Tomato & Onion Chutney

Ingredients:
Tomato (medium size) : 4-5
Onion : 1
Red chilli : 4-5
Salt to taste
Oil 1 tbsp
Mustard : 1 tsp

Method:
Saute onion and tomato in oil. Cool to for 5-10 minutes.
Grind it to a fine paste adding chilli and salt.
Transfer it to a bowl. season it with mustard.

Tomato Chutney

Ingredients:
Tomato (medium size) : 4
Red Chilli : 4-5
Coconut : 1/2 cup
Salt to taste
Oil : 1 tbsp
Mustard : 1 tsp

Heat Oil. Fry the chillies and keep it aside. Then add the tomato and saute it for a while. Allow it cool for 4-5 minutes. Grind it to a fine paste with coconut,chilli and salt.
Heat 1 tsp oil. Add mustard. when it crackles add it to the ground chutney.
Can be served with idli,dosa etc

coconut chutney

Ingredients

Grated coconut : 1 cup
Green Chilli 3-4
Coriander leaves 1/4 cup
curry leaves : 3-4 (for seasoning)
Red Chilli : 1
Oil 1 tsp
Mustard 1 tsp
Salt to taste

Method:
Grind coconut with green chilli and salt.(grind it little coarse). Add coriander towards the end and grind it just for a second. Transfer it to a container.
For seasoning: Heat oil. Add mustard and red chilli. after the mustard crackles add curry leaves and add it to the ground chutney.
Can be served for idli, dosa etc

pudina chutney(2)

Ingredients:
Pudina : 2 bunch
Coriander : 1 bunch
Curry leaves : 1 bunch (Optional)
Ginger 1 large piece (2-3 inches)
Tamarind : lime size
Red chilli : 5-6
Urid dall : 1 tbsp
Asafoetida : 1 tsp
Mustard : 1 tsp
Oil : 2 tbsp
Salt : to taste

Clean the pudina and coriander, wash it under running water and drain it well.
Heat one tsp oil. Fry red chilli and urid dall till dall turns pink in color.
Saute ginger,pudina,coriander and curry leaves in 1 tsp oil.
Allow it to cool for 5-10 minutes.
Grind it to a fine paste adding chilli,urid dall,salt and tamarind.
Heat 2 tbsp of oil. Add mustard when it crackles add asafoetida and the ground paste. stir it for about 5 minutes and take it out from fire. When it is cool, transfer it to a container. Store in refrigerator.

Mint (pudina) Chutney

Ingredients
Pudina 2 bunch
Coriander 1 bunch
Green Chilli : 4-5
Salt according to taste
Lime : 1

Clean the pudina and coriander.
Wash it under running water and drain the water thoroughly
grind it to a fine paste with green chilli and salt.
Squeeze lime (if the lime is juicy half lime will do)
This can be served with any fried items like pakkodi,vadas or even for dosas/parathas.

GOOD RASAM

Ingredients:
Tamarind - limesize or 3 tsp paste
Oil - 1 tbsp
coriander seed - 2 tsp
mustard - 1 tsp
toor dall - 1 tsp
pepper - 1 tsp
jeera - 1 tsp
methi seed - half tsp
asafoetida - half tsp
tomato - 1
coriander leaves 4-5 strands
curry leaves
extract tamarind pulp. add three cups water.
heat oil. add all the incredients except tomato,coriander leaves and curry leaves. Add it to the tamarind pulp. Boil it for 5 minutes. Add one more cup of water. chop tomatoes fine. add it to the rasam. Remove it from fire and add the coriander and curry leaves.

LIME RASAM

Ingredients:
Toor Dall - 2 tbsp
Turmeric Powder- Qtr tsp
Salt to taste
Ginger - 1 inch piece
Green Chilli - 2-3
Fresh Coriander
Lime - 1-2
Mustard - 1 tsp
Oil - 1 tsp
Red chilli - 2
Method:
Pressure cook toor dall. Take it out from the cooker and mash it well. Add 3 cups of water. Crush Ginger and Green chilli. Add it to the dall water. Add turmeric and salt. Boil it in slow fire. Remove it from fire. Add lime juice and fresh coriander leaves. Season mustard and red chilli in 1 tsp oil.

