Pickle Baby Aubergine (Achari Baigan)

Ingredients................................

1. Baby Aubergine- 6-7
2. OIl- 7tsp
3. Tomato puree-3tbsp
4. Fresh coriander-4tsp
5. Turmeric pwd- 1/2tsp
6. Corriander pwd- 1tsp
7. Red chili pwd- 1/4tsp
8. Garam masala- 1/4tsp
9. Lemon juice- 2tsp
10. 5 whole seeds- 2tsp
11. Chopped onion- 3tsp
12. Minced ginger, garlic- 2tsp

Method....................................

• Heat the wok, add oil after 2 min, add 5 whole seeds fry them after that put chopped onion, grated ginger, garlic fry them.
• Now place wash baby aubergine you have the slit them in half or four before putting in wok. 

• Now add tomato puree, dry spices, coriander fresh , lemon juice, salt and cover it.

• cook about 10-15 min. on low heat.
• Pickle Baby Aubergine  (Achari Baigan) is ready to eat

Spinach Cauliflower

Ingredients....................

1. Florets- 10-12
2. Pealed diced potato- 4-5 chunks
3. Chopped spinach- 1cup
4. Chopped onion- 1/2cup
5. Tomato paste- 3tsp
6. Grated ginger- 1tsp
7. Turmeric pwd- 1/2tsp
8. Coriander pwd- 1/2tsp
9. Green chili- 1
10. Oil- 4tbsp
11. Cumin seeds- 1/2tsp
12. Salt to tatse

Method.............................

• Heat the wok add oil after 3-4 min add florets, and potato fry on high heat, take out slow the heat and put cumin seeds, chopped onion, grated ginger and fry for 1-2- min.

• Add tomato paste, dry spices, salt mix them properly and fry for 2-3 min. now add chopped spinach florets, potato and cook for 2-3 min. cover them on low heat.

• Spinach Cauliflower is ready to eat.

Kathal Curry- Jack fruit Curry

Ingredients.....................

1. Skinless Diced Kathal/ jack fruit  pieces- 15-20
2. Chopped onion- 2
3. Grated ginger- 1/2tbsp
4. Tomato puree- 1/2cup
5. Corriander pwd- 1/2tbsp
6. Turmeric pwd- 1/4tbsp
7. Slat to taste
8. Garam Masala- 1/4tbsp
9. Red chilli pwd- 1/4tbs
10. Fresh corrinader
11. Oil- 5tbsp
12. Oil for fry-10 tbsp

Method.....................................

• Heat the wok add oil after 5 min. place the jack-fruit pieces and fry for golden brown, now take out the pieces.  .

• Now put some drop of oil and fry chopped onion and ginger for 5 min on low medium heat. after 5 min, add tomato puree, turmeric pwd, corrinader pwd, red chili pwd, salt , garam masala fry again for 5 min.

• Now add fried jack-fruit pieces stir nicely ,fry for 3-4 min. now add water according to your consistency..cook for 15 min. or 2 whistle.

• Sprinkle some fresh coriander ,Kathal Curry- Jack fruit Curry is ready to eat.

Fried Parwal- pointed gourd fried

Ingredients..................................

1. Parwal- 4-5 in half
2. Turmeric pwd- 1/2tbsp
3. Salt to taste
4. Oil for fry- 5tbsp

Method..............................

• Take a bowl place pointed gourd and marinated them from salt, turmeric pwd keep a side for 10 min.

• Heat the pan, add oil and place marinated parwal -pointed gourd and fry till golden brown from both sides.

• Now you can eat with colslaw or salad...........It's up to you.

Methi Malayi Matar (fenugreek leaves with cream gravy)

Ingredients..................................

1. Methi leaves (Fenugreek leaves )- 200gm
2. Green peas- 1cup
3. Asofotietda- 2pinch
4. Salt ot taste
5. Cream- 40gm
6. Tomato puree- 6tbsp
7. Cumin seeds- 1tbsp
8. corriander pwd- 1tbsp
9. Red chili pwd- 1/2tbsp
10. Whole spices- Cinemom- 1/4inch + cloves- 2-3+ Whole black peppers 6-9
11. Ginger - 1/2inch
12. Garlic- 2
13. oil- 4tbsp

Method........................................

• Chopped and washed methi leaves, take a big pan add water and put chopped methi leaves and green peas, leave for cook - 5-6 min. cover the lid.

• Now drain the water and keep a side, Take a jar of mixer add tomato and ginger, garlic make smooth paste, keep a side
• heat the wok, add oil, after 2 min. add cumin seeds , asofotieda, tomato puree  , mix them properly and fry till golden brown or dry.

• Afetr 15 min . add cream and fry for 3min., now add boiled methi and green peas and cook for 4-5 min. again.

• Methi Malayi Matar- is ready to eat.

Veg Qeema Matar with coconut cream

Ingredients..................................

1. Fine grated cauliflower- 1cup
2. Green peas- 1/2cup
3. Cumin seeds- 1tbsp
4. Asfotida- 2pinch
5. Salt to taste
6. Tomato chopped- 2
7. Red chili pwd- 1/4tbsp
8. Turmeric pwd- 1/4tbsp
9. Mango pwd- !/2tbsp
10. Corriander pwd- 1tbsp
11. Garam masala- 1/4tbsp
12. Oil- 5tbsp
13. Grated ginger- 1tbsp

Method...............................

• Heat the wok, add oil afetr 1min, add asofietida, cumin seeds, grated ginger fry for 1/2 min, now add all dry spices and chopped tomato, green peas and cover the lid , cook for 1min on low medium heat.

• Now add grated cauliflower and mix them properly, add 4tbsp water and cook again for 4 min. now open the lid and fry for 1min. on high heat 

• Veg Qeema Matar is ready to serve.

Bread Balls in curry

Ingredients................................

For Bread Balls......................

1. Bread-4 slices crushed
2. boiled potato-2
3. chopped onion-5tbsp
4. chopped fresh coriander-2tbsp
5. salt to taste
6. Garam masala pwd-1/2tbsp
7. Chopped green chili- 1
8. chopped ginger-1tbsp
9. Oil- 1cup

For curry.............................

1. Onion+ginger+garlic paste-1/2cup
2. Red chili pwd-1/4tbsp
3. Corriander pwd- 1/2tbsp
4. Curd-2tbsp
5. Water-1/2cup
6. Tomato ketchup-2tbsp
7. Copped corriander- 2tbsp
8. Oil- 4bsp

Method....................................

• Take a big add crushed bread, boiled potato, chopped coriander, salt, garam masala, chopped ginger, chopped onion, chopped green chili and mix them properly.

• Now make small balls like small lime, heat the wok add oil and fry them evenly. keep aside. now heat the cooker, add oil after 1min, add onion paste, red chili pwd, corriander pwd, and fry till golden brown.

• Now add curd mix it , add water and cook for 5min, or 3whistle. off the heat open the lid and add bread ball and cook low medium heat for 3 min.

•  Bread Balls in curry  is ready to serve.