A PINCH OF HING

Ingredients: 2-Onion chopped 8-Garlic cloves chopped 1/2 tsp-Turmeric pd. 1 tsp - garam masala pd. 1 tsp chilly pdr 1 tsp-Fennel Seeds fried and roughly ground 1 tbsp - Aamchoor 1-boiled and mashed plantain 1 pinch hing Salt to taste Oil for frying Preparations: Wash and dry the Bitter gourds. Cut the edges off from both the sides. Make a slit and scoop out the seed portion. In a pan heat water add bitter gourd slits with 1 teaspoon salt. cook for 5 mins on high flame and cook till the bitter gourd skin becomes soft. Remove the bitter gourd drain and set aside. Take out the excess water using kitchen towel. Apply salt on inside and outside of the Bitter Gourd don't use too much salt.           Now take a pan add 1 tbsp of oil heat and then add hing , chopped onion,chopped garlic fry it for some time.  Add plantain fry 2 mins and then add masala,turmeric, chilly pd.,salt and aamchoor pd mix nicely and fry for 2 to 3 mins. Remove from fl...

Ingredients: potatoes-4 boiled and skinned Tamarind -1 1/2 dissolved in 1 cup warm water Onion_1 sliced Oil-2 tablespoons Asafotida - pinch Sugar-1 tablespoon mustard-1/2 tsp zeera-1/2 tsp red chilly-2 fennel-1/2 tsp fenugreek-1/2tsp curry leaves-few Ginger-garlic paste-1 tablespoon curry masala powder_1 tbsp red chilly powder_1/2tspn Turmeric powder_1/2tsp salt to taste water - 1/2 cup    Preparations: Using knife,pierce each potato in 4 piece. Heat oil in heavy large skillet over medium heat. Add potatoes and saute till golden and crisp. Remove from heat and set aside. Add Asafotida,mustard,zeera,red chilly,fennel,fenugreek and curry leaves saute till fragarance. Add onion fry 1 min,add red chilly powder,turmeric powder, masala powder,ginger-garlic paste with little water Cook for about 1 minute, then add the sugar,tamarind dissolved water ,potatoes and salt Cover and Simmer until the sauce has thickened about 10 minutes.  Garnish with curry leaves an...

  Ingredients: Fresh green leaves  4 cups coarsely chopped gram flour      1/2 cup Onion           1/2 cup chopped green chilly    1 tsp chopped garlic          1tsp chopped Ajinomoto       1/2 tsp mutton masala   1 tsp chilly powder   1/2 tsp Salt to taste oil for frying Preparations: (Before start cooking Soak skewers in water for 30 minutes.) Take the chopped green leaves in a bowl, add all the above ingredients. kneed well. No need to add water.Kneed like dough. Lightly wet your hands. One portion mixture at a time, pack layer on the length of the skewer. Set aside. Now heat oil in a frying pan Line up skewers on the hot pan. Turn the skewer occasionally. Remove when nicely done, it will turn bit black when fried but make sure you don’t burn the kabas to make it black Drain t...

Ingredients: 4 cups cooked rice 1 tsp garam masala 1/2 tsp seasoning 1 1/2 cup shredded cheddar cheese 3 eggs 1 tbsp milk pd. salt to taste Preparation: In a bowl mix all ingredients using only half of the cheese. Spread into a greased  pan or similar casserole type dish and spread remaining cheese on top. Bake at for 20 minutes or until heat through and cheese is nice and melted. Serve hot.

 Ingredients: Boiled chick peas -1/2 cup Cabbage chopped - 1 cup Cauliflower florets - 1 cup Green Peas -1/2 cup Onions finely chopped - 2 Tomato finely chopped - 2 Chopped capsicum -2 Potato -1 lemon juice - 1 tbsp Pav bhaji Pav bhaji masala -2 tbsp garam masala - 1tsp turmeric pd - 1 tsp Method: In a food processor, pulse the chickpeas a few times until blended but the mixture still has chunks for texture. Chopped the vegetables in equally and Cook all the vegetables in a pressure cooker . Mash them coarsely with boiled chick peas. Heat the butter in a pan and add garlic and ginger. Fry until garlic turns slightly brown. Add the onions and fry and until transparent. Add the tomatoes and fry for 2 minutes. Add all the boil vegetables. Add Pav Bhaji Masala and Salt and some water (add more water if u like the bhaji thin). Bring to Boil. Remove from flame. Add Coriander,lemon juice,Butter and mix well. Slit pavs horizontally ...

  Ingredients About 2 cups freshly grated coconut 1 cup of medium grained rice, soaked in some water for at least 20 min and cooked such that grains are separated.  Left overs work great too. 2 tsp split black gram (urad dal) 2 tsp Bengal gram (channa dal), soaked in some warm water for 10 minutes 3-4 dried red chillies (or as per taste) 1 tsp mustard seeds 1/4 tsp asafoetida powder few sprigs of curry leaves few cashews (anywhere from 5-10) salt to taste Preparation In a 1 tsp oil (or ghee for added flavor), temper the seeds. Once they start popping, add the black gram, drained Bengal gram, red chillies, cashews , curry leaves and asafoetida. You don't have to add curry leaves now - can add it later. But I prefer this way. Once the lentils have browned and cashews roasted, add the grated coconut and stir for 5-10 min or until the coconut gets toasted and turns slightly reddish brown. Now add the rice Mix well until combined Serve hot.

Ingredients:   For Vegetable Balls:  Shredded Carrot – 1/2 cup Shredded Cabbage – 1/2 cup Shredded Cauliflower – 1/2 cup Shredded Beans – 1/2 cup Shredded Bell Pepper – 1/2 cup Green Chilly – 2 (adjust to taste) Chopped Ginger – 1 tbsp Chopped Spring Onion –  2 tbsp Corn Flour – 4 tbsp Pepper Powder – 1/2 tbsp Soy Sauce –  1 tsp Red Chilly Paste – 1 tsp Ajinamoto –  a pinch Boiled Rice                                                                            Salt to taste Oil – 2 to  cups   For Sauce: Chopped Onions – 3/4 cup Chopped Ginger – 1 tbsp Chopped Garlic – 2 tbsp Gre...