Stuffed Hirekayi...

Prep Time: 20 min

Cook Time: 40 min

Serves for: 4 persons

Ingredients

3 - Ridge guard
2 large - Onion

1 cup – Ground nuts

2 - Green chilly

3 tbsp – Dry Coconut

6 tbsp - oil

1/8 tsp - asafetida

1/8 tsp - turmeric powder

½ tsp - mustard seeds

½ tsp - cumin seeds

½ tsp – Garam masala

½ tsp – Coriander powder

½ tsp - Jaggery powder

1 tsp – red chilly powder

1 tsp - ginger paste

1 tsp – Tamarind paste

Salt to taste

Fresh Coriander

Fresh Curry leaves

Direction for Preparation: 

1.grate skin of ridge guard.Cut 2 inch length ridge guard,slit them into four halves at upper side.

2. Saute these  ridge guards in kadai using 2tbsp of oil, if required use more oil. Saute until the   ridge guard are tender and skin of   ridge guard starts turning into dark green. Switch off the gas and close lid of kadai let the   ridge guard become soft there.

3. In another kadai add 2 tsp oil, roughly chopped onion, green chilly, ground nuts and dry coconut.Saute them in Kadai until onions are transparent.

4. Grind the above mixture of onion and coconut into rough paste.

5. To this paste mix well all the spice powder asafetida, turmeric powder, Garam masala, Coriander powder, red chilly powder, ginger paste, Jaggery powder, Tamarind paste and salt.

6. Stuff above prepared paste in already oil sauted   ridge guard.

7. Now for remaining paste add seasoning of cumin, mustard seeds, curry leaves, coriander in oil.

8. Add required amount of water and mix well to form curry.

9. Add these stuffed   ridge guard to the above curry and close lid let it boil for 5-10 min in very low flame.

10. Switch off the gas and serve hot stuffed   ridge guard with choice of Indian bread I prepared it with Jawar Roti.

Methi Matar Malai - MMM

Prep Time: 20 min

Cook Time: 20 min

Serves for: 4 persons

Ingredients:

Peas - 1 cup

Kasoori methi - 3 tbsp (or) Fresh methi leaves-1/2 cup

Onion chopped-1

Ginger garlic paste - 1 tsp

Jeera-1/2 tsp

Green chilli - 1 chopped finely

Milk -1 cup

Cashew - 5 soaked in milk

Malai / Cream - 2 tbsp

Garam masala powder -1/2 tsp

Chilli powder-1 tsp

Turmeric powder-1/4 tsp

Oil-1 tbsp

Salt - as required

Direction for Preparation:

1. Soak cashews in milk for 15mins then grind the cashews and green chilly to a smooth paste, keep aside.

2. Boil fresh green peas until soft and keep aside.

3. Heat oil, add jeera, ginger garlic paste, green chillies and fry for a minute. Then add onions and fry until onions are transparent.

4. Now add the cashew paste and fry it for 2mins. Add turmeric, garam masala, salt and red chilli powder,mix well. Add the milk and give a stir.

5. Then add cream when milt is slightly warm. 

6. Now add kasuri methi.

7. Allow it to boil until the gravy starts thickening. 

8. Then add boiled green peas.

9. Simmer the flame and bring the mixture to a short boil. Add little water (if required) to desired consistency. Switch off and Serve hot with rotis.

Stuffed Capsicum masala

North Karnataka Style

This recipe I borrowed from my mom. This recipe is her signature recipe,she cooks stuffed capsicum,brinzal very tasty.

Prep Time: 20 min

Cook Time: 40 min

Serves for: 4 persons

Ingredients

6 - Capsicum
2 large - Onion

1 cup – Ground nuts

2 - Green chilly

3 tbsp – Dry Coconut

6 tbsp - oil

1/8 tsp - asafetida

1/8 tsp - turmeric powder

½ tsp - mustard seeds

½ tsp - cumin seeds

½ tsp – Garam masala

½ tsp – Coriander powder

½ tsp - Jaggery powder

1 tsp – red chilly powder

1 tsp - ginger paste

1 tsp – Tamarind paste

Salt to taste

Fresh Coriander

Fresh Curry leaves

Direction for Preparation: 

1. Slit Capsicum into four halves at upper side.

2. Saute these capsicums in kadai using 2tbsp of oil, if required use more oil. Saute until the capsicum are tender and skin of capsicum starts turning into dark green. Switch off the gas and close lid of kadai let the capsicum become soft there.

