Baigan Badi - Sabzi

Ingredients:

1. Baigan/Eggplant - 1/2 kg
2. Badi ( matar/urad) - 100 gm
3. methi - 5-7 methi grains
4. peela sarson  (yellow mustard) paste - 2 tablespoon
5. dhania powder - 1 teasponn
6. mirch powder - accordin to taste
7. jeera golki powder - 1/4 teaspoon
8. garlic paste - 1 teaspoon
9. ginger paste - 1/2 tespoon
10. onion paste - 3 tablespoon
11. garam masala powder - 1/4 teaspoon
12. haldi - 1 teaspoon
13. salt - according to taste 

Preparation:

1. Heat oil in a saucepan

2. Fry Badi until golden brown. Put it aside

3. Cut eggplant in medium sized pieces and mix it with little haldi and salt

4.  Fry eggplant until golden brown. Put it aside

5. heat oil. Add 5-7 methi seeds.
6. When methi seeds are hot, add onion, garlic and ginger paste, and Fry until golden brown.
7. Add sarson paste (mustard paste). Keep stirring for a few minutes.

8. After the above is fried, add dhania, mirch, haldi, jeera golki. Keep frying until a nice aroma comes out.

9. Add 6 cups water. Bring it to a boil
10.  Add badi and salt
11. When badi is half cooked, add eggplant. keep it on medium heat.
12. When everything is cooked, add garam masala powder

13.  Garnish with dhania patta (coelantro leaves)

Mirchi ka salan

Ingredients:
Halapeno peppers large size (light green color)
Onion- finely chopped
Cooking Oil
peanuts - finely ground
tamarind paste
Spices: red chilli, coriander, garam masala powder

Method:
1. Take large halapeno peppers and shallow fry them in oil.
2.
Heat Oil
Add finely chopped onion
Fry the onion until the oil starts separating from onion
Mix peanut powder with water to form paste
Add the above paste to the onion and continue to fry
Add Red chilli powder, coriander powder and Garam Masala powder.
Add tamarind paste and mix
Add water and let everything cook on low flame.
Add shallow fried halapeno peppers to the cooking paste and let it cook for sometime.

Aloo-Dum

Ingredients:
1. Small round potatoes
2. Onion - finely cut
3. Turmeric, Coriander powder, Cumin powder, Garam masala powder, Chilli powder
4. Oil
5. Ginger + Garlic - paste
6. Bay leaves
7. Cumin seeds
8. Oil

Preparation:
1. Half boil the potatoes
2. Pierce with fork or toothpick so that the spices reach the inside of potatoes
3. Add turmeric and salt to potatoes and Fry them until light brown
4. Keep it aside...

5. In a separate utensil, add oil and heat it.
6. Add garlic + ginger + cumin seeds + bay leaves to the hot oil
7. Fry for a little while and then add finely cut onion
8. When the onion starts separating oil, add coriander powder + cumin powder + chilli powder + garam masala powder.
9. Fry for some time
10. Add water and bring it to boil.
11. Add potatoes and bring it to boil. Let it cook for some time on slow flame...
12. Garnish with coriander leaves
Njoy!!

Lauki (with chana dal)

Ingredients:
1. Chana daal - soaked overnight or pressure cooked(1-2) whistles
2. lauki - cutinto small round pieces
3. 1 onion - cut finely into small pieces
4. 1 tomato - cut
5. bay leaves, cumin seeds
6. green chillies, garlic
7. turmeric, salt, garam masala
8. coriander leaves

Preparation:
1. In a utensil(kadhai), add oil and heat it.
2. Add onion + bayleaf + jeera + green chillies + garlic
3. Fry for a little while until the onions become soft
4. Add tomato
5. Add lauki to the above
6. Add turmeric, salt and chana dal
7. Add little bit of garam masala.
8. Add chopped coriander to garnish
9. bring it to simmer and cook.

jhingi(cucumber)

Preparation:
Chana daal soaked overnight or pressure cooked(1-2) whistles
peel and cut jhingi (3-4) into small pieces
cut 1 onion into small pieces

Method:
In a utensil(kadhai), add oil, onion, bayleaf, jeera, green chillies and fry for a little while until the onions become soft- 5mins
Add jhingi to the above
Add turmeric, salt and chana dal
bring it to simmer and cook.

Mishti Doi

I Part
1. boil milk
2. make it a little dense
3. bring down the temperature to warm
II Part
1. Add dates, molasses in cold milk
2. Add yoghurt
III Part
add II Part to I Part

Posta Curry

Pre- Preparation:

50gm - poppy seed, soak in water overnight
25gm - rice, soak in water overnight

Method:

1. Grind poppy seeds and rice individually in mixer
2. Mix both of the above paste(granular)
3. Add turmeric, salt, finely cut small onions
4. Make a thick paste

5. Make flat balls of the above paste with hand

6. Fry the balls like pancakes (pakaudi type)

In a separate utensil, add the following:
Add ginger paste, onion, garlic, coriander, powder red chilli, jeera, golki powder

7. In a cooking utensil (kadhai), add oil, heat it and add jeera tejpata foran
8. Add onions and fry them
9. Add stuff from the separate utensil

10. Add pancakes (pakaudi )
11. Add some water

12. Bring it to boil