KUNDRU /TENDLI/ TINDORA STIR FRY

KUNDRU /TENDLI/ TINDORA STIR FRY

KUNDRU KI SABZI is also known as Coccinia grandis, ivy gourd, Tendli and Tindora, scarlet gourd and kowai . It is very popular vegetable in india and in southeast Asia, it is grown for its edible young shoots. Its stir fry version of Kundru is very simple with amazing delicious in taste . 

INGREDIENTS:-

*Kundru - 250 gm - washed and chopped in length

*Cumin  seeds - Less than 1/4 tsp

*Curry leaves - 4 - 5

*Turmeric powder - 1/4 tsp

*Salt to taste

*Red chilli powder - 1 tsp

*Garam Masala powder - 1/4 tsp

*Oil -3 tsp

METHOD :-

1. Heat oil in a pan
2. Add cumin seeds and let it crackle
3. Then add curry leaves and chopped kundru / tendli
4. Add turmeric powder and red chilli powder and mix it well
5. Cover it for 3 to 4 minutes and put salt to taste and mix it well
6. Again cover for 7 -8 minutes  until it looks done
7. Add garam masala and mix thoroughly
8. Cook another 2-3 minutes stirring it occasionally
9. Now kundru ki sabzi is ready and serve it with Roti , parantha, poori and rice as you like

NOTE :-

If you like onion and crushed peanut then it can be added that would give awesome flavour too.

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OKRA RECIPE( BESANI BHINDI MASALA)

OKRA RECIPE(BESANI BHINDI MASALA)

Bhindi is also called OKRA. Bhindi is a signature southern ingredients like fried bhindi,pickled bhindi grilled bhindi and stuffed bhindi etc. Today we would make Besani bhindi masala.

INGREDIENTS:-

Bhindi Masala

INGREDIENTS:-

* Bhindi - 250 gm

* Oil - 2 -3 tbs

* Asafoetida - 1 pinch

* Carom seeds - 1/2 small tsp

* Turmeric powder - less than 1/4 small tsp

* Gram flour (Besan) - 2 tbsp

* Coriander powder - 1 small tsp

* Fennel powder - 1 small tsp

* Red chilli powder - 1/6 small tsp

* Garam masala - less than 1/4 small tsp

* Mango powder - 1/4 small tsp

* Coriander leaves — 1tbs chopped

* Salt to taste

METHOD:-

1. Wash Bhindi & let it leave in a strainer for 1/2 an hour that dry water from bhindi

2. Remove the stalks from upper side of bhindi.

3. Cut all bhindi into small sizes

4. Heat oil in a Kadai, add carom seeds  and asafoetida & let it crackle

5. Put turmeric powder, besan and roast it for 30 seconds. 

6. Add bhindi in it & let it cook. Keep stirring after 2-3 minutes

7. When it tender, put salt,fennel powder, garam masala, mango powder & red chilli powder. Mix it on high flame. Roast it by keep stirring for 2-3 times

8. Cover & cook for 2 minutes 

9. Now open the lid and keep stirring by spoon 

10. Bhindi would be ready in 5-6 minutes

11. Now take out in a bowl and garnish with green coriander leaves

NOTE:-

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ALOO MATAR SABJI

ALOO MATAR KI SABJI

Aloo muttar is one of the most popular north indian side dish, that is loved by indians across the world too. Today i am giving a tasty and spicy combination of Potatoes with green peas gravy recipe that is cooked in very easy and simple way

ALOO MATAR KI SABJI 

INGREDIENTS:-

* Oil - 2 tbsp

* Potato - 250gm 

* Peas peeled - 1/2 cup

* Tomatoes - 2 -3

* Green chillies - 2

* Ginger ` - 1’' piece
* Cumin seeds - 1/2 tsp
* Asafoetida - 1 pinch
* Bay leaf - 1
* Salt to taste
* Turmeric powder - 1/4 tsp
* Coriander powder - 1 tbsp
* Kasuri methi (optional) - 1/2 tsp
* Red chilli powder - 1/2 tsp
* Garam masala - less than 1/4 tsp
* Coriander leaves for garnishing

METHOD :-

1. Cut potato in square pieces & grind tomatoes ,green chillies ginger in a mixer in form of liquid paste

2. Heat oil in Pressure cooker and put cumin seeds & asafoetida. 

3. After crackle cumin seeds put turmeric powder, chilli powder and coriander powder .mix it well

4. Now add tomato paste in it.Roast it until oil separates from tomato paste

5. Add kasuri methi, 1/4 glass of water, Potato, peas & salt

6. Close the lid of cooker,let 2 whistle come & switch off the flame

7. Open after cool itself. Mix garam masala in it 

8. Now Aloo Matar ki Sabji is ready 

9. Take out in bowl and garnish with coriander leaves 

10. Serve with paratha, puri, chapati & nan as you like

NOTE:-

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GHIYA KE KOFTA (GOURD RECIPE) SIDE DISH

