Dussehra Special- Forget Outside Food, Enjoy After Dussehra Party With These Delicious Recipes

Dussehra is here! And it is the time when you will out for late hours for watching Ravana dehan. But are you also tired of outside food? Then go for these food. If you don't have the patience to stand in the kitchen for long hours, we have just the solution for you. Take a look at 5 dishes you can rustle up in 15 minutes!

# Achaari Paneer

Ingredients

1/2 kg cubed paneer
100 ml oil
4 tsp fennel seeds (saunf)
2 tsp black mustard seeds (sai)
1 tsp fenugreek seeds (methi daana)
1/2 tsp nigella seeds (onion seeds - Kalonji)
1 tsp garlic-ginger paste
2 tsp zeera (cumin seeds)
4 ground onions
8 chopped green chillies
2 tsp turmeric
3 tsp ginger paste
200 ml whipped curd
3 tsp dry mango powder
2 tsp kashmiri mirch
2 tsp sugar

Method

* Heat the oil and fry the fennel, fenugreek, nigella and cumin seeds.

* After 15-20 seconds, add onions and green chillies. Stir and fry until golden.

* Add turmeric powder, garlic and ginger paste. Fry for a minute.

* Pour in the yoghurt, dry mango powder, chilli powder, sugar and salt.

* Cook until oil separates.

* Add paneer with about 150 ml water. Allow it to heat through. Season and serve.

# Aloo Kurkure

Ingredients

Potato – 2 no.s (large)
Fresh coriander – 2 tbsp (chopped)
Green chili -2 no.s (chopped)
Ginger – 1/2 inch piece (grated)
Salt to taste
Chaat masala – 1 tsp
Jeera powder – 12 tsp
Besan – 4 tbsp
Oil for frying

Method

* Wash the potatoes and boil them.

* Let them cool and then peel the skin.

* Break the potatoes into small pieces using your finger.

* Add fresh coriander, green chili, grated ginger, salt, chaat masala, jeera powder and besan to the potatoes.

* Keep aside for 5 minutes

* Heat the oil in a frying pan and deep fry the potatoes on high heat, till golden brown.

* Take out the fried potatoes in a plate lined with tissue paper.

* Serve hot with some coriander chutney.

# Moong Usal

Ingredients

2 cups moong bean sprouts
1 cup onions, sliced
1/2 cup of cubed tomato
1″ piece of ginger, grated
2-3 flakes of garlic, minced
1 tsp amchoor (dry mango powder) or 1/2 tsp tamarind paste
1-2 green chillies, chopped
A pinch of turmeric powder
1 tsp red chilli powder (adjust to taste)
1 tsp coriander powder
1 tsp Kitchen King Masala (or garam masala / goda masala)
1 tsp grated jaggery or brown sugar
2 tbsp oil
Salt to taste

Method

* Heat oil and add the onions and green chillies. Saute until the onions have turned a light brown.

* Add the minced ginger and garlic and fry until the raw smell disappears – about a minute.

* Now add the coriander, chilli powder, turmeric, and salt, and jaggery or sugar. Fry for another minute.

* Add the sprouted moong dal and chopped tomato along with the amchoor. Add some water and cook on low flame covered for 8-10 mins.

* When the beans have turned plump and soft, add the garam masala and garnish with chopped coriander.

* Cook in open pan until the water has more or less evaporated and you have a dry dish. Adjust salt and amchoor as needed.

# Shahi Tukda

Ingredients

5 bread slices
1/3 cup Water
2 crushed black cardamom
3 cup milk
1 handful crushed cashews
1 handful crushed pistachios
1/2 cup ghee
1/3 cup sugar
6 strand saffron
2 pinches powdered green cardamom
1 handful crushed almonds
2 tablespoon sugar

Method

* Heat water and sugar in pan, add the saffron strands once the water starts boiling. Once the sugar syrup turns a little thick. Put off the stove and keep aside.

* In an another pan, boil the milk in medium flame until the milk is reduced to about 1/4th of its original quantity.

* Do not forget to stir continuously, once the milk is reduced, add cardamom powder, sugar mix well. Continue to heat it while stirring continuously for 5 more minutes.

* Remove from heat and set aside. Now take the bread slices and cut them into sides and slice it as two triangles.

* Heat ghee in a pan and shallow fry the bread till they are crisp and golden brown on each side. Once the bread slices are fried, soak each slice in the sugar syrup for about a minute.

* Arrange it on the serving dish. Pour the rabri over the bread slices and garnish with the chopped nuts. Serve warm.

# Aloo Matar Sandwich

Ingredients

Aloo (potatoes) 500 gm
Fresh boiled matar 250 gm
Butter 100 gm
Tomato sauce 1/2 cup
Red chilli powder 1 tbsp
Turmeric 1 tsp
Salt to taste
Garlic, green chilli, ginger paste 1 tsp
Garam masala 1 tsp
Cumin seed 1 tsp
sugar 1 tsp
Coriander finely chopped 1/2 cup
Green Chutney 1 cup
Water 1/2 cup

Method

* Cut the raw potatoes in very small size.

* In a pan put 2 tbsp butter heat it add cumin seeds. Add garlic chilli ginger paste cook it & add chopped potatoes, turmeric powder& salt. Toss potatoes in butter & masala well now add 1/2 cup of water. Do not add too much water otherwise stuffing will become soggy. Cover the pan with led cook on slow flame.

* When potatoes are cooked add boiled peas, red chilli powder,Garam masala, salt & sugar.

* Mix all well & turn off the gas.

* When the mixture became lukewarm add 4 tbsp butter, tomato sauce & coriander.

* Apply butter on bread slices. Apply green Chutney also put above stuffing between two slices & grilled it.

* Remove from griller again apply butter on hot sandwich.

* Serve with tomato sauce & green Chutney

* You can also relish this sandwich with soup.