Bhindi Masala

Ingredients

1/2 kg bhindi (okra)
2 tomatoes - chopped
1 medium onion - chopped
5 cloves garlic - crushes
1/2 inch ginger - chopped
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teaspoon dhaina jeera powder
1/2 teaspoon amchur powder (dry mango powder)
salt to taste
pinch of jaggery (optional)
5 tablespoons oil

Method

Wash and dry the okra. Slice it vertically and then give another chop in the middle (get 4 pieces of 1 okra/bhindi).
In a kadai add the oil. When it gets hot - fry the okra in it till they are cooked. Remove the okra into a plate lined with a paper towel. In the remaining oil, fry the onions and garlic till the onions turn transparent and pink. Then add the ginger and tomatoes. After 5 minutes, add the chilli powder, turmeric powder and dhania jeera powder and mix well. Fry this mixture for another 5 minutes and then add the jaggery and salt and the fried okra. Mix well and cook covered for 5 minutes on medium low heat.
Garnish with coriander leaves and serve with chappatis.

Baby Corn & Mushroom Gravy

Ingredients

1 pack baby corn - chopped into halves or 3 pieces
1 pack mushrooms - chopped into halves
2 medium sized onions - chopped roughly
1 medium tomato - chopped roughly
5 cloves garlic - crushed
1/2 cup of cashews
1 teaspoon chilli powder
1 teaspoon dhania jeera powder
1/2 teaspoon garam masala powder
1/2 teaspoon jeera
1/2 teaspoon kalonji (onion seeds)
2 tablespoons oil
salt to taste

Method

In a kadhai add 1 tablespoon oil. When it gets hot add the crushed garlic. Whitin 30 seconds add the onions and fry till its golden brown. Then add the tomatoes and mix well. after 5 minutes add the chilli powder, dhania jeera powder, garam masala powder and the cashews. Mix well and let it cook for 1 to 2 minutes covered on medium heat. Let this mixture cool down. In a blender puree the mixture to a fine paste. Add water if required - but, be careful not to make it too watery.
In a kadhai add the remaining 1 tablespoon oil. When it gets hot add the jeera and kalonji. When they splutter add the baby corn and after 5 minutes add the mushrooms. Let them cook covered on medium heat for 5 minutes. Then add the spice paste and mix well. Add water to get the consistency desired. Add salt to taste. Bring the curry to a boil. Garnish with coriander leaves. Serve with chappati, Naan or even Jeera Rice.

Note - The spice paste can be used to cook paneer, capsicum, brinjals. Even chicken tastes good in it.

Muli Paratha

Ingredients

3 to 4 radishes (muli) with leaves
2 onions finely chopped
5 cloves of garlic - crushed
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
salt to taste
2 tablespoons of oil
2 cups of wheat flour
ghee for frying the parathas


Method

Wash the radishes properly and grate it. Soak the grated radish in salted water to let the pungent smell reduce a bit. Chop the leaves of the radish finely.

In a kadhai, add the oil. When it gets hot add the crushed garlic and the chopped onions. Fry it till the onions turn golden. Then add the garam masala, turmeric powder and chilli powder and mix well. Then add the chopped radish leaves and the grated radish and mix well. Cook covered on medium heat.When the radish is cooked, add salt to taste and mix well. Let the mixture cool down.

To the cooled mixture, add the wheat flour and knead well. You do not need to add water as the mixture already has a lot of moisture. If the dough is too soft, add some more flour to get a nice firm dough like that of Chappati. Roll this dough into a paratha. Now fry it on a griddle with ghee to get a nice crispy paratha.

Serve it with pickle, curds, Dal.

Note - Parathas can be made in the same manner with Dudhi, Beetroot, Carrots, Onions, Cabbage, Cauliflower

Fish Cutlets

Ingredients

2 to 3 prime fillets of fish (Solomon, Tilapia, Flounder)
3 medium potatoes
2 medium onions chopped
6 to 7 cloves garlic crushed
7 to 8 sprigs of coriander finely chopped
1 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
2 teaspoons oil
salt to taste
2 eggs beaten
breadcrumbs
oil for frying cutlets


Method

Steam the fish well and with a fork crush it. Boil the potatoes, peel and then mash them. Mix the forked fish and the potatoes and form a mixture.

In a kadhai add 2 teaspoons oil. When it gets hot, add the garlic and the chopped onions. When the onions turn golden brown, add the coriander, the turmeric powder, chilli powder and garam masala powder and salt and mix well. Now add the potato and fish mixture to it and mix everything very well. Leave it aside to cool.

When the mixture is cooled - make small cutlets of it. Dip it in the beaten egg and then roll it in the breadcrumbs and shallow fry in oil. Since all is cooked this should not take more than 2 minutes on each side.

Serve with tomato ketchup or ranch dressing.

