Spicy Potol (Parwal) With Sorse ( Spicy Pointed Gourd IN Mustard Paste)

INGREDIENTS :

1. Potol : 250 gms
2. Mustard seeds : 2 table spoon( paste)
3. Poppy seeds : 1 table spoon ( optional)
4. Cashew : 6-7 (paste)
5. Tomato : 1 ( chopped )
6. Green chilli : 2-3 ( cut into lenghwise)
7. Whole garam masala : 1 cardamom, 1 clove, small cinnamon stick, 3-4 black pepper and 1 dry chilli
8. Mustard oil : for frying and cooking

PROCEDURE :

1. First of all scrap parwal skin and cut both the ends and then split them in opposite direction on both ends. Then add salt and turmeric powder into them ,mix nicely and keep for some time.
2. Fry the parwal in mustard oil in medium low flame .Keep aside.
3. In the same oil add mustard seeds and all whole garam masala.Then add the chopped tometoes ,green chilli and salt and fry for some time. Then add poppy seeds and cashew paste together.
4. After this make a fine paste of mustard seeds and with a help of strainer , strain and add the juice only from the liquid mustard paste.Cook all together for sometime.
5. Then add the fried parwal and little water. Let them boil with lid for 5 mins.
6. Sprinkle mustard oil on top and mix again.

Serve hot with plain rice , paratha or roti. This is a very unique tastes recipe …Please try at home and share your experience with me in comment box.

Spicy Kanthal Dry Recipe ( Raw Jackfruit ) Without Onion and Garlic

INGREDIENTS :

1. Raw Jackfruit : 1 whole ( take out the outer hard skin and the inner hard part and seeds, then cut into medium pieces)
2. Potato : 2 medium ( cut into cube )
3. Green chilli : 3-4 ( cut lenghwise)
4. Whole garam masala : 2 cardamom,2 cloves, 1 ” cinnamon stick, 1 bay leaf, 4-5 black pepper(for tempering)
5. Masala paste : Ginger, 1 dry chilli, whole garam masala, fennel,cumin and coriander seeds each 1 tea spoon grind with water.
6. Tomato : 1 medium
7. Kasuri Methi : 1/2 tea spoon
8. hing : one pinch
9. Panch foron : 1/2 tea spoon
10. Turmeric powder : 1/2 tea spoon
11. Salt : tastewise
12. Sugar : 1/2 tea spoon
13. Red chilli powder: 1/2 tea spoon
14. Fresh coriander leaves : chopped

PROCEDURE :

1. First of all cut the kathal in proper way using oil on your palm and fingers. Its the difficult part. If you get store bought readymade kathal pieces can also use that.
2. Now put the pieces in pressure cooker with some salt and water and give just one whistle. Once the pressure gone,take out the pieces and fry them seperately in one pan . keep aside.
3. Now take a kadai, add oil. Add panchforon , all whole garam masala,and one pinch hing.
4. Now add potato pieces into it. Fry till golden brown .Now add Masala paste , tomato, green chilli, turmeric powder , salt , sugar and red chilli powder. Cook very well in medium low flame for min 7-8 mins. After this add the fried kathal and kasuri methi. Mix nicely all together.
5. Add 1/2 cup hot water and let them boil with lid for 5-6 mins in low flame. Add garam masala powder to it and mix. Add freshly chopped coriander leaves.

Serve hot with plain rice , parata or roti . Its a spicy tasty recipe . Everyone will love it for sure. Please try it at home and share your experience with me in comment box.

Cauliflower Capcicum Potato Dry Recipe

INGREDIENTS :

1. Cauliflower : 1 cup florets
2. Potato : 1 ( cut into cube )
3. Capcicum : 1 ( cut into cube )
4. Tomato : 2 ( paste )
5. Paneer : 100 gms ( optional)
6. Ginger : 2 inch ( paste )
7. Green chilli : 3-4 ( cut into lengthwise)
8. Mustard seeds : 1/2 tea spoon
9. Cumin seeds : 1/2 tea spoon
10. Whole garam masala : 2 cardamom , 2 cloves , 1 ” cinnamon stick , 1 bay leaf, 1 big cardamom, 4-5 black pepper.
11. Cumin powder : 1 tea spoon
12. Coriander powder : 1 tea spoon
13. Hing : one pinch
14. Kasuri methi : 1/2 tea spoon
15. Red chilli powder : 1 tea spoon
16. Turmeric powder : 1/2 tea spoon
17. Garam masala powder : 1/2 tea spoon
18. Fresh coriander leaves : 1-2 spoon ( chopped)

