Aloo Masala

Ingredient:
3 Potato boiled and cubed (about 3 cups)
1 small onion
3 clove garlic
1 inch ginger piece
1/2 tbs red chilli powder
1/2 tbs cumin seeds
3 medium red tomatoes chopped
coriander Leaves chopped 1/4 cup
2 tbs curry powder or coriander/cumin powder
salt as per taste
4-5 tbs oil

Method:
1.Grind onion, ginger, garlic, red chilli powder, curry powder with few spoon of water to a smooth paste.
2.Heat oil in a non-stick frying pan, add cumin seeds and then fry the paste for a minute, add chopped tomatoes and fry in low flame till it gets mushy and mix well.
3.Add salt and boiled potatoes and mix it properly and cook for couple of minutes, garnish with coriander leaves and it's ready to serve with your choice of rice, roti or dosa.

I am sending this entry for Veggie/Fruit of the Month - Potato: Jan 31 original event post

Baigan Fry

Ingredient:
1 big eggplant
1/2 tbs turmeric
1/4 tbs red chilli powder
1/4 tbs crushed black pepper
1 tbs coriander/cumin or curry powder
2 tbs besan
1/2 tbs mustard seeds
salt as per taste
5-6 tbs oil

Method:
1.Cut the eggplant into 1/2 inch round slices.
2. Now marinate the eggplant with salt, crushed black pepper, turmeric, red chilli powder and curry powder and keep it for 5 minutes.
3. Dust besan on the marinated eggplant and keep it for 5 more minutes.
4. Heat oil in flat non-stick frying pan, add mustard seeds and allow it to finish cracking and now put the eggplant pieces on it and cover the lid and low the flame and wait for couple of minutes.
5. Now turn each eggplant to other side, change the flame to medium and cover the lid and let it cook for another 2-3 minutes and simple eggplant fry is ready to serve with your choice of rice or roti.

I am sending this entry for Siri's Healing Food and http://seasonedndressed.blogspot.com/2010/12/event-healing-foods-eggplant.html

Simple Aloo Pyaz (Onion) Subzi

Ingredient:
3 medium size potatoes boiled
2 medium onion thinly sliced (prefer red onion)
1/4 tbs cumin seeds
1/2 tbs turmeric powder
1/2 tbs red chilli powder
1/2 tbs garam masala powder
3-4 tbs oil
salt as per taste

Method:
1. Peel and chopped potatoes and keep it aside.
2.Heat oil in a non-stick frying pan add cumin seeds, add onion slice, sprinkle some salt and fry till onion gets little brown color.
3. Add chopped potatoes, turmeric powder and salt and mix and fry it for another couple of minutes and then add red chilli powder, garam masala powder and mix well and cook it for another minute and your Aloo Pyaz is ready to serve with roti, dosa or rice.

Ajwain Dudhi(Bottle guard)

Ingredients:
1 lb dudhi
½ tbs ajwain seeds
3 cloves of garlic
3 green chilli chopped
4 tbs olive oil
½ tbs turmeric powder
3 tbs besan
Salt as per taste

Method:
1) Crush ajwain, chopped green chilli, chopped garlic together and mix it with 2 tbs of oil and microwave it for about 25 sec.
2)Peel dudhi, remove seeds and chopped into 1 inch pieces and marinate with above mixture and salt and keep it for about 15-20 minutes.
3)Heat 2 tbs oil in a non-stick frying pan and fry the marinated dudhi add turmeric powder stir it properly and fry it for about 2 minutes and cover the lid and cook it medium to low flame till it gets cook properly. Keep stirring in between so that it does not stick to the frying pan.
4)Now dust with besan and cook for couple of minutes so that it gets coated nicely on dudhi. Delicious Ajwain Dudhi is ready to serve with roti.

I made this dish for http://seasonedndressed.blogspot.com/2010/12/event-cooking-with-seeds-ajwain-bishops_10.html and

http://priyaeasyntastyrecipes.blogspot.com/2010/01/cooking-with-seedsannouncing-new-event.html

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.

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.

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.

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.

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.

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.

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.

