Vegetarian: Check this link for Samosa and other dishes/curries Veg PDF
BAINGAN KA BHARTHA
Ingredients:
1 very large seedless oval brinjal
1 tomato grated
1 onion finely chopped
1 tsp. Ginger Garlic paste
2 green chillies finely chopped
1 tbsp. coriander leaves finely chopped
1/4 tsp. Garam masala
1/2 tsp. Red chilli powder
1/4 tsp. Turmeric
1 pinch asafeotida
1/2 tsp. Lemon juice
salt to taste
1/4 tsp. Each cumin & mustard seeds
2-2&1/2 tbsp. oil
Method:
Wash and wipe dry the brinjal.
Burn brinjal over direct flame. Turnover & cook till evenly soft all over.
Peel off the burnt skin with hands.
Mash softened brinjal (can remove seeds now – if the brinjal had seeds) and keep to cool.
Heat oil, add seeds and allow it to splutter.
Add ginger-garlic paste onions, green chillies and asafoetida
Stir fry for 2-3 minutes.
Add tomato, masala, chilli powder, turmeric, salt, etc and stir fry for 2 mins.
Add mashed brinjals, sitr, add 1/4 cup water.
Stir, cook covered till oil seperates.
Add lemon juice and stir well.
Pour into serving bowl, garnish with chopped coriander.
Serve hot with hot parathas.
Preparation time: 20-25 minutes
VEGETABLE FRIED RICE
Ingredients:
Basmati Rice – 2 cups
Ghee/Butter to fry
Vegetables – carrot, beans, green peas – cup each – carrot & beans cut to inch long pieces.
Dry grapes & cashew – 10 each
salt to taste
Oil – 2-3 tbsp
Garam masala – 1 tsp
Ginger garlic paste – 1 tsp
Large onions – 2 – chopped lengthwise (1/4 of it to be used at end)
green chillies – 3 - 4 – chopped lengthwise
Lemon juice – tsp
water – to boil the rice
Coriander leaves – finely chopped
Method:
Wash the rice and spread it and keep to let the water drain.
Pour ghee into a hot kadai and add ginger garlic paste and rice and fry it. Keep the fried rice aside. (The mixture of ginger garlic and Basmati rice - The smell will be very good!)
Add oil to a pan and fry of the chopped onions and green chillies.
Add garam masala and vegetables also and stir fry.
Once they are half cooked, add the rice that was kept aside and add 2 cups of water.
Close the container and let the rice and vegetables cook together.
In the kadai put some ghee and fry the dry grapes and cashews and keep aside.
Fry the rest of the onions to crisp. It will become dark brown in colour.
After the rice is cooked, pour lemon juice and mix.
Transfer to serving bowl and decorate with the dried grapes and cashews and the chopped coriander leaves on top.
Preparation Time: 25-30 mins.
Serve with raitha, papad, and lemon pickle to vegetarians. Add with boiled egg or chicken curry for the non-vegetarians.
ALOO MUTTER
Ingredients:
Potatoes :2 medium sized (cut to cubes if Idaho potato!)
Green peas :1 cup
Onion :1 chopped
Tomatoes :2 (finely chopped)
Ginger garlic paste :1 tsp
Red chilly powder : 1 tsp
Jeera powder :1/2 tsp
Turmeric powder 1/2 tsp
coriander powder 1 tsp
Garam masala powder :1/2 tsp
Salt to taste
Method:
Boil the potatoes. Remove the skin and cut into cubes.
Cook peas in cooker and keep aside.
Heat oil in a pan. Add the chopped onions and fry well.
Add ginger garlic paste. Sautee it.
Add 2 medium sized tomatoes, finely chopped. Stir fry.
Add red chilly powder, turmeric powder, jeera powder, coriander powder, garam masala, and salt. Sautee well all the ingredients.
Then add the cooked peas and boiled potatoes.
Add 1/2 cup of water. Allow all ingredients to mix well and cook for some time.
Preparation Time: 15 mins.
Serve with hot parathas or chapattis.
Non-Vegetarian/NonVeg/Non Veg
While not everyone prefers Non-Veg, those who do, would like to prepare a different dish rather than having to taste the same old tasting dish. And yes, there are also a few, who don't like to see Non-Veg dishes written down on the same page as Vegetarian (or may be I am exaggerating).
Check this link for Indian Non Veg Dishes - PDF |