Masala Karela - Spicy Bitter Gourd1

Masala Karela - Spicy Bitter Gourd1 INGREDIENTS


Bitter gourd 1/2 kg
Turmeric powder 1 tsp
Oil 1 tbsps
Big tomatoes (finely chopped) 2
Salt to taste
Stuffing:
Diced onions 2
Potatoes (boiled and diced) 90 gms
Mango powder 2 tsps
Salt 1/2 tsp
Sugar 1/2 tsp
Garam masala 1/4 tsp
Grind:
Onions 2
Cloves of garlic 2
Ginger 1/2“ piece
Mustard seeds 1 tsp
Red chillies 2
Tamarind juice 2 tbsps
Sugar 1 tbsp

2 COOKING DIRECTIONS


Apply salt liberally on the bitter gourds after scraping off the skin.
Slit lengthwise on one side.
Apply a little turmeric powder, leave for 6 hours.
Then squeeze out all the bitter juice.
Heat 1 tbsp. oil and add the onions
(for the stuffing) till golden in colour.
Add all the other ingredients.
Fill the bitter gourds with this stuffing and tie each with string.
Fry the ground masala in 2 tbsps. oil to make the gravy.
Add 2 finely chopped tomatoes to it.
Then add the tamarind pulp and sugar and cook till well blended.
Arrange the bittergourds in the gravy. Cook till they are tender.

Masala Stuffed Brinjal Cutlets

Masala Stuffed Brinjal Cutlets
1 INGREDIENTS


Medium sized brinjals 3
Ground coriander 1 tsp
Ground turmeric powder 1 tsp
Cumin seeds powder 1/2 tsp
Ground ginger 1/2 tsp
Chilli powder 1 tsp
Cloves garlic 4
Onion 1
Oil 2 tbsps
Beaten egg 1
Salt and pepper to taste
Breadcrumbs

2 COOKING DIRECTIONS


Trim and boil the brinjals until nearly tender.
Then cut them lengthwise in halves
and scoop out as mush of the inside pulp.
as possible without breaking the outer skin.
Heat 2 tbsps. oil in a frying pan and
add finely sliced onion and garlic.
When lightly browned, add the rest
of the ground spices, pepper and salt.
Fry for a few minutes and mix in the brinjal pulp.
Fry till well mixed. Fill the brinjal skins and level the top.
Roll the cutlets in beaten egg or a thin flour batter,
then in breadcrumbs and deep fry to a light brown

Masala Matar - Spicy Green Peas

Masala Matar - Spicy Green Peas
1 INGREDIENTS


Shelled peas 1/2 kg
wheat flour 'papris' 8
Coriander 1/4" bunch
Salt to taste
Oil
Grind:
Medium onion 1
Tomato 1
Ginger 1" piece
Cloves of garlic 2
Sugar 1 1/2 tsps
Sugar 1/2 tsp
Chilli powder 1/2 tsp
Green chilli 1

2 COOKING DIRECTIONS


Heat 1 tbsp. oil and fry the ground masala till golden.
Add the peas and salt to taste.
Add 1/2 cup water and cook till the peas are tender.
Just before serving add finely crushed papris.
Sprinkle with green coriander.
(Papris are small, crisp puris which can be bought from a bhelpuri shop).

Jackfruit Kathal Curry

Jackfruit Kathal Curry
1 INGREDIENTS


Jackfruit 800 gms
Large onions 2
Large tomato 1
Cloves of garlic 3
Ginger 1 1/2" piece
Coconut 3 1/2" piece
Curd 1 cup
Lemon 1
Maida 1/2 cup
Red chillies 2
Turmeric powder 1 tsp
Mustard 1 tsp
Cumin seeds 1 tsp
Black peppercorns seeds 4
Big cardamom 1
Cinnamon 1" piece
Cloves 4
Poppy seeds 2 tbsps
Salt to taste
Ghee

2 COOKING DIRECTIONS


Peel off the thorny skin of the jackfruit.
Wash and cut into slice of 1/4 thickness.
Add a little salt to curd and apply
the curd to the jackfruit slices. Keep aside.
Now on a griddle roast mustard and cumin seeds.
Grind garlic, ginger, coconut, red chillies,
turmeric powder, coriander, roasted mustard
and cumin seeds, poppy seeds and salt to a fine paste.
Divide the masala into two portions.
To one half add the gram flour and make a paste with water.
Apply this paste to the slices of jackfruit.
The paste should be such that it sticks to the slices.
Heat ghee in a frying pan and fry the slices till golden brown.
Keep aside. In a pan, chopped onions until lightly browned.
Add the remaining masala paste and all the other ingredients.
Cook well, add jackfruit slices, enough water to cover and cook.
Cook till tender. Sprinkle lemon juice before serving.

