RABDI

INGREDIENTS:

Milk
Sugar
Cardamum Powder (Elaichi Powder)

METHOD:

• Take milk in a pan and boil it
• Simmer the gas and keep on stirring the milk till it reduces to 1/4 of it
• keep on stirring till it becomes thickened. Don't stop the stirring otherwise milk will get burnt
• when it is reduced add Sugar and mix well
• Finally add Cardamum powder and mix well

Serve this Rabdi hot 

POTATO TOAST

INGREDIENTS:

Potatoes
Bread Slices
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder (Coriander Powder)
Aamchur Powder (Dry Mango Powder)
Cumin seeds (Jeera)
Mustard seeds (Rai)
Oil
Coriander Leaves
Tamarind
Water
Asafoetida (Hing)

METHOD:

• Boil the Potatoes in a pressure cooker
• Add a piece of tamarind with  potaoes to cooker so that Cooker does not turn into black 
• Cut the boiled potatoes into small pieces and keep aside
• Cook on a low flame 
• Take a pan and pour oil to it. when oil gets hot then
• Add Mustard Seeds, Cumin Seeds, Asafoetida (Hing) to it
• Add boiled potatoes and mix well
• Add Turmeric Powder, Red Chillie Powder, Dhania Powder and Aamchur Powder and mix well
• Add Salt as per your taste and mix well
• Off the Gas and Garnish it with Coriander Leaves and let it cool
• Take 2 Bread Slices and in middle of 2 slices add this Potato mixture and Cook both sides on a pan with Oil or Butter 

Serve hot the Potato Toast with  Sauce or Ketchup

KARELA CURRY (BITTER GOURD)

INGREDIENTS:

Karela (Bitter Gourd)
Onions
Tomatoes
Salt as per taste
Oil
Turmeric Powder
Red Chillie Powder
Dhania Powder
Curry Leaves
Coriander Leaves
Ginger
Water

METHOD:

• Wash and peel the karela (Bitter Gourd) with a peeler
• Wash it again and put a length wise straight cut on the Karela (Bitter Gourd)
• Fill with a Salt to the length wise cut and close it. Salt is been added to remove the bitterness of karela (Bitter Gourd)
• Keep aside for 5 mins
• After 5 mins squeeze the karela with your hands and remove the excess salt from it
• Fry these karela in a hot oil on a medium flame
• Fry till they are turned into light brown colour and remove it
• Keep aside till they get cooled
• Chop finely Onions, Ginger and tomatoes and keep aside
• Take a pressure cooker and pour oil to it
• Add Chopped Onions and stir fry till light brown colour
• Add Curry Leaves, Ginger flakes and mix well
• Add Tomatoes and mix well
• Add Salt as per taste, Turmeric Powder, Red Chillie Powder and Dhania Powder and mix well
• Now add fried karela (Bitter Gourd) and mix well
• Finally add 1 cup of water to it and close the cooker
• Let 2 whistles come and simmer it for 5 minutes till Karela becomes soft and Off the gas
• After 5 minutes mix the curry and garnish it with Coriander Leaves

Serve hot with Rice or Chapathi or Paratha

METHI KA PARATHA

INGREDIENTS:

Wheat Flour
Salt as per taste
Jeera (Cumin Seeds)
Oil
Red Chillie Powder
Turmeric Powder
Water
Methi Leaves

METHOD:

• Chop methi leaves finely and wash the leaves for 3 to 4 times in water
• Take Wheat flour in a plate or in a vessel
• Add Salt as per taste
• Add Turmeric Powder,Red Chillie powder and Jeera to it
• Add 2 to 3 tsp of Oil to it
• Add Chopped Methi Leaves and mix well
• Knead the wheat flour with water and keep aside
• The dough must be like Chapathi dough.Dont add lots of water to it
• Make small puri sizes from the dough and with rolling pin make the chapathi size
• Take a Pan and heat it
• Cook the methi paratha on a medium flame and in between pour 2 tbsp of oil to it
• Cook till the methi paratha turns into light golden brown colour

Serve hot the Methi Paratha with Curds (Yogurt) or Papad or Pickle

ONION & TOMATO CURRY

INGREDIENTS:

Onions
Tomatoes
Curry Leaves
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt
Sugar
Water
Oil
Ginger Flakes
Cumin seeds (Jeera)

