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ALOO RASEDAAR

Potatoes, boiled and peeled 500 gms
Ghee (clarified butter) 2 tbsp. (30 gms)
Ajwain (thymol seeds), optional 1 tsp.
Ginger, finely shredded 1 tbsp.
Dahi (yoghurt) ½ cup (100 gms)
Sendha namak (rock salt) 2 tsp.
Chilli powder ½ tsp.
Green chillies, chopped coarsely 3-4

1. Break potatoes, by holding in your hand and closing the fist. Put aside until further use.
2. Heat ghee add, ajwain followed by ginger and sauté till slightly fried. Add dahi and stir-fry until the oil separates.
3. Add salt and chilli powder, mix well. Add potatoes and green chillies; turn around over high flame, till they look slightly fried.
4. Add 2 cups water (or according to taste) and bring to a boil, then simmer uncovered, for about 15 minutes. Serve hot with Poories of kootoo ka atta.

DUM KE ALOO

Potatoes, whole and similar sized 500 gms
Oil for deep-frying
Ghee (clarified butter) 2 tbsp
Jeera (cumin seeds) 1 ½ tsp
Choti elaichi (green cardamoms) 4
Laung (cloves) 4
Ginger, finely sliced 1 tbsp
Kali mirch, pissi (black pepper powder) ½ tsp
Sendha namak (rock salt) 2 tsp
Dhania (coriander) powder 2 tsp
Green chillies, slit 2
Hara dhania (green coriander) for garnishing

1. Peel potatoes and wash. Dry with cloth and pierce with a fork. Deep fry over high flame, to a light brown and drain on absorbent paper.
2. Heat the ghee; add jeera, elaichii and laung, when they darken a bit add ginger. When the ginger changes colour slightly, add potatoes and green chillies, followed by kali mirch, salt and dhania.
3. Stir-fry till it changes colour a little then add tomatoes and continue stir-frying till the oil separates.
4. Add dahi and stir till the oil separates again and till the masala coats the potatoes.
5. Add enough water to cover the potatoes, bring to a boil, and then simmer till the potatoes are tender.
6. Serve hot, garnished with hara dhania.

ARBI KI KADHI

Arbi (colacasia), boiled, peeled, mashed smooth ½ kg
Sendha namak (rock salt) 2 tsp.
Chilli powder ¼ tsp. (or to taste)
Singhare ka atta (waterchestnut flour) ½ cup (60 gms)
Oil for deep-frying
Khatta dahi (sour yoghurt) ½ cup (100 gms)
Kadhi patta (curry leaves) 1 sprig
Jeera (cumin seeds) ½ tsp.
Sabut lal mirch (whole red chillies) 2
Ginger, chopped 1 tbsp.
Dhania (coriander) powder, optional ½ tsp.
Water 4 cups
Hara dhania (green coriander) chopped for garnish

1. Mix arbi, ½ tsp salt, chilli powder and singhare ka atta into a thick batter of dropping consistency. Whip to incorporate air till light
2. Put aside ¼ of mixture and the rest will be made into pakories. Heat oil till a drop of batter dropped in comes up at once. Drop spoonfuls into oil, lower flame and fry to a golden colour. Drain on absorbent paper and keep aside.
3. Add dahi to remaining mixture, make a smooth paste, mix in water.
4. In a heavy based pan, reheat 2 tbsp of the same oil, and kadhi patta, jeera and sabut mirch. When slightly darkened, and ginger and sauté a little.
5. Add the dahi mixture, salt and dhania powder, bring to a boil and then simmer over low flame till it thickens a bit (about 5 minutes), stirring frequently to avoid scorching.
6. Add the pakories, simmer a couple of minutes more and serve hot garnished with hara dhania.

GUJARATI KADHI

Dahi (yoghurt) 2 cups (400 gms)
Singhare ka atta (waterchestnut flour) 2 tbsp.
Water 4 cups
Sendha namak (rock salt) 1 tbsp.
Chilli powder 1 tsp.
Daalchini (cinnamon) powdered ¼ tsp.
Sugar 2-3 tbsp. (or to taste)
Oil 2 tbsp. (30 gms)
Jeera (cumin seeds) 2 tsp.
Kadhi patta (curry leaves) 1 sprig
Sabut lal mirch (whole red chillies) 3-4
Hara dhania (green coriander) chopped 2 tbsp.

1. Beat the dahi and atta together till smooth.
2. Add salt, chilli powder, daalchini, sugar and water, mix well.
3. In a heavy based pan, heat the oil, add jeera, kadhi patta and sabut lal mirch.
4. When jeera splutters, add the dahi mixture, increase flame and bring to a boil. Leave to simmer for about 15-20 minutes.
5. Serve hot garnished with hara dhania.

CHIRONJI KI DAAL

Chironji (sunflower seeds) soaked in water for 2 hrs 1 cup 125 gms)
Ghee (clarified butter) 2 tbsp
Jeera (cumin seeds) 1 tsp
Choti elaich (green cardamom) 2-3
Sabut kali mich (peppercorns) 4
Adrak (ginger), chopped fine 1 tbsp
Green chillies, slit 2
Dhania (coriander) powder 1 tbsp
Sendha namak (rock salt), 2 tsp. (or to taste)
Chilli powder ½ tsp
Dahi (yoghurt) 2 tbsp
Hara dhania (green coriander) to garnish

1. Rub chironji to remove the husk, discard the husk. Grind or blend, half of it into a paste.
2. Heat ghee; add jeera, elaichi and kali mirch. Sauté a little, add the adrak. When adrak browns a little, add dahi a little at a time, stirring well to avoid curdling.
3. When the oil separates, add dhania, salt, chilli powder and green chillies. Sauté further; add chironji and turn around to mix well.
4. Add enough water to come upto about 2 cms (1") above the mixture and bring to a boil, and then simmer till the chironji is cooked through. (The consistency can be adjusted to taste, by adding more or less water).
5. Serve hot garnished with hara dhania.

PANEER MAZEDAAR

Paneer, cubed 500 gms
Singhare ka atta (waterchestnut flour) 3 tbsp
Magaz (melon seeds) 2 tbsp
Sendha namak (rock salt) 2 tsp
Chilli powder 1 tsp
Jeera (cumin seeds), roasted, powdered 2 tsp
Dhania (coriander), powdered 2 tsp
Ghee (clarified butter) 2 tbsp
Green chillies, chopped 1 tbsp (or to taste)
Ginger, chopped 1 tbsp
Hara dhania (green coriander), chopped 2 tbsp
Malai (fresh cream) ¼ cup (60 gms)

1. Mix together paneer, atta, magaz, namak, chilli powder, dhania powder, well enough to coat the paneer.
2. Heat the ghee, add green chillies and ginger to it. Sauté till slightly colored, then add paneer mix.
3. When the paneer is a light brown, add enough water to cover the paneer and bring to a boil. Leave to simmer for 3-4 minutes, until well blended.
4. Add malai and half of the hara dhania and heat through. Serve hot, garnished with the remaining dhania.