3. In another kadai add 2 tsp oil, roughly chopped onion, green chilly, ground nuts and dry coconut.Saute them in Kadai until onions are transparent.

4. Grind the above mixture of onion and coconut into rough paste.

5. To this paste mix well all the spice powder asafetida, turmeric powder, Garam masala, Coriander powder, red chilly powder, ginger paste, Jaggery powder, Tamarind paste and salt.

6. Stuff above prepared paste in already oil sauted capsicum.

7. Now for remaining paste add seasoning of cumin, mustard seeds, curry leaves, coriander in oil.

8. Add required amount of water and mix well to form curry.

9. Add these stuffed capsicum to the above curry and close lid let it boil for 5-10 min in very low flame.

10. Switch off the gas and serve hot stuffed capsicum with choice of Indian bread I prepared it with Jawar Roti.

Moong Dal Fry

Prep Time: 20 min

Cook Time: 20 min

Serves for: 2-3 persons

Ingredients:

1 cup - moong dal
1/2 cup - spinach

2 cup - water

2 tbsp - oil

1/8 tsp - asafetida

1/8 tsp - turmeric powder

½ tsp - mustard seeds

½ tsp - cumin seeds

½ tsp – Garam masala

½ tsp – Coriander powder

3 green chilies split lengthwise

1 tsp - ginger paste

1 tsp - chopped garlic

1 medium - chopped onion

1 medium - chopped tomato

1tsp – chilly flakes

Salt to taste

Coriander leaves

Curry leaves

Direction for Preparation:

1. Wash the moong dal,spinach. Add water, ½ tsp oil and boil in cooker for 2-3 whistles.

2. Heat oil on medium heat, in a medium-sized pan.

3. Add mustard seeds, cumin seeds, asafetida and curry leaves, in quick succession. Saute until spices starts splattering

4. Now add the green chilies, ginger paste and garlic. Saute for 1 minute;

5. Add onions, and continue stir until they turn translucent.

6. Add the tomatoes, and saute until they become soft.

7. Now add turmeric, garam masala and coriander powder. Stir well.

8. Add the boiled moong dal and salt, and fry until all the ingredients are mixed well. Garnish with Coriander leaves and chilly flakes.

9. Serve moong dal with chapattis, roti…

Black Eyed Beans Masala

Prep Time: 30 min

Cook Time: 20 min

Serves for: 4 persons

Ingredients: 

Black eyed Beans – 1 cup

Tomato - 2

Onion - 2

Kasuri Methi -1 tbsp

Turmeric powder – ½ tsp

Green Chilly paste – 1tsp (adjust according to taste)

Garam masala- 1tsp

Coriander powder – 1 tsp

Red chilly powder – ½ tsp (it is used only for colour)

Ginger and Garlic paste – 1 tsp

Jaggery – ½ tsp

Mustard – ½ tsp

Jeera – ½ tsp

Salt as per taste

Oil – 2tbsp

Fresh Coriander leaves

Fresh Curry leaves

Water for boiling beans

Direction for Preparation: 

1. Soak black eye beans in warm water for 6 hrs or use store canned black eye beans which you will get in super markets.

2. Pressure cook beans for 5 whistel.

3. Grind 1 tomato and 1 onion, keep aside.

4. Finely chop Corainder, curry leaves, left onions and tomatoes.

5. In kadai add oil when it is hot add mustard, jeera and curry leaves wait until they starts spluttering.

6. Now add chopped onion, saute until onion becomes soft and transparent.  Add chopped tomatoes and saute until they become soft.

