Aloo Panner manchuria

Aloo Panner manchuria

Ingredients

• Potato cubes 1 inch size                          1/2 cup
• Panner cubes 1 inch size                        1/2 cup
• Capsicum cubes 1 inch size                   1/2 cup
• Onion 1 inch size pieces                        1/2 cup
• Chopped garlic                                      1/2 tsp
• Chopped ginger                                    1/2 tsp
• Corn flour                                            1/2 cup
• Maida (refined flour)                          1 cup
• Vinegar                                               2 tsp s
• Pepper powder                                    1/2 tsp
• Red chilli paste                                   1 tsp
• Tomato sauce                                     2 tbsp s
• Soy sauce                                           1 tsp
• China salt                                          a pinch
• Sugar                                                1/2 tsp
• Oil for deep fry
• Salt to taste

Process

Take a bowl, add maida, a pinch of salt with corn flour. Mix and make smooth and  thick batter adding water. Take another bowl mix potato cubes with 1/2 cup of maida batter. Deep fry coated potato cubes in oil till golden brown. Mix panner cubes with maida batter and deep fry in oil till golden. Keep both fried panner and potato cubes in a tissue paper. Take a mixing bowl, add vinegar, pepper powder, red chilli paste, soy sauce, tomato sauce, sugar, china salt and salt. Mix all the items well and keep aside. Now place a non stick pan on the stove and add 2 tbsp s oil and heat. Now add chopped garlic, ginger, onion pieces and capsicum cubes. Now fry well for few mins in a lower flame. Now add the vinegar mixture to fried onions in the pan. Bring to boil. Add 2 tbsp s water if required. When every thing starts boiling add fried potato cubes and panner cubes, Mix well and cook in a lower flame for few mins closing lid. Now delicious and yummy aloo panner manchuria is ready to serve and eat.

Chitnad Kaju (Tamilnadu special)

Chitnad Kaju

(Tamilnadu special)

Ingredients

• Raw cashew (skinless)                      1 cup
• Chopped onions                                1 cup
• Chopped tomato                                1/2 cup
• Karepatta                                           few
• Chopped coconut                             1/2 cup
• Poppy seeds (khus khus)                 1 tbsp
• Carrom seeds (soanf)                      1/2 tsp
• Black long cardamoms                   3 nos
• Dry red chillies                               5 to 6 nos
• Oil as required
• Salt to taste

Process

Place a pan on the stove, heat it. Add red chillies, black cardamoms, soanf and khus khus and saute for 3 to 4 mins. keep aside for few mins. Now place a non stick pan on the stove and add 2 to 3 tbsp s oil and heat. Add chopped onions and karepatta. Fry till golden brown and then add chopped tomatoes and fry for few mins in a lower flame. Now make a smooth paste of coconut with above fried masala items adding required amount of water. Now add this paste to fried onions and tomatoes on the pan. Mix all the items well and cook masala in a lower flame till oil separates from masala. Now add raw cashew to it, add salt to taste and haldi. Mix all the items well and add 1/2 cup of water and cook in a lower flame closing lid. Cook till gravy is medium thick.

Mushrooms can be used instead of raw cashew. Serve hot garnished with chopped coriander. Now spicy,hot and yummy madrasi chidnad kaju is ready to eat and serve with phulka.

Udupi Baingan Brinjal with coconut and curd

Udupi Baingan

Brinjal with coconut and curd

Ingredients

• Burnt and mashed brinjal                          1 cup
• Fresh and thick curd                                  3/4 cup
• Chopped fresh coriander                           1 tsp
• Grated coconut                                          1/2 cup
• Dry red chilli                                             2 nos
• Garlic flacks                                             2 nos
• Mustard seeds                                          1 tbsp
• Cumin seeds                                            1/2 tsp
• Hing                                                        a pinch
• Karepatta                                                few
• Green chilli slices                                  3 nos
• Sugar                                                      1 tsp
• Oil                                                           1 tsp
• Salt to taste

Process

Wash brinjal with water and apply few drops of oil and burn it on the flame or in a micro wave. Then drop the burnt brinjal in water in a bowl and keep aside. Now make a smooth paste of coconut, dry chillies, garlic and 1 tsp mustard seeds adding required amount of water. Now remove burnt skin from brinjal and mash. Take a mixing bowl, mix mashed brinjal , curd, coconut paste, chopped coriander, sugar and salt. Mix well all the items. Now place a pan on the flame and add 1 tsp oil and heat. Now add hing, cumin seeds, mustard seeds, green chilli slices and karepatta. Off the flame when mustard seeds starts cracking and add this to above brinjal mix. Mix every thing well and udupi baingan is ready to serve and eat with steamed rice and with phulka. 

