Bharwa Masala

 

Specialty of this masala

You can keep it for 2-3 months , it will be fresh Whenever using just add salt (namak) , haldi(tumeric) and 1 tsp cooked oil in it. You can fill in bharwa bhindi, tinda, karela,bhaigan in many more as you like it. 

This masala is very good for those who don't eat garlic and onion as you can use this masala for filling it taste good.It is good and useful for the person who have no time for cooking or we can say it is a ready made masala that you can use for instant cooking. Those who eat onion , garlic and ginger , cook all these three in oil and then add this bharwa masala , haldi and salt to it and then use this as a filling/stuffing masala, it will taste yummy.

Ingredients

• 1 tsp rai/mustard
• 2 tsp saunff/fennel/sonp
• 1/2 tsp methi/fenugreek
• 4 tsp khada dhania dry/dry coriander seeds
• 2 tsp jeera/cumin
• 2 stick red chili dry

Method

• Roast rai , saunff , methi , khada dhania , jeera and red chilli dry on tawa without oil separately.
• Grind them all after roasting in a mixer.
• Your bharwa masala is ready.

Spicy Chana Lauki

Recipe

Ingredients (servings for 4)

• 1/ 2 kg lauki
• Tomato Pury of 2 tomatoes
• 1 medium size chopped onion
• 1 tsp chopped garlic
• 1 tsp chopped ginger
• 1 tsp chopped green chili
• 4 tsp chana dal soaked for 30 minutes
• 1 tsp dhania powder
• 1/2 tsp haldi
• 4 cups water
• 1/2 tsp garam masala
• 3 tsp oil
• 1 tsp cumin/jeera
• 1 tsp chopped green coriander
• Salt according to taste

Method

• Heat oil in the cooker add jeera, garlic and ginger.
• After 15 sec add green chili with onion.
• After 1 minute add soaked chana dal into the cooker and roast it for 2 minutes.
• Add all the masala's , salt and tomato pury to it.
• Saute it till it leaves oil in the cooker,then add chopped lauki into it.Add water and close the lid of the cooker.
• Keep it on slow flame.As it has chana dal so it will require time to cook, atleast 5-6 whistle will be required ,if not cooked increase the number of whistles.when it is done garnish it with coriander green.

Server it hot. Very healthy and delicious too.

Spicy Coconut Chutney

Recipe

Ingredients (servings for 4)

• 1 cup grated coconut
• 2 small red chillies , dry and roasted
• 1 tsp grated ginger (adrak)
• 1 tbsp roasted chana dal (daria)
• 2 tsp curd
• 1 medium size tomato
• Salt according to taste

For The Tempering

• 1/2 tsp mustard seeds ( rai / sarson)
• 1 red chilli , broken into pieces
• 6 to 7 curry leaves (kadi patta)
• 1 tsp oil

Method

• Put the coconut, red chillies, ginger, roasted split gram, curd, tomato and salt in a blender with a little water and grind to make a fine paste. Keep aside.
• Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
• Refrigerate and use as required.

Spicy Hot Chicken Curry

Recipe

Ingredients

• 1 kg chicken
• 10-12 garlic cloves chopped
• 2 teaspoon full of chopped ginger
• 2 medium size onion finely chopped
• 6-7 kaju/cashew nuts
• 4 medium size tomatoes
• 1 teaspoon full saunff
• 4 tsp oil
• 1 tsp red chilli powder
• 2 tsp dhania powder
• 1/2 tsp haldi/ tumeric
• 1 tsp meat masala
• 2 tsp green chilli chopped
• 2 tsp chopped coriander green
• Salt to taste

Method

• Wash the chicken properly and marinate it in the grinded mixture of ( 1 tsp ginger, 6 cloves of garlic , 1 tsp green chilli, 1/2 tsp red chilli powder, 1 tsp dhania powder and 1 tsp salt ) for half an hour.
• To the heated pan add oil add rest of the garlic , ginger and green chilli chopped, then add chopped onion.when it is golden add marinated chicken to it and cook it for at least 15 minutes,add 1 tsp coriander green and rest of masala's while cooking.
• In a grinder add tomatoes, saunff and kaju and grind them all and when chicken is fried add this paste to it.
• Cook them for 10 more minutes and add 1 cup water.
• When it is done garnish it with chopped coriander green.