Turnip Kofta Curry

Kofta Ingredients:
1 lb turnip, peeled and shredded
4-5 tbs of besan powder
Salt
Oil to deep fry

Gravy Ingredients:
1 medium red onion
3-4 garlic cloves
1 inch of garlic piece
3-4 green chilli (as per your nee)
2 dry red chilli
2 tbs cumin/coriander powder
1 medium red tomato chopped
¼ tbs yogurt
Salt as per taste
¼ tbs turmeric powder
¼ tbs garam masala
¼ tbs cumin seeds
Coriander leaves to garnish
Malai (optional )
4 tbs cooking oil

Method:
1) Take the shredded turnip in a frying pan, sprinkle little salt and cook it in a frying pan till it gets cooked and the water content gets evaporated and keep it aside, sprinkle some besan powder on it mix it properly and make lemon size round and keep it in the freezer for 5 minutes. 2) Heat oil in a frying pan and fry the koftas till nice golden color in medium flame. Strain from oil and keep it aside.
3) Grind, onion, garlic, ginger, green chilli, red chilli and keep it aside and then grind tomato and yogurt and keep it aside.
4) Heat 4 tbs oil in a frying pan, add cumin seeds and fry the onion paste , add cumin/coriander powder and fry in low flame till it gets fried properly.
5) Add tomato paste, turmeric, salt and fry it, till oil seperated out then add 3 cups of water, let it boil, cover the lid and let it boil for about 10-15 minutes.
6) Add garam masala, mix it properly, add kofta, stir it properly and let it cook for 5 minutes in low flame. Now optionally add 4-5 tbs of malai and garnish with coriander leaves and your tasty Turnip Kofta curry is ready to serve with your choice or rice or roti.

Bread Cutlet

Ingredient:
6 bread slices (side removed)
1 boiled potatoes (about 1 cup), peeled and mashed
1/4 cup green pea (frozen or raw)
1/4 cup corn (frozen or row)
1 medium size onion chopped
1 tbs ginger/garlic paste
1/4 tbs cumin seeds
1/4 tbs turmeric powder
1/4 tbs red chilli powder (you can have chopped green chilli)
1 tbs garam masala
cooking oil to deep fry
Salt as per taste

Method:
1. Heat 2-3 tbs of oil in a frying pan, add cumin seeds, chopped onion, ginger/garlic paste, sprinkle some salt and fry till onion gets fried properly.
2. Add green pea, corn and fry it for couple of minutes and then add mashed potatoes, add garam masala, salt, turmeric and mix it properly and fry for another couple of minutes and keep it aside.
3. In a bowl take water, put a slice of bread in water and remove immediately and press the bread slices with your hand so that excess water will come off.
4. Put the 3 tbs of potato stuffing into the wet bread slices immediately and close the corners of bread and roll is firmly to give it a cylindrical shape. Repeat the same for all the bread slices.
5. In a frying pan heat cooking oil and deep fry the bread cutlet in medium heat till it gets nice crispy and serve bread cutlets hot with your choice of coriander chutney or tomato sauce.
Note: You can make the stuffing with just the potatoes without green pea and corn.

Aloo Noodles Cutlet

Ingredient:
1 cup boiled noodles of your choice
1 cup of boiled, peeled mashed potato
1/4 cup finely chopped onion
2-3 green chilli chopped
3-4 chopped coriander leaves
1 tbs curry powder
1/4 cup of semolina
salt per taste
oil to deep fry

Method:
1) Mix potatoes, noodles, chopped onion, green chilli, coriander leaves, salt, curry powder.
2) Make lemon size ball out of this potato mix and flattened it little bit and pat it with semolina and keep it in the refrigerator for 10-15 minutes.
3) Heat oil, fry these aloo noodles in low to medium flame till golden brown color and your tasty Aloo Noodles Cutlet is ready to serve hot with the sauce of your choice.

Dahi Gohst (Goat Meat) Curry

Ingredients
1 lb boneless Goat meat
1 lb potatoes cut into big pieces (4-5 inch cube)
1/2 cup Yoghurt
1 big onion slice about 2 cups
4 tbs ginger/garlic paste
Salt to taste
1 tsp Turmeric powder
1 tbs red chili paste (you can get it in Chinese store)
2 tbs red chili powder
4 tbs cooking oil
1 tbs Garam masala
2 tsp Coriander/cumin powder
3 tbsp Finely chopped coriander leaves
whole garam masala:
If you don't have these then use 2 tbs garam masala instead of 1 tbs( a pinch of saffron, 1 small stick of cinnamon,
5-6 black pepper, 4-5 cloves, 1/4 tbs shah jeera, a pinch of nutmeg, 1 stone flower, 3-4 green cardamom)

Method
1) Mix salt, yoghurt, turmeric powder, red chilli paste, ginger and garlic pastes together and marinate the meat for about 2 hours.
2) Heat 2 tbs oil in a deep pan and fry all onions slices till golden brown and crispy and put it on the marinated meat.
3) Heat 2 tbs oil in a pressure cooker put all the whole garam masala and put the marinated meat and fry it for abot 5 minutes and then put coriander/cumin powder, garma masala powder, coriander leaves and 2 cups of boiling water and let it boil.
4)Add the chopped potatoes, salt if needed cover the lid and let it cook for about 20 minutes (up to 5 whistle) in medium flame.
5)Let the cooker cool down and your delicious Dahi Ghost is ready to serve with rice or roti.

Stuffed Aloo with Radish

Ingredients
1 lb red radish, cleaned and shredded
1/4 cup besan
1 med onion sliced
1/2 tbs crushed pepper
1/4 tbs cumin seeds
1/2 tbs cumin/coriander powder
salt as per taste
4 tbs oil
4-5 tbs shredded cheese(optional)
to grind:
1 clove garlic
1 inch ginger
1 small onion
few black pepper
1/4 tbs funnel seeds
5 medium size potatoes

Method
1. Clean potatoes, slice it in half and boil it with salt (make sure it should be boiled too much).
2. Scoop out the middle of potatoes and make a hole in all potatoes.
3. Grind all the things listed under to grind with few spoons of water.
4. Heat oil in a frying pan, add cumin seeds, sliced onion and fry it for few sec and add shredded radish, crushed pepper and stir it.
5. Add ginger/garlic paste, coriander/cumin powder, salt and fry it till it gets fried properly.
6. Add besan and mix it properly and switch off in a minutes.
7. Scoop this mixture into the potatoes and top it with shredded cheese and put it in preheated oven at 350^ for about 5-10 minutes and your delicious stuffed Aloo with radish is ready to serve.

