Masala Bhendi

Ingredients :

• Lady Fingers - 1 Cup
• Onion -1 
• Tomato -1 
• Garlic cloves - 5-6
• Turmeric - 1/4 pinch
• Red chili powder - 1/4 Red chili powder
• Coriander powder - 1/2 Tsp
• Garam Masala  Powder- 1/4 Tsp
• Coriander leaves
• Mustard seeds - 1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Salt 
• Oil

Procedure :

1. Wash, wipe and cut the lady fingers.
2. Chop onion and tomato.
3. Heat 1 Tsp oil in a pan. Add lady finger and sprinkle salt over it.
4. Cook it without covering the lid.
5. Remove it and keep aside.
6. In the same pan add 1 Tsp oil.
7. Add mustard seeds to splutter.
8. Add cumin seeds.
9. Add chopped onion and fry till it turns transparent.
10. Add chopped garlic and fry till it turns golden.
11. Add chopped tomatoes, turmeric and all powders.
12. Mix well and fry till tomatoes mash completely.
13. Now add cooked lady fingers and mix well.
14. Sprinkle salt if needed.
15. Garnish with chopped  coriander leaves and serve hot.

Paneer Butter masala

Ingredients :

• Paneer - 100gm
• Onion - 2 medium size 
• Tomatoes - 3 medium size
• Garlic clove - 7-8
• Ginger - 1 inch
• Cumin seeds powder - 1/2 Tsp
• Coriander seeds powder - 1 Tsp
• Kitchen king masala - 1/2 Tsp
• Red chili powder - 1/2 Tsp
• Turmeric - 1/4 Tsp
• Sugar - 1 Tsp
• Butter - 2 Tsp
• Cashew nuts - 10-12
• Fresh cream - 2 Tsp
• Coriander leaves. 
• Salt

Procedure :

1.  Chop onion, tomatoes, garlic, ginger into big pieces. 
2. In a pan put 1 tsp butter.  Add onion, garlic,  ginger and tomatoes one my one. 
3. Cook for 3-4 minutes. Add cashew nuts. 
4. Turn off the gas and keep aside for cooling. 
5. Make fine paste of the mixture using grinder.
6. Heat 1 tap butter in the pan.  Add the paste.
7. Now add all powders and cook for 2 min. 
8. Put sugar and fresh cream.
9. Add salt as per your taste. 
10. Add paneer cubs.  Cook for one min. 
11. Garnish with fresh coriander. 

Vangyache Bharit

Ingredients :

• Green Brinjals (Medium size) - 4
• Onion - 1
• Chili Powder
• Turmeric
• Salt
• Oil
• Cilantro

Procedure :

1. Wash Brinjals and apply oil to it.
2. Roast the Brinjals directly on gas flame or roast in grill.
3. Keep aside for cooling.
4. Chop Onion and coriander.
5. Remove skin of Brinjal and mash it.
6. If seeds of Brinjals are hard then remove it before mashing.
7. Heat flat pan preferably iron pan (Tava) used foe chapatti.
8. Roast onion without oil for 2 min.
9. Add 1 Tsp oil and again roast.
10. Mix mashed Brinjal.
11. Add chili powder, turmeric and salt.
12. Mix well and cover lid for 5 min. Stir in between.
13. Garnish with cilantro.
14. Serve hot with Bakri or Chapati

Bhendi

Ingredients :

• Lady finger (Bhendi) - 1/4 Kg
• Tamarind pulp - 1 Tsp
• Jaggery - 1 Tsp
• Asafoetida - 1 Pinch
• Red chili powder - 1/4 Tsp
• Turmeric - 1/4 Tsp
• Grated fresh coconut - 1/4 Cup
• Cumin seeds - 1/4 Tsp
• Mustard seeds - 1/4 Tsp
• Salt
• Oil

Procedure :

1. Wash lady finger, wipe and cut lengthwise, approximately 2 inches.
2. Heat oil in a pan.
3. Add mustard seeds to splutter.
4. Add cumin seeds and asafoetida.
5. Add lady finger and mix well.
6. Add Red chili powder, turmeric, tamarind paste and salt.
7. Mix well and cook for 5 min.
8. When lady finger get cooked add jaggery and grated fresh coconut.
9. Add 1/4 cup water.
10. Bring it to boil.
11. Serve hot with rice or chapati.

