Food network

Brinjals and slit into four not fully - 500 grams
green chillies - 5 nos
mustard seed - 1/2 tspn
cumin seeds - 1/2 tspn
curry leaves few
black pepper corns 1/4 tspn
oil 4 to 5 tspns

Things which need to be fried and ground into a paste
onion chopped - 1 no
cumin powder - 1 tspn
coriander powder - 1/2 tspn
chilly powder - 1 1/2 tspn
sesame seeds - 1/4 tspn
ground nuts - 1/4 tspn
fresh coconut - 1 tspn
one tomato
tamarind water.
Grind all this with tamarind water till it gets smooth and thick.

DIRECTIONS:

Heat oil in a heavy bottom vessel.

When the oil is hot add mustard seed, cumin seed, curry leaves, green chillies and black pepper corns.

After that add brinjals and keep stirring till the colour changes.

Then you pour in the ground ingredients and stir well, add salt to taste.

Add a little more water in the blender and pour that also in the pan.

Keep stirring and cover the vessel till the brinjals cook and the gravy should get thick and a little oil should stand on top.

1 Katori toor dal
2-3 Bunches of palak
2 Ripe red tomatoes
8 Cloves of garlic
A pinch of turmeric
Salt to taste
For the bagar (tadka)

1-2 tsp of oil or ghee ( ghee gives it a great flavour, if u dont mind the calories)
Mustard seeds (variation, use zeera seeds).
2 full red chillies dry, broken into two
6-8 cloves of garlic.

DIRECTIONS:

Clean the palak well, chop off the roots and run palak in water till all the mud is cleared out.

Pressure cook the dal with 1 and a half times the quantity of water. (1 katori of dal:1.5 katoris of water and the palak. .Add a pinch of turmeric, garlic and the tomatoes to the dal while it is cooking.

Once the dal is done. Open the cooker, mash the dal along with the palak, garlic and tomatoes (all the contents in the cooker).

In another vessel, put in the oil/ghee, allow the zeera/mustard seeds to splutter, add a pinch of hing, the garlic cloves and the red chilli. Once the garlic pods turn reddish, add the dal contents to the bagar, add salt and mix. Believe me its great

Green Simla Mirch - 2
Cooking Oil - one spoon

For the stuffing

Paneer - 100 gm
Frozen Peas (soaked in water for 5 minutes) - one small bowl
Ginger grated - one spoon
Salt to taste
Corainder Leaves cut
Green Chillies one cut in small pieces

DIRECTIONS:

Grate the paneer.

Add paneer, peas, grated ginger, coriander and salt and mix together. Keep aside.

Take simla mirch, remove the top with a knife so as to make an opening in it. Fill it with half the mixture. Repeat for the other mirch too.

Now take a baking tray, put some oil around the mirch using your fingers and keep in the baking tray.

Bake at 350 degree for approx. 40 minutes.

Remove and cut the mirches in two along the length. Spread coriander on top and serve with parathas

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.

1/2 Kg Bhendis or Okra
1/2 cup cashew nuts
3 onions
2 tomatoes medium size
a pinch of turmeric
1 tbsp Dhaniya, Jeera powder, Red chilli powder as per taste
Salt
1/2 spoon sugar
4 tbsp of oil
Coriander leaves for garnishing

DIRECTIONS:

Wash okras and then cut into small pieces.

Add 3 spoon of oil in a kadai and fry them.

Once is fried add some salt to the mixture.

Soak cashew nuts in hot water and blend to a smooth paste.

In a kadai or Yoke add a spoon of oil,then fry onions until golden brown.

Then add tomatoes and cook till the water evaporates.

Add the Masala like Dhaniya, Jeera powder chilli,turmeric and fry for a minute.

Then add the cashew nut paste and mix well.

You can add some water and cook well.

Once it stats boiling add the sugar and some salt as per your taste.

Finally add the bhendis to this mixture and cook for 2 to 3 minutes.

The Bhendi cash curry is ready to be served. Garnish with coriander leaves.

4 tsp Besan
1 big Aloo
1 big Onion
1 medium Tomato
3 green chillies
ginger small piece
1/4 tsp jeera
1/4 tsp turmeric powder
2 tsp oil
salt
coriander leaves.

