Stuffed Spicy Okra (Bhindi)

How To Make Stuffed Spicy Okra (Bhindi)

Ingredients :

Fresh Green Okra - 250 gm (slit lengthwise)
Fresh Green Chilli - 2 nos. (slit lengthwise and cut in medium size)
Onion - 1 (medium size)
Salt - as per taste
Coriander Powder - 2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Dried Mango Powder -  1/2 teaspoon
Turmeric Powder - 1/4 teaspoon
Cooking Oil - 2 table spoon

Method :

1) Mix all the dry spices in a bowl. This mixture will use to stuff Okra.

2) Stuff Okra with this dry spices mixture and keep aside.

3) Take 2 tablespoon oil in a cooking pan and heat it.

4) Add stuffed Okra to the hot cooking oil. Stir well so that Okra should not stick to the bottom of the cooking pan.

5)  After 2 minutes, add sliced Onion and Green Chilli in it and again stir well. Let it cook on medium flame for 5 minutes. Meanwhile stir it once or twice gently so that Okra and spices should not stick to the bottom of the cooking pan.

6) If Okra starts to cut easily by spoon or spatula, it means Okra is perfectly cooked. Otherwise leave it on medium flame for another 2 minutes.

7) Stuffed spicy Okra is ready. Serve to hot.


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Bhindi Masala

How To Make Bhindi Masala

Ingredients :

Okra (Leady Finger) - 250 grams (Washed And get dry completely)
Oil - 2-3 tbsp
Green Coriender - 2-3 tbsp (finely chopped)
Coriander powder - 1 tsp
Fennel powder - 1 tsp
Mango powder - 1/4 tsp
Cumin powder - 1/4 tsp
Garam masala - 1/4 tsp
Red chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Asafoetida - 1 pinch
Salt - 1/2 tsp or as per taste
 

Method :

1) For making sabzi, chop the okras first. Remove stalk for both ends. Cut into 1/2 inch round pieces or slit from center (Lengthwise).

2) Keep like this or cut the longer ones in two more small pieces. Today we will make bhindi like this.

3) Like wise cut all bhindis. Take a microwave safe bowl and add chopped akras into it. Also add coriender powder, Salt, asafoetida, cumin  powder, mango powder, turmeric powder, fennel powder, red chilly powder (increase the quantity if you like eating spicy) And garam masala.  

4) Now add 2 tbsp or 4 tsp oil as well. Mix all ingredients really well.

5) Cover the bowl and place it in microwave. Microwave for 3 minutes on highest temperature.

6) After 3 minutes take out the bowl. Stir the bhindi.

7) Now place back the bhindi (without covering) and microwave for 2 more mins.

8) After 2 minutes take out the bowl; bhindi is now ready.

9) Add green coriander and mix well.



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Stuffed Karela

How To Make Stuffed Karela 

Ingredients :

4-5 Medium bitter gourds (Karela)
Salt to taste
1 Teaspoon Oil + for deep frying
2 Medium Onions, finely chopped
1/4 Teaspoon Turmeric powder
1 Teaspoon Coriander powder
1 Teaspoon Cumin powder
1/2 Red chilli  powder
1/2 teaspoon Garam masala powder
1/2 Teaspoon dried Mango powder (Amchur)
2-3 Tablespoons Yougurt

Method :

1) Scrape the bitter gourds and reserve the scrapings in a bowl. Slit the bitter gourds without cutting through and deseed them.

2) Add salt to the bitter gourds and set aside for 1/2 hour.

3) Squeeze the bitter gourds. Heat sufficient oil in a kadai. Deep fry the bitter gourds till golden. Drain on absorbent paper.

4) Heat 1 teaspoon oil in a non stick pan. Add onion and saute till golden.

5) Add some of the bitter gourd scrapings and mix well. Cover and cook for 2 minutes.

6) Add salt, turmeric powder, coriander powder, cumin powder, red chilli powder, garam masala powder, dried mango powder and mix well. Add yogurt, mix well and cook till dry. Remove from heat and cool to room temperature. 

7) Stuff the bitter gourds with the cooked mixture and tie them with a thread so that the stuffing is secured inside the bitter gourds. Reserve some cooked mixture.

8) Heat the reserved mixture in a non stick pan and add the stuffed bitter gourds. Cover and cook on low heat for 2 minutes.

9) Serve hot and remove the thread when ready to eat.



