BHINDI BHAJIYA

 

Prep Time  : 15 mins
Cooking Time  : 15 mins
Serve  : 2

INGREDIENTS
Lady finger/bhindi  -  250 gms
Sliced onion  -  1
Turmeric powder  -  1/4 tsp
Orika red chilly powder -  1/4 tsp
Fenugreek seeds  -  1/4 tsp
Salt  -  to taste
Oil  - 2 tbsp

METHOD
Wash bhindi properly.
Cut the edges of the bhindi on both sides.
Now cut in small pieces.
Heat oil in a pan.
Add whole red chilly and fenugreek seeds to crackle.
Add bhindi/lady finger and stir fry in medium flame.
Add turmeric powder and salt and mix well.
When bhindi/lady finger is half done add sliced onion and mix well.
Cover it and cook till the bhindi are soft and color of the onion is change.
Serve the bhindi bhaji hot with chapati or rice.

ALOO PARWAL KI SUBJI

 

Cooking Time : 25 mins
Serve  : 2

INGREDIENTS'
Boiled potatoes  -  4 - 5middle size
Parwal/pointed gourd  -  4 - 5
Chopped onion  -  2 middle size
Ginger  -  1 inch stick
Garlic cloves  -  3 - 4
Cinnamon  -  1 inch stick
Cloves  -  2 - 3
Whole black pepper  -  2 - 3
Cumin seeds  -  1 tsp
Turmeric powder   -  1/2 tsp
Coriander powder  -  1 tsp
Red chilly powder  -  1 tsp
Garam masala powder  -  1 tsp
Chopped coriander leaves  -  1 tbsp
Salt  -  to taste
Oil  -  4 tbsp

METHOD
Blend one chopped onion,garlic cloves,ginger,cinnamon,cloves,whole black pepper and 1/2 tsp cumin seeds to make a fine paste.
Wash and chop parwal/pointed gourd and cut into two pieces.
Also cut boiled potato into two pieces.
Heat oil in a pan.
Add pointed gourd/parwal  and stir fry till brown. and strain it.
Add boiled potatoes and saute till dark brown and strain it.
Again heat oil in a same pan.
Add cumin seeds to crackle.
Add one chopped onion and saute till brown.
Add onion and all spices paste and saute for 4 - 5 mins.
Add red chilly powder,coriander powder,turmeric powder and 2 tbsp water and mix well.
Stir well till oil starts separating.
Add boiled  and fried potato and fried parwal/pointed gourd and mix well.
Add one cup of water and cover it for five mins.
Add garam masala and salt and mix well.
Garnish with coriander leaves .
Serve hot with rice   or chapatis.

RAGI FLOUR NAMAKPARA

 

Prep Time : 15 mins

 Cooking Time : 25 mins 

Serve : 10

 INGREDIENTS

Ragi flour - 1 cup

 Wheat flour - 1/2 cup

Suji - 1/2 cup

 Carom seeds - 1/4 tsp

 Onion seeds - 1/4 tsp

 Salt - to taste

 Clarified butter - 4 tbsp 

Oil - for frying

 METHOD 

Take a large bowl add ragi flour,suji, wheat flour, carom seeds,onion seeds,salt and clarified butter and mix well.

 Knead to make a stiff dough. 

Make a crumb like texture.

 Keep aside for 30 mins.

 Knead it again.

 Divide the dough into round balls.

 Roll out dough into thick circle.

 Now cut the circle in small diamond shapes.

 Heat enough oil in a pan for deep frying.

 Fry the namakpara on slow flame till golden brown

. Drain on paper napkin.

 Serve with hot tea or coffee.

MASALA DOSA

 

Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
For dosa
Rava / suji   - 1 cup
Rice flour  -  1 cup
Curd  -  1 cup
Salt    -  to taste
Oil   -  2 tbsp
For masala
Boiled potatoes     -  4 big
Soak chana dal/gram lentil    - 1 tsp
Mustard seeds           -   a pinch
Cumin / jeera seeds   -   a pinch
Red chilli powder     -   1 tsp
Turmeric powder  -   1/2 tsp
Chopped onion   -   1
Ginger,garlic paste  -  1 tsp
Chopped green chilly  -   2
Chopped coriander leaves  -    1 tsp
 Curry leaves   - 6 - 7
Oil  -  2 tbsp
Salt  -  to taste


METHOD
For stuffing
Heat oil in a wok.
Add mustard seeds and cumin seeds to crackle.
Add onion n saute for one to two mins.
Add soaked chana dal /gram lentil,curry leaves.
Add turmeric powder ,red chilly powder,ginger garlic paste and 2 tbsp water and mix well.
Add potatoes and salt and cook for 2 mins.
Garnish with coriander leaves.
Now stuffing is ready.
Heat nonstick tawa to very hot sprinkle some oil till it sizzles and quickly pour a large spoon of dosa batter on it.
Lower the heat put some oil over dosa.
Add potato masala of the dosa.
Wrap it.

