Sindhi palak potato subji

Ingredients :

• Palak - 2 bunches [ cleaned and cut in to pieces ]
• Methi leaves - 1 / 2 cup [ cleaned and chopped ]
• Masoor dal - 1 / 2 cup
• Half broken green gram - 1 / 4 cup
• Potato - 2 big [ peel and cut into cubes ]
• Red tomato - 2 [ cut in to pieces ]
• Onion - 2 [ peel and cut in to pieces ] 
• Ginger garlic paste - 1 sp
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 sp
• Sambhar powder - 1 1 / 2 sp
• Salt and sugar - as per taste
• Cumin seeds - 1 / 2 sp
• Oil - 2 tbl. sp.

Method :

Take one pressure cooker, add both dals, potato, tomato, palak, methi leaves, ginger garlic  paste, salt, sugar ,onion, and dry masala  powder  along  with  a  glass of  water.  Mix well and close the lid and wait for 3 whistle to come. After  the  pressure  leaves, open  the  lid  and  mashed  the subji  with  landle. Then heat oil  in a pan  and season with  cumin seeds. When it splutters  add  it to the  subji.  Remove from the fire. Serve with  hot  pulkas  and  hot  steamed  rice.

Whole green mung kadhi

Ingredients :

• Whole green gram - 1 / 2 cup [ soaked in water for 5 hours and boiled ]
• Fresh curd - 2 cups [ beaten ]
• Basan [ kadalai mavu ] - 2 tbl. sp.
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 1 / 2 sp
• Dhania jeera powder - 1 1 / 2 sp
• [ mix all three in little water to avoid lumps ]
• Asafoetida - a pinch
• Jaggery - little
• Ginger - 1 inch piece [ finely chopped ]
• Salt - as per taste
• Coriander leaves - little
• Oil - 2 tbl. sp.

For seasoning :
Mustard seeds - 1 sp
Cumin seeds - 1 / 2 sp
Curry leaves - little

Method :
Whisk together curd and basan thoroughly, add 2 glass of water and mix well. Then keep one deep bottom kadai on the gas.Pour oil to that, heat it and  add  seasoning. When it spluters add the curd mixture along with dry masala  [ which u 've mixed in water. ] and salt, and ginger. Allow to boil for 15 mints in lower flame till the raw smell goes. Add jaggery. When the kadhi becomes thick remove from the gas. Garnish with chopped coriander leaves. Serve hot with steamed rice.

Bhel puri

Ingredients :

• Puffed rice [ murmura or pori ] - 1 / 4 k. g.
• Boiled and peel and crushed potatoes - 1 / 2 cup
• Finely cut onions - 1 / 4 cup
• Finely cut tomatoes - 2
• Grated mango and cucumber - 2 tbl. sp.
• Thin sev [ omapodi ] - 1 / 4 cup
• Chat masala - 1 sp
• Sweet chutney - 4 tbl. sps.
• Mint chutney or  hot chutney - 3 tbl. sps.
• Dry mango powder - 1 / 4 sp
• Crushed puries - 1 / 4 cup
• Garlic chutney - 1sp.

Method :
Take one big bowl  mix crushed puris, pori, and half sev, crushed potatoes, cut, onions, tomatoes, grated mango, cucumber. Add chat masala, dry mango powder, at the end all the chutneys. Mix gently with laddle and serve immediately. Garnished with rest of the sev, cut onions, and chopped coriander leaves.

For making garlic chutney:
 [ grind together ]
 Garlic flakes 15, tamarind paste, cumin seeds 1 / 4 sp, red chilli powder 1 sp and salt as per taste.

Pani Puri Recipe - Make Pani Puri at Home

Ingredients :

For making puri :

• Fine rawa - 1 / 4 cup
• Maida - 1 / 2 cup
• Black gram flour - 2 tsp [ level ]
• Salt - a pinch
• Baking powder - 2 pinches
• ready boondhy - 1/ 4 cup
• Ice cold water or soda water - to mix the dough
• Oil - enough to deep fry

Method :
Dry roast urad dal till golden brown in colour. Grind in to fine powder in mixie. Then mix maida, rawa, urad flour, salt and baking powder in a bowl, add water and kneed to a stiff dough. Keep closed under a wet cloth for 15 minutes. After that pat and kneed again till the dough becomes smooth and elastic.Divide the dough in to 4 parts and roll out each in to big roti of medium thickness. Then using a round biscuit cutter, cut small rounds and deep fry in hot oil, till crisp and golden. or make small even sized balls from the dough. Rolleach in to small circles and then deep fry.

Note :
After rolling out keep them under wet cloth, before deep frying. do not allow to dry out. Put one by one in hot oil and press well with landle to puff up.Fry in medium flame till crisp and golden.

