Food network

Round Baigan 1 (200gms)
Frozen Peas 100 gms
Round Baigan 1 (200gms)
Frozen Peas 100 gms
Onions (coarsely chopped) Big 2
Tomato Puree 2Tbs
Salt 1 Tsp or to taste
Red Chilli Powder 1/2 Tsp
Corriender Seeds semi crushed 1 Tbs
Oil 1 Tbs.

DIRECTIONS:

Roast the baigan in microwave after pricking at four, five places for three minutes on high temp.

Remove the skin with water and crush it nicely. Keep aside.

Put oil in the microwave pan and add Corriender seeds, onions, salt, chilli powder and tomato puree.

Heat it on high temp for five minutes. Add baigan and peas.

Again put it back in the oven for three minutes

300 gms of chopped spinach
1/4 cup of Moong Dhal (also called “Paithamparuppu”)
2 medium sized tomatoes (cut into pieces)
3-4 green chillies (cut into two vertically)
2 tsp cummin seeds
2/3 tsp grated coconut
Salt to taste
Pinch of Baking Soda

DIRECTIONS:

In a vessel, pour 2 cups of water and add the moong dhal.
After a few minutes, when the dhal is half cooked, add the chopped spinach, tomatoes, green chillies and baking soda.
Blend the cummin seeds and grated coconut into a fine paste by adding water and keep it aside.
Once the spinach is well cooked add the cummin seeds + coconut mixture and stir it until the mixture is all well blended.
If you feel that the spinach is too much watery, take some rice flour and mix it with water and add it to the spinach. This will turn the watery spinach into a thicker consistency

750 gm potatoes [medium size]
oil for frying
Filling
125gm Paneer [grated]
4 green chillies[deseeded and chopped]
1 1/2 tsp chopped ginger
10 cashewnuts[crushed]
salt to taste

Chutney

150gm hara dhania[coriander]
1 small raw mango or amchoor to taste
75gm poodina [mint]

Gravy

3 tsp ghee or oil
2 large onions[ground to a paste]
4 tsp ginger paste
4 tsp garlic paste
1 1/2tsp jeera[cumin ]seeds
1 tsp red chilli powder
1 1/2 cups yogurt
1/2 cup chopped tomatoes
2 tsp cashewnut[ground to a paste]
2 tsp garam masala
salt to taste

DIRECTIONS:

Peel & wash potatoes. Heat oil in a kadhai and deep fry over medium heat until three-fourths cooked and light brown in colour.

Cool potatoes and scoop out the centre leaving 1/4′’from the sides.

To prepare the filling, mix all the ingredients of the filling in a bowl, add salt and stuff the scooped potatoes with the filling. Keep aside.

Clean and wash coriander and mint.

Peel and roughly chop the mango. Put coriander and mango in a blender and make a paste. Keep chutney aside.

Beat yogurt in a bowl. add 1 1/2 cups water and mix well.

Heat ghee in kadhai add onion paste, stir over medium heat until transparent.

Add ginger, garlic pastes and stir until the ghee leaves the masala.

Add jeera, stir for a minute, add the chutney and red chilli powder, stir for 1/2 min.

Then add yogurt and water mix, bring to boil, reduce to low heat and simmer until the fat leaves the masala.

Now add the stuffed potatoes, simmer until cooked.

Add tomatoes, simmer for a min.,add cashewnut paste and garam masala, stir and bring to a boil.

Adjust the seasoning. Don’t cover the kadhai while cooking. Serve hot

Capsicum 3 no.
Potatoes 3 no.
Onion (large) 1 no.
Green chillies 2 no.
Tomato (large) 1 no.
Garlic paste 1 tbsp.
Oil for frying
Amchur 1 tbsp.
Turmeric Powder 1/2 tsp.
Red chilli powder 1 tbsp.
Dhania Jeera Powder 2 tblsp.
Salt as per taste

DIRECTIONS:

Cut the potatoes and capsicum lengthwise like in French-fries. Finely chop the onion, tomato and the green chillies.

Pour 2 tblsp. oil in a non-stick pan and fry the potatoes till cooked. Remove the potatoes from the pan with the help of a slotted spoon and keep them aside.

Similarly fry the capsicum in the remaining oil (add little oil if needed). Remove the capsicum with help of a slotted a spoon after it is fried for 10-12 minutes.

Next fry the chopped onions in the remaining oil till it turns transparent then add the green chillies, garlic paste and fry for 2 minutes.

Add the dhania jeera powder, turmeric powder, red chilli powder and amchur to the onions and stir-fry for 2 minutes.

Add chopped tomato, and stir-fry till tomatoes become a paste.