Tur Dal with Spring Onions

Ingredients

1/2 cup tur dal
5 to 6 spring onions
6 to 7 cloves of garlic - crushed
2 green chillis
1/2 teaspoon turmeric powder
1 teaspoon dhania jeera powder
1/2 teaspoon mustard seeds
1/2 teaspoon cumin
2 tablespoons oil
salt to taste

Method

wash and soak the tur dal for 2 hours. Chop the spring onions and the chillies. In a karahi, add the oil . when it gets hots add the mustard seeds. When the mustard seeds splutter, add the cumin and the green chillis and the crushed garlic. Immediately add the spring onions along with the turmeric and the dhania jeera powder. Fry for 2 minutes and then add the soaked dal along with 2 cups of water. Bring to a boil and then let it simmer on medium heat, covered till dal is cooked thoroughly and you get the desired consistency of dal. Add salt to taste. garnish with chopped cilantro. Serve with rice, chappatis or nann

Dodka, Ridge gourd, Turai Bhaji

Ingredietns


1 whole ridge gourd - clened and cubed
1 medium onion chopped
1 medium tomato chopped
2 tablespoons oil
1/2 teaspoon mustard
1/2 teaspoon cumin
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon garam masala powder
1 teaspoon sugar or jaggery
1/2 teaspoon asafoteida
1/4 cup groundnut - roasted and coarsely ground
salt to taste

Method

In a karahi, add the oil. When it gets hot, add the mustard seeds. when they splutter, add the cumin and the asafoetida. Add the onions and fry till they become soft. Then add tomatoes, turmeric, chilli powder, garm masala powder and the sugar/jaggery and a little salt and mix well. When the mixture leaves the sides of the karahi, add the cubed ridge gourd. Cook covered on medium flame. Once cooked, check for salt. Garnish with chopped cilantro and serve with chappatis.

Bharli Wangi (Stuffed Brinjals)

Ingredients

12 small brinjals - ones that can be put as a whole in the gravy
2 onions finely chopped
2 tomatoes finely chopped
7 cloves of garlic crushed
2 teaspoons chilli powder
1/2 teaspoon turmeric
2 teaspoons dhania jeera powder
1 teaspoon garam masala powder
chopped coriander
2 teaspoons ground jaggery
1/4 cup groundnuts (roasted & coarsely ground)
salt to taste
8 to 10 teaspoons of oil


Method

In a mixing bowl, add the chopped onions, tomatoes, garlic, chopped coriander, chilli powder, turmeric powder, dhania jeera powder, garam masala, jaggery and salt. Mix well with hand and crush the mixture with hand so that all the water separates from the onions and the tomatoes.

To get the brinjals ready - wash them well, and make a cross cut on the brinjal on the side away from the stem. Fill the brinjals with the onion and tomato mixture and let it sit in the remaining mixture for 15 to 20 minutes.

In a kadhai, add the oil. When the oil is hot add the brinjals one by one. Be very careful as the oil will splutter. Put any leftover masala from the mixing bowl into the kadhai. Cover and cook the brinjals on a medium flame. Once brinjals are cooked, add the groundnut powder and mix well.

Serve with chapatis or jowar rotis

If you want to make it a combination of brinjals & potatoes, then substitute 6 brinjals with 6 small potatoes

Dal Makhani (Kali Dal)

Ingredients

1/2 cup sabut urad dal
1/4 cup rajma
2 onions finely chopped
1 tomato chopped
5 cloves garlic crushes
1 inch ginger grated
2 green chillies chopped
1 teaspoon cumin
4 teaspoons of oil
1/4 cup heavy cream
salt to taste
1 teaspoon paprika powder
1 teaspoon garam masala powder
2 teaspoons dhania jeera powder


Method

Soak the urad dal and rajma overnight. In a pressure cooker, cook the dal and rajma with water and 1 teaspoon of oil upto 3 whistles

In a kadhai, add the remaining oil. When it is hot add the cumin seeds followed by garlic, green chillies and then onions. Be careful not to burn the garlic else it will become bitter. When the onion is golden brown, add the tomatoes and the ginger. Mix well and then add the dhania jeera powder, paprika powder, garam masala powder and mix well. Now add the cooked dal to this mixture. If the dal mixture looks dry add a little warm water to it to get the desired consistency. Bring to a boil and add salt to taste. Then add the cream and garnish with coriander leaves.

Dal is ready to be served with jeera rice, paratha or naan

Cucumber Raita

Ingredients

2 seedless cucumbers

1 cup of plain yogurt

1 teaspoon sugar

salt to taste

4 teaspoons oil

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

a pinch of asafoetida

5 to 6 curry leaves

2 green chillies - chopped

Method

Peel and grate the cucumber and let it stay till it oozes all the water. Discard the water and use the left cucumber.