White Pumpkin Curry

Ingredients
Pumpkin (white) 1 lb chopped to 1 inch cube
1/4 cup of peanuts
3 red chilli
1/4 tbs mustard seeds
a pinch of hind
1 cup yogurt
salt to taste
2 tbs oil

Method
1. Boil pumpkin in 1 cup of water(sprinkle some salt) till it's just boiled.
2. Make a paste of peanuts and 2 red chilli and add it to the boiled pumpkin and stir it properly.
3. Let the pumpkin gets cool and add the yogurt (whip it properly) and pour it to the boiled pumpkin, add salt as per your taste.
4. Heat oil, add hing, mustard seeds and chilli and fry it till mustard seeds finishing popping and add it to the pumpkin yogurt gravy. The tasty spicy white pumpkin curry is ready to serve with your choice of roti or rice.

Stuffed Aloo with spinach

Ingredients
1 bunch spinach, cleaned and chopped finely
1/4 tbs mustard seeds
1/4 tbs crushed pepper
1/4 cup roasted crushed peanuts
salt as per taste
3 tbs oil
4-5 tbs shredded cheese (optional)
5 medium size potatoes

Method
1. Clean potatoes, slice it in half and boil it with salt (make sure it should be boiled too much).
2. Scoop out the middle of potatoes and make a hole in all potatoes.
3.Take a frying pan add chopped spinach, add salt and boil it with few spoons of water, stir it and boil it till water evaporates and it gets cook properly.
4.Heat oil in a frying pan, add mustard seeds, allow it to finish cracking, add crushed pepper and cooked spinach mix it properly and add crushed peanuts mix it and switch off the gas.
5. Spoon this mixture into the potatoes and top it with cheese and put it in preheated oven at 300^ for about 5-10 minutes and your delicious stuffed aloo with Spinach is ready to serve.

Aloo curry with Muli (radish) Leaves

Ingredients
1 bunch muli leaves cleaned and chopped finely
3 green chilli
2 slice garlic
2 big tomatoes chopped
2 potatoes peeled and cut into 1 inch cube
1/4 tbs hing
1/4 tbs cumin powder
1/4 tbs turmeric powder
1/2 tbs red chilli powder
salt as per taste
3 tbs oil

Method
1.Heat 1 tbs oil in a frying pan, add chopped green chilli , chopped garlic stir it and add muli leaves, salt and fry it till it gets cook, you can cover the lid in between.
2.Take a cooker heat 2 tbs oil, add cumin seeds, hing allow the cumin to pop and add cooked radish (muli) leaves, potatoes, chopped tomatoes, salt, red chilli powder, 1/4 tbs water and salt as per taste,
3.Mix it properly and let it boil, cover the lid and let it cook in medium flame for 1 whistle.
4.Switch off the gas and open the cooker after it gets cool and serve the delicious Aloo curry with Muli (radish) Leaves.

Zucchini Bhurji

Ingredients
1 zucchini
¼ tbs red chilli powder
1/4 cup besan
1 med onion chopped
2 chopped green chilli
1 tbs ginger/garlic paste
2 chopped tomatoes
1 tbs curry powder
1 tbs turmeric powder
salt as per taste
a pinch of soda powder
oil

Method
1) Zucchini chopped into fine small pieces, add salt, red pepper powder and leave it for about 10 minutes.
2) Mix marinated zucchini, besan, salt and make a paste of pancake consistency and make small (3 to 4 inch) pancakes out of the paste.
3) Cool it and make small pieces of these pancakes.
4) Take a frying pan, heat oil add onion, green chilli, ginger/garlic paste, chopped tomatoes, curry powder and fry it for couple of minutes and then add chopped pancake, sprinkle salt and stir it properly and cover the lid for 2 couple of minutes and zucchini bhurji is ready to serve.

Simple Shrimp Fried Rice

Ingredients
8 ounces small shelled and cooked shrimp
1 tbs ginger/garlic paste
2 tbs tomato paste
1/4 tbs mustard seeds
a pinch of hing
3 tbs oil
3 cups cooked rice (preferred leftover rice)
salt as per taste

Method
1) Wash the shrimp and keep it aside.

2) Heat oil in a frying pan, add hing, mustard seeds and shrimp and stir it add tomato paste, ginger/garlic paste after about 30 sec. Sprinkle some salt and stir it and let it cook for about 2 minutes.

3 )Add cooked rice, salt and mix it properly and cover the lid and let it observe the flavor for about couple of minutes and then switch off the gas and your tasty shrimp rice is ready to serve.

Brussels Sprout Curry

Ingredients:

1 pint Brussels sprout1 medium onion chopped finely1 big tomato chopped
2 jalapeno sliced or chopped1 tbs ginger/garlic paste¼ tbs red chilli powder
¼ tbs turmeric powder1 tbs curry powder(coriander/cumin powder)
A pinch of hing
Salt as per taste

2 tbs oil

Method:
1) Cut Brussels sprout into 4 pieces.
2) Heat oil in a frying pan, add hing, chopped onion, garlic/ginger paste and jalapeno pieces sprinkle some salt and fry it for couple of minutes.
3) Add chopped tomato, curry powder, turmeric powder, red chilli powder and fry it for another couple of minutes add salt and 2 cups of water and let it boil.
4) Add cut Brussels sprouts and stir it and cover the lod and let it cook for 5 minutes, open the lid, stir it and your spicy Brussels sprouts curry is ready to serve with rice or roti.

