Palanga besara (palak with mustard paste)

Ingredients

 Spinach  -1 bunch (wash & cut in to tiny slices)

 Potato – 3-4 (wash & peeled & cut in to small cube size)

 Brinjal – 100gm

 Large Onion -2-3 chopped

Dry chillies- 2

Garlic – 5-6 cloves

Ginger- 1” inch

Green Chilies - 2 Pc

Mustard seeds – 2-3 tsp

Cumin Seeds – 1-2tsp

Poppy seeds – 1tsp

Turmeric powder -1 tsp

BADI- 8-10  (fried)

Salt- as per taste

Refined oil

Method:

Make a paste of  Mustard seeds, Cumin seeds, green chilly, ginger,garlic & poppy seeds.

Take a pan . Add 1-2 tsp oil. Add mustard seeds, allow spluttering.Add onion and dry chilies slices to it and fry till it turns golden brown.Then, add the potatoes to it and sauté for 2-3 min.Then add the mustard paste and stir it properly. Add salt & haldi. Add 1 cup of water. Let it boil for 2-3 min. Then Add brinjals.cover the lid & cook for 1-2 min.Then add the spinchs and stir it properly. Add BADIs and stir the spinach with the paste properly. Then again cover the pan & let the curry boils for another 3-5 minutes, till the spinach tenderly cooked. Your palanga besara is ready. Serve hot with rice or rotis.

Ridge gourd curry (Janhi tarkari)

Ingredients:

500g ridge gourd

1 onion, finely chopped

2 tomato, finely chopped

1 tsp ginger garlic paste

1/2 tsp chilli powder

1 tsp coriander powder

1/4 tsp turmeric powder

1/2 tsp mustard seeds

½ cup coconut milk

Curry leaves

1/2 tbsp oil

salt to taste

coriander leaves for garnishing

 Preparation:

Peel and cut the ridge gourd into small cubes. Heat a pan. Add 1-2 tsp oil. Add ridge gourds in hot oil & sauté for 2-3 min. switch off the flame & keep aside.

Heat a another pan with oil and add mustard seeds. When they starts crackling add chopped onions & curry leaves and saute till they turn into transparent. Add chopped tomatoes and saute till they become juicy. Add ginger garlic paste and saute till the raw smell disappears. Then add chilli powder, coriander powder, turmeric powder , coconut milk powder and salt. Saute for a second and now add the ridge gourd pieces. Combine well and cover with a lid and cook on low flame till the ridge gourds becomes tender. Finally adjust salt and garnish with coriander leaves. Your ridge gourd curry is ready to serve.

Serve hot with Roti, rice

Palak Paneer paratha

I HAVE TRIED THIS IN A RESTURANT & I JUST LOVED IT. I HAV TRIED IT @ HOME & IT WAS DELICIOUS. U CAN TRY THIS. HOPE YOU WILL LIKE IT.

Here it is:

 

Ingredients

For The Dough:

3 cups whole wheat flour

2 cups of chopped spinach

2 tbsp ghee or oil

1/2 tsp salt

For The Filling:-

1 cup crumbled paneer

2 tsp chopped green chillies

1 chopped onion

1tsp cumin seeds

½ tsp ajwain

1 tsp chilli powder

1 1/2 tsp coriander-cumin powder

1/2 tsp chopped ginger

Tomato sauce- 1tsp

Garlic cloves 2-3 minced

2 tbsp chopped coriander (dhania)

salt to taste

oil

Method

For the dough:

Boil the palaks for 1-2 min.let it cool for 3-5 mins. Make a paste by using blender.

Take a large bowl.Add wheat flour, salt, palak paste  & water if required. Make a smooth dough. Cover with damp cloth and keep it aside for 20-30 min.

For the filling:

Heat a pan. Add oil. Add jeera. When it crackles add chopped ginger garlic & onions.then add all the ingredients including paneer. Stir for 3-4min. Your stuffing is ready.

How to proceed:

From the dough make 10 equal size balls. Flatten each ball a little and put a tbsp of the filling in the centre. Cover the filling by gathering the edges. Press and roll out using little flour into a small round parathas.Heat the tawa..Cook the paratha on a hot tawa, using little oil cook untill brown spots appear on both sides.Repeat for the rest of the dough and the filling.

Serve hot with curd or pickle..

