Ingredient: Green Chili

Punjabi Dum Aloo

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dum aloo
dum aloo
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Punjabi Dum Aloo

Dum Aloo is a very tasty vegetable, it takes a little time to make Dum Aloo. Dum potato vegetable is so delicious that you will make it again and again I will tell you how to make dum potato vegetable in very easy way. Potatoes can be made in many ways. I will tell you to make Punjabi Dum Aloo. Dum Aloo is also used with a lot of spices. If you want, you can add extra or even buttons, but if you have to take care of your calories then oil Use it a little bit, I will tell you to make very good and delicious vegetables in optimised oil. Follow the steps given below to make Punjabi Dum Aloo …
Course Breakfast, Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 People
Calories 213kcal
Cost 25 rupee

Ingredients

  • 20 Unit Baby Potato / Small Potato, if baby potato is not available then do pieces of potato
  • 4 Medium Tbsp Beaten Curd
  • 10 Unit Cashew
  • 1.5 Medium Tbsp coriander seed
  • 1 Inch Cinnamon
  • 2 Unit Clove
  • 2 Unit Green Cardamom / Hari Elaichi
  • 1 Unit Big Cardamom / Badi Elaichi
  • 2 Unit Big Red Chili
  • 4-5 Seed Black Pepper
  • 1 Unit Green Chili
  • 1 Unit Bay Leaves
  • 1 tsp Turmeric Powder
  • 1/2 tsp Red Chili Powder
  • 1 tsp Kasoori Methi
  • 1/2 tsp cumin seed
  • 1 Inch Chopped Ginger
  • 1 Unit Big Onion, Chopped
  • as per taste Salt
  • 100 Grams Oil, for frying potato or you can take as required
  • 2 tsp Oil, chhaunk lagaane ke liye / To blow