PEPPER RASAM

Ingredients:

Tamarind - Limesize or 2-3 tsp of tamarind paste
Pepper Powder - 2 tsp
Jeera Powder - 1 tsp
Turmeric powder - Qtr tsp
salt to taste
Ghee - half tsp
Mustard - 1 tsp
asafoetida - half tsp

Make extract of tamarind in 2-3 cups of water. Add salt,turmeric powder and pepper powder. Boil it for five minutes. Add one cup of water. When it boils take out from fire. Season it with mustard,asafoetida and jeera powder. Add curry leaves.

One more method:
Soak 1 tbsp coriander seeds, 2-3 spoon of pepper,1 tsp jeera(cummin seed) ,1 tsp toor dall,2-3 red chillies for 15 minutes. Grind to a fine paste with one tomato. Add it to the tamarind extract. Let it boil for 5 minutes and then add one more cup of water and boil. Take out from fire. Add coriander leaves and curry leaves. Season it with mustard and asafoetida in ghee.

TOMATO RASAM

Ingredients:
Riped tomato - 2 nos (medium size)
Toor Dal - 2 tbsp
Tamarind paste- 2 tsp (of little less than lime size)
Salt to taste
Turmeric powder Qtr tsp
Rasam or sambar powder - 1-2 tsp
For seasoning:
Mustard - 1 tsp
Asafoetide - Qtr Spoon
Ghee - half tsp
Method:
Wash and pressurecook the toor dal.
Boil the tomato in water for 5-10 minutes,peel the skin and make tomato puree.
Make tamarind extract by adding 2 cups of water.
Add salt,turmeric powder, 1 tsp of sambar or rasam powder. Allow it to boil for 5 minutes.
remove the toor dall from the cooker mash it well and add 2 cups of water. Add the tomato puree. Boil it in slow fire. When it starts boiling remove it from fire. Season it with mustard and asafoetida in ghee. In the end add coriander leaves.
Take extraqct of tamarind.

Aloo-capsicum sabji

Capsicum - 2-3
Potato - 2-3 medium size
Salt to taste
Turmeric powder - half tsp
Chilli powder - 1 tsp
Cummin seeds - 1 tsp
Cooking oil - 1 tablespoon

Wash capsicum and potato - cut it into 1 inch size cubes.
First add 1-2 tsp oil. When the oil is hot add little salt and fry the capsicum for about 1-2 minutes. This way it retains the green color. Take it out from fire and keep it aside.
Add 1 tablespoon oil When the oil is hot add jeera. When it starts crackling add the potatos. Add turmeric powder and salt. When potatoto is almost done add chilli powder and the capsicum. stir it nicely and when its done take it out from fire.

Capsicum Pachadi

Ingredients:
Capsicum - 2 nos (medium size)
Tamarind - 2-3 tsp - add 2-3 cups of water.( or take limesize and soak in water and extract syrup)
Salt to taste
Chilli powder - 1 tsp
Til Oil - 1 tablespoon
Mustard - 1 tsp
Methi seeds - half tsp
Asafoetida - half tsp
Jaggery - a piece or two for required sweet taste

Heat oil - Add mustard,methi and asafoetida. When mustard crackles add capsicum and saute it for 2-3 minutes. Add the tamarind pulp,salt and chilli powder. When it is almost done add jaggery. Take it out from fire. Can be had with venn pongal,molagootal,dosa etc

Capsicum - sweet&sour

Ingredients;
Capsicum 2 nos (medium size)
Tomato - 5-6 nos
Onion - 1
Green Chilli 4-5
Chilli Powder - 1 tsp
Salt to taste
jaggery - a small piece
For seasoning:
Til Oil - 1 tablespoon
Mustard - 1 tsp
Methi seeds - half tsp
asafoetida - half tsp
Cut the capsicum/tomato into small cubes. Chop the onion. Slit the green chillies.
Method:
Heat the oil - Add mustard,Methi seeds and asafoetida. When mustard crckles - add onion fry it till transparent then add capsicum and tomato. Add salt and chilli powder. cook for about 10 minutes or till the required consistency, Add the jaggery and cook till jaggery dissolves. Garnish with fresh coriander. Have it with roti,paratha etc.

