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