Serve them hot with sambar and chutney.

For coconut chutney 

INGREDIENTS
Fresh grated coconut  -  1 cup
Roasted Bengal gram / chana dal  -  2 tbsp
Curry leaves   -  8 - 10
Green chilly  -  4
Salt  -  to taste
For tempering
Black mustard seeds  -  1/4 tsp
Oil  -   1 tsp

Whole red chilly - 1

METHOD
Fry the curry leaves.
In a blender add fresh coconut,roasted bengal gram / chana dal,green chilly,fried curry leaves,salt, and 1/2 cup of water .
Blend to make a paste.
Heat one tsp oil.
Add black mustard seeds and whole green chilly to splutter and add in the coconut chutney.
Serve coconut chutney with dosa and sambar.

For sambar 

INGREDIENTS 

Tuvar dal - 1 cup 

Catch Turmeric powder - 1/2 tsp

 Red chilli powder - 1/2 tsp

 Chopped veggie (Bringal,tomatoes, onion,) - 1 cup

 Imli pulp - 1 tsp 

Water - 3 cup 

Catch Salt - to taste 

 Sambar powder - 2 tbsp

 For the tempering 

Coconut oil - 1 tbsp

 Dry red chillies - 2 

Mustard seeds - 1 tsp

 Hing - a pinch 

Curry leaves - 8 - 10 

Urad dal - 1 tsp

METHOD 

Heat oil add the chopped veggies and saute for 5 - 6 mins.

 Pressure cook dal and all the shallow fry veggies,catch turmeric powder and catch salt with three cup of water. 

After one whistle simmer the gas for ten minutes.

 After some time we open the cooker lid .Now we add sambar powder, red chilly powder and imli pulp and mix well.

To temper it with all spices and mix well in the sambar.

 Garnish with coriander leaves and serve

JAGGERY DRY FRUITS LIFAFA PARATHA

 

Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Wheat flour  -  2 cup

Dry fruits  - 1/2 cup
Til - 2 tbsp
Jaggery powder - 1/2 cup

Salt  -  to taste
Clarified butter  -  4 tbsp
Milk  -  1/2 cup

METHOD
Take a large bowl add wheat flour ,salt and one tbsp clarified butter and mix well.
Make a soft dough with the help of milk
Keep aside for 15 mins.
Take a bowl add jaggery powder, dryfruits and mix well.
Now stuffing is ready.
Divide the dough into equal parts.
Roll the paratha and stick the til and  spread some clarified butter and stuff one tbsp filling and fold like lifafa
Grease the pan with little clarified butter and heat on a medium flame applying clarified butter on both the sides of paratha
Serve the garma garam jaggery  dry fruits paratha .

SAMBAR

 

Prep Time : 10 mins 

Cooking Time : 15 mins 

Serve : 2

 INGREDIENTS 

Tuvar dal - 1 cup 

Turmeric powder - 1/2 tsp 

Red chilli powder - 1/2 tsp 

Chopped veggie (Bringal,tomatoes, onion,) - 1 cup 

Imli pulp - 1 tsp

 Water - 3 cup

 Salt - to taste 

Sambar powder - 2 tbsp

 For the tempering Coconut oil - 1 tbsp 

Dry red chilly - 1 

Mustard seeds - 1 tsp 

Hing - a pinch 

Curry leaves - 8 - 10 

Coriander leaves - 1 tbsp 

 METHOD 

 Heat oil add the chopped veggies and saute for 5 - 6 mins. 

Pressure cook dal and all the shallow fry veggies,turmeric powder and salt with three cup of water.

 After one whistle simmer the gas for ten minutes. 

After some time we open the cooker lid .

Now we add sambar powder, red chilly powder and imli pulp and mix well.. 

To temper it with all spices and mix well in the sambar. 

Garnish with coriander leaves and serve hot.