Kacche Kele Ki Sabzi / Kacche Kele ki Bhujia

Recipe

Ingredients

• 2 raw banana/ kacche kele
• 1/2 cup oil
• 1 tsp cumin seeds
• 1 cup grated onions
• 1 tsp finely chopped ginger
• 1 tsp finely chopped garlic
• 1 cup grated tomatoes
• 2 tsp coriander powder
• 1 tsp chilli powder
• 1/2 tsp turmeric
• 1/4 tsp garam masala
• 2-3 green chillies-slit
• 1 tbsp chopped coriander leaves
• salt to taste

Method

• Peel the raw banana and cut it into pieces.
• Deep fry the pieces of raw banana and keep them aside.
• In a howk or kadai add oil, when warm add cumin, when crackled add ginger, garlic and onions.
• When they are golden add tomatoes , coriander powder,chili, salt, green chilli, garam masala and cook it till oil is coming out of them , now add fried raw banana and mix properly, cook for 3-4 minutes and cover it .
• After 2 min garnish it with chopped coriander green.
• Ready to serve.

Bharwa Gilki / Turai/ Sponge Gourd

Recipe

Ingredients

• 250 Grams Gilki(Sponge Gourd)
• 1/2 tsp cumin seeds(Jeera)
• 1 tbsp vegetable oil
• 1 tsp coriander powder
• ¾ tsp chilli powder
• ½ tsp tumeric powder
• 50 Grams roasted peanut powder
• ½ tsp Garlic Paste
• Salt to taste

Method

• Peel off Gilki and cut them into 2 or 3 pieces.Slit them into middle.
• Mix all ingredients except and fill this mixture into Gilki.
• Heat oil in the pan.
• Add jeera and put all the pieces of Gilki.
• Fry them for few minutes on high flame.Then cook it on low flame.
• Cover with a lid.
• After 5 min the pieces will become tender.


Ready to Serve

North Indian Style Punjabi Chole

Recipe

Ingredients

• 250 gms kabuli chana (white chick peas)
• 1 onion, chopped
• Medium sized potato, steamed and finely chopped
• 2 tomatoes, finely chopped
• 5 cloves of garlic (lehsun), finely chopped
• 1 ginger (adrak), finely chopped
• 3 green chillies, chopped
• 1 cup washed and finely chopped coriander (dhania)
• 1 tsp lemon juice
• 2 tbsp oil
• 1 tsp chilly powder
• 1 tsp coriander (dhania) powder
• 1 tsp turmeric powder (haldi)
• 1 tsp garam masala
• 1/2 tsp black pepper (kalimirch) powder
• 1 tsp dried mango powder (amchur)
• 1/2 tsp cinnamon (dalchini) powder

Method 

• Wash and soak kabuli chana  in 500 ml water, overnight.
• Cook both together in the same water till they become soft.
• Heat oil in a pan add the onion, ginger, garlic, chillies and all the spices and stir for 5 mins.
• Add the kabuli chana and  water.
• Add potato, tomato and the lime juice to it. cook till the water evaporates and you get a thick gravy.
• Garnish with chopped coriander.

Gongura Pachadi / Gongura Chutney / Andhra Special

Recipe

Ingredients

• 30 gongura leaves( as the flavor of gongura is sour so 30 leaves of it will bring the sourness which we want)
• 6 red chilli stick dry
• 2 tsp dry coriander seeds
• 1/2 tsp mustard seeds
• 6 curry leaves/methi neem/kadi patta
• 1 onion
• 10 garlic cloves
• 2 tsp oil
• 2 tsp chopped green coriander leaves
• 10 seeds of methi dana
• 1/2 tsp urad dal
• Salt according to taste

Method

• Boil the gongura leaves.
• On the tawa/ kadai/howk roast the 3 tsp coriander seeds,5 red chili stick dry, mustard seeds and grind them.
• Grind together gongura leaves, roasted coriander seeds, coriander green, mustard seeds, green chilli, salt and sugar.
• Heat oil in pan , when hot break the red chili stick and put red chilli stick ,urad dal, methi dana/seeds,curry leaves, 1 tsp coriander seeds, garlic cloves then put chopped onions only for 15-20 seconds then add the gongura paste and switch off the gas.
• Your Gongura chutney is ready to eat.