Dudhi and Tomato Curry

Ingredients:

1 med dudhi, peeled and chopped
4 tomatoes cut into thin slices
4 green chilli sliced
2 tbs mustard seeds
2 cloves garlic
½ inch ginger
Salt as per taste
4 tbs oil


Method:
1) Heat 1 tbs oil in a frying pan, and fry chopped dudhi for about 5 minutes.
2) Grind mustard seeds, ginger and garlic to a smooth paste with few spoons of water and keep it aside.
3) Heat remaining oil in a frying pan, add ¼ tbs mustard seeds allow it to finish popping and then add sliced green chilli and put the tomatoes, sprinkle some salt and fry it for about 10 minutes.
4)Add 3 cups of water, salt and let it boil, and add fried dudhis and stir it and let it boil for another 5 minutes.
5)Add mustard seeds and cover the lid and let it boil for couple of minutes and your Dudhi tomato is ready to serve with rice or roti.

Mushroom Fry

Ingredients:
8 oz white mushroom cleaned and chop into 4 pieces
1 tbs paprika
A pinch of crushed black pepper
A pinch of black cumin seeds
A pinch of nutmeg powder
1 ½ tbs curry powder
2 tbs besan
1 tbs red chilli powder
2 tbs yogurt
½ tbs lemon juice
1 tbs oil
Salt as per taste
Oil to shallow fry

Method:
1) Mix all the ingredient except mushroom and oil to shallow fry in a bowl and marinate the mushroom pieces in the mixture for about 20-25 minutes.
2) Heat oil in a frying pan, fry the masala coated mushroom on it and your tasty Mushroom Fry is ready to eat as a snack itself or you can eat with Rice or Roti.

Dudhi Curry with Chickpea

Ingredients:
1 med dudhi, peeled and chopped
¼ cup chick pea soaked overnight
1 medium potato peeled and chopped
1 medium onion chopped thinely
¼ tbs cumin seeds
3 tbs oil
Salt as per taste

To make paste
============
1 tbs paprika
A pinch of crushed black pepper
A pinch of black cumin seeds
A pinch of nutmeg powder
1 ½ tbs curry powder
2 tbs besan
1 tbs red chilli powder
2 tbs yogurt
½ tbs lemon juice
1 tbs oil
2 tbs water

Method:
1) Take chick pea, dudhi, potato in a cooker and sprinkling some salt over it and boil it for 1 whistle and let it cool down.
2)Heat 3 tbs oil in a frying pan, and cumin seeds and then chopped onion and fry it till it get nice brown color but not burnt and cover the lid and sim the gas or switch off the gas for about 5 minutes.
3) Switch on the gas again and add the paste and stir it for a minute and add 1 cup of water, stir again, cover the lid and let it boil for about 5 minutes.
4)Now add the boiled dudhi and stir it and let it boil, add another cup of water, stir and cover the lid let it cook on medium flame for another 5 minutes.
5)Now low the gas and simmer it for another 5 minutes and your delicious Dudhi Curry with Chickpea is ready to serve with rice or roti.

Tomato Chutney

Ingredients:
4 big tomatoes cut into thin long slices
4 green chilli sliced
1 tbs mustard seeds
Salt as per taste
2 tbs oil


Method:
1) Heat oil in a frying pan, add mustard seeds and allow it finish crackling and then add sliced chilli, add cut tomatoes, salt and stir it properly.
2)Cover the lid and let it cook it for about 10 minutes in medium heat or till most of the water content evaporates, keep stirring once in a while.
3)Optionally you can garnish with chopped coriander leaves and tomato chutney is ready to serve with plain rice or Roti.

Tomato Rice

Ingredients:
2 cup normal rice
1 small onion sliced
4 tomato chopped
3-4 dry red chilli
¼ tbs turmeric powder
1 tbs mustard seeds
12-15 curry leaves
Salt as per taste
5 tbs oil


Method:
1) Cook the rice in a rice cooker (don’t use basmati rice or jasmine or any fragrant rice) and let it cool down.
2)Take the chopped tomatoes in a frying pan, sprinkle some salt and cook it in high heat for about 10-15 minutes or till it get mushy(you can blenched the tomatoes and chopped it and then cook it).
3)Heat oil in a frying pan, add mustard seeds allow it to finish crackling and add sliced onion and fry till it gets nice brown color and then add curry leaves and then tomatoes, turmeric powder, salt and rice and mix it properly. Switch off the gas and your delicious tomato rice is ready to serve hot with papad or Raita.

Chatpata Parwal

Ingredients:
10 parwal peeled
1 big onion chopped
1 tbs ginger/garlic paste
1 red tomato chopped
½ tbs red chilli powder
¼ tbs turmeric powder
¼ tbs cumin seeds
1 tbs curry powder
Salt as per taste
3 tbs oil

Method:
1) Take each parwal remove the seeds and cut the parwal into long stripes(6-8 pieces.
2)Heat oil in a frying pan, add cumin seeds, onion and fry for couple of minutes and then add ginger/garlic paste and parwal pieces, salt and fry for about 5 minutes.
3)Add chopped tomatoes, sprinkle salt on it, turmeric, red chilli, curry powder and stir it properly, cover the lid, lower the gas to medium flame and let it cook for another 8 minutes and chatpata parwal is ready to serve with your choice or Rice or Roti.

Moong Daal with Eggplant

Ingredients:
1 big eggplant chopped
1 cup moong daal soaked for atleast3-4 hours
2 red tomatoes chopped and grind to a smooth paste
1 tbs ginger/garlic paste
3-4 pearl onion sliced
2 tbs sambar powder
1 tbs red chilli powder
¼ tbs turmeric powder
¼ tbs cumin seeds
Salt as per taste
3 tbs oil


Method:
1) Strain moong daal. Heat 1 tbs oil and fry the moong daal for about 3-4 minutes and keep it aside, you don’t need to make it brown.
2)Boil 3 cups of water, add tomato paste, stir it and add sliced onion and fried daal and let it boil for 8 minutes.
3)Add chopped eggplant and let it boil for couple of minutes and cover the lid, lower the gas and let it simmer for about 5 minutes.
4)Add sambar powder, salt, turmeric powder, red chilli powder and mix it properly.
5) Heat 2 tbs oil in a frying pan, add cumin seeds and allow it to finish popping and then add ginger/garlic paste, fry it for couple of minutes and add daal to it and mix it properly and your moong daal with eggplant is ready to serve with rice or roti.