Kashmiri Baingan

Kashmiri Baingan

Ingredients

• Brinjal pieces                                     1 big cup
• Chopped onions                                1 cup
• Chopped tomato                                1/2 cup
• Chopped fresh coriander                  1/4 cup
• Mustard oil                                       3 tbsp
• Hing                                                 1/4 tsp
• Turmeric powder                              1/4 tsp
• Kashmiri chilli powder                     2 tsp s
• Coriander powder                             1 tsp
• Dried ginger powder                        1 tbsp
• Fennel seeds (soanf)                        1 tsp
• Cinnamon stick                                1 inch piece
• Cardamoms                                      5 nos
• Cumin seeds (jeera)                         1 tsp
• Lemon juice                                     1 tsp
• Salt to taste

Process

Place a non stick pan on the flame. Add oil and heat. Now add jeera, cinnamon stick and cardamoms and sauté. Now add hing, turmeric, chilli powder, salt and coriander powder and sauté. Now add 1 tbsp of water to pan and cook in a low flame. Add dried ginger powder to it and mix well. Now add chopped onions and fry. After 5 mins add brinjal pieces and saute for few mins and then add chopped tomatoes. Close the lid and cook for 20 mins. Now open the lid, add fennel seeds and mix well and cook for few mins. Finally spread lemon juice and garnish with chopped coriander. Finally yummy and tasty special kashmiri baingan is ready to serve and eat with steamed rice or roti. 

Aloo Bhindi fry with Pav bhaji masala

Aloo Bhindi fry

with

Pav bhaji masala

Ingredients

• Potatoes (big size)                              1 nos
• Bhindi (lady's fingers)                      20 nos
• Turmeric powder                               a pinch
• Chilli powder                                    3/4 tsp
• Pav bhaji masala powder                1 and 1/2 tsp
• Salt to taste
• Oil                                                    2 tbsp s

Process

Peel skin from potato and cut 1 inch length and thin pieces just like french  fries. Cut lady's finger in to 1 inch length slices. Now place a pan on the flame and add oil and heat. Add potato pieces and lady's finger slices to oil. Now add a pinch of haldi powder and salt. Mix well and close the lid. Simmer the flame and cook for 10 to 15 mins. In the meanwhile sauté 2 to 3 times. When potato pieces are soft open the lid and fry for 10 to 15 mins in a lower flame. Now add chilli powder and sauté. After 2 to 3 mins add pav bhaji masala powder and sauté. After 1 or 2 mins off the flame and garnish with chopped coriander and serve.

Coconut stuffed Lady's finger

Coconut stuffed Lady's finger

 Ingredients

• Lady's fingers (fresh) medium size                     25 nos
• Grated coconut (fresh)                                        1 cup
• Fresh chopped coriander                                    1/2 cup
• Chili powder                                                        1 tsp
• Coriander (dhania powder) powder                   1 tbsp
• Cumin powder (bhuna jeera powder)                1/2 tsp
• Punjabi garam masala powder or any masala  1 tbsp
• Oil                                                                       3 to 4 tbsps
• Salt to taste 

Process

Place a mixing bowl and add all above ingredients with 1 tbsp oil except lady's fingers. Mix all items well in the bowl and keep aside. Rinse lady's fingers and remove head and tail portions of each lady's finger and give a straight cut to each finger. Now fill masala mixed grated coconut mix inside each finger and keep aside. Now place a non stick kadai on the stove and pour 3 tbsp s oil and heat. Now add masala filled lady's fingers to oil. Cook fingers in a low fire closing lid. After 5 mins turn fingers and cook closing lid. Remove lid after 10 to 15 mins and  fry lady's fingers till golden brown. Now tasty and yummy fried masala fingers are ready to eat with roti or with rice.  

