Stuffed Tomatoes

Stuffed Tomatoes

Ingredients:

5 large tomatoes

2 medium sized potatoes  boiled & mashed

1/4 cup grated paneer

1-2 green chili

1/4 tsp garam masala powder

1/4 tsp dry mango powder

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp oil

Coriander leaves chopped

Salt to taste

Method:

1. Cut top of  tomatoes & scoop out  pulp using a spoon. Keep the
    top aside.

2. Heat oil in a pan. Add mustard seeds, cumin seeds when they
    crackle,add green chili & saute for another few seconds.

3. Add this to mashed potatoes along with dry mango powder,garam
    masala, salt & mix well.

4. Remove from heat , add grated paneer & mix well.

5. Divide potato mixture into 5 equal portion & fill it into tomatoes.

6. Cover top of tomatoes with cut out top.Heat oil in a non stick pan
     place the tomatoes in it & cook for 5-7 mins.

7. Garnish with fresh coriander leaves & serve hot.

Spinach Raita

Spinach Raita

Ingredients:

1 cup fresh spinach 

2 cups plain yogurt

1/2 tsp cumin seeds powder

1/4 tsp red chili powder

1-2 green chilies chopped

Salt to taste

Method:

1. Take fresh spinach.blanch in water, drain as much water as possible, cool & chop it finely.

2. Beat yogurt, add salt, cumin seeds powder, red chili powder & green chilies.

3. Now add spinach & Mix well.

4. Refrigerate it  for 1/2 an hour before serving.

5. Garnish with cumin powder & red chili powder.

6. Spinach raita is ready to serve.

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Cucumber Raita

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Cucumber Raita

Cucumber Raita

Ingredients:

2 cucumber grated

2 cups fresh yogurt

1/4 tsp red Chili powder

1/4 tsp roasted cumin powder

1 tbsp coriander leaves chopped

1-2 green chili chopped

2 tsp sugar 
Salt to taste

Method:

1. Beat yogurt till smooth.

2. Add sugar,salt,cumin powder,red chili powder & mix well till sugar dissolves.

3. Now add grated cucumber , coriander leaves & mix well.

4. Transfer into a serving bowl.

5. Refrigerate until serving.

6. Garnish with red chili powder,cumin powder,coriander leaves & serve chilled.

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Mix Veg Curry

Mix Veg Curry

Ingredients:

1/2 cup cauliflower separated into florets

1/2 cup cabbage chopped

1/2 cup green peas 

1/2 cup egg plant chopped

1 cup fresh tomato chopped

1/2 cup potatoes chopped

1 onion chopped

2-3 green chilies chopped

1/2 tsp cumin seeds

1/4 tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

1 tsp garam masala powder

1 tbsp fresh coriander leaves

1 tbsp oil

Salt  to taste  

Method:

1. Heat oil in a deep pan. Add cumin seeds & when they begin to change colour, add green
    chilies,onion & stir it. 

2. When onion become golden add tomatoes & cook for 2-3 mins.

3. Add red chili powder,turmeric powder,coriander powder, garam masala powder,
    salt & stir.

4. Add all  vegetables ,some water & cook till done.

5. Garnish with coriander leaves & serve hot. 

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Potato Beans Ki Sabzi

Potato Beans Ki Sabzi
( Broad Beans & Potato)

Potato beans  (Indian Broad Beans) ki sabzi is a simple, delicious, nutritious & healthy dish. This goes very well with hot chapattis, some raita on the side.

Beans are a rich source of phosphorus, vitamins A, B, D, starch, iron. Broad beans,compared to green beans have a more prominent beany taste & the seeds inside are plump & sweet.

Beans come in various varieties....but i prefer gorgeous green in color & distinctive flavour of broad beans/ sem ki phalli. 

Ingredients:

250 gms  beans chopped

2 potatoes chopped

1/2 tsp cumin seeds

1 pinch asafoetida

1 onion chopped

1/2 tsp turmeric powder

1/2 tsp red chili powder

1/2 tsp coriander powder

1/2 tsp dry mango powder

1/4 tsp garam masala

1 tsb mustard seeds

2-3 curry leave 

1 tbsp oil

Salt to taste

Method:

1. Heat oil in a pan, add cumin seeds, mustard seed & curry leave. When they crackle,
    add asafotida.

2. Add onion & fry till it become light brown. Add red chili powder, turmeric powder, coriander
    powder, salt & mix well.