Karela (Bitter Melon) Fry

Ingredients

1 lb Chinese karela chopped
1 tbs (mustard, methi, cumin, crushed chili mix)
2 dry red chili
1 tbs curry powder
Salt as per taste
4 tbs oil

Method:
1) Heat oil in a frying pan, add red chili and mustard mix and allow the mustard to finish popping and then add chopped karela/ bitter melon and mix it properly.
2) Add salt, curry powder and mix it properly and cover the lid.
3) Let it cook till the karela gets cook and dry, keep stirring in between so that it will not burn in the bottom. 4) In the end uncover the lid and let it fry in low heat for a couple of minutes and karela fry is ready to serve with your choice of rice or roti.

Cabbage Stuffed Eggplant

Ingredients:
8 small eggplants
½ lb cabbage chopped
10-12 roasted peanuts
2 dry red chilli
½ tbs turmeric powder
1 tbs curry powder
½ tbs tamarind paste
Salt as per taste
4 tbs oil


Method:
1) Cut the eggplant vertically in half until you’re about 1/4 inch from the stem. Cut again down the other half so that the eggplant is cut almost all of the way down into quarters, but still holds together well at the crown.
2) Take the eggplant in a microwave safe plate and microwave it for 4 minutes.
3) Heat 1 tbs oil in a frying pan, add dry red chili , cabbage and salt and fry it till it gets cook properly. Then add the peanuts and tamarind paste and fry it again for couple of minutes and switch off the gas and let it cool and grind it to a smooth paste without adding water .
4) Now carefully spread the eggplant quarter and stuff the paste in the eggplant.
5) Heat 3 tbs oil in another frying pan and add the eggplant one after another and sprinkle some salt and cover the lid.
6)Turn the eggplant one after another and cover the lid, add ½ cup of hot water and cover the lid and let it cook in medium heat for about 3-4 minutes or until the water evaporates and your cabbage stuffed eggplant is ready to serve hot with your choice of rice or roti.

Stuffed Eggplant

Stuffed Eggplant
============
Ingredients

8 small eggplants
1 big onion chopped finely (about 2 cups)
3-4 green chilli finely chopped(adjust it as per your need)
A bunch of coriander leaves chopped (about ¼ cup)
¼ cup of crushed roasted peanuts
¼ tbs of freshly crushed black pepper
½ tbs turmeric powder
1 tbs paprika powder
1 tbs curry powder
1 tbs coriander/cumin powder
2 tbs lemon juice
Salt as per taste
5 tbs oil


Method:

Once my friend Rachna made this in a potluck lunch at a gathering and was so good, that I had to ask her the recipe, I have modified little bit as per my taste. I liked it so much..I hope you will like it too..thanks Rachna for sharing..

1) Mix chopped onion, green chilli, coriander leaves, curry powder, cumin/coriander powder, turmeric powder, paprika, salt, lemon juice and 2 tbs oil properly.
2)Cut the eggplant vertically in half until you’re about 1/4 inch from the stem. Cut again down the other half so that the eggplant is cut almost all of the way down into quarters, but still holds together well at the crown.
3) Carefully stuff the onion mix in each eggplant and keep it aside for 10-15 minutes.
4) Heat 3 tbs oil in a frying pan, add the eggplant one after another and put all remaining chopped onion mix to the frying pan and sprinkle some salt and cover the lid.
5)Turn the eggplant one after another and cover the lid and let it cook for another 5 minutes, add 1 cup of hot water and cover the lid and let it cook in medium heat for about 5 minutes or until the water evaporates and your delicious stuffed eggplant is ready to serve hot with your choice of rice or roti.

Simple Beans Fry

Ingredients
2 tbs oil
salt as per taste
Method
Clean the beans and make into two peices.
Heat oil in a fying pan and add the cuts beans add salts and mix it properly.Cover it and let it cook for 5 minuntes.

Simple Bhindi Fry

Ingredient
1 lb okra
1 large red onion sliced
1 tbs mirchi powder
1/2 tbs turmeric
1/2 tbs mustard seeds
2 tbs oil
salt as per taste

Method:
1.Wash the oakra and cut in half, if it's long then again cut fromthe middle.
2.Take heavy skillet or frying pan and heat the oil and mustard seeds and allow it to splutter
3.Add the onion ,cut oakra, salt and turmeric powder stir it properly.
4.Fry it in low flame and check that it should not stick to the bottom of the pan by stirring it in between.
5.Let it fry for about 5-7 minutes and add the mirch powder and stir and it's ready.6.You can serve with rice or roti.