Bendi Bhaga

Ingredients

1) Tomatoes - 3
2) Onions - 1 large
3) Ladies fingers - 25 (cut into pieces)
4) Coriander powder - 1 table spoon
5) Cumin powder - 1 table spoon
6) Chilli powder - 1 table spoon
7) Gharam masala powder - 1/2 table spoon
8) Turmeric powder - 1/2 tea spoon
9) Ginger paste - 1 table spoon
10) Garlic paste - 1 table spoon
11) Fresh cream - 1/2 cup
12)  Oil as needed
13)  Salt as per taste
14)  Coriander leaves for garnish
15)  Water - 1/2 cup


Procedure
1. Take 1 spoon oil in a pan and heat it.
2. After oil is heated add sliced onions,ladies fingers and fry them until they turn into light brown color and  keep a side.
3. Now Prepare the tomato pury and keep a side.
4. Take 2 to 3 table spoons of oil in a pan add ginger and garlic paste.
5. Add the tomato pury and mix well.
6. Add coriander powder,gharam masala powder,cumin powder,chilli powder,turmeric powder into it and mix them thoroughly.
7. Cook the mixture  until it becomes very thick paste.
8. Then add the cream and water and mix thoroughly for 3 to 4 miniutes.
9. Now Add the fried onions and ladies fingers,salt into it and mix it well.
10. Close lid and boil it for 10 miniutes.
12. Remove the lid of the pan, the mixture gets little thick and add coriander leaves and mix it well.
11. Bendi Bhaga is ready and serve hot.
Photos

Read More

Gongura Rice

Ingredients

1) Gongura(sour leaf) - 

2) Onion - 1 large

3) Green chillies - 8

4) Rice

5) Cumin seeds(Jeera) - 3 grams

6) Chana Dal - 4 grams

7) Salt - as per taste

8) Fenugreek Seeds - 3 grams

9) Oil - as needed

10) Coriander leaves for garnish

Procedure

1. Initially, prepare the rice and keep it ready.

2. Take one table spoon of oil in a pan and heat it.

3. When oil is heated add feugreek seeds and add sour leaves.

4. Fry the sour leaves in a meadium flame until all the sour leaves are becomes soft.

5. Once cooldown grind these soft leaves into a paste and keep aside.

6. Now take a pan and add 3 table spoons oil to it.

7. After oil heated add cumin seeds,chala dal and fry them until they turn into golden coulour.

8. Add the onions and fry them(don't fry too much because the crunchyness is needed).

8. Add the sour leaf paste and mix thoroughly and let it heat for 5 minitues.

9. Now add the cooked rice to the mixture and mix thoroughly.

10. Add salt to it and mix it well.

11. Saute it until color of rice changes slightly, now switch off the flame.

12. Garnish with coriander leaves.

13. Gongura(sour leaf)Rice is ready and serve hot.

Photos

Read More

Spicy Chana Masala Curry

Ingredients

1) Chick peas
2) Onion - 1 large
3) Tomatoes - 2 large
4) Bay leaf - 1 leaf
5) Cumin seeds - 3 grams
6) Cloves powder - 1 table spoon
7) Chana Masala powder - 3 to 4 table spoons
8) Salt-as per taste.
9) Coriander leaves - 6
10) Oil - as needed
11) Turmeric powder - 1/4 spoon
12) Chilli powder - one table spoon

Procedure
1. Soak chick peas in water for whole night.
2. Prepare fresh tomato pury and kept aside.
3. Take 2 to 3 spoons of oil into pan.
4. When the oil is heated add cumin seeds,cloves powder,bay leaf and fry them light gold colour.
5. After that add finley chopped onion to it and fry them until they turn into light brown colour.
6. Now add tomato pury to it and cook for 2 to 3 miniutes.
7. Then add turmeric powder,chilli powder and mix thoroughly.
8. Add chana masala powder to the above mixture and mix thoroughly.
9. After adding all ingrediants cook for sometime until the oil and mixture is separated(like a thick paste).
10. When it becomes thick paste, add soaked chick peas to it and add 1 cup of water and mix well.
11. Now close the pan with a lid and let it boil for 10 miniutes.
12. After 10 miniutes remove the lid and add salt into that mix well.
13. Again cover with lid and boil for 5 miniutes.
14. Then remove the lid and mix once.
15. Add some coriander leaves to garnish.
16. Spicy chana masala curry is ready and serve hot.
Photos

Read More