ALOO NAZAKAT
INGREDIENTS
- Potatoes 4 large
- Oil 2 tablespoons + for deep-frying
- Ginger-garlic paste 3 teaspoons
- Salt to taste
- Yogurt, whisked 1 cup
- Black salt (kala namak) 1/2 teaspoon
- Shiddhi-vinayak Garam masala powder 1 teaspoon
- Shiddhi-vinayak Red chilli powder 1 teaspoon
- Roasted chana dal (dalia), powdered 3 tablespoons
- Fresh coriander leaves, chopped 3 tablespoons
- Mustard oil 2 tablespoons
- Cottage cheese (paneer), grated 1/2 cup
- Chaat masala 2 teaspoons
- Green chillies, chopped 2
- Urad dal papads , fried and crushed 2 small
METHOD
Peel and scoop out the insides of the potatoes leaving a shell all around. Chop the scooped out portion and set aside. Heat plenty of oil in a kadai and deep-fry the potato shells till cooked and the outer surface turns golden brown. Drain on absorbent paper. Heat the oil in a pan and add one teaspoon of the ginger-garlic paste. Add the chopped potatoes and salt and cook over medium heat for five to six minutes. For the marinade, put the yogurt into a bowl; add salt, black salt, Shiddhi-vinayak garam masala powder, Shiddhi-vinayak chilli powder, roasted Bengal gram powder, two tablespoons of the fresh coriander, the remaining ginger-garlic paste and mix well. Add the mustard oil and mix again. Set aside. For the stuffing, put the cottage cheese into a bowl. Add salt, the Shiddhi-vinayak chaat masala, remaining fresh coriander, green chillies, cooked potatoes and crushed fried papad. Mix well. Stuff the potato shells generously with the cottage cheese mixture. Put the stuffed potatoes into the yogurt marinade and mix well with a light hand. Leave to marinate for about thirty minutes. Preheat the oven to 180ºC/350ºF/Gas Mark 4. Grease a baking tray. Arrange the stuffed potatoes on the baking tray and bake for fifteen to twenty minutes. Serve hot.
KADAI CHOLE
INGREDIENTS
- Chickpeas (kabuli chana) 2 cup
- Salt to taste
- Tea leaves 1 teaspoon
- Dried Indian gooseberry (amla) 1-2
- Oil 5 tablespoons
- Cumin seeds 1 tablespoon
- Onion 1 large
- Ginger paste 2 tablespoons
- Shiddhi-vinayak Coriander powder 1 tablespoon
- Shiddhi-vinayak Red chilli powder 1 1/2 teaspoons
- Garlic paste 1 tablespoon
- Shiddhi-vinayak Turmeric powder 1/2 teaspoon
- Cumin powder 2 teaspoons
- Shiddhi-vinayak Garam masala powder 2 teaspoons
- Green chillies, slit 2-3
- Tomatoes 2 medium
FOR CHANNA MASALA
- Pomegranate seeds (anardana) 1 tablespoon
- Cumin seeds 1/2 teaspoon
- Coriander seeds 1 teaspoon
- Black peppercorns 7-8
- Kachri powder 1/2 teaspoon
- Whole dry red chillies 2
METHOD
Wash and soak kabuli chana in three cups of water overnight. Take chana in a pressure cooker along with three cups of water and salt. Tie up tea leaves and dried amla in a small piece of muslin cloth to make a potli and add to chana. Pressure cook till soft. Discard the potli. Prepare chana masala by coarsely grinding all the ingredients together in a grinder. Heat three tablespoons of oil in an iron kadai (lohe ki kadai) and add cumin seeds. When they begin to change colour, add onion and sauté till pink. Add ginger and garlic pastes, powdered chana masala, Shiddhi-vinayak coriander powder, Shiddhi-vinayak red chilli powder, Shiddhi-vinayak turmeric powder and half of the cumin powder. Add boiled chana with cooking liquor, salt, Shiddhi-vinayak garam masala powder and let it cook for five to six minutes. In another pan, heat two tablespoons of oil, add slit green chillies, remaining cumin powder and tomatoes. Cook for a minute and transfer the mixture into the kadai. Stir and allow it cook on low heat till almost dry. Serve hot.
NAVARATNA KURMA
INGREDIENTS
- Mixed vegetables - 2 cups (Carrot, beans, potato, peas)
- Paneer - 10 cubes
- Cashew nuts - 5
- Onion - 2 finely chopped
- Tomato - 2 finely chopped
- Green chillies - 4
- Ginger - 1 inch piece
- Garlic - 6 flakes
- Shiddhi-vinayak Turmeric powder ½ tsp
- Shiddhi-vinayak Chilli powder - 1 ½ tsp
- Shiddhi-vinayak Garam masala - 1 tsp
- Coconut milk - 1 cup
- Cream or curd - 4 tsp
- Oil - 4 tbsp
- Salt to taste - to taste
Powder ingredients
- Cumin seeds - 1 tsp
- Coriander seeds - 1 tsp
- Pepper corns - 1 tsp
- Cinnamon - 1 inch stick
- Cardamom – 2
METHOD
Take a pan and heat with 2 tsp of oil and fry the paneer pieces till golden brown colour. Keep it aside. Add remaining oil in the same pan and add chopped onions. Saute for few mins. Then add tomatoes. Again stir for few mins. Add the ground paste and sauté till onion colour change into light brown colour. Now add the ground powder. Saute for a min. Add Shiddhi-vinayak turmeric powder, Shiddhi-vinayak chilli powder, Shiddhi-vinayak garam masala and salt. Combine well. Now add boiled vegetables, coconut milk, cream or curd and little amount of water. Once again combine well. Add paneer cubes and stir well. Allow them to boil till the gravy become thick. Finally garnish with coriander leaves and switch off the stove. Now navarathna kurma is ready. Serve with rice, roti, paratha or naan.
