Make a paste of red chilli pd ( or else crushed green chillies ) + hing + salt .. add little butter n now add besan.. add tsp hot oil n make a soft dough with water.. stuff the besan ball in the shevo maker n deep fry..
Dry roast 1tsp coriander seeds, 1tsp jeera,1tsp sesame seeds, 1/4tsp methi seeds n 2tsp urad dal..when it is cooled grind it to powder.
In a pan take little oil add the ridge gourd peel with little turmeric powder, green chilli n salt.n cook it.u can little water.once cooled grind it with 1tbsp of above powder and add little tamarind pulp.tadka of mustard curry leaves..
Cover n cook till mushy. Mash with a ladle once mushy. In the meanwhile peel the roasted baingans. Mash. Add to the mixture. Add salt. Mix well. Cook till homogenous. Garnish wid chopped cilantro n serve.
Heat 2-3 tsp oil in a pan & add 3 tsp coriander seeds, 1 tsp jeera, 1/4 tsp methi seeds, 3 cloves , 2 pieces cinnamon, 6-7 pepper corns...fry for 2-3 minutes ...
Then add 3 tb sp coconut gratings & fry again for 5 minutes....then Grind along with 8-10 roasted red chillies, 1 medium onion, 7-8 garlic cloves& 2 tb sp chopped coriander leaves to a smooth paste.....
Heat 2 tbsp ghee in a pan...add the ground masala fry for some time ...then add 1 tomato (chopped)again fry
For 2 minutes...then add enough water to make gravy & salt to taste....bring to a boil ...then add boiled egg pieces ...again boil for 2 minutes ..garnish with chopped coriander leaves....
Take a kadai.. Add oil and then add onions... Fry till transparent..
Add g+g paste, sauté till nice aroma comes out.. For this add all the powders except for pepper powder. Sauté well and add tomatoes. Sim the stove and cook for a min or two...
Beat the curd well and add to the masala along with salt. When you see the masala leaving oil the sides... Add chicken pieces and coriander leaves with a cup of hot water and cover the lid...
When it's half done add butter and mix well... Add pepper powder before switching off the stove. Comes out yumm.. Spices can be adjusted according to your taste and in this recipe I've cooked coriander leaves along with the chicken than garnishing.. as it gives good aroma to the masala.
Soak Soya in Hot Water for 15 minutes after that squeeze out the water and keep it aside.
In a Vessel heat up 1 tbsp of Oil, add 2 long slit Onions, 2 Tejpatta, Squeezed Soya Chunks, Cut Baigan and Potato Cubes. Sauté till everything gets fried well and becomes light Brown.
In a Bowl take 10 Garlic pods, 1/2 inch grated Ginger, 5 slit Green Chillis, 2 tsp Jeera and 1 cup Chopped Fresh Coriander. Mix well and grind everything in mixer to make fine paste.
Now add 1 fine chopped Tomato and made paste, in a Vessel where you made Soya/ Baigan/ Potato brown. Add 1 tsp of Garam Masala and one cup of water and boil the entire mix. Adjust the Gravy according to your requirement. Now Garama Garam Baigan Soya Potato is ready to serve.
One Cup yellow Moong to be soaked for 30 minutes, washed, and keep it aside.
Tadka : In Kadhai Heat one tsp of oil to fry 2 chopped Onion,1/2 tsp Jeera & sauté. Now add washed- soaked Moong,1 tsp Garam Masala, 1/2 tsp Red Chilli Powder & 1/4 tsp Haldi. Mix well and on slow gas lid the Kadhai and let it cook for 12 to 15 minutes.
Now add cleaned, washed and chopped Palak, 1 fine Chopped Tomato, 5 crushed Garlic pods and Salt as per taste.
Now Palak would leave its moisture. Sauté till the moisture dries in open Kadhai. Do not lid the Kadhai. Your Moong Palak is ready to serve.
Cut Cleaned washed Rahu Fish pcs to be Marinated with Salt and Haldi for 1 hour and to be shallow fried in Groundnut Oil and kept aside.
For Gravy : Heat up Groundnut oil and add Panch Puran (Soaff,Ajwain,Rai,Kalaunji & Methi) with more of Soaff. Add Jeera, Kadipatta, and 1&1/2 Fine Chopped Onion. Sauté till Onions are translucent and gives a aroma of Panch Puran.
