Maharani Bhindi

Ingredients:

Bhindi, tomato, onions, curd, garlic, jeera, dhania powder, salt, turmeric , aamchur powder, oil

Method:

Wash the bhindi and cut it thinly. 

Take a pan and fry the bhindi till it turns brown. 

Take oil in a pan and sauté the onions, tomato, with garlic paste and the. Add all the other above masalas. After this add curd and cook for sometime till it turns thick.

Once the above starts to leave oil, add bhindi to the pan and aamchur powder and garam masala. Mix it all well and it is now ready to be served,

Methi ka Stuffed Parantha

Ingredients:

Methi, besan, wheat flour, onions, green chilly, jeera, salt, red chilly, garam masala, ghee

Method:

Wash the methi well and take a pan and add besan till it turns a little golden brown. Add besan into the     Methi along with chopped onions and all above masalas. 

Knead a wheat flour with some ghee and salt and keep aside for 10 minutes, start stuffing the rotis with the methi stuffing, and fry them as paranthas.

Serve hot with chutney.

Red tomato chutney

Ingredients:

Red tomatoes, 1/2 tsp bhuna jeera, 1 tsp olive oil, 2 green chillies, dhania, pudina, salt, shakakr/ sugar.(2.5 tsp sugar), 2 cloves of garlic

Method:

Take tomatoes, and all above ingredients in a blender and blend it all well. The chutney is ready to be served with methi paranthas!!

Instant Kadi- redu

Ingredients:

Dahi

Desi ghee

1/2 tsp jeera, dhania powder, 1/2 tsp turmeric, red chilly powder, salt to taste

For garnishing, coriander 

Method:

Take a pan and add 2 tsp ghee. And add all the above masalas. Once the masalas and done, add two cups of beaten curd and salt to taste. Keep stirring for fiveminutes and garnish with coriander leves,

Serve with paranthas and s dry vegetable!

Vegetable IDli

Ingredients:

1 cup sooji

1 cup dahi, yogurt (. Sour)

1 cup water

Salt

Red chilly powder

Jeera

1 packet eno

2 carrots, 1 capsicum, 100 grams cabbage , 5-6 French beans, 1 onion' 2 tomatoes, mustard seeds, kadii patta, 2 tablespoon oil, 1 spoon vinegar 

Method:

Mix sooji, curd snd water to make a batter.  Let it sit aside for 2 hours. 

Cut the vegetables into thin slices. Take oil in a pan and add mustard seeds, kadi patta, jeera. Add chopped onions, tomatoes, and sauté them. Add all the other vegetables and when they are cooked, add salt and red chilly powder.

When you are ready to make your idlis, add salt and eno. Add the batter into the idli moulds brushed with oil and microwave it for 4 minutes.

Once the idlis are cooked, take them in a plate and cut in small pieces. Add the sautéed vegetables and one tsp vinegar and stir for a few minutes. 

Your homemade heathy idlis are now ready to be served with ketchup.

Matar Gobi KEema

Ingredients:

Medium sized cauliflower

1 cup green peas

2 green chilly, ginger piece, Jeera, salt, garam masala, desi ghee, methi powder

Method:

Grate the cauliflower.

Take oil in a pan and add turmeric, jeera, methi powder, salt and after this is slightly done add the cauliflower and the green peas. Cut a thinly sliced ginger and green chillies and let it cook on low flame.

Once this is cooked well, take some desi ghee and add it . Garnish with long ginger and coriander and serve! 

Dum ALoo

Ingredients:

Small potatoes

Oil

Tomato

Ginger garlic

Yogurt

Milk

Hing

Dhania powder

Red chilly powder, salt, garam masala, tomato sauce, cream

Onions

Paneer, ghee

Method:

Cut the potatoes in small pieces and fry them. Take a fork and prick some holes in each of these potatoes.

Take another pan and add oil to it. Add 1 onion and sauté it, 1 tsp garlic paste, 1/2 tsp ginger paste and cook it well.  

Now take 4 red tomatoes and blend well and add in the pan along with onions, add all the dry ingredients except for salt and garam masala . Add to this 1/2 cup curd and 1 cup milk and keep stirring until a little thick. Add salt and potatoes and let it cook on a low flame. 

Once it turns more thick, add 1 tsp tomato ketchup! 1 tsp garam masala and desi ghee and let it be on low flame.

Your dum aloo dish is  now ready to be garnished with cream and grated paneer.