Samak kay chawal(vrat kay chawal)

Ingredients

1.SAmak chawal:-1 katori (1 cup)

2.ghee:-1 to 2 to 3tsp

3.hing  powder:- a pinch

4.rock salt(sendha namak(vrat ka namak):3 to 4 tsp

5.jeera seeds (1 to 2 tsp )

6.jeera powder(2 to 3 tsp)

7.haldi powder (tumeric powder) :-1 to tsp(optional)

8.Water(little bit as required

Method-

1.soak 1 katori or 1cup of SAmak chawal for 10-15 mins thats it not more than that .

2.once its done ,then take a sauce pan or cooker depends what you have,like if you have a sauce pan then add heat a bit of ghee in a sauce pan or cooker then add hing powder a bit and then then jeera seeds n let it for a second slightly splitter and once done add soaked samak.

3.after putting samak rice according to the consistency add water .should not add too much water but yes it should be added that the samak chawal does not become too thick or very watery.

4.then add rock salt,jeera powder,then it's optional a bit of haldi powder if u want otherwise it's optional.

5.once you have added above things then if ur doing in a sauce pan then stir it and check it the consistency as n wen u need more water or less water that you ll have to check again and again and if you are doing in a cooker then 1 to 2 steams are enough but you ll have to check it.

6.once it's done switch off the flame and then at last garnish it with corriander leaves and serve it hot and transfer it to a serving bowl as required

7.serve it hot and enjoy your food.

Navratri special dry potato (sukhay aloo)

Ingredients
1.boiled potatos(big 4, to 5 or small 6 to 7)

2.chopped ginger(adarak)3 to 4 tsp

3.chopped green chilli(hari mirch)1/2 to 1tsp (optional)

4.rock salt (sendha namak )(navratri namak

5.red chilli powder(lal mirch)(1 to 2 tsp )

6.jeera seeds(cumin seeds)1 to 2 tsp

7.jeera powder(cumin powder)1 to 2 tsp

8.afsodetai powder(hing powder)a pinch

9.corriander leaves(dhania leaves(few pieces )

Method:-

1.boil potatos in a cooker.

Important note(exact whistles depends on cooker to cooker but normally for making dry potato max 4 to 5 whistles are enough but if you are not sure then give 2 whistles n switch off the gas n then once it opens then acc check )

2.once the potatoes are done then for a minute keep it in the warm water it should stay in the cooker so that if its a bit not done then juz by keeping it for a few minutes it will be done incase its needed .

3.strain the potatoes and then immediately rinse it with cold water as it will  be to hot and you can get burnt and so immmediately rinse it with cold water and it will bring down the temperature a bit down.

4.now its time to peel the potatoes and once potatoes are peeled then next step .

5.take a kadhai and preferably it should be non sticky as because if its too sticky then u ll be needing more oil which is too much oil is not good and   then it will quicky finish also which u need for another slot of your cooking .

6.Take a kadhai.and put some oil in it ,heat it up for  a  minute and once its heated up then immediately put hing powder and then jeera seeds and then some rock salt ,chlli powder and then jeera powder and then put boiled chopped potatoes and some chopped ginger .

7.stir it and yes if u see thats its sticky then u can increase a flame a bit for a minute and then a bit stiring not too much as it will become crumble up which we do not want .

8.this whole process will require 20 mins to max 25,MIns may be half an hour that too depends

9.once its done then swich off the gas and garnish it with some corriander leaves and  if needed transfer it in a serving bowl.