Instructions

  • First take 20 baby potatoes or small size potatoes. Wash the potatoes well and put them in the cooker, now add water to the cooker. Cook the potatoes with one whistle, do not whistle too much or else the potatoes will burst.
    First take 20 baby potatoes or small size potatoes.
  • While the potatoes are cooking, then make the masala of the potato. Take 2 red chillies, 2 cloves, 2 green cardamom, 1 inch cinnamon, one big cardamom, one and a half teaspoon coriander seeds and 15 cashew nuts.
  • While the potatoes are cooking, then make the masala of the potato. Take 2 red chillies, 2 cloves, 2 green cardamom, 1 inch cinnamon, one big cardamom, one and a half teaspoon coriander seeds and 15 cashew nuts.
  • While the potatoes are cooking, then make the masala of the potato. Take 2 red chillies, 2 cloves, 2 green cardamom, 1 inch cinnamon, one big cardamom, one and a half teaspoon coriander seeds and 15 cashew nuts.
  • Now grind all the spices in the grinder.
    Now grind all the spices in the grinder.
  • Dum potato masala is ready.
    Dum potato masala is ready.
  • Finely chop a large onion.
    Finely chop a large onion.
  • Finely chop a green chili.
    Finely chop a green chili.
  • Whisk well with 4 teaspoons of curd.
    Whisk well with 4 teaspoons of curd
  • Finely chop an inch of ginger.
    Cut 1 inch ginger into slices.
  • When the pressure comes out of the cooker, take out the potato and snatch the peel of the potato.
    When the pressure comes out of the cooker, take out the potato and snatch the peel of the potato
  • Now put a kadhai/pan on the gas.
    Now put a kadai / pan on the gas.
  • Pour oil into the kadhai/pan.
    The quantity of oil should be such that the potatoes fry well.
    Pour oil into the kadai / pan.
  • When the oil is hot, put the potatoes sprinkled in the oil in the kadhai/pan.
    When the oil is hot, put the potatoes sprinkled in the oil in the kadai / pan.
  • Now fry the potatoes by turning them on a medium flame.
    Now fry the potatoes by turning them on a medium flame
  • Keep flipping the sides of potatoes periodically so that the potatoes do not burn.
    Keep flipping the sides of potatoes periodically so that the potatoes do not burn.
  • Fry the potatoes till they turn light brown. Now take out the potatoes in a plate and keep them aside.
    Fry the potatoes till they turn light brown. Now take out the potatoes in a plate and keep them aside.
  • Remove the extra oil in the kadhai/pan.
    Leave 2 tsp of oil in the kadhai/pan.
    Remove the extra oil in the kadai / pan. Leave 2 tablespoons of oil in the kadai / pan.
  • When the oil is hot, add half a teaspoon of cumin seeds to the oil. When the cumin seeds crackle, add green chillies and bay leaves to the oil.
    When the oil is hot, add half a teaspoon of cumin seeds to the oil. When the cumin seeds crackle, add green chillies and bay leaves to the oil.
  • Now add chopped onion and chopped ginger to the kadhai/pan.
    Fry the onion and ginger until light brown.
    Now add chopped onion and chopped ginger to the kadai / pan.
  • When the onions are fried, add the masala of the dum potato that we had prepared above.
    When the onions are fried, add the masala of the dum potato that we had prepared above.
  • Now mix the spices with the onion.
    Now mix the spices with the onion
  • Add a teaspoon of turmeric powder to the spices. Cook the spices for one minute.
    Add a teaspoon of turmeric powder to the spices
  • After a minute add 4 teaspoons of whipped curd / yogurt. Mix the spices with curd / yogurt.
    After a minute add 4 teaspoons of whipped curd / yogurt.
  • Cook the curd with spices until the curd is cooked, stir the spices.
    When the masala is cooked, bubbles will start to rise in the spice and the spice will start leaving the oil.
    Keep in mind that the spice has to keep running, otherwise, the spice will burst due to being curd.
    Cook the curd with spices until the curd is cooked, stir the spices. When the masala is cooked, bubbles will start to rise in the spice and the spice will start leaving the oil. Keep in mind that the spice has to keep running, otherwise the spice will burst due to being curd
  • Now when the masala is cooked, add the fried potatoes to the masala. Now mix the potatoes in the spices.
    Now when the masala is cooked, add the fried potatoes to the masala. Now mix the potatoes in the spices
  • Cook the potatoes with spices for one minute.
    And put red chili powder and salt in the kadhai/pan.
    You can add more or less red chilies according to your taste.
    Cook the potatoes with spices for one minute. And put red chili powder and salt in the kadai / pan.
  • Now add a glass or 200 grams of water.
    And cook the vegetable after heating the gas on medium heat.
    Now add a glass or 200 grams of water And cook the vegetable after heating the gas on medium heat.
  • After one minute, put the frying pan in the second gas.
    After one minute, put the frying pan in the second gas.
  • When the fry pan is hot, add one spoon of Kasuri methi to the pan and stir it with a spoon.
    When the fry pan is hot, add one spoon of Kasuri methi to the pan and stir it with a spoon.
  • After this, put hot cashew fenugreek in the pan and cover the lid immediately so that the scent and flavor of the fenugreek fenugreek does not come out.
    After this, put hot cashew fenugreek in the pan and cover the lid immediately so that the scent and flavor of the fenugreek fenugreek does not come out.
  • Cook the vegetable on medium heat for 5 minutes.
    Keep stirring the vegetables periodically.
    Cook the vegetable on medium heat for 5 minutes Keep stirring the vegetables periodically
  • Dum Aloo is ready. Serve with roti, paratha, puri by adding green coriander to the vegetable. Dum Aloo looks delicious with rice too.
    Dum Aloo is ready Serve with roti, paratha, puri by adding green coriander to the vegetable Dum Aloo looks delicious with rice too

Video

Raw Mango Chutney / Amiya Ki Chutney

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Grind the chutney coarsely and do not grind it too finely. Chutney is ready. Eat the chutney with lentils, rice and roti.
Raw Mango Chutney / Amiya Ki Chutney
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5 from 1 vote

Raw Mango Chutney / Amiya Ki Chutney

Amiya chutney is very tasty to eat. Eating Amiya chutney with lentils and rice makes it very tasty. You can also eat Amiya chutney with paratha, puri. Amiya is available in summer season, though pickle of Amiya is also very tasty. But Amiya chutney is a very easy and inexpensive solution to make instant. All you need is amiya green chilli mint green coriander and black salt. Follow the steps given below to make Amiya Chutney …
Course Breakfast, Dinner, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, Main
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 4 People
Calories 1kcal

Equipment

  • Mixer Grinder
  • Knife
  • Bow

Ingredients

  • 4-5 tbsp Raw Mango Pieces
  • 2 Unit Green Chili
  • 10-12 tsp Mint Leaves
  • 2 tsp coriander leaves
  • as per taste Black Salt / Kala namak