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Indian Masala Omelette

How to make Indian Masala Omelette

Ingredients:

2-Eggs
1- Onion chopped
1-Chopped tomatoes
Green chillies chopped
Salt to rasre
1/2 tsp pepper
Curry leaves
Chopped ginger
20 ml oil
1/2 tsp red chilli powder
1/2 tsp tumeric powder
1/2 capscume1/4 cup of bell peppers
Coriandar
Take a bowl and add the 1/2 tsp tumeric powder
Add the 1/2 tsp red chilli powder
Pinch of salt and pepper
Whisk egg

Method :

1. Heat the pan and add the oil
2. Add chopped onion
3. Add chopped tomatoes
4. 1/2 tbsp chopped capsicum
5. 1 tbsp chopped bell peppers
6. Chopped ginger
7. Chopped green chillies
8. Curry leaves
9. Mix all the ingredients
10. Pour the eggs
11. Stir the mixture
12. Cook for about 3-4 min
13. Turn the omelette from one side to the center
14. Cook for 2-3 minutes
15. Gamish with coriandar
16. And omelette is ready serve it hot

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Traditional Pongal

How to make Traditional Pongal

Ingredients:

1 cup moong dal
2 tbsp coconut
1 tbsp ginger
1/4 tsp tumeric powder
Peppercorns
Salt to taste
2 tbsp ghee
1 tsp cumin seeds
half tsp musterd seeds
Hing  3-4 green chillies                                                                     
Cashewnuts
Curry leaves

Method :

1. Heat the cooker and add the water+rice+moong dal+Tumeric powder+Coconut=ginger+peppercorns
2. Close the lid till 1 whistle does off.
3. When is cooked then add the salt
4. Take them  out on a bowl

For frying :

1. Heat the pan and add the ghee in the pan
2. Add hing+mustard seeds+cumin seedsCashewnuts
3. Roast them untill they light golden brown
4. After that add the green chillies+curry leaves
5. And add the Traditional pongal
6. Traditional pangal is ready

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Matar ka Shorba

How To Make Matar ka Shorba

Ingredients :

4 Cups Fresh green Peas, shalled
5-6 Garlic cloves, finely chopped
1 Inch Ginger, finely chopped
2 Green Chillies, finely chopped
1 Tablespoon clarified butter (ghee)
1 Teaspoon Cumin seeds
2 Bay leaves
1 Medium Onion, finely chopped
3 Cups vegetable stock
Salt to taste
A few Mint sprigs for garnishing

Method :

1) Boil 5 cups water in a non stick pan. Add green peas and boil for 5-6 minutes or till peas are tender. 

2) In a grinder jar, combine garlic, ginger and green chillies. Grind into a smooth paste using little water. 

3) Heat ghee in a non stick pan. Add cumin seeds and when the seeds  crackle, add bay leaves and saute for a few seconds.

4) Add the ground paste and Onions. Mix and saute till Onions are golden brown.

5) Drain the peas through a strainer and set aside to cool. Puree peas till smooth using little stock, if required. 

6) Add the peas puree to the sauteed onions and mix well. Saute for 2-3 minutes.

7) Add vegetable stock and keep stirring. Add salt, mix well and bring it to a boil.

8) Discard the bay leaf, garnish with mint sprigs and serve piping hot.



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sweet pongal

How to make sweet pongal

Ingredients:

Rice 1 cup
Moong dal 1/2 cup
Sugar or jaggery 1/2 or 3/4 cup
Water 1-1/2 cups
Milk 2-1/2 cups
Elaichi 2

Method :

1. Take a large pan, wash  the rice, moong dal
2. Add the water cook them untill the rice is 3/4 cooked
   
3. Add milk cook for 3-4 minutes
4. Add jaggery or sugar, elaichi powder and cook for 1 mnts
5. Take a fry pan and heat it
6. Add 3-4 tsp of ghee fry cashew nuts
7. Add the fryed cashew nuts to the pongal
8. Pongal is ready to serve with maddupappu ghee

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Pani Puri with Pani

How To Make

Pani Puri with Pani

Ingredients :

For 5 People :

1/4 Cup All purpose Flour(Maida)
1 Cup Semolina (Suji)
Oil for frying
Water to make dough
2 Tsp oil for dough

For 4 cup tangy water :

2 tsp Mint(Pudina) Leaves
1 tsp Coriander leaves
1/4 tsp Salt
1/4 tsp black salt
4 Green Chilli
1.5 tsp Mango powder
2 Pinch Asafoetida (Hing)
4 Cup water

Method :

1) Take a big bowl, add suji, maida and oil. Mix well.

2) Now add water in small quantities gradually and make a dough.

3) Press the dough with hand for about 3 minutes, so that we'll get Crispy golgappe.

4) Make sure that your dough is not extreme tight or extreme soft. Cover the dough with a bowl and wait for 5 minutes.

5) After 5 minutes, we will take small balls of dough to roll the golgappe.

6) Roll the dough and press it a bit using your plam.

7) Using rolling pin to give the balls an ovel or round shape.  
   
8) You can make all the golgappas from the rest of the dough in the same way.

9) Heat oil in a pan. Pour golgappas in a hot oil and fry them on medium flame till become golden brown in color.

10) Now they Ready out the golgappas in a plate. Not all of them may fluff. the not so fluffy ones can be used as papri.  

11) Make a pani puri pani. Add mint, Coriander leaves, Green chilli, Mango powder, Salt, Black Salt and Asafoetida in a grinder.

12) Add 5 tsp water and grind it to a fine paste as shown.

13) Now add 4 cup water in the mint mixture and mix well.

14) Gol Gappe ka pani (Pani from pani puri) is ready to serve. We will now see how to eat gol gappas with this tangy water.