Matar Khoya - Green Peas with Dried Whole Milk

1 INGREDIENTS


Khoya 400 gms
Peas (shelled) 200 gms
Chilli powder 1 tsp
Coriander 2 tsps
Ginger 1" piece
Green chillies 4
Turmeric powder 1/2 tsp
Salt 1 1/2 tsps
Sugar 2 tsps
Ghee 90 gms
Garam masala 1 tsp
Juice 1/2 lemon
Coriander leaves

2 COOKING DIRECTIONS


Heat ghee in a pan, add khoya and fry on a low flame.
Keep stirring continuously.
When browned, add all the other ingredients,
except for peas, garam masalas, coriander leaves and lemon juice.
Cook for five minutes, add peas and a glass of water.
When peas are tender and the water has dried up, add 1 tsp.
garam masala. Remove from flame.
Sprinkle lemon juice and serve hot garnished with coriander leaves.

Kabuli Chana Chops

1 INGREDIENTS


Kabuli chana (soaked in water overnight) 1/4 kg
Coriander seeds 2 tsps
Chilli powder 1 tsp
Garam masala 1 1/2 tsps
Aniseed 1 1/2 tsps
Mango powder 1 1/2
Ginger 1" piece
Salted mathris 5-6
Salt to taste
Oil for frying

2 COOKING DIRECTIONS


Soak the chana overnight, boil the next morning
in a pressure cooker for 30 minutes. Cool.
Grind finely with the above mentioned ingredients.
Mix thoroughly. Crush the salted mathris
and mix with the chana masala mixture.
Make small chops and shallow fry them in oil. Serve hot.

Corn with Mixed Vegetables

1 INGREDIENTS


Corn cobs 4
Carrots 50 gms
French beans 50 gms
Peas 100 gms
Potatoes 100 gms
Cauliflower 50 gms
Tomatoes 2 large
Ginger a little
Green chillies 4
Grated coconut 1/2 cup
Curry leaves a few
Cooked rice 1 cup
Sugar a little
Salt to taste
Mustard seeds 1/2 tsp
Chopped green coriander 1/2 bunch
Oil as needed

2 COOKING DIRECTIONS


Boil corn bobs and grate the kernels.
Boil all other vegetables after chopping them into small cubes.
Heat 2-3 tbsps. oil, add mustard seeds and curry leaves.
Add all vegetables and corn, slit green chillies and chopped ginger, sugar and salt.
Cook till well blended. Add coconut and rice.
Mix well.
Serve with chopped green coriander.

Makki & Onion Usal

1 INGREDIENTS


Makki 100 gms
Onion 100 gms
Turmeric powder 1 tsp
Chilli powder 1 tsp
Oil 1 tbsp
Asafoetida A pinch
Mustard seeds 1/2 tsp
Tamarind A small ball
Green chillies 2
Scraped coconut 2 tbsps
Chopped green coriander 1 tbsp
Jaggery A little
Salt to taste

2 COOKING DIRECTIONS


Soak the makki overnight.
Remove and hang in a piece of muslin till sprouted.
Boil in water with slit green chillies and turmeric powder till soft.
Heat oil, fry chopped onion to a golden brown.
Add mustard seeds, turmeric, chilli powder and asafoetida.
Add boiled makki and cook for 15 minutes.
Add tamarind juice, jaggery and salt.
When cooked, serve hot with coconut scrapings and chopped coriander leaves.

Muthiya

1 INGREDIENTS


Wheat atta 1/4 kg
Gram flour 100 gms
Curd 50 gms
Lauki 1/2kg
Coconut 1/4
Green chillies 3
Ginger paste 1/2 tsp
Turmeric powder 1/4 tsp
Chilli powder 1/2 tsp
Methi leaves 1 bunch
Scraped coconuts 3 tbsps
Coriander leaves
Juice 1 lemon
Oil as needed
Salt to taste

2 COOKING DIRECTIONS


Grate the lauki and remove all water from it.
Grind the green chillies, ginger and keep aside.
Mix all the above ingredients in the atta and gram flour, add the turmeric, salt to taste, red chilli powder and 3 tbsps. oil and form a soft dough.
Make three rolls and steam for 30 minutes.
When cold, cut into 1 cm. thick pieces.
Heat 3 tbsps. oil, add cleaned methi leaves asafoetida and mustard to it.
Then add chopped muthiyas.
Add a little sugar and cook till golden brown.
Be careful not to break the muthiyas.
Sprinkle lemon juice, grated coconut and chopped coriander leaves before serving.

