Ruchi Rasoi

Ingredients  Paneer nicely cubed 1/2 lb 2-3 onions chopped lengthwise  2 medium tomatoes finely chopped  2-3 tomatoes pureed  1/2 cup light cream Salt as per taste Dhaniya jeer powder 1 tsp Garam masala 1 tsp Cinnamon powder a pinch A pinch of ajwain, A pinch hing, Anardana powder 1/2 tsp Haldi 1/4 tsp Sugar 1/2 tsp. Ginger garlic paste 2 tsp Jeera, tejpata 1, 2 each laung, elaichi, 4-5 Kali Mirch, Methi seeds 5-6,green chilli slits 4-5. 1/2 tsp lemon juice. Oil for tadka 2 tbsp Method In a kadhai heat oil, add jeera, Methi seeds, hing, followed by Kalimirch, laung and elaichi, then sliced onions and green chilli . Sautée this on medium flame till onion are golden brown and cooked, Now add finely chopped tomatoes, all the regular masalas as per taste like salt haldi dhaniya Jeera anardana. Let it cook on medium flame till tomatoes are soft and cooked and oil separates, now add the pureed tomatoes,saute for 2-3 minutes and then add cu...

Ingredients  For Stuffing Masala Moong sprouts 1.5 cups Mashed potatoes 2 1/2 cup chopped onions Salt as per taste haldi 1/4 tsp  dhaniya powder 1/2 tsp  Jeera powder 1/2 tsp  anardana powder 1 tsp Saunf 1 tsp Garam Masala 1 tsp Ajwain 1/2 tsp Jeera 1 tsp Amchur 2 tsp Sugar 1/2 tsp Chat masala  Green chilli 4-5 Ginger grated 1 tsp Method In a pan take 4-5 tsp oil, add Jeera, hing, 5-6 green chillies finely chopped, 1 tsp grated ginger, add moong sprouts, all the masala, and cook it covered for 15-20 minutes. Now add mashed potatoes, and chopped onions to the sprouts. Add chat masala as per taste,mix nicely. Ingredients  For the Kachori (outer cover ) Wheat flour 2 cups Sooji 1/4 cup 1 tsp salt 3-4 tsp oil Mix all this and knead it into a soft dough and keep aside covered with a wet cloth for an hour. Roll into a small poori, put a small ball of filling in the centre, roll it and cover it properly. S...