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.

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.

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.

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.

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.

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
============
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.

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.

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.

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.