KARARI BHINDI-SOYA DO PYAAZA

U need;

Fresh Ladies finger( bhindi): 250 gms (small ones would be preferable)

Soya granules: 1/4 cup

Onion : 3 medium( 1 sliced fine)

ginger-garlic paste: 2 tsp

tomatoes: 1 medium

cinnamon stick: 1 medium

cardamom: 2 small

beaten curd: 1/4 cup

kitchen king masala: 1 tsp

jeera powder: 2 tsp

chilli powder: 1&1/2 tsp

garam masala: 1 tsp

salt to taste

sugar: 1/2 tsp

oil: 2 tablsp+ 2 tablsp to fry the bhindi and sliced onions

Method:

1. Clean wash and pat dry the bhindis.Cut the top and the tail and keep the  bhindis aside.If they are big then cut them into two

2. Heat 2 tablsp oil. Chop two onions. When the oil is hot add cinnamon,cardamom and saute.Add the chopped onions and continue stirring. Add chopped tomato,ginger-garlic paste and stir further. Add chilli powder,jeera powder,kitchen king masala and garam masala. Cool the fried ingredients and grind to a smooth paste.

3. Cook soya granules as per the packet instruction.Squeeze excess water and keep aside.

4. Heat 2 tablsp oil. Add the sliced onions and fry well till the onions are lightly browned. Remove from oil and keep in a bowl. In the same oil lightly saute the bhindis till it is a little crisp.

5. Heat  2 tablsp oil. When hot add the ground paste,saute well.Add the fried bindi and stir well for 5 to 7 mins.Switch off the stove.Add beaten curd,stir well.Switch on the stove. Continue stirring till the curd blends well.( 5 to 6 mins)Add salt. Add the soya granules and 1/2 tsp sugar.Add 1/4 cup water,cover with a lid and simmer till the bhindis are cooked.Add the fried onions and simmer till the masala coats the soya and the bhindis well.

6. Serve hot with phulkas and  dal. Masoor ki ghani dal goes well(recipe already given)

Note: Do pyaaza means onions added twice. Originally a non-vegetarian dish,This vegetarian version tastes as good as the original . It can be made with just ladies finger too.Tastes equally delicious. We use some extra oil to make this sabji,but once in a while I think that allowance can be made.

Bonn!!!Appetite!!!!!!

SPAGHETTI AL LA DESI

U need:
Ready to cook spaghetti: 1/2 packet
cherry tomatoes: 1 cup slit to two pieces+ 6  whole cherry tomatoes
big tomatoes: 4
red capsicum: 2
garlic pod: 3
onion: 1 medium minced fine
mixed dried herbs: 1 tsp
chilli flakes or chilli powder: 1 tsp
butter: 1 tablsp or olive oil: 2 tablsp
Parmesan cheese: 1/2 slice
cheddar cheese: 1/2 slice
salt and pepper to taste.
dhaniya powder: 1 tsp
jeera powder: 1/2 tsp
tomato sauce: 1/2 cup
Dried basil: 1/2 tsp

Method:
For the sauce:
1. Roast the red capsicums till the skin is lightly charred.Scrape the charred skin lightly and cut to pieces. Make slits in the tomatoes and blanch in hot water.Cool and peel the skin.
2. Put the capsicum and tomato pieces and grind to a smooth paste. Using 1/2 cup water strain the paste in a bowl. Use the back of the spoon to press and extract maximum juice.
3. Mince garlic. Heat butter or olive oil in a pan. When hot add dried basil, minced garlic and saute quickly,Add chopped onions and 1 cup of sliced cherry tomatoes..Fry on medium heat till the onions are slightly brown. Now add dhaniya powder, chilli powder or flakes,1/2 tsp mixed dried herbs and salt.Saute well for few mins.
4. Add the strained sauce to the frying onions and simmer gently with another  1/4 cup of water.Simmer till the sauce starts thickening.
5. Meanwhile cook the spaghetti according to the instruction on the packet. Drain the hot water and put the spaghetti in cold water.After 5 mins drain the cold water.Add 1 tsp oil and toss the spaghetti well.This prevents the spaghetti from sticking to one other. Set aside.
6. When the sauce starts to thicken add the tomato sauce.and the cheddar cheese.
7. Add the spaghetti and toss well.Add chopped coriander leaves, pepper powder and toss again.
8.To serve: Transfer the spaghetti to a serving plate.Garnish with whole cherry tomatoes,grate the Parmesan cheese and sprinkle with the balance mixed herbs.
9. Toast dinner rolls.Apply with green chiilies-coriander flavoured butter and serve with spaghetti a la desi.

