A PINCH OF HING

Dahi bhendi jukha Ingredients......  20 no. Bhindi (Okra)  1 cup Hung curd  1 tsp tamarind paste  ¼tsp curry masala (without garlic)  ½ tsp Coriander powder  ¼ Garam masala powder (without garlic)  ¼ tsp red chilli powder  1 tsp Kashmiri red chilli powder  ½ tsp crushed ginger  1 tsp besan  1 tsp mustard, cumin and fennel seeds  Salt to taste  oil for cooking  Preparation...  Wash and clean the Bhindi. Wipe the bhindi with a kitchen towel until bhindi is totally dry.   Cut them 1" long sprinkle little salt toss nicely and keep aside.  Whisk hung curd and keep aside.  Heat oil in a kadhai, add seasonings, all dry masala, crushed ginger, besan water, salt fry for 1 min. add tamarind paste stir well   Add bhindi fry for a second and sprinkle little water fry again till they become soft  Ensure bhindi does not get mushy while cooking. So avoid stirring occasionally. Once you add bhi...

Rasna mango pudding  Ingredients....  4 tbsp Mango Rasna powder 4 tbsp Corn flour  4 tbsp Milk powder  1 tsp cardamom powder  1 tbsp Sugar  Butter for grease the mould  preparations.....  Take 500 ml warm water mix all above ingredients.  Keep it on flame, stir nicely and constantly till it thickens up.  Remove from flame and pour in butter greased bowl.  Let it cool and set on room temperature. Once it cool keep in refrigerator.  Remove , garnish and serve  Rasna mango pudding1                                                                  

Sulaimani Chai Sulaimani tea, the aromatic spiced tea infusion brewed for the special occasions in the muslim families is the epitome of classic tea influences your tastebuds.   With strong middle eastern origins, this black tea preperation is served as Beverage to cleanse after a heavy meal of byriyani or Aromatic ghee rice . #Hot_Drinks Ingredients 5 cups drinking water 2 tsp black tea leaves use dust tea for stronger aromaunrefined  sugar to taste Aromatic spices  2 pods green cardamom 1 cloves 1/2 stick cinnamon 5 Black pepper Whole Preparations  Crush the aromatic spices using a pestle. In a saucepan bring the water to a boil and add the crushed aromatic spices and boil When in a rolling boil add the tea leaves and sugar. Allow the tea to seep for three minutes and remove. Strain and serve hot. Traditionally few more ingredients added after removing in tumblers according to choices, strands...

Cauliflower toran Ingredients 1 Cauliflower florets into small cuts 2 Onions sliced 2 spoon fresh coconut paste without water 1 teaspoon GGpaste 1 teaspoon mustard and cumin seeds 2 green chilies sliced Handful of curry leaves Salt to taste Coconut Oil for frying Preparations.... Wash, clean, Seperate cauliflower florets as you usually do and cut into small in sizes , discard the stalk. Boil the florets along with little salt, boil till  to retain the crunchy texture . Heat 2 tablespoons of oil in a kadhai ,add mustard and cumin seeds when seeds splutter, add the onions, chilies and curry leaves and coconut paste fry  till onions change it's color. Add GG paste and salt fry for a second.  Now add boiled cauliflower florets stirring occasionally until the florets are lightly browned and cooked, while the texture is still crunchy. No need to add water. Cauliflower toran1 

Spicy beans coconut fry Ingredients 4 cups Beans small cut ½ Cup finely grated coconut  2 tsp Sambaar pdr  1 tsp Red chilli pdr  ½tsp turmeric pdr  1 tsp green chillies chopped  Mustard for seasoning  Salt to taste Oil Preparations.....  Heat Kadai along with water to boil and add salt and beans . Cover and cook until the veggies are done . Do not add more water and strain those healthy water. Try to use minimum water to cook beans so that you don't have to throw extra water . Remove on a plate and keep aside.  Heat up the same pan, add oil and keep it on medium flame.  Once oil hot, add the mustard seeds and let it splutter. Grated coconut and all spices and salt.  Keep stirring until the coconut mixture fully dry add 4 tbsp of water and boiled beans stir nicely to coat all coconut mixture evenly on beans. Serve as side dish. Spicy beans coconut fry

Methi kuzlambu  Ingredients: 2 tbsp sesame oil 1/4 tsp mustard seeds 1/4 tsp fenugreek seeds Hing,a generous pinch 10 shallots A sprig curry leaves 1/4 tsp turmeric powder 1/2 cup thick tamarind extract 1 cup water Salt to taste Jaggery , a small piece To grind : 1/2 tsp fenugreek seeds  2 tbsp coriander seeds 3-4 red chillies 1 and 1/2 tsp channa dhal 1 and 1.2 tbsp grated coconut Preparations.....  Dry roast the grinding ingredients separately and let it cool for some time.Powder it in mixie into fine powder.Keep aside. Heat oil in a kadai and fry fenugreek seeds,mustard seeds,hing,till splutter.Add shallots and curry leaves,fry till it become soft. Add the tamarind extract,water,grinded powder,turmeric powder and salt.Let it boil for sometimes,till it becomes thick.Add jaggery finally and switch off the stove. Methi kuzlambu 2

Semolina ladoo  Ingredients.....  Semolina 4 cups  Sugar  Chopped dry fruits 2 tbsp Raisins ½ cup Pure ghee  Preparing.......  Add the whole semolina in the kadhai.  Stir it continuously so that semolina roast evenly.  Roast on low flame till it leaves fragrant. Once it's done remove in a large mixing bowl. Now start binding the laddoos. Take 2 tbsp of mixture on your palm, press it gently with your other hand and start rolling the laddu between your palms. Try to give a shape of ping pong ball sized to it.    Do the same with rest. Keep one raisins on top to look attractive.  Once rolled into spheres, stack the ladoos inside an airtight container and you can enjoy them fresh for a few weeks. Semolina ladoo 2