                                                                

Soya (meal maker) with makhani gravy (Restaurant style)

Soya with makhani gravy

Resturant style

Ingredients

• Fried onion paste                                  1 cup
• Tomatoes medium size                         6 to 8 nos
• Soaked soya (meal maker)                  1 cup
• Green guard 2 inch pieces                 8 nos
• Capsicum 1 inch cubes                      1/2 cup
• Slit green chilies                                 6 nos
• Roasted kasuri methi                          1 tbsp
• Ginger and garlic paste                      1 tbsp
• Garam masala powder                        1 tsp
• Chili powder                                        1 tsp
• Sugar                                                    1 tsp
• Butter                                                   2 tbsp s
• Fresh cream                                        4 tbsp s
• Salt to taste

Process

Boil tomatoes and remove skin and make a smooth paste with 1 inch ginger, 1/2 tsp chili powder and salt a pinch. Fry onion slices with 1 tsp oil and make a paste. Soak soya balls in hot water for an hour, squeeze water from soya balls and again soak in normal water. Take a pan, add butter and 1 tbsp oil and saute onion paste till golden brown. Then add g & g paste and saute. Now add tomato puree and cook till it thickens. Now add water squeezed soya balls and green guard pieces and mix well in a lower flame. Now add chili powder, sugar and salt. Mix well and cook in low flame. Now add 1 big cup of water to the gravy. When gravy starts boiling close the lid and cook till soya is soft. Gravy should be medium thick. Now add capsicum cubes, slit green chilies, crushed and roasted kasuri methi. Mix well and add 2 tbsp s gravy to fresh cream and mix. Now add this gravy mixed fresh cream to soya sabji. Other wise we will not get right texture of gravy. Add garam masala powder and add little quantity of water if needed. Mix well and cook for 1 to 2 mins and off the flame. Now healthy, yummy, delicious and tasty restaurant style soya makhani gravy is ready to eat with steamed rice or with roti.

Green guard masala (Restaurant style gravy)

Green guard masala

(Restaurant style gravy)

Ingredients

• Green guard                                  8 to 10 nos(2 inch pieces)
• Chopped onion                             1 big cup
• Cumin seeds(jeera)                      1 tsp
• Ginger garlic paste                      1 tbsp
• Tomato chopped                          1/2 cup
• Tomato puree                              1 cup
• Turmeric powder                        a pinch
• Chili powder                               1 tsp
• Coriander powder                      1 tsp
• Cumin powder                           1 tsp
• Any curry masala powder         1 tbsp
• Roasted kasuri methi                1 tbsp
• Sugar                                         a pinch
• Milk                                          1 cup
• Cream or malai                        1/4 cup
• Salt to taste

Process

Peel skin from green guard and make 2 inch size pieces. Take a pan, heat it and add 3 tbsp s oil. Saute cumin seeds and then add chopped onions and fry till golden brown in a low fire and add and fry g &g paste. Add chopped tomato and saute well. Now add all the masala powders except curry powder. Fry well in low flame for 5 mins and then add tomato puree and toss. Cook well for 5 to 10 mins and add sugar and green guard pieces and mix well. Cook well for few mins. Now add 1 cup water and add salt and bring to boil. Now mix 1 tbsp boiled masala gravy in 1 cup of milk and mix well. Now add this mixed masala gravy milk to the gravy boiling in the pan. Cook well in a lower flame and finally add any curry masala powder and cream to gravy. Mix well and cook for another few mins and off the flame. Add 1 tbsp roasted and crushed kasuri methi  and close the lid. Now yummy and delicious restaurant style green guard curry is ready to serve and eat with roti.

Note- We can use panner or eggs or any vegetable instead of green guard. 

