Ladyfinger Dry Curry / Bhindi ki Sabji

The favorite recipe of all Indian.

Yield:  4 Serving

Ingredients:

       Ladyfinger                  1 Kg(Clean with Damp cloth and Chop into Circle)
       Garlic                          2-4 Cloves(Finely chopped)
       Green Chili                 1-2 (Finely chopped)
       Cumin Seeds              1/4 Teaspoon
       Dry Mango Powder           1/2 Teaspoon
       Mustard seeds             1/4 Teaspoon
       Coriander Powder       1/4 Teaspoon
       Turmeric Powder        1/4 Teaspoon
       Oil                               2 Teaspoon
       Salt                              As per taste
   

Direction:

Heat Oil in the wok and once start smoke add mustard seeds,cumin seeds.Wait until mustard seeds start splutter then add garlic and green chili and mix well for 1-2 minutes.Add Turmeric Powder , dry mango Powder and coriander powder ,mix well and instantly add Ladyfinger and cook for 5 minutes and then again stir well.Now let it cook for 10 minutes and stir in between but in big interval so it won't stick.

Stirring occasionally require for this recipe else the gum inside the ladyfinger make curry look messy. Add salt once you can find it's cook Bcoz adding salt while it's getting cook make ladyfinger release water.

Serve hot with Phulka.

VARIATION IN RECIPE:  You can also add Onion (finely chopped) after adding green chili and cook for 3-5 minutes until onion turns translucent.

NOTE: We are not cover the lid for cooking this curry as we need no water content in the curry.

Tomato Curry

This recipe is best serve with Simple Partha ,Chapati and Bread.

Yield: 4 Serving

Ingredients:
 
        Tomato                 5 Large (Washed and Chopped into very small cubes or make a puree)
        Curry Leave         1 Bunch (Optional)
        Garlic                    1-2 clove(peeled and chopped finely)
        Green Chili           1-2 (Finely chopped)
        Oil                         1 Teaspoon
        Mustard seeds       1/4 teaspoon
        Turmeric Powder  1/4 Teaspoon
        Coriander Powder  1/4 Teaspoon
        Salt                       As per taste


Direction:
    
     Heat Oil in the wok and once start smoke add mustard seeds.Wait until mustard seeds start splutter then add Curry leaves,garlic and green chili and mix well for 1-2 minutes.Add Turmeric Powder and coriander powder ,mix well and instantly add tomato. Cover the lid for 5 minutes and let it cook.Add Salt and cook for another 7 minutes.

Garnish with Cilantro and serve with hot Paratha.


NOTE:  You can also add Ginger (finely chopped) when you are adding garlic.Its good in winter to add ginger as it increase your immunity with cold and flu.

Fenugreek Potato Curry/Aloo Methi Sabji

Yield: 4 Serving

Ingredients:

   Fenugreek Leave/Methi            a Big Bunch (1 kg)
   Potato/Aloo                              1 Big (Peeled ,Cut into cubes and keep in water)
   Green Chili                               2 (Finely chopped)
   Garlic                                        3-4 Cloves(Chopped)
   Onion                                       1 Medium (Finely chopped)
   Cumin Seed                              1/2 Teaspoon
   Turmeric Powder                      1/4 Teaspoon
   Canola Oil                                2 Teaspoon
   Salt                                           as per taste

Direction:

Take leaves of Fenugreek separated from the stem and clean it with water.Keep washed leaves on absorbent paper to reduce water from the leaves. Removing water from leave is important as we are making dry curry and water content in leaves may bring curry as messy. Chopped the fenugreek leave finely.

Heat oil in the wok and once start smoke add cumin seed.As cumin seeds start splutter add green chili, garlic. Cook for a minute and add onion and potato.Mix it well and cover the lid for 4-10 minutes until it gets cooked.Stir in between and check if potato won't stick to the bottom of the wok.

Now as the potato cooked and onion turns translucent add turmeric powder and mix well.Add fenugreek Leaves, salt and now don't cover lid as it may leave water .Cook for another 5-10 minutes until it get cook and looks .

Serve hot Fenugreek Potato Curry with Phulka/Chapati.

