Mukti's Kitchen

Wednesday, 2 September 2026

DRY ALOO KI SUBJI

Prep Time :30 mins
Cooking Time : 30 mins
Serves : 4

INGREDIENTS
Potatoes - 500 gms
Chopped onion - 2
Garlic paste - 2 tbsp
Ginger paste - 2 tbsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Cloves - 2
Cinnamon - 1 inch stick
Green cardamom - 2
Whole black paper - 2
Cumin seeds - 1/4 tsp
Kashmiri red chilly powder - 1 tsp
Salt - to taste
Oil - 4 tbsp
Chopped coriander leaves - 1 tsp

METHOD
Wash and boil the potato in a pressure cooker with two cup of water
Heat oil in a pan and remove the skin of the potato and fry until dark brown on low flame and take off the pan.
Heat oil in a pan and add cumin seeds and whole garam masala to crackle.
Add chopped onion, and saute for 3 - 4 mins. now add ginger garlic paste,red chilly powder,coriander powder,turmeric powder and kashmiri mirch powder and saute for 3 - 4 mins.
Add fried potatoes and salt and mix well.
Garnish with coriander leaves and serve.

BHINDI BHAJI

Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Lady finger/bhindi - 250 gms
Sliced onion - 1
Turmeric powder - 1/4 tsp
Orika red chilly powder - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Salt - to taste
Oil - 2 tbsp

METHOD
Wash bhindi properly.
Cut the edges of the bhindi on both sides.
Now cut in small pieces.
Heat oil in a pan.
Add whole red chilly and fenugreek seeds to crackle.
Add bhindi/lady finger and stir fry in medium flame.
Add turmeric powder and salt and mix well.
When bhindi/lady finger is half done add sliced onion and mix well.
Cover it and cook till the bhindi are soft and color of the onion is change.
Serve the bhindi bhaji hot with chapati or rice.

DAL TADKA

PrepTime : 15 mins

Cooking Time : 25 mins
Serve : 2

INGREDIENTS
Toor dal - 1 cup
Turmeric powder - 1/2 tsp
Salt - to taste
For first tadka
Asafoetida - 1/4 tsp
Finely chopped onion - 1 medium size
Finely chopped tomato - 1 medium size
Cumin seeds - 1/4 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Ginger garlic paste - 1/2 tsp
Clarified butter - 1 tbsp
For second tadka
Clarified butter - 1 tbsp
Whole red chilly - 1
Green chilly - 2 cut in slit
Kashmiri red chilly powder - 1 tsp
Chopped coriander leaves - 1 tsp

METHOD
Pressure cook the toor dal add turmeric powder,salt and two cup of water
After 3 - 4 whistle switch off the gas.
Heat clarified butter in a pan add cumin seeds and asafoetida to crackle..
Add onion and saute for 3 - 4 mins.,add ginger garlic paste and mix well.
Add chopped tomato, and cook well.
Add orika red chilly powder,turmeric powder and salt and mix well.
Add boiled dal and cook for 5 mins. in a low flame.
Now again heat clarified butter in a pan add cumin seeds to crackle,add whole red chilly,green chilly and turn off the flame and now add kashmiri red chilly powder and pour into the dal

Tuesday, 1 September 2026

NAMKEEN SEWAI

Prep Time : 15 mins

Cooking Time : 15 mins

Serve : 8

INGREDIENTS

Vermicelli sewai _ 1 cup
Mustard seeds -1/2 tsp
Green chillie - 1
Finely chopped spring onion -1
Finely chopped french beans - 2 tbsp
Clarified butter _ 2 tbsp
Curry leaves - 6-7
Salt - to taste

Oil - 2 tsp
Water - 2 cup

METHOD

Heat oil in a pan add vermicelli sewai and roast for few mins Now add two cup of water and boil for 4 to 5 mins and strain it

Heat oil in a pan add mustard seeds to crackle now add spring onion and saute for one mins.
. Add capsicum curry leaves, beans and green chilly and saute for 5-6 minutes.
Add vermicelli sewai and salt and cook for 2-3 minutes,now vermicelli upma get ready, and serve in the break fast.