patavade

Ingredients:

For vade:

Besan - 1 cup

Green chilies - 3 chopped fine

Curry leaves - 3

Cumin powder - 1/2 tsp

gram masala-1 tsp

Turmeric - 1/4tsp

red chilli powder-1/4tsp

Salt - to taste

For Gravy: onion - 1 small chopped

Tamarind pulp - 1/4 cup

Fenugreek powder (menthi powder) - 1/2 tsp

khuskhus- little for taste
coconut powder-1 tsp

Cumin powder - 1tsp

Coriander powder - 1/2tsp

Red chili powder - 1 tsp

Jaggery - 2 - 3tbsp (depending on taste)

Cumin seeds - 1/2 tsp

Salt - to taste

Method:
To make besan vade: First take the besan add cumin powder, add green chilies, turmeric, curry leaves and red chilli powder,salt and add water make a hard dough ,making sure that there are no lumps. make small balls and then make chapati out of it and then cut into diamonds ,keep it aside.

To make gravy: Heat oil in a pan, add cumin seeds and after they splutter, add onions and saute till light brown. take it out, keep aside, now add ginger and garlic and coconut powder fry it till little brown ,and keep it aside, now make fine paste out of onions, and ginger ,garlic,and coconut,

Now in a pan again add little oil add cumin seeds,add onion paste, add ginger garlic paste, fry then Add tamarind pulp and about 1/2 cup of water. Add all the remaining masala and on a slow flame, bring the gravy to a simmer, about 15minutes. after the gravy is boiled then Add the besan diamonds and simmer for another 5-10minutes. Make sure not to move them too much in the gravy, this might break Serve hot garnished with coriander leaves.

Dum aalu ( potato)

Ingredients:

10-12 baby potatoes

1 cup yogurt/curd

1/2 cup chopped onion

1 tomato

1 bay leaf

1 cardamom

1 tea spn besan(gram flour) (optional)

2 cloves1/2 tea spn chilli powder

1/2 tea spn cumin powder

1/2 tea spn garam masala

1/2 tea spn ginger-garlic paste

Oil and salt

Method:
With the skin of potatoes prick them with a fork. Heat 1 tea spn oil and fry them with salt till they get a slight brownish color. Take them out.
Heat remaining oil and add bay leaf, cloves and cardamom. Add onion and ginger garlic paste. tomatosFry till onions turn slightly brownish. Mix yogurt/curd with besan, chili powder, cumin powder and garam masala. Add this to onion mixture, add potatoes and salt(if desired). Cook till the potatoes are done.
Serve hot with rice or roti.

kabocha (lal bhopla) bhaji

Ingredients:

500 gm kabocha

2 Tablespoons khus khus (white poppy seeds)2Tablespoons dried grated coconut

2 Tablespoons peanuts

3-4 pieces of tamarind or 1 teaspoon tamarind paste

6 Tablespoons oil

1/2 teaspoon mustard seeds

2 pinches of asafoetida

1/4 teaspoon turmeric

1 teaspoon methi (fenugreek) seeds

3/4 teaspoon red chili powder

salt to taste

1-1/2 Tablespoon jaggery

3 teaspoons goda masala

Method:

Cut the kabocha into large pieces, about 2 inches in length.Dry roast the khus khus, coconut and nuts for a few minutes until they start to change color. Let it get cool, and grind to a powder. Make a solution with half cup of water and tamarind.Heat the oil in a kadhai , and add the mustard seeds. When they start to pop, add the asafoetida, turmeric, methi seeds, and the pieces of kabocha. Saute for a minute or two, and then cover with a lid for a few minutes , Add 3/4th cup of water, and to it add the ground powder. Add red chili powder, salt, tamarind water, jaggery, and goda masala, and stir it so that all these ingredients form a sort of gravy. By then the squash should be fully cooked too. Best to serve with plain rotis, or rice.

