Bhindi do pyaza

Ingredients:

250 gm bhindi (cut in 1inch pieces)

100 gm onions (cut in 1ich pieces)

2 tbsp  garlic paste

1 tsp cumin seeds

1/2 tsp turmeric powder

Pinch of asafoetida

2 tsp coriander powder

1 tsp raw mango powder (amchur)

1 tsp red chili powder

Salt to taste

3 tbsp oil

Method:

Heat oil in a pan. Add cumin seeds and asafetida. Add garlic paste and onions and fry till golden brown. Add bhindi and salt cook for 10 minutes. Add coriander powder, raw mango powder and red chili powder   mix it well and cook it for 10 minutes. Garnish with coriander leaves .Serve bhindi do pyaza hot with rotis and paratha.

Green Chili Pickle

Ingredients:

250 gm Green chili

2 tsp split mustard Seeds

½ tsp split coriander seeds

½ tsp split fenugreek seeds

1 tsp fennel seeds

1/6 tsp asafoetida (hing)

1tsp turmeric powder

4 tale spoon mustard oil

2 table spoon lemon juice

Salt to taste

Method:

Wash green chili remove seeds and cut in slices .Hit oil in a pan add asafoetida and remove from hit then add turmeric powder, split mustard Seeds, split coriander seeds, tsp split fenugreek seeds and fennel seeds mix it well and keep aside for  10 minutes. Then add Green chili and lemon juice and salt to taste and mix it well. Keep it in an airtight bottle for at least 10 to 12 hours for the desired taste. Green chili pickle ready to eat. 

Dudhi na muthiya -Healthy breakfast Recipe

Ingredients:

250 gm Dudhi grated (Bottle gourd )

2 cup Whole wheat thick flour (karakaro)

½cup   Semolina

½ cup Curd

2-3 tbsp Sugar

2 tsp Red chilli powder

1 tsp Turmeric powder

½ cup Oil

Salt to taste

For the tempering

3 tbsp Oil

1 tsp Mustard seeds

1 tbsp Sesame seeds

1/6  Hing ( asafoetida )

5-6 Curry leaves

Method:-

Combine  grated dudhi , whole wheat thick flour , semolina , curd , Sugar , red chilli powder , turmeric powder , oil  and salt in a bowl mix well and knead into a soft dough without using water. Apply ¼ tsp of oil on your hands and divide the mixture into 4 equal portions. Shape each portion into a cylindrical roll.

Arrange the rolls on a greased sieve and steam in a steamer for 25 to 30 minutes. Let it cool a little and slice each roll and keep aside.

For the tempering, heat the oil in a non-stick kadhai and add the mustard seeds. When the seeds crackle, add the sesame seeds and asafoetida , Curry leaves and sauté on a medium flame for a few seconds.Add the muthia pieces and sauté on a medium flame till they turn light brown. Serve immediately garnished with green chili. Enjoy with Tea or green chutney.

Submit this recipe with following events:-Healthy Breakfast event hosted by Simply Food ,  New U event hosted by Cooks Joy ,  1st Anniversary Event hosted by Siris Food.com., Mission Breakfast, CookCookandCook andThoushaltcook,  Foodabulous, Breakfast Club , What is with my cuppa,Nupur's page"   What's With My Cuppa and Nupur's event

Carrot Pickle

Ingredients:

250 gm Carrot

2 tsp split mustard Seeds

½ tsp split coriander seeds

½ tsp split fenugreek seeds

1/6 tsp asafoetida (hing)

1 tsp turmeric powder

1 tsp red chili powder

4 tale spoon mustard oil

2 table spoon lemon juice

Salt to taste

Method:

Wash carrot and cut in slices .Hit oil in a pan add asafoetida and remove from hit then add turmeric powder, split mustard seeds, split coriander seeds, tsp split fenugreek seeds mix it well and keep aside for 10 minutes. Then add carrot, red chili powder, lemon juice and salt to taste and mix it well. Keep it in an airtight bottle for at least 10 to 12 hours for the desired taste. Carrot pickle is ready to eat, you can serve it with paratha, rice, khichadi as a side dish.

Green Garlic Chutney

Green Garlic Chutney

Ingredients:

100gm Chopped Green garlic with leaves

5 Chopped Green Chilies

25gm Chopped coriander leaves

2 tbsp Peanuts

1 tbsp Lemon juice

Salt to taste

Method:

 Add chopped garlic, chopped green chilies, chopped coriander leaves, peanuts, lemon juice and salt in a mixer grinder and make a fine paste.

You can serve green garlic chutney with Dhokla, pencacke,chillaa, upma , dosa .

Gundar Paak

Ingredients:

150gm Gundar (Eatable Gum)

100 gm Wheat flour

100 gm Jaggery

300 gm Ghee

100 gm Grated coconut

100 gm Almond powder

1tbsp Dry ginger powder (sunth)

½ tbsp Ganthoda powder

Method:

Crush Gundar in grinder and make a powder. Fry them in ghee & keep aside. Take ghee in a pan & roast wheat flour until it gets golden brown. Add jaggery and mix well after that add fried gundar, dry ginger powder, ganthoda powder, grated coconut & almond powder in flour and mix it well .Take one dish and grease properly with ghee then add above mixer in a dish. Make equal square pieces before it cool down.

 Sending to:- WTML , Makar Sankranti , Siri’s Anniversary Event , New U event hosted by Cooks Joy ,  Foodabulous

Happy New Year

Kachariyu

Ingredients:

1 cup black til (Black Sesame)

½ cup grated jaggery

½ cup chopped dates

5 almonds

½ tbsp dry ginger powder

½ ganthoda powder

For garnishing

½ khas khas (Poppy seed)

1 tbsp almonds slices

Method:

 Roast  til on low flame for 2 to 3 minutes and keep it aside for 5 minutes. Mix all the above ingredients in a mixer jar & grind it for 2 minutes. Mix once in between and grind it for another 2 to 3 minutes. Then transfer the entire mixer in mixing bowl and knead it well until oil comes out from the mixer. Garnish with khas khas (Poppy seed) and almond slices.

Sending this to :- WTML , Makar Sankranti,  Siri’s Anniversary Event  ,New U event hosted by Cooks Joy ,  Foodabulous