Aachari Zucchini

Ingredients
1 zucchini chopped into 1 inch piece (about 1 lb )
¼ cup shredded green mango(skin peeled)
1 tbs brown sugar (optional)
¼ tbs cumin seeds
1 tbs roasted crushed powder (funnel seed, mustard seeds, few fenugreek seeds)
1 tbs red chilli powder
1 tbs curry powder
¼ tbs turmeric powder
Salt as per taste
6 tbs oil

Method:
1) Heat 1 tbs of oil and fry the mango for few minutes till the water content is over.
2) Heat 5 tbs of oil in a frying pan and add cumin seeds and add the chopped zucchini and fry it for about 8to 10 minutes. Keep stirring in between to avoid this sticking to the bottom of the pan.
3)Add salt, shredded mango and fry it for another 5-7 minutes till the water evaporates from the Zucchini.
4) Add salt, turmeric, brown sugar, red chilli powder, curry powder and stir it properly fry it for another 5 minutes.
5)Add roasted crushed powder over it, mix it properly and switch off the gas and Aachari Zucchini is ready to serve with rice or roti.

Eggplant Pepper Curry

Ingredient:
1 lb eggplant chopped into 1 inch size
4 Italian pepper or bell pepper chopped
1 medium size onion chopped
2 cloves garlic
½ inch ginger piece
2 red tomato chopped (double the amount of onion)
Few curry leaves
½ tbs mustard seeds
1 tbs red chilli powder
¼ tbs turmeric powder
1 tbs curry powder
5-6 tbs oil
Salt as per taste

Roast and crushed into powder:
½ cup peanut
¼ cup sesame seeds

Method:
1)Grind onion, ginger and garlic to a smooth paste with few spoons of water. Grind chopped tomato.
2)Heat 1 tbs oil in a frying pan and stir fry pepper pieces for about 5 minutes and keep it aside.
3)Heat 2 tbs oil and fry the eggplant pieces and keep it aside.
4)Heat 2 tbs oil in a frying pan, add onion paste and fry it for couple of minutes and then add tomato paste and fry it for about 5 minutes, add curry powder, turmeric, chilli powder and 2 cups of water and let it boil and then add fried eggplant, pepper stir it and cover the lid and let it cook for about 5 minutes, add crushed peanut/sesame powder to it and mix it properly and let it cook for another couple of minutes.
5)Heat 1 tbs oil and mustard seeds, add curry leaves after it finish popping and then add eggplant to it and mix it properly. Eggplant pepper curry is ready to serve with rice or roti.

Tomato Pickle

Ingredient:
4 lb ripe tomatoes chopped
1 tbc hing powder
3 tbs mustard seeds
10-12 cloves crushed
4-5 tbs red chili powder
½ tbs tamarind paste(optional)
½ cup olive oil
salt as per taste

Method:
1)Take a heavy bottom frying pan and take all the tomatoes chopped add salt and boil for about 10-15 minutes. Keep stirring in between.
2)Add tamarind paste and boil it for another 5-8 minutes and let it cool down.
3)Grind the tomato pulp and keep it aside.
4)Dry roast mustard seeds and crush it.
5)Heat oil in a frying pan add hing powder, crushed garlic and fry it for a minute and switch it off and add the red chilli powder and mix it properly and add tomato pulp after it gets cool. Mix it properly and store the tomato pickle in a glass jar.

Sweet and sour shredded Mango Pickle

Ingredient:
1 lb raw green mango
¼ tbs turmeric powder
2 tbs mustard seeds
2 tbs funnel seeds
¼ tbs fenugreek seeds
3 tbs red chili powder
¼ cup olive oil
¼ cup of brown sugar
salt as per taste

Method:
1)Peel the mango and shredded it using a shredded and mix salt and turmeric powder and let it stand for about 30 minutes.
2)Dry roast fenugreek seeds, mustard seeds and funnel seeds separately and crush it.
3)Take shredded mango in a microwave bowl and microwave it for 2 minutes and take it out and sir it and let it cool and microwave it two more times for 2 minutes.
4) Take brown sugar, melt it and add it to the microwave mango.5.Heat oil in a frying pan add red chilli powder, crushed mustard seeds, funnel seeds and fenugreek seeds and switch off the gas and let it cool down and mix the mango to it mix it properly and your sweet and sour mango is ready.

Zucchini Curry with Moong Daal

Ingredient:
1 lb green zucchini chopped
1 cup moong daal soaked for 5-6 hours
2 large tomatoes chopped
1 big onion chopped
1 tbs garlic paste
¼ tbs cumin seeds
1 tbs curry powder
¼ tbs garam masala
1 tbs red chilli powder
¼ tbs turmeric powder
5-6 tbs oil
salt as per taste

Method:
1)Strain water from moon daal and keep it aside.
2)Heat oil in a frying pan, add cumin seeds, add chopped onion and zucchini and fry for couple of minutes and then add moong daal and fry for another 5 minutes.
3)Add garam masala, curry powder, red chilli powder, turmeric powder and stir it properly. Add 2 cups of water and salt, stir it, let it boil and cover the lid and let it cook for about 5 minutes.
4)Add chopped tomatoes, stir and let it boil for 5 more minutes and then cover the lid and let it cook in low flame for about 10 minutes and your tasty Zucchini Moong daal curry is ready to serve with rice or Roti.

Rasedar Bhindi Curry

Ingredient:
½ lb orka cut into 1 inch long
1 medium potato
2 big red tomatoes chopped
½ tbs amchoor powder
1 tbs sambar powder
1 medium size onion chopped
2 dry red chilli
1 clove garlic
1 inch ginger piece
½ tbs poppy seeds
½ tbs cumin seeds
¼ tbs turmeric powder
5-10 curry leaves
5-6 tbs oil
salt as per taste

Method:
1)Peel the potatoes and make ¼ inch long stripes and keep it aside.
2)Make a paste of poppy seeds, chopped onion, garlic, ginger, dry red chilli with few spoons of water.
3)Boil about 3 cups of water in a frying pan, add chopped potatoes and let it boil for about 5-7 minutes.
4)Add okra pieces, turmeric powder and boil for 2 minutes and then add chopped tomatoes and salt and let it boil for another 5-7 minutes till the okra boils.
5)Add sambar powder and stir it properly.
6)Heat oil in a frying pan, add cumin seeds and allow it to finish popping and then add curry leaves and the onion/ginger/garlic paste and fry it in medium heat till the masala gets fry properly and raw smell goes away.
7)Add the boiled okra with potatoes and tomatoes, stir it properly. Add little more water as per your need of consistency and let it boil. Sprinkle amchoor powder on top of it and Rasedar Bhindi (okra) is ready to serve with your choice of Rice or Roti.