Mixed Vegetable Rassa

1 INGREDIENTS


Potato 1
Peas 1 cup
Cauliflower 7 pieces
Tamarind A small ball
Gram flour 5 tsps
Jaggery A small ball
Milk extracted from coconut 1/2
Onions 2
Cumin seeds 1 tsp
Red chillies 4
Curry powder 1 tsp
Salt to taste
Oil 4 tbsp
Mustard seeds 1 tsp

2 COOKING DIRECTIONS


Peel potato and cut lengthwise into eight pieces.
Cut cauliflower neatly and boil both together.
Also boil peas. Grind onion, green chillies,
cumin seeds and red chillies together.
Heat oil, add mustard seeds
and put in the ground masala.
Mix coconut milk and gram flour and add to the masala.
Add three cups water and boiled vegetables.
Finally add the tamarind juice, jaggery and salt to taste.
When the rassa simmers,garnish with coriander
and serve with puris.

Patra

1 INGREDIENTS


Arvi leaves 12
Gram flour 1 1/2 cup
Atta 1/2 cup
Tamarind juice 1/2 cup
Jaggery 1 tbsp
Soda bi-carb 1 tsp
Mustard seeds 1/2 tsp
Til 1/2 tsp
Asafoetida a pinch
Salt to taste

2 COOKING DIRECTIONS


Mix gram flour, wheat atta, tamarind pulp, asafoetida, jaggery salt, chilli powder and soda bi-carb.
Make it into a thick paste.
Wash arvi leaves and remove stems and veins.
Smear the batter behind the leaves.
Put 3-4 leaves one on top of the other and roll tightly.
Steam the rolls tied with string for an hour.
Cool and cut into slices.
Season with mustard seeds and til.

Manjira

1 INGREDIENTS


Moong dal 1 cup
Spinach 2 bunches
Onions 2
Green chillies 4
Oil 2 tbsps
Salt to taste

2 COOKING DIRECTIONS


Wash moong dal and spinach. Cut the spinach finely.
Also cut green chillies and onion.
Boil moong dal and spinach together
and mash till the mixture looks like a paste.
Add salt. Heat oil and fry chopped onions till brown.
Add dal and spinach mixture and boil till soft.
Add water if necessary. Serve with rice.

Chawli Beans Vangi Chawle

1 INGREDIENTS


Chawli beans 1 cup
Oil as needed
Asafoetida A pinch
Onions 2
Small brinjals 1/2 kg
Turmeric powder 1/2 tsp
Chilli powder 1 tsp
Garam masala 1 tsp
Salt to taste
Sugar 1/2 tsp
Mustard seeds 1 tsp
coriander leaves

2 COOKING DIRECTIONS


Heat oil in a pressure cooker and season with
mustard seeds and asafoetida.
Immediately add chopped onions and fry till brown.
Add finely chopped brinjals and after five minutes,
add the chawle beans which have been soaked in
water overnight and cleaned.
Add turmeric powder, chilli powder, garam masala,
salt and sugar and a minimum amount of water.
Pressure cook for about 12 to 15 minutes.
Remove lid and cook till all the water evaporates.
Garnish with chopped coriander and serve.

Stuffed Capsicums Shimla Mirch

1 INGREDIENTS


Oil 1/2 cup
Capsicums 10
Peas 1 cup
Green chillies 4
Onion 1
Juice 1 Lemon
Scraped coconut 1 cup
Tomato sauce 1/2 cup
Chilli powder 1 tsp
Pepper 1/2 tsp
Salt and sugar to taste

2 COOKING DIRECTIONS


Remove stalk and seeds of the capsicums.
Crush peas. Grind green chillies.
Heat 1 tbsp. oil and fry chopped onions.
Add the peas and ground green chillies and chilli powder.
Add salt and sugar to taste and cook till done.
Add scraped coconut and juice of 1 lemon.
Mix well.
Fill the mixture into capsicums.
Heat two tablespoons oil in a broad based pan and arrange the capsicums in it.
Cover and cook without stirring till the capsicums are steamed and cooked.
When ready, arrange on a serving dish and pour tomato sauce over each capsicum.
Sprinkle pepper and serve.

Green or Red Tomato Rassa

1 INGREDIENTS


Large tomatoes 4
Oil 4 tbsp
Onion 1/2
Coconut (extract milk) 1
Chilli powder 1 tsp
Turmeric powder 1/2 tsp
Dhania and jeera powder 1 tsp
Peppercorns 8
Gram flour 1/2 tsp
Mustard seeds 1/2 tsp
Cumin seeds coriander leaves 1/2 tsp
Salt and sugar to taste

2 COOKING DIRECTIONS


Grind onions and peppercorns finely and add to the coconut milk.
Heat oil in a pan and add mustard seeds, cumin seeds and quartered tomatoes.
Pour in the coconut milk with ground onion and peppercorns.
Add salt and sugar to taste.
Add chilli powder and turmeric powder.
Boil only once.
Garnish with coriander and serve with rice.

