Kele ka Dahi Wada- Banana Dahi Wada

Kele ka Dahi Wada- Banana Dahi Wada

Ingredients

4-5 raw banana

1-2 green chilli (finely chopped)

1 tbls green coriander (finely chopped)

1 small piece ginger (grated)

1/4 tsp chilli powder (optional)

1/2 tsp cumin seeds powder

salt to taste

oil for frying

For curd

300 gram fresh Curd

2 tsp Sugar

1/4 tsp roasted cumin powder

1/4 tsp red chilli powder

1/4 tsp chat masala

Black salt and white salt as per taste

Coriander leaves for garnishing

Method (How to make banana dahi wada)

Pressure cook the banana for one whistle.  Take out the banana from the cooker and remove the skin, mash them.

Now add salt, chilli powder, cumin powder, coriander, ginger and green chilli and salt to it and make a dough. Divide it into 10-12 equal portions.  Make wada shape with it and keep it aside.

Now heat oil in a deep frying pan and deep fry them in oil and keep it on absorbent paper to remove the excess oil.

Beat the curd along with sugar, salt. 

Now Place the wadas in a serving bowl and pour the beaten curd on top of it. Put roasted cumin powder, chat masala, chilli powder and chopped coriander leaves over it and serve chilled.

Stuffed Capsicum Curry -Bharwa Shimla Mirch Curry

Stuffed Capsicum Curry -Bharwa Shimla Mirch Curry

Ingredients (for 3-4 servings)

4 small size capsicums

For  stuffing

1 medium potato boiled (peeled and mashed)

100 gram paneer  (grated)

1 medium onion (finally chopped)

1 tsp ginger, garlic paste

1-2 green chilli (finally chopped)

salt to taste

1 tbsp oil for cooking

1/4 tsp turmeric powder

1 tsp red chili powder

1 tsp cumin powder

1/2 tbsp coriander powder

1/4 tsp of garam masala

for gravy

1 medium sized onion finely chopped

1 cup tomato puree

2 tsp ginger, garlic  paste

2 tbsp cream

2 tbsp of tomato ketchup

1 tsp cumin seeds

salt to taste

1 tbsp oil for cooking

1/4 tsp turmeric powder

1 tsp red chili powder

1/2 tsp cumin seed powder

1/2 tbsp coriander powder

1/4 tsp of garam masala

Method (How to make stuffed capsicum)

For Stuffing

Heat oil in pan add chopped onion and green chillies and saute till light brown.

Add ginger, garlic paste and saute for few min.

Add all the dry masala for stuffing

Then add the mashed potato, grated paneer and salt  mix well.

Stuffing is ready. Keep this aside.     

Now take the capsicum, cut from the top remove all seed from inside. Stuff each capsicum with sufficient quantity of stuffing.

Preheat the oven to 350F. Line in the baking try gently apply oil out side of capsicum and bake the stuffed capsicum for around 10 mins or till you see the edges turn brown.

Or

Heat oil in pan put the capsicum and cook till capsicum done or turn light brown.  

For gravy

Heat oil in a pan add cumin seeds When they start crackle, add the onions & saute till they turn light brown.  

Add the ginger, garlic paste & saute again for a minute.   

Add the tomato puree & saute for a minute.

Now add the turmeric powder, red chili powder, cumin seed powder, coriander powder and salt. Add some tomato ketchup & cook till oil separate. Add cream and half cup of water and cook till it start boiling.  Add garam masala and cook on low heat for 5 mins.

Gravy is now ready. Keep this aside.

Now take the microwave safe serving dish & pour some tomato gravy on the bottom & line these baked stuffed capsicum on it. Spread some more tomato gravy on top of capsicum.

Cook on the microwave for 2-3 minutes.

Garnish with some coriander leaves, cream & serve hot.

Mix Vegetable Curry

Mix Vegetable Curry

Ingredients for mix veg curry

1 cups of cauliflower florets

1 medium size carrots (peel and cubed)

1/2 cup green peas (shredded)

1/4 cup French beans cut in lengthwise 1/2” piece

100 gram paneer cubes

3-4 medium size tomato (finally chopped)

1/2 cup onion  (finally chopped)

1/2 tsp cumin seeds

2 bay leaves

3-4 cloves

5-6 peppercorns

1/2 tsp red chili powder

1 tsp coriander powder

1/2 cup of fresh cream

1 tsp kasoori methi (dry fenugreek leaves)

1/4 tsp garam masala (or to taste)

1 tbsp of oil

salt to taste

1 tbls coriander leaves finely chopped

Method:

Boil the vegetable with salt water and keep aside.

Now heat oil in a pan add the bay leaves, peppercorns, cloves & cumin seeds. Saute for a minute then add chopped onion and fry till light brown, add the tomato saute till the oil separate.

Add the red chili, coriander, salt & mix well.

Add 1 cup of water to get the curry consistency. cook on low flame till curry start boiling.    Now add the cream and crush the kasuri methi between your palms & add it to the curry.

Now drain the water from the boiled vegetable and add it to the curry. Mix well.

Add Paneer cubes and cook on low flame for 5 minutes, add garam masala & coriander.

Mix veg curry is ready Serve hot with puri, roti or paratha.

Vegetable French Toast

Vegetable  French Toast

Ingredients (2-3 servings)

4-5 Bread slices

1 Cup gram flour (besan)

½ tsp carom seeds (Ajwain)

½ tsp red chili powder

½ tsp cumin powder

2 tbls of fine chopped onions

1 tsp Green chili – fine chopped 

1 tbls coriander leaves – fine chopped

1 Cup of water or as needed

Vegetable oil for cooking

Method

Sieve Gram flour in a big bowl add ajwain, red chilli powder, cumin powder and salt and mix well.

Pour water slowly little at a time and with a spoon or a fork mix the besan and make a smooth batter.

Add chopped chopped onions, green chilies, coriander in the better and mix well

Cut the bread slices into desired shapes (triangle, rectangle or circle ).     

Grease a nonstick frying pan with oil and heat it on medium heat.

Take a piece of bread at a time and dip it in the besan batter and coat it and place it on the hot greased pan and place few pieces of bread, depending on the size of the frying pan.

Let the bread cook for 4 to 5 minutes, drizzle little oil around the bread pieces.

Now turn the bread pieces with the spatula and drizzle little oil and cook for 2 to 3 minutes on other side.  In 8 to 10 minutes bread pieces will become golden brown, take them off the pan and place them on a plate over paper towel, so that extra oil absorbed.

Cook all the bread pieces as same procedure

Serve hot with with coriander chutney or tomato ketchup