Ingredients
500 grams Mustard leaves
1 tablespoon Maize flour
200 grams Spinach
2 tablespoon Ghee
200 grams Bathuwa
3 Garlic cloves
1 teaspoon chopped Red chilli powder
1 inch Ginger
1 Pinch Turmeric powder
2 Green chilli
1 Asafoetida
Salt to Taste
1 Pinch Sugar
1 Pinch Onions,
How to make Sarsoon Ka Saag
- Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
- Chop ginger, garlic cloves and chillies.
- Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
- Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
- Add the ground saag and simmer the flame. Cook for few minutes.
- Add the maize flour, red chilli powder, sugar and stir well.
- Serve hot with paratha or makki ki roti.
Popularity: 4% [?]
Ingredients
400 g Bhindi (washed and dried)
½ tablespoon Coriander Powder
1 tablespoon Pomegranate Seeds (Anardana)
½ tablespoon Garam Masala
1 tablespoon Lemon Juice (fresh)
2 Onions (thinly sliced)
½ tablespoon Red Chili Powder
½ teaspoon Turmeric Powder
2 tablespoon Oil
Salt
How to make Bhindi Anardana
- Make a deep slit in the bhindi.
- Mix all the spices together and make a thick paste with oil.
- Fill the bhindi liberally with the filling.
- Sauté onions in tablespoon oil.
- Now put the lady fingers gently on the pan and add pomegranate seeds.
- Simmer the flame and cook for 15 minutes.
- Sprinkle lemon juice on the top.
Popularity: 4% [?]
Ingredients
For stuffing
3 Mooli (Radish)
2 tablespoon Corainder leaves
Salt To Taste
2 Green chillies, chopped finely
1/2 teaspoon Red chilli powder
1/2 teaspoon Corainder powder
For dough
Water As needed
2 cups Wheat flour
Salt to taste
How to make Mooli Parantha
- Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside.
- Peel and grate the radish. Squeeze and drain all the water.
- Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, corainder leaves and mix well. Allow it to cool.
- Take some dough and roll into small puri, put 2teaspoon of stuffing and cover all the sides. Roll again into a thick, round parantha.
- Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.
- Serve the mooli paratha hot with raita or curry.
Popularity: 4% [?]
Ingredients
1/2 teaspoon red chilli powder
1/2 teaspoon chaat masala
Oil for frying
1/4 teaspoon dry mango powder
1/2 teaspoon cumin powder
Salt to taste
8 big size potatoes
How to make Aloo Ke Masaledar lacche
- Take off the potatoes, wash and cut into fine matchsticks or grate.
- Soak in cold water for at least 1 hour, changing the water twice.
- Remove and pat dry on a towel.
- Heat up the oil in a kadhai over moderate heat.
- Mix in a handful of potato matchsticks at a time and fry, stirring constantly to keep them separate.
- Remove when they are pale golden and spread on an absorbent paper to take off excess oil.
- Mix everything salt, red chilli power, cumin powder, dry mango powder and chaat masala.
- Sprinkle this masala mixture over the fried potatoes while they are still hot.
- Serve like that or cool and store in an airtight container.
- It will keep for a week.
Popularity: 4% [?]
Ingredients
1 teaspoon garam masala powder
2 teaspoon tea leaves
1/2 cup onion chopped
2 tablespoon coriander powder
1 tablespoon chana masala
1 bay leaf
1 tablespoon ginger paste
3/4 cup tomatoes chopped
1 tablespoon garlic paste
1 teaspoon cumin powder
1 cup chick peas
Salt to taste
1 teaspoon turmeric powder
1 tablespoon red chilli powder
2 green chillies slit
2 tablespoon oil
How to make Peshawari Chana
- Soak kabuli chana overnight.
- Mix in a little water to the soaked chana, tie tea leaves in a piece of cloth and put it in water and then boil the chana until soft and dark in colour, strain and keep aside.
- Heat up oil mix in bayleaf and cut onion, stir fry until golden brown in colour.
- Mix in ginger, garlic paste and slit green chillies, stir for some time, then mix in cut tomatoes, red chilli powder, coriander powder, turmeric powder, chana masala and cumin powder, stir fry for some time.
- Mix in boiled chana and approximately 1 cup of water and stir fry till chana gets coated with the thick masala.
- Sprinkle garam masala and salt mix well and serve hot.
Popularity: 4% [?]
Ingredients
6 tablespoon butter
1/4 cup whole wheat up flour
1 1/2 cup corn meal (makai ka atta)
Salt to taste
How to make Makai Ki Roti
- Mix cornmeal, whole-wheat up flour and salt.
- Mix in sufficient lukewarm water, a little at a time, to make medium soft dough.
- Divide the prepared dough into eight to ten equal portions.
- Wet your hand with a little water and flatten each portion on a wet polythene sheet, into a disk of four to five inches diameter.