Note: Only one word super delicious , this desi version of the original recipe is simply super yummy especially when you have it with toasted buttered rolls!!!! Just go for it!!!!
Chilli powder can be adjusted according to one's taste.You can also add pieces of ricotta cheese i you like.
Bonn!!!Appetite!!!!

CHATPATI MASTI ALU SABJI

U need:
Potatoes: 4 medium sized
Ginger julienne: 3 tsp
Tomatoes: 2 small mashed well
Beaten curd: 1/2 cup (Fresh curd)
Bay leaf : 1
cardamom : 2
roasted white sesame seeds: 1 tsp
Chilli powder: 2 tsp
Turmeric powder: 1 tsp
Jeera powder: 1 tsp
Dhaniya powder: 2 tsp
salt to taste
coriander leaves: 1/4 bunch cleaned and chopped fine
Ghee: 2 tabslp

Method: 
1. Clean,peel and dice potatoes to medium sized cubes.Boil in 3 cups water with turmeric powder till just done. Drain the water in a small bowl and set aside the drained potatoes in a plate.
2. Heat ghee in a cooking pan. When hot,off the stove..Add bay leaf,jeera,dhaniya powder,jeera powder,sesame seeds,cardamom pods and chilli powder. Saute well. Switch on the gas and stir well for 1 min.Add tomato puree and continue stirring for few mins. Lower heat and add the beaten curd and continue stirring till the curd is well blended with the masalas. 
3. Add the semi cooked potatoes ,salt and continue stirring. Add half of the drained water and simmer gently till the potatoes are cooked and the gravy is semi thick. Add ginger julienne and finely minced green coriander leaves.Simmer for few mins .
4. Serve hot with puris.

Note: This super yummy dish was taught to me by my landlady  in Kanpur and even today I thank her for sharing this super recipe.

Bonn!!Appetite!!!

VEGETABLE CHOP

U need:                                                    Dry roast and powder:
Potatoes: 3 big washed and boiled               coriander seeds: 2 tablsp
Beetroot: 1 washed,peeled,grated               saunf: 2 tsp
ginger paste: 3 tsp                                      jeera: 1 tsp
green chillies: 3 minced fine                        red chillies: 2
red chilli powder: 1 tsp                               Bay leaf: 1
carrots: 2 medium washed and grated           cloves:3 
peanuts: 3 tablsp                                         cinnamon: 1 medium 
oil : 2 tablsp                                               green cardamom: 3
oil to deep fry
coriander leaves: 2 tsp minced                    To bind:
salt to taste                                               gram flour: 2 tablsp
sugar: 1 tsp                                               bread crumbs: 3/4th cup
                                                               water: to mix     
METHOD:
1. Peel the boiled potatoes while they are still warm and mash well in a bowl till there are no lumps.Set aside.
2. Heat oil in a frying pan. Lower the heat .Fry the peanuts to golden colour. Remove from oil and keep in a plate . Now add the minced green chillies.Saute.Add ginger paste and continue stirring. Now add the grated beetroot,grated carrots and saute further.
3. Add red chilli powder,the powdered special masala and stir well.After 5 mins add the mashed potatoes and mix well. Add salt,sugar,coriander leaves and the fried peanuts.Mix well.Off the stove and cool the mixture.
4. Make medium sized croquettes/chops from the vegetable mixture(about 15 croquettes can be made)
5. Mix the gram flour and water in a bowl and make a thin batter,thinner than bhajiya batter. For people who use eggs you can beat an egg in a bowl. Dip each croquettes in the  thin gram flour batter or beaten eggs,roll in the bread crumbs. Keep on a plate and rest for 10 mins.
6. Heat oil for deep frying in a pan. Roll the croquettes once again in breadcrumbs and deep fry 4 to 5 pieces in medium hot oil till brown in colour. Remove from oil and drain excess oil with a kitchen tissue.Deep fry the rest of the croquettes the same way.
7. Serve hot with tangy mustard sauce or any dip of your choice.

Note: These absolutely delicious croquettes or chops as they are popularly called in India take a little time to prepare but once they are ready they taste divine.So go ahead and try making them.
Bonn!!!Appetite!!!!!