Aloo aur Lehsun ki sabji

Ingredients

•     Potatoes,peeled and sliced    4 medium
•     Garlic    25 cloves
•     Ginger,roughly chopped    1 inch piece
•     Oil    2 tablespoons
•     Fresh coriander leaves,chopped    1/4 cup
•     Scraped coconut    1/4 cup
•     Red chilli powder     2 teaspoons
•     Turmeric powder    1/4 teaspoon
•     Salt    to taste

      

How to prepare

• Grind garlic and ginger to a coarse paste with sufficient water. 
• Heat oil in a non-stick pan, add the ground paste and sauté for two to three minutes. 
• Add coriander leaves and coconut and mix well..
• Sauté for two minutes.
• Add potatoes, red chilli powder, turmeric powder, salt and mix well. 
• Add half cup of water, cover and cook, stirring occasionally till the potatoes are fully cooked. 
• Serve hot. 
• And enjoy the taste!!!

Source : Sanjeev kapoor

Gatte Ki Sabji

 Ingredients

For Gatte

       

• Besan (Chick Pea Flour) - 1 cup
• Haldi (Turmeric Powder) - 1/2 tsp
• Mirch (Red Chilli) Powder - 1/2 tsp
• Ajwain (Carom Seeds) - 1 tsp
• Dhaniya (Coriander) Powder - 1/2 tsp
• Salt - as per taste
• Dahi (Yogurt) - 1/4 cup
• Oil - 1/8 cup

For Gravy

• Onion - 1 cup finely chopped
• Tomato - 1 cup finely chopped
• Ginger - 1 inch piece grated
• Garlic - 4 cloves crushed
• Dahi (Yogurt) - 1 cup
• Dhaniya (Coriander) Powder - 1 tsp
• Jeera (Cumin) Powder - 1 tsp
• Mirch (Red Chilli) Powder - 1 tsp
• Amchur (Mango Powder) - 1/2 tsp
• Garam Masala - 1/2 tsp
• Rai (Mustard Seeds) - 1 tsp
• Jeera (Cumin Seeds) - 1 tsp
• Salt - as per taste
• Oil - 2 tsp

How to prepare:

For Gatte

           

•     Mix all dry masalas in besan
•     Add oil to the besan and mix
•     Slowly add dahi and mix it.
•     Make it into a firm dough (firm enough to roll it into cylinderal shapes
•     Now, take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape 
•     Now take a pot and boil water in it. 
•     Take enough water to put all the above made rolled gatte in it.
•     Now, add the gatte in the boiling water. 
•     They should be fully merged in water.
•     It should take about 10-15 min. 
•     Check by inserting a knife in one of the gatte shaped roll and make sure knife comes out clean.
•     Once all are done, drain the gatte rolls out of water. 
•     Do not throw water as we will use it for the gravy.
•     Cut about 1/2 - 1 inch thick gatte at an angle

Gravy and Mixing

            

•     Add all dry masalas (except salt, add salt at the end as needed) to dahi and mix it well till smooth.
•     Take a wide pan, add oil
•     Add rai, jeera and let them splutter
•     Now, add ginger and garlic and fry for a minute
•     Add onion and fry till it is translucent
•     Add tomato and  fry till it is all mushy (cover the lid, it will be quicker)
•     Add the dahi and mix till the gravy starts boiling and separating oil
•     Now, add the gatte pieces in it, cover and cook for5 more min.
•     Add saved water (and more) as needed.
•     Serve with rice or roties and enjoy the taste.

            

Stuffed tinday or bharwa tinday (Apple gourd)

Ingredients

1 kg Apple gourd/ Tinday / Dhemshe
1/4 teaspoon asafoetida
2 tablespoon oil to fry

For the stuffing

2 onions sliced thin
2 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon dried mango powder
1/2 teaspoon sauf / fennel powder
1/2 teaspoon dried ginger powder / sonth
1 cup chopped fresh cilantro
salt to taste

How to prepare stuffed tinday

• Wash the Tinday and pat dry. 
• Slice off the tops with the stem intact. 
• Keep aside, we will use these to decorate the final dish.
• Peel the skins and with a spoon scoop out the centers. 
• Save the center flesh.

Now lets prepare the masala. 

