Onion Chutney Recipe

Onion Chutney

Ingredients:-

2 onions chopped

½" piece ginger chopped

2 green chili chopped

1 teaspoon cumin seeds

1 red chili broken into bits

2 tablespoon oil

Lemon juice

Salt to taste

How to make onion chutney:-

·         Grind the onions, green chilies, and ginger to a fine paste without using any water. Pour the chutney into a bowl.

·         Heat the oil in a pan on medium level for about 2 minute till it is hot enough.

·         Add the cumin seeds. Let them splutter and then add the red chilies. Fry briefly and pour it on the chutney.

·         Add salt and lemon juice to the chutney.

Dum Bhindi Recipe

Dum Bhindi

Ingredients:-

½ kg Bhindi

250 gm Tomatoes

150 gm Capsicum

2 large Onions

¼ tsp Chili powder

¼ tsp Turmeric powder

150 gm Refined oil

Mustard oil

Salt to taste 

 

How to make Dum bhindi:-

Select bhindi of a uniform medium size. Wash and dry well. Cut off the top and tall and keep aside.

Coarsely chop onions, capsicum and tomatoes.

In a kadhai heat the oil and deep fry the bhindi, a handful at a time till they are partly cooked, drain them at keep aside.

Reduce the quantity of oil in the kadhai to half.

Sauté chopped onions till they turn to a golden pink color. Then add tomatoes and capsicum and sauté for 5 minutes.

Add the fried bhindi, salt, chili powder and turmeric powder, and blend well.

Put the lid on the kadhai, seal with wheat dough and place some live charcoal on top.

Put the kadhai on a very slow flame or slow charcoal fire and cook for 15 minutes.

When done, turn out in a serving dish and serve hot with chapatis.

Chana Paalak Recipe

Chana Paalak

Ingredients:-

 

1 cup white channa
1 cup spinach leaves
1 onion
2 tsp ginger-green chili paste
1 tsp channa masala powder
1 tsp garam masala powder
Salt/Oil as required

 How to make chana paalak:-

·        

            Soak white channa for 5 hrs and boil till soft.

·         Chop cleaned spinach leaves and par-boil for 5 min.

·         Heat pan and add 2 tbsp oil. When heated add the chopped onions and fry.

·         Now add the ginger-chili paste and fry further, add ½ cup curd and continue frying till the masala cooks well.

·         Now add the garam masala and the spinach. Mix well.

·         Add the boiled channa and simmer the gravy. Add salt to taste.

·         Once the gravy is done sprinkle coriander leaves.

·         In a separate pan heat 1 tbsp ghee or butter.

·         When hot add 1 tsp channa masala and pour over the gravy.

·         Serve hot.