7. Add Grinded mixture of tomatoes and onion. Saute until raw smell of this puree goes out completely.

8. Add all spices i.e. Garam masala, Coriander powder, Red chilly powder, Green Chilly paste and Turmeric powder, 

9. Add Kasuri methi,Ginger and Garlic paste, Jaggery and salt.

9. Mix pressure cooked black eyed beans to the prepared gravy, garnish with coriander.

10. Serve this black eyed beans masala with Rice (just like Rajma chaval) or with chapati.

Palak-Corn Curry

Prep Time: 15min

Cook Time: 20 min

Serves for: 2 persons

Ingredients: 

Spinach/Palak - 2 cup

Corn - 1 cup, boiled

Tomatoes - 2

Green chillies - 2 split

Onion - 1 cup

Milk - 1 cup (or kene 2tbsp)

Coriander powder - 1 tsp

Cumin seeds - 1/2 tsp

Red chilly powder - 1/2 tsp

Asafoetida powder - 1/3 tsp

Garam Masala - ¾ tsp

Ginger and Garlic paste - ¾ tsp

Jaggery - ½ tsp

Fresh Coriander leaves

Oil - 2 tbsp

Salt as per taste

Direction for Preparation: 

1. Boil and Cool the spinach. Make it a paste. Keep it aside.

2. Grind 1 tomato and ½ Onion, keep aside.

3. Finely chop coriander leaves, remaining tomato and onion.

4. Heat oil adds cumin seeds, green chillies, onion and saute till golden brown.

5. Add tomatoes and cook it.

6. Add coriander powder and cook till the aroma of coriander spreads.

7. Add turmeric powder, asafetida powder, red chilly powder, Garam Masala, Ginger and Garlic paste, Jaggery, onion & tomato paste and saute well.

8. Add boiled corn into it and mix well and cook it for 1 min.

9. Add the spinach paste, salt and mix again.

10. Add milk and shimmer the gravy for 10 minutes.

11. Tasty palak corn is ready to be served hot with Indian breads (roti, chapaties, nan, etc) or steamed rice.

Mango - Palya (Deedir Uppinakayi)

Mango season is back, can’t resist myself eating mango and other mango based recipes. In childhood my mother used to make it…I used to have this playa almost with everything like rice, chapatti, jolad rotti etc...We used to call it as Deedir Uppinkayi also...So today I am trying this recipe first time…wish me luck… :)

Prep Time: 15 min

Cook Time: 30 min

Serves for: 4 persons

Ingredients:

1 large (about 350grms) raw mango

1-3/4 cups (about 350 grams) Jaggery, powdered

1 tsp Mustard Seeds

2-3 tsp Ghee/oil

1-2 dried Red Chilly

Chilly Powder (according to taste)

A pinch of Turmeric

Salt (according to taste)

Asafoetida (Pinch)

Fresh Coriander leaves

Curry leaves

Water

Direction for Preparation:

1. Peel the mangoes, slice it into pieces.

2. Pressure cooks these raw mangoes for about two whistles.

3. To a pan, over medium heat, add jaggery and 1 cup of water.

This is done to melt the jaggery - takes around 4-5 minutes

Filter this to a cup. This straining is essential to remove any scum or debris (that's mostly found in jaggery). Keep aside.

3. In the pan, add the Ghee and when hot, drop the mustard seeds. Add Red chillies if using. When it starts spluttering, add the boiled mangoes.

4. Stir gently for few seconds. Add jaggery and turmeric.

5. Add about 1-1/2 cups water, cover and cook for around 5 minutes. Or until it starts becoming mushy.

6. Serve with Cahpatti, Rice; it goes well with almost everything. You can store this in air tight container for about week in refrigerator.

Stuffed Karela

My husband is big fan of karela, he loves to eat Karela in any form even thought I don't like much still I used too prepare and have with him. I never new we can prepare stuffed karela but after seeing this recipe in TV show I modified according to my taste and prepared, trust me it comes out really nice.

