Aloo Kadi

It is a main course .very light ,healthy and quick to make

Ingredients

1. one small onion 
2. Few curry leaves
3. One teaspoon jeera
4. one teaspoon methi
5. one big cup curd
6. 2table spoon besan
7. 3 potatoes cut in medium size
8. 3 cloves of garlic
9. one green chilli 
10. salt to taste
11. One tablespoon of oil

 Method

Take a pan, add one tablespoon of oil.let it heat a little.Put onion and saute it for a minute.Now add methi and jeera, stir it for a while, add crushed garlic and green chilli and curry leaves, keep stirring it, add turmeric powder, dhaniya powder and red chilli powder.After a stir put potatoes and add one cup of water.Cover the lid. Let it cook on low heat for ten minutes.check if the potetoes are tender add curd mixed with besan. add1/2 cup water cook for 5 minutes it will become little thick..serve it with capatti or khchadi.

Channa Bateta [a special Bhori appetizer]

This is an old grand ma recipe.This is served as an appetizer and chat as well. It is really lip smacking and all time favourite. For Bhoras no celebration or festival is complete without this dish. So this is how it goes....................

Ingredients

Red channa  200gm
Potatoes 5/6 [small size ]
Besan  1tbs
Tamarind 50 gm
Jaggery 3 tbs [powdered]
Turmeric powder 1/4 spoon
Red chili powder 2tsp
corriander powder1 1/2 tsp
Salt according to taste

Method


Soak channa overnight.Boil it putting the requried salt for 15 min. in a cooker.  when it cools down drain the water and keep it aside. Now boil the potetoes, peel it and cut it in pieces.
Take 1 1/2 tbs of oil in a pan .Keep it on medium heat.Add 1 tbs of besan,stir it for a min and keep stirring.
Finally add jaggery and tamrind. water[mixed and strained already].Stir it till it thickens like chutney.Check the consistency. It should not be very watery. you can add more jaggery or tamarind according to your taste.
Check the salt if needed you can add.Mix it for a while.Turn off the stove and serve it in bowl. you can garnish it with chopped mint and coriander leaves.To make it more tastey and crunchy add crushed puri
at the top.Just try, it is  indeed yummy...................

Achari Aloo

The word' achari 'ititself is mouth watering. I like achari masala  and keep it ready for immediate use. This  recipe is an effort to make aloo taste differently. This is a combination of various achari recipe. I use this achari masala in different vegetables, paneer and chcken. 

Ingredients
  
Potatoes 1/2Kg [small ones]
Mustard seed 1/2 tsp
Fenugreek seed 1/2tsp
Cumin seed 1tsp
Onion seed1/2tsp
Turmeric powder1/2tsp
Ginger paste1/2 tsp
Garlic paste 1/2 tsp
 Vinegar 1tsp
 Sugar 1tsp
Salt
 Oil 1 1/2 tsp
Red chili powder [chili flakes]3/4 tsp


Method

Parboil  the potatoes, peel it and keep aside.Take oil in a pan,add cumin seed onion seed and turmeric powder.Stir it for awhile.Now add ginger ,garlic masala  and potatoes .keep stiring ,mix it well. Add grounded masala,vinegar, sugar, and red chili flakes or powder.Add 1/2 a cup of water and let it cook for some time. When potatoes are done and well coated with masala turn off the heat. It is tangy and sweet. 
you can serve it with rotis or parothas,It can be served as an appetizer too.

Achari Paneer [Appetizer]

Achari paneer is a lip smacking recipe made with paneer (cottage cheese), yoghurt and achari masala. It is a very quick appetizer and takes hardly ten minuets to prepare. A tasty and healthy appetizer to start your dinner or lunch with.