Masala : Yellow Rai, Khaskhas, Imli, Fresh Coriander, Fine Chopped Green Chillis, Few Kashmiri Dry Mirchi for colour, to grind in a mixer. Now Masala for Gravy is Ready.
Once the Onions are soft add 1tsp of Garlic Paste and 1/2 tsp of Ginger Paste & Salt to taste. Sauté for 2 minutes till GG paste's rawness goes, add Grounded Masala, mix well and sauté on slow flame till Oil separates. Now add Tomato Puri and sauté for a while. Add water for gravy consistency as required, take a boil till Tomato Puri is cooked and thickens the gravy.
Now add Fried Rahu Fish and take a boil till fish is well blended with a Gravy. Garnish with Chopped Fresh Coriander and your Rahu Fish Gravy is ready to serve.
Lasooni Potato with thin gravy and Karela Roast Subjee - Prasad Naik
Recipe -Lasooni Potato with thin gravy(Batatya Chi Khadkhadi, called in Marathi) :
Take 2 Big Potatoes and cut them in cubes.
In a Vassal take 2 tsp oil to be heated, add Little Sugar, 2 tbsp of Garlic paste, 1 tsp Garam Masala,1 tsp Red Chilli Powder, 1/2 tsp Haldi,1/2 tsp Salt.
Add Potato cubes mix well adding 2 glasses of water. Let it Boil with lid on for 10 minutes. This is bit watery gravy but you can make it little thicker by boiling it for 15 minutes if you wish to.
Your Lasooni Potato with Thin Gravy is ready to serve.
Recipe -Karela Roast Subjee :
Wash and slice the Karela in round shape, add 1/2 tsp of salt massage the Karela slices well and keep aside for 10minutes. Now squeeze the slices well and remove the bitter water.
In a Kadhai 2 tbsp oil to be heated. Now add 5 Slit Green Chillis, 1 tsp Garam Masala, add Squeezed Karela slices and keep stirring till its bit dark brown and roasted well. Now add 1 tsp Salt and its done.
Some people add Onions but in this simple recipe we have not added any Onion because then it becomes soggy. There is no Garlic in this.
In a readymade Dosa batter added Rava for crunchyness, Fine Chopped Onions, Fine Chopped Green Chillis and Fine Chopped fresh Coriander. On a non stick tava with few drops of oil made made it nice and brown.
For Grinding Masala : 20 Bedgi Mirchi, 1 tsp Roasted Coriander seeds, Fresh 1/2 Grated Coconut, 10 pods of Garlic,1 Onion, 5 seeds of Methi, One small ball of Imli, 1/2 tsp Haldi. Make a fine paste in a Mixer adding water.
Heat 2tbsp of oil in Vessel, add 1 fine chopped Onion, 1 tsp Ginger Paste and 1 tsp Green Chilli paste. Saute till Onions are translucent.
Now add Grounded Paste by adding a glass of water and take one boil. Now add Pomfret cut Pcs. Take one more boil, as Pomfret cooks very fast. Gas off. Now your Pomfret Curry (Kalvan) is ready to serve with hot Boiled Rice. Today I had with Neer Dosa.
Spread softened butter on both sides of the paneer slices, Sprinkle half of the crushed peppercorns on the paneer slices & press well to embed them into the slices...turn them & repeat....
For the gravy..Heat ghee..add carom seeds, wait for a while, add garlic, let it change colour, add onion, stir on a low flame till transparent, add garam masala,coriander pdr, red chilli pdr, & salt, mix well...add capsicum...add tomato puree, cook till dry (2-3 min)...add cornflour mixed in water..add tomato sauce. ..simmer for 5 minutes, till slightly thick...keep aside...
To serve : Heat a non stick tawa...brown the paneer pieces on the pan of both sides... Heat gravy..Pour it in the dish....arrange the paneer pieces on it....
Home made pista badam malayi kulfi - Sabitha Shenoy
For 500ml of milk add 250gm sweetened condensed milk, 4 tbl spoons of milk powder, fist full roasted and crushed almonds and pistachios, 7-8 green cardamom powder. heat all the above together until it attains rabdi consistency. cool and put in moulds, cover and freeze overnight..
For strawberry sauce, chop strawberries, add sugar and lil bit of lemon juice and microwave high for 2-3 minutes, stir and again for 1-2 minutes. coll and chill.
serve with fruits of your liking. while unmoulding the kulfi you may keep it out of the freezer for 5 minutes of dip the mould in water and do it. No need to add sugar. Sugar in the condensed milk is sufficient to give the desired sweetness.