Green Gram Dall

INGREDIENTS: MOONG (GREEN GRAM) 1 CUP
GARLIC 1-2 PODS
GINGER 1 SMALL PIECE
ONION 1
TOMATO 1
CHILLI POWDER 1/2 TSP
GREEN CHILLI 2
CORIANDER LEAVES
1 TABLE SPOON GHEE OR OIL
JEERA 1 TSP
SALT TO TASTE

METHOD: SOAK MOONG FOR 1 ONE HR AND PRESSURE COOK THE SAME
ADDING 4 CUPS OF WATER AND SALT.
CHOP OION/GINGER/GARLIC,AND TOMATO TO FINE PIECES
HEAT GHEE AND ADD JEERA. WHEN JEERA CRACKLES - SAUTE
ONION,GINGER AND GARLIC. WHEN ONION TURNS TRANSPARENT
ADD TOMATO AND SAUTE. POUR THE COOKED DALL INTO THE
MASALA. ADD SALT. SLIT THE GREEN CHILLI AND PUT. BOIL THE
SAME FOR ABOUT 15 MINUTES IN SLOW FIRE. TAKE OUT FROM THE FIRE. GARNISH WITH CORIANDER LEAVES.

MIXED DALL:

INGREDIENTS: 1 TABLE SPOON TOOR DALL, MOONG DALL, CHANA DALL AND URAD DALL.
TURMERIC POWDER 1/4 TSP
CHILLI POWDER 1 TSP
GARAM MASALA 1 TSP
SALT TO TASTE
ONION 1
TOMATO 1
GREEN CHILLI 2
GHEE 1 TABLE SPOON
JEERA 1 tsp

WASH IT AND PRESSURE
COOK ADDING WATER, TURMERIC POWDER AND
SALT.
HEAT GHEE, ADD JEERA. WHEN JEERA CRACKLES
ADD ONION, FRY IT TILL IT TURNS TRANSPARENT. MIX THE MASALAS IN LITTLE WATER AND ADD THE SAME TO ONION. GRATE
THE TOMATO AND SAUTE. ADD CHOPPED
GREEN CHILLIES. POUR THE COOKED DALL.
ADD WATER TO THE REQUIRED CONSISTENCY.
BOIL IT FOR 5 MTS. ADD CHOPPED CORIANDER
LEAVES. SERVE IT FOR RICE OR ROTI.

paruppu thohayal

Ingredients: Toor Dall 2 tablespoons
Whole Redchilli 2
Grated coconut 1 cup
Salt to taste
no oil required

Broil toor dall with red chilli till dall turns red.
Grind dall and red chilli with coconut adding salt to a fine paste.

Tamarind Thohayal:

Ingredients: Tamarind - amla size
Urad dall - 1-11/2 tablespoon
asafoetada -
Red chilli = 3-4
Oil 2 tsp
Method: Heat oil , fry urad dall,asafoetada and red chilli till the dall turns nice pink
remove it from fire.
Grind with tamarind, coconut and salt - slight coarse.

