21
May 11

Baigan Bhaja (Fried Brinjal)

Ingredients:

  • Brinjal: 500gm (10 slices) long variety
  • Refined flour/besan (chick pea flour):1table spoon
  • Salt: 1 teaspoon
  • Chilly powder: half teaspoon
  • Turmeric powder: half teaspoon
  • Garlic paste: half teaspoon
  • Oil: 2 tablespoon

Preparation:

  1. Cut the Brinjal into 5mm to 6mm thin slices in a bowl filled with water (other wise it will turn dark brown as it contains lot of iron)
  2. In a shallow bowl, mix the flour with red chilly powder, turmeric powder garlic paste and salt and mix with two table spoon of water, your batter is ready.
  3. Coat the slices (both side) of Brinjal with the batter and set aside for 10 minutes.

Method:

  1. Heat one tablespoon of oil on a non stick fry pan, spread it.
  2. When smoke starts coming.  Spread the Brinjal in fry pan.
  3. Fry on medium heat on both sides till golden brown color appears. (It takes about 2 minutes each side).
  4. Add few drops of oil if required.
  5. Repeat till all the slices are cooked.
  6. Fold the shallow fried Brinjal slices (three or four fold depending upon length of slice). Fix it with tooth pick.
    Baigan bhaja (Fried brinjal)

    Baigan bhaja (Fried brinjal)

    ingredients

    ingredients

    applying masala

    applying masala

    applying masala

    applying masala

    frying

    frying

    frying

    frying

    folding

    folding

    folding

    folding

    folded egg plant

    folded egg plant

    Baigan bhaja (Fried brinjal)

    Baigan bhaja (Fried brinjal)

Serve immediately while it is crisp.


21
May 11

Aaloo (potato) Dum

Potato, one of the most commonly consumed food in the world. It is the world’s fourth-largest food crop, following maize, wheat, and rice .it is essential crops in Europe.

It is recently known to provide a number of skin benefits too. It is high in potassium content which is helpful to maintain skin elasticity and making it look fresh and young.

Potatoes are a very good source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber.

Vitamin B6 from potato plays numerous roles in our nervous system.

Dum aaloo is very well known and tasty variety of Indian home. It is very easy to cook.

Ingredients:

  • Potato: 500 gm. (small)
  • Onion: 2 no. (Small)
  • Tomato: 1 no. (Small)
  • Red chilly powder: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Ginger: 1 teaspoon (paste)
  • Whole red chilly: 2 no.
  • Cumin seed: half teaspoon
  • Bay leaf: 2 no.
  • Salt: 2 teaspoon
  • Mustard oil/any cooking oil: 3 tablespoon
  • Ghee: one teaspoon(optional)
  • Water: 3 cup

Preparation:

  1. Grind one tomato and one onion. Keep aside.
  2. Chop one onion.
  3. Boil the potatoes.
  4. Peel off potatoes and cut into equal parts.

Method:

  1. Take fry pan heat oil in it. When it smokes, put 2 whole chilies, cumin seeds and bay leaf.
  2. Add chopped onion and fry till golden brown. (About 5 minutes)
  3. Add tomato onion and ginger paste in it. Stir it and fry on medium heat (keep it stirring otherwise it may burn) till oil separates from the masala.
  4. Take a bowl put chilly powder, coriander powder, turmeric powder and salt in it, add one tablespoon of water and mix it well, it will become paste.
  5. Add this paste in the fried masala and stir it.
  6. Add chopped potatoes in it. Stir it for 2 minutes.
  7. Add three cups of hot water and cover it.
  8. Lower the flame and heat it about another 10 minutes.
  9. Add Garam masala powder, one teaspoon ghee and put off the flame.
  10. Now, Aaloo Dum is ready to serve.Serve with fluffy puries or rice.
    aaloodum

    aaloodum

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    put 2 whole chilies, cumin seeds and bay leaf

