Baingan Aloo(Brinjal and Potatoes)

This is my great grandmother’s recipe and baingan have never tasted good before. The best part is they are easy to cook and minimum ingredients are required. 
Ingredients :

1. 500gms Long Brinjal( cut into round slices)
2. 1 to 2 potatoes (cut into thin round slices)
3. 1 onion chopped finely
4. 1 tomato chopped finely
5. 1 tsp ginger garlic paste
6. 1/2 tsp haldi
7. Cooking oil
8. Green chillies for garnishing(optional)

Organic Turmeric Powder (7 Oz) [USDA Certified]

Method:

1. In a Kadhai heat oil.
2. Fry the baingan and keep them aside. 
3. Fry the potatoes. Keep them aside.
4. Remove the excess oil from the Kadhai and just keep about 1 tablespoon of it.
5. Heat oil and add the ginger garlic paste.
6. When the colour changes, add the onions and sauté till it becomes light brown in colour.
7. Add tomatoes,haldi and salt. Sauté .
8. Now,add the baingan and the potatoes.
9. Mix well and garnish with green chillies.

Beans aloo(French beans and potatoes)

They say potatoes make the food tasty, add them with any vegetable and it tastes good. Vegetables are good. We must stick to the seasonal vegetables. We must avoid scientifically modified vegetables and fruit. Go organic…..

Ingredients :

1.  250 gms French beans chopped finely
2. 2 medium sized potatoes cut into small pieces
3. 1 1/2 onions chopped finely
4. 1 large tomato chopped finely
5. Ginger garlic paste
6. Salt to taste
7. 1 tsp haldi
8. 1 tablespoon cooking oil

Method:

1. Heat oil in a medium sized Kadhai.
2. Add ginger garlic paste. Sauté till it changes colour.
3. Add the chopped onions, sauté till they change colour.
4. Add the tomatoes, haldi and salt. Sauté .
5. Add the beans and the potatoes. Sauté for sometime.
6. Cover the Kadhai and lower the heat. Keep stirring the vegetables
7. Turn off the gas once the vegetables are tender and cooked.

Note: while serving squeeze a little lemon juice on it.
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Kali tori (ridge gourd) with kale chane

Never thought this vegetable could be tasty until tried this way. This is my mother-in- law’s recipe.

Ingredients:

1. 1/2 kg Kali tori
2. 1/2 katori kale chane soaked overnight and boiled

1. 1 onion finely chopped
2. 1 tomato
3. 1 tablespoon cooking oil
4. Salt to taste
5.  1/2 tsp haldi
6. Ginger garlic paste

Method:

1. Cut and wash Kali tori.
2. In a Kadhai heat oil.
3. Add ginger garlic paste. Sauté till it changes colour.
4. Add onions, sauté till they are golden brown.
5. Add tomatoes sauté and add haldi and salt.
6. Add the kala chanas and the chopped tori. Mix well.
7. Lower the heat and cover the Kadhai, stir it ocassionally.
8. Turn off the heat once the vegetable is cooked.

Do try it and discover that tori can be actually tasty.

Karelas made the Doraha way….

This karela recipie is my great grand mother’s which even as kids we loved it. Karelas made this way taste yummy…..

Ingredients:

1. 500 gms karelas/bitter gourd
2. 2 onions grated
3. 1 large tomato grated
4.  1 tsp ginger garlic paste
5. salt to taste
6. 1\2 tsp haldi
7. 1\4 tsp degi mirch
8. 1\4 tsp garam masala
9. mustard oil for frying
10. 1 table spoon cooking oil for  the masala
11.  2 to 3 tsp mango pickle masala

Method:

1. Peel the karelas.
2. rub salt on it. This is done to remove the bitterness of the karelas.
3. Keep them aside for about 2 to 3 hours.
4. In a pan pour some cooking oil.
5. Add some ginger garlic paste, saute till it changes colour.
6. Add onions. Saute the onions till golden brown in colour.
7. Add tomato in this and saute.
8. Add  salt, haldi, degi mirch and garam masala.
9. Saute for about a few minutes till the oil seperates from it.
10. Turn off  the flame and keep this aside.
11. Add  now add the mango pickle masala to it. Mix well.
12. Stuff the grated karelas with the mixture prepared above.
13. Tie the karelas with a thread.
14. In a medium sized karahi pour some mustard oil.Heat oil. And fry the karelas.

Remove the thread from the karelas and serve it with dal and chappati.

Note:  If you don’t want to use mustard oil, you can use any cooking oil. Mustard oil gives a distinct taste to it.

MATAR PANEER

 Ingredients:

1. 1/2 kg paneer( diced and slightly fried)
2. 1/2 kg peas
3. 2 onions( ground into paste in a mixie)
4. One big tomato ( ground into a paste)
5. 1 tsp. Ginger garlic paste
6. Salt according to taste
7. 1/2 tsp haldi
8. 1/2 tsp garam masala
9. 1/2 tsp definitely mirch( optional)
10. 1 tablespoon cooking oil
11. 1 cup water

Method:

1. Heat oil in a medium sized kardhai.
2. Add ginger garlic paste in it. Till it is light brown.
3. Add onions and sauté till brown.
4. Add tomato paste.
5. Add salt, haldi, garam masala and definitely mirch.
6. Cook till oil separates from the mixture.
7. Add water to the mixture.
8. Add peas into it. Let it cook for about a minute. Till it forms thick curry.
9. Add diced paneer into it.

Tasty matar paneer is ready.

Bhindi(lady’s finger)

Ingredients:

1. 1/2 kg bhindi
2. 1 tomato (finely chopped)
3. 1 big onions (finely chopped)
4.  1/2  tsp Garam masala
5. 1/2 tsp haldi
6. Salt to taste
7. 1/2 tablespoon cooking oil
8. 1/2 tsp ginger garlic paste

Method:

1. Cut bhindi in small pieces. And  lightly fry it in kardhai. Put this aside.
2. In a large pan heat oil
3. Add ginger garlic paste
4. Add onions and sauté
5. When the colour of the onion changes (becomes slightly pink) add the tomatoes .
6. Add salt, haldi and garam masala.
7. Add the fried bhindi and cook it on sim.

Your bhindi is ready. Serve it with Chappati.

  

Hint: chopped bhindi should be deep fried in a Kadhai before sauté it with onion and tomato. Because if not done so it will be sticky. 

Note: after washing the bhindi wipe it with a cloth. So that it is dry.

PALAK PANEER ( spinach)

palak paneer

Ingredients:

1. 250 gms Paneer grated or cut into small cubes
2. one stalk of palak
3. 1/2 tsp garam masala
4. salt taste
5. one table-spoon cooking oil
6. some milk
7. two onions (finely chopped)
8. one tomato
9. ginger and garlic paste
10. 1/2 haldi

Method:

1. cut paneer in small cubes.
2. boil palak and grind it into a paste.keep it aside.
3. in a kadhai add some cooking oil. add some ginger garlic paste to it.
4. when the ginger-garlic paste changes colour add the finely chopped onions to it.
5. when the onions become slightly pink in colour add the finely chopped tomato.
6. to this mixture add salt, haldi and garam masala.
7. now add the paneer cubes and saute.
8. quickly add the palak in it.
9. keep it on sim for about 5 minutes.

Your simple and nutritious palak paneer is ready. Serve it with chappati.

Especially good for growing children.