LOBIA KI FALLI KI SUBJI

 

Prep Time : 15 mins

Cooking Time : 15 mins

Serve : 2

INGREDIENTS
Long beans /lobia ki phalli     -  250 gms
Chopped onion     - 1
Ginger,garlic paste   - 1 tsp
Red chilly powder  - 1 tsp
Turmeric powder   -  1/2 tsp
Coriander powder   -   1 tsp
Salt   -   to taste
Oil    -  1/2 cup
Chick pea flour    -   2 tbsp
Cumin seeds / jeera seeds   -   a pinch

METHOD
In a bowl add chickpea flour and 2 tbsp water and make a smooth batter.
Heat the oil in a wok and fry the crispy pakora.
Drain in napkin.
Heat oil in a wok..
Add cumin seeds to crackle.
Add chopped onion and saute for 2 - 3 mins.
Add ginger,garlic paste,red chilly powder,turmeric powder and coriander powder and add 2 tbsp water and saute.
Add lobia ki phalli and mix well.
Add fried pakora and 1 cup of water and salt.
Close the lid of the wok and simmer the gas.
When water absorb it switch off the gas .
Garnish with coriander leaves and serve.

SUJI KACHORI

 

Prep Time : 10 mins 

Cooking Time : 30 mins

 Serve : 4

 INGREDIENTS

 Suji - 1 cup

 All purpose flour - 1/2 cup

 Wheat flour - 1/2 cup

 Clarified butter - 2tbsp

 Salt - to taste

 Carom seeds - 1/4 tsp

 Onion seeds - 1/4 tsp

 Oil - for frying

 METHOD 

Take a large bowl add suji,all purpose flour,wheat flour, clarified butter carom seeds,onion seeds and salt and mix well. Add little by little water to make a dough.

 Cover this dough with muslin cloth and keep aside for 30 mins.

 Roll out the dough in a round shape.

 Heat enough oil in a pan and deep fry the kachori on a low flame till golden brown and crispy.

 Drain in paper napkin.

 Serve hot with subji.

MOONG DAL WAFFLES

 

Prep Time : 15
Cooking Time : 10 mins
Serve : 2

INGREDIENTS

Moong dal  -    1 cup
Cumin seeds - 1 tsp

Ginger paste - 1 tsp
Green chilly                  -1
Finely chopped onion    -1 cup
Salt                  - to taste
Chopped coriander leaves -1tsp
Oil               -              2tbsp
Baking powder  - 1 tsp

METHOD
Soak moong dal for 4 - 5 hours add green chilli and ginger and grind to make a paste.
 Add salt, onion, coriander leaves, cumin seeds  to the batter and try to have a thick batter.
Now add baking powder and mix well
Keep aside for 30 mins.
Take a waffle maker and grease with oil and add moong dal batter and cook for ten mins.
Place the  moong dal waffles on the plate and serve hot with ketchup.

KHAJOOR

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 8

INGREDIENTS-
Wheat flour- 2 cup
Sugar- 3/4 cup
Ghee- 1/2 cup
Green cardamom- 1 tsp
Coconut powder- 2 tbsp

Coconut small pieces - 1 tbsp
Water as required
Oil for frying


METHOD-
Add sugar, green cardamom, coconut powder and ghee till well mixed in the wheat  flour.
. Then add water to make a fairly stiff dough.
 Divide into balls and roll out.
 Deep fry the khajoor in hot oil till golden brown.
 Drain and serve.