Zucchini Curry

Ingredient:
1 green zucchini shredded
1 cup besan
2 green chilli finely chopped
2 large tomatoes chopped
1 big onion chopped
1 tbs ginger/garlic paste
¼ tbs mustard seeds
1 ts curry powder
a pinch of hing
a pinch of soda
4-5 tbs oil
salt as per taste

Method:
1)Take the shredded zucchini in a bowl and add salt and wait for about 5 minutes, now add besan, soda and chopped green chilli to it and mix it properly and make a batter about the consistency of idly/ pancake. (You may not need 1 cup besan, it’s all depends on how much water comes from the zucchini.)
2)Now heat a flat frying pan about 12inch (if you have small you can make it two times) and make a pancake of the zucchini batter. Cool it and cut it into square pieces and keep it aside.
3)Heat 3 tbs oil in a frying pan, add hing, mustard seeds allow it to finish popping and then add chopped onion and fry it for couple of minutes and then add ginger/garlic paste, chopped tomatoes and curry powder and fry it for another couple of minutes.

4)Add 2 cups of water and let it boil, add salt cover the lid and let it boil for about 5 minutes and then add all the zucchini pieces to it and cover the lid after it starts boil and let it cook for another couple of minutes and zucchini curry is ready to serve with your choice or rice or roti.

Cabbage Leaves Masala

Ingredient:
1 bunch of cabbage leaves
1 small onion chopped finely
1 tomato chopped
1 inch ginger chopped
3-4 green chilli chopped finely
30-35 peanuts
¼ tbs cumin seeds
A pinch of hing
Salt as per taste
2 tbs oil

Method:
1)Make a paste of peanuts with few spoons of water.
2)Wash and chopped cabbage leaves finely and boil with ½ cup of water and salt. When it is boiled properly add the peanut paste and stir it properly and keep it aside.
3)Heat oil in a frying pan, add cumin seeds, allow it finish popping and add chopped green chilli, ginger and chopped onion and fry it or about 2 minutes.
4)Add chopped tomatoes, boiled cabbage leaves and stir it properly and cabbage leaves masala is ready to serve with rice or roti. All my family member like it with plain roti.

Zucchini Chana Daal

Ingredient:
1 lb green zucchini chopped into ½ inch pieces
1 small cup of chana daal soaked for atleast 3-4 hours
1 big onion chopped
1 tbs ginger/garlic paste
1 tbs red chilli powder
1 tbs curry powder
¼ tbs turmeric powder
1 big red tomato chopped
¼ tbs cumin seeds
Salt as per taste
3 tbs oil

Method:
1)Heat oil in a frying pan and add cumin seeds allow it to finish popping and then add chopped onion and stir it and ginger garlic paste after a minute and stir and add chopped zucchini to it and stir it and fry for about 5 minutes.
2)Drain chana daal and add to the zucchini and fry it for 2 minutes.
3)Add curry powder, red chilli powder, turmeric, salt and 3 cups of water and let it boil, cover the lid and cook for about 10 minutes in low flame.
4)Add chopped tomatoes stir, change the gas to high and let it boil, cover the lid lower the gas to low and let it cook for another 8-10 minutes and Zucchini Chana Daal is ready to serve with rice or roti of your choice.

Tawa Zucchini Fry

Ingrediant:

1 lb green zucchini cut into ½ inch round pieces
¼ turmeric
1 tbs red chilli powder
1 tbs curry powder
1 ginger/garlic paste
2 tbs corn flour or besan
Salt as per taste
3 tbs oil

Method:
1)Take all zucchini pieces in a bowl and mix salt, turmeric, chilli powder, curry powder, ginger garlic paste and let it stand for couple of minutes.
2)Now add the besan to the bowl and mix it properly and let it stand for a minute.
3)Heat the oil in a flat frying pan and put all the zucchini pieces on the pan one by one, make sure it will not stand one slice on top of another and cover the lid and let it cook for about 2-3 minutes in medium flame.
4)Uncover the lid and turn all the zucchini pieces using a spatula one after another and again let it cook for about 5 minutes in low flame and Tawa Zucchini Fry is ready to serve with Rice or Roti.

Beans Daal Masala

Ingrediant:
½ lb beans cut about 1 inch size slanted
¼ cup toor daal soaked
¼ cup chana daal soaked
1 big onion chopped
1 completely red tomato chopped
¼ tbs cumin seeds
1 tbs chilli powder
¼ tbs turmeric powder
1 tbs curry powder
Salt as per paste
3 tbs oil

Method:
1)Heat the oil in a frying pan and add cumin seeds, after it pops out add the chopped beans and chopped onion and fry for about 5 minutes.
2)Add both toor daal and chana daal and fry it for about 2 minutes.
3)Add chopped tomatoes, curry powder, turmeric, chilli powder, salt and 3 cups of water and stir and let it boil.
4)Cover the lid and let it simmer for about 15-20 minutes in low flame. Stir it and your delicious beans daal masala curry is ready to serve with your choice of Rice or Roti.

Broccoli Masala

Ingredients:

1 broccoli crown florets (about 3 cups)
2 medium size potato peeled and cut into long stripes
2 med red tomatos chopped
1 medium onion cut into thin long slice
1 tbs ginger paste
3 cloves garlic minced
1 tbs curry powder
½ tbs turmeric powder
½ tbs paprika
1 tbs red chili powder
¼ tbs cumin seeds
Salt as per taste
3 tbs oil

½ cup besan
5-6 tbs corn starch powder
1 tbs cumin powder
½ tbs red chili powder
Salt as per taste
Oil to deep fry broccoli

Method:

1) Make a paste of besan, cumin powder, chili powder, corn starch and salt with ¼ cup of water in a bowl.
2) Heat oil in a frying pan and fry the broccoli florets after dipping into the besan paste and keep it aside.
3) Heat 3 tbs oil in a frying pan add cumin seeds and then add garlic, onion and fry it for about 1 minute and add ginger paste and stir it till the onion starts to get brown color.
4) Add paprika, red chili powder, curry powder, 2 cup sof water, stir it, cover the lid and let it boil for about 10-15 minutes.
5) Add another 2 cups of water, let it boil add salt and potatoes, cover the lid and let it boil for about 5-7 minutes or till potato just gets cook, now add chopped motatoes and let it boil for another 5 minutes.
6) Now add broccoli to the gravy, stir it cover the lid and let it cook for 2 minutes in medium flame and switch off the gas, Broccoli Masala is ready to serve with either Plain Rice or Plain Roti.

