ALOO SABZI RECIPE

Ingredients for potato curry recipe:

250gms Aloo (Potatoes)
2 tbsp Oil
1/4 tbsp Turmeric powder
2 nos. Green chillies
4-5 nos. Curry leaves
1/2 tsp Mustard seeds
Salt To Taste

How to make aloo subzi:

• Boil, peel and cube the potatoes. Heat oil in a pan, add the mustard seeds, slit green chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and cubed aloo (potatoes), add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. Serve the aloo sabzi hot with roti or paratha.
• For a different taste in aloo sabzi , you can substitute mustard seeds with cumin seeds.

ALOO DAHI WALE RECIPE

Ingredients:

500gm aloo (potatoes) boiled and peeled
1 tbsp ginger-finely sliced
a pinch asafoetida
1 tsp cumin seeds
1/2 tsp garam masala
2 tsp coriander powder
2 tsp salt
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/2 cup yogurt (curd)
3-4 green chillies
2 tbsp clarified butter
1 tbsp coriander leaves-chopped

Preparation:

• Break the aloo (potatoes), by holding each in the palm of your hand and closing the fist. Keep these unevenly broken potatoes aside until further use.
• Heat the ghee, add cumin and asafoetida. When the cumin splutters, add ginger and sauté till slightly fried.
• Lower the flame, add yogurt 1 tbsp at a time, stirring vigorously until all of it is well blended.
• Add garam masala, coriander, salt, turmeric and chilli powder. Stir a few times until well mixed, add potatoes and green chillies, turn around over high heat, until they look slightly fried.
• Add about 2 cups water, bring the mixture to a boil, and then simmer uncovered for about 15 minutes.
• Serve aloo dahi wale hot, garnished with coriander leaves.

TOMATO AND COCONUT SOUP RECIPE

Ingredients:

1/2 tsp mustard seeds
2 tsp sugar
1 pinch asafoetida
2 tblsp oil
1 1/2 cup tomato puree
2 green chillies
2 cup warm water
4 -5 curry leaves
1/4 coconut medium
salt to taste

How to make tomato and coconut soup :

• Cut the coconut into small pieces.
• Wash , take off the stem and de-seed the green chillies.
• Heat up the oil over a medium heat up and mix in the mustard seeds.
• As soon as they crackle, mix in curry leaves and asafoetida and fry for 15 seconds.
• Mix in the tomato puree, coconut pieces, green chillies and water and bring to a slow simmer, stirring occasionally.
• Take off from heat up and allow to cool slightly.
• Mix in the soup in a blender until smooth.
• Pour out into a pot and mix in salt and sugar and simmer (boil slowly at low temperature) for 5 minutes.
• Take off from heat up and serve hot.

BANANA CHIPS RECIPE

Ingredients:

oil for deep frying
1/4 tsp turmeric powder
salt according to taste
5-6 raw bananas

How to make banana chips :

• Take off and put bananas in plenty of salted iced water.
• Slice bananas with a chip slicer into water, mix in in turmeric.
• Keep for 10 minutes, remove out water fully.
• Spread out on a kitchen cloth to take off moisture.
• Heat up oil in a wok till smoky.
• Fry banana slices in one-layer batches for a minute or two or until crisp.
• Lift chips out with slotted spoon and remove on paper towels.
• Sprinkle with salt before serving.

KACCHE KELE KI CHAAT RECIPE

Ingredients:

4 raw banana (katche kele)
4 tblsp each of chilly sauce and meethi chutney
1 tsp chat masala
oil for frying
1 tsp chopped coriander

How to make kachhe kele ki chaat:

• Peel banana and cut fine slices of it like that of chips.
• Dip them in cold water for at least 30 minutes.
• Heat oil in a pan and deep fry all the banana slices until they turn golden brown. Keep them aside.
• Now mix chilly and meethi chutney with the chips well and place them in a serving dish.
• Garnish with coriander and sev.
• Sprinkle some chat masala on the top and serve.

SINGHADE KA HALWA RECIPE

Ingredients:

500 gm hare singhade (fresh water caltrop)
125 gm sugar
100 gm thickened milk (mawa)
1 tbsp clarified butter (ghee)
1 cup milk (doodh)
1/4 tsp cardamom powder (elaichi)
5-6 cashew nut (kaju)
5-6 almond (badam)
few drops of yellow colour (peela rang) 

How to make kuttu ka halwa:

• Peel singhade and grate them.
• Fry singhade in a pan with ghee.
• Grate thickened milk and add to the above until it becomes light brown.
• Boil milk, sugar and 1 cup milk in a container.
• Add thickened milk and stir continuously until it thickens.
• Then add 2-3 drops of colour and remove it from the flame.
• Garnish with cardamom powder and finely chopped almond and cashew nuts and serve hot.

APPLE JELLY RECIPE

Ingredients:

1 1/2 Kgs cooking Apples (Seb)
1 1/2 pints Water (6 teacups)
2 Cloves (Lavang)
Sugar (Cheeni)
juice of half Lemon (Nimbu) 

How to make apple jelly:

• Cut the apples in quarters and boil them in water with cloves till they become soft.
• Drain through a muslin cloth.
• Measure the juice and allow 2 cups sugar to each pint of juice.
• Heat the juice, add the sugar and lemon juice and stir till dissolved.
• Boil on a hot fire until the syrup sets quickly when tested on a cold plate.
• Cool and pour into clean and dry jars.