Stuffed Aloo with spinach

Ingredients
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

Method
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

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.

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.

Simple Shrimp Fried Rice

Ingredients
8 ounces small shelled and cooked shrimp
1 tbs ginger/garlic paste
2 tbs tomato paste
1/4 tbs mustard seeds
a pinch of hing
3 tbs oil
3 cups cooked rice (preferred leftover rice)
salt as per taste

Method
1) Wash the shrimp and keep it aside.

2) Heat oil in a frying pan, add hing, mustard seeds and shrimp and stir it add tomato paste, ginger/garlic paste after about 30 sec. Sprinkle some salt and stir it and let it cook for about 2 minutes.

3 )Add cooked rice, salt and mix it properly and cover the lid and let it observe the flavor for about couple of minutes and then switch off the gas and your tasty shrimp rice is ready to serve.

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.

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.