Ingredients:
2 cauliflowers,medium,cut into medium sized florets
1 bell peppers,large,cut into strips
2 cup tomatoes,cut into strips
3 Tbs ghee or refined oil(I used 1 tbsp of ghee & 2 tbsp of oil)
2 bay leaves
2 Tbs ginger paste or minced
2 Tbs garlic paste or minced (I used minced)
1 tsp chopped green & red chillies
2 dry whole chillies
1 tsp cumin seeds
1 tsp cumin powder
1/4 tsp ground cloves
1/4 tsp ground cardamom
Salt to taste
1/2 tsp ground black pepper
1 Tbs white vinegar
1 Tbs chopped fresh coriander for garnish
Method:
Cut the cauliflower into small florets and chop the thicker stems into small pieces.
Remove seeds from peppers and cut into long strips.
Heat oil or ghee over medium-high heat.
Add whole dry chillies,bay leaves, ginger, garlic, cumin seeds & powder, cloves & cardamom and cook, stirring regularly, until fragrant and the seeds start to crackle.
Add cauliflower, bell peppers, salt & ground pepper, stir until the cauliflower is evenly coated with the oil & spices, then cover and reduce heat to medium-low.
Cook, stirring just once or twice, until cauliflower begins to soften a bit, about 10 minutes.
Uncover, stir in tomatoes and vinegar, and bring to a simmer.
Cover and cook at a low simmer until cauliflower is tender, about 15 minutes.
Uncover and stir: If the mixture is not fairly dry, increase heat and cook a little longer to evaporate most of the liquid.
Garnish with chopped coriander leaves.
Serve hot with roti or paratha.
Ingredients:
Moong or yellow Lentil: 1 cup
Fish Head: 1/2 (I used a half head of 2 kg rahu fish)
Ghee:1 tbsp
Oil:3 tbsp
Turmeric powder: 1 tsp
Chilli powder: 1 pinch
Coriander powder: 1/2 tsp
Cumin powder: ½ tsp
Salt to taste
Sugar: 1/2 tsp
Ginger paste: 1 tsp
Garam masala powder: 1/2 tsp
Cashew: 6-8 (dry roasted)
Raisins:10-12
For tempering:
Bay leaves: 2 small
Whole Cumin seeds: 1 tsp
Dry red chillies:2
Whole garam masala:cinnamon(1 inch),clove,green cardamom:each 2 pieces
Method:
Smear salt and turmeric to the cleaned and washed fish head.
Keep aside for 15 minutes.
Dry roast the moong dal on very low flame.
Keep on stirring continuously to make it golden evenly.
Once the beautiful aroma of roasted moong hits and the dals are nicely golden take it off.
Rinse under running water.
Drain the water thoroughly.
Keep for another 10-15 mins.
HEat ghee & temper with bay leaves,cumin seeds,whole garam masala & dry chillies.
Fry the dal in same ghee again for 2-3 mins.
Heat the oil in a heavy bottom pan.
Fry the fish head till its golden & crispy.
Break the fish head in chunks.
Add ginger paste,turmeric, chilly, coriander and cumin powder.
Cook for few minutes till spices coat the fish head and keep aside.
Take the fried dal,spice coated fish head chunks in a pressure cooker.
Add 2 cups water,salt & sugar.
Cook for 2-3 whistles.
Let the steam release on its own.
It should be soft but not mushy.
Cook till it thickens and the raw smell is gone.
Add dry roasted cashew & raisins.
The dal will be thick but not dry so adjust the liquid accordingly by adding warm water.
Finish off with a final sprinkle of garam masala powder & few drops of ghee.
Serve warm with steamed rice.
Ingredients:
500 gm Chicken- cut into pieces, washed and wiped
3 tbsp Refined oil
1/2 tsp cumin seeds
2 bay leaves
2 dried red chilly
1 tsp garam masala powder
Whole garam masala:cloves,cinnamon (1 inch),green cardamom-each 2 pieces
1 cup onion - chopped
1 Tbsp ginger garlic paste
1 Tbsp chopped coriander
1 tsp chopped fresh chillies
1 tsp turmeric powder
1 Tbsp coriander powder
1 tsp kashmiri red chilly powder
1/2 cup tomato ketchup
1 tsp sugar
Salt - to taste
Method
Wash the chicken thoroughly.
Heat oil and add cumin, bay leaves,whole garam masala and dried red chilly.
When the cumin begins to splutter, add garam masala powder, onion and saute for sometime over medium flame till onions are a
little soft.
Add ginger garlic paste, powdered masalas, chicken, salt,sugar and saute over high heat till chicken is opaque.
Lower the flame to low,add ketchup & cook till tender and fat separates.
Add water to the consistency of the gravy you want and cook some more.
