PUNJABI ALOO AMRITSARI

250gms Aloo (potato) 
2 Onions, sliced
2 tsp Ginger-garlic paste
1/2 tsp Ajwain
Salt To taste
1/2 cup Besan
1 tsp Corainder Powder
1 tsp Red chilli powder
1/2 tsp Garam masala
1/2 tsp Annardana Powder
Oil For frying
Handful Corainder leaves

Preparation:

• Cut aloo into long pieces.
• Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water. Add 1 tsp of oil and mix well.
• Marinate alu pieces for 15 minutes.
• Heat oil and deep fry the aloo. Keep aside.
• Heat 2 tsp of oil, add onions and saute till brown. Add salt, turmeric powder, red chilli powder, annardana powder, garam masala and mix well.
• Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.
• Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.

GUAJRATI DAL DHOKALI

250 grams tuver daal,
200 grams wheat flour,
3 green chilies
3 tbsp green chili paste
50 grams groundnut
25 grams cashewnut,
1 tbsp Turmeric powder
1 tbsp Mustard seeds,3-4 cloves
2 cinnamon, 2 tomatoes
1 tbsp Tamarind 100 grams brown sugar,
Salt To Taste,
1 tbsp Garam masala,
1 tsp Ajama 4-5 tbsp.Oil,
2 tbsp Red chili powder asafetida
1/2 cup cilantro leaves
3-4 tbsp. Ghee.

Preparation:

• Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.
• Wash tuver dal and pressure cook it for three whistles.
• Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.
• When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal.
• Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.
• Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
• Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.

Note: Prepare kachori of green peas or of any other vegetable or coconut and add in boiling curry.

Paneer Paratha

Ingredients
1.5 cups paneer shredded
1 small green chilly
1/2 cup cilantro
1/2 tsp chilli powder
salt
2 cups wheat flour/atta
1 tbsp oil + oil for cooking the parathas

Method
We first make the filling. Shred paneer and add the chilly, cilantro, chilli powder and salt.

Next make the dough. Take 2 cups flour. Add salt and 1 tbsp oil and crumble. Then using water make a soft dough. Pinch a portion of dough and roll it into a circle. Now do not fret if you dont get a perfect circle. Only the taste matters for the most part. Add a tablespoon of the filling. Bring all sides together and pinch it so the filling stays put. Now flatten it.

Start cooking the parathas. First dry roast on one side. Turn it over and apply oil. When cooked a bit turn over and apply little oil. I use a teaspoon of oil for each paratha.

Paneer parathas with goodness in every bite is ready to be served. We had it with channa masala. You can also have it with pickle or yogurt.