POI SAAG KI SUBJI

 

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

INGREDIENTS
Poi saag    -  250 gms
Potato    -   2
Tomato   -  1
Bari     -  6 pieces
Mustard seeds   -  50 gms
Cumin seeds   -  1 tsp
Garlic cloves    -   3 - 4
Red chilly powder   -  1 tsp
Turmeric powder    -  1/2 tsp
Fenugreek seeds     -  a pinch
Salt    -   to taste
Oil   -    2 tbsp

METHOD
Clean and wash poi saag.
Peel and cut the potatoes into four pieces.
Grind the mustard seeds,cumin seeds and garlic cloves to make a fine paste.
Heat oil in a pressure cooker and fry the bari and strain it.
Add fenugreek seeds to crackle.
Add potatoes and stir fry 2 - 3 mins.
Add turmeric powder,red chilly powder and stir fry for 4 - 5 mins.
Add mustard seed paste and mix well.
Add finely chopped tomato and poi saag and mix well.
Add 1/2 cup of water and cover of the lid.
When the cooker release the whistle simmer the gas for 4 - 5 mins.
Switch off the gas.
Serve poi saag aloo subzi with chapati.

RAJMA MASALA

 

Prep Time  : 10 mins
Cooking Time  : 25 mins
Serve  : 2

INGREDIENTS
Rajma / red kidney beans  -  250 gms
Water  -  2 cup
Chopped onion  -  1 medium size
Onion paste - 1 onion
Ginger garlic paste  -  1 tsp
Coriander powder  -  1 tsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Kashmiri mirch powder - 1 tsp
Tomato paste - 1 tomato
Chopped tomato - 1
Clove   -  2 - 3 clove
Black pepper   -  2 - 3
Cumin seeds - 1/4 tsp
Cardamom powder  -  1/4 tsp
Cinnamon  -  1 inch stick
Garlic cloves - 2 - 3
Salt  -  to taste
Oil  - 2 tbsp
Clarified butter - 1/4 cup


METHOD
Wash and soak red kidney beans/rajma over night.
Pressure cook with red chilly powder,salt and two cup of water for 10 mins.
Once cooled,reserve the rajma water.
Heat oil in a pressure cooker,add sliced onion and saute until brown.
Take a blender add onion,ginger garlic paste,cloves,black pepper,cinnamon,cardamom and cumin seeds to make a paste and add in the pressure cooker and saute for 4 - 5 mins. now add turmeric powder,coriander powder and kashmiri mirch powder and two tbsp water and mix well.
Now add tomato paste and saute until oil leaves the pan.
Add boiled rajma/red kidney beans and mix well and now add boiled rajma water and salt and cover the lid and pressure cook  for five mins.
Heat clarified butter in a pan and add garlic cloves and chopped tomato and cook in a slow flame for few mins now turn off the flame and add red chilly powder and add in the rajma masala.
Serve hot with chapaties.

ANDA CURRY WITH FRIED RICE

 

Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 4

INGREDIENTS
For egg curry
Boiled eggs  -  4
Finely chopped onion  -  2
Finely chopped tomato  -  4
Coriander powder  -  1 tsp
Red chilly powder -  1/2 tsp
Turmeric powder  -  1/2 tsp
Cumin seeds  - 1/4 tsp
Green chilly  -  2 - 3
Salt  -  to taste
Oil  -  2 tbsp
Coriander leaves  -  1 tbsp
Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve  : 2

For jeera rice
Half done rice   -  1 cup
Cumin seeds/jeera seeds  -  1 tsp
Salt  -  to taste
Clarified butter  -  2 tbsp
Chopped coriander leaves  -  1 tbsp

METHOD
For egg curry
Boil the eggs and remove the skin
Boil the tomato and remove the skin and make a paste.
Heat oil in a pan and fry the boiled eggs and strain it.
Now heat the oil in the same pan.
Add cumin seeds to crackle now add onion and saute until golden brown.
Add tomato paste,coriander powder,red chilly powder,turmeric powder,green chilly and salt and cook for five mins in a medium flame.
Add one cup of water and bring to boil.
Add fried eggs and cook for five mins.
Garnish with coriander leaves and serve hot.
For jeera rice
Heat clarified butter in a pan.
Add cumin seeds to crackle.
Add half done rice and mix well.
Add salt,coriander leaves and sprinkle some water and cover it for five mins.
Now jeera rice is ready to serve.
Garnish with coriander leaves and serve.