    put 2 whole chilies, cumin seeds and bay leaf

    put 2 whole chilies, cumin seeds and bay leaf

    put 2 whole chilies, cumin seeds and bay leaf

    Add chopped onion

    Add chopped onion

    Add tomato onion and ginger paste

    Add tomato onion and ginger paste

    Add this paste in the fried masala

    Add this paste in the fried masala

    Add this paste in the fried masala

    Add this paste in the fried masala

    Add chopped potatoes

    Add chopped potatoes

    Add chopped potatoes

    Add chopped potatoes

    Stir it for 2 minutes

    Stir it for 2 minutes

    Add one cup of hot water

    Add one cup of hot water

    Add one cup of hot water

    Add one cup of hot water

    Aaloo (potato) Dum

    Aaloo (potato) Dum

    Add Garam masala powder, one teaspoon ghee

    Add Garam masala powder, one teaspoon ghee

    aaloodum

    aaloodum

    aaloodum

    aaloodum

    aaloodum

    aaloodum

    aaloodum

    aaloodum


21
May 11

Bhindi (Lady Finger) Do Pyaja

Ingredients:

  • Bhindi (lady finger): 250 gm
  • Onion: 4 no. (Medium)
  • Garlic: 6 flakes
  • Aniseed powder: 1 teaspoon
  • Chilly powder: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 2 teaspoon
  • Garam masala powder:  half teaspoon
  • Thymol seed/ajawine: half teaspoon
  • Mustard Oil/any cooking oil: 4 tablespoon
  • Salt: one and half teaspoon (as per taste)

Preparation:

  1. Clean and wash bhindi.  Dry them with kitchen towel.
  2. Trim the both ends of bhindi, and cut into one inch pieces.
  3. Chop onion slice longitudinally.
  4. Chop garlic.

Method:

  1. Heat 2 tablespoon of oil in a fry pan.
  2. Add bhindi in it, and sauté on high flame.
  3. Fry until bhindi is half done, (About 5-7 minutes).  Keep aside.
  4. Put 2 tablespoon oil in fry pan and heat it.
  5. Add ajawine, when it turns brown, add chopped onion and garlic. Fry till onion become transparent. (About 5-6 minutes)
  6. Add fried bhindi and stir it.
  7. Add chilly powder, coriander powder, turmeric powder and aniseed powder.
  8. Fry till bhindi is done and onion become light brown.
  9. Add Garam masala powder.

Bhindi do pyaja is ready to serve.

Note:

  1. Don’t over cook as the bhindi will get mushy.
  2. Don’t cover the pan.

.

 

 

 

 

 

 

 

Serve with roti, paratha or as a side disc.


12
May 11

Gilki Turai/Sponge gourd (Luffa) ki sabzi

Ingredients:

  • Gilki turai: 500 gm
  • Onion: 1 no (medium)
  • Kala chana/Bengal gram: 50 gm
  • Whole Red chilly: 2 no.
  • Cumin seed: half teaspoon
  • Chilly powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Salt: half teaspoon (as per taste)
  • Ghee/oil: 1 tablespoon

Preparation:

  1. Soak Kala chana overnight.
  2. Peel and cut the Gilki in thin slices.
  3. Chop the onion in thin slices.

Procedure:

  1. Take a fry pan. Heat oil and add cumin seed, whole red chilly and sputter it for few seconds.
  2. Add sliced onion and fry it till it turns transparent (3-5 minutes).
  3. Add Kala chana, fry it 2-3minutes.
  4. Add sliced Gilki and stir it.
  5. Cover it on medium flame till it is done and soft.
  6. Open the cover and cook on high flame till liquid dries up.
  7. Gilki Ki sabzi is ready to serve.
    Gilki turai/Sponge gourd (Luffa) ki sabzi

    Gilki turai/Sponge gourd (Luffa) ki sabzi

    Gilki/ turai/Sponge/(Luffa gourd)