3. Now add potatoes, beans & stir it for 2-3 mins. Cover it with lid.

4. Stir occasionally & cook till potatoes are done. 

5. Turn off heat, add dry mango powder , garam masala & mix well. 

6. Serve hot.

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Stuffed Karela

Stuffed Karela

(Bitter Gourd)

Ingredients:

4 karela (bitter gourd)

1 tbsp salt

1 tbsp lemon juice

2 tbsp oil

1/2 tsp fennel seeds

For filling:

3 tbsp coriander powder 

1 tbsp fennel seeds powder

1 tbsp coconut powder

1/2 tbsp turmeric powder

1 tsp red chili powder

1 tsp dry mango powder 

2 tsp sugar

Salt to taste

Method:

1. Wash karelas (bitter gourd), make a slit in the karelas (bitter gourd) length wise & remove
    seeds.

2. Now pressure cook karelas  up to  2-3 whistle with water & 1/2 tsp salt.

3. Squeeze karelas (bitter gourd) to remove all salted water & Wash it 3-4 times
     with water & then squeeze out all water.

4. Mix coriander powder, fennel powder, turmeric powder, chili powder, coconut powder &
    mango powder & sugar in a bowl.

5. Stuff  karelas (bitter gourd) with this spice mixture.  

6. Heat oil in a  pan ,add  fennel seeds & when they crackle add karelas (bitter gourd) cover  
    pan & let it cook for  2 minutes.

7. Turn the karelas (bitter gourd) & cook for another minute.

8. Sprinkle remaining spice mixture over karelas & cover the pan , let it cook for 2 more      mins.

9. Remove  lid to & make  it sure karelas are covered with spice mixture.

10. Transfer karelas into a serving plate & Serve hot.

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 chana dal

Aloo Bhindi

Aloo Bhindi

(Potato & Lady Finger)

Ingredients:

1-2 medium sized boiled potatoes

250 grms (lady finger)

1/4 tsp turmeric powder

1/2 tsp red chili powder

1/2 tsp cumin seeds

1 tsp dry mango powder 

1 tsp coriander powder

1 tsp oil

Salt to taste

Method:

1. Wash, pat, dry & cut bhindi (lady finger) into small pieces. Peal & cut potatoes into pieces.

2. Heat oil in a kadai & add cumin seeds. then add lady finger & potato.

3. Mix salt, turmeric powder, chili powder,coriander powder &  dry mango powder.

4. Lower the heat & cook covered for some time.

5.Serve hot.

Malai Kofta

Malai Kofta

Ingredients:

For koftas:

150 gms cottage cheese grated

2 tsp maida (refined flour)

Oil for deep frying

Salt to taste 

For curry:

4-5 tbsp onion paste

1/2 tsp ginger-garlic paste

3 large tomatoes pureed 

1 tsp red chili powder 

1/2 tsp garam masala powder 

1/2 tsp coriander powder 

1/4 tsp cumin seeds

1/2 tsp mustard seeds 

2 tsp powdered poppy seeds 

1 tbsp cashew nut paste

1 tbsp melon seeds (magaz) paste

1 tbsp coriander leaves chopped

1  tbsp oil

Salt to taste

Method:

For kofta:

1. In a bowl take grated cottage cheese , salt,refined flour & mix well.
   

2. Take a small portion of cottage cheese mix & shape it into kofta.

3. Repeat the same process for all koftas.

4. Now heat oil in a pan & deep fry  koftas till golden.

5. Drain & place on tissue paper.

For curry:

1. Heat oil in pan, add cumin seeds,mustard seeds when crackle add onion & cook
     till become golden brown.

2. Now add ginger garlic paste & stir for some time.

3. Add powdered poppy seeds, melon seeds & cashew nut paste, pureed tomatoes & saute
    for 1-2 mins.

4. Add red chili powder, garam masala, coriander powder, salt & stir for 2-3 mins.

5. Add some water if necessary, boil it till gravy thickens.

6. Arrange koftas in a serving dish & pour gravyon it. 

7. Garnish with coriander leaves,grated cottage cheese & serve hot.

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Rajma Masala

Rajma Masala

Ingredients:

1 1/2 cups rajma

2 onions finely chopped

1 tsp ginger-garlic paste

1 cup tomato puree

1 tbsp coriander leaves chopped

1 tbsp coriander powder

1 tsp cumin seeds

2 tsp red chili powder

1/2 tsp turmeric powder

1 tsp garam masala powder

1/2 tsp rajma masala

2 bay leaves

1 tbsp oil

Salt to taste

Method:

1. Pressure cook rajma  with water & salt till cooked.

2. Heat oil in a pan,add mustard seeds,cumin seeds,when they crackle add  bay leaves &
    ginger garlic paste. 

3. Now add onion &  sauté till onion  turns golden brown.

4. Add tomato puree, mix & cook for 3-5 sec.

5. Add coriander powder, cumin powder, red chili powder, turmeric powder & cook till oil
    leaves masala.

6. Next add  rajma  along with the cooking water  & mix.

7. Add salt, garam masala powder, rajma masala.

8. On low heat cook for another 15-20 mins.

9. Turn rajma into serving bowl & garnish with coriander leaves.

10. Serve hot with steamed rice. 

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Rajma rice