Hesar Kal Palya / Green Moong Lentil Curry

Ingredients :
Hesaru kalu / Green whole Moong : 1 cup
Cumin seeds : 1tsp
Mustard : 1 tsp
Turmeric : 1/2 tsp
Oil : 1 tbsp
Salt to taste
Onion : 1
Tomato : 1
Garlic : 2 cloves
Green chillies : 3 (depends on your taste)
Curry leaves : 1 string
Coriander leaves : 1/4 bunch

Method:
Pressure cook the Hesaru kalu / Moong Lentils till soft using 3 cups of water.
Heat oil in a vessel, add mustard,cumin,curry leaves,green chillies and chopped onion and garlic paste. Fry them.
Then add the tomato and fry till the tomatoes are soft. Add turmeric and salt.
Now add the cooked kaalu / lentils and cook for few more minutes. Lastly garnish with coriander leaves.
Hesaru Kalu Palya tastes good with chapathis and rotis.
Healthy Hesaru Kaalu Palya is ready.

This Recipe is going to EC's MLLA-19th Helping Event Announcement and to Susans Event.

Baingan Bharta

 Ingredients:
Large Eggplant : 1
Vegetable oil : 1tbsp
Cumin seeds + Mustard seeds : 1 tsp
Onion : Medium Size 1
Tomato : Medium size 1
Red Chilli Powder : 1tsp
Garam Masala : 1 tsp
Fresh Curry leaves
Salt according to your taste
Fresh Cilantro :1/2 bunch finely chopped

Method:
Eggplant can be roasted in different ways:
You can roast on gas cooktop directly by just placing the eggplant straight on the burner and keeping the flame on medium setting. Keep turning the eggplant so that it is cooked in all sides i.e the inner part becomes soft and starts shrinking.
Bake on electric oven or Grill in your oven grill or on your barbecue grill. Again, keep turning periodically till the eggplant is cooked well in all sides. The water from eggplant stars to come out.

Once the eggplant is roasted, allow it to cool completely and then peel off and discard the skin. Now mash the eggplant softly and keep aside.
Heat a pan on medium heat and add the cooking oil.
Once hot, add the cumin seeds + mustard seeds, curry leaves and allow them to splitter.
Now add the onions and fry till they turn golden color.
Add the tomatoes and fry till they are soft. Add chilli powdered, garam masala and salt and fry for 1 min.
Now add the mashed eggplant and mix well. Add the chopped fresh coriander and stir. Cook another minute and turn off the heat.
Serve hot Baingan ka Bhartha with Chapatis or Rotis .

Soyabean Curry

 
Ingredients:
Soyabeans : 1/2 cup
Onion : 1 medium size finely chopped
Ginger  Garlic Paste : 1 tbsp
Chilli Powder : 1tsp
Garam Masala : 1 tsp
Mustard and Jeera : 1 tsp
Cornflour : 1 tsp
Salt to taste
Oil - 1 tbsp

Method:
Soak the Soyabean overnight.
Pressure cook the soaked soyabean till it becomes soft.
Heat oil in a pan and when it is hot add the curry leaves, mustard and jeera.
Once they start to splitter add ginger-garlic paste and then onions. Saute till the onions become little brown.
Now add chilli powder, garam masala and salt.
Stir for a minute, then add the cooked and strained Soyabeans.
Mix well. Add 2 tbsp water, cover and cook for about 5-10 minutes on low flame.
Now in a bowl mix the cornflour with little water and add to soyabean. Now cook for just 2 minutes and turn off the gas.
Soyabean Curry can be served with rice or chapathis.

This recipe is sent to EC's   MLLA-19th Helping Event Announcement and to Susans Event .

Palak Paneer

Ingredients:
Fresh finely chopped spinach : 4 Cups
Paneer           : 250 gm
Tomatoes         : 2
Chopped Ginger   : 1 tsp
Coriander powder : 1 tsp
Turmeric powder  : 1/2 tsp
Red chilli powder: 1/2 tsp
Oil              : 1 tblsp
Cumin seed (jeera): 1/2 tsp
Salt as per your taste

Method:
Blend the spinach just for a minute.
Blend also the tomatoes and ginger to make puree.
Cube the paneer in about half inch pieces and deep fry them on medium high heat till they turn light golden color.
Heat the oil in a pan, add cumin seeds and let them dance(splitter).
Now add the tomato puree mixture, coriander powder, turmeric and red chilli powder and let it cook until the tomato puree is about half in volume.
Add the spinach and allow it cook on low medium heat for about 10 minutes covered.
Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes.
Palak Paneer is ready to serve.You can serve this palak paneer with nan or tandori roti.