In a bowl, whip the yogurt and add the sugar and salt to it. Then add the cucumber and mix it well.

For the tampering - in a kadhai, add the oil. When it is smoking, add the mustard seeds. When they splutter, add the cumin and the asafoetida. Then add the curry leaves and the chillies. Add this tampering to the cucumber mixture.

Cucumber Raita is ready.

Yello Moong Dal

Ingredients

1/2 cup moong dal

2 green chillies

5 to 6 curry leaves

1 teaspoon mustard seeds

1 teaspoon jeera

1 teaspoon seasme seeds

salt to taste

a pinch of asafoetida

a pinch of sugar
1 tomato - chopped

1 onion - chopped

1/2 inch ginger - chpooed finely

1/2 teaspoon turmeric

2 teaspoons ghee (clarified butter)

Method

Wash the moong dal and soak it in water for half an hour. In a pressure cooker - mix the dal with 2 cups of water, the chopped onions and tomatoes and ginger. Add 2 drops of oil and turmeric and pressure cook untill 3 whistles. Once dal is cooked. Mash it with a masher and keep aside.

In a karahi add the ghee, when it melts add teh mustard seeds. When they splutter add the jeera and the seasme seeds and the asafoetida. Then add the curry leaves and the chopped chillies. Add the mashed dal, along with salt and sugar. Bring it to a boil and let it simmer till it thicked to desired consistency. Garnish with chopped cilantro.

Serve with rice or rotis.

Methi Chicken

Ingredients

1 pound chicken

1/2 cup of fresh plain curd

1 buch of methi OR 1/4 cup of kasuri methi -washed and chopped

2 teaspoons of ginger garlic paste

2 onions - finely chopped

1 tomato - finely chopped

1 teaspoon of dhania jeera powder

1/2 teaspoon of garam masala

1 teaspoon chilli powder

salt to taste

2 tablespoons of oil

Method

Cut the chicken in desired size pieces. Whip the curd with ginger garlic paste, some salt and add the chicken pieces to it. Let it sit covered for 1 hour.

In a karahi add the oil. When it heats up add the chopped onions to it. Fry the onions till they become golden brown. Add the chopped tomatoes and the methi and stir fry the mixture for 5 to 10 minutes. Add the dhania jeera powder, the garam masala and the chilli powder and mix well. Add the marinated chicken to the mixture and stir well. Cover it and let it cook on medium flame. Check the chicken for doneness. Once cooked, remove it from flame and add chopped coriander to it.

Serve it with Rotis or Naan

Rice Kheer

Ingredients

1/2 Gallon Whole Milk
1/2 Cup half-cooked Basmati Rice

1 tin evaporated milk1 1/2 Cup Sugar
A pinch of Kesar
A pinch of Cardamom powder
Raisins
Slivered Almonds

Method

Wash the basmati rice in water and let it soak for 1 hour. Cook untill it is half cooked. Drain water and keep aside.

In a nonstick saucepan add the milk and the evaporated milk with the kesar and let it simmer on a low flame. Bring it to a boil. Add the rice to it. Put the flame on medium. Keep stirring the milk and rice mixture to prevent it from burning. Let it boil and let the rice cook. When the rice cooks completely, add the slivered almonds, raisins and the cardamom powder. Then add the sugar and let it simmer on low flame for anotheer 5 to 10 minutes. If you wish the rice to be overcooked - just let it stay on the flame for another 15 to 20 minutes (I did it)

Kheer is ready to be served hot, warm or cold - as you like it :)

Egg Curry - with coconut Milk

I made this egg curry today. It looked difficult to prepare at first - but, it was easy and quick. I finished cooking in less than an hour.

Ingredients

6 bolied eggs - cut into half

2 medium onions - chopped finely

1 tomato - chopped finely

2 teaspoons oil

1/2 teasppon cumin seeds
2 teaspoons ginger-garlic paste

2 teaspoons paprika powder

1 teaspoon garam masala

2 teaspoons dhaiya jeera powder

1 can coconut milk

salt to taste

cilantro / coriander for garnish

Method

In a kadhai at high medium heat add oil. When it gets hot add the cumin seeds, when they splutter add the onions. Fry them till they turn golden brown. Add the ginger garlic paste and fry for another 2 minutes. Then add the chpooed tomatoes. When the oil starts leaving the sides of the pan, add the paprika powder, garam masala and the dhaniya jeera powder. Fry for another 30 seconds. Then add teh coconut milk and stir the curry mixture well. turn the flame to medium. Bring the curry to a boil and let it simmer for around 10 minutes. Add salt to taste and the halved eggs and simmer for another 5 minutes. Egg curry is ready - garnish it with chopped cilantro.

You can serve this with rice, bread, chapati, naan or paratha