GHIYA KE KOFTE

GOURD RECIPE

Now a day Every season Ghiya is available in the market either metropolitan city or village

Although every person don't like ghiya but its kofta curry is very delicious & can served with paratha, poori naan & chapati.Ghiya is also known as Gourd.Then start to make GHIYA KE KOFTE

GHIYA

INGREDIENTS:-

FOR MAKING KOFTA:-

• Gourd- 1/2 Kg
• Besan- 150 Gms
• Green Chilli- 2 to 3 finely chopped
• Ginger-1'' grated
• Fennel seeds - less than 1/4 tsp
• coriander seeds crushed -less than 1/4 tsp
• Green coriander-1 tbs (sliced)
• Salt- (According to taste)
• Oil- To fry.

METHOD:-

* Grate the Ghiya in a plate and keep  aside

* Add the ghiya, Besan,  green chilli, ginger, coriander, salt in a bowl and mix them properly. Leave the masala for 5 minutes.

 * The mixture for kofta is ready.

* Now make a ball like a small lemon from this mixture

* Put the oil in the frying pan and heat the pan. 

* Place these balls one by one in the pan. 

* Fry these balls on medium flame.

* Turnover and fry it well until it turns brown. 

*Then take out it in a plate.

* Repeat this method for preparation of rest of the koftas.

Now 

Kofta is ready

METHOD FOR GREVY:-

• Tomato- 4 (400 Gms)
• Cabbage -1/2 small piece (grated)in place of onion i used it

• Green Chillies- 2 to 3
• Ginger-1'' grated
• Curd- 1 bowl
• Oil- 1 tablespoon
• Asafetida- 1-2 pinch
• Turmeric Powder- 1/2 small spoon
• Coriander Powder- 1 small spoon
• Garam masala- 1/4 small spoon
• Red Chilli Powder- 1/4 small spoonv
• Greem coriander-1 table spoon
• Salt to taste

* Grind the tomato, green chilli and ginger in a grinder finely.

* Put the oil in a pan and heat the pan. 

* Put the cumin seed and asafetida into the pan. 

*After the cumin seed crackles then put the turmeric powder, coriander powder and red chilli into it. 

* Add grated cabbage and roast it like onion

* Fry it well with continuously stirring. 

* Now put the tomato paste into the masala and cook it until the masala leaves the oil around the sides of spices. 

* Add the curd into the masala and continue stirring. 

* When it starts boiling, pour one glass of water into the masala. 

* Continue stirring till it boil again.  

* Mix the salt and garam masala into the masala.

* Now add kofta into the gravy and boil the gravy for 2 to 3 minutes. 

* Turn off the flame. 

* Take out the Ghiya Kofta Curry in a bowl and garnish it with the chopped green coriander leaves. 

*Now Ghiya kofta curry is ready

NOTE:-

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ALOO GOBHI MATAR KI SABJI

ALOO GOBHI MATAR KI SABJI

Aloo, Gobhi, Matar is side dish that is best combination of Puri, Paratha, & Chapati

It is quick, easy, simple & tasty vegetable to serve for someone. Let us try to make this vegetable

Cook time: 10 mins Prep time: 15 mins

Total time: 25 min

Ingredients

• 2 Medium size potato cut in to small size
• 1 cup of cauliflower florets
• ½ cup of green peas
• 1 tsp carom seeds
• 1 pinch of asafoetida
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• 1 tsp red chilly powder
• 2 tsp oil
• 1''piece ginger(grated)
• 2 stems of coriander leaves
• Salt to taste

METHOD:-

1. Clean cauliflower florets in salt / turmeric water.
2. Heat oil and fry carom seeds,asafoetida, grated ginger. Add Potato saute gor 4-5 minutes then add cleaned cauliflower florets. Saute it and keep closed for 2 minutes.
3. Add green peas, saute it and again keep closed for 1 min. No need to add water.
4. Add all powders, sliced tomato and chopped coriander leaves. Stir well and keep it closed for final 3-4 minutes.
5. Cauliflower will get cooked from the moisture of tomato. Once potato peas and cauliflower are cooked, remove from heat.
6. Now garnish with coriander leaves & serve  with puri ,chapati, paratha 

NOTE:-

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