Creamy Spinach and Corn - Perfect for Roti

Ingredients: 1 bunch spinach 1 small can sweet corn 1 big onion chopped 3 chopped tomatoes 1 small onion thinly sliced 2 tbs ginger/garlic paste 1 tbs coriander/cumin powder 1/2 tbs red chilli powder 1/4 tbs black pepper powder 1/2 tbs cumin powder salt as per taste 1 tbs butter 3-4 tbs oil Method: 1. Blench spinach and keep it separate. 2. Heat 1 tbs oil, fry chopped onion till it gets translucent, added chopped tomatoes and stir it for few times and then blind it with blenched spinach. 3. Heat 2 tbs oil, add cumin, sliced onion and let onion get nice brown color, add ginger/garlic paste, cumin/coriander powder and fry it for couple of minutes in medium flame, add spinach paste and stir it properly. 4. Add salt and let it cook for a minute and corn, red chilli powder, black pepper powder and sauté it properly. Cover the lid and cook for 2 min, add butter stir it properly and ready to serve with your choice of roti.

Sweet and Sour Shrimp Pineapple

Ingredients:
3-4 tbs ginger/garlic paste

12-15 roasted peanuts

1/2 tbs red chilli powder

1/2 tbs paprika

1/2 tbs turmeric

1/2 tbs cumin seeds

2 tbs prawn curry powder

Half of a ripen pineapple (but not too over ripe), cut into 1.5 inch pieces

10 to 12 large shrimps(Shelled and deveined)

salt as per taste

oil to cook

Method:
1)Grind peanuts with few spoon of water to a smooth paste.
2)Heat 3/4 cup oil in a heavy bottom frying pan and add cumin seeds, ginger garlic paste, turmeric, red chilli powder and prawn masala and fry it for
about a 1 to 2 minutes and then add 3 cup of water and let it boil for about 15 minutes till the sweetness from pineapple is released into the gravy.
3)Add peanut paste stir it properly, add shrimp, paprika and salt and stir and let it cook for about 2 minutes and your sweet and sour shrimp pineapple is ready to serve hot with your choice of rice or roti.

Minced Dudhi Chana Daal

Ingredients:
1 cup chana daal
3 cup grated/minced dudhi
1/2 cup chopped onion
2 chopped tomatoes
1 stick of cinnamon
1 tbs red chilli powder
1 tbs turmeric powder
1 tbs garam masala powder
2 tbs oil
1 onion thinly slice
1/2 tbs cumin seeds
salt as per taste

Method:
1.Take daal, grated dudhi, onion, cinnamon stick, chopped tomatoes with 3-4 cups of water in a pressure cooker and cook in low flame till 1 whistle.
2.Open the cooker when it cools off, add garam masala, turmeric powder, red chilli powder and salt and mix it properly.
3.Heat oil in a frying pan, add cumin seeds and allow it to pop and fry sliced onion till nice golden brown and add boiled dudhi daal, mix it properly and cover the lid and let it cook for 2 minutes is medium flame and Minced Dudhi Chana Daal is ready to serve.

Egg Poach Curry

Ingredient:
4 eggs
2 Large Tomatoes made to a puree
1 Large Onion chopped finely
1 tbs Ginger and garlic paste
½ tbs Turmeric Powder
1 tbs Red Chilli Powder
1 tbs Garam Masala Powder
1 Bay leaf
Coriander leaves to garlish
Salt to taste
2 tbs oil

Method:
1) Make a paste with Turmeric, Chilli, Garam Masala powder and Garlic and Ginger paste.
2) Heat Oil in a non-stick frying pand, add bay leaf and chopped onion and fry till onion turn brown color.
3) Add the masala paste to it and fry for about a minute and add tomato puree and fry it for another minute and add 3 cups of water, stir it and bring it to boil and let it boil for about 5-7 minutes in high heat.
4) Now reduce the heat, add salt and carefully break eggs and pour in the boiling gravy.
5) Do it slowly to avoid too much spreading of the white and do it one by one.
6) Cook for about 5-7 minutes or till the yolk forms a farm a round shape.
7) Egg Poached curry is ready to serve, optionally you serve with chopped coriander leaves.

