U Need:
Mixed vegetables: 2 cups( peas,potatoes,beans,carrots,)
onion paste: 2 tabslp
ginger paste: 1 tsp
cashew: 3 tsp
khus khus: 1 tsp
kitchen king masala: 1 tsp
red chilli powder: 1 tsp
cardamom powder: 1/2 tsp
cinnamon powder:1/2 tsp
bay leaf: 1
mustard seeds: 1 tsp
green chillies slit: 2
Curd: 1tablsp
sugar: 1 tsp
grated coconut: 1 tsp
salt to taste
kasoori methi: 1 tsp
oil: 3 tablsp
Method:
1. Wash the vegetables well and chop into medium sized pieces. Soak khus khus and cashews in 1/2 cup milk for 15 mins and then grind to paste along with coconut.
2. Heat oil in a pan.When hot add bay leaf and mustard seeds. Saute.Add the ground onion paste and stir well for 3 mins.Add the ginger paste and slit green chillies. Stir further.
3. Now add kitchen king masala and chilli powder. Keep stirring. Add beaten curd and cook till the curd mixes well in the masala. Add the cut vegetables. Continue stirring for 5 to 7 mins till the masala is blended well in the vegetables. Add salt to taste.
4. Add 1&1/2 cups water and cover with a lid.Simmer till the vegetables are semi cooked. Open the lid and add the cashew khus khus-coconut paste.Stir well ,add more1 /4 cup water and cook uncovered till the curry is cooked and semi thick.Add cinnamon powder,cardamom powder and 1 tsp sugar(optional).Stir well. Sprinkle with kasoori methi,stir once and transfer to a serving bowl. You can garnish with finely chopped coriander leaves too.
5. Serve with rotis or steaming rice and salad or raita.
Note: Simple and quick to make you can add cauliflower,paneer too to make the dish more colourful and flavorsome. To make it richer in taste add 2 tsp beaten cream on top before serving.
Happy cooking!!!!!!!!Bon!!!!!!Appetite!!!!!!!!!!!!.
U need:
Boiled,peeled and grated potatoes: 2
Wheat flour: 2&1/2 cups
Grated paneer: 2 cups
Grated cheddar cheese: 1/2 cup
Finely minced green chillies: 3 tsp
Ajwain seeds: 1/2 tsp
Honey: 1 tablsp
finely chopped coriander leaves: 2 tsp
salt to taste
Warm milk+ water mix: 3/4th cup
ghee to make the parathas.
Method.
1. Put the wheat flour in a bowl. To this add the grated potatoes,pinch salt ,ajwain seeds and mix well till there are no lumps.Add the milk+water mix little by little and make a soft but firm dough.Knead well for 10 mins.Cover and set aside for 15 mins.
2. In another bowl add the paneer,cheese,green chillies, honey,salt and coriander leaves.Mix well.The filling is ready.
3. Take a medium sized piece of the dough. Divide into two. Roll each to a thin disc.In one disc put 2 tsp of the paneer-cheese filling spreading well.Put the other disc on top of the filling pressing well. Using a little flour roll the stuffed disc gently,sealing the stuffing well.
4. Heat tava/frying pan. Roast the parathas well on both sides with ghee.
5. Do the same with the rest of the dough and the stuffing.
6. Serve the stuffed parathas hot with masala curd and pickles.
Note: Filling,scrumptious, tasty,this parathas can be had for breakfast,lunch or even dinner.
Bon!!Appetite!!!!!
U need:
Small sized purple brinjals: 10
Onions: 2
Garlic pods: 2 peeled
Ginger: 2"piece
roasted peanuts: 3 tsp
white sesame seeds: 1 tsp
grated coconut: 2 tsp
green chillies: 4
red chilli powder: 1 tsp
dhaniya powder: 1 tsp
tamarind paste: 1 full tsp mixed in 1 cup water
salt to taste
curry leaves: few
oil: 5 tablsp
jaggery: 1 tsp ( optional)
mustard seeds: 1 tsp
Method:
1. Clean brinjals and pat dry with a kitchen towel.
2. Make 4 small slits and set aside.
3. Heat 2 tabslp oil and fry the brinjals till light brown.Drain excess oil and keep in a bowl.
3. Roast the onions with skin till skin turns just black..Peel skin and grind to a smooth paste with peanuts,sesame seeds,garlic,ginger,grated coconut,chilli powder,dhaniya powder adding a little water.Add turmeric powder.
4. Heat the remaining oil in a kadai. When hot add the mustard seeds and curry leaves. Now add the ground paste and stir well for 6 mins,sprinkling a little water from time to time till the masala is well cooked.Add the fried brinjals.
5. Continue stirring till the masala coats the brinjal well.Add salt and slit green chillies. Now add the tamarind water and mix well.Add another 1/4 cup water,cover with a lid and simmer till the gravy is semi thick and the brinjal is well cooked.
6. Add some more curry leaves and jaggery. Simmer for 2 mins.Switch off the stove,cover the baingan with a lid.
7. After 10 mins transfer the bhagar baingan into a serving bowl and serve hot with parathas or biryani.
Note: One of the most popular dish from Hyderabad this super yummy dish tastes superb Goes well with plain rice and salad too.
Bon!!!!Appetite!!!!!!
