GOBI MATAR KAJUWALE

U need:

cauliflower: 1 medium
fresh green peas: 1 cup
cashew nuts: 2 tsp
almonds: 1 tsp
cinnamon: 1 stick
cardamom:2
cloves:2
jeera: 1 tsp
green chillies:3 
ginger: 2"piece
turmeric powder:1/2 tsp
chilli powder:1 tsp
garam masala powder: 1 tsp
salt to taste
sugar: 1/2 tsp
kasoori methi: 1 tsp
coriander leaves: 2 tsp chopped fine
oil 3 tabls sp
curd: 1 tablsp
ghee: 1 tsp

Method:
1. Cut cauliflower into florets and soak in warm salted water for 20 mins.Remove and pat dry with a towel.
2. Grind ginger,1 green chilliy,cashews and almonds to a smooth paste using 1/4 cup milk.
3. Heat 2 tablsp oil in a frying pan and lightly fry in batches the florets,
4. Now add the rest of the oil. When hot add jeera,cloves,cinnamon and cardamom and saute.Add 2 slit green chillies.
5. add the ginger-cashew/almond paste and continue to stir.Sprinkle a little water to prevent the paste from sticking. Add turmeric,chilli powder and garam masala.Saute further .
6. Add curd and continue stirring till the oil oozes out.Add green peas and the fried cauliflowers. Keep stirring.Add salt and sugar.
7. Add 1 cup water and cover with a lid. Cook till the cauliflower is cooked and the gravy is thick. Add coriander leaves.
8. Heat ghee in a small pan.Add the kasoori methi and pour on top of the curry.Cover with a lid and off the gas.
9. After 10 mins transfer the curry to a serving bowl.Garnish with sliced tomatoes and serve hot with rotis.

Note: Tasty and mouthwatering,this dish is a hit with my family and friends.
Bon Appetite!!!!!!!

MATAR DOKA DALNA WITH RICE

U need:
Dry green peas: 1 cup
potato: 1 medium (cleaned peeled and diced to medium size pieces)
ginger paste: 2 tsp
jeera: 1 tsp
slit green chillies: 2
turmeric powder:1/2 tsp
asefodita: pinch
chilli powder:1/2 tsp
coriander powder: 1 tsp
jeera powder:1/2 tsp
bay leaf: 1
garam masala:1/2 tsp
salt to taste
coriander leaves: 2 tsp minced
oil: 3 tablsp
ghee: 1 tsp
Oil to deep fry the dokas and potatoes

Method:
1.Soak the dry peas overnight.Next day clean well and grind the peas to a smooth paste with 1 tsp ginger paste,1 green chilli and a little salt..Add just 2 tsp of water while grinding.The paste should be smooth and thick.
2. Heat 1 tblsp oil. Add the ground paste and stir well till the water in the mixture dries(5 to 6 mins).Transfer the paste to a greased plate,spread well to a round disc and cool.
3.After 10 mins cut the paste into square or diamond shapes. Heat oil in a kadai ,when hot deep fry the dokas till crisp on both sides(about  to 3 mins of frying).Remove from oil and keep aside.
In the same oil deep fry the potato pieces till light brown.
3.. Mix together the ginger paste,chilli powder,coriander powder,jeera powder,garam masala with a little water.  Heat the balance 2 tablsp oil in another frying pan.When hot, add jeera and the ginger-spice paste to the hot oil.Stir briskly and quickly,Add 1/4 cup water and simmer for 5 mins.Add the fried potatoes and saute well.Add salt and stir further.
4. Add 1 cup water and simmer till the potatoes are cooked . Add the fried doka pieces and stir gently.If needed add 1/2 cup water and simmer for another 6 to 7 mins.
5. Garnish with slit green chillies and coriander leaves minced.
6 Heat ghee in a small pan .When hot add the asefodita and bay leaf.Pour this over the simmering dokas. Cover and let the dish rest for 10 mins.
7. Serve  doka dalna with hot rice,moong dal and salad or pappads.

Note:1 tomato can be added when frying the ginger-spice paste,gives a richness to the dish.A dash of sugar add enhances the delicious taste further.

One can use white dried peas or bengal gram dal too to make the dokas.
Bon Appetite!!!!!!!

CHOLE-PALAK CURRY& LUCHI

U need:

Savory Chickpeas &Spinach Curry:

 ¼ cups whole dried kabuli chola(chickpeas)
4 to 5 cups water ( 2cups if you're using a pressure cooker)

fresh palak (spinach): 1 bunch
3 tablespoons vegetable oil 
1 ½ teaspoons scraped, minced fresh ginger 
1 ½ teaspoons seeded, minced  green chilies
1 ¼ teaspoons cumin seeds
1/2 teaspoon nigella seeds(kala jeera)

1/2 tsp asefodita

2 bay leaves
 fresh or dried curry leaves (optional)
2 medium-size, firm ripe tomatoes, diced into small pieces
1 ¼ teaspoons turmeric
1 ½ teaspoons kitchen king masala
1 tsp teaspoon shahi garam masala 
1/2 tsp chilli powder
1/4 cup minced coriander leaves
1/4 teaspoon salt
1 ½ tablespoons butter or ghee for flavoring
5 or 6 lemon or lime wedges or twists

Method:

1. Place the chickpeas in a  bowl, pour in 3 ½ cups of water, and soak overnight (about 8 hours) . Clean chop the spinach and blanch in hot water for 5 mins.Remove from the water and drain in a colander.

2.  Next day pressure cook the chole, add 2 cups water and a dab of ghee or vegetable oil, and pressure cook for 25 mins or three whistles.

3. Over a medium to medium-high flame, heat 3 ½ tablespoons vegetable oil in a heavy pan .  Add 1/2 tsp asefodita.Stir in the cumin seeds,nigella seeds minced ginger, seeded green chilies,  and fry for about 20 seconds, or until the cumin seeds turn golden brown.

4. Add curry leaves if using , stir in the diced tomatoes. Add the turmeric powder, half the minced coriander leaves, chilli powder,kitchen king masala, and garam masala. Stir-fry over a medium flame for 3 to 5 minutes, sprinkling in water when necessary, until the ghee or oil separates from the sauce and the texture is smooth and even.

5. Add the minced spinach and salt.Continue stirring well.

6.  Pour excess water from the cooked chole in a glass and add the chole to the cooking spinach. Add 1/2 of the chole water and simmer the curry for 10 to 15 mins.

 7. Add1 ½ tablespoons of butter or ghee, and the remaining coriander leaves. Test for salt.
8.Serve hot with luchis(puris made with maida)

Note: This satvik no onion no garlic curry tastes delicious.You can serve this curry with jeera rice or rotis too.
Bon Appetite!!!!!!!!