Dudhi Kofta Kadhi

Ingredients:
For the Koftas:
4 cup grated dudhi (1 lb)
2-3 tbs besan
1 tbs kasoori methi
2 tbs - chopped green chillies
1/2 tbs amchoor powder (optional)
oil to deep fry
salt to taste

For the Kadhi:
1 cup - yogurt
2 tbs- besan
2 chopped tomatoes
1 medium onion slice
2 inch ginger chopped
2-3 green chilli chopped
1 tbs cumin/coriander powder
1 tbs kasoori methi
1/2 tbs paprika powder
1 tbs - mustard seeds (rai)
2 dry red chilli(optional)
2 pinches - asafoetida (hing)
3 tbs oil
salt to taste
1/2 tbs garam masala powder
2 tbs chopped coriander (optional to garnish)

Method:
1. Mix salt to the grated dudhi and leave it for 1/2 hour and then sqeez out all the water and keep the water in a bowl.
2. Take sqeeze dudhi, besan, chopped grren chilli, amchoor powder, kasoori methi and mix it properly.
3. Take a spoon of this mixture and shape them into small oval shape koftas and deep fry them in medium heat till golden brown.

Kadhi:
1. Heat 2 tbs oil in a non-stick pan and add asafoetide, add chopped green chilli, ginger and sliced onion and fry for a minute.
2. Add chopped tomatoes, stir it cover the lid and cook on a low flame till tomatoes gets soft, let it get cool and then grind it with dudhi water to a smooth paste.
3. Whisk the curds along with the besan and 2 cups of water till it is smooth and lump-free and mix it with the tomato grind paste.

4. Add this mixture on the pan and continue stirring it in medium heat till it comes to boil, add another cup of water and let it coil for about 15 minutes.
5. Lower the flame and add the koftas, add crushed kasoori methi and garam masala. Garnish with coriander and dudhi kofta kadhi is ready to serve.

Note:This is not my recipe, once I went to my friend Rajani's house and she made it, it was so tasty that I had to ask for the recipe. I hope you will also like it.

Dudhi Garlic Shrimp

Ingredients:
1 Dudhi (about 1 lb)
1 cup shrimp(shelled and deveined)
½ tbs cumin seeds
3-4 cloves of garlic
1 tbs cumin and coriander powder
4-5 Black Pepper or Kali mirch
2-3 green chilli
½ tbs paprika
½ tbs turmeric
½ tbs corn flour
2 tbs oil
Salt as per taste
2-3 tbs lemon juice

Method:
1. Peel the skin and chop dudhi into 1 inch size and marinate with salt and turmeric and leave it for 5 min.
2.Grind, green chilli, garlic, black pepper, cumin/coriander powder with few spoon of water to a smooth paste.
3.Heat oil in a non-stick frying pan, add cumin and right away add marinated dudhi, stir it and let it cook for 4-5 minutes and add masala paste and stir it properly, cover the lid and let it cook till tender.
4.Add the shrimp, salt turmeric, paprika and ½ cup of water and cook for another 2-3 minutes
5.Add corn flour and mix it properly and your Dudhi garlic shrimp is ready to serve hot with rice.

Dudhi Masoor Daal Curry

Ingredients:
3 cup grated dudhi
1 cup whole masoor daal
1/2 cup chopped onion
2 tbs sambar masala
1 tbs turmeric powder
4 tomatoes chopped
1 tbs cumin seeds
4 tbs oil
salt as per taste

Method:
1.Heat oil, add cumin seeds and allow to finish popping, add sambar powder and 2 cups of water and let it boil.
2.Add turmeric powder, chopped onion, chopped tomatoes mix it properly and let it boil, add masoor daal, salt.
3.After it boils cover the lid and let it cook in low flame for about 10-15 minutes and switch it off when it's ready to get whistle.
4.Switch off the gas and open it when it gets cool and Dudhi Masoor Daal Curry is ready to serve hot with rice or roti. You can garnish with chopped coriander leaves.

