Bhindi- Alu Dry veg

Bhindi- Alu Dry veg

Ingredients (for 3-4 servings)

2 medium size potatoes, peeled and cubed

250 gram bhindi (cut it into 1cm lo long piece)

2 tomatoes, chopped

1/2 tsp cumin seeds

1 tsp grated ginger

2 green chilles (slit lengthwise)

2 pinch of asafetida

1 tsp red chilli powder

1/4 tsp turmeric powder

1 tsp coriander powder

1/4 tsp amchur powder

salt to taste

coriander leaves for garnish

1 tbsp oil

1/4 tsp garam masala

Method (How to make alu bhindi)

Heat oil in a non stick pan , add the cumin seeds and let them splutter.

Add the grated ginger, asafetida and saute for few seconds.

Add the cubed potatoes and salt, turmeric, coriander and red chilli powder and saute for 2 minuts close the lid for 4-5 minuts on low flame.

Add the okra pieces and mix well. Close the lid for 3-4 min uts.

Now cook without lid on low flame till the okra and potatoes are almost cooked.

Add chopped tomatoes, garam masala and amchur and mix well.

Cook without lid for another 7-8 minuts.

Turn off heat and garnish with coriander leaves.

Serve hot with paratha of roti.

Sweet Corn - Capsicum Curry

Sweet Corn - Capsicum Curry

Material required (for 3-4 servings)

1 Cup Sweet corn (fresh or frozen)

1 large capsicum (finally chopped)

1 large Onion (finally chopped)

2 large tomato (finally chopped)

2 green chilled  (slit length wise)

2 tsp ginger- garlic paste

1 tbls kaju (soaked in milk, and make a smooth paste.)

1 tbls fresh cream

1/4 tsp turmeric

1/4 tsp garam masala

1/4 cumin powder

1 tsp coriander powder

1/2 tsp chilli powder

2 tsp kasoori methi

1 tbls green coriander chopped

Salt as per taste

2 tbls refind oil

Method

Heat oil in a wok, add the onions and saute till light brown, Add green chilies and ginger garlic paste and saute for few minuts on low flame. Add kasoori methi and saute for 2 minuts. 

Add capsicum and cooked few minuts. Now add kasoori methi, turmeric powder, red chili powder, coriander powder, cumin powder and salt. Mix well.

Add chopped tomatoes and saute till oil separates. Add corn and cover the lid and cook for 4-5 minuts. Add half of the coriander leaves and 1cups water and bring to a boil. Now again cover with lid and cook till corn become soft (12-15 minuts)

Now add garam masala powder, cashew nut paste and cream. Cook for 2 more minuts. Turn off heat. Garnish with  fresh cream and coriander leaves. 

Serve hot with roti, naan or rice.

Dry Sevai- Sweet Mawa Sevai

Dry Sevai- Sweet Mawa Sevai

Ingredients

3 tbls ghee

1/4 tsp cardamom powder

2 cup crushed thin sevaiyan

2 tbls cashew nut chopped
2 tbls almonds chopped

2 tbls raisins

1 cup crumbled khoya (mawa)

1 cup sugar

3 cup water

 

Method

Heat the ghee in a heavy wok or pan, add the cardamom powder and saute for few seconds.

Add the vermicelli on low flame and stirring continuously till golden brown.

Now add the chopped cashew nuts, almonds and raisins.

Now boil 3 cup water in a deep pan when water start boiling add the sugar and mix well.

Now add roasted sevai and mawa and mix well cover the lid till all the water is absorbed and the vermicelli is tender.

Remove from the fire and serve hot.