TAWA FRY BHINDI AND POTATO

 

Prep Time :15 mins

Cooking Time :15 mins

Serve :2

INGREDIENTS

Potato - 6 pieces 
Lady fingers or bhindi -250 gms
Onion chopped- 1 middle size
Ginger garlic paste- 1 tsp
Coriander powder- 1 tsp
Turmeric powder- 1/2 tsp
Red chillie powder- 1 tsp
Garam masala-1/2 tsp
Salt to taste
Black salt- a little pinch
Cumin seeds roasted- 1 tsp
Oil for frying
Methi seeds-1 pinch
Amchur- 1/2 tsp
Tomato- 1

METHOD
Wash bhindi and  potato properly. 

Cut the edges of the bhindi on both side. Now cut them length wise from one side.

Peel the potatoes and cut marks.

Take a blender add ginger,cuminseeds,black pepper, cloves,cinnamon and cardamom and blend to make a paste.

Now add red chilly powder, turmeric powder and coriander powder , aamchur powder and salt and mix well.

Stuff this masala into bhindi and potato.

 Heat oil in a pan add cumin seeds to crackle now add stuffed bhindi in medium flame until soft.

 Drain and keep aside. 

Again heat oil in a pan and now add stuffed potato in a medium flame until soft.

Drain and keep aside.

Again heat oil in a pan add the chopped onion saute till a translucent pink. 

Add the ginger garlic paste, coriander powder, red chillie  powder, turmeric powder and garam masala paste.

Stir well and saute for 4-5 minutes.

 Add the fried bhindi and potato 

Cook for 4 to 5 minutes. 

Serve the tawa fry  bhindi and potato masala hot with chapatis.

LAUKI KOFTA

 

Time : 25  mins
Cooking Time : 25 mins
Serve :4
INGREDIENTS
For kofta
Bottle gourd /lauki      -   500 gms
Besan /chickpea flour      -  5 tbsp
Chopped green chilly         -  2
Ginger garlic paste          - 1 tsp
Finely chopped onion          - 1
Turmeric powder           -  1/2 tsp
Coriander powder            -  1 tsp
Kashmiri red chilly powder            -  1 tsp
Garam masala             -  1/4 tsp
Roasted cumin seeds powder   -   1 
Oil                       - for frying
Salt                                -  to taste
For curry
Chopped onion - 2
Ginger   - 1 inch stick 
Garlic cloves - 4 - 5
Cumin seeds - 1/2 tsp
Cloves - 2 - 3
Black pepper - 2 - 3
Cinnamon - 1 inch stick
Green cardamom  - 1
Black cardamom - 1
Coriander powder - 1 tsp
Red chilly powder - 1 tsp
Kashmiri mirch powder - 1 tsp
Turmeric powder - 1/4 tsp
Tomato paste - 1 tomato
Salt - to taste
Oil - 2 tbsp



METHOD
Wash and peel the bottle gourd /lauli..
Grate the bottle gourd /lauki and squeeze it reserve the water
Take a bowl add grated lauki, green chillies,salt ,besan ,roasted cumin seeds powder,onion,ginger garlic paste,kashmiri red chilly powder and mix well.
You can make small lemon size balls.
Heat oil for deep frying.
Deep fry these balls until golden in colors.
Always cook in medium flame.
Drain extra oil.
Heat up remaining oil put cumin seeds /jeera seeds to crackle, make the paste of onion,ginger garlic,cumin seeds,cloves,whole black pepper and cinnamon
Add onion and ginger,garlic paste in the pan and saute for 4 - 5 mins.
Now add tomato paste and mix well,add coriander powder,kashmiri mirch powder,red chilly powder,turmeric powder and two tbsp water and saute until oil leaves the pan.
Add reserved lauki water n salt for gravy and boil it,once boiled keep it in a low flame.
Add the fried kofta and cook for five mins and turn off the flame.

SWEET AND TANGY MANGO CHUTNEY

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Raw mango  -   3
Whole red chilly  -  3
Asafoetida  - 1/4 tsp
Jaggery  -  2 cup
Kashmiri red chilly  - 1 tsp
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Wash and peel the mango and chop into small pieces.
Heat oil in a pan and add mango pieces cook for five mins.now add turmeric powder,red chilly powder and asafoetida and cook for one mins.
Add jaggery, kashmiri mirch powder and salt and cook till thick.