PROCEDURE :

1. First of all fry cauliflower florets until a bit brown in colour. Then fry the potato and when potato frying done almost 80% then add capcicum and fry for few seconds and take them all out.
2. In the same kadai add oil and let it become hot. Now add mustard seeds, cumin seeds, hing , all whole garam masala.
3. Now add ginger paste , green chillies and fry for some time. Add tomato paste , turmeric powder, red chilli powder , cumin and coriander powder , salt and cook until oil seperates . Now add kasuri methi and mix well .
4. Add all the fried vegetables and mix nicely in a very low flame with lid. Can add very less water. Let them become soft.
5. Once vegetables becomes soft add garam masala powder and fresh coriander leaves.

This recipe goes very well with roti , parata , chapati , naan and also plain rice. Please try at home and share your experience with me in comment box.

Dry Chilli Soya Without Onion and Garlic

INGREDIENTS :

1. Soya : 1 cup ( Medium size )
2. Capcicum : 1 ( cut into square pieces)
3. Tomato : 1 ( cut into cube )
4. Green chilli : 2 ( chopped )
5. Ginger paste : 1 tea spoon
6. Corn flour : 1 table spoon
7. Curd : 2 table spoon
8. Red chilli powder : 1 table spoon
9. Turmeric : 1/2 table spoon
10. Salt : tastewise
11. Sugar : 1/2 tea spoon
12. Chilli sauce : 1 table spoon
13. Soya sauce : 1 table spoon
14. Corriander leaves : freshly chopped

PROCEDURE :

1. First of all boil all the soya nicely and squeeze all the water .
2. Take a bowl . Add curd , red chilli powder , turmeric powder , salt , sugar , corn flour and mix all nicely. Now add boiled soya in it and mix well.
3. Take a non stick pan , add 1 table spoon oil. Fry all the soya until golden brown .
4. In the same pan , add 1 table spoon oil again. Add ginger paste, cut capcicums and fry for some time , then add cut tomatoes , red chilli powder, salt and again fry for some time.
5. Now add soya sauce , chilli sauce and some sugar. Add all the fried soya .
6. Mix well all together. Add freshly chopped corriander and mix well. Serve hot with roti, paratha or plain rice.

This is a very simple recipe with readily available ingredients . Please try at home and share your experience with me in comment box.

Kala mocha ( Banana Flower) Recipe

INGREDIENTS :

1. Kala mocha : 1
2. Potato : 2 ( cut into small cube)
3. Tomato : 1 small( chopped)
4. Grated coconut : 2 table spoon
5. Moong Dal : 2 table spoon
6. Panch foron : 1 tea spoon
7. Bay leaf : 1
8. Dry chilli : 1
9. Spice paste : ginger 1 inch , dry chilli 1, 1tea spoon cumin seeds, 1 tea spoon corriander seeds, 2 cardamom, 2 cloves , 1 inch cinnamon stick ( make paste with water)
10. Whole garam masala : 1 cardamom , 2 cloves, 1″ cinnamon stick
11. Turmeric powder : 1/2 tea spoon
12. Red chilli powder : 1/2 tea spoon

PROCEDURE :

1. Take out the hard part and the small white part from each of the single flowers of the banana flower and then cut each flowers in a very small pieces . Then wash the pieces into turmeric water.
2. Pressure cook the pieces with water and turmeric with 2 whistle.
3. Strain all the water and shallow fry them in less oil in medium low flame and keep aside.
4. Dry roast the moong dal , wash well and boil them for 5 mins. keep aside.
5. Take a kadai , add mustard oil . Add panchforon , bay leaf , dry chilli and all whole garam masala. Add cubed potatotoes and fry for 1-2 minutes. Add the masala paste,chopped tomatoes, turmeric powder, red chilli powder , salt and sugar.Now fry very well in low flame for some time .
6. When the masala gets fried well , that time add fried banana flowers and mix well.
7. Now add moong dal and mix well. Add water and let them boil with lid for at least 8-10 mins.
8. Now add fresh grated coconut into it and also garam masala powder and mix well.
9. From top add fresh corriander leaves .

This is a very special and super tasty recipe. It goes best with white rice. Enjoy with your loved ones and share your comments with me in comment box.