Aachari Parwal

Ingrediant:
15 parwal
1 medium potato peeled and cut into long stripe
salt as per taste
1/4 tsp cumin seeds
A pinch of hing
1 big onion chopped(preferred red) – about 1 cup
5-6 green chilli chopped
10-12 curry leaves chopped
½ cup yogurt
3 tbs oil
Oil to fry

Method:
1)Wash the parwal (optionally peel the skin) and cut into half. Heat oil in a frying pan and lightly deep fry the parwal and potatoes (it just need to cook, you don’t need to fry completely) and keep it aside.
2)Grind the onion, green chilli, curry leaves with few spoon of water to a coarse paste.
3)Whip the yogurt completely (you can use blender)
4)Heat oil in a frying pan add cumin seeds, hing, onion paste and fry it for few minutes and add the yogurt and turmeric pwder and let it boil.
5)Add fried parwal, potato and salt and cover the lid and let it cook for 5-10 minutes in medium flame. Your Aachari Parwal is ready to serve with rice or roti.

Spicy Radish Cutlet

Radish Cutlet
==========
1 white radish about ½ lb
1 medium potato (about 1/3rd of radish)
4 tbs besan
5 tbs uncooked thin rice noodles
1 fist chana daal soaked for atlest 3 hrs
1 tbs ginger paste
1 tbs cumin powder
5 green chilli chopped
Oil to fry
salt as per taste

Method:
1) Wash, peel and grate the radish and potato in a bowl. Boil grated radish, potatoes, chana daal and salt with little water till it gets cooked and no water remains.
2)After the boiled radish cools down add chopped green chilli, cumin powder, ginger paste, besan, rice noodles and make small round balls or flat.
3)Heat oil in a frying pan and deep fry all the balls and Radish Cutlet is ready serve with tomato ketchup or coriander chutney.

Stuffed Parwal

Ingrediant:

15 parwal
1/4 tsp cumin seeds
1 tbs fennel seeds roasted
1 tbs chilli powder
4-5 tbs besan small sev
1 medium onion finely chopped
pinch of crushed black pepper
4 tbs oil

salt as per taste

Method:

1)Wash the parwal (optionally peel the skin) and prick with fork and slit lengthwise and microwave it for 6 min or until it gets soft and keep it aside.

2)Scoop out the seeds. Take a bowl and mix chopped onion, sev, red chilli powder, cumin powder, roasted fennel seeds, salt, crushed black peppper, the seeds from the parwal(optional) and 1 tbs oil.
3)Stuff each parwal with this mixture.
4)Heat oil add cumin seeds, add stuffed parwa, stir it and cover the lid for few minutes. Stir it in between and stuffed parwal or Bharwa parwal is ready to serve with rice or roti.

Carrot Kofta Curry

Ingredients:

1 lb carrot shreaded
2 tbs ginger paste
3-4 green chilli chopped finely(optional)
¼ tbs red chilli powder
3-4 tbs besan
Salt
Oil to deep fry

1 big onion chopped
¼ tbs cumin seeds
1 tbs ginger, garlic and green chilli paste
2 tbs tomato paste
2 tbs kofta/curry powder
Salt as per taste
3 tbs oil

Method:

1) Take shredded carrot and squeeze out the water, add ginger paste, chopped green chilli, red chilli powder, basan and salt and make small round balls and deep fry these carrot koftas and keep it aside.
2)Heat 3 tbs oil in a frying pan and add 3 tbs cumin seeds and allow it to start popping and then add chopped onion, fry till it get brown and add ginger/garlic/chili paste and fry it for a minute.
3) Add tomato paste, curry powder, salt and ½ cup of water and let it boil. Now add 2-3 cups of water, cover the lid and let it boil for 10-15 minutes, add koftas, stir it let it boil and switch off the gas. Carrot Kofta is ready to serve with rice or roti.

Spinach Masoor Daal

Ingredients:

1 bunch spinach washed and chopped
1 cup dry masoor dal with skin
1 medium eggplant chopped (about 2 cups)
2-3 tomatoes chopped
1 medium onion finely chopped
1 jalapeno finely chopped
2 cloves garlic finely chopped
4-5 curry leaves
1/4 tbs mustard seeds

salt as per taste
3 tbs oil

Grind:
1 tbs cumin seeds
2-3 dry red chilli
1 inch ginger piece

Method:

1) Pressure cook chopped spinach, masoor daal, chopped eggplants and chopped tomatoes with 3-4 cups of water in medium flame for 2 whistle, keep it aside and let it cool down.
2) Grind the ingredient listed under grind with few spoons of water coarsely, no need to smooth it.
3) Open the cooker put the paste mix it and cover the lid.
4) Heat oil in a frying pan, add mustard seeds and allow it to pop and then add chopped garlic, chopped chilli, chopped onion curry leaves and stir it and cover the lid and lower the gas for a minute.
5) Open the lid and put the gas high and stir it for few seconds and then add the boiled Spinach Daal and salt and stir it and allow it to boil.
6) You may add little water as per the consistency you need and the spinach daal is ready to serve with rice or roti.