METHOD:

• Chop Onions in small pieces
• Chop the tomatoes and keep aside
• Cut ginger into small pieces
• Take Oil in a pressure cooker
• Add Jeera to it and add chopped Onions and mix well
• Saute Onions till light brown colour
• Add Ginger pieces and Curry Leaves and mix well
• Add chopped tomatoes and mix well
• Add Turmeric Powder, Red chillie powder and Dhania Powder and mix well
• Add Salt as per your taste and a 1/4 tsp of sugar to it
• Add half a cup of water to it and mix well
• Close the cooker and let 1 whistle come and simmer it for 2 mins
• After 2 mins off the gas

Garnish it with Coriander Leaves and Serve hot with Chapati or Naan

Wariyu Potato Curry

INGREDIENTS:

Wariyu ( Amristsar wariyu these are ready made)
Potatoes
Onions
Tomatoes
Salt as per taste
Oil
Jeera (Cumin Seeds)
Turmeric Powder
Red Chillie Powder
Dhania Powder
Ginger
Water
Coriander Leaves

METHOD:

• Chop Onions finely and keep aside
• Cut ginger finely 
• Cut Potatoes in medium size
• Grind the tomatoes and keep aside
• Break the Wariyus into 4 to 5 parts.
• Take Oil in  a pressure cooker
• Put the ready made Wariyu and stir on slow flame for few seconds and remove it.These Wariyu you will get from any supermarket stores.
• Now add Jeera and add chopped onions and stir till the onions turn brown colour
• Add chopped ginger and mix well
• Now add Potatoes and mix well for 2 min
• Add Tomato Puree and mix well
• Add Turmeric Powder, Red Chillie Powder,Dhania Powder and salt as per your taste and mix well
• Now add stirred Wariyu to it and mix well
• Mix all the ingredients for few seconds and add water to it and mix well
• Add water as per your consistency.
• Close the cooker and let 2  whistles come and simmer it for 8 to 10 mins till Wariyu and Potatoes gets softer.
• Garnish the Wariyu & Potato curry with Coriander Leaves

Serve hot with Chapathi, Naan or Rice

PANEER PEAS CURRY

INGREDIENTS:

Paneer (Cottage Cheese)
Onions
Tomatoes
Green Peas
Ginger
Garlic
Oil
Salt as per taste
Turmeric Powder
Red Chillie Powder
Milk
Tomato Ketchup
Curd or Yogurt to make Paneer
Dry Mixture: Cloves, Cinnamon stick, Cashewnuts, Almonds and Cardamum (Elaichi) without skin should be taken for the Gravy

METHOD:

• Boil Milk in a pan and add 2 to 3 tsp of Curds to it or Lemon Juice 
• whey forms out of the milk and Paneer is ready 
• Add salt as per taste to this paneer and curdle it 
• Take a muslin cloth and drain out this whey into another vessel 
• Fold this muslin cloth and place it on a reverse plate and keep some heavy vessel on it so that the paneer cubes will be form out of this paneer chunck
• Leave it aside for half an hour so that whole whey water comes out of paneer.
• Boil the Green Peas and keep aside.
• Chop the Onions and Tomatoes and keep aside.
• Puree the tomatoes in a mixer and keep aside.
• Grind the Cloves, Cinnamon stick and Elaichi without skin and Cashewnuts and Almonds in a dry grinder and keep aside
• Grate finely Ginger and Garlic flakes and keep aside.
• Take Oil in a pan and when hot add chopped Onions and saute till light brown colour
• Add Grated Ginger and Garlic flakes and saute for few minutes and off the Gas and let it cool
• Now Puree the above Onion mixture in a mixer by adding little water to it
• Take Oil in a pan and add the Onion mixture and cook in low flame till the raw smell of Onions goes away for 2 to 3 mins
• Add Dry mixture to it and mix well
• Till the dry mixture cooks well with Onion mixture mix all the ingredients well
• Add Tomato Puree to it and mix well
• Finally add Turmeric Powder, Red Chillie Powder, Salt as per taste and mix well
• Add Tomato ketchup to it and mix well
• Add boiled milk to it to get rich Gravy and let it boil for 2 mins
• Add Boiled Green Peas and mix well
• Cut the Paneer into small cubes and add to the above gravy

Serve hot Panner Peas Curry with chapathi or Naan