By Plusha
Bhagar wale namkeen dahi baray
Aashna for baghar…i fried whole redchillies in oil till they got dark brown then i added in green chillies + finely sliced onions + zeera + mustard seeds + chopped garlic + few curry leaves…thts it just pour over your dahi baras…sprinkle fresh coriander and chat masala!
Alu baingan
Fry sliced onions till light brown add kalonji +zeera +methi dana(7 to 8) +mustard seeds + saunf den add in chpped tomatoes and all the masalas lyk chillies haldi coriander powder salt…then add in potatoes wen they are half done…add in baingans and let it get cooked in the masala…add lil water so tht the gravy isnt too dry…sprinkle fresh coriander green chilies and fried onions.
Sarson ka saag gosht with plain rice
take oil in a pan fry the meat with 1 tbsp of ginger garlic paste add a lil bit of water and cook the meat till its half done den add in 3 medium sliced onions + 3 tomatoes + redchillies +salt (keep it mild cuz saags are salty) +haldi +coriander powder + 1 kg sarson ka saag + 1/2 kg palak + 1small bunch of methi…cover it woithout adding water…when the meat is all cooked and the saags are ready…just bhoonify it till the water of the saag gets dried up and oil comes to the surface…serve it with plain rice or chapatis!