Green or Red Tomato Rassa

1 INGREDIENTS


Large tomatoes 4
Oil 4 tbsp
Onion 1/2
Coconut (extract milk) 1
Chilli powder 1 tsp
Turmeric powder 1/2 tsp
Dhania and jeera powder 1 tsp
Peppercorns 8
Gram flour 1/2 tsp
Mustard seeds 1/2 tsp
Cumin seeds coriander leaves 1/2 tsp
Salt and sugar to taste

2 COOKING DIRECTIONS


Grind onions and peppercorns finely and add to the coconut milk.
Heat oil in a pan and add mustard seeds, cumin seeds and quartered tomatoes.
Pour in the coconut milk with ground onion and peppercorns.
Add salt and sugar to taste.
Add chilli powder and turmeric powder.
Boil only once.
Garnish with coriander and serve with rice.

Stuffed Tindas

1 INGREDIENTS


Tindas 200 gms
Chilli and coriander powder 1 tsp
Lime 1/2
Turmeric powder 1/2 tsp
Coconut 30 gms
Mava 60 gms
Sugar a pinch
Garam masala a pinch
Salt to taste
Oil for frying
Coriander leaves

2 COOKING DIRECTIONS


Wash the tindas and peel them.
Cut a slice of the top and scoop out the seeds.
Mix together chilli, coriander powder, turmeric powder, few chopped green coriander leaves;
lime juice, grated coconut, mava, garam masala, salt and sugar. Stuff the tindas with the prepared mixture.
Put the top slices back.
Cook covered on moderate heat till the tindas are soft.

Lotus Stem Curry

1 INGREDIENTS


Lotus stems (bhein) 1 lb
Tomato 1 large
Onions 1
Green chilies 4
Dry red chilies 2
Chopped coriander leaves 1 tsp
Cumin seeds 1 tsp
Fresh coconut 1
Ghee 1 tbsp
Salt to taste

2 COOKING DIRECTIONS


Grate the coconut, add 3 cups hot water and extract the milk.
Make a paste from the green chilies, onion, cumin seeds, coriander leaves and tomato.
Wash and clean the lotus stems and cu t into ½ inch thick slices.
Heat the ghee and fry the red chilies, then add masala paste and cook well.
Add the coconut milk and boil for 15 minutes.
Add sliced lotus stems and salt.
Lower heat and simmer for ½ hour or until the vegetable is tender.
This vegetable may have a sticky consistency but the flavour is delightful.

Snack Gourd Kootu Curry

1 INGREDIENTS


Snake gourd (alternatives: 1 lb, brinjal, cabbage, cauliflower etc.) 1
Moong dhal 4 oz
Grated coconut 1/2
Cumin seeds 1 tsp
Green chilies 4
1 sprig bay leaf or curry patta
Dry red chili (broken into small bits) 1
Mustard seeds 1 tsp
Ghee or oil 1 tsp
Turmeric powder 1 pinch
Salt per taste

2 COOKING DIRECTIONS


Boil dhal with the turmeric in 1-pint water till very soft.
Cut snakes gourd into fine ½ inch squares, put to boil in a little water, adding a pinch of turmeric to this also.
When half-cooked, add salt.
Then mix in the cooked dhal and leave to simmer.
Grind the coconut, cumin seeds and green chilies to a fine paste and mix it with the dhal and vegetables.
After it has boiled for 5-10 minutes, remove from heat and add bay leaves.
Heat 1 tsp ghee or oil in a frying-pan, when smoking hot add the red chilli bits and mustard seeds and fry till the mustard starts to sputter. Remove and pour it over the vegetable.
Serve with rice or chappatis.

Green Peas Matar Kofta Curry

1 INGREDIENTS


Garlic cloves 6
Tomatoes 2
Browned cumin seeds 1/4 tsp
Onions 1 medium
Turmeric powder 1/2 tsp
Coriander powder 2 tsp
Dry red chilies 6
Garam masala 1 tsp
Ghee
Grind together to a paste:
Green peas (shelled and boiled) 1 lb
Potatoes (boiled and peeled) 3
Poppy seeds 1 tsp
Gram flour a little
Salt to taste

2 COOKING DIRECTIONS


Shape the pea paste into balls and deep fry immediately in hot ghee.
Set these koftas aside.
Mince the onions finely.
Heat some ghee in a saucepan and fry the onion till brown.
Add the rest of the spices with the chopped tomatoes.
Cook in a little water until the raw masala smell disappears.
Add the koftas and simmer for 2 minutes.

