Jeera Aloo

Recipe for 2

Ingredients

Ghee 2 tbsp

Jeera 2 tsp

Green chillies 2

Potatoes 4 medium size

Amchur powder 1 tsp

Haldi 1 tsp

Hing 1 pinch

Dhania powder 2 tsp

Method

Boil potatoes. Peel and cut. Heat ghee, add hing, jeera, green chillies, potatoes, dhania powder, haldi, salt to taste and amchur on top. Serve hot.

Achari bhindi

Recipe for 4

Ingredients

Bhindi 500 gms

Tomatoes 2

Saunf 1 tsp

Hing 1 pinch

Mustard seeds 1 tsp

Kalaounji (Black cumin) 1 tsp

Cloves 2

Garam masala powder 1 tsp

Haldi 1 tsp

Red chilli powder 1 tsp

Jeera powder 1 tsp

Dhaniya powder 1 tsp

Salt to taste

Oil to fry

Method

Cut Bhindi and tomatoes in long pieces. Deep fry bhindi. In a different vessel, add oil, and all chounk masala to the oil. Add Bhindi and then tomatoes. Add remaining masalas on top. Let it cook on medium flame for 5 min.

Dal Baati

Recipe for 4 servings

Ingredients

For Dal:

- 1/2 cup tur dal

- 1/2 cup chana dal

- 1/2 cup green moong dal

- 1/2 cup red masoor dal

- 1/2 cup udal dal

For tempering:

- 1 tsp ghee

- 1 tsp jeera

- 1 pinch hing

- 1 tsp haldi

- 2 tsp chilli powder

- 1 badi elaichi

- 1 bay leaf

- 2 cloves

- 1 tsp garlic (optional)

For Baati:

- Flour 4 cups

- Salt to taste

- Ghee as needed

- Malai as needed

Consistency should be thicker than roti

Instructions:

For Dal:

Make dal as usual, add tempering

For Baati:

- Mix wheat flour, salt, with ghee and water to a thick consistency

- Make small balls

- Preheat over at 400F

- Keep baati for 15 min, with a little ghee on each baati

Serve with sugar or chilly pickle

Dal Palak

Recipe for 4 servings

Ingredients:

1/2 bowl chana dal

1/2 bowl udad dal

1/2 bowl tur dal

1/2 bowl moong dal (green, with cover)

2 bowls spinach

For tempering

2 teaspoons ghee

1 tsp jeera

1 pinch hing

2 cloves

1 bay leaf

1 badi elaichi

2 teaspoons garam masala

2 tsps red chilli powder

1 tsp haldi

1 tsp coriander powder

Instructions:

- Mix all lentils and wash them properly.
- Soak them for half an hour.
- Now boil them in 4 cup water with salt, spinach, hing and turmeric powder in a pressure cooker.

- When cooked properly remove it from the flame.
- Heat ghee in a pan and crackle cumin seeds, cloves, bay leaf, elaichi and asafoetida in it.
- Then add red chilly powder, garam masala and coriander powder and mix it with lentils.
- Finely chop coriander and sprinkle on lentil.
- Add lemon juice and serve hot.