Aaloo Vindaloo

Ingredients

Potatoes ( Boiled and fried)- 4
peas- 1/2 cup

Spice mix:
Coriander powder- 6 tsp
Cumin powder- 2 tsp
Red pepper- 1/2 tsp
black pepper- 1/2 tsp
Turmeric - 1/4 tsp
Cinnamon powder - 1/8
Cloves (ground) - 1/8 tsp

White vinegar- 1/4 cup
Onion (Thinly slice) - 2 cups
Garlic paste - 2 tsp
Ginger paste - 2tsp
mustard seed ( ground with mortar pestle) -1/2 tsp
tomatoes (chopped) - 1 cup
chillies (Split lengthwise)- 3
coconut milk- 1/2 cup
Oil - 1/4 cup
salt to taste

Preparation
1. Fry onions in oil till sides are nicely browned
2. Add ginger garlic till the mixture is brown
3. Add mustard seed, tomato, chilli, coconut milk, spice mix, salt and stir for some time
4. Add potatoes and peas and water and boil for some time till done.

Aloo Vindaloo

Veggie caldin

INGREDIENTS 

main ingredients:

• Steamed vegetables - 2 cups
• chopped onion - 1
• Tomato -1
• Thin coconut milk - 2 cups 
• Thick coconut milk -2 cups 
• Oil 2 tbsp
• salt 

for the masala curry paste:

• garlic - 1 pod
• ginger -1/2 in
• Chopped onion- 1
• red chilies - 2
• tamarind paste  1 tsp
• cumin seeds 1 tsp
• coriander seeds 2 tsp
•  turmeric powder 1/2 tsp

INSTRUCTIONS

1. first grind all the ingredients mentioned under masala curry paste to a smooth fine paste with some water.
2. if using grated coconut instead of coconut milk, then grind the coconut also with the rest of the masala curry paste ingredients.
3. keep the ground curry paste aside.
4. heat oil in a pot.
5. fry onions till transparent.
6. add tomatoes and fry for 2-3 minutes.
7. now add the veggies .
8. stir and saute the veggies 
9. continue to saute till the water dries up and oil starts to leaves the sides
10. now add the ground masala paste and saute for 3-4 minutes, stirring often.
11. first add the thin coconut milk and simmer the curry for 5-6 minutes.
12. season with salt.
13. addition of thin coconut milk first will help in avoiding splitting of the thick coconut milk which we add later.
14. lastly add the thick coconut milk and let the curry come to one boil.
15. switch off the fire.
16. serve the veggie caldin hot with some steamed rice or bread/rolls or goan bread.

NOTES

if grated coconut is added to make the masala curry paste, then add 2 to 2.5 cups water to give a curry like consistency. you can adjust the consistency of the mushroom caldin curry as per your needs.

Undiyu

Ingredients

Muthiya - 10-12:
Potato (cubed in 1' pc)-4
Sweet potato(cubed in 1' pc)- 1
Dhaniya chutney - 1/2 cup fo egg plant and 1/2 cup for cooling

Beans- 1 cup
Phali - 3 cup

Eggplant (small) - 12

Ajwain - 1 tsp for boiling and 1/2 tsp to cook
Turmeric powder - 1/2 tsp
cumin- 2 tsp
Coriander - 2tsp
Hing - pinch
Garam Masala - 1tsp

Oil and water

Method

Potatoes:

Deep fry potatoes and sweet potato pieces













Keep aside in kitchen towel

Eggplants:
Slit eggplant in X shape.
stuff with Dhaniya chutney
Microwave for 8- 10 mins

Boling

Boil beans,phali in 1 cup water with ajwain and salt

Put them all together

Heat 3 tsp oil
Add hing, ajwain and Turmeric
Add chutney and took for 30 secs
Add boiled beans with liquid
Add water if required
Add fired potatoes and sweet potatoes and muthiya
Add coriander powder Cumin powder and garam masala and mix well.
Add eggplant with liquid and mix well
Cook well and garnish