- Heat up a tawa, apply a little oil and transfer makai roti carefully on to the tawa.
- Spoon a little oil on the sides of makai roti and stir fry on low heat up for one minute.
- Turn the makai roti and stir fry the other side for one minute or till crunchy and light golden brown.
- Spray the cooked rotis with grease and serve hot with sarson ka saag.
Popularity: 4% [?]
Ingredients
1/2 tablespoon red chilli powder
1/4 cup cottage cheese grated
1/4 cup coriander leaves
6 medium sized potatoes
4 – 6 garlic flakes
6 – 8 cashewnuts
1 medium onion
Oil to deep fry
Salt to tate
How to make Lehsuni Tikki
- Wash, boil, cool, take off and mash potatoes thoroughly.
- Mix in salt to taste and knead mashed potatoes to make smooth dough.
- Divide into ten to twelve equal portions.
- Take off and finely cut the onion and garlic.
- Clean, wash and finely cut coriander leaves.
- Crush cashew nuts and mix with cut onion, garlic, coriander leaves, red chilli powder, salt, and grated cottage cheese.
- Divide the mixture into ten to twelve equal portions.
- Stuff each portion of mashed potato with a portion of the cottage cheese mixture.
- Roll and shape into tikkis of approximately two-inch diameter and half inch thickness.
- Heat up oil in a kadai and deep-fry the tikkis to golden brown.
- Take off and remove on to a clean and absorbent kitchen towel or paper.
- Serve hot with tomato ketchup or mint chutney.
Popularity: 4% [?]
Ingredients
1 cup green peas
1/2 teaspoon turmeric powder
500 grams milk solids (khoya)
1/2 tablespoon oil
3 tablespoon cashewnuts (broken)
1/2 cup bread croutons
2 green chillies chopped
1/2 tablespoon ginger garlic paste
1/2 teaspoon red chillies crushed
1 teaspoon red chilli powder
1 teaspoon sesame seeds roasted
2 tablespoon raisins
1 teaspoon coriander powder
1 tablespoon coriander leaves chopped
Salt to taste
1/2 cup onion paste
1/2 cup tomato puree
How to make Khoya Matar
- Roast the khoya slightly.
- Keep aside.
- Boil green peas.
- Heat up oil in a pan, mix in onion paste and stir fry till pink.
- Mix in ginger-garlic paste and sauté.
- Mix in tomato puree, turmeric powder, red chilli powder and roast till the oil leaves the masala.
- Mix in boiled peas and stir.
- Mix in salt, roasted khoya and stir.
- Mix in broken cashewnuts and raisins.
- Mix in coriander powder and stir to mix well.
- Take off the heat.
- Sprinkle cut green chillies, roasted sesame seeds, crushed red chillies on the bread croutons and mix well.
- To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture.
- Sprinkle with cut coriander.
Popularity: 4% [?]
Ingredients
2 teaspoon coriander powder
5 -6 bitter gourd
1 teaspoon red chilli powder
1 teaspoon dry mango powder
1 teaspoon turmeric powder
2 medium sized onions
Oil to fry
Salt to taste
How to make Karela Masaledar
- Take off and reserve the scrapings of the karelas.
- Give a slit on one side and take off all the seeds.
- Cut karelas into thin slices.
- Wash and rub two table spoons salt all over the karelas and its scrapings.
- Set aside for 3-4 hours.
- Wash completely again and squeeze dry the karelas.
- Heat up oil in kadhai.
- Deep fry the cut karelas till dark brown and crisp.
- Take off the karelas and keep aside.
- Slice onions.
- Heat up 3 tablespoon of oil in a kadai.
- Mix in cut onions.
- Stir fry for 3-4 minutes till they are transluscent.
- Mix in scrappings of karela and let it stir fry till onions are a little brown.
- Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder.
- Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes.
- Mix in salt if needed.
- Serve hot with chappatis.
Popularity: 4% [?]
Ingredients
3 – 4 medium potatoes
2 tablespoon coriander leaves chopped
1 tablespoon green chillies chopped.
1 tablespoon ginger chopped
3/ 4 cup green peas shelled
100 grams spinach
2 tablespoon corn flour
1 teaspoon chaat masala
Oil for deep frying
Salt to taste
How to make Hariyali Tikki
- Boil, take off and grate potatoes.
- Boil and mash green peas.
- Blanch spinach leaves in plenty of salted boiling water and finely chop.
- Squeeze out excess water.
- Mix grated potatoes, peas and spinach.
- Mix in cut green chillies, cut coriander leaves, cut ginger, chaat masala and salt.
- Mix in cornflour for binding.
- Divide the mixture into 25 equal portions.
- Shape them into a ball and then press it in between your palms to give it a tikki shape.
- Heat up oil in a kadhai.
- Deep-fry the tikkis in hot oil for 3-4 minutes or until crisp.
Popularity: 4% [?]
Comments (0) 
Themocracy