Brinjal Curry

Ingredients 
3 Spoon Dhania ( coriander )
1 Spoon Postak ( poppy seeds )
1/2 Spoon Methi ( fenugreek seeds )
4  Garlic
6 Curry leaves
4 Dry Red Chili
1/2 Tomato chopped
4 Medium sized Brinjal

1/2 spoon mustard seeds
1/2 spoon jira
1 onion finely chopped
Tamarind  pulp 1 spoon
10 roasted cashew nuts


First cut the brinjal in a lengthy format,  then add the brinjal in water with 1 spoon haldi and pinch of salt. After 10 mintutes filter the brinjal from Hadli water and fry until tender. Then roast the ingredients like dhania, postak, methi. After roasted make it a fine paste adding garlic and dry red chili.

Heat oil in a large vessel and add mustard seeds and cumin seeds . After mustard seeds splutter, add chopped onions and chopped Tomato saute a while. After that add roasted masala paste add Tamarind paste, curry leaves mix well and cook for 2 - 3 min. After that add 3 cups of water give it a boiled and add fried brinjal . Add roasted cashew nuts and cook it covered on low flame for 15 mins. Garnish with chopped coriander and serve.

Baigana Badhi Besara

Prasarini Patra Bara

 

Gandha Prasarini ( Paederia foetida ) is a Ayurvedic medicinal herb, a specific remedy for rheumatic conditions associated with stiffness and contraction of the joints. Whole plant leaves roots are used for herbal medicine. Gandha Prasarini is known for the strong, sulphurous odour exuded when its leaves or stems are crushed or bruised. It is also used as a culinary spice in some traditional cooking in North Eastern and Eastern India.

Around 20-25 Gandha Prasarini leaves chopped fine.
A quarter red onion chopped fine
2 -3 green chillies chopped real fine
1 - 2 Onions chpped fone
3-4 table spoons besan
1 table spoon rice flour
Olive oil / Refine Oil

Mix everything except for the oil for pan-searing in a big bowl. You will need to sprinkle water as needed. The mix should be of thick consistency (thicker than pakoda batter).

Heat a non-stick pan on medium heat.
When hot, add oil for pan-searing and spread using a spatula or move the pan with your hands.
Add a spoonful of mix into the hot pan and pat it nicely so that the mix becomes like a small pancake.
Drizzle olive oil / Refine Oil again on top (very less). You could also use PAM for that matter.
Cook the "Prasarini Patra Bara"s (fritters) till both sides are cooked and have Red / brown spots all over.
Serve hot ...

Kakharu Saga Ghanta

Pumpkin leaves has most of medicinal values, it has No cholesterol,No sugar Very high in calcium,Very high in iron,Very high in manganese,Very high in magnesium, Very high in niacin,Very high in phosphorus,Very high in potassium,Very high in riboflavin Very high in thiamin,Very high in vitamin A,Very high in vitamin B6,Very high in vitamin C.

Ingredients

Ingredients
2 Cups Young Kakharu(Pumpkin) Leaves finely chopped
Cut Janhi and Pumpkins together 1/2 cups
1/2 cup rice floor
1 tablespoon mustard seeds
2 flakes of garlic
2  whole red chilis
Oil for seasoning(Chunka)

Method

Boil the leaves along with vegetables till done with salt. Do not add water because water that will come out from saga and vegetables is enough. add rice floor and boiled for absorb excess water. Heat 1 spoon oil in a pan. Add the mustard seeds, when they splutter, add the red chilis and the crushed garlic. Fry for a min. Then add the boiled saga and mix properly. Serve with rice.

Black Eyed beans Cow Peas ( baragudi) carrot curry no onion / garlic

Cow peas / Black eyed peas - 1-1/2 cups (This is dry peas measurement)
Oil - 2 teaspoon
Tomato - 1 heaped cup (1 medium tomato)
Carrot - 2 large size
Green chilli - 4 no's (your little finger sized)
Mustard seeds - 1 teaspoon
Ginger Paste - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Curry leaves - 5 to 6 leaves
Dry Red chilli - 2 no's
Haldi - 2 Chutki
Hing - 2 chutki
Salt - as needed
Water - 2-1/4 cups (Includes for cooking curry only)

Soak the cow peas in a bowl of water above 2 inches of the level of cow peas for 6 hours. After 6 hours they look bulged and raised up. You will get about 3-1/2 heaped cups of Cow peas after soaking.

Boiled these in pressure cooker, remove the boiled water. In a kadhai, add oil and temper the ingredients Mustard seeds, Cumin seeds, Fennel seeds Green chilli, Curry leaves. After well temper, put tomato, Carrot, ginger paste and Haldi with required salt & saute. After few seconds of saute put Hing & dry Red chilli then add boiled Cow Peas seeds and mix well. Wait for 10 - 15 minutes bubbling. For garnishing you can use Grated coconut.

methi pampada photo with recipe

2 chota ( mini ) lizat masala papad (raw)
1 medium totao (chopped)
1 medium onion (chopped)
2-3 garlic (fine chopped)
1 teaspoon chilli powder
1/4 teaspoon turmeric powder
1 teaspoon dhaniya powder
Salt to taste
1/2 cup water

1 - soak kasturi methi for 10 minutes
2 - Heat oil in pan, add chopped onion in it, and cook it till it becomes transparent. Then add garlic, chilli powder, turmeric powder, dhaniya powder and salt, cook for few seconds.
3 - Add water to it and bring it to boil. Add kasturi methi. Simmer for 5 minutes.
Turn off the heat, and then add raw(uncooked) papad.

Arisha Pita - AAha ki mitha

Ingredients:

• Raw Rice                         2 cups
• Jagerry                              2 cups
• Oil or ghee                      400 ml
• Salt                                  to taste         

How To Make Arisha Pita

Soak the raw rice in about four cups of water and let it stay overnight.
After your rice is sodden, remove it from water, and dry off all the bits of water in it either spreading it on a dry cloth or letting it stay for a few minutes.
Now grind the rice to a coarse powder, remember, to get a perfect Arisha Pitha you should never grind your rice too fine.
In a cooking vessel pour half a cup of water and jagerry. Cook over low flame till the jagerry melts and the syrup starts to bubble, take care to stir continuously.
When your syrup gets a sticky consistency, it's time to start adding the rice powder mixed with salt.
Slowly add your rice powder stirring the mixture continuously as the rice gets mixed in the syrup. Add the rice till you get sticky dough which can be flattened with your hand.
In a deep frying pan heat your oil or ghee and when it gets hot, take a small ball of dough and flatten it slightly into a round shape and fry in the oil.
Deep fry till your Arisha Pitha gets brown on both the sides.
Serve it hot or after cooling. It tastes great the either way.