MANOLI BEEJA

INGREDIENTS :-


Manoli, Tindly, Gherkins -2 cup
Split cashew nuts - 1 cup
Onions - 1 cup
Coconut oil  2 tsp
Mustard Seeds - 1/2 tsp
Split urad dal - 1/2 tsp
Red chilly - 2
Cumin Seeds - 1/2 tsp
Ginger - 1 inch
Green chilli - 2-3
Curry leaves - 3
Salt to taste


METHOD :-


1. Boil the manoli with water. When they are cooked halfway add cashew nuts. Drain and keep aside.
2. Take a pan, heat coconut oil.
3. Now add red chilly, mustard seeds, cumin seeds and split urad dal.
4. Then put the chopped onion and sauté.
5. Now put the chopped ginger and green chilly
6. Add some salt and put the manoli and cashew nuts and toss it nicely
7. Finally sprinkle some curry leaves and serve hot


Serve with rice.

HOW TO SPROUT MOONG BEANS

INGREDIENTS :-


Whole Mung Beans - 1 cup
Water - 6 cups
Cheesecloth or thin dish towel

METHOD :-


1. Wash Mung Beans well and soak them in Water overnight.
2. Drain all of the water from the Mung Beans.
3. Soak cheesecloth or thin dish towel in water and gently squeeze out the water.
4. Place soaked Mung Beans in a thin dish towel and twist the sides of the cloth together.
5. Place cloth with Mung Beans inside of a container with a lid. Do not use a clear container.
6. Cover the container and keep it in a warm, dark place. (Oven works well).
7. Leave the Mung Beans for 2 days checking on them occasionally. If the cloth seems to have dried up, lightly sprinkle water on it to re-moisten it.
8. In 2 days, the Mung Sprouts will be ready to eat, raw or cooked.
9. If you don’t want to use them right away, they can be refrigerated or you can freeze them.
10. Follow the same method for any type of whole beans

VEG PULAV

INGREDIENTS :-


Basmati Rice - 2 cup
Onion - 1 cup
Ghee - 2tsp
Carrots - 1/2 cup
Potatoes - 1/2 cup
Peas - 1/2 cup
Cauliflower - 1/2 cup
Cashewnuts - 2 tbsp
Raisins - 1 tbsp
Salt To Taste
Turmeric powder - 1/4 tsp


MASALA :-


Ginger - 1 inch
Garlic - 5 cloves
Onions - 1 cup
Green chillies - 3
Cinnamon sticks - 2
Cloves - 3
Mint leaves - 1/4 cup
Cardamoms - 2


METHOD :-


1. Soak rice for half an hour.
2. Heat 1 tbsp of ghee is a pan, fry cashew nuts and raisins. Keep aside.
3. Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes. Add the vegetables and mix well.
4. Cook until the masala separates from oil and vegetables gets tender. Add turmeric powder.
5. Now add rice, salt, four cups of water and stir well. Cover and cook until the rice is done on slow flame.
6. Just before serving take the rice in serving bowl, add the nuts and mix well.


Serve vegetable pulao hot with raita.

KADLE MANOLI

INGREDIENTS :-


Brown Channa soaked overnight - 1 cup
Manoli (tindora,Ivy Gourd) - 2 cup
Jaggery - 1 tsp
Onion - 1 cup
Garlic - 2 pods
Curry leaves - 3
Oil - 2 tsp
Salt to taste


MASALA :-


Grated Coconut - 1 cup
Red chillies - 5
Fenugreek Seeds - 1 pinch
Coriander Seeds - 2 tsp
Cumin Seeds - 2 tsp
Oil - 2 tsp


METHOD :-


1. Boil the channa with water. When they are cooked halfway add the chopped manoli and jaggery.
2. Boil till the channa and manoli is completely cooked. Drain the water and keep aside.
3. In a pan add a little oil and fry red chillies and methi. When they turn red add
coriander seeds and jeera. Then add coconut and mix well. Grind it in a grinder without
water. Keep this aside.
4. In a pan add oil and onions.
5. When they turn golden brown add the curry leaves and the
garlic.
6. When they turn a little brown, add the masala and salt and mix well.
7. Cook for 4mins then add the boiled channa and manoli. Mix well and let it cook for 5 mins.
Serve with rice.

PALAK PARATA

INGREDIENTS :-


Chapati Flour - 1 1/2 cups
Spinach - 1/2 cup
Oil - 1 tbsp
Yogurt - 1/4 cup
Salt - 1 tsp or to taste
Garlic - 2 cloves
Turmeric Powder - 1/4 tsp
Cumin Powder - 1/4 tsp
Red Chili Powder - 1/4 tsp


METHOD :-


1. In a bowl add flour and Oil and mix until oil is well incorporated into the flour and keep aside.
2. Boil Spinach with half cup of water.
3. Now remove the spinach leaves and add remaining ingredients except Oil and additional water. Grind to a smooth paste.
4. Add Spinach mixture to Flour and form a medium firm dough. If needed you may add a little additional water.
5. Form dough into a ball and rub a few drops of oil on it to prevent drying.
6. Cover the dough and keep  aside for 20 min.
7. Heat Tava on medium heat and fry the parata.


Serve hot with subzi, curry, yogurt, pickle or butter.

STUFFED BHINDI (OKRA)

INGREDIENTS :-

Okra (Bhindi) - 12
Oil - 3 tbsp
Cumin Seeds - 1 tsp
Onion - 1 cup
Green Chilies - 1
Ginger - 1inch finely chopped
Asafetida - pinch

Tomato - 1 cup

STUFFING :-


Coriander Powder - 1 tbsp
Turmeric Powder  - 1 tsp
Ground fennel (saunf) - 1 tbsp
mango Powder (amchur) - 1 tsp
Chili Powder - 1 tsp
Salt To Taste

METHOD :-

1. Cut the stalk of each okra and make lengthwise slit.

2. Combine stuffing ingredients and mix well and stuff each okra with the mixture.
3. Heat oil in a pan and sauté cumin seeds.
4. Now add onions, green chilies and ginger and sauté till onion turns transparent, then put in asafetida and cook for a few seconds.
5. Add tomato and cook until it turns soft.
6. Now add the stuffed okra and cook for 10 min until tender and well coated with the masala.


If you don't have mango powder you can add vinegar.

PALAK TOFU RECIPE

INGREDIENTS :-


Fresh Spinach - 1 bunch
Tofu - 15 cubes
Onion - 1 cup
Tomato - 2 cup
Ginger garlic paste - 1 tbsp
Green chillies - 6
Cumin seeds - 1 tsp
Garam masala - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 2 tbsp
Cashews - 10


METHOD :-


1. Heat oil in a pan and add finely diced onion and fry till its slightly brown.
2. Now add green chillies, tomato, ginger garlic paste and saute till it turns soft. Remove them and keep aside once it is done.
3. Add 1 tsp of oil in a same pan and add spinach leave and saute them for abt 4 mins or untill the spinach get well coated with oil.
4. When they get completely cooled transfer the tomato-onion mixture and the spinach leaves into a mixie and puree them with some salt.
5. Powder the cashews seperately..
6. In a skillet heat some oil and splutter the cumin seeds.Add the puree to the oil and saute well.
7. Now add garam masala,cashew powder and turmeric powder and also add one cup of water to obtain the required consistency.
8. Finally add the tofu and simmer for about 10min so that the tofu absorbs the spinach sauce.


Serve with chapati.