Aloo Anday Recipe
Ingredients:
2-3 tbsp Cooking Oil
1 Tbsp Ginger Garlic Paste
1 Onion (Chopped)
2 Tomatoes (Chopped)
¼ tsp Nigella sativa
¼ tsp Mustard Seeds
1 tsp Cumin
1 tsp Turmeric
1 tsp Mango Powder
1 tsp Crushed Red Chili
Water as Needed
4 Potatoes
½ tsp Garam Masala
2-3 Green Chili
2 tbsp Green Coriander
Direction for Alo Anda
In a cooking pan, add cooking, garlic ginger paste and saute it
Now add onion and fry for a while, after that add tomatoes, and cook it again
Now add Nigella sativa, Mustard Seeds, cumin, turmeric, mango powder, red chili , water and cook for a while. Now add potatoes water and simmer for 8-10 minutes
Now add egg and cook for a while and then add garam masala, green chili, green coriander
Cooking Time: 30 Minutes
Serve: 3-4
Aloo Ka Paratha (Achari) Recipe Ingredients for Dough:
2 cups whole wheat flour
½ tsp Salt
2 tbsp Oil
Water (As Required)
Ingredients for Paratha:
1 tbsp oil
1 tsp fenugreek seeds
1 tsp cumin
½ tsp Nigella Seeds
1 tsp Red Chili Powder
½ tsp Amchoor powder
1 tsp coriander powder
4 Large & mashed potatoes
1 tsp pickle Masala
2 Green chilies (Chopped)
Salt (As Needed)
2 tbsp coriander leaves
Oil (As Needed)
Directions for Dough:
1. First of all, take a bowl. Add whole wheat flour, salt, oil, and then mix well with the help of your hands by adding water gradually. Kneed a dough and leave it for 30 minutes Directions for Paratha: 1. First of all add oil in a pan, then add fenugreek seeds, cumin, & fry for a while.
2. Then add Nigella seeds, red chili powder, Amchoor powder, coriander powder, cook for a while.
3. Then add, boiled & mashed potatoes & pickle Masala & cook well
4. Now add Chopped Green chilies, salt, coriander leaves, & cook well
5. Now take the dough (which we have prepared above) & make a round chapatti
6. Complete the panification process, keep applying oil at the both sides ( which is necessary for making paratha).
7. Your tasty Achari Aalo paratha is ready to serve
Preparation Time: 30 Minutes
Cooking Time: 10 Minutes Serve: 1
Kalay Chanay Recipe
Ingredients:
1/2 kg Black chickpeas
1/2 cup oil
1 tsp Cumin
1 large Onion
1 tbsp. Ginger garlic paste
2 medium tomatoes
Salt to taste
1 tbsp. Red chili flakes
1/2 tsp Turmeric
1 tsp Red chili powder
1 tbsp. Coriander powder
1/4 cup Water
3 cups chickpea water
2 tbsp. Lemon juice
1/2 tsp Garam masala
3-4 green chilies
4 tbsp. Coriander
Directions:
In a pan heat oil, add cumin and saute it.
Add onion and cook until light brown.
Add ginger garlic paste and cook for a minutes.
Add Tomatoes and cook for 2 minute.
Add salt, red chili powder, red chili flakes, turmeric, coriander powder and mix well.
Add water and cook until masala is ready.
Add chickpeas and cook for 2-3 minutes.
add chickpea water in which chickpeas was soaked overnight.
Add normal water and bring it to boil.
Cover the lid and cook on a medium low flame for 30-35 minutes.
Add lemon juice, garam masala, green chilies and chopped coriander then cook for 2-3 minutes.
Sprinkle some chopped coriander and green chilies.
Serve hot with Naan or Roti.
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serve: 4-5 persons
Anda Paratha Recipe
Dough Ingredients:
3 cups Flour
1 tbsp. Oil
Salt to taste
Water as required
Egg Mixture:
4 Eggs
1 medium Onion
1 Large Tomato
1/4 cup coriander
Salt to taste
1 tsp Red chili flakes
1/2 tsp Black pepper
2 Green chili
Oil for frying
Directions:
In a bowl add flour, oil, salt and mix well. Add water gradually and knead a dough.
Rest it for 15 minutes and then grease it with oil.
For egg mixture add eggs in a bowl. Then add onion, tomato, coriander, salt, red chili flakes, green chili and mix all together well.
Now take dough make 4 equal portions. Roll out the dough and spread some oil and flour on the dough.
