Prep Time : 30 mins
Cooking Time : 60 mins
Serve : 2
Traditional thali me chana ki dal,Aloo gobhi ki su ji,Aloo baigan ki subji,poi ki subji,green coriander leaves chutney and Sonia ki sang Hai.
INGREDIENTS
Aloo/potato - 1 potato
Baingan /eggplant - 2 eggplant
Red chilli powder - 1 tsp
Turmeric powder - 1 tsp
Garlic paste - 1 tsp
Panchphoran - 1/2 tsp
Asafoetida - a pinch
Salt - to taste
Oil - 2 tbsp
Tomato - 1
Chopped coriander leaves for garnish
Wash and peel the potato and cut into four pieces
Wash and cut the baingan into smallpieces.
Heat the oil in a pressure cooker, add asafoetida and pachphoran to crackle
.Add potato, baingan tomato and all the spices and half cup of water and steam it
.When the pressure cooker release the turn off the flame
.After some time we open the cooker lid
.Add salt and mix well
Garnish with coriander leaves
ALOO GOBI KI SUBJI
INGREDIENTS
Cauli flower or gobi - 1/2 kg florets
Potato or aloo - 6
Chopped onion - 1
Chopped green chillies - 2
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Red chilli powder - 1 tsp
Ginger garlic paste - 1 tsp
Chopped tomato - 1
Oil - 2 tbsp
Cumin seeds - a pinch
Garam masala - a pinch
Salt - to taste
Chopped coriander leaves - 1 tbsp
Firstly chop all the veggies and wash it
.Heat oil in a pan fry the cauliflower florets and strain in a paper napkin.
Again heat oil in a same pan add cumin seeds to crackle.Add onion and fry till light brown
.Add ginger ,garlic paste,all the spices and tomato and add some water n saute for 4-5 minutes in medium flame.
Fry the spices till oil starts to leave the sides
.Add cauliflower florets, potato and saute for two to three mins
.Add 1 cup of water, and salt and boil it.
Then cover with a lid and simmer the gas till the veggies are cooked.
INGREDIENTS
Poi saag - 250 gms
Potato - 2
Tomato - 1
Bari - 6 pieces
Mustard seeds - 50 gms
Cumin seeds - 1 tsp
Garlic cloves - 3 - 4
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Fenugreek seeds - a pinch
Salt - to taste
Oil - 2 tbsp
METHOD
Clean and wash poi saag.
Peel and cut the potatoes into four pieces.
Grind the mustard seeds,cumin seeds and garlic cloves to make a fine paste.
Heat oil in a pressure cooker and fry the bari and strain it.
Add fenugreek seeds to crackle.
Add potatoes and stir fry 2 - 3 mins.
Add turmeric powder,red chilly powder and stir fry for 4 - 5 mins.
Add mustard seed paste and mix well.
Add finely chopped tomato and poi saag and mix well.
Add 1/2 cup of water and cover of the lid.
When the cooker release the whistle simmer the gas for 4 - 5 mins.
Switch off the gas.
Serve poi saag aloo subzi with chapati.
INGREDIENTS
Chana dal - 1 cup
Water - 2.5 cup
Salt - to taste
Turmeric powder - 1/4 tsp
For tempering
Finely chopped onion - 1 medium size
Finely chopped tomato - 1 medium size
Finely chopped ginger - 1/4 tsp
Finely chopped green chilly - 1/4 tsp
Finely chopped coriander leaves - 2 tbsp
Red chilly powder - 1/2 tsp
Cumin seeds - 1/4 tsp
Asafoetida - 1/4 tsp
Clarified butter - 2 tbsp
Coriander leaves - 1 tbsp
Soak chana dal for two hours.
Pressure cook toor dal with salt ,turmeric powder and 2.5 cup of water.
After 3 - 4 whistle turn off the flame.
Heat clarified butter in a pan.
Add asafoetida and cumin seeds to crackle.
Add onion and ginger and saute till transparent.
Add tomato,green chilly and red chilly powder and coriander leaves and cook for one to two min
INGREDIENTS
Chopped green garlic - 1 bowl
Chopped coriander leaves - 1/2 bowl
Chopped green chilly - 4 - 5
Lemon juice - 1 tsp
Mustard oil - 3 - 4 drops
Salt - t0 taste
Wash and chop the green garlic,green coriander leaves and green chilly.
In a blender add all the ingredients except oil and blend it.
To make a smooth consistency
Add mustard oil and mix well
INGREDIENTS
Nonia saag - 100 gms
Besan - 1/2 cup
Suji - 2 tbsp
Red chilly powder - 1/2 ts
Turmeric powder - 1/2 tsp
Salt - to taste
Oil - for frying
METHOD
Peel and wash the nonia saag.
Make a batter of besan and suji with the help of water.
Now add red chilly powder, turmeric powder and salt into the batter and mix it well.
Heat the oil in a pan.
Coat them nonia saag well.
Deep fry the pakora golden and crispy.
Drain in paper napkin.
Serve hot
Bhaat or steamed rice
Wash the rice and soak for half an hour.
Take rice cooker add the rice with two cups of water
After ten mins switch off
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