BOTTLEGUORD (DUDHI) AND GREEN GRAM CURRY

Ingredients

1/4 cup Whole Moong dal / Green Gram 

1 cup Bottle Gourd , chopped n cubed pieces

1 no. Onion ,finely chopped

1 no. Tomato , finely chopped

1/2 tsp Tamarind paste  dissolved in 1/4 cup water

1 tsp Ginger finely chopped

3 cloves Garlic finely chopped

1 tsp chilli powder

2 tsp coriander powder

1/2 tsp cumin  powder

Garam Masala Powder   a generous pinch

1/2 tsp Turmeric powder  

1 tsp cumin seeds 

few curry leaves

1 no dry chili broken

Salt    to taste

Cilantro leaves finely chopped

2 tsp Oil  

Method

Wash and take moong bean in a pressure cooker add 2 cups of water and pressure cook for 2 whistles.

Once done allow the pressure to cool down, then open the lid and lightly mash it using a spatula and keep aside.

Wash bottle gourd thoroughly, then peel the skin cut into half and remove the centre seed part discard it and chop the outer part into cubes and keep ready.

Heat oil in a kadai, add cumin seeds allow to splutter then add hing let it sizzle then add curry leaves n dry red chilli fry well.

Then add finely chopped ginger and garlic and saute it and then add finely chopped onion and saute until it turns golden brown.

After that add chopped tomato and saute till soft n mushy.

And then add bottle gourd pieces, turmeric powder and stir fry for a minute.

Now add chilli, coriander and cumin seed powders and stir fry for few seconds, then add cooked moong bean with its water content stir well.

Add enough salt and bring it to boil.

Once it starts boiling add tamarind water and simmer for 2 minutes.

Lastly add garam masala powder, few finely chopped cilantro n fresh ginger julienne, stir well and switch off the stove.

That's it...Tangy & tasty Green Gram Bottle gourd curry ready. Serve hot with rice or rotis.

ALU PARATHA

Ingredients

2 cups Wheat flour
4 medium potatoes boiled
1 tbsp Coriander powder
1 tbsp Cumin powder
1/2 tbsp Amchur powder
1 green chili finely chopped
Red chilli powder according to taste
Salt as per taste
Garam masala as per taste
1/2 cup Finely chopped cilantro
Butter as required

METHOD

Peel off the outer shell of the boiled potatoes and mash it well  with hands.
Add coriander powder, cumin powder, amchur, chopped green chillies,chilli powder, garam masala salt and cilantro in the mashed potatoes. Mix it well and set it aside.
Pour wheat flour in a bowl and add water into it to make a dough . The dough should not be too hard or too soft - if dough is too tough , add little more water. If dough is too soft add more flour.
Knead the dough for a few minutes on a lightly greased surface to make it soft.
Make small balls of the dough and make it slightly thicker than chapatis in a circle form.
Place a little of potato mixture on the centre of the d ough. After this, roll the dough into a ball.
Seal the edges completely so that the stuffing does not come out.
Flatten the dough balls, and press them thin with both hands in the form of a circle.
Heat the tawa . Spread little oil or butter and cook the paratha over low heat .
After few minutes , turn the paratha and spread butter or oil on other side. Continue cooking both sides, until colour of paratha becomes golden brown,
Remove form tava and it hot.

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USAL PAV

To make usal 

1 onion finely chopped 

1 tsp ginger garlic paste

1 & 1/2 cups  steamed matki (moth) (soaked overnight)

2 boiled potato mashed 

3 cups water (or as required)

1 tbsp coriander- cumin seeds powder

1 tsp chilli powder

1 tbsp Kanda masala 

1 tbsp oil

Salt to taste

For Garnishing :

Chopped onion

Mix dry farsan 

Chopped Coriander

To serve with :

Paav

Slice of lemon

Method

Heat oil in a pan. Add chopped onions and sauté .

Add ginger paste, garlic paste, Saute  it for a minute. 

Add chilli powder, coriander-cumin powder and kanda masala ( I bought this masala from the store) .

Sauté all the spices thoroughly. 

Then add boiled matki along with water, salt  and boil it for 5 minutes. 

Now add the mashed potatoes and mix well. 

Cook it for 8-10 minutes. 

Your usal is ready. 

Take a serving bowl

First pour ready usal in the bowl. 