Cut it into 1 12 strips and start rolling the strips.
Flatten the dough ball and roll it out into a dice.
Place it on the pan or Tawa.
Let it cook from one side then flip it over.
Apply oil and flip it over. Spread Egg mixture on the paratha then again flip it over.
Cook for 2-3 minutes on medium flame.
Serve hot with raita or chutney.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serve: 3-4 persons
Keema Lobia Recipe
Ingredients for Qeema Lobiya:
½ Cup Oil
1 Tbsp Ginger Garlic Paste
½ KG Minced Mutton
2 Tomatoes (Medium sized & chopped)
1 cup Fried Onions
Salt (As needed)
2 tbsp Red Chili Powder
1 Tsp Cumin
½ Tsp Turmeric powder
1 Tbsp Garam Masala
1 Tsp coriander Powder
1 Cup water
150 gm (White Beans (Boiled)
1 Cup yogurt
1 Tbsp Garam Masala
Directions for Qeema Lobiya:
1.Add cooking oil in a pan.
2.Then add ginger garlic paste, fry it lightly.
3.Add minced mutton, tomatoes, fried onions, salt, red chili powder, cumin, turmeric powder, Garam Masala, coriander powder, water & cook for 20-25 minutes on medium flame.
4.Then add white beans (Boiled), Garam Masala, & cook for some seconds.
5.Complete Garnishing with the help of lemon slices & green chilies.
6.Serve with Chapati & Raita.
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Serve: 3-4 persons
Aloo Katli Recipe
Ingredients:
2 tbsp Oil for frying
3 Large Potato (sliced)
2-3 tbsp Oil
1/4 tsp Nigella seeds
1 tsp Cumin
Salt to taste
1/4 tsp Turmeric
1 & 1/2 tsp Red chili powder
1 tsp Coriander powder
1 tbsp Lemon juice
2-3 Green chilies
1 tbsp Garlic paste
Coriander Leaves for garnishing
2-3 tbsp Water
Directions:
In a pan heat oil, add potato and fry it on the medium low heat for 5-6 minutes. Keep stirring in between. Take them out.
In a pan heat oil, add nigella seeds, green chilies and garlic paste, sauté for a minute.
Add salt, turmeric, red chilies, coriander powder mix it well and cook on a low flame for 2 minutes. Add water and cook for more 2 minutes.
Add fried potato slices, mix well. Cover the lid and cook on a low flame until potato gets tender. Add lemon juice and mix it well.
Sprinkle some coriander leaves and serve hot.
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Serving: 2-3 persons
Aloo with Gravy
Ingredients:
3 large Potato
3-4 tbsp Oil
1 cup onion
2 tbsp ginger garlic paste
Salt to taste
1 tbsp Kashmiri Red chili
1 tbsp cumin powder
1 tsp Coriander powder
1 cup tomatoes
2-3 tbsp Tamarind pulp
2-3 green chilies
2-3 coriander eaves
Water as required
Directions:
In a pan heat oil, add onion and cook until golden brown. Add ginger garlic paste and green chilies then sauté for a minute.
Add salt, red chili, cumin and coriander powder, and cook until tomatoes get tender.
Gradually add water and cook for 2 minutes.
Add potatoes and cook for 3-4 minutes.
Add little water if required.
Cover the lid cook until potatoes get tender.
Add tamarind pulp and mix it well.
Add coriander leaves and turn off the flame.
Preparation Time:10 minutes
Cooking Time:15-20 minutes
Serve:3-4 persons
Lacha Paratha Recipe
Ingredients:
2 cups Flour
2 tbsp Ghee
1 tsp Salt
1 tsp sugar
1/4 cup Milk
Water as required
Directions:
-In a bowl add flour, ghee, salt, sugar and mix all together well.
-Add milk and gradually add water. Knead medium soft dough. Cover it with cling. Let it rest for 30 minutes. -Divide the dough into 4 equal parts.
-Roll out the dough and apply ghee and dust it with flour.
-1st Method: Fold it as a fan plate. Apply some ghee on top of it and roll it out.
-Rest it for 10-15 minutes.
-2nd Method: Roll out the dough quite thin.
-Apply ghee and dust it with flour.
-Cut it in a thin strip and then start folding from one side to the other.
-Then roll it around your hand and tie a knot.
-Rest it for 10-15 minutes.
-Now heat Tawa on medium flame.
-Roll out the paratha with your hands or rolling pin.
-Let it cook from one side then flip it over.