Moong vadi sabji

Ingredients: for making moong vadi
Moong – 1 ½ to 2 cups
jeera,salt,green chilles,
Soak the moong dal for 2 hours,then take out the water fully,let the water go off dry it on the cloth for 10 min, then grind moong dal,mix jeera,salt and green chilles, ang grind it to paste see to it that it should not be watery, in a plate put small small vadi, and let it dry for 5-6 days this vadis u can preserve for years, and use whenever u need,

Ingredients for making sabji:

moong vadi 1 cup,

Onion – 1 Large

Garlic ang ginger paste

green chilles
Tomato

Oil

Salt
Cumin Powder – ½ teaspoon
Dhania powder – 2 teaspoons
Red Chilli Powder
Coriander leaves for garnishing

Method:
Chop the Onion and tomatos finely. Sauté the onion in oil. When the Onion turns light brown, add the ginger garlic paste. then add tomatos fry it proberly till oil seprates,Add Salt and stir for a minute. Then, add the Cumin Powder, Dhania Powder and Red Chilli Powder and Stir well. Let it cook for a couple of Minutes. Then, A dd mong vadis and fry it properly add water after some time cook it it the moong vadis cook completely and .A fter it is cooked Garnish with Coriander Leaves. Serve with Chapathis.

Baingan Bartha

Ingredients
1/2 cup cooked green peas (optional)
Coriander leaves for garnishing
1/2 tsp coriander pdr
1/4 tsp cumin pdr
1 number Eggplant (medium sized)
11/2 cup Finely chopped onions
1/2 tsp Garam masala powder
4 number garlic
3 tbsp oil
1/2 tsp Red chilli powder
To taste Salt
1 number slit green chilli
1 number Tomato
1/4 tsp Turmeric powder
Method
Apply some oil to the eggplant.
Keep it on a hot griddle tawa in reduced flame or put it in the oven at high heat and bake or directly on stove.
Once a side of the eggplant is properly cooked turn it. Likewise cook all the sides.
It takes around 10-15 minutes to cook the whole eggplant.
Once it is fully cooked, wait for it to cool down and then peel off the skin and mash well. Heat oil in a pan, add garlic ,green chilli and chopped onions.
And fry over medium flame until light golden brown. Add red chilli powder, garam masala powder and turmeric powder.
Stir well and add chopped tomatoes and cook till tender.
Now add the mashed eggplant , cooked peas and salt and stir for 5-6 minutes on a medium flame.
Garnish with chopped coriander leaves.
Serve hot with chapatis or as a side dish with rice.

MoongDal with Spinach

ingredients:

Spinach - 1 bunch
Moong dal - 1/4 cup
Onions chopped - 1/4 cup
Green chillies or red chillies- 4 to 5

1 tomato chopped,
Jeera / cumin - 1 tsp
Turmeric - a pinch
Ginger and garlic paste - 1 tsp
Coriander chopped - 1/4 cup

Method:

Soak moong dal in little water. Keep aside.
Heat about 1 tbsp of oil in a pan. Add cumin to it. Once it starts to splutter, add onion, green chillies and ginger garlic paste and tomatos,
After about 2 mins add the moong dal.
After about 5 mins add the spinach. Add turmeric and salt (according to taste). Stir well.
Fry for about 10 - 15 mins until there is no raw smell.

NOTE : This is the generic fry recipe for any leafy vegetable. Just substitute spinach with any variety of green vegetables.
Serve hot with rice or roti.It is very good for health also......

Rajma masala

Ingredients:
Rajma1 cup, 1 onion,2 Tomato,1Green chilli,Garlic4-5,

Ginger an inch,Red chilli powder1 tsp.

Coriander leaves for garnishing
Turmeric Powder1/2 tsp.Coriander powder1 tsp. Rajma masala Powder 1 tsp.Vegetable oil 3 tbsp.
Salt to taste.

Method:
Soak rajma in water overnight.
Pressure cook rajma until tender.
Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
Add red chilli powder, turmeric powder, coriander powder, rajma masala and salt. Mix well. Fry for 2-3 minutes.
Add water enough to make thick gravy. Bring the gravy to boil.
Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes.
Garnish with chopped green coriander leaves and serve hot.

Capsicum with Besan

Ingredients:
3 or 4 - green bell peppers or capsicums1 - small onion1 - tomato, cut them all into pieces3 tbsp - besanginger, fine choppedgarlic, fine choppedchilli powdertarmaric powdercoriander powdermustard seedsjeeraoil as requiredsalt to taste

Method:
In a pan, add one teaspoon of oil, when it is hot, add jeera (cumin) and mustard seeds.
When they start to dance, add the cut onion, ginger and garlic pieces and saute them.
Add tomato and capsicum, and if needed but little water so that the capsicum is cooked.
Add turmeric, red chill powder, coriender powder and salt.
Close it and let it cook for some time,
When the capsicum is cooked, add besan to it and mix it properly again close and let it cook for 2-3 mins.
Now the capsicum with besan is ready.
You can have this with roti or with rice also...enjoy!!!!!!!