Gobi capsicum masala(Gobi Shimla Mirch Ki Sabzi).....

INGREDIENTS:

                                                                                                                           

• Cauliflower floret-1 cup.
• Capsicum-1.
• Onion-1(finely chopped).
• Ginger-garlic paste-2 tbsp.
• Tomato-1(chopped).
• Cumin seeds-1 tsp.
• Dry fenugreek leaves-1 tbsp.
• Red chili powder-1 tsp.
• Turmeric powder-1 tsp.
• Coriander powder-1 tsp.
• Garam masala powder-1/2 tsp.
• Cumin powder-1 tsp.
• Refined oil-5 tbsp.
• Salt to taste.

Method:

Gobi capsicum masala

• Take a big bowl,add enough water,cauliflower florets,salt & turmeric powder into it & keep it 5 mins.
• Heat 2 tbsp oil in a pan,add the cauliflower floret in medium heat,fry it till golden brown & keep aside.
• Then add 1 tbsp oil in the same pan,add capsicum+salt in it,fry it till capsicum is cooked 50% & keep aside.
• Now add the remaining oil in the same pan,add cumin seed let it splutter,add chopped onion & saute till translucent,add gg paste & chopped tomato,cook it for 1 min,then add turmeric powder,salt,red chili powder,cumin powder,coriander powder,dry fenugreek leaves mix well & cook it till oil separate from masala.
• Now add cauliflower floret & capsicum,mix well to coat all the masala to it,add 1/2 cup of water & cook till all the water evaporate.
• "Gobi capsicum masala" is ready to serve,serve it with chapati.

u may also like Chili gobi dry....

Dahi Vada(ଦହି ବରା)

INGREDIENTS:

For vada:

• Skinless Urad dal-1 cup.
• Eno fruit salt-1 tsp.
• Salt to taste.
• Refined oil for deep frying.

For Dahi:

• Yogurt-2 cup.
• Curry leaves-10-15.
• Mustard seeds-1 tsp.
• Red chili-2.
• Sugar-1/2 tsp.
• Roasted red chili powder-1 tbsp.
• Roasted cumin powder-1 tbsp.
• Pinch of hing.
• Salt to taste.

Method:

Dahi vada

• Wash & soak the urad dal 4-5 hr or overnight,grind it into smooth paste,don't add too much water because the batter should be a thick paste.
• Beat the batter in your hand to make the vada more soft & fluffy.Add  eno & salt to taste,mix well & keep aside.
• Heat oil in a kadai,Apply some water in your palms & finger,take a small amount of batter & flatten it with help of your fingers & make a hole in the middle & drop it in the hot oil carefully,fry till golden brown in all side,drain the oil & put it on cold water 4-5 min.
• At the same time,blend the curd with some water to make it little watery,pour it in a bowl,then add sugar,cumin powder,red chili powder & salt.
• Now take the vada out of the water & squeeze it & add it to the curd mixture.
• Heat 1 tsp oil in a pan,add broken red chili,mustard seeds,let it splutter,add curry leaves,switch off the flame,pour this to the dahi vada & mix slowly.
• "Dahi vada" is ready to serve,serve it chilled or normal.

U can also enjoy the another variation of  "Dahi vada" is "Dahi pakodi"..

Vada/Bara(ବରା)

INGREDIENTS:

• Urad dal-1 cup.
• Chopped onion-1.
• Grated ginger-1 tbsp.
• Chopped green chili-1-2.
• Cumin seeds-1 tbsp.
• Eno fruit salt-1 tsp.
• Semolina(sooji)-1/4 cup (optional).
• Handful of curry leaves chopped.
• Chopped coriander leaves-1 tbsp.
• Salt to taste.
• Refined oil for deep frying.

Method:

Vada/Bara

• Wash & soak the urad dal 4-5 hr or overnight,grind it into smooth paste,don't add too much water because the batter should be a thick paste.

                                   *if the batter is little bit watery then u can add sooji to adjust its consistency.

