Mirch Bhaji pakoda

Preparation time:5 minutes
Cooking time: 10 minutes
Serves:2

Ingredients

• 4 green chilies (slit from the middle )
• 2 tsp besan /gram flour
• 1/2 tsp amchur/dry raw mango powder
• oil for frying
• salt to taste

Method

• Take the slit chilies, add amchur powder and salt to them.

 

• Take gram flour ,put salt and water in it to make a thick paste (same as for pakoda's) and keep for 5 minutes.

 

• Roll Chillies in besan paste and deep fry them until it turns golden in color.

Aloo Methi Special

Recipe

Ingredients

• 500 grams methi leaves (washed and finely cut)
• 2  medium size potatoes (cut into small square shaped pieces)een chilies finely chopped
• 1 medium size chopped onion
• 2 green chilies finely chopped
• salt to taste
• Two and  a half tsp oil
• 10-12 garlic cloves (finely chopped)
• 1/ 2 tsp haldi/turmeric powder
• 1/2  tsp methi seeds
• 1/2 tsp jeera/cumin

Method

• Heat the non-stick kadai add oil, when hot add methi seeds, jeera and garlic.
• Add onions and green chilies after 1 minute.
• Saute for 2-3 minutes then add potatoes ,salt and haldi powder and cover it untill the the potatoes gets softens.
• When potatoes gets softens take the curry out from kadai and  pour l/2 tsp oil  ,when heated add methi leaves to the kadai/howk and allow it to cook openly on slow flame for 4-5 minutes.
• After 5 minutes add potato curry in methi. Mix properly.
• Your aloo methi special is ready to serve.

Guava ( Amrood ) ki chutney

Recipe

Ingredients

• 1 cup amrood /guava pieces
• 1 cup coriander green leaves
• 1 tsp sugar
• salt to taste
• 2 green chilies 
  
  

Method

• Grind all the above items in the mixer.
• your mouth watering chutney is ready to serve.

Suji/Rawa/Semolina Upma

Recipe

Ingredients

• 1 cup roasted suji/rawa
• 1 chopped onion
• 1/2 cup chopped cauliflower
• 15-18 peanuts
• 2 chopped green chilies(hari mirch)
• 1 chopped tomato
• 2 tsp chopped coriander leaves
• 8-10 curry leaves(meetha neem)
• 1/2 tsp cumin seeds(jeera)
• 1/2 tsp mustard seeds(rai)
• 2 tsp oil
• lemon juice according to the taste
• salt to taste

Method

• In a kadai add oil, when heated add add curry leaves , cumin and mustard seeds.
• After 10 seconds add peanuts, let it fry for 2 minutes then add onion ,cauliflower and green chiies( cook them for 5 minutes on a slow flame and cover them, then add tomato(again cook it for 2 minutes on slow flame and cover it).
• After 2 minutes put roasted suji/rawa in above kadai , add 3 cups water and continuously stir it for at least 4-5 minutes add salt to taste , switch off the gas , serve it in a bowl, garnish it with coriander green leaves and lemon slice.
• Add Lemon juice (optional for taste).
• your hot Rawa Upma is ready to serve.

Karele ki Sabji

Recipe

Ingredients

• 500 gms - Bitter gourd / Karela
• 2 small, sliced-Onions
• 2 tbsp-Oil
• 1 tsp-Fennel Seeds
• 1/2 tsp-Turmeric Powder
• 2 tbsp-Lime Juice or 1 tsp raw mango powder
• Sugar (1 tbsp or to taste) or grated jaggery 2 tsp
• 1 tsp coriander powder
• 1 tsp chopped coriander leaves
• Salt to taste

Method

• Prep the Karela by washing, removing the seeds and cutting it.
• In a wok put the Oil on medium heat.Add the Fennel Seeds and cook for 30 seconds and then add in Turmeric Powder and mix.Add in the Onions and Salt and mix. Allow the Onions to brown and get a caramelized about 10-12 minutes. Stir frequently then add coriander powder.
• Add in the Bitter Gourd and a little more Salt, just for the Bitter Gourd. Mix.Cover and cook for 10-15 minutes, stirring in between.Once the Karela has cooked, add Lemon or Lime Juice and Sugar/jaggery. Mix well.Cook for another 5 minutes until all the flavors are mixed in well. Garnish with chopped coriander green leaves.
• Ready to serve.Serve hot with Chapatis, Rotis, Dal and Rice as a side dish.

Tips

• Cut the Karela smaller if you prefer.
• To reduce bitterness in the Karela:

             (a) Salt the pieces of Karela.
             (b) Mix well and set aside for 15 min.
             (c) Wash and drain or squeeze out the liquid.

Aloo Bonda/Aaloo Bonda

Recipe

Ingredients

• 2 Large Boiled, Mashed Aloo (Potatoes)
• 1 tbsp Coriander leaves (finely chopped)
• 2 Green Chilies (chopped)
• 1 cup gram flour/besan
• Red chili powder to taste
• 1/4th tsp Garam Masala powder
• 1 chopped onion
• Oil for frying
• Salt to taste

Method

• Add salt, chopped onion, chili powder, garam masala, coriander, and green chilies to the mashed aloo (potatoes) and mix well.
• In a bowl take a cup of gram flour; little salt and chili powder to it. 
• Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose).
• Make small balls of aloo (potato) mixture.
• Dip each ball in the batter and deep fry them till golden brown.
• Serve aloo bonda hot with chutney or tomato sauce/Hot tea.