Capsicum Potato Bhaji / Simla Mirchi Batata Bhaji

Time 30 min

Ingredients

Potatoes 2 small size

Capsicum chopped into cubes 1 heaped cup

Onion 2 medium size (peeled and chopped lengthwise)

Curry leaves 5-6

Grated ginger 1/2 tsp

Crushed garlic 1/2 tsp

Green chilies 3 

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of asafoetida

Turmeric powder 1/4 tsp

Coriander powder 1/4 tsp

Amchur powder 1/4 tsp

Garam masala 1/2 tsp

Oil 2 tbsp

Salt to taste

Method

Cook potato in pressure cooker for 3 whistles. Allow it to cool. Peel off potato and cut into cubes.

Heat oil in pan. Add cumin seeds, mustard seeds, curry leaves, asafoetida. After mustard seeds pops out, keep low flame. Then add onion, green chilies, ginger, garlic, fry till onion turns light golden brown. Then add capsicum, mix well, then add 2 tbsp water cover the lid ad cook for 6-7 min till capsicum is cooked 90%. Then add turmeric power, garam masala, amchur powder, coriander powder. Mix well. Saute for few min. Then add potatoes and salt, mix well. Saute for 2 min. Turn off the flame. Serve hot with chapati.

Dal Vada

Time 30 min

Ingredients

Chana daal 1/4 cup

Masoor dal 1/4 cup
Moong dal 1/4 cup
Chawli/black eyed beans 1/4 tsp

Turmeric Powder 1/4 tsp

Red chili powder 1/4 tsp
Coriander powder 1/4 tsp
Carom seeds (Ajwain) 1/4 tsp

Freshly cut coriander 1 tsp

Green chilies 2

Cumin seeds 1/2 tsp
Fenugreek seeds 1/4 tsp

Curry leaves 3-4
Baking soda  2-3 pinch

Salt to taste

Oil for deep fry

Method

Soak all daal in hot water for about one hour with cumin and fenugreek seeds. Completely drain the water from daal, transfer it in the mixer vessel, then add remaining ingredients except ajwain and baking soda, Blend it in mixer. Make a coarse paste. Take out from the mixer vessel, into the bowl, then add ajwain, and baking soda. Mix well. The consistency of the mixture should be little thicker than bhaji batter.  Divide into 8-10 balls. Take one ball in hand apply little oil on palm gently press to make flat but round dal vada. Deep fry untill golden broun and crispy. It need to be served hot with sauce.

Tip

U can add more chilies as per your taste

U can add 1 big size tomato in the mixer while blending. If tomato is added then to make batter u need to add less water, because tomato contains water.

Paneer in White Gravy

Time 20 min

Ingredients 

Paneer cubes 1/2 cup

Chopped onion lenghwise, 1 big size
Potato cooked and smashed 2 tbsp
Cashewnuts 2 tbsp

Pepper powder 1/2 tsp 

Kashmiri red chili 1
Cumin seeds 1/4 tsp
Bay leaves 2
Big cardamom 1
Cloves 2-3
Salt to taste

Oil 2 tbsp

Method

Soak cashewnuts in water for 1 hr.

Boiled potato,peeled and smashed. Keep it aside.

Boil onion in 1/2 cup of water. Then in blender blend, onion, cooked smashed potato, and cashewnuts.

Heat oil in pan. Add cumin seeds, red chili and khada masala saute for 2-3 minutes. 

Then add white paste. Saute for 2-3 min.

Then add pepper powder, salt and 2 tsp water, saute for 3-4 min. 

Then add paneer cubes. Mix well. cook for 3-4 min.

Switch off flame. While serving remove red chili and bay leaves. Serve hot with roti or naan.