vathal kozhambu - spicy dish

very simple

Ingredients : Imli (tamarind) little more than lime size (paste 6-8 spoons
Salt
Chilli Powder 1 tsp
Sambar powder 2-3 tsp
asafoetada (hing)
turmeric 1/4 spoon
fenugreek(methi seeds) 1 tsp
Whole red chilli 2
manathangalika or chundakai vattal or drum stick/small onion
mustard 1 tsp
Til oil : 2 tablespoon
Salt to taste
Curry leaves : 5-6

extract tamarind pulp adding water. use about 400 ml of water. In kadai heat til oil and season mustard,methi,red chill and asafoetada. Take out from fire and add chillipowder/sambar powder,pour the same in tamarind pulp. fry the any of the above vathals and add it to the tamarind pulp. or saute drumstick/small onion and add. Add salt and turmeric powder. Boil it till the gravy gets thick. If its watery - take a spoonful of rice flour mix it little water and add it to the gravy. In the end put the curry leaves.

AVIYAL

Vegetables : Yam 150 gm or 1 potato
Snake guard 150 gm
White pumpkin 150 gm
Red pumpkin 100 gms
Beans 100 gms
String beans 100 gms
Peas (optional) 100 gms
Drum stick 1-2
Raw mango 1 (optional)

Coconut : 1 cups
Dahi : 1 cup
Salt : to taste
Green chilli : 8-10 (according to taste)

Cook vegetables in water adding salt. Red pumpkin,drum sticks and mango to be added when other vegetables are alomost done

Grind coconut, green chillies with curd to a fine paste.

Add the same to the cooked veggies and bring it to boil. Water for required constency.

Add curry leaves and coconut oil before taking out from stove.

mixed vegetable

Vegetables: snakeguard(podalangai),pumpkin(mathan),white pumpkin,(elavan or Pooshanikkai), chowchow(Bangalore kathirikai)
Can make a combination of snakeguard ,chowchow and pumpkin or only snakeguard

Snakeguard: 500 gms
Pumpkin : 150 gms
Ingredients: Toor dall or moong dall 1 cup
Haldi Powder 1/2 tsp
chilli powder 1 tsp
Salt to taste
cummin sees 1 tsp
coconut (grated) 1 cup
Mustard 1 tsp
Urad dall 1 tsp
Oil for seasoning 1 tsp
curry leaves

Cook dall separately in cooker.
If its moong dall broil the dall to lightpink and then cook. It gives a nice taste and aroma

Cut the vegetables in small cubes and cook the same adding water just covering the vegetables,haldi powder,salt and chilli powder.

Grind coconut to a fine paster with jeera. When the vegetable is done, add the cooked dall and the coconut paste. Add water, if required, according to the consistency.

Season mustard and urad dall in one tsp oil (coconut oil optional)
Add curry leaves.

Similarly you can make only with drum stick . Here instead of chilli powder, fry 2 red whole chilli in oil and grind it with the coconut. For Murungakkai Erussery, fry grated coconut ( 2 tablesppon) till golden brown and add the same in the end.

There is one more combination of yam and green brinjal. Method is same as method no.1

Manga Elavan Kootan

RAW MANGO 1 SMALL SIZE
WHITE PUMPKIN 250 GMS
FOR GRAVY:GRATED COCONUT 1 CUP
GREEN CHILLI- 5 TO 6
1 CUP CURD
HALDI
SALT
RED CHILLI
METHI (FENUGREEK SEEDS) - HALF TSP
KARI PATHA

cUT PUMPKIN IN 1 INCH SIZE CUBES. sIMILARLY CUT MANGO AS WELL.
COOK THE PUMPKIN IN WATER WITH HALDI AND SALT. WHEN IT IS ALMOST DONE ADD MANGO PIECES AND COOK FOR 5 MINUTES.

GRIND ONE CUP COCONUT WITH GREEN CHILLI TO A FINE PASTE AND ADD IT TO THE COOKED VEGETABLE. ALLOW IT TO BOIL FOR 2 MINUTES. BEAT 1 CUP CURD , ADD IT IN SIM FLAME. WHEN IT STARTS FROTHING REMOVE IT FROM FIRE. SEASON IN ONE TSP OIL MUSTARD,METHI AND 2 RED CHILLI. ADD THE CURRY PATHA.