Dudhi Veg Keema

Ingredient:
2 cups grated dudhi
1 cup crushed soya chunk washed in hot water
1 small can green pea
1 small onion chopped
2 clove garlic
1 piece of ginger
1 red chilli
1 tbs curry powder
1 tbs tomato puree
1 tbs lemon juice
1 tbs garam masala
1 tbs turmeric
1/2 tbs red chilli powder
1/2 tbs cumin seeds
salt as per taste
4-5 tbs oil

Method:
1.Grind onion, garlic, ginger, red chilli, curry powder with few spoon of water.
2.Heat oil in a frying pan, add cumin seeds and then grind paste, turmeric, red chilli powder and fry it for couple minutes.
3.Add tomato paste mix it properly and than add grated dudhi, soya chunk and saute it well and cover the lid and let it cook for 5 minutes in low flame.
4.Add green pea, 1/2 cup of water, salt, lemon juice and garam masala and mix it properly and your spicy dudhi veg keema is ready to serve hot with your choice of rice or roti.

Arbi Masala

Ingredient:
1/2 lb Arbi
1/2 tbs mustard seeds
1/4 cup roasted peanuts
1 tbs curry powder
1 tbs tomato paste
2 tbs yogurt
1 tbs lemon juice
1 tbs Turmeric powder
1 tbs chilli powder,adjust as per need
3 tbs oil

Method:
1. Washed and pressure cooked the arbi with salt till 1 to 2 whistles. Peel the arbi after it cools and cut them into small pieces.
2. Grind peanuts with few spoon of water.
3. Heat oil, add mustard seeds allow it finish popping and add curry powder, peanut paste, turmeric, red chilli powder, tomato, yogurt and mix it properly and fry for a minute.
4. Add the Arbi, salt and fry it well and close the lid and cook in low flame for 2 mins add lemon juice and your Arbi masala is ready to serve with rice or roti.

Masala Capsicum Eggplant

Ingredient:
2 long eggplant cut into 2 inch long slices
2 capsicum cut into long stripes
1 big onion cut into long stripes
2 tbs corn powder
2 tbs mustard seeds
3-4 tbs tomato paste
1 tbs red chilli powder
1 tbs curry powder
½ tbs turmeric powder
Salt as per taste
5-6 tbs oil

Method:
1) Marinate salt and turmeric powder on eggplant pieces and leave it for 5 minutes and then dust with corn powder.
2) Heat oil and stir fry eggplant, capsicum and onion separately and keep it aside. Please remember that you need to little more oil when you stir fry eggplant.
3) Heat oil in a non-stick frying pan, add mustard seeds and allow it to pop, then add mustard paste, tomato paste, turmeric powder, curry powder, red chilli powder and fry it for a minute and add ½ cup of water and let it boil, add eggplant, capsicum and onion, salt and stir it properly. Cover the lid and let it cook for 2-3 minutes and your masala Capsicum Eggplant is ready to serve with your choice of rice or roti.

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

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

Papdi(Flat Beans) Curry with Radish and Eggplant

Ingredients:
1 lb papdi into small pieces
½ lb white radish, peeled and chopped into small pieces
1 medium size eggplant chopped
8-10 peanuts
2 green chilli
1 piece of ginger
¼ tbs cumin seeds
3 tbs sambar powder
1/4 tbs mustard seeds
¼ tbs turmeric powder
3 chopped tomatoes (you can puree it)
salt as per taste
3-4 tbs cooking oil

Method :
1) Make a paste of peants, ginger, green chilli and cumin seeds with little water and keep it aside.
2) Boil papdi, chopped radish and chopped eggplant with 1 cup of water. Add salt and let it boil for about 5 minutes and then add chopped tomatoes and let it cook another couple of minutes.
3)Lower the flame to medium and add the paste to it and mix it cover the lid and let it cook for another minute and add sambar powder mix it cover the lid and keep it aside.
4)Heat oil in a frying pan, add mustard seeds and after it finish cracking add boiled papdi and mix it properly and let it cook for another minute and your tasty papdi curry is ready to serve with rice or roti.

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.

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.

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.

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.

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.