DAL VADA

DAL VADA

INGREDIENTS:

• 1 Cup Chana Dal
• ½ Cup Moog Dal
• 1 Chopped Onion
• 1 tblsp. Chili Powder
• ½ tblsp. Turmeric Powder
• Salt (as per taste)
• 2 tblsp. Green chili, ginger garlic paste.
• 2 tblsp. Cumin and coriander seeds coarse mixture powder.
• Some Coriander leaves.
• Oil for frying.

METHOD:

• Soak Chana dal and moog dal for 4-5 hours separately.

• Drain water completely and grind the dal coarsely in a blender, add 1 tblsp water if needed.Transfer dal paste in other mixing bowl.

• Add chopped onion, Cumin and coriander mixture, Green chili and ginger garlic paste, Salt, Chili powder, Turmeric powder, Coriander leaves. Mix everything well.Mixture must be moist

• Now grease the fingers and take small portion of mixture and make vada/small ball.

• Heat oil in Kadhai for deep frying, when oil becomes hot, drop vada in the oil.

• Fry till golden colour and drain on a kitchen towel.

• Serve hot with favorite chutney /Sauce.

HOME MADE BUTTER/GHEE

HOME MADE BUTTER/GHEE/TOOP

INGREDIENTS:

• 8-10 days collect Cream of milk.
• 1 to ½   Cup cold water
• 2 Cloves

METHOD:

• Boil milk and refrigerate overnight. Next morning you will get thick milk cream .Collect milk cream in container, cream should store in fridge, repeat this procedure daily 8 to 10 days. After 10 days you will have enough cream.Milk cream transfer to food processor container and fix the blade.

• Add 1 or ½ Cup cold water and turn on food processor/Mixer.

• You will see thick butter getting separated & floating in the buttermilk.

• Now butter is ready, collect solid butter in another bowl.

• Take thick bottom pot/kadhai and transfer butter in it. Heat the pot with butter on high flame with occasional stirring.

• Stir between every 2-3 min. and   add 2 cloves, if stirring is not done the solid will get burnt.

• Butter become darker shade of golden brown.

• Switch off the gas and leave pot with ghee aside to cool.do not cover it. filter it with the help of metallic sieve.
• Pure homemade clarified butter is ready.

MATAR PANEER

MATAR PANEER

INGREDIENTS:

• 1 Cup chopped Onions
• 1 ¼ Cup Tomatoes
• 1 tsp. Ginger Garlic Paste
• 1 Green chili
• 7-8 Cashew Nuts
• 1.5 tsp. Oil/Butter
• ½ Cup Green Peas
• 1½ Cup Paneer Cubes
• 1 Bay Leaf
• Half inch Cinnamon stick
• 2 cloves
• ½ tsp. Red Chili Pawder
• 1 tsp. Garam Masala
• ½ tsp. Coriander Powder
• ¼tsp. Kasuri Methi
• ½ tsp. Turmeric Powder
• Coriander Leaves.

METHOD:

• Chilli, tomatoes and 7-8 cashew nuts, onion.

• Make fine puree without water

• Heat pan add oil, cinnamon, bay leaf, cloves

• Then, add ginger garlic and saute.

• Add onion, cashew nut paste.

• When mixture becomes thick and leave the sides of the pan, add chili powder, garam masala, coriander powder.

• Mix it well for 2 min.

• Now add half cup green peas and 10 cup water, cook till gravy thickens and add salt.

• Add crushed kasuri methi and paneer cubes.

• Cook just 2 to 3 min.

• You can adjust consistency of gravy.

VANGI BATATA BHAJI

VAANGI BATATA BHAJI

INGREDIENTS:

• Vaangi /Eggplants -2 (Medium size cubes)
• Potato-1
• 1/2 tsp. Cumin seeds
• 1/2 tsp. Mustard seeds
• 1 tsp. Garam Masala
• Hing (Asafetida)a Pinch
• 4 Garlic cloves
• 2 tbsp. Peanut powder
• 2-3 curry leaves.
• 1 finely chopped Onion
• 3/4 tsp. Red Chilli powder
• 1/2 tsp. Turmeric powder
• 1 tsp. Grated jiggery
• 2 tbsp. Tamarind pulp
• 3 tbsp. Oil
• Salt as per taste.

METHOD:

• Heat oil in pan /kadhai then add mustard seeds, asafetida, curry leaves.

• Add chopped onion and Garlic and sauté for 1 min.

• Add Potato cubes, Red chilli Powder, Garam Masala, Turmeric Powder. Mix it well.

• Add some water and cover the pan for 5 min.

• Now add eggplant cubes grated jaggery and tamarind pulp, if required add some water. Add peanut powder and finally  add coriander leaves.

• Serve with chapti or plain rice.

BHINDI (OKRA) MASALA

INGREDIENTS:

• Bhindi- 1/2 Kg.
• 1/2 tsp.  Mustard seeds
• 1/2 tsp. Cumin seeds
• Hing (Asafetida)a Pinch
• 4-5 Garlic cloves
• Peanut powder
• 2-3 curry leaves.
• 1 finely chopped Onion
• 1 tsp. Red Chilli powder
• 1 tsp. Coriander Powder
• 1/2 tsp. Amchur powder.
• 1/2 tsp. Turmeric powder
• 3 tbsp. Oil
• Salt as per taste.

METHOD:

• Rinse the bhindi well. dry with napkin, then chop them into  1 inch pieces.

• Heat ½ tbsp.oil in pan, once heated add chopped bhindi  fry until cooked.

• Take out in a dish

• In the same pan heat 2-3 tsp oil then add mustard seeds, cumin seeds, curry leaves, pinch of hing,  garlic and fry.

• Add onion then add turmeric powder.

• Add bhindi and mix well.

• Now add all dry spices and salt.

• Add peanut powder and mix it. Cook more 1-2 min.

• Serve with Chapati.

Mix Veg Curry

½ cup Potato /Aloo

chopped cauliflower /gobi

1 cup green peas/matar

small qty carrot sticks or batons ,1 chopped Bringle.

1 Cup Chopped Onion,half cup Tomato Puree, half cup masala (Coconut,garlic and ginger mixture),Coriander leaves.

Heat oil in a pan and add chopped onions.

Add Coconut ginger garlic masala.

Add 1tbsp chili powder,1tbsp coriander powder,1 tbsp cumin powder, 1tsp Turmeric powder.

Mix it well

Add Tomato Puree and stir and saute till the raw aroma  goes away.

When you see some oil floating on top, add all vegetables.

Add Carrot and stir.

Mix it well .

Stir and then add water and  salt as per your taste.

Cook for 10 minutes on medium flame.

Garnish with the chopped coriander leaves.

Serve with soft Chapati , phulkas or parathas or steam rice.