Bhature

This recipe for bhature is so simple and never messes up:) Every time Ive made it me and my husband will have to eat less....otherwise it wont be enough for guests.

INGREDIENTS:
All purpose flour (maida): 2 cups
Semolina (Sooji): 1 cups
baking soda: 1 pinch
curd

METHOD:
Combine maida, sooji and baking soda with curd. Let the dough rest for 3-4 hours. This will make enough bhaturas for 4 people.

Methi parantha

There are lot of variations of methi parantha, I also make it differently every time :)

INGREDIENTS:
wheat flour: 3 cups
Methi: 1 cup (frozen or fresh cleaned, washed and chopped)
Besan (optional): 1 cup
Jeera(optional): 1/2 teaspoon
Ajwain (optional): 1/2 teaspoon
Dhania powder: 1.5 teaspoon.
Chili powder to taste
Salt to taste

METHOD:
Combine all the above ingredients and make soft dough. Roll out thin paranthas and cook them with little oil.

Spinach sabji

My friend Gayatri got this sabji for lunch to work. We also make it but had forgotten about it somehow. What I like most about it is the crispy texture spinach gets coz its cooked open.

INGREDIENTS:
Spinach: 1 Baby spinach box from Costco(You can use a lot of spinach, since it will shrink a lot).
Onion: 1 big onion.
Turmeric powder: 1/2 teaspoon
Dhania powder: 1.5 teaspoon
Chilli powder to taste.
Salt to taste.

METHOD:
Take oil in a kadhai. Add the chopped onion once the oil is hot. Cook till onion is golden brown. Add dry masalas (turmeric, dhania, chilli powder). Immediately add chopped spinach and salt and cook it open over medium or lower flame till spinach is well cooked (15-20 min).

Bharwa Karela

INGREDIENTS:
Karele: 11 in number.
Onion: 3 large onions.
Garlic(optional): 14 cloves, fry and grind.
Saunf: 2 tablespoon.
Turmeric powder: 1 teaspoon.
Dhania powder: 3 teaspoon.
Amchur powder: 4 teaspoons
Chiili powder: as per taste.
Salt as per taste.

METHOD:
Peel karelas, make a slit lenght wise and add little salt inside them. Keep in sun for 4-5 hrs or microwave for 2-3 min. Then boil them in pressure cooker for 1/2 whistle (As soon as the pressure is made switch off the gas). After cooling squeeze each one of them between your hands so that all the water is drained and take out the seeds from inside.
Grind all the masalas (Onion, Garlic, saunf, dhania powder, amchur powder, chilli powder) and fry it in little oil till golden brown (15-20 min).
When masala is cool, stuff it in karelas and tie them with thread. Fry them in little oil on sim flame till golden brown. When they are cool cut the thread out.
I know its too much of work, so I try to make it in bulk or I use same masala with chopped karela. But believe me the taste of bharwa karela is worth all the hard work :)

Bharwa Karele......... coming soon :)

Kathal (JackFruit) sabji

INGREDIENTS:
Oil: 3 teaspoon
Onion: 1 large onion
Kathal: 1 bag frozen (defrosted) or medium size (boiled for 1 whistle)
Turmeric powder: 1/2 teaspoon
Dhania powder: 1.5 teaspoon
Amchur powder: 2-3 teaspoon
Chilli powder: 2 teaspoon
Salt to taste

METHOD:
Take oil in kadhai, add onion. When it becomes golden brown add all masalas except amchur powder, and immediately add kathal. Cover and cook till kathal is cooked. Add amchur powder in the end.

Gobi baingan aalo sukhi sabji

Ingredients:
Potato - 3 medium(cut into desired sizes)
Cauli - 10 florets
aubergine(baingan) - 8 small
tomatoes - 1.5 medium
tadka - mustardseeds,fennal(saunf),carromseeds(ajwain),
onion seeds(kalongi),fenugreekseeds(methi)
red chilli - 2 whole(as per taste)
bayleaf - 1
turmeric - 1/4 teaspoon
salt to taste
corriander leaves chopped
Preparation:
Heat oil in kadai(wok),put 1 tea spoon of tadka,red chilli and bay leaf. put potatoes and stir it for 2-3 mins add cauli florets ,little turmeric and salt to it stir it for 3-4 mins and then add baingan.....when it is about to done add tomatoes and stir it untill the tomatoes mix to the veggie..finally add corriander leaves and serve with hot chapati or naan or sattu parantha