Thereafter, add finely chopped onion, farsan to the mixture

Garnish it with chopped coriander

Serve it with pav and a slice of lemon

PUTTU

Ingredients
2 cups Double Horse Puttu Podi
1 tsp Salt
Coconut as needed
1 1/4 cup Water

Method 
Take the rice flour in a bowl.
Add salt. Mix well. Add water little at a time kneading all the time. (We are trying to make a powdery wet flour. The end result should be wet to touch, should be able to roll into a ball with the fist, but should powder back when crumbled. But incase you do not get the right stage, don't worry. If you add less water, it will come out a little powdered out of the kuzhal after steaming. If you add more, it will stick to kuzhal. Other than that taste does not vary much.)
Let it sit for 30 minutes. Time to fill the kuzhal. There is a chip at the base of the kuzhal. Put that in. It acts as stopper. Heat and bring to boil water in the bottom pot.
Add a small layer of coconut about 1 tbsp. Add a handful and some more of rice flour. Fill to half the kuzhal. Add another layer of coconut. Add another handful of rice flour and top with a layer of coconut. Close the lid. Put it on the top of the boiling pot of water.
Steam for about 10-12 minutes. Steam will come out of the top of the kuzhal. If you did everything perfectly, you may even see the puttu pushing out of the lid.
Remove from the pot and push the puttu out by using a stick or a knife. Serve with Kadala Curry .

BENGALI STYLE CABBAGE SABZI

Ingredients

1 small Cabbage shredded finely
2 medium size potatoes cut into small size cubes (keep in a bowl of water)
1 tomato cut into quarters
2 nos green chillies
1/4 cup Green peas
1 tbsp gingergarlicpaste
1 tsp turmeric powder
1 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp chilli powder
1/4 tsp Garam masal powder
Salt as per taste
1 tsp Olive oil or Mustard oil

Method

Heat the oil in a kadai.
Add oil, when it is hot add cumin seeds and slit green chillies. Let it splutter and add the potato cubes and  salt.
Cook on medium heat till they turn golden brown,
Mix gingergarlicpaste, cumin- coriander powder, chilli and turmeric powder in 1/4 cup water, keep aside.
Now add the mixed spices and salt.
Stir and cook till you see the oil separating at the sides, add the cut tomato and mix well.
Once tomato turns saucy and the raw smell is gone , add shredded cabbage and salt.
Stir to combine well, cover and let it cook on medium flame for 8 minutes.
Open the lid, mix in peas and let it cook for 5-8 minutes or till the cabbage is cooked.
Finally sprinkle garam masala powder and mix well.
Serve hot with rice.

VEG CHINESE NOODLES

  

This dish is made of udon noodles. Udon is a type of thick wheat flour noodle of Japanese cuisine.

Udon is a thick white wheat noodle with a texture suitable for more hearty dishes, especially stirfry and soup. It is made from organic soft wheat , it is high in adhesiveness and elasticity with a pleasing texture and flavour. 

Cooking Instructions : Boil for 10 minutes, If stirfrying boil for 8 minutes (noodles will receive extra cooking in  the wok)

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   Ingredients

   1Packet Udon Noodles

   1 Package medium Tofu cut into cubes 

   1 Green Bell Pepper sliced thinly 

   1 Red Bell Pepper sliced thinly

   1 Carrot julienned 

   7-8 Baby corn cut diagonally

   3-4 Spring onions finely chopped

   1-2tbsp Tomato ketchup

   1-2 tsp Sriracha Chili sauce

   1tbsp Soyasauce

   1tbsp Teriyaki Sauce

   
   Method

   Drain  the tofu and cut into cubes. Add salt to it

   Heat a nonstick frying pan  and add tofu pieces and saute till brown colour. Keep it aside.

   Add chopped carrot, baby corn , and fry for a minute.

   Add sliced bell peppers, fry for a minute.

   Add ketchup, Chilli sauce, Soyasauce , Teriyaki sauce and mix well so that all the sauces blend well with vegetables.

   Now add the cooked udon noodles and mix well.

   
   

KALYANA RASAM

Ingredients

2 Nos Tomato

2 tbsp Toor Dal

1 tsp Mustard seeds

1 tsp Turmeric powder

1/2 tsp  Asafoetida

6-7 Nos curry leaves

1 tsp Ghee

Few coriander leaves

To roast and grind

1 tbsp Toor Dal

1 tsp Pepper

3-4 Red chillies

1 tsp Cumin seeds

Method

Cook the Toor Dal in 1 cup of water, Let it cool.

Chop the tomatoes finely.

Reserve 1/4th portion and grind the rest of the tomatoes into a puree.

Hear 1/2 tsp of ghee and roast the toor dal, pepper and chillies till the Dal turns brownish .

Now add cumin , saute and switch off the flame.

Let it cool.

Grind into a smooth paste with very little water.

Add this paste and tomato puree to the vessel in which the rasam is going to be cooked.

Now add turmeric powder, asafoetida, salt . Let it boil in low flame for 10 minutes.

When it begins to boil well, add cooked dal, mix well and continue to cook for another 5 minutes.

At this stage , it will begin to froth up. Now add the curry leaves , coriander and cut tomatoes.

Heat 1/2 tsp of ghee in a small kadai, add mustard seeds. When it splutters, switch off flame and 

pour this on hot rasam.

Serve hot with hot rice.