GOBHI MATAR

Gobhi Matar

Ingredients:-

Cauliflower - 1kg

Matar - 250Gram

DalChini Powder - 1/2 tbs

Jeera - 1/2 tbs

Mustad Oil - 2-3 tbs

Amchur Powder - 1 tbs

Red Chilli Powder - 1 tbs

Turmeric Powder - 1/2 tbs

Coriander Powder - 1 tbs

Salt As Per Your Taste

Tomato - 1(Chopped)

Garam Masala - 1/2 tbs

Ginder Garlic - 1 tbs (Chopped)

Lemon Juice - 1

Hara Dhaniya - 1 ts (Chopper)

Onion - 2 (Slicely Cut)

Method:-

• First Cut Cauliflower wash it with matar and drain all water very well
• Take a kadai heat some mustad oil add jeera and onions, and ginder garlic saulte them for 3mins on a medium flame.
• Then add Cauliflower And Matar mix it well cook it on a low flame.
• Add litle bit salt and mix it well cook it untill cauliflower and matar cooked well 70%.
• Then add spices - turmeric powder , salt, red chilli powder, amchur powder and coriander powdermix it well untill all masala mixed with Cauliflowder and matar.
• Then add tomato and mix it well.
• Cover it and cook it on a low flame for 10 - 12min.
• Then add garam masala and hara dhaniya and lemon juice mx it wll and serve hot with garma garam laccha paratha or chapati whatever u like.

Tip - I Always Make Dry Sabji's On A Medium Flame (Small Burner) And During Saute With Onions Add litle bit Salt it will take lesser time to cook

GAJAR KA HALWA

Gajar Ka Halwa

Ingredients
Gajar - 500gram
Khoya - 250-300gram (Grated)
Sugar - According To Your Taste
Ghee - 1-2Tbs
Badam - 2Tbs Slicely Cut 

Method - 

• Wash Gajar And Grate It.
• Take A Pan Or Kadai Heat Ghee And Add Grated Gajar And Cook It Untill Its Cooked Well
• Add Sugar And Cover It Cook it On Low Flame For 10 to 12Mins
• Then Add Khoya And Mix It All Well Cook It Another 10Mins on Low Flame

• At The End Garnish It With Slicely Cut Badam Or Any Dry Fruits U Have Serve Hot After Dinner Or In Your Breakfast With A Cup Of Tea or Coffee  

Makki Di Roti And Sarso Da Saag

 Makki Di Roti And Sarso Da Saag

First We Need To Boil Saag Take A Pressure Cooker Add Washed And Finely Cut Saag Add Lil Bit Salt And Half tbs oil Pressure Cook it And When Its Done transfer into the mixing bowl drain all Water And Keep Aside that Saag Water Now Mash Boiled Saag Very Well And Keep Aside 

Lets Make A Dough For Makki Di Roti 

Take Bowl Add 2Cups Of Makki Ka Atta Half Cup Of Plain Atta Add Salt , Lal Mirch And Garam Masala Add Water Nead it Very Well And Make A Dough

Lets Start Making Sarso Da Saag

 Take A Pan Add Ghee Saute Slicely Cut Onions Cook it Untill Its Golden Brown Add Mashed Boiled Saag Mix It Well Cook It On Low Flame For 5 to 7 Mins And Add Half That Saag Stock(Water) Cook It Another 5 To 7Mins Now Add 1tbs Of Makki Ka Atta In That Saag Stock And Mix It Well Now Add Stock In Saag And Mix It Well Add Spices - Namak , Lal Mirch And Lil Bit Haldi And Garam Masala Cover It For 10Mins On Low Flame Cook it Well When Its Done Keep Aside 

Now Lets Start Making Makki Di Roti

I don't Know Why Everyone Said That Making Of Makki Ki Roti is very difficult Even My Mom Also But I'll Tell u How We Can Make In Simple Steps 

Step1

Make A Small Ball Of Makki Ka Atta 

Step2

Dust Some Makki Ka Atta On Ur Floor Or Chakla And With The Help Of Ur Hand Press It Very Carefully Before Press Don't Frgt to Apply Some Water Then Press It Slowly Slowly And Put it On Tawa I Make 3 Roti's In One Time So U Can Also Make It When Its Done FromOne Side Turn it And Apply Some Ghee And Again Turn it Then Again Apply Some Ghee On Another Side Thats It Cook It Both Side Untill They Cooked Well Thats It

Aloo Gobi

 Aloo Gobi

• Heat oil in a kadai . Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and litle bit salt then sauté till golden. 
• Add Aloo Gobi and cooked with golden onions till the aloo gobi cooked 70% 
• then add Spices - Haldi , Lal Mirch, Dhaniya Powder, chaat masala(optional) and my special masala, garam masala saute till all masala's cooked very well with aloo gobi 
• then add grinded tomato paste slowly slowly and sauté on high heat for 4mins then 10 to 12mins on low heat till the oil seperated from aloo gobi 
• Add fresh dhaniya on the top and lemon juice and serve hot

Baigan Bharta

 First You Have To Grill Baigan

Appy Some Oil On Baigan And Grill It From All Sides Just Like I did on a Medium Flame u can grill it on high flame too if u can handle it 

 

Then Peal It Carefully Just Like I did  it

 Chatpata Masaledar Began Bharta With Laccha Paratha
 Heat Mustad Oil In A Kadai. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion then Sauté Untill they turn golden brown then add spices - Salt , Lal Mirch , Dhaniya Powder and Amchur Mix it well then add tomato paste slowly slowly I Mean if u have 1 bowl of Tomato Paste add in parts and mix it well Untill they leave its oil Now Add bhuna Baigan And Mix It Very Well Untill Baigan Mix well with Masala then add some garam masala and garnish it with Hara Dhaniya Serve Hot With Laccha Paratha