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
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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.