• Beat the batter in your hand to make the vada more soft & fluffy.Add chopped onion,grated ginger,green chili,cumin seeds,eno,chopped curry leaves & coriander leaves & salt into it,mix well & keep aside.
• Heat oil in a kadai,Apply some water in your palms & finger,take a small amount of batter & flatten it with help of your fingers & make a hole in the middle & drop it in the hot oil carefully,fry till golden brown in all side,drain the oil & spread it on tissue paper to soak the excess oil..
• "Vada/Bara" is ready to serve. Serve hot with ghuguni,aloo kassa or sambar.

Bhindi Kurkuri (Crispy Okra)

INGREDIENTS:

preparation time-10 min

cooking time-10 min

serve-6 

• Okra/bhindi-250 gm.
• Gram flour-4 tbsp.
• Chili powder-1.5 tsp.
• Amchoor/dry mango powder-1 tsp.
• Cumin seeds-1 tsp.
• Broken cashew pieces-2 tsp.
• Chat masala-1 tsp.
• Lemon juice-1/2 tsp.
• Oil for deep fry.
• Salt to taste.

PREPARATION:

Bhindi kurkuri

• Trim the ends of okra & chop in diagonal shape or give shape of your choice.Sprinkle salt & lemon juice,chili powder,mango powder,cumin & cashew pieces mix well & cover & keep aside for 10 min.
• Now sprinkle gram flour & toss gently(don't rub the flour),if it feels too dry then add 1-2 tsp water.
• Heat oil in a pan,deep fry these okras in small batches,don't crowd the pan.fry on medium heat,when become crisp & golden brown,drain on a tissue napkin,sprinkle some chat masala.
• "Bhindi kurkuri" is ready to serve.Serve with steamed rice & dal.

Garlic Chicken...

INGREDIENTS:

• Boneless,skinless chicken-300 gm.(cut into small pieces)
• Garlic cloves-10-12(finely chopped).
• Soya Sauce-2 tbsp.
• Tomato ketchup-1/2 cup.
• Vinegar-1 tbsp.
• Black pepper powder-1 tbsp.
• Red chili powder-1 tbsp.
• Egg-1.
• Corn flour-1 cup.
• Refined oil for deep fry+2 tbsp.
• Salt to taste.
• Spring onion(for garnishing).

PREPARATION:

Garlic chicken

• Take a bowl,add chicken pieces,1 tbsp soya sauce,vinegar,red chili powder & salt,mix it well & leave it for 15-20 min.Then add cornflour & egg to it,mix it well & deep fry it & keep aside.
• Heat oil in a pan,add garlic cloves,when it turns golden brown,add fried chicken,mix it well.
• Take a bowl,add soya sauce,tomato ketchup & 1/2 cup of water,salt mix it & add it to chicken & fry constantly till it dry,then add black pepper powder,mix it so that all the mixture coated uniformly.Garnish with chopped spring onion.

                      *if u want to make it little gravy then u can add more sauce & water in it.

• "Garlic chicken" is ready to serve,serve it with paratha/u can take it as a stater.

Chana dal pulao...

Preparation time:10 min.

Cooking time:35 min.

Main course

serve-4.

INGREDIENTS:

• Basmati Rice-1 cup.
• Chana dal/bengal gram-1/2 cup.
• Cloves-4.
• Bay leaves-2.
• Cinnamon-1/2 inch
• Golden raisins-1 tsp.
• Cardamom-3.
• Cashew-4-5.
• Refined oil-2 tsp.
• Salt to taste.
• Water-2 cups.
• Ghee-1 tsp.
• Green chili slit-2.
• Grated ginger-1 tsp.
• Mint leaf-few.

PREPARATION:

• Wash chana dal & soak it approx.20 min.
• Heat oil in a pan.add cloves,bay leaves,cinnamon,cardamom & ginger & green chili slit.fry for 2 min & add soaked chana dal,fry for another 2 min,at the same time heat 2 cup of water in a pressure cooker.
• Add fried chana dal mixture in the pressure cooker,add rice,cashew,mint leaf & salt.close the lid & wait for 1 whistle.
• Turn off the stove after the whistle & release some pressure,open the lid & lastly add some ghee for nice flavor.
• "Chana dal pulao" is ready to serve....serve hot...