    Gilki/ turai/Sponge/(Luffa gourd)

    ingredients

    ingredients

    seasoning

    seasoning

    frying onion

    frying onion

    adding chana (bengal gram)

    adding chana (bengal gram)

    adding gilki

    adding gilki

    cooking

    cooking

    Gilki turai/Sponge gourd (Luffa) ki sabzi

    Gilki turai/Sponge gourd (Luffa) ki sabzi

    Gilki turai/Sponge gourd (Luffa) ki sabzi

    Gilki turai/Sponge gourd (Luffa) ki sabzi

    Gilki turai/Sponge gourd (Luffa) ki sabzi

    Gilki turai/Sponge gourd (Luffa) ki sabzi

    Serve hot with chapati or paratha.


12
May 11

Kathal (Raw tender Jackfruit) Ki Sabzi

Ingredients:

  • Raw Green Jackfruit: 600 gm (small size)
  • Potato/aalo: 2 no. (Medium)
  • Onion: 2 no. (large)
  • Tomato: 1no. (Medium)
  • Ginger: 2 teaspoon (paste)
  • Garlic: 1 teaspoon (paste)
  • Cumin seed: 1 teaspoon
  • Bay leaf: 2 no.
  • Garlic: 4 flake
  • Clove: 4 no.
  • Salt: 1 tablespoon (as per taste)
  • Red Chilly powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Mustard Oil/any cooking oil: 5 tablespoon
  • Fresh coriander: 50 gm.

Preparation:

  1. Peel and Cut jackfruit with the help of knife and chopping board (Rub with oil the chopping board, knife and your hands so that milk of jackfruit is easily removed), put cut jack fruit slices  in a bowl filled with water (other wise it will turn dark brown as it contains lot of iron)
  2. Peel and Cut potato into big pieces and put into a bowl of water.
  3. Cut onion and tomato longitudinally.
  4. Chop coriander leaves.

Procedure:

  1. Take a fry pan/cooker. Put 3 tablespoon of oil. Heat the oil, fry kathal and potato till golden brown .Keep aside.
  2. Heat 2 tablespoon of oil, put cumin seed, clove, bay leaf, garlic flake in it. Sputter it for few seconds.
  3. Add onion and sauté on high flame till light brown.
  4. Add tomato and continue to sauté for 3-5 minutes.
  5. Add garlic and ginger paste. Stir it.
  6. Add chilly, turmeric, and coriander powder.
  7. Add fried kathal and aalo. Stir it
  8. Add 200 ml to300ml water and cover the lid.
  9. Cook on lower flame till it  is done(15 to 20minutes).
  10. Add Garam masala powder.
  11. Garnish with coriander leaves.
  12. Serve hot with rice or chapatti.

    Kathal (Raw tender jackfruit) ki sabzi

    Kathal (Raw tender jackfruit) ki sabzi

Kathal (Raw tender jackfruit) ki sabzi

Kathal (Raw tender jackfruit) ki sabzi

Kathal (Raw tender jackfruit)

Kathal (Raw tender jackfruit)

Ingredients

Ingredients

put cumin seed, clove, bay leaf, garlic flake

put cumin seed, clove, bay leaf, garlic flake

Fry kathal and potato till golden brown

Fry kathal and potato till golden brown

Fry kathal and potato till golden brown

Fry kathal and potato till golden brown

Fry kathal and potato till golden brown

Fry kathal and potato till golden brown

fried kathal

fried kathal

Add onion

Add onion

Add tomato

Add tomato

Add garlic and ginger paste

Add garlic and ginger paste

Add garlic and ginger paste. Stir it

Add garlic and ginger paste. Stir it

Add chilly, turmeric, and coriander powder

Add chilly, turmeric, and coriander powder

Add 200 ml water and cover the lid

Add 200 ml water and cover the lid

Add Garam masala powder

Add Garam masala powder

Kathal (Raw tender jackfruit) ki sabzi

Kathal (Raw tender jackfruit) ki sabzi

Kathal (Raw tender jackfruit) ki sabzi

Kathal (Raw tender jackfruit) ki sabzi