ANOTHER METHOD:

YOU CAN ADD ONE DRUM STICK. IT GIVES A DIFFERENT FLAVOUR.
FORTHIS BROIL HALF TSP METHI AND 2 RED CHILLIES AND GRIND IT WITH COCONUT AND GREEN CHILLIES.
HAVE IT WITH HOT RICE AND PAPAD AND STIR FRIED VEGETABLES.

BINDI PACHADI

BINDI 200 GMS
IMLI LIME SIZE MEASUREMENT - OR PASTE 4-5 TSP
GREEN CHILLI - 3-4
SALT TO TASTE
CHILLIPOWDER HALF TSP
JAGGERY - TO TASTE
MUSTARD
HING
METHI SEEDS

METHOD
CUT BIND INTO HALF INCH PIECES. SLIT GREEN CHILLIES.
HEAT OIL. PUT 1 TSP MUSTARD, HING AND METHI SEEDS. WHEN MUSTARD CRACKLES PUT THE CUT BINDI AND GREEN CHILLI. FRY IT FOR ABOUT 5 MTS. ADD THE TAMARIND PULP. LET THE BINDI GET COOKED. ADD THE JAGGERY AND KEEP IT ON MEDIUM FLAME TILL THE GRAVY THICKENS. TAKE IT OUT FROM FIRE. CAN HAVE IT WITH MOLAGOOTTAL.

METHOD 2
EVERYTHING SAME. INSTEAD OF PUTTING GREEN CHILLI, GRIND THE SAME WITH 2 TBSP OF GRATED COCONUT, RAW MUSTARD AND ADD IT WHEN THE BINDI GETS COOKED.

3-4 DRUM STICKS
SALT
TURMERIC POWDER
RED CHILLI (WHOLE)
COCONUT - HALF CUP
TOOR DALL OR MOONG DALL = HALF CUP (IF YOU ARE USING MOONG DALL - FRY IT TO LIGHT PINK COLOR)

COOK THE DALL IN A PRESSURE COOKER
CUT THE DRUM STICK 2 INCH SIZE.

PUT THE CUT DRUMSTICK IN A COOKING VESSEL ADD WATER TO COVER THE DRUM STICKS,SALT AND TURMERIC POWDER. BOIL IT TILL THE DRUMSTICK BECOMES SOFT. SHOULD NOT OVERCOOK.

FRY THE RED CHILLI IN LITTLE OIL. GRIND COCONUT WITH THE FRIED CHILLI AND HALF TSP JEERA.

PUT THE DALL THE GROUND COCONUT TO THE COOKED DRUMSTICKS. ADD WATER TO THE REQUIRED CONSISTENCY. BOIL IT AND SEASON IT WITH MUSTARD AND URAD DALL (1 TSP). ADD CURRY LEAVES

3-4 DRUM STICKS
SALT
TURMERIC POWDER
RED CHILLI (WHOLE)
COCONUT - HALF CUP
TOOR DALL OR MOONG DALL = HALF CUP (IF YOU ARE USING MOONG DALL - FRY IT TO LIGHT PINK COLOR)

COOK THE DALL IN A PRESSURE COOKER
CUT THE DRUM STICK 2 INCH SIZE.

PUT THE CUT DRUMSTICK IN A COOKING VESSEL ADD WATER TO COVER THE DRUM STICKS,SALT AND TURMERIC POWDER. BOIL IT TILL THE DRUMSTICK BECOMES SOFT. SHOULD NOT OVERCOOK.

FRY THE RED CHILLI IN LITTLE OIL. GRIND COCONUT WITH THE FRIED CHILLI AND HALF TSP JEERA.

