STUFFED BHINDI

Ingredients:

1/2 kg okra

1 tsp mustard seeds
1 tsp urad dhal
1/2 tsp turmeric powder
A pinch of hing
6-8 curry leaves
Salt as required
2 tbsp oil

For Stuffing:
1/4 cup grated coconut
1 1/2 tbsp urad dhal
2 green chillies
2-3 cloves garlic
4-5 dried red chillies
A pinch of tamarind
Salt as required
1 tbsp oil

Method:

1. Fry all ingredients under 'for stuffing' except coconut, tamarind & salt till urad dhal changes colour.










2. Take the fried ingredients along with coconut, tamarind & salt in a blender. Grind to make a paste without adding water.

 


3. Cut bhindis into 1" long pieces & slit them in the middle ( do not slit fully)
4. Now stuff the filling into the slits.













5. In a pan, add oil. When oil heats add mustard seeds. When they crackle add urad dhal, turmeric powder, punch of hing & curry leaves.










6. Add stuffed Bhindi & required salt. Cook on medium flame till they are cooked.

7. Serve with roti/nan.

MASALA POTATO FRY

Ingredients:

15-20 baby potatoes 1/2 tsp mustard seeds
1/2 tsp urad dhal
1/2 tsp turmeric powder
6-8 curry leaves
Coriander leaves
A pinch of hing
2 tbsp oil
Salt as required

For masala
1 small onion
1-2 garlic cloves
3-4 curry leaves
1 green chilli
1/2 tsp sambhar powder
1/2 tsp chilli powder
1/4 tsp black pepper powder
1 tsp lemon juice

Method:

1. Boil & peel baby potatoes .
2. Take all ingredients under 'For masala' in a blender & grind to a paste.

 

3. In a pan add oil & mustard seeds. After they crackle add urad dhal, turmeric powder, hing & curry leaves.

4. Add the paste & fry for about 2-3 mins.

 

5. Now add peeled baby potatoes & required salt.

6. Fry till the masala Coates the potato.

7. Garnish with coriander leaves. Serve with roti/nan or hot rice & rasam.

JHOL

For recipe please click below link:

 

MUSHROOM NOODLES

 

PANEER PEAS & CHEESE STUFFED POTATO BALLS

Please click below for recipe:

 

MINI BREAD PARATHA

Ingredients :

 6-8 slices of bread
1 onion finely chopped                
1 potato peeled & grated
1 small carrot grated
2-3 green chillies finely chopped
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp curry powder
1/2 tsp garam masala
Coriander leaves chopped
1 tbsp oil
Butter as required
Salt as required

Method :

 1. In a pan add oil. When oil heats add cumin seeds. After they crackle add green chillies & onion. Fry for 2-3 mins.

 2. Add carrots, potato, all the spices & required salt.


 3. Fry on medium heat until the veggies are cooked.
 4. Add coriander leaves & mix together. Switch off & allow to cool.

 4. Cut off the edges of the bread and flatten it using rolling pin.


 5. Cut these flattened bread into roundels using cookie cutter or scissors.

 6. Wet both sides of the flattened bread with water using your hands.
7. Spread the filling on the bread slices & close with the other & press with hands. Again roll the bread using rolling pin slowly.


 8. Toast the Paratha on tawa with required amount of butter


 9. Serve hot with curd & pickle.

 

MINI BREAD PACKETS

Ingredients :

 6-8 bread slices
2-3 medium sized potatoes boiled & mashed 
1 onion finely chopped
1 cup green peas boiled             
1 cup Paneer grated
1 cup mixed veggies ( beans, carrot grated, green & red bell peppers) finely chopped
4-5 green chillies
1 cup mint leaves
1/2 tsp turmeric powder
1/2 tsp cumin seeds
1/2 tsp chilli powder
1/2 tsp garam masala
1/2 tsp chaat Masala
1 tbsp oil
Coriander leaves chopped
Oil for deep fry
Salt as required

Method :

 1. Grind boiled peas, mint leaves & green chillies coarsely in a blender.


 2. In a pan add oil. When oil heats add cumin seeds. When they crackle add onions. Fry for 2-3 mins.

 3. Add all the veggies, mint-peas peaste & spices. Fry till the veggies are cooked .

 4. Add  paneer, boiled & mashed potatoes & required salt. Mix together & cook for about 2-3 mins. Finally add chopped coriander leaves. Allow to cool.


 5. Cut off the edges of the bread slices and roll out the bread using rolling pin.

 6. Cut bread into two halves.


 7. Wet both sides of the flattened bread with water using your hands.
8. Add the filling in the centre & close from both sides & seal. Also seal the edges.

 

 9. Deep fry these bread packets ( or can also bake)
10. Serve hot with any sauce of your choice.