-Apply ghee and flip it again. Apply some more ghee. Cook until golden brown.
-Serve hot with Raita, Achaar etc.
Preparation Time: 60 minutes
Cooking Time: 6-8 minutes
Serve: 2-3 persons
Daal Moong Recipe
Ingredients for boiling lentil
1 cup Mong Daal (washed & soaked ½ Hour)
3- ½ cup water
Salt to taste
1 tsp Turmeric
Ingredients for Masala
2 tbsp Desi Ghee
2 tsp Garlic
1 tsp Cumin
1 cup Onion (chopped)
½ cup Tomato (chopped)
1 tsp Turmeric
1 tsp Garam Masala
2 tsp Red Chilli Powder
Salt to taste
1 tsp Mango Powder
Ingredients for Tarka
4 Tbsp Desi Ghee
2 Garlic cloves (slice)
1 tsp Cumin
4-5 curry leaves
5-6 Whole Red Chili
Direction for boiling lentil
In a pan add soaked Mong Daal, water, salt, turmeric and bring it to boil & cook well until daal gets tender. In another pan heat ghee and garlic and sauté it.
Now add cumin, onion and cook until light brown.
Now add tomatoes and cook for 3-4 minutes on medium flame.
Now add turmeric, garam masala, red chili powder, salt, mango powder and mix It well
Now add cooked mong daal, mix it well and cook for 2-3 minutes.
Tarka Preparation:
In a cooking pan add ghee, garlic, cumin, curry leaves, whole red chili and cook a minute on medium flame.
Pour the Tarka on cooked daal and serve with Achar, Onion, Green Chilies
Cooking Time: 40 Minutes
Serve: 2-3 persons
Aloo Matar Recipe
Ingredients:
1/2 cup Oil
1 cup onion
1 tbsp. Green chilies
1 tbsp. ginger garlic paste
2-3 tbsp green chilies
2 medium tomatoes
1/4 cup water
1/2 kg Potato
250g Peas
Salt to taste
1 tsp Crushed Coriander
1 tsp Red chili powder
1 tsp Crushed Cumin
1 tsp Turmeric
2 cups water
Directions:
In a pan heat oil, add onion ad cook until light brown.
Add ginger garlic paste and green chilies, cook for a minute.
Add tomatoes and cook for 2-3 minutes.
Add Salt, crushed coriander, red chili powder, crushed cumin, turmeric and cook for 1-2 minutes.
Add water and cook for a minute.
Add potatoes and peas the cook for 4-5 minutes on medium flame.
Add water and mix well.
Cover with the lid and cook for 12-15 minutes on medium flame.
Add chopped coriander and turn off the flame.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serve: 3-4 persons
Lahori Murgh Cholay
Ingredients:
400 gm Chicken Legs
1 & 1/2 Cup Boiled Chickpeas
1/2 Cup Cooking Oil
1 Onion (Chopped)
1 TSP Whole Cumin
2 Green Chilies (Chopped)
1 & 1/2 TBSP Ginger Garlic Paste
2 Tomato
2 TBSP Yogurt
Salt (As Needed)
1 Cup Hot Water
2 TBSP Lahori MurghCholy Masala
Lahori MurghCholy Masala Ingredients: 1 TBSP Salt
2 TBSP Whole Coriander
2 TBSP Whole cumin
8 Cloves
2 TBSP Red chili crushed
3 Pieces of Cinnamon
3 Black Cardamoms
2 Star anise
4 Green Cardamom
3 TBSP Chicken Powder
1/2 Baking Baking soda
1/4 TSP Ajwain
5 gm Javitri
1 TSP Turmeric
Lahori Masala Preparation:
In a pan, add all ingredients (above mentioned) and roast it.
Now, add in grinder and grind it well.
Lahori Murgh Choly Masala now ready.
Murgh Cholay Preparation:
In a pan, add whole Mugh cholay masala and roast it.
After that, grind it in a grinder.
In a cooking pan, cooking oil, onion, whole cumin, green chili and cook until light brown.
Now, add ginger garlic paste, chicken legs, tomato, yogurt, salt, murgh cholay masala and cook for 2-3 minutes.
Now, add hot water (1/2 cup), and steam for 8-10 minutes, then cook it for 2-3 minutes.
Now, add boiled chickpeas, hot water and cook for 1-2 minutes.
Now, steam for 2-3 minutes and add garnish.
Your tasty Lahori Murgh Cholay now ready to serve.
Cooking time: one hour
Serve: 3 persons