Methi Matter Malai

Ingredients :

• Fenugreek leaves - 1 Bunch(preferably fresh with small leaves)
• Green peas - 1/2 Cup
• Ginger Garlic paste - 1 Tsp
• Green chili paste - 1/2 Tsp
• Butter - 1 Tsp
• Cumin seeds - 1/2 Tsp
• Fresh cream - 1/4 Cup
• Sugar - 1/4 Tsp
• Salt

Procedure :

1. Clean fenugreek bunch and pick up only leaves.
2. Don't cut the leaves. It becomes bitter if we cut.
3. Half steam green peas.
4. Heat butter in a pan
5. Add cumin seeds to splutter.
6. Add green chili paste, ginger garlic paste.
7. Put fenugreek leaves and green peas.
8. Mix well and close the lid.
9. Cook for 2 min.
10. Add fresh cream, salt and sugar.
11. Mix well.
12. Serve with chapati.

Matar Paneer

Ingredients :

• Paneer - 100 gms.
• Onion - 1/2 Cup
• Green chili - 1
• Garlic cloves -2
• Cashew nuts -5
• Poppy seeds - 1 Tbsp
• Cumin seeds - 1 Tsp
• Garlic - 1 Inch
• Kasuri Methi - 1 Tsp
  
• Tomato - 2
• Red Chili powder - 1 Tsp
• Turmeric - 1/2 Tsp
• Kitchen king masala - 2 Tsp
• Green peas -1 Cup
• Salt

Procedure :

1. Prepare tomato Puree.
2. Boil green peas.
   
3. Take 1 Tbsp oil in a pan.
4. Add onion and fry till it turns golden.
5. Add green chili, Garlic cloves, cashew nuts, Poppy seeds, cumin seeds, kasuri methi and ginger.
6. Turn off the gas and add 1/2 cup of water. Keep aside for 30 minutes.
7. Grind it to form thick paste.
8. Heat 2 Tbsp butter in a pan.
9. Add Paste and fry for 2 minutes
   
10. Add tomato puree, Chili powder, turmeric and kitchen king masala.
11. Add Green peas
    
12. Cook till butter separates.
    
13. Add 1/2 cup of water and paneer pieces.
14. Cook for 2 minutes.
15. Serve hot with chapati or rice.
    

Bhedi Bhaji

Ingredients :

• Okra -1 Cup


• Onion - 1/2 Cup


• Kokum(aamsul)- 2


• Grated coconut - 1 Tbsp


• Red chili powder - 1/2 Tbsp


• Turmeric - 1/8 Tbsp


• Asafoetida - 1 Pinch


• Mustard seeds


• Cumin seeds


• Curd - 1/2 Tsp


• Oil


• Salt

Procedure :

1. Wash, wipe and cut okra.


2. Chop onion.


3. Heat oil in a pan.


4. Add mustard seeds to splutter.


5. Add cumin seeds, asafoetida and onion.


6. Fry onion till it turns golden.


7. Add kokam and fry.


8. Add okra, mix well.


9. Do not cover and cook.


10. Add curd and salt when it is half cooked.


11. When okra get cooked, add grated coconut and mix it.


12. Serve with chapati.

Dudhi Chana Dal Curry

Ingredients :

• Bottle guard (Dudhi) - 1 Cup


• Bengal gram (Chana Dal ) - 1/4 Cup


• Onion - 1/2 cup


• Grated coconut - 1/4 Cup


• Asafoetida - 1 Pinch


• Jaggery - 1 Tsp


• Garam Masala - 1 Tsp


• Red Chili powder - 1/2 Tsp


• Mustard seeds - 1/4 Tsp


• Cumin seeds - 1/4 Tsp


• Turmeric


• Oil


• Salt

Procedure :

1. Soak Chana dal before one hour.


2. Peel and cut Dudhi into medium size pieces.


3. Cut onion into small pieces.


4. Heat oil in a pan.


5. Add Mustard seeds to splutter.


6. Add Cumin seeds and asafoetida.


7. Add onion and fry till it turns golden.


8. Add Dudhi and Chana dal.


9. Add turmeruc, red chili powder, garam masala and salt.


10. Mix well and cover the lid.


11. Add jaggery and coconut when Dudhi get cooked.


12. Mix well and turn off the gas.


13. Serve with Rice or Chapati.

Pumpkin Curry

Ingredients :

