BHINDI MASALA

BHINDI MASALA
INGREDIENTS
5oo g bindi (Lady's finger,)
1/2 tsp red chilli powder
1 tsp coriander powder
1/2 tsp mango powder
1 small size ginger pieces
few pepper corn
1/4 tsp garam masala
2-4 tomato's
1 tsp tamarind paste
a pinch of asafotide
1/4 tsp saunf
1/4 tsp jeera
1/4 tsp mustard seeds
1/4 tsp kalonji seeds(onion seeds)
oil for fry
salt to taste
METHOD

• Wash and wipe dry the ladys finger ,and cut them to long wise 2 -3 halves
• Grind saunf,jeera,pepper,mustard,kalonji,asafoetide,ginger very fine paste
• Grind the tomatoes (IF YOU HAVE TOMATOES PUREE USE IT)
• Heat oil in a pan fry the bindis for 4-5 minutes and keep aside
• Now heat the oil and add the grounded masala paste fry for few minutes the oil separate till the masala get his aroma keep simmer add red chilli powder,coriander powder,garam masala powdera and mango powder.mix well and add the tomato purees fry for few mi nuts and add fried bindies , salt close lid and cook for 2-4 minutes till the bindis cooked and the masala coated
• serve with rice or rodi

Shahi Cauliflower

Shahi Cauliflower
Ingredients
1 large cauliflower(500 gram)
5-7 potatoes
1 cup green peas
4 tomatoes
1 cup fresh curd
1 tsp fresh cream
1 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp garam masala
2 onions
1/2 tsp ginger paste
1/2 tsp garlic paste
2 tsp khus-khus
1 tsp sugar
salt to taste
few fresh coriander leaves
METHOD

• Wash and peel the potatoes and cut large pieces.
• Cut the cauliflower in to large pieces
• Chop the onion ,tomatoes very small pieces.
• Ground the khus-khus very nice paste.
• Heat oil in a pan fry the cauliflower and potatoes the vegetable get little brown .keep aside
• Heat little oil add the garlic and ginger paste ,fry few minutes and add the onion .fry for few minutes
• Now add the turmeric powder,coriander powder,red chilli powder,garam masala and tomatoes fry few minutes.
• And add beaten curd ,fry for few minutes.stir well when the masala cooked add the fried potatoes and cauliflower, and ground khus -khus ,sugar and salt.
• add 1 -2 cup of water .cover and cook for few minutes when the vegetable cooked add the cream .
• sprinkle the coriander leaves
• serve with rice or rodi.

Pudina leaves chutney

Pudina leaves chutney
1 cup pudina leaves(mint leaves)
2 -3 green chillies
1 onion
1 tsp jeera
1 tsp salt
1/2 cup curd
METHOD

• Clean and wash the pudina and cut the onions,green chilli .
• Grind all the ingredients together make a chutney
• Serve with biryani or tikkas.

Brijal Masala

BRINJAL MASALA
INGREDIENTS
500 Gram brijal(egg plants)
3 tomatoes
1 onions
2-3 garlic
1/4 tsp ginger paste
1/4 tsp chilli powder
1/4 tsp turmeric powder
salt to taste
1-2 tsp til oil
few curry leaves
METHOD

• Wash and cut the brinjal small long slice pieces
• chopped the onions and tomatoes very small pieces
• Make a paste(ginger,garlic ,chilly powder,turmeric powder,)
• Heat oil add onions fry for few minute it get little brown add curry leaves ,masala paste ,simmer fire fry for few minutes and add the tomatoes fry few minutes and add brinjal and salt.Mix well and fey few minutes and sprinkle little water cook simmer for 5 -8 minute still the vegetable cooked
• serve with rice r rodi

BRINJAL SIMPLE MASALA

BRINJAL SIMPLE MASALA
INGEREDIENTS
1 large brinjal
2 tomatoes
2 onions
1/4 tsp turmeric powder
1/4 tsp coriander powder
1/4 tsp sambar powder or chilli powder
1/4 tsp sounfe
2 tsp oil
salt to taste
METHOD

• Wash and clean the brinjal and cut centre longwice and cut small pieces half round pieces
• cut the onions and tomatoes small pieces
• heat oil in a pan add saunf and add all masala powder and salt keep few seconds and add onions fry few minutes and add brinjal fry for few minutes and add tomatoes mix well close on lid and keep simmer for few minutes .when the vegetable cooked slightly add little water and cooked for another few minutes .till the vegetable cooked and mixed well
• serve with rodi or rice

Amaranth poriyal

Amaranth poriyal
keerai poreal

KEERAI POREAL
Ingredient's
1 fresh Amaranth medium bunch
(or any green leafy (spinach,ponnanganni,mathi ,drum stick leaves,etc)
2 onions or 5 - 10 small onions
1 red chilli whole
1/4 tsp mustard seeds
1/4 tsp urad dal
2 -3 tsp fresh coconuts
few curry leaves (optional)
Til oil 1 tsp (GINGERLY OIL)
salt to taste
METHOD

• Clean and wash the green Levey and cut very small pieces
• chop the onion very small pieces
• heat a pan in a oil add the mustard seeds when they cracked add the urad dal and broken the red chilli and add to it ,now add a pinch of salt and add onions and curry leaves ,fry for few minutes .
• now add the chopped green leaves(squeezing very well ,little water is enough,because the Levey vegetable is let out of water) .keep on simmer for few minutes .
• when half cooked add salt and close the lid and cooked for few minutes do not over cooked.
• when it waterlily keep for another few minutes and remove from fire .
• garnish with fresh coconut serve with rice,
  

POTATOES -PANEER KURMA

Potato - Paneer Kurma
Ingredients :
5-6 Potatos
3 -4 Onions
3-4 Tomatos
4 Green Chilly whole
4 Garlic Cloves
Ginger - small piece
1/4 Pepper
1-2 tsp Khus Khus
few Coriander leaves
2-3 green Cardamom
1" stick Cinnamon
1/2 tsp Chilly Powder
1 cup Fried Paneer small pieces
1 cup fresh Grated Coconut
1/4 tsp Turmeric Powder
1 small size Bay Leaves
2 tsp Butter or ghee
5 -6 Cashewsnuts
1/4 cup fried Gram Dhal
Salt to taste
METHOD

• Grind Green chilly, garlic, ginger, pepper, khus khus, 1 small onion and few coriander into a fine paste.
• Heat pan add little ghee and fry the cardamom and cinnamon and powder it.
• Extract the milk from the coconut twice and keep both the milk extracts separately.
• Grind the gram dhal and cashews, separately into fine paste.
• Chop the onions into thin long strips.
• Chopped the potatos and the tomatoes into small pieces.
• In a heavy bottomed vessel, melt the butter or ghee and season with the bay leaves.
• Add the ground chilly - garlic paste and fry well. Sauté the onions little and Add potatoes and fry well, coating the same with the masala paste. Add the 2nd extract of coconut milk and cook until the potatos are tender and cooked .
• Add salt, turmeric powder and chilly powder. Boil for 5 minutes. Add chopped tomatoes, cover and cook until tender.
• Add the 1st extract of coconut milk, cashew paste, dhal paste and cinnamon - cardamom powder. Simmer for 15 minutes, remove from fire
• Add fried paneer cubes. Mix well and boil over a low flame for 5 more minutes.
• Garnish with finely chopped coriander and serve with rice or rodi