How to make Sarson Ka Saag (mustard leaves)

Ingredients:

• 1 Onion, finely chopped
• 1tsp Salt
• 1/2 tsp Haldi powder
• 1/2 cup Ghee or Mustard oil
• 1/2 cup Water
• 1/4 tsp Asafoetida
• 1 tsp Ginger, crushed
• 1 tsp Red Chilli powder
• 1 tbsp Corn flour
• 1tsp Garlic, crushed
• 2 bunches of fresh mustard leaves
• 1bunch fresh Spinach leaves
• 4 green Chillies
• 1/2 tsp Garam masala (to garnish)
• 1 green Chilli, finely chopped (to garnish)

 Method:

1. Place the mustard and spinach leaves with the water into a deep sauce pan and bring to the boil. Then cover and allow it to cook for 20 minutes until the leaves are tender.
2. Using a hand blender, blend the cooked leaves into a smooth paste.
3. Heat the ghee or oil into a sauce pan and fry the onion on medium heat until golden brown.
4. Add the remaining ingredients, and if needed, add some water as well. Constantly stir for 10 minutes.
5. Incorporate the mustard leaves and spinach puree and continue stirring for 15 minutes on a low heat.
6. Cover and simmer for 10 minutes.
7. Garnish with garam masala and a finely chopped green chilli.
8. Best served with either maize chapati or plain chapati.

How to make Whole Black Urid and Channa Daal

Ingredients:

• 1 Cup Whole black Urid, soaked over night
• 1/2 Cup Channa Daal
• 5 Cups of Water
• 1/2 tsp Coriander powder
• 1/4 tsp Haldi powder
• 1/2 tsp Salt
• 1/2 tsp Red Chilli powder
• 1/4 tsp Asafoetida powder
  
  Tarka
• 100g Butter
• 1tsp Garlic, crushed 
• 1tsp Ginger, crushed
• 2 Green Chillies, finely chopped
• 1/2 tsp Mustard
• 1/2 tsp Cumin Seed, roasted
  
  Garnish
• 1tbsp Green Coriander, chopped
  
  Method
  1. Wash both daals 3 to 4 times.
  2. Add the water and all the remaining ingredients into a adequate sized pan with the washed daal, bring it to a boil and allow it to cook for 45 minutes over a medium heat until the daal is cooked and looks creamy. Alternatively, cook it in a pressure cooker for 15 minutes over a medium heat.
  3. To make the tarka, heat the butter in the frying pan and add all the spices mentioned in the ingredients and allow it to cook on a low heat for 10 minutes then mix into the cooked daal.
  4. Garnish with green chopped coriander and serve with plain white rice or with chappaties.

Baryani Mix Vegetable

Ingredients

• 1 onion, chopped
• 1/2 tsp, Garlic, crushed
• 1/2 tsp Ginger, crushed
• 6 tbsp Butter, Ghee, or Rape seed oil
• 2 cup Mix vegetable
• 1 tbsp salt
• 1 tsp Garam masala
• 2 Tomatoes, chopped
• 1 tsp Coriander powder
• 2 Cinnamon sticks
• 1 tsp Cumin Seed
• 6 Clove
• 2 Black Cardamom
• 1/4 tsp Black Pepper, powder
• 2 cups Basmati Rice, soaked for 20 minutes
  
  Method

1. Heat the butter, or ghee, and fry the onion untill dark brown.
2. Add the chopped tomatoes with all of the spices and cook for 5 minutes on low heat then add the vegetables and mix for 5 minutes.
3. Add 5 cups of water and bring to the boil until the vegetables are tender.
4. Add the soaked rice and cook until the water evaporates and rice is cooked and then cover with a lid and leave for 3 minutes.
5. Best served with plain yogurt or with curry.

How to make Murkre Pakore with onion and potato

Ingredients:

• 1 cup Gram Flour
• Oil For Frying 
• 1/4 Cup Water
• 4 Green Chilli, chopped
• 1/4 tsp Haldi
• 1 tsp Ginger, crushed
• 1 tsp Garlic, crushed
• 1/2 Cup Rice Flour
• 1 Large Potato, grated
• 1 Large Onion, finely chopped
• 1/2 Cup Chick Peas Flour
• 1 tbsp Salt
• 1 tbsp Red Chilli Powder
• 1 tsp Fennel Seed
• 1 tsp Ajwain
• 1 tsp Coriander Seed
• 1 tsp Anardana Powder
• 1/4 tsp Amchoor Powder
• 1 tbsp Yoghurt
• 1/2 Bunch Fresh Green Coriander, finely chopped

Method:

1. Mix all of the ingredients together into a stiff batter.
2. Heat the oil and drop a teaspoon at a time into the oil. Keep rotating in the oil as you fry them until a light golden brown.
3. Take them out from the oil and sock up excess oil with kitchen towel.
4. Serve them hot with Tamarind (imli) sauce or a yogurt chutni.