Instructions

  • Peel the raw mango first. And cut it. Amiya should be around 4-5 teaspoons.
  • Then take about 10 teaspoons of mint leaves.
    Then take about 10 teaspoons of mint leaves.
  • And also take 2 teaspoons green coriander and 2 green chillies. If you want to eat more or less spicy then take green chilies accordingly.
    And also take 2 teaspoons green coriander and 2 green chili.
  • Now in a mixer grinder add raw mango pieces, mint leaves, coriander leaves, green chillies and black salt as per taste.
  • Grind the chutney coarsely and do not grind it too finely. Chutney is ready. Eat the chutney with lentils, rice and roti.
    Grind the chutney coarsely and do not grind it too finely. Chutney is ready. Eat the chutney with lentils, rice and roti.

Video

Notes

You can try few more chutney’s …
  1. Coconut Peanut Chutney / नारियल मूंगफली की चटनी
  2. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  3. Tamarind / Imli Chatni

Poha/ Flattened Rice

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poha
poha
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5 from 1 vote

Poha / Flattened Rice

Poha is a very easy and good breakfast for health.Poha is very popular in Maharashtra but it is an easy and tasty snack to be used as breakfast all over India.Poha is made in a very tasty way using onion, potato, lemon juice, curry leaves, and tomatoes.You can also add peanuts to it, in the same way, you can eat poha raw in water or milk mixed with salt and sugar or you can fry it lightly in oil.In Chhattisgarh, raw poha eat with mix with jaggery…
Course Breakfast, Lunch, Main Course, Main Dish, Side Dish, Snacks, Starter
Cuisine Breakfast, Main, snacks
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 People
Calories 65kcal
Cost 30 rupee

Equipment

  • Kadhai / Fry Pan
  • Plate
  • Knife
  • Spatula

Ingredients

  • 200 grams Raw beaten rice or poha
  • 1 Unit Potato
  • 1 Unit Tomato
  • 1/2 Cup Green Peas
  • 4-5 tsp Raw Peanut
  • 1 Unit Green Chili
  • 1 Medium Size onion
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Turmeric Powder
  • 2 tsp Lemon Juice
  • 1/2 tsp Red Chili Powder
  • 2 tsp Green coriander leaves
  • 5-6 Leaves Curry Patta
  • as per taste Salt
  • 3 tsp Oil , for frying peanuts
  • 1 tsp Oil, To make Poha

