MANGO PODINA CHUTNEY

INGREDIENTS

1. 200 g raw mangoes
2. 2-3 green chillies
3. 1cup fresh mint leaves
4. 1/2 tsp salt
5. 1tbsp sugar or sugar free

METHOD

• peel and chopped raw mangoes remove stone/seed
• put all the ingredients in blender and grind it  to a smooth paste
• this chutney is very tasty and good for digestion specially in summer

ALOO KA BHURTA

INGREDIENTS

1. 1cup boiled chopped potatoes
2. 1 medium onion finely chopped
3. 1tomato chopped
4. 2green chillies chopped
5. 3cloves of garlic crushed
6. 2 whole red chilies
7. 1/2 tsp mustard seeds(rai)
8. 1tsp roasted cumin and coriander powder
9. 1/2 tsp turmeric powder
10. 1 lemon juice
11. salt to taste  
12. 2tbsp oil 
13. 2tbsp chopped coriander

METHOD

• heat oil in a pan, add rai ,when it splitters add chopped onion ,fry it for 2 minutes on medium heat,
• add garlic, green chilies and turmeric powder fry it for one minute, 
• add potatoes, salt ,red chili powder,cumin+coriander powder and chopped tomato fry them for a minute.cover the pan and put off the heat.
• mash the potatoes little bit add lemon juice and chopped coriander leaves.
• serve with roti or paratha .

PUMPKIN POTATO IN TOMATO GRAVY

INGREDIENTS

• 2 cups diced pumpkin (kaddu)
• 1cupdiced potatoes
• 1/2 cup chopped tomatoes
• 2bay leaves,1'' cinnamon,2 cloves,2 black cardamom
• 1/2 tsp kalongi
• 1/2 tsp rai
• 1/2tsp methi dana
• 1tbsp coriander,cumin powder
• 1tsp red chili powder
• 1/2 tsp turmeric powder
• 2tbsp yogurt
• 1tbsp oil
• salt to taste
• 2green chilies and chopped coriander leaves

METHOD

• heat oil in a pan add bay leaves,cinnamon, cloves,cardamom,kalongi, methi and rai fry for 1minute
• in yogurt  mix chili,coriander cumin powder,turmeric,hing ,salt.
• add the yogurt mixture in pan and fry masala for three four minutes ,
• add chopped tomatoes and fry till tomatoes are soft,
• add diced pumpkin and potatoes fry few minutes, 
• add 1/2 cup water stir and cover, let it cook for 10 -15 minutes on medium heat, until vegetable is tender.
• add amchur or lemon juice,chopped coriander and slit green chilies.
• serve with puri,paratha or boiled rice.

SMOKED PANEER PASANDA

INGREDIENTS

1. 250 g paneer(cottage cheese)
2. 4 onion
3. tomatoes
4. 1tbsp ginger garlic paste
5. 2 whole red chillies
6. 1tsp green chili paste
7. 1/2cup cream 
8. 1/2 yogurt 
9. 50g oil and 50 g butter
10. 1tsp chili powder
11. 1/4 tsp turmeric
12. 1tsp coriander and cumin powder
13. 1tsp kasoori methi
14. 1/2 tsp garam masala
15. salt to taste

METHOD

• cut paneer in diamond or square shape
• marination  for paneer(in yogurt add green chili paste,garam masala,salt,kasoori methi)
• put the paneer in marinate for 2 hours.
• for gravy heat oil and butter in a pan add whole red chillies then finely chopped onion saute them
• add ginger garlic paste,turmeric powder,red chili powder,coriander and cumin powder and finely chopped blanched tomatoes.
• fry the masala until oil starts separating.
• add marinated paneer mix it gently.cook it for few minutes.adjust the seasoning.
• finely add cream .put a small katoori in the pot and place a red hot piece of charcoal in it then pour a tsp of pure ghee over the charcoal immediately
•  cover the pot .let it remain as such for 10 minutes.open the lid and stir .
• dish out the paneer pasanda 
• serve with naan,romali roti or paratha

Rajasthani Bhindi

INGREDIENTS

1. 250 g Okra ( Bhindi)
2. 4tbsp gram flour(baisan)
3. 1 tbsp red chilli powder
4. 1/2tsp turmeric powder
5. 1tsp chat masala
6. 1tsp ajwain
7. salt to taste
8. 2tbsp oil 
9. 1 lemon juice

METHOD

• Wash okra and dry it .Cut both ends and make a longitudinal slit .
• Stuff the okras with  a mixture of red chilli,turmeric powder,chat masala and lemon juice.
• Heat oil in a pan add ajwain after few seconds add gram flour fry it on slow heat until the nice aroma comes.
• Add stuffed okra and cook on medium heat until tender.
• Serve with parantha.