Methi Matar malai (Fenugreek leaves with green peas in fresh cream)

INGREDIENTS :

1. Methi saag ( fenugreek leaves) : 250 gms
2. Green peas : 1 cup
3. Ginger paste : 1 table spoon
4. Paneer : 100 gms(optional)
5. Tomatoes : 2 big size ( paste)
6. Whole garam masala : 1 big cardamom,2 small cardamom, 2 cloves , 1″ cinnamon stick, 1 bay leaf
7. Kasuri methi : 1/2 tea spoon
8. Coriander powder : 1 tea spoon
9. Turmeric powder : 1/2 tea spoon
10. Red chilli powder : 1 tea spoon
11. Cashew : 7-8 ( paste)
12. Fresh cream : 1/2 cup
13. Cumin seeds : 1/2 tea spoon
14. Hing : 1/2 tea spoon
15. Salt : tastewise
16. Sugar : 1 tea spoon
17. Milk : 1/3 cup
18. Garam masala powder : 1/2 tea spoon

PROCEDURE :

1. Take out only the leaves from the stem , wash nicely and cut them in very small pieces.
2. In a pan add little butter or oil, and shallow fry the fenugreek leaves with very less salt and keep aside.
3. Take a kadai , add oil and let it hot . Add cumin seeds, hing , bay leaf and all whole garam masala . Add ginger paste,tomato paste , turmeric powder , red chilli powder, coriander powder and mix all together and fry for some time . When oil starts seperating add matar, cashew paste and fresh cream and mix well and cook again for sometime .
4. Add fried leaves into it and mix well and cook for 2-3 mins. After that add milk and water together. Cover with a lid and let it boil for 5-6 mins. Add garam masala powder and mix well.
5. From top add fresh coriander leaves and fresh cream .

This recipe has a very unique creamy taste and texture. It goes very well with roti, paratha, fried rice , butter naan and also plain rice. Please try it at home and share your experience with me in comment box.

Hot and Spicy Ladiesfinger Recipe

INGREDIENTS :

1. Ladiesfinger : 400 gms ( cut into half )
2. Tomato : 2 medium size( paste )
3. Green chilli : 3-4
4. Mustard seeds : 1 tea spoon
5. Curd : 1 tea spoon
6. Curry leaves : 5-6
7. Coriander powder : 1 tea spoon
8. Garam masala powder : 1/2 tea spoon
9. Kasuri methi : 1/2 tea spoon
10. Hing : 1 pinch
11. Turmeric powder : 1/2 tea spoon
12. Salt : tastewise
13. Sugar : 1/2 tea spoon
14. Red chilli powder : 1 tea spoon
15. Coriander leaves : freshly chopped

PROCEDURE :

1. Fry all the cut ladiesfinger pieces for 4-5 mins.
2. Take a kadai , add mustard oil and let it become hot. Add curry leaves , mustard seeds, dry chilli ,hing and green chillies.
3. Add tomato paste , turmeric powder , red chilli powder , coriander powder and fry them well until it starts leaving the oil. Now add curd , kasuri methi , sugar and fry again . Add fried ladiesfingers.Mix very well .
4. Add 1/2 cup of water. Let them boil with lid for another 5-6 mins . Do not boil longer, else the ladiesfingers will be very soft.
5. Add garammasala powder and mix well. Add fresh coriander leaves on top.

This is a very unique ladiesfinger recipe which goes very well with roti, parata or plain rice. Enjoy this recipe with your loved ones and please share your experience in comment box.

raw banana kofta curry with potato

1. Raw banana : 2 piece
2. Potato : 4 medium size
3. Ginger paste : 1 table spoon
4. Tomato : 1 medium size ( finely chopped)
5. Dry chilli : 1
6. Whole Garam masala : 2 cardamom, 1” cinnamon stick, 2 cloves , 1 bay leaf, 4-5 black pepper
7. Turmeric powder : 1/2 tea spoon
8. Salt : tastewise
9. Sugar : tastewise
10. Roasted cumin powder : 1 tea spoon
11. Roasted coriander powder : 1 tea spoon
12. Hing : 1/2 tea spoon
13. Plain flour : 1 table spoon
14. Red chilli powder : 1 tea spoon
15. Kasuri Methi : 1/2 tea spoon
16. Green chilli : 2 ( finely chopped)
17. Coriander leaves : 1 tablespoon

PROCEDURE : ( for koftas)

1. Boil 1 potato and 2 banana in pressure cooker with 4-5 whitsle.
2. After boiling take out both of the banana and potato skin and mash them in a big bowl . Add roasted cumin and coriander powder,red chilli powder , plain flour,salt , sugar , green chilli and coriander leaves and mix them very well with your hand.
3. Heat a kadai with oil. Make small balls from the mixture and fry them until golden brown .