Gujarati Potato Saag

1 INGREDIENTS


Potatoes 1 lb
Coriander powder 2 tsp
Turmeric powder 1/2 tsp
Chili powder 1/2 tsp
Tamarind 1 small lump
Coconut 1/2
Fresh coriander a small bunch
Jaggery 1 tbsp
Green chilies 1
Mustard seeds 1 tsp
Ghee 2 tbsp

2 COOKING DIRECTIONS


Quarter the potatoes.
Mix the turmeric, coriander and chili powder.
Make half a cup of tamarind juice and dissolve the jaggery in it.
Grate the coconut and chop the coriander.
Slice the chili.
Fry the mustard seeds in ghee till they sputter.
Add salt, the powdered spices and potatoes and fry for a few minutes.
Cover with water and cook until potatoes are tender.
Add tamarind juice, coconut, chopped coriander and chilies.
Cook till the gravy is thick.
Serve hot.

Lime or Lemon Curry

1 INGREDIENTS


Limes or lemons 6
Coconut 1/4
Dry red chilies 8
Cumin seeds 1 tsp
Dry mustard 1 tsp
Coriander seeds 1 tbsp
Turmeric 1 piece
Green chilies 2
Clove garlic 1
Ginger 1
Onions 2
1 sprig curry leaves
Ghee or any other cooking medium 1 tbsp

2 COOKING DIRECTIONS



Wash the limes and cut into small bits.


Prepare lime water by dissolving a tbsp full of lime juice in a pint of water.
After the lime settles at the bottom, use only the clear water above it.
Into this water put the pieces of lime and boil for 5 minutes.
This will remove the bitterness usually found in the fruit.
Drain off the water.
Heat ghee in a saucepan, fry the dry spices and coconut.
Then grind them well.
Grind the fresh masala (i.e. the onions, chilies, ginger and garlic) into a paste.
Add to the ground spices.
Mix all the ingredients with the lime pieces, curry leaves, and slat to taste.
Cook gently for 45 minutes when the curry will be ready for serving.

White Gourd Dudhi Kofta Curry

1 INGREDIENTS


White gourd of marrow 1 lb
Red tomatoes 2
Green chilies 3
Gram flour 2 oz
Onion 1
Cloves garlic 3
Cardamoms 2
Cinnamon 1 stick
Turmeric powder 1 tsp
Garam masala 1 tsp
Coriander cumin seeds powder 1/2 tsp
Coriander leaves
Salt to taste
Ghee

2 COOKING DIRECTIONS


Grate the gourd without peeling it and cook in sufficient water.
Slice the green chilies and 1 onion very finely and mix into the vegetables.
Put in the gram flour and salt and knead the mixture.
Heat ghee in a kerai, shape white gourd mixture into small balls and deep fry till brown.
Remove and keep aside.
Heat 2 tbsp ghee in a saucepan and fry the cinnamon and cardamoms.
Add chopped onion and tomatoes and fry.
Add all the remaining spices, salt and a pint of hot water and cook.
Add 1 tsp chili powder if desired.
Lastly add the koftas and garnish with chopped coriander leaves before serving.

Lady Fingers Okra Pachadi

1 INGREDIENTS


Lady’s finger (okra) 2 lb
Green chilies 6
Cumin seeds 1/2 tsp
Cloves garlic 2
Grated coconut 3 oz
Coconut oil 3 tsp
Curd or yogurt 1/4 pint thick
Salt to taste
Seasoning:
Coconut oil 1 tbsp
Mustard seeds 1/2 tsp
Chopped onions 2 small
a sprig of curry leaves

2 COOKING DIRECTIONS


Wash and cut the lady’ fingers and green chilies into thin round pieces.
Pour oil into a heavy bottomed frying pan and roast the vegetable and chilies in it till golden brown.
Grind the cumin seeds and garlic with the coconut.
Heat a saucepan containing 1-pint water and the ground spices and cook to a thick gravy.
Add salt and the roasted lady’s fingers, then immediately remove it from heat.
While still hot, add the curd and mix well.
Pour oil into a frying pan and when hot add mustard seeds, chopped onions and curry leaves.
When golden brown pour the mixture over the prepared curry.
Serve hot.

