MOHANTHAL

I went through Tarla Dalal recipe

Prep Time  :  10 mins
Cooking Time  : 25 mins
Serve  : 6 - 8

INGREDIENTS
Gram flour / besan   -   3 cup
Milkmaid  -  400 gms / 1 can
Milk  -  2 tbsp
Clarified butter / ghee  -  1 cup
Chopped almonds  -   2 tbsp
Cardamom powder  -  1 tsp

METHOD
Take a large bowl mix together gram flour and milk.
Heat clarified butter / ghee in a pan.
Roast gram flour / besan on medium flame until light brown in color and give out the fragrance.
After stiring further for 10 - 15 mins add milkmaid and cook until the mixture becomes thick and fluffy.
Add cardamom powder and mix well.
Pour the mixture in a greased plate and garnish with chopped almonds.
When its hot and cut in pieces.

COTTAGE CHEESE / PANEER CURRY WITHOUT ONION N GARLIC

Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve : 4

INGREDIENTS
Cottage cheese / paneer   -   250 gms
Tomato   -  2 big size
Ginger   -  1 inch stick
Turmeric powder  -  1/2 tsp
Red chilly powder  -  1 tsp
Coriander powder   -  1 tsp
Cumin seeds   -  1/4 tsp
Black pepper  -   2 - 3
Cloves     -  2 - 3
Cinnamon  - 1 inch stick
Green cardamom  -  1
Salt  -  to taste
Chopped coriander leaves  -  1 tbsp
Oil  -   2 tbsp

METHOD
Make a smooth paste of tomato,ginger,cloves,black pepper,cinnamon and cardamom.
Heat oil in a pan.
Add cumin seeds to crackle.
Add tomato paste paste and saute for 3 - 4 mins.
Add turmeric powder,red chilly powder,coriander powder and m ix well.
Add salt and coriander leaves and saute till oil leaves the pan.
Add one cup of water.
When water comes to boil add the cottage cheese / paneer cubes.
Cover it and cook for five mins.
Serve hot with chapatis.

FROZEN YOGURT

Prep Time  :  8  to 10 hour
Total Time  : 10 hours
Serve  : 2

INGREDIENTS
Hung curd      -     1 cup
Whole dried milk   -  1/2 cup
Milk maid   -   1/2 cup
Cardamom powder  -  1/4 tsp
Crushed cashew nuts   -  1 tbsp

METHOD
Hung the curd in a muslin cloth for 3 - 4 hours and then we get thick curd.
Take a bowl add hung curd,dried milk powder / mawa ,milk maid and cardamom powder and mix well.
Place in  the mould and keep in the freezer for 8 - 10 hours.
Demould it and add crushed cashew nuts.
Serve chilled.

DAHI MURG / CURD CHICKEN

Prep Time  :  3 - 4 hours
Cooking Time  : 25 mins
Serve  : 2

INGREDIENTS
Chicken  -  500 gms
Curd  -  1/2 cup
Turmeric powder  -  1/2 tsp
Red chilly powder  -  1 tsp
Chat masala powder  -  1 tsp
Garam masala powder  -  1/2 tsp
Salt  -  to taste
Green cardamom  -  1 - 2
Black cardamom   -  1
Cinnamon   -  1 inh stick
Cloves  -  2 - 3
Cumin seeds  -  1/2 tsp
Black peper   -  2 - 3
Sliced onion  -  2 medium size
Curry leaves  -  7 - 8
Green chilly  -   2 - 3
Ginger garlic paste  -   1 tsp
Chopped coriander leaves  -  1 tbsp
 Oil  -  1/2 cup

METHOD
Wash and marinate chicken with turmeric powder,red chilly powder,chat masala powder,curd,ginger garlic paste and salt.
Marinate the chicken for 3 - 4 hours.
Heat oil in a pan.
Add whole garam masala to crackle.
Add slicedonion and fry till pink.
Add curry leaves,green chilly and ginger garlic paste and saute for 1 - 2 mins.
Add marinated chicken and mix well.
Add 1/2 cup of water and stiir occassionaly.
Cover it and cook  in a low flame for 10 mins.
Add coriander leaves and mix well.
Serve hot with rice or chapati.

PALAK PURI / SPINACH PURI

Prep Time  : 15 mins
Cooking Time  : 10 mins
Serve  : 2

INGREDIENTS
Wheat flour  -  1 cup
Spinach / palak  -  250 gms
Salt  -  to taste
Ajwain / carom seeds  -  a pinch
Manrail / onion seeds  - a pinch
Clarified butter  -  2 tbsp
Oil   -  for deep frying

METHOD
Wash the spinach and blanch in the pressure cooker
Cool down for some time then grind the squeeze palak/spinach and make a fine paste.
In a kneading bowl mix wheat flour,spinach paste,carom seeds,onion seeds salt and clarified butter.
Make a soft dough.
Keep aside for 15 mins.
Divide the dough into a ball.
Flatten the ball into thin round puri.
Heat enough oil in a pan and add the palak puri.
Lower the heat and fry till light brown.
Serve hot.

AlLOO PARATHA / POTATO STUFF PARATHA

Prep Time  : 25 mins
Cooking Time  : 10 mins
Serve  : 2

INGREDIENTS
Wheat flour   -   1 cup
Salt  -  to taste
Ajwain / carom seeds  -  a pinch
Mangrail / onion seeds  -  a pinch
Water   -  as required
Oil    -   4 tbsp
For stuffing
Boiled n mashed potato   -  1/2 bowl
Ginger garlic paste  -  1 tsp
Chopped onion  -    2 tbsp
Chopped green chilly  -  1/4 tsp
Chopped coriander leaves   -  1/2 bowl
Lemon juice   -  1 tbsp

METHOD
Make a soft dough with the listed ingredients.
Keep aside for 15 mins.
Divide the dough into equal size balls.
Spread some oil and stuff the potato filling. in the dough and roll into balls.
Flatten the balls into thick round paratha.
Apply some water and stick the coriander leaves in it.
Grease a pan with little oil and heat on a medium flame.
Aloo paratha is ready to serve.
Serve  garma garam paratha with pickles
.

SAGO / SABUDANA RAITA

Prep Time  :  10 mins
Cooking Time  : 5 mins
Serve  : 2

INGREDIENTS
Curd    -    1 cup
Soaked sabudana / sago   -  1/2 cup
Roasted n crushed  cumin seeds   -  1/4 tsp
Black salt  -  1/4 tsp
Salt  -  to taste
Chopped green chilly  -  1/4 tsp
Chopped coriander leaves  -  1 tsp

METHOD
Soak sago / sabudana for 4 - 5 hours and strain it.
Heat water in a pan.
When water comes to boil add sago / sabudana and turn off the gas.
Strain it.
Whisk the curd.
Add roasted n crushed cumin seeds,black salt,salt and mix well.
Add green chilly, sabudana and coriander leaves and mix well.
Serve chilled.