How to make gunda?

Ingredients

500 gms gunda (a kind of berry)

oil as required

1/4 cup salt

3/8 cup turmeric powder

3/8 cup fenugreek seeds coarsely grounded

a big size pinch asafoetida

1/8 cup mustard seeds coarsely grounded

150 gms mango pieces

1/4 cup red chilli powder

Method

1. Cut the gunda and scrape the seeds with a salted knife.

2. Mix in a little salt and turmeric powder.

3. Wash the mangoes completely and wipe them completely dry.

4. Cut into cubes and take off the soft seeds.

5. Mix everything fenugreek, mustard and turmeric powders.

6. Heat up 2 cup oil in a pan.

7. Set it aside till it cools down to lukewarm.

8. Pour out the oil over the powders and mix well.

9. Heat up salt slightly in a dry pot on low heat.

10. Take it off and in the same pan, heat up red chilli powder similarly.

11. Mix in both these ingredients to the oil masala.

12. Mix in the gunda and the mango pieces cubes to the masala mixture and mix till all of them are well coated with the masala.

13. Transfer into a dry ceramic or a glass jar.

14. Set it aside for 4 – 5 days without mixing.

15. Heat up enough oil to completely cover the pickled gunda and mango cubes.

16. When the oil has cooled down completely mix in to the jar.

17. Keep the jar covered tightly.

18. The pickle will be ready to serve in about a week. 

How to make rava uppma?

Ingredients

1 cup Rava / Sooji (Semolina)

25 gms fried Cashew Nuts (optional)

1 inch Ginger chopped

1 chopped Onion

3 Green Chillies slit sideways

1 Potato chopped

1 Capsicum chopped

1 Carrot chopped

1/4 cup Green Peas frozen or fresh

1 tsp Mustard Seeds

1 tsp Urad Daal

1 tsp Channa Daal

Salt to taste

1/2 tsp Turmeric Powder

Chili powder to taste (optional)

2 tblsp Oil

Few curry leaves

Finely chopped corianderleaves

1 tblsp Ghee

Lemon juice to taste

Method

1. Sift rava through a muslin / cheese cloth or very fine sieve.

2. Heat 1tbsp pure ghee / unsalted butter and fry rava ,on a moderate heat, stiring constantly to light brown color and set aside.

3. Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.

4. Add the channa & urad daal & curry leaves to it and fry till they turn red.

5. Add onion, ginger and green chilies. Saute for 2-3 minutes.

6. Add all the vegetables, turmeric & chili powder, and salt to taste.

7. Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.

8. Add the fried rava to it stirring constantly till it becomes little thick.

9. Take off from the heat and lemon juice if desired.

10. Serve hot garnished with cashews and coriander. 

How to make paneer makhana curry?

Ingredients

2 cup Makhana

250 gms Cottage Cheese (Paneer) How to make paneer

4 Onion (Pyaj)

4 Tomato (Tamatar)

1 " long piece Ginger (Adrak)

4 - 5 cloves Garlic (Lasun)

1/2 cup Cream (Malai)

2 cup Milk

1 tsp Red Chily Powder (Lal Mirchi)

1/4 tsp Turmeric (Haldi)

1/2 tsp Dried Pudina Leaves

1 cup Cashewnut (Kaju)

1/2 tsp Garam Masala

1 tblsp Poppy seeds (Khuskhus)

Coriander Leaves (Dhania Patta)

4 tblsp Clarified Butter (Ghee)

Method

1. Heat ghee (clarified butter) in a pan and fry makhana in the ghee.

2. Cut cottage cheese and cashew-nut in small pieces.

3. Mince onion, tomato, garlic, ginger.

4. Soak poppy seeds in 1/4 cup of water. After 1 hour grind the soaked poppy seeds to a fine paste.

5. Chop coriander leaves very finely.

6. Heat ghee (clarified butter) in a pan.

7. Add onion, tomato, garlic, ginger paste and brown it, stirring continuously.

8. Add poppy seeds and fry for 2 minutes and then turn off the heat.

9. Add makhana, cottage cheese, cream , salt, red chili pepper, turmeric,dried mint leaves (pudina) leaves into this mixture.