Onion Thiyal or Theeyal

1 INGREDIENTS

* Dry red chilies 8
* Coriander seeds 1 dessertspoon
* Tamarind a small lump
* Coconut 1/2
* Onions 3 large
* Turmeric powder 1/2 tsp
* Mustard seeds 1 tsp
* a sprig of curry leaves
* Ghee or oil

2 COOKING DIRECTIONS

1. Place a kerai on the stove a roast the coriander seeds and 7 red chilies lightly, then grind them to a paste.
2. Keep on one side.
3. Fry the grated coconut and half a sliced onion in a little oil on a low heat, stirring constantly, till the coconut turns brown in color.
4. Remove and grind to a paste with the turmeric.
5. Slice and fry the remaining 2½ onions in oil or ghee to a golden brown.
6. Put a pint of tamarind water in a saucepan, add salt and mix in the coriander chili paste.
7. When it begins to boil, pour a little water in the coconut onion turmeric paste and add this to it.
8. Also add the fried onions and cook on a low heat.
9. Remove when the curry thickens.
10. Heat oil in a frying pan and fry the curry leaves, remaining red chilies and mustard seeds, till the seeds sputter.
11. Add to the curry.

Jackfruit Bharta

1 INGREDIENTS

* Jackfruit 1 tender
* Coconut 1/2
* Chilies powder 1 tsp
* Mustard seeds 1 tsp
* Turmeric powder 1 tsp
* Green chilies 8
* Curry leaves 3
* Coriander leaves
* Oil or ghee 2 tbsp
* Salt to taste

2 COOKING DIRECTIONS

1. Peel the fruit and cut into pieces.
2. Put the fruit in a saucepan, add turmeric and salt and enough water to cover the fruit.
3. Place on a medium heat to cook.
4. When the fruit is tender, remove from heat and mash with a fork.
5. Do not remove the seeds as they too have a special flavour.
6. Mix the grated coconut and chili powder into this.
7. In a kerai, heat the oil, add the mustard seeds, chopped green chilies and curry leaves.
8. When the mustard seeds begin to splutter, add the mashed jackfruit.
9. Cook for 10-15 minutes and remove from heat.
10. Garnish with chopped coriander leaves.

Vegetable Yogi Rathna - Indian Specialty Recipe

Vegetable Yogi Rathna - Indian Specialty Recipe

1 INGREDIENTS

* Potatoes, Tender white, pumpkin, French beans, lentils,
* yam, ash-gourd, peas and cashew nuts (broken into bits) 1/4 lb each
* Coconut 1 large
* Green chilies (sliced in two) 5
* Salt to taste
*
* For seasoning:
*
* Mustard seeds 1 tsp
* Cumin seeds 1 tsp
* Bay leaves
* Ghee

2 COOKING DIRECTIONS

1. Wash and chop all the vegetables finely, then boil them in sufficient water.
2. When they are half-cooked, add salt, green chilies and cashew nuts and continue cooking till tender.
3. Grate the coconut and grind with a little water.
4. Extract the milk, and strain it through a fine muslin cloth.
5. Set aside.
6. Grind the coconut again and extract the thinner milk.
7. Add this second milk to the cooked vegetables and stir well.
8. Lower heat and let it simmer for 2 minutes.
9. Remove from heat, pour in the thick coconut milk and stir well.
10. Fry the mustard seeds, cumin seeds and bay leaves in a little ghee and add them.
11. Serve hot with puris or chappatis.

Spinach Thugayal

1 INGREDIENTS

* Spinach(chopped) 1 bunch
* Urad Daal 1 tbsp
* Whole Red Chillies 6
* Heeng 1 tsp
* Tamirand(a lemon sized portion)
* Greated Coconut 3 tbsp
* Oil 2 tbsp
* Salt to taste
* Turmeric Powder a pinch
* Ghee 1 tsp
* Mustard seeds 1 tsp

2 COOKING DIRECTIONS

1. Heat oil in a wok and fry red chillies, urad daal and heeng, till urad dal turns golden.
2. Remove from wok, cool the ingredients and grind to a coarse powder.
3. In the same wok, roast coconut for a minute, and grind again with the coarsely ground spice mix.
4. In the mean time, cook spainach with salt and turmeric till soft.
5. Drain of excess water, add tamirand and pulse chope in a grinder to a coarse paste,without adding water.
6. Pour into a serving bowl, and stir in the ground masala.
7. Splutter mustard seeds in ghee and pour over the spinach.