Garnish with chopped coriander & chopped fresh chillies.
Ingredients:
Cauliflower - 1 medium,cut into bite-sized florets
Tomato - 1 medium,pureed
Oil - 1 tsp
Jeera - 1/2 tsp
Onion - 1 small,finely chopped
Ginger garlic paste - 1/2 tsp
Rec chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Haldi powder - 1/4 tsp
Garam masala - 1/4 tsp
Salt to taste
Coriander leaves - for garnish
Method:
Chop the cauliflower into bite sized pieces & wash.
In a non-stick pan(preferably) add oil and splutter jeera,saute the onions,add the ginger garlic paste and saute for 1-2 minutes and then mix in the tomato puree.
Saute for 2-3 minutes and then add red chilly powder,coriander powder,haldi and garam masala.
chopped cauliflower,salt to taste and sprinkle 1-2 tbsp of water.
Mix well.Cover with a lid and cook for 3-5 minutes or till the cauliflower is almost cooked.
Now cook uncovered for another 5-7 minutes.
Add coriander leaves and switch off the flame.
Serve with roti or paratha.
Ingredients:
Spinach– 1 bunch, chopped
Broad Beans,chopped – 1 cup
Pumpkin – cubed – 1 cup
Potato – 1 medium,cubed
Radish– 1 medium,cubed
Ridged Gourd- 1,cubed
Eggplants– 3,small,cubed
Turmeric Powder – 1 tsp
Salt to taste
Sugar-1 tsp
Dry Red Chillies – 2
Panch Phoron – 1 tsp
Mustard Oil – 3 tsp
Kasundi-2 tsp
Dried Lentil Dumplings –1/2 cup
Method:
Cut the Spinach and wash thoroughly.
Cut all the Vegetables into pieces.
Heat 1 tsp of Mustard Oil in a Kadhai and fry the dried Lentil dumplings and keep aside.
Heat remaing mustard oil & put the Panch Phoron and dried Red Chillies into the Kadhai and let them sizzle.
Add all the Vegetables and sauté for 5 minutes so that all the vegetables are a little fried and are coated in Oil.
Add the Turmeric Powder, Sugar and Salt and mix well.
Now add the Spinach and mix.
Keep mixing the Spinach slowly, no water is added to this preparation, the Spinach will produce enough water for all the Vegetables to cook thoroughly.
Add the kasundi and mix.
Let it simmer for about 15-20 minutes on medium flame.
At the end when the Veggies are cooked and the ghonto has dried up add the Dried Lentil Dumplings.
Serve with Plain White Rice.
I was not sure what should be the name of this baked recipe with Shrimps, eggs, and minced chicken, so named it as medley !
Ingredients:
Boiled shrimps:1 cup
Boiled minced chicken:1 cup(boiled with 1/4 tsp og ginger-garlic paste & salt)
Eggs:3(whipped)
Butter:2 tsp
Finely chopped onion:2 tsp
Finely chopped green chilli:1 tsp
Black pepper powder:1 tsp
Salt to taste
Chilli-garlic sauce:1 tsp
Mayonnaise:1 tbsp
Method:
Grease a container.
Pour shrimps,chicken,eggs,onion,chilli & salt into the container.
Mix it.
Take 2 cups water in a pressure cooker.
Place the closed container into the cooker.
Cook till 5-6 whistles.
Cool it.
Take out the baked mix.
Heat the butter in a nonstick pan.
Saute the mix in the butter for few minutes.
Serve it with pepper,chilli-garlic sauce & Mayonnaise.
Enjoy it with hot coffee.
Ingredients :
Raw Papaya,peeled and cut into cubes:1,medium size
Potatoes,cut into small cubes:2 ,medium size(optional,I didnt use)
Green Chilly,slit:4
Bay Leaves:2
Cumin Seeds whole:1/4 tsp
Green Peas,boiled:1 cup
Chopped corriender leaves:3 tbsp
Garam Masala Powder:1/4 tsp
Salt to taste
Sugar:1 tsp
Cumin Powder:1/2 tsp
Refined Oil:2 tbsp
Desi Ghee(Clarifiied Butter):1/2 tsp
Method :
Peel the papaya and discard the insides.
Wash well under running water.
Cut the raw papaya into cubes and boil in water.
Heat the refined oil in a pan and add the bay leaves and the cumin seeds.
Stir a bit and add the potatoes(optional).
Stir fry well and then add the grated raw papaya. Mix well.
Then add the spices-cumin powder, salt, sugar and green chillies slit.
Add peas and mix.
Put a lid and let it cook on low heat till done.
After 5 minutes remove the lid and mix.
Add the garam masala powder and ghee.
Remove to a serving bowl.
This is a dry dish and has no gravy.
Serve with plain rice.