PUT THE DALL THE GROUND COCONUT TO THE COOKED DRUMSTICKS. ADD WATER TO THE REQUIRED CONSISTENCY. BOIL IT AND SEASON IT WITH MUSTARD AND URAD DALL (1 TSP). ADD CURRY LEAVES

Drumstick Molagootal

3-4 Drum sticks
alt
Turmeric Powder
Red Chilli (whole)
Coconut - Half Cup
Toor Dall OR Moong Dal = Half Cup (If you are using Moong Dal, fry it to a light pink color)

Cook the dall in a pressure cooker.
Cut the drumsticks into 2 inch slices.

PUT THE CUT DRUMSTICK IN A COOKING VESSEL ADD WATER TO COVER THE DRUM STICKS,SALT AND TURMERIC POWDER. BOIL IT TILL THE DRUMSTICK BECOMES SOFT. SHOULD NOT OVERCOOK.

FRY THE RED CHILLI IN LITTLE OIL. GRIND COCONUT WITH THE FRIED CHILLI AND HALF TSP JEERA.

PUT THE DALL THE GROUND COCONUT TO THE COOKED DRUMSTICKS. ADD WATER TO THE REQUIRED CONSISTENCY. BOIL IT AND SEASON IT WITH MUSTARD AND URAD DALL (1 TSP). ADD CURRY LEAVES

Keerai Molagootal

1 BUNCH SPINACH
TOOR DALL - HALF CUP
RED CHILLI (WHOLE) 2
URAD DALL 2 TSP
SALT TO TASTE
TURMERIC POWDER
COCONUT GRATED - HALF CUP
MUSTARD
OIL FOR SEASONING

BOIL TOOR DALL WITH 1 CUP OF WATER IN PRESSURE COOKER

BOIL SPINACH WITH LITTLE WATER, BOIL WITH 1 TSP SALT AND A PINCH OF TURMERIC POWDER. TAKES APPROX 5 MTS TO GET COOKED . ALLOW IT TO COOL.

HEAT I TSP OIL. FRY 2 RED CHILLIES WITH 1 TST URAD DALL. FRY IT TILL THE DALL TURNS SLIGHTLY REDDISH.

GRIND COCONUT WITH THE FRIED CHILLI AND URAD DAL TO A FINE PASTE.
BLEND THE COOKED SPINACH IN THE MIXIE. SHOULD NOT GRIND IT FINE.

IN A COOKING VESSEL ADD THE SPINACH,COOKED DAL AND THE COCONNT. MIX IT AND ADD WATER TO THE REQUIRED CONSISTENCY.
BOIL IT FOR 5 MTS
HEAT OIL. ADD MUSTARD AND 1 TSP URAD DALL. WHEN THE MUSTARD CRACKLES POUR THE SAME INTO THE SPINACH GRAVY. ( FOR SEASONING COCONUT OIL OR ANY OTHER COOKING OIL)

MANCHURIAN

INGREDIENTS:
FOR GOBI MANCHURIAN - ONLY CAULIFLOWER
VEG BALL MANCHURIAN - 3 Cs I.E. CABBAGE,CARROT,CAPSICUM
CABBAGE : 150 GMS
CAPSICUM : 1
CARROT : 2
GARLIC : 4 PODS
G/CHILLI : 4-5
PEPPER POWDER ; 1 spoon
SOYA SAUCE ; 1 SPOON
CORN FLour :
GRATE THE VEGGIES. SQUEEZE OUT EXCESS WATER - THIS CAN BE USED IN GRAVY.
ADD 1-2 SPOON OF CORN FLOWER AND MAKE INTO SMALL BALLS. (AMLA SIZE)
DEEP FRY THE VEG BALLS IN SLOW FIRE. KEEP IT SEPARATE.
HEAT ONE TABLE SPOON OIL IN HIGH FLAME. WHEN THE OIL GETS VERY HOT ADD GARLIC/G.CHILLI. ADD ONE SPOON OF SOYA SAUCE AND SAUTE.
ADD 2 SPOONS CORN FLOWER IN 3 CUPS OF WATER AND POUR. WHEN IT GETS BOILED (2 MTS) ADD THE VEG BALLS AND BOIL IT FOR 5 MTS. ADD SPRING ONION AND SERVE HOT WITH FRIED RICE.
FOR CAULIFLOWER - MAKE A THIN BATTER WITH CORN Flour, DIP THE CAULIFLOWER IN THE BATTER AND DEEP FRY.