Sauted Cauliflower Gobi

1 INGREDIENTS

* Mustard Seeds 1/2 tsp
* Cumin Seeds 1/2 tsp
* Green Chillies(chopped) 3
* Onion(finely chopped) 1
* Fresh Ginger (chopped) 1"
* Cauliflower florets 1 cup
* Carrot(finely chopped) 1
* Green Peas 3 tbsp
* Salt to taste
* Butter 2 tbsp
* Oil 1 tbsp
*
* Garnish:
* Coriander (chopped)

2 COOKING DIRECTIONS

1. Heat oil in a wok and splutter mustard & cumin seeds.
2. Add urad daal, salt, green chillies, ginger & onions.
3. Saute onion till soft.
4. Add all the vegetables,mix cover, and allow to cook.
5. Adgust salt, if necessary.
6. Stir for 2 minutes, garnish with coriander and serve with chappatis.

Paneer Karhai

Paneer Karhai
1 INGREDIENTS

* Paneer(cottage cheese) 500g
* Tomatoes(chopped) 4 medium
* Ginger & Garlic Paste 1 tsp
* Coriander Seeds(crushed)1 dstsp
* Ginger(Julienned) 3/4 tsp
* Fresh Coriander(chopped)1 1/2 tbsp
* Green Pepper(Julienned) 1/2 large
* Wohle Red Chillies 2
* Oil 2 tsp
* Salt 1 tsp

2 COOKING DIRECTIONS

1. Heat Oil,add ginger and garlic paste,fry and add tomatoes while fryign.
2. Add paneer and all other ingredients.
3. Stif for a few minutes.
4. Take off the fire, garnish with coriander and serve immediately.

Green Spice Potato

1 INGREDIENTS
Baby Potatoes 1 kg
Salt as per taste
Garlic 4-6 cloves
Cumin Seeds 1 tbsp
Green Chillies 10-12
Fresh Coriander 1 bunch
Mint Leaves 1 bunch
Lemon Juice 3-4 tbsp
Dalda Cooking Oil 4-6 tbsp
2 COOKING DIRECTIONS
Boil and peel the potatoes and keep them aside for some time.
Grind garlic cloves with cumin, green chillies, mint, coriander and lemon juice to make a fine chutney paste.
In a wok or a frying pan, heat cooking Oil on medium heat for 3-5 minutes.
Add the chutney paste and fry for 3-4 minutes.
Add potatoes and salt and mix well, Cover and simmer on low heat for 5-7 minutes.
Server hot with parathas or puris.
Tip: To get more juice from lemnos, soad them in hot water for a few minutes.

Spinach & Potato in Cream Sauce

1 INGREDIENTS
Spinach(chopped & boiled) 1 cup
Potatoes(cut into rounds) 3
Onions 1/2 cup
White pepper 3/4 tsp
Dried Parsley 1 tsp
Butter 5 tbsp
Flour 2 tbsp
Milk 2 1/2 cups
Fresh Cream 1/2 cup
Cheese 1/2 cup
Salt To taste
2 COOKING DIRECTIONS
Pour 2 tbsp of the butter into a pan for making the white sauce.
Add the onions and saute for the 2 minutes.
Then add the flour.
Cook for a minute till the flour turn slightly brown.
Add the pepper and salt and then gradually add the milk.
Stir continously to avoid the formation of the lumps.
When the sauce thickens, add the cream and take it off the fire.
Keep aside.
In a separate pam,pour the remaining butter,add the spinach and saute for 5 minutes.
Take it off the fire.
Then add the prepare spinach mix and the deep fried potatoes round to prepared white saute.
Spread the mixture in an oven proof dish.
Sprinkle the dried parsley and the cheese on top and bake for 20 minutes at 180 degree C.
Serve hot with garlic bread.

bagharay baigan gravy

1 INGREDIENTS
Brinjal(small round ones) 1 kg
Salt as per taste
Onion 1 large
Coconut Powder 4 tbsp
Peanuts 4 tbsp
Poppy Seeds 2 tbsp
Sesame Seeds 2 tbsp
Whole Coriander 2 tbsp
Cumin Seeds 1 tbsp
Red Chilli Powder 1 tsp
Turmeric Powder 1/2 tsp
Ingredients for Gravy:
Raw Onions(ground) 2 medium
Ginger Garlic Paste 1 tbsp
Salt as per taste
Whole Red Chillies 6-8
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Fenugreek Seeds 1/2 tsp
Nigella Seeds 1/2 tsp
Curry Leaves a few
Whole Green Chillies 2-3
Coriander Powder 1 tbsp
Red Chilli Powder 1 tbsp
Turmeric Powder 1 tsp
Tamarind Pulp 1 cup
Dalda Cooking Oil 1 cup
Garnish:
Curry Leaves a few
Green chillies 3-4
2 COOKING DIRECTIONS
On a griddle,roast peanuts with poppy seeds,sesame seeds,coriander and cumin on medium heat for 3-4 minutes.
Pierce the onion onto a fork or knife and roast it over a direct for 5-7 minutes until the peel turns black.
Peel the onion and grind it with the roasted spices,salt, red chilli powder,coconut and turmeric to make a paste.
Wash and brinjals and make a crosscut at the back for stuffing.
Put a pinch of salt in the crosscut and stuff the ground paste into each brinjal.Tightly Close by pressing with both hands and keep aside.
Method for Gravy:
In a pot,heat Dalda Cooking Oil on medium heat for 2-3 minutes and add all the whole spices.
When they pop,add ground onion and fry till slightly golden.
Add the remaining spices and stir well,sprinkling a little water form time to time.
When oil begins to separate from the spices,add the brinjal and 1/2 cup water.
Cover and cook on medium heat for 5-7 minutes.Then add tamarind and simmer on low heat for 5-7 minutes.Dish out and garnish.
Serve with boiled rice as a main dish or with daal and rice as a side dish.