Instructions

  • First take 200 grams of poha.
  • If poha is dirty then clean it. Then wash the poha in a sieve.
    If poha is dirty then clean it Then wash the poha in a sieve.
  • If poha is dirty then clean it Then wash the poha in a sieve.
  • 1 medium size finely chopped onion.
    Now finely chop the onion
  • 1 medium size potato peel cut into small pieces.
    1 medium size potato peel cut into small pieces.
  • Take 4 to 5 teaspoons of peanuts.
  • Chop a tomato into small pieces.
    Chop a tomato into small pieces
  • Chop a green chili into small pieces.
    Chop a green chili into small pieces
  • Now put the kadhai/pan on the gas.
    Now put the kadai / pan on the gas.
  • Put 2 to 3 tsp of oil in the kadhai/pan.
    Put 2 to 3 tablespoons of oil in the kadai / pan.
  • When the oil is hot, add raw peanuts to it.
    When the oil is hot, add raw peanuts to it
  • Fry peanuts on medium heat.
  • When the peanuts are fried, take them out in a separate plate.
    When the peanuts are fried, take them out in a separate plate.
  • Now add chopped potatoes in the oil left in the kadhai/pan.
    Now add chopped potatoes in the oil left in the kadai / pan.
  • Fry the potatoes on medium heat.
    Fry the potatoes on medium heat
  • When the potatoes are fried, take them out in a separate plate.
    When the potatoes are fried, take them out in a separate plate.
  • Meanwhile, put half a cup of peas in a pan on the second gas and add half a cup of water to the medium flame.
    Meanwhile, put half a cup of peas in a pan on the second gas and add half a cup of water to the medium flame.
  • When the peas start boiling, turn off the gas and remove the water from the peas and keep it in a separate bowl.
    When the peas start boiling, turn off the gas and remove the water from the peas and keep it in a separate bowl.
  • Drain water from peas and keep in a bowl
  • If the oil is left in the pan, use the same oil if there is no oil left in the pan, then put one spoon of oil in the kadhai/pan.
    When the oil is hot, add mustard seeds to it.
    If oil is left in the pan, use the same oil if there is no oil left in the pan, then put one spoon of oil in the kadai / pan. When the oil is hot, add mustard seeds to it.
  • When the mustard seeds crackle then add curry leaves to the mustard seeds.
    When the mustard seeds crackle then add curry leaves to the mustard seeds
  • Then add green chili.
    Then add green chili
  • When the green chilies fry lightly, add chopped onions to the kadhai/pan.
    When the green chillies fry lightly, add chopped onions to the kadai / pan.
  • Now fry the onion, when the onion starts to turn brown, add chopped tomatoes to the onion.
    Now fry the onion, when the onion starts to turn brown, add chopped tomatoes to the onion
  • Mix the tomatoes with the onion and add light salt and half a teaspoon turmeric powder.
    Mix the tomatoes with the onion and add light salt and half a teaspoon turmeric powder
  • Do not add too much salt, add according to the quantity of tomatoes.
    Do not add too much salt according to the quantity of tomatoes.
  • Now mix the salt in the tomatoes and cover the lid.
    Now mix the salt in the tomatoes and cover the lid.
  • After a minute remove the lid from the pan and stir the tomatoes again.
    After a minute remove the lid from the pan and stir the tomatoes again.
  • If the tomato is cooked, add poha to it.
    If the tomato is cooked, add poha to it.
  • Mix the poha well and add some salt.
    Mix the poha well and add some salt
  • Also add boiled green peas.
    Also add boiled green peas.
  • Then add fried potatoes to the poha. And fry poha for a minute on medium heat.
    Then add fried potatoes to the poha. And fry poha for a minute on medium heat.
  • Then add fried peanuts to the poha and fry for one to two minutes.
    Then add fried peanuts and half a teaspoon red chili powder to the poha and fry for one to two minutes.
  • Then add 2-3 teaspoons lemon juice and mix.
    Then add 2 teaspoons lemon juice and mix
  • After adding the juice, add green coriander and mix well.
    After adding the juice, add green coriander and mix well.
  • Then add half teaspoon red chili powder and mix.
    Then add half teaspoon red chili powder and mix
  • Delicious poha is ready. Serve Poha and Enjoy Poha with Tea.
    Delicious poha is ready Serve Pohe and Enjoy Poha with Tea

Notes

You can try below chutney’s with poha …
  1. Coconut Peanut Chutney / नारियल मूंगफली की चटनी
  2. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  3. Gooseberry Chutney / Amla Chutney
  4. Raw Mango Chutney / Amiya Ki Chutney
  5. Tamarind / Imli Chatni

Stuffed Potato Paneer Capsicum / Bharwa Aloo Paneer Shimla Mirch

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Stuffed Potato Paneer Shimla
Stuffed Potato Paneer Capsicum
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Stuffed Potato Paneer Capsicum

Stuffed capsicum is very tasty to eat Capsicum contains vitamin A which is very good for eyesight It is very easy to make capsicum stuffed vegetable. You can use many types of stuffings to fill the capsicum like paneer, potato, potato onion, potato cheese peas or much more Today I will tell you stuffed capsicum of cheese and potato stuffings Follow the steps given below to make Stuffed Capsicum …
Course Breakfast, Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Calories 24kcal

Equipment

  • Kadhai / Fry Pan
  • Big Spoon
  • Knife
  • Plate

Ingredients

  • 2 Unit Capsicum
  • 4 – 5 Unit Medium size Potato
  • 1 Unit Medium Onion
  • 1 Unit Green Chili
  • 1 Cup Mashed Cheese
  • 1 tsp Ginger Garlic Paste
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Red Chili Powder
  • 1/2 tsp Amchur Powder
  • 1/2 tsp cumin seed
  • 1 Pinch Asafoetida / Heeng
  • 1/2 tsp Garam Masala
  • as per taste Salt
  • 2 tsp Oil