• Pumpkin - 1 Cup


• Onion - 1/2 Cup


• Garlic paste - 1 /2 Tsp


• Green chili - 1 -2


• Grated coconut - 1/4 Cup


• Mustard seeds


• Cumin seeds


• Garam masala - 1/4 Tsp


• Turmeric


• Oil


• Salt

Procedure :

1. Peal Pumpkin and cut it into medium size pieces.


2. Heat oil in a pan.


3. Add mustard seeds to splutter.


4. Add cumin seeds and green chili.


5. Add onion and fry till it turns golden.


6. Add pumpkin pieces, turmeric and garam masala.


7. Mix and cover the lid for 2 min.


8. Add salt and cover the lid.


9. When pumpkin get cooked, add grated coconut and mix.


10. Serve with chapati.
    

Cabbage Curry

Ingredients :

• Cabbage - 1 Cup (Finely lengthwise chopped)



• Bengal gram - 1 Tbsp



• Peanuts - 1 Tbsp



• Green chili - 1 or Red chili powder - 1/2 Tsp



• Turmeric - 1/8 Tsp



• Tamarind paste - 1 Tsp



• Jaggery - 1 Tsp



• Bengal gram flour(Besan) - 2 Tbsp



• Asafoetida - 1 pinch



• Salt



• Oil

Procedure :

1. Wash cabbage, Bengal gram and peanut. Mix and keep aside.



2. Heat 1 tbsp oil in a pan.



3. Add mustard seeds to splutter.



4. Add cumin seeds, green chili and asafoetida.



5. Add cabbage mixture, mix well and cover the lid.



6. Add turmeric and salt after cabbage get cooked.



7. Mix Bengal Gram flour, tamarind paste and jaggery.



8. Add 1/2 cup water and mix well.



9. Add this watery mixture in a pan.



10. Cook well.



11. Serve hot with rice or chapati.

Paneer Makkhanwala

Ingredients :

• Paneer – 100 gms


• Tomato – 3


• Onion – 2


• Ginger Garlic Paste – 1 Tsp


• Cashew nuts – 6-7


• Fresh cream – ¼ Cup


• Kitchen King Masala – 1 Tsp


• Coriander power - 1 Tsp


• Cumin seeds powder - 1/4 Tsp


• Kasuri Methi – 1 Pinch


• Red Chili powder – 1 Tbsp


• Turmeric – ¼ Tbsp


• Sugar – ½ Tsp


• Butter – 1 Tbsp


• Coriander leaves.
  

Procedure :

1. Take water in a bowl.



2. Add turmeric and salt.



3. Deep fry paneer till its color changes to cream. Keep aside.
   



4. Prepare paste of onion, ginger and garlic using grinder.



5. Prepare Tomato puree.



6. Heat butter in a pan.



7. Add Onion, ginger, garlic paste.



8. Fry till it turns golden



9. Add tomato puree, cumin seeds powder, coriander powder, kitchen king masala, kasuri methi,turmeric, red chili powder.



10. Fry for 1 min.



11. Add cashew nut powder, Fresh cream, salt , sugar and paneer.



12. Cover the lid and cook for 1 min.



13. Serve with Chapati or Roti.
    

<!--[if !supportLists]--><!--[endif]-->

Stuffed Okra (Barava Bhindi)

Ingredients :

• Okra (Bhindi) - 1/4 Kg



• Asafoetida - 1 Pinch



• Mustard seeds - 1/4 Tsp



• Oil - 1 tbsp

For the stuffing:

• Fresh coconut - 1 tbsp



• Peanut powder - 1/4 cup



• Garlic cloves - 2-3



• Coriander powder - 1 tsp



• Cumin powder - 1/2 tsp



• Turmeric powder - 1 Pinch



• Chili powder - 1 Tsp



• Lemon juice/tamarind pulp - 1 Tsp



• Salt



• Coriander leaves/cilantro.