                               

Mirch Baingan masala

Mirch Baingan masala

 Ingredients

• Small size brinjals                                    6 nos
• Long green chilies                                   6 nos
• Chopped onions                                       1 cup
• Ginger garlic paste                                 1 tsp
• Mustard seeds                                         1/2 tsp
• Cumin seeds                                           1/2 tsp
• Methi seeds                                            1/2 seeds
• Kala jeera                                              1/4 tsp
• Chopped karepatta                               1 tbsp
• Turmeric powder                                  a pinch
• Chili powder                                         1 tsp
• Dhania powder                                    1 tsp
• Jeera powder                                       1 tsp
• Coconut grated                                   1/2 cup
• Peanuts roasted (skinless)                1/4 cup
• Till (roasted)                                      1/4 cup
• Tamarind pulp                                    2 tbsp s
• Jagger y                                              2 tbsp s
• Salt to taste

Process

Take a pan on the flame, 4 tbsp s oil and heat. Now give slit to green chilies and give 4 slits to brinjals. Fry brinjals and green chilies in oil in low flame for 10 to 15 mins and keep aside. Now make a smooth paste of coconut, peas and till adding water and keep aside. Now saute mustard seeds, cumin seeds, methi, kala jeera and karepatta in rest of the oil. Fry till mustard starts cracking, add chopped onions and g & g paste and saute till golden brown. Add haldi powder, chili powder, dhania powder, and jeera powder to fried onions. Cook for 5 to 6 mins in a lower flame and then add coconut paste to it. Saute well in low flame till oil separates from masala by closing lid. Now add fried brinjals and chilies to masala and mix well. Now add 1/2 cup water and cook well by closing lid for 10 to 15 mins. Now open the lid and add tamarind pulp and jaggery and salt to taste. Mix well and cook for few mins. Now yummy mirch baingan ka sabji is ready to serve.  

      

Bharua Potels

Bharua Potels

Ingredients

• Potels                                                   10 nos
• Onion pieces                                       1 1/2 cup
• Ginger piece                                       1/2 inch
• Garlic cloves                                      8 nos
• Poppy seeds (khus khus)                   1 tbsp
• Dalchini stick                                   1/2 inch
• Coconut grated                                2 tbsp
• Coriander seeds                               1 tbsp
• Jeera (cumin)                                  1/2 tsp
• Chili powder                                   1 tsp
• Biryani masala powder                 1 tbsp
• Turmeric powder                           a pinch
• Sugar                                             a pinch
• Salt to taste

Process

Remove thin skin from potels and slit each potel length ways into six keeping the stem intact and keep aside. Now make a smooth paste of onions, ginger, garlic, poppy seeds, dalchini, coconut, coriander seeds and cumin seeds. Transfer onion paste in to a bowl. Add salt, sugar, chili powder, turmeric powder, biryani powder and 1 tbsp of oil with onion paste. Now mix all the items well and fill the slit potels with masala paste. Now take a pan and add 2 to 3 tbsp s oil. Now cook filled potels in oil in a lower flame by covering lid. Do not add water. Cook the filled potels in low flame till they are soft. Cook and fry potels till golden brown as shown in the picture.

Chili Mushroom

Chili Mushroom

Ingredients

• Button mushrooms slices                       1 cup
• Onion slices                                           1 cup
• Capsicum slices                                     1/4 cup
• Green chilies slices                               10 nos
• Curry leaves                                          few
• Soy sauce                                             1 tsp
• Sugar                                                   a pinch
• China salt                                            a pinch
• Pepper powder                                    a pinch
• Turmeric powder                                a pinch
• Oil                                                       2 tbsp s
• Salt to taste

Process

Take a pan, add 1 tbsp oil and heat. Add sliced mushrooms with a pinch of turmeric powder and 1/2 tsp of salt. Mix well and saute it in a low fire, cook without covering the lid. Cook mushrooms till the water evaporates and oil separates from mushrooms. Now keep the mushroom aside. Take another pan, add 1 tbsp oil and heat it. Add sliced onions, green chilies, curry leaves and sliced capsicum. Fry all the items in a low fire till golden yellow. Now add salt, sugar, china salt, pepper powder and soy sauce, mix well. Finally add fried mushrooms and mix well. Toss all the ingredients well, cook for few mins in a low flame and serve hot with rice or roti. Now simple and tasty chili mushroom is ready to eat. 