Prep Time: 60 min

Cook Time: 20 min

Serves for: 4 persons

Ingredients:

Karela - 2

Gram floor - 2tsp

Oil - 5tsp

Salt to taste

Chilly powder - 1tsp

For Stuffing:

Paneer - 1/2Cup

Onion - 1

Tomato - 1

Cheese - 2 slice (use 2tsp)

Green chili - paste 1/2tsp

Ginger Garlic paste- 1/2tsp

Garam masala - 1tsp

Coriander powder - 1/2tsp

Turmeric powder - 1/2tsp

Mustard seeds - 1/2 tsp

Cumin seeds- 1/2 tsp

Coriander

Salt to taste

Direction For dough Preparation:

1. For removing the bitterness of Karela (bitter gourd), cut them in two halves and scope out all the seeds.

2. Rub salt on them and keep it for 20 min after that squeeze out all the water.

3. In boiling water add pinch of turmeric and add these Karela.

4. Boil them for 2-3 min.

5. Take away from water and let them dry for 10 min.

Direction For stuff Preparation:

1. Finely chop onion, tomato and coriander.

2. Scrumble the paneer in a bowl.

3. Add 2tsp of oil in frying pan, add Mustard seeds and Cumin seeds for seasoning.

4. Now add chopped onion, saute until the onion colour turns into golden.

5. Add Tomato and Scrumbled panner saute until the tomato become bit soft.

6. Add Chilly powder, Green chili paste and salt to taste (make sure taste as you’re adding both chilly powder and chilly paste)

7. Add all the spices (Garam masala, ginger garlic paste, Coriander powder, and Turmeric powder)

8. Add chopped coriander and saute the mixture for 1 min.

9. Remove above prepared stuffing, and let it cool.

Direction for Preparation:

1. Take Karela and fill the above filling in both halves, add slice of cheese between two halves of karela after filling the stuff and join them press bit so that it should not open while shallow frying(you can add more cheese according to your taste)

2. In frying pan add 3tsp oil and let it heat.

3. In a bowl mix Gram floor, salt and chili powder

4. Take above stuffed Karela and roll bit in above gram floor mixture.

5. Now shallow fry them in the hot pan for about 5 min, until Karela become soft.

6. Cut them into small pieces and serve hot with Chapatti or Rice.

Vegetable Kofta

This recipe is my husband favorite, always he use tell me about kofta which he had long before in one hotel. I thought of giving him surprise of this recipe, it turn really well trust me you just can't stop licking your fingers....(did that..:P )

Prep Time: 30 min

Cook Time: 45-60 min

Serves for: 2 persons

Ingredients:

Kofta:

Spring Onions - 100gm

Green Chilli - 5-6

Beans - 100 gm

Carrot - 100 gm

Green Peas - 100gm

Flower (Gobi) - 100 gm

Cabbage - 100 gm

Gram floor - 2 tbs 

Coriander and Pudina

Garam masala

Salt to taste

Vegetable oil - for deep fry

Curry:

Vegetable oil - 5-7tsp

Cinnamon - 1 inch

Clove - 2

Black pepper - 4-5 

Bay leaves -1

Zeera  and  Mustard seeds - for seasoning

Turmeric 1/2 tsp

Garam Masala 1 1/2 tsp

Coriander powder 1 tsp

Onion -2

Tomato - 1

Garlic / Ginger paste

Coriander - for garnish

Pudina for garnish 

Salt to taste

Direction For preparation:

Kofta:

1. Finley chop all the above Vegetables, and boil them in pressure cooker except Coriander and Pudina.

2. After all the vegetables are boiled, smash them using smasher or spoon.

3. To the above smashed mixture add finely chopped Coriander and Pudina, garam masala, salt to taste and gram floor to make mixture consistent to make small round shape kofta.
4. Make small kofta in hand (like ladu), keep them aside.
5. Now heat vegetable oil in frying pan, and deep  fry above prepared koftas until they are golden brown in colour.
6. Remove fried koftas from pan and keep in bowl.




Curry:


1.Finley chop onion, tomato, Coriander and Pudina.
2. In pan heat vegetable oil, when oil is heat add Zeera  and  Mustard seeds for seasoning.
3. Add  Cinnamon, Clove, Black pepper, Bay Leaves, Garlic / Ginger paste,Turmeric, Garam masala, coriander powder and saute all the ingredients.
4. Now add chopped onion and saute until they are golden brown.
5. Add chopped tomato and saute for another 5 min.
6. Add chopped salt, Coriander and Pudina for garnish
7. Add above prepared kofta to the hot curry before serving.



Additionally you can use fresh cream and almond paste to add richness in your recipe.