15) We need Gol Gappe ka Pani, Gol Gappe, Boiled Chick Peas (Chhole), Boiled and chopped Potatoes and Tamarind Sauce.

16) Pani Puri ready to eat & enjoy. 



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Vegetable Dum Biryani

How to make Vegetable Dum Biryani

Ingredients:

Basmati rice - 3/4 cup
Salt - 3/4 tsp
Lemon juice - 2 tsp
Paste- 2 tomatoes, 1 green chilly

1 inch ginger pieces
Fresh curd - 1/4 cup
Oil - 3-4 tbsp
Mint - 10-12 leaves
Desi ghee- 2 tbsp
Brown cardamom - 1
Cinnamon stick - 1/2 inch
Black pepper - 6 to 7
Cloves - 2
Green cardamom - 2
Nutmeg - 2-3 pinch
Saffron - 20 to 25 threads
Cashews - 2 tbsp
Raisins - 1 tbsp
Salt per taste
Coriander powder - 1/2 tsp
Red chilly powder -less then 1/4 tsp
Tumeric powder - less then 1/4 tsp
Cumin seeds - 1/4 tsp

Caulifower - 1/2 cup
Capscum- 1/4 cup
Carrot - 1/2 cup
French beans - 1/2 cup

Method :

1. For making veg biriyani we will boil rice first
2. For 3/4 cup rice add 3 cups of water
3. Add lemon juice, salt and 1 tsp ghee as well
4. Cover rice and cook just 80 %
5. Menwhile coarsely grind the spices
6. Soak saffron  1 tbsp milk
7. Cut cashew into two pieces

Prepare sabji for biriyani :

1. Heat the pan And add oil in a pan
2. Add vegetables and fry untill they get crispy
3. Add beans and carrot
4. Add the cauliflower and capsicu,
5. Add cumin seeds and coarsely ground spices.
6. Add tomato, ginger and chilly paste
7. Add tumeric powder, red chilly and coriander powder
8. When masala is ready then add the curd into it
9. Add the vegetables into it
10. Sabji to be added in biriyani is ready
11. TAke the borosil glass handi
12. We will layer rice and sabji in it
13. Add 1 tsp ghee in handi and then add littile amount of sabji
14. Add the half the amount of rice.
15. Again layer sabji and then rice
16. Add saffron milk, mint leaves, cashew, raisin and some more ghee.
17. Dum biriyani is ready

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Baked Samosa

How To Make  Baked Samosa

Ingredients :

Maida - 1 Cup
Salt - 1/4 tsp (as per taste)
Suger - 1/2 tsp
Dry active Yeast - 1/2 tsp
Oil - 1 tbsp

For Stuffing :

Green Peas - 1/2 Cup (frozen)
Potatoes - 2 (boiled)
Oil - For frying Samosas
Red Chilly powder - less then 1/4 tsp
Salt - 1/4 tsp
Green chilly - 1 (finely chopped)
Geeen - 1 inch place (grated)
Green coriander leaves - 1 tbsp (finely chopped)
Mango powder - 1/4 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala powder - less then 1/4 tsp

Method :

1) For making baked samosas firstly knead dough. Add salt, suger and dry active yeast in maida. There is no need to active yeast separately in water.

2) Also add oil into it and mix well. With help of warm water knead soft dough. Add little water at a time and knead dough. We have used 1/2 cup water for kneading this much quantity of water.

3) Keep kneading the dough for 4-5 minutes more like this. Dough is ready; Grease dough and bowl with some oil.

4) And keep it aside for 2 hours in a warm place for fermenting. Dough is ready; now we will make stuffing first for making samosas. Take some oil in a pan and place it on flame for heating.

5) When oil gets hot add green chilly, ginger, cumin powder, coriander powder and green peas. Saute for 2 minutes. Peel the potatoes.

6) Finely crush the potatoes and add into pan. Also add salt, red chilly powder, garam masala, mango powder and green coriander.

7) Mix all ingredients really well. Stuffing is ready take out in a bowl. Knead the dough nicely for one more time.  
   
8) Divide dough into four equal parts and give round shape like this. Take one ball and dust it with dry flour. Roll it thinly in ovel shape.

9) Roll like that or chapatti. Now divide it into two equal parts. Take one part in your hands like this, And grease it with some water on the inner edges. 

10) Stick the other side like this giving it a cone shape. Now fill it with the stuffing.

11) Add 2-3 tsp or as much possible leaving some space. Spread some water like this all around like this and give a fold at back side. Stick from top like this.

12) Samosa is ready. Place it on baking tray greased with some oil. Like wise make rest of the samosas.

13) Preheat oven at 180 degree centigrade. Set oven at 180 degree centigrade for 10 minutes and place it in oven.

14) Samosas have become nice brown in color. Samosas are now baked and it look 15 minutes for baking samosas. Check after 10 minutes and if samosas are light brown in color.

15) Set the oven for 5 minutes more. Awesome and delicious baked samosas are ready. 



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