Malai Chilli/Pepper Cream

Specialty of this dish is that it is cooked within 2-3 minutes and total time needed is 5 minutes for entire recipe, plus very less ingredients are needed and that too all are present in your house without extra effort is required , yet the dish comes out to be yummy and delicious it is an instant cooking recipe, requires very less time. To make the dish more interesting and colourful use different colour capsicums/peppers.

Recipe

Ingredients

• 2 capsicum sliced
• 2 onions sliced
• 1 sliced tomato
• 4 tsp malai/ cream
• 2 sliced green chilli
• 1/2 tsp black pepper powder
• 1 tsp black pepper powder
• 1 tsp oil
• Salt according to taste

Method

• Heat the kadai/pan , add oil then add onions ,capsicum and green chilli together,saute them.
• After 3 minutes just add sliced tomato, cook for 1 minute.
• Then add malai/cream, salt and black pepper powder, cook for 1 minute.
• Your chilli cream/ malai chilli is ready to serve.

Hot spicy ginger garlic Tomato soup

It is a home medicine for cough and cold (yet tasty and yummy without any side effects), it is also full of nutrients.It is very effective and gives instant relief, take 1 cup of it, 4 times in a day.

Recipe

Ingredients

• tomato puree of 2 tomatoes
• 1 tsp chopped garlic
• 1 tsp chopped/grated ginger
• 1/2 tsp sugar/jaggery
• 1/2 tsp black salt
• 1/2 tsp black pepper powder
• 1 cup water
• 1/2 tsp oil
• Salt according to taste

Method

• In a pan add oil,when heated add garlic and ginger, after half a minute add tomato puree and water.
• when it comes to boil add black pepper, black salt and sugar/jaggery, give proper boil so that the soup becomes thick.
• After 2 minutes your dish will be ready.

It is a medicine yet yummy and kids can also enjoy it.Your special masala soup with gingery and garlic taste is ready to serve.lots of pepper , lots of ginger and garlic will help you to cure your cold and cough.

Stuffed Capsicum/Bharwa Shimla Mirch/Stuffed Peppers/Masala Mirch/ Stuffed Capsicum Curry

Recipe

Ingredients (servings for 4)

• 4 to 5 - large capsicum/shimla mirch/peppers
• 2 to 3 - potatoes, boiled and mashed
• 1/2 cup - grated cheese
• 1 - grated / finely chopped onion
• 1/2 tsp - ginger-garlic paste
• 1 grated/finely chopped tomato
• 1 tsp - garam masala powder
• 1 tsp - chopped green chillies
• 1/ tsp amchur powder/raw mango powder
• 2 tsp oil
• 1 tsp chopped green coriander/ hara dhania
• Salt according to taste

Method

• In a non-stick pan add 1 tsp oil , heat the oil, add garlic and ginger paste, then add chopped onions, when they turn golden, then add chopped tomato to it when oil is coming out, then add garam masala,salt,chopped green chilli, amchur powder to it and saute for 2 minutes.
• Wash the capsicum and cut from the top, stuff the above filling when cool.
• Bake it or again in a non-stick pan add 1 tsp oil and bake or cook the stuffed peppers.
• In 6-7 minutes they will be done.
• Add grated cheese and again bake it for 1 minute.
• For garnishing add green coriander chopped/hara dhania.
• your dish is ready to serve.

khatti mithi kairi aur pudine ki chutney

Recipe

Ingredients

• 1 cup pudina/mint leaves
• 1 cup green coriander leaves/ hara dhania
• 1 medium size peeled and chopped raw mango/keri/Kachcha Aam/kairi
• 2 green chilli
• 1 tsp black salt/ kala namak
• 1 tsp roasted cumin/ jeera
• 2 tsp sugar/jaggery(gurr)
• Salt according to taste

Method

• Grind all the above in a mixer, your khatti mithi chatpati chutney is ready to serve.
• Try with hot pakori's,vada's or with your normal food you eat , it will add taste to your food.