10.enjoy your navratri dry potatoes n fill up your tummy

Sem aloo ,green beans,french beans ,sem aloo ki sabzi,beans aloo ki sabzi

Beans potato (sem aloo) veggie (sabzi)

Ingredients req with quantity:-

1.Green beans(sem) :-400 gms -500 gms (depends on the number of persons 

2.Potato:-2 to 3pcs  small to medium or 1 to large depends on u 

 3.All the indiam masalas including salt (garam masala,jeera powder,haldi powder etc etc :2 to 3 to 4tsp depends on ur taste 

4.Oil (any cooking oil(fortune rice bran or any gud one also since its winters can be cooked in mustard oil

Method :
1.Propely wash the beans as much u can and sidely peel the potatoes and wash it well so that dirt from it goes away very properly

( Important point):Hygience is number one  important factor in and  while cooking

2.Diagonally as u chop the veg for chinese ,chop   beans  also that way and sidely chop the potatoes

3 Take a cooking kadhai and put some oil and put it in low flame n let the oil heat properly (NOTE:-- if you are using normal cooking oil like mentioned above then normal heat is enough in low flame and if you are using mustard oil then heat very well n it should heat very properly in low flame and  flame should come

4.once the above method is done den put cumim seed (jeera seed) and let it very minutely change the colour but should not burn  and then put   beans and  potato also into the kadhai n let it fry it properly for a minute n sidely you should have a stiring big spoon so that it mixes up  well

5.now after the above method put all the indian masalas including salt(mentioned above)

6.now put some water the veggie which is being cooked n cover the kadhai with any cooking plate from above and let it to be covered after some time

7.after every some time  you ll HV to stir the veggie after every few seconds but not continuously

8.once it starts to leave oil and water n dries up that comes the critical peak stage in which u have the check ur veg as much u can

9.the above whole process takes around 20 to 30, mins depends on how much fast or slow u put ur gas flame at and it totally depends on the veg cooking process at that stage

10.once the above method is done then you can switch off the gas n after some time u can transfer it to a serving bowl n serve hot and enjoy with ur hot chapptis u make at home







  

Karela without onions

INGREDIENTS
Bitter gourd(karela) -   400gms  -500gms
Tomatoes   -    1to 2 medium size or 1big size
Dry mangoe powder(amchur) -half to 1 tsp
Sauf -1 to 2 tsp
Salt -to taste according to your taste and choice
Red chilli powder -a pinc or a
. Ording to youe taste
Mustard oil- good amount of it

METHOD
1.Wash the karela first very properly

2.Chop the karela but remember the seeds of the karela should be removed and that too matured seeds not the one immature seeds

3.once chopped n seeds removed then Takw a kadhai and put mustarf oil n once the mustard oil is heated up very properly then put the chopped karela

4.Then After once karela is 80 to 85percent is done then put .chopped tomatoes

5.Then put salt,amchur and red chilli powder and cook it for some time more

6.once done transfer it to a serving bowl and serve it hot with hot Chhaptis and curd n some dal or gravy veggie if u want to make  combo

7.Enjoy your meal with family /friends

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tomato soup,carrot soup,soup,tomato and carrot soup

Carrot and tomato soup:-

 

Ingredients:-

 

 1..Carrot(peeled and chopped roughly not too big nor too small)

 :2 to 3 small to 
medium or 2 big (depends on number of persons)

2.Tomatoes(peeled and chopped roughly not too big or too small):-2 medium or 3 small or 2 big (depends on the taste of person ,tangy or less tangy

3.Ginger:(peeled and chopped roughly not too big or too small)- 1 to 2 to 3 tsp(depends on the taste of person)

4.Coriander:(garnishing)

Method:-

1.wash and peel n chop the carrot,tomatoes,and ginger

2.in a steam cooker,put all the above ingredients

3.put water,into the steam cooker,not too much water,juz that,the above ingredients,are soaked with water thats it,

4.put  salt according to your taste

5.switch on the gas,and steam the ingredients and whistle should be there around minimum 

5 to 6or more preferable 7 to 8 is enough  ,but give less steam 5 to 6 is enough n if needed more then give it

6.once the the whistle is done,switch off the gas

7.now after 10 to 15 to 18 mins once the steam cooker opens

8.take a masher, preferably soup masher and incase you do not have ,take any thick masher

9.mash the tomatoes,carrot and ginger

10.check  salt  and, water and if salt and water is   less then add to it preferably  hot water according to the consistency of water it requires

11.garnish with coriander

12 serve it hot and enjoy the taste