Dam Aaloo

Ingredients:

Potato(Aloo) - 1 kg.
Laung - 3
Red Chillie powder - 3 tsp
Set Curd - 1/2 cup
Saunf - 2 tsp
Dry Ginger powder - 1 1/2 tsp
Grind Cardmom - 1/4 tsp
Asafoetida(Hing) - A little Pinch
Salt to taste
Oil

Instruction:

1. Boil aloo and pinch them with the help of toothpick and fry golden brown in oil.
2. Heat oil in a pan and fry to put hing, laung and chillie powder.
3. Now put 2 cup water and salt to taste and stir till it become uniform.
4. Mix saunf, curd and ginger powder and sake continuously.
5. Add aloo and mix thoroughly.
6. Add 1 cup water and cook for 5 minute.
7. Slow down the flame and cook till it become thick.
8. Put cardmom powder before serving.

Chana Dal Nimona

Ingredients:

Chana Dal - 100 gm.
Green Coriander Leaves
Ginger Garlic Paste
Red Chillie
Pepper Seeds
Black Cardmom
Hing( Asafoetida)
Dalchini
Jeera - 1tsp
Turmeric Powder - 1tsp
Garam Masala - 1tsp
Sabji Powder - 1tsp
Tomato - 1-2
Oil
Salt to taste

Instruction:
1. Soak chana dal and grind in to mixi.
2. Grind coriander leaves, ginger, garlic, pepper seeds and cardmom.
3. Heat oil in pan and put hing, whole red chillie, dalchini and jeera and fry.
4. Add grind paste,tomato and all garam masala.
6. Put grind chana dal, salt and fry well.
7. Add extra water in to it and cook for a while.
8. Serve hot with rice or chapati.

Palak Dam

Ingrediends:

Palak - 1 kg.
Aloo - 1-2
Coriander Leaves
Ginger Garlic Paste
Green Chillie
Hing a pinch
Jeera - 1tsp
Dalchini
Garam masala - 1 tsp
Turmeric Powder - 1/2 tsp
Sabji Masala - 1tsp
Tomato - 1-2
Oil
Salt to taste

Instruction:

1. At first boil palak and grind in mixi.
2. In another side grind coriander leaves, ginger garlic and green chillie.
3. Heat oil in pan and put hing, dalchini, jeera and aloo and fyr.
4. Add turmeric powder, garam masala and sabji masala in to it.
5. Now put prepared paste and stir.
6. Add grind palak and tomatoes in to it and fry till oil became saparate.
7. Put water and cook sometime.

Extra Advice:
You can add ghee as u like.

Aaloo Dam

Ingredients:

Aaloo - 1kg.
Tomato - 1-2
Jeera - 1 tsp
Whole Red chillie - 1-2
Garlic - 5-6 clove
Green Coriander
Pepper Powder
Chat Masala
Turmeric powder - 1 tsp
Garam masala a pinch
Ghee
Salt to Taste

Instruction:

1. Boil aaloo in cooker.
2. Heat Ghee in pan and add jeera, red chillie and aaloo and fry it for a while.
3. Now add grind coriander leaves and garlic and stir.
4. Add garam masala, turmeric powder and tomatoes and fry.
5. Now put pepper powder, chat masala and salt.
6. Stir till aaloo get brown colour.
7. Garnish with coriander leaves and serve hot.

Vagetable Birayani

Ingredients:

Basamati Rice - 350gm.
Oil or Ghee - 4 tbsp
Onion - 2
Ginger Garlic
Turmeric - 1 tsp
Red chillie powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin seeds - 1 tsp
Tomato - 3
Boil Egg - 2
Cauliflower - 1/2 cup

For Garnishing:

Bringel(Baigan) - 1
Bins - 1 cup
Masroom - 2
Cashew nuts - 1/2 cup
Green chillie - 2
Green Coriander

Instruction:

1. Heat oil in pan and stir onion till be brown.
2. Afterthat put ginger garlic paste and masala and fry finely.
3. Now put tomato, baigan and mix thoroughly.
4. Add red chillie powder and cook untill water become thick.
5. Now cook rice, bins, cauliflower and masroom in separate pan for 15 minute.
6. Add prepared tomato mixture, cashew nuts and all ingredients in cooked rice and stir for a while.
7. Garnish with boil egg and coriander leaves and serve hot.

Choco coco Pudding

Ingredients:

Chura Of Chocolate Cake - 2 tbsp
Pieces of Chocolate Buiscuit - 1 Tbsp
Sweet Cream - 1 tbsp
Dried Ginger Powder - 1 tsp
Coco Powder - 1 tsp

Instruction:

1. Take a bowl and spread the chura of chocolate cake.
2. Apply the white cream on it.
3. Put the pieces of buiscuit and apply chura of cake.
4. Mix coco powder in cream and apply chocolate cream on top of the cake.
5. Put sweet saunf on it and keep in refrigerator.
6. Ready for serve.

Namkeen Poha

Ingredients:

Poha( chivada) - 100 gm.
Peas( Matar) - 75 gm.
Green Chillies - 2
Garlic leaves
Salt to taste
Oil for deep fry

Instruction:
Heat oil in pan and put tadaka with green chillie and garlic leaves.
Now fry chivada at first and keep aside.
Now put matar in pan and cook to add some water. Add
little bit salt with matar and cook for a while. Now mix both and
serve with tea.

Paneer Paratha

Ingredients:

Wheat Flour - 2 Cup
Paneer - 100 gm.
Chopped Onion - 1
Green Coriander (chopped) - 1/2 cup
Ginger - 1 Inch
Green Chillie - 2
Aajvain - 1/2 tsp
Salt to taste
Red chillie Powder
Garam Masala
Oil or Ghee for fry

Instruction:

1. Make a fine dough by wheat flour.
2. Mash Paneer and cut onion, green chillie, ginger and green coriander.
3. Put all ingredients in to mash paneer.
4. Add salt, chillie, garam masala and aajvain and mix thoroughly.
5. Make ball out of dough and fill prepare paneer stuffing and make a fine round shape like chapati.
6. Heat tawa and cook till it become crispy.
7. Serve hot with green chatani or tomato chatani.