Instructions
1. Cut pine apple to small pieces or you can use tinned pine apple.
2. Grate coconut and ginger.
3. Heat oil, add panch phoron and red chili and when splutters add pine apple pieces and cook for a minute. 4. Add sugar, salt, raisins, dry dates, juice of one lemon, ginger and half cup water or the pineapple juice if using tinned pineapple. Cook till thickens. Stir occasionally. 5. Cool and serve after meal.
Ingredients:
Cauliflower : one
Ground turmeric : 1/2 tsp
Cooking oil: 4 tsp
Salt to taste
Green peas : 1/2 cup
Panchforan / Cumin Seeds: 1tsp
Red whole chili: 2 nos
Direction
To make this cauliflower bhaji, take a medium-sized cauliflower and chop it into very small florets. The hard stem at the bottom has to be cut into tiny pieces. Cook 120 g (4 oz) of green peas and drain them. In the same oil, throw in a phoron of 3-4 dry red chilies, 1 teaspoon of whole cumin seeds and 2 bay leaves. After a couple of minutes, throw in the cauliflower. Stir once or twice, add a little salt and reduce to a medium heat. Sauté gently for three to four minutes, add the peas and simmer covered over a low heat until the florets are tender. Uncover, check for salt, adding if needed, turn the heat to high and stir until the vegetables are browned. Despite being dry, it tastes good with both rice and luchi(Puri).
Ingredients:
3 Nos- Drum Sticks ( Cut in small Strips )
3 Nos- Parwals ( Peeled and then cut in small Strips )
2 Nos- Bitter Gourd ( Cut in small Strips )
2 Nos- Medium Size Potatoes (Peeled and then cut in small Strips )
1 Nos- Small Egg plantl ( Cut in small Strips )
1 No- Green Banana ( Cut in small Strips )
You can add more vegetables if you want
( All Vegetables should be of 2 Inch Length )
4 Tbsp- Oil
5 Nos- Medium Size Bari/Bori ( Sun Dried Small Pulse Cakes )
1 Tbsp- Ginger Paste
1 Tsp- Mustard Paste
1 Tsp- Red Chili Powder
1 Tsp- Salt ( To Taste )
½ Tsp- Turmeric Powder
2 Tbsp- Ghee
½ Tsp- Panch Phoran
1 Tsp- Roasted Panch Phoran
3 Tbsp- Milk
2 Tsp- Sugar
Heat 3 Tbsp Oil and then fry the Boris in it and keep aside. Also fry the bitter gourd in it and keep aside. Add all the Vegetables in it one at a time and sauté all the Vegetables well in it. Let the Vegetables brown a bit in Color. Now add the Fried Boris to it. Add all the Spices to it and mix well. Add Water and let the vegetables simmer well and get cooked. Heat Ghee and add panch phoran in it. Let it splutter well and then pour this over the Vegetables. Add Sugar and Milk and mix well. Simmer well and when the vegetable is boiled properly, off the gas . Add roasted panchphoron powder and mix well . Cover it and keep that for 10 mins . Serve Hot with Rice.
Ingredients:
Rice :100 gams
Moong dal :30 gams
Masur dal :30 gams
Cholar dal(Channa Daal):30 gams
Onion (large): 2 no.
Potatoes (small):2 no.
Coconut (2" piece):1 no.
Turmeric powder: 1 tsp.
Red chili powder: 1 tsp.
Cumin seeds: 1 tsp.
Garam masala: 1 tsp.
Garlic 6 cloves
Ginger 1 piece
Green chilies : 5-6 nos.
Ghee As required
Oil As required
Salt To taste
Wash and soak the dal and rice, chop onion and green chilies finely.
Mince the coriander leaves, ginger and garlic. Peel the potatoes and cut into small cubes. Grind the coconut piece to a fine paste. Fry onions in a combination of 1 tablespoon ghee-1 tablespoon oil. When the onions are light brown add the minced garlic, ginger and green chilies.
Then add the garam masala together with the ground coconut. Fry for a while. Pour warm water . First add channa dal after 10 mins add moong dal and after 10 mins add masur and rice . Add water till it is about 2 inches above the level of the rice. If the water dries up, more warm water may be added. Add potato cubes and salt. When the water starts bubbling, lower the heat and simmer till rice and dal are cooked. Serve hot with Some Fry.
Ingredients:
2 large steaks of Rohu Fish
3 teaspoons turmeric powder
3 teaspoons salt
2 teaspoon panchphoran
1 teaspoon cumin powder
2 teaspoons coriander powder
3/4 teaspoon chili powder
1 Tablespoon plain plain yogurt
1/2 teaspoon garam masala
oil for deep frying
3 medium sized potatoes
1 large onion, finely chopped
2" ginger root , peeled and grated
2-3 cloves of garlic, finely sliced
2 dried red chili
Direction
Cut each fish steak into 4 quarters as evenly as possible. Wash and drain the fish and place in a bowl; rub the pieces with 2 teaspoons turmeric powder and one teaspoon of salt and let sit about 15-20 minutes. Heat the oil for deep frying in a small deep vessel . Deep fry the fish a few pieces at a time - 5 mins. each side and then set them aside. Peel the potatoes and cut each one into 4 long wedges. Wash the potatoes drain and set aside. Heat 6-8 tablespoons of the oil add red chili peppers into it and add the panchphoran. When the panchporan begins to sputter, reduce the heat to "low" and add the ginger and garlic and stir fry for 30 sec to a minute. Next add the onions and stir fry them on "medium" heat until they are soft and golden brown. Now reduce the heat to the lowest setting and add the remaining turmeric powder, chili powder, coriander powder and cumin powder stir fry for 2-3 mins. Raise the heat to "medium-high" and now add the potatoes. Stir fry for 5-6 minutes making sure they are evenly covered in all the spices. Add the yogurt and stir fry for another minute or two and then add water and bring it to boil. Cover the pan, reduce the heat to "low" and let it cook for 15 mins. Now add the fish and stir once. Cover and cook some more until the vegetables are done. Sprinkle the garam masala and take off from the heat. Serve hot with rice.