Kerala Style Mango Pickle

Ingredients:

  Raw Green Mango             500 Grams (2 Big)
  Salt                                     2 Teaspoon
  Red chili powder                2-3 Teaspoon
  Turmeric Powder                1 Teaspoon
  Ginger                                 1 inch large enough (Finely chopped)
  Garlic                                  1 Full cluster (Finely chopped)
  Curry Leave                        1 branch
  Mustard Seed                       1/4 teaspoon
  Canola Oil                            2 teaspoon
  Green Chili                          2 (Finely chopped) (OPTIONAL)
  Fenugreek seed                    1 Teaspoon (Dry roasted and cursh into powder)
  Asafoetida                            1/8 Teaspoon


Direction:

Wash Mango and pat dry on absorbent paper. Cut into two half and remove the seed. Chop mango into 1/8 inches roughly size which is fairly small. Mix Mango pieces with salt, red chili powder and turmeric over night or for 6 hours.

Heat Oil in the wok and once start smoke add mustard seed.Wait until mustard seed splutter add curry leave, ginger, garlic and green chili. Cook for 4 minutes so it will be cooked and add asafoetida and fenugreek powder.Turn off the burner and add Mango and mix well.Keep it store once it cool down at room temperature.

NOTE:

1. Never leave water in pickle as it make fungus grow easily within less time.
2. Never add less salt as it may increase chances of spoiling the pickle.

Chickpea Salad /Chana Fry

Chickpea salad recipe is best for breakfast or snack time.

Yield: 2 Serving

Ingredients: 

   Chickpea                   3/2 Cups (Soaked in water overnight)

   Chaat Masala            1 Teaspoon (Optional)

   Salt                            as per taste

   Red Chili Powder     1/2 Teaspoon

   Curry Leave              one stick

   Purified Butter           1/2 Teaspoon

   Mustard seed              1/8 teaspoon

   Onion                         1 medium (Finely chopped)

   Tomato                      1 Big (Finely Chopped)

   Cilantro                      a small bunch (Washed and finely chopped) 

   Lemon Juice              1/2 Teaspoon

Direction:

 Wash the night over soaked chickpea and cook in pressure cooker with little water for one whistle.Once cooked separate water and keep it aside.

 Heat purified butter in the pan ,once smoke add mustard seeds and curry leave.Add boiled Chickpea ,red chili powder,salt and chaat masala.Mix well and take it off from stove.

Serve hot or at room temperature with sprinkle lemon juice, onion,tomato and cilantro garnish.

Tomato Chutney

This dish goes well with Partha/bread.

Yield : 4 Serving

Ingredients:

     

      Tomato                2 Big

      Garlic Clove        3-4

      Ginger                 1 inch piece

      Green Chili         1

      Cilantro               a small bunch

      Cumin Powder   1 teaspoon

      Salt                     as per taste

Direction:

 In the Mixer grinder add tomato,garlic,ginger,green chili,cilantro, salt and cumin powder.Grind it on 2 minutes and here is ready the spicy chutney.

Aloo Partha / Potato Indian Bread

The simplest quicker way for empty stomach as a breakfast.

Yield: 4 Serving

Ingredients:
 
For Stuffing: 
     Potato                 2 Big (Boiled and peeled)
     Onion                 1 Small (Finely chopped)
     Cilantro              a Bunch (Washed and finely chopped)
     Black Pepper      1/2 Teaspoon (Powdered)
     Fennel Seed        1/2 Teaspoon (crushed)
     Salt                      as per taste

For Dough:
    Whole wheat flour          5 cups
     Butter                             2 teaspoon
     Salt                                as per taste
     Water                             as require

Direction:

  Meshed Potato,chopped onion,cilantro ,fennel seeds,black pepper powder and salt all together.Make small balls from the stuffing and keep aside.

Mix whole wheat flour,butter and salt together to make a soft dough.Make balls from the dough and cover it so won't dry in air.

Heat the pan on medium heat. Roll dough ball into the circular motion to make 2inch diameter,fill the stuffed potato ball and cover it by pulling the edges of circle to make it close.

Now pat it with flour and with soft hand roll it by roller into one circular motion of 8 inch of diameter.Place the rolled bread over the pan ,let it cook for 3-4 minutes and turn over. Spread the butter by spoon or brush over the bread.Now again after 2 minutes turn and brush it with butter and cook for another 2-3 minutes. Once it's cooked it will look a bit of brown from both sides.

Serve hot partha/bread with Pickle ,simple curd , raita or Tomato Chutney.