Tabassam Aziz

How to make Aloo Ke Parathe or Roti

Filling:

1/2 kg Potatoes peeled and boiled
1 tsp Salt
2 Green Chillies chopped
1tsp Red Chilli powder
1/2 tsp coriander powder
1/2 tsp Pomegranate powder
1/2 tsp ajwain seeds
1 tsp Cumin seeds
1 tsp Lemon juice
1 medium size Onion finely chopped
4 tbsp fresh Green Coriander finely chopped

Method:

1. Place the boiled potatoes into a large bowl and mash them together.
2. Add all the remaining ingredients into the mashed potatoes. Mix it well and leave it aside.

Paratha:

3 cup Chapati flour
1/2 tsp Salt
1 tbsp Oil
1 cup Water
1 cup extra Flour for dust
1/2 cup Oil for frying

Method:

1. Mix together the flour, salt, oil, and water to make a dough.
2. Kneed for a 10 minutes until smooth and allow to rest for 30 minutes.
3. Cover with a lid or a damp cloth.
4. Heat the tava on a low heat.
5. Divide the dough into 12 balls.
6. Roll out the balls, in pairs, into small circular shapes ie small pancakes, with the rolling pin  and fill every second one with 1tbsp of the potato filling. Cover the filled pancakes with a plain pancake and bring the edges together, flatten, dust with flour and then roll out thinly. 
7. Pour 1 tsp ghee or oil on tava and slide a paratha (the "pancakes" from earlier) onto the tava and fry for 1 minute until it's a light golden brown. 
8. Flip over, add another 1 tsp of oil and cook for a further 1 minute or until both side are cooked light brown.
9. Remove from the tava and serve hot with plain yogurt.

How to make Aloo Chole Chick peas with potatoes

1 1/2 cup Chick Peas, soaked overnight
8 cup Water
1/4 kg Potatoes, inch sized pieces
1/2 tsp Bicarbonate of soda (baking soda)
1 1/2 tsp Salt
1/8 tsp Mango powder
2 Onion finely, chopped
1/2 cup Ghee or Oil
1 tsp Red Chilli powder
1 tsp Coriander powder
1/4 tsp Haldi powder
1 tsp Paprika powder
1/4 tsp Nutmeg, grated
1/2 tsp Pomegranate powder
1 tsp roasted Cumin seed powder
1 canned of Tomatoes
1 tsp Garlic, crushed
1 tsp Ginger, crushed

 Garnish:
1 tsp Garam masala powder
2 Green Chillies finely chopped
2 tbsp Fresh Green Coriander chopped

Method:

1. Place the chick peas in a large sauce pan with the bicarbonate of soda, water and salt.
2. Bring to the boil, cover and simmer gently for 1 hour until the chick peas are tender.
3. Meanwhile in another sauce pan, heat the ghee or oil and fry the onion until golden brown.
4. Add the garlic, ginger, tomatoes and make a smooth paste using a blender or a food processor.
5. Put it back into the sauce pan and add all the remaining ingredients. 
6. Keep stirring for 5 minutes.
7. Drain the chick peas and add to the sauce pan. Mix them into the sauce. 
8. Simmer until the chick peas are thoroughly tender and have absorbed the flavour of the sauce. 
9. Add the potatoes and the chickpea water and cook for 10 minutes until the potatoes are cooked.
10. Garnish with garam masala, green chillies and fresh green coriander.
11. Serve with Bhature, nan, or Chapati.

How to make Bhature

Ingredients:

• 2 cup Self raising flour
• 1/4 tsp Salt
• 2 tbsp Yogurt
• 1/4 tsp Sugar
• 1/4 tsp Klonji
• Oil for frying

Method:

1. Mix all of your ingredients leaving the self raising flour aside.
2. Put the self raising flour into a large bowl and then mix in the yogurt mixture.
3. Kneed it for 10 minutes until the dough is smooth. Add water if needed.
4. Cover your dough with a lid or a damp cloth.
5. Allow the dough to rest for 20 minutes.
6. Take some dough and form a ball in your hands.
7. Flatten it and roll it out using a rolling pin.
8. Heat the oil in a wok and gently slide the bhatura into the oil.
9. Fry both sides until light brown on a low-medium heat for approximately 1-2 minutes*.
10. Once cooked, remove from oil and soak up any excess oil using kitchen towel.
11. Keep warm whilst frying the remaining bhature.

Serve with aloo chole.   

* This is only a rough outline. It depends on the temperature, size of wok and amount of oil used.