• In a bowl add the thinly sliced onions, the chopped cilantro and all the lovely spice powders and salt.
• Mix gently.
• Chop up the scooped out center flesh that we saved above and mix into the masala.
• Fill the wells in the gourd with the masala. 
• Pack more masala in by pressing down with your thumb.
• Now in a shallow frying pan arrange the Tinday. 
• Drizzle the oil between the gourds. 
• Cover and cook for 10 mins. 
• Then if you have extra stuffing left sprinkle it over the gourds and add a cup of water around the gourds. 
• Cover and cook till tender, about 15 mins.
• Serve and enjoy the taste!!
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Tinday Ki Sabzi (Apple Gourd’s Sabzi)

Ingredients:

    

    Round gourd or apple gourd (tinday) 1/2 kg.
    Onions (sliced) 2
    Tomatoes (sliced) 3
    Green chillies 4
    Red chilli powder 1 tsp.
    Turmeric 1/2 tsp.
    Onion seeds a pinch
    Cumin seeds 1/2 tsp.
    Salt 1 tsp.
    Oil 2 tbsp.

How to prepare:

    Heat oil in a pan.
    Add onions and fry till light brown.
    Add tomatoes, red chilli powder and turmeric.
    Cook for 4 to 5 minutes or till the tomatoes are soft.
    Add tinday, salt, cumin seeds and onion seeds.
    Mix, cover and cook for 15 minutes.
    Add green chillies.
    Cover and cook for another 5 minutes.
    Take out in a dish and serve with roti.

Bharwa Baingan /Stuffed Eggplants

Ingredients:

     

• Baby Eggplants/Brinjals/Baingan/- 10
• Onion - 1 big
• Raw Peanuts/Groundnuts- 1 cup
• White Sesame Seeds/Til - 1 tbsp
• Cumin Seeds/Jeera - 1/2 tsp
• Cilantro/Coriander Leaves - few sprigs
• Ginger Garlic Paste - 1 tbsp
• Dry Red Chillies - 4
• Turmeric/Haldi - 1/4 tsp
• Garam Masala - 1/4 tsp
• Tamarind Paste - 1 tsp
• Grated Jaggery or Brown Sugar - 1/2 tsp
• Salt
• Oil

       

 How to prepare

• Finely chop onions and cilantro. 
• Roast the peanuts till they slightly darken in color.  
• Let them cool.  
• Grind roasted peanuts, sesame seeds, tamarind, red chillies, turmeric, little salt, jaggery, garam masala to a slightly coarse powder.

Stuffing for Eggplants: 

• In a mixing bowl, add the ground coarse powder.  
• Add ginger garlic paste and few tbsp water.  
• Stuffing must be thick and not runny.  
• Slit the eggplants in a crisscross pattern and fill them with the stuffing.  
• Save the leftover stuffing.
  
  

  How to prepare

  

• Heat about 1 tbsp oil in a pan and add cumin seeds.  
• After few seconds, add onions and little salt.  
• Saute until onions turn soft.  
• Now add stuffed eggplants and the leftover stuffing.  
• Saute gently for a minute or two.  
• Add about 1 cup water, stir and cook it covered until eggplants turn soft.  
• Keep checking after every 2 - 3 minutes to avoid burning.  
• Flip/Turn the eggplants so that they are evenly cooked.
• Serve and enjoy the taste.

        

Stuffed Karela(Bharwa karele ki sabji)

Ingredients

• Bitter gourd (karela)    600 grams    
• Onions,chopped     3/4 cup
• Ginger-garlic paste     1 tablespoon
• Turmeric powder     1 teaspoon 
• Coriander powder     2 tablespoons
• Dry mango powder (amchur)     2 teaspoon 
• Salt     to taste
• Onion ,sliced     1 cup
• Oil     2 tablespoons + to deep fry

        

How To Prepare

• Scrape the bitter gourd/karelas. 
• Keep the scrapings. 
• Slit the karelas. 
• Remove the seeds and discard them. 
• Apply salt and leave it for 1/2 hour. 
• Wash them thoroughly. 
• Add salt to the scrapings and leave it for 1/2 hour. 
• Wash in running water to remove excess salt and bitter taste. 
• Heat oil in a pan. 
• Add chopped onions and cook for 2-3 minutes. 
• Add ginger garlic paste and half of the scrapings. 
• Cook for 4 minutes. 
• Add half the turmeric powder, half the coriander powder and half the dry mango powder/amchur.
• Cook for another 10 minutes. 
• Stuff the karelas with this stuffing and deep fry in medium hot oil until dark brown. 
• Heat oil, add sliced onions and cook till light golden brown. 
• Add rest of the scrapings and cook for 7-8 minutes. 
• Add remaining turmeric powder, coriander powder, salt and dry mango powder/amchur. 
• Mix well and add stuffed karelas. 
• Cook covered for 2-3 minutes. 
• Serve hot.
• And enjoy the taste.