How to cook mirchi ka salan?

Ingredients:-

Big green chillies..................................................10 pc

Onions............................................................... 2 (chopped)

Turmeric powder................................................1/4 tsp

Red chilly powder...............................................a pinch
Ginger garlic paste..............................................2 tsp

Tamarind............................................................2 tbs

Oil.....................................................................5-6tbsp

Salt as per taste

For gravy paste

Fresh coconut.....................................................1/2 cup

Peanuts...............................................................1/2 cup

Sesame (Til)........................................................1/4 cup

Cumin seeds........................................................1/2 tsp

Coriander seeds...................................................1/2 tsp

Tempering/ Seasoning

Mustard seeds...................................................1/2 tsp

Cumin seeds......................................................1/2 tsp

Onion seeds (Kalonji seeds)...............................9-10

Curry leaves......................................................5 pc

Preparation

1. For gravy paste, dry roast all of the gravy ingredients and make a fine paste. Keep aside.

2. Wash green chillies and wipe it dry. Make a slit in the chillies so that the head remain intact. Deep fry chillies and keep aside.

3. Heat oil in a pan, add zeera, mustard, kalonji. Stir well till it turn brown.

4. Add curry leaves and onions.Saute till onions are well fried 

5. Now add ginger garlic paste and saute for some time. 

6. Add the grounded masala and cook continuously. Stir continuously to prevent if from sticking to the bottom. Cook till oil starts leaving the masala. 

7. Now add red chili powder, turmeric powder and salt. Mix thoroughly and cook for few mins.

8. Now add the tamarind pulp and continue to saute if for another 3-4 min.

9. Serve mirchi ka salan with Chapattis or rice.

How to cook Lemon and Coriander Soup?

Ingredients
Coriander leaves.....................................2 bunches
Cabbage.................................................4 tbs (finely chopped)
Carrot.....................................................4 tbs (finely chopped)
Green Onion............................................4 tbs (finely chopped)
Lemon.....................................................1 medium
Black pepper powder...............................1/2 tsp
Salt to taste

Method
1. Wash and finely cut the coriander leaves. Keep aside.
2. Take 4 cups of water in a cooking pan, on medium heat let the water boil.
3. Once the water boils add coriander leaves and cook for 5 mins.
4. Remove the pan from heat and strain the water in a bowl.
5. Again in a bowl take coriander water and add lemon juice, cabbage, carrot and green onion. Cook for 5 mins.
6 Remove the pan from heat. Transfer the soup in a bowl and sprinkle some coriander leaves.
7. Serve hot before meal.

Bharwan karela/ Stuff Karela deep fry recipe

Ingredients
Kerala/Bitter gourd.......................................7 pc
Oil...............................................................3 tbs

For stuffing
Onions.........................................................3 (finely chopped)
Besan..........................................................2 tbs
Garam masala powder..................................1/4 tsp
Coriander powder.........................................1/2 tsp
Red chilly powder.........................................1/2 tsp
Oil...............................................................1 tbsp
Salt as per taste

Method

1. Heat oil in a cooking pan, fry onions in the oil till it turns light pink. 

2. Add coriander powder, garam masala powder, salt and red chilly powder. Saute for 2 minutes.
3. Now add besan. Stir till you get nice aroma and besan changes colour. Keep aside to cool.
4. Scrap the outer skin of karela/bitter ground. Steam in a cooker for 6-7 minutes. Once cool slit the karela length wise and remove the pulp.

5. Fill the onion masala stuffing into the slit karela and tie each karela with thread.

6. Heat oil in a big cooking pan and fry the stuffed karelas on medium heat. Stir frequently and take care not to burn or over fry the karela.

7. Sprinkle the left over stuffing and cook for a min.

8. Remove from heat and transfer into a serving bowl.

9. Serve hot with chapattis or daal-rice.

 

How to cook kashmiri dahi baingan?