DIRECTIONS:

Take Besan into a small bowl, add a cup of water and mix it properly. Keep it aside.

Boil potato peel it and cut into small pieces.

Heat oil add jeera.

Add chopped Onions fry for two mins.

Add finely chopped green chillies, ginger and turmeric powder, fry it for a minute.

Add chopped tomatoes and potatoes. Add two cups of water, boil it for 5 mins.

Add Besan slowly and salt to taste.

Allow this to cook for 10 mins and garnish with coriander leaves.

1/2 kg small fresh brinjals slit into 4 to fill the mixture.

For the filling:

1 big bunch coriander leaves shredded
1-2 tbsp dhania powder
1 tbsp chilli powder
1-2 tbsp ginger-chilli paste
3-4 pods garlic crushed
1/4 tsp haldi
hing a pinch
salt as per taste
1 spoon oil

DIRECTIONS:

Mix all the above and fill the brinjals.

In a non stick pan, pour some oil and drop the brinjals in them.

Cover with a lid and let it simmer for 15-20 mins. Keep stirring occasionally. When almost done add remaining masala if any and pour a bit of water.

Toor dal - 1/2 cup
Moong dal - 1/2 cup
Onions - 1 (chopped)
Tomatoes - 1 (chopped)
Green chillies - 2 (chopped)
Ginger - about 1/2 sq.in (chopped)
Garlic - 2 to 3 cloves (chopped)
Peas - 1/4 cup
Carrots - 1/2 (chopped)(Can use the frozen peas and carrots available)
Spinach - 1 cup (chopped)
Salt to taste
Turmeric - 1/4 tsp.

DIRECTIONS:

Boil both the dals with turmeric in a pressure cooker.

Boil or microwave separately the peas and carrots for a few minutes till they are cooked.

In a non-stick pan or kadai, saute the mustard seeds, cumin seeds and a dash of asafoetida.

Add in the onions, ginger, garlic and green chillies and fry for sometime.

Add tomatoes and fry for about a minute or two.

Add in the dals, spinach, peas and carrots. Add some water if the mixture is too thick.

Add salt to taste and cook for about 4-5 minutes or till the spinach is soft and cooked. (You can also boil the spinach along with the dals, so the cooking time will be less.).

Brinjal/Indian eggplants - 5 to 6 nos.
Tamarind - lemon size ball
soaked black eye beans - 2 tea cups
coconut (grated) - 1/2 cup
sambhar powder - 2tsp
turmeric powder -1tsp
hing powder-1pinch
curry leaves to garnish

DIRECTIONS:

Soak the black eye beans 4 to 5 hrs in water then cook it in the pressure cooker & keep it aside.

Soak the tamarind in water, & take out the juice.

Cut the brinjal into fine pieces. Add salt, hing powder, turmeric powder & sambhar powder to it . Now pour the tamarind juice to this mixture & heat it well till the brinjal is very well boiled.

Now add the cooked black eye beans to it.

Fry the coconuts gratings in a kadai (dry without oil) & when it becomes brown & when you can feel the aroma just garnish it on the boiled mixture.

Garnish it with curry leaves.

2 large onions
175 grams ghee
4 cloves garlic
pinch of black pepper
2 teaspoon ground coriander
1/2 teaspoon turmeric
450 grams fresh bhindi
100 grams canned tomatoes
1 teaspoon fresh mint, chopped
1/2 teaspoon garam masala
fresh mint to garnish (optional)
salt to taste

DIRECTIONS:

Slice one onion and fry in the ghee in a heavy-based pan.

Blend the remaining onion and the garlic in a blender with the black pepper,salt,tumeric and coriander.

Add this mixture to the onions and cook on a medium heat for 5 minutes.

Meanwhile, prepare the bindi. Chop off the top and tail of each lady finger. Cut them into about 1 cm piece.

Add the bindi to the spices. Stir carefully, so that they are not crushed or mashed.Cover the pan with the lid and cook over a very low heat for about 20 minutes.

Add the tomatoes, the mint and the garam masala. the bhindi will be quite soft by now so it is even more important to be careful when stirring in these ingredients. Simmer for 5-9 minutes.

Serve garnish with fresh mint if you like.