Procedure :

1. Wash okra and pat dry, remove the stems and trim tails. Give vertical slits to the okra.



2. For the stuffing, Mix peanut powder, coconut, crushed garlic, coriander powder, cumin powder, chili powder, turmeric powder, lemon juice, chopped coriander leaves and salt.



3. Stuff each okra with the mixture. Keep aside.



4. Heat oil in a pan.



5. Add mustard seeds to splutter.



6. Add asafoetida.



7. Add stuffed okra and toss gently.



8. Sprinkle remaining masala on top.



9. Fry for sometime. Cook over low heat without the lid.



10. Keep tossing occasionally until the okra is well done and crisp.



11. Serve hot with chapati.

Green Tomato Curry

Ingredients :

• Green Tomatoes - 2


• Jagerry - 1/4 Cup


• Peanut Powder - 1 Tbsp


• Mustard seeds - 1 Pinch


• Cumin seeds - 1 Pinch


• Asafoetida - 1 Pinch


• Turmeric -1 Pinch


• Red Chili Powder - 1/2 Tsp


• Garam masala - 1/4 Tsp


• Salt


• Oil

Procedure :

1. Wash and cut tomatoes into pieces.


2. Heat oil in a pan.


3. Add mustard seeds to splutter.


4. Add cumin seeds, asafoetida and turmeric.


5. Add tomatoes and stir.


6. Add 1/2 cup water and cover the lid.


7. Cook tomatoes till it tender.


8. Add red chili powder, garam masala, peanut powder, jaggery and salt.


9. Cook for 2 min.


10. Serve with chapati or rice.

Bharali Vaangi(Stuffed Brinjal)

Ingredients :

• Small Brinjals - 5-6

Masala :

• Chopped onion - 1/2 Cup


• Peanut powder - 1/4 cup


• Grated coconut - 1/4 cup


• Coriander leaves (finely chopped) -1/4 Cup


• Garlic paste - 1 Tsp


• Chili powder - 1/2 Tsp


• Black Masala - 1/2 Tsp


• Jaggery - 1 Tbsp

Tadka :

• Salt


• Turmeric - 1 Pinch


• Asafoetida - 1 Pinch


• Mustard seeds - 1/2 Tsp


• Oil - 2 Tbsp

Procedure :

1. Heat Oil in a pan.


2. Add mustard seeds to splutter.


3. Add turmeric and asafoetida. Keep aside. It is called Tadka.


4. Hold brinjal vertically. Give one vertical Cut.


5. Turn it, give another vertical cut which should be perpendicular to first cut.


6. Mix all the ingredients of masala and stuff into brinjals.


7. Keep in a microwave safe box.


8. Spread tadka on it.


9. Close the lid. (Not completely)


10. Cook on high settings for 5 min and on low settings for 5 min.


11. Wait for 2 min.


12. Serve with chapati.

Mula Bhaji (Radish Curry)

Ingredients :

• Radish (small) - 3-4


• Onion(small) - 1


• Tomato - 1


• Coriander powder - 1/2 Tsp


• Red chili powder - 1/4 Tsp


• Curry leaves


• Mustard seeds - 1/4 Tsp


• Cumin seeds - 1/4 Tsp


• Split black gram - 1/4 Tsp


• Turmeric - 1 Pinch


• Salt


• Oil

Procedure :

1. Remove leaves of radish, remove cover and boil in water till it become tender.


2. Heat oil in a pan.


3. Add mustard seeds to splutter.


4. Add cumin seeds, split black gram, curry leaves.


5. Add finely chopped onion and fry till it turns golden.


6. Add tomato and fry for 1 min.


7. Add boiled radish, red chili powder, coriander powder and salt.


8. Mix well and cover the lid. Cook for 5 min.


9. Serve hot with Chapati.

Karahi Paneer

Ingredients :

• Fried Paneer cubes - 1/2 Cup


• Tomato - 2


• Onion (small) - 1


• Kasuri methi - 1 Tsp


• Red chili powder - 1/2 Tsp


• Coriander powder - 1/2 Tsp


• Sugar - 1 Tsp


• Turmeric - 1 Pinch


• Salt


• Butter - 1 Tbsp

Procedure :

