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.