Ingredients

Paneer / Cottage cheese 300 gms, cut in small or large size cubes
Salt to taste
1/4 tsp turmeric powder
1/4 cup yoghurt

1 tbsp oil
1/4 tsp onion seed [klonji]
1 tsp coriander seed
1/2 tsp fenugreek seed
1/2 tsp black pepper
1/2 tsp fennel seed
1/4 cumin seeds
 3 whole red chili

Method:

Mix paneer, yoghurt, salt and turmeric powder in a bowl and keep it aside. Place a fry pan on medium heat, and dry roast kilonji, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for a minute.

When the seeds will change colour and emanate an aroma, it is time to take remove from heat and keep aside. Place the seeds in a paper towel and crush it coarsely using a rolling pin. Keep it aside.

Place oil in a pan at low heat, then add red chili, roast for a few minutes, then add the paneer mixture. Stir fry for 3 to 4 minutes till the moisture evaporates. The yoghurt should coat  the paneer and the sides will turn slighty brown. Turn off the heat, add all the spices and mix gently.

Serve it with onion and green coriander chutney.

Guacamole [a mexican dip]

Guacamole is made with avocados, chilies or jalapenos, cilantro and lime. It is a quick Mexican dish, low carb and healthy appetizer. To make perfect Guacamole use ripe avocados. Check for ripeness by gently pressing the the avocados. If there is no give, the avocados are not ripe yet and will not taste good. It should not be too ripe or too raw.

Ingredients,

2 ripe avocados
1/2 onion finely chopped
1 or 2 green chilies or jalapenos [according to taste
1tbs of fresh lime juice
Salt
A dash of  freshly grated black pepper
1/2 ripe tomato finely chopped

Method;

Cut avocado in half. Remove the seed. Scoop the avocado from the peel and place it in a mixing bowl. Using a fork mash the avocados. (if you have the traditional molcajate and telcajate which is used for Guacamole, you can use that). Add chopped onions, cilantro, lime juice, chopped tomatoes, salt and pepper and mix a little more.

Cover  the plastic wrap directly on the surface of guacamole to prevent oxidation from  the air. 
Serve it with tortilla chips or cream crackers.

Chicken Boti Kabab

Ingredients

1/2 Kg boneless chicken
2 onions finely chopped
2 tsp ginger and garlic paste
2 tsp green chili paste
1/2 tsp turmeric powder
1tsp  coriander powder
1/2 tsp red chili powder
1/2 cup finely chopped coriander leaves
1 tbsp oil

Method
After washing the chicken, drain the water completely. Mix all the ingredients and marinate it for half an hour. If there is a time constraint it can be cooked immediately. Put it in a fry pan and cook on medium heat till all the water evaporates, and the chicken is dry and tender. Garnish it with onion rings and chopped coriander leaves. Serve it with parathas or rotis.

This is a yummy and healthy recipe which requires very little oil. Enjoy!!!

Soya shami kabab

This is a really good substitue for mutton shami kababs. It is a healthy, quick and delicious recipe.Surely a vegetarian's delight..........

Ingredients

1 big cup Nutrela soya granuels

1/2 cup chana dal

1 large onion cut into small pieces

4 green chillies cut into small pieces

1 inch ginger finely chopped

1 tsp garlic masala

1 tsp cumin seeds

1 tsp red chilli powder

1-1/2 tsp coriander powder

1 tsp garam masala

1/2 pod coriander leaves finely chopped and kept aside

Salt to taste

Method;

Soak the soya granules for1/2 an hour. Put all ingredients in the pressure cooker [except coriander leaves and chopped ginger] in addition to a 3/4th cup of water. Pressure cook it for 2 minutes. Make sure it does not become too soggy. After it cools down, grind the ingredients till it becomes a paste. Then add the chopped ginger and coriander leaves. Mix it well. Add salt and chili according to taste. Mix it well, and then start making equi-sized balls, dip them in corn flour and shallow fry. [you can alternately deep fry after dipping the mixture in beaten eggs.]

Serve with green chutney and watch your guests enjoy this healthy and vegetarian appetizer!