BINDI BESANWALI

NEEDED
Ladies finger - 10 - cut medium size
gram flour ( besan ) - 4 tbsp
oil - 2  tbsp
onion - 1 big (roughly chopped )
jeera - 1 tsp
dhaniya powder - 2 tsp
salt to taste
turmeric powder - 1 tsp
 red chilly powder - 1 tsp ( add to ur taste)
amchur powder - 1/2 tsp
kalonji- 1/2 tsp

METHOD 

• clean the bindi and cut slanting , medium size .
• ina wok add little oil and temper jeera .
• add the onion and fry for 2 min , remove and keep aside .
• again add oil 1tsp oil ,add bindi .
• slightly cook the bindi .
• then add besan , salt , dhaniya powder , chilly power ,amchur powder.
• cook  till the masala gets coated .
• add the fried onion .
• add   kalonji atlasty and remove .

BRINJAL GOTSU

NEEDED:

Brinjal - 2 big chopped
1 tomato- chopped
Little tamarind water
Moong dal  - 1 tbsp
Salt
Green Chilly - 1
Hing
Turmeric powder
1/ 2 tsp jaggery

METHOD

• In a wok temper mustard,  jeera 2 tsp oil. add the brinjal,  tomato, green chilly. 
• Fry for 2 minutes add add the moong, turmeric powder,  hing.  
• Add tamarind water. 
• Then add  water as required , close the lid and cook till the dal is done. 
• Remove the lid and add salt, 1/2 tsp jaggery.  
• Mix well and cook for few minutes. 
• Remove and garnish with corriander.  
• Good with roti , arisi upma.....

ALOO PEAS KURMA

NEEDED:

Potato/ aloo - 2
peas - little
Green chilly - slit
Hing
Turmeric powder
Salt
1/2 tsp sugar
(1carrot, 3 beans, )- chopped----(opt)
Onion 1 - roughly chopped
1 tomato (if small) - chopped

TO GRIND (FOR MASALA)

little coconut(grated)
1 garlic flakes
Little pudina / mint leaves
1/2 tsp chutney dal / porikadalai

METHOD

• 1st steam the vegetables in a cooker and keep aside.
• In a pan add 3 tsp oil and temper jeera . 
• Then add the onion and fry till golden .
• Then add the tomato, green chilly and the ground masala paste.
• Add turmeric,  hing.
• Cook for few minutes . 
• Now add the cooked vegetables with water. 
• Add salt , 1/ 2 tsp sugar and cook on a low flame for few minutes . 
• Remove and garnish with corriander. 
• Tastes good with roti, puri....

KARASEV SUBJI - 2

NEEDED:
karasev- 1 cup
radish leaves - chopped
1 big onion - chopped
1/4 cup matki sprout
salt
chilly powder
dhanajeera powder - 1/2 tsp
garam masala
1 tsp oil ,mustard , jeera.

METHOD:

• in 1 tsp oil temper mustard , jeera. add the onion and fry till brown .
• add the radish leaves. fry for few min. add salt, chilly powder, dhanajeera powder, garam masala.
• stir well and add the karasev. mix well and cook for few min.
• before removing add the sprout , cook for a sec and remove.
• very different subji , good with rice.

TENDLI MATKI SUBJI

NEEDED:

1 cup tendli/ ivy gourd, cut in round
1 cup sprouted matki
1 big onion - roughly chopped
1 green chilly - slit
haldi
chilly powder
dhanajeera powder - 1 - 1 1/2 tsp
salt
1 finely chopped tomato
little corriander - chopped
2 tsp oil, jeera

METHOD:

• temper jeera in oil and add the onion, green chilly.
• saute till onion is translucent.
• add the tendli, matki.
• add haldi, dhanajeera powder, chilly powder, salt.
• add 1/2 cup water, mix well .
• close the lid and cook for 8 min on a medium flame.
• remove and add the tomatoes and corriander .
• serve hot.

BROCCOLI STIR FRY

NEEDED:
broccoli florets ( par boiled)
onion - 1 big -roughly chopped
salt
chilly powder
hing
haldi/ turmeric powder
white til - 1 tsp
tempering  - oil, mustard, jeera

METHOD:
temper mustard , jeera in  2 tsp oil & add the onion . fry till light brown.
add the broccoli , hing , haldi ,salt & chilly powder.
cook for 2 min , add the white till ,& remove.
tastes good with rice.............