Muthiya recipe

Ingredients:

Besan/ Chickpea flour – 1 cup

Suji/Semolina – 1/4 cup

Baking Soda – 1/4 tsp

Sugar – 1 tsp

Sesame Seeds – 1 tsp

Salt – 1 tsp or to taste

Oil – 1 tbsp

Fenugreek Leaves (Methi) – 1/2 cup, chopped

Cilantro (Cilantro) – 12 sprigs, chopped

Green Chilli Paste – to taste

Lemon Juice – 1 tsp

Water – 1 tbsp or as needed

Oil – for deep frying

Method:

Step 1:. In a wide bowl, combine  all the ingredients.

Step 2. Add in Water, 1 tsp at a time till all the ingredients come together to form a dough.

6. Heat Oil for deep-frying on medium heat.

Step7. Smear the palms of hands with a little Oil so the dough does not stick.

Step 8. Take a teaspoon amount of dough and form oval shaped balls.

Step 9. When Oil is hot,  pick the Muthiyas and drop gently into the Oil.

Step 10. Cook in the Oil till golden brown

Step 12. Transfer the Muthiyas on to a paper-lined plate.

Dal Batti Churma

Bati is a Rajasthani dish eaten with Daal(yellow/toor/arhar) and churma(bharta/Chokha).

Ingredients:

For filling

Sattu: 1 cup
Jeera Powder: 1 tsp
Amchur: 1 tsp
Red chilli powder: 1 tsp
Black pepper: 1/2 tsp
Ghee - 3 tsp
Salt to taste

For dough:
Wheat Flour : 2 Cup
Oil: 1 tbsp
salt to taste

Preparation

Dough:
Take flour and add oil to it .
Mix for some time
add salt and make tight dough
Set aside till the filling is prepared

Filling:

Roast Sattu without oil for some time.

Turn the flame off
Add the other ingredients to the sattu
Set aside to cool

Bati:
Preheat oven at 450 deg F
Divide the dough in to small balls

Fill the Sattu filling in the dough

Cover and put in baking dish
Repeat for the other balls

Put the battis n oven for baking for 15-20 minutes

Turn the Battis when done from one side

Remove from oven when done (5-10 mins)

Serve with ghee, choka and Daal

Gatte ki Sabji

Ingredients:
For gatta:
Besan- 2 cups
Turmeric - 1 tsp
Cumin seeds- 1/2 tsp
Ginger garlic paste- 1 tsp
red chilli powder - 1/4 tsp
Garam masala - 1/4 tsp
Curd - 1/4 cup
salt to taste

for Kadhi
Oil - 1 tsp
Hing ( Astofodia ) - pinch
whole Red Chilli - 1
Onion (Chopped)- 1 medium
Tomato (chopped) 2 medium
Ginger Garlic paste- 1tsp
Curd - 1/2 cup
Turmeric - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Red chilli powder - 1 tsp

Preparation:

Gatta

Mix all the ingredients for gatta and make a thick dough(the dough will be sticky ). keep aside for some time
While the dough is set aside, boil water in a deep pan
divide dough in 3 - 4 parts and make long strips out of it . Oil your and while making strips as the dough is sticky
Put the strips in boiling water
wait till the strips changes to a light colour and comes on top (the strips might be sticking at the bottom of the pan and you might have to use a spoon to make it float.
Remove the boiled strips from the pan and set aside to cool down
Cut the strips in bite size pieces(The smaller the better )

Kadhi
Take cur in a bowl, add salt. corainder powder, cumin powder, turmeric powder and chilli powder and mix well

Heat oil in pan and add hing in it.
After 1 minute, add onion to the pan
cook till the colour changes to golden brown
Add Tomato and ginger garlic paste and cook for 5 minutes
add the curd mixture to the pan stirring constantly so that the curd does not form lumps
Add Gatta to the pan and cook for some time

Add desired amount of water(the gravy will thicken with time )

Serve with Roti or rice