Bengal gram with parwal(pointed gourd)

Ingredients

1.Bengal gram(chana dal) - 1cup(soak in water for 2hrs)
2.Parwal - 5nos(peeled and cut in rounds)
3.Grated coconut - 1/2cup
4.Whole red chilly - 2nos
5.Turmeric powder - 3/4tsp
6.Desi ghee - 1tsp
7.Salt to taste
8.Mustard oil - 2tsp

Method

Heat oil in a pressure cooker.Temper whole red chilly in it.Now add parwal,turmeric powder,salt and stir fry in low flame for 2 to 3 mins.Next add soaked chana dal along with 2cups of water.Also add grated coconut,save some of it for garnishing also.Stir well and close the lid of the pressure cook.After the first whistle from the pressure cooker lower down the flame and keep cooking for another 15mins.After opening the lid, add desi ghee giving a final stir.Garnish with grated coconut and serve hot.

Tengra fish in coconut milk

Ingedients

1.Tengra fish - 500gms
2.Coconut milk - 200ml
3.Onion - 1medium size(finely chopped)
4.Ginger - 1inch(finely chopped)
5.Garlic - 6cloves(finely chopped)
6.Tomato - 1 big size(finely chopped)
7.Coriander - 1/2cup(finely chopped)
8.Turmeric powder - 1/2tsp
9.Red chilly powder - 1 tsp
10.Salt to taste
11.Mustard oil - 4tsp

Method

Rub turmeric powder and salt to fish,keep aside for 15mins approx.Heat oil in a pan and pan fry the fish from both sides.Remove from pan and keep aside.If you want add some more oil,but I managed with the same oil.Now into it add onion,ginger,garlic,tomato and stir fry for 2 to 3mins in low flame.Add the fish,turmeric powder,salt and little water.Cover and cook for 1min approx.Now add coconut milk,coriander and boil for 30secs approx.Serve hot with plain rice.

Tinda(round gourd) savoury

Ingredients

1.Tinda - 300gms(cut into small pieces)
2.Lobiya seeds - 3tsp
3.Coconut grated - 6tsp
4.Mustard seeds - 2tsp
5.Whilte til seeds - 2tsp
6.Almond - 6nos
7.Cumin seeds - 1tsp
8.Green chilly - 2nos
9.Ginger - 2inch
10.Turmeric powder - 1/2tsp
11.Salt to taste
12.Mustard oil - 3tsp

Method

Soak lobiya seeds,til,mustard seeds,almond in water for 2hrs approx.Make a paste of them by also adding cumin seeds,green chilly,ginger,grated coconut in a blender.
Heat oil in a pan add chopped tinda.Stir fry for a minute.Next add turmeric powder and salt and cook for another 5mins in low flame covered,stirring occasionally.Add the paste and small amount of water.Cook for another 2 to 3 mins or until the tinda is cooked thoroughly.Garnish with coriander and tomato.Serve hot with chapatti or paratha.

Oats in mutton

Ingredients

1.Mutton liver - 200gms
2.Capsicum - 1no(diced)
3.Onion - 1no(diced)
4.Oats - 1/2cup(dry roasted)
5.Ginger paste - 1tsp
6.Garlic paste - 2tsp
7.Honey - 2tsp
8.Turmeric powder - 1/2tsp
9.Coriander powder - 1/2tsp
10.Cumin powder - 1/2tsp
11.Red chilly powder - 1/4tsp
12.Salt to taste
13.Mustard oil - 2tsp
14.Lemon juice - 2tsp

Method

Marinate the mutton with lemon juice,turmeric powder,coriander powder,cumin powder,chilly powder and refrigerate for 30mins.Heat oil in a pan and add ginger garlic paste.Once they start changing colour add mutton to it.Add salt and cook covered in a low flame till the mutton gets completely cooked.If required add small amount of water.Now add capsicum,onion and cook for one more minute.Next add oats and stir fry for 2 more minutes.Switch off the flame and add honey to it.Garnish with oats and serve hot as a side dish or a starter.

Rose kulfi

Ingredients

1.Full cream milk - 1litre
2.Fresh cream - 100ml
3.Rose syrup for topping
4.Sugar powder - 125gm
5.Green Cardamom - 2nos

Method

Boil the milk and simmer to bring down its volume to 250ml approx.Add cardamom,sugar powder and boil till sugar powder dissolves completely.Cool till room temperature.Mix cream and stir well.Freeze for a minimum of 8hrs or till it completely sets.While serving pour some sugar syrup on it.Serve chilled.

Slim fit mutton - A no oil recipe

Ingredients

1.Mutton - 500gms
2.Thick curd - 150gms
3.Onion - 1 big size
4.Ginger - 2inch
5.Garlic - 5cloves
6.Meat masala - 1tsp
7.Cumin powder - 1tsp(freshly roasted and grounded)
8.Coriander powder - 1tsp
9.Turmeric powder - 3/4tsp
10.Red chilly powder - 1/2tsp

Ingredients for the dry spice powder

1. Green Cardamom - 4nos
2.Cloves - 6nos
3.Cinnamon - 2inch
4.Mace - 1no
5.Star anise - 1no

Dry roast all the above spices and grind them preferably in a mortar and pestle.Keep aside.

Ingredients for tomato puree

1.Tomato - 4nos
2.Ginger - 1 inch
3.Garlic - 4 cloves
Make a puree in the blender and keep aside

Method

Make a paste of curd,onion,ginger,garlic.Marinate the mutton with this paste,turmeric powder,coriander powder,red chilly powder,meat masala and refrigerate for 2 hrs.Now pressure cook the mutton along with the marination until fully cooked.If required add little water.Open the pressure cooker when steam gets released completely.Switch on the flame again and now add tomato puree and salt into the mutton.Cook in a low flame for 5 mins approx.Now add the dry spice powder,cumin powder and cook for one more minute.It should have a thick gravy.Serve hot with rice,chapatti,bread or paranthas.

Bhel Puri

Ingredients

1.Puffed rice - 2cups
2.Cucumber - 1no(finely chopped)
3.Onion - 1no(finely chopped)
4.Tamarind chutney - 1/2cup
5.Boiled potatoes - 2no(mashed)
6.Salt to taste
7.Red chilly flakes - 1tsp
8.Chat masala - 1tsp
9.Sev bhujji - 1/4cup

Method

Mix all the ingredients and serve immidiately.

Note - Use any other vegetables,chutney.Using sprouts will be a healthy addition.