Tindora Curry

Ingredients:
Tindora – approx 3/4 kg, sliced
Oil – 1 Tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Asofoetida (Hing) – pinch
Turmeric Powder – 1/4 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Red Chilli Powder – 1 tsp taste
Salt – to taste

Method:
Heat Oil in a medium non-stick pan on medium heat.
Add mustard seeds and cumin and allow them to pop.
Add Asofoetida, Turmeric Powder, Green Chilies and Tindora. Mix well.
Cook them till they are tender, stirring in between so that tindora will not burn.
Add salt, red chilli powder, coriander powder and cumin Powder.
Mix well and cook for two more minutes.
Tindora is ready to serve.

Mutter Paneer

Ingredients:
500 gms paneer cubed
200 gms shelled peas
2 large onions
3 medium tomatoes
1 tbsp ginger paste
2 tbsps garlic paste
2 tsps coriander powder
1 tsp cumin powder
2 tsps garam masala
1/2 tsp turmeric powder
2 green chillies chopped fine
6 tbsps of oil
1 1/2 cups water
Salt to taste
3 tbsps thickened/ double/ heavy cream
Coriander leaves chopped fine to garnish

Method:
Grind onions into a fine paste and keep aside.
Next make tomatoe puree and keep aside.
Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a paper towel and keep aside.
In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown.
Add tomato puree, ginger and garlic paste and fry for another 2 minutes.
Add the coriander powder, cumin powder, turmeric and garam masala, green chillies and fry.
Cook stirring continuously till the oil begins to separate from the masala (spice mixture).
Add the peas to the masala and fry for 2-3 minutes.
Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
When the gravy becomes thick turn off the flame and stir in the cream.
Garnish with coriander leaves and serve.
Mutter Paneer tastes great with naan / roti.

Beans Curry

Ingredients:
Fresh green beans 1 cups, chopped finely
Mustard Seeds and Jeera : 1 tsp
Red Chilli powder : 1 tsp
Garam masala : 1/2 tsp
Fresh or Dry Grated Coconut : 1 tbsp
Oil : 1 tsp
Salt to taste

Method:
Heat oil in a pan. Pop mustard and jeera seeds.
When they start to splutter add add the beans, sprinkle little water and Mix well.
Cover and cook for 8 - 10 minutes or until the beans are cooked.
Add chilli powder, garam masala and salt.
Finally add coconut, mix well .
Simple and Healthy Beans Curry is ready to serve with Chapati or Rice.

Pav Bhaji

Ingredients:
2 medium potatoes, peeled and diced
1/2 cup chopped green beans
1/2 cup peas
1/2 cup chopped carrots
3 tablespoons oil
3 tablespoons butter
2 green chillies chopped
2 tablespoon finely sliced ginger
3 medium chopped tomatoes
1/2 cup chopped onions
1/2 teaspoon red chili
1/2 teaspoon turmeric
2 teaspoon salt (as per your taste)
1 teaspoon garam masala
1 tablespoon lemon juice
1/4 cup chopped cilantro
lemon wedges to garnish
4 Pav or bread buns

Method:
Boil all the vegetables : potatoes, beans, peas, and carrots.
After the vegetables are soft and tender, drain the excess water and mash them coarsely with a fork or potato masher.
Heat the oil in a frying pan over medium heat.
Reserve 3 tsp chopped onions for garnish and fry the remaining till light brown.
Add green chillies, ginger and tomatoes and saute over medium heat for 2-3 minutes.
Reduce heat, then add the red chilli powder and mashed vegetables..
With a metal spatula, simultaneously mash and stir for 5 minutes. While stirring, keep sprinkling the water .
Add salt and two thirds of butter. Increase the heat and stir well.
Sprinkle garam masala, coriander leaves, lemon juice and remove from heat.
Garnish with remaining chopped onions.

Apply the remaining butter on the bun-halves, place them on a pre-heated frying pan. Fry until golden brown on both sides. Serve with the bhaji and a lemon wedge.
Mouth watering Pav Bhaji is ready.

Aloo Gobi

Ingredients:
2 cups of cut Cauliflower or Gobi(cut into small florets)
2 medium potatoes peeled (cut into small cubes)
1/2 inch shredded ginger or ginger paste
1/4 teaspoon turmeric (haldi)
1/4 teaspoon red chilli powder
3 tablespoons water
3 tablespoons oil
1/2 teaspoon cumin seeds (jeera)
2 green chilies, sliced in long pieces
1 teaspoon salt (to taste)
1 teaspoon mango powder (amchoor)
2 tablespoons of chopped cilantro (green coriander)
1/4 cup water as needed

Method:
In a small bowl, mix the shredded ginger or ginger paste, coriander powder, red chilli powder, turmeric $and 3 tablespoons of water to make a paste.
Heat the oil in a pan. Add cumin seeds to the oil after seeds crack add the green chilies and stir for a few seconds.
Next, add the spice paste and stir for a minute until spices start leaving the oil.
Add cauliflower, potatoes, 2 tablespoons of water and salt as per your taste. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender.
Make sure to stir gently every 3 to 4 minutes.
Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute.
Aloo Gobi is ready to serve.

Aloo Palak

Aloo PalakIngredients:
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

METHOD:
Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.
Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.