NOTE :
dont over cook the broccoli.
1. add the broccoli in the boiling water ,cook for 2 min & remove
                OR
2. add the broccoli , add spices , sprinkle some water, close the lid & cook for 5 min .

ATTA KE SUBZI

NEEDED:

Wheat flour - 1 cup
ajwain - 1 tsp
little oil
water as req
salt
a pinch soda

combine all the above  said item  & make a soft dough .
then  divide it to 3 -  4  portions .take a single portion & roll it like a cyclinder ( like a gas tube ) using ur hands.
place it in a greased plate  or idly moulds & steam it.
when its done ,remove & allow it to cool.
then using a knife cut to medium size pieces & keep aside.

OTHER INGREDIENTS:

1 cup curd
hing
haldi
chilly powder
salt
garam masala
1/2 tsp sugar
mustard , 2 tsp oil - for tempering
rice flour -1 tsp ( if req)
corriander or pudina --- for garnishing

METHOD:

• temper  mustard in oil  & add the curd ( little water if req) .
• then  add hing , haldi, garam masala, salt, sugar .
• cook in medium flame , & add the wheat pieces.
• add little rice  flour , if the curd curdles or if it is watery .
• cook for few min & remove.

BINDI ONION CURRY

needed:
bindi/ ladies finger- 1/2 kg - chopped
onion -1 chopped
haldi
hing
red chilly powder
salt
amchur powder
 oats - 1tbsp

METHOD;
temper mustard, jeera in 3 tsp oil. add the onion and roast till light brown.
then add the bindi, and  all the above said spices.
when the bindis are cooked add the oats atlast .
cook for few min and  remove.

PALA MASU CURRY

Needed:
tender palamusu - cut big pieces - (pressure cook  adding little water)
ajwain- 1/2 tsp
1 big onion- roughly chopped
green chilly - 2-3 -chopped
tomato -1 big
salt
haldi
mtd:

1. temper ajwain in 2 tsp oil & add onion , green chilly.
2. fry onion till light brown & add tomato , salt, haldi.
3. then add the pressure cooked pala musu.stir well & cook for few min.

NOTE;
u can even grind and add the chillies.

KARASEV SUBZI

this is a dry subjee with the combination of karasev & drumstick leaves.
instead of drumstick leaves  ,palak can  also be used. but both have a different taste.
needed:
karasev - 1/2 cup
drumstick leaves- 1 1/2 - 2 cup -chopped
tomato- 1 if big -chopped
ginger  grated -1tsp
ajwain -1/2 tsp
chilly powder,
salt
dhaniya jeera powder- 2tsp
amchur powder - 1/2 tsp
haldi
hing
sugar -1/2 tsp

 mtd   ;
temper mustard, jeera 2 tsp oil & add tomatoes.
then add the drumstick leaves,ajwain & ginger.cook till the raw smell goes .then add the remaining spices.
cook for 2min  & atlast add the sev. mix well & remove.
tastes good with dal rice,curd rice............

note:
 if u r making with palak,dont add ajwain.

BAINGAN BHAJA

This is a classic Bengali delicacy, served as part of traditional wedding feast. In this dish, the brinjal piecesare mixed with all the spices and shallow fried.
 Ingredients:

1. Eggplant
2. Red Chilli Powder
3. dhanajeera powder
4. garam masala
5. hing (opt )
6. Salt- as per taste
7. Turmeric Powder- 1 tsp
8. Oil- 2 tbsp

Method:

1. Wash and cut the brinjal into thick round slices.
2. Mix all the other ingredients in a bowl by adding little water and make a smooth paste.
3. Rub the brinjal slices with the above paste and shallow fry each side till they turn golden brown & soft.

broccoli

Broccoli is a Super Food.
New research suggests that broccoli is especially good for the stomach.

Broccoli is high in vitamins C, K, and A, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties.

here is a simple broccoli curry.

needed:

broccoli florets - par boiled

capsicum - 1 - roughly chopped

salt

chilly powder

turmeric powder

asafoetida

mtd:

2 tsp oil temper mustard , jeera , 1 tsp urad dal .

add capsicum & fry for few min . sprinkle little water & fry .

then add broccoli & the spices .

cook for 2 min & remove .