cumin seeds (jeera)
• 1/4 tsp fenugreek seeds (methi)
• 1/4 tsp mustard seeds (rai)
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 2 tbsp oil
• 2-3 cloves of garlic, minced
• 1 inch piece of ginger, grated
• 2-3 green chilies, chopped
• Salt to taste
• Water as needed
• For tempering:
• 2 tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp mustard seeds (rai)
• 2-3 dried red chilies
• A pinch of asafoetida (hing)
• Few curry leaves
• Method:
• To make the pakoras, mix together the gram flour, red chili powder, turmeric powder, salt, and enough water to make a thick batter. Heat oil in a pan, drop spoonfuls of the batter into the oil and fry until golden brown. Drain and keep aside.
• To make the kadhi, whisk together the sour yogurt, gram flour, cumin seeds, fenugreek seeds, mustard seeds, turmeric powder, red chili powder, and salt with enough water to make a smooth paste.
• Heat 2 tbsp oil in a pan, add minced garlic, grated ginger, and chopped green chilies. Saute for a minute or two.
• Add the kadhi mixture to the pan and bring it to a boil, stirring continuously.
• Reduce the heat to low and let it simmer for 10-15 minutes, until the kadhi thickens.
• Add the pakoras to the kadhi and let it simmer for another 5-10 minutes.
• For the tempering, heat 2 tbsp oil in a small pan. Add cumin seeds, mustard seeds, dried red chilies, asafoetida, and curry leaves. Let them splutter for a few seconds.
• Pour the tempering over the kadhi and mix well.
• Serve hot with steamed rice or roti.
• Enjoy your delicious Haryanvi Kadhi Pakora!