PROCEDURE : ( For Curry )

1. Steam rest of the potato and cut them into big pieces .
2. Take a kadai , add oil and let it become hot. Add panchforon , bay leaf , whole garam masalas, dry chilli. Now add ginger paste and the steamed potato and fry for 1-2 mins . Add all other dry masalas ,chopped tomatoes,kasuri methi and cook for 4-5 mins.
3. Add 1 cup hot water into the gravy, mix well and let them cook with lid for another 5-6 mins.Now add the fried banana koftas into the gravy and cook them just for 1-2 mins. Add fresh coriander leaves.
4. Serve hot with plain rice ,paratha ,roti or puri. It goes very well with all of them.

This is a very healthy recipe , specially for kids those who do not like to eat raw banana in any form . Try this recipe with your loved ones and share your experience with me in comment box.

DRUMSTIC Green Mango Sambar

INGREDIENTS :

1. Moong Dal : 1 cup
2. Drumstick : 2 ( cut lenghthwise)
3. Green mango : 1/2 ( cut into medium cubed pieces)
4. Radish : 1/2 of a medium size (optional)
5. Turmeric powder : 1/2 tea spoon
6. Salt : tastewise
7. Sambar masala : aachi (any brand you can use)
8. Roasted Cumin powder : 1/2 tea spoon
9. Roasted Coriander powder : 1/2 tea spoon
10. Dry red chilli : 2 piece
11. Ginger paste : 1 tea spoon
12. Tomato : 1 medium size ( finely chopped)
13. Mustard seeds : 1 tea spoon
14. Curry leaves : 10-12 pieces
15. Ghee : 1 tea spoon
16. HIng : 1 tea spoon

PROCEDURE :

1. Dry roast the moong dal until it changes colour and a very nice aroma is coming .
2. Now wash the dal and give it 2 whistle with salt and turmeric powder.
3. Take a kadai, add oil and let it hot. Add mustard seeds, dry chilli and hing .After few seconds add ginger paste and chopped tomatoes.Cook for 5 mins.
4. Add all the cut vegetables , fry for some time.Now add sambar powder , salt , sugar , roasted cumin and coriander powder and mix them very well and fry for some time. Make sure the dry masala should not burn.
5. Add the boiled moong dal and cook a while. Add water and cook at least for another 10 mins with lid.
6. At last take a small pan , add ghee and make it hot . Add mustard seeds , curry leaves and a pinch of hing. Add this tadka to the sambar .From top add freshly chopped coriander leaves.

Sambar is a very famous dish in India. Everyone loves it with Dhosa , Idli , or Plain rice . The above Sambar recipe is a different style what is very very yummy. Please try and share your experience in comment box.

Aloo dam without onion and garlic

INGREDIENTS :

1. Small potato : 500 gms
2. Tomato : 1 big
3. Ginger paste : 2 table spoon
4. Whole green chilli : 2
5. Roasted Cumin powder : 1 tea spoon
6. Roasted coriander powder ; 1 tea spoon
7. Chilli flakes : 1/2 tea spoon
8. Whole Garam masala :1 big cardamom, 2 green cardamoms, 2 cloves, 1″ cinnamon,4-5 Black pepper, 1 bay leaf
9. Dry chilli : 2
10. Turmeric powder : 1/2 tea spoon
11. Red chilli powder : 1 tea spoon
12. Mustard oil : 3-4 table spoon
13. Panchforon : 1 tea spoon
14. Coriander leaves : freshly chopped
15. Curd : 1 table spoon
16. Sugar : 1 tea spoon

PROCEDURE :

1. Boil the small potatoes with salt , peel the skin and poke inside with toothpick.
2. Take kadai , add mustard oil and let it become hot. Now add panchforon , bay leaf, dry chillies and all the whole garam masala.Fry for some time and add ginger paste ,sugar,salt, red chilli powder and haldi powder, roasted cumin powder, roasted coriander powder , chilli flakes and also very finely chopped tomatoes. Again fry for 1 min.
3. Add all the boiled potatoes and mix very well with all the masalas. Fry and cook them at least for 7-8 mins.Add curd , whole green chilli and fry for another 1 min. Now add water , mix and let them boil with lid for another 5 mins.
4. Add ghee , garam masala powder and fresh coriander leaves . Serve hot with rice , roti , paratha or puri.

This is very famous recipe what goes very well with anything. Here i have used very simple easily availabe ingredients .So please try at home and share your experience with me in comment box.