10. Keep this mixture aside for half an hour. After half an hour put the pan on the heat and add milk.

11. When it comes to a boil add 3 cups of water. Simmer it till the makhana are completely done and soft.

12. Then add cashewnuts and garam masala. After 1 minute turn off the heat.

13. Transfer the mixture to a dish and garnish with coriander.

14. Serve it hot with nan, roti or parantha. 

How to make bhindi do pyaza at home?

Ingredients
Bhindi (okra).........................................1 kg (wash and remove the top and bottom tip)
Onions..................................................2 medium (chopped)
Tomato.................................................3 large (chopped)
Ginger-garlic paste................................1 tsp
Green chilies..........................................3 (sliced)
Turmeric powder...................................1 tsp
Cumin seeds..........................................1 tsp
Coriander powder.................................1 tsp
Garam Masala.......................................1 tsp
Coriander leaves...................................2 tbs
Oil........................................................2 tbs
Salt to taste

Method
1. Heat oil in a cooking pan, add cumin seed, stir for 1-2 min, add onion and cook till onion turns brown.
2. Add ginger garlic paste, coriander powder, turmeric powder, green chilies, garam masala and cook for 3 mins. Add tomatoes and saute for 3-4 mins.  
3. Add bhindi (okra) and mix well, cook for 6-8 mins.
4. Serve hot, garnish with coriander and tomatoes.

How to make aloo baingan ki sabzi at home?

Ingredients
Potatoes.............................................4-5 medium (pealed and cut into pieces)
Eggplant.............................................2-3 medium (cut into pieces)
Green chili..........................................2 (chopped)
Ginger................................................1 tsp (paste)
Garlic.................................................1 tsp (paste)
Garam masala.....................................1/2 tsp
Mustard seeds....................................1 tsp
Red chili powder.................................1 tsp
Turmeric powder.................................1 tsp
Coriander powder...............................1 tsp
Asafoetida...........................................a pinch
Coriander leaves..................................2 tbs (chopped)
Lemon juice.........................................1 tbs
Oil......................................................4 tbs
Salt to taste

Method
1. Heat oil in a cooking pan, add mustard seeds, add asafoetida stir for a min.
2. Add chopped potato, eggplant and green chilies, stir for 4-5 min.
3. Add red chili powder, coriander powder, turmeric powder, ginger garlic paste, salt and garam masala, stir for 2 minutes.
4. Add 1 cup water and lemon juice, mix well and cover the pan, cook on low heat till the vegetables are cook. Stir occasionally.
5. Transfer into a serving bowl garnish with coriander leaves and lemon wedges. Serve hot with chapatti and daal rice.

How to make aloo tuk?

Ingredients
Potatoes....................................................6-7 medium (peeled and cut into round)
Black pepper powder................................1/4 tsp
Aamchoor (dried mango powder)..............1 tsp
Red chili....................................................11/2 tsp (coarsely pounded)

Salt...........................................................1 tsp
Coriander leaves.......................................2 tbs
Oil for deep frying

Method

1. Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Fry the potato rounds on a medium heat till its color changes to creamish, with little darker edges.

2. Remove the potato rounds from oil. Keep aside to cool a little.

3. Once cool, flatten by pressing between palms.

4. Just before serving, re-fry potatoes to a golden brown, over high flame to make them crispy on the outside and fully cooked inside.

5. Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and garnish with coriander, serve hot aloo took. 

How to make curd rice?

Ingredients
Rice.......................................................1 cup (boiled)
Curd......................................................2 cup
Milk.......................................................1/4 cup
Chana daal (gram daal)...........................1 tsp
Urad daal...............................................1 tsp
Mustard seeds........................................1 tsp
Coconut.................................................2 tbs (grated)
Green chili..............................................2 (chopped)
Coriander leaves....................................2 tbs (chopped)
Ginger....................................................1 tbs (finely chopped)

Oil..........................................................2 tbs

Method

1. Heat 2 tbs oil in a cooking pan. Add mustard seeds, when it starts popping add chana and urad daal. Stir for 2-3 mins.

2. Add in the ginger, coriander and green chilies. Stir for a min.

3. Take the pan off the gas and add in the rice. Add salt and coconut and mix well.

4. Just before serving, mix all the ingredients with curd and milk. Curd rice is ready to be served.