Dum Aloo Amritsari

What We Need:- 

Potatoes (you can take baby potatoes also)
Mustard oil
Cumin seeds- 1tsp
Hing (asafoetida)- a pinch
Onions- 2 (chopped)
Ginger-garlic paste- 1tbsp
Tomatoes- 3 (chopped)
Red chilli powder- 1/2tsp
Kasmiri red chilli powder - 1tsp
Cumin powder- 1tsp
Coriander powder- 1tbsp
Turmeric powder- ½ tsp
Garam masala powder- ½ tsp
Salt- as per taste
Water- 2 cups
Chopped coriander leaves and ginger strips- for garnish

How we make it:-

Boil the potatoes (or baby potatoes with salt). Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Heat mustard oil in a pan to smoking point. Cool and heat again. Add cumin seeds and asafoetida and cook on medium heat till the cumin seeds change colour. Add onion and sauté for three to four minutes or till the onion turns light golden. 3Add ginger-garlic paste and sauté for a minute. Add a little water and stir. Add tomatoes and sauté for a minute. Add a little water and cook till tomatoes turn pulpy. Add red chilli powder, kasmiri red chilli powder, cumin powder, coriander powder, turmeric powder and a little water and stir. Add fried potatoes and stir to mix well and cook for two minutes. Add a little water and salt. Mix well and simmer for five minutes or till the potatoes absorb the gravy. Add garam masala powder and stir. Remove from heat and serve hot garnished with coriander leaves and ginger strips.

Bahari Baingan (Bengun Bahar)

What we need:-

1.Begun (Brinjals): 2 large
2.Poppy seed paste: 2 tsps
3.Mustard paste: 1 tsps
4. Grated coconut: 8 tbsps
5.Tomato paste: 1 cup
6.Slitted green chillies: 4
7.Sugar: 1 tsp
8.Turmeric powder: 1 tsp
9.Salt: as per taste
10.Chopped corriender leaves: 2tsps

How we make it:-

1.Cut each brinjal into 4 pieces through its long axis.
2.Rub with turmeric,salt and sugar.
3.Deep fry the pieces in a heavy bottomed kadai.
4.Remove the pieces when they turn light golden.
5.Add tomato paste,cook till it becomes dried.
6.Add mustard and poppy seed paste.
7.Add 6 tbsps grated coconut and slitted green chillies when oil remove from the gravy.
8.Add salt and 1 cup water.
9.Add brinjal pieces.
10.Cover with lid.
11.When gravy thickens,add 2 tbsps grated coconut and corriender leaves.
12.Serve with paratha or luchi.

Kadai Paneer

What we need:-

One big tomato
One capsicum
3 medium sized onions (make a paste)
1 tsp ginger garlic paste
¼ tsp turmeric pwd
1 tbsp coriander pwd
1 tsp cumin pwd
1 tsp chilli pwd
1 cup tomato puree or paste
¼ tsp kasturi methi (dry fenugreek leaves)
¼ tsp garam masala
Oil or ghee
Salt to taste
Coriander leaves (for garnishing) 
 

How we prepare it:-

In a kadai in which the sauté paneer cubes, add the diced tomatoes and capsicum and sauté for 2-3 mts and remove from heat. Heat ghee or oil in the kadai or vessel and add the onion paste and fry it well till oil separates. It should be well fried till the raw smell of onions disappears. Add ginger garlic paste and fry for 3 mts. Add turmeric powder, coriander powder, red chilli powder, cumin powder and salt and mix well. Add the tomato puree and mix well and cook for 5 mts. Add kasturi methi and the fried paneer cubes and let it cook covered for 2-3 mts. Now add a cup of water, garam masala powder and sauted capsicum and tomatoes and mix well. Cook for 5 mts covered. Serve with roti.

Chicken Momo

What we need:- 

For the dough:-

120 gm refined flour

1/4 tsp baking powder 

1/2 tsp salt 

  

For the chicken filling:-

1 cup chicken - minced 

1/2 cup onions - finely chopped 

1/4 tsp black pepper powder 

1 tbs oil 1/2 tsp garlic paste 

1/2 tsp soya sauce 

Salt - to taste 

1/4 tsp vinegar.

How we make it:-

Momos:- 

In a bowl mix all the ingredients of the chicken filling, according to your choice. Keep aside. Knead the refined flour, baking powder and salt together into firm dough. Cover and keep aside for 30 minutes. Roll the dough into very thin 4-5 inch rounds. Take each round piece and place some filling in the center. Bring the edges together and give it a shape of momo. Pierce the momos with fork and steam in a steamer for about 10 minutes then flip it and steam again for 5mins Serve hot with sauce.

Momo dumpling folding technique:-

Press the edges together (the same way when we make gujiya), then when the two edges make only one, use the same technique when you pleat your sari and your dumpling is ready. Otherwise you can follow another step that is shown in the link: http://www.youtube.com/watch?v=ORc7_eTlD6Q 

Sauce:-

Tomatoes needed to boil and then peel off the skin. And add garlic, chilli (as per your taste), a little vinegar. (You can use tomato puree from market also to make it less laborious.) Grind all of these and your sauce is ready.