Bhindi Masala (Stir fried Okra)

Ingredients

  • 500 gm bhindi, washed, dried and cut into small pieces
  • 1 small onion, chopped
  • 1/2 tsp red chilli powder
  • 1 tbsp coriander powder
  • 1/2 tsp amchur powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp cumin seeds
  • Salt to taste
  • 2-3 tbsp oil

Method –

  1. Heat oil in a pan
  2. Add cumin seeds and onions and sauté till light pink in colour
  3. Add the bhindi and sprinkle the masala powders on top
  4. Add salt
  5. Mix gently and cook for 5 minutes on high flame
  6. Now, reduce the flame and cook for 8-9 minutes till vegetables are tender

Methi Alu Bhaji (Fenugreek Leaves Potatoes Stir Fry)

Ingredients

  • 8 bunches of fenugreek leaves
  • 2 small potatoes cubed
  • 1 tbsp ginger and garlic, finely chopped
  • 1 green chilli, finely chopped
  • 2 tbsp oil
  • 1/2 tsp turmeric powder
  • Salt to taste

Method –

  1. Chop the methi leaves and wash well.
  2. Heat oil in a kadhai
  3. When the oil is hot, add ginger, garlic and chilli. Sauté till fragrant
  4. Add the potatoes and sauté for a minute
  5. Add 2 tbsp water
  6. Cover and cook till potatoes turn soft, stirring a couple of times
  7. Add turmeric powder and mix well
  8. Add the methi leaves and cook till the water has evaporated
  9. Add salt and mix well
  10. Turn off the flame

Stuffed Capsicum

Ingredients

  • 4 medium potatoes, boiled and mashed
  • 3 large bell peppers
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 3/4 tsp fennel seeds
  • 1 tsp whole coriander seeds, crushed
  • 1/4 tsp asafoetida powder
  • 1 medium onion, chopped
  • 2 green chillies, chopped finely
  • 1/2 tsp coriander powder
  • 1/4 tsp garam masala powder
  • 1/2 tsp amchur powder
  • Salt to taste
  • 2 tbsp chopped coriander leaves

Method –

  1. Wash the capsicums and dry them
  2. Cut the top and discard
  3. Remove the stems and seeds from inside
  4. Boil the potatoes
  5. Peel and mash the boiled potatoes. Set aside
  6. Heat 1 tbsp oil in a pan
  7. Once the oil is hot, add cumin seeds, fennel seeds and crushed coriander seeds
  8. Sauté for about 30 seconds
  9. Add the asafoetida powder, followed by onion and green chilli
  10. Sauté the onions till light brown
  11. Add the mashed potatoes and mix well
  12. Add all the spices and salt. Mix everything together
  13. Cook for 1 minute and then add the chopped coriander leaves
  14. Set this mixture aside
  15. Now take the capsicums and fill them to the top with the potato mixture
  16. Press tightly so that the filling doesn’t come outside
  17. Heat 2 tbsp oil in a pan on medium heat
  18. Once the oil is hot, lower the heat
  19. Add the bell peppers into the pan.
  20. Close the lid and cook for 3 minutes
  21. Change sides after about 3 minutes till the bell pepper gets cooked from all sides
  22. Also, turn them outside down so that the potato filling gets roasted from the top

Paneer Bhurji (Cottage Cheese Scramble)

Ingredients

  • 300 gm paneer
  • 2 tbsp oil
  • 1/2 tsp cumin seeds
  • 2 medium onions, finely chopped
  • 2 tbsp finely chopped capsicum
  • 2 green chillies, finely chopped
  • 2 small tomatoes, finely chopped
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp pav bhaji masala
  • Salt to taste
  • 2 tbsp chopped coriander leaves

Method –

  1. Crumble/grate the paneer
  2. Heat oil in a frying pan
  3. Add cumin seeds
  4. When they crackle, add onions and saute till golden brown
  5. Add capsicum and sauté 2 minutes
  6. Add chillies and tomatoes
  7. Cook till tomatoes become pulpy
  8. Mix in the spice powders and salt and cook for 2 minutes
  9. Add the paneer and cook till excess moisture evaporates
  10. Garnish with chopped coriander leaves

Cabbage Peas Stir Fry

Ingredients

  • 1 small cabbage shredded finely
  • 1/2 cup peas
  • 1 small tomato, finely chopped
  • 1 small onion, finely chopped
  • 3-4 garlic cloves, minced
  • 1/2” piece ginger, finely chopped
  • 1/2 tsp black mustard seeds
  • 1 dry red chilli broken to bits
  • 1 fresh slit green chilli
  • 1/2 tsp turmeric powder
  • 2 tbsp oil
  • Salt to taste

Method

  1. Heat the oil in a wok
  2. When hot, add the mustard seeds
  3. Add the dry red chilli
  4. When it crackles, add onion. Fry till light brown
  5. Add ginger and garlic. Fry till fragrant
  6. Add the cabbage and peas. Sauté on high heat for 2 minutes
  7. Add tomato and green chilli. Lower the heat, put the lid and sauté for 10 minutes
  8. Add salt and turmeric powder
  9. Fry on medium heat for 2-3 minutes