Veg Curries

Bendi Fry (Stuffed)

 Ingredients:

• Bhindi/okra (lady finger)-250 gm
• Gramflour (besan)-3 tbsp
• Cumin seeds-1/2 tsp
• Turmeric powder-1/3 tsp
• Red chilli powder-1/3 tsp
• Garam masala powder-1/2 tsp
• garlic and green chilli or paste-1 tbsp
• Oil-4 tbsp
• Salt to taste

Process:

Wash the bhindi and let it dry, slit it for stuffing.

In a bowl: Mix all the ingredients except bhindi, cumin seeds and oil (do not add water).

Gently stuff the bhindi with prepared masala one at a time and keep it aside.

Heat a pan, add cooking oil and let it heat.

Add cumin seeds and fry it for few seconds, simmer the flame.

Add the stuffed bhindi one by one in the pan.

Cover the half of the pan and cook it on low flame for 6-8 minutes.

Keep stirring or tossing in between.

Cover the pan and cook it for a minute on low-medium flame.

Fry it for 30 seconds on high flame to make it crispy, keep tossing/stirring.

Turn off the flame,

Stuffed bhindi is ready to serve.

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Paneer Butter Masala:

Ingredients:

• Paneer/Indian cottage cheese (Cut in cubes)-200 gm
• Tomato (chopped)-4 medium size
• Cashew (soak in water for one hour)-1/3 cup
• Green chill (chopped)-1 (optional)
• Chopped ginger-2 inch
• Garlic cloves (peeled)-12 to 15
• Kasuri methi (dry fenugreek leaves)-1 tsp
• Cinnamon stick-1 inch
• Fresh cream-2 tbsp
• Coriander powder-1 tsp
• Kashmiri red chilli powder-1 tsp
• Garam masala powder-1/2 tsp
• Butter-3 tbsp
• Salt to taste

Process:

Turn on the flame and heat a pan, add 1 tbsp of butter and let it melt.

Add cinnamon stick, green chilli(optional), garlic, ginger and fry it for 30-40 seconds on medium flame.

Add chopped tomato, fry the tomato for a minute on high flame.

Turn off the flame and allow the fried tomato to cool down.

Put the fried ingredients in a blending jar and blend it into thick smooth paste (do not add water).

Stain the tomato puree and keep it aside for further use.

Put the soaked cashew into the blending jar, add 4-5 tbsp of water and blend it into paste and keep it aside.

Heat the same pan again, add butter and let it melt. 

Add kashmiri red chilli powder in the melted butter and fry it for 10-15 seconds, keep stirring.

Add the stained puree, stir it and let it come to boil on high flame.

Add coriander powder, mix it and cover the pan, cook it for 2 minutes on medium flame.

Add cashew paste, mix it and cover the pan, cook it for a minute on low flame.

Add 1/4 glass of water, salt to taste and gently stir it.

Add 1 tbsp of fresh cream and mix it in the gravy.

Add paneer, stir it and cover the pan, cook it for 2 minutes on low flame.

Add garam masala powder, mix it and cook it for a minute on low flame without cover.

Roast the fenugree leaves on other stove  for 1/2 minute on medium flame.

Rub the roasted fenugreek leaves on your palm and gently sprinkle it on paneer butter masala, mix it.

Add 1 tsp butter in the paneer, cook it for a minute on low flame and turn off the flame.

Garnish it with fresh cream and serve with  Roti/Rice

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Aloo Gobi curry

Ingredients

• 2 tbsp oil
• 1 onion finely chopped
• 1 tsp freshly grated ginger
• 1 tbsp garam masala
• ½ teaspoon ground turmeric
• 12 curry leaves, pulled off their stalk
• 1 chili, chopped (de-seeded if preferred)
• 12 - 15 baby potatoes, quartered
• 1 head cauliflower, cut into florets
• 1 cup frozen peas
• Salt to season
• squeeze of lemon juice
• 1 small bunch fresh coriander or parsley
• coconut shavings (optional)

Process:

Heat the oil in a pan with a lid over a medium high heat and add the onion

Sauté for about 4 minutes until softened and starting to brown

Add the ginger and cook for 1 minute

Add the garam masala, ground turmeric, curry leaves and chili stir to cook for another 2 minutes

Add the potatoes and stir to coat them with the spices

Cook for a few minutes stirring occasionally

Add the cauliflower to the pan and stir to combine

Add 2 tbsp water, cover with the lid and allow to cook for about 20 minutes on a medium-low heat with occasional stirring until the cauliflower and potatoes are tender but still firm

Add a tbsp of water or two if the pan becomes too dry but you do not want a sauce to form

Add the peas and salt, cover the pan again and cook for another 5 minutes until the peas are tender

Drizzle with a squeeze of lemon juice

Garnish with the coriander or parsley and coconut shavings if used

Serve hot with rice, roti or naan

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Meal maker Manchuria

Ingredients

• Meal maker - 100 grms
• Corn flour - 5 tbsp
• Garlic - few number
• Ginger- smallpiece
• Green chilli -few number
• Maida - 3 tbsp
• Oil - to fry
• Onions - number
• Salt - to taste
• Soya sauce - 3 tbsp    
• Sugar 1 tbsp    
• Tamato sauce - 2 tbsp  

  

Process:

First put the soya chunks in hot water...after 10 mins remove them and squeeze all the water. 
In a small bowl put 2 tbsp maida,2 tbsp corn flour,ginger garlic cut into small pieces, green chilli small pieces, soya sauce 1 tbsp ,salt and water and mix the batter like pakodi batter. 
Now add soya chunks into the batter and mix well until all the chunks gets coated well. 
Heat the oil and put the chunks in the oil and deep fry them. 
Now in another pan put 2 spoons oil add ginger garlic pieces, chilli pieces, onions(sliced).
After onions are fried add tamato sauce, sya sauce and salt to taste. now add the fried soya chunks and saute them . 
Now add sugar and mix well.now mix corn flour in the water and pour it in the pan... put the lid and let it cook for 2 mins.
Remove the manchurian from the pan and serve it.

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