02
Jun 11

Bharwa bhindi (Stuff lady finger) without onion garlic

Ingredients:

Preparation:

  1. Dry roast each and every ingredients for stuffing.
  2. Grind these and make the fine powder.  Now stuffing powder is ready. Keep aside.
  3. Clean and wash bhindi.  Dry them with kitchen towel.
  4. Trim the both ends of bhindi, and carefully make slit on one side. (Longitudinally)
  5. Take a bowl, put stuffing powder in it. Add salt, dry mango powder and turmeric powder. Add little water and make thick paste.
  6. Stuff this masala into the bhindi.
  7. Cut tomato in eight pieces.

Method:

  1. Heat 2 tablespoon of oil in a fry pan.
  2. Add stuffed bhindi in it, and fry on low flame. Cover it.
  3. Fry until bhindi is done, (About7-10 minutes)
  4. Add tomato pieces and fry for 2to 3 minutes on high flame.

Stuff bhindi is ready to serve

Serve hot with rice or roti.

 


02
Jun 11

Kamal kakdi (lotus root) ki sabzi

Ingredients:

  • Kamal kakdi (lotus root): 250 gm
  • Potato/Aalo: 2 no. (Medium)
  • Onion: 2 no. (small)
  • Tomato: 2no. (Medium)
  • Lemon juice: 1 teaspoon
  • Curd: 50gm
  • Ginger: 2 teaspoon (paste)
  • Garlic: 1teaspoon (paste)
  • Cumin seed: 1teaspoon
  • Bay leaf: 2 no.
  • Salt: 1 teaspoon (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 leaf: 50 gm.

Preparation:

  1. Wash and peel off the lotus root and potato.
  2. Slice the lotus root  slanting into one sixth inch thick slices.
  3. Put it into salted water bowl(otherwise it will turn brown).
  4. Cut the each potato into 4 pieces.
  5. Chop the onion longitudinally.
  6. Grate the tomatoes.
  7. Whip the curd.
  8. Chop coriander leaves.

Method:

  1. Put the lotus root into cooker with 2 cup of water, half teaspoon of salt and 1teaspoon of lemon juice.
  2. Place cooker on high flame, and bring to full cooking pressure.
  3. Reduce the heat on low flame and cook it about15-20 minutes.
  4. Allow cooker to cool.
  5. Drain the water and wash the slices under tap water, clean properly and keep aside.
  6. Take a fry pan.  Heat the oil, put cumin seed, bay leaf,  in it. Sputter it for few seconds.
  7. Add chopped potato. Fry it up to golden brown.
  8. Remove fried potato in a bowl and keep aside.
  9. Add onion and sauté on high flame till golden brown.
  10. Add tomato and continue to sauté for 3-5 minutes.
  11. Add garlic and ginger paste. Stir it.
  12. Add chilly, turmeric, and coriander powder.
  13. Add lotus root slices and stir it. Cover it.
  14. Continue to frying on low flame about 5-6 minutes.
  15. Add fried potato and stir it,
  16. Add whipped curd, stir till the whiteness disappears.
  17. Add 300 ml water and cover the lid.
  18. Cook on lower flame till it  is done(15 to 20minutes).
  19. Add Garam masala powder.
  20. Garnish with coriander leaves.

Serve hot with rice or chapati.