Dudhi Kofta

Ingredients

For Koftas :
(1 lb) Dudhi Shredded
1 fist chana daal soaked for 3 hours (optional)
¼ cup Besan
1 tbs red chili powder
1 tbs ginger/garlic paste
Salt as per taste
Oil to deep fry Kofta

For Gravy :
1 tbs ginger/garlic paste
1 tbs green chilli paste
1 medium onion chopped finely
2-3 tbs tomato paste
2 tbs cumin/coriander powder
¼ tbs turmeric powder
Salt as per taste
2 tbs Oil

Method:
1)Boil shredded dudhi and chana daal till soft with couple of spoon of water. Than mash it properly. Add besan, salt, ginger/garlic paste and red chilli powder and mix it properly it will be like a dough, make small size balls.
2) Heat oil in a deep frying pan and fry all the koftas till nice brown color and keep it aside.
3) Heat 3 tbs oil in a separate pan and add chopped onion and fry till it gets nice brown color and then add ginger, garlic and green chilli paste and fry for 3-4 minute in medium to low flame, keep stirring so that it will not stick to the bottom of the pan.
4) Add cumin, coriander powder, turmeric powder and tomato paste mix it properly and then add ½ cup of water and let it boil for about 3-4 minutes.
5) Now add 2 cups of water and add salt and let it boil, and add koftas and let it simmer for about 2-3 minutes and switch it from the gas and Dudhi Kofta is ready to serve with rice or roti.

Masaledar Turnip Kofta

Ingredients
1 lb turnip, peeled and shredded
1 fist of chana daal (soaked for few hours) optional
1 tbs red chili powder
1 tbs coriander/cumin powder
1 tbs garam masala
¼ tbs turmeric powder
3-4 tbs Besan
1 green chilli chopped finely
3 tbs ginger/garlic and green chili paste
1 medium onion chopped finely
Salt as per taste
Oil for frying

Method:

This is not my recipe, Aunti ji (Ashish's mom) made this. I liked it so much that I wanted to post it here so that I can refer it in future and other people can enjoy it too. Thanks Aunty ji for sharing your recipe with me... I can't wait to post some of your other recipes here..

1) Take the shredded turnip and chana daal in a microwaveable bowl, put the salt mix it and microwave it for 10 minutes. Stir it in between so that it gets cook evenly. If still water content left then microwave it for few more minutes. Let it cool down and mash it properly.
2)Mix besan, red chilli powder to the boiled turnip and mix it well and make small rounds balls.
3)Heat oil to deep fry and then deep fry all the koftas till nice brown color and keep it aside.
4)Heat 2 tbs of oil in a frying pan and add chopped green chilli and chopped onion and fry till onion gets nice brown color.
5)Add ginger/garlic/green chilli paste and fry it for couple of minutes, add coriander/cumin and garam masala powder and add 1/3 cup of water and keep stirring for a minute.
6)Now add all the koftas and fry in medium flame till it gets coated with the spices properly. Now fry it for couple of minutes more and your masaledar Turnip Kofta is ready to serve with Rice or Roti of your choice.

Amaranth and Eggplant

Ingredient:

1 bunch Amaranth Leaves (washed and cut finely about 4 cups)
1 medium eggplant chopped into small pieces (about 3 cups)
1 Tablespoon oil
1 dry red chilli
2 Cloves Garlic, sliced
1 small onion, sliced
1 tbs mustard seeds
Salt as per taste


Method:
1)Take the chopped leaves along with chopped soft stems and chopped eggplant with 1/4 cup of water, salt and boil it till it gets soft. (About 5to 7 minutes)
2)Heat oil in a frying pan, add the red dry chill, mustards and allow the mustards to finish popping and then add sliced garlic, stir it and then add sliced onion and fry till it gets well brown color.3)Now add the boiled amaranth and eggplant and mix it properly and let it cook for a minute (till the water content evaporates if it had more water) and then turn off the gas it's ready to serve with plain rice or Roti.

Spicy Stuffed Okra

Ingredients:
1 lb Bhindi/okra (washed and pat dry)
1 tbs besan powder
1 tbs roasted sesame seeds
½ tbs roasted poppy seeds
4 green chilli finely chopped
Salt as per taste
¼ tbs paprika powder
¼ tbs crushed black pepper
1 tbs cumin powder
1 tbs coriander powder
2-3 tbs yogurt
Oil to fry

Method:
1) Mix all the ingredient except oil and okra in a small bowl and make a nice paste use for stuffing, you can change the amount of spice as per your need.
2) Trim the Top and bottom end and slit in the middle (start from top to bottom).
3) With help of spoon stuff the paste in bhindi.
4) Microwave the stuffed bhindi for about 10 minutes.
5) Heat oil in a frying pan and cook the stuffed bhindi until tender, fry it for few more minutes if you want it to be crispy.
6) Spicy Stuffed Okra (Bharwa Bhindi) is ready to serve it with Rice or Roti.

Funnel Cake

Ingredient:
1 Egg
2 tbs Powder sugar
2/3 cups of Milk
¼ tbs salt
1 ¼ cup all purpose flour
1 tbs Baking powder
1 freezer Ziploc bag in case if you don’t have funnel
Oil for deep frying

Method:
1)Take a bowl and beat the egg and milk.
2)Mix flour, baking powder, salt together.
3)Add the egg and milk mixture, slowly beating it until the mixture turns smooth.
4)Cut the corner of the Ziploc bag slightly so that you can use it as a funnel, in case if you don’t have a funnel. Pour the better in the funnel.5)Heat the oil in a frying pan and pour the batter into the hot oil, starting from the center and then towards the outer side. Fry until golden brown on both sides, and remove it from the oil and sprinkle some powder sugar over it and the funnel cake is ready to serve hot.

Eggplant Dahi

Ingredients
1 big eggplant cut into 1 inch slices
1 ½ cup yogurt
2 tbs besan
½ tbs turmeric powder
½ tbs paprika or red chilli powder
½ tbs mustard seeds
1 inch ginger chopped finely
2 green chilli chopped finely
2 dry red chilli
A pinch of hing
Coriander leaves to garnish
Salt as per taste
4 tbs oil

Method:
1) Take the eggplant pieces in a bowl and mix salt and turmeric powder properly.
2) Heat 2 tbs oil in a flat frying pan and fry all the eggplant pieces, and keep it aside and let it cool down.
3) Take yogurt in a bowl and mix it properly so that there should not be any lump. In a small bowl mix the besan, salt, turmeric , paprika with few spoon of water. Add this to the yogurt and mix it and add ½ cup of water and mix it properly.
4)Heat 1 tbs oil in a frying pan and add the hing and then yogurt mix, keep stirring so that it will not stick to the bottom, as soon as it start boiling, remove from heat and mix all the fried eggplant add chopped coriander.
5)Heat 1 tbs of oil and put the mustard seeds and whole red chilli, when mustard seeds finish popping add chopped ginger and green chilli and fry till the ginger turns nice brown color.
6)Add the popped mustard and everything on the yogurt and mix it properly and your Eggplant Yogurt is ready to serve with your choice or Rice or Roti.