Green chutney : [ pani ]
Grind together :

• Mint leaves [ pudena ] - 1 cup
• Chopped coriander leaves : 1 / 2 cup
• Green chillies - 5
• Cumin seeds - 1 / 2 sp
• Powder black salt - 1 tsp
• Ordinary salt - as required
• Tamarind - marble sized [ soaked in water ]

Sweet chutney :
[ grind together ]

• Tamarind - lemon sized [ soaked in water ]
• Grated jaggery - 1 / 2 cup
• Seed less dated - 1 / 2 cup
• Salt - a pinch
• Red chilli powder - 1 / 4 sp

Method :

Grind the ingredients of green chutney to smooth paste with minimum water needed. then strain and keep aside. Just before serving take required quantity and dilute with water as per taste. Dry mango powder [ amchur] can also be added if liked. Grind sweet chutney to smooth paste. Strain through tamarind strainer. Boil it  for few minutes till it becomes thick sauce.

To serve :

Soak green whole gram, black kabuli channa for 6 to 8 hours. Pressure cook till becomes soft. Make hole with thumb on top side of each puri. Put little cooked gram in side. with little sweet chutney and fill with pani. [ Or mix sweet chutney in pani adding ready boonthy.] Serve immediately. Enjoy your ice cold pani puri.

Tinda masala subji

Ingredients :

• Tinda - 1 / 4 k. g. [ small in same size ]
• [ Peel the outer skin  and slit in middle ]
• Baby potato - 3 to 4 [ peel and slit in middle ]
• Onion big - 3 [  cut into Spieces ]
• Ginger garlic paste - 1 / 2 sp
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 1 / 2 sp
• Garam masala powder - 1 / 2 sp
• Fenugreek, cumin seeds [ roast and powder ] - 1 / 2 sp
• Oil - for frying

Method :

Take one deep bottom kadai pour required oil, heat it and add grated onion, salt, turmeric, chilli powder, and mix well till nice smell comes. That time add tinda and potato to that and fry in low flame till the subji becomes soft and oil separates. Add garam masala , fry for another few minutes sprinkling water now and then. Finally sprinkle the jeera and fenugreek powder.

Note :

This can be pressure cooked directly. Heat oil in the cooker bottom itself [ or in pressure pan. ] Fry as described, close lid and pressure cook for one whistle. When its cools down, remove lid, add cumin, fenugreek powder and mix well. Pour into serving dish dot with fresh cream and serve hot.

Lauki Potato Sabzi - Lauki Potato Curry Recipe

Ingredients :

• Dudhi or jugeni - 1 / 4 k. g. [ cut in to dices ]
• Red capsicum - 1 [ cut in to pieces ]
• Yellow capsicum - 1 [ cut in to pieces ]
• Green capsicum - 1 [ cut in to pieces ]
• Potato - 2 [ cut in to pieces ]
• Big onion - 2 [ cut in to small pieces ]
• Red tomatoes - 2 [ cut in to small pieces ]
• Bay leaf - 1 or 2
• Salt - as required
• Red chilli powder - 2 sp
• garam masala powder- 1 sp
• Basan [ kadalai mavu ] - 2 tbl. sp
• Fresh curd - 1 1/ 2 cup
• Ginger garlic paste - 1 sp
• Oil - 3 tbl. sp
• Ghee - 2 tbl. sp
• Chopped coriander leaves - little

Method :
First take one pressure cooker keep on the gas, pour some oil, ghee together, heat it and  put bay leaf to that.After that add onion and fry for 5 mints, then  and add potato along with little salt and fry till potato change in to light brown in colour. Then add the  other  vegetables  one by one. Add ginger garlic paste, red chilli powder, garam masala powder and mix well. Pour 1 glass of water and allow to boil. When one boil comes, and slightly potato half boiled, that time mix basan in curd along with red chilli  powder, little garam masala. Beat it nicely with out forming lumps. Then add the mixture  to the boiling vegetables.Close the lid and wait for one whistle to come.Keep the gas in lower flame till the raw smell goes. Remove from the gas and garnish with chopped coriander leaves.  It goes well with all types of roti, parathas.  

Cabbage Kuruma - Cabbage Korma Recipe

Ingredients :

• Cabbage 250 g. m. s. - chopped small and boiled
• White kabuli channa - 1 / 2 cup [ soaked in water and boiled ]
• Onions - 2 [ cut in to small pieces ]
• Red tomatoes - 2 [ cut in to small pieces ]
• Mustard seeds - 1 sp
• Cumin seeds - 1 sp
• Salt - as required
• Oil - 2 tbl s. p.s.
• Dry red chillies - 3 to 4
• Cardamom seeds - 2
• Poppy seeds - 2 sp [ khus khus ]
• Cashewnuts - 10 [ soaked in hot water ]
• Grated fresh coconut - 2 tbl sp
• Chopped coriander leaves - little

Method :

Take one kadai heat oil, add cardamom, red chilllies, onion, tomatoes, poppy seeds, and coconut. Then fry for 5 mints till onion change in colour, then add cashewnuts along with them , grind in a mixer and form a smooth paste and keep aside. Then keep one deep bottom vessel in a gas, pour remaining oil and add mustard seeds , when it splutters add cumin seeds wait for a mintue and add boiled cabbage, channa to that, along with salt and mix well. After 2 minuts , add grounded  masala to that and pour a glass of water to that. When its starts boiling remove from the gas. Garnish with chopped coriander leaves.It goes well with roti, parathas, and rice.