Tangy hot spicy chutney

Recipe

Ingredients

• 3 spicy green chilli
• 2 tomato
• 1 cup coriander leaves
• 1/2 tsp black salt
• 7 garlic cloves
• 1/2 tsp roasted cumin
• 2 tsp tomato sauce
• 2 dry red chilli stick
• 1/2 tsp oil
• Salt according to taste

Method

• Grind green chilli, 5 garlic cloves, tomato, coriander, black salt, and salt together.
• Add roasted cumin and tomato sauce to the above mixture and mix all together properly.
• In a small frying pan heat oil add red chilli stick dry and rest of chopped garlic cloves. Again grind them.
• Your hot spicy tangy chutney is ready to serve.

Paneer Matar / Matar Paneer

Recipe

Ingredients (servings for 4)

• 1 cup paneer cubes
• 3 tsp oil
• 1/4 cup chopped onions
• tomato puree of 2 tomatoes
• 1 tsp ginger garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala/meat masala
• 1 tsp chopped green chillies
• 1 tsp cumin seeds/jeera
• 1/2 tsp chilli powder
• 1 tsp coriander (dhania) powder
• 1 cup green peas/mutter
• 1 tsp chopped coriander(dhania) for garnishing
• 1 tsp chopped beetroot.
• Salt according to taste

Method

• Heat 1 tsp oil in a pan , add the onions and saute for 3 minutes.
• Grind tomato and beet root together and then add this puree to the above pan and saute for a minute.
• Add the turmeric , garam masala /Meat masala and green chilli, mix well and saute for 2 mins.
• Cool and blend in a mixer till smooth. Keep aside.
• Heat 2 tbsp oil in the same pan and add the cumin seeds and the prepared paste and saute for 3 minutes.
• Add the chilli powder, coriander powder and salt, mix well and saute for 2 mins.
• Add peas and saute for a minute.
• Add 1/2 cup water, mix well and bring it to a boil.
• Cover and simmer for 5 minutes.
• Add the paneer cubes and simmer for 5 minutes on a slow flame.
• Serve hot garnished with coriander leaves.

Bharwa Baigan/Stuffed Brinjal

Recipe

Ingredients (servings for 4)

• 6-7 small brinjal/baigan
• 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
• 1 tsp amchur powder
• 1/2 tsp tumeric/ haldi
• 4 tsp oil
• 1 tsp chopped garlic and ginger
• 1 tsp chopped green chilli
• 2 finely chopped onion
• tomato puree of 2 tomatoes
• 1 tsp gur(jaggery)/sugar
• 1 tsp chopped coriander green
• a sliced piece of lemon/nimbu for plating
• Salt according to taste

Method

• Slit the brinjal from four sides and wash them properly.
• With 1 tsp oil shallow fry the brinjal in a non stick pan ,till they get soften a little bit.
• Roast rai, saunff, methi, khada dhania, jeera and red chilli stick on a tawa without oil separately.
• In a mixer grind all the above masala and add amchur powder, haldi, salt to it and mix them properly.The above masala is called bharwa masala.
• In a kadai/pan add 2 tsp oil, when heated add garlic, ginger and onion , when they get golden add tomato puree ,then add Bharwa masala to it. Sauté till oil is coming out of it the , then add sugar/ gur(jaggery to it).Switch off the gas, let this filling to be cool down for 5 minutes.
• Stuff the shallow fried brinjal with the above filling and in the pan/kadai add rest of the 1 tsp oil and put the stuffed brinjal into the pan/kadai. Just cook them for 4-5 minutes.
• Garnish it with chopped coriander green and plate it with sliced lemon.
• Your masaledar hot spicy bharwa baigan is ready.