ALU BHINDI MASALEDHAR

NOTE: My mother a fantastic cook used to make this dish and we just loved it.I learnt from her and today am sharing with you.

U NEED:
Fresh ladies finger(bhindi): 200 gms
Potato: 2
Onion: 1 medium
Garlic pods : 2
Red chillies: 2
Kashmiri chilli powder: 1 tsp
Dhaniya seeds: 2 tsp
Whole jeera: 1 tsp
Turmeric powder: 1/2 tsp
Tomatoes : chopped
or
Fresh curd: 2 tablsp( my little tweak)
Garam masala:1/2 tsp
Oil : 2 tablsp
Oil to fry the bhindis
Salt to taste

METHOD:
1. Clean and pat dry the ladiesfinger. Cut the top and the tail and chop into two pieces
2.Wash and peel potatoes and cut into four pieces
3. Heat enough oil and fry the bhindis till they are slightly crisp. Drain the bhindis and set aside
on a tissue paper. You can also lightly fry the potatoes.
4. Grind to a smooth paste chopped onions,dhaniya seeds,jeera garlic pods and red chillies .
5.Heat 2 tablsp oil in a kadai. Add 1/2 tsp whole jeera and sauté.Add the ground paste and continue frying.Sprinkle a little water .Add the turmeric and Kashmiri chilli powder.Continue frying till the masala is cooked.Add chopped tomatoes or curd and stir well till the paste is cooked.
6. Add the potatoes and fry well.Add the bhindis and salt to taste.Continue frying well for 5 to 6 mins. Add 2 cups water.Stir well ,cover with a lid and simmer till the gravy thickens and the vegetables are cooked..Remove the lid. Add garam masala.
7.Simmer for another 2 mins and then transfer to a serving bowl. Serve hot with rotis and a salad.
Bon!!!!!!Appetite!!!!!!!!!!!!

STUFFED PANCAKES IN PAPRIKA-MINT SAUCE

NOTE:
Chilli flakes,oregano,dried mint and fresh dosa batter combine together to make the most tastiest stuffed pancakes and when covered with paprika and minty cheese sauce the end dish is just yum. This recipe is made with pancake batter but I have give a twist of tasteand this dish tastes equally delicious.Here is the recipe given below:

NOTE:
Dosa batter: 5 ladleful (medium size ladle)
Grated mixed vegetables: 2 cups(carrots,capsicum,cabbage and crushed peas)
Grated onion: 3 tablsp
Finely minced green chillies: 2 tsp
Chilli flakes: 2 taste
Oregano: 1 tsp
Dried mint: 1 tsp
Grated cheese: 3 tablsp
Fresh curd: 1/4 cup
Fresh cream: 2 tablsp
Ground fresh pepper: 1/2 tsp
Olive oil: 2 tablsp
salt to taste
tomato sauce: 2 tsp

Method:
1. Heat a kadai. Put 2 tablsp oil.When hot add minced chillies. Sauté. Add onion. Sauté.
2. Now add the grated mixed vegetables frying well.Add the oregano,1 tsp chilli flakes and 1/2 tsp dried mint.Add salt to taste.Toss well.Cool the stuffing.
3. Now heat a non-stick tava. Rub some olive oil well in the tava.Pour 1 ladleful of the dosa batter and spread to a thin pancake.Cook on one side with a little oil.Turn to the other side and cook for 1 min. Remove and set aside on a plate. Do the same with rest of the batter.You will get 5 dosas (pancakes).
4. Mix together curd,cream 1 tsp chilli flakes,pinch salt,fresh ground pepper,1 tablsp grated cheese and the remaining dried mint.in the mixi jar and make a smooth sauce. Transfer to a bowl.Set aside.
5. Take a square cake tin.Smear a little paprika cheese sauce in it.Take a dosa,put 2 tsp vegetable filling in the centre of the dosa. Fold the top and bottom part of the dosa covering the filling.Do the same with the rest of the dosas.
6. Now arrange the filled dosas in the baking tray.Pour the balance paprika-mint sauce over the dosas.Sprinkle the rest of the grated cheese and sprinkle some more chilli flakes.
7. Bake in medium hot oven(160 degrees centigrade) for 10 mins.
8.Serve hot with a dash of tomato sauce.