Baingan ka Barta

Baingan ka Barta

Process of Orissa style

• Brinjals Big size                             2 nos
• Tamrind pulp                                 2 tbsp s                           
• Onion chopped                              3 tbsps
• Green chilies chopped                  1 tsp
• Ginger chopped                            1 tsp
• Karepatta                                      few
• Coriander chopped                      1 tbsp
• Mustard seeds                              1 tsp
• Cumin seeds                                1 tsp
• Broken urad dal (black gram)    1 tbsp
• Fried till powder                         1 tbsp
• Maggi magic masala powder      1 tsp
• Sugar                                           1 tsp
• Salt to taste

Process

Apply 1 to 2 drops of oil around the brinjals and burn in the flame (medium flame). Keep brunt brinjals in a bowl filled with water. Then peel the skin and mash the brinjals smoothly. Transfer brinjal paste in to a mixing bowl. Add sugar, salt, fried till powder, maggi magic masala powder and tamarind pulp to brinjal paste. Take pan add 1 tsp oil and heat. Add mustard seeds, cumin seeds, broken urad dal and add chopped onion when mustard seeds start cracking. Now add chopped green chilies, chopped ginger and karepatta. Fry well and add to Brinjal paste.  Now mix all the items in the mixing bowl and finally add chopped coriander and ready to serve.  

Process of Andhra style Baingan ka bharta

Mash brunt and peeled brinjal (2 big sized) and keep it in a mixing bowl. Crush one brunt onion, brunt garlic cloves (3 to 4), brunt tomato by hand in a stone hamandasta and add to brinjal paste. Add sugar, salt, chopped coriander, 1 tsp maggi masala powder and 1 tbsp tamarind pulp. Now take a pan add 1 tsp oil and heat it. Now add mustard seeds, cumin seeds, chopped green chilies and karepatta, fry well and add to brinjal paste. Now mix all the items and ready to serve.

 

Process of Bengal style Biangan ka bharta

Take a mixing bowl, add mashed brinjal, mustard oil 1 tbsp, chopped onions 1 tbsp, 1 tbsp  chopped coriander, 1 tsp chopped green chilies, chopped ginger 1 tsp, 1 tbsp tamarind pulp, sugar 1 tsp, salt to taste. Now add chopped karepatta and maggi magical masala. Now mix all the items in the bowl well and ready to serve.

Sukhi Aloo Matar (without onion & garlic)

Sukhi Aloo Matar

(without onion & garlic)

Ingredients

• Boiled potato cubes                          1 big cup
• Fresh matar (fresh green peas)       1/2 cup
• Sliced green chilies                         10 slices
• Chopped karepatta (curry leaves)   few
• Cumin seeds (jeera)                        1 tsp
• Hing                                                a pinch
• Turmeric powder                            a pinch
• Dhania powder                               1 tsp
• Maggi magic masala                      1 tbsp
• Chopped coriander                        2 tbsp s
• Salt to taste

Process

Heat pan on the flame, add 3 tbsp s oil and heat it. Then add cumin seeds, hing, and chopped karepatta and saute it in a lower flame. Now add sliced chilies and turmeric powder and mix well. Then add boiled potato cubes and fresh green peas and saute smoothly in a lower flame till golden brown. Now add dhania powder and salt and mix well. Finally add magic masala and saute for few mins. Garnish with chopped coriander. Now yummy and simple and tasty mouthwatering sukhi aloo matar is ready to serve with roti and steamed rice. 

Bharua Bhindi (Lady's finger)

Bharua Bhindi

Lady's finger

Ingredients

• Lady's finger                           1/4 kg
• Onion chopped                        2 tbsp s
• Karepatta chopped                  1 tsp
• Garlic crushed                         1 tsp
• Cumin seeds                            1/2 tsp
• Tomato chopped                     2 tbsp s
• Chili powder                           1 tsp
• Maggi magic masala              2 tsp s
• Salt to taste

Process

Cut beginning part and ending part of lady's fingers. Give a side cut to whole bhindi. Now take a pan on the flame. Add 2 tbsp s oil and heat it. Now add cumin seeds, crushed garlic and karepatta and saute for few mins. Now add chopped onion and saute well in a low flame. Now add chopped tomato and mix well. Fry tomato for 3 to 5 mins and add chili powder and salt. Mix well and add lady's fingers and mix well. Cook bhindies in a lower flame till they are tender. Add maggi magic masala and saute well and fry till golden brown. Garnish with chopped fresh coriander. Now yummy and tasty bharua bhindi is ready eat and serve with roti or with rice.