INDO-CHINESE FRIED RICE

INGREDIENTS: 1 CUP RICE
VEGGIES OR EGG
VEG CABBAGE 100-250 GM
CAPSICUM 1
CARROT 1
BEANS 5-6
SPRING OINION
GREEN CHILLI 4
GARLIC 3-4 PODS
PEPPER POWDER 1 SPOON
SOYA SAUCE HALF SPOON
AJINOMOTO OPTIONAL
SCHEZWAN/CHILLI SAUCE OPTIONAL
METHOD:
WASH RICE AND SOAK IT FOR ABOUT 30 MTS.
WATER : 1 CUP 2 CUPS OF WATER
COOK RICE SEPARATELY.AND COOL IT. ADD A SPOON OF OIL WHILE COOKING.
CHOP ALL VEGGIES FINE
HEAT OIL IN HIGH FLAME. OIL SHOULD GET REALLY HOT . ADD GARLIC AND CHILLI. SAUTE IT FOR 1-2MTS AND THEN ADD THE VEGGIES. SINCE THE OIL IS VERY HOT VEGGIES GET COOKED VERY FAST. STIR THE VEGS CONTINOUSLY. aDD THE RICE AND SALTAND PEPPER POWDER. AFTER MIXING IT NICELY ADD THE SOYA SAUCE/SCHEZWAN SAUCE ETC. IT ITS EGG.USE 2 EGGS AND FRY IT AFTER FRYING GARLIC/CHILLI.
SERVE IT WITH GOBI MANCHURIAN OR MIXED VEG MANCHURIAN. MANCHURIAN RECIPE FOLLOWS.
DELICIOUS FRIED RICE IS READY

PALAK PANEER

2 BUNCH PALAK (SPINAH)
SALT
1 ONION
2 PODS GARLIC
1 INCH PIECE GINGER
CHAT MASALA
GARAM MASALA (OPTIONAL)
OIL I TABLE SPPON

BOIL THE SPINACH IN LITTLE WATER WITH SALT. COOL IT. BLEND IT IN MIXIE (PUREE)
HEAT OIL ADD FINELY CHOPPED ONIONS GINGER & GARLIC. SAUTE IT TILL GOLDEN COLOR. ADD THE PALAK PUREE AND BOIL ADD A PINCH OF CHAT MASALA.
PANEER FRYING OPTIONAL. ADD THE PANEER CUBES . SWITH OFF THE STOVE AND SPRINKLE GARAM MASALA ON TOP AND COVER IT.
HAVE IT WITH HOT CHAPATHIS.

BINDI FRY

BINDI (LADIES FINGER/OKRA) 500 GMS
INGREDIENTS : SALT 1 TSP
: CHILLI POWDER 1 TSP
: CORIANDER POWDER : 2 TSP
: CUMIN POWDER : 2 TSP
: PEPPER POWDER : 1 TSP
: AMCHOOR (DRY MANGO POWDER) 1TSP
: TURMERIC : 1/2 TSP
METHOD:
1.Wash bindi in running water. wipe with a clean dry cloth. cut off the tips and slit the bindies lengthwise.
2. Mix all the ingredients (masalas). Take each bindi and fill the masala.
3. Heat 2 Tablespoon cooking oil in a frying pan. Add 1 tsp brown mustard seeds. when it crackles drop the stuffed bindi in kadai slowly. stir it after 5 mts i.e. when the bottom portion turns brown. should be fried in low heat till it turns brown. remove from stove. Can be had with rotis.

First Post

Hi. This blog contains simple veg recipes from panky's kitchen. I plan to add one recipe a week. Enjoy cooking.