Aachari Mushroom

Ingredients:

Button mushrooms, 8-10, sliced
1 medium red potato cut like French fry
2 medium onions, finely chopped
5-7 green chilli chopped
¼ tbs turmeric powder
½ tbs paprika powder
¼ tbs black pepper powder
½ tbs cumin powder
2 tbs lemon juice
Salt as per taste
5-7 tbs oil

Method:
1) Take a bowl add the sliced mushroom, chopped onion, chopped green chilli, turmeric powder, paprika powder, crushed black pepper, cumin powder, salt, lemon juice, 3 tbs oil and mix it properly and leave it for 20-25 minutes.
2) Heat 4 tbs oil in a frying pan and fry the marinade mushroom and chopped potatoes for about 10-15 minutes. You may cover the lid in between and stir in between so it will get cook from all sides. 3)Aachari Mushroom is ready to serve hot with your choice of rice or roti.

Malai Mushroom

Ingredients:

Button mushrooms, 15, cut into 4 pieces
2 large onions, sliced
10 cashews
1 green chilli
2 red chilli
3 green cardamoms
3 cloves
1 inch cinnamon stick
6-8 black pepper
1 bay leaf
¼ tbs turmeric powder
1 tbs red chilli powder
½ cup yogurt
2 tbs coriander powder
1/2 tbs cumin powder
1 tbs garam masala (optional)
Salt as per taste
3 tbs fresh cream (optional)
¼ cup of oil


Method:
1) Heat 4-5 tbs oil in a frying pan and fry the sliced onions till it gets good brown color. Let it cool and grind with 2 red chilli and few tbs of water to a smooth paste.
2)Grind cashews with the green chilli into a fine paste using few spoon of water.
3)Heat 4-5 tbs of oil a deep frying pan, add green cardamoms, cloves, cinnamon,
black pepper and bay leaf. Add mushroom pieces and sauté it from 4-5 minutes.
4) Add chilli onion paste, cashews paste and mix it properly and fry.
5) Add turmeric powder, red chilli powder and yogurt and mix properly and
cook for two to three minutes.
6) Add coriander powder, cumin powder and salt and mix it properly and cook for 3 to 4 minutes.
7) Add a glass of water and stir and let it boil for about 5-7 minutes and then add fresh cream and mix it properly. Sprinkle garam masala powder and mix it and Malai Mushroom is ready to serve hot with your choice of rice or roti.

Aachari Egg Curry

Ingredients:

6 Hard Boiled Eggs cut into 8 pieces
2 Medium Onions(finely sliced)
1 tbs Garlic/Ginger Paste
½ tbs cumin seeds
1 tbs cumin powder
1 tbs coriander powder
½ tbs Red chilli powder
¼ tbs turmeric powder
¼ tbs paprika powder
½ cup yogurt
½ cup Oil
Salt as per taste
2/3 cups of water

Method:

1)Heat oil in a frying pan and fry onions until lightly brown in medium to low flame, make sure it should not burn.
2)Add cumin seeds and fry little more and then add ginger garlic paste, cumin powder, coriander powder, turmeric, paprika, red chilli powder and fry until it start to smell good, keep adding little bit of water for frying.
3)Add yogurt and fry it little more and then add rest of water and let it boil and then add salt and cook on low heat for another 15/20 minutes. Note: It should cook properly to avoid the row smell.
4)Add chopped Eggs in the gravy and mix it properly and fry for few minutes and Aachari Egg is ready to serve with your choice of Rice or Roti.

Asparagus Fry

Ingredients
1 lb fresh asparagus spears, trimmed
3 cloves garlic, minced
¼ tbs of crushed black pepper
2 tablespoons olive oil
Salt as per taste

Method
1. Heat oil in a frying pan, add asparagus, garlic and salt and cook for about 10 minutes. Keep turning the asparagus so it cook evenly.
2. Add crushed black pepper and it’s ready to serve.

Banana Strawberry Smoothie

Ingredients:

1 banana peeled and sliced

1/2 cup fresh strawberries chopped

1/4 cup of plain yogurt

1/4 cup of cold milk

2 ice cube

sugar (optional)

Method:

Blend the banana, strawberries, yogurt, milk, ice cube and sugar until smooth. It will serve for 2.

Okra Blackeye Beans Curry

Ingredients:

Blackeye beans 1 lb frozen (thawed)
Okra ½ lb chopped into small pieces
Onion 2 medium chopped
1 cup pasta sauce (prefer any with herb and garlic)
½ tbs mustard seeds
½ inch ginger chopped
4-5 dry red chilli
Few black pepper
1 tbs curry powder
¼ tbs turmeric powder
salt to taste
cooking oil

Method:

1) Blend the curry powder, black pepper, dry red chilli, chopped ginger and 3 tbs of chopped onion into a smooth paste with few spoon of water.
2) Heat 5-6 tbs of oil in a frying pan and add mustard seeds when it’s done popping add chopped onion and sprinkle a pinch of salt and fry for couple of minutes and add okra and fry for another 4-5 minutes.
3) Add masala paste, turmeric and fry it for another 4-5 minutes. Keep stirring in between to avoid it sticking to the bottom of the pan. Now add the thawed beans and stir it properly add 2 cups of hot water and let it boil.4) Add salt and paste sauce cover, stir cover the lid and let it cook for another 5-10 minutes and your okra beans curry is ready to serve with your choice of Roti or Rice.

Apple Strawberry

Ingredients:
2 Ripe Apples, peeles and chopped
1/4 cup strawberries, chopped
1/4 cup of orange juice
Sugar as per taste (optional)

Method:
1) Take a blender or food processer and blend the apples, strawberries, orange juice and sugar until smooth. Your Apple Strawberries drink is ready to serve two people.