1. Boil tomato and mash in mixer.


2. Cut onion in round shape.


3. Heat butter in a pan.


4. Fry onion until it turns golden.


5. Put tomato paste.


6. Add all the remaining ingredients except paneer.


7. Mix well.


8. Add paneer and cook well.


9. Serve hot with chapati.

Bottle Guard kofta curry

Ingredients :

• Bottle guard(Kaddu)


• All purpose wheat flour(Maida)


• Onion


• Tomato


• garlic


• Cardamom


• Clove


• Cinnamon Powder


• Cumin powder


• Coriander seeds powder


• Red chili powder


• Turmeric


• Coriander leaves


• Oil


• Sugar


• Salt

Procedure :

1. Heat oil in the pan or frying.


2. Peal and grate bottle guard.


3. Add maida and salt to prepare loose dough.


4. Apply oil to the palm and prepare small flat rounds.


5. Fry it till it turns golden.


6. Mix onion, tomato, ginger, cardamom, clove and prepare fine paste.


7. Heat oil in a pan.


8. Add paste and fry well.


9. Add little water.


10. When the paste start boiling add the fried rounds.


11. Add turmeric, red chili powder, coriander powder, cumin powder, cinnamon powder, sugar and salt.


12. Garnish with coriander leaves.


13. Serve hot with chapati.

Stuffed Capsicum

Ingredients :

• Green Capsicum (small) - 2


• Potato -2


• Onion( small) diced - 1


• Amchur Powder - 1/2 Tsp


• Cumin seed powder - 1/4 Tsp


• Coriander Powder - 1/2 Tsp


• Cilantro


• Turmeric - 1 Pinch


• Red chili powder - 1/2 Tsp


• Oil


• Salt

Procedure :

1. Boil potato, peal and mash.


2. Heat oil in a pan.


3. Add onion and fry until it turns golden.


4. Add turmeric and mashed potato.


5. Mix amchur powder, cumin seeds powder, coriander seeds powder and chopped cilantro.


6. Add salt and red chili powder, mix well.


7. Cover the lid for 2 min. keep aside for cooling.


8. Cut upper part of capsicum, keep the upper part.


9. Remove seeds and fill potato mixture in it.


10. Cover capsicum by the uppwer part and close it using thread.


11. Heat oil in a pan.


12. Fry all the sides of capsicum till it turns golden.


13. Remove the thread and serve with chapati.

Note :

• You can microwave capsicum after filling. Apply oil to the outer side of Capsicum. Microwave it for 3-4 min on high setting.

Alu Palak

Ingredients :

• Spinach(Palak) - 1 Bunch



• Potato -1



• Onion - 1/2 Cup



• Ginger-garlic paste - 1 Tsp



• Garam masala - 1 Tsp



• Mustard seeds - 1/2 Tsp



• Coriander powder - 1 Tsp



• Salt



• Oil.

Procedure :

1. Cut potato into bog pieces.



2. Heat 1 Tbsp oil in the pan and fry potatoes till it turn golden.



3. Boil spinach and prepare paste.



4. Heat oil in a pan.



5. Add mustard seeds to splutter.



6. Add onion and fry till it turns golden.



7. Add ginger garlic paste.



8. Add spinach paste, coriander powder, garam masala and salt.



9. Cook for 2 min.



10. Add potatoes and mix well.



11. Cook for 2 min.



12. Serve hot with chapati or rice.

Capsicum Curry

Ingredients :

• Capsicum - 1 cup


• Peanut Powder - 2 Tsp


• Garlic Paste - 1 Tsp


• Tamarind paste - 1 Tsp


• Jaggery - 1/2 Tsp


• Turmeric - 1 Pinch


• Red Chili Powder - 1/2 Tsp


• Mustard seeds - 1/4 Tsp


• Cumin seeds - 1/4 Tsp


• Garam masala - 1/2 Tsp


• Asafoetida - 1 Pinch


• Oil


• Salt

Procedure :

1. Heat oil in a pan.


2. Add mustard seeds to splutter.


3. Add cumin seeds, asafoetida and garlic paste.


4. Add capsicum pieces and fry well.


5. Add 1 cup water, turmeric, red chili powder, garam masala, tamarind paste, jaggery and salt.


6. Add Peanut powder and cook till the gravy becomes thick.


7. Serve hot with chapati or rice.