Egg tomato curry

1 INGREDIENTS

* Tomatoes (finely Sliced) 1 kg
* Salt as per taste
* Garlic Cloves 5-6
* Curry Leaves a few
* Whole Green Chillies 4-6
* Eggs 4
* Dalda Cooking Oil 1/2 cup
*
* Garnish:
* Fresh Coriander(chopped)

2 COOKING DIRECTIONS

1.

In a large frying pan, slightly heat Dalda Cooking Oil on
2. medium heat for 3-4 minutes.Add garlic and stir-fry till golden.
3. Add green chillies and curry leaves and stir for a minute.
4. Add tomatoes and salt and cook until tomatoes are tender and form a paste
5. Carefully break the eggs in the frying pan so that the youlks do not break
6. Lower the heat and cook the eggs for 6-8 minutes or until eggs are cooked.
7. Garnish with fresh coriander and serve hot.

Ladyfinger Bhindi Bhujia

Ladyfinger Bhindi Bhujia
1 INGREDIENTS
Ladyfingers(cut into small Pieces) 1 kg
Salt as per taste
Onions (finely Sliced) 2 medium
Garlic Cloves 6-8
Tomatoes(finely Sliced) 3 medium
Whole Red Chillies 6-8
Turmeric Powder 1 tsp
Cumin Seeds 1 tsp
Cooking Oil
2 COOKING DIRECTIONS
In a pot, slightly heat Cooking Oil on medium heat for 2-3 minutes and fry the onions till golden.
Add garlic, cumin and red chillies and stir for 1-2 minutes.
Add ladyfingers and fry for 5-7 minutes.
Then add salt and turmeric and mix well.
Add tomatoes in the end, cover and simmer on low heat till tomatoes are tender.
Dish out and serve hot with chappatis.

Sarson ka Saag

Sarson ka Saag1 INGREDIENTS Fresh Mustard Leaves 1 kgSalt as per tasteGarlic 6 clovesOnions (chopped) 1 mediumWhole Red Chillies 6-8Green Chillies 4Maize Flour* 1/2 cupDalda VTF Banaspati 1 cupGarnish:Butter or Margine 2 tbspGinger(julienne) 2 tbsp2 COOKING DIRECTIONS Wash mustard leaves thoroughly and finely chop them.In a pot, cook the leaves with salt, garlic, onion, red and green chillies till water from the leaves dries.Remove from heat and grind when cool.In the same pot, heat Dalda VTF Banaspati on medium heat for 3-4 minutes.Add ground saag (mustard leaves) and stir well for 5-7 minutes.Add maize flour and mix well.Cover and cook on low heat for 5 minutes and remove from stove.Garnish and serve hot.

Pickled Achari Dasheen

Pickled Achari Dasheen
1 INGREDIENTS
Dasheen 1 kg
Salt as per taste
Whole Red Chillies 3-4
Red Chillies(crushed) 1 tbsp
Nigella Seeds 1/2 tsp
Fenugreek Seeds 1/2 tsp
Cumin Seeds 1 tsp
Oregano Seeds 1/2 tsp
Dried Mango 4-5 slices
Lemon Juice 4 tbsp
Dalda Cooking Oil 4-6 tbsp
2 COOKING DIRECTIONS
In a wok, heat Dalad Cooking Oil on medium heat for 3-4 minutes.
Break whole red chillies into pieces and add them in the wok with
cumin and fenugreek seeds.Stir for 1-2 minutes.Add dasheen, salt,
crushed red chillies, nigella and oregano.Mix well and fry for
3-4 minutes.Cover and cook on low heat for 10-12 minutes.
Then add dried mango and lemon jice and cook till the dasheen is tender.
Cover and simmer on low heat for 5 minutes and remove from stove.
Serve hot with chappati.