Sunday, November 14, 2010

White Pumpkin Curry

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

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

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

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

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

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

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

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.