Ingredients

Brinjal..........................................6-8(long variety, medium size)

Curd.............................................2 cups

Kashmiri red chili powder..............2 tsp

Green Cardamoms........................4 pc

Fennel (saunf)..............................1/2 tsp (powder)

Asafoetida...................................1/4 tsp

Dry ginger powder.......................1/2 tsp

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

Salt to taste

Oil for deep frying

Method of preparation
1. Wash and cut brinjals into length ways and keep in water until further use.
2. Wisk yogurt and salt together. Pat dry brinjals on kitchen towel.
3. Heat oil in a kadai and deep fry brinjals until light golden brown.
4. Heat 2 tbsp oil in a cooking pan and add asafoetida and green cardamoms. Stir fry for few mins and immediately add the wisked yogurt.
5. Add fennel, dry ginger and red chilli powder and stir for some more time.
6. Cook on medium heat for two to three minutes and add fried brinjals. Cover the pan.
7. Reduce heat and cook for three to four minutes.
8. Serve hot with parathas or chapattis.

How to cook delicious Tur Daal pakoras?

Ingredients

Tur Daal (yellow lentils).....................1 cups (soaked over night)

Onion...............................................1 (roughly chopped)

Green chilies.....................................6-7 pc

Garlic cloves.....................................6 pc

Funnel seed......................................1 tbs

Cumin seeds.....................................1 tbp

Cinnamon.........................................1" pc

Asafotadia........................................1 pinch

Coconut...........................................4 tbs (grated)

Coriander leaves...............................3 tbs (finely chopped)

Curry leaves......................................7-8 pc

Rice flour..........................................1/2 cup

Besan...............................................1/2 cup

Baking powder.................................2 tsp

Salt to taste

Oil for deep frying

Method

1. Grind overnight soaked tur daal in a mixer. Transfer into a bowl and keep aside.

2. Grind onion, green chili, garlic, funnel seed, cumin seed, coconut, curry leaves, coriander, asafotadia, and cinnamon in a mixer.

3. Mix tur daal paste and spices paste. Mix well and add salt, baking powder, besan and rice flour to make a thick paste. 

4. Make round balls with this paste. Keep aside.

5. Heat oil in a deep frying pan. Fry all the balls in medium heat till it becomes brown.

6.Serve hot with tomato ketchup or green chutney.

How to cook tikha baingan masala?

Ingredients

Brinjal..........................................1/2 kg (small size)

Onion...........................................4 (cut in a big pieces)

Dried Coconut..............................2 tbs (grated)

Garlic............................................1 whole

Ginger...........................................1 tsp (grated)

Red chili powder...........................2 tsp

Turmeric powder..........................1 tsp

Garam masala...............................1 tsp

Cumin powder..............................1 tsp

Tamarind paste..............................2 tsp

Jaggery.........................................1/2 tsp

Salt to taste

Method

1. Take onion, coconut, garlic and ginger in a grinder and grind. Do not add water.

2. Transfer this paste into a bowl and add red chili, turmeric, garam masala, cumin powder, salt and tamarind paste. Mix well.

3. Add 2 tbsp of oil in pan and heat it, put the mixture in the pan.

4. Fry the mixture properly. Remove the pan from heat and let it cool.

5. Take the brinjal slit it in 4, fill the mixture in the brinjal.

6. Pour 2 - 3 tbsp of oil in a cooking pan, heat it and then put the stuffed brinjal, cover the pan and cook it.

7. Add little water to the brinjal and add 1/2 tsp of jaggery to taste.

8. Let it cook for 15-20 minutes.

9. Serve hot with chapattis, parantha or puri.

How to cook cabbage kofta curry?

Ingredients

Bay leaves.....................2 pc

Coriander......................2 tsp (finely chopped)

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

For Koftas

Cabbage..............................1/2 medium size (shredded)

Besan...................................2 tbs

Oil for frying

For Gravy

Onion.....................................1 medium (finely chopped)

Tomatoes...............................2 medium (finely chopped)

Ginger....................................1" pc

Coriander seed.......................1 tsp

Cumin seed.............................1 tsp

Clove......................................1 pc

Cinnamon................................1" pc

Sugar......................................1/2tsp

Method

1. Take the shredded Cabbage in a bowl, add besan & make small round balls.

2. Deep fry the balls in the hot oil & keep aside.

3. Blend onion, tomatoes, ginger, coriander seed, cumin seed, clove and cinnamon in a blender to make a paste.

3. In a separate pan heat 1 tsp of oil, add bay leaves & the paste, salt according to taste & little bit of sugar.

4. Let the paste cook till the oil separates. Add little water if required.

5. Switch off the flame add the Kofta's & Cover till Serving.

6. Garnish with fresh coriander leaves.

7. Serve hot with naan, chapattis or rice.