Alloo Ka Paratha (allu Parata)

Allu Paratha  is very very  tasty and satisfying to the tummy. Aloo parathas taste best when served immediately from the 'tava'. it z my fav. dish from my mom's kitchen. If you hav not tasted....try this @ home..u'll definitely love this paratha....Here is the recipe:

Ingredients:

2-3 cups of  wheat flour

Water

Ghee/ oil

1-2 tsp Butter

For stuffing

 2 boiled Potatoes peeled & grated

1 small finely chopped Onion  

Coriander leaves finely chopped

1 or 2 green Chilies (finely chopped)

Salt

Garam masala as per taste

½ tsp lemon juice

1tsp cumin seeds

Heat 2 tbs oil in a kadai. Add cumin seeds and allow them to sizzle. Put all the above ingredients one by one.

stir for 2-3 min. your stuffing is ready. let it cool in room tempreture for 15-20 min.

Method :

1.Make a smooth dough with the flour and water and make small balls of it. After you have flattened the round balls between, press flat a little more with your fingers, to make rounds.

2.Pinch the edges to about one-third way towards the center, so that the edges are thinner than the center, and form a sort of a cup.

3.place 1 tbsp of stuffing  in the center of the cup.

4.Dip your fingers in the water so that any filling sticking to them is washed off, and wet the edges before bringing them together to enclose the filling. Pinch to seal.

5.Roll out to smoothen and then dip in dry flour to coat well before rolling again.

6.On a surface dusted with dry flour, roll out the paratha as thinly as you can without tearing it.

7.Heat the griddle. Place one paratha on the griddle. When the edges start lifting, make a trail of ghee along the outer edge of the paratha, so that some ghee trickles under it. Then smear some ghee on the surface.

9.When underside is a golden brown, increase heat and turn the parantha over. Lower heat and cook on the other side. Take off when both sides are brown. apply butter in both sides to make the parathas more smooth.Serve hot with curd.

Janhi masura dali (ridge gourd with masoor dal) with out onion garlic

Ingredients

Ridge gourd 250 gm

Curry leaves

Masoor dal ½ cup

Grated coconut ½ cup

Turmeric-1/2 tsp

Salt as per taste

Cumin & mustard seeds (1/2 tsp each)

Method:

Wash Peel  & cut the Ridge gourds in cubes. Wash the masoor dal & drain all the water.Put the cooker on the flame. Add ridge gourds & masoor dal in ½ cup of water. Add salt & turmeric. cover the lid & give 1 whistle.

Heat oil in a pan. Add cumin & mustard seeds. Add curry leaves. Fry for some time. Add ridge gourds & dal.Stir for some time.Add grated coconut stir for 1-2 min.switch off the flame.Your dal is ready to serve.

Janhi Nadia bhaja (Ridge gourd sukhi bhaji WITH COCONUT)

 Ingredients:

Ridge gourd 250 gm

1 onion chopped

2-3 cloves of garlic chopped

Curry leaves

Split White urad dal  1tbsp

Split yellow Moong dal 1 tbsp

Grated coconut ½ cup

Turmeric-1/2 tsp

Salt as per taste

Cumin & mustard seeds (1/2 tsp each)

Method:

Wash Peel  & cut the Ridge gourds in cubes.

Heat oil in a pan. Add cumin & mustard seeds. Add curry leaves & onions. Add chopped garlic cloves.when they turns to golden brown in colour add urad dal & moong dal. Fry for some time. Add ridge gourds. Stir for some time. Add salt & haldi. Cover the lid . Let the ridge gourds boiled properly. Add grated coconut stir for 1-2 min.switch off the flame.Your janhi bhaja is ready.

Stuffed kalara bhaja with Mustard paste (stuffed karela)

Ingredients

Karelas  7-8 medium sized

Turmeric Powder: 1/2 teaspoon

salt to taste

oil

For mustard Paste:

(Make a fine paste of below items)

Mustard 2 tsp

Cumin seeds 1tsp

Green chilly -1-2 ( as per your taste)

Garlic 4-5 cloves

Ginger 1 inch

Method

Peel the karelas. cut the karelas from middle and sprinkle about 2 teaspoons salt on them and boil it till it becomes soft.

Put a pan on the gas and pour about 1 tablespoon of oil in it. Add mustard paste. add turmeric and sprinkle salt to taste.stir continuously for 1 min..add ½ cup of water .mix it all up and let it cook for 5 mins on the gas. then let the filling cool.

On the other side drain all the water from karelas.squeeze the karelas to remove the bitterness. now fill up the mustard filling in the karelas.

In a flat pan, put  2-3 teaspoons of oil. put the karelas in the pan on a low flame. after about 5 minutes turn the karelas (making sure the filling does not come out). you can also cook on medium flame to make the karelas crispy.

You can turn the flame off after making sure that the karelas are cooked.

Serve hot with rice/ roti/ pakhala.