Instructions

  • To make stuffed capsicum, first boil 3-4 potatoes in a pressure cooker.
    To make stuffed capsicum, first boil 3-4 potatoes in a pressure cooker.
  • To make stuffed capsicum, first boil 3-4 potatoes in a pressure cooker.
  • To make stuffed capsicum, first boil 3-4 potatoes in a pressure cooker.
  • Peel the potato.
    Peel the potato.
  • Mash the potatoes.
    Mash the potatoes.
  • Mash 1 cup of cottage cheese too.
    Mash 1 cup of cottage cheese too.
  • Finely chop 1 medium sized onion.
    Now finely chop the onion
  • Now put the kadhai/pan on the gas.
    Now put the kadai / pan on the gas.
  • Put 2 spoons of oil in the kadhai/pan.
    Pour oil into the pan.
  • When the oil is hot, add half a teaspoon of cumin seeds.
    When the oil is hot, add half a teaspoon of cumin seeds.
  • When cumin starts crackling add a pinch of asafoetida.
    When cumin starts crackling add a pinch of asafoetida.
  • Add 1 teaspoon ginger garlic paste.
    Add 1 teaspoon ginger garlic paste.
  • Then add chopped onions in the kadhai/pan.
    And fry until the onion turns light brown.
    Then add chopped onions in the pan and also add chopped green chillies.
  • Then add half teaspoon turmeric powder, one teaspoon coriander powder, half teaspoon red chilli powder and salt as per taste.
    Then add half teaspoon turmeric powder, one teaspoon coriander powder, half teaspoon red chilli powder and salt as per taste.
  • And mix the spices with a spoon.
    And mix the spices with a spoon.
  • After roasting the spices for 10 seconds, add the mashed potato to the kadhai/pan.
    After roasting the spices for 10 seconds, add the mashed potato to the kadai / pan.
  • Now mix the potatoes well with the spices.
    Now mix the potatoes well with the spices.
  • Add half teaspoon mango powder and half teaspoon garam masala.
    Add half teaspoon mango powder and half teaspoon garam masala.
  • Then pour 1 cup of mashed cheese on top of the potato.
    Then pour 1 cup of mashed cheese on top of the potato.
  • Mix the paneer well with the spices and potatoes.
    And fry the entire mixture for 2 minutes to 3 minutes.
    Mix the paneer well with the spices and potatoes.
  • Remove the mixture in a plate and keep it aside.
    Remove the mixture in a plate and keep it aside.
  • Now wash 2 capsicum properly.
    Now wash 2 capsicum properly.
  • Cut the top of capsicum into round shape, The upper part should not cut completely, do not cut it full.
    Cut the top of capsicum into round shape, The upper part should not cut completely, do not cut it full, so that when the mixture is filled in the capsicum, then close the cap and the mixture come will not come out.
  • so that when the mixture is filled in the capsicum, then close the cap and the mixture come will not come out.
    so that when the mixture is filled in the capsicum, then close the cap and the mixture come will not come out.
  • so that when the mixture is filled in the capsicum, then close the cap and the mixture come will not come out.
  • Now fill the mixture by pressing it with the help of a spoon.
    Now fill the mixture by pressing it with the help of a spoon.
  • Now fill the mixture by pressing it with the help of a spoon.
  • Take care, not to separate the caps of the capsicum while filling the mixture.
    Take care not to separate the caps of the capsicum while filling the mixture
  • When the mixture is filled in the capsicum, close the caps of the capsicum so that the mixture does not come out.
    When the mixture is filled in the capsicum, close the caps of the capsicum so that the mixture does not come out.
  • Put kadhai/pan on the gas.
    Put 3 tablespoons oil in the kadhai/pan.
    Put kadai / pan on the gas. Put 3 tablespoons oil in the kadai / pan.
  • When the oil is hot,
    Then place capsicum in the kadhai/pan.
    And reduce the flame to medium.
    When the oil is hot, Then place capsicum in the kadai / pan.
  • Cover the lid on the kadai / pan.
    Cover the lid on the kadai / pan.
  • After 1 minute flip the side of the capsicum.
    After 1 minute flip the side of the capsicum.
  • Cover the kadhai/pan with lid.
    Cover the kadai / pan with lid.
  • Keep turning the capsicum every one or two minutes so that the capsicum does not burn.
    Keep turning the capsicum every one or two minutes so that the capsicum does not burn.
  • Turn off the gas when the capsicum are cooked from all sides.
    Turn off the gas when the capsicum are cooked from all sides.
  • And eat stuffed capsicum with paratha, roti or puri.
    And eat stuffed capsicum with paratha, roti or puri.
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