Lastly add the fried potatoes and capsicum to the above mixture and mix well. Add salt as per taste; cook for 5 minutes covering it

potatoes- 2(bolied and cut into squares)
fresh peas 1/2 cup- boiled
onions- 2 bigsized- chopped finely lengthwise
tomatoes- 1 big chopped finely
garlic- few flakes crushed roughly
chilli powder- 1 spoon
turmeric, salt
idli powder or roasted peanut powder.-1spoon
oil- 5 to 6 tsp

DIRECTIONS:

Boil the potatoes and peas and keep aside.

In a nonstick pan heat oil.

Splutter mustard, add garlic and fry well

Add chopped onions , fry for few minutes till it turns brown

Add in tomatoes and fry

Now add turmeric, salt, chilli powder, boiled potatoes and peas, continue to fry adding more oil if required for 15 minutes till the oil leaves the sides of the pan

Lastly add the idli powder or roasted peanut powder.

Garnish with chopped coriander leaves.

4 Small brinjals or Bittergourd
2 Tomatoes
2 tbsp dhania powder
1 tsp Garam masala
1 tsp turmeric
1 tsp red chili powder
Salt as per taste
4 tbsp Oil or Ghee
1/2 bunch Cilantro
1 chopped onion
4 cloves of garlic

DIRECTIONS:

Take a deep bottom pan or kadai(non-stick).

Add oil and fry chopped onion and crushed garlic.

Stir the onion till the color changes into light brown.

Slit the brinjals vertically without cutting the crown of brinjal.

After cutting the brinjals immediately add it to the kadai.

Add turmeric,red chili powder, salt, dhania powder, garam masala and tomatoes and stir it.

Cover the kadai with a perforated lid and let it cook without adding water.

After the brinjals are done add chopped cilantro.

Serve this dish with chapatti or puri.

4-1/4 cups water
1 large onion\cooked, cut into pieces
2 large carrots\cooked, peeled and sliced
4 celery ribs, with leaves, cut into large pieces
2 tomatoes\cooked, halved
3/4 lb. cabbage, cut into pieces
1 piece fresh ginger root, 3 inch, coarsely chopped
6 mushrooms\cooked, halved
6 cloves garlic, with skins
8 sprigs parsley
5 whole black peppercorns
5 whole cloves
1 large bay leaf

DIRECTIONS:

Put all ingredients and salt to taste in a large pot and bring to a boil. Reduce heat to low and simmer about 2 hours. Strain through cheesecloth and serve with matzo balls.

Spinach (palak) : 1 bunch (washed and chopped)
Yoghurt / curd (dahi) : 3 tblsps
Yellow gram (besan) flour : 3 tsps
Yellow gram (chana) daal : 1 tsps (optional)
Peanuts (raw) : 2 tsps (optional)
Salt, sugar
For seasoning:-

Oil : 1 tblsp
Asafoetida : a pinch
Mustard : tsps
Cumin Seeds : tsps
Turmeric : tsps
Dried red pepper : as per liking
Curry leaves (optional)

DIRECTIONS:

Soak the chana daal and peanuts in water (preferrable hot) for 30 mins.

Pressure cook the spinach with enough water for 6-7 mins (1 whistle).

Meanwhile mix the besan flour in yoghurt to make a smooth paste.

Mash the cooked spinach (along with the water) to form a pulpy mixture. Add the besan-yoghurt paste to this spinach.

Prepare the seasoning (tadka) with the mentioned ingredients and pour over the spinach. Add salt, sugar and bring the spinach mixture to vigourous boils (2 to 3).

Brinjal : 1 large about 200gms.
Potato : 1 medium about 50 gms
Tomato : 1 chopped
Garlic : 4 cloves shredded
Corriandar leaves : 1 bunch chopped
Cummin seeds : 1/4 teasp
Turmeric powder : 1/2 teasp
Sugar : 1/2 teasp
Oil : 4 teasp
Chilli powder & Salt to taste

DIRECTIONS:

Wash and cut the Brinjal into about 2″x 1/2″ pieces.

Peel, wash and cut the Potato into 1″x1/4″ pieces.

Heat oil in a deep pan, add cummin seed to splutter.

Lower the heat. Add garlic first, stir for few seconds and then add potato, stir well till brown.

Bring up the heat. Add brinjal, after stirring for few seconds add salt, sugar, chilli and turmeric powder. Stir well.

Lower the heat, cover to simmer for 2 minutes or till the veg. is tender.

Unlid it ,add tomato and corriander leaves and let the Brinjal be dry stirring occasionally

1 cup green peas
2 medium size potatoes
2 medium size tomatoes
1 Pod Garlic (about 15-20 Pieces)
1/2 cup Green Coriander leaves
2 Green chilies
1 small onion
Salt to taste
Pinch of Turmeric

DIRECTIONS:

Grind Garlic, Coriander, tomatoes, green Chillies, onion, salt, turmeric.

Heat oil in cooker. Add ground Masala and roast till oil separates

Add potatoes pieces, and green peas and mix properly

Add water and pressure cook. Serve with chappaties