Dahi bhindi -
Wash and wipe ladysfinger with a cloth. Remove head and tail from the ladys finger with the help of knife. Make a slit in each lady finger andcutin two halves.
Heat 2 tbsp oil in a pan, add jeera and lady fingers. Add salt and turmeric and saute, allow to cook on low flame till ladys finger cook half done. Remove from the pan, Heat a spoon oil in the same pan.
Mix curd, red chili powder, coriander powder and turmeric in a bowl and beat nicely. Add this curd in pan and cook till fat separates. Add cooked ladys finger and let it cook completely with curd.
Our tasty dahi bhindi is ready to serve.
Matar Paneer
Heat Oil in a wok. Crackle cumin seeds, add ginger, cashews, melon seeds, tomatoes and cook for a minute, add ¼ cup water and allow to cook tomatoes nicely. Switch off the flame. Allow to cool. Transfer in a mixer jar, grind in a smooth puree, add water if needed.
Mix red chili powder, coriander powder, turmeric in a bow, add ¼ cup water, mix and keep aside.
Heat 1 tsp oil, add bay leaf and cinnamon stick. Add soaked masala and cook for a minute.
Add prepared puree and cook for 6-7 minutes on low flame, add water for adjust the consistency. Add blanched fresh green peas, paneer cubes, sugar and garam masala. Cook for 5 minutes, add fresh cream and coriander, give a good mix. Enjoy this no onion, no garlic matar paneer sabji with roti, chapatti, paratha puri.
Aloo Bread cutlet –
Mash boiled potatoes and mash bread too. Add green chilis, fresh coriander, red chili powder, amchur powder, salt and mix. Prepare a dough. Now take a handful mixture and prepare a flat tikka, coat all the tikkis with dry bread crumbs. Deep fry them in hot oil till they become crispy. Enjoy cutlets with chutney and ketchup.
Gulabjamun –
Add sugar and 150 ml water and boil. Make a sticky sugar syrup. Add cardamom powder and keep aside.
Take gulabjamun premix and make a soft dough. Prepare small crackfree balls.
Heat ghee on low flame, add 5-6 balls and gently rotate the wok and fry the balls till they become firm from outside. Now fry them on low flame till they become dark brown in colour. Take them out from ghee. Add in hot sugar syrup. Dip them in sugar syrup for 30 minutes.
Enjoy super soft and juicy homemade gulabjamun.
Toor Dal Chawal
Method –
Add soaked dal in a pressure cookier, tomato, salt, turmeric powder and 2 glass of water, close the lid and take 3-4 whistles on medium flame.
For rice add 2 cups of water in a vessel, add salt, and soaked rice, cover and allow to cook on low flame for 8-10 minutes. Add ghee and switch off the flame.
For dal tadka – heat a spoon of oil, crackle cumin seeds, add green chilis, ginger, hing and add tadka in boiled dal.
For Serving – Fill katoris with prepared dal, dahi bhindi, matar paneer and place on a big thali, fill katori with green chutney, place gulabjmauns, cutlets rice, salad and papad, Enjoy festive special no onion no garlic thali.
